Food Service Technology最新文献_第9页

Quality assessment of frying oils and fats from 63 restaurants in Athens, Greece 希腊雅典63家餐馆的煎炸油和脂肪的质量评估

Food Service Technology Pub Date : 2003-06-01 DOI: 10.1046/J.1471-5740.2003.00064.X

N. Andrikopoulos, George Boskou, G. Dedoussis, A. Chiou, V. Tzamtzis, A. Papathanasiou

{"title":"Quality assessment of frying oils and fats from 63 restaurants in Athens, Greece","authors":"N. Andrikopoulos, George Boskou, G. Dedoussis, A. Chiou, V. Tzamtzis, A. Papathanasiou","doi":"10.1046/J.1471-5740.2003.00064.X","DOIUrl":"https://doi.org/10.1046/J.1471-5740.2003.00064.X","url":null,"abstract":"Samples of used frying oils and fats from 63 restaurants and fast-food outlets, from the inner and outer suburbs of Athens, were randomly collected during a 1-month period. Sampling was performed after deep-frying or pan-frying of several foods, of both vegetable and animal origin, in different frying oils or fats (sunflower oil, cottonseed oil, corn oil, palm oil, palm kernel oil, soybean oil, vegetable shortening oil, vegetable cooking oils and fats). Sunflower oil was the most widely used frying medium and deep-fried potatoes (French fries) were the most common fried food. Sixteen samples (approximately 25%) were found with polymerized triglycerides (PTG) over the 12% limit of rejection, while 11 of them (approximately 17%) with total polar materials (TPM) over the 25% limit of rejection. From the above ‘over-limit’ samples, only one was from the pan-frying process. The higher TPM and PTG mean values were found in low-unsaturated vegetable frying oils and cooking fats, with the highest values observed when food of animal origin was fried. Vitamin E content of the fried samples examined was lower than that of the respective fresh samples (28% mean loss), but in most cases in relatively high levels.","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"439 1","pages":"49-59"},"PeriodicalIF":0.0,"publicationDate":"2003-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83060503","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}

引用次数: 41

Current environmental issues: a study of Sinai and Red Sea hotels 当前的环境问题:西奈和红海酒店的研究

Food Service Technology Pub Date : 2003-01-10 DOI: 10.1046/j.1471-5740.2002.00051.x

H. S. Kattara, A. W. Zeid

引用次数: 13

Perceived flavour changes in white wine after tasting blue mould cheese 品尝蓝霉奶酪后，白葡萄酒的味道发生了变化

Food Service Technology Pub Date : 2003-01-10 DOI: 10.1046/j.1471-5740.2002.00048.x

I. T. Nygren, I.-B. Gustafsson, L. Johansson

引用次数: 52

Feast - A History of Grand Eating 盛宴——大吃的历史

Food Service Technology Pub Date : 2003-01-10 DOI: 10.1046/j.1471-5740.2002.00055.x

Roy Strong

引用次数: 16

Final Call For Papers 论文最后征集

Food Service Technology Pub Date : 2003-01-10 DOI: 10.1046/j.1471-5740.2002.t01-1-00046.x

引用次数: 0

Genetically modified crops: consumer attitudes and trends in plant research in Japan 转基因作物:日本植物研究中的消费者态度和趋势

Food Service Technology Pub Date : 2003-01-10 DOI: 10.1046/j.1471-5740.2002.00049.x

Hiroshi Nishiura, Hirohisa Imai, Hiroyuki Nakao, Hiromasa Tsukino, Yoshiki Kuroda, Takahiko Katoh

引用次数: 6

Chefs’ attitudes in North-Eastern US toward irradiated beef, Olestra, rBST and genetically engineered tomatoes 美国东北部厨师对辐照牛肉、奥利斯特拉、rBST和转基因番茄的态度

Food Service Technology Pub Date : 2003-01-10 DOI: 10.1046/j.1471-5740.2002.00050.x

Mary L. Crowley, Donna J. Gaboury, David Witt

{"title":"Chefs’ attitudes in North-Eastern US toward irradiated beef, Olestra, rBST and genetically engineered tomatoes","authors":"Mary L. Crowley, Donna J. Gaboury, David Witt","doi":"10.1046/j.1471-5740.2002.00050.x","DOIUrl":"10.1046/j.1471-5740.2002.00050.x","url":null,"abstract":"Social and economic factors, such as cost, income, attitudes, availability and convenience have traditionally impacted consumer food choices. Newer determinants of food choice include the effects of legislation, technology and the increase in percentage of meals eaten outside the home (45% today, projected to be 53% by 2010). In this decade, controversial food technologies include irradiation, genetic engineering and and development of non-digestible fat substitutes. With higher frequency of meals eaten outside the home, there is an increase in transfer of decision making from individuals and families to chefs. This study surveyed 115 chefs for their awareness of and willingness to purchase such technically altered foods. Chefs were also queried concerning support for labeling for genetically modified ingredients and foods. Irradiated ground beef and genetically engineered tomatoes had high levels of willingness to purchase; potato chips made with Olestra had the lowest level of willingness to purchase. Chefs supported mandatory labeling of food containing genetically modified ingredients.","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"2 4","pages":"173-181"},"PeriodicalIF":0.0,"publicationDate":"2003-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2002.00050.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84461744","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}

引用次数: 10

Contrasting customer and operator concept and product requirements: the case of surimi 对比顾客和经营者的概念和产品要求:以鱼糜为例

Food Service Technology Pub Date : 2002-10-01 DOI: 10.1046/j.1471-5740.2002.00045.x

Howard R. Moskowitz, Sebastiano Porretta

引用次数: 1

Food safety in the hospitality industry 餐饮业的食品安全

Food Service Technology Pub Date : 2002-10-01 DOI: 10.1046/j.1471-5740.2002.00042.x

Tim Knowles, Heather J. Hartwell

引用次数: 0

Sous vide processing of seasoned spinach soup 真空烹调调味菠菜汤

Food Service Technology Pub Date : 2002-10-01 DOI: 10.1046/j.1471-5740.2002.00041.x

Gi-Tae Kim, Kyoung-Mo Koo, Hyun-Dong Paik, Eun Soon Lyu, Dong Sun Lee

{"title":"Sous vide processing of seasoned spinach soup","authors":"Gi-Tae Kim, Kyoung-Mo Koo, Hyun-Dong Paik, Eun Soon Lyu, Dong Sun Lee","doi":"10.1046/j.1471-5740.2002.00041.x","DOIUrl":"10.1046/j.1471-5740.2002.00041.x","url":null,"abstract":"Spinach soup seasoned with fermented soybean paste, red pepper paste and other minor ingredients was processed into 600 g plastic pouch package by the sous vide method. The process involved hot filling, pasteurization based on the inactivation of psychrotropic Clostridium botulinum, and rapid chilling. The processed products were stored at 3 and 10°C with periodic sampling for quality measurements. The seasoned spinach soup processed by the sous vide method exhibited a sensory quality comparable to that of fresh soup. The pasteurized product showed a high microbial load of total aerobic bacterial count greater than 5 log CFU/g in the soup brine and 2 log CFU/g in the vegetable solids, caused by the use of fermented soybean and red pepper pastes in the seasoned brine. However, coliform bacteria, lactic acid bacteria and yeasts/moulds were not detected in the product. The product was stable in microbial quality during storage for 35 days at 3°C, while it was so only up to 10 days at 10°C. The surface colour, total chlorophyll, ascorbic acid content and texture of the spinach in the soup showed gradual changes toward less green colour, lower nutrient retention and softer vegetables with their changes being faster at higher temperature. The seasoned spinach soup may be stored for appropriate time periods under chilled conditions and used in the food service industry with good quality characteristics.","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"2 3","pages":"131-138"},"PeriodicalIF":0.0,"publicationDate":"2002-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1046/j.1471-5740.2002.00041.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75867591","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}

引用次数: 8