Starch gelatinization phenomena is extremely important in many food systems. This review focuses on factors affecting gelatinization characteristics of starch. Important variables which must be considered in design of processes in which starch undergoes gelatinization are heat of gelatinization and temperature of gelatinization. Major interactions are reviewed for the effects of lipids, moisture content, nonionic constituents and electrolytes on these characteristics. Furthermore, treatment of starch-containing systems prior to heating into the gelatinization temperature range can have a significant effect on ultimate gelatinization characteristics.

Just as society has evolved over time, our food system has also evolved over centuries into a global system of immense size and complexity. food needs and those involved in public education and outreach. It is IFT's hope that the reader will gain a better understanding of the goals or purposes for various applications of science and technology in the food system, and an appreciation for the complexity of the modern food supply.Abstract: This Institute of Food Technologists scientific review describes the scientific and technological achievements that made possible the modern production-to-consumption food system capable of feeding nearly 7 billion people, and it also discusses the promising potential of ongoing technological advancements to enhance the food supply even further and to increase the health and wellness of the growing global population. This review begins with a historical perspective that summarizes the parallel developments of agriculture and food technology, from the beginnings of modern society to the present. A section on food manufacturing explains why food is processed and details various food processing methods that ensure food safety and preserve the quality of products. A section about potential solutions to future challenges briefly discusses ways in which scientists, the food industry, and policy makers are striving to improve the food supply for a healthier population and feed the future. Applications of science and technology within the food system have allowed production of foods in adequate quantities to meet the needs of society, as it has evolved. Today, our production-toconsumption food system is complex, and our food is largely safe, tasty, nutritious, abundant, diverse, convenient, and less costly and more readily accessible than ever before. Scientific and technological advancements must be accelerated and applied in developed and developing nations alike, if we are to feed a growing world population.

A simple method is proposed to analyze the kinetics of thermal inactivation of enzyme systems which consist of two groups differing in their thermal stability. Using this approach kinetic parameters for thermal destruction for each fraction (the heat labile and heat resistant fraction) can be estimated directly from thermal treatment data. However, to determine the relative concentration of the fractions within the enzyme system, additional information concerning the enzyme assay used to determine enzyme activity is required. Commercially available horseradish peroxidase was used to test the applicability of the method. Analysis of data generated from thermal treatments of the peroxidase using the proposed method were found to be satisfactory. E, values of 21 kcal/mole and 34 kcal/mole were obtained for the heat resistant and heat labile horseradish peroxidase isozymes, respectively. D, 2 c values were 42 min and 1.2 min, respectively.

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