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At least 19 recordsLinked to original sources
PubMed1979

[Manpower training at the Institute of Nutrition and Food Technology].

The Institute of Nutrition and Food Technology (INTA) of the University of Chile was established in 1976. Its functions are, among others, to study the country's nutritional problems, conduct research into measures for improving the nutritional status of the community, and train researchers and professionals, technical, and auxiliary staff in the nutrition field. Since 1977 the Institute has operated as an associated center of the United Nations University (UNU) in the area of human needs and, as such, carries out research in food and nutrition problems, provides training and education to UNU fellows, collaborates in the establishment of a worldwide network of institutions interested in the problem of world hunger, and advises UNU on the conduct of occupational training and research programs. This article refers more specifically to the teaching functions of INTA and describes its undergraduate and graduate activities and pedagogical training for nutrition instructors.

Academies and Institutes↗
PubMedDate not supplied

[Progress in food technology: sterilization processes (author's transl)].

The results of the investigations on the behaviour of micro-organisms begun in about 1920 and deepened in more recent years, together with a better knowledge of the mechanism of heat, penetration, have been the basis for the conception and the realization of a large number of sterilization processes, sterilizers and containers allowing a quicker heat exchange to be obtained and higher sterilization temperatures to be used, with the manufacture of preserved food of better quality as a result. Aseptic filling processes, continuous sterilizers with the a can kept rotating or agitated by different means, heat exchangers with mixing of heating medium and food, scraped-surface heat exchangers and containers made of aluminium plastics laminates are being used more and more extensively. The improvement of heat sterilization processes has enabled the use of chemical preservatives to be reduced and to be limited to those surely fase for the health of the consumer. Sterilization by ionizing radiation, which seemed to be so promising at birth, has marked time in these last years and because of the doubts raised as to the harmlessness of radiation-treated foods and other drawbacks it has a present no prospects of application on a commercial scale.

Food Irradiation↗
PubMed1979

Nutritional realities--where does technology fit?

Food technology involves much more than fortification. It encompasses processing, i.e., a means of maintaining food in an acceptable, safe, and nutritious form for an extended period. Preservation processes free us from dependence on solely fresh foods. Thus, technology provides us with a stable food supply the year round and removes the threat of seasonal starvation. By increasing food acceptability through technology, the nutritional status of a population can be raised since the food will actually be eaten. To make technology the servant, rather than the master, however, more research is needed--for example, to establish the bioavailability of fortification nutrients.

Community Participation↗
PubMed1976

[Nutritional study of the membranes of S. cerevisiae. 1. Chemical composition and viscosity].

After an enzymic auto-degradation of their cytoplasma, the residue of the yeast (S. cerevisiae) contains a thick cell wall and a thin plasma membrane. These total membranes have the following composition in dry substance: proteins = 20,5%, lipids = 31,5%, carbohydrates = 42,0%, and ash = 3,7%. About 85% of carbohydrates (glycans) are easily hydrolysable by chemical method and should be digestible by the non-ruminant species. Proteins, contain 6,9% of lysine, 6,35% of threonine and have only one serious deficit, that of methionine which is 57%. These proteins seem to be resistant to the Maillard reaction. The percentage of in vitro digestible lysine increases when the membranes have undergone a heating of sufficient intensity. The methods of the treatment may give to the membranes an important apparent viscosity. These membranes could play the part of thickening and gelifiant agent in food technology. They also might constitute an interesting source of proteins because of its concentration in lysine and threonine.

Amino Acids↗
PubMedDate not supplied

The regulation of preservatives in the European Community.

Community regulation of preservatives is based on Council Directive 64/54/EEC of 5 November 1963, which defined 'preservatives' and established an exclusive approved list which Member States could permit. In some instances the Directive set limits on conditions of use and general purity criteria; specific purity criteria were established in a second Directive 65/66/EEC. The base Directive has been amended twenty-four times and that relating to purity criteria three times. The approved list has two parts, listing separately substances whose primary function is preservative and those whose primary function is other than preservative but which have a secondary preservative effect. Separate labelling laws require that the presence of additives, including preservatives, be declared. Permitted preservatives must be safe and technologically effective. Safety evaluation is carried out by the Scientific Committee for Food; technological effectiveness is assessed by experts from governments of Member States, food and chemical industry and the Commission. In future, preservatives will be encompassed by the general additives 'Framework Directive' which addresses areas including: exclusive permitted lists; lists of foodstuffs to which and conditions under which additives may be used; purity criteria; methods of analysis and sampling procedures. The Framework Directive also specifies criteria to be satisfied before an additive may be approved including guidance on what constitutes 'need', appropriate safety evaluation (and re-evaluation as necessary). Agreed conditions of use will need to ensure that ADIs are not compromised; where these are sufficiently high, the concept of 'quantum satis' might be applied whereas low ADIs may necessitate limitations on number of uses and levels of addition.

Europe↗