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Journal articles on the topic 'Food6'

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Published: 26 July 2024

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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.

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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.

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The primary task of a healthy diet is to meet metabolic needs and provide enough energy and nutrients for the body to work. However, consumers who have changed their production and consumption motifs in recent years. They have begun to take preventive measures against diseases as well as seek solutions to health problems with the aim of having a healthy and quality life. Functional food consumption also emerges as one of the measures taken by today’s more conscious consumers. Various food and food ingredients are known to have beneficial effects on our health, but they have begun to focus more on their biological regulatory roles through the macro- and micro-components they contain. We reviewed the factors that have driven the functional food development. Morever, lots of research is required to further understand the molecular benefits of food additives and ingredients that are used for food itself or for food enrichment. New strategies become imperative to improve the health and nutritional profile of functional foods and reducing the effects on the environment.
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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.

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4

Nayansi, Nayansi, Mishra, Atul Anand, Shukla, R. N. Shukla, R.N, and Ankita Ankita. "Analysis of Practices of Street Food Vendors and Sensory Assessment of Street Foods (Fast Foods And Juices) in Allahabad City,(U.p.) India." International Journal of Scientific Research 3, no. 8 (June 1, 2012): 132–35. http://dx.doi.org/10.15373/22778179/august2014/39.

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5

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

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6

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

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This Special Issue aims to provide new findings and information with respect to healthy foods and biologically active food ingredients. Studies on the chemical, technological, and nutritional characteristics of healthy food ingredients will be taken into consideration as well as analytical methods for monitoring their quality. New findings on the bioavailability and the mechanism of action of food bioactive compounds will be considered. Moreover, studies on the rational design of potential new formulations, both of functional foods and of food supplements, have been taken into account.
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7

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.

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8

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.

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9

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.

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10

Gundling, Katherine. "Food Allergy: Adverse Reactions to Foods and Food Additives." JAMA 301, no. 6 (February 11, 2009): 672. http://dx.doi.org/10.1001/jama.2009.63.

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11

Bangsawan, Indah, and Hariyatno Dwiprabowo. "HUTAN SEBAGAI PENGHASIL PANGAN UNTUK KETAHANAN PANGAN MASYARAKAT: STUDI KASUS DI KABUPATEN SUKABUMI." Jurnal Penelitian Sosial dan Ekonomi Kehutanan 9, no. 4 (December 31, 2012): 185–97. http://dx.doi.org/10.20886/jpsek.2012.9.4.185-197.

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12

Kyriazakis, I., K. Leus, G. C. Emmans, C. S. Haley, and J. D. Oldham. "The effect of breed (Large White × Landrace ν. purebred Meishan) on the diets selected by pigs given a choice between two foods that differ in their crude protein contents." Animal Science 56, no. 1 (February 1993): 121–28. http://dx.doi.org/10.1017/s0003356100006231.

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AbstractTwo pig breeds, one improved (Cotswold Fl hybrid Large White × Landrace pigs = LWX) and the other unimproved (Chinese Meishan pigs = CM) were used to test the proposition that the genotype of the pig has an effect on the selection of a diet from two foods that differ in their crude protein content. From 21 to 34 kg live weight, the pigs were given access to either one of three foods or a choice of two foods with similar digestible energy concentration (16 MJ digestible energy per kg) but a different crude protein (CP) concentration. This resulted in four dietary treatments: (i) free and continuous access to low (L) crude protein food alone (130 g CP per kg, no. = 4 of each breed); (ii) free and continous access to high (H) crude protein food alone (252 g CP per kg, no. - 4 of each breed); (Hi) free and continuous access to moderate (M) crude protein food alone (206 g CP per kg, no. = 4 of each breed) and (iv) free and continuous access to both foods L and H as a choice (no. = 6 of each breed). On all treatments the LWX performed significantly better than the CM pigs in terms of live-weight gain and food conversion efficiency (P< 0·001). The LWX and CM pigs given access to a single food contained the same amounts of protein in their bodies at 34 kg live weight, but the CM pigs had a considerably higher lipid (P< 0·001) and a lower water content (P< 0·001). When given a choice, the LWX pigs selected a significantly higher proportion of foodH(521v.226 (s.e.d. 49) g food H per kg for LWX and CM respectively) and therefore, a higher CP content in their diet (194v.144 (s.e.d. 5·4) g CP per kg respectively) than the CM pigs. The performance of pigs given a choice between two foods, in terms of live weight and rate of protein gain, was comparable with the best performance achieved on a single food (M) for the LWX, and better than the best performance on a single food (L) for the CM pigs. Thus, when given a choice between an appropriate pair of foods that differ in their crude protein content, pigs are able to select a diet that meets their requirements and allows them to express the growth characteristics typical for their breed (genotype).
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13

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.

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14

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.

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15

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.

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16

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.

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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.
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17

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.

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18

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.

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19

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.

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20

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.

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21

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.

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22

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.

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23

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.

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24

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

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25

Verhagen, Hans. "Evolution of Foods in Europe: Novel Foods, Foods Reformulation, Food Fortification and Nutrient Profiles." European Journal of Nutrition & Food Safety 5, no. 5 (January 10, 2015): 608–9. http://dx.doi.org/10.9734/ejnfs/2015/20989.

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26

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.

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27

ITOH, Takeshi, and Senzo SAKAI. "Growth of food borne bacteria in foods." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 30, no. 2 (1989): 123–37. http://dx.doi.org/10.3358/shokueishi.30.123.

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28

BOURNE, MALCOLM. "TEXTURE IN FOOD. Volume 2. SOLID FOODS." Journal of Texture Studies 35, no. 5 (January 21, 2005): 571–72. http://dx.doi.org/10.1111/j.1745-4603.2004.35508.x.

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29

Chandler, Marjorie L. "Pet Food Safety: Sodium in Pet Foods." Topics in Companion Animal Medicine 23, no. 3 (August 2008): 148–53. http://dx.doi.org/10.1053/j.tcam.2008.04.008.

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30

Olabinjo, O. O., A. A. Okunola, and J. A. V. Olumurewa. "Genetically modified foods: pathway to food security." IOP Conference Series: Earth and Environmental Science 445 (March 27, 2020): 012041. http://dx.doi.org/10.1088/1755-1315/445/1/012041.

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31

Schiffrin, Eduardo J., and Stephanie Blum. "Food processing: probiotic microorganisms for beneficial foods." Current Opinion in Biotechnology 12, no. 5 (October 2001): 499–502. http://dx.doi.org/10.1016/s0958-1669(00)00253-6.

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32

Lim, Sue Sing. "Choose Your Foods, Food Lists for Diabetes." Journal of Nutrition Education and Behavior 47, no. 1 (January 2015): 117.e7. http://dx.doi.org/10.1016/j.jneb.2014.10.004.

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33

Arvanitoyannis, I. S. "Texture in Food Volume 2: Solid foods." International Journal of Food Science and Technology 40, no. 2 (February 2005): 235–36. http://dx.doi.org/10.1111/j.1365-2621.2004.00854.x.

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34

Johnston, A. M. "Food quality control: Foods of animal origin." British Veterinary Journal 143, no. 5 (September 1987): 483–84. http://dx.doi.org/10.1016/0007-1935(87)90031-5.

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35

Taylor, Steve L., and Susan L. Hefle. "Genetically engineered foods: implications for food allergy." Current Opinion in Allergy and Clinical Immunology 2, no. 3 (June 2002): 249–52. http://dx.doi.org/10.1097/00130832-200206000-00015.

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36

Deller, Steven, Amber Canto, and Laura Brown. "Food access, local foods, and community health." Community Development 48, no. 5 (July 31, 2017): 657–80. http://dx.doi.org/10.1080/15575330.2017.1358197.

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37

Robinson, Frankie. "Producing foods for consumers with food allergy." Nutrition Bulletin 28, no. 1 (March 2003): 65–68. http://dx.doi.org/10.1046/j.1467-3010.2003.00309.x.

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38

Woodburn, Margy, and Shirley VanDeRiet. "Safe Food: Care Labeling for Perishable Foods." Home Economics Research Journal 14, no. 1 (September 1985): 3–10. http://dx.doi.org/10.1177/1077727x8501400101.

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39

Lockie, G. M., and A. Wise. "Food habits and nutritional labelling of foods." Journal of Human Nutrition and Dietetics 2, no. 1 (February 1989): 1–6. http://dx.doi.org/10.1111/j.1365-277x.1989.tb00001.x.

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40

Ferguson, Anne. "Adverse Reactions to Foods and Food Additives." Human Toxicology 6, no. 5 (September 1987): 339–40. http://dx.doi.org/10.1177/096032718700600501.

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41

Pennington, J. A. T., and T. B. Hernandez. "Core foods of the US food supply." Food Additives and Contaminants 19, no. 3 (March 2002): 246–71. http://dx.doi.org/10.1080/02652030110081164.

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42

Tepper, Beverly. "Sensory attributes of foods and food intake." Appetite 17, no. 1 (August 1991): 73. http://dx.doi.org/10.1016/0195-6663(91)90088-a.

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43

Jumpertz, Reiner, Colleen A. Venti, Duc Son Le, Jennifer Michaels, Shannon Parrington, Jonathan Krakoff, and Susanne Votruba. "Food label accuracy of common snack foods." Obesity 21, no. 1 (January 2013): 164–69. http://dx.doi.org/10.1002/oby.20185.

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44

Huijbers, Geertje B., Ann A. M. Colen, Jeannette J. Niestijl Jansen, Alwine F. M. Kardinaal, Berber J. Vlieg-Boerstra, and Ben P. M. Martens. "Masking foods for food challenge: Practical aspects of masking foods for a double-blind, placebo-controlled food challenge." Journal of the American Dietetic Association 94, no. 6 (June 1994): 645–49. http://dx.doi.org/10.1016/0002-8223(94)90163-5.

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45

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.

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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.
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46

Rajkumar, R. Vinodh. "FOODS OBSTRUCT AND OVERCOME DISEASES (FOOD): THE MISSING INTERDISCIPLINARY AND TRANSDISCIPLINARY PUBLIC HEALTH ART TILL COVID-19 PANDEMIC." International Journal of Physiotherapy and Research 8, no. 5 (September 11, 2020): 3586–94. http://dx.doi.org/10.16965/ijpr.2020.155.

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47

Osawa, Toshihiko. "Cancer Prevention and Novel Food Development-From Designer Foods to Functional Foods-." Journal for the Integrated Study of Dietary Habits 20, no. 1 (2009): 11–16. http://dx.doi.org/10.2740/jisdh.20.11.

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48

Siddiqui, Shahida Anusha, Oscar Zannou, Ikawati Karim, Kasmiati, Nour M. H. Awad, Janusz Gołaszewski, Volker Heinz, and Sergiy Smetana. "Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research." Sustainability 14, no. 16 (August 21, 2022): 10391. http://dx.doi.org/10.3390/su141610391.

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The increasingly fierce competition in food trends requires producers to innovate and develop new foods to be accepted and to avoid neophobia by consumers at the same time. Food neophobia’s motivational adoption barriers include the consumption of novel foods, social norms and conflicting eating goals. Therefore, appropriate strategies are needed to avoid neophobia amid the presence of new food trends in the market. Efforts to avoid food neophobia can also be accepted as part of the sustainability concept, in which the consumer has new foods to choose from in order to reduce scarcity in one particular type of food. The food industry is also challenged to produce healthy food by producing food from natural ingredients. In this article, new food trends and advances in food processing are described, and through them, strategies to avoid neophobia and increase consumer acceptance of new food trends are referenced. Neophobia meets marketing food products delivered to consumers facing motivational adoption barriers, such as the consumption of novel foods, social norms and conflicting eating goals, which are indicated to be challenges to purchase drivers in new food trends. Tasting foods is indicated as one of the most efficient means to ensure neophobia reduction in new foods and new food trends. Other factors identified to reduce food neophobia are education, income, taste and exposure to novel foods. Some preconditions for novel foods to be accepted by consumers are related to the very nature of food innovation, the manufacturer’s features and market circumstances. Food processed with advanced technologies may differ depending on the brand of the food production company and the knowledge of consumers about the novel foods. Moreover, food technology is seen as more acceptable for plant food products based or natural ingredients for consumers. In addition to the focus on health benefits, it is supports the sustainability of food systems. Another accidental element is the transparent traceability system providing accurate and adequate information about such novel foods.
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49

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.

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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.
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50

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.

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