Fatty acid composition of bovine lipids
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Fatty acid composition of bovine lipids as influenced by diet, sex and anatomical location and relationship to sensory characteristics
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2) Used gas chromatography to analyze and quantify free fatty acids, including peaks for pristanic and phytanic acids.
3) Found that pristanic acid contents were significantly higher than phytanic acid contents across domestic and imported dairy products. Imported products contained more phytanic acids than domestic products.
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- Regulatory bodies have established acceptable daily intake limits but the decision to consume it involves individual risk assessment given uncertainties about long term use.
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The document discusses challenges and opportunities for the swine production sector to meet increasing global food demand while "doing more with less". Key points include:
- By 2050, food production needs to increase 60-70% and swine, poultry, beef and fish production will need to multiply. This will require more intensive and sustainable production.
- Swine producers will face higher feed costs, more regulations, and greater expectations for product quality. Improving feed efficiency, health, and precision feeding can help achieve production goals.
- Pork quality is defined by nutritional, eating, hygienic, and processing qualities. Intramuscular fat content affects quality and consumer acceptance up to levels of 2.5
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This document analyzes the distribution of phytanic and pristanic acids in various dairy products. The study:
1) Extracted total lipids from milk and dairy products using the Roese-Gottlieb method and determined lipid content gravimetrically. Fatty acid methyl esters were prepared using HCl/methanol after saponification with KOH/methanol.
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Erythritol
Erythritol is a sugar alcohol that is 60-70% as sweet as sucrose. It occurs naturally in some foods but is also produced commercially using a fermentation process of corn or maize. Erythritol has few calories, does not increase blood sugar levels, and does not promote tooth decay. It is used as a sweetener in foods and beverages. While generally well-tolerated, in large quantities erythritol can cause gastrointestinal issues like diarrhea. It is considered beneficial for people with diabetes or on low-carb diets. The market for erythritol is growing due to increased health consciousness.
Sucralose
This document summarizes information about sucralose, an artificial sweetener. It discusses sucralose's history and discovery in 1976. It was approved in Canada in 1991 and over 60 countries by 2006. Sucralose is 600 times sweeter than sugar. The document outlines sucralose's applications in foods and beverages where it can replace sugar. Finally, it lists potential side effects for human health such as digestive issues, headaches, and allergic reactions.
Saccharine
Saccharin is an artificial sweetener that is 300-400 times sweeter than sucrose. It was discovered in 1879 and first introduced commercially in 1885. While saccharin was shown to induce bladder cancer in rats in the 1970s, resulting in a warning label, the label was removed in 2000 after further studies found it to be safe for human consumption. Saccharin is a non-caloric sweetener that is used as a sugar substitute, especially for those watching their weight or with diabetes. In moderate and approved doses, it provides benefits but can cause allergic reactions in some individuals.
Stevia
Stevia is a plant-derived sweetener extracted from the leaves of Stevia rebaudiana. It is 200-300 times sweeter than sugar but has no calories. While approved as a sweetener in many countries, the FDA did not approve whole leaf extracts due to safety concerns. In small doses, stevia has anti-inflammatory effects but higher doses have been linked to fertility issues in animals. It can also interact with some medications causing side effects like low blood sugar. Overall, many studies support stevia's safety when consumed in moderation.
Aspartame
1. The document discusses aspartame, including its formula, history of approval and usage, fields of application, side effects, and recommended daily intake doses.
2. Aspartame is 200 times sweeter than sugar but has been linked to several potential health issues in some studies like headaches, depression, and even cancer.
3. While aspartame is approved for use and consumption in many countries and products, some view it as very controversial due to thousands of complaints filed against it over many reported side effects.
Lowering greening of cookies made from sunflower butter using acidic ingredients
This document is a student thesis on lowering greening in sunflower butter cookies using acidic ingredients. It includes an introduction on sunflower butter and chlorogenic acid (CGA), which causes greening through oxidation reactions. The methods section describes testing cookies made with different acidic ingredients (honey, yogurt, buttermilk, sour cream, maple syrup) for greening levels, pH, CGA content, antioxidant capacity, and tryptophan levels. The results show cookies made with maple syrup greened the most, and greening increased with pH. Cookies made with honey had the highest CGA and antioxidant capacity. The conclusion is that greening can be reduced using ingredients with lower pH, as CGA oxidation is inhibited
Project management
The document provides an overview of project management concepts including the project life cycle, reasons for project failures, characteristics of successful projects, roles and traits of effective project managers, and tools for planning and scheduling projects such as critical path analysis and work breakdown structures. It discusses breaking projects into tasks, determining dependencies between tasks, estimating durations, and identifying the critical path of tasks to complete a project in the shortest time.
Marketing techniques
This document provides an overview of various marketing techniques and strategies. It discusses marketing at the organization, business unit, product line, and brand levels. It also covers conducting new product opportunity analysis, including evaluating factors like category size, growth rates, margins, and competition. Additionally, it outlines components of a marketing plan such as defining the product and competition, positioning, communication strategies, packaging, launch plans, public relations, advertising, pricing, distribution, and metrics for measuring success.
Management of food innovation
This document discusses reasons for new product failures and success. It identifies poor planning, management, concept, and execution as common causes of failure. Success requires understanding customer needs, disciplined development processes, dedicated cross-functional teams, a superior product, well-executed launches, and adapting over time. Twelve key requirements for success are outlined, including appropriate support, defined strategies and goals, understanding market opportunities, and continuous refinement.
Artificial sweetener
This document summarizes several artificial sweeteners: saccharin, acesulfame-K, aspartame, sucralose, and neotame. It provides details on their discovery dates, sweetness compared to sucrose, uses, safety, and metabolism. The key points are that saccharin was the first artificial sweetener discovered in 1879, aspartame is the most popular, sucralose is heat-stable, and all are considered safe according to FDA guidelines when consumed within acceptable daily intake levels.
Application animal and plant interaction in food processing
This document discusses animal and plant interactions and their effects on agriculture and food processing. It covers examples of mutualistic interactions like pollination that benefit agriculture as well as antagonistic interactions like pests that harm agriculture. Pollination, which is facilitated by animals transferring pollen between plants, is described as essential for the reproduction of most crop plants and fruits. The value of pollination services, particularly from honeybees, is estimated to be in the billions of dollars annually for countries' agricultural sectors. Biological control using natural enemies is presented as an alternative to chemical pesticides for managing agricultural pests, though it also carries risks if agents become invasive themselves. Case studies on pollination valuation from China and India are briefly
Enzyme in fish processing
The document discusses the use of enzymes in fish processing. It describes how proteases are used to produce fish sauce, extract seafood flavorings, aid in deshelling and skinning, extract collagen, and produce protein hydrolysates. Transglutaminase is also discussed and how it can be used to improve the gelling of fish gelatin. In conclusion, different enzymes have various roles in seafood processing and can improve yields and product quality if the appropriate enzymes and processes are selected.
Phytanic acid and alpha-oxidation
Resolution of the Phytanic acid alpha-oxidation pathway: Identification of Pristanal as product of the decarboxylation of 2-hydroxyphytanoyl- CoA
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Assignment of fishery production and marine environment
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Quantification of phytanic and pristanic acids in dairy products
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9
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