Relevant bibliographies by topics / Food / Journal articles

Journal articles on the topic 'Food'

To see the other types of publications on this topic, follow the link: Food.
Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Food.'

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.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

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.

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

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.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
3

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.

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

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.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
5

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.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
6

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.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
7

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.

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

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.

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

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.

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

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.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
11

Small, Dana M., and Alexandra G. DiFeliceantonio. "Processed foods and food reward." Science 363, no. 6425 (January 24, 2019): 346–47. http://dx.doi.org/10.1126/science.aav0556.

Full text
APA, Harvard, Vancouver, ISO, and other styles
12

Cockbill, C. A. "Food Law and Functional Foods." British Food Journal 96, no. 3 (April 1994): 3–4. http://dx.doi.org/10.1108/00070709410060745.

Full text
APA, Harvard, Vancouver, ISO, and other styles
13

Nout, M. J. R. "Fermented foods and food safety." Food Research International 27, no. 3 (January 1994): 291–98. http://dx.doi.org/10.1016/0963-9969(94)90097-3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
14

Saqqa, Ghada Al. "Nanotechnology in Food Packaging and Food Safety." Journal of Advanced Research in Food Science and Nutrition 03, no. 01 (April 7, 2020): 24–33. http://dx.doi.org/10.24321/2582.3892.202004.

Full text
APA, Harvard, Vancouver, ISO, and other styles
15

Grófová, Š., and K. Srnec. "  Food crisis, food production and poverty." Agricultural Economics (Zemědělská ekonomika) 58, No. 3 (April 3, 2012): 119–26. http://dx.doi.org/10.17221/91/2011-agricecon.

Full text
Abstract:
There is a sufficient global potential to produce the food required to feed the world population on the global level. Despite this, the number of hungry people worldwide was 925 million in 2010. Developing countries account for 98% of the world undernourished people and have a prevalence of undernourishment of 16%. Food security increasingly depends on non-agricultural factors like energy, trade and finance. The negative economic and social impacts of food, energy and the global economic and financial crises showed the vulnerability to poverty. High and rising food prices further undermined the food security and threatened the livelihoods of the most vulnerable by decreasing their already limited purchasing power. The main step in reducing poverty and hunger in developing countries is to invest in agriculture and rural development. Scaled-up investments in social protection that focus on nutrition and health are also crucial for improving the lives of the poorest people. &nbsp;
APA, Harvard, Vancouver, ISO, and other styles
16

Kumari, Mrs Meena, Ms Nasreen Begum, and Sarah Jameel Suroorunnisa Sahina Parvin. "Food Sanitation and Hygiene Practices among Food Handlers in Food Joints in Hyderabad." International Journal of Trend in Scientific Research and Development Volume-3, Issue-4 (June 30, 2019): 755–60. http://dx.doi.org/10.31142/ijtsrd23421.

Full text
APA, Harvard, Vancouver, ISO, and other styles
17

Fachrurrozie, Muhsin, Ahmad Nurkhin, Hasan Mukhibad, and Norzaidi Mohd Daud. "Determinants of halal food purchase decisions for Go Food and Shopee Food users." Innovative Marketing 19, no. 1 (March 1, 2023): 113–25. http://dx.doi.org/10.21511/im.19(1).2023.10.

Full text
Abstract:
Indonesia is one of the world’s biggest halal food product and service consumers. The halal industry will continue to expand as the Muslim community’s needs grow. Therefore, application development for online halal food providers through the Go Food and Shopee Food platforms is in high demand. This paper aims to analyze the determinants of Go Food and Shopee Food users’ halal food purchase decisions. The theory of planned behavior (TPB), the theory of consumer behavior, and the unified theory of acceptance and utilization of technology (UTAUT2) were used. The research sample consists of Go Food and Shopee Food users chosen randomly from a pool of 104 respondents. The data were collected using a questionnaire developed from previous studies and the theories applied (TPB and UTAUT2). Respondents received questionnaires online via Google Forms. Path analysis was used in this study. The findings show that TPB constructs can adequately explain halal food purchase behavior. The attitude toward the purchase of halal food and subjective norms affect the user’s intentions to purchase halal food. The coefficients are 0.291 and 0.379, with a p-value &amp;lt; 0.001. The user’s intention determines the positive decision to purchase halal food with a coefficient of 0.843 and a p-value &amp;lt; 0.001. Halal awareness is a powerful predictor with a coefficient of 0.206 and a p-value of 0.014. However, perceived behavioral control, halal literacy, religious commitment, financial literacy, and UTAUT2 constructs (price value, hedonic motivation, and habit) were not found to determine the intention to purchase halal food.
APA, Harvard, Vancouver, ISO, and other styles
18

Clarkson, Erin B., Kathryn Strickland, Connie White-Williams, Lisa Higginbotham, Yashas Srivatsan, Reid M. Eagleson, Rebecca Wakefield, and Cynthia Selleck. "Food Link: A Partnership Providing Healthy Foods to Food Insecure Patients." Progress in Community Health Partnerships: Research, Education, and Action 15, no. 3 (2021): 361–68. http://dx.doi.org/10.1353/cpr.2021.0038.

Full text
APA, Harvard, Vancouver, ISO, and other styles
19

Otunola, Gloria Aderonke, and Danik Martirosyan. "Choosing Suitable Food Vehicles for Functional Food Products." Functional Foods in Health and Disease 11, no. 2 (February 16, 2021): 44. http://dx.doi.org/10.31989/ffhd.v11i2.764.

Full text
Abstract:
Globally, there is a growing demand for functional foods that provide health benefits without changing current dietary habits. However, the world is made up of diverse societies that consist of a wide range of individuals from different ethnic and cultural backgrounds associated with different food choices and preferences. Functional foods resemble traditional foods but have been designed and tailored to confer physiological and health benefits that go beyond their nutritional function. Of the seven-step cycle involved in functional food production, choosing a suitable food vehicle as a carrier of the bioactive components is essential. Therefore, this review explored the importance of food vehicles and how they can influence the acceptance of functional foods. Relevant scientific literature was electronically sourced from Google Scholar, Google, PubMed, databases of the Journals of Functional Foods in Health and Disease (JFFHD) and Bioactive Compounds in Health and Disease (BCHD) based on their mention or discussion of food choice and preference and food vehicles for food fortification or functional food production. These studies revealed that although functional foods are found virtually in all food categories, they are not homogeneously scattered over all segments of the growing market. Consumer demands and acceptance in terms of consumption patterns, ethnicity, culture, religion, and allergy, amongst others, need to be taken into consideration when choosing appropriate vehicles for functional food development.Keywords: food vehicles, functional foods, food fortification, food choice, food preference, fortification, phytonutrients, bioactive compounds
APA, Harvard, Vancouver, ISO, and other styles
20

Balasasirekha, R. "Introducing Food Science." Indian Journal of Nutrition and Dietetics 54, no. 1 (March 1, 2017): 115. http://dx.doi.org/10.21048/ijnd.2017.54.1.15450.

Full text
Abstract:
Introducing Food Science authored by Robert L. Shewfelt, Alicia Orta- Ramirez and Andrew D.Clarke overviews the food issues, basic principles of food science, commercial food products and food labelling, packaging and recent trends in the principles of nutrition. The Section I emphasises on food safety issues, healthiest foods and on the foods we eat. Food safety on issues gives insights on foods in the news, unsafe foods, harmful microbes, hazards when food goes bad from the journalist point of view to the classrooms. Taking care of expiry date, preserving foods by different methods, the preservatives used are also emphasised. Governmental regulations of food safety and quality are also introduced.
APA, Harvard, Vancouver, ISO, and other styles
21

Stankovic, Ivan. "Food allergens: Hypersensitivity to food and food constituents." Veterinarski glasnik 62, no. 5-6 (2008): 341–49. http://dx.doi.org/10.2298/vetgl0806341s.

Full text
Abstract:
Adverse reactions to food which occur only in susceptible individuals may result from true physical hypersensitivity to components of foods or from psychological factors. Non-allergic food hypersensitivity may be due to a metabolic defect in the affected individual, while in food allergy immune mechanism is involved. Food allergy can be further subdivided into IgE-mediated food allergy and non-IgE-mediated food allergy, depending on the underlying allergic mechanism. Most cases of confirmed food allergy involve the production of IgE antibodies and a network of interactions between various cell types and chemical mediators. This type of allergic reaction is known as an IgE-mediated allergy (or a type I hypersensitivity reaction), and it produces immediate symptoms. The most severe form of IgE-mediated allergy is systematic answer known as anaphylaxis that can be fatal in the absence of adequate medical help. Other less severe allergy manifestations are symptoms like swelling, itching, redness and heat in the mouth, gut, skin or respiratory tract. Hypersensitivity to food requires special dietary treatment, but total exclusion of some foods from the diet can be very difficult, because of the wide distribution of some foodstuffs in the diet or their presence as impurities in other foods. It is very important that producers have good systems of control, traceability and labeling of possible presence of food allergens in order to help people with food allergies to conduct their restrictive diets that are in most cases their lifelong treatment.
APA, Harvard, Vancouver, ISO, and other styles
22

Untari, Untari, Reni Permata, and Evi Hudriyah Hukom. "Sosialisasi Pentingnya Mengetahui dan Identifikasi Bahan Tambah Pangan (Kimia) pada Makanan." Nuras : Jurnal Pengabdian Kepada Masyarakat 2, no. 1 (January 31, 2022): 45–51. http://dx.doi.org/10.36312/njpm.v2i1.71.

Full text
Abstract:
Food added ingredients are ingredients/mixtures which naturally are not part of food raw materials, but are added to food with the aim of influencing the nature or form of the food. Food-added ingredients are usually widely used by a food industry company as an ingredient that can produce a food structure that attracts the attention of consumers and gets a large profit value with the smallest capital. Lack of public knowledge about the dangers and how to identify food additives is one of the factors that many people still continue to consume without thinking about the impact that occurs. The long-term impact of consuming BTP is the emergence of various diseases such as cancer, tumors, kidneys, sore throat and others. This is especially true for elementary school children who are very fond of consuming sweet, colorful, tasteful and eye-catching foods that are sold freely around their school environment. The purpose of this community service is to become a means to share information on chemical food additives and how to detect simple food additives. From the socialization results, elementary school children are taught how to identify foods that contain borax in a very simple and very easy way to do so that it can be the first step to keep themselves from consuming foods that contain harmful food additives.
APA, Harvard, Vancouver, ISO, and other styles
23

Edmondson, E. M. S. "Food Composition and Food Cariogenicity Factors Affecting the Cariogenic Potential of Foods." Caries Research 24, no. 1 (1990): 60–71. http://dx.doi.org/10.1159/000261330.

Full text
APA, Harvard, Vancouver, ISO, and other styles
24

O’DEA, JENNIFER A. "Children and Adolescents Identify Food Concerns, Forbidden Foods, and Food-related Beliefs." Journal of the American Dietetic Association 99, no. 8 (August 1999): 970–73. http://dx.doi.org/10.1016/s0002-8223(99)00231-x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
25

Adams, Jean, Rachel Tyrrell, and Martin White. "Do television food advertisements portray advertised foods in a ‘healthy’ food context?" British Journal of Nutrition 105, no. 6 (November 16, 2010): 810–15. http://dx.doi.org/10.1017/s0007114510004435.

Full text
Abstract:
Exposure to food promotion influences food preferences and diet. As food advertisements tend to promote ‘less healthy’ products, food advertising probably plays some role in the ‘obesity epidemic’. Amid calls for increased regulation, food manufacturers are beginning to engage in a variety of health-promoting marketing initiatives. Positioning products in the context of a ‘healthy’, balanced diet in television advertisements is one such initiative. We explored whether the wider food context in which foods are advertised on television are ‘healthier’ than the advertised foods themselves. All foods shown in food advertisements broadcast during 1 week on one commercial UK channel were identified and classified as ‘primary’ (i.e. the focus of advertisements) or ‘incidental’. The nutritional content of all foods was determined and that of primary and incidental foods were compared. Almost two-thirds of food advertisements did not include any incidental foods. When a wider food context was present, this tended to be ‘healthier’ than the primary foods that were the focus of food advertisements – particularly in terms of the food groups represented. It is not yet clear what effect this may have on consumers' perceptions and behaviour, and whether or not this practice should be encouraged or discouraged from a public health perspective.
APA, Harvard, Vancouver, ISO, and other styles
26

Schrieks, Ilse C., Annette Stafleu, Sanne Griffioen-Roose, Cees de Graaf, Renger F. Witkamp, Rianne Boerrigter-Rijneveld, and Henk F. J. Hendriks. "Moderate alcohol consumption stimulates food intake and food reward of savoury foods." Appetite 89 (June 2015): 77–83. http://dx.doi.org/10.1016/j.appet.2015.01.021.

Full text
APA, Harvard, Vancouver, ISO, and other styles
27

Ram, Gita, Christina Gustafson, Jonathan M. Spergel, and Antonella Cianferoni. "Prevalence Of Food Allergy To Uncommon Foods Based On Oral Food Challenges." Journal of Allergy and Clinical Immunology 133, no. 2 (February 2014): AB202. http://dx.doi.org/10.1016/j.jaci.2013.12.725.

Full text
APA, Harvard, Vancouver, ISO, and other styles
28

Sadiku, Matthew N. O., Tolulope J. Ashaolu, and Sarhan M. Musa. "Food Politics." International Journal of Trend in Scientific Research and Development Volume-3, Issue-2 (February 28, 2019): 111–12. http://dx.doi.org/10.31142/ijtsrd20229.

Full text
APA, Harvard, Vancouver, ISO, and other styles
29

Sadiku, Matthew N. O., Tolulope J. Ashaolu, and Sarhan M. Musa. "Food Law." International Journal of Trend in Scientific Research and Development Volume-3, Issue-2 (February 28, 2019): 317–18. http://dx.doi.org/10.31142/ijtsrd21355.

Full text
APA, Harvard, Vancouver, ISO, and other styles
30

Sadiku, Matthew N. O., Sarhan M. Musa, and Tolulope J. Ashaolu. "Food Terrorism." International Journal of Trend in Scientific Research and Development Volume-3, Issue-4 (June 30, 2019): 134–35. http://dx.doi.org/10.31142/ijtsrd23642.

Full text
APA, Harvard, Vancouver, ISO, and other styles
31

Sadiku, Matthew N. O., Tolulope J. Ashaolu, and Sarhan M. Musa. "Food Microbiology." International Journal of Trend in Scientific Research and Development Volume-3, Issue-4 (June 30, 2019): 837–38. http://dx.doi.org/10.31142/ijtsrd23951.

Full text
APA, Harvard, Vancouver, ISO, and other styles
32

Sagare, Prof S. B., Prof Dinesh B. Mirajkar, Aditya M. Kamble, Shubham S. Warang, Tejas R. Jadhav, and Rohit R. Katkar. "Food Temptations." International Journal of Research Publication and Reviews 5, no. 5 (May 2, 2024): 979–88. http://dx.doi.org/10.55248/gengpi.5.0524.1123.

Full text
APA, Harvard, Vancouver, ISO, and other styles
33

Jones, Stephen, John Narcum, and Kevin Mason. "FAST FOOD STRATEGIC ADVANTAGE: HEALTHY FOODS." Review of Business Research 19, no. 1 (March 1, 2019): 5–12. http://dx.doi.org/10.18374/rbr-19-1.1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
34

Sokolowski, Lukasz Mikolaj. "Novel foods - challenges for food law." AGRICOLTURA ISTITUZIONI MERCATI, no. 1 (April 2015): 135–44. http://dx.doi.org/10.3280/aim2013-001008.

Full text
APA, Harvard, Vancouver, ISO, and other styles
35

Leeder, Stephen R. "Genetically modified foods — food for thought." Medical Journal of Australia 172, no. 4 (February 2000): 173–74. http://dx.doi.org/10.5694/j.1326-5377.2000.tb125545.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
36

Su, Stefani, Idil Daloglu Ezhuthachan, and Punita Ponda. "Genetically modified foods and food allergy." Journal of Food Allergy 2, no. 1 (September 1, 2020): 111–14. http://dx.doi.org/10.2500/jfa.2020.2.200012.

Full text
Abstract:
Genetic modification of foods is one of the many ways of processing that can enhance foods to increase desirable qualities, such as herbicide tolerance, bacteria and insect resistance, improved nutritional value, and delayed ripening. However, a theoretical potential to increase the allergenicity of food proteins has been the subject of concern from critics. To prevent adverse effects from genetically modified (GM) crops, national and international organizations tightly regulate their production and recommend rigorous safety testing. Some safety tests were developed to assess potential allergenicity by studying the product’s similarity to known allergenic proteins, its resistance to pepsin digestion, and its binding to immunoglobulin E (IgE) from sera of patients with known relevant allergies. To date, these safety assessments have only identified rare GM foods with the potential to lead to immunologic reactions. These foods were stopped from being marketed commercially, and the products on the market now have passed required safety assessments. The rise in the prevalence of food allergy preceded the commercialization of GM foods and has also occurred in countries with limited access to GM crops, which highlights a lack of causative association between the two. Several studies provided further reassurance with no evidence of higher potency in specific IgE binding to GM foods. There are no studies that demonstrate adverse reactions due to GM food consumption, and GM foods may have the beneficial potential to silence major allergenic proteins. Therefore, physicians and other health-care professionals should counsel patients that the scientific data do not support an increased risk of allergic responses to GM foods.
APA, Harvard, Vancouver, ISO, and other styles
37

Trevino, Richard J. "Immunology of Foods and Food Sensitivities." Otolaryngology–Head and Neck Surgery 112, no. 5 (May 1995): P66. http://dx.doi.org/10.1016/s0194-5998(05)80143-3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
38

Nabors, Lyn O'Brien. "Low-calorie foods and food ingredients." Trends in Food Science & Technology 5, no. 3 (March 1994): 99. http://dx.doi.org/10.1016/0924-2244(94)90246-1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
39

Kennedy, John F., and Jiro Shimizu. "Low-calorie foods and food ingredients." Carbohydrate Polymers 26, no. 1 (January 1995): 81. http://dx.doi.org/10.1016/0144-8617(95)90020-9.

Full text
APA, Harvard, Vancouver, ISO, and other styles
40

Childs, Nancy M. "Functional Foods and the Food Industry." Journal of Nutraceuticals, Functional & Medical Foods 1, no. 2 (July 1997): 25–43. http://dx.doi.org/10.1300/j133v01n02_04.

Full text
APA, Harvard, Vancouver, ISO, and other styles
41

Amenu Delesa, Desalegn. "Standards related foods and food products." International Journal of Advanced Research in Biological Sciences (IJARBS) 4, no. 12 (December 30, 2017): 201–6. http://dx.doi.org/10.22192/ijarbs.2017.04.12.020.

Full text
APA, Harvard, Vancouver, ISO, and other styles
42

Nachshon, Liat, Michael R. Goldberg, Arnon Elizur, Michael Y. Appel, Michael B. Levy, and Yitzhak Katz. "Food allergy to previously tolerated foods." Annals of Allergy, Asthma & Immunology 121, no. 1 (July 2018): 77–81. http://dx.doi.org/10.1016/j.anai.2018.04.012.

Full text
APA, Harvard, Vancouver, ISO, and other styles
43

Lanciere, Sophie, Devendra I. Mehta, Uwe Blecker, and Emanuel Lebenthal. "Modified food starches in baby foods." Indian Journal of Pediatrics 65, no. 4 (July 1998): 541–46. http://dx.doi.org/10.1007/bf02730890.

Full text
APA, Harvard, Vancouver, ISO, and other styles
44

N, Vinoth Kumar, Radhivarma K S, Sachin B, and Guide:Mrs M. Kirubadevi AP. "Food Picky Restaurant Aggregation and Food Ordering Web Application." International Journal of Research Publication and Reviews 5, no. 3 (March 21, 2024): 5143–248. http://dx.doi.org/10.55248/gengpi.5.0324.0819.

Full text
APA, Harvard, Vancouver, ISO, and other styles
45

Pereira, Brett, Carina Venter, Jane Grundy, C. Bernie Clayton, S. Hasan Arshad, and Taraneh Dean. "Prevalence of sensitization to food allergens, reported adverse reaction to foods, food avoidance, and food hypersensitivity among teenagers." Journal of Allergy and Clinical Immunology 116, no. 4 (October 2005): 884–92. http://dx.doi.org/10.1016/j.jaci.2005.05.047.

Full text
APA, Harvard, Vancouver, ISO, and other styles
46

Arya, Chhavi, and Chetna Jantwal. "A Review on Identified Major Food Allergens: Characteristics and Role in Food Allergy." Indian Journal of Nutrition and Dietetics 54, no. 3 (July 4, 2017): 346. http://dx.doi.org/10.21048/ijnd.2017.54.3.11626.

Full text
Abstract:
Food allergens are the substances present in food that cause food allergy. Human body reactions to food allergens range from mild to severe life threatening anaphylactic shock. At least seventy different foods have been reported to cause allergic reactions and several other foods have been identified which have the potential to provoke allergic reactions. Majority of the identified food allergens are proteins. The Food Allergen Labeling and Consumer Protection Act (FALCPA) identifies eight major food groups i.e. milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans as major allergy causing foods. These eight foods are believed to account for 90 per cent of food allergies and are responsible for most serious reactions to foods. Several studies have been done which identify the major allergens in various foods. The present paper attempts to review the major allergens present in various food.
APA, Harvard, Vancouver, ISO, and other styles
47

Smeeth, Bridget. "Food, glorious food." Elderly Care 9, no. 4 (August 1997): 22–24. http://dx.doi.org/10.7748/eldc.9.4.22.s22.

Full text
APA, Harvard, Vancouver, ISO, and other styles
48

White, Hilary. "Food glorious food." Early Years Educator 23, no. 6 (January 2, 2022): 31–33. http://dx.doi.org/10.12968/eyed.2022.23.6.31.

Full text
APA, Harvard, Vancouver, ISO, and other styles
49

Black, Mary E. "Food glorious food." BMJ 335, no. 7632 (December 13, 2007): 1266.2–1266. http://dx.doi.org/10.1136/bmj.39426.486424.59.

Full text
APA, Harvard, Vancouver, ISO, and other styles
50

Delamothe, T. "Food, inglorious food." BMJ 346, apr17 1 (April 17, 2013): f2472. http://dx.doi.org/10.1136/bmj.f2472.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the bibliographies on the topic 'Food' for other source types:
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