Application of Independent Components Analysis with the JADE algorithm and NIR hyperspectral imaging for revealing food adulteration

In recent years, Independent Components Analysis (ICA) has proven itself to be a powerful signal-processing technique for solving the Blind-Source Separation (BSS) problems in different scientific domains. In the present work, an application of ICA for processing NIR hyperspectral images to detect traces of peanut in wheat flour is presented. Processing was performed without a priori knowledge of the chemical composition of the two food materials. The aim was to extract the source signals of the different chemical components from the initial data set and to use them in order to determine the distribution of peanut traces in the hyperspectral images. To determine the optimal number of independent component to be extracted, the Random ICA by blocks method was used. This method is based on the repeated calculation of several models using an increasing number of independent components after randomly segmenting the matrix data into two blocks and then calculating the correlations between the signals extracted from the two blocks. The extracted ICA signals were interpreted and their ability to classify peanut and wheat flour was studied. Finally, all the extracted ICs were used to construct a single synthetic signal that could be used directly with the hyperspectral images to enhance the contrast between the peanut and the wheat flours in a real multi-use industrial environment. Furthermore, feature extraction methods (connected components labelling algorithm followed by flood fill method to extract object contours) were applied in order to target the spatial location of the presence of peanut traces. A good visualization of the distributions of peanut traces was thus obtained

Combined Effect of Poly(hydroxybutyrate) and Plasticizers on Polylactic acid Properties for Film Intended for Food Packaging

Poly(lactic acid) PLA, and poly(hydroxybutyrate) PHB, blends were processed as films and characterized for their use in food packaging. PLA was blended with PHB to enhance the crystallinity. Therefore, PHB addition strongly increased oxygen barrier while decreased the wettability. Two different environmentally-friendly plasticizers, poly(ethylene glycol) (PEG) and acetyl(tributyl citrate) (ATBC), were added to these blends to increase their processing performance, while improving their ductile properties. ATBC showed higher plasticizer efficiency than PEG directly related to the similarity solubility parameters between ATBC and both biopolymers. Moreover, ATBC was more efficiently retained to the polymer matrix during processing than PEG. PLA–PHB–ATBC blends were homogeneous and transparent blends that showed promising performance for the preparation of films by a ready industrial process technology for food packaging applications, showing slightly amber color, improved elongation at break, enhanced oxygen barrier and decreased wettability.

Bio-based PLA_PHB plasticized blend films: Processing and structural characterization

Bio-based films formed by poly(lactic acid) (PLA) and poly(3-hydroxybutyrate) (PHB) plasticized with an oligomer of the lactic acid (OLA) were used as supporting matrices for an antibacterial agent (carvacrol). This paper reports the main features of the processing and physico-chemical characterization of these innovative biodegradable material based films, which were extruded and further submitted to filmature process. The effect of the addition of carvacrol and OLA on their microstructure, chemical, thermal and mechanical properties was assessed. The presence of these additives did not affect the thermal stability of PLA_PHB films, but resulted in a decrease in their crystallinity and in the elastic modulus for the active formulations. The obtained results showed the effective presence of additives in the PLA or the PLA_PHB matrix after processing at high temperatures, making them able to be used in active and bio-based formulations with antioxidant/antimicrobial performance.

Processing and characterization of plasticized PLA/PHB blends for biodegradable multiphase systems

Blends of poly(lactic acid) (PLA) and poly(3-hydroxybutyrate) (PHB) plasticized with a lactic acid oligomer (OLA) added at three different concentrations (15, 20 and 30 wt% by weight), were prepared by an optimized extrusion process to improve the processability and mechanical properties of these biopolymers for flexible film manufacturing. Morphological, chemical, thermal, mechanical, barrier and migration properties were investigated and formulations with desired performance in eco-friendly films were selected. The efficiency of OLA as plasticizer for PLA_PHB blends was demonstrated by the significant decrease of their glass transition temperatures and a considerable improvement of their ductile properties. The measured improvements in the barrier properties are related to the higher crystallinity of the plasticized PLA_PHB blends, while the overall migration test underlined that all the proposed formulations maintained migration levels below admitted levels. The PLA_PHB blend with 30 wt% OLA was selected as the optimum formulation for food packaging, since it offered the best compromise between ductility and oxygen and water vapor barrier properties with practically no migration.

Applications of thermal processing in pharmaceutical drug product development

Dissertação para obtenção do grau de Mestre no Instituto Superior de Ciências da Saúde Egas Moniz

Processing chrome tannery effluent to meet best available treatment standards /

Mode of access: Internet.

Insect prevention and control in plants processing dry milk /

Cover title.

Food stamp program : implementation of electronic benefit transfer systems : report to the ranking minority member, Committee on Agriculture, Nutrition, and Forestry, U.S. Senate /

"GAO-02-332."

Guide to processing free and reduced price school meal applications.

"August 1991"--Cover.

Structural change in agriculture : the experience for broilers, fed cattle, and processing vegetables /

Cover title.

Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables

Evidence indicates that cruciferous vegetables are protective against a range of cancers with glucosinolates and their breakdown products considered the biologically active constituents. To date, epidemiological studies have not investigated the intakes of these constituents due to a lack of food composition databases. The aim of the present study was to develop a database for the glucosinolate content of cruciferous vegetables that can be used to quantify dietary exposure for use in epidemiological studies of diet-disease relationships. Published food composition data sources for the glucosinolate content of cruciferous vegetables were identified and assessed for data quality using established criteria. Adequate data for the total glucosinolate content were available from eighteen published studies providing 140 estimates for forty-two items. The highest glucosinolate values were for cress (389 mg/100 g) while the lowest values were for Pe-tsai chinese cabbage (20 mg/100 g). There is considerable variation in the values reported for the same vegetable by different studies, with a median difference between the minimum and maximum values of 5.8-fold. Limited analysis of cooked cruciferous vegetables has been conducted; however, the available data show that average losses during cooking are approximately 36 %. This is the first attempt to collate the available literature on the glucosinolate content of cruciferous vegetables. These data will allow quantification of intakes of the glucosinolates, which can be used in epidemiological studies to investigate the role of cruciferous vegetables in cancer aetiology and prevention.

Early and mid Holocene tool-use and processing of taro (Colocasia esculenta), yam (Dioscorea sp.) and other plants at Kuk Swamp in the highlands of Papua New Guinea

Recent multidisciplinary investigations document an independent emergence of agriculture at Kuk Swamp in the highlands of Papua New Guinea. In this paper we report preliminary usewear analysis and details of prehistoric use of stone tools for processing starchy food and other plants at Kuk Swamp. Morphological diagnostics for starch granules are reported for two potentially significant economic species, taro (Colocasia esculenta) and yam (Dioscorea sp.), following comparisons between prehistoric and botanical reference specimens. Usewear and residue analyses of starch granules indicate that both these species were processed on the wetland margin during the early and mid Holocene. We argue that processing of taro and yam commences by at least 10,200 calibrated years before present (cal BP), although the taro and yam starch granules do not permit us to distinguish between wild or cultivated forms. From at least 6950 to 6440 cal BP the processing of taro, yam and other plants indicates that they are likely to have been integrated into cultivation practices on the wetland edge.

Glass transition and enthalpy relaxation of amorphous food saccharides: A review

Many food materials exist in a disordered amorphous solid state due to processing. Therefore, understanding the concept of amorphous state, its important phase transition (i.e., glass transition), and the related phenomena (e.g., enthalpy relaxation) is important to food scientists. Food saccharides, including mono-, di-, oligo-, and polysaccharides, are among the most important major components in food. Focusing on the food saccharides, this review covers important topics related to amorphous solids, including the concept and molecular arrangement of amorphous solid, the formation of amorphous food saccharides, the concept of glass transition and enthalpy relaxation, physical property changes and molecular mobility around the glass transition, measurement of the glass transition and enthalpy relaxation, their mathematical descriptions and models, and influences on food stability.

The economics of inclusion body processing

Many recombinant proteins are often over-expressed in host cells, such as Escherichia coli, and are found as insoluble and inactive protein aggregates known as inclusion bodies (IBs). Recently, a novel process for IB extraction and solubilisation, based on chemical extraction, has been reported. While this method has the potential to radically intensify traditional IB processing, the process economics of the new technique have yet to be reported. This study focuses on the evaluation of process economics for several IB processing schemes based on chemical extraction and/or traditional techniques. Simulations and economic analysis were conducted at various processing conditions using granulocyte macrophage-colony stimulating factor, expressed as IBs in E. coli, as a model protein. In most cases, IB processing schemes based on chemical extraction having a shorter downstream cascade demonstrated a competitive economic edge over the conventional route, validating the new process as an economically more viable alternative for IB processing.

Sensory Processing in Aquatic Environments

Research on sensory processing or the way animals see, hear, smell, taste, feel and electrically and magnetically sense their environment has advanced a great deal over the last fifteen years. This book discusses the most important themes that have emerged from recent research and provides a summary of likely future directions. The book starts with two sections on the detection of sensory signals over long and short ranges by aquatic animals, covering the topics of navigation, communication, and finding food and other localized sources. The next section, the co-evolution of signal and sense, deals with how animals decide whether the source is prey, predator or mate by utilizing receptors that have evolved to take full advantage of the acoustical properties of the signal. Organisms living in the deep-sea environment have also received a lot of recent attention, so the next section deals with visual adaptations to limited light environments where sunlight is replaced by bioluminescence and the visual system has undergone changes to optimize light capture and sensitivity. The last section on central co-ordination of sensory systems covers how signals are processed and filtered for use by the animal. This book will be essential reading for all researchers and graduate students interested in sensory systems.