Risks Associated With The Occurrence Of Toxic Glycosides In Different Commodities

Regarding toxins in food, the compounds that call for discussions in further detail are the cya-nogenic glycosides, but also the MAM glycosides, ptaquiloside, the saponins, the favism agents (vicine and convicine), and the glucosinolates. Although discussions concerning a toxicity of intact cyanogenic glycosides may be found, the literature at present concludes that known intoxication syndromes, whether acute or chronic, are mainly due to HCN that is formed from the compounds.235,236 A plant...

The Haccp System In Food Hygiene

Today, to achieve food safety, it is recognized that there is a need to apply measures of increased specificity Figure 3-1 . At a more general level, the CAC outlines the general principles of food hygiene. These principles lay the foundation for food hygiene. Second, more product-specific hygienic measures may be applied to focus better on issues that are relevant to specific commodities. These measures, also prescribed by the CAC, are described in specific codes of manufacturing or hygienic...

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Carpita Gibeaut

A mixture of trypsin, chymotrypsin, and various peptidases with amylase and lipase as accompanying enzymes. Figure 1-3 Schematic representation of the structure of plant cell walls. Reproduced with permission from Voragen, A. G. J., Van den Broek, L. A. M. 1991 . Fruit juices. Biotechnological Innovations in Food Processing, pp. 187-210. Edited by Biotol Team. Oxford, UK Butterworth-Heinemann.44 Figure 1-3 Schematic representation of the structure of plant cell walls. Reproduced with...

References

Safety of industrial lactic acid bacteria. JBiotechnol 63,171-178. 2. Adams, M. R. amp Hall, C. J. 1988 . Growth inhibition of food-borne pathogens by lactic and acetic acids and their mixtures. IntJFood Sci Technol 23, 287-292. 3. Adams, M. R., Hartley, A. D. amp Cox, L. J. 1989 . Factors affecting the efficacy of washing procedures used in the production of prepared salads. Food Microbiol 6, 69-77. 4. Adams, M. R. amp Nicolaides, L. 1997 . Review of the sensitivity of...

Food Fermentation Components Food Ingredients

Food ingredients include the raw foods chosen for fermentation which can be of plant or animal origin. These foods contain a variety of nutrients for the consumer but also some of these nutrients will be required for the microbial growth and metabolism during the fermentation process. In order to enable microbial activity, sufficient water must be present. Consequently, water must be added in case the other ingredients are too dry. For several reasons, such as taste or preservation,...

Organization in Flow Diagram

A flow diagram is a pictorial scheme illustrating the sequence in which ingredients and unit operations are combined and providing data regarding processing conditions such as temperature, time, mass, pH, and so forth. Figure 1-7 illustrates this principle. Appendix 1-A provides flow diagrams for selected food fermentations. For each major food group, two commodities have been selected. These flow diagrams are not intended to provide recipes or exclusive methods of preparing the respective...