Auswahl der wissenschaftlichen Literatur zum Thema „Personalized food“
Geben Sie eine Quelle nach APA, MLA, Chicago, Harvard und anderen Zitierweisen an
Inhaltsverzeichnis
Machen Sie sich mit den Listen der aktuellen Artikel, Bücher, Dissertationen, Berichten und anderer wissenschaftlichen Quellen zum Thema "Personalized food" bekannt.
Neben jedem Werk im Literaturverzeichnis ist die Option "Zur Bibliographie hinzufügen" verfügbar. Nutzen Sie sie, wird Ihre bibliographische Angabe des gewählten Werkes nach der nötigen Zitierweise (APA, MLA, Harvard, Chicago, Vancouver usw.) automatisch gestaltet.
Sie können auch den vollen Text der wissenschaftlichen Publikation im PDF-Format herunterladen und eine Online-Annotation der Arbeit lesen, wenn die relevanten Parameter in den Metadaten verfügbar sind.
Zeitschriftenartikel zum Thema "Personalized food"
Park, Seon Kyeong, und Jae-Ho Park. „Personalized food based on genomics“. Food Science and Industry 56, Nr. 4 (31.12.2023): 290–300. http://dx.doi.org/10.23093/fsi.2023.56.4.290.
Der volle Inhalt der QuelleZhao, Haiming, Jufeng Wang, Xiaoyu Ren, Jingyuan Li, Yong-Liang Yang und Xiaogang Jin. „Personalized food printing for portrait images“. Computers & Graphics 70 (Februar 2018): 188–97. http://dx.doi.org/10.1016/j.cag.2017.07.012.
Der volle Inhalt der QuelleHoriguchi, Shota, Sosuke Amano, Makoto Ogawa und Kiyoharu Aizawa. „Personalized Classifier for Food Image Recognition“. IEEE Transactions on Multimedia 20, Nr. 10 (Oktober 2018): 2836–48. http://dx.doi.org/10.1109/tmm.2018.2814339.
Der volle Inhalt der QuelleThongsri, Nattaporn, Pattaraporn Warintarawej, Santi Chotkaew und Wanida Saetang. „Implementation of a personalized food recommendation system based on collaborative filtering and knapsack method“. International Journal of Electrical and Computer Engineering (IJECE) 12, Nr. 1 (01.02.2022): 630. http://dx.doi.org/10.11591/ijece.v12i1.pp630-638.
Der volle Inhalt der QuelleBETHKE, Malte, Lavinia MURESAN und Monica TRIF. „OFTIFEL PERSONALIZED NUTRITIONAL CALCULATOR“. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, Nr. 2 (28.11.2016): 151. http://dx.doi.org/10.15835/buasvmcn-fst:12270.
Der volle Inhalt der QuelleZeisel, Steven H. „Precision (Personalized) Nutrition: Understanding Metabolic Heterogeneity“. Annual Review of Food Science and Technology 11, Nr. 1 (25.03.2020): 71–92. http://dx.doi.org/10.1146/annurev-food-032519-051736.
Der volle Inhalt der QuelleKarabay, Aknur, Arman Bolatov, Huseyin Atakan Varol und Mei-Yen Chan. „A Central Asian Food Dataset for Personalized Dietary Interventions“. Nutrients 15, Nr. 7 (31.03.2023): 1728. http://dx.doi.org/10.3390/nu15071728.
Der volle Inhalt der QuelleNikitina, Marina, und Irina Chernukha. „Personalized nutrition and “digital twins” of food“. Potravinarstvo Slovak Journal of Food Sciences 14 (28.05.2020): 264–70. http://dx.doi.org/10.5219/1312.
Der volle Inhalt der QuelleJeon, Yoomin, Jung-Hyun Won, David Seung U. Lee, Suyeon Hong, Yu-Jin Paek, BeLong Cho und Howard Lee. „Development of a Questionnaire for the Personalized Health Functional Food“. Korean Journal of Health Promotion 22, Nr. 1 (30.03.2022): 26–39. http://dx.doi.org/10.15384/kjhp.2022.22.1.26.
Der volle Inhalt der QuelleTRIF, Monica, Lavinia MURESAN und Malte BETHKE. „Personalised nutritional powder for elderly developed in OPTIFEL European Project“. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, Nr. 2 (28.11.2016): 149. http://dx.doi.org/10.15835/buasvmcn-fst:12271.
Der volle Inhalt der QuelleDissertationen zum Thema "Personalized food"
Portanguen, Stéphane. „Texturation d'une matrice protéique en vue de la conception d'un aliment fonctionnel par impression 3D“. Electronic Thesis or Diss., Université Clermont Auvergne (2021-...), 2023. http://www.theses.fr/2023UCFA0143.
Der volle Inhalt der QuelleThis thesis is part of a rapidly changing of worldwide demographic context. Indeed, nutritional solutions need to be developed to offset the ageing of the population, one of the consequences of which is the growing number of people with masticatory deficiencies. The texturing of foods, rich in proteins of good nutritional quality, is essential for good mastication and optimal assimilation of nutrients, but also for the act and pleasure of eating.3D food printing is one of the possible research ways for designing new functional foods for frail people. To meet current societal challenges, these foods need to be healthy, personalized and socially acceptable. To meet these ambitious specifications, a four-stage approach was used in this thesis work:1) The development of a 3D printer perfectly suited to the use of meat matrices. By controlling the printing parameters, we can now avoid the use of texturizing agents, enabling us to design foods with simpler and more natural formulations;2) In order to potentiate the structure of printed foods and extend the range of possible textures, the glycation reaction was studied and applied to a gelatin-based model medium. This raw material revealed all its complexity when the reaction was implemented, necessitating a study to elucidate the mechanisms involved. It was shown that the initial water content and Bloom index of the gelatin, by significantly influencing the secondary structure of the gelatin, strongly conditioned the fate of the glycation reaction;3) People with masticatory deficiencies may also suffer from salivary deficiencies. This third part of the thesis therefore involved studying the rheological properties of matrices rich in animal proteins, as well as how to incorporate a natural saliva substitute directly into the food in order to optimize the extrusion properties of the matrices. This functional food, based on flax protein and mucilage, will lubricate the oral cavity, reducing pain and the risk of wrong way during chewing and swallowing in people suffering from xerostomia, hyposialia and dysphagia;4) Coupling the design of a new functional food with a disruptive process such as 3D printing can lead to neophobia, or even rejection, on the part of consumers. The fourth part of this work aims to initiate a sociological approach designed to assess the social acceptability of this new process, drawing on new collaborations between the Life Sciences and the Human and Social Sciences.Future work will focus on determining the post-processing method best suited to respecting the food's properties, characterizing its nutritional properties, and defining and applying the methods needed to guarantee the sanitary and organoleptic qualities of functional foods
Wilkins, Julianne G. „Knowledge and Perception of College Students Toward Genetic Testing for Personalized Nutrition Care“. Kent State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=kent1491906065477344.
Der volle Inhalt der QuelleTarasov, Stanislav. „Business solution for a food service company based on a modern nutrition concept (case of Russia)“. Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-114364.
Der volle Inhalt der QuelleBugarin, castillo Yurixy. „Évaluation instrumentale et sensorielle des produits alimentaires pour la gestion des troubles salivaires et de la déglutition“. Electronic Thesis or Diss., université Paris-Saclay, 2024. http://www.theses.fr/2024UPASB023.
Der volle Inhalt der QuelleSwallowing disorders, also known as dysphagia, are a leading cause of malnutrition and dehydration for older people. In this study, a toolbox of preclinical methods is developed to evaluate food products to manage swallowing disorders and xerostomia, the dry mouth sensation induced by the alteration of salivary flow rate.As a first illustration of the use of these preclinical tools, different natural extracts were produced and compared to human saliva, in terms of both shear and extensional rheological properties. The most promising formulations, obtained from flaxseed extracts, were used to formulate natural salivary substitutes (NSS) and texture adapted semi liquid foods, to promote lubrication and address the needs of people suffering from xerostomia. In addition, the ability of NSSs and modified semi liquid foods to limit post-swallowing oral residues was determined with an in vitro soft-robotic swallowing simulator and con-firmed by sensory analysis on healthy subjects.Three-dimensional printing was used to produce foods with controlled structures, resulting in different yielding behaviors, paving the way to texture adaptation to manage sarcopenia. NSS performance in terms of hydration and lubrication of these 3D-printed structures was also explored, in vitro.This study highlights i) the relevance of this pre-clinical toolbox, including the in vitro experiments simulating food oral processing, to support the development of personalized food products and food for special medical purposes ii) the peculiar rheological properties and lubricity of flaxseed ex-tracts and their strong potential as a NSS or texture modifier, and iii) the interest of controlling food structure via 3D printing to modulate food hydration and the mechanical and yielding behavior
Gibson, Kellie Sarah. „Personalised foot orthoses for early rheumatoid arthritis patients (PO4RA)“. Thesis, Glasgow Caledonian University, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.674849.
Der volle Inhalt der QuellePalomino, Floriano Claudia Ximena. „Uso del framework digital “see-think-do-care” en la comunicación digital de marcas de tienda online para la recordación de marca: Caso Lumingo“. Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/655984.
Der volle Inhalt der QuelleCurrently, several frameworks facilitate quality communication and content towards the consumer. With the exponential growth of e-commerce, it is sought to be able to captivate the consumer effectively and to choose an ideal framework that helps to generate relevant advertising content and fulfill communication objectives. This research aims to explain how the “see-think-do-care” digital framework impacts on Lumingo's brand awareness within its digital communication. A qualitative study made up of men between 18- and 25-years old from zone 7 of Metropolitan Lima identified Lumingo’s brand recall within the e-commerce category. The findings obtained within the chosen population, based on the specific case, indicated the lack of brand awareness according to the digital advertising observed based on their purchase intentions, so there is also no clarity on the phase that contributes to Lumingo’s awareness, strengthening negative perceptions towards the brand after interpreting this content as irrelevant nor unique, in certain occasions invasive, generating greater affinity with other brands within the category.
Tesis
Amaro, Ingaroca Hilary Yeichem, Hernández Danny Ester Castro, Paucarmayta Lya Maribeth Centeno, Carcelen Janet Denisse Pazos und López Briggitte Sharon Valentin. „Proyecto Palante Postulante“. Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656842.
Der volle Inhalt der QuelleParticipating in a selection process can be exhausting, as the uncertainty of knowing the results can generate anxiety. In addition, if we focus on young people who are looking for their first job opportunity, the uncertainty increases, since in most cases, they lack the preparation to successfully face the selection processes, so they are not hired. That is why the idea of Palante Postulante was born, whose main objective is to provide a solution to this problem. The Palante Postulante project consists of demonstrating the feasibility of creating a web platform for people between 18 and 25 years of age in Metropolitan Lima, who have been rejected during the job search process and are looking for emotional support and personalized advice to become more employable. Through this research it was possible to identify that applicants do not feel prepared to face a new selection process and wish to better control their emotions and anxiety during this stage. To carry out this project, an analysis of the customer segment, key partners, competitors, cost structure, among others, was carried out. Likewise, a Financial Plan was developed, which allowed us to identify the feasibility of the project. These contain relevant information for the implementation of the project. Finally, after the projection, it is estimated that the investment will be recovered in month 20 and that the project will generate value.
Trabajo de investigación
Llontop, Céspedes Diego. „Fuentes del pensamiento dialéctico en la teoría de la personalidad de Pedro Ortiz Cabanillas“. Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2007. https://hdl.handle.net/20.500.12672/163.
Der volle Inhalt der QuelleTesis
Luna, Aroni Luis Miguel, Canta Jesús Yori und Cosme Felix Amed Flores. „Proyecto empresarial de asesoría financiera personalizada - Solucorp“. Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/656453.
Der volle Inhalt der QuelleIn the following SOLUCORP business project, it is proposed to show the economic viability that its advisory services in financial management and reintegration into the financial system would offer, it is aimed at people who were at INFOCORP and want to obtain a new opportunity from the department of Lima, initially to people located south of the city of Lima. Along the way, the different variables that exist in our future clients who wish to re-enter the financial system have been identified, one of them is the lack of financial education which makes them fall into debt, so our value proposition arises, which is to create a company. Advice for reintegration into the financial system and giving advice on managing finances to our clients so that they make good decisions in the financial field. Where the differentiation with our competitors is to provide you with advice for life after taking the service with us. Also, after debt settlement, we will arrange at no cost for a financial institution to grant you a credit card so that it can once again generate a positive credit history. And what SOLUCORP wants to be the leading financial education and advisory company in the sector, positioning ourselves as the best alternative for clients, achieving its loyalty by providing a quality service that contributes to its economic development and better financial health.
Trabajo de investigación
Allan, Richard. „Foot orthoses in individuals with knee osteoarthritis : biomechanical and clinical effects of a personalised intervention approach“. Thesis, Glasgow Caledonian University, 2017. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.726781.
Der volle Inhalt der QuelleBücher zum Thema "Personalized food"
Essa, M. Mohamed, und M. Walid Qoronfleh, Hrsg. Personalized Food Intervention and Therapy for Autism Spectrum Disorder Management. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30402-7.
Der volle Inhalt der QuelleWinick, Myron. Your personalized health profile: Choosing the diet that's right for you. New York: Morrow, 1985.
Den vollen Inhalt der Quelle findenKhader, Dina. The food combining/blood type diet solution: A personalized diet plan and cookbook for each blood type. Los Angeles: Keats Pub., 2000.
Den vollen Inhalt der Quelle findenDiaz, Sara Diana Garduno. Personalized Food: From Home Cooking to the Food Industry. Arcler Education Inc, 2020.
Den vollen Inhalt der Quelle findenDiaz, Sara Diana Garduno. Personalized Food: From Home Cooking to the Food Industry. Arcler Education Inc, 2020.
Den vollen Inhalt der Quelle findenSeverini, Carla, und Antonio Derossi. Making Food Personalized by 3D Printing Technology. Elsevier Science & Technology Books, 2022.
Den vollen Inhalt der Quelle findenSeverini, Carla, und Antonio Derossi. Making Food Personalized by 3D Printing Technology. Elsevier Science & Technology, 2022.
Den vollen Inhalt der Quelle findenAtwood, Casey. Daily Food Journal: Your Personalized Companion for Navigating a Life with Food Allergies. Innovate Nutrition & Wellness, Inc., 2023.
Den vollen Inhalt der Quelle findenChua, Chee Kai. Digital Gastronomy: From 3D Food Printing to Personalized Nutrition. World Scientific Publishing Co Pte Ltd, 2022.
Den vollen Inhalt der Quelle findenChua, Chee Kai. Digital Gastronomy: From 3D Food Printing to Personalized Nutrition. World Scientific Publishing Co Pte Ltd, 2022.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Personalized food"
Jain, Anjali, und Alka Singhal. „Personalized Food Recommendation—State of Art and Review“. In Ambient Communications and Computer Systems, 153–64. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-7952-0_15.
Der volle Inhalt der QuelleLandesz, Tamás. „Future of Food“. In Future of Business and Finance, 133–45. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-36382-5_12.
Der volle Inhalt der QuelleDalle Grave, Riccardo, Massimiliano Sartirana, Marwan El Ghoch und Simona Calugi. „Module 1: Monitoring Food Intake, Physical Activity and Body Weight“. In Treating Obesity with Personalized Cognitive Behavioral Therapy, 45–58. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-91497-8_4.
Der volle Inhalt der QuelleManjunatha, Vishal, Samuel Maurer, Robina Rai und Julie Columbus. „Bioactive Phytochemicals in Personalized Nutrition and Health“. In Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health, 576–612. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781003340201-21.
Der volle Inhalt der QuellePanduro, Arturo, Sonia Roman, Ricardo G. Milán, Luis Alberto Torres-Reyes und Karina Gonzalez-Aldaco. „Chapter 10. Personalized Nutrition to Treat and Prevent Obesity and Diabetes“. In Food Chemistry, Function and Analysis, 272–94. Cambridge: Royal Society of Chemistry, 2020. http://dx.doi.org/10.1039/9781839160608-00272.
Der volle Inhalt der QuelleYan, Yan, Chen Tang und Liqun Zhang. „Personalized Design of Food Packaging Driven by User Preferences“. In Advances in Intelligent Systems and Computing, 514–23. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-19135-1_50.
Der volle Inhalt der QuelleThongyoo, Phupat, Phuttipong Anantapanya, Pornsuree Jamsri und Supannada Chotipant. „A Personalized Food Recommendation Chatbot System for Diabetes Patients“. In Lecture Notes in Computer Science, 19–28. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-60816-3_3.
Der volle Inhalt der QuelleSingh, Chandrajeet, Arpana Sharma, Mahendra Bishnoi, Kanthi K. Kondepudi und Ravindra Pal Singh. „Nutrigenomics Approaches to Control Metabolic Diseases and Challenges to Personalized Nutritional Intervention“. In Advances in Agri-Food Biotechnology, 287–332. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2874-3_12.
Der volle Inhalt der QuelleSchmidt, David B. „Trends in Consumer Attitudes toward Food and Health: From Food Biotechnology to Personalized Nutrition“. In ACS Symposium Series, 254–59. Washington, DC: American Chemical Society, 2006. http://dx.doi.org/10.1021/bk-2006-0936.ch019.
Der volle Inhalt der QuelleKorthals, Michiel. „Prevention of Obesity and Personalized Nutrition: Public and Private Health“. In The International Library of Environmental, Agricultural and Food Ethics, 191–205. Dordrecht: Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-94-007-0127-4_13.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Personalized food"
„Personalized nutrition and behavioral impact“. In Smart Food Value Chain – The Solution to Asia’s Food Distribution. Food and Fertilizer Technology Center for the Asian and Pacific Region, 2020. http://dx.doi.org/10.56669/aujp2921.
Der volle Inhalt der QuelleLi, Huan-Chung, Wei-Min Ko und Hung-Wen Tung. „Food Clustering Analysis for Personalized Food Replacement“. In NAFIPS 2007 - 2007 Annual Meeting of the North American Fuzzy Information Processing Society. IEEE, 2007. http://dx.doi.org/10.1109/nafips.2007.383869.
Der volle Inhalt der Quelle„Personalized value design toward healthy and mindful consumption“. In Smart Food Value Chain – The Solution to Asia’s Food Distribution. Food and Fertilizer Technology Center for the Asian and Pacific Region, 2020. http://dx.doi.org/10.56669/tmik3021.
Der volle Inhalt der QuelleKim, Seum, Yoko Yamakata und Kiyoharu Aizawa. „Boosting Personalized Food Image Classifier by Sharing Food Records“. In ICMR '21: International Conference on Multimedia Retrieval. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3463947.3469238.
Der volle Inhalt der QuelleJalali, Aryan, Kumar P. Arjun Manoj, N. Amulya, Ayesha Siddiqua, Alok Kumar Singh und S. M. Hari Krishna. „Mobile Application for Personalized Food Recommendation“. In 2022 IEEE 7th International conference for Convergence in Technology (I2CT). IEEE, 2022. http://dx.doi.org/10.1109/i2ct54291.2022.9824896.
Der volle Inhalt der QuelleYu, Qing, Masashi Anzawa, Sosuke Amano, Makoto Ogawa und Kiyoharu Aizawa. „Food Image Recognition by Personalized Classifier“. In 2018 25th IEEE International Conference on Image Processing (ICIP). IEEE, 2018. http://dx.doi.org/10.1109/icip.2018.8451422.
Der volle Inhalt der QuelleNezis, Angelos, Haris Papageorgiou, Pavlos Georgiadis, Petr Jiskra, Dimitris Pappas und Maria Pontiki. „Towards a fully personalized food recommendation tool“. In AVI '18: 2018 International Conference on Advanced Visual Interfaces. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3206505.3206590.
Der volle Inhalt der QuelleMokdara, Tossawat, Priyakorn Pusawiro und Jaturon Harnsomburana. „Personalized Food Recommendation Using Deep Neural Network“. In 2018 Seventh ICT International Student Project Conference (ICT-ISPC). IEEE, 2018. http://dx.doi.org/10.1109/ict-ispc.2018.8523950.
Der volle Inhalt der QuelleChirico Scheele, Stefania, und Paul F. Egan. „Effect of Varied Additives on the Texture and Shape Stability of 3d Printed Mashed Potato and Pumpkin“. In ASME 2022 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2022. http://dx.doi.org/10.1115/detc2022-89415.
Der volle Inhalt der QuelleA, Keshav, Viswanathan S, Dinesh R und M. Balamurugan. „Smart Dine-in: A Personalized Food Recommendation System“. In 2023 Intelligent Computing and Control for Engineering and Business Systems (ICCEBS). IEEE, 2023. http://dx.doi.org/10.1109/iccebs58601.2023.10448742.
Der volle Inhalt der QuelleBerichte der Organisationen zum Thema "Personalized food"
Simsek-Senel, G., M. J. Ummels, M. J. Timmer und J. L. Top. Methods to find food-health relations for personalized advice. Wageningen: Wageningen Food & Biobased Research, 2021. http://dx.doi.org/10.18174/540283.
Der volle Inhalt der Quellestrauss, Bernhard, Samuel Short und Pantea Lotfian. The Evolution of personalised nutrition. Food Standards Agency, März 2023. http://dx.doi.org/10.46756/sci.fsa.ean605.
Der volle Inhalt der QuelleVillacis, Alexis, Victor Barrera, Jeffrey Alwang, Carlos Caicedo und James Quiroz. Strategies to strengthen Ecuador's high-value cacao value chain. Inter-American Development Bank, Januar 2022. http://dx.doi.org/10.18235/0003960.
Der volle Inhalt der Quelle