Food Service Technology最新文献

{"title":"The Science of Cooking","authors":"Peter Barham, John S. A. Edwards PhD, Joachim M. Schafheitle MPhil","doi":"10.1046/j.1471-5740.2001.d01-2.x","DOIUrl":"https://doi.org/10.1046/j.1471-5740.2001.d01-2.x","url":null,"abstract":"1 Introduction.- 2 Sensuous Molecules - Molecular Gastronomy.- 3 Taste and Flavour.- 4 Heating and Eating - Physical Gastronomy.- 5 Cooking methods and utensils.- 6 Meat and Poultry.- 7 Fish.- 8 Breads.- 9 Sauces.- 10 Sponge Cakes.- 11 Pastry.- 12 Souffles.- 13 Cooking with Chocolate.- Weights and Measurements.- Glossary of Terms.","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"1 3","pages":"183-184"},"PeriodicalIF":0.0,"publicationDate":"2003-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2001.d01-2.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137724602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The potential for baker’s yeast (Saccharomyces cerevisiae) in the production of wine from banana, cooking banana and plantain","authors":"U. N. Onwuka,&nbsp;F. N. Awam","doi":"10.1046/j.1471-5740.2001.d01-9.x","DOIUrl":"https://doi.org/10.1046/j.1471-5740.2001.d01-9.x","url":null,"abstract":"<p> <i>Musa</i> species (banana, cooking banana and plantain) were bought from a market in Umuahia Abia State, Nigeria. Samples were chemically analysed and subsequently used in wine production by conventional methods of must preparation, filtration, primary and secondary fermentation (with baker’s yeast as inoculum), pasteurization and bottling. Physical–chemical properties and microbial content were monitored during the process. Sensory characteristics of the <i>Musa</i> wines were evaluated. The <i>Musa</i> species were found to have a fermentable sugar level of 18.81–23.57%. The wines produced showed an alcohol content of 9.96–11.25, brix (scale of densities used in the sugar industry) level 8.00–8.15, ash 0.32–0.45, and titratable acidity 1.00–1.108. Sensory evaluation indicated a significant difference in taste, colour and general acceptability at <i>P</i> &lt; 0.05 among the wines. Potential opportunities exist to develop and produce local fruit wines for consumption by both the domestic market and tourists.</p>","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"1 3","pages":"127-132"},"PeriodicalIF":0.0,"publicationDate":"2003-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2001.d01-9.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137724468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Domestic cooking practices and cooking skills: findings from an English study","authors":"F. Short","doi":"10.1111/J.1471-5740.2003.00080.X","DOIUrl":"https://doi.org/10.1111/J.1471-5740.2003.00080.X","url":null,"abstract":"This paper reports on a study that came about in response to a rising interest in and concern about the increased availability and use of preprepared foods in Britain and the effect this might have on people's cooking abilities, their health, family relationships and well-being, and the food industry. The qualitative study of 30 domestic cooks living in England, aimed to examine the nature of cooking skills and cooking practices and the beliefs, values and opinions of domestic cooks. It did so in order to establish a theoretical and empirically based ‘way of thinking’ about domestic cooking and cooking skills that could be used to develop current academic and popular discourses about cooking and inform policy makers and researchers. The findings revealed a complexity that has not previously been clearly acknowledged. It was found that cooking skills can be seen as either task-centred or as person-centred and contextual (and hence as specifically ‘domestic’ or ‘professional’) and as consisting of perceptual, conceptual and organizational skills as well as practical, mechanical skills and academic knowledge. Not only was the highly individual nature of approaches to cooking revealed but also an intricate and shared ‘domestic cooking culture’. Further, it was found that there is no simple, clear cut relationship between the domestic cooks’ skills and knowledge and their domestic cooking practices and food choices (frequency of cooking, techniques applied, use of preprepared and fresh, raw foods and so on).","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"21 1","pages":"177-185"},"PeriodicalIF":0.0,"publicationDate":"2003-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78764202","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of selected salts on the cooking time, protein content and sensory properties of African yam beans and cowpeas","authors":"U. N. Onwuka,&nbsp;O. Okala","doi":"10.1046/j.1471-5740.2003.00060.x","DOIUrl":"10.1046/j.1471-5740.2003.00060.x","url":null,"abstract":"<p>Legumes (African yam beans and cowpeas) were boiled in tap water with different salts: NaHCO₃, NaCl, CaCl₂, <i>Akanwa</i> (trona¹) at different concentrations² of 0.2, 0.4 and 0.6 g/L, and the cooking time was monitored. Proximate analysis was conducted before and after treatment to determine the effects of these salts on the protein content. Sensory properties were also evaluated. Cooking times for the samples were significantly different (<i>P</i> &lt; 0.05) when cooked in different concentrations of salts. The addition of <i>Akanwa</i> resulted in a shortening of the cooking time but the legumes were darkened. NaHCO₃ and NaCl also reduced the cooking time while CaCl₂ significantly increased the cooking time. The salts also affected the sensory properties. Results of protein analysis showed a significant difference between the treated samples at a concentration of 0.6 g/L. This suggests that heat and salt influence the protein content of legumes when cooked. NaHCO₃-treated samples required the least cooking time but samples treated with NaCl were more accepted. These results and their implications are important for those involved with emergency or disaster feeding.</p>","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"3 1","pages":"3-7"},"PeriodicalIF":0.0,"publicationDate":"2003-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2003.00060.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77105880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effectiveness of cleaning methodologies used for removal of physical, chemical and microbiological residues from produce","authors":"Barry Michaels,&nbsp;Vidhya Gangar,&nbsp;Herb Schattenberg,&nbsp;Matthew Blevins,&nbsp;Troy Ayers","doi":"10.1046/j.1471-5740.2003.00063.x","DOIUrl":"10.1046/j.1471-5740.2003.00063.x","url":null,"abstract":"<p>An increasing number of disease outbreaks have been associated with produce, while pesticide levels continue to be a safety concern. With increased health awareness, fresh produce consumption has increased. As there is a need for microbial and pesticide removal intervention measures of proven efficacy to maintain confidence in food service produce preparation, a series of experiments were undertaken. Produce cleaning methods were tested by measuring removal of gross dirt, wax and environmental contaminants present on produce surface. Tests were performed on apples, cucumbers and lemons using water wash, produce brush, produce cleaner, produce cleaner with paper towel wipe, and water wash and paper towel wipe. Water rinse and paper towel dry was found superior to all other methods tested. Apples contaminated with a cocktail of pesticides were tested in waxed and unwaxed state. Following cleaning by various methods, including produce wash and produce brush, pesticides on skins were extracted and analyzed to determine concentrations of organophosphorous and organochlorine pesticides. In these experiments, it was shown that any treatment that included wiping with paper towels showed increased effectiveness over similar treatments or controls. Microbial efficacy experiments were performed involving 21 different types of laboratory inoculated produce. Two types of inoculum were employed, Tryptone Soya broth (TSB) and ground beef. After inoculation, produce was cleaned by dry wiping with paper towel, using water wash air dry, water wash paper towel dry or dipped in 200 p.p.m. chlorine dip for either 5 s or 1 min and compared to baseline values. One-minute dip in 200 p.p.m. chlorine solution was more effective than rinsing and drying with a paper towel when TSB inoculum was used (<i>P</i> &lt; 0.05). The effectiveness of the 200 p.p.m. chlorine dip diminished if ground beef was used as a test inoculum, with water rinse and paper towel providing significantly (<i>P</i> &lt; 0.05) improved results. The efficacy shown by paper towels usage in this diverse set of experiments is based on frictional removal of offending soils.</p>","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"3 1","pages":"9-15"},"PeriodicalIF":0.0,"publicationDate":"2003-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2003.00063.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74267633","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of a multisite food service information system","authors":"C. S. Patch,&nbsp;K. A. Maunder,&nbsp;V. H. Fleming","doi":"10.1046/j.1471-5740.2003.00059.x","DOIUrl":"10.1046/j.1471-5740.2003.00059.x","url":null,"abstract":"<p>Centralized food production and distribution systems are reliant on the accurate and effective transfer of information. Computerized information systems (ISs) are often implemented to achieve this goal. However, rarely does the implementation of a new IS prompt a formal empirical evaluation. The aim of this study is to evaluate the business process of delivering accurate patient meals as well as identifying sources of error using the work-centred analysis model as a framework for evaluation. A cross-sectional observational study was carried out at three time points (4, 8 and 12 months) using an administered questionnaire. A total of 904 patients from five hospital sites were sampled. Twelve months after implementation and despite management intervention, no significant improvements were observed in the business process of providing patient meals. Overall, 20–35%[95% confidence interval (CI)] of patients admitted to hospital were not given the opportunity to select their own meal from a menu, and of those that did 10–30% (95% CI) received an incorrect meal. We hypothesize that a significant contribution of errors is largely systematic and a direct result of the centralization of meal plating and distribution.</p>","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"3 1","pages":"17-22"},"PeriodicalIF":0.0,"publicationDate":"2003-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2003.00059.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82829009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of tasting technique – sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese","authors":"I. Nygren, I. Gustafsson, L. Johansson","doi":"10.1046/J.1471-5740.2003.00066.X","DOIUrl":"https://doi.org/10.1046/J.1471-5740.2003.00066.X","url":null,"abstract":"The entire project consists of five studies. Descriptive sensory analyses were performed on combinations of five dry white wines and either Hollandaise sauce with two levels of fat or two blue mould cheeses. Assessments were carried out by a student panel and by a selected and trained panel. The effect of tasting technique on defined attributes was investigated: firstly by switching the order of serving wine and sauce or wine and cheese within the sequential tasting technique and secondly by mixing wine and cheese in the mouth, mixed tasting technique. Finally, consumers in Norway and Sweden, accustomed to drinking wine and eating blue mould cheese, carried out a preference test on wine and cheese combinations. The perception of the white wine characteristics generally decreased in intensity after the tasting of Hollandaise sauce. The buttery flavour of wine, however, increased after the tasting of Hollandaise sauce. Generally, the perception of dry white wine flavours (blackcurrant leaf, oak, mineral, spice) decreased after the tasting of both cheeses, whether the tasting was sequential or mixed. Few changes in the perception of the sauce attributes were observed after the tasting of white wine. However, lemon flavour of Hollandaise sauce decreased after the tasting of oaked wine. The perception of pronounced cheese flavours (butter, wool, basement-like) and tastes (sour and salty) decreased after the tasting of dry white wine for both sequential and mixed tasting whereas the other attributes remained unchanged. The perception of the wine attributes decreased more in the case of mixed tasting technique than in the case of sequential, while few changes in the perception of the cheese attributes were observed. Sweetness, however, increased in the Roquefort cheese mixed with certain wines. The consumers in both Norway and Sweden usually (80%) drank dry red wine with blue mould cheese. The Norwegian consumers preferred dry red wines to sweet red wines in combination with blue mould cheese. The wines rather than the cheeses separated the preferences regarding the combinations.","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"33 1","pages":"61-69"},"PeriodicalIF":0.0,"publicationDate":"2003-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88946557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of vacuum packaging on the physical quality of minimally processed potatoes","authors":"A. Rocha, Emilie C. Coulon, A. Morais","doi":"10.1046/J.1471-5740.2003.00068.X","DOIUrl":"https://doi.org/10.1046/J.1471-5740.2003.00068.X","url":null,"abstract":"In recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become an important sector of the food industry because of their ‘fresh-like’ qualities, convenience and speed of meal preparation. In this study, the physical qualities of MP potatoes (‘Desiree’ variety) stored for 7 days in vacuum packaging were evaluated. The shelf life of MP potatoes was effectively extended to nearly 1 week under refrigerated storage by using vacuum packaging systems. The main quality parameters were constant during storage.","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"12 1","pages":"81-88"},"PeriodicalIF":0.0,"publicationDate":"2003-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78511012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food culture as a political tool : meal construction during the Swedish EU chairmanship 2001","authors":"Richard Tellström, I. Gustafsson, C. Fjellström","doi":"10.1046/J.1471-5740.2003.00069.X","DOIUrl":"https://doi.org/10.1046/J.1471-5740.2003.00069.X","url":null,"abstract":"The aim of this study was to analyse how the European Union (EU) ministerial meals during Sweden's EU-chairmanship 2001 were devised, and how the official representatives of Sweden chose to interpr ...","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"11 1","pages":"89-96"},"PeriodicalIF":0.0,"publicationDate":"2003-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90167839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use limitations of alcoholic instant hand sanitizer as part of a food service hand hygiene program","authors":"Barry S. Michaels, V. Gangar, Chia-min Lin, M. Doyle","doi":"10.1046/J.1471-5740.2003.00067.X","DOIUrl":"https://doi.org/10.1046/J.1471-5740.2003.00067.X","url":null,"abstract":"The efficiency of either handwashing or use of alcoholic instant hand sanitizers (AIHS) has been reported against normal microflora (NF) or transient microflora (TF) using marker bacteria or viruses. Most studies were performed to support use in health care employing techniques that poorly mimic food service. When AIHS is used alone, application quantity, exposure period, alcoholic concentrations and type influence effectiveness. Relevant to the food industry, little work has been done in order to understand the variables affecting efficacy when handwashing and AIHS are combined. Although AIHS has been suggested as a replacement for fingernail brushes in health care, little is known about either application when heavy soil is present. The experiments described examine the effects of sanitizer quantity on efficacy when used after a standard handwash and use of AIHS to disinfect the nail region when contaminated with high levels of organic soil. In these studies, subjects contaminated hands or nail region with TF marker, either Serratia marcescens in Tryptone soya broth or Escherichia coli JM109 in ground beef, respectively. One hand or selected fingers are sampled to establish TF and/or NF baseline counts. For handwashing and AIHS use, hands were washed with a mild antimicrobial soap (AS) (0.5% triclosan), followed by paper towel drying and application of various quantities of AIHS. With fingernail studies, hands and nail regions were washed with tap water, bland soap (BS), AS, AIHS, BS and AIHS or fingernail brush with BS. Using the combined handwash and AIHS to enhance the hygiene process, there were significant (P ≤ 0.05) increases in efficacy as quantity of AIHS increased, a significant difference in efficacy over handwashing alone is seen only when larger quantities (3 mL and 6 mL) of AIHS are employed. In fingernail studies, overall lower levels of E. coli were removed from artificial vs. natural nails and a statistically significantly (P ≤ 0.05) improvement was seen when a fingernail brush was used over all other methods, including BS wash followed by AIHS.","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"25 1","pages":"71-80"},"PeriodicalIF":0.0,"publicationDate":"2003-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84623811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}