MXNS CFS

Calcium Propionate

Calcium propionate is used in bakery products as a mold inhibitor, typically at 0.1-0.4% [5] (though animal feed may contain up to 1%). Mold contamination is considered a serious problem amongst bakers, and conditions commonly found in baking present near-optimal conditions for mold growth.

Process Capability Study (Cp and Cpk)

Capability analysis is a set of calculations used to assess whether a system is statistically able to meet a set of specifications or requirements. To complete the calculations, a set of data is required, usually generated by a control chart; however, data can be collected specifically for this purpose.Specifications or requirements are the numerical values within which the system is expected to operate, that is, the minimum and maximum acceptable values. Occasionally there is only one limit, a maximum or minimum. Customers, engineers, or managers usually set specifications. Specifications are numerical requirements, goals, aims, or standards. It is important to remember that specifications are not the same as control limits. Control limits come from control charts and are based on the data. Specifications are the numerical requirements of the system.All methods of capability analysis require that the data is statistically stable, with no special causes of variation present. To assess whether the data is statistically stable, a control chart should be completed. If special causes exist, data from the system will be changing. If capability analysis is performed, it will show approximately what happened in the past, but cannot be used to predict capability in the future. It will provide only a snapshot of the process at best. If, however, a system is stable, capability analysis shows not only the ability of the system in the past, but also, if the system remains stable, predicts the future performance of the system.Capability analysis is summarized in indices; these indices show a system's ability to meet its numerical requirements. They can be monitored and reported over time to show how a system is changing. Various capability indices are presented in this section; however, the main indices used are Cp and Cpk. The indices are easy to interpret; for example, a Cpk of more than one indicates that the system is producing within the specifications or requirements. If the Cpk is less than one, the system is producing data outside the specifications or requirements. This section contains detailed explanations of various capability indices and their interpretation.

Blanching

Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing[1]) to halt the cooking process. Blanching foods will help reduce quality loss over time.[2] Blanching is often used as a pre-treatment used prior to freezing, drying, or canning in which vegetables or fruits are heated in order to inactivate enzymes, modify texture, remove the peel, and wilt tissue.[3] Blanching is also utilized to preserve color, flavor, and nutritional value.[3] The process has three stages: preheating, blanching, and cooling.[2] The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air.[4][5] Other benefits of blanching include removing pesticide residues and decreasing microbial load.[5] Drawbacks to the blanching process can include leaching of water-soluble and heat sensitive nutrients and the production of effluent.Blanching is a process used in the home kitchen as well as used as a pre-treatment in the food industry. In both cases, its main purpose is to inactivate enzymes that cause browning as well as textural changes and off-flavors.[3] Enzymes that cause deterioration in fruits and vegetables include lipoxygenase, polyphenoloxidase, polygalacturonase, and chlorophyllase.[6] Catalase and peroxidase are commonly used to determine blanching success, since they are the most thermal-resistant enzymes of concern.[3][4] These enzymes are responsible for the loss of flavor, color, texture and nutritional qualities during product storage.[5][7]Blanching preserves the flavors found in fruits and vegetables by inactivating enzymes responsible for off-flavor development.[3] The most common enzyme responsible for off-flavors is lipoxygenase (LOX) and is found in several vegetables.[3]The blanching process expels air trapped inside plant tissues, which is a vital step before canning.[5] Blanching prevents the expansion of air during processing, which reduces strain on the containers and the risk of cans having faulty seams.[5] Moreover, removing gas from foods like pears results in better texture and reduces oxidation of the product.[5] Also, the intercellular gases removed results in better color retention.[8]Fruits, vegetable, and nut peeling is also important in food processing.[5] When almonds or pistachios are blanched, the skin of the nut (botanically the seed coat surrounding the embryo) softens and can be easily removed later. Steam peeling produces less environmental pollution and peeling losses, as compared to chemical or manual peeling processes.[5]Other uses of blanching are enhancing drying rate and product quality, decreasing microbial load, removing pesticide and toxic residues, increasing extraction of bioactive compounds, surface cleaning, removing damaged seeds or foreign materials, killing parasites and their eggs, and reducing oil uptake.Although blanching is a thermal process, the times and temperatures are not sufficient to effectively destroy all microorganisms.[4] Blanching is often seen as a pre-process to later preservation steps. For example, blanching in the home is often done in combination with freezing; blanching in industry is also utilized before canning, dehydration, or heat sterilization.[4][9]A limitation to hot water blanching is the leaching of water-soluble nutrients and the degradation of thermal sensitive compounds.[5] Vitamins, minerals, and other water-soluble compounds, such as proteins, sugars, and flavor compounds, will diffuse out of the food and into the water, lowering the overall quality of the food.[5] The degree to which compounds will diffuse out of food is dependent upon its composition and characteristics, the water to food ratio, the blanching temperature, and other variables.[4] Ascorbic acid, thiamin, and many aromatic compounds are heat-sensitive.A complication in the food industry is the production of effluent from water blanching systems.[3] Blanching with reused water can lead to a buildup of water-soluble compounds that are considered pollutants, and therefore must be properly treated before being discharged.[5] This can increase capital costs at the industrial level and has been a main reason for the development of newer blanching technologies.Traditionally, blanching is done using either a water bath or saturated steam.[6] In both methods, the food is heated for a short period of time and then introduced into either cold water or cold air in order to quickly stop the heating process. When done at the industrial level, foods move on a continuous conveyor belt through the steps of preheating, holding, and cooling. For hot water blanching, vegetables are immersed under pre-warmed water (70 to 100 °C) for varying amounts of time, depending on type and quantity.[5] When the product is heated by water, greater uniformity of heating is achieved, especially when compared to hot air. This advantage allows for hot water blanching to be done at lower temperatures, but requires longer blanching times.[3] Water is heated and cooled using heat exchangers and recirculated for continuous use, helping to reduce capital costs.[4]Steam blanching systems will inject hot air (~100 °C) onto food as it passes through the blanching system on a conveyor belt.[3] This method greatly reduces the leaching of water-soluble compounds from the product and is the preferred technique for smaller foods and those with cut surfaces.[3][4] Steam blanching is more energy efficient, and the ability for quick heating allows for shorter processing times. This reduced heat exposure preserves color, flavor, and overall quality of the food; however, evaporation may occur leading to lower masses and product yields.[4]Directly following the heat treatment, vegetables/fruits are quickly chilled by cold water.[3] A common alternative to cooling with cold water is cooling with cold air. This method of cooling will prevent the leaching of water-soluble nutrients, however, the air will cause evaporation and lower the mass of the vegetable - a monetary disadvantage for professionals in the industry.[4]Emerging technologies include ohmic, infrared, microwave, and radio frequency blanching.

Vitamin B12

Chemical names: Cyanocobalamin, hydroxocobalamin, methylcobalaminIt is water soluble.Deficiency may cause megaloblastic anemia, a condition where bone marrow produces unusually large, abnormal, immature red blood cells.Good sources include: fish, shellfish, meat, poultry, eggs, milk and dairy products, some fortified cereals and soy products, as well as fortified nutritional yeast.Vegans are advised to take B12 supplements.

Comparative Claim

Comparative claim is a claim that compares the nutrient levels and/or energy value of two or more foods.(Examples: "reduced"; "less than"; "fewer"; "increased"; "more than".)

Preference Test

A product preference test can determine if consumers prefer your product when compared to another product.

Sodium

A systemic electrolyte and is essential in coregulating ATP with potassium. Sources: Table salt (sodium chloride, the main source), sea vegetables, milk, and spinach.

Potassium

A systemic electrolyte and is essential in coregulating ATP with sodium. Sources: Sweet potato, tomato, potato, beans, lentils, dairy products, seafood, banana, prune, carrot, orange[

EGCG Level

Epigallocatechin gallate (EGCG), also known as epigallocatechin-3-gallate, is the ester of epigallocatechin and gallic acid, and is a type of catechin (a type of natural phenol and antioxidant).EGCG, the most abundant catechin in tea, is a polyphenol under basic research for its potential to affect human health and disease. EGCG is used in many dietary supplements. It is found in high content in the dried leaves of green tea (7380 mg per 100 g), white tea (4245 mg per 100 g), and in smaller quantities, black tea (936 mg per 100 g).[3] During black tea production, the catechins are mostly converted to theaflavins and thearubigins via polyphenol oxidases.

Selenium

Essential to activity of antioxidant enzymes like glutathione peroxidase. Sources: Brazil nuts, seafoods, organ meats, meats, grains, dairy products, eggs

EDTA

Ethylenediaminetetraacetic acid (EDTA), also known by several other names, is a chemical originating in multiseasonal plants with dormancy stages as a lipidopreservative which helps to develop the stem, currently used for both industrial and medical purposes. In industry, EDTA is mainly used to sequester metal ions in aqueous solution. EDTA is added to some food as a preservative or stabilizer to prevent catalytic oxidative decoloration, which is catalyzed by metal ions.[4] In soft drinks containing ascorbic acid and sodium benzoate, EDTA mitigates formation of benzene (a carcinogen).

Liquid Chromatography

High-performance liquid chromatography (HPLC; formerly referred to as high-pressure liquid chromatography), is a technique in analytical chemistry used to separate, identify, and quantify each component in a mixture. It relies on pumps to pass a pressurized liquid solvent containing the sample mixture through a column filled with a solid adsorbent material. Each component in the sample interacts slightly differently with the adsorbent material, causing different flow rates for the different components and leading to the separation of the components as they flow out of the column.HPLC has been used for manufacturing (e.g., during the production process of pharmaceutical and biological products), legal (e.g., detecting performance enhancement drugs in urine), research (e.g., separating the components of a complex biological sample, or of similar synthetic chemicals from each other), and medical (e.g., detecting vitamin D levels in blood serum) purposes.[1]Chromatography can be described as a mass transfer process involving adsorption. HPLC relies on pumps to pass a pressurized liquid and a sample mixture through a column filled with adsorbent, leading to the separation of the sample components. The active component of the column, the adsorbent, is typically a granular material made of solid particles (e.g., silica, polymers, etc.), 2-50 μm in size. The components of the sample mixture are separated from each other due to their different degrees of interaction with the adsorbent particles. The pressurized liquid is typically a mixture of solvents (e.g., water, acetonitrile and/or methanol) and is referred to as a "mobile phase". Its composition and temperature play a major role in the separation process by influencing the interactions taking place between sample components and adsorbent. These interactions are physical in nature, such as hydrophobic (dispersive), dipole-dipole and ionic, most often a combination.HPLC is distinguished from traditional ("low pressure") liquid chromatography because operational pressures are significantly higher (50-350 bar), while ordinary liquid chromatography typically relies on the force of gravity to pass the mobile phase through the column. Due to the small sample amount separated in analytical HPLC, typical column dimensions are 2.1-4.6 mm diameter, and 30-250 mm length. Also HPLC columns are made with smaller adsorbent particles (2-50 μm in average particle size). This gives HPLC superior resolving power (the ability to distinguish between compounds) when separating mixtures, which makes it a popular chromatographic technique.The schematic of a HPLC instrument typically includes a degasser, sampler, pumps, and a detector. The sampler brings the sample mixture into the mobile phase stream which carries it into the column. The pumps deliver the desired flow and composition of the mobile phase through the column. The detector generates a signal proportional to the amount of sample component emerging from the column, hence allowing for quantitative analysis of the sample components. A digital microprocessor and user software control the HPLC instrument and provide data analysis. Some models of mechanical pumps in a HPLC instrument can mix multiple solvents together in ratios changing in time, generating a composition gradient in the mobile phase. Various detectors are in common use, such as UV/Vis, photodiode array (PDA) or based on mass spectrometry. Most HPLC instruments also have a column oven that allows for adjusting the temperature at which the separation is performed.

Dextrose

The D-isomer of glucose. Most common isomer of glucose.

Gluten

a composite of storage proteins termed prolamins and glutelins[1] and stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains. It is found in wheat, barley, rye, oats, related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, kamut, etc.)[2] and products of these (such as malt). Glutens, and most especially the Triticeae glutens, are appreciated for their viscoelastic properties.[3][4] Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.Gluten is a protein complex that accounts for 75 to 85% of the total protein in bread wheat.[3][10] Gluten is prepared from flour by kneading the flour under water, agglomerating the gluten into an elastic network, a dough, and then washing out the starch.[3][10] Starch granules disperse in cold/low-temperature water, and the dispersed starch is sedimented and dried. If a saline solution is used instead of water, a purer protein is obtained, with certain harmless impurities departing to the solution with the starch. Where starch is the prime product, cold water is the favored solvent because the impurities depart from the gluten.In home or restaurant cooking, a ball of wheat flour dough is kneaded under water until the starch disperses out.[10] In industrial production, a slurry of wheat flour is kneaded vigorously by machinery until the gluten agglomerates into a mass.[11] This mass is collected by centrifugation, then transported through several stages integrated in a continuous process. About 65% of the water in the wet gluten is removed by means of a screw press; the remainder is sprayed through an atomizer nozzle into a drying chamber, where it remains at an elevated temperature a short time to evaporate the water without denaturing the gluten.[citation needed] The process yields a flour-like powder with a 7% moisture content, which is air cooled and pneumatically transported to a receiving vessel. In the final step, the processed gluten is sifted and milled to produce a uniform product.Gluten forms when glutenin molecules cross-link to form a submicroscopic network attached to gliadin, which contributes viscosity (thickness) and extensibility to the mix.[3][12] If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped by the gluten network, cause the dough to rise. Baking coagulates the gluten, which, along with starch, stabilizes the shape of the final product. Gluten content has been implicated as a factor in the staling of bread, possibly because it binds water through hydration.[13]The formation of gluten affects the texture of the baked goods.[3] Gluten's attainable elasticity is proportional to its content of glutenins with low molecular weights as this portion contains the preponderance of the sulfur atoms responsible for the cross-linking in the network.[14][15] More refining (of the gluten) leads to chewier products such as pizza and bagels, while less refining yields tender baked goods such as pastry products.[16]Generally, bread flours are high in gluten (hard wheat); pastry flours have a lower gluten content. Kneading promotes the formation of gluten strands and cross-links, creating baked products that are chewier (in contrast to crumbly). The "chewiness" increases as the dough is kneaded for longer times. An increased moisture content in the dough enhances gluten development,[16] and very wet doughs left to rise for a long time require no kneading (see no-knead bread). Shortening inhibits formation of cross-links and is used, along with diminished water and less kneading, when a tender and flaky product, such as a pie crust, is desired.The strength and elasticity of gluten in flour is measured in the baking industry using a farinograph. This gives the baker a measurement of quality for different varieties of flours in developing recipes for various baked goods.Gluten, especially wheat gluten, is often the basis for imitation meats resembling beef, chicken, duck (see mock duck), fish, and pork. When cooked in broth, gluten absorbs some of the surrounding liquid (including the flavor) and becomes firm to the bite.Gluten is often present in beer and soy sauce, and can be used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup. Foods of this kind may raise a problem for a small number of consumers because the hidden gluten constitutes a hazard for people with celiac disease.Gluten is also used in cosmetics, hair products, and other dermatological preparations.The Codex Alimentarius international standards for food labelling has a standard relating to the labelling of products as "gluten-free". It only applies to foods that would normally contain gluten.n the United States, gluten is not listed on labels unless added as a stand-alone ingredient. Wheat or other allergens are listed after the ingredient line. The US Food and Drug Administration (FDA) has historically classified gluten as "generally recognized as safe" (GRAS). In August 2013, FDA issued a final rule, effective August 2014, that defined the term "gluten-free" for voluntary use in the labeling of foods as meaning that the amount of gluten contained in the food is below 20 parts per million.

Red 40

Allura Red AC is approved by the FDA for use in cosmetics, drugs, and food. When prepared as a lake it is disclosed as Red 40 Lake or Red 40 Aluminum Lake. It is used in some tattoo inks and is used in many products, such as soft drinks, cherry flavored products, children's medications, and cotton candy. It is by far the most commonly used red dye in the United States, completely replacing amaranth (Red 2) and also replacing erythrosine (Red 3) in most applications due to the potential health effects of the two dyes.

Geraniol

Geraniol is a monoterpenoid and an alcohol. It is the primary component of rose oil, palmarosa oil, and citronella oil (Java type). It is a colorless oil, although commercial samples can appear yellow. It has low solubility in water, but it is soluble in common organic solvents. In addition to rose oil, palmarosa oil, and citronella oil, it also occurs in small quantities in geranium, lemon, and many other essential oils. With a rose-like scent, it is commonly used in perfumes. It is used in flavors such as peach, raspberry, grapefruit, red apple, plum, lime, orange, lemon, watermelon, pineapple, and blueberry.Geraniol is produced by the scent glands of honeybees to mark nectar-bearing flowers and locate the entrances to their hives.[4] It has been considered as a mosquito repellent.[5][6]It is a byproduct of the metabolism of sorbate and, thus, is a very unpleasant contaminant of wine if bacteria are allowed to grow in it.

Vibrio parahaemolyticus

MIN. AW(USING SALT) 0.94MIN.pH 4.8MAX.pH 11MAX. % WATER PHASE SALT 10MIN. TEMP. 5MAX. TEMP. 45.3OXYGENREQUIREMENT faculative anaerobeSOURCES Sources of the organism:Intestinal tracts of infected humansFecally contaminated waterAssociated foods:Seafood (fish, crab, shrimp, oysters), raw or undercooked

Copper

Required component of many redox enzymes, including cytochrome c oxidase. Sources: Liver, seafood, oysters, nuts, seeds; some: whole grains, legumes

Iron

Required for many proteins and enzymes, notably hemoglobin to prevent anemia. Sources: Meat, seafood, nuts, beans, dark chocolate

Magnesium

Required for processing ATP and for bones Sources: Spinach, legumes, nuts, seeds, whole grains, peanut butter, avocado

Iodine

Required for synthesis of thyroid hormones, thyroxine and triiodothyronine and to prevent goiter. Sources: Seaweed (kelp or kombu), grains, eggs, iodized salt

Cobalt

Required in the synthesis of vitamin B12, but because bacteria are required to synthesize the vitamin, it is usually considered part of vitamin B12 which comes from eating animals and animal-sourced foods (eggs...)

Starch

Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as energy storage. It is the most common carbohydrate in human diets and is contained in large amounts in staple foods like potatoes, wheat, maize (corn), rice, and cassava. In industry, starch is converted into sugars, for example by malting, and fermented to produce ethanol in the manufacture of beer, whisky and biofuel. It is processed to produce many of the sugars used in processed foods. Mixing most starches in warm water produces a paste, such as wheatpaste, which can be used as a thickening, stiffening or gluing agent.

Tocopherols

a class of organic chemical compounds (more precisely, various methylated phenols), many of which have vitamin E activity. Tocopherols and tocotrienols are fat-soluble antioxidants but also seem to have many other functions in the body. In general, food sources with the highest concentrations of vitamin E (including tocopherols) are vegetable oils, followed by nuts and seeds. Adjusting for typical portion sizes, however, for many people in the United States the most important sources of vitamin E include fortified breakfast cereals.

Carrageenan

a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. Vegetarian alternative due to coming from seaweeds.

Type 2 Error

a type II error is failing to reject a false null hypothesis (also known as a "false negative" finding) a type II error is to falsely infer the absence of something that is there

Nutrient Function Claim

is a nutrition claim that describes the physiological role of the nutrient in growth, development and normal functions of the body.(Examples:"Calcium aids in the development of strong bones and teeth";"Protein helps build and repair body tissues";"Iron is a factor in red blood cell formation";"Vitamin E protects the fat in body tissues from oxidation"."Contains folic acid: folic acid contributes to the normal growth of the fetus.")

Ideal Solution

n chemistry, an ideal solution or ideal mixture is a solution with thermodynamic properties analogous to those of a mixture of ideal gases. The enthalpy of mixing is zero[1] as is the volume change on mixing by definition; the closer to zero the enthalpy of mixing is, the more "ideal" the behaviour of the solution becomes.

Phosphorus

A component of bones (see apatite), cells, in energy processing, in DNA and ATP (as phosphate) and many other functions. Sources: Red meat, dairy foods, fish, poultry, bread, rice, oats.[19][20] In biological contexts, usually seen as phosphate

Manganese

A cofactor in enzyme functions Sources: Grains, legumes, seeds, nuts, leafy vegetables, tea, coffee

Complete Protein

A complete protein or whole protein is a food source of protein that contains an adequate proportion of each of the nine essential amino acids necessary in the human diet.[1] Examples of single-source complete proteins are red meat, poultry, fish, eggs, milk, cheese, yogurt, soybeans and quinoa.[2][3][4] The concept does not include whether or not the food source is high in total protein, or any other information about that food's nutritious value.

Histogram

A histogram is an accurate representation of the distribution of numerical data. It is an estimate of the probability distribution of a continuous variable (quantitative variable) and was first introduced by Karl Pearson.[1] It differs from a bar graph, in the sense that a bar graph relates two variables, but a histogram relates only one. To construct a histogram, the first step is to "bin" (or "bucket") the range of values—that is, divide the entire range of values into a series of intervals—and then count how many values fall into each interval. The bins are usually specified as consecutive, non-overlapping intervals of a variable. The bins (intervals) must be adjacent, and are often (but are not required to be) of equal size.Histograms give a rough sense of the density of the underlying distribution of the data, and often for density estimation: estimating the probability density function of the underlying variable. The total area of a histogram used for probability density is always normalized to 1. If the length of the intervals on the x-axis are all 1, then a histogram is identical to a relative frequency plot.

Refractometer

A refractometer is a laboratory or field device for the measurement of an index of refraction (refractometry). The index of refraction is calculated from Snell's law while for mixtures, the index of refraction can be calculated from the composition of the material using several mixing rules such as the Gladstone-Dale relation and Lorentz-Lorenz equation.Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. If the solution contains dissolved solids other than pure sucrose, then the °Bx only approximates the dissolved solid content. The °Bx is traditionally used in the wine, sugar, carbonated beverage, fruit juice, maple syrup and honey industries.Comparable scales for indicating sucrose content are the degree Plato (°P), which is widely used by the brewing industry, and the degree Balling, which is the oldest of the three systems and therefore mostly found in older textbooks, but also still in use in some parts of the world.Kind of fruit juice Average Brix value (degrees)Apple 13.3Apricot 14.3Bilberry (Whortleberry, Vaccinium Myrtillium) 13.4Black currant 15.0Blackberry 10.0Black raspberry 11.1Blueberry 14.1Boysenberry 10.0Carob 40.0Cherry 14.3Crabapple 15.4Cranberry 10.5Date 18.5Dewberry 10.0Elderberry 11.0Fig 18.2Gooseberry 8.3Grape (Vitis Vinifera) 21.5Grape (Slipskin varieties) 16.0Grapefruit 10.2Guava 7.7Lemon 8.9Lime 10.0Loganberry 10.5Mango 17.0Naranjilla 10.5Orange 11.8Papaya 10.2Passion Fruit 15.3Peach 11.8Pear 15.4Pineapple 14.3Plum 14.3Pomegranate 18.2Prune 18.5Quince 13.3Raisin 18.5Raspberry (Red raspberry) 10.5Red currant 10.5Soursop (Guanabana, Annono Muricata) 16.0Strawberry 8.0Tamarind 55.0Tangerine 11.5Youngberry 10.0

Pectin

A structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. The main use for pectin (vegetable agglutinate) is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices. Pectin also reduces syneresis in jams and marmalades and increases the gel strength of low-calorie jams. For household use, pectin is an ingredient in gelling sugar (also known as "jam sugar") where it is diluted to the right concentration with sugar and some citric acid to adjust pH. In some countries, pectin is also available as a solution or an extract, or as a blended powder, for home jam making. For conventional jams and marmalades that contain above 60% sugar and soluble fruit solids, high-ester pectins are used. With low-ester pectins and amidated pectins less sugar is needed, so that diet products can be made.Pears, apples, guavas, quince, plums, gooseberries, and oranges and other citrus fruits contain large amounts of pectin, while soft fruits like cherries, grapes, and strawberries contain small amounts of pectin. The main raw materials for pectin production are dried citrus peels or apple pomace, both by-products of juice production. Pomace from sugar beets is also used to a small extent.To prepare a pectin-gel, the ingredients are heated, dissolving the pectin. Upon cooling below gelling temperature, a gel starts to form. If gel formation is too strong, syneresis or a granular texture are the result, while weak gelling leads to excessively soft gels. Pectins gel according to specific parameters, such as sugar, pH and bivalent salts (especially Ca2+).

Acid Digestion

Acid digestion is a method of dissolving sample into solution, by adding acids and heating, until the complete decomposition of the matrix.Anywhere that you need to decompose a sample for release of the analyte, or for analysis of trace metals, acid digestion is much recommended. It is the ideal companion for ICP, ICP-MS, AA, or AFS instrument.

High-Amylose Corn Starch

Amylose is a type of resistant starch, meaning it isn't well-digested and absorbed in the small intestine. Instead, it's fermented by bacteria in the large intestine the way some types of fiber are broken down and may have some of the same benefits, such as limiting spikes in blood sugar levels and lowering cholesterol. Whole, plant-based foods are likely to have the most amylose and other types of resistant starch, but some processed foods are made with starches containing high levels of amylose as well.Roots and tubers including white and sweet potatoes, beets, peanuts, carrots, and other vegetables that grow underground. The exception here is onions and garlic.Bananas Wheat and wheat-based products including bread, pasta, cakes, and cookies.Rice.Oats.Barley.Rye.

Anthocyanin Content

Anthocyanins (also anthocyans; from Greek: ἄνθος (anthos) "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue") are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients.[4] There is no high-quality evidence anthocyanins have any effect on human biology or diseases. The reds, purples, and their blended combinations responsible for autumn foliage are derived from anthocyanins. Anthocyanin extracts are not specifically listed among approved color additives for foods in the United States; however, grape juice, red grape skin and many fruit and vegetable juices, which are approved for use as colorants, are rich in naturally occurring anthocyanins.[40] No anthocyanin sources are included among approved colorants for drugs or cosmetics.

Microwave Heating

Any form of cooking will destroy some nutrients in food, but the key variables are how much water is used in the cooking, how long the food is cooked, and at what temperature.[40] Nutrients are primarily lost by leaching into cooking water, which tends to make microwave cooking healthier, given the shorter cooking times it requires.[41] Like other heating methods, microwaving converts vitamin B12 from an active to inactive form; the amount of conversion depends on the temperature reached, as well as the cooking time. Boiled food reaches a maximum of 100 °C (212 °F) (the boiling point of water), whereas microwaved food can get locally hotter than this, leading to faster breakdown of vitamin B12. The higher rate of loss is partially offset by the shorter cooking times required.[42]Spinach retains nearly all its folate when cooked in a microwave; in comparison, it loses about 77% when boiled, leaching out nutrients. Bacon cooked by microwave has significantly lower levels of carcinogenic nitrosamines than conventionally cooked bacon.[40] Steamed vegetables tend to maintain more nutrients when microwaved than when cooked on a stovetop.[40] Microwave blanching is 3-4 times more effective than boiled water blanching in the retaining of the water-soluble vitamins folic acid, thiamin and riboflavin, with the exception of ascorbic acid, of which 28.8% is lost (vs. 16% with boiled water blanching).

Chlorine Dioxide

As one of several oxides of chlorine, it is a potent and useful oxidizing agent used in water treatment and in bleaching. Chlorine dioxide is also used to bleach flour. Chlorine dioxide is less corrosive than chlorine and superior for the control of legionella bacteria.

Nutrient Content Claim

Nutrient content claim is a nutrition claim that describes the level of a nutrient contained in a food.(Examples[24]: "source of calcium"; "high in fibre and low in fat";)

Atomic Absorption Spectroscopy

Atomic absorption spectroscopy (AAS) is a spectroanalytical procedure for the quantitative determination of chemical elements using the absorption of optical radiation (light) by free atoms in the gaseous state.In analytical chemistry the technique is used for determining the concentration of a particular element (the analyte) in a sample to be analyzed.Atomic absorption spectrometry has many uses in different areas of chemistry such as clinical analysis of metals in biological fluids and tissues such as whole blood, plasma, urine, saliva, brain tissue, liver, hair, muscle tissue, semen, in some pharmaceutical manufacturing processes, minute quantities of a catalyst that remain in the final drug product, and analyzing water for its metal content.

BRC

BRC Global Standards is a leading brand and consumer protection organisation, used by over 26,000 certificated suppliers over 130 countries, with certification issued through a global network of accredited certification bodies. BRC Global Standards' guarantee the standardisation of quality, safety and operational criteria and ensure that manufacturers fulfil their legal obligations and provide protection for the end consumer. BRC Global Standards are now often a fundamental requirement of leading retailers, manufacturers and food service organisations.

Sodium Bicarbonate

Baking Soda. In cooking, sodium bicarbonate, referred to as baking soda, is primarily used in baking as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa and vinegar. Baking soda may be used together with sourdough, which is acidic, making a lighter product with a less acid taste.Heat can also by itself cause sodium bicarbonate to act as a raising agent in baking because of thermal decomposition, releasing carbon dioxide. When used this way on its own, without the presence of an acidic component (whether in the batter or by the use of a baking powder containing acid), only half the available CO2 is released. Additionally, in the absence of acid, thermal decomposition of sodium bicarbonate also produces sodium carbonate, which is strongly alkaline and gives the baked product a bitter, "soapy" taste and a yellow color. To avoid an over-acidic taste from added acid, non-acid ingredients such as whole milk or Dutch-processed cocoa are often added to baked foods. Carbon dioxide production from exposure to heat starts at temperatures above 80 °C (180 °F). Since the reaction occurs slowly at room temperature, mixtures (cake batter, etc.) can be allowed to stand without rising until they are heated in the oven.Sodium bicarbonate was sometimes used in cooking green vegetables, as it gives them a bright green colour—which has been described as artificial-looking—due to its reacting with chlorophyll to produce chlorophyllin. However, this tends to affect taste, texture and nutritional content, and is no longer common. Baking soda is still used, though, in the traditional British mushy peas recipe for soaking the peas. It is also used in Asian and Latin American cuisine to tenderize meats. Baking soda may react with acids in food, including vitamin C (L-ascorbic acid). It is also used in breading, such as for fried foods, to enhance crispness and allow passages for steam to escape, so the breading is not blown off during cooking.

Ammonium Bicarbonate

Bicarbonate of ammonia, ammonium hydrogen carbonate, hartshorn, AmBic, powdered baking ammonia. Ammonium bicarbonate is used in the food industry as a raising agent for flat baked goods, such as cookies and crackers, and in China in steamed buns and Chinese almond cookies. It was commonly used in the home before modern day baking powder was made available. In China it is called edible or food-grade "smelly powder". Many baking cookbooks (especially from Scandinavian countries) may still refer to it as hartshorn or hornsalt. Although there is a slight smell of ammonia during baking, this quickly dissipates, leaving no taste. It is used in, for example, Swedish "drömmar" biscuits and Danish Christmas biscuits (Hjortetakssalt), and German Lebkuchen. In many cases it may be substituted with baking soda or baking powder or a combination of both, depending on the recipe composition and leavening requirements.[6] Compared to baking soda or potash, hartshorn has the advantage of producing more gas for the same amount of agent, and of not leaving any salty or soapy taste in the finished product, as it completely decomposes into water and gaseous products that evaporate during baking. It cannot be used for moist, bulky baked goods however, such as normal bread or cakes, since some ammonia will be trapped inside and will cause an unpleasant taste.It is also used for buffering solutions to slightly alkaline pH during chemical purification, such as high-performance liquid chromatography. Because it entirely decomposes to volatile compounds this allows rapid recovery of the compound of interest by freeze-drying.

Catalase

Catalase is a common enzyme found in nearly all living organisms exposed to oxygen (such as bacteria, plants, and animals). It catalyzes the decomposition of hydrogen peroxide to water and oxygen.[5] It is a very important enzyme in protecting the cell from oxidative damage by reactive oxygen species (ROS). Likewise, catalase has one of the highest turnover numbers of all enzymes; one catalase molecule can convert millions of hydrogen peroxide molecules to water and oxygen each second. Hydrogen peroxide is a harmful byproduct of many normal metabolic processes; to prevent damage to cells and tissues, it must be quickly converted into other, less dangerous substances. To this end, catalase is frequently used by cells to rapidly catalyze the decomposition of hydrogen peroxide into less-reactive gaseous oxygen and water molecules. Catalase is used in the food industry for removing hydrogen peroxide from milk prior to cheese production.[41] Another use is in food wrappers where it prevents food from oxidizing.

Cellulose

Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation. Microcrystalline cellulose (E460i) and powdered cellulose (E460ii) are used as inactive fillers in drug tablets[40] and a wide range of soluble cellulose derivatives, E numbers E461 to E469, are used as emulsifiers, thickeners and stabilizers in processed foods. Cellulose powder is, for example, used in Parmesan cheese to prevent caking inside the package. Cellulose occurs naturally in some foods and is an additive in manufactured foods, contributing an indigestible component used for texture and bulk, potentially aiding in defecation.

Vitamin C

Chemical name: Ascorbic acidIt is water soluble.Deficiency may cause megaloblastic anemia.Good sources include: fruit and vegetables. The Kakadu plum and the camu camu fruit have the highest vitamin C contents of all foods. Liver also has high levels. Cooking destroys vitamin C.

Vitamin B7

Chemical name: Biotinit is water soluble.Deficiency may cause dermatitis or enteritis, or inflammation of the intestine.Good sources include: egg yolk, liver, some vegetables.

Vitamin B5

Chemical name: Pantothenic acidIt is water soluble.Deficiency may cause paresthesia, or "pins and needles."Good sources include: meats, whole-grains (milling may remove it), broccoli, avocados, royal jelly, and fish ovaries.

Vitamin B2

Chemical name: RiboflavinIt is water solubleDeficiency may cause ariboflavinosisGood sources include: asparagus, bananas, persimmons, okra, chard, cottage cheese, milk, yogurt, meat, eggs, fish, and green beans

Vitamin B

Chemical name: thiamine.It is water soluble.Deficiency may cause beriberi and Wernicke-Korsakoff syndrome.Good sources include: yeast, pork, cereal grains, sunflower seeds, brown rice, whole-grain rye, asparagus, kale, cauliflower, potatoes, oranges, liver, and eggs.

Vitamin D

Chemical names: Ergocalciferol, cholecalciferol.It is fat soluble.Deficiency may cause rickets and osteomalacia, or softening of the bones.Good sources: Exposure to ultraviolet B (UVB) through sunlight or other sources causes vitamin D to be produced in the skin. Also found in fatty fish, eggs, beef liver, and mushrooms.

Vitamin B9

Chemical names: Folic acid, folinic acidIt is water soluble.Deficiency during pregnancy is linked to birth defects. Pregnant women are encouraged to supplement folic acid for the entire year before becoming pregnant.Good sources include: leafy vegetables, legumes, liver, baker's yeast, some fortified grain products, and sunflower seeds. Several fruits have moderate amounts, as does beer.

Vitamin B3

Chemical names: Niacin, niacinamideIt is water soluble.Deficiency may cause pellagra, with symptoms of diarrhea, dermatitis, and mental disturbance.Good sources include: liver, heart, kidney, chicken, beef, fish (tuna, salmon), milk, eggs, avocados, dates, tomatoes, leafy vegetables, broccoli, carrots, sweet potatoes, asparagus, nuts, whole-grains, legumes, mushrooms, and brewer's yeast.

Vitamin K

Chemical names: Phylloquinone, menaquinonesIt is fat soluble.Deficiency may cause bleeding diathesis, an unusual susceptibility to bleeding.Good sources include: leafy green vegetables, avocado, kiwi fruit. Parsley contains a lot of vitamin K.

Vitamin B6

Chemical names: Pyridoxine, pyridoxamine, pyridoxalIt is water soluble.Deficiency may cause anemia, peripheral neuropathy, or damage to parts of the nervous system other than the brain and spinal cord.Good sources include: meats, bananas, whole-grains, vegetables, and nuts. When milk is dried, it loses about half of its B6. Freezing and canning can also reduce content.

Vitamin A

Chemical names: Retinol, retinal, and four carotenoids, including beta carotene.It is fat soluble.Deficiency may cause night-blindness and keratomalacia, an eye disorder that results in a dry cornea.Good sources include: Liver, cod liver oil, carrots, broccoli, sweet potato, butter, kale, spinach, pumpkin, collard greens, some cheeses, egg, apricot, cantaloupe melon, and milk.

Vitamin E

Chemical names: Tocopherols, tocotrienolsIt is fat soluble.Deficiency is uncommon, but it may cause hemolytic anemia in newborns. This is a condition where blood cells are destroyed and removed from the blood too early.Good sources include: Kiwi fruit, almonds, avocado, eggs, milk, nuts, leafy green vegetables, unheated vegetable oils, wheat germ, and whole-grains.

Chlorophyllase

Chlorophyllase (klawr-uh-fil-eys)[1] is the key enzyme in chlorophyll metabolism. It is a membrane protein that is commonly known as Chlase (EC 3.1.1.14, CLH) and systematically known as chlorophyll chlorophyllidohydrolase. Chlase is the catalyst for the hydrolysis of chlorophyll to produce chlorophyllide (also called Chlide) and phytol. Of high importance to all photosynthetic organisms is chlorophyll, and so, its synthesis and breakdown are closely regulated throughout the entire life cycle of the plant. Chlorophyll breakdown is most evident in seasonal changes as the plants lose their green color in the autumn; it is also evident in fruit ripening, leaf senescence and flowering. In this first step, chlorophyllase initiates the catabolism of chlorophyll to form chlorophyllide.

Corn Syrup

Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup, also known as glucose syrup to confectioners, is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose.The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch. Corn syrup's major uses in commercially prepared foods are as a thickener, a sweetener and as a humectant - an ingredient that retains moisture and thus maintains a food's freshness.[11] Corn syrup (or HFCS) is the primary ingredient in most brands of commercial "pancake syrup", as a less expensive substitute for maple syrup.[12]In the United States, cane sugar quotas raise the price of sugar;[13] hence, domestically produced corn syrup and high-fructose corn syrup are less costly alternatives that are often used in American-made processed and mass-produced foods, candies, soft drinks and fruit drinks.[11]Glucose syrup was the primary corn sweetener in the United States prior to the expanded use of high fructose corn syrup production. HFCS is a variant in which other enzymes are used to convert some of the glucose into fructose.[14]:808-813 The resulting syrup is sweeter and more soluble. Corn syrup is also available as a retail product.If mixed with sugar, water and cream of tartar, corn syrup can be used to make sugar glass.

Descriptive Test

Descriptive analysis uses panelists that are trained to detect and describe differences among products. The panelists must be able to indicate which sensory attributes are present in a product and be able to measure the intensity of those attributes. Descriptive analysis techniques allow the sensory scientist to obtain detailed information about products including subtle differences in important sensory attributes. The most popular and widely used descriptive analysis methods include quantitative descriptive analysis, the Spectrum™ method, and time intensity but are not inclusive of all descriptive techniques available for product evaluation.

Diacetyl

Diacetyl (IUPAC systematic name: butanedione or butane-2,3-dione) is an organic compound with the chemical formula (CH3CO)2. It is a yellow or green liquid with an intensely buttery flavor. Diacetyl occurs naturally in alcoholic beverages and is added to some foods to impart its buttery flavor. Diacetyl arises naturally as a byproduct of fermentation. In some fermentative bacteria, it is formed via the thiamine pyrophosphate-mediated condensation of pyruvate and acetyl CoA.[3] Sour (cultured) cream, cultured buttermilk, and cultured butter are produced by inoculating pasteurized cream or milk with a lactic starter culture, churning (agitating) and holding the milk until a desired pH drop (or increase in acidity) is attained. Cultured cream, cultured butter, and cultured buttermilk owe their tart flavour to lactic acid bacteria and their buttery aroma and taste to diacetyl. At low levels, diacetyl contributes a slipperiness to the feel of the alcoholic beverage in the mouth. As levels increase, it imparts a buttery or butterscotch flavor. Diacetyl and acetoin are two compounds that give butter its characteristic taste. Because of this, manufacturers of artificial butter flavoring, margarines or similar oil-based products typically add diacetyl and acetoin (along with beta-carotene for the yellow color) to make the final product butter-flavored, because it would otherwise be relatively tasteless.

Diglycerides

Diglycerides, generally in a mix with monoglycerides (E471), are common food additives largely used as emulsifiers. The values given in the nutritional labels for total fat, saturated fat, and trans fat do not include those present in mono- and diglycerides[citation needed]. They often are included in bakery products, beverages, ice cream, peanut butter, chewing gum, shortening, whipped toppings, margarine, confections, candies, and Pringles potato chips.

Dry Steam

Dry steam is steam that is at the temperature of saturation, but does not contain water particles in suspension. It has a very high dryness fraction, with almost no moisture.Commercially, dry steam contains not more than one half of one percent moisture. The presence of moisture in steam causes deposition, corrosion and reduction of life expectancy of boilers or other heat exchangers. Therefore, in heating applications, dry steam is preferable, because it has a better energy exchange capacity and does not cause corrosion.

Ethylene Oxide

Ethylene oxide is one of the most important raw materials used in large-scale chemical production. Most ethylene oxide is used for synthesis of ethylene glycols. Among glycols, ethylene glycol is used as antifreeze, in the production of polyester and polyethylene terephthalate (PET - raw material for plastic bottles), liquid coolants and solvents. Polyethyleneglycols are used in perfumes, cosmetics, pharmaceuticals, lubricants, paint thinners and plasticizers. Ethylene glycol ethers are part of brake fluids, detergents, solvents, lacquers and paints. Other products of ethylene oxide. Ethanolamines are used in the manufacture of soap and detergents and for purification of natural gas. Ethoxylates are reaction products of ethylene oxide with higher alcohols, acids or amines. They are used in the manufacture of detergents, surfactants, emulsifiers and dispersants.

HTST Pasteurization

Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, kosher wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have varying responses to the process.[1]Flash pasteurization is performed to kill spoilage microorganisms prior to filling containers, in order to make the products safer and to extend their shelf life compared to the unpasteurised foodstuff. For example, one manufacturer gives the shelf life of its pasteurized milk as 12 months.[2] It must be used in conjunction with sterile fill technology (similar to aseptic processing) to prevent post-pasteurization contamination.[3]The liquid moves in a controlled, continuous flow while subjected to temperatures of 71.5 °C (160 °F) to 74 °C (165 °F), for about 15 to 30 seconds Followed by rapid cooling from 4 °C (39.2 °F) to 5.5 °C (42 °F).The standard US protocol for flash pasteurization of milk, 71.7 °C (161 °F) for 15 seconds in order to kill Coxiella burnetii (the most heat-resistant pathogenic germ found in raw milk), was introduced in 1933, and results in five "log reduction value" (99.999%) or greater reduction in harmful bacteria.[4] An early adopter of pasteurization was Tropicana Products, which has used the method since the 1950s.[5] The juice company Odwalla switched from non-pasteurized to flash-pasteurized juices in 1996 after tainted unpasteurized apple juice containing E. coli O157:H7 sickened many children and killed one.

Food Additives

Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities. To regulate these additives, and inform consumers, each additive is assigned a unique number, termed as "E numbers", which is used in Europe for all approved additives. This numbering scheme has now been adopted and extended by the Codex Alimentarius Commission to internationally identify all additives,[1] regardless of whether they are approved for use.

Irradiation

Food irradiation is the process of exposing food and food packaging to ionizing radiation. Ionizing radiation, such as from gamma rays, x-rays or electron beams, is energy that can be transmitted without direct contact to the source of the energy (radiation) capable of freeing electrons from their atomic bonds (ionization) in the targeted food.[1][2] The radiation can be emitted by a radioactive substance or generated electrically. This treatment is used to improve food safety by extending product shelf-life (preservation), reducing the risk of foodborne illness, delaying or eliminating sprouting or ripening, by sterilization of foods, and as a means of controlling insects and invasive pests.[3] Food irradiation primarily extends the shelf-life of irradiated foods by effectively destroying organisms responsible for spoilage and foodborne illness and inhibiting sprouting.[3] Although consumer perception of foods treated with irradiation is more negative than those processed by other means, because people imagine that the food is radioactive or mutated,[4] all independent research, the U.S. Food and Drug Administration (FDA), the World Health Organization (WHO), the Center for Disease Control and Prevention (CDC), and U.S. Department of Agriculture (USDA) have confirmed irradiation to be safe. Irradiation reduces the risk of infection and spoilage, does not make food radioactive, and the food is shown to be safe, but it does cause chemical reactions that alter the food and therefore alters the chemical makeup, nutritional content, and the sensory qualities of the food.

Peroxidase

For many of these enzymes the optimal substrate is hydrogen peroxide, but others are more active with organic hydroperoxides such as lipid peroxides. Peroxidases can contain a heme cofactor in their active sites, or alternately redox-active cysteine or selenocysteine residues. Peroxidase can be used for treatment of industrial waste waters. For example, phenols, which are important pollutants, can be removed by enzyme-catalyzed polymerization using horseradish peroxidase. Thus phenols are oxidized to phenoxy radicals, which participate in reactions where polymers and oligomers are produced that are less toxic than phenols. It also can be used to convert toxic materials into less harmful substances.

Gas Chromatography

Gas chromatography (GC) is a common type of chromatography used in analytical chemistry for separating and analyzing compounds that can be vaporized without decomposition. Typical uses of GC include testing the purity of a particular substance, or separating the different components of a mixture (the relative amounts of such components can also be determined). In some situations, GC may help in identifying a compound. In preparative chromatography, GC can be used to prepare pure compounds from a mixture.[1][2]In gas chromatography, the mobile phase (or "moving phase") is a carrier gas, usually an inert gas such as helium or an unreactive gas such as nitrogen. Helium remains the most commonly used carrier gas in about 90% of instruments although hydrogen is preferred for improved separations.[3] The stationary phase is a microscopic layer of liquid or polymer on an inert solid support, inside a piece of glass or metal tubing called a column (a homage to the fractionating column used in distillation). The instrument used to perform gas chromatography is called a gas chromatograph (or "aerograph", "gas separator").The gaseous compounds being analyzed interact with the walls of the column, which is coated with a stationary phase. This causes each compound to elute at a different time, known as the retention time of the compound. The comparison of retention times is what gives GC its analytical usefulness.Gas chromatography is in principle similar to column chromatography (as well as other forms of chromatography, such as HPLC, TLC), but has several notable differences. First, the process of separating the compounds in a mixture is carried out between a liquid stationary phase and a gas mobile phase, whereas in column chromatography the stationary phase is a solid and the mobile phase is a liquid. (Hence the full name of the procedure is "Gas-liquid chromatography", referring to the mobile and stationary phases, respectively.) Second, the column through which the gas phase passes is located in an oven where the temperature of the gas can be controlled, whereas column chromatography (typically) has no such temperature control. Finally, the concentration of a compound in the gas phase is solely a function of the vapor pressure of the gas.

HACCP

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Principle 1 - Conduct a Hazard AnalysisThe application of this principle involves listing the steps in the process and identifying where significant hazards are likely to Occur. The HACCP team will focus on hazards that can be prevented, eliminated or controlled by the HACCP plan. A justification for including or excluding the hazard is reported and possible control measures are identified.Principle 2 - Identify the Critical Control PointsA critical control point (CCP) is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. The HACCP team will use a CCP decision tree to help identify the critical control points in the process. A critical control point may control more that one food safety hazard or in some cases more than one CCP is needed to control a single hazard. The number of CCP's needed depends on the processing steps and the control needed to assure food safety.Principle 3 - Establish Critical LimitsA critical limit (CL) is the maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard. The critical limit is usually a measure such as time, temperature, water activity (Aw), pH, weight, or some other measure that is based on scientific literature and/or regulatory standards.Principle 4- Monitor CCPThe HACCP team will describe monitoring procedures for the measurement of the critical limit at each critical control point. Monitoring procedures should describe how the measurement will be taken, when the measurement is taken, who is responsible for the measurement and how frequently the measurement is taken during production.Principle 5 - Establish Corrective ActionCorrective actions are the procedures that are followed when a deviation in a critical limit occurs. The HACCP team will identify the steps that will be taken to prevent potentially hazardous food from entering the food chain and the steps that are needed to correct the process. This usually includes identification of the problems and the steps taken to assure that the problem will not occur again.Principle 6 - VerificationThose activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan. The HACCP team may identify activities such as auditing of CCP's, record review, prior shipment review, instrument calibration and product testing as part of the verification activities.Principle 7 - RecordkeepingA key component of the HACCP plan is recording information that can be used to prove that the a food was produced safely. The records also need to include information about the HACCP plan. Record should include information on the HACCP Team, product description, flow diagrams, the hazard analysis, the CCP's identified, Critical Limits, Monitoring System, Corrective Actions, Recordkeeping Procedures, and Verification Procedures.

ISO 22000

ISO 22000 sets out the requirements for a food safety management system and can be certified to. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe. It can be used by any organization regardless of its size or position in the food chain.

Major Food Allergens

In the United States, the Food and Drug Administration (FDA) requires food manufacturers to list the eight most common ingredients that trigger food allergies. Most other countries have similar rules. In the United States, information about food allergies has to be written in simple terms that adults and older children can understand.The eight foods included in food allergy labeling account for an estimated 90 percent of allergic reactions. These eight foods are:MilkEggsPeanutsTree nuts (such as almonds, cashews, walnuts)Fish (such as bass, cod, flounder)Shellfish (such as crab, lobster, shrimp)SoyWheatFood labeling laws require food allergens to be identified even in very small amounts — but only when they're contained as an ingredient. Manufacturers aren't required to include warnings about food allergens accidentally introduced during manufacturing or packaging (cross-contamination). This potentially can cause trouble if you're very sensitive to food allergens.Many manufacturers voluntarily include warnings, but these advisory labels aren't always clear. And, manufacturers have different ways of saying a food allergen may be present. For example, labels may say "manufactured in a factory that also processes wheat" or "may contain soy."

Inductively Coupled Plasma Spectroscopy

Inductively coupled plasma mass spectrometry (ICP-MS) is a type of mass spectrometry which is capable of detecting metals and several non-metals at concentrations as low as one part in 1015 (part per quadrillion, ppq) on non-interfered low-background isotopes. This is achieved by ionizing the sample with inductively coupled plasma and then using a mass spectrometer to separate and quantify those ions.Compared to atomic absorption spectroscopy, ICP-MS has greater speed, precision, and sensitivity. However, compared with other types of mass spectrometry, such as thermal ionization mass spectrometry (TIMS) and glow discharge mass spectrometry (GD-MS), ICP-MS introduces many interfering species: argon from the plasma, component gases of air that leak through the cone orifices, and contamination from glassware and the cones.

Chromium

Involved in glucose and lipid metabolism, although its mechanisms of action in the body and the amounts needed for optimal health are not well-defined. Sources: Broccoli, grape juice (especially red), meat, whole grain products

Iodine Titration

Iodometry, also known as iodometric titration, is a method of volumetric chemical analysis, a redox titration where the appearance or disappearance of elementary iodine indicates the end point.Note that iodometry involves indirect titration of iodine liberated by reaction with the analyte, whereas iodimetry involves direct titration using iodine as the titrant.Redox titration using sodium thiosulfate, Na2S2O3 (usually) as a reducing agent is known as iodometric titration since it is used specifically to titrate iodine. The iodometric titration is a general method to determine the concentration of an oxidising agent in solution. In an iodometric titration, a starch solution is used as an indicator since it can absorb the I2 that is released. This absorption will cause the solution to change its colour from light yellow to a dark blue colour when titrated with standardised thiosulfate solution. This indicates the end point of the titration. Iodometry in its many variations is extremely useful in volumetric analysis. Examples include the determination of copper(II), chlorate, Hydrogen peroxide, and dissolved oxygen, hydrogensulfites, sulfites, sulfides, and vitamin C

Methional

It is a notable flavor in potato-based snacks, namely potato chips, one of the most popular foods containing methional.[1] Traces of the compound can also be found in black tea and green tea based products. In nature, methional is a thermally-induced volatile flavor compound. For instance, the heat-initiated Maillard reaction of reducing sugars and amino acids forms the initial basis of methional's composition. Due to the ease of its decomposition, a large portion of methional is lost during potato processing.

Sodium Benzoate

It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It is most widely used in acidic foods such as salad dressings (i.e. acetic acid in vinegar), carbonated drinks (carbonic acid), jams and fruit juices (citric acid), pickles (acetic acid), and condiment. It is also used as a preservative in medicines and cosmetics. Fruits and vegetables can be rich sources, particularly berries such as cranberry and bilberry, other sources include seafood such as prawns, and dairy products like milk, cheese and yogurt. The mechanism starts with the absorption of benzoic acid into the cell. If the intracellular pH falls to 5 or lower, the anaerobic fermentation of glucose through phosphofructokinase decreases sharply,[16] which inhibits the growth and survival of microorganisms that cause food spoilage.

Amylose

It is one of the two components of starch, making up approximately 20-30%. Amylose is more soluble in water than the other component amylopectin.[2] Because of its tightly packed helical structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch.

Amylopectin

It is one of the two components of starch, the other being amylose. Its counterpart in animals is glycogen, which has the same composition and structure

Hydrogen Peroxide

It is used as an oxidizer, bleaching agent and antiseptic. Hydrogen peroxide is used in certain waste-water treatment processes to remove organic impurities. In advanced oxidation processing, the Fenton reaction[49][50] gives the highly reactive hydroxyl radical (·OH). This degrades organic compounds, including those that are ordinarily robust, such as aromatic or halogenated compounds.[51] It can also oxidize sulfur based compounds present in the waste; which is beneficial as it generally reduces their odour. H2O2 demonstrates broad-spectrum efficacy against viruses, bacteria, yeasts, and bacterial spores. Hydrogen peroxide is seen as an environmentally safe alternative to chlorine-based bleaches, as it degrades to form oxygen and water and it is generally recognized as safe as an antimicrobial agent by the U.S. Food and Drug Administration (FDA).

Karl Fischer Titration

Karl Fischer titration is a classic titration method in analytical chemistry that uses coulometric or volumetric titration to determine trace amounts of water in a sample. It was invented in 1935 by the German chemist Karl Fischer.[1] Today, the titration is done with an automated Karl Fischer titrator. The popularity of the Karl Fischer titration (henceforth referred to as KF) is due in large part to several practical advantages that it holds over other methods of moisture determination, such as accuracy, speed and selectivity. Popular especially for low moisture foods such as dried fruits, candies, oils and fats, chocolates.

Lipoxygenase

Lipoxygenase catalyses the bioxygenation of polyunsaturated fatty acids (PUFA) containing a cis,cis-1,4-pentadiene unit to form conjugated hydroperoxydienoic acids. Lipoxygenases have food-related applications in bread making and aroma production; they also have negative implications for the color, off-flavour and antioxidant status of plant-based foods.

Monocalcium Phosphate

MCP, or MCP-M. Leavening agent. Calcium dihydrogen phosphate is used in the food industry as a leavening agent, i.e., to cause baked goods to rise. Because it is acidic, when combined with an alkali ingredient, commonly sodium bicarbonate (baking soda) or potassium bicarbonate, it reacts to produce carbon dioxide and a salt. Outward pressure of the carbon dioxide gas causes the rising effect. When combined in a ready-made baking powder, the acid and alkali ingredients are included in the right proportions such that they will exactly neutralize each other and not significantly affect the overall pH of the product. AMCP and MCP are fast acting, releasing most carbon dioxide within minutes of mixing. It is popularly used in pancake mixes. In double acting baking powders, MCP is often combined with the slow acting acid sodium acid pyrophosphate (SAPP).

Staphylococcus aureus growth

MIN. AW(USING SALT) 0.83MIN.pH 4MAX.pH 10MAX. % WATER PHASE SALT 20MIN. TEMP. 7MAX. TEMP. 50OXYGENREQUIREMENT faculative anaerobeSOURCES he bacteria can be found in unpasteurized dairy products and salty foods such as ham and other sliced meats. Foods that are made or come in contact with hands and require no additional cooking are at highest risk, including:Salads, such as ham, egg, tuna, chicken, potato and macaroniBakery products, such as cream-filled pastries, cream pies and chocolate éclairsSandwiches.

Staphylococcus aureus toxin formation

MIN. AW(USING SALT) 0.85MIN.pH 4MAX.pH 9.8MAX. % WATER PHASE SALT 10MIN. TEMP. 10CMAX. TEMP. 48COXYGENREQUIREMENT faculative anaerobeSOURCEShe bacteria can be found in unpasteurized dairy products and salty foods such as ham and other sliced meats. Foods that are made or come in contact with hands and require no additional cooking are at highest risk, including:Salads, such as ham, egg, tuna, chicken, potato and macaroniBakery products, such as cream-filled pastries, cream pies and chocolate éclairsSandwiches.

Bacillus cereus

MIN. AW(USING SALT) 0.92MIN.pH 4.3MAX.pH 9.3MAX. % WATER PHASE SALT 10MIN. TEMP. 4CMAX. TEMP. 55COXYGENREQUIREMENT faculative anaerobeSOURCES Sources of the organism:SoilUnpasteurized milkCereals and starchHerbs and spicesAssociated foods:Meat piesCooked rice and fried riceStarchy foods (potato, pasta)Food mixtures (soups, casseroles, sauces)Puddings

Listeria monocytogenes

MIN. AW(USING SALT) 0.92MIN.pH 4.4MAX.pH 9.4MAX. % WATER PHASE SALT 10MIN. TEMP. -0.4CMAX. TEMP.45COXYGENREQUIREMENT faculative anaerobeSOURCES Listeria is found in refrigerated, ready-to-eat foods such as hot dogs, deli meats, unpasteurized milk, raw sprouts, dairy products and raw and undercooked meat, poultry and seafood.

Clostridium botulinum (Type A and proteolytic types B and F)

MIN. AW(USING SALT) 0.935MIN.pH 4.6MAX.pH 9MAX. % WATER PHASE SALT 10MIN. TEMP. 10CMAX. TEMP. 48COXYGENREQUIREMENT anaerobeSOURCES Many cases of foodborne botulism have happened after people ate home-canned, preserved, or fermented foods that were contaminated with toxin. The foods might have become contaminated if they were not canned (processed) correctly.Foods with low acid content are the most common sources of home-canning related botulism cases. Examples of low-acid foods are: Canned veggies carrots corn green beansAsparagusGreen beansBeetsCornPotatoesNew sources of foodborne botulism continue to be identified. Contamination can happen when food is handled improperly when it is made, when it is stored, or when it is used by consumers. Some examples of foods that have been contaminated are:Chopped garlic in oilCanned cheese sauceCanned tomatoesCarrot juiceBaked potatoes wrapped in foilIn Alaska, most cases of foodborne botulism are caused by fermented fish and other aquatic animals.

Clostridium perfringens

MIN. AW(USING SALT) 0.93MIN.pH 5MAX.pH 9MAX. % WATER PHASE SALT 7MIN. TEMP. 10CMAX. TEMP. 52COXYGENREQUIREMENT anaerobeSOURCES Illness usually occurs by eating foods contaminated with large numbers of this bacteria that produce enough toxin to cause sickness in the form of abdominal cramping and diarrhea. C. perfringens is sometimes referred to as the "buffet germ" because it grows fastest in large portions of food, such as casseroles, stews and gravies that have been sitting at room temperature in the danger zone. If food isn't originally cooked, reheated or kept at the appropriate temperature, live bacteria may be consumed and cause illness.

Yersinia enterocolitica

MIN. AW(USING SALT) 0.945MIN.pH 4.2MAX.pH 10MAX. % WATER PHASE SALT 7MIN. TEMP. -1.3CMAX. TEMP. 42COXYGENREQUIREMENT faculative anaerobeSOURCES Sources of the organism:Intestinal tracts of infected animals, poultry, and humansContaminated waterAssociated foods:SeafoodMeat (pork, beef, lamb, etc.)PoultryUnpasteurized milkWater

Salmonella spp.

MIN. AW(USING SALT) 0.94MIN.pH 3.7MAX.pH 9.5MAX. % WATER PHASE SALT 8MIN. TEMP. 5.2CMAX. TEMP. 46.2COXYGENREQUIREMENT faculative anaerobeSOURCES You can contract salmonellosis by consuming raw and undercooked eggs, undercooked poultry and meat, contaminated raw fruits and vegetables (such as sprouts and melons), as well as unpasteurized milk and other dairy products. It also can be transmitted through contact with infected animals or infected food handlers who have no washed their hands after using the bathroom.

Escherichia coli (pathogenic strains)

MIN. AW(USING SALT) 0.95MIN.pH 4MAX.pH 10MAX. % WATER PHASE SALT 6.5MIN. TEMP. 6.5CMAX. TEMP. 49.4COXYGENREQUIREMENT faculative anaerobeSOURCES These include eating raw or undercooked ground beef or drinking unpasteurized beverages or dairy products.

Shigella spp.

MIN. AW(USING SALT) 0.96MIN.pH 4.8MAX.pH 9.3MAX. % WATER PHASE SALT 5.2MIN. TEMP. 6.1CMAX. TEMP. 47.1COXYGENREQUIREMENT faculative anaerobeSOURCES Sources of the organism:Fecally contaminated waterFood handler with poor personal hygiene practicesAssociated foods:Any food contaminated by a food handler with poor hygiene practicesContaminated waterSalads (potato, tuna, shrimp, macaroni, chicken)Raw vegetablesSandwiches

Vibrio vulnificus

MIN. AW(USING SALT) 0.96MIN.pH 5MAX.pH 10MAX. % WATER PHASE SALT 5MIN. TEMP. 8MAX. TEMP. 43OXYGENREQUIREMENT faculative anaerobeSOURCES Sources of the organism:Intestinal tracts of infected humansFecally contaminated waterAssociated foods:Seafood (fish, crab, shrimp, oysters), raw or undercooked

Vibrio cholerae

MIN. AW(USING SALT) 0.97MIN.pH 5MAX.pH 10MAX. % WATER PHASE SALT 6MIN. TEMP. 10CMAX. TEMP. 43COXYGENREQUIREMENT faculative anaerobeSOURCES Sources of the organism:Intestinal tracts of infected humansFecally contaminated waterAssociated foods:Seafood (fish, crab, shrimp, oysters), raw or undercooked

Clostridium botulinum (Type E and non-proteolytic types B and F)

MIN. AW(USING SALT) 0.97MIN.pH 5MAX.pH 9MAX. % WATER PHASE SALT 5MIN. TEMP. 3.3CMAX. TEMP. 45COXYGENREQUIREMENT anaerobeSOURCES Many cases of foodborne botulism have happened after people ate home-canned, preserved, or fermented foods that were contaminated with toxin. The foods might have become contaminated if they were not canned (processed) correctly.Foods with low acid content are the most common sources of home-canning related botulism cases. Examples of low-acid foods are: Canned veggies carrots corn green beansAsparagusGreen beansBeetsCornPotatoesNew sources of foodborne botulism continue to be identified. Contamination can happen when food is handled improperly when it is made, when it is stored, or when it is used by consumers. Some examples of foods that have been contaminated are:Chopped garlic in oilCanned cheese sauceCanned tomatoesCarrot juiceBaked potatoes wrapped in foilIn Alaska, most cases of foodborne botulism are caused by fermented fish and other aquatic animals.

Campylobacter jejuni

MIN. AW(USING SALT) 0.987MIN.pH 4.9MAX.pH 9.5MAX. % WATER PHASE SALT 1.7MIN. TEMP. 30CMAX. TEMP. 45 COXYGENREQUIREMENT micro-aerophileSOURCES Sources include consuming raw and undercooked poultry and other meats, unpasteurized dairy products and untreated water or contaminated produce.

Mass Spectroscopy

Mass spectrometry (MS) is an analytical technique that ionizes chemical species and sorts the ions based on their mass-to-charge ratio. In simpler terms, a mass spectrum measures the masses within a sample. Mass spectrometry is used in many different fields and is applied to pure samples as well as complex mixtures.A mass spectrum is a plot of the ion signal as a function of the mass-to-charge ratio. These spectra are used to determine the elemental or isotopic signature of a sample, the masses of particles and of molecules, and to elucidate the chemical structures of molecules, such as peptides and other chemical compounds.In a typical MS procedure, a sample, which may be solid, liquid, or gas, is ionized, for example by bombarding it with electrons. This may cause some of the sample's molecules to break into charged fragments. These ions are then separated according to their mass-to-charge ratio, typically by accelerating them and subjecting them to an electric or magnetic field: ions of the same mass-to-charge ratio will undergo the same amount of deflection.[1] The ions are detected by a mechanism capable of detecting charged particles, such as an electron multiplier. Results are displayed as spectra of the relative abundance of detected ions as a function of the mass-to-charge ratio. The atoms or molecules in the sample can be identified by correlating known masses (e.g. an entire molecule) to the identified masses or through a characteristic fragmentation pattern.

Monglycerides

Monoglycerides are primarily used as surfactants, usually in the form of emulsifiers. Together with diglycerides, monoglycerides are commonly added to commercial food products in small quantities as E471, which helps to prevent mixtures of oils and water from separating. The values given in the nutritional labels for total fat, saturated fat, and trans fat do not include those present in mono- and diglycerides as fats are defined as being triglycerides. They are also often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.[5] In bakery products, monoglycerides are useful in improving loaf volume and texture, and as antistaling agents.[6][7] Monoglycerides are used to enhance the physical stability towards creaming in milk beverages.

Monosodium Glutamate

Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.[2] Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.[3][4]MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes. The U.S. Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. Pure MSG is reported to not have a pleasant taste until it is combined with a savory aroma.[25] The basic sensory function of MSG is attributed to its ability to enhance savory taste-active compounds when added in the proper concentration.[7] The optimum concentration varies by food; in clear soup, the pleasure score rapidly falls with the addition of more than one gram of MSG per 100 mL.[26]The sodium content (in mass percent) of MSG, 12%, is about one-third of that in sodium chloride (39%), due to the greater mass of the glutamate counterion.[27] Although other salts of glutamate have been used in low-salt soups, they are less palatable than MSG.Since 1998, MSG cannot be included in the term "spices and flavorings". The ribonucleotide food additives disodium inosinate and disodium guanylate are usually used with monosodium glutamate-containing ingredients. However, the term "natural flavor" is used by the food industry for glutamic acid (chemically similar to MSG, lacking only the sodium ion). The Food and Drug Administration does not require disclosure of components and amounts of "natural flavor."[47]The FDA considers labels such as "no MSG" or "no added MSG" misleading if the food has ingredients which are sources of free glutamate, such as hydrolyzed protein. In 1993, it proposed adding "contains glutamate" to the common names of certain hydrolyzed proteins with substantial amounts of glutamate.

Gums

Natural gums are polysaccharides of natural origin, capable of causing a large increase in a solution's viscosity, even at small concentrations. In the food industry they are used as thickening agents, gelling agents, emulsifying agents, and stabilizers. In other industries, they are also used as adhesives, binding agents, crystal inhibitors, clarifying agents, encapsulating agents, flocculating agents, swelling agents, foam stabilizers, etc. Most often these are botanical gums, found in the woody elements of plants or in seed coatings.

NIR

Near-infrared spectroscopy (NIRS) is a spectroscopic method that uses the near-infrared region of the electromagnetic spectrum (from 780 nm to 2500 nm). Near-infrared spectroscopy is widely applied in agriculture for determining the quality of forages, grains, and grain products, oilseeds, coffee, tea, spices, fruits, vegetables, sugarcane, beverages, fats, and oils, dairy products, eggs, meat, and other agricultural products. It is widely used to quantify the composition of agricultural products because it meets the criteria of being accurate, reliable, rapid, non-destructive, and inexpensive.

Calcium

Needed for muscle, heart and digestive system health, builds bone, supports synthesis and function of blood cells. Sources: Dairy products, eggs, canned fish with bones (salmon, sardines), green leafy vegetables, nuts, seeds, tofu, thyme, oregano, dill, cinnamon

Chlorine

Needed for production of hydrochloric acid in the stomach and in cellular pump functions. Table salt (sodium chloride) is the main dietary source.

Nutrition Claim

Nutrition claim[23] means any representation which states, suggests or implies that a food has particular nutritional properties including but not limited to the energy value and to the content of protein, fat and carbohydrates, as well as the content of vitamins and minerals. The following do not constitute nutrition claims:(a) the mention of substances in the list of ingredients;(b) the mention of nutrients as a mandatory part of nutrition labelling;(c) quantitative or qualitative declaration of certain nutrients or ingredients on the label if required by national legislation.

Ozone

Ozone is a powerful oxidant (far more so than dioxygen) and has many industrial and consumer applications related to oxidation. It can also be used for bleaching substances and for killing microorganisms in air and water sources.[85] Many municipal drinking water systems kill bacteria with ozone instead of the more common chlorine. Ozone application on freshly cut pineapple and banana shows increase in flavonoids and total phenol contents when exposure is up to 20 minutes. Decrease in ascorbic acid (one form of vitamin C) content is observed but the positive effect on total phenol content and flavonoids can overcome the negative effect.[106] Tomatoes upon treatment with ozone shows an increase in β-carotene, lutein and lycopene.[107] However, ozone application on strawberries in pre-harvest period shows decrease in ascorbic acid content.[108]Ozone facilitates the extraction of some heavy metals from soil using EDTA. EDTA forms strong, water-soluble coordination compounds with some heavy metals (Pb, Zn) thereby making it possible to dissolve them out from contaminated soil. If contaminated soil is pre-treated with ozone, the extraction efficacy of Pb, Am and Pu increases by 11.0-28.9%,[109] 43.5%[110] and 50.7%[110] respectively.

Polyphenol Oxidase

PPO causes the rapid polymerization of o-quinones to produce black, brown or red pigments (polyphenols) that cause fruit browning. Common foods producing the enzyme include mushrooms (Agaricus bisporus), apples (Malus domestica) and lettuce (Lactuca sativa). Plants make use of polyphenol oxidase as one in a suite of chemical defences against parasites.Polyphenol oxidase (PPO) is an enzyme found throughout the plant and animal kingdoms,[20] including most fruits and vegetables.[21] PPO has importance to the food industry because it catalyzes enzymatic browning when tissue is damaged from bruising, compression or indentations, making the produce less marketable and causing economic loss.[20][21][22] Enzymatic browning due to PPO can also lead to loss of nutritional content in fruits and vegetables, further lowering their value.[20][21]Because the substrates of these PPO reactions are located in the vacuoles of plant cells damaged mainly by improper harvesting, PPO initiates the chain of browning reactions.[22][23] Exposure to oxygen when sliced or pureed also leads to enzymatic browning by PPO in fruits and vegetables.[21] Examples in which the browning reaction catalyzed by PPO may be desirable include prunes, sultana grapes, black tea, and green coffee beans.

Pectin Methylesterase

Pectinesterase (PE) (EC 3.1.1.11) is a ubiquitous cell-wall-associated enzyme that presents several isoforms that facilitate plant cell wall modification and subsequent breakdown. It is found in all higher plants as well as in some bacteria and fungi. Pectinesterase functions primarily by altering the localised pH of the cell wall resulting in alterations in cell wall integrity.In plants, pectinesterase plays a role in the modulation of cell wall mechanical stability during fruit ripening, cell wall extension during pollen germination and pollen tube growth, abscission, stem elongation, tuber yield and root development. Pectinesterase has also been shown to play a role in a plants response to pathogen attack.the negative effects of processing on texture can be overcome by applying different processes, which involve the use of PME enzyme. For example, the application of PME and CaCl2 by vacuum infusion is now used for firming fruits and vegetables

Zinc

Pervasive and required for several enzymes such as carboxypeptidase, liver alcohol dehydrogenase, and carbonic anhydrase. Sources: Oysters, red meat, poultry, nuts, whole grains, dairy products

Phenylacetaldehyde

Phenylacetaldehyde is an organic compound used in the synthesis of fragrances and polymers. Phenylacetaldehyde occurs extensively in nature because it can be biosynthetically derived from the amino acid phenylalanine. Natural sources of the compound include chocolate,[2] buckwheat,[3] flowers, and communication pheromones from various insect orders.[4] It is notable for being a floral attractant for numerous species of Lepidoptera. The aroma of pure substance can be described as honey-like, sweet, rose, green, grassy and is added to fragrances to impart hyacinth, narcissi, or rose nuances.[1] For similar reasons the compound can sometimes be found in flavored cigarettes and beverages.Historically, before biotechnology approaches were developed, phenylacetaldehyde was also used to produce phenylalanine via the Strecker reaction as a step in the production of aspartame sweetener.

FDA vs USDA

PoultryUSDA is responsible for poultry. Under the Poultry Products Inspection Act (PPIA), poultry is defined as any domesticated bird. This includes domesticated chickens, turkeys, ducks, geese, and guineas. USDA also inspects ratites and squab, including emus. These birds are exempt from FDA's Food Drug and Cosmetic Act (FD&C Act) to the extent they are covered by the PPIA. Non-specified birds, such as wild turkeys, wild ducks, and wild geese, are under FDA jurisdiction.Red MeatsUSDA is responsible for regulating cattle, sheep, swine, goats, horses, mules, and other equine, along with their carcasses and parts. These meats are exempt from the FD&C Act to the extent they are covered by the Federal Meat Inspection Act. Non-specified red meats, such as bison, rabbits, game animals, zoo animals, and all members of the deer family including elk and moose, are under FDA jurisdiction.EggsShell eggs of domestic chickens, turkeys, ducks, geese, or guinea are under FDA jurisdiction. FDA regulates egg processing plants, such as plants that wash, sort, and pack eggs. Egg products, such as dried, frozen, or liquid eggs, are under USDA jurisdiction. USDA regulates egg product processing plants, such as plants that break and pasteurize eggs.FDA is responsible for products not included in USDA's definition of "egg products", as well as establishments not covered by USDA. Examples include restaurants, bakeries, and cake mix plants.Products Containing Meat and PoultryFor products containing poultry, products with less than 2% cooked poultry meat and less than 10% cooked poultry skins, giblets, fat, and poultry meat (limited to less than 2%) in any combination are under FDA jurisdiction. Those with 2% or more cooked poultry and more than 10% cooked poultry skins, giblets, fat, and poultry meat in any combination are under USDA jurisdiction.For products containing other meats, products with less than 3% raw meat, less than 2% cooked meat or other portions of the carcass, or less than 30% fat, tallow, or meat extract, alone or in combination, are under FDA jurisdiction. Those with more than 3% raw meat, 2% or more cooked meat or other portions of the carcass, or 30% or more fat, tallow ,or meat extract, alone or in combination, are under USDA jurisdiction.

PDCAAS

Protein digestibility-corrected amino acid score (PDCAAS) is a method of evaluating the quality of a protein based on both the amino acid requirements of humans and their ability to digest it.The PDCAAS rating was adopted by the US FDA and the Food and Agricultural Organization of the United Nations/World Health Organization (FAO/WHO) in 1993 as "the preferred 'best'" method to determine protein quality.Using the PDCAAS method, the protein quality rankings are determined by comparing the amino acid profile of the specific food protein against a standard amino acid profile with the highest possible score being a 1.0. This score means, after digestion of the protein, it provides per unit of protein 100% or more of the indispensable amino acids required.The formula for calculating the PDCAAS percentage is: (mg of limiting amino acid in 1 g of test protein / mg of same amino acid in 1 g of reference protein) x fecal true digestibility percentage.A PDCAAS value of 1 is the highest, and 0 the lowest.

Quantitative Descriptive Analysis

Quantitative Descriptive Analysis (QDA®) is one of main descriptive analysis techniques in sensory evaluation. QDA® was proposed and developed by Tragon Corporation under partial collaboration with the Department of Food Science at the University of California, Davis. Initial intentions for this method were to deal with poor statistical treatment on data obtained by Flavor Profile and related descriptive methods2. In the QDA® methodology, multiple product evaluations are suggested to capitalize on panelists' skill in making relative judgments with a high degree of precision. Humans are good at judging relative sensory differences but poor at evaluating absolute differences3.This philosophy has made QDA® methodology distinctly different from those descriptive methods which try to finalize the absolute difference among products (e.g., Spectrum method). Similarly to other descriptive methods, subjects are screened based on their performance on discrimination tests and verbalization in the QDA® methodology. Standards for subject qualification are arbitrary and may vary depending on the project. A panel of ten to twelve is recommended in QDA® 3. During training, test products are served as illustrative stimuli for the consensus language development. The panel leader works as a communication facilitator without involvement and interference with panel discussions. References can be used for generating sensory terminologies, especially when panelists are confused and disagree with each other on some sensory attributes during training sessions3. Line scales are employed for panel training and data collection in QDA®. This line scale is designed as 6-inch in length with sensory intensities word anchors located 0.5 inch from each end. The scale direction goes from left to right with increasing intensities, e.g., weak to strong, little to much3.During data collection, panelists measure sensory intensities independently at individual booth without reference served as intensities standards. Panelists are allowed to use different parts of the scale to determine the sensory intensities by themselves. As a result, the difference among products produced by QDA® will be a relative measurement; the importance of absolute scale value has been neglected1. Subjects' reliability is evaluated by their repeated measurements on product attributes. The results from QDA® are informative for statistical practices to meet project goal. Panel performance can be examined by interaction of product and panelist; product difference can be diagnosed by means of a one-way AOV based on attributes. Statistical procedures, such as multivariate analysis of variance, principle component analysis, factor analysis, cluster analysis can be widely applied to QDA® dataset1;means of attributes in the same sensory category can be graphically presented by a "spider web" ,

Retrogradation

Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools.[1]When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution. If the viscous solution is cooled or left at lower temperature for a long enough period, the linear molecules, amylose, and linear parts of amylopectin molecules retrograde and rearrange themselves again to a more crystalline structure. The linear chains place themselves parallel and form hydrogen bridges. In viscous solutions the viscosity increases to form a gel. At temperatures between -8 and +8 °C the aging process is enhanced drastically.Retrogradation can expel water from the polymer network. This is a process known as syneresis. A small amount of water can be seen on top of the gel. Retrogradation is directly related to the staling or aging of bread.[2]Retrograded starch is less digestible (see resistant starch).Chemical modification of starches can reduce or enhance the retrogradation. Waxy, high amylopectin, starches also have a much lesser tendency to retrogradate. Additives such as fat, glucose, sodium nitrate and emulsifier can reduce retrogradation of starch.

Silicon Dioxide

Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms.[5][6] In many parts of the world, silica is the major constituent of sand. Silica is a common additive in food production, where it is used primarily as a flow agent in powdered foods, or to adsorb water in hygroscopic applications. It is used as an anti-caking agent in powdered foods such as spices and non-dairy coffee creamer. It is the primary component of diatomaceous earth. Colloidal silica is also used as a wine, beer, and juice fining agent.[17][page needed]In pharmaceutical products, silica aids powder flow when tablets are formed.

Sorbic Acid

Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. Sorbic acid and its salts, such as sodium sorbate, potassium sorbate, and calcium sorbate, are antimicrobial agents often used as preservatives in food and drinks to prevent the growth of mold, yeast, and fungi. In general the salts are preferred over the acid form because they are more soluble in water, but the active form is the acid. The optimal pH for the antimicrobial activity is below pH 6.5. Sorbates are generally used at concentrations of 0.025% to 0.10%. Adding sorbate salts to food will, however, raise the pH of the food slightly so the pH may need to be adjusted to assure safety. It is found in many other foods, such as cheeses and breads.

Soy Oil

Soybean oil is a vegetable oil extracted from the seeds of the soybean (Glycine max). It is one of the most widely consumed cooking oils. To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 60 and 88 °C (140-190 °F), rolled into flakes, and solvent-extracted with hexanes. The oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated are sold as "vegetable oil," or are ingredients in a wide variety of processed foods. Most of the remaining residue (soybean meal) is used as animal feed. Soybean oil is mostly used for frying and baking. It is also used as a condiment for salads.

FSIS

The Food Safety and Inspection Service (FSIS), an agency of the United States Department of Agriculture (USDA), is the public health regulatory agency responsible for ensuring that United States' commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged. The FSIS draws its authority from the Federal Meat Inspection Act of 1906, the Poultry Products Inspection Act of 1957 and the Egg Products Inspection Act of 1970. The FSIS also acts as a national health department and is responsible for the safety of public food-related establishments as well as business investigation.Food products that are under the jurisdiction of the FSIS, and thus subject to inspection, are those that contain more than 3% meat or 2% poultry products, with several exceptions,[1] and egg products (liquid, frozen or dried). Shell eggs, meat and poultry products that are not under the jurisdiction of the FSIS are under the jurisdiction of the United States Food and Drug Administration (FDA). Food-related establishments to ensure that the said businesses follow USDA regulations.

OSHA

The Occupational Safety and Health Administration (OSHA) (/ˈoʊʃə/) is an agency of the United States Department of Labor. Congress established the agency under the Occupational Safety and Health Act, which President Richard M. Nixon signed into law on December 29, 1970. OSHA's mission is to "assure safe and healthy working conditions for working men and women by setting and enforcing standards and by providing training, outreach, education and assistance".[2] The agency is also charged with enforcing a variety of whistleblower statutes and regulations. OSHA's workplace safety inspections have been shown to reduce injury rates and injury costs without adverse effects to employment, sales, credit ratings, or firm survival.

Brix to Acid Ratio

The empirical Brix/acid ratio, found by dividing the acid-corrected and temperature-corrected Brix by the % titratable acidity w/w as citric acid (B/A ratio), is one of the most commonly used indicators of juice quality as well as fruit maturity. In California, the fruit harvested for the fresh fruit markets needs a B/A ratio of at least 8:1 or 8, whereas the fruit harvested for juice in Florida must have a B/A ratio of at least 10:1 or 10.

Molybdenum

The oxidases xanthine oxidase, aldehyde oxidase, and sulfite oxidase. Sources: Legumes, whole grains, nuts

Paired Comparison Test

The paired comparison test may be used for the following pur- poses : a) directional differentes : in Order to determine the direc- tion of the differentes between two test samples for a specified attribute (for example more or less sweet); b) preference : in Order to establish whether there is a preference between two test samples (for example in con- sumer tests); c) training assessors : in Order to select, train and check the Performance of assessors.

Triangle Test

The triangle test is a discriminative method with many uses in sensory science including: gauging if an overall difference is present between two products selecting qualified panelists for a particular test determining whether shifts in processing or ingredients have significantly changed a product.Test Principle During a triangle test, a panelist is presented with one different and two alike samples. If possible, all three samples should be presented to the panelist at once, and the panelist should be instructed to taste the samples from left to right. The six possible order combinations should be randomized across panelists. For samples A and B, the six possible order combinations are: AAB, ABA, BAA, BBA, BAB, and ABB. The panelist is instructed to identify the odd sample and record his answer.

SQF Level 2

There are three levels of certification for the SQF standard. Level 1 is mainly for low risk products and it incorporates fundamental food safety controls. Level 2 is a certified HACCP food safety plan that is benchmarked by GFSI. Level 3 is a comprehensive implementation of safety and quality management systems that incorporates Level 2. In many cases, a supplier's customer has already designated a minimum level of certification.

UHT Pasteurization

Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization[1] is a food processing technology that sterilizes liquid food, chiefly milk, by heating it above 135 °C (275 °F) - the temperature required to kill spores in milk - for 1 to 2 seconds.[2] UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.[2] UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s.[3]The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products.[4] An alternative process is HTST pasteurization (high temperature/short time), in which the milk is heated to 72 °C (162 °F) for at least 15 seconds.UHT milk packaged in a sterile container, if not opened, has a typical unrefrigerated shelf life of six to nine months. In contrast, HTST pasteurized milk has a shelf life of about two weeks from processing, or about one week from being put on sale.

Xantham Gum

Xanthan gum, 1%, can produce a significant increase in the viscosity of a liquid.[4]In foods, xanthan gum is common in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Xanthan gum helps create the desired texture in many ice creams. Toothpaste often contains xanthan gum as a binder to keep the product uniform. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.[5] In gluten-free baking xanthan gum is used to give the dough or batter the stickiness that would otherwise be achieved with gluten. In most foods, it is used at concentrations of 0.5% or less. Xanthan gum is used in wide range food products, such as sauces & dressings, meat & poultry products, bakery products, confectionery products, beverages, dairy products, others. The viscosity of xanthan gum solutions decreases with higher shear rates; this is called shear thinning or pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but, once the shear forces are removed, the food will thicken back up. In salad dressing, for example, the addition of xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens back up, so it clings to the salad. The nutrients used in the production of xanthan gum may be derived from a variety of crop sources, some of which are known allergens, such as wheat, or soy.

Guar Gum

a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications.One use of guar gum is as a thickening agent in foods and medicines for humans and animals. Because it is gluten-free, it's also used as an additive to replace wheat flour in baked goods.[9] It has also been shown to be beneficial to health. It has been shown to reduce serum cholesterol and lower blood glucose levels.[10] Additional benefits have been seen in one's efforts to lose weight where, when ingested, its water-absorbing properties cause it to swell in the stomach giving one that 'full' sensation sooner.Guar gum is economical as well. Because it has almost eight times the water-thickening ability of other agents, cornstarch for example, only a very small quantity is needed for producing sufficient viscosity.[clarification needed] [11]Because less is required, costs are reduced. This would help explain its presence in so many things today.Xanthan gum and guar gum are the most frequently used gums in gluten-free recipes and gluten-free products.Applications include:In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp. It is primarily used in hypoallergenic recipes that use different types of whole-grain flours. Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as a normal flour would.[18]In dairy products, it thickens milk, yogurt, kefir, and liquid cheese products, and helps maintain homogeneity and texture of ice creams and sherbets. It is used for similar purposes in plant milks.For meat, it functions as a binder.In condiments, it improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others.In canned soup, it is used as a thickener and stabilizer.It is also used in dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items, and animal feed.The FDA has banned guar gum as a weight loss pill due to reports of the substance swelling and obstructing the intestines and esophagus.

Agar

a jelly-like substance, obtained from red algae.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.

Type 1 Error

a type I error is the rejection of a true null hypothesis (also known as a "false positive" finding) a type I error is to falsely infer the existence of something that is not there

Refractive Index

n optics, the refractive index or index of refraction of a material is a dimensionless number that describes how light propagates through that medium. It is defined asn=c/vwhere c is the speed of light in vacuum and v is the phase velocity of light in the medium. For example, the refractive index of water is 1.333, meaning that light travels 1.333 times faster in vacuum than in the water.

Duo Trio Test

represented an alternative to the triangle test that, for some, was a more complex test psychologically. The duo-trio test was found to be useful for products that had relatively intense taste, odor, and/or kinestethetic effects such that may impact sensitivity.A Duo-Trio Test is an overall difference test which will determine whether or not a sensory difference exists between two samples. This method is particularly useful:To determine whether product differences result from a change in ingredients, processing, packaging, or storageTo determine whether an overall difference exists, where no specific attributes can be identified as having been affectedThe Duo-trio test is equally sensitive to the triangle test and is simple and easily understood. Compared with the Paired Comparison test, it has the advantage that a reference sample is presented which avoids confusion with respect to what constitutes a difference, but a disadvantage is that three samples, rather than two, must be tasted.Present to each subject an identified reference sample, followed by two coded samples, one of which matches the reference sample. Ask subjects to indicate which coded sample matches the reference. Count the number of correct replies and refer to a table for interpretation. Two design options are available for a duo-trio test. The conventional approach is a balanced the reference between the control and test products; however in some situations, the reference may be kept constant.

Alpha Amylase

α-Amylase is a protein enzyme EC 3.2.1.1 that hydrolyses alpha bonds of large, alpha-linked polysaccharides, such as starch and glycogen, yielding glucose and maltose.[2] It is the major form of amylase found in humans and other mammals.[3] It is also present in seeds containing starch as a food reserve, and is secreted by many fungi.Although found in many tissues, amylase is most prominent in pancreatic juice and saliva, each of which has its own isoform of human α-amylase. Amylase is found in saliva and breaks starch into maltose and dextrin. This form of amylase is also called "ptyalin" /ˈtaɪəlɪn/[4] It will break large, insoluble starch molecules into soluble starches (amylodextrin, erythrodextrin, and achrodextrin) producing successively smaller starches and ultimately maltose.