Search

The article describes how a self-assessment tool developed by the Quality Leader Network (QLN) Metrics/Cost of Quality Team allows the food industry to identify and complete corrective actions within the Food Safety Modernization Act (FSMA) framework. Topics discussed include statistics of food safety in the U.S., the scorecard's development and use, and how the Food Safety Corrective Action Scorecard for Human Food is being continually refined and updated.

The article explores the health implications of citrus flavonoids, and concentrations of which vary based on citrus plant varieties and food preparation. Topics include absorption and post-absorptive metabolism indicates considerable heterogeneity in metabolism off lavonoids; and Naringenin in grapefruit juice and hesperidin in orange juice appear to increase the duration of plasma levels of drugs.

The article discusses food fraud- a collective term used to encompass the deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging or false or misleading statements made about a product for economic gain. Topics include a 2017 overview of food fraud data gathered by USP Food Fraud Database; and the Global Food Safety Initiative provide clear action items to prevent and detect intentional adulteration.

The article informs about involuntary weight loss, and explores how Starvation and cachexia, represent the dominant pathologic contributors of involuntary weight and skeletal muscle loss. Topics include significant muscle composition changes, reflecting changes in contractile and non-contractile tissue; and consistently effective therapies have been developed to prevent or hamper its progression.

4/2/2021 Digital Edition- IFT Sign In- August 2019 https://foodtechnology.ift.org/publication/?m=46537&i=606242&p=1 26/132 4/2/2021 Digital Edition- IFT Sign In- August 2019 https://foodtechnology.ift.org/publication/?m=46537&i=606242&p=1 27/132 Copyright of Food Technology is the property of Institute of Food Technologists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. [Extracted from the article]

4/2/2021 Digital Edition- IFT Sign In- May 2019 https://foodtechnology.ift.org/publication/?m=46537&i=584995&p=1 23/148 4/2/2021 Digital Edition- IFT Sign In- May 2019 https://foodtechnology.ift.org/publication/?m=46537&i=584995&p=1 24/148 Copyright of Food Technology is the property of Institute of Food Technologists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. [Extracted from the article]

However, users may print, download, or email articles for individual use. 4/2/2021 Digital Edition- IFT Sign In- February 2019 https://foodtechnology.ift.org/publication/?m=46537&i=564140&p=1 23/96 4/2/2021 Digital Edition- IFT Sign In- February 2019 https://foodtechnology.ift.org/publication/?m=46537&i=564140&p=1 24/96 Copyright of Food Technology is the property of Institute of Food Technologists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. [Extracted from the article]

4/2/2021 Digital Edition- IFT Sign In- January 2019 https://foodtechnology.ift.org/publication/?m=46537&i=553149&p=1 20/96 4/2/2021 Digital Edition- IFT Sign In- January 2019 https://foodtechnology.ift.org/publication/?m=46537&i=553149&p=1 21/96 Copyright of Food Technology is the property of Institute of Food Technologists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. [Extracted from the article]

4/2/2021 Digital Edition- IFT Sign In- December 2018 https://foodtechnology.ift.org/publication/?m=46537&i=546143&p=1 18/88 4/2/2021 Digital Edition- IFT Sign In- December 2018 https://foodtechnology.ift.org/publication/?m=46537&i=546143&p=1 19/88 Copyright of Food Technology is the property of Institute of Food Technologists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. A1/A2 Milk and -Casomorphins: The Resurgence of Controversy. However, users may print, download, or email articles for individual use. [Extracted from the article]

The article informs that food and dietary supplement industries and consumers seek nontraditional sources of nutrition, of Green microalgae, to provide materials for biofuel and an array of potential nutrients, including polyunsaturated fatty acid and protein. Topics include substances produced by microalgae include a spectrum of carotenoids and a collection of phytosterols; and potential nutritional and functional ingre - dients in different microalgae include a broad range of carotenoids.

The article offers information of Vinegar, which is literally sour wine (vin aigre) is more than dilute acetic acid with an array of flavors, acids, and fermented products. Topics discussed include raw materials for vinegar production include fruits, fruit juices, grains, proteins, honey, and many other sugary substrates for fermentation by yeasts; and these anaerobic organisms utilize glucose to ethanol and carbon dioxide at an approximate 60%- 65% efficiency conversion.

The article focuses on extracts of olive leaves (OLE) contain secoiridoids and polyphenols, including 3-hydroxytyrosol (HT) and its derivatives. Topics include the profile of these and other phenolics is dynamic and dependent on cultivar, time of harvest, tree maturation, and even extraction technology, and the careful examination of OLE safety, particularly genotoxicity of HT and classic toxicokinetics and metabolism in rodents.

However, users may print, download, or email articles for individual use. 4/2/2021 Digital Edition- IFT Sign In- November 2018 https://foodtechnology.ift.org/publication/?m=46537&i=538729&p=1 17/84 Copyright of Food Technology is the property of Institute of Food Technologists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. [Extracted from the article]

The article offers information on the impact of diet on Osteoarthritis. It discusses the osteoarthritis, a progressive degenerative disease and a a joint ailment that involves the cartilage and many of its surrounding tissues. It mentions the role of consumption of collagen and gelatin to improve joint health.

The article discusses relevance of nutrition for the military as important for the food industry and U.S. population for learning from achievements and challenges of food and nutrition science in the military. Topics include need of eating more by deployed war fighters to sustain energy and muscle mass, high altitude missions based on the dependence on glucose as a fuel source for exercise at altitude and higher protein intake at higher elevations contributing to altitude related anorexia.

The article provides information on the importance and use of vitamin K. Vitamin K plays an important role in bone repair, skeletal health and calcification of the soft tissues and its nutritional significance can be taken from animal products, plant sources and bacterial synthesis. A study also shows that vitamin K deficiency can be made by the long-term warfarin administration resulted to the growing accumulation of calcium and uncarboxylated Matrix Gla Protein.

The article focuses on the nutritional deficiencies across the world. It states that 46.2 million people in the U.S. live below the poverty line and are subjected to the risk of nutritional inadequacies and multiple micronutrient insufficiencies. It also mentions that food science and nutrition can play an important role in the improvement of malnutrition and nutrient inadequacies which pose a significant threat to global health and survival.

An introduction is presented in which the editor discusses various reports within the issue on topics including food supply sustainability, advancements in food science and technology, and the use of innovative processing techniques to reduce wastewater.

The article offers the author's insights regarding the Institute of Food Technologist's (IFT's) white paper "Feeding the World Today and Tomorrow: The Importance of Food Science and Technology." The author says that food science and technology ensures a safe and enough food supply which is needed to meet society's food needs. He mentions his experience in Morocco, wherein the value of fruit juice and milk-based ultra-high-temperature (UHT) processed was demonstrated.

This article looks at issues associated with the link between high-fructose corn syrup (HFCS) and obesity. Several reports contributed to the controversy regarding HFCS and obesity, including food consumption assessments, meta-analyses of ecological, epidemiological and longitudinal studies, and animal models. From 1966 to 1999, food availability data indicated that the per capita availability of total fructose and total glucose increased while experiencing intermittent periods of decline.