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Past, Present and Future of Military food technology

Journal of food Science and Engineering 2016年第6期6卷 308-315页

作者： Chris Forbes-Ewan Terry Moon Roger Stanley DST-Scottsdale Food and Nutrition Group Land Division Defence Science and Technology Scottsdale 7260 Tasmania Australia University of Sydney Sydney New South Wales Australia Centre for food Innovation University of Tasmania Launceston Tasmania Australia

food technology has been instrumental in ensuring that troops remain ＂fit to fight＂. Early food technologies produced flat bread, hard biscuits, cheese and salted meat, allowing Roman legionaries to carry rations for several days. Canning was invented in the late 18th century in response to the French Government＇s offer of a substantial reward to the person whose invention would allow troops to carry their food when marching long distances. World War II saw further advances in the form of stable and palatable canned meals, compressed cereal bars, candy-coated peanuts and other innovative foods in US combat rations. Two significant technology breakthroughs in the second half of the 20th century have altered the form of military rations. Freeze drying matured as an industrial technology, allowing the production of long-life, light-weight rations. Flexible packaging, based on plastic laminates, led to reduced weight and less waste disposal through the development of retort pouched meals （meals in flexible packaging that have undergone heat sterilization）, which have largely replaced metal cans in combat rations. Improvements in quality of military rations, particularly their organoleptic properties, are emerging through application of innovative technologies such as high-pressure thermal processing, pulsed electric field, and microwave assisted thermal sterilization. Research and development of ＂functional foods＂, such as those containing added essential fatty acids or probiotics offers the potential to provide combat rations that can further improve soldier health and performance.

关键词： Military feeding combat rations food technology.

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Functional foods: Can food technology Help in the Prevention and Treatment of Diabetes?

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food and Nutrition Sciences 2013年第8期4卷 827-837页

作者： Rosalba Giacco Beatrice De Giulio Marilena Vitale Rosaria Cozzolino Institute of food Science National Research Council Avellino Italy Institute of food Science National Research Council Avellino Italy.

Recently, the interest in functional foods is increased dramatically thanks to some scientific evidences demonstrating that, regardless of their nutritional value, some foods components beneficially influence several functions of the body, making them “functional” for the prevention and treatment of degenerative diseases, such as type 2 diabetes and cardiovascular diseases. In particular, the marketplace offers conventional and modified functional foods which acting on intestine, glucose and lipid metabolism are potentially useful for diabetic patients. The field of functional foods, however, presents some criticalities. Up to now, only few functional foods have obtained the statement of a “Health Claim”, either because there are not sufficient scientific evidences based on human intervention studies, that justify a “Health Claim”, or because data are not consistent with the proposed claims. In addition, some functional foods show a low palatability and a lack of variety. Both these issues limit their ordinary intake. This critical aspect also involves the lack of a possible synergistic effect deriving from the contemporary consumption in the diet of different functional foods, as observed with some healthy dietary pattern. Functional foods represent, then, a challenge for the food industry, which needs to implement and/or develop innovative technologies able to create new foods with improved healthy properties, but also with better organoleptic properties suitable for a daily consumption.

关键词： Diabetes Functional food Glycemic Index Whole Grains food Technologies

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Introduction to the special issue on food technology

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Frontiers of Chemical Science and Engineering 2009年第4期3卷 345-345页

作者： Jian CHEN State Key Laboratory of food Science and technology Jiangnan UniversityWuxi 214122China

food technologists are striving to provide the world with a safer and healthier food supply with better taste and higher *** special issue presents some new advances in food technology from my colleagues around the world,including *** *** of the University of Minnesota,*** *** Lo of the University of Maryland,*** Clark of Iowa State University,*** Huang of Rutgers University,*** Wang of Auburn University,and *** Lin of the University of Missouri.

关键词： stability. Maryland Minnesota

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The Influence of Selected Somatometric Indicators on Students＇ Aerobic Performance at the Faculty of Chemical and food technology, Slovak University of technology in Bratislava

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Journal of Sports Science 2015年第5期3卷 234-238页

作者： Pelucha Robin Jaroslav Hancak Bobrlk Miroslav Department of Physical education and Sport Slovak University of Technology in Bratislava Bratislava Slovak Republic 812 3 7Slovak Republic

The aim of our work is to identify the differences in selected somatometric indicators between men and women and their impact on aerobic performance. The research sample consisted of students of first year of Faculty of Chemical and food technology in Bratislava in the number of 596 （187 men and 409 women）. Aerobic performance （VO2max） was calculated on the basis of performance in Beep test. Within somatometrie indicators, we measured BMI （body mass index） and body fat using digital scales with body analysis OMRON BF-511. In the first chapter we were looking for differences in the values of body mass index between men and women. We found out statistically significant differences in the categories of underweight, overweight and obesity. In the second chapter, we focused on mutual comparison of maximal aerobic capacity with selected somatometric indicators. As a first somatometric indicator, we used BMI index. Our assumption that VO2max values are significantly lower among students with underweight and normal weight as students with overweight, resp. obesity was not confirmed. As a second somatometric indicator, we used body fat levels. In the mutual comparison we observed statistically significant differences in the category of very poor （P 〈 0.01） and above average （P 〈 0.05） where students with low-normal body fat achieved better values than students with high-very high body fat.

关键词： Obesity motor performance body fat BMI VO2max

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Functional Characterization of Bifidobacteria of Human Origin: A Case Study by the Students of food Science and technology of the University of Foggia (Southern Italy)

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food and Nutrition Sciences 2014年第13期5卷 1153-1161页

作者： Emanuela Ciuffreda Angino Veronica Antonietta Cifelli Rossana Foti Rosaria Ilenia Forte Fabio Graziani Andrea Giuseppe Longo Angela Longo Valeria Maglia Emilio Francesco Ricciardi Alessandra Sabatino Annamaria Tomaiuolo Maria Rosaria Corbo Milena Sinigaglia Antonio Bevilacqua Department of the Science of Agriculture Food and Environment (SAFE) University of Foggia Foggia Italy

The aim of this paper was to study the potential technological and probiotic properties of bifidobacteria isolated from human feces. Bifidobacteria, naturally present in the dominant colonic microbiota, represent up to 25% of the cultivable faecal bacteria in adults and 80% in infants. Bifidobacteria have been shown to adhere and colonize in high numbers different types of cultured intestinal epithelial cells;moreover some authors reported that some strains are able to stabilize the intestinal microbiota during and after antibiotic therapy, modulate the immune system, protecting against chemically induced intestinal inflammation and reducing symptoms of colitis. Eight isolates of bifidobacteria were studied to assess their technological and probiotic traits;the technological characterization relied on the assessment of enzymatic activities (proteolytic and lipolytic activity), growth under various conditions (pH, temperature and addition of salt), acidifying ability and metabolism (arginine deamination, esculin, esculin hydrolysis and citrate metabolism). The study of the probiotic characteristics focused on the evaluation of the survival at low pH and with bile salts added, antibiotic resistance, and hydrophobic properties. As a result of this process, two promising strains were selected for further studies.

关键词： Bifidobacteria technology Probiotic Traits Functional Characterization

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Structural insights on anti-biofilm mechanism of heated slightly acidic electrolyzed water technology against multi-resistant Staphylococcus aureus biofilm on food contact surface

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food Science and Human Wellness 2024年第3期13卷 1556-1566页

作者： Pianpian Yan Ramachandran Chelliah Kyoung Hee Jo Xiuqin Chen Akanksha Tyagi Hyeon Yeong Jo Fazle Elahi Nam Chan Woo Min Seung Wook Deog Hwan Oh Department of food Science and Biotechnology College of Agriculture and Life SciencesKangwon National UniversityChuncheon 24341South Korea Kangwon Institute ofInclusive technology(KIIT) Kangwon National UniversityChuncheon 24341South Korea Saveetha School of Engineering (SIMATS)UniversitySriperumbudur 600124India Seoulin Bioscience Company Seongnam-si 13488South Korea

Slightly acidic electrolyzed water(SAEW)has proven to be an efficient and novel sanitizer in food and agriculture *** study assessed the efficacy of SAEW(30 mg/L)at 40℃on the inactivation of foodbome pathogens and detachment of multi-resistant Staphylococcus aureus(MRSA)*** underlying mechanism of MRS A biofilm under heated SAEW at 40℃treatment on metabolic profiles was *** results showed that the heated SAEW at 40℃significantly effectively against foodbome pathogens of 1.96-7.56(lg(CFU/g))reduction in pork,chicken,spinach,and *** heated SAEW at 40℃treatment significantly reduced MRS A biofilm cells by 2.41(lg(CFU/cm^(2))).The synergistic effect of SAEW treatment showed intense anti-biofilm activity in decreasing cell density and impairing biofilm cell *** metabolic response of MRSA biofilms,treated by SAEW at 40℃,revealed the alterations of intracellular metabolites,including amino acids,organic acid,fatty acid,and ***,signaling pathways involved in amino acid metabolism,energy metabolism,nucleotide synthesis,carbohydrate metabolites,and lipid biosynthesis were functionally disrupted by the SAEW at 40℃*** per our knowledge,this is the first research to uncover the potential mechanism of heated SAEW treatment against MRSA biofilm on food contact surface.

关键词： Multi-resistant Staphylococcus aureus Metabolic profile SAEW Biofilm Hurdle technology Electrode material

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Comprehensive characterization and detection of nut allergens in bakery foods using Q-TOF mass spectrometry and bioinformatics

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food Quality and Safety 2024年第1期8卷 145-157页

作者： Daokun Xu Haolun Huang Zhen Liu YumeiWang Qinan Liu Xing Jiang JunYang Rui Ling Nanjing Institute for food and Drug Control NanjingChina State Key Laboratory of food Science and technology School of Food Science and TechnologyJiangnan UniversityWuxiChina Demonstration Collaborative Laboratory of Analysis and Detection technology for food and Drug Safety Nanjing Institute for Food and Drug Control and Agilent Technologies(China)NanjingChina Collaborative Laboratory for food Safety Nanjing Institute for Food and Drug Control and SCIEX(China)NanjingChina

food allergy is a growing health issue worldwide and the demand for sensitive,robust and high-throughput analytical methods is *** recent years,mass spectrometry-based methods have been established for multiple food allergen *** the present study,a novel method was developed for the simultaneous detection of almond,cashew,peanut,and walnut allergens in bakery foods using liquid chromatography–mass *** unique to these four ingredients were extracted,followed by trypsin digestion,quadrupole time-of-flight(Q-TOF)mass spectrometry and bioinformatics *** raw data were processed by de-novo sequencing module plus PEAKS DB(database search)module of the PEAKS software to screen peptides specific to each nut *** thermal stability and uniqueness of these candidate peptides were further verified using triple quadrupole mass spectrometry(QQQ-MS)in multiple reaction monitoring(MRM)*** nut species was represented by four peptides,all of which were validated for label-free quantification(LFQ).Calibration curves were constructed with good linearity and correlation coefficient(r 2)greater than *** limits of detection(LODs)were determined to range from 0.11 to 0.31 mg/kg,and were compared with the reference doses proposed by Voluntary Incidental Trace Allergen Labelling(VITAL).The recoveries of the developed method in incurred bakery food matrices ranged from 72.5%to 92.1%with relative standard deviations(RSD)offood samples confirmed the presence of these *** conclusion,this method provides insight into the qualitative and quantitative detection of trace levels of nut allergens in bakery foods.

关键词： Nut allergen Q-TOF mass spectrometry peptides label-free quantitation bakery foods.

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Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment

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Grain & Oil Science and technology 2024年第3期7卷 177-185页

作者： Jian Zhang Xuejie Li Xiujuan Ren Yanxia An Xiaoyan Song Yang Zhao Yaqing Wen Weifeng Zhang College of food Science and technology Henan Agricultural University School of food Science and Engineering Zhengzhou University of Science and Technology

Fresh wet noodles(FWN) are popular staple foods due to its unique chewy texture and favorable taste. However,the development of FWN is limited by its short shelf life and high browning rate. It has been found that the quantity of original microorganisms in wheat flour produced by traditional method is relatively high, which is detrimental to the processing quality and storage stability of FWN. Consequently, it becomes imperative to decrease microorganisms in wheat flour. Microwave treatment has been regarded as a promising method in the food industry due to its potential in inhibiting microbial growth and inactivating enzymes without causing adverse effect on the food quality. This study aims to investigate the effects of microwave treatment of wheat kernels under different powers(1, 2, 3, 4, 5 kW) on the physicochemical properties of wheat flour and the quality of FWN. The results revealed that microwave treatment had a significant effect on microbial inhibition and enzyme inactivation, wherein the total plate count(TPC) and yeast and mold counts(YMC) decreased by 0.87 lg(CFU/g) and 1.13 lg(CFU/g) respectively, and PPO activity decreased from 11.40 U to 6.31 U. The dough quality properties, such as stability, extensibility, and starch viscosity, improved significantly under different microwave conditions. Confocal laser scanning microscopy(CLSM) images indicated that starch and proteins aggregated gradually in treated flour, altering rheological properties of dough. From the results of scanning electron microscopy(SEM), microwave treatment led to the appearance of disrupted structure in the gluten proteins, but the secondary structure of proteins altered slightly. Rheological properties of dough confirmed that the microwave treatment greatly affected processing characteristics of wheat flour products, with significant advantageous consequences on product quality, especially for textural properties of FWN. Furthermore, FWN darkening could be inhibited noticeably aft

关键词： Microwave treatment Sterilization Confocal laser scanning microscopy Rheological properties Protein structures

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Apigenin is an anoikis sensitizer with strong anti-metastatic properties in experimental breast cancer

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food Science and Human Wellness 2024年第4期13卷 2221-2233页

作者： Ruijie Xu Zhijie Yao Hao Zhang Haitao Li Wei Chen State Key Laboratory of food Science and technology Jiangnan UniversityWuxi 214122China School of food Science and technology Jiangnan UniversityWuxi 214122China

Loss of susceptibility to anoikis signals is a crucial step in *** resistance therefore represents a promising adjuvant therapeutic target for cancer *** this study,we have conducted a rationalized screening to search for novel leading anoikis sensitizer from daily *** 19 tested dietary phytochemicals,the best results were obtained with apigenin,a natural component of ***,apigenin sensitized breast cancer cells to anoikis,lowered the number of circulating tumor cells,and protected against breast cancer metastasis to lung in ***,we demonstrated that the thromboxane A_(2)(TXA_(2))-TXA_(2)receptor(TP)axis has a critical role in acquired anoikis resistance by activating PI3K-Akt signaling *** of TXA_(2)signaling up-regulated p53 as well as its target gene p21,caused a G1 phase arrest,and finally led to apoptosis in breast cancer ***_(2)level was positively correlated with breast cancer cell anoikis rate,and apigenin significantly inhibited TXA_(2)biosynthesis in vitro and in ***,we identified apigenin as a potent anoikis sensitizer with anti-metastatic properties in a mouse model of breast cancer,and these findings might provide a rationale for introducing apigenin supplementation to breast cancer patients.

关键词： Apigenin Anoikis Breast cancer metastasis Thromboxane A2

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A gold-based multiplex immunochromatographic sensor for detecting paclitaxel

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Nano Research 2024年第7期17卷 6420-6429页

作者： Xiaoqian Jiang Aihua Qu Xinxin Xu Hua Kuang Liqiang Liu Chuanlai Xu State Key Laboratory of food Science and technology Jiangnan UniversityWuxi 214122China International Joint Research Laboratory for Biointerface and Biodetection and School of Food Science and TechnologyJiangnan UniversityWuxi 214122China

Paclitaxel(PTX),methotrexate(MTX),and 5-fluorouracil(5-FU)are commonly-used small molecule anti-tumor drugs for breast ***,drug resistance occurs with long-term treatment or excessive use,and the high concentrations of PTX,MTX,and 5-FU in patients may lead to side effects with dose-limiting toxicities,such as myelosuppression,hepatotoxicity,and peripheral ***,concentration monitoring of PTX,MTX,and 5-FU in clinical treatment is very *** prepared highly sensitive and specific monoclonal antibodies using several haptens,and established a multiple paper-based sensor utilizing optical signals of gold nanoparticles,which simultaneously detected PTX,MTX,and 5-FU in human plasma or urine with 10 min.A portable scanner for quantitative detection in plasma and urine samples was used,and the calculated limit of detection(cLOD)values were 0.002 and 0.142μg/mL for PTX,0.187 and 0.976 ng/mL for MTX,and 0.057 and 0.128μg/mL for 5-FU,*** the recovery test,the recovery rates and the coefficient of variation were 85.84%–108.81%and 1.23%–8.80%,respectively,indicating the reliability and accuracy of the multiple gold immunochromatographic strip(GIS).In addition,for the determination of collected clinical plasma samples,the correlation between the test data of the multiple GIS and liquid chromatography–tandem mass spectrometry(LC–MS/MS)was ***,the developed multiple GIS could be applied to the rapid detection of PTX,MTX,and 5-FU in different clinical samples.

关键词： paclitaxel methotrexate 5-fluorouracil immunochromatographic assay plasma urine

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