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At least 217 records · Page 12Linked to original sources
PubMed1977

[Formulation and evalution of a mathematical model to predict losses of nutrients during the thermal processing of canned food].

The purpose of this paper was the development of a mathematical model to predict losses of nutrients with first orden degradation kinetics during the thermal processing of conduction-heated foods. The model do not require experimental heat penetration data and operate for any possible case. It was evaluated experimentally for different thermal processes, being all the results within the 90% confidence interval on the mean experimental values. These results were obtained with a Fortran IV computer program elaborated for this purpose. The duration of this program was two minutes and tem seconds in a PDP 11/45 computer and was more efficient than others presented in the literature.

Evaluation Studies as Topic↗
PubMed1978

[Bacteriological features in evisceration of broilers (author's transl)].

The total aerobic bacterial count and the number of Enterobacteriaceae in the pericloacal skin of broilers did not show any fundamental changes resulting from the processes of evisceration studied, averaging 5.3 logN/gram and 4.0 logN/gram respectively. The interior organs such as the liver and heart were severely contaminated, particularly by the evisceration proper and manual removal of the intestines. There are fairly marked differences in levels of contamination between the portions of skin sampled, which differences are levelled out to some extent during the process of evisceration. Possible causes of the differences in levels of contamination are stated.

Animals↗
PubMed1978

Fruits and fruit products. Non-parametric methods for detection of adulteration of concentrated orange juice for manufacturing.

The composition of organic constituents (total sugars, reactive phenols, total amino acids, arginine, and gamma-aminobutyric acid) has been measured in a large (360 samples) selection of concentrated orange juice for manufacturing and orange pulp wash in the U.S. trade. The detection of adulteration with sugar, reducing sugars, and citric acid addition has been investigated by using non-parametric nearest neighbor classification techniques in the 4-space of log ratios of the compositions. The results show that such detection is possible with a type 1=type 2 error rate of 10% for 20% adulteration if at least 7 samples are taken. The assumptions of such samplings are discussed.

Amino Acids↗
PubMed1976

[The consumer in the face of change].

The study on consumer behaviour done by the nutrition department of INSERM shows that there are opposing attitudes towards Change. Among the factors unfavorable to change are: reluctance to changing old habits, nostalgia for the past, suspicion towards industrially prepared foods, fear of food pollution, love for the art of good cooking. Among the factors favoring change are: the higher standard of living, the desire to save time, the change in the way of thinking about foods, the evolution of cooking practices, as well as a need for variety and quality. Man looks for change more for his own pleasure than by necessity. They can be positive pleasure such as: -- Sensory values (taste, zest, variety). -- Coenesthesic values (feeling of well-being, euphory). -- Emotional values (means of communication a gift). -- Symbolic values (prestige, personnalization, creativity, distraction). However there are also negative pleasures. That is all factors which decrease the effort or the work load such as: -- Health values (harmlessness, safety, maintaining attention). Practical values related to convenience (time saving, ease of storage). The favorizing these positive or negative pleasures will lead to change. The consumer will accept things which give a maximum of pleasure for the least effort. He will also accept something which by its taste, prestige, convenience and safety contributes to a better life.

Adult↗