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I,HI II I III IIII I III IIIII Contents Digest Immunological Techniquesin Food Science The past few years have seen a rapid increase in the applications of immunological techniques to food science, and the problems posed by the complex food matrix (compared with the 'clean' samples for which these techniques were originally developed) are gradually being overcome. This issue features two articles in the area. The first deals with the problem of detecting moulds in foods. Moulds are responsible for a large number of food spoilage cases and, by producing mycotoxins, pose a risk to human health. Traditional methods of detecting moulds, such as plating and microscopy, have several drawbacks, in particular when attempting to detect mycotoxins. On page 91 Gerhard de Ruiter et aL describe a new generation of detection methods based on im- munoassays. The effectiveness of im- munoassays to detect various mould species is discussed, along with future prospects for their widespread use. The second article also covers the application of immunological tech- niques to food safety. The use of biosensors to monitor food process- ing operations on-line allows the assessment of food safety in real time. Antibody-based sensors, or immunosensors, have some advan- tages over other sensing methods. On page 98 Sangsuk Oh describes the principles of these sensors and reviews the various sensor configur- ations currently available. Seaweeds as Food The food industry in Western coun- tries has traditionally used seaweeds for their polysaccharide extracts, such as carageenans and alginates, which have thickening and gelling properties that can be applied to food produc- tion. Until recently the human con- sumption of seaweed was restricted to the Far East and Pacific. On page 103 Serge Mabeau and Jo~l Fleurence discuss the recent introduction of a regulation in France that authorizes the human consumption of seaweeds. The nutritional benefits and bio- chemical aspects of seaweeds are discussed, as well as the current regu- latory situation in other countries. Caffeine Consumption Caffeine has been shown to quicken reaction time, improve concentra- tion, and increase feelings of alert- ness and energy. However, although caffeine is the world's most widely consumed psychoactive substance, it is not clear what role it plays in promoting the consumption of caffeine-containing drinks, such as coffee and tea. On page 108 Peter Rogers and Nicola Richardson dis- cuss the effects of caffeine on mood and behaviour, and describe studies of the reinforcing effects of caffeine and the effect of its withdrawal on the consumption of caffeine- containing drinks. A Challenge for Educators As food science is a field that covers a wide variety of scientific disciplines, educators are faced with the difficult task of providing students of food science with a rounded education in the many related subjects while at the same time allowing them to fo- cus on the unique aspects of food. On page 112 Bruce and Mary Wasserman of Rutgers University discuss this problem from a US perspective and suggest how educators should best approach it, in order to attract stu- dents and to ensure that graduates can compete in the marketplace. Sterilization of Foods The European Hygienic Equipment Design Group (EHEDG) has been set up to address the issue of hygienic food processing from a scientifically and technologically sound basis. This independent group includes representatives from research insti- tutes, the food industry, equipment manufacturers and government or- ganizations in Europe. The EHEDG aims to achieve its objectives by publishing minimum requirements for hygienic and aseptic equipment, principles of hygienic and aseptic design, and methods to test whether equipment fulfils minimum hygienic requirements. This issue (page 115) features the sixth in a series of extended summaries of EHEDG guidelines, dealing with the micro- biologically safe continuous-flow thermal sterilization of liquid foods. In next month's issue Hypoallergenic rice as a physiologically functional food, by M. Watanabe The role of ingredient-flavour interactions in the development of fat-free foods, by Hans Plug and Peter Haring Food immunoassays:Applications of polyclonal, monoclonal and recombinant antibodies, by H.A. Lee and M.R.A. Morgan Angiotensin-converting enzyme inhibitors derived from food proteins, by Yasuo Ariyoshi 90 Trends in Food Science & Technology April 1993[Vol.4]
Transcript of Contents digest
I,HI I I I III IIII I III IIIII
Contents Digest
Immunological Techniques in Food Science The past few years have seen a rapid increase in the applications of immunological techniques to food science, and the problems posed by the complex food matrix (compared with the 'clean' samples for which these techniques were originally developed) are gradually being overcome. This issue features two articles in the area.
The first deals with the problem of detecting moulds in foods. Moulds are responsible for a large number of food spoilage cases and, by producing mycotoxins, pose a risk to human health. Traditional methods of detecting moulds, such as plating and microscopy, have several drawbacks, in particular when attempting to detect mycotoxins.
On page 91 Gerhard de Ruiter et aL describe a new generation of detection methods based on im- munoassays. The effectiveness of im- munoassays to detect various mould species is discussed, along with future prospects for their widespread use.
The second article also covers the application of immunological tech- niques to food safety. The use of biosensors to monitor food process- ing operations on-line allows the assessment of food safety in real time. Antibody-based sensors, or immunosensors, have some advan- tages over other sensing methods. On page 98 Sangsuk Oh describes the principles of these sensors and reviews the various sensor configur- ations currently available.
Seaweeds as Food The food industry in Western coun- tries has traditionally used seaweeds for their polysaccharide extracts, such as carageenans and alginates, which have thickening and gelling properties that can be applied to food produc- tion. Until recently the human con- sumption of seaweed was restricted to the Far East and Pacific. On page 103 Serge Mabeau and Jo~l Fleurence discuss the recent introduction of a regulation in France that authorizes the human consumption of seaweeds. The nutritional benefits and bio- chemical aspects of seaweeds are discussed, as well as the current regu- latory situation in other countries.
Caffeine Consumption Caffeine has been shown to quicken reaction time, improve concentra- tion, and increase feelings of alert- ness and energy. However, although caffeine is the world's most widely consumed psychoactive substance, it is not clear what role it plays in promoting the consumption of caffeine-containing drinks, such as coffee and tea. On page 108 Peter Rogers and Nicola Richardson dis- cuss the effects of caffeine on mood and behaviour, and describe studies of the reinforcing effects of caffeine and the effect of its withdrawal on the consumption of caffeine- containing drinks.
A Challenge for Educators As food science is a field that covers a wide variety of scientific disciplines, educators are faced with the difficult task of providing students of food science with a rounded education in the many related subjects while at the same time allowing them to fo- cus on the unique aspects of food. On page 112 Bruce and Mary Wasserman of Rutgers University discuss this problem from a US perspective and suggest how educators should best approach it, in order to attract stu- dents and to ensure that graduates can compete in the marketplace.
Sterilization of Foods The European Hygienic Equipment Design Group (EHEDG) has been set up to address the issue of hygienic food processing from a scientifically and technologically sound basis. This independent group includes representatives from research insti- tutes, the food industry, equipment manufacturers and government or- ganizations in Europe. The EHEDG aims to achieve its objectives by publishing minimum requirements for hygienic and aseptic equipment, principles of hygienic and aseptic design, and methods to test whether equipment fulfils minimum hygienic requirements. This issue (page 115) features the sixth in a series of extended summaries of EHEDG guidelines, dealing with the micro- biologically safe continuous-flow thermal sterilization of liquid foods.
In next month's issue
Hypoallergenic rice as a physiologically functional food, by M. Watanabe The role of ingredient-flavour interactions in the development of fat-free foods, by Hans Plug and Peter Haring
Food immunoassays: Applications of polyclonal, monoclonal and recombinant antibodies, by H.A. Lee and M.R.A. Morgan Angiotensin-converting enzyme inhibitors derived from food proteins, by Yasuo Ariyoshi
90 Trends in Food Science & Technology April 1993 [Vol. 4]
