Academic literature on the topic 'Functional food products'
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Journal articles on the topic "Functional food products"
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de Pinho Ferreira Guine, Raquel, and Maria Joao Reis Lima. "Some Developments Regarding Functional Food Products (Functional Foods)." Current Nutrition & Food Science 8, no. 2 (June 1, 2012): 102–11. http://dx.doi.org/10.2174/157340112800840781.
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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.
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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
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Chen, Stella, and Danik Martirosyan. "Marketing strategies for functional food products." Functional Foods in Health and Disease 11, no. 8 (August 5, 2021): 335. http://dx.doi.org/10.31989/ffhd.v0i0.817.
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Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educate people is closely related to consumer acceptance and is therefore an important step to study to increase success of functional food products. This review article will focus on recent studies that examine carrier/ingredient combinations, information channels, credibility, and consumer targeting and how they can impact consumer intent to purchase or accept functional foods. These studies build off hypotheses tested in pre-existing studies or bring in novel determinants to consider. Finally, advice on marketing based on the results in the included papers and from an industry expert will be discussed.Keywords: Functional Food Marketing, Carrier/Ingredient Combinations, Perceived Fit, Information Channels, Credibility, Consumer Targeting, Advertising, Consumer Acceptance, Purchase Intent
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Chen, Stella, and Danik Martirosyan. "Marketing strategies for functional food products." Functional Foods in Health and Disease 11, no. 8 (August 5, 2021): 335. http://dx.doi.org/10.31989/ffhd.v11i8.817.
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Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educate people is closely related to consumer acceptance and is therefore an important step to study to increase success of functional food products. This review article will focus on recent studies that examine carrier/ingredient combinations, information channels, credibility, and consumer targeting and how they can impact consumer intent to purchase or accept functional foods. These studies build off hypotheses tested in pre-existing studies or bring in novel determinants to consider. Finally, advice on marketing based on the results in the included papers and from an industry expert will be discussed.Keywords: Functional Food Marketing, Carrier/Ingredient Combinations, Perceived Fit, Information Channels, Credibility, Consumer Targeting, Advertising, Consumer Acceptance, Purchase Intent
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Sukhikh, Andrey, Andrey Sukhikh, Yuliya Zakharova, Yuliya Zakharova, Arseniy Yuzhalin, Arseniy Yuzhalin, Anatoliy Bykov, et al. "Criteria for standartization of probiotic components in functional food products." Foods and Raw Materials 6, no. 2 (December 20, 2018): 457–66. http://dx.doi.org/10.21603/2308-4057-2018-2-457-466.
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The increasing volume of consumption of probiotics and functional food products requires determination of standardized criteria for cultures and their exometabolites used in functional products manufacturing. The study was aimed at developing criteria for the estimation and standardization of exometabolites and the colony-forming ability of probiotic strains for functional food production. The work included such microbiological and physicochemical methods as GC-MS, GPC, UV, and FT-IR-spectroscopy. Based on the results of the study, the comparative analysis of the microbiological properties of probiotic Bifidobacterium strains was provided, the fatty acid composition of the cell wall was described, and the physical and chemical study of the exopolymers produced by them was carried out. According to the data of FT-IR- spectroscopy, the characteristic features of the components of the cell wall of Bifidobacterium strains were established. Bifidobacteria form the unique composition of organophosphorus structures of lipoteichoic acids, which determines the adhesive ability of strains. The authors studied the molecular weight distribution of the samples of exometabolites isolated from the nutrient medium after the cultivation of bifidobacteria, under conditions of gel-permeation chromatography. The spectral (UV, FT-IR) characteristics of the produced metabolites and their chromatographic fractions were compared. The fatty acids of the Bifidobacterium cell membrane were analyzed using the GC/MS method. The fatty acids were extracted from bacterial cells with different hydrophobicity with a mixture of chloroform and hexane. It has been established that the hydrophobicity is determined by different contents of unsaturated and branched fatty acids in the bacterial membrane. Hydrophobic bifidobacteria are the only that contain the isopentadecane (isoC15:0) and methyl-tetradecanoic (13Me-C14:0) acids. With the mean hydrophobicity, a high content of the isopalmitic (isoC16:0) and stearic (C18:0) acids was established. Low-hydrophobic strains are characterized by a low content of monounsaturated fatty acids.
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Dzhamaldinova, B. A., I. U. Ushaeva, S. A. Soltamatov, and A. E. Bersanova. "Functional products for baby food." Agrarian-And-Food Innovations 1, no. 3 (September 26, 2018): 81–85. http://dx.doi.org/10.31208/2618-7353-2018-1-3-81-85.
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Hron, J., and T. Macák. "Control of food products’ quality." Agricultural Economics (Zemědělská ekonomika) 55, No. 5 (June 1, 2009): 221–28. http://dx.doi.org/10.17221/28/2009-agricecon.
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The paper deals with one of the significant parts of the concept related to controlling production quality, which is the analysis of production quality stability done for the following production procedure regulation aimed at the food manufacturing industry. The proposed methodology (respecting the change of location and variability of the food quality characteristics) will be introduced on the milk quality regulation. Also, there is the frequent problem solved out here in the report that relates to food quality measuring – their self-regulation by using the statistical calculation of self-regulation higher classes’ coefficients and also using the functional statement taken from the differential description.
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Požrl, T., K. Podgrajšek, J. Hribar, and M. Simčič. "Functional Perspective of Products from Pears cv. Pituralka." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S301—S303. http://dx.doi.org/10.17221/923-cjfs.
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Pears cv. Pituralka are autochthon old cultivar from west Slovenian region and northern part of Italy, that were traditionally consumed as cooked or baked meals. In our study we developed new products and defined their nutritional value. Different thermical treatments (cooking and baking) were used for preservation of these products in sugar solution with or without an ascorbic or citric acid and packed in vacuum in a thermostable polyamide/polypropylene (PA/PP) foil. The products made from pears cv. Pituralka were sensory evaluated. The results show that Pituralka pears can be consumed only if they are thermally processed. Containing high amount of total fiber (6–7 g/100 g) products have functional perspective as prebiotics. Having low acidity level (total amount of acids 12.9–15.3 mg/100 g) products from pears cv. Pituralka have very acceptable sensory properties, especially for people with dyspepsia. However low amount of vitamin C (0.5 mg/100 g) has affect on higher sensitivity to oxidation, that needs to be taken into consideration during processing and storage.
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Aslanova, M. A., and O. K. Derevitskaya. "Functional food ingredients in meat products." Meat Industry Journal, no. 5 (May 20, 2020): 39–41. http://dx.doi.org/10.37861/2618-8252-2020-5-39-41.
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Le Viet, Ngan, Huyen Trang Luu Thi, Xuan Huong Nguyen Thi, and Trang Vu Thi. "Research for stability of food products and functional foods." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 5, no. 2 (June 30, 2022): 170–82. http://dx.doi.org/10.47866/2615-9252/vjfc.3913.
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The study uses rapid aging and real-condition methods to assess the stability of frozen meat, yogurt and functional foods. The method of real conditions is applied to frozen meat and yogurt with the following factors being: temperature: -20°C ± 2°C; humidity: 100% for frozen meat and temperature: 4°C ± 2°C; humidity: > 80% for yogurt. The accelerated aging method is applied to functional foods in conditions: 35 ± 2°C, 45 ± 2°C, 55 ± 2°C, and humidity: 70 ± 5% in parallel assessment combination with real-time monitoring at 25 ± 2°C, and humidity 70 ± 5%. The results showed that the yogurt sample reached stability until the 45th day and did not reach from the 47th day due to layering and deposits at the bottom of the box. The frozen meat sample remained stable when monitored until the 12.6 months with all indicators. Functional food samples were estimated to reach stability of up to 40.3 months when using the Van't Hoff formula, 32.0 months when using the Q10 coefficient, and 36.8 months when monitored in real conditions. The results of the study indicate that the less stable criteria on each sample background are the basis for selecting evaluation criteria for subsequent studies that contribute to reducing the cost of monitoring. The difference in the time it takes to estimate the stability of the product when using different methods also helps manufacturers consider the appropriate evaluation method for their products.
Dissertations / Theses on the topic "Functional food products"
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Hodgins, Mary Ellen. "Innovation policy in Canada’s agri-food system : the functional food and natural health products’ segment." Thesis, City University London, 2011. http://openaccess.city.ac.uk/1121/.
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Public policy regarding innovation in the Canadian value-added agri-food sector does not appear to meet its intended outcomes. Rather than being a commodity producing nation, Canada has attempted to focus its attention on adding value to products that increase economic returns. Innovation capacity and ability to capture opportunities appear to be limiting factors. This research therefore conducted a general review of the food system in Canada with a specific focus on innovation in the functional food and natural health products’ (nutraceutical) sector. The findings are based on interviews with forty representatives of the key actor groups in innovation: industry, academia, government and civil society. The research concluded that the food system is comprised of complex demand networks that include global players working on various elements of innovation. The growing complexities are causing challenges for all actor groups. One major challenge is the lack of a common understanding of the concept of innovation within or among the actor groups including policy-makers. This finding puts into question any policies and measurements currently in place. The research adds new knowledge by expanding the multi-dimensional definition of innovation to include human elements. The research also shows that federal policy as it affects innovation in the Canadian high value-added agri-food sector is not evidence-based. A paradigm shift is required in policy-making to a solutions-led approach that results in public and private policies targeting solutions for a healthier Canada combining human, environmental and societal benefits.
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Jindal, Anita Rani. "Studies on the production, chemical and functional properties of chhana whey products." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306795.
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Liu, Xiaoming. "Effect of high hydrostatic pressure on whey protein concentrate functional properties." Online access for everyone, 2004. http://www.dissertations.wsu.edu/Dissertations/Spring2004/X%5Fliu%5F050504.pdf.
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Hammes, Janine. "Behavior of Swedes towards Milk Substitute Products." Thesis, Högskolan Väst, Avd för företagsekonomi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hv:diva-8144.
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These days, milk substitute products are getting more popular and exist together with milk on the market. These substitute products are appreciated by consumers due to animal welfare, environmental or health related reasons. The purpose of the investigation was to make assumptions about the future situation of farmers and which demographic, personal, sociological, cultural and psychological determinants have an impact on Swedish consumers purchasing substitute products. The proposed methodology to reveal the impact of those factors was a qualitative research. Ten semi-structured interviews with residents of Västra Götaland, aimed to gain a deeper and better understanding of the reasons for consumption of milk substitute products, were conducted in total. The existing theory and scientific articles about demographic, personal, sociological, cultural and psychological determinants of consumer behavior, in terms of food choice and consumption, were used to create an interview guide and also to compare the collected primary data in the end. Participants were asked questions regarding their demography, lifestyle, awareness and perception of milk substitute products and other reasons for their consumption of milk substitutes. The findings revealed that demographic factors such as age and gender seemed to have an impact on the consumer behavior. Moreover, personal and psychological factors were revealed to have a significant impact on the consumption behavior. In particular lifestyle, perception, attitudes and motivations, knowledge and learning had a significant influence on Swedish consumers and their food consumption behavior. Regarding sociological factors it was discovered that friends had a significant influence on food consumption. Cultural determinants were also important to consider. However, they did not have a significant influence on the participants. The findings also revealed that health and animal welfare were the main reasons for changing the consumption. Interestingly, no participant started to consume these products due to environmental reasons in the beginning. The strong competition of milk and milk substitute products on the market is most likely to continue. The future situation for farmers will look different and might get more critical as milk consumption in Sweden could change. This small scale research does not make it possible to generalize the revealed findings. Nevertheless, this qualitative investigation provided the basis for future research in the field of consumer behavior towards substitute products.
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Ashraf, A. K. (Abdul Kareem Mohamed). "Cross-functional conflicts in new product launches in the food industry." Doctoral thesis, Oulun yliopisto, 2014. http://urn.fi/urn:isbn:9789526206455.
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Abstract This study explores the cross-functional conflicts in new product launches in the context of food industry, with particular focus to fast moving consumer goods setting. The purpose of this study is to develop an empirically grounded model of cross-functional conflicts in new product launches for the food industry. The theoretical approach taken in this study follows the resource based view of the firm. The theoretical framework was developed to make the conflict enablers, cross-functional conflicts and new product launches explicit for analysis. The empirical part of this study includes a qualitative single case study, which was geographically and culturally focused on Saudi Arabia. The research data was collected primarily through interviews from selected informants of the selected case company and representatives of two strategic partners and two competitors. The data was analyzed to empirically elaborate the theoretical framework. As a result of the data analysis, the cross-functional conflicts were categorized under task and relationship conflicts. The role of marketing resources in cross-functional conflicts was found to be more complex than what had been reported in their earlier research. The results of the data analysis were used to revise the theoretical model of cross-functional conflicts in the new product launches. The research provides several theoretical contributions and managerial implications in cross-functional conflicts in new product launchesAbstrakti Väitöstutkimuksessa tarkastellaan yrityksen toimintojen välisiä konflikteja uusien tuotteiden lanseerauksen yhteydessä. Empiirisenä kohdetoimialana tarkastellaan elintarviketeollisuutta, erityisesti nopeasti liikkuvien kulutustuotteiden kontekstissa. Tutkimuksen tarkoituksena on kehittää empiirisesti perusteltu malli toimintojen välisistä konflikteista uusien tuotteiden lanseerauksessa elintarviketeollisuudessa. Tutkimuksen teoreettinen lähestymistapa hyödyntää resurssiperustaista teoriaa. Työssä laaditun teoreettisen viitekehyksen avulla voidaan analysoida konfliktien mahdollistajia, toimintojen välisiä konflikteja ja uusien tuotteiden lanseerausta. Tutkimuksen empiirisessä osassa on toteutettu laadullinen tapaustutkimus, joka sijoittuu maantieteellisesti ja kulttuurisesti Saudi Arabiaan. Tutkimusaineisto kerättiin pääasiassa haastattelemalla valitun kohdeyrityksen edustajia sekä kahden strategisen kumppaniyrityksen edustajia sekä kahden kilpailijayrityksen edustajia. Teoreettista viitekehystä täydennettiin ja täsmennettiin empiirisen aineiston analyysin avulla. Tutkimustulokset osoittavat, että toimintojen välisiä konflikteja voidaan kategorisoida tehtävään ja suhteisiin liittyviin konflikteihin. Markkinointiresurssien rooli toimintojen välisissä konflikteissa näyttäytyi monimutkaisempana kuin olemassa oleva kirjallisuus antoi olettaa. Teoreettista mallia muokattiin empiirisen analyysin perusteella. Tutkimus tarjoaa useita teoreettisia kontribuutioita ja liikkeenjohdollisia implikaatioita liittyen toimintojen välisiin konflikteihin uusien tuotteiden lanseerauksessa
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Harmse, Naómi. "South African consumers' perception of soy and soy products / Naómi Harmse." Thesis, North-West University, 2005. http://hdl.handle.net/10394/921.
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Food that provides health benefits beyond basic nutrition, by virtue of physiologically
active food components are known as functional foods. Soybeans contain some of these
phytochemical components such as isoflavones. Due to the lack of relevant data, the aim
of this study was to assess South African consumers' perceptions towards soy and soy
products. Respondents (n=3001) were randomly selected from 9 metropolitan as well as
rural areas in South Africa. The questionnaire consisted of 17 food related topics. Four
of these sections (which were also used in this study) probed information on soy and soy
products. The data of 81 % respondents (n=2437), who were aware of soy, were used for
further statistical analyses. There were no practical significant differences between rural
and metropolitan respondents' perceptions regarding each statement. Large practical
significant differences were found between racial groups regarding most of the
statements. In general Blacks were more positive towards the use and taste of soy, as
opposed to Whites. More Indians were aware of meat substitutes made from soy than the
other racial groups. Marketing efforts in South Africa should focus on those groups that
like the taste of soy best and who would consume soy regularly.Thesis (M. (Consumer Science))--North-West University, Potchefstroom Campus, 2005.
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Tiziani, Stefano. "Physico-chemical characterization of a novel functional food tomato juice with soy /." Columbus, Ohio : Ohio State University, 2006. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1139765227.
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Chandrasekaran, Vigna Nivetha. "Development and characterisation of starch and polyphenols for functional enhancement in high value food products from lontan vegetables." Thesis, La Réunion, 2020. http://www.theses.fr/2020LARE0023.
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Les cultures de racines et tubercules jouent un rôle important, diversifié et complexe dans l'alimentation des populations. Ces cultures ont le potentiel d'éradiquer la pauvreté et d'améliorer la sécurité alimentaire. L'amidon est le principal composant des racines et des tubercules. L'importance de l'amidon en tant que matière première dans les industries alimentaires et non alimentaires augmente. Dans la présente étude, l'efficacité de l'extraction assistée par ultrasons (EAU) pour augmenter le rendement d’extraction de l’amidon et des polyphénols à partir des légumes lontan (Canna et manioc) a été analysée ainsi que son influence sur les propriétés physico-chimiques des composés extraits. Les paramètres d'extraction (température, temps, rapport solide : liquide) ont été optimisés grâce à la conception de surface de réponse Box Behnken (BBD). Les propriétés physicochimiques et fonctionnelles de l'amidon et des polyphénols ont été étudiées par SEM, indice de gonflement et de solubilité, indice d'absorption d'huile et d'eau, rendement total en polyphénols, dosage DPPH et ORAC. Les rendements en amidon obtenu à partir du canna et du manioc aux conditions d'extraction optimales (Canna : température 40 ° C, durée 10 min, rapport solide : liquide 1:30 g / ml ; Manioc : température 40 ° C, durée 10 min, rapport solide : liquide 1:25 g / ml) étaient respectivement de 19,81% et 16,51%. Nous avons mis en évidence que le rendement en amidon obtenu était significativement plus élevé que le rendement atteint par la méthode d'extraction conventionnelle sans aucun changement significatif ou défavorable de ses propriétés physico-chimiques et fonctionnelles. Les rendements d’extraction des polyphénols du canna et du manioc étaient de 1061,72 mg GAE / & 100g et 7644,46 mg GAE / & 100g respectivement. Le rendement total en polyphénols obtenu par EAU s'est révélé significativement plus élevé que pour la méthode conventionnelle. L'activité antioxydante des composés bioactifs analysés par DPPH et ORAC s'est avérée être directement proportionnelle au rendement en polyphénol. Les résultats que nous avons obtenus suggèrent que les EAU augmenter les rendements d’extraction en amidon et en polyphénols sans altérer les propriétés des composés isolésRoots and Tuber crops plays an eminent, countless and complex part in feeding the world. These crops have the potential to eradicate poverty and improve food security. Starch is the principal component of roots and tuber crops. The significance of starch as a raw material in both food and non-food industries are increasing. In present study efficiency of ultrasound assisted extraction (UAE) to increase the yield of starch and polyphenols from lontan (Canna and Cassava) crops were analysed along with its influence on the physiochemical properties of extracted compounds. Extraction parameters (Temperature, time, solid: liquid ratio) were optimized through Box Behnken response surface design (BBD). Physiochemical and functional properties of starch and polyphenols were investigated through SEM, swelling and solubility index, oil and water absorption index, Total polyphenol yield, DPPH and ORAC assay. Starch yield obtained from canna and cassava at the optimum extraction conditions (Canna: temperature 40°C, time 10 min, solid: liquid ratio 1:30 g/ml; Cassava: temperature 40°C, time 10 min, solid: liquid ratio 1:25 g/ml) were 19.81% and 16.51% respectively. Obtained starch yield was found to be significantly higher than the yield attained through conventional extraction method without any significant or adverse changes in the physicochemical and functional properties. Total polyphenol yield from canna and cassava rhizome was 1061.72 mg GAE/&100g and 7644.46 mg GAE/&100g respectively. Total polyphenol yield obtained through UAE was found to be significantly higher than conventional method. Antioxidant activity of bioactive compounds analysed through DPPH and ORAC was found to be directly proportional to the attained polyphenol yield. From the obtained results it can be observed that UAE has the efficiency to increase the yield of starch and polyphenols without altering the properties of isolated compounds
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Roth, Magdalena [Verfasser], Thomas [Akademischer Betreuer] Becker, Michael [Gutachter] Rychlik, and Thomas [Gutachter] Becker. "Valorizing food byproducts: Distiller’s grains and its potential as functional ingredient for cereal based food products / Magdalena Roth ; Gutachter: Michael Rychlik, Thomas Becker ; Betreuer: Thomas Becker." München : Universitätsbibliothek der TU München, 2020. http://d-nb.info/1213025826/34.
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Van, Wyk de Vries Anel. "South African consumers' opinion of the potential health benefits of soy and soy products as hormone replacement therapy (HRT) / Anel Van Wyk de Vries." Thesis, North-West University, 2003. http://hdl.handle.net/10394/338.
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There is an increasing awareness in the food industry about the role that
proper nutrition plays in maintaining health and preventing disease. Women
especially have always been interested in nutrition and its impact on their
well-being. This awareness has placed more pressure on the food industry to
provide a greater variety of nutritious and wholesome products which has led
to the development of a new field in the food industry, called functional foods.
These are food products that apart from the micro- and macronutrients that it
already provides have additional important physiologically active functions
that enhance health. These active components, called phytochemicals (from
plant sources) and zoochemicals (from animal sources) have changed the role
of diet in health. Functional foods can, by nature or design, bridge the
traditional gap between food and medicine and thereby provide consumers
with the opportunity to become involved in their own health care. One of these
functional foods that have been receiving increased attention and research is
soy. Apart from other health benefits of soy, such as cholesterol reduction and
bone strengthening, scientific evidence has shown that soy can be used as an
alternative for hormone replacement therapy (HRT). The increased interest in
the latter can be ascribed to the changed attitude of women, as well as
evidence of the side effects of conventional hormone replacement therapies.
Consumer research in the nutraceutical area is, however, still in its infancy
stage.
Objective:
The main objective of this study was thus to assess South African consumers'
opinion of the potential health benefits of soy and soy products as an
alternative for HRT. To attain this main objective, the following specific
objectives were stated:
To determine, by means of a consumer questionnaire, the percentage of
South African consumers who are aware of soy.
To determine, by means of an attitude scale, the attitudinal disposition
of South African consumers towards the potential health benefits of
soy and soy products as an alternative for HRT.
To determine South African consumers' opinions regarding the
menopausal related health benefits of soy.
To determine whether there is a relation between respondents who
Eat/drink soy and their opinion of the potential health benefits of soy.
To determine whether there is a relation between respondents who
never use soy and their opinion of the bone strengthening benefit of
soy.
To determine whether there is a relation between respondents' opinion
of the health benefits of soy and their opinions of soy as an alternative
for HRT and reliever of menopausal symptoms, respectively.
Methods:
In this study, consumers' opinion regarding the health benefits of soy was
evaluated using a questionnaire. Respondents were randomly selected from
nine metropolitan, as well as rural areas in South Africa, representing the four
main race groups, namely whites, blacks, coloureds and Indians. The total
sample size of the metropolitan and rural subjects was 3001. A sub-dataset
was created which included female respondents that have heard of soy before
and were premenopausal (35-44 years) and post-menopausal (50-59 years) of
age. Thus, the total number of respondents used for further statistical analyses
was 825. The respondents expressed their opinions of the health benefits of
soy on a five-point hedonic (Likert) scale which was adapted to a three-point
scale for easier interpretation of the tables.
Results:
1. Of the 3 001 respondents, 2 437 (80%) were aware of soy.
2. A mean attitudinal disposition score of 2.47 on a three-point scale
indicated a neutral to positive attitudinal disposition of the South
African consumer population towards the potential health benefits of
soy and soy products as alternative for HRT. No practically significant
differences were found between the mean values of each statement,
which indicated that no specifically strong opinions were expressed
between different races or between different age groups.
3. Of all the consumers surveyed and those who did express a specific
opinion, 72% agreed that soy has many health benefits compared to
only 7% who disagreed. Although 34% of South Africans expressed a
positive opinion when asked if soy can be used as alternative for HRT,
the majority (46%) of the population had a neutral opinion. Forty-two
percent of the consumers who held an opinion regarding soy as reliever
of menopausal symptoms were positive, 35% had a neutral opinion and
23% of South Africans did not agree that soy can relieve menopausal
symptoms.
4. A relation, although not of practical significance, was found between
respondents who eat/drink soy and their opinion of the health benefits
of soy. Of the respondents who indicated that they eat/drink soy, the
majority agreed that soy has many health benefits. The respondents
who disagreed when asked if they eat/drink soy, still expressed an
overall positive opinion when asked whether soy has many health
benefits.
5. A relation, although not of practical significance, was found between
respondents who never use soy and their opinion of the bone
strengthening benefit of soy. Of those who indicated that they use soy,
the majority agreed that soy has a bone strengthening benefit. On the
contrary, only 43% of those who agreed that they never use soy were
positive about the bone strengthening benefit of soy, whereas 37% held
a neutral opinion and 20% expressed a negative opinion.
6. The relation between respondents' opinion of the overall health
benefits of soy and their opinion of soy as alternative for HRT and
reliever of menopausal symptoms was of practical significance. Of the
respondents who did not agree that soy has many health benefits, the
majority expressed a negative opinion of soy as an alternative for HRT.
Of those who agreed that soy has many health benefits, 45% expressed
a neutral opinion and 44% a positive opinion of soy as alternative for
HRT. Almost half (47%) of the respondents who agreed that soy does
have many health benefits, expressed a neutral opinion when asked if
soy can relieve menopausal symptoms, whereas only 30% had a
positive opinion in this regard. The majority (86%) of the respondents
who disagreed that soy has many health benefits, also expressed a
negative opinion of soy as reliever for menopausal symptoms
Conclusion:
The results of this study indicate that 80% of the South African consumer
population are aware of soy and that South African consumers have a neutral
to positive attitudinal disposition towards the potential health benefits of soy.
Respondents did not express a particularly strong opinion regarding several
health benefits of soy. It may be hypothesized that they are not informed well
enough on the health benefits of soy as to take a stand and to form a definite
opinion. Neither different race groups, nor pre- or post-menopausal women
differ significantly in the frequency of their opinions, indicating that in this
study, race and age did not have a practical significant influence on opinion of
the health benefits of soy.
Of all those surveyed and who did express a specific opinion, 72% agreed that
soy has many health benefits, which is almost the same percentage (74%) as
American consumers who perceive soy products as healthy as according to the
United Soybean Board (USB) National Report (2003-2004:4). A survey by
Adams (2001:433) reported that 71% of American consumers believed that
plant-derived HRT have fewer risks and can thus be used as a safe alterative
for conventional HRT. According to the results of the present study only 34%
of South African consumers expressed a positive opinion when asked if soy
can be used as an alternative for HRT. Insufficient evidence on the safety and
efficacy of the potential health benefits of soy, as well as a lack of consumer
education in South Africa, could be the reason for this uncertainty among
XIV
South African consumers. While only 26% of American consumers are aware
that soy might relieve menopausal symptoms (USB National Report, 2003-
2004:4), results of the current study found that 42% of South Africans were of
opinion that soy can relieve menopausal symptoms.
A relation, although not of practical significance, was found between
respondents who eat/drink soy and their opinion of the health benefits of soy.
This can be an indication that whether or not the South African consumer
population consume soy doesn't have an influence on their opinion of soy's
health benefits in practice. The relation found between respondents who never
use soy and their opinion of the bone strengthening benefit of soy were not of
practical significance. This can be an indication that whether or not South
Africans use soy does not influence their opinion of the bone strengthening
benefit of soy in practice. Furthermore, a practically significant relation was
found between respondents' opinion of the overall health benefits of soy and
their opinion of soy as alternative for HRT and reliever of menopausal
symptoms, respectively. Interestingly, respondents who expressed a positive
opinion regarding the health benefits of soy did not have a convincingly
positive opinion of soy as alternative for HRT and as reliever of menopausal
symptoms. They expressed a more neutral opinion. As expected, consumers
that were not of opinion that soy has certain health benefits, also disagreed
when asked if soy can be used as an alternative for HRT or as reliever of
menopausal symptoms.
Although the causes for the respondents' opinion or uncertainty were not
determined in this study, it can be hypothesised that it may be due to lack of
standardisation of evidence on the safety and efficacy of alternative hormone
replacement therapies. Further studies are still needed to determine the
contributing factors which influence consumers' opinion or lack of opinion on
soy. If consumers are not educated about the benefits and disadvantages of
soy as alternative for HRT, they cannot make intelligent decisions and
choices as to whether or not to use soy as alternative for HRT.Thesis (M. Consumer Science)--North-West University, Potchefstroom Campus, 2004.
Books on the topic "Functional food products"
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Saarela, Maria. Functional dairy products. Boca Raton: CRC Press, 2007.
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Saarela, Maria, and Tiina Mattila-Sandholm. Functional dairy products. Boca Raton, Fla: CRC Press, 2003.
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Ahmad, Saghir, and Nasser Abdulatif Al-Shabib, eds. Functional Food Products and Sustainable Health. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-4716-4.
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Canada. Agriculture and Agri-Food Canada. Canada's functional food and natural health products industry. [Ottawa]: Agriculture and Agri-Food Canada, 2007.
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Stauffer, Clyde E. Functional additives for bakery foods. New York: Van Nostrand Reinhold, 1990.
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Stauffer, Clyde E. Functional additives for bakery foods. New York: Van Nostrand Reinhold, 1990.
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J, Sadler M., Saltmarsh Michael, Royal Society of Chemistry (Great Britain), British Nutrition Foundation, and Royal Society of Chemistry (Great Britain). Food Chemistry Group, eds. Functional foods: The consumer, the products and the evidence. Cambridge: Royal Society of Chemistry, 1998.
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Venugopal, V. Marine products for healthcare: Functional and bioactive nutraceutical compounds from the ocean. Boca Raton: Taylor & Francis, 2009.
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Yildiz, Fatih. Development and manufacture of yogurt and other functional dairy products. Boca Raton, FL: CRC Press/Taylor & Francis, 2010.
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Corredig, Milena. Dairy-derived ingredients: Food and nutraceutical uses. Boca Raton: CRC Press, 2009.
Find full textBook chapters on the topic "Functional food products"
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Ortiz, Yuridia, Eduardo García-Amézquita, Carlos H. Acosta, and David R. Sepúlveda. "Functional Dairy Products." In Global Food Security and Wellness, 67–103. New York, NY: Springer New York, 2017. http://dx.doi.org/10.1007/978-1-4939-6496-3_5.
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Li, Guantian, and Fan Zhu. "Functional Properties of Starch." In Starch and Starchy Food Products, 71–124. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003088929-4.
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Zahoor, Insha, and Farhana Mehraj Allai. "Food Antioxidants: Functional Aspects and Preservation During Food Processing." In Functional Food Products and Sustainable Health, 131–53. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-4716-4_9.
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Tokuşoğlu, Özlem. "Nutritive Values, Bioactives, and Value-Added Products from Meat and Slaughterhouse By-Products." In Food By-Product Based Functional Food Powders, 71–90. Boca Raton : CRC Press, an imprint of Taylor & Francis Group, 2018. | Principle authorship, Özlem Tokuþoðlu; also has chapters with contributions by other authors.: CRC Press, 2018. http://dx.doi.org/10.1201/9781315373607-4.
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Bansal, Vasudha, Pankaj Preet Sandhu, and Nidhi Budhalakoti. "Development of Functional Food Products from Food Waste." In Food Bioactives, 149–68. Includes bibliographical references and index.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429242793-7.
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Yamamoto, Naoyuki. "Functional Food Products with Antihypertensive Effects." In Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals, 169–77. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9780813811048.ch12.
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Rodriguez-Amaya, Delia B., and Jaime Amaya-Farfan. "Nutritional and Functional Attributes of Fruit Products." In Food Engineering Series, 45–66. New York, NY: Springer New York, 2018. http://dx.doi.org/10.1007/978-1-4939-3311-2_3.
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Jahan, Kausar, Ovais Shafiq Qadri, and Kaiser Younis. "Dietary Fiber as a Functional Food." In Functional Food Products and Sustainable Health, 155–67. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-4716-4_10.
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Tokuşoğlu, Özlem. "Introduction to Food By-Products and Their Bioactive Roles." In Food By-Product Based Functional Food Powders, 1–8. Boca Raton : CRC Press, an imprint of Taylor & Francis Group, 2018. | Principle authorship, Özlem Tokuþoðlu; also has chapters with contributions by other authors.: CRC Press, 2018. http://dx.doi.org/10.1201/9781315373607-1.
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Tokuşoğlu, Özlem. "By-Products from Milk and Dairy Foods Bioactivity and Utilization." In Food By-Product Based Functional Food Powders, 117–30. Boca Raton : CRC Press, an imprint of Taylor & Francis Group, 2018. | Principle authorship, Özlem Tokuþoðlu; also has chapters with contributions by other authors.: CRC Press, 2018. http://dx.doi.org/10.1201/9781315373607-6.
Full textConference papers on the topic "Functional food products"
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Lee, Andrew, and Divek Nair. "Clean label food protection strategies: Dual functional and synergistic food preservation system with DuraShieldTM natural food protection blends." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fkjz7869.
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Oxidation and microbial spoilage are two major factors that limit the shelf-life of food products. The oxidative reaction results in off aroma, off flavor, and product discoloration in certain instances while microbial spoilage leads to objectionable by-product formation, visible microbial growth, and potential food safety risks. Temperature variations, extended distances of distribution, and demand for cleaner labels have all contributed to an increased risk of food spoilage in both minimally processed and ready-to-eat products. DuraShield Food Protection Blends are scientifically proven to be effective in improving shelf life and safety by combining traditional antioxidant products (including rosemary extracts and acerola) with natural cultured dextrose and/or buffered vinegar and leveraging their dual-functional and synergistic properties. They deliver minimal impact on taste and aroma and, in most cases, help to maintain a cleaner, consumer-preferred label. The proposed session will demonstrate the dual-functional and synergistic aspects of DuraShield Food Protection blends that will help to tackle complicated spoilage issues in variety of food products.
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Zhang, Lu, Remko M. Boom, Xiao Dong Chen, and Maarten A. I. Schutyser. "Recent developments in functional bakery products and the impact of baking on active ingredients." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7593.
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Active ingredients can be supplemented into a bakery product to produce functional food. However, the preservation of the functionality of these active ingredients during baking remains a challenge for food industry. A deeper understanding of the underlying interactions between functionality and baking is highly desired for developing innovative functional bakery products with significant health benefits and high product quality. In this work, recent advances in the development of functional bakery products are reviewed. The interactions between the baking process and the functionality of the supplemented active ingredients are discussed and the perspective of future research is addressed. Keywords: baking; active ingredients; probiotics; inactivation kinetics; functional food
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"Development of new functional food products based on spreads." In Chemical technology and engineering. Lviv Polytechnic National University, 2021. http://dx.doi.org/10.23939/cte2021.01.122.
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Odintsova, A. A. "Development of canned meat for child nutrition with functional ingredients." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-242.
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The article describes the need to develop meat-based baby food with the use of functional ingredients. Prescription compositions for the development of meat-based food products for young children are presented. It is noted that food products for children must contain a strict amount of components that must meet safety requirements.
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Fedotovskaya, M. P. "Overview of the modern market of functional structured dairy products." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-254.
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The functional food market is rapidly developing both in Russia and abroad. The article provides an overview of the domestic modern market of functional structured dairy products of mass production and functional ingredients which is used in the dairy industry
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TIMOShENKO, Elena, German YaGOVENKO, and Valentina Ruckaya. "Use of lupin flour in foods’ production." In Multifunctional adaptive feed production 27 (75). ru: Federal Williams Research Center of Forage Production and Agroecology, 2022. http://dx.doi.org/10.33814/mak-2022-27-75-169-175.
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Use of domestic lupin flour will significantly increase the food safety of Russian Federation by means of replacement of imported protein produced in China; their rate takes 97.5% in our market. Plant protein, particularly the lupin protein answers the demands of actual time – the country needs cheap, qualitative products made from local row material. Nutritional value of lupin flour is determined by balanced content of protein (34-46%), oil (3-10%), fiber (10.6-18.2%) and carbohydrates (15-22%). Lupin flour is used for production of gluten-free foods with dietary and therapeutic properties; flour of lupin husk is full valuable, functionally technological and promising raw materials used as food protein supplement. Food supplement enriched with processed lupin should answer the limit acceptable concentration of alkaloid in foods. Foreign lupin flour production and use have the commercial scope; at the same time it practically stopes out in the RF in spite that the perspective of lupin row materials is declared for food quality improving. The article presents the possibility of lupin flour use in development of foods with functional purposes.
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Coventry, K. "Regulatory Considerations for Natural Health Product & Functional Food Commercialization in the North American Health Products Marketplace." In Abstracts of the NHPRS – The 15th Annual Meeting of the Natural Health Products Research Society of Canada (NHPRS). Georg Thieme Verlag KG, 2018. http://dx.doi.org/10.1055/s-0038-1644975.
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Singh, Ravinder, and Filiz Koksel. "Effects of Particle Size Distribution and Feed Moisture Content on the Techno-functional Properties of Extruded Soybean Meal." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/rutc3828.
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Soybean protein products are the most widely used ingredients in the plant-based foods category. However, soybean meal (SBM), a by-product of the soybean oil extraction process, is still underutilized in human food products due to its inferior techno-functional properties in its raw form. In this research work, mechanically pressed SBM that was milled to three different particle sizes (0.5, 0.75, and 1 mm) was processed using extrusion cooking at three different feed moisture contents (15, 21, and 27 % based on dry SBM weight), and the techno-functional properties of the resulting extruded SBM were characterized. As compared to their raw SBM counterparts, the oil holding capacity of the SBM extrudates significantly (p < 0.05) improved at the highest (27 %) feed moisture content. As expected with thermal treatment, the nitrogen solubility index of SBM significantly (p < 0.05) decreased after extrusion cooking at all the processing conditions studied. Among SBM extrudates, the nitrogen solubility index generally increased when the feed moisture content was decreased from 27 to 15 %, and PSD was increased from 0.75 to 1 mm. Moreover, an increase in feed moisture content generally resulted in enhanced water holding capacity and oil holding capacity of the SBM extrudates. Among all the processing conditions studied, the SBM extrudates produced at 27 % feed moisture content and 0.5 mm PSD showed relatively higher water holding capacity, oil holding capacity, and gel forming capacity. Overall, this research work provided a comprehensive understanding about the techno-functional properties of raw and extruded SBM, offering new possibilities in producing novel ingredients from this food industry by-product through the optimization of processing conditions.
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Cao, Yiping, and Mahesh Khot. "Food protein self-assembly towards high-performance functional materials." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/oyxx3948.
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Proteins not only determine the essential life activities of living organisms and the nutritional value of food products, but also are promising raw materials for designing functional materials, including in the fields of food science, environmental science, and nanomaterials. In the last decade, self-assembly of food proteins, particularly fibrillization, has attracted significant interest, as the assembled nanostructures are characterized by abundant b-sheet structures, large aspect ratio, and diverse surface functional groups. These features offer the possibility to overcome existing technological bottlenecks, and the rational utilization can yield high-performance materials. This talk will focus on two examples: protein gels and plastics. In the first example, a quantitative relationship was established between the microstructure of protein nanofibrils and the macroscopic mechanical properties of the resulting gels. This was successfully used to build protein gels with mechanical properties comparable to those of artificial meat. In the second example, protein-based plastics with high mechanical property and reduced hygroscopicity are developed by combining protein copolymerization and self-assembly. This provides a potential strategy for developing sustainable food packaging materials.
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Скрипко, Ольга Валерьевна, and Наталья Сергеевна Бодруг. "DRIED MEAT AND VEGETABLE INGREDIENTS FOR SPECIALIZED FOOD." In Высокие технологии и инновации в науке: сборник избранных статей Международной научной конференции (Санкт-Петербург, Ноябрь 2020). Crossref, 2020. http://dx.doi.org/10.37539/vt188.2020.51.84.002.
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Представлена технология сухой пищевой добавки с функциональными свойствами, полученной из куриных субпродуктов и соевого зерна биотехнологической модификации, для использования в рецептурах пищевых продуктов специализированного назначения. The technology of a dry food additive with functional properties, obtained from chicken by-products and soybean grain of biotechnological modification, for use in recipes for specialized food products is presented.
Reports on the topic "Functional food products"
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NELYUBINA, E., E. BOBKOVA, and I. GRIGORYANTS. STUDYING THE RANGE OF VEGETABLE OILS. Science and Innovation Center Publishing House, 2022. http://dx.doi.org/10.12731/2070-7568-2022-11-2-4-7-14.
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Vegetable oil is a daily food product, on the quality of which our health depends. It is not only a building and energy material, but also exhibits functional properties. Vegetable oil occupies the main share of the domestic market of oil and fat products. At catering establishments, vegetable oil is used to prepare various dishes, the requirements for these products are quite high, so the company often faces the question of which vegetable oils to use? which of them have the best qualities? These are the questions we tried to solve in our work. Purpose - of the research work is to study the range of vegetable oil from the product supplier MARR RUSSIA LLC and conduct a commodity assessment of the quality of sunflower oil used at the enterprises of Samara. Results: based on the results of the study, the assortment composition of vegetable oil was analyzed at the supplier of products LLC “MARR RUSSIA”, a commodity characteristic of sunflower oil samples was carried out and recommendations for purchase were given.
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Li, Li, Joseph Burger, Nurit Katzir, Yaakov Tadmor, Ari Schaffer, and Zhangjun Fei. Characterization of the Or regulatory network in melon for carotenoid biofortification in food crops. United States Department of Agriculture, April 2015. http://dx.doi.org/10.32747/2015.7594408.bard.
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The general goals of the BARD research grant US-4423-11 are to understand how Or regulates carotenoid accumulation and to reveal novel strategies for breeding agricultural crops with enhanced β-carotene level. The original objectives are: 1) to identify the genes and proteins in the Or regulatory network in melon; 2) to genetically and molecularly characterize the candidate genes; and 3) to define genetic and functional allelic variation of these genes in a representative germplasm collection of the C. melo species. Or was found by the US group to causes provitamin A accumulation in chromoplasts in cauliflower. Preliminary genetic study from the Israeli group revealed that the melon Or gene (CmOr) completely co-segregated with fruit flesh color in a segregating mapping population and in a wide melon germplasm collection, which set the stage for the funded research. Major conclusions and achievements include: 1). CmOris proved to be the gene that controls melon fruit flesh color and represents the previously described gflocus in melon. 2). Genetic and molecular analyses of CmOridentify and confirm a single SNP that is responsible for the orange and non-orange phenotypes in melon fruit. 3). Alteration of the evolutionarily conserved arginine in an OR protein to both histidine or alanine greatly enhances its ability to promote carotenoid accumulation. 4). OR promotes massive carotenoid accumulation due to its dual functions in regulating both chromoplast biogenesis and carotenoid biosynthesis. 5). A bulk segregant transcriptome (BSRseq) analysis identifies a list of genes associated with the CmOrregulatory network. 6). BSRseq is proved to be an effective approach for gene discovery. 7). Screening of an EMS mutation library identifies a low β mutant, which contains low level of carotenoids due to a mutation in CmOrto produce a truncated form of OR protein. 8). low β exhibits lower germination rate and slow growth under salt stress condition. 9). Postharvest storage of fruit enhances carotenoid accumulation, which is associated with chromoplast development. Our research uncovers the molecular mechanisms underlying the Or-regulated high level of carotenoid accumulation via regulating carotenoidbiosynthetic capacity and storage sink strength. The findings provide mechanistic insights into how carotenoid accumulation is controlled in plants. Our research also provides general and reliable molecular markers for melon-breeding programs to select orange varieties, and offers effective genetic tools for pro-vitamin A enrichment in other important crops via the rapidly developed genome editing technology. The newly discovered low β mutant could lead to a better understanding of the Or gene function and its association with stress response, which may explain the high conservation of the Or gene among various plant species.
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Chen, Junping, Zach Adam, and Arie Admon. The Role of FtsH11 Protease in Chloroplast Biogenesis and Maintenance at Elevated Temperatures in Model and Crop Plants. United States Department of Agriculture, May 2013. http://dx.doi.org/10.32747/2013.7699845.bard.
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specific objectives of this proposal were to: 1) determine the location, topology, and oligomerization of FtsH11 protease; 2) identify the substrate/s of FtsH11 and the downstream components involved in maintaining thermostability of chloroplasts; 3) identify new elements involved in FtsH11 protease regulatory network related to HT adaptation processes in chloroplast; 4) Study the role of FtsH11 homologs from crop species in HT tolerance. Background to the topic: HT-tolerant varieties that maintain high photosynthetic efficiency at HT, and cope better with daily and seasonal temperature fluctuations are in great need to alleviate the effect of global warming on food production. Photosynthesis is a very complex process requiring accurate coordination of many complex systems and constant adjustments to the changing environments. Proteolytic activities mediated by various proteases in chloroplast are essential part of this process and critical for maintaining normal chloroplast functions under HT. However, little is known about mechanisms that contribute to adaptation of photosynthetic processes to HT. Our study has shown that a chloroplast-targeted Arabidopsis FtsH11 protease plays an essential and specific role in maintaining thermostability of thylakoids and normal photosynthesis at moderate HT. We hypothesized that FtsH11 homologs recently identified in other plant species might have roles similarly to that of AtFtsH1. Thus, dissecting the underlying mechanisms of FtsH11 in the adaptation mechanisms in chloroplasts to HT stress and other elements involved will aid our effort to produce more agricultural products in less favorable environments. Major conclusions, solutions, achievements - Identified the chloroplast inner envelope membrane localization of FtsH11. - Revealed a specific association of FtsH11 with the a and b subunits of CPN60. - Identified the involvement of ARC6, a protein coordinates chloroplast division machineries in plants, in FtsH11 mediated HT adaptation process in chloroplast. -Reveal possible association of a polyribonucleotide nucleotidyltransferase (cpPNPase), coded by At3G03710, with FtsH11 mediated HT adaptation process in chloroplast. - Mapped 4 additional loci in FtsH11 mediated HT adaptation network in chloroplast. - Demonstrated importance of the proteolytic activity of FtsH11 for thermotolerance, in addition to the ATPase activity. - Demonstrated a conserved role of plant FtsH11 proteases in chloroplast biogenesis and in maintaining structural and functional thermostability of chloroplast at elevated temperatures. Implications, both scientific and agricultural:Three different components interacting with FtsH11 were identified during the course of this study. At present, it is not known whether these proteins are directly involved in FtsH11mediated thermotolerance network in chloroplast and/or how these elements are interrelated. Studies aiming to connect the dot among biological functions of these networks are underway in both labs. Nevertheless, in bacteria where it was first studied, FtsH functions in heat shock response by regulating transcription level of σ32, a heat chock factor regulates HSPsexpression. FtsH also involves in control of biosynthesis of membrane components and quality control of membrane proteins etc. In plants, both Arc 6 and CPN60 identified in this study are essential in chloroplast division and developments as mutation of either one impairs chloroplast division in Arabidopsis. The facts that we have found the specific association of both α and β CPN60 with FtsH11 protein biochemically, the suppression/ enhancement of ftsh11 thermosensitive phenotype by arc6 /pnp allele genetically, implicate inter-connection of these networks via FtsH11 mediated network(s) in regulating the dynamic adaptation processes of chloroplast to temperature increases at transcriptional, translational and post-translational levels. The conserved role of FtsH11 proteases in maintaining thermostability of chloroplast at HT demonstrated here provides a foundation for improving crop photosynthetic performance at high temperatures.
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Eshed, Yuval, and Sarah Hake. Shaping plant architecture by age dependent programs: implications for food, feed and biofuel. United States Department of Agriculture, December 2012. http://dx.doi.org/10.32747/2012.7597922.bard.
Full textAbstract:
Age dependent programs are responsible for the physiological and developmental differences of young and mature plants. These include a range of morphological characters such as leaf shape and leaf composition (waxes, lignin etc..) but also different in developmental potentials. Apical buds of juvenile plants are vegetative, while those of mature plants can be reproductive. Likewise, basal buds form in the axills of juvenile leaves have different fates than distal buds formed in the axils of mature leaves. The goal of our joint project is to understand and exploit theses age related programs for specific improvement of crop plants. To that end both the WIS group and the PGEC group are using mutants with age related defects as well as modified expression of miR156 to modify age related programs in crop plants- Tomato and potato in Israel and Maize, switchgrass and Brchipodium in the US. In the US, major effort were made to: Characterize the contribution of selected miR156 target genes to yield component traits of maize. Functional analysis of microRNAs and their targets in new crop plants. In Israel, the research progressed in several directions: Understanding the interplay between age dependent programs and the potential of tomato and potato meristems to produce tubers. Evaluation of the agronomic value of mutants that alter flowering regime in side shoots in general, and in the sympodial buds in particular Characterization of wild type axillary buds, comparing shoot ontogeny of gradually maturing apices from basal and distal positions along the main shoot of tomato.
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Eneroth, Hanna, Hanna Karlsson Potter, and Elin Röös. Environmental impact of coffee, tea and cocoa – data collection for a consumer guide for plant-based foods. Department of Energy and Technology, Swedish University of Agricultural Sciences, 2022. http://dx.doi.org/10.54612/a.2n3m2d2pjl.
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In 2020, WWF launched a consumer guide on plant-based products targeting Swedish consumers. The development of the guide is described in a journal paper (Karlsson Potter & Röös, 2021) and the environmental impact of different plant based foods was published in a report (Karlsson Potter, Lundmark, & Röös, 2020). This report was prepared for WWF Sweden to provide scientific background information for complementing the consumer guide with information on coffee, tea and cocoa. This report includes quantitative estimations for several environmental categories (climate, land use, biodiversity and water use) of coffee (per L), tea (per L) and cocoa powder (per kg), building on the previously established methodology for the consumer guide. In addition, scenarios of consumption of coffee, tea and cocoa drink with milk/plant-based drinks and waste at household level, are presented. Tea, coffee and cacao beans have a lot in common. They are tropical perennial crops traditionally grown in the shade among other species, i.e. in agroforestry systems. Today, the production in intensive monocultures has negative impact on biodiversity. Re-introducing agroforestry practices may be part of the solution to improve biodiversity in these landscapes. Climate change will likely, due to changes in temperature, extreme weather events and increases in pests and disease, alter the areas where these crops can be grown in the future. A relatively high ratio of the global land used for coffee, tea and cocoa is certified according to sustainability standards, compared to other crops. Although research on the implications of voluntary standards on different outcomes is inconclusive, the literature supports that certifications have a role in incentivizing more sustainable farming. Coffee, tea and cocoa all contain caffeine and have a high content of bioactive compounds such as antioxidants, and they have all been associated with positive health outcomes. While there is a strong coffee culture in Sweden and coffee contributes substantially to the environmental impact of our diet, tea is a less consumed beverage. Cocoa powder is consumed as a beverage, but substantial amounts of our cocoa consumption is in the form of chocolate. Roasted ground coffee on the Swedish market had a climate impact of 4.0 kg CO2e per kg powder, while the climate impact of instant coffee powder was 11.5 kg CO2e per kg. Per litre, including the energy use for making the coffee, the total climate impact was estimated to 0.25 kg CO2e per L brewed coffee and 0.16 kg CO2e per L for instant coffee. Less green coffee beans are needed to produce the same amount of ready to drink coffee from instant coffee than from brewed coffee. Tea had a climate impact of approximately 6.3 kg CO2 e per kg dry leaves corresponding to an impact of 0.064 CO2e per L ready to drink tea. In the assessment of climate impact per cup, tea had the lowest impact with 0.013 kg CO2e, followed by black instant coffee (0.024 kg CO2e), black coffee (0.038 kg CO2e), and cocoa drink made with milk (0.33 kg CO2e). The climate impact of 1kg cocoa powder on the Swedish market was estimated to 2.8 kg CO2e. Adding milk to coffee or tea increases the climate impact substantially. The literature describes a high proportion of the total climate impact of coffee from the consumer stage due to the electricity used by the coffee machine. However, with the Nordic low-carbon energy mix, the brewing and heating of water and milk contributes to only a minor part of the climate impact of coffee. As in previous research, coffee also had a higher land use, water use and biodiversity impact than tea per L beverage. Another factor of interest at the consumer stage is the waste of prepared coffee. Waste of prepared coffee contributes to climate impact through the additional production costs and electricity for preparation, even though the latter was small in our calculations. The waste of coffee and tea at Summary household level is extensive and measures to reduce the amount of wasted coffee and tea could reduce the environmental impact of Swedish hot drink consumption. For the final evaluation of coffee and tea for the consumer guide, the boundary for the fruit and vegetable group was used. The functional unit for coffee and tea was 1 L prepared beverage without any added milk or sweetener. In the guide, the final evaluation of conventionally grown coffee is that it is ‘yellow’ (‘Consume sometimes’), and for organic produce, ‘light green’ (‘Please consume). The evaluation of conventionally grown tea is that it is ‘light green’, and for organic produce, ‘dark green’ (‘Preferably consume this’). For cocoa, the functional unit is 1 kg of cocoa powder and the boundary was taken from the protein group. The final evaluation of conventionally grown cocoa is that it is ‘orange’ (‘Be careful’), and for organically produced cocoa, ‘light green’.
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Brandl, Maria T., Shlomo Sela, Craig T. Parker, and Victor Rodov. Salmonella enterica Interactions with Fresh Produce. United States Department of Agriculture, September 2010. http://dx.doi.org/10.32747/2010.7592642.bard.
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The emergence of food-borne illness outbreaks linked to the contamination of fruits and vegetables is a great concern in industrialized countries. The current lack of control measures and effective sanitization methods prompt the need for new strategies to reduce contamination of produce. Our ability to assess the risk associated with produce contamination and to devise innovative control strategies depends on the identification of critical determinants that affect the growth and the persistence of human pathogens on plants. Salmonella enterica, a common causal agent of illness linked to produce, has the ability to colonize and persist on plants. Thus, our main objective was to identify plant-inducible genes that have a role in the growth and/or persistence of S. enterica on postharvest lettuce. Our findings suggest that in-vitro biofilm formation tests may provide a suitable model to predict the initial attachment of Salmonella to cut-romaine lettuce leaves and confirm that Salmonella could persist on lettuce during shelf-life storage. Importantly, we found that Salmonella association with lettuce increases its acid-tolerance, a trait which might be correlated with an enhanced ability of the pathogen to pass through the acidic barrier of the stomach. We have demonstrated that Salmonella can internalize leaves of iceberg lettuce through open stomata. We found for the first time that internalization is an active bacterial process mediated by chemotaxis and motility toward nutrient produced in the leaf by photosynthesis. These findings may provide a partial explanation for the failure of sanitizers to efficiently eradicate foodborne pathogens in leafy greens and may point to a novel mechanism utilized by foodborne and perhaps plant pathogens to colonize leaves. Using resolvase in vivo expression technology (RIVET) we have managed to identify multiple Salmonella genes, some of which with no assigned function, which are involved in attachment to and persistence of Salmonella on lettuce leaves. The precise function of these genes in Salmonella-leaf interactions is yet to be elucidated. Taken together, our findings have advanced the understanding of how Salmonella persist in the plant environment, as well as the potential consequences upon ingestion by human. The emerging knowledge opens new research directions which should ultimately be useful in developing new strategies and approaches to reduce leaf contamination and enhance the safety of fresh produce.
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Rafaeli, Ada, Wendell Roelofs, and Anat Zada Byers. Identification and gene regulation of the desaturase enzymes involved in sex-pheromone biosynthesis of pest moths infesting grain. United States Department of Agriculture, March 2008. http://dx.doi.org/10.32747/2008.7613880.bard.
Full textAbstract:
The original objectives of the approved proposal included: 1. Establishment of the biosynthetic pathways for pheromone production using labeled precursors and GC-MS. 2. The elucidation of a circadian regulation of key enzymes in the biosynthetic pathway. 3. The identification, characterization and confirmation of functional expression of the delta-desaturases. 4. The identification of gene regulatory processes involved in the expression of the key enzymes in the biosynthetic pathway. Background to the topic: Moths constitute one of the major groups of pest insects in agriculture and their reproductive behavior is dependent on chemical communication. Sex-pheromone blends are utilized by a variety of moth species to attract conspecific mates. The sex pheromones used are commonly composed of blends of aliphatic molecules that vary in chain length, geometry, degree and position of double bonds and functional groups. They are formed by various actions of specific delta-desaturases to which chain shortening, elongation, reduction, acetylation, and oxidation of a common fatty acyl precursor is coupled. In most of the moth species sex-pheromone biosynthesis is under circadian control by the neurohormone, PBAN (pheromone-biosynthesis-activating neuropeptide). The development of specific and safe insect control strategies utilizing pheromone systems depends on a clear knowledge of the molecular mechanisms involved. In this proposal we aimed at identifying and characterizing specific desaturases involved in the biosynthetic pathway of two moth pest-speciesof stored products, P. interpunctella and S. cerealella, and to elucidate the regulation of the enzymes involved in pheromone biosynthesis. Due to technical difficulties the second stored product pest was excluded from the study at an early phase of the research project. Major conclusions: Within the framework of the planned objectives we confirmed the pheromone biosynthetic pathway of P. interpunctella and H. armigera by using labeled precursor molecules. In addition, in conjunction with various inhibitors we determined the PBAN-stimulated rate-limiting step for these biosynthetic pathways. We thereby present conclusive evidence that the enzyme Acetyl Coenzyme A Carboxylase is activated as a result of PBAN stimulation. We also found that P. interpunctella produce the main pheromone component Z9, E12 Tetradecenyl acetate through the action of a D11 desaturase working on the 16:Acid precursor. This is evidenced by the high amount of incorporation of ²H-labeled 16:Acid into pheromone when compared to the incorporation of ²H-labeled 14:Acid. However, in contrast to reports on other moth species, P. interpunctella is also capable of utilizing the 14:Acid precursor, although to a much lesser extent than the 16:Acid precursor. Despite the discovery of nine different desaturase gene transcripts in this species, from the present study it is evident that although PCR detected all nine gene transcripts, specific to female pheromone glands, only two are highly expressed whereas the other 7 are expressed at levels of at least 10⁵ fold lower showing very low abundance. These two genes correspond to D11-like desaturases strengthening the hypothesis that the main biosynthetic pathway involves a D11 desaturase.
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Fromm, Hillel, Paul Michael Hasegawa, and Aaron Fait. Calcium-regulated Transcription Factors Mediating Carbon Metabolism in Response to Drought. United States Department of Agriculture, June 2013. http://dx.doi.org/10.32747/2013.7699847.bard.
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Original objectives: The long-term goal of the proposed research is to elucidate the transcription factors, genes and metabolic networks involved in carbon metabolism and partitioning in response to water deficit. The proposed research focuses on the GTLcalcium/calmodulinbindingTFs and the gene and metabolic networks modulated by these TFs in Arabidopsis thaliana. The specific objectives are as follows. Objective-1 (USA): Physiological analyses of GTL1 loss- and gain-of-function plants under water sufficient and drought stress conditions Objective 2 (USA / Israel-TAU): Characterizion of GTL target genes and bioinformatic analysis of data to eulcidate gene-network topology. Objective-3 (Israel-TAU): Regulation of GTLmediated transcription by Ca²⁺/calmodulin: mechanism and biological significance. Objective-4 (Israel-BGU): Metabolic networks and carbon partitioning in response to drought. Additional direction: In the course of the project we added another direction, which was reported in the 2nd annual report, to elucidate genes controlling drought avoidance. The TAU team has isolated a few unhydrotropic (hyd) mutants and are in the process of mapping these mutations (of hyd13 and hyd15; see last year's report for a description of these mutants under salt stress) in the Arabidopsis genome by map-based cloning and deep sequencing. For this purpose, each hyd mutant was crossed with a wild type plant of the Landsberg ecotype, and at the F2 stage, 500-700 seedlings showing the unhydrotropic phenotype were collected separately and pooled DNA samples were subkected to the Illumina deep sequencing technology. Bioinformatics were used to identify the exact genomic positions of the mutations (based on a comparison of the genomic sequences of the two Arabidopsis thaliana ecotypes (Columbia and Landsberg). Background: To feed the 9 billion people or more, expected to live on Earth by the mid 21st century, the production of high-quality food must increase substantially. Based on a 2009 Declaration of the World Summit on Food Security, a target of 70% more global food production by the year 2050 was marked, an unprecedented food-production growth rate. Importantly, due to the larger areas of low-yielding land globally, low-yielding environments offer the greatest opportunity for substantial increases in global food production. Nowadays, 70% of the global available water is used by agriculture, and 40% of the world food is produced from irrigated soils. Therefore, much needs to be done towards improving the efficiency of water use by plants, accompanied by increased crop yield production under water-limiting conditions. Major conclusions, solutions and achievements: We established that AtGTL1 (Arabidopsis thaliana GT-2 LIKE1) is a focal determinant in water deficit (drought) signaling and tolerance, and water use efficiency (WUE). The GTL1 transcription factor is an upstream regulator of stomatal development as a transrepressor of AtSDD1, which encodes a subtilisin protease that activates a MAP kinase pathway that negatively regulates stomatal lineage and density. GTL1 binds to the core GT3 cis-element in the SDD1 promoter and transrepresses its expression under water-sufficient conditions. GTL1 loss-of-function mutants have reduced stomatal number and transpiration, and enhanced drought tolerance and WUE. In this case, higher WUE under water sufficient conditions occurs without reduction in absolute biomass accumulation or carbon assimilation, indicating that gtl1-mediated effects on stomatal conductance and transpiration do not substantially affect CO₂ uptake. These results are proof-of-concept that fine-tuned regulation of stomatal density can result in drought tolerance and higher WUE with maintenance of yield stability. Implications: Accomplishments during the IS-4243-09R project provide unique tools for continued discovery research to enhance plant drought tolerance and WUE.
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Fluhr, Robert, and Maor Bar-Peled. Novel Lectin Controls Wound-responses in Arabidopsis. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7697123.bard.
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Innate immune responses in animals and plants involve receptors that recognize microbe-associated molecules. In plants, one set of this defense system is characterized by large families of TIR–nucleotide binding site–leucine-rich repeat (TIR-NBS-LRR) resistance genes. The direct interaction between plant proteins harboring the TIR domain with proteins that transmit and facilitate a signaling pathway has yet to be shown. The Arabidopsis genome encodes TIR-domain containing genes that lack NBS and LRR whose functions are unknown. Here we investigated the functional role of such protein, TLW1 (TIR LECTIN WOUNDRESPONSIVE1). The TLW1 gene encodes a protein with two domains: a TIR domain linked to a lectin-containing domain. Our specific aim in this proposal was to examine the ramifications of the TL1-glycan interaction by; A) The functional characterization of TL1 activity in the context of plant wound response and B) Examine the hypothesis that wounding induced specific polysaccharides and examine them as candidates for TL-1 interactive glycan compounds. The Weizmann group showed TLW1 transcripts are rapidly induced by wounding in a JA-independent pathway and T-DNA-tagged tlw1 mutants that lack TLW1 transcripts, fail to initiate the full systemic wound response. Transcriptome methodology analysis was set up and transcriptome analyses indicates a two-fold reduced level of JA-responsive but not JA-independent transcripts. The TIR domain of TLW1 was found to interact directly with the KAT2/PED1 gene product responsible for the final b-oxidation steps in peroxisomal-basedJA biosynthesis. To identify potential binding target(s) of TL1 in plant wound response, the CCRC group first expressed recombinant TL1 in bacterial cells and optimized conditions for the protein expression. TL1 was most highly expressed in ArcticExpress cell line. Different types of extraction buffers and extraction methods were used to prepare plant extracts for TL1 binding assay. Optimized condition for glycan labeling was determined, and 2-aminobenzamide was used to label plant extracts. Sensitivity of MALDI and LC-MS using standard glycans. THAP (2,4,6- Trihydroxyacetophenone) showed minimal background peaks at positive mode of MALDI, however, it was insensitive with a minimum detection level of 100 ng. Using LC-MS, sensitivity was highly increased enough to detect 30 pmol concentration. However, patterns of total glycans displayed no significant difference between different extraction conditions when samples were separated with Dionex ICS-2000 ion chromatography system. Transgenic plants over-expressing lectin domains were generated to obtain active lectin domain in plant cells. Insertion of the overexpression construct into the plant genome was confirmed by antibiotic selection and genomic DNA PCR. However, RT-PCR analysis was not able to detect increased level of the transcripts. Binding ability of azelaic acid to recombinant TL1. Azelaic acid was detected in GST-TL1 elution fraction, however, DHB matrix has the same mass in background signals, which needs to be further tested on other matrices. The major findings showed the importance of TLW1 in regulating wound response. The findings demonstrate completely novel and unexpected TIR domain interactions and reveal a control nexus and mechanism that contributes to the propagation of wound responses in Arabidopsis. The implications are to our understanding of the function of TIR domains and to the notion that early molecular events occur systemically within minutes of a plant sustaining a wound. A WEB site (http://genome.weizmann.ac.il/hormonometer/) was set up that enables scientists to interact with a collated plant hormone database.
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Lewinsohn, Efraim, Eran Pichersky, and Shimon Gepstein. Biotechnology of Tomato Volatiles for Flavor Improvement. United States Department of Agriculture, April 2001. http://dx.doi.org/10.32747/2001.7575277.bard.
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The main objectives of the research project were: 1. The manipulation, by genetic engineering techniques, of the terpenoid pathway in tomato fruit. Specifically, to test the hypothesis whether overexpression of linalool synthase in tomato fruits will result in the diversion of intermediates of the carotene biosynthetic pathway to linalool, demonstrating that linalool synthase is a key regulatory enzyme, and possibly improving tomato flavor. 2. The elucidation of the biochemical pathway leading to eugenol and methyl eugenol, and the manipulation of this pathway to determine key enzymes and to improve flavor in tomato. Background, conclusions and implications The different proportions of volatile components present in foods often determine their flavor properties. Two of the ten most important flavor compounds in tomatoes, linalool and eugenol, are emitted by the flowers of Clarkia breweri, (Onagraceae), a plant native to California, and are also present in sweet basil (Ocimum basilicum, Lamiaceae). We have studied the key enzymes and genes involved in the production of these flavorants. Linalool synthase, the key enzyme in linalool biosynthesis and its corresponding gene were isolated and characterized from Clarkia breweri. The gene was coupled to a fruit-specific tomato promotor (E8) and was used to transform tomatoes. The transgenic tomatoes produced S-linalool and 1-hydroxylinalool, compounds absent from the fruits of controls. The transgenesis did not adversely affect the overall appearance of the plants nor the levels of other terpenoids present such as carotenoids and vitamin E. Our work has proven that the terpenoid pathway in tomatoes can be modified by the introduction and expression of foreign genes coding for the enzymes controlling the production of monoterpenoid flavor compounds. We have also isolated novel enzymes and genes that are involved in the formation of eugenol and methyl eugenol from Clarkia breweri and basil. An EST library of basil glandular trichomes (the site of eugenol and methyl eugenol biosynthesis) was prepared. More than 1,200 genes have been preliminary characterized and a few of them have been confirmed by functional expression, to be involved in eugenol and methyl eugenol biosynthesis. These genes have augmented the still small repertoire of genes that are available to modify the aroma of agricultural produce by genetic engineering.