Relevant bibliographies by topics / Food

Academic literature on the topic 'Food'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Food"

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Chaudhary, Rajeev. "Home Foods - Food For Thought." International Journal of Science and Research (IJSR) 12, no. 3 (March 5, 2023): 1323–25. http://dx.doi.org/10.21275/sr23322113618.

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AA, Dinçay. "Functional Foods: Bridging Health and Food." Food Science & Nutrition Technology 8, no. 2 (April 27, 2023): 1–3. http://dx.doi.org/10.23880/fsnt-16000298.

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The primary task of a healthy diet is to meet metabolic needs and provide enough energy and nutrients for the body to work. However, consumers who have changed their production and consumption motifs in recent years. They have begun to take preventive measures against diseases as well as seek solutions to health problems with the aim of having a healthy and quality life. Functional food consumption also emerges as one of the measures taken by today’s more conscious consumers. Various food and food ingredients are known to have beneficial effects on our health, but they have begun to focus more on their biological regulatory roles through the macro- and micro-components they contain. We reviewed the factors that have driven the functional food development. Morever, lots of research is required to further understand the molecular benefits of food additives and ingredients that are used for food itself or for food enrichment. New strategies become imperative to improve the health and nutritional profile of functional foods and reducing the effects on the environment.
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Kim, Do-Hyun. "A Study on the Determinants of K-Food and the Diversification Strategy of K-Food." Journal of Korea Research Association of International Commerce 20, no. 4 (August 31, 2020): 129–48. http://dx.doi.org/10.29331/jkraic.2020.8.20.4.129.

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Martindale, Wayne, and Walter Schiebel. "The impact of food preservation on food waste." British Food Journal 119, no. 12 (December 4, 2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.

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Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. Research limitations/implications This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. Practical implications This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. Social implications The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. Originality/value This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.
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Mousa, Tamara Y., and Jeanne H. Freeland-Graves. "Food security of food recipients of a food pantry and soup kitchen." Public Health Nutrition 22, no. 8 (February 8, 2019): 1451–60. http://dx.doi.org/10.1017/s1368980018003658.

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AbstractObjectiveTo discern the impact of food donations provided by a food pantry and soup kitchen on food security.DesignIn this cross-sectional study, participants completed a demographic questionnaire, core food security module, FFQ and list of food donations. The FFQ was utilized to assess diet quality as estimated via the 2010 Healthy Eating Index.SettingClients were selected randomly from a food pantry and soup kitchen in Central Texas, USA.ParticipantsA total of 222 adults.ResultsApproximately 73 % of participants lacked food security. Compared with the food secure, the food insecure consisted of 61 % men, 42 % Caucasians, 56 % single and 67 % homeless. Also, of the food insecure, 60 % were soup kitchen clients and 64 % had an annual income <$US 1000 (P<0·01). The probability of food insecurity was reduced by ≥1·17-fold when the total dietary intake included the food donations, as these were rich in fruits, total vegetables and grains, dairy and protein foods (P<0·05).ConclusionsFood insecurity was quite prevalent in this sample of individuals who visited food pantries and soup kitchens. The addition of food donations improved the quality of the participants’ total diet and had a positive influence on food security. Thus, community organizations should financially support these food assistance agencies and strive to offer a variety of healthy and tasty foods in adequate quantities to provide optimum diet quality.
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Shaltout, Fahim. "Food Additives and Food Acceptability." Open Access Journal of Frailty Science 2, no. 1 (2024): 1–9. http://dx.doi.org/10.23880/oajfs-16000108.

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The Producers and the manufacturers have been challenged by the increasing demand for the safe and high-quality meat and meat products over the past few decades. Particularly, the recent demand for minimally the processed, the easily prepared, and the ready-to-eat meat products combined with the novel concepts of all-natural and clean-label has rapidly increased. These products may contain natural or organic ingredients without artificial preservatives that do not trigger the common food allergies or the sensitivities. The meat and the meat products are highly prone to microbial contamination since they are rich in essential nutrients and perishable. This is further accelerated by some intrinsic factors including pH and water activity of the fresh meat. In general, the freshest meat has a water activity value higher than 0.85, and its pH value falls within the favorable pH range for spoilage bacteria of the meat. Hence, deterioration in quality and potential public health issues is common if these products are not properly handled and preserved. The significant spoilage of the meat and the meat products occurs every year at different levels of the production chain including the preparation, the storage, and the distribution. Besides the lipid oxidation and the autolytic enzymatic spoilage, the microbial spoilage plays a significant role in this deterioration process leading to a substantial economic and environmental impact.
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Gundling, Katherine. "Food Allergy: Adverse Reactions to Foods and Food Additives." JAMA 301, no. 6 (February 11, 2009): 672. http://dx.doi.org/10.1001/jama.2009.63.

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Ramesh, Manish. "Impact of Food Allergies on food choice in prepackaged foods." Journal of Allergy and Clinical Immunology 145, no. 2 (February 2020): AB227. http://dx.doi.org/10.1016/j.jaci.2019.12.192.

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Fatima Miano, Tahseen, and Mahmut DOGAN. "NOVEL FOODS: SUSTAINABLE FOOD PROCESS." International Journal of Ecosystems and Ecology Science (IJEES) 11, no. 2 (April 7, 2021): 311–14. http://dx.doi.org/10.31407/ijees11.215.

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Boggia, Raffaella, Paola Zunin, and Federica Turrini. "Functional Foods and Food Supplements." Applied Sciences 10, no. 23 (November 29, 2020): 8538. http://dx.doi.org/10.3390/app10238538.

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This Special Issue aims to provide new findings and information with respect to healthy foods and biologically active food ingredients. Studies on the chemical, technological, and nutritional characteristics of healthy food ingredients will be taken into consideration as well as analytical methods for monitoring their quality. New findings on the bioavailability and the mechanism of action of food bioactive compounds will be considered. Moreover, studies on the rational design of potential new formulations, both of functional foods and of food supplements, have been taken into account.
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Dissertations / Theses on the topic "Food"

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Горобченко, Денис Володимирович, Денис Владимирович Горобченко, Denys Volodymyrovych Horobchenko, and T. V. Mogilenets. "Protein foods and sustainable food prodution." Thesis, Видавництво СумДУ, 2009. http://essuir.sumdu.edu.ua/handle/123456789/7873.

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Mannette, Jessica. "Food Security in Urban New Zealand: Food Waste, Food Utopias, and Food Values." Thesis, Université d'Ottawa / University of Ottawa, 2020. http://hdl.handle.net/10393/40383.

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Despite having an overall high standard of living, from 2015-2016 only 60.8% of households with children in New Zealand reported being fully food secure (NZ Ministry of Health 2019). Even more frustrating is that supermarkets and restaurants in North America, Europe, Australia and New Zealand are constantly stocked with 150-200% of surplus food over what it would take to nutritionally feed their populations, with much of it going to waste. To explore this, I conducted a nine-week ethnographic case study of Kaibosh Food Rescue which is a non-profit food aid initiative operating in Wellington, New Zealand, that collects ‘food waste’ from supermarkets and redistributes it to charities that are offering social services. By following the food through its social life and interviewing an array of stakeholders from organizational staff to individual recipients, I found that rescued ‘food waste’ continues to embody multiple values even in its supposed afterlife once it is declared as ‘waste’ by supermarkets. In this thesis I argue that not only does this food waste still hold much nutritional value to help individual recipients feed themselves and their families, it also created social spaces and enriched social lives of the urban food insecure, helped empower parents through learning cooking skills, and facilitated action for recipients to join social services and programming, all of which enhanced well-being and were facilitated by the presence of food. Thus, Kaibosh is experimenting with food waste for food security by combining nutritional and social benefits of food- what Stock et al. (2015) consider a “food utopia”- and ultimately changing the way we think about food and ‘food waste’, demonstrating what a food utopia can actually do.
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Esamwata, Joab O. "Exporting food, importing food aid? : Kenya and food security in the world food system." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/18698.

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Master of Arts
Department of Sociology, Anthropology, and Social Work
Matthew R. Sanderson
Food crises in Kenya are recurring phenomena. Despite widespread and perennial famines, Kenya is exporting food while importing food aid. This study focuses on the concept and question of food security in Kenya. If Kenya can produce and even export food products, why does the country still import food aid every year? Why is the country classified as food insecure? And why does the country still suffer from recurrent famines? Drawing on social science theory from the political economy of food and agriculture, this study postulates that the contradiction between exporting food and importing food aid is related to Kenya‟s subordinate position in the world economy. Using a comparative-historical, in-depth case study research design, this research descriptively explores the relationship between trends in food aid, trade, production and food security. The study finds that the relationship between food trade and aid with food security is mixed in Kenya. Aid and trade have not strongly enhanced food security in Kenya, but food insecurity in Kenya has not gotten markedly worse.
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Gabbert, Silke, and Hans-Peter Weikard. "Food deficits, food security and food aid : concepts and measurement." Universität Potsdam, 1998. http://opus.kobv.de/ubp/volltexte/2006/858/.

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The concepts of food deficit, hunger, undernourishment and food security are discussed.
Axioms and indices for the assessment of nutrition of individuals and groups are suggested.
Furthermore a measure for food aid donor performance is developed and applied to a sample of bilateral and multilateral donors providing food aid for African countries.
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Waichungo, Wamwarī W. "Textural characteristics of low moisture-crisp foods during moisture sorption and storage /." free to MU campus, to others for purchase, 1996. http://wwwlib.umi.com/cr/mo/fullcit?p9823333.

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Johansson, Sara, and Michaela Eriksson. "Mattrender : Slow food vs Fast food." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-33323.

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Uppsatsen är grundad på två aktuella mattrender. Den första är Slow Food som grundades av Carlo Petrini i strävan efter att alla råvaror skall framställas på ett sätt som inte skadar naturen, djurens välmående samt människans egen hälsa. Den andra är Fast Food, en bransch som istället handlar om den världsliga ekonomin där man vill producera olika produkter snabbare och billigare. Syftet med denna studie är att ge läsaren en inblick i Slow Food rörelsen kontra Fast Food branschen och ställa dem mot varandra ur ett miljöperspektiv. Uppsatsen är en litteraturbaserad studie där fyra artiklar utgör grunden för resultatet. Artiklarna visar de två trenderna på ett mer djupgående sätt genom positiva samt negativa aspekter utifrån ett miljöperspektiv. Massproduktionen av matvaror är något som idag tar över världen allt mer. Varor som odlas lokalt och på ett sätt som inte skadar djur och natur är något som Slow Food rörelsen försöker få in bland hemmen. Baksidan av Slow Food är att det inte finns ekonomiska resurser för att kunna föda världens befolkning på detta sätt. Fast Food är något som idag anses vara det bestående sättet att i framtiden odla och framställa mat, fast det på lång sikt kommer att förstöra vår miljö genom odlingstekniker och transporter.
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Schembri, Paulino. "Improving food allergen management in small food service businesses serving loose food." Thesis, University of Central Lancashire, 2017. http://clok.uclan.ac.uk/22990/.

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Food allergens, a concern for an increasing number of people, are common food ingredients found in most kitchens. For the majority of the population these ingredients are harmless yet for about 2% of the global adult population, these ingredients pose a health risk and at times could also be life threatening. There is no known cure for food allergies; therefore abstinence from consumption is the only assurance of food safety which means that controls of ingredients and preparation practices are imperative. This becomes more complex when the food is not prepared by the sensitive individual. To date, literature on food allergens has not sufficiently engaged in the management of allergens in the food service industry. The food service industry, irrelevant to size, is legally obliged since 2014, to inform the food allergy sufferers of food allergens present in the food served. This requires staff to be knowledgeable of the food allergens. The practices of producing safe food for allergy sufferers are hindered by barriers which are synonymous with the nature of the business and compounded in small food service businesses, however food allergy sufferers trust small business more when eating out. Understanding key factors in the preparation and serving of food to sensitive individuals required this research to adopt a mixed-method approach in analysing the procedures required in food production and preparation. Initially four allergy sufferers drew attention to their concerns of the practices in the food service industry during a focus group discussion held in Malta. This was followed by investigating the proper management of food by observing current practices in preparation, identifying gaps in training and discussing behavioural change. This thesis introduces an innovative multi-faceted toolkit which was developed to manage food allergens and tested in three small food businesses. Taking into account the literature review, the innovative toolkit provides a system which logs ingredients for recipe building through matrices, meets the sufferers’ requirements to be informed about the food through QR codes, and overcomes the barriers the food industry has to produce allergen free food. The research identifies lack of understanding of food allergens and their consequences by the food service staff and the influence this has on the quality of life, as contributors to the lack of trust the allergy sufferers have in the industry. Seventeen staff were trained in food allergen management. The participants’ knowledge was evaluated pre and post training. It was determined that the required change in behaviour to prepare safe food for allergy sufferers requires external drivers, as traditional classroom training alone failed to entrench better practices. The work provides a holistic understanding of the requirements of food allergens management and the improvements required to achieve effective allergen management training programmes in small food services businesses.
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Yeung, Ruth Mo Wah. "Food safety risk : consumer food purchase models." Thesis, Cranfield University, 2002. http://hdl.handle.net/1826/821.

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Recent high profile food safety incidents in the United Kingdom have shaken consumer confidence in food products. Consumer perception of risk is seen to be very relevant to food safety issues. The impact of this perceived risk on purchase behaviour is also critical to the development of risk management strategies by authorities responsible for public health and the food industry. Focusing on fresh chicken meat products, this study explored the relationship between food risk characteristics, consumer perception of food safety related risk, consumer purchase behaviour and actions that can be taken to reduce the exposure to food risk. Following an extensive literature review, an exploratory study in the form of face-toface interviews was carried out to clarify the main concerns of food hazards, and to identify the items of perceived consequent loss and risk reducing strategies adopted by consumers. The findings were verified through a quantitative survey of 200 respondents. The data was presented in the form of Structural Equation Modelling, and analysed by the LISREL 8.30 statistical package. The results showed that consumer risk perception was affected by a range of risk characteristics, such as consumer concern about the severity of the food risk, and the potential long-term adverse effect on future generation and environment. The main elements of perceived loss associated with food safety were health, financial, time, lifestyle and taste losses, and these were shown to have a negative effect on purchase likelihood. Two other risk characteristics namely, perceived knowledge and own control of the food risk were found to be linked directly and positively to consumer purchase likelihood. Risk reducing strategies such as branded product, product quality assurance and product information adopted by consumers were identified and found to be consistent with the marketing strategies used by the food industry. These risk-reducing strategies have a negative relationship with consumer risk perception. This study presented empirical evidence for characterising types of food risks and explains how food risks and risk reducing strategies affect consumer risk perception as well as purchase likelihood. Consequently, two quantitative consumer food purchase models were developed. These models can help the government and the food industry to identify key factors to develop systematic strategies for risk management and risk communication in order to allocate resources efficiently and effectively. They can also use these models to measure the effectiveness of their risk management policy in the times of concern about food safety. This study recommends further research to apply these models in other types of food products and other types of risk, such as chemical risk, and technological risk, in particular for those risks which are beyond the control of consumers. The differences in risk perception between cultures and socio-economic groupings should be explored further. This is a valid topic for further research and provides potential benefits for consumers and food industry as a whole.
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Paddock, Jessica. "Class, food, culture : exploring 'alternative' food consumption." Thesis, Cardiff University, 2011. http://orca.cf.ac.uk/27436/.

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Contributing empirically, methodologically and conceptually to the body of work that remains unconvinced of the ‘death of class’ (Pahl 1989), this thesis explores the resonance of class culture in contemporary ‘alternative’ food practice. Indeed, arising from disenchantment with conventional industrial food production and supply chains, ‘alternative’ food networks aim to provide a means to reconnect consumers, producers and food (Kneafsey et al. 2008). By taking seriously the act of shopping for food as culturally meaningful and not merely a practice of routinely provisioning the home (Lunt and Livingstone 1992) this thesis then argues that ‘alternative’ food practice provides a platform for the performance of class identities. That is, both structurally and culturally, class is thought to matter to people (Sayer 2011), and is elucidated and reproduced through food practice. By means of mixed methods data collection; participant observation, survey, semi-structured interviews and documentary analysis, this study provides support for a Bourdieusian approach to class analysis. In particular, the thesis makes use of Bourdieu’s toolkit of concepts by conceiving of class as a relative ‘position’. This is understood to be achieved via the moral derision of the ‘other’, where participants draw moral boundaries between ‘good’ and ‘bad’ foods and the ‘good’ or ‘bad’ who partake in its consumption. In this way, the field of ‘alternative’ food practice seems not only ground from which to observe class. Rather, ‘alternative’ food is understood to be appropriated as a resource of ‘distinction’ (Bourdieu 1984) that is then figured in the very maintenance and reproduction of class culture. This interface between class, food and culture may prove consequential for those seeking substantive alternatives to conventional foodways. Crucially, it is argued that by imagining less socially and culturally uniform strategies to promote ‘alternative’ food practice, we may unlock their potential to provide an equitable and sustainable food future. To this end, by elucidating the moral significance of class in the field of ‘alternative’ food practice, this thesis has wider implications in carving a role for sociological enquiry in the emerging field of ‘sustainability science’ (Marsden 2011).
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Holt, G. C. "Ecological eating, food ideology and food choice." Thesis, University of Bradford, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.505679.

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In a historical and quantitative study British food consumption patterns have been observed. The objective was to give a detailed description of the influence of ecological factors on attitudes to food choice. Food choice has been defined as the interplay of factors affecting the availability and acceptibility of food. Trends which have been identified in the availabilty of food are; the intensification of agriculture, the consolidation of the food industry, and the growth of niche markets. Trends which have been identified in the acceptibility of food are; a growth in manufactured food products, an increased awareness of the health value of food and a rising interest in food production methods with respect to the welfare of livestock and conservation of the environment. Three factors have been identified as being intrinsic to an ecological food ideology; method of food production, level of meat consumption and method of food preparation. The results show that the health value of foods has, to date, been the most significant influence on reducing meat consumption and the consumption of additive-free and organic foods, but strict vegetarianism is strongly connected with attitudes to animal welfare, and the consumption of organic food results also from a perception that organic food has superior taste. The results show also that consumers in the higher socioeconomic groups are most likely to express these influences in purchasing behaviour. However, sufficient interest was shown in welfare and organic foods by the Consumer Attitudes Survey to conclude that these foods now represent 'luxury foods'. n1 Conversely, for the group of organic food consumers in the Organic Survey, conservation of the environment was substantially the most important influence on food choice. In addition, respondentsin the Organic Survey exhibited very high levels of education suggesting that education is a significant factor as well as high income levels in determining purchasing behaviour, and in fact nearly half of the respondents in the Organic Survey were earning less than £250 gross per week. The results suggest that those consumers who are most strongly affected by concern for the environment, have not only made greater changes to their diet in terms of food intake than the national average, but also that these changes are closely aligned with current nutrition goals. In particular, low levels of meat consumption are accompanied by a high intake of fruit, vegetables and wholegrain cereal products. As the Taste Panel study showed, once the expectancy to eat meat at every meal has diminished, so the taste of non-meat products becomes more acceptable. Alternative approaches to agriculture and criteria for the determination of food quality are discussed. Food consumption patterns amongst the organic food consumers were more closely aligned to the potential agricultural output from an extensive ecological system of food production than from the current intensive approach to agriculture based largely on the use of grain for animal feed. The study believes therefore that Government policy should continue to support the Organic Sector, both practicising organic farmers and farmers wishing to convert. The study found little evidence however, to suggest that the very low level of consumption of industry prepared foods observed in the Organic Survey is likely to be adopted by the majority of the population.
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Books on the topic "Food"

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Great Britain. Ministry of Agriculture, Fisheries and Food. Food Safety Directorate., ed. Intolerance to foods, food ingredients and food additives. London: Food Safety Directorate, MAFF, 1987.

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Metcalfe, Dean D. Food allergy: Adverse reactions to foods and food additives. 4th ed. Malden, Mass: Blackwell Pub., 2008.

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D, Metcalfe Dean, Sampson Hugh A, and Simon Ronald A, eds. Food allergy: Adverse reactions to foods and food additives. 3rd ed. Oxford: Blackwell, 2003.

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D, Metcalfe Dean, Sampson Hugh A, and Simon Ronald A, eds. Food allergy: Adverse reactions to foods and food additives. 2nd ed. Cambridge, Mass: Blackwell Science, 1997.

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Hatten, Mary Lou. Food, glorious food. [Hartwell, Ga.]: M.L. Hatten, 1995.

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Miniature Book Collection (Library of Congress), ed. Food, glorious food. Kansas City, Mo: Andrews and McMeel, 1995.

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Kelleher, Catherine. Food glorious food?. London: North East London Polytechnic, 1985.

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S, Gross, ed. Food, food, food: A feast of great food cartoons. New York: Perennial Library, 1989.

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Canada, Geological Survey of, ed. Iroquois foods and food preparation. Ottawa: Govt. Print. Bureau, 1997.

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Stephen, Jones. Food security and staple foods. Johannesburg, South Africa: Land and Agriculture Policy Centre, 1994.

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Book chapters on the topic "Food"

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Conning, D. M., and K. R. Butterworth. "Foods and Food Additives." In The Future of Predictive Safety Evaluation, 101–7. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-4139-7_8.

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Wright, James D. "Food, Glorious Food." In Social Problems, Social Issues, Social Science, 238–63. New Brunswick : Transaction Publishers, [2016] | Collection of papers originally published in the journal Society.: Routledge, 2017. http://dx.doi.org/10.4324/9781315129716-10.

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Desjardins, Renée. "Food and translation." In Handbook of Translation Studies, 88–93. Amsterdam: John Benjamins Publishing Company, 2021. http://dx.doi.org/10.1075/hts.5.foo1.

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Möhring, Maren. "Ethnic food, fast food, health food." In Vorgeschichte der Gegenwart, 309–32. Göttingen: Vandenhoeck & Ruprecht, 2016. http://dx.doi.org/10.13109/9783666300783.309.

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Cserháti, Tibor. "Food and Food Products." In Chromatography of Aroma Compounds and Fragrances, 13–268. Berlin, Heidelberg: Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-642-01656-1_2.

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Chaifetz, Ashley. "Food Donation/Emergency Food." In Encyclopedia of Food and Agricultural Ethics, 1–6. Dordrecht: Springer Netherlands, 2016. http://dx.doi.org/10.1007/978-94-007-6167-4_508-1.

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Chaifetz, Ashley. "Food Donation/Emergency Food." In Encyclopedia of Food and Agricultural Ethics, 1–6. Dordrecht: Springer Netherlands, 2016. http://dx.doi.org/10.1007/978-94-007-6167-4_508-2.

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Gershwin, M. Eric, and Edwin L. Klingelhofer. "Food and Food Additives." In Taking Charge of Your Child’s Allergies, 39–46. Totowa, NJ: Humana Press, 1998. http://dx.doi.org/10.1007/978-1-4757-6685-1_4.

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Chaifetz, Ashley. "Food Donation/Emergency Food." In Encyclopedia of Food and Agricultural Ethics, 1134–39. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_508.

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Hubbard, Phil. "Fast Food, Slow Food." In The Battle for the High Street, 169–98. London: Palgrave Macmillan UK, 2017. http://dx.doi.org/10.1057/978-1-137-52153-8_8.

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Conference papers on the topic "Food"

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Kurćubić, Vladimir, Slaviša Stajić, Nemanja Miletić, Marko Petković, Igor Đurović, and Vesna Milovanović. "NATURAL ANTIMICROBIAL AGENTS: APPLICATION IN FOOD PRESERVATION AND FOOD BORN DISEASE CONTROL." In 1st International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2023. http://dx.doi.org/10.46793/sbt28.357k.

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Natural antimicrobial agents in food have gained much attention by the consumers and the food industry. The misuse of antibiotics has resulted in the dramatic rise of microorganisms that are antibiotic resistant and tolerant to several food processing and preservation methods. Additionally, increasing consumers' awareness of the negative impact of synthetic preservatives on health compared to the benefits of natural additives has caused interest among researchers in the development and usage of natural products in foods. This article reviews natural antimicrobial agents and their application in food preservation and food born disease control
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schraefel, m. c. "Green food through green food." In UbiComp '13: The 2013 ACM International Joint Conference on Pervasive and Ubiquitous Computing. New York, NY, USA: ACM, 2013. http://dx.doi.org/10.1145/2494091.2499623.

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Ragusa, Francesco, Valeria Tomaselli, Antonino Furnari, Sebastiano Battiato, and Giovanni M. Farinella. "Food vs Non-Food Classification." In MM '16: ACM Multimedia Conference. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2986035.2986041.

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Shinta Oktaviana, R., Diana Ambarwati Febriani, Intan Yoshana, and LR Payanta. "FoodX, a System to Reduce Food Waste." In 2020 3rd International Conference on Computer and Informatics Engineering (IC2IE). IEEE, 2020. http://dx.doi.org/10.1109/ic2ie50715.2020.9274576.

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Snae, Chakkrit, and Michael Bruckner. "FOODS: A Food-Oriented Ontology-Driven System." In 2008 2nd IEEE International Conference on Digital Ecosystems and Technologies (DEST). IEEE, 2008. http://dx.doi.org/10.1109/dest.2008.4635195.

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Pistorio, Enrica, Gaetano Chinnici, Carla Zarba, Claudio Bellia, and Gioacchino Pappalardo. "THE REVOLUTION OF FUNCTIONAL FOOD: A MARKET ANALYSIS (THE FUNCTIONAL FOODS MARKET REVOLUTION: MARKET ANALYSIS OF FUNCTIONAL FOOD)." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.53.

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Consumers are changing their food preferences in favor of healthier foods that have a beneficial effect on health and that embrace sustainable consumption patterns. To meet the demand of modern consumers, the food sector is undergoing a major revolution as more and more new products are appearing on the market. This trend has encouraged the food industry to develop a new category of food products, which is 'functional foods�, characterized by the presence of one or more bioactive compounds having beneficial effects on the body. Therefore, functional foods represent a technological progress offering an important strategy to combat nutritional deficiency and diet-related diseases thanks to the presence of one or more bioactive compounds, can provide a benefit to the body. To distinguish such products and highlight their beneficial effect, claims are made on the product packaging about nutritional indication and about potential disease risk reduction. Such claims increase consumers� awareness about the benefit of these products hence can influence the consumer�s purchasing decisions. The aim of this work is to analyse the market size of 'Health and Wellness' foods, and in particular 'Functional Foods', over the last four years (2019-2022), using Euromonitor's database. A worldwide analysis has been carried out to identify the geographical areas with the greatest market activity and the European countries with the greatest economic importance. The analysis of the different food categories and the fortifications of greatest interest for the functional food market has provided an overview of the market for these foods.
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Aleksejeva, Lasma, Modrite Pelse, and Agnese Hauka. "Organic production as part of a sustainable local food supply chain." In Research for Rural Development 2021 : annual 27th International scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2021. http://dx.doi.org/10.22616/rrd.27.2021.023.

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Organic farming is a sustainable food production system that involves best environmental practices, a high level of biodiversity protection, conservation of natural resources, high animal welfare standards and production according to the desires of a certain group of consumers to consume foods produced by using natural products and processes. The research aims to assess the availability of organic food in the local food supply chain. The research found that the production of organic food is driven by the growing consumer interest in healthy and high-quality food. Consumers prefer short food supply chains to buy organic food from local producers. The range of available organic foods is affected by various micro and macro environmental factors every year. An analysis of organic foods by degree of processing revealed that there were available mostly unprocessed foods (fresh fruit and vegetables) or minimally/basically processed foods (milk, dairy products, pastries); therefore, the products have low levels of saturated sugars, salt and trans fats.
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Xu, Ge, and Likun Qiu. "Extracting Food Names from Food Reviews." In 2015 IEEE / WIC / ACM International Conference on Web Intelligence and Intelligent Agent Technology (WI-IAT). IEEE, 2015. http://dx.doi.org/10.1109/wi-iat.2015.100.

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Atsuyo, Ito. "Future Space Food/Space Food Sushi?" In 54th International Astronautical Congress of the International Astronautical Federation, the International Academy of Astronautics, and the International Institute of Space Law. Reston, Virigina: American Institute of Aeronautics and Astronautics, 2003. http://dx.doi.org/10.2514/6.iac-03-t.3.06.

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Kitamura, Keigo, Toshihiko Yamasaki, and Kiyoharu Aizawa. "Food log by analyzing food images." In Proceeding of the 16th ACM international conference. New York, New York, USA: ACM Press, 2008. http://dx.doi.org/10.1145/1459359.1459548.

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Reports on the topic "Food"

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Dhami, Pushpa. Food aid can be food wasted. Edited by Tasha Wibawa. Monash University, September 2022. http://dx.doi.org/10.54377/6a7c-f57d.

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Kiodis, T., W. Jia, T. Stoikidou, M. Walker, and M. H. Gowland. Food allergy awareness champions: Improving food safety standards in online food procurement for people with food hypersensitivities. Food Standards Agency, January 2024. http://dx.doi.org/10.46756/sci.fsa.zzx336.

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Food allergies and intolerances are increasingly common in the UK, and 4% of population may be affected (FSA, 2023). These conditions range from mild to severe and can have a significant impact on a person's quality of life. Procurement of ready prepared meals, such as takeaways, is challenging for those with food hypersensitivity (FHS), with many opting to reduce the risk by avoiding them entirely when possible. How ready prepared meals are purchased has also changed, with the rise of online food delivery platforms, whose use during the global pandemic increased, particularly among younger consumers. There is uncertainty about the degree to which businesses who sell ready prepared meals operate and meet the needs of people with food hypersensitivity, whilst still meeting regulatory labelling requirements to provide information at the point of selection and when the food is collected or delivered. It is also unknown if information provided meets the needs of the food hypersensitivity community with regards to safety. This project aimed to improve understanding of the safety, efficacy, practices, and behaviours of FHS consumers when buying ready to eat food online. Both takeaway and delivered food were examined from the perspective of people with food hypersensitivities using a citizen science methodology. Citizen science is an increasingly popular and impactful methodology endorsed by the European Commission for Research, Science and Innovation that can offer large amounts of data that are geographically diverse.
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Breewood, Helen. What is food loss and food waste? Edited by Walter Fraanje and Tara Garnett. Food Climate Research Network, March 2019. http://dx.doi.org/10.56661/f98ed9f6.

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Around one third of the weight of food produced for human consumption is lost or wasted, and around a third of crop calories are lost to the food system during livestock production. Meanwhile, the global food system causes significant environmental impacts and around 800 million people are undernourished. This building block examines the following aspects of food loss and waste: mainstream definitions and alternative understandings, global statistics, and ‘hierarchies’ for prevention and treatment.
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Stifel, David, and Ibrahim Worku Hassen. Food security. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/9780896296916_10.

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Jagadeesh, Keerthana, and Amrutraj R. Benahal. Food Glossary. Indian Institute for Human Settlements, 2022. http://dx.doi.org/10.24943/foo08.2022.

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Urban studies look at food in a broad perspective. Since existent glossaries on food are biased towards cooking, nutrition, and culinary arts, the necessity to compile a more expansive glossary on food was felt. The Dictionary of Food Science and Nutrition, Glossary on Right to Food (2009) and Food Control System Assessment Tool: Introduction and Glossary were the main sources consulted. Additionally, various online resources, particularly the Food and Agriculture Organization (FAO), were used for out of context definitions.
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Bradshaw, Carrie, and Jonathan Wentworth. Food waste. Parliamentary Office of Science and Technology, July 2024. http://dx.doi.org/10.58248/pb60.

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Singh, Pritam. Food for profit: India’s food giants consolidate power. Edited by Sarah Bailey. Monash University, March 2022. http://dx.doi.org/10.54377/6641-2115.

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Ray, Deepak. Non-food crops are eating up our food. Edited by Sara Phillips. Monash University, September 2022. http://dx.doi.org/10.54377/0c23-54e3.

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Carlile, Rachel, Matthew Kessler, and Tara Garnett. What is food sovereignty? TABLE, May 2021. http://dx.doi.org/10.56661/f07b52cc.

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Food sovereignty, “the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems,” is often discussed as an alternative political framework and approach to food security (Nyéléni, 2007). Food sovereignty has grown as a countermovement to the growing dominance of industrial agricultural practices, the increasing power of corporations in the global food system, and the convergence of diets towards more imported and processed foods. This explainer explores food sovereignty as a concept and movement, how it differs from the concept of food security, criticisms of the movement, and evolving definitions.
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Piirsalu, Evelin. The generation of food waste and food loss in the Estonian food supply chain. SEI, May 2022. http://dx.doi.org/10.51414/sei2022.018.

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Food waste and food loss are an important part of the debate on climate change and the sustainable use of natural resources. SEI Tallinn conducted the study of food waste and food loss in Estonia’s food supply chain during 2020–2021. This brief concludes the results of the study and provides some key recommendations for the prevention and reduction of food waste and food loss.
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