Thematische Bibliographien / Lite foods

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Konferenzberichte
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Auswahl der wissenschaftlichen Literatur zum Thema „Lite foods“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 20. Februar 2023

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Zeitschriftenartikel zum Thema "Lite foods"

Mela, David J. „Foods design and ingredients for satiety: Promises and proof“. Lipid Technology 19, Nr. 8 (August 2007): 180–83. http://dx.doi.org/10.1002/lite.200700060.

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Barrow, Colin J., Coleen Nolan und Yulai Jin. „Stabilization of highly unsaturated fatty acids and delivery into foods“. Lipid Technology 19, Nr. 5 (Mai 2007): 108–11. http://dx.doi.org/10.1002/lite.200600037.

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Gunstone, Frank. „Book Reviews: Reducing Saturated Fats in Foods. Edited by G. Talbot“. Lipid Technology 24, Nr. 5 (Mai 2012): 118. http://dx.doi.org/10.1002/lite.201200193.

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Hernandez, Ernesto M. „Issues in fortification and analysis of omega-3 fatty acids in foods“. Lipid Technology 26, Nr. 5 (16.04.2014): 103–6. http://dx.doi.org/10.1002/lite.201400004.

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Roman, Olesea, Marie-Noëlle Maillard, Cédric Plessis und Anne-Marie Riquet. „Electron spin resonance spectroscopy: a promising method for studying lipid oxidation in foods“. Lipid Technology 22, Nr. 4 (April 2010): 87–90. http://dx.doi.org/10.1002/lite.201000009.

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Konyole, Silvenus O., John N. Kinyuru, Bethwell O. Owuor, Glaston M. Kenji, Christine A. Onyango, Benson B. Estambale, Henrik Friis, Nanna Roos und Victor O. Owino. „Acceptability of Amaranth Grain-based Nutritious Complementary Foods with Dagaa Fish (Rastrineobola argentea) and Edible Termites (Macrotermes subhylanus) Compared to Corn Soy Blend Plus among Young Children/Mothers Dyads in Western Kenya“. Journal of Food Research 1, Nr. 3 (02.07.2012): 111. http://dx.doi.org/10.5539/jfr.v1n3p111.

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We assessed acceptability of two flours and porridges of complementary foods based on germinated grain amaranth and maize with or without edible termites and dagaa small fish named “Winfood Classic” (WFC) and “Winfood Lite” (WFL), respectively, compared to Corn Soy Blend Plus (CSB+) among mothers and young children. A total of 57 children consumed each of the three foods on separate days with one-day washout between foods. Each food was considered acceptable if the child consumed at least 75% of the serving. Most mothers preferred WFL flour and porridge (63.2% and 70.2%, respectively) compared to WFC (24.4% and 10.5%) and CSB+ (12.3% and 19.3%). Children consuming at least 75% of served porridge were 43%, 19.6% and 21% for WFL, WFC and CSB+, respectively. No adverse effects were observed for all the foods throughout the study period and follow up lasting 4 weeks. All foods were acceptable and can be further developed and be tested for efficacy.

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Kinyuru, J. N., S. O. Konyole, S. A. Onyango-Omolo, G. M. Kenji, C. A. Onyango, V. O. Owino, B. O. Owuor, B. B. Estambale und N. Roos. „Nutrients, functional properties, storage stability and costing of complementary foods enriched with either termites and fish or commercial micronutrients“. Journal of Insects as Food and Feed 1, Nr. 2 (01.01.2015): 149–58. http://dx.doi.org/10.3920/jiff2014.0011.

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Application of edible insects in complementary food production has not been studied much. This study developed and evaluated complementary foods based on edible termites to combat child malnutrition in Kenya. Two complementary foods, Winfood Classic (W-C; containing termites and dagaa fish) and Winfood Lite (W-L; without termites and dagaa fish) were formulated and processed by extrusion cooking. Their nutrient content, functional properties, storage stability and cost of the foods were evaluated using standard methods. W-C contained significantly higher (P<0.001) levels of 423.6 kcal/100 g energy, 19.1 g/100 g protein, 12.3 g/100 g fat, 6.3 mg/100 g zinc than W-L which contained 407.2 kcal/100 g energy, 14.6 g/100 g protein, 9.0 g/100 g fat and 5.5 mg/100 g zinc. Iron content in W-C (12.2 mg/100 g) and W-L (12.5 mg/100 g) were not significantly different (P=0.37). The energy contribution from fats (26.1 E%) from W-C was within the recommend levels in complementary foods while energy from proteins (protein E%) was higher from the two foods (18.0 and 14.3 E%, respectively). Bulk density was significantly different (P=0.02) amongst W-C and W-L and within the recommended levels of ≤0.5 g/cm3 in complementary foods. The foods were shelf stable for 6 months of storage with neither pathogenic microorganisms nor aflatoxins reported. Peroxide value was below the limits (≤10 meq/kg) after 6 months of storage. Production cost of the foods was 3.21 and 2.23 US$/kg for W-C and W-L, respectively, with termites contributing 42.3% of the basic cost of production in W-C. The study confirms that termites and dagaa fish can be utilised in processing of affordable and safe complementary foods with adequate nutrient density.

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Low, Dorrain, Kai xuan Tee, Hye Jin Kim, Alicia Kang, Parasuraman Padmanabhan, Balazs Gulyas, John Chambers et al. „Four Dietary Patterns Observed Within an Elderly Asian Cohort“. Current Developments in Nutrition 6, Supplement_1 (Juni 2022): 922. http://dx.doi.org/10.1093/cdn/nzac067.042.

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Abstract Objectives Dietary indices are largely established in American and European populations to measure diet quality based on the predominant food type and quantity consumed in those countries. However, applying these dietary indices to Asian or South Asian populations is complicated by diverse region-specific eating patterns, cultures and food availability. A challenge exists to identify a more relevant dietary index that agrees with distinct dietary patterns within the multi-ethnic Singapore context and what measures of dietary quality are appropriate for the unique food availability. This study aimed to characterise dietary patterns and quality in older Singapore individuals. Methods Daily energy, food and nutrient intakes were estimated from 2 sets of 3-day food records (IRB-2018–01-011)using an in-house and public databases (Singapore Food and Nutrient Composition database, and Phenol-Explorer). Diet composition was categorised into 33 food groups and hierarchical clustering (Ward's method) was performed to characterise habitual dietary patterns based on energy intake. Adherence to Healthy Eating Index (HEI) and MEDI-LITE score were assessed. Differences in energy, food groups and nutrients were analysed using Kruskal-Wallis test and permutational multivariate analysis of variance. Results We observed four distinct dietary patterns- i) noodle/rice-based diet, ii) highly refined diet, iii) energy-dense diet and iv) high-fibre diet consumed by 21%, 27%, 36% and 16% of the cohort, respectively (66 ± 5 years old, 1640–1874 kcal/day). Two patterns comprised high intakes of refined foods (i.e., white rice, bread, noodles), differed substantially from Western or Mediterranean diets and were characterised by higher visceral trunk fat. In contrast, the high-fibre pattern had favourable cardiometabolic risk markers and reduced body fat. These dietary patterns did not fit with HEI and MEDI-LITE score, considering the preference for rice, noodles and spices in Asian diets, and reduced preference for cereals, olive oil and red wine (emphasised in MEDI-LITE score). Conclusions Studying populations exposed to regionally diverse food components challenge the relevance of applying previously established diet indices. Funding Sources This project was funded by LKC, CONIC and ARISE, NTU, and NTU-CSIRO Precision Health and Technologies Seed Fund.

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Adams, Damian C., und Matthew J. Salois. „Local versus organic: A turn in consumer preferences and willingness-to-pay“. Renewable Agriculture and Food Systems 25, Nr. 4 (23.04.2010): 331–41. http://dx.doi.org/10.1017/s1742170510000219.

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AbstractDemand for local food in the US has significantly increased over the past decade. In an attempt to understand the drivers of this demand and how they have changed over time, we investigate the literature on organic and local foods over the past few decades. We focus our review on studies that allow comparison of characteristics now associated with both local and organic food. We summarize the major findings of these studies and their implications for understanding drivers of local food demand. Prior to the late 1990s, most studies failed to consider factors now associated with local food, and the few that included these factors found very little support for them. In many cases, the lines between local and organic were blurred. Coincident with the development of federal organic food standards, studies began to find comparatively more support for local food as distinct and separate from organic food. Our review uncovers a distinct turn in the demand for local and organic food. Before the federal organic standards, organic food was linked to small farms, animal welfare, deep sustainability, community support and many other factors that are not associated with most organic foods today. Based on our review, we argue that demand for local food arose largely in response to corporate co-optation of the organic food market and the arrival of ‘organic lite’. This important shift in consumer preferences away from organic and toward local food has broad implications for the environment and society. If these patterns of consumer preferences prove to be sustainable, producers, activists and others should be aware of the implications that these trends have for the food system at large.

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Dinu, Monica, Marta Tristan Asensi, Giuditta Pagliai, Sofia Lotti, Daniela Martini, Barbara Colombini und Francesco Sofi. „Consumption of Ultra-Processed Foods Is Inversely Associated with Adherence to the Mediterranean Diet: A Cross-Sectional Study“. Nutrients 14, Nr. 10 (15.05.2022): 2073. http://dx.doi.org/10.3390/nu14102073.

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Information on the consumption of ultra-processed foods (UPF) in relation to an adherence to the Mediterranean diet (MD) is limited. Our aim was to assess UPF consumption in a group of Italian adults and to evaluate the relationship with the MD adherence. A total of 670 participants (median age: 30 years) were included in the analysis. The consumption of UPF was assessed through the NOVA Food Frequency Questionnaire (NFFQ). Adherence to the MD was assessed through the Medi-Lite score. The percentage of UPF in the diet was 16.4% corresponding to 299 g of UPF per day. These amounts were significantly (p < 0.05) higher in men than in women and came mainly from ready-to-eat meals or pre-packaged bread, bread alternatives, pizza, frozen potato chips (24.5% of total UPF intake), pre-packaged biscuits and sweets (20.7%), soft drinks (15.8%), and dairy products such as flavored yogurt (12%). As to the MD adherence, a significant inverse association between the Medi-Lite score and the percentage of UPF in the diet (R = −0.35; p < 0.001) was observed. Participants with a low adherence to the MD had a significantly higher contribution of UPF in the diet (22.2%) compared to those with a moderate (16.2%) and high (12.6%) adherence. In terms of individual UPF, the largest difference between low and high MD adherents was observed for pre-packaged biscuits and sweets, soft and energy drinks, sausages and other reconstituted meat products, and pre-packaged bread and bread alternatives. These results suggest that public health strategies are needed to implement more effective actions to promote healthy eating habits in the population.

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Dissertationen zum Thema "Lite foods"

Ross, Dianne S., of Western Sydney Hawkesbury University und Faculty of Science and Technology. „Development of biscuits with reduced levels of sugar and fat“. THESIS_FST_xxx_Ross_D.xml, 1996. http://handle.uws.edu.au:8081/1959.7/28.

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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextrose without significantly affecting sensory acceptability. Up to 20% fat was successfully removed from the formulation containing 100% polydextrose in replacement for sugar. The total energy was reduced, with the energy contribution from fat being below, whilst sugar was slightly above the NH and MRC dietary targets
Master of Science (Hons)

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Ross, Dianne S. „Development of biscuits with reduced levels of sugar and fat“. Thesis, View thesis, 1996. http://hdl.handle.net/1959.7/uws:28.

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Chevalier, Natacha. „'Rationing has not made me like margarine' : food and Second World War in Britain : a Mass Observation testimony“. Thesis, University of Sussex, 2016. http://sro.sussex.ac.uk/id/eprint/63978/.

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This thesis enhances our understanding of the British Kitchen Front through the examination of primary sources from Mass Observation Archive. It illuminates the everyday life of civilians, the impact of the war food restrictions on their eating habits and practices, but also on their perspectives and behaviours. Moreover, it argues that while the food practices of these civilians were modified by the wartime rationing and food scarcity, other factors of influence, namely social class, personal and familial circumstances and time were critical regarding eating habits, food choice and priorities. In order to conduct this research and respond to the difficulties presented by the sources examined, a tailor-made method of data extraction, categorisation and analysis has been designed. Using the advantages of quantitative and qualitative methodologies, this method allowed an unusual quantitative treatment of massive qualitative data, the creation of measurable and comparable figures as well as their qualitative contextualisation. It was found that scarcity of food effectively modified the diet of the diarists, but also their actions and perspective. The food difficulties generated new behaviours, some unlikely to have existed prior to the war, and modified relationships. The value of food changed as well, modifying its role in private and public sphere. However, as argued, the social class and the familial status of the diarists were a key dimension of the management and perception of the food situation, influencing their choice, decision and priorities as well as their response to it. The passing of time also proved to be influential regarding the adaptation and the evolution of the opinion and feelings of the diarists. Rather than drastically challenging the existent literature, the present research suggests that some interpretative differences concerning the Home Front experience could be the result of a variation of focus and of sources employed, indicating the need to enlarge the historical perspective, to include more in depth analysis of qualitative data, and to take into account the factors of influence presented into this work.

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Mattsson, Berit. „Environmental life cycle assessment (LCA) of agricultural food production /“. Alnarp : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5734-3.pdf.

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Essaka, David Christian. „Reversed-Phase HPLC Determination of Cholesterol in Food Items“. Digital Commons @ East Tennessee State University, 2007. https://dc.etsu.edu/etd/2034.

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Cholesterol is a fat-like molecule found among lipids in animal (including human) tissues. It is needed for maintaining good health. However, health issues have been raised because of the strong correlation between high levels of cholesterol in the body and cardiovascular disease. An HPLC method for quantitative determination of cholesterol in foods is presented. This involves a C-18 stationary phase using a 70:30 methanol: 2-propanol mobile phase with an UV detector set at 212 nm. The method showed linearity in the range 5.0 to 100.0 μg/mL and also good reproducibility with relative standard deviation of 4.22%, 2.71%, 4.8%, and 3.7% for the different samples analyzed. The mean recovery of the butter sample was 106.5%. The samples under investigation were common food items such as butter, lard, and two different types of cheese.

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Zgonc, Emma. „Life, Food, and Appalachia“. Ohio University Honors Tutorial College / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1618852289908274.

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Orozco, Rosalie. „Livin' the Food Life, LLC“. Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1595791.

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The food industry has experienced changes in the past several years that include the awareness of food choices. Recently, national advertising campaigns have focused on efforts to increase the public awareness of healthy food choices and calorie intake. The healthy food choice campaigns may prove to be effective with a specific population. However, research studies revealed that residents living in disadvantaged areas lacked the income and/or transportation to access the healthy food options.

The intent of the Livin’ the Food Life, LLC organic mobile market/café is to introduce and provide hot prepared, organic foods and fresh organic produce at affordable prices to the low-income children and their families. Livin’ the Food Life, LLC organic mobile market/café will increase awareness through monthly food demonstrations and the distribution of samples to educate the low-income residents of East and South Los Angeles with the benefits of cooking and consuming organics food products.

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Gibson, Michael W. „Physico-chemical and shelf-life between baked and extruded pet foods“. Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20410.

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Master of Science
Grain Science and Industry
Sajid Alavi
The U.S. pet food market was approximately worth $22 billion in 2013. Further growth is predicted at a pace faster than most major human food product categories. More than 60% of pet food products are processed using extrusion, and a significant proportion is produced using baking. However, research is lacking on fundamental process and product differences between extrusion and baking. The current study focuses on this aspect and also in-depth characterization of process and product quality. Three iso-nutritional diets were formulated for dry expanded dog food using 0%, 7% and 15% fresh meat inclusion. Major variations between diets were inclusion rates of mechanically deboned chicken, cereal grains, and poultry fat. Each diet was processed with a single screw extruder using various thermal and/or mechanical energy inputs (obtained by varying pre-conditioner stem injection and/or extruder screw speeds). Diets were also processed by baking using a 30 foot experimental oven at 425°F, although the fresh meat inclusion was at 0%, 10% and 20% levels. Proximate analysis of products was conducted. Products were also characterized for physico-chemical properties such as bulk density, piece density, expansion ratio, degree of gelatinization and textural attributes. As fresh meat inclusion increased (0–15%), expansion ratio (4.1–3.5) decreased irrespective of extrusion treatment. Expansion was not evident in the baked kibbles, and bulk and piece densities were up to 56% higher for baked versus extruded kibbles. Textural analysis of extruded kibbles revealed serrated force-deformation response, typical of cellular products, with peak hardness of 2.9–1.5 kgf. On the other hand, baked products had a ‘smooth’ force-deformation response with higher peak hardness than extruded products (up to 3 kgf). Microbial counts for baked products were higher than extruded products, and rancidity profiles as obtained from gas chromatography also had marked differences. The extrusion process was characterized by detailed mass and energy balance analyses, and compared with baking that lacks mechanical energy input. Results from this study provide a useful bench-mark for dry expanded pet food product quality and commonly used processing technologies.

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Hongu, Nobuko, Chiayi Tsui und Jamie M. Wise. „Dairy Foods: Providing Essential Nutrients & Promoting Good Health Throughout Life“. College of Agriculture, University of Arizona (Tucson, AZ), 2014. http://hdl.handle.net/10150/336564.

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Revised and changed the title; Originally Published: 2009
4 pp.
Dairy foods including milk, yogurt, cheese, and fortified soymilk provide nine essential nutrients that both children and adults can enjoy. The Dietary Guidelines for Americans recommend consuming 3 cups per day of fat-free (skim), reduced fat (2%), low fat (1%), or equivalent milk products for healthy adults and children 9 years of age and older. We describe healthy ways to incorporate daily foods into the diet. Delicious and easy recipes using skim milk are also included.

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Larsen, Ross Allen Andrew. „Food Shelf Life: Estimation and Experimental Design“. Diss., CLICK HERE for online access, 2006. http://contentdm.lib.byu.edu/ETD/image/etd1315.pdf.

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Bücher zum Thema "Lite foods"

Fenner, Louise. That lite stuff. Rockville, Md: Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Office of Public Affairs, 1985.

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Wilbur, Todd. Top Secret Recipes Lite! New York: Penguin USA, Inc., 2009.

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Webb, Densie. The complete "lite" foods calorie, fat, cholesterol, and sodium counter. New York: Bantam, 1990.

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Webb, Densie. The complete "lite" foods calorie, fat, cholesterol, and sodium counter. New York: Bantam, 1990.

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Frozen assets lite and easy: Cook for a day, eat for a month. Naperville, Ill: Sourcebook, 2009.

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Kinderlehrer, Jane. Cooking kosher, the new way: Fast, lite & natural. Middle Village, N.Y: Jonathan David Publishers, 1995.

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Top secret recipes: Lite! : creating reduced-fat kitchen clones of America's favorite brand-name foods. New York, N.Y: Plume, 1998.

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Frozen assets lite & easy: How to cook for a day and eat for a month. Vancouver, Wash: Champion Press, 2001.

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Iroquois Foods and Food Preparation. Honolulu, Hawaii: University Press of the Pacific, 2003.

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Taormina, Peter J., und Margaret D. Hardin, Hrsg. Food Safety and Quality-Based Shelf Life of Perishable Foods. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54375-4.

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Buchteile zum Thema "Lite foods"

Hartel, Richard W., und AnnaKate Hartel. „Life Is Like a Box of Chocolates“. In Food Bites, 181–83. New York, NY: Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75845-9_58.

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Comstock, Gary L. „Genetically Modified Foods“. In Life Science Ethics, 221–38. Dordrecht: Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8792-8_10.

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Symons, H. „Frozen foods“. In Shelf Life Evaluation of Foods, 296–316. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_15.

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Makroo, H. A., Preetisagar Talukdar, Baby Z. Hmar und Pranjal Pratim Das. „Frozen Foods“. In Shelf Life and Food Safety, 155–64. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-9.

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Majid, Darakshan, Sajad Ahmad Sofi, Abida Jabeen, Farhana Mehraj Allai, H. A. Makroo und Shahnaz Parveen Wani. „Dried Foods“. In Shelf Life and Food Safety, 141–54. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-8.

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Lucien, Lauren. „Food“. In University Life, 37–61. London: Macmillan Education UK, 2012. http://dx.doi.org/10.1007/978-0-230-39232-8_4.

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LaFollette, Hugh, und Larry May. „Food“. In Life Science Ethics, 175–88. Dordrecht: Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8792-8_8.

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Hessler, Kristen, Ross Whetten, Carol Loopstra, Sharon Shriver, Karen Pesaresi Penner, Robert Zeigler, Jacqueline Fletcher, Melanie Torrie und Gary L. Comstock. „Genetically Modified Foods: Golden Rice“. In Life Science Ethics, 387–99. Dordrecht: Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8792-8_20.

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Hardin, Margaret D. „Food Safety Factors Determining Shelf Life“. In Food Safety and Quality-Based Shelf Life of Perishable Foods, 27–40. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54375-4_2.

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Nishad, Jyoti, Smruthi Jayarajan und K. Rama Krishna. „Chemical Treatment of Foods“. In Shelf Life and Food Safety, 197–226. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-12.

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Konferenzberichte zum Thema "Lite foods"

Farkas, Daniel F., und Joseph A. Kapp. „Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs“. In ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.

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Foods preserved by high pressure processes (HPP) are sold in Japan, the United States, and Europe. HPP technology is used to pasteurize low acid solid and liquid foods such as oysters, hams, and guacamole and to extend refrigerated shelf-life. HPP technology can commercially sterilize liquid and solid acid products such as fruit juices, salsa, and cut tomatoes. Product sales have reached millions of pounds per year. New processes have been developed to sterilize low acid foods using a combination of heat and pressure. Foods at temperatures of 90 to 1000C can be compressed to 600 to 700 MPa for one or more cycles and thus heated uniformly by compression heating in the range of 111 to 121 0C. Decompression brings the product back to its starting temperature for final cooling. This application provides a high-temperature-short-time sterilization process for low acid foods and thus preserves fresh product quality. Commercial HPP foods require rapid cycling of equipment and maximum use of the pressure vessel volume. These requirements have been met in commercial, semi-continuous, liquid food treatment systems. A single 25 liter pressure vessel can cycle 15 times per hour with a three minute product hold at a pressure of 580 MPa. This vessel operating 5000 hours per year can treat over four million pounds of liquid food. Batch equipment designed to cycle over 12 times per hour with a three minute product hold at 680 MPa is under construction. All units manufactured for the HPP treatment of foods use stainless steel contacting parts, potable water as the compression fluid, and are designed to have a safe cycle life of over 100,000 cycles at 580 MPa. Equipment used for the HPP treatment of food must have an up-time in excess of 90% and must be capable of repair and maintenance by food process line technicians. Ease of access and ease of seal and wear part replacement is required. Equipment must meet cleaning and sanitation requirements of the FDA and the USDA if used to treat meat containing products. Pressure chamber volume use in batch systems must be optimized. Even one additional package per cycle at 12 cycles per hour and 5000 hours per year can yield 60,000 additional packages. High cycle rates require automatic package handling systems for loading packages into carriers and for loading and unloading carriers at the pressure vessel. The operation of high pressure food processing equipment must integrate with a specified food packaging and package handling system as it is desirable to have the high pressure processing system as an integral part of the total food processing and packaging system.

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Balasubramaniam, V. M. (Bala). „Non-Thermal Preservation of Fruit Juices“. In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.

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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.

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Wan Hafiz, Wan Zainal Shukri, Gan Mei Yen, Abdul Wahab Mohamad Rahijan und Wenjie Cai. „CHINESE FOOD CULTURE AND FESTIVAL: ROLE AND SYMBOLIC MEANING AMONG HOKKIEN MILLENNIALS“. In GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.023.

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The practice of preparing and consumption traditional food at home is the foci in most traditional celebrations, mostly accompanied by rich ethnic rituals, practice and symbolic meanings. However, studies showed changes in lifestyle and work demands in post-modernity have impacted the significance of century’s old ethnic practices in modern life. Millennials (those born between 1980s - 1990s) are more attracted to branding and commercial foods rather than festival foods. This presents an imminent risk of an erosion of Chinese festival foods and cultural identity. This study explores the symbolic meanings of the Hokkien festival foods, factors influencing the consumption of Hokkien festival foods, and role of Hokkien festival foods among Hokkien millennials. Adopting an interpretivist approach, twenty participants who identified themselves as Chinese Hokkien and were born between 1980s - 1999s in Negeri Sembilan were interviewed for the purposes of data collection. The symbolic meaning of Hokkien festival foods among Hokkien millennials were maintaining relationship with their ancestors by following festive traditions and spending quality time with family members. The role of Hokkien festival foods were to celebrate the traditions, culture and heritage as well as pass those traditions on to the younger generations. There were three main factors that influenced Hokkien festival food consumption, which were changed or set aside in keeping with a more modern lifestyle, affected by the attitude of the younger generation and the fact that parents failed to pass on the traditions.

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Vukić, Nevena, Tamara Erceg und Miroslav Hadnađev. „The investigation of edible packaging films based on pullulan and alginate“. In 11th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design, 2022. http://dx.doi.org/10.24867/grid-2022-p48.

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The packaging industry is highly dependent on fossil resources and have serious environmental drawbacks. The largest part of the total volume of plastic waste is generated from food packaging, so new packaging strategies with green materials are required. Using the edible packaging films which are renewable, biodegradable and versatile, can reduce the amount of plastic waste. Also, there is an increasing demand of higher quality foods and a growing interest from consumers for minimally processed fresh-like foods with an extended shelf life. Edible films can be effective barriers which prevent unwanted mass transfers in foods. They can be green alternative to synthetic petroleum-based polymer packaging materials and nowadays this topic is a fast-growing area. Sodium alginate as a natural polysaccharide can be used for edible films with excellent properties such as transparency. But, sodium alginate practical applications in food packaging are limited as single-component because of poor mechanical and barrier properties. At the same time, pullulan is an extracellular and water-soluble microbial polysaccharide with good film-formation properties. The packaging materials made from pullulan and alginate may be better candidates for edible packaging films. The objective of this study was to formulate pullulan and sodium alginate based edible films for food packaging. For that purpose a series of pullulan/alginate films with different ratios were prepared. To improve film flexibility and processability, glycerol was added as plasticizers in the film formulation. Designed films were solvent cast from aqueous polymer solution. Understanding the film-forming mechanism during the drying process is crucial to predict properties of the obtained films, so rheological properties of prepared solutions were investigated. Formulated films have the potential to be used as inner primary packaging and can be manufactured by preparing a film-forming composition and enclosing a food product with the film. Using this kind of packaging material, no waste is generated contributing to the circular economy.

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Dai, T., A. S. Fleischer, A. P. Wemhoff und R. Lee. „Environmental Impact of an Industrial Kitchen: A Case Study“. In ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-70545.

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The large number of industrial kitchens and their energy-intense characteristics provides opportunities for pollution prevention. Life cycle assessment (LCA) is a proper tool not only for unitizing the environmental impact of the complex system of an industrial kitchen, but also for making environmental food labels for the foods produced in the same industrial kitchen. In this study, a gate-to-gate LCA of 11 types of food was conducted to evaluate the environmental impact of a typical industrial kitchen, Villanova University’s Donahue Hall. First, material and energy flow data, including cold storage, food preparation, food display, lighting, heating, ventilation, and air conditioning (HVAC), and dish washing were collected. This data, along with standard data on energy generation and transmission, were used in the LCA. The results show that global warming, fossil fuel depletion and ecotoxicity are the main environmental impact categories. Furthermore, HVAC, cold storage and cooking are the three largest contributors of environmental burden. Using the metrics developed, tuna salad, tomato soup and pasta are the most environmental friendly foods of the 11 sampled food types, while pizza and cheese quesadillas have the worst environmental performance. Energy saving measures for HVAC, cold storage and cooking are proposed.

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Lazaridi, Eleni, und Boudewijn Hollebrands. „Selective ionization of oxidized versus non-oxidized lipid species using different solvent additives in direct infusion MS“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/uvqo5522.

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Lipid oxidation in food products is a crucial problem that causes undesirable changes in the foodâ€™s flavor, texture, nutritional value and consequently reduces shelf life. Even though lipid oxidation has been examined extensively and is rather well understood in bulk oils and fats, the processes behind it in more complex systems like emulsified foods are still largely unresolved. Oxidation reactions are believed to progress from the oil/water interface to the core of the oil droplets, making it important to understand the contribution of interfacial lipids (i.e. MAG, DAG and PL) to the lipid oxidation process. To study this, novel analytical tools are needed that allow the characterization of the highly complex mixture of oxidized species encountered in aged emulsified foods.In this study, a direct infusion mass spectrometry (MS) approach was set up to selectively ionize oxidized lipid species versus their non-oxidized precursors (DAG and TAG). Three mobile phase additives were investigated (NH4HCO2, C2H3NaO2 and NaI) at three different concentrations, and three ion source parameters (i.e. sheath gas temperature, nozzle and capillary voltage)were optimized. A fractional factorial design was conducted to examine not only the direct effect of the operating parameters on selective ionization of oxidized lipid species, but also assess their combined effect. A three level process was chosen to examine the effect of the selected parameters: (1) on the whole mass range of oxidized versus non oxidized lipid species, (2) on selected lipid species and their different oxidized forms, and (3) on the fragments of the lipid species investigated in the previous step. Selective ionization of oxidized versus non-oxidized lipid species was favored more by the use of sodium containing solvent additives. These findings will contribute to future studies on the influence of interfacial composition on lipid oxidation in complex emulsified food systems.

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Chang, Zhe, Jenneke Heising und Matthijs Dekker. „Antioxidant and antimicrobial active packaging systems“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mqgt2284.

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The shelf life of foods is mostly limited by microbial growth and oxidation reactions. Reducing both these mechanisms by active packaging is an attractive concept to enhance the shelf life. Antimicrobial packages recently developed combine natural antimicrobial compounds like carvacrol and isothiocyanates with biobased polylactic acid (PLA) films. Antioxidant packaging can be used to further improve product quality and extend the shelf life of food by free radical scavenging. As an example, a radical scavenger and singlet oxygen quencher, b-carotene, was incorporated into PLA to develop an antioxidant film. The usage of sunflower oil based oleogel as lipid food model was chosen to focus on the lipid oxidation process. We studied the antioxidant activity and color/thermal properties of the antioxidant loaded PLA film. Preliminary results show that the thermal stability of films was not affected by b-carotene addition. b-carotene significantly improved the antioxidant properties of the films in both DPPH and ABTS radical-scavenging activity tests. We evaluated the oxidation stability of sunflower oil based oleogels as a model food product prepared with different proportions of stearic acid (SA) and hydroxypropyl methylcellulose (HPMC). The difference between direct and indirect contact between the product and the film was determined. Preliminary results show that b-carotene-loaded PLA film was able to inhibit lipid oxidation, reducing the formation of lipid hydroperoxides and TBARS of the resulting oleogels. Further research will be on combining the antioxidant and antimicrobial activity of packaging films to further enhance the shelf life of products vulnerable to oxidation and microbial spoilage.

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Sitanggang, Hendra Dhermawan, und Ummi Kalsum. „The Pattern of Snack And Beverage Concumption for Suku Anak Dalam (Sad) Children in The Trans Social Area of Nyogan Village, Muaro Jambi, Jambi Province“. In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.21.

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Background: Consumption of street food in school has an impact on children’s health, especially their nutritional status. Children in the Anak Dalam Tribe (SAD) are mostly malnourished and short. The remote indigenous community (Suku Anak Dalam) in Nyogan Village has undergone a social transition for 15 years since being granted permanent settlement by the Government. Many changes have occurred as well as consumption patterns. This study aims to determine the pattern of consumption of street food and beverages in schools for SAD children in Nyogan Village. Subjects and Method: This was a qualitative study with a phenomenological design conducted in Nyogan Village, Muaro Jambi Regency. Several information was selected for this study included: children, parents, community leaders or traditional leaders, school principals, teachers, neighbourhood leader, village heads, village midwives and public health center officer. The inclusion criteria were consumption pattern of food and drink snacks for SAD children at school. The data were collected by in-depth interview and analyzed using Miles and Hubberman’s model. Results: Children with SAD who go to elementary school in trans social areas in Nyogan Village like food and drink snacks. The most commonly consumed snack foods are sausages, sticky and grilled meatballs, thousand fried rice, candy, rice cake. At the same time, the most widely consumed snack drinks are present ice, juice jacket, glass tea, okky jelly drink, and ice cream. The reason is that only these types of food and beverages are available and cheap. SAD children in Nyogan Village rarely eat local snacks, such as fried sweet potatoes, that used to be consumed. There are concerns regarding the safety of snack foods and drinks suspected of having “chemical content” that is harmful to children health in these snacks. The cleanliness of the place of snacks and personal hygiene of food handlers are factors related to food and beverage snacks’ health. The Health Officer or public health center never conducts counseling on snack foods’ safety and is not regularly supervised. Conclusion: The consumption pattern of food and drink snacks for children with SAD in trans-social areas has changed. They consume snacks that are sold around the school. However, these foods and drinks are not guaranteed safety. Education and supervision are needed for food vendors or handlers in schools so that SAD children improve their health. Keywords: Consumption patterns, school snacks, children’s health, Suku Anak Dalam, qualitative Correspondence: Hendra Dhermawan Sitanggang. Program Studi Ilmu Kesehatan Masyarakat, Universitas Jambi. Jalan Tri Brata, Km 11 Kampus Unja Pondok Meja Mestong, Kab. Muaro Jambi. Email: hendrasitanggang@unja.ac.id. Mobile: 081361918000. DOI: https://doi.org/10.26911/the7thicph.02.21

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Cole, Rachel, Eric Colombo, Austin Angelotti und Martha Belury. „The Effects of Dietary Soybean Oil on Blood Fatty Acids and Body Weight in Overweight and Obese Adults: Protocol for a Crossover Design Pilot Study“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xjuq4435.

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Dietary intake of linoleic acid (LA; 18:2n6), an essential fatty acid, is inversely correlated with the risk of type 2 diabetes in adults. LA blood biomarkers are negatively associated with diabetes and markers of insulin resistance and inflammation. In the US, changes in oil seed crops have reduced the amount of LA in edible oils like soybean, sunflower and safflower, which could lead to many adults in the US consuming inadequate amounts of LA. The objective of the Dietary Oils to Sustain Energy (DOSE) study is to determine changes in blood levels of LA and body weight after daily consumption of foods made with a LA-rich soybean oil. In this 10-week randomized crossover design pilot study, 16 overweight or obese adults will consume 3 study foods per day made with 10g of soybean oil or 10g of palm oil (30g of oil per day) for 4 weeks with a 2-week washout period between. A registered dietitian will help participants incorporate the study foods into their habitual diets with the goal of maintaining body weight which will be measured every two weeks. Fasting blood samples will be collected for fatty acid analysis of plasma, erythrocyte and peripheral blood mononuclear cells (PBMC) as well as analysis of markers of inflammation and glycemia. Study food consumption will be measured through self-report and returned uneaten study foods. 24-hour recalls will be used to measure dietary intake and physical activity. We hypothesize that consumption of the study foods made with the LA-rich soybean oil will increase LA levels in the plasma, erythrocytes and PBMC after 4 weeks. We expect that participants will be able to maintain their body weight during the study. The consumption of food products made with a LA-rich oil will allow adults to easily increase their intake of LA.

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binti Ahmad Yazid, Nur Amalia, Noorsuhana binti Mohd Yusof und Nurul Asyikin Md Zaki. „Edible Coating Incorporated with Essential Oil for Enhancing Shelf-Life of Fruits: A Review“. In 5th International Conference on Global Sustainability and Chemical Engineering 2021 (ICGSCE2021). Switzerland: Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-b5i87r.

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Fresh fruit has recently gained popularity in the market for healthy, organic, functional, and convenient foods. Production and consumption of fresh fruit increases from time to time. Consumer demand for fresh fruits that are rich in nutrition and health benefits have presented a challenge to the food industry to obtain appropriate technology to meet the need. However, there are some limitations regarding the storage of the fresh fruits. Fresh fruits cannot stand for a long term due to the rapid of ripening process in the fruit’s tissues. The ripening process commonly related to the respiration and transpiration process in the fruits tissue. Besides, the fresh-cut fruits also easily getting spoilage with a growth of microbial in the fruits. There are some innovations regarding packaging food film from synthetic materials which are quite wide applied in the food industry. This material is not an environmentally friendly due to the synthetic’s materials are not made by natural resources. Study towards the application of natural resources in the formation edible film packaging have been done. It is due to the global demand to replace the synthetic plastic film packaging with biodegradable film packaging that are environmentally friendly and users friendly. This review aims at providing a broad overview of recent scientific research related to preservation of fruits in the food industry and its health effects in consumers. It involved recent analysis of edible film incorporate with different type of essential oils from natural sources such as plants for preservations of fruits.

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Berichte der Organisationen zum Thema "Lite foods"

Melo-Velandia, Luis Fernando, Camilo Andrés Orozco-Vanegas und Daniel Parra-Amado. Extreme weather events and high Colombian food prices: A non-stationary extreme value approach. Banco de la República, Dezember 2021. http://dx.doi.org/10.32468/be.1189.

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Given the importance of climate change and the increase of its severity under extreme weather events, we analyze the main drivers of high food prices in Colombia between 1985 and 2020 focusing on extreme weather shocks like a strong El Ni˜no.We estimate a non-stationary extreme value model for Colombian food prices. Our findings suggest that perishable foods are more exposed to extreme weather conditions in comparison to processed foods. In fact, an extremely low precipitation level explains only high prices in perishable foods. The risk of high perishable food prices is significantly larger for low rainfall levels (dry seasons) compared to high precipitation levels (rainy seasons). This risk gradually results in higher perishable food prices. It is non linear and is also significantly larger than the risk related to changes in the US dollar-Colombian peso exchange rate and fuel prices. Those covariates also explain high prices for both perishable and processed foods. Finally, we find that the events associated with the strongest El Ni˜no in 1988 and 2016 are expected to reoccur once every 50 years.

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Cairo, Jessica, Iulia Gherman und Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, Juli 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp., Campylobacter spp., Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Shigella spp. In the UK, food business operators are responsible for setting the safe shelf-life of a food which, in practice, should take into consideration the consumer habits, as well as the factors affecting shelf-life, such as food product characteristics, food processing techniques, transport, retail and domestic food storage temperatures, and type of packaging. Some countries, such as Ireland, New Zealand and Canada specifically recommend including safety margins within shelf lives. This is used to maintain brand integrity because it ensures that the food is consumed in its optimum condition. The FSA has collaborated with other organisations in the production of several guidance documents; however, there is no explicit requirement for the consideration of a margin of safety when setting shelf-life. There is also no legal requirement in the UK to consider a safety margin when setting shelf-life. According to regulations, pathogens should not be present in sufficient levels to cause foodborne illness on the use-by date, as food should still be safe to eat on that day. Given that these requirements are met, the risk assessed in this report arises from the processes of freezing, thawing and subsequent refrigerated storage for a further 24 hours, and the potential for these to increase pathogen levels. In this review, it was found that there is a risk of additional growth of certain pathogens during the refrigerated storage period although the impact of freezing and thawing on the extent of this growth was not readily evident. This risk would relate specifically to ready-to-eat foods as cooking of non-ready-to-eat foods after defrosting would eliminate pathogens. This report explores the potential issues related to consumer freezing on the use-by date and identifies additional information or research required to understand the risks involved. Overall, there is little evidence to suggest a significant change in risk between consumers freezing ready-to-eat food on the use-by date compared to freezing the food on the day before the use-by date. Specific areas that merit further research include the risks due to low temperature survival and growth of L. monocytogenes. There is also a lack of research on the effects of freezing, defrosting and refrigeration on the growth and toxin production of non-proteolytic C. botulinum, and the growth of Salmonella during domestic freezing and thawing. Finally, more information on how food business operators set shelf-life would enable a better understanding of the process and the extent of the safety margin when determining shelf-life of ready-to-eat and non-ready-to-eat foods.

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Knibb, Rebecca, Lily Hawkins und Dan Rigby. Food Sensitive Study: Wave Two Survey. Food Standards Agency, September 2022. http://dx.doi.org/10.46756/sci.fsa.nyx192.

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Food hypersensitivities (FH) include food allergy, food intolerance and coeliac disease. Food allergy and coeliac disease involve an immune mediated reaction to certain foods; food intolerance is caused by a non-immune mediated reaction (such as an enzymatic or pharmacological effect). Each of these FHs result in unpleasant symptoms if the food is eaten in sufficient quantity, with food allergic reactions sometimes resulting in life-threatening symptoms. Management of FH by an individual or members of their family therefore involves constant vigilance and risk assessment to determine if a food is safe to eat. Research over the last twenty years has demonstrated that this burden, along with the unpredictable nature of FH reactions, has an impact on quality of life (QoL). QoL encompasses our emotions, physical health, the environment we live in, our social networks and day-to-day activities. FH has been shown to have an impact on many of these areas, however there are still research gaps. In particular, many studies focus on children, adolescents or parents rather than the adult population and little is known about those with food intolerances. In order to make a comprehensive characterisation and evaluation of the burden caused by living with FH, the day-to-day management of FH and associated inconveniences, the FSA has commissioned this project, led by Aston University. The project is called the FoodSensitive study and this report relates to findings for workstream one, a survey to assess the impact of FH on QoL. This survey was carried out in two waves, one year apart. This report covers the second wave and a comparison of wave one and two for those participants who completed both waves.

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Weller, Joshua, Gulbanu Kaptan, Rajinder Bhandal und Darren Battachery. Kitchen Life 2. Food Standards Agency, Februar 2022. http://dx.doi.org/10.46756/sci.fsa.wom249.

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The aim of the Kitchen Life 2 project is to identify the key behaviours relating to food safety that occur in domestic and business kitchens, as well as the factors that may reduce the likelihood to enact recommended food safety and hygiene behaviours. The outcomes will inform risk assessment and development of hypotheses for behavioural interventions. The goal of this literature review was to ensure that the research design and fieldwork techniques identify existing key behaviours, actors, triggers and barriers in domestic and business kitchens to develop successful behavioural interventions and risk assessment models. Additionally, we have included the impacts of Covid-19 pandemic and national lockdowns on food safety practices in domestic and business kitchens. This addition is important because FSA policy response to the pandemic should address the needs of both consumers and food businesses due to reduced ability to deliver inspection and enforcement activities, business diversification (for example, shifting to online delivery and takeaway), increasing food insecurity, and change in food consumption behaviours (for example, cooking from scratch) (FSA, 2020).

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Gebregziabher, Hadush, Amaha Kahsay, Fereweini Gebrearegay, Kidanemaryam Berhe, Alem Gebremariam und Gebretsadkan Gebremedhin Gebretsadik. Food taboos and their perceived reasons among pregnant women in Ethiopia: A Systematic review, 2022. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, Januar 2023. http://dx.doi.org/10.37766/inplasy2023.1.0078.

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Review question / Objective: The objective of this systematic review was to synthesize the available evidence on food taboos and their perceived reasons among pregnant women in Ethiopia to posit comprehensive and precise evidence for decision making. The systematic review has addressed the following two questions: What are the various foods considered taboos by pregnant women in Ethiopia? What are the perceived reasons for food taboos by pregnant women in Ethiopia? Condition being studied: Undernutrition among pregnant women has been one of the serious public health challenges in Ethiopia. Food taboos prevent eating certain food items thus compromising one’s dietary diversity and quality which, in turn, would lead to poor health and nutritional outcomes. Evidence shows that food taboos are largely associated with maternal and fetal malnutrition during pregnancy and could have consequences on the mothers and their children later in life. Realizing such associations between food taboos and maternal undernutrition which in turn has fatal consequences, this systematic review synthesized evidence on food taboos and their perceived reasons among pregnant women in Ethiopia.

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Deru, M., E. Bonnema, I. Doebber, A. Hirsch, M. McIntyre und J. Scheib. Thinking Like a Whole Building: A Whole Foods Market New Construction Case Study. Office of Scientific and Technical Information (OSTI), April 2011. http://dx.doi.org/10.2172/1011265.

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Connors, Caitlin, Laura Malan, Murel Esposito, Claire Madden, Nefeli Trikka, Mel Cohen, Faun Rothery et al. UK Public’s Interests, Needs and Concerns Around Food. Food Standards Agency, Juni 2022. http://dx.doi.org/10.46756/sci.fsa.ihw534.

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This qualitative and quantitative research explored UK consumer views and priorities in relation to our responsibilities around food hygiene and safety, but also around wider interests the public see critical in shaping their food choices and lives including: health and nutrition environment and ethics price quality and convenience consumer versus business power potential food futures The top priorities for consumers, and where they would like action taken on their behalf, are around ensuring: hygiene and safety standards are maintained or strengthened equitable access to safe, healthy, affordable food easy informed decision making trustworthy food information In the context of the UK, they would like to ensure farmers and UK agriculture are protected and that locally produced food is accessible. In the wider context of the system, consumers would like action on animal welfare and waste (food and packaging), and in the long term a steer towards fair, ethical and sustainable food systems.

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Rigby, Dan, Michael Burton, Katherine Payne, Zachary Payne-Thompson, Stuart Wright und Sarah O’Brien. Impacts of Food Hypersensitivities on Quality of Life in the UK and Willingness to Pay (WTP) to remove those impacts. Food Standards Agency, Dezember 2022. http://dx.doi.org/10.46756/sci.fsa.kij502.

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This project concerns the impacts of food hypersensitivity on people’s quality of life and the monetary value people assign to the removal of those impacts. Food hypersensitivities (FHS) are, in this report, defined as comprising food allergy, coeliac disease and food intolerance. Estimates of the economic value of removal of food hypersensitivity were generated from a stated preference (SP) survey in which people completed a discrete choice experiment (DCE). The DCE comprised of choices between (i) no change in respondents’ food hypersensitivity and (ii) the condition being removed for a specified period, at a cost. The surveys were conducted between July and December 2021 by adults regarding their own food hypersensitivity or by parents/carers regarding their child’s food hypersensitivity. The samples comprised 1426 adults and 716 parents. The average WTP for the removal of an adult’s FHS for a year, pooled across all conditions was £718. For models estimated separately by condition, the WTP values for food allergy, coeliac disease and food intolerance were £1064, £1342 and £540 respectively. In models estimated on DCE data from parents regarding their children’s food hypersensitivity the average WTP, pooled across all conditions, was £2501. The annual WTP values by condition were: £2766 for food allergy; £1628 for coeliac disease; £1689 for food intolerance. Respondents rated their (child’s) health and the impacts of their (child’s) FHS using several established instruments including the Food Allergy Quality of Life Questionnaire (FAQLQ); Food Intolerance Quality of Life Questionnaire (FIQLQ); Coeliac Disease Quality of Life Questionnaire, (CDQ). In the adult allergy and intolerance models we find robust evidence of effects of the perceived severity of FHS on WTP – the higher people’s FAQLQ and FIQLQ scores, the more they are willing to pay to remove their condition. There was no effect of variation in the CDQ score on WTP to remove coeliac disease. In the child WTP results we find condition-severity effects in the coeliac sample: the worse the child’s CDQ score the higher the parents’ WTP to remove the condition. The WTP values are estimates of the combined annual costs associated with (i) the intangible costs including the pain, anxiety, inconvenience and anxiety caused by FHS and (ii) additional incurred costs (time and money) and lost earnings. The values can be incorporated into the FSA Cost of Illness (COI) model, the Burden of Foodborne disease in the UK (Opens in a new window) which is currently used to measure the annual, social, cost of foodborne disease. A Best Worst Scaling (BWS) exercise was conducted to identify the relative importance of the many and diverse impacts which comprise the FAQLQ, FIQLQ and CDQ instruments. The BWS results indicate that people assign very different levels of importance to the impacts comprising the three instruments. This unequal prioritisation contrasts with the equal weighting used in the construction of the FAQLQ, FIQLQ and CDQ measures. Embarrassment and fear related to eating out or social situations feature in the top three impacts for all the conditions. Identifying the effects which most affect quality of life (from the perspective of people living with those conditions) has the potential to inform policy and practice by both regulators and private organisations such as food business operators.

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James, Christian, Ronald Dixon, Luke Talbot, Stephen James, Nicola Williams und Bukola Onarinde. Assessing the impact of heat treatment on antimicrobial resistant (AMR) genes and their potential uptake by other ‘live’ bacteria. Food Standards Agency, August 2021. http://dx.doi.org/10.46756/sci.fsa.oxk434.

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Addressing the public health threat posed by AMR is a national strategic priority for the UK, which has led to both a 20-year vision of AMR and a 5-year (2019 to 2024) AMR National Action Plan (NAP). The latter sets out actions to slow the development and spread of AMR with a focus on antimicrobials. The NAP used an integrated ‘One-Health’ approach which spanned people, animals, agriculture and the environment, and calls for activities to “identify and assess the sources, pathways, and exposure risks” of AMR. The FSA continues to contribute to delivery of the NAP in a number of ways, including through furthering our understanding of the role of the food chain and AMR.Thorough cooking of food kills vegetative bacterial cells including pathogens and is therefore a crucial step in reducing the risk of most forms of food poisoning. Currently, there is uncertainty around whether cooking food is sufficient to denature AMR genes and mobile genetic elements from these ‘dead’ bacteria to prevent uptake by ‘live’ bacteria in the human gut and other food environments - therefore potentially contributing to the overall transmission of AMR to humans. This work was carried out to assess these evidence gaps.

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Friedman, Haya, Julia Vrebalov und James Giovannoni. Elucidating the ripening signaling pathway in banana for improved fruit quality, shelf-life and food security. United States Department of Agriculture, Oktober 2014. http://dx.doi.org/10.32747/2014.7594401.bard.

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Background : Banana being a monocot and having distinct peel and pulp tissues is unique among the fleshy fruits and hence can provide a more comprehensive understanding of fruit ripening. Our previous research which translated ripening discoveries from tomato, led to the identification of six banana fruit-associated MADS-box genes, and we confirmed the positive role of MaMADS1/2 in banana ripening. The overall goal was to further elucidate the banana ripening signaling pathway as mediated by MADS-boxtranscriptional regulators. Specific objectives were: 1) characterize transcriptional profiles and quality of MaMADS1/2 repressed fruit; 2) reveal the role of additional MaMADSgenes in ripening; 3) develop a model of fruit MaMADS-box mode of action; and 4) isolate new components of the banana ripening signaling pathway. Major conclusion: The functions of the banana MaMADS1-5 have been examined by complimenting the rinor the TAGL1-suppressed lines of tomato. Only MaMADS5 exhibited partial complementation of TAGL1-suppressed and rinlines, suggesting that while similar genes play corresponding roles in ripening, evolutionary divergence makes heterologous complementation studies challenging. Nevertheless, the partial complementation of tomato TAGL1-surpessed and rinlines with MaMADS5 suggests this gene is likely an important ripening regulator in banana, worthy of further study. RNA-seqtranscriptome analysis during ripening was performed on WT and MaMADS2-suppressed lines revealing additional candidate genes contributing to ripening control mechanisms. In summary, we discovered 39 MaMADS-box genes in addition to homologues of CNR, NOR and HB-1 expressed in banana fruits, and which were shown in tomato to play necessary roles in ripening. For most of these genes the expression in peel and pulp was similar. However, a number of key genes were differentially expressed between these tissues indicating that the regulatory components which are active in peel and pulp include both common and tissue-specific regulatory systems, a distinction as compared to the more uniform tomato fruit pericarp. Because plant hormones are well documented to affect fruit ripening, the expressions of genes within the auxin, gibberellin, abscisic acid, jasmonic acid, salicylic and ethylene signal transduction and synthesis pathways were targeted in our transcriptome analysis. Genes’ expression associated with these pathways generally declined during normal ripening in both peel and pulp, excluding cytokinin and ethylene, and this decline was delayed in MaMADS2-suppressed banana lines. Hence, we suggest that normal MaMADS2 activity promotes the observed downward expression within these non-ethylene pathways (especially in the pulp), thus enabling ripening progression. In contrast, the expressions of ACSand ACOof the ethylene biosynthesis pathway increase in peel and pulp during ripening and are delayed/inhibited in the transgenic bananas, explaining the reduced ethylene production of MaMADS2-suppressed lines. Inferred by the different genes’ expression in peel and pulp of the gibberellins, salicylic acid and cytokinins pathways, it is suggested that hormonal regulation in these tissues is diverse. These results provide important insights into possible avenues of ripening control in the diverse fruit tissues of banana which was not previously revealed in other ripening systems. As such, our transcriptome analysis of WT and ripening delayed banana mutants provides a starting point for further characterization of ripening. In this study we also developed novel evidence that the cytoskeleton may have a positive role in ripening as components of this pathway were down-regulated by MaMADS2 suppression. The mode of cytoskeleton involvement in fruit ripening remains unclear but presents a novel new frontier in ripening investigations. In summary, this project yielded functional understanding of the role and mode of action of MaMADS2 during ripening, pointing to both induction of ethylene and suppression of non-ethylene hormonal singling pathways. Furthermore, our data suggest important roles for cytoskeleton components and MaMADS5 in the overall banana ripening control network. Implications: The project revealed new molecular components/genes involved in banana ripening and refines our understanding of ripening responses in the peel and pulp tissues of this important species. This information is novel as compared to that derived from the more uniform carpel tissues of other highly studied ripening systems including tomato and grape. The work provides specific target genes for potential modification through genetic engineering or for exploration of useful genetic diversity in traditional breeding. The results from the project might point toward improved methods or new treatments to improve banana fruit storage and quality.

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