Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium

The 12th Weurman Flavour Research Symposium contributed 177 lectures and posters to the wealth of flavor knowledge; these were presented in eight sessions: biology, retention and release, psychophysics, quality, thermal generation, bioflavors, impact molecules, and analytics. Emerging topics were discussed in three workshops dealing with flavor and health, in vivo flavor research, and flavor metabolomics. It has been an excellent forum for passionate exchange of recent results obtained in traditional and emerging fields of flavor research. The symposium allowed coverage of the broad diversity of flavor-related topics: comprising odor and taste; applying targeted and holistic approaches; using sensorial, chemical, biological, physical, and chemometric techniques; as well as considering nutrition and health aspects

Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium

The 12th Weurman Flavour Research Symposium contributed 177 lectures and posters to the wealth of flavor knowledge; these were presented in eight sessions: biology, retention and release, psychophysics, quality, thermal generation, bioflavors, impact molecules, and analytics. Emerging topics were discussed in three workshops dealing with flavor and health, in vivo flavor research, and flavor metabolomics. It has been an excellent forum for passionate exchange of recent results obtained in traditional and emerging fields of flavor research. The symposium allowed coverage of the broad diversity of flavor-related topics: comprising odor and taste; applying targeted and holistic approaches; using sensorial, chemical, biological, physical, and chemometric techniques; as well as considering nutrition and health aspects

Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

Processing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. Four articles are dedicated to studying the effect of canning conditions (filling media and some ingredients) on the diverse parameters of quality for fish and pet foods. Three articles are devoted to studying the effects of dehydration (pre-treatments and drying procedures). One article is dedicated to monitoring the elaboration of a fermented and dehydrated product (sausage) using a portable NIRS device. The ninth article of this book studies the effect of low-dose electron beam irradiation on cooking quality, moisture migration, and thermodynamics, as well as the digestion properties of the isolated starches in newly harvested and dried rice. The next contribution studies the use of different preservatives to avoid the formation of undesirable volatile organic compounds in stracciatella cheese. Another article examines the impact of source material, kibble size, temperature, and duration on the efficiency of the aqueous extraction of sugars and phenolics from carob kibbles by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. In two articles, marinating with different extracts, alone or combined with other seasoning/conditioning methods, was essayed to tenderize beef or to improve the sensory quality of chicken leg and breast meat. The effect of various cooking methods on the quality, structure, pasting, water distribution and protein oxidation of fish and meat-based snacks is studied in the fourteenth article. The last five articles are dedicated to the study of the effects of storage on several foods (olive oil, blueberry, beetroot and Atlantic mackerel)

The coffee guide

The Coffee Guide is the world's most extensive, hands-on and neutral source of information on the international coffee trade. It covers trade issues relevant to coffee growers, traders, exporters, transportation companies, certifiers, associations and authorities, and other relevant actors. Many in the coffee industry consider it the go-to reference. This fourth edition is directly informed by the coffee industry. It has updated technical information on finance, food safety measures, logistics and contracts. It has redefined quality and data segmentation and expanded digitalization coverage and information related to certifications and supply chain legislation. It also gives prime importance to issues like climate change, coffee price volatility, living wage and the inequitable distribution of power, profit and resources across the supply chain. It aims to be informative, useful and inclusive of all sector stakeholders.Coffee is commercially produced in more than 50 countries, and the world drinks upwards of 3 billion cups a day. The annual income of the coffee sector is estimated to exceed $200 billion. While the number of coffee drinkers continues to rise and producers work hard to keep up with demand, the coffee industry is faced today with unprecedented challenges and shifting dynamics that command change and adaptation. Business as usual is no longer an option. The COVID-19 pandemic has hit actors across the coffee value chain hard and fast. Still reeling from the shock, they are pulling together to survive and rebuild in a more sustainable way. The effects of climate change, while certainly not new, are now more visible than ever – especially in producer countries, which are also the most vulnerable. Environmental, social and economic inequities exist within value chains. Calls for fairer, more ethical systems of trade have become a global priority, shaping consumer trends. Meanwhile, economic developments in some producer countries are changing the geography of consumption and have the world considering new models of trade. New partnerships, technology and greater participation of women and youth are contributing to a constructive evolution of the coffee industry. They alter the way we produce and consume coffee. This guide explores the main forces driving change in the coffee industry and considers what trends are emerging as a result. It also offers an overview of market dynamics, with the latest data as well as examples and information that equip anyone interested in the sector with the right tools to navigate it

New Strategies for Innovative and Enhanced Meat and Meat Products

Meat and meat products are an important part of the human diet. Even though non-essential, they provide high amounts of protein, vitamins, and minerals in a concentrated form. However, the consumption of meat and meat products has been associated with an increased risk of health-related problems. Once the harmful components of meat and meat products are elucidated, novel technologies can help in identifying, removing, replacing, and/or minimising their deleterious effects. In addition, meat products can be and are being utilised as carriers of added bioactive compounds due to their processing versatility and high worldwide consumption. New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the sustainability and economy perspective. This book compiles ten original studies and two comprehensive reviews that will tackle some of these issues

Scientific, Health and Social Aspects of the Food Industry

This book presents the wisdom, knowledge and expertise of the food industry that ensures the supply of food to maintain the health, comfort, and wellbeing of humankind. The global food industry has the largest market: the world population of seven billion people. The book pioneers life-saving innovations and assists in the fight against world hunger and food shortages that threaten human essentials such as water and energy supply. Floods, droughts, fires, storms, climate change, global warming and greenhouse gas emissions can be devastating, altering the environment and, ultimately, the production of foods. Experts from industry and academia, as well as food producers, designers of food processing equipment, and corrosion practitioners have written special chapters for this rich compendium based on their encyclopedic knowledge and practical experience. This is a multi-authored book. The writers, who come from diverse areas of food science and technology, enrich this volume by presenting different approaches and orientations

Improving the Performance of an Electronic Nose by Wine Aroma Training to Distinguish between Drip Coffee and Canned Coffee

Coffee aroma, with more than 600 components, is considered as one of the most complex food aromas. Although electronic noses have been successfully used for objective analysis and differentiation of total coffee aromas, it is difficult to use them to describe the specific features of coffee aroma (i.e., the type of smell). This is because data obtained by electronic noses are generally based on electrical resistance/current and samples are distinguished by principal component analysis. In this paper, we present an electronic nose that is capable of learning the wine related aromas using the aroma kit “Le Nez du Vin,” and the potential to describe coffee aroma in a similar manner comparable to how wine experts describe wine aroma. The results of our investigation showed that the aromas of three drip coffees were more similar to those of pine and honey in the aroma kit than to the aromas of three canned coffees. Conversely, the aromas of canned coffees were more similar to the kit coffee aroma. In addition, the aromatic patterns of coffees were different from those of green tea and red wine. Although further study is required to fit the data to human olfaction, the presented method and the use of vocabularies in aroma kits promise to enhance objective discrimination and description of aromas by electronic noses

John Savage

U radu je realiziran laboratorijski model sustava upravljanja sinkronim strojem sa stalnim magnetima. Prilikom realizacije laboratorijskog modela koristiti se industrijski pretvarač frekvencije i napona Siemens Sinamics S120, programibilni logički kontroler (PLC) Siemens Simatic serije S7-300 i sinkroni stroj sa stalnim magnetima. PLC i pretvarač frekvencije i napona su povezani preko industrijske komunikacijske mreže PROFINET. Programskim paketom Starter konfiguriran je pretvarač i sinkroni motor sa stalnim magnetima, a pomoću TIA Portala izvršava se upravljanje cjelokupnim sustavom.For the realization of the laboratory model we used the Siemens Sinamics S120 industrial frequency and voltage inverter, Siemens Simatic S7-300 programmable logic controller (PLC) and a synchronous machine with permanent magnets. The PLC and the frequency and voltage inverter are connected via the PROFINET industrial communication network. Programming package Starter is used for configuration of inverter and synchronous machine drive with permanent magnets and TIA Portal is used for overall system management