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Journal articles on the topic 'Food component'

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Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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11

Prokopyev, M. G. "The ecological component of food security." Market Economy Problems, no. 4 (2018): 64–68. http://dx.doi.org/10.33051/2500-2325-2018-4-64-68.

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Lidholm, Jonas, Barbara K. Ballmer-Weber, Adriano Mari, and Stefan Vieths. "Component-resolved diagnostics in food allergy." Current Opinion in Allergy and Clinical Immunology 6, no. 3 (June 2006): 234–40. http://dx.doi.org/10.1097/01.all.0000225166.90768.d6.

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13

Schneeman, Barbara O. "Gastrointestinal physiology and functions." British Journal of Nutrition 88, S2 (November 2002): S159—S163. http://dx.doi.org/10.1079/bjn2002681.

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While the health benefit of a functional food may be a metabolic response that lowers risk for disease, the actual target for the food or food component may be on the functioning of the gastrointestinal tract (GIT). For example, slowing absorption from the intestine, as measured by examining the appearance of the nutrient or food component in the blood, the hormone response associated with absorption of the compound or excretion of the compound, may provide a health benefit. However, the food component may slow absorption by delaying gastric emptying, altering the mixing within the intestinal contents or decreasing the availability of digestive enzymes in the intestine. These measures of GIT function provide validation of the mechanisms by which the functional food or food components affect metabolism. Bioavailability of physiologically active compounds from foods will be determined by the digestibility of foods that contain these compounds, their subsequent absorption and utilization by tissues. The physical structure of foods contributes to the functional effects of foods as well as to the availability of compounds from foods. For example, recent studies have demonstrated that changing the viscosity of the gut contents alters absorption and GIT response. Additionally, food structures such as the plant cell wall change the availability of absorbable compounds along the gastrointestinal contents. The areas of probiotics and prebiotics have highlighted the potential importance of gut microflora in health. While evidence suggests biological activity relevant to disease risk reduction, the long-term implications of the microbial activity have yet to be established.

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Loveday, Simon M. "Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins." Annual Review of Food Science and Technology 10, no. 1 (March 25, 2019): 311–39. http://dx.doi.org/10.1146/annurev-food-032818-121128.

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Protein is an essential macronutrient and a key structural component of many foods. The nutritional and technological properties of food protein ingredients depend on their source, extraction and purification, modification during food manufacture, and interactions with other food components. In addition to covering these elements, this review seeks to highlight underappreciated aspects of protein environmental sustainability and explores the potential of cultured meat and insect-derived proteins.

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15

Shekin J, Jasper. "Applications of Ultrafiltration, Reverse Osmosis, Nanofiltration, and Microfiltration in Dairy and Food Industry." Extensive Reviews 1, no. 1 (December 10, 2021): 39–48. http://dx.doi.org/10.21467/exr.1.1.4468.

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Food industry is the place to convert raw edible materials to processed foods. Processing foods involves standardization, removal of unnecessary components, addition of essential components, thermal treatments etc. Membrane processes help enhancing the food primely in terms of keeping quality, nutritional value, component recovery and by-products utilization. Feed is given to the membrane system while retentate and permeate are obtained. Components of food can be separated according to size, charge and other characteristics using various membrane processes. The major ones are Ultrafiltration, Reverse Osmosis, Nanofiltration and Microfiltration which are done either single or in combination of more than one process and also in addition with processes such as electrodialysis and vacuum membrane distillation. These processes act as step(s) in the operating procedure of a food or as an alternative method to process the same food with better quality.

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Risvas, Grigoris, Demosthenes B. Panagiotakos, and Antonis Zampelas. "Factors affecting food choice in Greek primary-school students: ELPYDES study." Public Health Nutrition 11, no. 6 (June 2008): 639–46. http://dx.doi.org/10.1017/s1368980007001073.

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AbstractObjectiveTo measure factors affecting food choice in a sample of Greek schoolchildren attending 5th and 6th grade.DesignThree self-administered questionnaires were distributed to the participants – one on nutritional knowledge, one on self-efficacy and social support for dietary change and a food-frequency questionnaire.SettingOne hundred Greek primary schools from Attica and Thessaloniki regions.SubjectsIn total, 2439 students in 5th and 6th grades.ResultsPrincipal components analysis was applied to extract the main factors affecting food choice of our subjects. Six components were derived explaining 66% of the total variation in factors affecting food choice. The first component was characterised by readiness to make the healthier choice when competitive foods are considered (explained variation 29%); the second was characterised by the impact of parents, friends and advertisements on students’ choices and also the impact of taste, smell and cooking method on the consumption of vegetables (explained variation 11%); the third component was characterised by readiness to choose fresh foods instead of ready-to-eat, pre-packaged choices as a main meal and awareness of the health value of fruits and vegetables (explained variation 8%); the other components mainly expressed the interdependence of the main factors.ConclusionsNutrition education and health promotion programs in Greece must include family members and activities regarding food preparation, as well as education and environmental changes in schools. Public health measures must include regulation of advertising. Moreover, the categorisation of foods as ‘healthier but less tasty’ and ‘appealing but unhealthy’ needs to be challenged in the future, since balanced nutrition is founded in variety and norm.

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Fradynsky, O. А. "Land-lease in the USSR: food component." History of Trade, Taxes and Duties 1-2 (17-18) (2018): 81–94. http://dx.doi.org/10.32836/2309-7205-2018-1-2-17-18-7.

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18

Oh, Hyeun-Seok, Kyung-Tae Kang, Hye-Suk Kim, Jae-Hyoung Lee, Seung-Joon Jee, Jin-Hwan Ha, Jin-Soo Kim, and Min-Soo Heu. "Food Component Characteristics of Seafood Cooking Drips." Journal of the Korean Society of Food Science and Nutrition 36, no. 5 (May 30, 2007): 595–602. http://dx.doi.org/10.3746/jkfn.2007.36.5.595.

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Suhartanto, Dwi, Adila Sosianika, and Tintin Suhaeni. "Unlocking the Component of Food Souvenir Quality." Advanced Science Letters 24, no. 12 (December 1, 2018): 9279–82. http://dx.doi.org/10.1166/asl.2018.12254.

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20

Hearty, Áine P., and Michael J. Gibney. "Comparison of cluster and principal component analysis techniques to derive dietary patterns in Irish adults." British Journal of Nutrition 101, no. 4 (June 25, 2008): 598–608. http://dx.doi.org/10.1017/s0007114508014128.

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The aims of the present study were to examine and compare dietary patterns in adults using cluster and factor analyses and to examine the format of the dietary variables on the pattern solutions (i.e. expressed as grams/day (g/d) of each food group or as the percentage contribution to total energy intake). Food intake data were derived from the North/South Ireland Food Consumption Survey 1997–9, which was a randomised cross-sectional study of 7 d recorded food and nutrient intakes of a representative sample of 1379 Irish adults aged 18–64 years. Cluster analysis was performed using thek-means algorithm and principal component analysis (PCA) was used to extract dietary factors. Food data were reduced to thirty-three food groups. For cluster analysis, the most suitable format of the food-group variable was found to be the percentage contribution to energy intake, which produced six clusters: ‘Traditional Irish’; ‘Continental’; ‘Unhealthy foods’; ‘Light-meal foods & low-fat milk’; ‘Healthy foods’; ‘Wholemeal bread & desserts’. For PCA, food groups in the format of g/d were found to be the most suitable format, and this revealed four dietary patterns: ‘Unhealthy foods & high alcohol’; ‘Traditional Irish’; ‘Healthy foods’; ‘Sweet convenience foods & low alcohol’. In summary, cluster and PCA identified similar dietary patterns when presented with the same dataset. However, the two dietary pattern methods required a different format of the food-group variable, and the most appropriate format of the input variable should be considered in future studies.

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Nansel, Tonja R., Jenna R. Cummings, Kyle Burger, Anna Maria Siega-Riz, and Leah M. Lipsky. "Greater Ultra-Processed Food Intake during Pregnancy and Postpartum Is Associated with Multiple Aspects of Lower Diet Quality." Nutrients 14, no. 19 (September 22, 2022): 3933. http://dx.doi.org/10.3390/nu14193933.

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Low diet quality during pregnancy and postpartum is associated with numerous adverse maternal and infant health outcomes. This study examined relations of ultra-processed food intake with diet quality during pregnancy and postpartum. Using data from 24-h recalls, ultra-processed food intake was operationalized as percent energy intake from NOVA-classified ultra-processed foods; diet quality was measured using Healthy Eating Index 2015 (HEI) total and component scores. Pearson correlations examined associations of ultra-processed food intake with HEI total and component scores, and food group intake was compared across four levels of ultra-processed food intake. On average, ultra-processed food comprised 52.6 ± 15.1% (mean ± SD) of energy intake in pregnancy and 50.6 ± 16.6% in postpartum. Ultra-processed food intake was inversely correlated with HEI total and 8 of 13 component scores. Compared to participants with the highest ultra-processed food intake (≥60% energy), those with the lowest ultra-processed food intake (<40% energy) had a 17.6-point higher HEI total score and consumed 2–3 times more fruit, vegetables, and seafood and plant proteins, and 1½ times more total protein. Additionally, they consumed 2/3 as much refined grains and 1/2 as much added sugar. Greater ultra-processed food intake was associated with lower diet quality across most HEI components. Reducing ultra-processed food intake may broadly improve adherence to dietary guidelines in pregnant and postpartum populations.

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22

Canuto, Raquel, Suzi Camey, Denise P. Gigante, Ana M. B. Menezes, and Maria Teresa Anselmo Olinto. "Focused Principal Component Analysis: a graphical method for exploring dietary patterns." Cadernos de Saúde Pública 26, no. 11 (November 2010): 2149–56. http://dx.doi.org/10.1590/s0102-311x2010001100016.

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The aim of the present study was to introduce Focused Principal Component Analysis (FPCA) as a novel exploratory method for providing insight into dietary patterns that emerge based on a given characteristic of the sample. To demonstrate the use of FPCA, we used a database of 1,968 adults. Food intake was obtained using a food frequency questionnaire covering 26 food items. The focus variables used for analysis were age, income, and schooling. All analyses were carried out using R software. The graphs generated show evidence of socioeconomic inequities in dietary patterns. Intake of whole-wheat foods, fruit, and vegetables was positively correlated with income and schooling, whereas for refined cereals, animal fats (lard), and white bread this correlation was negative. Age was inversely associated with intake of fast-food and processed foods and directly associated with a pattern that included fruit, green salads, and other vegetables. In an easy and direct fashion, FPCA allowed us to visualize dietary patterns based on a given focus variable.

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Diatlova, Yuliia Volodymyrivna. "ASSESSMENT METHODOLOGY OF FOOD COMPONENT ECONOMIC SECURITY: REGIONAL ASPECT." SCIENTIFIC BULLETIN OF POLISSIA 1, no. 2(14) (March 1, 2018): 196–202. http://dx.doi.org/10.25140/2410-9576-2018-1-2(14)-196-202.

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Urgency of the research. In the terms of globalization and integration processes, there is an urgent need for scientific research on the problem of ensuring the state security in the economic sphere. Target setting. The issues of measuring the ensuring economic security system at the state and regional levels remains unresolved because of the inconsistency of thought about its components and approaches as for assessing. It raises the need for their research and scientific justification. Actual scientific researches and issues analysis. Issues related to the economic security of the state are highlighted in the writings of such scholars as T. Vasyltsiv, O. Vlasyuk, A. Kachinsky, O. Liashenko, V. Marhasova, L. Shevchenko and others. Uninvestigated parts of general matters defining. Despite the attention of scientists to the problems of state economic security, the issues of the security components in the economic sphere at the regional level and the methodology of their assessment need further research. The research objective. The purpose of the article is to provide scientific substantiation of the assessment methodology of food component economic security at the regional level. The statement of basic materials. The differences in the list of security components in the economic sphere have been shown in the article. The methodology of assessment the level of food component economic security has been improved. The stages of its implementation have been determined. It is proposed to use an expanded nomenclature for group and individual indicators for assessment; their hierarchy is substantiated. It is recommended to use differential and integral methods to calculate the complex indicator. Gradations of its level have been proposed. The functionality of the assessment methodology of the food component economic security level has been proved via approbation. Conclusions. The application of a justified methodological approach and an improved methodology of assessment the individual security components in the economic sphere in practice will allow formulating effective influence mechanisms at the state and regional levels.

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Pinotti, L., V. M. Moretti, A. Baldi, F. Bellagamba, A. Campagnoli, G. Savoini, C. Cantoni, and V. Dell'Orto. "Feed Authentication as an Essential Component of Food Safety and Control." Outlook on Agriculture 34, no. 4 (December 2005): 243–48. http://dx.doi.org/10.5367/000000005775454661.

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The protracted outbreak of mad-cow disease, repeated episodes of dioxin and mycotoxin contamination, and the issue of labelling genetically modified foods have severely shaken public confidence in the food supply industry, increasing consumer concerns about the origins of the raw materials used in both animal feed and food products. The need to develop improved techniques to characterize feed and food components has consequently become more urgent, and DNA-based technologies promise to be able to meet these needs. DNA methods can establish the origin of species in meat- and fish-based products and feed ingredients, and are the most reliable analytical approaches for authenticating processed foodstuffs. The identification of ingredients in processed feed and food is mandatory not only to ensure correct labelling and assessment of value, but also to avoid health risks related to the presence of toxic contaminants or pathogenic agents.

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Ferdiana Paskual, Meity, Santi Yunus, Nuryana Haprin, and Failur Rahman. "Expenditure Patterns of The Poor In Central Sulawesi." Eduvest - Journal of Universal Studies 2, no. 11 (November 20, 2022): 2428–41. http://dx.doi.org/10.36418/eduvest.v2i11.654.

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Eradication of poverty is one of the SDG's Goals. Increase in regional income and economic growth of Central Sulawesi has continued to occur in the last 5 years. However, Central Sulawesi still has poverty rates above the national average and relatively higher than other regions. Permendagri No. 53 of 2020 notes that one of the strategies related to poverty reduction is reducing the burden of spending on the poor. This study aims to explain how poor people allocate their expenditures. So it is hoped that it can add alternative regional poverty reduction policies. The data used is household expenditure data with the criteria below the Central Sulawesi Poverty Line. The database is sourced from raw data Susenas 2020. This study analyzes spending patterns, both food and non-food consumption components of the poor. The results showed that the consumption pattern of the poor was relatively larger for food consumption, namely 64 percent compared to non-food consumption at 36 percent. As for the details of the 5 largest food and non-food expenditure components, there are the Housing and Household Facilities component, the Grain component, the Prepared Food and Beverage component, the Miscellaneous Goods and Services component and the Cigarette and Tobacco component. This study recommends the interventions to reduce regional poverty through assistance in reducing the expenditure burden of the poor based on their needs according to the results of the study.

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McCabe-Sellers, Beverly J., Catherine Ann Chenard, Dalia Lovera, Catherine M. Champagne, Margaret L. Bogle, and Jim Kaput. "Readiness of food composition databases and food component analysis systems for nutrigenomics." Journal of Food Composition and Analysis 22 (December 2009): S57—S62. http://dx.doi.org/10.1016/j.jfca.2009.02.004.

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Matuszek, Dominika, Karol Bierczyński, Andżelika Jędrysiak, and Angelika Kraszewska. "Homogeneity of the selected food mixes." Czech Journal of Food Sciences 39, No. 3 (June 29, 2021): 197–207. http://dx.doi.org/10.17221/225/2020-cjfs.

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The article presents the results of homogeneity assessments for selected food mixes based on computer image analysis. The study was conducted on müsli and condiment mixes standardly available on the consumer market. A total of 40 different ready-for-use products were analysed. Collected samples from three package of each product were placed in a special chamber and then photographed. Photographs were then subjected to computer image analysis to acquire information on the percentage content of individual components. Homogeneity assessment was based on the contents of a selected component called tracer and the coefficient of variation (CV). Lower CV values (3.02–27.31%) and thus better homogeneity was observed for condiment mixes as compared to müsli mixes (3.57–59.15%). Fourteen of twenty condiment mixes had adequate (acceptable at CV ≤ 10%) mixing degree. For the müsli, only six of the tested mixes had appropriate homogeneity. The presented results are a preliminary to developing an image-based methodology for determining the uniformity of granular dry food mixes.

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Caivano, Simone, and Semíramis Martins Álvares Domene. "Diet quality index for healthy food choices." Revista de Nutrição 26, no. 6 (December 2013): 693–99. http://dx.doi.org/10.1590/s1415-52732013000600008.

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OBJECTIVE: To present a Diet Quality Index proper for dietary intake studies of Brazilian adults. METHODS: A diet quality index to analyze the incorporation of healthy food choices was associated with a digital food guide. This index includes moderation components, destined to indicate foods that may represent a risk when in excess, and adequacy components that include sources of nutrients and bioactive compounds in order to help individuals meet their nutritional requirements. The diet quality index-digital food guide performance was measured by determining its psychometric properties, namely content and construct validity, as well as internal consistency. RESULTS: The moderation and adequacy components correlated weakly with dietary energy (-0.16 to 0.09). The strongest correlation (0.52) occurred between the component 'sugars and sweets' and the total score. The Cronbach's coefficient alpha for reliability was 0.36. CONCLUSION: Given that diet quality is a complex and multidimensional construct, the Diet Quality Index-Digital Food Guide, whose validity is comparable to those of other indices, is a useful resource for Brazilian dietary studies. However, new studies can provide additional information to improve its reliability.

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Hearty, Áine P., and Michael J. Gibney. "Dietary patterns in Irish adolescents: a comparison of cluster and principal component analyses." Public Health Nutrition 16, no. 5 (October 13, 2011): 848–57. http://dx.doi.org/10.1017/s1368980011002473.

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AbstractObjectivePattern analysis of adolescent diets may provide an important basis for nutritional health promotion. The aims of the present study were to examine and compare dietary patterns in adolescents using cluster analysis and principal component analysis (PCA) and to examine the impact of the format of the dietary variables on the solutions.DesignAnalysis was based on the Irish National Teens Food Survey, in which food intake data were collected using a semi-quantitative 7 d food diary. Thirty-two food groups were created and were expressed as either g/d or percentage contribution to total energy. Dietary patterns were identified using cluster analysis (k-means) and PCA.SettingRepublic of Ireland, 2005–2006.SubjectsA representative sample of 441 adolescents aged 13–17 years.ResultsFive clusters based on percentage contribution to total energy were identified, ‘Healthy’, ‘Unhealthy’, ‘Rice/Pasta dishes’, ‘Sandwich’ and ‘Breakfast cereal & Main meal-type foods’. Four principal components based on g/d were identified which explained 28 % of total variance: ‘Healthy foods’, ‘Traditional foods’, ‘Sandwich foods’ and ‘Unhealthy foods’.ConclusionsA ‘Sandwich’ and an ‘Unhealthy’ pattern are the main dietary patterns in this sample. Patterns derived from either cluster analysis or PCA were comparable, although it appears that cluster analysis also identifies dietary patterns not identified through PCA, such as a ‘Breakfast cereal & Main meal-type foods’ pattern. Consideration of the format of the dietary variable is important as it can directly impact on the patterns obtained for both cluster analysis and PCA.

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Incorvaia, Cristoforo, Andrea Rapetti, Maria Aliani, Corrado Castagneto, Nicoletta Corso, Massimo Landi, Daniele Lietti, et al. "Food Allergy as Defined by Component Resolved Diagnosis." Recent Patents on Inflammation & Allergy Drug Discovery 8, no. 1 (February 2014): 59–73. http://dx.doi.org/10.2174/1872213x08666140130214519.

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Heu, Min-Soo, Hyung-Jun Kim, Min-Seok Yoon, Do-Yeong Park, Kwon-Hyun Park, and Jin-Soo Kim. "Food Component Characterization of Muscle From Salmon Frame." Journal of the Korean Society of Food Science and Nutrition 37, no. 11 (November 28, 2008): 1452–56. http://dx.doi.org/10.3746/jkfn.2008.37.11.1452.

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Lim, Chi-Won, and Jin-Soo Kim. "Food Component Characterization and Efficient Use of Jellyfish." Korean Journal of Fisheries and Aquatic Sciences 47, no. 5 (October 31, 2014): 459–73. http://dx.doi.org/10.5657/kfas.2014.0459.

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Reshetnikova, Y. G. "Improvement of the institutional component of food security." Agrarian Scientific Journal, no. 4 (April 20, 2018): 82–87. http://dx.doi.org/10.28983/asj.v0i4.315.

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Bernstein, Ilene L., and Soo Borson. "Learned food aversion: A component of anorexia syndromes." Psychological Review 93, no. 4 (1986): 462–72. http://dx.doi.org/10.1037/0033-295x.93.4.462.

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Savita, S. M., K. Sheela, Sharan Sunanda, A. G. Shankar, and Parama Ramakrishna. "Stevia rebaudiana – A Functional Component for Food Industry." Journal of Human Ecology 15, no. 4 (April 2004): 261–64. http://dx.doi.org/10.1080/09709274.2004.11905703.

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Pennington, Jean A. T., and Rachel A. Fisher. "Food component profiles for fruit and vegetable subgroups." Journal of Food Composition and Analysis 23, no. 5 (August 2010): 411–18. http://dx.doi.org/10.1016/j.jfca.2010.01.008.

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Zhang, Lin, Ting Chen, Yulong Yin, Chen-Yu Zhang, and Yong-Liang Zhang. "Dietary microRNA—A Novel Functional Component of Food." Advances in Nutrition 10, no. 4 (May 23, 2019): 711–21. http://dx.doi.org/10.1093/advances/nmy127.

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ABSTRACT MicroRNAs are a class of small RNAs that play essential roles in various biological processes by silencing genes. Evidence emerging in recent years suggests that microRNAs in food can be absorbed into the circulatory system and organs of humans and other animals, where they regulate gene expression and biological processes. These food-derived dietary microRNAs may serve as a novel functional component of food, a role that has been neglected to date. However, a significant amount of evidence challenges this new concept. The absorption, stability, and physiological effects of dietary microRNA in recipients, especially in mammals, are currently under heavy debate. In this review, we summarize our current understanding of the unique characteristics of dietary microRNAs and concerns about both the mechanistic and methodological basis for studying the biological significance of dietary microRNAs. Such efforts will benefit continuing investigations and offer new perspectives for the interpretation of the roles of dietary microRNA with respect to the health and disease of humans and animals.

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Harland, Barbara F., and Eugene R. Morris. "Phytate: A good or a bad food component?" Nutrition Research 15, no. 5 (May 1995): 733–54. http://dx.doi.org/10.1016/0271-5317(95)00040-p.

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Qi, Xin, Farage H. Al‐Ghazzewi, and Richard Tester. "Flour − Cooked or uncooked?: A Healthy Food Component." Starch - Stärke 70, no. 9-10 (March 12, 2018): 1700343. http://dx.doi.org/10.1002/star.201700343.

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Phan, Ngoc Son, and V. M. Shaklein. "Сomponents in Russian culinaronyms: combination of culinary and language (From material of headlines of culinary journals)." Revista Amazonia Investiga 10, no. 41 (June 29, 2021): 43–52. http://dx.doi.org/10.34069/ai/2021.41.05.4.

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The purpose of this study is to point out the components in modern Russian culinaronyms. This work also presents components’ characteristics as a theoretical part for naming food. We have used the qualitative descriptive method to find out the components included in Russian culinaronyms. The results of this study indicate that there are a number of components in modern Russian food names such as culinary group (gathering a number of components related to cooking), human, time, and freedom (or author component). Moreover, these elements can be identified with the help of different language tools. This research moreover reveals that one lexicon can constitute rotated component or doubled-component. The result of the study can be used by students and specialists in courses of lexicology and linguoculture. Besides, this study contributes to the stylistic features of culinary text type. This research focuses on systematizing components in Russian culinaronyms, introducing the new concept of ‘culinaronym component’ and its general qualities based on the combination of culinary and language.

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Fujimori, Masahiro, Tutomu Masuda, Keita Yunoki, Noritaka Kasikawa, Yoshinori Tsukamoto, Seisuke Ito, and Masao Ohnishi. "Reversed Phase HPLC Analysis of Component Fatty Acids in Lipophilic Components Extracted from Vinegar." Nippon Shokuhin Kagaku Kogaku Kaishi 52, no. 9 (2005): 412–19. http://dx.doi.org/10.3136/nskkk.52.412.

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Nowlis, Stephen M., and Baba Shiv. "The Influence of Consumer Distractions on the Effectiveness of Food-Sampling Programs." Journal of Marketing Research 42, no. 2 (May 2005): 157–68. http://dx.doi.org/10.1509/jmkr.42.2.157.62287.

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Sampling programs are a significant element of the promotions mix, particularly in the food category. In this research, the authors find that the degree to which consumers are distracted while sampling a product can influence the effectiveness of such programs. In particular, the authors find that distraction actually increases subsequent choice of the sampled food, a finding that is contrary to what industry experts predict. The authors propose a dual-process model of somatosensory experiences to account for the findings. In line with the model, the findings suggest that the ultimate pleasure that a consumer derives from the taste of a food sample depends on two components, an informational component and an affective component. Furthermore, the findings suggest that distraction affects the subsequent choice of the sampled item by increasing (decreasing) the impact of the affective component (informational component) on subsequent choice.

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Dzarnisa, Dzarnisa, and Herawati Latif. "Analisis Komponen Aktif Cita-Rasa Pada Susu Fermentasi Dengan Kromatografi Gas." Jurnal Agripet 14, no. 1 (April 1, 2014): 25–30. http://dx.doi.org/10.17969/agripet.v14i1.1201.

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(Active component analysis of fermented milk flavor by gas chromatography)ABSTRACT. Fermented milk is milk processed product that to be one source of nutritious food for humans. The action of food component such as flavor is accepted, sense of taste and smell generated complex assessment of food flavors in the mouth. The flavor components of fermented milk together and interact with each other when consumed and cause the perception of taste between like or dislike. This is an important factor in developing diversification of fermented milk product so as to attract customers other than in terms of aspects of nutrition and health. Flavor is one of the most important criteria in the acceptance of a food ingredient. During processing and storage flavor change easily. This study used gas chromatography to detect the formation of the active component of the flavor of fermented milk. The purpose of this study was to determine the active components in fermented milk which is the formation of flavor. This research was conducted in the Laboratory of Animal Feed Laboratory of the Faculty of Agriculture and Food Chemistry Unsyiah and PAU Food and Nutrition IPB Bogor. This study uses a Likens - Nickerson distillation stage concentrated with Vigreux column and identified by Gas Chromatography Mass Spectrometer. Gas chromatography has identified that the class of acids, alcohols, esters and alkanes group forming an active component in the flavor of fermented milk although relatively varied. In yoghurt, acid found in relatively high amount of alcohol is more varied in its kind. Yogurt with single culture L.bulgaricus has more ketones and aldehydes components. Volatile components were detected mostly in kefir acids, alcohols, esters and alkane derivatives. The curd is dominated by acidic components in addition to alcohol and aldehyde.

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Wedzicha, B. L., S. J. Goddard, and Alam Zeb. "Approach to the design of model systems for food additive-food component interactions." Food Chemistry 47, no. 2 (January 1993): 129–32. http://dx.doi.org/10.1016/0308-8146(93)90233-6.

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Skripko, O. V. "Innovative technology of food concentrates in the context of the development of a sustainable food system." IOP Conference Series: Earth and Environmental Science 981, no. 2 (February 1, 2022): 022084. http://dx.doi.org/10.1088/1755-1315/981/2/022084.

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Abstract The key issues in the development of sustainable food systems are the issues of ensuring the food security of the state by providing the population with full-fledged food products that have a positive impact on human health. For the production of such products in the Far Eastern region of the Russian Federation, it is proposed to use soy grains obtained by traditional breeding methods, wild plants in the form of the Far Eastern fern and physiologically functional ingredients (ascorbic and succinic acids) in certain ratios. The conducted research allowed the method of mathematical modeling to substantiate the parameters of the technology for obtaining a protein component. The innovative technology provides for the use of a lipid bioactive component prepared on the basis of a blend of vegetable oils enriched with beta-carotene, which allows for a balanced fatty acid composition. The introduction of protein and fat components into the composition of the food concentrate “Mashed potatoes” makes it possible to enrich its composition with proteins, fats, dietary fibers, vitamins C, E, beta-carotene, as well as calcium and phosphorus.

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Osheter, Tatiana, Charles Linder, and Zeev Wiesman. "Time Domain (TD) Proton NMR Analysis of the Oxidative Safety and Quality of Lipid-Rich Foods." Biosensors 12, no. 4 (April 9, 2022): 230. http://dx.doi.org/10.3390/bios12040230.

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Food safety monitoring is highly important due to the generation of unhealthy components within many food products during harvesting, processing, storage, transportation and cooking. Current technologies for food safety analysis often require sample extraction and the modification of the complex chemical and morphological structures of foods, and are either time consuming, have insufficient component resolution or require costly and complex instrumentation. In addition to the detection of unhealthy chemical toxins and microbes, food safety needs further developments in (a) monitoring the optimal nutritional compositions in many different food categories and (b) minimizing the potential chemical changes of food components into unhealthy products at different stages from food production until digestion. Here, we review an efficient methodology for overcoming the present analytical limitations of monitoring a food’s composition, with an emphasis on oxidized food components, such as polyunsaturated fatty acids, in complex structures, including food emulsions, using compact instruments for simple real-time analysis. An intelligent low-field proton NMR as a time domain (TD) NMR relaxation sensor technology for the monitoring of T2 (spin-spin) and T1 (spin-lattice) energy relaxation times is reviewed to support decision-making by producers, retailers and consumers in regard to food safety and nutritional value during production, shipping, storage and consumption.

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Drewnowski, Adam, Matthieu Maillot, Yanni Papanikolaou, Julie Miller Jones, Judith Rodriguez, Joanne Slavin, Siddhartha S. Angadi, and Kevin B. Comerford. "A New Carbohydrate Food Quality Scoring System to Reflect Dietary Guidelines: An Expert Panel Report." Nutrients 14, no. 7 (April 2, 2022): 1485. http://dx.doi.org/10.3390/nu14071485.

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Existing metrics of carbohydrate food quality have been based, for the most part, on favorable fiber- and free sugar-to-carbohydrate ratios. In these metrics, higher nutritional quality carbohydrate foods are defined as those with >10% fiber and <10% free sugar per 100 g carbohydrate. Although fiber- and sugar-based metrics may help to differentiate the nutritional quality of various types of grain products, they may not aptly capture the nutritional quality of other healthy carbohydrate foods, including beans, legumes, vegetables, and fruits. Carbohydrate food quality metrics need to be applicable across these diverse food groups. This report introduces a new carbohydrate food scoring system known as a Carbohydrate Food Quality Score (CFQS), which supplements the fiber and free sugar components of previous metrics with additional dietary components of public health concern (e.g., sodium, potassium, and whole grains) as identified by the Dietary Guidelines for Americans. Two CFQS models are developed and tested in this study: one that includes four dietary components (CFQS-4: fiber, free sugars, sodium, potassium) and one that considers five dietary components (CFQS-5: fiber, free sugars, sodium, potassium, and whole grains). These models are applied to 2596 carbohydrate foods in the Food and Nutrient Database for Dietary Studies (FNDDS) 2017–2018. Consistent with past studies, the new carbohydrate food scoring system places large percentages of beans, vegetables, and fruits among the top scoring carbohydrate foods. The whole grain component, which only applies to grain foods (N = 1561), identifies ready-to-eat cereals, oatmeal, other cooked cereals, and selected whole grain breads and crackers as higher-quality carbohydrate foods. The new carbohydrate food scoring system shows a high correlation with the Nutrient Rich Food (NRF9.3) index and the Nutri-Score. Metrics of carbohydrate food quality that incorporate whole grains, potassium, and sodium, in addition to sugar and fiber, are strategically aligned with multiple 2020–2025 dietary recommendations and may therefore help with the implementation of present and future dietary guidelines.

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Arnold, Marcellus, and Yolanda Victoria Rajagukguk. "Sangga Buwana as Food Acculturation: Yogyakarta Royal Traditional Food." Jurnal Antropologi: Isu-Isu Sosial Budaya 23, no. 2 (December 18, 2021): 212. http://dx.doi.org/10.25077/jantro.v23.n2.p212-221.2021.

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Indonesia has various traditional foods, some of which are the result of acculturation with other countries’ foods. Sangga buwana is the Javanese-Dutch influenced cuisine, which became one of the favorite dishes of the sultans of Yogyakarta. Till date, the publication about sangga buwana is still limited. This paper aimed to introduce and spread the knowledge about sangga buwana as the result of food acculturation, focusing on its history, philosophy, how it is prepared, and its nutritional value. The study was carried out through interviews with the experts and literature review. Sangga buwana consists of several components, including choux pastry, ragout, lettuce, boiled egg, Javanese mustard, and pickled vegetables. Sangga buwana itself and every component to prepare it have the meaningful philosophy about God’s creations. It delivers important wishes and meanings to the newlywed couple in royal wedding ceremony. It was only served to the sultan, royal family of Yogyakarta, and their important guests. But nowadays, sangga buwana can be more easily found at restaurants, traditional markets or food festivals in Yogyakarta. The cultural preservation of sangga buwana has been conducted through cultural festivals, cooking workshops, and research development using local ingredients to prepare it which may support food diversification

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Avanza, M., B. Acevedo, M. Chaves, and M. Añón. "Nutritional and anti-nutritional components of four cowpea varieties under thermal treatments: Principal component analysis." LWT - Food Science and Technology 51, no. 1 (April 2013): 148–57. http://dx.doi.org/10.1016/j.lwt.2012.09.010.

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Divers, Thomas J. "Blood Component Transfusions." Veterinary Clinics of North America: Food Animal Practice 21, no. 3 (November 2005): 615–22. http://dx.doi.org/10.1016/j.cvfa.2005.06.001.

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