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Combined effects of food additives and hot water on survival of fungi caused crown rot of banana
2010
Pongphen Jitarerat(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Postharvest Innovation Centre) | Apiradee Uthairatanakij(Bacillus licheniformis;Bacillus megaterium;Bacillus cereus)
The Effect of Water Sorption and Glass Transition Temperature on Non-Enzymatic Browning Reaction of Food Models Texte intégral
2010
Adawiyab, Dede R | Soekarto, S T | Hariyadi, P | ., Suyitno
This research was aimer/ to study the extend of non enzymatic browning reaction in food models containing the mixture of tapioca starch, casein, sucrose and oh at different moisture contents (2.55%, 5.26%, 7.54%, 15.20%. 15.93% and 23.99%) and storage temperatures (30, 55 and 700C). The non-enzymatic browning reaction was detected from brown color intensity measured by spechtrophotometer and colorimetric methods. The non-enzymatic browning reaction or food model follow pseudo-zero order reaction, suggesting that browning reaction occurred at moisture content above monolayer zone. T-Tg (T storage - Tg prediction) and reaction rate constant (k) plots showed that browning reaction occurred at temperature around glass transition and increased significantly at 150 above Tg of casein. Tapioca starch in the food model was under glassy condition. The mobility of substrate increased and diffused at amorphous matrix. Keywords : glass transition, non-enzymatic browning, glassy, amorphous
Afficher plus [+] Moins [-]Green and blue water accounting in the Ganges and Nile basins: Implications for food and agricultural policy Texte intégral
2010
Sulser, Timothy B. | Ringler, Claudia | Zhu, Tingju | Msangi, Siwa | Bryan, Elizabeth | Rosegrant, Mark W.
Green and blue water accounting in the Ganges and Nile basins: Implications for food and agricultural policy Texte intégral
2010
Sulser, Timothy B. | Ringler, Claudia | Zhu, Tingju | Msangi, Siwa | Bryan, Elizabeth | Rosegrant, Mark W.
Green and blue water accounting in the Ganges and Nile basins: Implications for food and agricultural policy Texte intégral
2010
Sulser, Timothy B. | Ringler, Claudia | Zhu, Tingju | Msangi, Siwa | Bryan, Elizabeth | Rosegrant, Mark W.
Most food globally is produced from soil moisture that comes exclusively from precipitation, or “green” water. Moreover, most of the water reaching plants in irrigated systems also stems from precipitation. Despite this, irrigation or “blue” water has typically been the focus for policy analysis in the past, given the possibility for human manipulation of these resources. This paper analyzes alternative water futures using a combined green and blue water accounting framework embedded within the water simulation components of IFPRI's International Model for Policy Analysis of Agricultural Commodities and Trade (IMPACT). Recently developed future scenarios for the International Assessment of Agricultural Knowledge, Science and Technology for Development (IAASTD) and other work are assessed with this adjusted green/blue water accounting framework. Accounting explicitly for green water resources broadens the scope of options for decision-makers trying to improve agricultural production in the face of rising food and energy prices and a degrading water and land resource base in the face of increasing demands. Results highlight the importance of green/blue water accounting presenting a wider range of agricultural science and technology policy options for increasing global crop productivity across a span of potential futures.
Afficher plus [+] Moins [-]Green and blue water accounting in the Ganges and Nile basins | Implications for food and agricultural policy Texte intégral
2010
Sulser, Timothy B.; Ringler, Claudia; Zhu, Tingju; Msangi, Siwa; Bryan, Elizabeth; Rosegrant, Mark W. | http://orcid.org/0000-0002-0906-222X Bryan, Elizabeth; http://orcid.org/0000-0002-6882-3551 Zhu, Tingju; http://orcid.org/0000-0001-7128-5283 Sulser, Timothy B.; http://orcid.org/0000-0001-6371-6127 Rosegrant, Mark; http://orcid.org/0000-0002-8266-0488 Ringler, Claudia; http://orcid.org/0000-0002-5408-6909 Msangi, Siwa
PR | IFPRI3; ISI | EPTD
Afficher plus [+] Moins [-]Reaction products from the subcritical water gasification of food wastes and glucose with NaOH and H₂O₂ Texte intégral
2010
Muangrat, Rattana | Onwudili, Jude A. | Williams, Paul T.
The gasification of some selected components of food wastes using H₂O₂ as the oxidant and in the presence of NaOH has been investigated under subcritical water conditions. Hydrogen production was enhanced when both NaOH and H₂O₂ were used compared to when either NaOH or H₂O₂ alone was used or in their absence. Results indicated that the H₂O₂ acted to partially oxidize the samples while NaOH significantly increased hydrogen gas yields by promoting the water-gas shift reaction with subsequent CO₂ capture. In the presence of NaOH, the main components were Na₂CO₃, CH₃COONa and CH₃COONa·3H₂O. Char and tar production were suppressed in the presence of NaOH.
Afficher plus [+] Moins [-]Green and blue water accounting in the Ganges and Nile basins: Implications for food and agricultural policy Texte intégral
2010
Sulser, Timothy B. | Ringler, Claudia | Zhu, Tingju | Msangi, Siwa | Bryan, Elizabeth | Rosegrant, Mark W.
Development of a device and method for the time-course estimation of low water fluxes and mean surface water activity of food products during ripening and storage Texte intégral
2010
Le Page, J.F. | Mirade, P.S. | Daudin, J.D.
Development of a device and method for the time-course estimation of low water fluxes and mean surface water activity of food products during ripening and storage Texte intégral
2010
Le Page, J.F. | Mirade, P.S. | Daudin, J.D.
Accurate measurement of water activity (aw) is an important goal for the food industry because aw is a key parameter in microbial growth, biological reaction rates and physical properties. An experimental device was setup using air-product water balance to non-destructively estimate the time-course of mean aw at the food product surface under well-controlled airflow conditions. The device is especially suited for studying the ripening of cheeses and fermented meat products, where water fluxes exchanged between products and air are very low. The validation tests performed with aw-known model products showed that water fluxes of 10(−7) kg s−1 can be estimated with an accuracy better than 2% over very short periods of time, and that surface aw can be estimated with an absolute uncertainty of less than 0.01 aw units. A handful of cheese ripening trials illustrate the potential of the method, highlighting the effects of a low air velocity and high air RH on the water exchanges occurring at a cheese surface, thus demonstrating the strong surface sensitivity to external air conditions.
Afficher plus [+] Moins [-]Development of a device and method for the time-course estimation of low water fluxes and mean surface water activity of food products during ripening and storage Texte intégral
2010
Le Page, Jean-Francois | Mirade, Pierre-Sylvain | Daudin, Jean-Dominique
Development of a device and method for the time-course estimation of low water fluxes and mean surface water activity of food products during ripening and storage Texte intégral
2010
Le Page, Jean-Francois | Mirade, Pierre-Sylvain | Daudin, Jean-Dominique