Relevant bibliographies by topics / Food component

Academic literature on the topic 'Food component'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Contents

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Food component.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Food component"

1

Qu, Wei, Aihua Song, Yongle Shan, and Rui Wang. "Component Analysis of Odor Components in Food Waste Treatment." Journal of Environmental Protection 06, no. 07 (2015): 671–74. http://dx.doi.org/10.4236/jep.2015.67060.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Gao, Zhiming, Yapeng Fang, Yiping Cao, Hua Liao, Katsuyoshi Nishinari, and Glyn O. Phillips. "Hydrocolloid-food component interactions." Food Hydrocolloids 68 (July 2017): 149–56. http://dx.doi.org/10.1016/j.foodhyd.2016.08.042.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Charrondiere, U. R., and B. Burlingame. "Identifying food components: INFOODS tagnames and other component identification systems." Journal of Food Composition and Analysis 20, no. 8 (December 2007): 713–16. http://dx.doi.org/10.1016/j.jfca.2007.06.004.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

SEKIYAMA, YOSUKE. "Factored food vocabulary for food component data base." Nippon Eiyo Shokuryo Gakkaishi 42, no. 1 (1989): 90–94. http://dx.doi.org/10.4327/jsnfs.42.90.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Lieberman, Jay. "Component testing for food allergies." Annals of Allergy, Asthma & Immunology 122, no. 6 (June 2019): 549. http://dx.doi.org/10.1016/j.anai.2019.04.007.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Braudo, E. E. "Starch as a functional component of food systems." Food / Nahrung 29, no. 9 (1985): 885–94. http://dx.doi.org/10.1002/food.19850290914.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Podpora, B., F. Świderski, A. Sadowska, R. Rakowska, and G. Wasiak-Zys. "Spent brewer’s yeast extracts as a new component of functional food." Czech Journal of Food Sciences 34, No. 6 (December 21, 2016): 554–63. http://dx.doi.org/10.17221/419/2015-cjfs.

Full text
Abstract:
The use of yeast extracts as a natural and valuable additive ingredient intended for the production of functional food and dietary supplements were demonstrated. The chemical composition, amino acid analysis, determination of protein molecular weights, antioxidant properties, and sensory evaluation were carried out for two yeast extracts. It was found that the tested extracts are characterised by high essential amino acid content, exceeding the levels of reference protein developed by the FAO/WHO, and high antioxidant activity. Sensory characteristics of tested extracts may favourably influence the quality of the proposed functional foods and dietary supplements. The obtained results indicate that the tested extracts can be utilised as a source of free amino acids and peptides in the design of functional foods and dietary supplements.
APA, Harvard, Vancouver, ISO, and other styles
8

Kourlaba, Georgia, Demosthenes B. Panagiotakos, Kostas Mihas, Alevizos Alevizos, Kostas Marayiannis, Anargiros Mariolis, and Yannis Tountas. "Dietary patterns in relation to socio-economic and lifestyle characteristics among Greek adolescents: a multivariate analysis." Public Health Nutrition 12, no. 9 (September 2009): 1366–72. http://dx.doi.org/10.1017/s1368980008004060.

Full text
Abstract:
AbstractBackgroundWe sought to evaluate the relationship between selected lifestyle and socio-economic characteristics and dietary habits of Greek adolescents.MethodsDuring 2004, 2118 school adolescents were selected from twelve schools in Vyronas region, Athens. Dietary intake was assessed through a semi-quantitative FFQ. Principal components analysis was applied to extract dietary patterns.ResultsSeven components, explaining the 50 % of the total variation in intake, were extracted. Component 1 (‘junk food’ pattern) was heavily loaded by the consumption of ‘sweet’ and ‘salty’ snacks, soft drinks and other ‘fast foods’. Component 2 was characterized as ‘red meat’ consumption pattern. Component 3 was characterized by the consumption of vegetables, fruits and juices. Component 4 was characterized by the intake of dairy products, pasta and wholegrain bread. Component 5 can be described as rice, fish, potatoes and poultry intake. Component 6 was characterized by the consumption of ‘traditional Greek cooked foods’ and legumes, and component 7 was characterized by the consumption of eggs and white bread. Time spent watching television was positively associated with the ‘junk food’ pattern and inversely associated with the ‘vegetarian/healthy’ pattern. Moreover, the ‘junk food’ pattern was positively related to smoking status and the ‘vegetarian/healthy’ pattern was positively correlated with sports activities outside school.ConclusionAn unhealthy dietary behaviour is associated with an overall unhealthy lifestyle. Taking into account the fact that unhealthy eating habits and sedentary lifestyle have been associated with increased obesity prevalence, school- or community-based programmes should be conducted promoting healthy dietary and lifestyle behaviours.
APA, Harvard, Vancouver, ISO, and other styles
9

Bunu-Panaitescu, Carmen, Laura Marusciac, Maria Roxana Buzan, and Tudor Paul Tamaş. "Component resolved diagnosis in food allergy." Alergologia 4, no. 2 (2018): 158. http://dx.doi.org/10.26416/aler.2.4.2018.2129.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Calamelli, Elisabetta, Lucia Liotti, Isadora Beghetti, Valentina Piccinno, Laura Serra, and Paolo Bottau. "Component-Resolved Diagnosis in Food Allergies." Medicina 55, no. 8 (August 18, 2019): 498. http://dx.doi.org/10.3390/medicina55080498.

Full text
Abstract:
Component-resolved diagnostics (CRD) in food allergies is an approach utilized to characterize the molecular components of each allergen involved in a specific IgE (sIgE)-mediated response. In the clinical practice, CRD can improve diagnostic accuracy and assist the physician in many aspects of the allergy work-up. CRD allows for discriminatory co-sensitization versus cross-sensitization phenomena and can be useful to stratify the clinical risk associated with a specific sensitization pattern, in addition to the oral food challenge (OFC). Despite this, there are still some unmet needs, such as the risk of over-prescribing unnecessary elimination diets and adrenaline auto-injectors. Moreover, up until now, none of the identified sIgE cutoff have shown a specificity and sensitivity profile as accurate as the OFC, which is the gold standard in diagnosing food allergies. In light of this, the aim of this review is to summarize the most relevant concepts in the field of CRD in food allergy and to provide a practical approach useful in clinical practice.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Food component"

1

Farahnaky, Asgar. "Food storage : changes to the protein component." Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288786.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Eltayeb, M. "Electrohydrodynamic spraying techniques for food ingredient component nanocapsulation." Thesis, University College London (University of London), 2015. http://discovery.ucl.ac.uk/1470546/.

Full text
Abstract:
Nanoparticles are being widely investigated for food purposes and are beginning to see application in food production. There are numerous techniques to produce such nanoparticles, including emulsion-based techniques and spray drying, each with their advantages. Electrohydrodynamic spraying provides an alternative technique for preparing food component loaded particles in the nano-scale with a good control of important particle characteristics, such as size. In this work, Electrohydrodynamic spraying was used to investigate its potential for producing nanoparticles intended for nanoencapsulation of low solubility food components. Different processing parameters including flow rate, solute concentration, food component loading and their influence on nanoparticle characteristics and food component release were studied using food flavour as a model food component and ethylcellulose and stearic acid as a carrier materials. This work, EHD spraying was used to investigate its potential for producing nanoparticles intended for food delivery. Different processing parameters including flow rate, solution concentration, food component loading and their effect on nanoparticle characteristics and food flavour release rate were investigated. Polymeric and lipid nanoparticles were studied in detail with respect to nanoparticle characteristics and food component release kinetics and additional studies were performed for nanoparticles prepared with ethylcellulose as a model hydrophilic polymer to form the polymeric core; and stearic acid as a model lipid to form the lipid monolayer. EHD sprayed nanooparticles were prepared with diameters between 10-100 nm and a near-monodisperse size distribution was obtained in most cases. The flavour release rates were found that the release rate was a function of both the nanoparticle size and structure, and hence of the processing conditions. EHD sprayed nanoparticles generally had a slower flavour release rate compared with conventional techniques. The results indicated that EHD spraying is an attractive nanotechnology for generating food component loaded nanoparticles that can be tailored towards an intended food delivery application. Compared with the conventional techniques it provides better control of nanoparticle and demonstrated its suitability for producing nanoparticle formulations in which the food component and is released rate in a sustained manner to potentially improve bioavailability of low solubility food component such as flavour.
APA, Harvard, Vancouver, ISO, and other styles
3

Sievers, Steven [Verfasser]. "Component-resolved diagnostics of food-allergy / Steven Sievers." Berlin : Freie Universität Berlin, 2016. http://d-nb.info/1121013538/34.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Stedman, John. "Pulsed nuclear magnetic resonance studies of flour component doughs." Thesis, Oxford Brookes University, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.277917.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Fink, Patrick. "Food quality and food choice in freshwater gastropods field and laboratory investigations on a key component of littoral food webs." Berlin Logos-Verl, 2005. http://deposit.ddb.de/cgi-bin/dokserv?id=2788034&prov=M&dok_var=1&dok_ext=htm.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Fink, Patrick. "Food quality and food choice in freshwater gastropods : field and laboratory investigations on a key component of littoral food webs /." Berlin : Logos-Verl, 2006. http://deposit.ddb.de/cgi-bin/dokserv?id=2788034&prov=M&dok_var=1&dok_ext=htm.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Defernez, Marianne. "Methods based on principal component analysis of mid-infrared spectra : a new approach for the classification and authentication of fruit products." Thesis, University of East Anglia, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309908.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Hesley, Christina Challed. "TARGETING FOOD SELECTIVITY IN YOUNG CHILDREN IN A PRESCHOOL CLASSROOM USING A MULTI-COMPONENT TREATMENT PACKAGE." UKnowledge, 2019. https://uknowledge.uky.edu/edsrc_etds/77.

Full text
Abstract:
The purpose of the study was to evaluate the effectiveness of using a video model, graduated exposure (i.e., touch, smell, try, eat), and positive reinforcement to first increase food exploration, and then increase consumption of non-preferred foods in young children that exhibit food selectivity in a school setting. A multiple probe design across behaviors replicated across participants was used to evaluate the effectiveness of a treatment package. The treatment package consisted of a video model of each target behavior (touch, smell, try, eat) and positive reinforcement which included preferred foods and materials. The results indicated that the treatment package was effective in increasing the food exploration and consumption of non-preferred foods for one participant, and was inconclusive for the second participant.
APA, Harvard, Vancouver, ISO, and other styles
9

Miller, Jessica A. "Bioavailability and Disposition of the Bioactive Food Component D-Limonene, and Implications for Breast Cancer Prevention." Diss., The University of Arizona, 2010. http://hdl.handle.net/10150/194072.

Full text
Abstract:
d-Limonene is a monoterpene found in high concentration in citrus peel oil. Evidence from animal models and cell culture indicate that it has strong anti-cancer effects, particularly in mammary cancer models. Chapter 1; "D-LIMONENE: A BIOACTIVE FOOD COMPONENT FROM CITRUS AND EVIDENCE FOR A POTENTIAL ROLE IN BREAST CANCER PREVENTION AND TREATMENT" is a review paper accepted to Oncology Reviews. This review describes the evidence for d-limonene's anti-cancer mechanisms, bioavailability and safety, focusing on relevance to breast cancer prevention. Chapter 2; "ADIPOSE TISSUE ACCUMULATION OF D-LIMONENE WITH THE CONSUMPTION OF A LEMONADE PREPARATION RICH IN D-LIMONENE CONTENT" is published in Nutrition and Cancer journal and describes a phase I clinical trial in which participants consumed 40 oz of high-limonene lemonade daily. This study demonstrated that after 4 weeks of oral consumption of high-limonene lemonade, d-limonene deposits in high levels in adipose tissue. Chapter 3; "A CLINICAL BIOMARKER STUDY OF TOPICALLY APPLIED D-LIMONENE FOR BREAST CANCER PREVENTION" was submitted to Nutrition and Cancer journal. In this phase 0 clinical study, four weeks of a 10% d-limonene formulation resulted in minimal change in NAF and plasma biomarkers or d-limonene levels. Biomarkers in NAF and plasma, however, were significantly differently correlated with BMI and menopausal status, perhaps suggesting effect modifications. Chapter 4: "MOUSE MAMMARY TISSUE DISTRIBUTION OF D-LIMONENE AND PERILLIC ACID FOLLOWING ORAL AND TOPICAL D-LIMONENE ADMINISTRATION," was a study comparing d-limonene and perillic acid disposition after administration of 10% and 20% d-limonene in coconut oil in topical and oral forms to SKH-1 mice. This study demonstrated that d-limonene deposits in high levels in mouse mammary tissue after both oral and topical administration short-term, but is largely cleared after 24 hours in this model. Perillic acid deposits in high levels in adipose after oral administration, and these high concentrations remained after 24 hours. Chapter 5: "IMPLICATIONS AND FUTURE DIRECTIONS" provides a summary of the key findings from these three projects and proposals for future research. The appendices provide results from smaller d-limonene projects, as well as extensions of the body of the dissertation work.
APA, Harvard, Vancouver, ISO, and other styles
10

Díaz, Gómez Joana. "High-carotenoid maize as feed and food component: mycotoxin contamination, thermal processing, bioavailability and poultry meat production." Doctoral thesis, Universitat de Lleida, 2017. http://hdl.handle.net/10803/405891.

Full text
Abstract:
El panís HC (de l'anglès high-carotenoid) va ser modificat genèticament per acumular alts nivells de carotenoides, utilitzant com a base un panís blanc sud-africà (M37W). Durant tres collites consecutives (2013, 2014 i 2015), es van cultivar el panís HC i la seva línia isogènica (M37W) en un camp experimental a Lleida (Catalunya, nord-est d'Espanya). Fusarium spp. va infectar la majoria de grans de panís d'ambdós tipus, el que va originar que es donés contaminació per fumonisines en les dues varietats de panís en tots els anys d'estudi, tot i que la proporció de grans contaminats va ser substancialment més gran en el panís M37W. El panís collit cada any també va servir com a matèria primera per elaborar pinsos a base de panís i productes derivats del panís. Els pollastres alimentats amb la dieta HC van tenir paràmetres de productivitat i salut similars als pollastres alimentats amb les dietes M37W i comercial (amb pigments), i també van desenvolupar una pigmentació similar als pollastres alimentats amb la dieta comercial (amb pigments). Els carotenoides provitamina A del panís HC van ser biodisponibles, almenys en la mateixa mesura que en els additius sintètics i naturals, i van contribuir als nivells de retinol hepàtic en pollastres. La carn obtinguda a partir de pollastres alimentats amb la dieta HC va tenir una bona qualitat i vida útil sensorial, així com una pigmentació groga-ataronjada de llarga durada. Finalment, els purés elaborats amb panís HC han demostrat no només conservar el contingut inicial de carotenoides, sinó també augmentar-lo a causa de l'extracció de carotenoides de la matriu alimentària.
El maíz HC (del inglés high-carotenoid) fue modificado genéticamente para acumular altos niveles de carotenoides, utilizando como base un maíz blanco sudafricano (M37W). Durante tres cosechas consecutivas (2013, 2014 y 2015), se cultivó el maíz HC y su línea isogénica (M37W) en un campo experimental en Lleida (Cataluña, noreste de España). Fusarium spp. infectó la mayoría de granos de maíz de ambos tipos, lo que originó que se diera contaminación por fumonisinas en ambas variedades de maíz en todos los años de estudio, aunque la proporción de granos contaminados fue sustancialmente mayor en el maíz M37W. El maíz cosechado cada año también sirvió como materia prima para elaborar piensos a base de maíz y productos derivados del maíz. Los pollos alimentados con la dieta HC tuvieron parámetros de productividad y salud similares a los pollos alimentados con las dietas M37W y comercial (con pigmentos), y también desarrollaron una pigmentación similar a los pollos alimentados con la dieta comercial (con pigmentos). Los carotenoides provitamina A del maíz HC fueron biodisponibles, al menos en la misma medida que en los aditivos sintéticos y naturales, y contribuyeron a los niveles de retinol hepático en pollos. La carne obtenida de pollos alimentados con la dieta HC tuvo una buena calidad y vida útil sensorial, así como una pigmentación amarilla-anaranjada de larga duración. Por último, los purés elaborados con maíz HC han demostrado no sólo conservar el contenido inicial de carotenoides, sino también aumentarlo debido a la extracción de carotenoides de la matriz alimenticia.
High-carotenoid (HC) maize was genetically engineered to accumulate high levels of carotenoids, using as a basis a South African white maize (M37W). During three consecutive harvest seasons (2013, 2014 and 2015), HC maize and its near isogenic line (M37W) were cultivated in an experimental field in Lleida (Catalonia, Northeastern Spain). Fusarium spp. infected most maize kernels, subsequently, fumonisin contamination was found in both maize varieties in all the years of study, but the proportion of contaminated grains was substantially higher in the M37W maize. Maize grains harvested each year also served as raw material to elaborate maize-based feed and maize-derived products. Chickens fed on the HC diet had similar productivity and health parameters to those fed on the M37W and commercial (plus color additives) diets, and they also developed similar pigmentation to those fed on the commercial (plus color additives) diet. Provitamin A carotenoids from HC maize were bioavailable, at least to the same extent than in synthetic and natural additives, and contributed to liver retinol levels in chickens. Meat obtained from chickens fed on the HC diet had a good quality and sensory shelf life as well as a long-lasting golden pigmentation. Finally, HC maize-based porridges showed not only to preserve the initial carotenoid content, but also to enhance it due to the carotenoid extractability from the food matrix.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Food component"

1

Schweizer, Thomas F., and Christine A. Edwards, eds. Dietary Fibre — A Component of Food. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Food and Agriculture Organization of the United Nations. Emergency Operations and Rehabilitation Division. The FAO component of the 2011 consolidated appeals. Rome: Emergency Operations and Rehabilitation Division, Food and Agriculture Organization of the United Nations, 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Wilde, Parke. Understanding the Food Stamp benefit formula: A tool for measuring the component effects. [Washington, D.C.?]: USDA, ERS, 2001.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Walters, Michael. Personal skills: An integrated component of food science courses : application of the 'active learning' paradigm. Dublin: University College Dublin, Department of Food Science on behalf of Food Net, 2001.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Ansari, Tahmid Hossain. SPGR sub-project completion report: Coordinated project on contaminants and adulterants in food chain and their mitigation : BRRI component. Dhaka: Project Implementation Unit, Bangladesh Agricultural Research Council (BARC), 2014.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Sulit, Virgilia T. Seminar-Workshop on Integrated Regional Aquaculture Program: Aquaculture component of the ASEAN-SEAFDEC Special Five-Year Program on the Contribution of Sustainable Fisheries to Food Security in the ASEAN Region : 17-20 September 2002, Bangkok, Thailand / [prepared by the Documentation Committee of the Seminar-Workshop comprising Virgilia T. Sulit ... et al. ; with the assistance of Teresita A. Natividad, Salvador Rex Tillo, Jr., Stephen Alayon]. Tigbauan, Iloilo, Philippines: Aquaculture Dept., Southeast Asian Fisheries Development Center, 2003.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Functional properties of food components. 2nd ed. San Diego: Academic Press, 1991.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Functional properties of food components. Orlando, Fla: Academic Press, 1985.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

National Toxicology Program (U.S.). NTP technical report on the toxicology and carcinogenesis studies of turmeric oleoresein (CAS no. 8024-37-1) (major component 79%-85% curcumin, CAS no. 458-37-7) in F344/N rats and B6C3F mice (feed studies). Bethesda, Md.]: U.S. Dept. of Health and Human Services, Public Health Service, National Institutes of Health, National Toxicology Program, 1993.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Coultate, T. P. Food: The chemistry of its components. 5th ed. Cambridge: Royal Society of Chemistry, 2009.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Food component"

1

Street, C. A. "Multi-component foods." In Physico-Chemical Aspects of Food Processing, 440–52. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4613-1227-7_21.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Morris, E. R. "Physico-chemical Properties of Food Polysaccharides." In Dietary Fibre — A Component of Food, 41–56. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Kotwal, Vinod, Santosh Satya, S. N. Naik, Abhishek Dahiya, and Jyoti Kumar. "Street Food Cart Design: A Critical Component of Food Safety." In Design Science and Innovation, 263–78. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-6435-8_19.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Thibault, J. F., M. Lahaye, and F. Guillon. "Physico-chemical Properties of Food Plant Cell Walls." In Dietary Fibre — A Component of Food, 21–39. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9_2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Stalmirska, Anna, Peter Whalley, and Paul Fallon. "Food as a Component in Destination Marketing." In Tourism, Hospitality & Event Management, 123–41. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-16981-7_7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

McCarthy, Michael J. "Measurement of Food Structure and Component Functionality." In Magnetic Resonance Imaging In Foods, 45–69. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2075-7_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Southgate, D. A. T. "The Dietary Fibre Hypothesis: A Historical Perspective." In Dietary Fibre — A Component of Food, 3–20. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9_1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Flourié, B. "The Influence of Dietary Fibre on Carbohydrate Digestion and Absorption." In Dietary Fibre — A Component of Food, 181–96. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9_10.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Rossander, L., A. S. Sandberg, and B. Sandström. "The Influence of Dietary Fibre on Mineral Absorption and Utilisation." In Dietary Fibre — A Component of Food, 197–216. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9_11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Nagengast, F. M. "Dietary Fibre and Bile Acid Metabolism." In Dietary Fibre — A Component of Food, 217–31. London: Springer London, 1992. http://dx.doi.org/10.1007/978-1-4471-1928-9_12.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Food component"

1

Agness, Luke, Katie Aichholz, Reesh Gorle, Gaston Quantz, Casey Russell, Avik Turkiewicz, and Garrick Louis. "Redefining the Food component of U.S. foreign policy." In 2017 Systems and Information Engineering Design Symposium (SIEDS). IEEE, 2017. http://dx.doi.org/10.1109/sieds.2017.7937758.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Nakamoto, Hiroyuki, Daisuke Nishikubo, Shuhei Okada, Futoshi Kobayashi, and Fumio Kojima. "Food Texture Classification Using Magnetic Sensor and Principal Component Analysis." In 2016 Third International Conference on Computing Measurement Control and Sensor Network (CMCSN). IEEE, 2016. http://dx.doi.org/10.1109/cmcsn.2016.39.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Rudenko, Olga Valentinovna, and Andrey Aleksandrovich Kramarenko. "APPLICATION OF THE HARRINGTON DESIRE FUNCTION IN DESIGNING COMPLEX MULTI-COMPONENT FOOD." In XIII Международная научно-практическая конференция "Научные междисциплинарные исследования". KDU, Moscow, 2021. http://dx.doi.org/10.31453/kdu.ru.978-5-7913-1172-6-2021-63-72.

Full text
Abstract:
The article discusses the issue of design automation and optimization of complex multicomponent food products using mathematical programming methods. Food design methods based on generalized modeling criteria with one vector of mixture quality indicators lead to the formulation of a quadratic programming problem. Determination of the universal quality indicator can be carried out using the asymmetric Harrington desirability functions. The application of the criterion with the specified lower and upper permissible levels of consumption for each of the quality indicators allows one to take into account deviations in the direction of insufficiency or overdose of nutrients. One of the possible expressions for desirability functions of this kind is the use of the product of Gompertz curves to express particular criteria of balance. The use of this methodology on the example of the development of a marshmallow formulation with the addition of apple and sea buckthorn to achieve an optimal balance of nutrients has significantly improved the percentage of balance of the mixture.
APA, Harvard, Vancouver, ISO, and other styles
4

Huang, Ya. "IDIOMS WITH COMPONENT «FOOD» IN RUSSIAN AND CHINESE: IN SEARCH OF MATCHING." In ACTUAL PROBLEMS OF LINGUISTICS AND LITERARY STUDIES. TSU Press, 2021. http://dx.doi.org/10.17223/978-5-907442-02-3-2021-50.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Yurong Li and Yi Yu. "The research and application of software component technology in food traceability system." In 2010 International Conference on Computer Application and System Modeling (ICCASM 2010). IEEE, 2010. http://dx.doi.org/10.1109/iccasm.2010.5622814.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Millies, M., Donald A. Drew, and Richard T. Lahey, Jr. "THE ANALYSIS OF ASEPTIC FOOD PROCESSING USING N-COMPONENT DRIFT-FLUX TECHNIQUES." In International Heat Transfer Conference 10. Connecticut: Begellhouse, 1994. http://dx.doi.org/10.1615/ihtc10.230.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Wen, Xiao-Ling, Xin-Yuan Sun, and Jian-Ming Ouyang. "Component Change of Urine Crystallites with Placement Time in Patients of Calcium Oxalate Stone Patients and Control Subjects." In International Conference on Chemical,Material and Food Engineering. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/cmfe-15.2015.23.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Matysik-Pejas, Renata, Monika Szafrańska, and Andrzej Krasnodębski. "Prosumer attitudes as a new component of consumer behaviour on the food market." In International Scientific Days 2016 :: The Agri-Food Value Chain: Challenges for Natural Resources Management and Society. Slovak University of Agriculture in Nitra, Slovakia, 2016. http://dx.doi.org/10.15414/isd2016.s10.06.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Zakshevskaya, E. V., T. V. Zakshevskaya, and A. A. Tiutiunikov. "Self-Sustainment as a Basic Component of Food Independence and Security of a Country." In International Conference on Policicies and Economics Measures for Agricultural Development (AgroDevEco 2020). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.200729.083.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Balge, M. Z., and G. R. Krieger. "Food Sanitation: A Health Planning Component of Remote Oil and Gas Exploration and Development Projects." In SPE Health, Safety and Environment in Oil and Gas Exploration and Production Conference. Society of Petroleum Engineers, 1996. http://dx.doi.org/10.2118/35838-ms.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Food component"

1

Cabral, Lídia, and Stephen Devereux. Food Equity: A Pluralistic Framework. Institute of Development Studies, December 2022. http://dx.doi.org/10.19088/ids.2022.083.

Full text
Abstract:
Food systems are characterised by inequities in every component, from production through to consumption. This paper seeks to make sense of various perspectives and concepts that account for the multiple forms of inequity. We unpack the notion of food equity by outlining distinct and diverse theorisations of equity in selected fields of study and exploring their influences in the food domain, by reference to prominent food concepts such as food aid, food security, food systems, food justice, and agroecology. By comparing different perspectives, we derive a framework for the analysis of food equity.
APA, Harvard, Vancouver, ISO, and other styles
2

Marivoet, Wim. Food budget allocation efficiency: A missing component to help identify robust nutrition policies, with application to Rwanda. Washington, DC: International Food Policy Research Institute, 2022. http://dx.doi.org/10.2499/p15738coll2.136408.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Corral, Leonardo, and Giulia Zane. Chimborazo Rural Investment Project: Rural Roads Component Impact Evaluation. Inter-American Development Bank, January 2021. http://dx.doi.org/10.18235/0003046.

Full text
Abstract:
This paper evaluates the impact of rural roads improvement works to benefit indigenous communities in the highlands of Ecuador, largely dependent on agriculture for their livelihoods. The findings suggest that the program had a positive impact on health and that it increased enrollment in secondary education. We find no evidence that treated households increased their investment in plot improvements and agricultural inputs. However, household members are more likely to report self-employment in agriculture as their main occupation. The effect on agricultural output and sales was positive but not statistically significant. Finally, there is no evidence that the program had any positive effect on overall household income, female empowerment and food security.
APA, Harvard, Vancouver, ISO, and other styles
4

Eshed, Yuval, and Sarah Hake. Shaping plant architecture by age dependent programs: implications for food, feed and biofuel. United States Department of Agriculture, December 2012. http://dx.doi.org/10.32747/2012.7597922.bard.

Full text
Abstract:
Age dependent programs are responsible for the physiological and developmental differences of young and mature plants. These include a range of morphological characters such as leaf shape and leaf composition (waxes, lignin etc..) but also different in developmental potentials. Apical buds of juvenile plants are vegetative, while those of mature plants can be reproductive. Likewise, basal buds form in the axills of juvenile leaves have different fates than distal buds formed in the axils of mature leaves. The goal of our joint project is to understand and exploit theses age related programs for specific improvement of crop plants. To that end both the WIS group and the PGEC group are using mutants with age related defects as well as modified expression of miR156 to modify age related programs in crop plants- Tomato and potato in Israel and Maize, switchgrass and Brchipodium in the US. In the US, major effort were made to: Characterize the contribution of selected miR156 target genes to yield component traits of maize. Functional analysis of microRNAs and their targets in new crop plants. In Israel, the research progressed in several directions: Understanding the interplay between age dependent programs and the potential of tomato and potato meristems to produce tubers. Evaluation of the agronomic value of mutants that alter flowering regime in side shoots in general, and in the sympodial buds in particular Characterization of wild type axillary buds, comparing shoot ontogeny of gradually maturing apices from basal and distal positions along the main shoot of tomato.
APA, Harvard, Vancouver, ISO, and other styles
5

Jay, David A. Historic Habitat Opportunities and Food-Web Linkages of Juvenile Salmon in the Columbia River Estuary and Their Implications for Managing River Flows and Restoring Estuarine Habitat, Physical Sciences Component, Progress Report. Office of Scientific and Technical Information (OSTI), August 2009. http://dx.doi.org/10.2172/965263.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Mdoe, Ntengua S. Y., Gilead Mlay, Gideon Boniface, Aida Isinika, and Christopher Magomba. Livestock, Crop Commercialisation and Poverty Reduction Among Rural Households in the Singida Region, Tanzania. Institute of Development Studies (IDS), September 2021. http://dx.doi.org/10.19088/apra.2021.024.

Full text
Abstract:
Livestock is an important component of mixed crop-livestock farming systems in the Singida Region in Tanzania, directly or indirectly contributing to household income, food security and poverty reduction among rural people in the region. This paper examined the effect of livestock on crop commercialisation and farmers’ livelihoods in the region. The complementarity between crops and livestock in the farming systems of Singida needs to be recognised, enhanced and utilised not only by farmers and livestock keepers, but also by local government authorities and development practitioners.
APA, Harvard, Vancouver, ISO, and other styles
7

McQueenie, Jock, Marcus Foth, Warwick Powell, and Greg Hearn. BeefLegends: Connecting the Dots between Community, Culture and Commerce. Queensland University of Technology, 2021. http://dx.doi.org/10.5204/rep.eprints.213769.

Full text
Abstract:
This report highlights the role of the 3Cs – Community, Culture, Commerce, a project design methodology for customising social, business, research project partnerships. 3C is a leader in the intermediation and brokerage of mutually beneficial design. From 2018 – 2021, 3C was deployed as part of a collaborative research study between BeefLedger Ltd and QUT, co-funded by the Food Agility CRC. 3C created the community engagement component of that initiative, entitled Beeflegends; it is presented here as a case study. Here we describe how the 3C process contributes to social and digital inclusion in regional communities and can create new modes of engagement between those communities and regional industry.
APA, Harvard, Vancouver, ISO, and other styles
8

Hollings, Polly, Lauren Porter, and Daniel Cameron. Qualitative consumer research to explore communications on food safety messaging. Food Standards Agency, September 2021. http://dx.doi.org/10.46756/sci.fsa.jjh457.

Full text
Abstract:
During analysis of the research findings, the COM-B framework, was applied to help understand how best to support behaviour change. These components are referenced in the research conclusions and were used to develop a framework for the FSA Food Safety Communication Toolkit.
APA, Harvard, Vancouver, ISO, and other styles
9

Ibdah, Mwafaq, Dorothea Tholl, and Philipp W. Simon. How temperature stress changes carrot flavor: Elucidating the genetic determinants of undesired taste in carrots. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7598171.bard.

Full text
Abstract:
Global climate change and warming temperatures represent the greatest future challenge for global food production and quality. In this project, we will define the genetic factors of climate-associated taste deficiencies in carrot. Carrot is considered one of the leading horticultural crops in the world in terms of its nutritional value, health benefits, and unique flavor based on its high content of carotenoids and volatile aroma compounds. In recent years, carrot genotypes of different color with improved nutraceutical attributes have been developed. When exposed to high growth temperatures, carrots develop an undesired harsh and bitter taste caused by the accumulation of terpene metabolites. This taste deficiency represents a quality defect to carrot breeders and large- scale growers and needs to be minimized for successful marketing of carrot crops. Surprisingly, the genetic determinants of bitter and harsh flavor in carrot and their response to temperature stress are not well characterized. We started to elucidate these factors in different carrot cultivars by investigating the biosynthesis of volatile terpenes, which represent the predominant flavor compounds in carrots. Also, up to date we identified and characterized two terpenesynthase enzymes, one of which produces (E)-β- caryophyllene, a major terpene component in carrot root. Both TPSs may contribute to the observed variation in volatile terpene formation.
APA, Harvard, Vancouver, ISO, and other styles
10

Ruzante, Juliana M., Ellen Thomas Shumaker, Sidney Holt, Susan Mayer, Adam Kokotovich, Maude Cuchiara, Andrew R. Binder, Jennifer Kuzma, and Khara Grieger. Eliciting Stakeholder Perceptions Using a Novel Online Engagement Platform: A Case Study on Nano-Agrifoods. RTI Press, January 2022. http://dx.doi.org/10.3768/rtipress.2022.op.0071.2201.

Full text
Abstract:
Stakeholder engagement is an important component in developing policies on critical issues such as the use and development of novel methods and technologies, including biotechnologies and nanotechnologies. Understanding the perspectives, needs, and concerns of stakeholder groups can facilitate the development of transparent and trusted policy recommendations. Innovative online research platforms have been developed as alternatives to typical stakeholder engagement methods such as in-person focus groups, interviews, and online and paper surveys. These platforms facilitate the engagement of geographically and linguistically (i.e., individuals who speak different languages) diverse stakeholders using a wide range of methods, from virtual focus groups to surveys. Stakeholders can participate at their own leisure and anonymously, which can facilitate more open interactions on issues where viewpoints may differ. In this work, we used an online stakeholder engagement platform (OSEP) to engage stakeholders and capture their perceptions and views about the application of nanotechnology in food and agriculture (nano-agrifood) and the role of responsible innovation in the development of nano-agrifood products. The OSEP provided a reliable and interactive environment for stakeholders to share their views and exchange ideas. Such OSEPs should be further explored as novel tools for engaging stakeholders on a range of issues from emerging technologies to public health.
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Food component' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography