Moisture Foods Research Articles

Deep‐frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product

AbstractDuring frying, oils can deteriorate due to autoxidation and hydrolytic alterations, processes influenced by the oil's fatty acid composition (FAC) and antioxidant content. However, there are different techniques to improve fried food quality and reduce oil absorption. This review aims to assess existing literature on the interactions between frying methods, oil selection, and the chemical composition of foods. To achieve this goal, the article examines the impact of oil FAC, antioxidants, pretreatments, and alternative frying technologies. A literature search was conducted from 2016 to 2023. The keywords used were (AND/OR) frying, fried foods, oil, oil absorption, and fatty acids. Oils rich in monounsaturated fatty acids and antioxidants, such as olive oil, are recommended for their nutritional benefits and improved oil stability. The water content and structure of the food also play a significant role in oil absorption. Pretreatments to diminish food moisture content contribute to a lower oil absorption in the fried food while mitigating excessive accumulation of lipid oxidation products. Proper selection of frying oils, incorporation of antioxidants, and the use of pretreatments could help prevent chemical changes and minimize oil absorption during frying. These measures contribute to maintaining the nutritional quality and safety of fried foods while also enhancing their overall sensory appeal.

Pengaruh Konsentrasi Sorbitol dan Variasi Tingkat Penyangraian Terhadak Karakteristik Fisikokimia dan Organoleptik Kopi Robusta Cililin

Cililin is one of the robusta coffee producing regions in Indonesia, but there are still many people who do not know robusta coffee from Cililin, so an effort is needed to improve its quality. Coffee that goes through heating stages such as drying or roasting will cause several other chemical ingredients to change. Coffee processing can affect the characteristics and taste of the coffee produced. Soaking with sorbitol solution can retain moisture (humectant) in food and in processing that undergoes high temperature treatment so that it will not cause browning reactions One of the stages carried out in coffee processing using high temperatures is the roasting process. Therefore, a study was conducted to determine the effect of the difference in sorbitol concentration with roasting level on the characteristics of the Cililin robusta coffee products produced. This study consisted of two factors, namely sorbitol concentration (a1=10%, a2=15%, a3=20%) and roasting rate (b1 = Light Roast, b2 = Medium Roast, b3 = Dark Roast). Data processing using Two Way Anova on SPSS application version 26.0. The results showed that concentration had an effect on water content, color test and organoleptic response in color, aroma, and texture attributes, but did not affect the characteristics of caffeine levels, and pH. Roasting rate affects coffee characteristics, namely moisture content, caffeine content, pH, color test, and organoleptic response in color, aroma, and texture attributes. The interaction between sorbitol concentration and roasting rate affects the characteristics of robusta cililin coffee, namely moisture content and color test. However, it has no effect on the characteristics of caffeine levels, and pH. Keywords: Cililin Robusta Coffee, Sorbitol, Roasting Level

Effect of Different Drying Systems on Drying Performance of Maraş Green Pepper (C.annum)

Drying is the simultaneous transfer of heat and mass, which is defined as the reduction of moisture in food. The aim of the study the drying performances of refractance window drying (95°C), fluidized bed drying (95°C, 2m3/m air velocity), and convective drying (95°C) were examined in the drying of Maraş green pepper (C.annuum). Drying performance was evaluated for effective diffusion coefficient (Deff), activation energy (Ea), Chroma (C) and total color change (ΔE). Drying curves were obtained by recording sample weights in 10-min periods. For the refractance window drying, fluidized bed drying and convective drying the time for the samples to reach 6-7% humidity level according to the wet base was found to be 70, 80 and 110min, and the effective diffusion coefficient was 6.49x10-10, 5.68x10-10 and 4.87x10-10 m2/s the activation energy was 53.54, 54.65 and 55.93kJ/mol, respectively. When the color properties are examined the Chroma value was determined as 18.23, 8.85 and 4.80 and the total color as 15.42, 26.29 and 30.33, respectively. It was seen that the closest value to the fresh product was in the samples dried with a refractance window drying. In the study, it was concluded that the use of a refractance window drying shortened the drying time by 14-36%, increased the effective diffusion coefficient, provided drying with lower activation energy, and better preserved the color quality in the production of dried Maraş green pepper.

Water Activity Prediction and Moisture Absorption Isotherms in Plant Food Preservation

The fraction of the water content in a meal (P) to the humidity of pure water is used to represent water activities (aw) (P0). It foretells if water would likely transfer from the packaged food into any potential microorganisms' cells. aw= P/P0. The difference in between vapour temperature of the meal when it is in perfect equilibrium with the air waves around it and the vapour pressure of distilled water in the same circumstances is the food's moisture activities (aw). SPSS statistics is a lithium chloride monohydrate, Potassium acetate, Magnesium nitrate hexahydrate, Sodium chloride, Cadmium Chloride, Potassium Chromate, Lithium sulfate, Sodium hydrogen phosphate, potassium sulfate. The Cronbach's Alpha Reliability result. The overall Cronbach's Alpha value for the model is 0.424 which Indicates 40 % reliability. From the literature review, the above 40% Cronbach's Alpha value model can be Considered for analysis. the outcome of Cronbach's alpha reliability Models is of total cranberry Alpha score is 0.424, which Denotes a 40% dependability level. The 40% Cronbach's Alpha value model mentioned above from the literature Review may be used for analysis.

Food Safety Issues in Semi-moist/Intermediate Moisture Foods and their Mitigation Using Clean Label Antimicrobials- A Review

Food Safety Issues in Semi-moist/Intermediate Moisture Foods and their Mitigation Using Clean Label Antimicrobials- A Review

Enhancing the functional properties of fish gelatin mats by dual encapsulation of essential oils in β-cyclodextrins/fish gelatin matrix via coaxial electrospinning

In this study, three EOs, namely cinnamaldehyde (CEO), limonene (LEO) and eugenol (EEO), together with β-cyclodextrins (βCD) were encapsulated in the core of nanofibers via coaxial electrospinning to improve the functional properties of fish gelatin mat. The successful fabrication of nanofibers was verified by transmission electron microscopy (TEM) and an average fiber diameter of 251–378 nm was observed by scanning electron microscopy (SEM). Attenuated Fourier-transform infrared (ATR-FTIR) indicated a physical type of interaction between gelatin and EOs. Melting temperature (Tm) of nanofiber mats was improved with the incorporation of EOs-βCD while reduced mechanical strength was noticed. The encapsulation efficiency (EE) of EOs in nanofiber mats ranged from 69.7 to 93.2%. A significantly enhanced antioxidant activity was noticed for nanofiber mats as evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assay. Similarly, nanofiber mats presented strong antifungal activity when tested against Aspergillus niger. The developed nanofibers provided decent functional stability for 60 days by preserving the activity of dually encapsulated EOs. Finally, the nanofiber mats offered good control against the microbial spoilage of wheat bread stored for 10 days at ambient conditions. Thus, the developed nanofiber mats could be suitable for potential application as active packaging for low-to-intermediate moisture foods.

Obesidad y ayuno intermitente como intervención dietética en perros: Revisión

Obesity is the excess of body fat that results in the compromise of the health and well-being of the animal. It is a condition of great concern, as it has been affecting the canine population with increasing frequency. Treatment is based on dietary management and physical exercise, and tutors' awareness is essential for the success of this therapeutic approach. The obese dog's diet needs to be balanced according to the physiology of each organism, where essential nutrients are balanced and managed by a veterinary nutrologist, which includes fiber, protein, carbohydrates, lipids, food moisture and physical exercise routine in the planning. nutritional. Intermittent fasting (IF) is a recently tried approach that already has several benefits observed in several studies. The implementation of IF as a dietary intervention in dogs can be used with the guidance of a professional, bringing promising results in reducing the healthy weight of animals. The objective of this work was to carry out a literature review on obesity and on the ideal diet used in dogs that have this disease, in addition to defending intermittent fasting as a current therapeutic intervention.

Design and Fabrication of Solar Dryer System for Food Preservation of Vegetables or Fruit

Food preservation has been practised in many parts of the world for thousands of years, and it applies to a wide range of foods, including fruits, vegetables, cereals, and meat. Food preservation techniques are canning, freezing, pickling, curing (smoking or salting), and drying. Food spoilage caused by moisture is caused by the growth of mould, yeast, bacteria, and enzymes in the food. The drying process removes enough moisture from food to significantly reduce the humidity level’s likelihood of these adverse outcomes. The material's content measures how much moisture is present in that substance. The moisture content of fresh food can range from 20 to 90 percent depending on the type of food consumed. There will be no signs of moisture in food that has been thoroughly dried before being chopped. We used the experimental analysis in this study to create a mathematical model that could be used to determine which parameter was most important in the design of a solar dryer. In the future, the model is expected to be a helpful design tool for estimating the short- and long-term performance of a solar dryer under load and overload scenarios. The simulation of a solar dryer system has been performed under conditions such as the gap between the glass and the absorber plate, and the impact of hole size. The optimal hole size and spacing between the glass and the absorber plate are determined.

Black Soldier Fly Hermetia illucens (L.): Ideal Environmental Conditions and Rearing Strategies

Endeavours to recycle organic waste utilizing black soldier fly (BSF) Hermetia illucens (L.) into waste management and high nutrient biomass development have indeed picked up momentum recently. But there is not much data on their appropriate rearing conditions. Very few studies delineating the fecundity and reproduction capacities of BSFs concluded that the presence of natural sunlight or artificial light with intensity of 110-200 μ mol m2s-1 and above triggers mating and oviposition (about 85-90 %) at successfully higher rates along with ideal temperature (26 to 40 °C) and relative humidity (40-70 %) conditions. Optimum food moisture (50-80%) also plays a vital role in enhancing the consumption rate of waste and therefore the treatment efficiency of the larvae. Significant development of the BSF larvae and the treatment efficiencies were also observed to be governed by the pH of waste and the optimum range was defined to be of 6.0 to 9.0. The type of organic waste also equally influences the development, fecundity, and the lifespan of flies. The present review highlights the significant research that has been conducted with respect to lifecycle of BSFs, under the set of different light combinations (LED and fluorescent lights), temperatures and organic waste composites (protein rich and fat rich substrates). Conclusively, it was inferred that ameliorations in rearing conditions such as investigation of suitable light source, modifications in egg collection and hatching structures and knowledge of biology of flies can further boost the reproductive capability of fly thereby promoting successful insect rearing and mass production.

Study of moisture adsorption isotherms characteristics of banana and thermodynamic properties using statistical physics formalism

Modeling of food moisture content is of interest to correlate experimental data during the storage and packaging to predict the shelf life of the products. An advanced model using statistical physics formalism is used to interpret and discuss the sorption isotherm of water into banana. The desorption isotherms are obtained by the gravimetric static method at three temperatures (35 °C, 50 °C and 70 °C). The fitting allows interpreting the process at microscopic level. A steric interpretation by the mean of the number of molecules per site (n) allows describing the manner of desanchoring from the surface whereas the monolayer quantity Q0 is in relationship with the density of receptor sites NM represents an important parameter for industrial food. An energetic interpretation allows deducing the desorption energy of water during the desorption. By the mean of the statistical model, we calculated the pore size distribution (PSD) the surface of banana.

Application of nuclear magnetic resonance in food analysis

Nuclear magnetic resonance (NMR) spectroscopy is one of the most powerful techniques to analyze sample components, determine the structures of compounds and study chemical reaction processes. NMR is a rapid and noninvasive analytical method that was initially used to study moisture in food. The structural composition of food can be determined by analyzing the components of oil, protein and carbohydrates. The combination of NMR and multivariate statistical data has become increasingly popular in the field of food science. However, due to its low sensitivity and imperfect technical knowledge, NMR still has great development potential in the field of food science and very bright prospects. This review focuses on the application of NMR in food analysis, including oil, red wine, honey, milk, fruits and vegetables. NMR can quickly identify various compounds, distinguish the geographical origin of species, assess food quality, reveal various fraud behaviors, and predict the shelf life of food.

Effect of steam pretreatment on drying kinetics and quality of Polygonati Rhizoma dried in hot‐blast air

AbstractPolygonati Rhizoma, an edible herb, is used in Chinese medicine and also in functional foods. In this study, a kinetic model for drying Polygonati Rhizoma in hot‐blast air was established for different temperatures (40, 60, and 80°C) and slice thicknesses (4, 6, and 8 mm). Low field nuclear magnetic resonance and magnetic resonance imaging were applied simultaneously to record the migration and distribution of water in the Polygonati Rhizoma slices during the hot‐blast air drying. After combining these data with measurements of color parameters and polysaccharide content, the best conditions for drying Polygonati Rhizoma were determined. The Page model accurately predicted the drying process. The magnetic resonance imaging results demonstrated that the moisture in Polygonati Rhizoma diffused from the interior to the exterior during drying. The T2 data from low field nuclear magnetic resonance indicated three states of water in the Polygonati Rhizoma: bound, immobile, and free. Compared with slices of the raw material that were dried directly, steamed samples with a thickness of less than 6 mm exhibited a better color, higher polysaccharide content, and faster water loss using a drying process at 60°C.Practical ApplicationsVarious processing procedures are available to reduce moisture in foods to extend their storage life and control their quality. The high contents of polysaccharides and water in the fresh food make it easily susceptible to rotting if not rapidly processed. The present study discusses the effect of steam pretreatment on the kinetics and quality of Polygonati Rhizoma dried in hot‐blast air. Using color and polysaccharide content as an index of quality, Polygonati Rhizoma processed using 60 min of steaming followed by drying at 60°C produced the best quality. This combination of processing conditions enhanced the drying rate while maintaining the color and polysaccharide content. These results could also be used as a technical basis for the post‐harvest processing of Polygonati Rhizoma and similar agricultural products.

Age-related digestibility of nutrients depending on the moisture content in aged dogs.

Digestibility of pet food can affect the health of dog, especially of aged animals. To maintain the health of dogs in an overall good status it is necessary to provide nutritionally balanced food. For example, the digestibility of dogs was known to be decreased along aging. In addition, losing teethes is an often event in aged dogs that could induce a problem to eat a large size dry pet food. Nonetheless, few detailed information is available on the most suited feeding for aged dogs. As part of the nutritional study of food for aged dogs, in this study, we tested whether food type impacts on digestibility on adult versus senior dogs. The methodology to measure the digestibility of nutrients was chosen the index method using chromium oxide. Dogs were fed the same commercial dry or wet diets, which were supplemented with 0.5% chromium oxide. The wet food was prepared by adding twice volume of water in the dry food prior to incubated overnight (14–16 hours) at room temperature. After five days, their feces were collected up to a total weight of > 200 g which was the amount to analyze undigested nutrients in feces as 3 repeats. In the apparent total tract digestibility analysis of the experimental breed, no difference in the digestibility of crude protein, crude fat, crude fiber, ash, and energy was observed regarding the moisture content of the food. Noteworthy, the digestibility of nitrogen free extract was significantly increased in senior dogs fed dry dog food compared with adult dogs fed the same diet, whereas no difference was observed between senior and adult dogs fed wet food. The small breed dogs showed similar results to the experimental breed dogs. However, the digestibility of crude fat was additionally affected by age and food type unlike the experimental breed dogs. This finding suggests that the food moisture content affects the digestibility of nutrients in dogs with aging. Hence, it may be helpful to determine the nutrient contents in foods for senior dogs depending on the food type.

Optimization of Flat-Plate Solar Air Heater for Drying Mangifera Indica by Using Karush Kuhn Tucker (KKT) Conditions

The increase of the world demographic distribution makes the continuous and large-scale production of food necessary. Some of these are perishable fruits and vegetables, whose handling times between harvest and consumption should be short. In order to reduce the amount of food wasted in storage and distribution stages, the implementation of a dehydrator system is proposed. This kind of systems regulates the airflow and the air temperature in closed and controlled environments with the aim of extracting the food moisture in order to preserve it for longer periods. With the arrival of alternative energies and their multiple applications, this works presents the design and the development of a system for drying tropical fruits, specifically Mangifera Indica, using the sun as primary source of energy in flat solar collector in order to replace the electrical consumption of conventional drying equipment, offering an alternative in areas with limited access to the electricity network. In addition, optimization algorithms have been used to compute the mechanical design parameters, and six designs with manufacturing variations have been compared, obtaining as max outlet temperature a value of 66 °C.

Bolus rheology of texture-modified food: Effect of degree of modification.

Swallowing disorders, or dysphagia, require an intake of texture-modified foods progressively softer, smoother, and moister depending on the severity of the disorder. Bolus rheology was determined for five healthy subjects for a set of such solid foods regularly given to dysphagia patients. The softest class was gel food, then a smooth timbale which both were compared to the corresponding regular, un-modified food. The foods investigated were bread, cheese, tomato, and the combination as a sandwich, all for the respective texture class: gel, timbale, and regular food. The subjects chewed until ready to swallow and the expectorated bolus was immediately measured for complex shear modulus and viscosity, and moisture and saliva content were determined. Rheology show that texture-modification influenced bolus rheology with decreased viscosity and modulus for increased degree of modification. Also saliva content as well as chews-to-swallow decreased with degree of modification. Overall, the bolus saliva content was lower for the combination (sandwich) than for the individual components. Saliva content was fairly constant irrespective of food moisture content. The phase angle for all boluses was also relatively constant, indicating a similar bolus structure. All boluses of the texture-modified foods showed high extensional viscosity, which is important for bolus cohesiveness. Bolus rheology rather than food texture determines if a food is safe to swallow and the results show that the intended texture-modification is reflected in the flow properties of the respective boluses.

Microwave vacuum drying of lotus (Nelumbo nucifera Gaertn.) seeds: Effects of ultrasonic pretreatment on color, antioxidant activity, and rehydration capacity

Arguably the oldest method human use to extent the shelf life of food, drying inevitably inherits undesirable physiochemical changes due mainly to how the moisture in food is removed. The present study investigated how ultrasonic pretreatment (UP) affected the color, antioxidant capacity, and rehydration kinetics of lotus seeds (LSs) subjected to subsequent microwave vacuum drying (MVD). Samples of LSs were subjected to UP at intensities of 6.08, 8.39, and 10.84 W/cm2 for 10 min, followed by MVD. UP at the highest intensity (10.84 W/cm2) changed color by increasing L* and b* but decreasing a* and also improved antioxidant activities by enhancing hydroxyl and superoxide anion radical-scavenging activities of microwave vacuum dried LSs. These changes were correlated with the increasing of gallic acid by 17.57%, chlorogenic acid by 106.73%, caffeic acid by 47.80%, rutin by 105.07%, but decreasing the content of p-hydroxybenzoic acid by 15.47% as compared to Fresh-MVD (fresh LSs dried by MVD). Under higher ultrasonic intensity, more notches and grooves appeared on surface of dried LSs which were observed by field emission scanning electron microscopy, which increased rehydration rate. Therefore, ultrasonic technique can be employed as a pretreatment method before the drying operation in order to retain the quality of the dried products.

Bioavailability Evaluation of Perchlorate in Different Foods In Vivo: Comparison with In Vitro Assays and Implications for Human Health Risk Assessment.

Perchlorate in various foods continuously arouses public health concern. Bioavailability is a critical parameter to better estimate perchlorate exposure from diets. In this study, perchlorate bioavailability in five foods was determined in an in vivo mouse model and compared with in vitro bioaccessibility/bioavailability. The estimated in vivo perchlorate bioavailability for different foods ranged from 18.01 ± 4.53% to 45.60 ± 7.11%, with the order lettuce > pork > rice > milk powder > soybean. Moisture, fiber, and fat in foods were identified as critical factors affecting perchlorate bioavailability (correlation r = 0.71, 0.52, and -0.67, respectively). Linear regression analysis revealed that the in vitro perchlorate bioavailability determined using the Caco-2 cell model has the potential to estimate the in vivo perchlorate bioavailability in foods (R2 = 0.67, slope = 1.33, and y intercept = 4.99). These findings provide insights into the effects of the food matrices on perchlorate bioavailability and could contribute to decrease the uncertainty regarding perchlorate dietary exposure risk assessment.

Estimation of water intake from food moisture in the Japanese diet using a cooking-based conversion factor for water content.

This study aimed to estimate the water intake of Japanese people from food moisture. For this purpose, we described a water conversion factor for cooking (WCFC) that focuses on how cooking changes the water content of complete dishes and not food ingredients, and investigated methods for calculating the water content of cooked dishes. In this study, we utilized 129 dishes commonly consumed by Japanese people. We measured the water content of the dishes before and after cooking and calculated the percentage of residual water after cooking. The dishes were divided into staple foods or side dishes, and categorized based on residual percentage in water content and cooking method. The percentage of residual water after cooking change in water content in each category was expressed in terms of the WCFC, which is the water content of the cooked dish relative to the uncooked dish. In total, there were 43 categories with a WCFC range of 0.40 to 1.33. Our results revealed that the water content of food is not simply changed by heating-based cooking methods, but by a complex combination of cooking operations. Furthermore, by fitting WCFC to a culinary structuralism theory, it can potentially be utilized for all cuisines and not just dishes in Japan. Additionally, we found that the water content of a day's worth of food calculated using WCFC and actual measurements barely differed, indicating that WCFC could potentially be used to estimate water intake from food moisture. PRACTICAL APPLICATION: This research can be used in nutrition surveys to estimate water intake from food moisture.

Moisture Content in Food Production Process Based on Wavelet Neural Network

Water content not only affects the taste and hardness of food, but also affects the shelf life of food, which determines the profit and loss of enterprises to a certain extent. Therefore, in the process of food production, the detection of moisture content is very necessary. In this paper, wavelet theory and wavelet neural network are introduced briefly, and make necessary modification on this basis, it is applied to the actual food production process to achieve real-time prediction of food moisture content. The alarm is raised when the predicted value exceeds the pre-set moisture range, so as to remind staff to adjust raw material ratio in advance. Finally, through a group of data in MATLAB programming environment to study the feasibility of the algorithm, we can find that the error between the prediction results and the actual results is small, the method can better achieve the prediction of food moisture content. In this way, the rate of defective products in the production process can be reduced as much as possible. Meanwhile, the waste of raw materials can be reduced and the economic benefits of enterprises can be improved.

BIOLOGICAL STUDIES ON THE CIGARETTE BEETLE, Lasioderma serricorne (F.) ON DIFFERENT BOTANICAL FOODS

The cigarette beetle, Lasioderma serricorne (F.) is a serious economic insect pest of many stored products, spices and dried fruits. This work was carried out in the Laboratory of Plant Protection Department, Faculty of Agriculture, Zagazig University, Egypt, to study the effect of eight different botanical foods as insect diets (standard insect rearing diet, wheat germ, oat grains, cumin seeds, corn flakes, chamomile flowers, roselle flowers and fenugreek seeds) on some biological aspects of this insect, population growth after one and three months as well as percentage of weight loss. Also, the effect of the heavy insect infestation on certain chemical constituents of the tested foods as food moisture content, total carbohydrates, total proteins, ash, total fats and total fibers was determined and compared to control after three months of storage. The standard insect rearing diet and wheat germ were the best foods since the insect larval period was very short (14.45 and 15.36 days, respectively), while fenugreek was less preferred food as larval diet (30.55 days). Pupal period ranged from 7.18 to 11.81 days on wheat germ and corn flakes, respectively. The shortest complete developmental period was 30.67 days on wheat germ and the longest one was 53.21 days on fenugreek seeds. Values of the susceptibility index ranged from 3.03 to 8.08% for fenugreek seeds and wheat germ, respectively. The standard insect rearing diet and wheat germ were the best food kinds since they produced the highest mean progeny number after one and three months of storage (204.33, 151.67 and 3151.30, 4313.30 adults, respectively). Mean weight loss percentage ranged from 0.52 to 5.20% on corn flakes and oat grains after one month from insect infestation, respectively. However, it reached its maximum value (31.13%) on the standard insect rearing diet and minimum value on cumin seeds (1.23%) after three months. The highest relative weight loss per each adult insect was 23.75% on chamomile flowers and the lowest one valued 2.66% on corn flakes after one month of storage. After three months the value increased on corn flakes, standard insect rearing diet, roselle flowers and cumin seeds, while decreased on the other tested food kinds. A positive correlation was found between the heavy insect infestation on some foods and the chemical constituents as moisture content, total carbohydrate, total proteins, total fats, ash and total fibers. In contrast a negative one was recorded on the other foods. Positive correlation coefficients with all tested chemical constituents on sound and infested foods were detected by highly significant for total carbohydrates and total proteins as well as significant for total fats. The heavy insect infestation increased both the progeny number and the incurred weight loss and affected the chemical constituents of the different tested food kinds compared to control. All tested food kinds were infested by the cigarette beetle L. serricorne and no immune food was found free from the insect infestation with preferable some tested food kinds to the insect. Moreover, the heavy insect infestation after three months affected the chemical constituents of the tested food kinds.