Fast forward for food’s future

'Foods and food ingredients are produced at very large scale on a daily basis; however, insight in the underlying mechanisms that take place at micrometre scale is lacking. This is because of the small scale and the high speed at which things occur. Food microtechnology combines investigation in small channels for example in microfluidic devices with high speed imaging and modelling, and uses this to push the food process technology of the future in fast forward mode.

Особенности митохондриальной патологии у человека

Статья посвящена анализу современного уровня знаний о механизмах возникновения и особенностях митохондриальной патологии, обусловливающих сложности ее диагностики и терапии.Стаття присвячена аналізу сучасного рівня знань про механізми виникнення та особливості виникнення мітохондріальної патології, що обумовлюють складність її діагностики та терапії.This article is concerned with the analysis of the present findings about the mechanisms of emergency and features of mitochondrial abnormality which lead to the difficulties in its diagnostics and therapy

Micro- and Nanoengineering : Relevance in Food Processing

There are two overall themes, micro- and nanotechnology, which are capable of changing the future of food considerably. In microtechnology, production of foods and food ingredients is investigated at small scale; the results are thus that larger scale production is considered through operating many microfluidic devices in parallel. In the nanotechnology field, the development of packaging materials with improved barrier and antimicrobial function, and the use of sensors for early detection are important. Besides, encapsulates for controlled release of specific components are in the focus of attention. Various examples from the micro- and nanotechnology field will be discussed in this article

Flow Behavior of Isolate Protein from Soybeans var. Grobogan and Whey Protein Isolate at Acidic Condition under Various Heating Times

Flow behavior of Soy Protein Isolate (SPI) suspension and Whey Protein Isolate (WPI) solution at pH 2.0 under various heating times were studied using steady shear viscosity measurements. Shear rate sweeps with increasing shear rates (up ramp) was performed to investigate the structural breakdown of the proteins during shearing. Down ramp shear rates were performed to check structural recovery of the proteins. The results showed that unheated SPI suspension has Newtonian flow; meanwhile, unheated WPI solution was slightly shear thickening. Heating the proteins at 80ºC for 4, 8, 12, and 16 h changed flow behavior of the proteins. Flow curve of SPI suspension heated for 12 h and 16, fitted Ostwald model with flow behavior index (n) of 0.625 and 0.264, respectively. This index indicates pseudoplastic (shear thinning) behavior, which also observed in heated WPI solution. The changes in flow behavior was attributed by the changes in protein structures, i.e., globular structures into fibrillar structures under prolonged heating at acidic condition. This conversion also increased the apparent viscosities of the proteins. SPI fibrils have higher apparent viscosities than WPI fibrils. This difference might be attributed to the detail fibril structures. SPI fibrils have branched and curvy structures; meanwhile, WPI fibrils are long and straigh

Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area

In this review, we focus on the role of the interface in lipid oxidation in food emulsions. Mostly, results from this field are a reflection of the effects caused by reaction kinetics and mass transfer, which complicates interpretation. In general, the oil–water interface is the location of initiation of oxidation reactions, while components present there, and in the continuous phase, directly or indirectly affect the reaction. Smaller droplets are expected to oxidize faster, but this can be counteracted by components purposely positioned at the interface or added to the bulk phase. Recent simulation progress is expected to be instrumental in distinguishing these effects, and guides stable emulsion design

Advances in chitin-based nanoparticle use in biodegradable polymers: A review

Chitin-based nanoparticles are polysaccharide materials that can be produced from a waste stream of the seafood industry: crustacean shells. These nanoparticles have received exponentially growing attention, especially in the field of medicine and agriculture owing to their renewable origin, biodegradability, facile modification, and functionality adjustment. Due to their exceptional mechanical strength and high surface area, chitin-based nanoparticles are ideal candidates for reinforcing biodegradable plastics to ultimately replace traditional plastics. This review discusses the preparation methods for chitin-based nanoparticles and their applications. Special focus is on biodegradable plastics for food packaging making use of the features that can be created by the chitin-based nanoparticles

Modelling Shear Induced Diffusion Based Particle Segregation: A Basis for Novel Separation Technology

Shear induced diffusion (SID) based flow segregation is a technique that can be used for concentration and fractionation purposes, and it has the potential to become an economical and sustainable alternative for e.g., membrane separation. When compared to conventional microfiltration, problems related to fouling and cleaning are expected to be minimal. To make the best use of the opportunities that this technique holds, detailed insights in flow and particle behavior are needed. Modelling this process allows for us to chart particle segregation in flow, as well as the effect of suspension removal through a pore and the restoration of the flow profile after the pore. As a starting point, we take the computation fluid dynamics (CFD) model that is presented in a previous study. A difference in channel height to particle diameter ratio influences the entrance length of the SID profile as well as its fully developed profile. When extracting liquid through one pore, particles are systematically transmitted at a lower concentration (59–78%) than is present in the bulk. The recovery lengths of the SID profile after the pore were short, and thus pores can be placed at realistic distances, which forms a good foundation for further design of this novel separation technology that will ultimately be applied for fractionation of particles taking relatively small differences in diffusive behavior as a starting point

Protein repelling Silicon and Germanium surfaces

The present invention relates to a process for preparing a functionalized Si/Ge- surface, wherein an unfunctionalised Si/Ge-surface is contacted in the presence of ultraviolet radiation with a C2-C50 alkene and/or a C2-C50 alkyne, the alkene and/or alkyne being optionally substituted and/or being optionally interrupted by one or more heteroatoms. The present invention further relates to articles or substrates comprising the functionalized Si/Ge-surface and the use of the functionalised Si/Ge-surface to prevent or to reduce adsorption of a biomolecule to an article or a substrate