Interactions Of Food Components Research Articles

A Comprehensive Review on Infrared Heating Applications in Food Processing.

Infrared (IR) technology is highly energy-efficient, less water-consuming, and environmentally friendly compared to conventional heating. Further, it is also characterized by homogeneity of heating, high heat transfer rate, low heating time, low energy consumption, improved product quality, and food safety. Infrared technology is used in many food manufacturing processes, such as drying, boiling, heating, peeling, polyphenol recovery, freeze-drying, antioxidant recovery, microbiological inhibition, sterilization grains, bread, roasting of food, manufacture of juices, and cooking food. The energy throughput is increased using a combination of microwave heating and IR heating. This combination heats food quickly and eliminates the problem of poor quality. This review provides a theoretical basis for the infrared treatment of food and the interaction of infrared technology with food ingredients. The effect of IR on physico-chemical properties, sensory properties, and nutritional values, as well as the interaction of food components under IR radiation can be discussed as a future food processing option.

Dynamic modelling of whey protein–saliva interactions in the mouth and relation to astringency in acidic beverages

Whey proteins in acidic beverages (pH < 4.5) are astringent, producing a dry mouth-feel. Astringency is thought to be caused by interaction of food components with saliva, often leading to aggregate formation. Such interactions decrease saliva lubrication, form rough particles, and probably increase friction on oral surfaces – changing mouth-feel. Dynamic in vitro models were constructed to reproduce the likely interaction of whey proteins with saliva in the mouth during the course of beverage ingestion. Aggregate formation in the models was examined for numerous whey protein solutions under different conditions. Trends observed in the models were consistent with previous reported sensory evaluations of whey protein astringency. For example, maximum turbidity changed little in the models with increasing protein concentration, consistent with literature describing little increase in astringency with increasing protein concentration. Modelling mouth conditions, to measure protein–saliva interactions, related to astringency better than mixing saliva and protein in simple ratios.

Surface Plasmon Resonance Analysis on Interactions of Food Components with a Taste Epithelial Cell Model

A new device for evaluating the continuity of taste was developed with the use of surface plasmon resonance (SPR). The model of lingual cells was constructed with liposomes immobilized onto an L1 sensor chip for SPR. Using this device, we classified food components into three categories according to the sensorgram pattern and residual ratio on lipid bilayer. Samples in group A strongly interacted with lipid bilayer, those in group B poorly interacted, and those in group C belong to neither group A nor group B. Sweet proteins and gymnemic acids that prolonged sweet perception were categorized in group A. Almost all the carbohydrates investigated and aspartame, of which the taste perception does not continue, belonged to group B. This device made it possible to detect the interaction with lipid bilayer and dissected the mechanism of taste continuity.

Why do we like what we like?

Why do we find certain foods more pleasurable than others? Interactions of food components with human biology and with social and eating contexts give rise, in some predictable ways, to relatively stable individual food likes. While sensory and consumer research have traditionally focused on measuring existing likes, a better understanding of their basic determinants can provide ideas and tools to better predict and influence how likes may develop and change. The liking for a particular food or set of foods largely reflects the prevailing cultural environment and personal experiences, which generate variation in the opportunities and likelihood for specific biological predispositions and learning processes to operate with regard to particular foods. These learning processes may be largely influenced by the intrinsic orosensory or nutritional attributes of foods themselves, as well as characteristics of the situational contexts in which foods are experienced. Liking is one factor contributing to the desire to eat a food, and ultimately to food selection. Current knowledge of these processes is briefly reviewed, with suggestions of potential implications for understanding and predicting food acceptance and choice. © 2000 Society of Chemical Industry

Determination of Interaction of Food Components with Modified Guar Gum by HPLC

Abstract Interaction of food components such as ascorbic acid, niacin, caffeine and phenylalanine with acrylamide derivatised and acetate modified guar gum was studied by immobilizing the same on silica support and using food based solvent like water as a mobile phase. The thermodynamic parameter such as enthalpy of sorption data were determined from the slopes of plots of lnK′ against 1/T. An exothermic adsorption process was indicated for ascorbic acid, niacin and phenylalanine. An endothermic adsorption process for caffeine was observed.

食品の成分間反応に関する研究

食品の成分間反応に関する研究

Lysinoalanine formation in protein food ingredients.

Home cooking or industrial processing of foods causes a multitude of changes of appearance, taste and texture, related to chemical modification and interaction of food components. In the days before the emergence of food science there was little concern about delayed consequences of food processing on human health as long as the immediate effect was improved palatability or digestibility. The advent of industrial processing and mass distribution as well as the emergence of engineered foods imposed on manufacturers the responsibility of maintaining wholesomeness and safety of foods. Peculiar food practices from the past such as lye treatment of fish or corn, cannot be confined anymore to small populations but may spread to larger groups. For these reasons, the discovery of lysinoalanine in proteins of foods and food ingredients was received with mixed feelings.