Gerald G. Dull

Application of near infrared spectrophotometry to the nondestructive analysis of foods: A review of experimental results

The authors are reviewing here the development and the application of the nondestructive spectrophotometric analytical techniques applied to the agricultural commodities. Following a short description of the theoretical bases of this technique, the most significant applications are reviewed leading to the evolution of the first generation of instruments based on such principles. The applications of the specific instruments developed for on-line measurements are summarized. The Grain Quality Analyzers actually marketed and their use in the determination of a wide range of components in foods are described. The experience gained by the research developed using such instruments has generated a new series of computerized instruments allowing for new methodologies and applications that are discussed and reviewed here. The state of the art and the development trends are briefly discussed, particularly referring to the research aimed to the extension of this technique to evaluate different chemical compounds in foods, to use as quality indices for agronomic, processing, and marketing purposes.

Assessment of nutritive value, quality, and stability of cruciferous vegetables during storage and subsequent to processing

Today the world is confronted with the need for additional food sources which should be easily available, cheap in cost, and high in nutritive value. This article is focused on these interests and critically reviews literature relating to cruciferous vegetables which are able to fulfill the needs. Among the horticultural considerations, the effects of variables such as cultivars, light intensity, growing season, climate and locations, soil fertility, and irrigation, on the nutritive value of these crops are examined. Statistical data from governmental and institutional studies are collected and analyzed to consider the production and performance aspects. Concerning the toxicological considerations, roles that the progoitrogenic thioglucosides play inside the body and the possible correlation between flavor and toxic components are elucidated. Emphasis has been placed on the effects of various handling, processing and storage processes on the nutritional retention of the product. Different processing metho...