Bibliographies thématiques / Food6

Littérature scientifique sur le sujet « Food6 »

Auteur : Grafiati
Publié le 26 juillet 2024

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Articles de revues sur le sujet "Food6"

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Chaudhary, Rajeev. « Home Foods - Food For Thought ». International Journal of Science and Research (IJSR) 12, no 3 (5 mars 2023) : 1323–25. http://dx.doi.org/10.21275/sr23322113618.

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AA, Dinçay. « Functional Foods : Bridging Health and Food ». Food Science & ; Nutrition Technology 8, no 2 (27 avril 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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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 (31 août 2020) : 129–48. http://dx.doi.org/10.29331/jkraic.2020.8.20.4.129.

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Nayansi, Nayansi, Mishra, Atul Anand, Shukla, R. N. Shukla, R.N et 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 (1 juin 2012) : 132–35. http://dx.doi.org/10.15373/22778179/august2014/39.

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

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Boggia, Raffaella, Paola Zunin et Federica Turrini. « Functional Foods and Food Supplements ». Applied Sciences 10, no 23 (29 novembre 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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Small, Dana M., et Alexandra G. DiFeliceantonio. « Processed foods and food reward ». Science 363, no 6425 (24 janvier 2019) : 346–47. http://dx.doi.org/10.1126/science.aav0556.

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

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

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

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Thèses sur le sujet "Food6"

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Горобченко, Денис Володимирович, Денис Владимирович Горобченко, Denys Volodymyrovych Horobchenko et T. V. Mogilenets. « Protein foods and sustainable food prodution ». Thesis, Видавництво СумДУ, 2009. http://essuir.sumdu.edu.ua/handle/123456789/7873.

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Pavão, Jéssica Correia. « FODMAPs in foods : differences between food patterns and countries ». Bachelor's thesis, [s.n.], 2021. http://hdl.handle.net/10284/10788.

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Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Licenciada em Ciências da Nutrição
Fermentable oligosaccharide, disaccharide, monosaccharide, and polyols (FODMAP) are poorly absorbed short-chain carbohydrates, that are rapidly fermented by the intestinal microbiota, with consequent gas production and water retention, leading to the distention of intestinal walls and symptoms associated with functional gut disorders. The low-FODMAP diet is an individualized dietary strategy design to reduce the FODMAP intake in order to achieve symptoms control. The knowledge about the FODMAP content of foods allows a more accurate implementation of the diet. Furthermore, there are factors capable of influencing the FODMAP content of foods that may present an opportunity to manipulate foods and reduce their FODMAP content. Regional crop varieties may also influence in the FODMAP intake since each country has their own food habits. Most of the information about FODMAP content of foods is prevenient from Australia. In North America and Europe, this approach is growing. In Eastern countries the limited knowledge may lead to other practicality challenges. This review of literature aims to identify the differences in the FODMAP content between different foods and dietary patterns of various countries. Also, it aims to verify whether other factors could influence the final FODMAP content. This review was elaborated through an online bibliographic search using electronic PubMed database. There is not much information about the FODMAP content of regions-specific foods. Nevertheless, it is possible to manipulate the FODMAP content and adapt the dietary pattern in order to reduce the FODMAP intake, but also, to acknowledge cultural differences.
Oligossacarídeos, dissacarídeos, monossacarídeos fermentáveis e polióis (FODMAP) são hidratos de carbono de cadeia curta mal absorvidos e rapidamente fermentáveis pelas bactérias intestinais, com consequente produção de gás e retenção de água, que distendem as paredes intestinais e induzem sintomas associados a desordens intestinais funcionais. A dieta pobre em FODMAPs é uma estratégia dietética individualizada formulada para reduzir o consumo de FODMAPs e controlar os sintomas. Conhecer o conteúdo em FODMAP dos alimentos leva à implementação mais precisa desta dieta. Existem ainda outros fatores capazes de influenciar o conteúdo em FODMAPs dos alimentos que podem ser uma oportunidade para manipular alimentos e reduzir o conteúdo em FODMAPs. Variedades culturais poderão também influenciar o consumo de FODMAPs pois cada país possui hábitos alimentares característicos. A informação acerca do conteúdo em FODMAP advém maioritariamente da Austrália. Na América do Norte e Europa esta abordagem está a crescer. Nos países Orientais o conhecimento limitado leva a desafios práticos. Esta revisão da literatura objetiva identificar as diferenças no conteúdo de FODMAP entre diferentes alimentos e padrões alimentares em vários países. Além disso, visa verificar a influência de outros fatores no conteúdo final de FODMAPs. Esta revisão foi elaborada através de uma pesquisa bibliográfica online com recurso à base de dados eletrónica PubMed. Existe pouca informação sobre o conteúdo em FODMAPs de alimentos específicos de cada região. No entanto, é possível manipular o conteúdo em FODMAP e adaptar os padrões alimentares de modo a reduzir a ingestão de FODMAPs e reconhecer diferenças culturais.
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Williams, Katherine W. « Food science in the junior high school foods class ». CSUSB ScholarWorks, 1988. https://scholarworks.lib.csusb.edu/etd-project/340.

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Waichungo, Wamwarī W. « Textural characteristics of low moisture-crisp foods during moisture sorption and storage / ». free to MU campus, to others for purchase, 1996. http://wwwlib.umi.com/cr/mo/fullcit?p9823333.

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Zhu, Xiaoyi. « Prediction of Specific Heat Capacity of Food Lipids and Foods ». The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1437750532.

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Msuya, Joan. « Food Safety of Homemade Complementary Foods In Morogoro Municipality -Tanzania ». The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471527745.

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Miyazaki, Yoshihiko. « Social knowledge of food how and why people talk about foods / ». The University of Waikato, 2008. http://hdl.handle.net/10289/2592.

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Social knowledge about food was investigated from a social contingency perspective (Guerin, 1994, 1998, 2004), a functional linguistic approach that considers language use having functions both to establish 'facts' in order to control listeners, and to maintain social relationships with words. In Study 1, whether people shared knowledge about food or not was examined. One hundred and fourteen New Zealand and 23 Japanese participants were asked to answer free format questionnaires asking the reasons they and others eat or do not eat particular food items. Those answers were categorised into 8 categories and 30 sub-categories of the knowledge about foods by qualitative content analysis. The results of a cluster analysis of those categories showed that participants used the categories homogeneously although there were some differences between New Zealand and Japanese participants, and that the participants selectively used different types of knowledge according to food items especially when explaining why people do or do not eat some foods. In Study 2, rhetorical features about foods were investigated: (1) numerical quantification rhetoric; (2) narrative use rhetoric; and (3) enumeration rhetoric. Factual statements from a corpus of 118 New Zealand TV commercials and 249 Japanese TV commercials were coded by the categories generated in Study 1. The results showed that the categories of factual statements were selectively used on TV commercials depending on the food types, and related closely to the results of Study 1. The rhetorical strategies appeared in commercials according to the categories of factual statements. When more than one factual statement was presented in a commercial, the relations of the factual statements were usually of a conjunctive form such as quotfact A however fact Bquot or quotfact A moreover fact Bquot, or else the factual statements were presented independently rather than the one statement logically warranting the other. These results suggest that those rhetoric uses and the arrangements of the factual statements were selectively used according to the effectiveness against counter arguments using shared knowledge. Study 3 and Study 4 analysed the functions of shared knowledge about food for maintaining social relationships through investigating the cases in which knowledge about foods presented as the form of 'collaborative talk', which occurs when one speaker completes the preceding saying by another speaker. In Study 3, the collaborative talk as sentence completions of knowledge about food was qualitatively analysed from conversations of 30 to 45 minutes produced by four groups consisting of four or five Japanese participants who were friends. From a social contingency view, the analysis focused on the following conversational properties: (1) who the listener was; (2) the degree of sharing of the information between the speakers; (3) the degree of sharing of the information between the 2nd speaker and the listener; and (4) the disagreement between the 2nd speaker and the listener. The results of Study 3 suggested some possible functions of sentence completions of knowledge about food: (1) the function when the first speaker is the listener may be enhancement of the relationship between the first and the second speakers through showing the second speaker's attention and understanding to the first speaker's utterance, because those sentence completions were often followed by the affirmation or negation by the first speaker; (2) when a third person is the listener, and the first and the second speaker refuted the third person using sentence completion, the function seems to be just establishing 'facts'; and (3) in the cases of 'assisted explaining' (Lerner Takagi, 1999) , the function may be not only establishing 'facts' but also enhancement the relationship between the listener and the speakers, because the constructed 'facts' may work as a kind of conversational 'gift'. In Study 4, five Japanese groups consisting of four participants who were friends were asked to talk about four topics about foods that all participants either agreed or disagreed ('All agree' condition) and four food topics for which there was disagreement about it between participants ('Some agree' condition). When the listeners could not be identified, and the second speakers did not used the utterance-final element such as 'yo ne' that is regarded as having a function of showing agreement between the speakers, the participants used sentence completions more frequently in 'All agree' conditions. The results suggested that the function of this type of sentence completion is not merely establishing 'facts' but also enhancing the relationship between the speakers through showing agreement about the relevant things to the topic. In conclusion, the results of the present studies suggest some possible social contingencies involved both when people get knowledge about food and when they use it.
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Bisschop, Sean M. « Food sounds, sensory, acoustic, and mechanical analysis of two snack foods ». Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq24445.pdf.

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Yang, Tsung Shi. « Effects of Synthetic Food Colorants on Singlet Oxygen Oxidation of Foods ». The Ohio State University, 1994. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391765862.

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Kennedy, David Scott. « Moving boxes closer to home the role of SYSCO Corporation in food system localization / ». CONNECT TO THIS TITLE ONLINE, 2007. http://etd.lib.umt.edu/theses/available/etd-05182007-090639/.

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Livres sur le sujet "Food6"

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Great Britain. Ministry of Agriculture, Fisheries and Food. Food Safety Directorate., dir. Intolerance to foods, food ingredients and food additives. London : Food Safety Directorate, MAFF, 1987.

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Iroquois Foods and Food Preparation. Honolulu, Hawaii : University Press of the Pacific, 2003.

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Canada, Geological Survey of, dir. Iroquois foods and food preparation. Ottawa : Govt. Print. Bureau, 1997.

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Stephen, Jones. Food security and staple foods. Johannesburg, South Africa : Land and Agriculture Policy Centre, 1994.

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Metcalfe, Dean D. Food allergy : Adverse reactions to foods and food additives. 4e éd. Malden, Mass : Blackwell Pub., 2008.

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D, Metcalfe Dean, Sampson Hugh A et Simon Ronald A, dir. Food allergy : Adverse reactions to foods and food additives. 3e éd. Oxford : Blackwell, 2003.

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D, Metcalfe Dean, Sampson Hugh A et Simon Ronald A, dir. Food allergy : Adverse reactions to foods and food additives. 2e éd. Cambridge, Mass : Blackwell Science, 1997.

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Khan, Riaz, dir. Low-Calorie Foods and Food Ingredients. Boston, MA : Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3114-2.

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1939-, Khan Riaz, dir. Low-calorie foods and food ingredients. London : Blackie Academic & Professional, 1993.

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Ltd, Mintel International Group, dir. Food and drink - August 2004 : Bulk buying in food and drink, cheapest on display foods, Christmas foods, low carb foods, whiskies. London : Mintel International Group Ltd, 2004.

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Chapitres de livres sur le sujet "Food6"

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Conning, D. M., et K. R. Butterworth. « Foods and Food Additives ». Dans The Future of Predictive Safety Evaluation, 101–7. Dordrecht : Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-4139-7_8.

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Gupta, P. K. « Poisonous Foods and Food Poisonings ». Dans Problem Solving Questions in Toxicology :, 229–38. Cham : Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-50409-0_18.

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McClements, David Julian. « Food Architecture : Building Better Foods ». Dans Future Foods, 27–60. Cham : Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-12995-8_2.

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Aluko, Rotimi. « Miscellaneous Foods and Food Components ». Dans Food Science Text Series, 127–46. New York, NY : Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-3480-1_9.

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Leape, Jim, Fiorenza Micheli, Michelle Tigchelaar, Edward H. Allison, Xavier Basurto, Abigail Bennett, Simon R. Bush et al. « The Vital Roles of Blue Foods in the Global Food System ». Dans Science and Innovations for Food Systems Transformation, 401–19. Cham : Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-15703-5_21.

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AbstractBlue foods play a central role in food and nutrition security for billions of people and are a cornerstone of the livelihoods, economies, and cultures of many coastal and riparian communities. Blue foods are extraordinarily diverse, are often rich in essential micronutrients and fatty acids, and can be produced in ways that are more environmentally sustainable than terrestrial animal-source foods. Yet, despite their unique value, blue foods have often been left out of food system analyses, discussions and solutions. Here, we focus on three imperatives for realizing the potential of blue foods: (1) Bring blue foods into the heart of food system decision-making; (2) Protect and develop the potential of blue foods to help end malnutrition; and (3) Support the central role of small-scale actors in fisheries and aquaculture.
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Tzachor, Asaf, et Catherine E. Richards. « Future Foods for Urban Food Production ». Dans The Palgrave Encyclopedia of Urban and Regional Futures, 1–8. Cham : Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-51812-7_65-1.

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Belc, Nastasia, Denisa Eglantina Duţă, Enuţa Iorga, Gabriela Mohan, Claudia Elena Moşoiu, Adrian Vasile, Angel Martinez Sanmartin et al. « Food Safety Aspects Concerning Traditional Foods ». Dans Food Engineering Series, 33–54. Cham : Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-24040-4_3.

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Tzachor, Asaf, et Catherine E. Richards. « Future Foods for Urban Food Production ». Dans The Palgrave Encyclopedia of Urban and Regional Futures, 586–93. Cham : Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-87745-3_65.

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Seal, Partho Pratim. « Food Rituals and Ritual in Foods ». Dans Food Anthropology in India, 60–74. London : Routledge India, 2023. http://dx.doi.org/10.4324/9780429331589-5.

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Pavani, Pavuluri, S. Subhashini et S. Niveadhitha. « Irradiation of Foods and Food Products ». Dans Novel and Alternative Methods in Food Processing, 93–111. New York : Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003328605-6.

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Actes de conférences sur le sujet "Food6"

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Aleksejeva, Lasma, Modrite Pelse et Agnese Hauka. « Organic production as part of a sustainable local food supply chain ». Dans Research for Rural Development 2021 : annual 27th International scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2021. http://dx.doi.org/10.22616/rrd.27.2021.023.

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Organic farming is a sustainable food production system that involves best environmental practices, a high level of biodiversity protection, conservation of natural resources, high animal welfare standards and production according to the desires of a certain group of consumers to consume foods produced by using natural products and processes. The research aims to assess the availability of organic food in the local food supply chain. The research found that the production of organic food is driven by the growing consumer interest in healthy and high-quality food. Consumers prefer short food supply chains to buy organic food from local producers. The range of available organic foods is affected by various micro and macro environmental factors every year. An analysis of organic foods by degree of processing revealed that there were available mostly unprocessed foods (fresh fruit and vegetables) or minimally/basically processed foods (milk, dairy products, pastries); therefore, the products have low levels of saturated sugars, salt and trans fats.
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Lin, Ta-Yu, Kuang-Yu Shih, Ming-Yuan Wang, Hsueh-Chieh Shih et S. Y. Lee. « What do they eat ? A survey of eat-out habit of university students in Taiwan ». Dans INNODOCT 2019. Valencia : Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/inn2019.2019.10562.

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Main purpose of this research is trying to understand food likeliness of Taiwan college students, and probe whether these food are healthy. Three survey steps are taken as: step 1, market survey for what kind of foods are selling around the campuses; step 2, questionnaire investigation for students food preference; step 3, analyzing whether these favorite foods are healthy or not. The result shows: major consideration for students food selection are “taste” and “price”; 63% of students are taking food or snacks late at night at least once a week. Top three most favorite foods are: Taiwanese fries (yan su ji), carbon grilled chicken and fried fish steaks. Quantities of these foods are small, prices are low, and easy access from roadside food stands. Problems of them are high calories, easy to accumulate free radical in human body, plus insanitary food processing environment. They are harmful to student health. We suggest Taiwan government take it seriously.
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Mohd Hafizi, Nur Asma, Abdul Wahab Mohamad Rahijan, Fathilah Ismail et Wan Zainal Shukri Wan Hafiz. « FOOD NEOPHOBIA, FAMILIARITY, AND WILLINGNESS-TO-TRY MALAYSIA LOCAL FOODS AMONG SOJOURNERS IN TERENGGANU ». Dans GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.032.

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Nowadays, Malaysia has gained more popularity among sojourners either as a destination to continue their study or as a good place to work. However, there are few studies regarding food neophobia among sojourners and information on the subject is limited. The objectives of this study are to determine the level of food neophobia among sojourners in Terengganu, to compared between food neophobia score and social-demographic profile, to examine association of familiarity and willingness-to-try local foods among people with different levels of food neophobia and to examine the relationship between the food neophobia scores and the willingness-to-try new foods and same food neophobia score with familiar foods. A total of 152 questionnaires were distributed to international students from Middle east. The findings reported average food neophobia scale among sojourners in Terengganu was 40.15 ±12.21. There were no significant differences between food neophobia and gender but a significant difference between residential area (urban and rural), and the length of stay in Malaysia. Moreover, there were significant associations between food neophobia and familiarity towards Malaysia’s local cuisines. A significant association between food neophobia and willingness-to-try Malaysia local foods was also recorded. The impact of the findings on respondents was also discussed.
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Shinta Oktaviana, R., Diana Ambarwati Febriani, Intan Yoshana et LR Payanta. « FoodX, a System to Reduce Food Waste ». Dans 2020 3rd International Conference on Computer and Informatics Engineering (IC2IE). IEEE, 2020. http://dx.doi.org/10.1109/ic2ie50715.2020.9274576.

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Snae, Chakkrit, et Michael Bruckner. « FOODS : A Food-Oriented Ontology-Driven System ». Dans 2008 2nd IEEE International Conference on Digital Ecosystems and Technologies (DEST). IEEE, 2008. http://dx.doi.org/10.1109/dest.2008.4635195.

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Pistorio, Enrica, Gaetano Chinnici, Carla Zarba, Claudio Bellia et Gioacchino Pappalardo. « THE REVOLUTION OF FUNCTIONAL FOOD : A MARKET ANALYSIS (THE FUNCTIONAL FOODS MARKET REVOLUTION : MARKET ANALYSIS OF FUNCTIONAL FOOD) ». Dans 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.53.

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Consumers are changing their food preferences in favor of healthier foods that have a beneficial effect on health and that embrace sustainable consumption patterns. To meet the demand of modern consumers, the food sector is undergoing a major revolution as more and more new products are appearing on the market. This trend has encouraged the food industry to develop a new category of food products, which is 'functional foods�, characterized by the presence of one or more bioactive compounds having beneficial effects on the body. Therefore, functional foods represent a technological progress offering an important strategy to combat nutritional deficiency and diet-related diseases thanks to the presence of one or more bioactive compounds, can provide a benefit to the body. To distinguish such products and highlight their beneficial effect, claims are made on the product packaging about nutritional indication and about potential disease risk reduction. Such claims increase consumers� awareness about the benefit of these products hence can influence the consumer�s purchasing decisions. The aim of this work is to analyse the market size of 'Health and Wellness' foods, and in particular 'Functional Foods', over the last four years (2019-2022), using Euromonitor's database. A worldwide analysis has been carried out to identify the geographical areas with the greatest market activity and the European countries with the greatest economic importance. The analysis of the different food categories and the fortifications of greatest interest for the functional food market has provided an overview of the market for these foods.
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Rasskazova, Ieva, et Asnate Kirse-Ozolina. « Field pea Pisum Sativum L. as a perspective ingredient for vegan foods : a review ». Dans Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.019.

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Dry seeds of peas (Pisum sativum L.) have long been used as a staple food and feed globally, and its nutritional, health and ecological benefits comply with growing demand for novel vegan foods intended for health and sustainability conscious individuals. The aim of this study was to review research findings and latest information on field pea usage as a functional ingredient in vegan foods. Monographic method was used to analyse field pea Pisum sativum L. usage as a diverse and multifunctional ingredient in vegan foods, covering latest available information on chemical composition of field pea and main food ingredients made from field pea, focusing on the varieties from which yellow split pea is produced; their impact on ready product’s nutrition, sensory properties and application in food industry. Major types of novel vegan foods containing field peas available on market were named. Pea protein, starch and fibre have demonstrated functional properties in different food systems, including – emulsification, oil-in-water system stabilisation, texture modification, binding, gelation, foaming, and solubility. It is functionally possible and nutritionally and ecologically desirable to develop novel vegan foods intended as animal product alternatives with acceptable sensory properties.
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Chirico Scheele, Stefania, et Paul F. Egan. « Effect of Varied Additives on the Texture and Shape Stability of 3d Printed Mashed Potato and Pumpkin ». Dans ASME 2022 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2022. http://dx.doi.org/10.1115/detc2022-89415.

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Abstract Three-dimensional (3D) food printing has grown exponentially in recent years due to its capabilities for customized food designs, minimal food waste, and personalized nutrition. A current challenge in 3D food printing is the design of extrudable food materials that enable customized shape fabrication and retention due to the complexity of food matrices. Additives such as starches and gums have been employed to improve food mechanical properties and thus printability, however, few studies have investigated further food additives that may affect the manufacturability and lifecycle of printed foods. This study investigates the effect of pea protein, corn starch, citric acid, and butter powder when added in different concentrations on the firmness, total work, and shape stability of mashed potato and pumpkin. Results suggest that pea protein addition increases the firmness and total work, citric acid decreases them, while butter powder and corn starch affect mechanics differently depending on the base material. Overall, the addition of butter powder had the best results for printability and shape retention, with a complete design space analysis suggesting prints should have firmness of at least 150g for high shape stability. Knowledge of food additive effects on texture and shape retention of foods can positively influence the design and manufacturing of personalized foods by reducing reliance on trial-and-error design processes to design new food products.
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Smolík, Josef. « Lokální, regionální nebo zahraniční ? Preference potravin obyvatel Jihomoravského kraje ». Dans XXV. mezinárodní kolokvium o regionálních vědách. Brno : Masaryk University Press, 2022. http://dx.doi.org/10.5817/cz.muni.p280-0068-2022-29.

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The article deals with the research of food preferences among the inhabitants of the South Moravian Region. The text focuses on attitudes research, examining whether respondents prefer local or regional food when buying. Research also provides information of regional food labeling. The aim of the text is to present theoretical knowledge about the labeling of regional foods on the basis of relevant literature, and also to find out whether consumers are inspired by this information or whether these are key information when buying them. The data are also based on a questionnaire survey conducted from February and March 2022. The main results of the text can be considered the presentation of particular brands for regional foods, as well as finding out the preferences of consumers in the South Moravian Region. Food labeling can influence consumer behavior and food selection when shopping. However, the question is whether consumers know, use and are influenced by the labeling system. This text tried to answer these research questions. The results of the sociological survey can be seen as a contribution to the debate on the promotion of regional foods. The main finding is the increase of online shopping during the Covid-19 pandemic. It can be expected that the issue of regional foods will continue to develop dynamically in the coming years, also with regard to discussions concerning food self-sufficiency.
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Kim, Jong H., et Kathleen L. Chan. « Correction : Kim, J.H. ; Chan, K.L. Benzaldehyde Use to Protect Seeds from Foodborne Fungal Pathogens. Biol. Life Sci. Forum 2022, 18, 7 ». Dans International Electronic Conference on Foods : Food, Microbiome, and Health. Basel Switzerland : MDPI, 2023. http://dx.doi.org/10.3390/blsf2022018077.

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Rapports d'organisations sur le sujet "Food6"

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Spill, Maureen, Emily Callahan, Kirsten Johns, Myra Shapiro, Joanne Spahn, Yat Ping Wong, Nancy Terry et al. Repeated Exposure to Foods and Early Food Acceptance : A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, avril 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0401.

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van Hensbergen, Hester. Nature Knows Best ? Naturalness in the Ultra-Processed Foods Debate. TABLE, juin 2024. http://dx.doi.org/10.56661/f76228c7.

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What can an idea like ultra-processed foods (UPFs), which is so appealing and yet so divisive, tell us about the underlying values, fears, and hopes of those involved in the debate? In this essay, we will explore how debates around UPFs intersect with concerns about naturalness in the food system, where naturalness represents a tangled bundle of other associated values. Firstly, this essay offers a definition of ultra-processed foods and explores how these foods are understood both at the level of food formulation and at the level of the food system. Secondly, the essay explores common conceptions of natural food and looks at how the debate around UPFs relates to a widespread preference for naturalness, sometimes referred to as the “naturalness bias”, in food and food systems. In the second half of the essay, three aspects of concerns with UPFs, which are perceived as unnatural, are explored: the question of whether UPFs are bad for us and in what ways; the concern with UPFs as displacing more natural foodstuffs and food systems; and the question of whether UPFs are good or bad for nature and the earth’s ecosystems. Is a more natural food system the answer to our problems? Or does the preference for naturalness, and the dismissal of heavily processed foods, have potentially negative implications for the sustainability of the future food system? Is a better future one that includes the benefits of both natural foods and some heavily processed foods, allowing us to make the most of the earth’s limited natural resources, and provide adequate nutrition for all? These are the questions that underlie the debate around ultra-processed foods, but which are rarely drawn into the light.
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Berkström, Charlotte, Hampus Eriksson, Maria Eggertsen, Birgit Koehler et Anna Norman Haldén. Securing sustainable access to aquatic foods. SLU Global, Swedish University of Agricultural Sciences, 2023. http://dx.doi.org/10.54612/a.7fllvb7hr4.

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Global nutrition needs are increasing and aquatic foods have recently been identified as crucial in addressing many of the world’s urgent challenges, including hunger and malnutrition. This synthesis highlights the importance of aquatic foods as a source of protein, micronutrients and income, its potential to meet increasing food demands, as well as the challenges in aquatic food production and harvesting. Most importantly, it provides an overview of management initiatives and innovative solutions for secured sustainable access to aquatic foods in the future. Aquatic foods provide micronutrient-rich foods for 3.3 billion people and support the livelihoods of more than 800 million people. Small-scale fisheries, in particular, play a key role in supporting the diversity and nutritional benefits of aquatic foods. However, the capture and production of aquatic foods is not always sustainable, and access to these foods may be unequal. At the water-land nexus, new ways of producing aquatic foods hold the potential to reduce the climate footprint in the food system. The governance of, and investment in, aquatic food systems needs to aim to preserve, support and improve aquatic species diversity and to improve access to this highly nutritious food. These efforts need to include multiple stakeholders, such as fishers, community agencies, policy makers and researchers, and be firmly established in both the latest research and in a local/regional context - ecologically and socially. By incorporating different aspects of aquatic foods, this synthesis aims to inspire and inform the reader about the importance of these systems, and means for a sustainable way forward.
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Risk Assessment, FSA Regulated Products. Safety Assessment : Outcome of the assessment of 3-fucosyllactose (3-FL) as a novel food. Food Standards Agency, août 2023. http://dx.doi.org/10.46756/sci.fsa.crr177.

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The novel food is 3-FL which is intended to be used as a source of human identical milk oligosaccharides. 3-FL is manufactured by microbial fermentation using a genetically modified strain of Escherichia coli K-12, and then refined to yield the purified novel food. This new application is seeking to use the novel food within the food following categories: dairy products and analogues, bakery wares, foods for special groups, beverages, and also as a food supplement. Food supplements are not intended to be used if other foods with added 3-FL or breast milk are consumed the same day. To support the FSA and FSS in their evaluation of the application, the Advisory Committee on Novel Foods and Processes (ACNFP) were asked to review the safety dossier and supplementary information provided by the applicant. The Committee concluded that the applicant had provided sufficient information to assure the novel food, 3-FL, was safe under the proposed conditions of use. The anticipated intake levels and the proposed use in foods and food supplements was not considered to be nutritionally disadvantageous and does not mislead consumers. The views of the ACNFP have been taken into account in the regulatory assessment which represents the opinion of the FSA and FSS.
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Arrowsmith, Helen, Lewis Wallis, Christopher James, Nigel Blitz et Ann Wood. International review of the literature and guidance on food allergen cleaning. Food Standards Agency, juin 2023. http://dx.doi.org/10.46756/sci.fsa.tad202.

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People with food allergy must avoid eating the foods they are allergic to as they may react to very small amounts of such foods. Allergenic food left on surfaces or equipment could contaminate another food that is also prepared using the same surface or equipment. Cleaning of surfaces and equipment is therefore one way that businesses try to prevent contamination with food allergens. Food businesses let people know that food could be contaminated with allergens using Precautionary Allergen Labelling (PAL) such as ‘may contain’ statements. Evidence gathered from previous food industry consultations shows that there is uncertainty around the effectiveness of allergen cleaning which is a barrier to effective use of PAL.
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Naviaux, Elizabeth. Food Science Unit for Combined Agricultural Leadership and Introduction to Foods Class. Ames (Iowa) : Iowa State University, janvier 2019. http://dx.doi.org/10.31274/cc-20240624-751.

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Risk Assessment, FSA Regulated Products. Safety Assessment : Outcome of the assessment of lacto-N-fucopentaose I (LNFP-l) and 2'-fucosyllactose (2'-FL) as a novel food. Food Standards Agency, août 2023. http://dx.doi.org/10.46756/sci.fsa.cmi652.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in March 2021 from Glycom A/S, Denmark (“the applicant”) for the authorisation of a mixture of lacto-N-fucopentaose I (LNFP-l) and 2'-fucosyllactose (2'-FL) as a novel food. The novel food is a mixture of LNFP-l and 2'-FL which is intended to be used as a source of human identical milk oligosaccharides. LNFP-l/2'-FL is manufactured by microbial fermentation using a genetically modified strain of Escherichia coli K-12, and then refined to yield the purified novel food. This new application is seeking to use the novel food within the following food categories: dairy products and analogues, bakery wares, foods for special groups, beverages, and also as a food supplement. Food supplements are not intended to be used if other foods with added LNFP-l/2’-FL or breast milk are consumed the same day. To support the FSA and FSS in their evaluation of the application, the Advisory Committee on Novel Foods and Processes (ACNFP) were asked to review the safety dossier and supplementary information provided by the applicant. The Committee concluded that the applicant had provided sufficient information to assure the novel food, LNFP-l/2’-FL, was safe under the proposed conditions of use. The anticipated intake levels and the proposed use in foods and food supplements was not considered to be nutritionally disadvantageous and does not mislead consumers. The views of the ACNFP have been taken into account in this safety assessment which represents the opinion of the FSA and FSS on LNFP-l/2’-FL.
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Melo-Velandia, Luis Fernando, Camilo Andrés Orozco-Vanegas et Daniel Parra-Amado. Extreme weather events and high Colombian food prices : A non-stationary extreme value approach. Banco de la República, décembre 2021. http://dx.doi.org/10.32468/be.1189.

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Given the importance of climate change and the increase of its severity under extreme weather events, we analyze the main drivers of high food prices in Colombia between 1985 and 2020 focusing on extreme weather shocks like a strong El Ni˜no.We estimate a non-stationary extreme value model for Colombian food prices. Our findings suggest that perishable foods are more exposed to extreme weather conditions in comparison to processed foods. In fact, an extremely low precipitation level explains only high prices in perishable foods. The risk of high perishable food prices is significantly larger for low rainfall levels (dry seasons) compared to high precipitation levels (rainy seasons). This risk gradually results in higher perishable food prices. It is non linear and is also significantly larger than the risk related to changes in the US dollar-Colombian peso exchange rate and fuel prices. Those covariates also explain high prices for both perishable and processed foods. Finally, we find that the events associated with the strongest El Ni˜no in 1988 and 2016 are expected to reoccur once every 50 years.
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Kuchler, Fred, Megan Sweitzer et Carolyn Chelius. prevalence of the "natural" claim on food product packaging. Washington, D.C. : USDA Economic Research Service, mai 2023. http://dx.doi.org/10.32747/2023.8023700.ers.

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U.S. food suppliers make claims about their production processes on food packaging that highlight attributes some consumers want while charging a higher price than for unlabeled products. Some labels use such claims as "USDA Organic" and "raised without antibiotics," which require different and more expensive production techniques than conventional agriculture. However, food suppliers can use the label that claims the food is "natural" at a relatively low cost because regulatory agencies treat the claim as meaning nothing artificial was added and the product was minimally processed. Numerous consumer food choice studies concluded that consumers equate the natural label on food with healthier food choices and more costly production practices that signify environmental stewardship. Informed by these previous studies' findings, the authors of this report estimate the frequency with which food suppliers make the natural claim on food packaging labels. Estimates are based on scanner data and comprehensive label data. Across all foods in 2018, 16.3 percent of retail food expenditures and 16.9 percent of all items purchased (unit sales) were for foods labeled natural, whereas 11.0 percent of Universal Product Codes (UPC) in stores were labeled natural on the packaging. Expenditures for food labeled natural were larger than expenditures for foods labeled USDA Organic. Natural labels were found predominately on processed products. For example, 95.6 percent of expenditures for vitamins and meal supplements were for products labeled natural, compared with 0.5 percent of expenditures for potatoes
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Fraanje, Walter, et Tara Garnett. What is ultra-processed food ? And why do people disagree about its utility as a concept ? Sous la direction de Helen Breewood. Food Climate Research Network, juillet 2019. http://dx.doi.org/10.56661/ca3e86f2.

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The increasing consumption of industrially processed convenience foods, soft drinks, and fast foods has been associated with a rise in non-communicable diseases, overweight and obesity. This building block explores the concept of ultra-processed food: how it has been defined, and differing views as to whether it is a useful way of thinking about food and its relation to health and wider sustainability concerns.
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