Articles de revues : « Foodlaw »

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Olano, Marc. « Gastronomy foodlab ». Les Grands Dossiers des Sciences Humaines N° 58, n^o 3 (1 mars 2020) : 17. http://dx.doi.org/10.3917/gdsh.058.0017.

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Dhanang, Gelora Mangalik et Hieskya Chelvin Kristover. « FORMULASI FOODBAR UNTUK PEMENUHAN KEBUTUHAN ATLET ». Science Technology and Management Journal 2, n^o 2 (31 août 2022) : 51–55. http://dx.doi.org/10.53416/stmj.v2i2.91.

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Atlet membutuhkan kalori untung menunjang peformanya. Foodbar bisa menjadi salah satu penyuplai kebutuhan kalori atlet. Penelitian ini bertujuan untuk memformulasikan foodbar yang diperntukan memenuhi kebutuhan kalori. Penelitian ini adalah eksperimental laboratoris dengan tahapan membuat formulasi foodbar kemudian dianalisis dengan data sekunder. Dihasilkan foodbar dengan ukuran 30 gr yang mengandung 146,5 Kkal. Foodbar tersebut bisa menjadi asupan untuk pemenuhan kebutuhan atlit sebelum, saat, dan setelah bertanding.

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Nuraisyah, Anni. « Sifat fisik makanan padat (foodbar) berbasis tepung komoditas lokal ». Jurnal TAMBORA 4, n^o 1 (21 février 2020) : 32–38. http://dx.doi.org/10.36761/jt.v4i1.568.

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Consumption of fast food continuously can be detrimental to human health. An effective solution is to make innovative food that is able to meet the adequacy of nutrition, one of which is foodbar. The raw materials used in the manufacture of foodbar come from local commodities which are flourished, including sweet potatoes, green beans and Moringa and added porang to unite the three ingredients. Yellow sweet potato flour contains 77.7% carbohydrates with high digestibility (98%), while Moringa leaf flour contains 27.1 grams / 100 grams protein. Mung bean flour is used as a flavoring agent, while porang flour which is rich in glucomannan acts as a binder agent to produce foodbar products that are not easily destroyed. The treatment in this study used two factors, namely the composition of the composite flour and the composition of the addition of porang. Observations made include physical properties including water content, volume expansion, kamba density and texture of the foodbar. The best treatment on the foodbar was the combination treatment of 100 grams of yellow sweet potato flour (40 grams) green bean flour (60 grams) moringa leaf flour and (4%) porang (P3T1).

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Smuts, C. Marius, A. J. Spinnler Benadé, Jacques Berger, Le Thi Hop, Guillermo López de Romaña, Juliawati Untoro, Elvina Karyadi, Jürgen Erhardt et Rainer Gross. « Iris I : A Foodlet-Based Multiple-Micronutrient Intervention in 6- to 12-Month-Old Infants at High Risk of Micronutrient Malnutrition in Four Contrasting Populations : Description of a Multicenter Field Trial ». Food and Nutrition Bulletin 24, n^o 3_suppl_1 (janvier 2003) : S27—S33. http://dx.doi.org/10.1177/15648265030243s105.

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Infants in developing countries are at risk of concurrent micronutrient deficiencies, because the same causative factors may lead to deficiencies of different micronutrients. Inadequate dietary intake is considered one of the major causes of micronutrient deficiencies, especially among poor and underprivileged children in developing countries. Operational strategies and distribution systems are often duplicated when supplementation programs for single micronutrients are implemented at the same time. The International Research on Infant Supplementation (IRIS) trial was conducted in four distinct populations on three continents: Africa, Latin America, and Asia. The participating countries were South Africa, Peru, Vietnam, and Indonesia. The study had a randomized, doubleblind, placebo-controlled design. Each country aimed to enroll at least 70 infants per intervention group (65 + 5 anticipated dropouts). The micronutrient vehicle was in the form of a “foodlet” (food-like tablet) manufactured as chewable tablets, which were easy to break and dissolve, and which had the same taste, color, and flavor for all countries. Children were randomly assigned to one of four 6-month intervention groups: group 1 received a daily foodlet containing multiple micronutrients; group 2 received a daily placebo foodlet containing no micronutrients; group 3 received a weekly foodlet that contained multiple micronutrients (twice the dose of the daily foodlet) and placebo foodlets on the other days of the week; group 4 received a daily foodlet containing only 10 mg of elemental iron. The IRIS Trial aimed to examine the prevalence of multi-micronutrient deficiencies in 6- to 12-month-old infants from rural populations, and to examine the efficacy of multi-micronutrient supplementation in infants from the different countries included in the study. This paper describes the general methodology of the IRIS trial and the operational differences among the country sites.

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Raju, Viprav B., et Edward Sazonov. « FOODCAM : A Novel Structured Light-Stereo Imaging System for Food Portion Size Estimation ». Sensors 22, n^o 9 (26 avril 2022) : 3300. http://dx.doi.org/10.3390/s22093300.

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Imaging-based methods of food portion size estimation (FPSE) promise higher accuracies compared to traditional methods. Many FPSE methods require dimensional cues (fiducial markers, finger-references, object-references) in the scene of interest and/or manual human input (wireframes, virtual models). This paper proposes a novel passive, standalone, multispectral, motion-activated, structured light-supplemented, stereo camera for food intake monitoring (FOODCAM) and an associated methodology for FPSE that does not need a dimensional reference given a fixed setup. The proposed device integrated a switchable band (visible/infrared) stereo camera with a structured light emitter. The volume estimation methodology focused on the 3-D reconstruction of food items based on the stereo image pairs captured by the device. The FOODCAM device and the methodology were validated using five food models with complex shapes (banana, brownie, chickpeas, French fries, and popcorn). Results showed that the FOODCAM was able to estimate food portion sizes with an average accuracy of 94.4%, which suggests that the FOODCAM can potentially be used as an instrument in diet and eating behavior studies.

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Raju, Viprav B., et Edward Sazonov. « FOODCAM : A Novel Structured Light-Stereo Imaging System for Food Portion Size Estimation ». Sensors 22, n^o 9 (26 avril 2022) : 3300. http://dx.doi.org/10.3390/s22093300.

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Imaging-based methods of food portion size estimation (FPSE) promise higher accuracies compared to traditional methods. Many FPSE methods require dimensional cues (fiducial markers, finger-references, object-references) in the scene of interest and/or manual human input (wireframes, virtual models). This paper proposes a novel passive, standalone, multispectral, motion-activated, structured light-supplemented, stereo camera for food intake monitoring (FOODCAM) and an associated methodology for FPSE that does not need a dimensional reference given a fixed setup. The proposed device integrated a switchable band (visible/infrared) stereo camera with a structured light emitter. The volume estimation methodology focused on the 3-D reconstruction of food items based on the stereo image pairs captured by the device. The FOODCAM device and the methodology were validated using five food models with complex shapes (banana, brownie, chickpeas, French fries, and popcorn). Results showed that the FOODCAM was able to estimate food portion sizes with an average accuracy of 94.4%, which suggests that the FOODCAM can potentially be used as an instrument in diet and eating behavior studies.

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Rosas, Raquel, Filipa Pimenta, Isabel Leal et Ralf Schwarzer. « FOODLIT-PRO : Developing Food Literacy ». Psicologia, Saúde & ; Doença 19, n^o 1 (29 mars 2018) : 122–28. http://dx.doi.org/10.15309/18psd190118.

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Aizawa, Kiyoharu, et Makoto Ogawa. « FoodLog : Multimedia Tool for Healthcare Applications ». IEEE MultiMedia 22, n^o 2 (avril 2015) : 4–8. http://dx.doi.org/10.1109/mmul.2015.39.

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Briend, André, et Noel W. Solomons. « The Evolving Applications of Spreads as a Foodlet for Improving the Diets of Infants and Young Children ». Food and Nutrition Bulletin 24, n^o 3_suppl_1 (janvier 2003) : S34—S38. http://dx.doi.org/10.1177/15648265030243s106.

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Action is needed to reduce the burden of micronutrient malnutrition in developing countries, and because low-income populations are vulnerable to deficiencies of multiple micronutrients, we need to move beyond approaches that comprise only single nutrients. The normal and evolutionary manner in which to consume nutrients is in the context of foods, both snacks and meals. Spreads are high-viscosity-fat products prepared by mixing dried powdered ingredients with a vegetable fat chosen for its viscosity. Spreads are not traditionally used for feeding infants or young children and were initially proposed as a way to treat children recovering from severe malnutrition. In preparation for the International Research Group on Infant Supplementation (IRIS) III intervention, a sequel to the IRIS I study (which was the focus of a workshop in Lima, Peru, from May 30–June 1, 2001), the feasibility of preparing a FOODlet for feeding infants and young children was explored. Within the spectrum of intervention tools for micronutrient supplementation, tablets are a pharmaceutical form, fortified spreads are a food, and sprinkles are an intermediate approach. The issues still to be discussed and resolved with regard to creating such a spread include its specific micronutrient formulation, the capacity of young children to consume the required amounts (from either the FOODlet alone or the FOODlet mixed with other foods), the iron content and overall antioxidant protection of the spread matrix and its vitamins, potential allergenicity of proteins, and the economic implications of using such a FOODlet in low-income societies.

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Briggs, Rachel V. « The Civil Cooking Pot : Hominy and the Mississippian Standard Jar in the Black Warrior Valley, Alabama ». American Antiquity 81, n^o 2 (avril 2016) : 316–32. http://dx.doi.org/10.7183/0002-7316.81.2.316.

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AbstractAlthough the Mississippian standard jar, a specific vessel form found in many parts of the Mississippian cultural world, has long been recognized as a utilitarian cooking pot, the important connection between this ceramic form and maize has largely been overlooked. By focusing on the Mississippian site of Moundville located in the Black Warrior valley of west-central Alabama, I propose that the Mississippian standard jar was not simply a general cooking pot, but instead a specialized culinary tool used to nixtamalize maize. As such, both the vessel and the plant were part of a cohesive ancestral hominy foodway. This relationship is demonstrated in two ways: first, by articulating both the hominy foodway and the antecedent nut foodway practiced between A.D. 1020–1260; and, second, by exploring changes in the morphology and use-alteration patterns of the Moundville Mississippian standard jars recovered from contexts dating to the Moundville I-III phases(A.D. 1120–1520). The relationship between vessel and food demonstrated here suggests a practice- and taste-based model for the synergistic relationship long recognized between maize and the emergence of the Mississippian civic-ceremonial center of Moundville.

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Fauziyyah, Athiefah. « Potensi Foodbar Bligo Sebagai Produk Pangan Darurat ». Jurnal Gizi dan Pangan Soedirman 5, n^o 1 (19 mai 2021) : 33. http://dx.doi.org/10.20884/1.jgipas.2021.5.1.3860.

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Penelitian ini bertujuan untuk mengkarakterisasi foodbar berbahan baku buah bligo yang ditinjau dari analisis fisikokimianya sebagai alternatif pangan darurat. Analisis yang dipakai antara lain uji proksimat yang terdiri dari uji kadar air, kadar abu, kadar lemak, kadar karbohidrat dan kadar protein. Uji fisik yang dilakukan menggunakan texture analyzer yang mengukur nilai kohesivitas dan nilai kekerasan. Foodbar bligo F2 dengan proporsi tepung bligo dan tepung kedelai sebesar 70:30% merupakan perlakuan yang paling mendekati syarat ideal sebagai pangan darurat dengan kandungan nilai gizi sebesar kadar karbohidrat 43,21%, kadar lemak 16,64%, kadar protein 13.65%, kadar air 5.50%, kadar abu 20,99%, nilai kekerasan dan kohesivitas sebesar 22294,3 gf dan 0.334%.

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Zulaika, Unai, Asier Gutiérrez et Diego López-de-Ipiña. « Enhancing Profile and Context Aware Relevant Food Search through Knowledge Graphs ». Proceedings 2, n^o 19 (25 octobre 2018) : 1228. http://dx.doi.org/10.3390/proceedings2191228.

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Foodbar is a Cloud-based gastroevaluation solution, leveraging IBM Watson cognitive services. It brings together machine and human intelligence to enable cognitive gastroevaluation of “tapas” or “pintxos” , i.e., small miniature bites or dishes. Foodbar matchmakes users’ profiles, preferences and context against an elaborated knowledge graph based model of user and machine generated information about food items. This paper reasons about the suitability of this novel way of modelling heterogeneous, with diverse degree of veracity, information to offer more stakeholder satisfying knowledge exploitation solutions, i.e., those offering more relevant and elaborated, directly usable, information to those that want to take decisions regarding food in miniature. An evaluation of the information modelling power of such approach is performed highlighting why such model can offer better more relevant and enriched answers to natural language questions posed by users.

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Lock, Gabriela. « The Foodlet Vehicle Designed for and Used in the Iris I Intervention ». Food and Nutrition Bulletin 24, n^o 3_suppl_1 (janvier 2003) : S16—S19. http://dx.doi.org/10.1177/15648265030243s103.

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At the behest of UNICEF, conceptual specifications from the International Workshop on Micronutrient Supplementation throughout the Life Cycle (held in Rio de Janeiro, Brazil, in November 1999) were developed for a chewable, flavored multiple-micronutrient vehicle that was a hybrid of a food and a tablet (i.e., “foodLET”). Two varieties of foodLET were created: one with a single infant–toddler RDA for selected micronutrients, and the other with two RDAs for the same vitamins and minerals. They were shipped and stored in special, hermetic blister packs to protect the physical form from crumbling and to protect the vitamins from oxidative damage. In the actual experience of delivering more than 40,000 foodLETs in four sites in diverse settings, the ability of the product to live up to the ideal characteristics can be assessed.

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Waki, Kayo, Kiyoharu Aizawa, Shigeko Kato, Hideo Fujita, Hanae Lee, Haruka Kobayashi, Makoto Ogawa, Keisuke Mouri, Takashi Kadowaki et Kazuhiko Ohe. « DialBetics With a Multimedia Food Recording Tool, FoodLog ». Journal of Diabetes Science and Technology 9, n^o 3 (16 avril 2015) : 534–40. http://dx.doi.org/10.1177/1932296815579690.

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Rosas, Raquel, Filipa Pimenta, Isabel Leal et Ralf Schwarzer. « FOODLIT-Trial : Protocol of a Randomised Controlled Digital Intervention to Promote Food Literacy and Sustainability Behaviours in Adults Using the Health Action Process Approach and the Behaviour Change Techniques Taxonomy during the COVID-19 Pandemic ». International Journal of Environmental Research and Public Health 19, n^o 6 (16 mars 2022) : 3529. http://dx.doi.org/10.3390/ijerph19063529.

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Dietary quality and sustainability are central matters to the international community, emphasised by the burden of the COVID-19 pandemic. To promote healthier and more sustainable food-related practices, the protocol of a web-based intervention to enhance adults’ food literacy is presented. The FOODLIT-Trial is a two-arm, parallel, experimental, and single-blinded randomised controlled trial delivered over 11 weeks. Based on the Food Literacy Wheel framework and supported by the Health Action Process Approach (HAPA) and the Behaviour Change Techniques Taxonomy, weekly content with customised behaviour change techniques (experimental group) is hypothesised to be more effective to promote food behaviour change when compared to a single-time and non-customised delivery of food-related international guidelines, with no theoretically informed approaches (comparison group). Primary outcome is food literacy, including food-related knowledge, skills, and behaviours, assessed with the FOODLIT-Tool; a secondary outcome includes psychological mechanisms that efficaciously predict change in participants’ food literacy, measured with HAPA-driven items. Enlisted through online sources, participants will be assessed across five time points (baseline, post-intervention, and 3-, 6-, and 9-month follow-ups, i.e., T0–T4). A randomisation check will be conducted, analyses will follow an intention-to-treat approach, and linear two-level models within- (T0–T4) and between-level (nested in participants) will be computed, together with a longitudinal mediation analysis. If effective, the FOODLIT-Trial will provide for a multidimensional and cost-effective intervention to enable healthier and more sustainable food practices over the long term.

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Szabo, Michelle. « Foodwork or Foodplay ? Men’s Domestic Cooking, Privilege and Leisure ». Sociology 47, n^o 4 (4 septembre 2012) : 623–38. http://dx.doi.org/10.1177/0038038512448562.

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Aizawa, Kiyoharu, Kazuki Maeda, Makoto Ogawa, Yohei Sato, Mayumi Kasamatsu, Kayo Waki et Hidemi Takimoto. « Comparative Study of the Routine Daily Usability of FoodLog ». Journal of Diabetes Science and Technology 8, n^o 2 (14 février 2014) : 203–8. http://dx.doi.org/10.1177/1932296814522745.

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Briggs, Rachel V. « The Hominy Foodway of the Historic Native Eastern Woodlands ». Native South 8, n^o 1 (2015) : 112–46. http://dx.doi.org/10.1353/nso.2015.0004.

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Knight, Vernon James, et Roberto Valcarcel Rojas. « Pottery Vessel Function and Foodways at El Chorro de Maíta, Cuba ». Latin American Antiquity 26, n^o 2 (juin 2015) : 260–78. http://dx.doi.org/10.7183/1045-6635.26.2.260.

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Our approach assumes that pots are tools, containers whose performance characteristics are adjusted to their primary uses. Traditional agricultural peoples generally distinguish among multiple vessel shapes that have distinct intended uses. In this article, we present afunctional analysis of vessel shapes and sizes performed on a sample of 160 rim sherds from the site of El Chorro de Malta, Cuba. These were assigned to 13 defined vessel shapes, most of which displayed more than one size mode based on estimated orifice diameters. The majority of specimens from El Chorro de Malta are low-profile, composite-contour bowls made in medium and large size modes, followed in frequency by simple-contour bowls and plates. Late Ceramic Age peoples in the Greater Antilles are historically documented as participating in the manioc breadcake-cassareep- stewpot foodway common to much of the tropical lowlands of northern South America. Consequently, it should be possible to show how the container assemblage of El Chorro de Malta is adapted to the requirements of that foodway. We note that, ethnographically, the elaborate processing of bitter manioc itself to produce breadcakes as a staple food does not necessarily require pottery vessels at all. Nonetheless, common stewing as a key component of the foodway—including the production of the condiment called cassareep in the Guianas—can require several containers with potentially distinct performance requirements: one to collect the juice below the sleeve press, another to reduce the expressed juice to the thickened sauce over afire, and a third, the stewpot itself, adapted to simmering vegetable and meat stews. We provisionally suggest that some of the most common shape-size classes at El Chorro de Malta are suited to producing and serving stews and cassareep, the traditional complement to eating manioc breadcake.

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Savarese, Mariarosaria, Caterina Bosio, Elisabetta Anna Graps et Guendalina Graffigna. « FooDia-Net. A technology platform for nutrition education and active people involvement in the prevention of diabetes mellitus : results from the first field trial ». AboutOpen 10 (15 février 2023) : 27–33. http://dx.doi.org/10.33393/ao.2023.2338.

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Introduction: Type 2 diabetes mellitus (DM) is one of the most widespread chronic diseases in the world and, by its nature, it affects several disciplines. Patients often appear unaware and lacking an adequate lifestyle and appropriate nutritional education to prevent its aggravation. Consequently, it appears essential to promote educational initiatives aimed at helping patients diagnosed with type 2 DM to contain the disease progress. FooDia-Net is a project financed by the Ministry of Health which took place between 2017 and 2020 in 5 Italian regions, aimed at experimenting an innovative operating model of multiprofessional and cross-disciplinary management in the prevention of type 2 DM. Method: The FooDia-Net protocol was tested through a pilot project which enabled the evaluation food literacy levels and patient engagement through the administration of pre- and post-performance self-assessment questionnaires to evaluate the educational exercises proposed to the panel. Results: Out of 166 eligible patients, 38 completed the protocol (23%); results show a significant improvement in the levels of food literacy and, from the engagement point of view, despite not being significant statistically, good improvements were registered. Discussion and conclusion: Results were encouraging with regards to the multidisciplinary management of patients with type 2 diabetes. The FooDia-Net platform ensured continuity of care and emotional support for patients remotely.

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Kawano, Yoshiyuki, et Keiji Yanai. « FoodCam : A real-time food recognition system on a smartphone ». Multimedia Tools and Applications 74, n^o 14 (12 avril 2014) : 5263–87. http://dx.doi.org/10.1007/s11042-014-2000-8.

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Rosas, Raquel, Filipa Pimenta, Isabel Leal et Ralf Schwarzer. « FOODLIT-PRO : conceptual and empirical development of the food literacy wheel ». International Journal of Food Sciences and Nutrition 72, n^o 1 (13 mai 2020) : 99–111. http://dx.doi.org/10.1080/09637486.2020.1762547.

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Rosas, Raquel, Filipa Pimenta, Isabel Leal et Ralf Schwarzer. « FOODLIT-PRO : Food Literacy Domains, Influential Factors and Determinants—A Qualitative Study ». Nutrients 12, n^o 1 (27 décembre 2019) : 88. http://dx.doi.org/10.3390/nu12010088.

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Poor eating habits are increasing the prevalence of weight-related issues, such as diabetes and cardiovascular diseases. Given the demand to improve individuals’ food knowledge and competencies aiming at healthier behaviours, the current investigation explores the concept of food literacy. Considering the lack of a shared understanding of food literacy, this study aims to explore food literacy’s domains, influential factors and determinants. Using a qualitative deductive-dominant content analysis, 30 experts from food-related fields were interviewed. The obtained outcomes were compared to available food literacy frameworks. Agreement among inter-raters was nearly perfect (k = 0.82). Yielding a total of 184 codes nested within 19 categories, identified domains were Origin, Safety, Choice and Decision, Select and Acquire, Plan, Preserve, Prepare, Cook, and Knowledge; influential factors included Nutrition, Psychological, Health, Learning Contexts, Policy, Industry, Sustainability, and Social and Cultural; External determinants were “Access to Food-Related Information”, “Perishable and/or Unreliable Food-Related Information”, “Family Dynamic and/or Identity”, and “Professionals’ Unpreparedness on Food-Related Expertise”, and Internal determinants included “Prioritise Food”, “Convenience and Practicality”, “Time and Financial Management”, “Previous Food-Related Habits”, and “Innate and Learned Flavour Preferences”. In conclusion, more than half of the identified attributes (62.5%) are corroborated by the current literature. However, the manifested content unmatched with the current frameworks of food literacy literature express food-literacy-related fields of action, knowledge, competencies, and determinants that have not yet been explored. As such, this study provides new and useful information concerning food literacy definition and development, by identifying its domains, factors of influence, and potential determinants. Moreover, this work paves the way for new measurements and interventions within this field.

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Aizawa, Kiyoharu. « [Invited Paper] Multimedia FoodLog : Diverse Applications from Self-Monitoring to Social Contributions ». ITE Transactions on Media Technology and Applications 1, n^o 3 (2013) : 214–19. http://dx.doi.org/10.3169/mta.1.214.

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Haris, Venny, Hadiyati Idrus, Najmiatul Fajar, Roza Helmita, Aidhya Irhash Putra et Maya Sari. « PEMBERDAYAAN MASYARAKAT PENGEMBANGAN POTENSI BIJI KARET MENJADI PRODUK ALTERNATIF DI SUMPUR KUDUS, SIJUNJUNG ». Seminar Nasional ADPI Mengabdi Untuk Negeri 1, n^o 1 (20 septembre 2020) : 185–88. http://dx.doi.org/10.47841/adpi.v1i1.51.

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The abundance of garden products in the form of rubber in the District of Sumpur Kudus is a localpotential that needs to be processed to prevent price reductions and maintain the quality of thematerial. Rubber seeds have a high protein content so that it has the potential to be used as a foodraw material. The purpose of this empowerment is to provide information and training on how toprocess rubber waste into biokerosin and traditional coconut oil. The first material was presented onhow to make kerosene from rubber seeds followed by a workshop on making cooking oil from rubberseeds. Making biokerosin is done by using a tool designed by the team. The same results in makingthe first and second products are not too many because the rubber seeds processed in thisempowerment are not too many. From the results of the evaluation during the empowermentcommunity enthusiasm was seen. Empowerment that has been done has shown that rubber seedswhich were originally only waste material from rubber trees turned out to be an alternative product inthe form of cooking oil and biokerosin

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Hernández-Ruiz, Ángela, Belén García-Villanova, Eduardo J. Guerra-Hernández, Cayetano Javier Carrión-García, Pilar Amiano, María-José Sánchez et Esther Molina-Montes. « Oxidative Balance Scores (OBSs) Integrating Nutrient, Food and Lifestyle Dimensions : Development of the NutrientL-OBS and FoodL-OBS ». Antioxidants 11, n^o 2 (31 janvier 2022) : 300. http://dx.doi.org/10.3390/antiox11020300.

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Oxidative Balance Scores (OBS) are tools that allow us to assess the individual’s antioxidant state by ranking both antioxidant and pro-oxidant components of dietary and lifestyle factors. Our aim was to develop novel OBSs accounting for either the global supply of nutrient antioxidants in the diet, or the intake of antioxidant-rich foods, in combination with lifestyle factors. Pro-oxidant factors were also considered. Within two centers of the Spanish European Prospective Investigation into Cancer and Nutrition (EPIC) study, EPIC-Granada and EPIC-Gipuzkoa (N = 14,756 participants), we developed the Nurient, Food and Lifestyle OBS (NutrientL-OBS and FoodL-OBS), and their simplified versions (solely with dietary or lifestyle factors, the Nutrient-OBS, Food-OBS and L-OBS). Their antioxidant potential was evaluated considering their relationship with: (i) 20 scores of adherence to the Mediterranean Diet (MD); and, (ii) 25 biomarkers of antioxidant nutrients (ascorbic acid, β-carotene, etc.), inflammation (CRP, TNF-alpha, etc.) and oxidative stress (uric acid), among 210 participants. Spearman correlation and multivariate linear regression analyses were applied to analyze these associations. Some statistically significant relationships were encountered between the NutrientL-OBS and the FoodL-OBS with the MD scores, and with ascorbic acid (per one-unit increase in OBS: β = 0.012 and 0.015; p = 0.022 and 0.008, respectively) and CRP (per one-unit increase in both OBS: β = −0.02; p = 0.02); the latter appeared to be restricted to the OBS´s lifestyle components. In conclusion, the NutrientL- and FoodL-OBSs and their sub-versions are related to antioxidant-rich dietary patterns and to biomarkers of antioxidant nutrient intake and inflammation, supporting that these tools are valid to assess the individual´s oxidative/antioxidant status.

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Graff, Rebecca S., et Megan E. Edwards. « Fair-as-Foodway : Culinary Worlds and Modernizing Tastes at Chicago’s 1893 World’s Columbian Exposition ». Historical Archaeology 52, n^o 2 (16 avril 2018) : 420–37. http://dx.doi.org/10.1007/s41636-018-0103-1.

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Iametti, Stefania, Alberto Barbiroli, Mauro Marengo et Francesco Bonomi. « Greetings from foodland : Teaching biochemistry to BS students in food‐related courses in Italy ». Biochemistry and Molecular Biology Education 47, n^o 4 (15 avril 2019) : 394–403. http://dx.doi.org/10.1002/bmb.21245.

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Briend, André. « Possible use of spreads as a FOODlet for improving the diets of infants and young children ». Food and Nutrition Bulletin 23, n^o 3 (janvier 2002) : 239–43. http://dx.doi.org/10.1177/156482650202300301.

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Handley, Sasha. « Lusty Sack Possets, Nuptial Affections and the Material Communities of Early Modern Weddings ». Environment and History 28, n^o 3 (1 août 2022) : 375–95. http://dx.doi.org/10.3197/096734022x16551974226054.

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This article argues that 'sack posset', a treasured beverage that was the culinary pinnacle of seventeenth-century wedding celebrations, was vital to the rituals and emotions of early modern marriage; its consumption sealed a marriage's contractual formation and it was essential in forging lusty nuptial affections and the procreative fortunes of newlywed couples. Drawing on early modern recipe books, dietetic and medical knowledge, and agricultural practices, sack posset's 'foodway' is reconstructed for the first time, from grazing pastures to the marriage bed. In so doing it reveals an extended and multispecies material community of plants, animals and culinary expertise that was essential to a wedding day's success, and to its affective power. By uncovering the embodied co-dependencies of early modern bodies and their environments, the article calls for a reappraisal of anthropocentric models of 'emotional communities' and offers a new framework for recognising their material and multispecies complexity.

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Rosas, Raquel, Filipa Pimenta, Isabel Leal et Ralf Schwarzer. « FOODLIT-tool : Development and validation of the adaptable food literacy tool towards global sustainability within food systems ». Appetite 168 (janvier 2022) : 105658. http://dx.doi.org/10.1016/j.appet.2021.105658.

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Campbell, Benjamin L., Isabelle Lesschaeve, Amy J. Bowen, Stephen R. Onufrey et Howard Moskowitz. « Purchase Drivers of Canadian Consumers of Local and Organic Produce ». HortScience 45, n^o 10 (octobre 2010) : 1480–88. http://dx.doi.org/10.21273/hortsci.45.10.1480.

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In recent years, the new trend for local and organic produce has transformed the landscape of fruit and vegetable purchasing. To this effect, “local” and “organic” logos have become the norm in many retail outlets. To examine the effects of different “local” and “organic” logos on Canadian consumers, a consumer survey was used to identify preferences for various external attributes and to identify consumer segments within the buyers of both local and organic purchasers. Our results indicate that the “Foodland Ontario” logo has the largest effect on likelihood of purchase and also increases willingness to pay within the overall sample. Furthermore, there are gender, region, and income differences associated with the likelihood of purchase and willingness to pay given various logos. Through this study, three consumer segments were identified, “Confident in Produce Produced in Ontario,” “In Organic We Trust,” and “Socially Responsible Locavores,” each of which has their own preferences for external characteristics.

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Jasovic, B., J. Stojkovic, B. Milosevic, M. Milenkovic, Z. Spasic et R. Djokovic. « The consequences of using mixture with buffers effects on some biochemical parameters in blood serum during the fattening of the lambs ». Biotehnologija u stocarstvu 27, n^o 4 (2011) : 1463–68. http://dx.doi.org/10.2298/bah1104463j.

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This work has an aim to explore the effects of the product based on the natural zeolit during the fattening of the lambs and also the effects on contents of calcium, phosphorus and magnesium in blood serum. The experiment lasted 15 days in the closed area of the Agricultural school in Kraljevo, and the lambs were divided into three groups of 15 lambs (Control group -C, Experimental group E1 and E2). They were fed with sheep?s milk, concentrate for lambs? fattening and meadow hay. The lambs in the experimental groups, in contrast to Control group, were fed with the different concentration of the preparation based on the natural zeolit (O1=1%, O2=1.5%), so that the manifested differences would be treated as the resault of the different concentration of the zeolit that was added to the lambs? food.At the end of the experiment the differences in the parameters of the lambs? blood serum were distinguished and especially in the concentration of calcium, phosphorus and magnesium.

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Chadd, S. A., D. J. A. Cole et J. R. Walters. « The food intake, performance and carcass characteristics of two pig genotypes grown to 120 kg live weight ». Animal Science 57, n^o 03 (décembre 1993) : 473–81. http://dx.doi.org/10.1017/s1357729800042818.

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AbstractUsing a completely randomized design, 72 individually penned pigs, comprising two genotypes (Masterbreeders Mastergilt × Large White and Sovereign × Large white progeny) with equal numbers of boars and gilts, were given foodad libitumfrom 25 to 60 kg live weight. From 60 to 120 kg one-third of the pigs continued to be given foodad libitumwhilst the remainder were given one of two levels of restriction (0.85 and 0.925 of maintenance energy × 3.5). Diets were calculated to provide 13.8 and 13.0 MJ digestible energy (DE) per kg air-dry weight for growing and finishing phases respectively. Ultrasonic measurements of backfat at the P2 site were made at 10 kg intervals from 60 to 120 kg live weight and carcass measurements taken at slaughter. Complete dissection of ham joints was carried out. Predictedad libitumintakes were based on established equations but daily intakes were much lower than these values and no treatment provided food restriction compared with them. Daily DE intakes (mean of both genotypes) obtained at 25, 60, 90 and 120 kg live weight were 204, 30.7, 36.2, and 414 MJ (i.e. 3.5, 3.1, 2.9 and 2.7 × maintenance). During the growing (25 to 60 kg live weight) and finishing (60 to 120 kg live weight) periods boars grew faster (P< 0.01 andP< 0.001) than gilts (881v.827 and 944v.806 g/day) with corresponding improvements in food conversion ratio (P< 0.001). Boars had lower killing-out proportions (0.787v.0.801;P< 0.001). Mean P2 values for boars and gilts were 13.2 and 13.9 mm respectively (excluding skin). Greater quantities of muscle were found in the hams of boars than gilts (662.7v.642.3 kg;P< 0.05) but no difference between the sexes for ‘eye muscle’ area was observed (43.3v.45.0 cm2). Results show the apparent potential of modern hybrids to achieve good growth rates despite moderate food intakes and their ability, even when given continuous access to food, to produce very lean carcasses at relatively heavy slaughter weights.

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Oktofyani, Chairunnisa. « FORMULASI FOODBARS BERBAHAN DASAR TEPUNG KULIT PISANG KEPOK DAN TEPUNG KEDELAI ». Jurnal Bioindustri 2, n^o 2 (13 juillet 2020) : 439–52. http://dx.doi.org/10.31326/jbio.v2i2.629.

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This study aims to formulate and produce foodbars made from banana peel and soy flour. The use of banana skin aims to utilize food waste that has high enough fiber. The use of soy flour that has high protein. The ratio of the use of kepok banana peel flour and soy flour at formulation F1, F2, F3, F4 and F5 are 50:50, 40:60, 30:70, 20:80 and 10:90 respectively. Banana kepok leather flour produced has a moisture content 5.73%, ash content 11.86%, protein content 6.70%, fat content 16.44% and carbohydrate 59.27%, while soy flour produced has the moisture content 4.80%, ash content 3.88%, protein content 41.64%, fat content 28.44% and carbohydrate 21.24%. Based on the results of the hedonic, F5 was chosen as the selected formula of foodbar. The results of physicochemical characteristic of selected formula with the parameter of moisture content, ash content, protein content, fat content, carbohydrate content, dietary fiber content and texture test levels were 6.70%, 2.71%, 18.79%, 27.20%, 44.60% and 14.76 respectivily.

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Wirjoatmodjo, Albert Tanjung. « ANALISA PENGARUH MEDIA ONLINE DAN HARGA TERHADAP KEPUTUSAN PEMBELIAN PADA BISNIS CIKAKE ». PERFORMA 6, n^o 4 (30 novembre 2021) : 292–301. http://dx.doi.org/10.37715/jp.v6i4.2539.

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Perkembangan zaman membuat semakin canggihnya teknologi yang ada, tidak terkecuali perkembangan media daring. Perkembangan tersebut semakin banyak berkembang dari waktu ke waktu terutama di Indonesia yang membuat setiap pelaku usaha memanfaatkan peluang yang ada. Harga merupakan elemen penting dari suatu bisnis jika ingin menjual produknya. Perbedaan harga dari tiap pelaku usaha dapat membuat calon konsumen akan berpikir 2 kali sebelum membeli produk tersebut. Keputusan pembelian merupakan suatu pengambilan keputusan oleh konsumen mengenai produk apa yang akan dibeli. Penelitian ini bertujuan untuk menguji pengaruh media daring dan Harga terhadap Keputusan Pembelian pada bisnis Cikake. Populasi dari penelitian tidak diketahui karena merupakan konsumen Cikake dari tahun 2018 hingga 2020 yang tidak memiliki data yang pasti dan berlokasi di Pandaan. Metode pengambilan sampel dengan menyebarkan kuesioner daring menggunakan barcode yang ditaruh pada stand Cikake di Foodland Pandaan. Penelitian ini menggunakan model analisis regresi linier berganda. Hasil penelitian didapatkan bahwa nilai signifikansi baik variabel media daring dan harga adalah 0.000 yang berarti variabel tersebut berpengaruh signifikan terhadap variabel Keputusan Pembelian. Kata Kunci: media daring, harga, keputusan pembelian

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Baron, Ilan Zvi, et Galia Press-Barnathan. « Foodways and Foodwashing : Israeli Cookbooks and the Politics of Culinary Zionism ». International Political Sociology 15, n^o 3 (22 mars 2021) : 338–58. http://dx.doi.org/10.1093/ips/olab007.

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Abstract The paper explores the political narratives produced in English-language Israeli cookbooks. We examine an understudied, yet central component of everyday international relations, everyday nationalism, and identity contestations as practiced through gastronomy, and highlight the dilemma between the different political uses of popular culture in the context of conflict resolution and resistance. Our argument identifies different narratives represented in what we term Culinary Zionism. One narrative is explicitly political, discusses Israeli cuisine as a foodway, and contributes to creating a space of, and a path for, coexistence and recognition of the Other. A second narrative is found in tourist-orientated cookbooks that offer a supposedly apolitical story of culinary tours in Israel. We problematize the political and normative implications of these narratives by exploring the potential role of these books to open space for dialogue and to increase the familiarity and interest of foreign audiences of Israel and the conflict. We contrast this possibility with their potential to what we term foodwashing, namely the process of using food to symbolically wash over violence and injustices (the violence of the Israeli–Palestinian conflict in this case).

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Zaman, Sofyan, Edi Santosa, Panca Dewi Manuhara Karti, Herdhata Agusta et Muladno. « Jejak Lahan Sistem Pertanian Terpadu Tanaman-Ternak di Kabupaten Bojonegoro, Jawa Timur ». Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) 48, n^o 2 (28 août 2020) : 218–26. http://dx.doi.org/10.24831/jai.v48i2.30581.

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Land footprint is one of indicator of ecological capacity for developing sustainable agriculture systems. The study aimed to evaluate ecological capacity of integrated farming agriculture-livestock through land footprint in order to develop integrated sustainable agriculture. Research was conducted in May-August 2019 at Sekaran Village, Bojonegoro District, East Java, Indonesia. Food availability index (FAI) and feed carrying capacity index (FCC) was calculated from reports and interview. Evaluation showed annual FAI was 3.4 and FCC was 7.2 those indicated sufficiency status with foodland footprint was 143.2 ha and cattleland footprint was 759.1 ha. Total land footprint for food-feed was 759.1 ha valued below total available land for agronomic activities, i.e., 1,574 ha indicating high ecological capacity to support integrated farming systems. However, for April-May had FCC < 1 indicated insecurity fodder availability to support existing cattle population. Based on feed availability, maximum amount for cow breeding stock was 713 and for fattening was 24 cows. The fattening population could be increased up to 1,590-2,515 by increasing fodder availability through silage production, planting king grass and drought tolerant tree crops to sustain the integration.

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Viana, Lane Coelho, João Bento Torres, José Augusto Farias, Rafael Kawhage, Nara Lins, Aline Passos, Amanda Quintairos, Nonata Trévia, Rubem Carlos Araújo Guedes et Cristovam Wanderley Picanço Diniz. « Exercise and foodad libitumreduce the impact of early in life nutritional inbalances on nitrergic activity of hippocampus and striatum ». Nutritional Neuroscience 10, n^o 5-6 (octobre 2007) : 215–28. http://dx.doi.org/10.1080/10284150701722158.

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Abma, Tineke, Sarah Lips et Janine Schrijver. « Sowing Seeds to Harvest Healthier Adults : The Working Principles and Impact of Participatory Health Research with Children in a Primary School Context ». International Journal of Environmental Research and Public Health 17, n^o 2 (10 janvier 2020) : 451. http://dx.doi.org/10.3390/ijerph17020451.

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Participatory research on health-related topics with children is promising but current literature offers limited guidance on how to involve children and falls short on the reporting impact. The purpose of this article is to heighten our understanding of the working principles and impact of participatory health research (PHR) with children. We completed a PHR project in two primary schools, which included children from a multiethnic, deprived neighborhood in the second largest city in The Netherlands over a period of three school years (2016–2019). The impact on the children’s subjective health has been measured via process evaluation using qualitative and quantitative methods from the perspectives of all involved (children, their teachers, parents, and community partners). The main working principles included: Experiential learning; addressing uncomfortable issues; stepping outside your environment; and keeping it simple. Participatory actions valued most by the children included: Walking tours, photovoice, foodlabs, sportlabs, and to a lesser extent: Making a newspaper, mindfulness, and Capoeira. The project reached and engaged many children, parents, teachers, and community partners into healthy lifestyles and broadened and deepened the children’s awareness and understanding of health behavior. ‘Sowing seeds’ is the metaphor that captures the broader impact of this project: Planting seeds to harvest healthier adults.

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Khanchanapong, Teerasak, Prerapha Taweesuk, Eric Tachibana et Bill Randall. « The Relationship between Consumer Characteristics and Social Media Marketing Content Regarding Organic Vegetable Products : Evidence from Facebook Users in Bangkok, Thailand ». Parichart Journal, Thaksin University 35, n^o 4 (10 novembre 2022) : 217–38. http://dx.doi.org/10.55164/pactj.v35i4.258731.

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The purpose of this paper is to investigate the relationship between the characteristics of organic vegetable consumers and social media marketing content. By utilizing a survey research method, we collected data from 400 organic product consumers that are clients of the big four retailers in Bangkok, Thailand: Big C, Tesco Lotus, Macro, and Foodland. The chi-squared tests revealed that gender and occupation were not related to the consumers’ opinion of the contents on the companies’ Facebook pages, while the consumers’ favorite shopping places, income, age, and levels of education were. Consumers at Big C paid more attention to five out of the six contents, whilst consumers that had higher income tended to pay more attention to organic certification. Older consumers focused on sources of organic production, while consumers that had a higher educational level paid more attention to infographic animation. The current study contributes to a customer-initiated contact (CIC) communications perspective by providing a deeper understanding of the relationship between consumer characteristics (i.e., income level, favorite shopping places, gender, age, educational level, and occupation) and the perceived marketing contents of a company’s Facebook page. Clearly, these findings are useful for effectively creating marketing content on Facebook in order to appropriately attract organic vegetable consumers.

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Gozaly, Thomas. « KARAKTERISTIK PRODUK FOODBAR BERBASIS TEPUNG JAGUNG NIKSTAMAL (ZEA MAYS L.) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS SP.) DENGAN LAMA PEMANGGANGAN YANG BERBEDA ». Pasundan Food Technology Journal 9, n^o 2 (25 juillet 2022) : 62–67. http://dx.doi.org/10.23969/pftj.v9i2.5943.

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The purpose of this study was to determine the effect of the comparison of nikstamal corn flour with red bean flour and to determine the roasting time on the characteristics of the resulting food bars. The experimental design used in this study was a factorial pattern (3x3) in a randomized block design (RBD) with 3 replications. The treatment design carried out in this study consisted of two factors, namely the ratio of nikstamal corn flour to red bean flour (A) which consisted of 3 levels, namely a1 (3: 1), a2 (2: 2) and a3 (1: 3) and Roasting time (B) which consists of 3 levels, namely b1 (25 minutes), b2 (30 minutes) and b3 (35 minutes). The responses in this study included chemical responses, namely carbohydrate content, protein content and water content. Physical responses are texture (hardness) and organoleptic responses which include attributes of color, aroma, taste and texture. The results showed that the ratio of nikstamal corn flour to red bean flour had an effect on carbohydrate, protein, water, texture, taste, and aroma attributes. The duration of roasting affects the levels of carbohydrates, protein, water, texture (hardness), texture attributes, color, and aroma. The interaction between the ratio of nikstamal corn flour to red bean flour and roasting time affects carbohydrate content, water, and texture (hardness).

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Dappert-Coonrod, Claire P., et Steven R. Kuehn. « A Boarder, a Widow, and a Tenant Sit Down for Dinner : Foodway Comparisons in the Goose Hill Neighborhood, East St. Louis, Illinois ». Midcontinental Journal of Archaeology 42, n^o 1 (2 janvier 2017) : 4–36. http://dx.doi.org/10.1080/01461109.2017.1289440.

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Soytas, Ugur. « Physical and Ergonomic Hazards in the Textile, Chemical, Foodl, Metal Products, and Woodworking Industries in Turkey ». International Journal of Occupational and Environmental Health 12, n^o 1 (janvier 2006) : 35–41. http://dx.doi.org/10.1179/oeh.2006.12.1.35.

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Kaparang, Daniel, et Sediyono Eko. « Penentuan Alih Fungsi Lahan Marginal Menjadi Lahan Pangan Berbasis Algoritma K-Means di Wilayah Kabupaten Boyolali ». d'CARTESIAN 2, n^o 2 (1 octobre 2013) : 18. http://dx.doi.org/10.35799/dc.2.2.2013.3217.

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Abstract Changes in land use for industrial development, public housing and so on continues to grow along with the increasing of the population. Meanwhile, development of food security, continue to have problems, one of them is wide area of foodland. This study, build an analysis model to supporting variable land suitability against development of marginal land for opening primary food land as an information system. By using K-Means algorithm and focus on the data flow to become information, this study recommends a model of optimization analysis of marginal land to assist Agricultural Department in improving the agricultural service area to plant crops. Key words : Analysis model, K-Means, Marginal Land, Land Food, Characteristic Of The Land Abstrak Perubahan fungsi lahan pangan untuk pembangunan industri, perumahan rakyat dan sebagainya, terus berkembang seiring dengan meningkatnya populasi penduduk. Sementara itu pembangunan ketahanan pangan terus mengalami kendala salah satunya luas area lahan pangan. Penelitian ini membangun model analisis variabel pendukung kesesuaian lahan terhadap pengembangan lahan maginal untuk pembukaan lahan pangan sebagai suatu sistem informasi. Dengan menggunakan algoritma k-means dan fokus pada alur data untuk menjadi informasi, maka penelitian ini merekomendasikan model analisis optimasi terhadap lahan marginal untuk membantu dinas pertanian dalam meningkatkan luas area tanam tanaman pangan. Kata Kunci: Model analisis, k-means, lahan marginal, lahan pangan, karakteristik lahan

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Lehotay, Steven J., A. Schaner, S. Nemoto, J. Harman-Fetcho, J. Barney, L. Heighton, R. McIntyre et al. « Determination of Pesticide Residues in Nonfatty Fooda by Percritical Extraction aqnd Gas Chromatography/Mass Spectrometry : Collaborative Study ». Journal of AOAC INTERNATIONAL 85, n^o 5 (1 septembre 2002) : 1148–66. http://dx.doi.org/10.1093/jaoac/85.5.1148.

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Abstract A collaborative study was conducted to determine multiple pesticide residues in apple, green bean, and carrot by using supercritical fluid extraction(SFE) and gas chromatography/mass spectrometry(GC/MS). Seventeen laboratories from 7 countries participated in the final study, and a variety of different instruments was used by collaborators. The procedure simply entails 3 steps: (1) mix 1.1 g drying agent (Hydromatrix) per 1 g frozen precomminuted sample, and load 4–5.5 g of this mixture into a 7–10 mL extraction vessel; (2) perform SFE for 20–30 min with a 1–2 mL/min flow rate of carbon dioxide at 0.85 g/mL density (320 atm, 60°C); and (3) inject the extract, which was collected on a solid–phase or in a liquid trap, into the gas chromatograph/mass spectrometer, using either an ion-trap instrument in full-scan mode or a quadrupole-type instrument in selected-ion monitoring mode. The ability of GC/MS to simultaneously quantitate and confirm the identity of the semivolatile analytes at trace concentrations is a strong feature of the approach. The selectivity of SFE and GC/MS avoids the need for post-extraction cleanup steps, and the conversion of the CO2 solvent to a gas after SFE eliminates the solvent evaporation step common in traditional methods. The approach has several advantages, but its main drawback is the lower recoveries for the most polar analytes, such as methamidophos and acephate, and the most nonpolar analytes, such as pyrethroids. Recoveries for most pesticides are >75%, and recoveries of nonpolar analytes are still >50%. The(within-laboratory) repeatability relative standard deviation (RSDr) values of the recoveries are generally <15%. More specifically, the average results from the 9–14 laboratories in the final analysis of 6 blind duplicates at 3 concentrations for each pesticide are as follows: carbofuran in apple (75–500 ng/g), 89% recovery, 7% RSDr, 9% reproducibility relative standard deviation (RSDR); diazinon in apple (60–400 ng/g), 83% recovery, 13% RSDr, 17% RSDMR; vinclozolin in apple (6–400 ng/g), 97% recovery, 13% RSDr, 18% RSDR; chlorpyrifos in apple (50–300 ng/g), 105% recovery, 11% RSDr, 13% RSDR; endosulfan sulfate in apple (150–1000 ng/g), 95% recovery, 15% RSDr, 17% RSDR; trifluralin in green bean (30–200 ng/g), 58% recovery, 11% RSDr, 27% RSDR; dacthal in green bean (60–400 ng/g), 88% recovery, 11% RSDr, 17% RSDR; quintozene in green bean (60–400 ng/g), 79% recovery, 13% RSDr, 18% RSDR; chlorpyrifos in green bean (50–300 ng/g), 84% recovery, 11% RSDr, 17% RSDR; p,p′ -DDE in green bean (45–300 ng/g), 64% recovery, 14% RSDr, 27% RSDR; atrazine in carrot (75–500 ng/g), 90% recovery, 11% RSDr, 15% RSDR; metalaxyl in carrot (75–500 ng/g), 89% recovery, 8% RSDr, 12% RSDR; parathion–methyl in carrot (75–500 ng/g), 84% recovery, 14% RSDr, 15% RSDR; chlorpyrifos in carrot (50–300 ng/g), 77% recovery, 13% RSDr, 19% RSDR; and bifenthrin in carrot (90–600 ng/g), 63% recovery, 12% RSDr, and 25% RSDR. All analytes except for the nonpolar compound strifluralin, p,p′ -DDE, and bifenthrin gave average Horwitz ratios of <1.0 when AOAC criteria were used. These 3 analytes had high RSDr values but lower RSDR values, which indicated that certainSFE instruments gave consistently lower recoveries for nonpolar compounds. The collaborative study results demonstrate that the method meets the purpose of many monitoring programs for pesticide residue analysis, and the Study Director recommends that it be adopted Official

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Wichert, B., M. Signer et D. Uebelhart. « Cats during gestation and lactation fed with canned foodad libitum : energy and protein intake, development of body weight and body composition ». Journal of Animal Physiology and Animal Nutrition 96, n^o 6 (22 août 2011) : 1003–11. http://dx.doi.org/10.1111/j.1439-0396.2011.01214.x.

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KENNEDY, J. « Water-Soluble Polymer Application in FoodsA. Nussinovitch ; Blackwell Publishers, Oxford, 2003, vii+240 pages, ISBN 0-632-05429-8, E69-50 ». Carbohydrate Polymers 57, n^o 3 (septembre 2004) : 350. http://dx.doi.org/10.1016/j.carbpol.2004.06.007.

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Arfila, Elendea Windi, et Priyo Santoso. « STUDI KANDUNGAN BAKTERI Salmonella sp PADA SATE KAMBING YANG DIJUAL DI KECAMATAN BUMIAYU KABUPATEN BREBES TAHUN 2014 ». Buletin Keslingmas 34, n^o 1 (31 mars 2015) : 63–74. http://dx.doi.org/10.31983/keslingmas.v34i1.3024.

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Salmonellosis caused gastroenteristis (acute indigestion), the cause is Salmonella choleraesuisdan Salmonella enteriditis. Salmonellosis occur after an incubation time of 5-72 hours after eating foodcontaining Salmonella. Symptoms are abdominal pain, diarrhea, nausea and headache. Thepurpose of this study was to determine the presence or absence of Salmonella in goat sataysold in District of Bumiayu Subprovince of Brebes Year 2014.Research methodology that is used is descriptive, data that have been collected will becompared with the exist standard.Based on the results obtained, hygiene sanitation management satay at 6 places ranging from theselection of foodstuffs, foodstuff storage, food processing, transporting and serving food that the foodwas good with a score of 88.05%. Based on the examination of 6 samples in the laboratory goat sataycan be seen that 4 samples did not meet the standards because of the positive Salmonella while2 negative samples that meet the standards set are negative (zero).The conclusion of this research is the sanitation management of satay in six place with a scorethat is already a good 88.05%, and 6 samples of goat satay can be seen that 4 samples did not meet thestandards because of the positive Salmonella while the 2 sample negative Salmonella so as to meet thestandards that have been determined under National Agency for Drugs and Food ControlNumber.HK.00.06.1.52.4011, 2009 about the determining contamination maximum limination of microbaand chemistry on the food that is negative (zero). Suggestions can be given that the goat satay beconsumed should be completely cooked and when preparing food should refer to aspects of foodsanitation hygiene to prevent contamination.

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Gross, Rainer, Archana Dwivedi et Noel W. Solomons. « Introduction to the Proceedings of the International Research on Infant Supplementation (Iris) Initiative ». Food and Nutrition Bulletin 24, n^o 3_suppl_1 (janvier 2003) : S3—S6. http://dx.doi.org/10.1177/15648265030243s101.

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In 2001, students and professionals from 13 nations were hosted by UNICEF for the International Workshop on Multi-Micronutrient Deficiency Control in the Life Cycle in Lima, Peru, May 30–June 1, 2001. Workshop participants engaged in both narrow and broad discussions of ways to combat multiple micronutrient deficiencies in developing countries. Preliminary data from four common-protocol studies conducted in Peru, South Africa, Indonesia, and Vietnam were presented. Participants also discussed the immediate, preliminary, and interim issues that could guide both policy and planning of future studies of multiple micronutrient deficiency. Among the studies highlighted was the International Research on Infant Supplementation (IRIS) I trial. A review of IRIS I yielded some confirmation of the efficacy using a crushable “foodlet” (i.e., cross between food and tablet) as a supplementation vehicle, as well as concerns about potential adverse consequences of nutrient-nutrient and nutrient-nutriture interactions. Other plenary topics illustrated the practical matters of how the IRIS I logistics and operations were built, and several focused on how to best design follow-up research on infant supplementation. Finally, a series of working groups allowed for in-depth discussions on the topics of community and policy, monitoring and implementation, and research. Researchers continue to try to identify efficient and effective programs suited to the low-income settings in which infant multi-micronutrient malnutrition occurs. The papers in these proceedings elaborate on several aspects of the IRIS study, and they are published in the hope that their analysis by readers will produce wider dissemination of the details of this devastating problem.

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