Occupational cancer risks suggested among food industry workers are inconclusive. The objective of our study was to assess associations between different cancers and working in the food industry in Finland. The carcinogenic exposures are mainly inhalatory, and we were therefore interested in respiratory cancers in particular. We followed up a cohort of all economically active Finns born between...

Several key challenges for rheologists working in the food industry are presented. These range from pure material science problems (complex yield behaviour, fracture mechanics of “soft” materials, interfacial rheology) and interactions with solid surfaces (wall slip) to the probably biggest challenge: the effects of rheology on processes inside the human body. Finally, the need for enhanced tea...

In response to the dynamic changes in current consumer demand and market trends, the area of Active Packaging is becoming increasingly significant. Unlike traditional packaging, which must be totally inert, active packaging is designed to interact with the contents and/or the surrounding environment. Active packaging refers to the incorporation of additives into packaging systems with the aim o...

..... The principle of detection of a biosensor is based on the specific interaction between the analyte of interest and the biological components. As a result of this specific interaction, different properties are changed, which can be detected and measured by transducers. The most important characteristics of biosensors are their specificity, high sensitivity, short response time; act as an i...

Sometimes authorities are unable to identify the origin of a tainted food product. In such cases, food recalls or warnings are often applied to all suppliers which means that the recall applies to suppliers of products that do not contribute to the contamination. One benefit of traceability is to enable more targeted recalls, identifying more specifically the product’s origin. In this article, ...

There is a growing demand for healthy and safe food, strategy against an increasing risk of biotic factors such as disease, and threats to agricultural and food production from changing global climate condition. Nanotechnology is a new discipline and developed innovative tools to revolutionize the agricultural and food industry through diagnosis and treatment of diseases, enhancing the ability ...

In the food industry, quality management has become crucial to companies responsible for ensuring that the safety of products complies with the strict government regulations and/or copes with the increasing customer demand for new products and shorter product development cycles, whilst simultaneously having to protect their brands from food scandals or other adverse situations. In this paper we...

Chlorine is usually combined with inorganic compounds, such as sodium or calcium, to produce hypochlorites, which are effective disinfectants. Chlorine mixed with sodium is a liquid bleach known as sodium hypochlorite NaOCl. Chlorine mixed with calcium is usually in granular or tablet form and is called calcium hypochlorite Ca(OCL)2. Chlorine may also be available as chlorine dioxide (ClO2). Ho...

Few issues in human nutrition have captured popular attention in the way that dietary fibre has in recent years. The hypotheses of Burkitt et al. (1972), coupled with the considerable body of new knowledge which has been accumulated over the last decade or so, have led to a general consensus that the consumption of dietary fibre should rise significantly, and there is a very widespread awarenes...

Τhis study focuses on the exploitation of food-industry wastes as a source for hydrogen production. The wastes which were used were out of date solid baby foods at seven different flavors (solid wastes) and a glucose-based syrup (liquid waste). Preliminary batch hydrogen experiments at mesophilic conditions and initial carbohydrates concentration of 5 g/L were performed to assess the hydrogen p...