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1
Ross, Dianne S., of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Development of biscuits with reduced levels of sugar and fat." THESIS_FST_xxx_Ross_D.xml, 1996. http://handle.uws.edu.au:8081/1959.7/28.
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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextrose without significantly affecting sensory acceptability. Up to 20% fat was successfully removed from the formulation containing 100% polydextrose in replacement for sugar. The total energy was reduced, with the energy contribution from fat being below, whilst sugar was slightly above the NH and MRC dietary targets<br>Master of Science (Hons)
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Ross, Dianne S. "Development of biscuits with reduced levels of sugar and fat." Thesis, View thesis, 1996. http://hdl.handle.net/1959.7/uws:28.
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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextrose without significantly affecting sensory acceptability. Up to 20% fat was successfully removed from the formulation containing 100% polydextrose in replacement for sugar. The total energy was reduced, with the energy contribution from fat being below, whilst sugar was slightly above the NH and MRC dietary targets
3
Chevalier, Natacha. "'Rationing has not made me like margarine' : food and Second World War in Britain : a Mass Observation testimony." Thesis, University of Sussex, 2016. http://sro.sussex.ac.uk/id/eprint/63978/.
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This thesis enhances our understanding of the British Kitchen Front through the examination of primary sources from Mass Observation Archive. It illuminates the everyday life of civilians, the impact of the war food restrictions on their eating habits and practices, but also on their perspectives and behaviours. Moreover, it argues that while the food practices of these civilians were modified by the wartime rationing and food scarcity, other factors of influence, namely social class, personal and familial circumstances and time were critical regarding eating habits, food choice and priorities. In order to conduct this research and respond to the difficulties presented by the sources examined, a tailor-made method of data extraction, categorisation and analysis has been designed. Using the advantages of quantitative and qualitative methodologies, this method allowed an unusual quantitative treatment of massive qualitative data, the creation of measurable and comparable figures as well as their qualitative contextualisation. It was found that scarcity of food effectively modified the diet of the diarists, but also their actions and perspective. The food difficulties generated new behaviours, some unlikely to have existed prior to the war, and modified relationships. The value of food changed as well, modifying its role in private and public sphere. However, as argued, the social class and the familial status of the diarists were a key dimension of the management and perception of the food situation, influencing their choice, decision and priorities as well as their response to it. The passing of time also proved to be influential regarding the adaptation and the evolution of the opinion and feelings of the diarists. Rather than drastically challenging the existent literature, the present research suggests that some interpretative differences concerning the Home Front experience could be the result of a variation of focus and of sources employed, indicating the need to enlarge the historical perspective, to include more in depth analysis of qualitative data, and to take into account the factors of influence presented into this work.
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Mattsson, Berit. "Environmental life cycle assessment (LCA) of agricultural food production /." Alnarp : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5734-3.pdf.
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Essaka, David Christian. "Reversed-Phase HPLC Determination of Cholesterol in Food Items." Digital Commons @ East Tennessee State University, 2007. https://dc.etsu.edu/etd/2034.
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Cholesterol is a fat-like molecule found among lipids in animal (including human) tissues. It is needed for maintaining good health. However, health issues have been raised because of the strong correlation between high levels of cholesterol in the body and cardiovascular disease. An HPLC method for quantitative determination of cholesterol in foods is presented. This involves a C-18 stationary phase using a 70:30 methanol: 2-propanol mobile phase with an UV detector set at 212 nm. The method showed linearity in the range 5.0 to 100.0 μg/mL and also good reproducibility with relative standard deviation of 4.22%, 2.71%, 4.8%, and 3.7% for the different samples analyzed. The mean recovery of the butter sample was 106.5%. The samples under investigation were common food items such as butter, lard, and two different types of cheese.
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Zgonc, Emma. "Life, Food, and Appalachia." Ohio University Honors Tutorial College / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1618852289908274.
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Orozco, Rosalie. "Livin' the Food Life, LLC." Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1595791.
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<p> The food industry has experienced changes in the past several years that include the awareness of food choices. Recently, national advertising campaigns have focused on efforts to increase the public awareness of healthy food choices and calorie intake. The healthy food choice campaigns may prove to be effective with a specific population. However, research studies revealed that residents living in disadvantaged areas lacked the income and/or transportation to access the healthy food options. </p><p> The intent of the Livin’ the Food Life, LLC organic mobile market/café is to introduce and provide hot prepared, organic foods and fresh organic produce at affordable prices to the low-income children and their families. Livin’ the Food Life, LLC organic mobile market/café will increase awareness through monthly food demonstrations and the distribution of samples to educate the low-income residents of East and South Los Angeles with the benefits of cooking and consuming organics food products.</p>
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Gibson, Michael W. "Physico-chemical and shelf-life between baked and extruded pet foods." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20410.
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Master of Science<br>Grain Science and Industry<br>Sajid Alavi<br>The U.S. pet food market was approximately worth $22 billion in 2013. Further growth is predicted at a pace faster than most major human food product categories. More than 60% of pet food products are processed using extrusion, and a significant proportion is produced using baking. However, research is lacking on fundamental process and product differences between extrusion and baking. The current study focuses on this aspect and also in-depth characterization of process and product quality. Three iso-nutritional diets were formulated for dry expanded dog food using 0%, 7% and 15% fresh meat inclusion. Major variations between diets were inclusion rates of mechanically deboned chicken, cereal grains, and poultry fat. Each diet was processed with a single screw extruder using various thermal and/or mechanical energy inputs (obtained by varying pre-conditioner stem injection and/or extruder screw speeds). Diets were also processed by baking using a 30 foot experimental oven at 425°F, although the fresh meat inclusion was at 0%, 10% and 20% levels. Proximate analysis of products was conducted. Products were also characterized for physico-chemical properties such as bulk density, piece density, expansion ratio, degree of gelatinization and textural attributes. As fresh meat inclusion increased (0–15%), expansion ratio (4.1–3.5) decreased irrespective of extrusion treatment. Expansion was not evident in the baked kibbles, and bulk and piece densities were up to 56% higher for baked versus extruded kibbles. Textural analysis of extruded kibbles revealed serrated force-deformation response, typical of cellular products, with peak hardness of 2.9–1.5 kgf. On the other hand, baked products had a ‘smooth’ force-deformation response with higher peak hardness than extruded products (up to 3 kgf). Microbial counts for baked products were higher than extruded products, and rancidity profiles as obtained from gas chromatography also had marked differences. The extrusion process was characterized by detailed mass and energy balance analyses, and compared with baking that lacks mechanical energy input. Results from this study provide a useful bench-mark for dry expanded pet food product quality and commonly used processing technologies.
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Hongu, Nobuko, Chiayi Tsui, and Jamie M. Wise. "Dairy Foods: Providing Essential Nutrients & Promoting Good Health Throughout Life." College of Agriculture, University of Arizona (Tucson, AZ), 2014. http://hdl.handle.net/10150/336564.
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Revised and changed the title; Originally Published: 2009<br>4 pp.<br>Dairy foods including milk, yogurt, cheese, and fortified soymilk provide nine essential nutrients that both children and adults can enjoy. The Dietary Guidelines for Americans recommend consuming 3 cups per day of fat-free (skim), reduced fat (2%), low fat (1%), or equivalent milk products for healthy adults and children 9 years of age and older. We describe healthy ways to incorporate daily foods into the diet. Delicious and easy recipes using skim milk are also included.
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Larsen, Ross Allen Andrew. "Food Shelf Life: Estimation and Experimental Design." Diss., CLICK HERE for online access, 2006. http://contentdm.lib.byu.edu/ETD/image/etd1315.pdf.
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Kometa, Nsanyi. "On-line sample preparation for food analysis." Thesis, University of Hull, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262428.
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Desai, Renoo. "Transmission line modelling of heating in a domestic microwave oven." Thesis, University of Nottingham, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.303126.
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Eklund, Gunilla. "Cadmium in newborns : bioavailability from infant food studied in a rat pup, a piglet and a human intestinal cell line model /." Uppsala : Dept. of Pharmacology and Toxicology, Swedish Univ. of Agricultural Sciences, 2003. http://epsilon.slu.se/v164.pdf.
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Sivars, Becker Lena. "Food and Parasites – Life-history Decisions in Copepods." Doctoral thesis, Uppsala : Acta Universitatis Upsaliensis : Univ.-bibl. [distributör], 2004. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-4268.
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Monreal, Clark Alexander Cary. "The mobile life of food and drink packaging." Thesis, University of Newcastle upon Tyne, 2014. http://hdl.handle.net/10443/2742.
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Packaging is a largely neglected object of enquiry in Human Geography and, indeed, the social sciences more broadly. Yet it forms a crucial element of almost all food systems and without such mundane objects these food systems would fail or function very differently. In turn, food systems, which rely on the continuous flow of packaging and food, are vital for enabling our increasingly mobile lives. This thesis thus investigates the multiple mobilities associated with food and drink packaging. The study forms part of a wider ‘mobilities turn’ in the social sciences and is structured in two parts. The first part concentrates primarily on how packaging shapes the movement of food. The second part focuses more on the ways in which packaged food shapes the mobilities of humans. However, both these aspects of packaging’s mobile life are not viewed as separate but rather as entangled and mutually dependent on each other. Throughout the thesis attention is paid to how packaging helps standardise the repetitive and anticipated mobilities of food and humans. It is, in other words, examined as an immutable mobile that ensures the smooth flows of food and people. Thus, in the first part of the thesis it is shown how packaging ensures the smooth flows associated with highly automated, industrialised and safe packaged food production and distribution. It also opens up the mobilities of packaging to elaborate upon the similarly regular and anticipated flows of packaging as raw materials. In the second part of the thesis attention is directed towards the patterns of human mobility that packaged food permits. However, while emphasis is placed on the role of packaging in standardising and stabilising interrelated food and human mobilities across Euclidean spaces, the thesis also begins to interrogate the topological complexities and molecular mobilities of packaging. While packaging can certainly be seen to permit the smooth and relatively unproblematic flows of food and people it may also, and from another theoretical perspective, be viewed as a fluid and vibrant technology. These topologically complex movements of packaging are explored in cases that show its fluid articulation as a barrier which has profound implications for the regulated mobilities of food. The vibrancy of packaging is also examined through its importance for mobile practices and its capacity to affect travellers.
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Dial, Lauren Ann. "Are Fruit Snacks Like Fruit? Children's and Parents' Evaluations of Deceptive Packaged Foods." Bowling Green State University / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1617378849140852.
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Adolfsson, Päivi. "Food Related Activities and Food Intake in Everyday Life among People with Intellectual Disabilities." Doctoral thesis, Uppsala universitet, Institutionen för kostvetenskap, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-131328.
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The aim of this thesis was to study food, eating and meals in the everyday life of 32 women and men with intellectual disabilities (IDs) who require varying levels of supervision. They lived in supported living (rather independently) or group homes in community-based home-like settings. Observations during 3 days, assisted food records and anthropometric measurements were used to collect data. Dietary intake on the group level showed a varied diet and sufficient intake of all micronutrients, but a low dietary fibre intake. On the individual level, inadequate intake of micronutrients was observed, with many participants being obese, overweight or underweight. Everyday support with food, eating and meals was seen in four praxis: foodwork by oneself for oneself, foodwork in co-operation, foodwork disciplined by staff and foodwork by staff. These four practices resulted in large variations in dietary intake. The first praxis entailed more convenience food and less vitamins, the second and third, more fresh ingredients and high energy intake, and the fourth, low energy intake but rather high intake of vitamins. Sharing of meals was least common in supported living and more common in group homes and daily activity centres. The participants’ social eating spheres consisted mostly of other people with ID and staff members, and seldom other people. Whereas some preferred solitary eating, many participants considered eating together as important, but required staff support in establishing commensality. However, disturbing behaviour, as determined by the staff, could result in solitary eating. In conclusion, supporting the group rather than the individual sometimes created less favourable dietary, eating and meal outcomes. This problem needs to be addressed in order to establish food security at the individual level. In addition, actions should be taken to ensure that people with intellectual disabilities receive sufficient support to meet their individual needs and aspirations.
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Grutzmacher, Stephanie Kristen. "Influence of food-related life skills on food security of rural, low-income families." College Park, Md. : University of Maryland, 2004. http://hdl.handle.net/1903/1463.
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Thesis (M.S.) -- University of Maryland, College Park, 2004.<br>Thesis research directed by: Dept. of Family Studies. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.
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Fang, Zhou. "Effects of Carboxymethyl-Lysine in Heat Processed Foods on the Plasma Metabolome in Mice." DigitalCommons@USU, 2016. https://digitalcommons.usu.edu/etd/4752.
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The effect of dietary carboxymethyl-lysine (CML) on the metabolite profile of plasma was investigated. Mice were fed one of five diets including: AIN93 diet (negative control), a 45% kcal from fat Diet Induced Obesity diet (DIO; positive control); CML0, Total Western Diet (TWD) with low CML; CML1, TWD with medium CML, and CML2, TWD with high CML. In addition, plasma glucose across the five diet groups was also quantitatively measured in this study.
According to the results, 93 compounds were detected in the mouse plasma samples using Gas Chromatography-Mass Spectrometry (GC-MS). Among all 93 detected compounds, 49 of them were amino acids, fatty acids, organic acids, or other organic molecules, while 44 of them could not be identified and were considered to be “unknowns”. Four identified metabolites and 10 unknown metabolites were significantly different between the five diets. In addition, only one metabolite, lactic acid, was significantly different between the three CML diets. A principal component analysis (PCA) showed a clear separation of the CML2 diet, or the diet high in CML, from the other diets along the second principal component. The DIO and AIN93 diets were mostly separated by the third principal component. In addition, both PC1 and PC 3 affected CML0 and CML2.
Overall, the metabolic profile of plasma was affected by the amount of CML in diet more than the differences between diets. However, further study is warranted to elucidate the specific mechanisms involved in the changes to the metabolome.
20
Solt, George Sekine. "Taking ramen seriously food, labor, and everyday life in modern Japan /." Diss., [La Jolla] : University of California, San Diego, 2009. http://wwwlib.umi.com/cr/ucsd/fullcit?p3356135.
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Thesis (Ph. D.)--University of California, San Diego, 2009.<br>Title from first page of PDF file (viewed June 15, 2009). Available via ProQuest Digital Dissertations. Vita. Includes bibliographical references (p. 236-242).
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Hanisi, Nosipho. "Nguni fermented foods: working with indigenous knowledge in the Life Sciences: a case study." Thesis, Rhodes University, 2007. http://hdl.handle.net/10962/d1008372.
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This study examines learning interactions around indigenous ways of knowing associated with fermented grain foods (the making of umqombothi) and the concept of alcoholic fermentation in the Grade 11 Life Sciences curriculum. As an environmental education study it also investigates the cultural significances of the fermented grain food and how learners might make better lifestyle choices. The inclusion of indigenous ways of knowing in the Life Sciences curriculum (FET band) created spaces and opportunities for the use of both knowledge's in sociocultural context and the structured propositions of the learning area in order to construct knowledge. This stimulated learners' understanding of fermentation and also led to a valuing of social context as well as the cultural capital embedded in the indigenous ways of knowing. The study suggests that parental involvement contributed to this valuing of intergenerational ways of knowing. Learners also deliberated how colonial interpretations of Nguni culture and the religious beliefs of Christians had served to marginalise and foster a widening urban rejection of isiXhosa cultural practices related to fermented foods. In their learning and discussion, learners developed new insights and respect for isiXhosa fermentation practices (ukudidiyela) that bring out the food value and nutrition in the grain. The data illustrates that lesson activity that drew on relevant Learning Outcomes and Assessment Standards to integrate Indigenous Knowledge practices in a Life Sciences learning programme, served to enhance learner understanding of alcoholic fermentation. They also document a revaluing of cultural heritage and learners bringing up the problem of alcohol abuse in the community. Curriculum work with Indigenous Knowledge thus not only assisted learners to grasp the science but to use this alongside a valued cultural knowledge capital to deliberate and act on a local concern.
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Smith, Julie K. "The everyday life of food : the cultural economy of the traditional food market in England." Thesis, University of Gloucestershire, 2011. http://eprints.glos.ac.uk/3261/.
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Rapid transformation in the food retail supply system, accompanied by rational economic efficiency, has marginalized the role that traditional markets play in the UK food distribution system. Yet these markets survive, some even thrive, implying that traditional food markets cannot be defined simply in terms of their distribution function. Traditional food markets are part of the surrounding food retail environment and whether they survive or thrive is dependent on wider economic and societal dynamics and change. This thesis links the micro-level activities of traditional food market exchange with how food systems, power structures and consumption practices interact and transform each other over time and space at the macro-level. The research provides the first detailed assessment of traditional food markets in England and examines their contemporary role in fresh food provisioning. The thesis proposes a cultural economy framework that examines how food retail restructuring and changing patterns of fresh food consumption have affected the internal and external spaces and places that support the everyday economic processes and cultural practices of traditional food market exchange. The research employs a mixed methods approach with three inter-related phases. First, the construction of a database of UK food markets identified 1,124 traditional food markets operating in the UK and the empirical analysis, using geo-coded data and more detailed location quotient (LQ) analysis, mapped the geographies and concentrations of traditional food markets and their links with wholesale markets and farmers' markets. Second, data drawn from an email questionnaire survey with traditional food market managers examined the effects of retail restructuring and changing fresh food shopping habits on these markets. In the third and final phase, detailed analysis from case study research in two contrasting traditional food markets, in the North East and Eastern regions of England, examined how the market as place significantly shapes the distributive processes and practices of buying and selling that transform fresh food into the `market product', and also explored the reciprocal relations between the economic and the cultural and between value(s) and exchange. The research findings provide new insights into the traditional food retail sector. The database and email survey analysis reveal how market geographies have been affected by regulatory, economic and cultural change and demonstrate how market and place are entwined in a relationship that has adapted to retail restructuring and changes in fresh food provisioning. Detailed case study analysis reveals how traditional markets are intimately linked with the regions and cities where they are located and how different geographies, histories and approaches to food and farming have moulded the relationship between market and fresh food over time. Although the overall economic value of fresh food sold on traditional markets is reduced in real terms, its symbolic value as `the market product' is not. Historically and culturally, the traditional market may be considered part of a `traditional' food system that aimed to provide fresh and affordable food to all, but the contemporary market is a different place. The findings reveal a marketplace frequently articulated through parallel fresh food trading and shopping experiences at the supermarket and the farmers' market and informed by practical and local knowledge systems. Knowledge systems help define food-provisioning expertise in the traditional food system and the value put on fresh produce depends on both economic and less tangible factors bound up with cultural and moral understandings. How fresh food is assigned monetary, social and symbolic value by market actors' everyday practices demonstrates a `sliding scale' of moral and monetised values as fresh food takes on cultural form The value(s) assigned to fresh food traded on the market fundamentally shape how it performs in the contemporary context and ultimately determine whether its role in fresh food provisioning declines, survives or thrives.
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Crossman, Sarah D. ""Tastes Like Home": Women Performing Immigrant Identity through Food." Fogler Library, University of Maine, 2006. http://www.library.umaine.edu/theses/pdf/CrossmanSD2006.pdf.
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Simpson, Marian V. "Shelf life and microbiological safety studies on minimally processed, refrigerated "sous-vide" products." Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41134.
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Previous results indicated that lactic acid bacteria (LAB) and Bacillus spores were the predominant spoilage microorganisms in minimally processed products after 35 days storage at 15$ sp circ$C. Furthermore, most packages were swollen due to carbon dioxide production by the LAB. The fact that spores survived mild heat treatment is of concern since it implies that other more pathogenic spores, e.g. Clostridium botulinum would also survive and may pose a public health problem in products stored at 15$ sp circ$C. As such, the influence of combination treatments (viz., mild heat processing treatment, pH, water activity, storage temperature, lactic acid bacteria) were evaluated through challenge studies with selected strains of C. botulinum type A, B, and E spores. The shelf life and safety of the products following a 13D process at 75$ sp circ$C, could be extended to $ ge$42 days by a combination of pH $ le$ 5.0 and storage at 5$ sp circ$C. Other combination treatments were also effective in controlling growth of, and toxin formation in the products by C. botulinum. For instance, botulinum toxin was not detected until day 35 in inoculated spaghetti and meat sauce products (pH 5.25 and a$ sb{w}$ 0.992) with type A and B spores and stored at 15$ sp circ$C. Shelf life extension and inhibition of toxin production was also possible through reductions in a$ sb{w}$ levels achieved by addition of 1-3% salt (w/w) to the products. Water activity levels of $ le$0.983 prevented botulinum toxin production in the minimally processed spaghetti and meat sauce product for $ ge$42 days during storage at 15$ sp circ$C.<br>Similar trends were observed in sous-vide rice and salmon products. Furthermore, when sodium lactate was used as the humectant to lower the a$ sb{w}$ of this product, toxin production was also delayed, but not to the same extent as achieved with NaCl. When two strains of bacteriocin-producing lactic acid bacteria were co-inoculated separately in the sous-vide rice and salmon products that had been challenged with C. botulinum type E spores, toxin formation was only slightly delayed in products with added NaCl (1%), while toxin formation was neither delayed nor prevented in similarly lactic acid bacteria-treated samples with no added NaCl. Furthermore, in most of the products in which botulinum toxin was detected, spoilage preceded toxigenesis, however, in some samples stored at 5$ sp circ$C toxigenesis preceded spoilage. Addition of $ alpha$-2-macroglobulin at a level of 2.7 ppm did not delay or prevent toxin formation in the product. Microwave heating of products at half-power or full power (800 Watts) for 5 to 10 min proved effective in inactivating all of the pre-formed toxin in toxic samples. (Abstract shortened by UMI.)
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Rodgers, Svetlana. "Development of a bio-preservation method for extended shelf-life cook-chill systems /." View thesis, 2003. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030721.150526/index.html.
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Thesis (PhD) -- University of Western Sydney, 2003.<br>"A thesis submitted for degree of Doctor of Philosophy, Centre for Advanced Food Research, School of Science, Food & Horticulture, University of Western Sydney, Hawkesbury campus, Richmond, Australia, January 2003" Bibliography: leaves 199-227.
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Gray, Morgan. "Evaluation of oxidized rendered protein meals in pet foods." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20379.
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Master of Science<br>Grain Science and Industry<br>Greg Aldrich<br>Rendered protein meal is an important source of dietary protein and fat in pet food. However, fats in rendered meals can oxidize rapidly if not protected. The most common measurement of oxidation is the peroxide value (PV), but the analysis is highly variable. Additionally, the incorporation of oxidized protein further shortens its shelf life. Therefore, our objectives were to evaluate methods to measure fat quality in rendered protein meals and to determine the effect of increasingly oxidized protein meals on the shelf life of extruded pet foods. In Experiment 1, samples of five chicken byproduct meals (CBPM) from each of three locations and five beef meat and bone meals (BMBM) from each of two locations were analyzed for PV, anisidine value (AV), and thiobarbituric acid reactive substances (TBARS). The PV varied by method and location (P < 0.05). The alternative oxidation analytical methods, AV and TBARS, were not strongly correlated to PV (R² > 0.01). In Experiment 2, one metric ton of each unpreserved CBPM and unpreserved BMBM were collected and left unpreserved (U) or preserved with either ethoxyquin (E) or mixed tocopherols (T). These were held at ambient conditions (25°C, 51% RH) and monitored for PV and AV until values plateaued (41 and 63 days for CBPM and BMBM, respectively). Each “aged” meal was then incorporated into a model extruded cat food diet (~30% protein). Samples of kibble for each treatment were collected and stored at an elevated temperature and humidity (40°C, 70% RH) for 18 weeks and an ambient temperature and humidity (~22°C, 45% RH) for 12 months. The initial reduction (P < 0.05) in PV of the U (highly oxidized) BMBM and CBPM after processing suggests oxidation levels were diluted by food production. The oxidized meal led to a shorter shelf life (P < 0.05) in the finished food by PV analysis; but, sensory analysis by quick assessment did not completely corroborate these findings. These results suggest that PV doesn’t fully describe rendered protein meal stability or have a direct impact on shelf life for consumers; but may have a negative impact on pets due to oxidized lipid consumption.
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Stutter, Natalia. "The social life of street food : exploring the social sustainability of street food in Hanoi, Vietnam." Thesis, Cardiff University, 2017. http://orca.cf.ac.uk/102982/.
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This research explores the social life of street food in Hanoi, Vietnam, using a conceptual framework of social sustainability. Although the economic benefits of street vending are widely recognised, little attention has previously been paid to the social aspects. Focusing specifically on the selling of street food through the lens of social sustainability, this research develops a conceptual framework from the literature. The framework comprised eight key themes: social justice, quality of life and well-being, participation, safety and security, social interactions and social networks, social inclusion, sense of place and cultural heritage and was applied empirically to the street food environment of Hanoi. The themes used in the framework were identified as the most pertinent in the literature and were grouped under three broad ideas – social justice, social relations and culture – and used to frame the thesis. The application of the social sustainability framework revealed important details about the social life and social function of the street food environment. It highlighted key areas where street food in Hanoi can be shown to contribute to the principles of social sustainability, such as regarding social relations, cultural heritage and sense of place. It also drew attention to areas that require improvement, including some aspects of social justice, for example, participation, safety and security and food hygiene. The findings of this research suggest the challenges identified that prevent the social sustainability of street food in Hanoi, often manifested themselves through the inequalities experienced between the different types of street food vendors, specifically itinerant or migrant vendors compared to local vendors with fixed selling locations. The thesis argues that the approach adopted in the research offers a useful tool for understanding the social functions of street vending which can be applied and adapted to examine the social sustainability of street food vending in other economic and political contexts.
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Rodgers, Svetlana. "Development of a bio-preservation method for extended shelf-life cook-chill systems." Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/23237.
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Extended shelf-life cook-chill meals can pose a potential risk of botulism if they are subjected to a temperature abuse. Spores of group II non-proteolytic Clostridium botulinum can survive the mild heat treatment typically given to these products and can grow at refrigeration temperatures. To circumvent this safety issue, existing preservation methods can either affect the sensory properties of these foods or damage their image. Therefore, additional natural preservation hurdles are needed. Thus, the aim of this study was to develop a novel bio-preservation method based on the principle of antibiosis between protective cultures (PCs) and C. botulinum. Consequently, the objectives were to select effective anti-botulinal cultures and study their inhibition pattern in microbiological media and foods, identify the conditions for effective inhibition and the nature of the antibiosis. This research demonstrates for the first time that the bacteriocinogenic protective cultures inoculated at high levels had an anti-botulinal effect in a range of commercial cook-chill products, which supported active growth of non-proteolytic C. botulinum. The protocol for commercial application of the protective cultures was developed.
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Tyrer, Helen Linsey. "The effect of storage temperature on the measured predicted shelf life of chilled prepared foods." Thesis, Manchester Metropolitan University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.266441.
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Kurt, Esra. "Associations between lipid composition, shelf life and sensory quality in ruminant meats." Thesis, University of Bristol, 1999. http://hdl.handle.net/1983/a77d9a0c-f888-4650-b6b8-7c1b8f5cee45.
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Tomko, Kristen M. "Understanding Food Choices of Cincinnati Women: A Life-course Perspective." University of Cincinnati / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1448037533.
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Plastow, Nicola Ann. "Food activities and the maintenance of identity in later life." Thesis, Brunel University, 2014. http://bura.brunel.ac.uk/handle/2438/10893.
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Background: Participating in meaningful activities, and maintaining identity, are each embedded within best practice guidelines to improve mental well-being among older adults in the United Kingdom. Food plays a part in many meaningful activities that are important to health and wellbeing. Although there is moderate evidence that participating in food activities contributes to identity maintenance and change, only six studies include British older adults. Aim: To explore the relationship between food activities and identity maintenance among community-living older adults in West London. Methods: A concurrent mixed-methods design from a pragmatist perspective was used. Data collection included semi-structured interviews with 39 older adults (60 to 89 years). Qualitative data were analysed using grounded theory methods. Quantitative methods were used to investigate the relationship between demographic data, transformed qualitative data, and the Occupational Performance Measure of Food Activities. Q methodology data were analysed using centroid factor estimation and interpretation, and triangulated with the qualitative and quantitative components using qualitative matrix analysis and quantitative methods. Findings: This study found three predominant past and present identities as ‘food-lover’, ‘non-foodie’ and ‘not bothered’. These food identities are defined as a composite sense of who one is, derived from one’s experience of participating in food activities. Maintenance of food identities was explained in the processes of ‘Participation and maintenance’, ‘Threat and compensation’, and ‘Changes in meaning and identity’. These processes varied according to the importance and meaning of food activities for each participant. There was no consistent relationship between maintenance or change in food identities, and participants’ hoped-for, feared and expected possible selves. Conclusions: Participation in food activities maintains older adults’ important identities and mental wellbeing when food activities are an important and pleasurable part of daily life. Nevertheless, older adults whose food activities and identities change continue to experience mental well-being in later life.
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Fornaro, Elisabeth Grace. ""It's Like Professional Food": Sustaining Urban Educators Through Service-Learning." Diss., Temple University Libraries, 2018. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/497461.
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Urban Education<br>Ph.D.<br>This dissertation examined the assumptions and motivations that shape teachers’ participation in a service-learning practice and community of practice and how their participation affects their professional practice and identity. Framed by Santoro’s (2013) model of teacher integrity, defined as an educators’ ability to teach in alignment with their commitments, it presents an understanding of challenges to participants’ integrity, and how they mitigate those challenges. Heuristically, this project can be understood as the study of two components conducted using an ethnographic perspective over the course of 16 months: (1) the study of the community of practice and (2) the study of how its characteristics manifest in practice. It involved 100 hours of participant observation, 31 interviews, and the collection of artifact data. Data promote service-learning as a vital pedagogy by shedding light on its potential to sustain urban educators whose integrity is challenged by discourses, policies, and practices that emphasize competition and social efficiency rather than more holistic understandings of education as a civic and social good. Findings show how and why urban educators’ professional and personal commitments are intertwined with beliefs about social justice and democracy. Because of their work with student populations underprivileged and marginalized by systemic situations, meeting students’ social and emotional needs, honoring student voice, and teaching citizenship skills were important to participants. Conditions in their urban schools— a lack of curricular autonomy; insufficient time and resources to meet students’ needs; and deficient support systems— challenged participants commitments. As a result, participants were pushed to participate in service-learning and a service-learning community of practice. In addition, several characteristics of the community of practice pulled participants to participate: a framework for integrating quality service-learning into school- or school district-mandated curriculum; pedagogical and emotional supports specifically needed by urban teachers; and recognition that countered discouragingly negative perceptions of urban teachers. These resources and supports helped urban teachers’ fulfill their professional and personal commitments, validated their work, and sustained them in the profession.<br>Temple University--Theses
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Walker, Steven James. "Yersinia enterocolitica and Yersinia enterocolitica-like bacteria in milk." Thesis, Queen's University Belfast, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254247.
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Ovando, Sejas María Lourdes. "Development and Biological Assessment of Fortified Foods with Andean Tubercles in the Candelaria Area." BYU ScholarsArchive, 1998. https://scholarsarchive.byu.edu/etd/5413.
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Development and Biological Assessment of Fortified Foods with Andean Tubercles and other products in the Candelaria Area. An alimentation survey was carried out in the Rodeo Alto-Candelaria zone, a producing region of tubercle andinos, and a list was made of available products and other products which are a part of the local diet. With the list as the basis, 12 mixes were formed, combining tubercle (potato, goose, papalisa), cereals (quinoa, corn, and wheat) and legumes (tarhui, bean, and peanut). These mixes were submitted to a chemical and biological analysis, which indicated an increase in weight, PER, digestibility of the protein and energy. Seven mixes were chosen, using the highest values of biological parameters studied, especially the digestibility of the protein and energy, whose values fluctuated between 71-82% and 87-91% respectively, compared with a witness diet (milk). Leaving the chosen mixes aside, a prescription of products was formed, like: breakfast, laguas, and stew. In this, it was taken into account, eating habits, simple elaboration techniques and available products in the zone. The prescriptions present calculations of the protein and energetic values, which cover in a great percentage that requirements established by the FAO (1991) for the infant population.
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Booker, Hilary B. "A Poetics of Food in the Bahamas: Intentional Journeys Through Food, Consciousness, and the Aesthetic of Everyday Life." Antioch University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=antioch1497541343781255.
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Sieti, Natalia. "Life cycle environmental and economic sustainability in the baby food sector." Thesis, University of Manchester, 2018. https://www.research.manchester.ac.uk/portal/en/theses/life-cycle-environmental-and-economic-sustainability-in-the-baby-food-sector(f098fc2e-6148-443c-b374-16fb506730d3).html.
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This research addresses life cycle environmental and economic sustainability in the baby food sector. In the UK, this sector has been growing rapidly, expanding by around 30% between 2009 and 2014, by which time it was worth an estimated £181 million per year. This growth sits within a context of high emissions from the food sector: in 2015, UK net GHG emissions were estimated to be 496 million tonnes (Mt) and the domestic food chain was responsible for 115 Mt CO2 eq. emissions. However, within this overall food chain, very little is known about the sustainability of the baby food sector, with almost no prior literature in the area. The research presented here begins with market research to identify the characteristics of products available in the ready-made food market, in which wet and dry products in jars and pouches dominate sales. Subsequently, 12 representative products are selected from those available on the market and each is assessed in detail to establish its environmental and economic impacts using life cycle assessment (LCA), life cycle costing (LCC) and value added (VA) assessment. The findings of these product-level assessments are then compared to home-made equivalents and finally scaled up according to sales volumes to provide an overall view of the baby food sector as a whole. Wet and dry variants of ready-made porridge products are assessed first as the most commonly consumed breakfast option. The dry product is shown to have 5%-70% the impacts of the wet, on average, and the importance of product formulation is clear: for dry porridge, reformulation could reduce impacts by up to 67%. For the wet porridge, switching from glass jars to plastic pouches is also shown to decrease impacts by up to 89%. Assessment of 11 wet ready-made products demonstrates that the highest impacts are found in spaghetti Bolognese and salmon risotto, and that raw materials are the major hotspot of the life cycle, contributing 12-69%, followed by manufacturing at 2-49%. When combined into a range of weekly diets limited differences are observed between diets, except in cases where dairy-free diets result in compensatory increases in meat consumption. When the aforementioned selection of ready-made products is compared to its home-made equivalent, the home-made options are shown to have lower impacts by 50% to 17 times. This is due to the avoidance of manufacturing and extra packaging stages, as well as shorter supply chains resulting in less waste overall. At the product level, the LCC of ready-made meals ranges from £0.08 to £0.26 per 125 g product, compared to £0.02-£0.20 for the home-made equivalents. Value added is, on average, approximately four times higher for ready-made meals than homemade, illustrating the potential profit of the sector. Annually, the ready-made baby food sector has an LCC of £40m and carbon footprint of 109 kt CO2 eq. This carbon footprint represents only 0.1% of the UK food and drinks sector. The results of this research show that considerable improvements can be made to the environmental and economic sustainability of baby foods, both ready- and homemade, while home-made options tend to have lower costs and environmental impacts. The outputs provide benchmarking and improvement opportunities for industry and government, as well as insight for consumers.
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Beiswenger, Lisa Marie. "“Bringing People Together Around Food”: The Social Life of Findlay Market." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu156518025893216.
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Stockslager, Tess Rebecca. ""Life wants padding" food, eating, and bodies in George Eliot's novels /." Lynchburg, Va. : Liberty University, 2009. http://digitalcommons.liberty.edu.
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Hambly, Rachel. "Working patterns and food behaviour within the context of family life." Thesis, Sheffield Hallam University, 2002. http://shura.shu.ac.uk/19747/.
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In recent years, there has been concern about the impact of work on family life, particularly the effect that current working patterns may have on food behaviour (food provision, food consumption and eating patterns) within the home. Increased female employment and long working hours may affect family functioning though little has been done to model any association. There is evidence of less food preparation within the home, increased consumption of convenience products and fragmented meal times. In addition lack of time, irregular working hours and busy lifestyle have been identified as barriers to adopting a healthier diet Lappalainen et al (1998); suggesting those elements of work and time may also determine the relative healthiness of the diet. The effect this may have on future generations is unknown, but if less time is spent in food related activities within the home then there may be fewer opportunities for children to gain practical food knowledge and skills. Time constraints, experienced because of work, may possibly be eased by the use of time saving strategies and products. The main food provider's practical food knowledge, attitude and cooking skills may ameliorate the impact of work on food behaviour. Whilst previous academic research has explored changing patterns of work and food consumption independently, this study is original in its attempt to combine these separate disciplines. The aim of this research was to develop, build and test a theoretical model for exploring the relationship between working patterns and food behaviour. Following a systematic review of the literature, a conceptual framework was built to identify the key dimensions of work, food behaviour and the factors that may influence it. This was used in the development of a postal survey instrument to measure and test the research hypotheses. The sample was made up of 642 households, with children aged between 8-10 years old, (a response rate of 22%). Data was established on household patterns of eating and working in terms of the critical dimensions identified. This included food behaviour (food provider behaviour, eating behaviour of the household, healthy eating profile, shopping and cooking behaviours) and working patterns (hours, job satisfaction and time factors). Statistical analysis of the data was completed; descriptive statistics, analysis of variance and principal components were used to establish valid conclusions about relationships and test hypotheses. The findings of the research revealed no direct association between the number of hours worked and household food behaviour; although working hours were associated with greater shared responsibility for food related tasks. This may have positive implications for working parents as the results suggest that work commitments do not automatically lead to deterioration in eating patterns with unhealthy food choices being made. An association was found between the nutrition knowledge, attitudes and skills of the main food provider and consumption of certain types of foods. The impact of work patterns on food behaviour therefore cannot simply be explained by the management and redistribution of time. Qualitative analysis reveals suggests coping strategies and the value placed on time for food and a healthy diet to be the main determinants of food behaviour. Knowledge, skills and attitudes may lead to the development of more effective coping strategies when dealing with work and home responsibilities. The implications of these, findings are discussed and recommendations are made for future work.
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Mohammadbeygy, Tina. "Shelf life extension of preformed pizza using ultraviolet light." Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=123317.
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Mold is a common post-processing contaminant in pizza. Since contamination could occur in post-baking process, other safety barriers in addition to packaging are needed to ensure the continued safety of preformed pizza. The present research investigated the use of pulsed UV-light for the purpose of decontaminating Penicillium roqueforti on the surfaces of agar media, bread and preformed pizza. In the first step in the present study, the spatial distribution of pulsed UV-light was investigated. The Petri plates inoculated with Penicillium roqueforti were treated for10 min in the first three effective levels in the treatment chamber (5, 10 and 15 cm). 30, 75 and 90 percent of the surface area of the tray was exposed to pulsed light at 5, 10 and 15 cm from pulsed light lamp, respectively. Apple juice inoculated with E. coli was treated with pulsed UV-light at the same distances (5, 10 and 15 cm) from the light source, 3 voltage inputs (400, 750 and 1,000 V) and 3 treatment times (1, 5 and 10 min). The log reduction in E. coli population treated by pulsed UV-light varied from 1.4 to 2.05 log CFU ml-1. In the second phase of the study, the consistency of mold growth on the surface of flat bread was investigated using two different methods of inoculation; random spot and spread. Two different inoculum populations (102 and 103 CFU ml-1) were also used to assess the effect of inoculum concentration on the distribution and consistency of mold growth. Samples inoculated with 102 CFU ml-1 yielded more homogenously distributed colonies. In the third phase of the study, sensory and microbiological analyses were used to evaluate the effectiveness of pulsed light treatment for shelf life extension of pizza and bread. Up to 40 days shelf-life extension was achieved for 8, 32, and 40 percent of samples with minimal, intermediate and maximal pulsed light treatment, respectively. In the fourth phase of the study, the effectiveness of pulsed light was evaluated for the decontamination of Penicillium roqueforti on the surface of solid agar. Process parameters evaluated were treatment time (1, 3, 5, 7 and 10 min) and voltage input (500, 750 and 1,000 V). The population of Penicillium roqueforti was reduced after 10 min of exposure to pulsed light by 3.74, 5.36 and 6.14 log CFU ml-1, respectively for 500, 750 and 1,000 V. The inactivation data were used to construct models to estimate the inactivation. The results presented in this study indicate that inactivation kinetics was best described by the Weibull model with the smallest root mean squared error (RMSE) (R2 ≥ 0.92). Finally in the last phase of study, culture-dependent and independent methods were applied to study the ecology of preformed pizza. The average population of mesophilic aerobic bacteria (MAB), mesophilic anaerobic bacteria (MANB), lactic acid bacteria (LAB), molds and yeasts (M+Y) were 6.6±0.5, less than 2.4, 2.8±0.6 and 5.4±0.4 log CFU g-1, respectively. Molecular methods incorporating conventional PCR targeting the 18S rRNA gene of fungi, TA cloning of PCR-amplified fragments and sequencing were carried out to detect spoilage fungi in naturally spoiled pre-formed pizza. The cloning approach enabled the putative identification of Saccharomyces cerevisiae, Saccharomyces sp. WW-W23, Penicillium expansum, Penicillium freii, Penicillium sp. HSL, Penicillium sp. ljg1, Rhodotorula mucilaginosa, Monascus fuliginosus, Hordeum jubatum, Galactomyces geotrichum strains as well as uncultured fungus and uncultured eukaryote clones. Overall, pulsed UV-light was found to have a potential use for the decontamination of spoilage microorganisms on the surfaces of solid agar and bakery products. However, further investigation using higher treatment voltages is necessary in order to achieve a higher target decontamination of P. roqueforti.<br>La pizza pré-cuisinée est couramment contaminée par la moisissure. Puisque la contamination pourrait se produire durant les procédés d'après cuisson, d'autres mesures, en plus de l'emballage, sont nécessaires pour assurer la sécurité permanente des pizzas pré-cuisinée. Cette recherche a examiné l'utilisation de la lumière UV pulsée pour décontaminer Penicillium roqueforti sur la surface de l'agar solide, du pain et de pizzas préformées.Dans la première étape de la présente étude, les paramètres critiques du procédé ont été optimisés pour améliorer l'efficacité des traitements à la lumière pulsée. Les boîtes de Petri inoculées avec Penicillium roqueforti ont été traitées 10 min dans une chambre de traitement pour les trois premiers niveaux d'efficacité (5, 10 et 15 cm). Les résultats démontrent que 30, 75 et 90 pour cent de la surface du plateau a été exposée à la lumière pulsée à 5, 10 et 15 cm respectivement de la source lumineuse. La réduction en log de la population de E. coli traitée par la lumière UV pulsée varie de 1.4 à 2.05 log UFC ml-1.Dans la deuxième phase de l'étude, la cohérence de la croissance des moisissures (Penicillium roqueforti) sur la surface du pain plat a été étudiée en utilisant deux méthodes différentes d'inoculation : par inoculation ponctuelle aléatoire et par étalement. Deux populations d'inoculum différentes (102 et 103 UFC ml-1) ont également été utilisées pour évaluer l'effet de la densité de l'inoculum sur la distribution et la cohérence de la croissance de moisissures. Les échantillons inoculés avec 102 UFC ml-1 ont donné une distribution des colonies plus homogène. À la troisième phase de cette étude, l'analyse sensorielle et microbiologique, ont été utilisées pour évaluer l'efficacité du traitement à la lumière pulsée pour prolonger la durée de vie de la pizza et du pain. Jusqu'à 40 jours de prolongement de la durée de conservation a été obtenue pour 8, 32 et 40 pour cent des échantillons après un traitement à la lumière pulsée minimal, intermédiaire et maximal, respectivement. Dans la quatrième phase de l'étude, l'efficacité d'une lumière UV pulsée à large spectre a été évaluée pour la décontamination de Penicillium roqueforti sur la surface de l'agar solide. La population de Penicillium roqueforti a été réduite après 10 minutes d'exposition à la lumière pulsée par 3.74, 5.36 et 6.14 log UFC ml-1 respectivement pour 500, 750 et 1000 V. Les résultats présentés dans cette étude indiquent que d'inactivation a été mieux décrite par le modèle de Weibull avec la plus petite erreur de moyenne quadratique (RMSE) (R2 ≥ 0.92). Finalement, dans la dernière phase de l'étude, des méthodes dépendantes ou indépendantes des conditions de culture ont été appliquées pour étudier l'écologie des pizzas pré-cuisinées. La moyenne de la population des bactéries mésophiles aérobies (BMA), des bactéries mésophiles anaérobies (BMNA), des bactéries lactiques (BL), des moisissures et des levures (M+L) étaient respectivement de 6.6 ± 0.5, inférieur à 2.4, 2.8 ± 0.6 et 5.4 ± 0.4 log UFC g-1. Les méthodes moléculaires incorporant la PCR conventionnelle ciblant le gène de l'ARNr 18S des champignons, le clonage TA de fragments amplifiés par PCR et le séquençage ont été réalisées pour détecter les champignons altérant les pizzas pré-cuisinées naturellement contaminées. L'approche du clonage a permis l'identification présumée de souches de Saccharomyces cerevisiae, Saccharomyces sp. WW- W23, Penicillium expansum, Penicillium freii, Penicillium sp. HSL, Penicillium sp. ljg1, Rhodotorula mucilaginosa, Monascus fuliginosus, Hordeum jubatum , Geotrichum galactomyces ainsi que des champignons et eucaryotes non cultivés.Dans l'ensemble, la lumière UV pulsée a démontré avoir un potentiel d'utilisation pour la décontamination des microorganismes altérant les surfaces d'agar solide et les produits de boulangerie.
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Nagalingam, Thevaki. "The application of combined preservation techniques to maintain the quality and extend the shelf life of avocado." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.332005.
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Maciel, Érika da Silva. "Qualidade de vida: análise da influência do consumo de alimentos e estilo de vida." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-13112006-092423/.
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A qualidade de vida dos indivíduos é influenciada por diversos fatores, entre os quais merecem destaques os hábitos alimentares e o nível de atividade física. A compreensão da relação entre os componentes que exercem influência na qualidade de vida é importante para avaliação e definição de tratamentos, especialmente para a elaboração de estratégias de prevenção. Esta pesquisa teve como objetivo a análise da qualidade de vida, consumo alimentar e prática de atividade física, tendo como base amostra (n = 303) de integrantes da comunidade do Campus \"Luiz de Queiroz\".Os dados foram obtidos por meio dos instrumentos: WHOQOL-100 para avaliação da qualidade de vida, International Physical Activity Questionnaire - IPAQ versão curta para análise do nível de atividade física, ambos recursos desenvolvidos pela Organização Mundial de Saúde - OMS e Questionário de Freqüência Alimentar - QFA contendo rol de alimentos reconhecidos pelas suas propriedades funcionais. Esse instrumento foi elaborado e validado especificamente para a presente pesquisa. Para a classificação do estado nutricional foram utilizadas as informações de peso e altura (auto-referidas) com vistas ao cálculo do Índice de Massa Corporal - IMC. Os instrumentos que aferem o nível de atividade física e o consumo alimentar foram previamente testados junto à amostra de voluntários do Centro de Energia Nuclear na Agricultura - CENA. A comunidade do Campus foi classificada em quatro categorias principais: funcionários docentes, funcionários não docentes, alunos de graduação e alunos de pós-graduação. A coleta dos dados foi viabilizada pelo uso da Internet. Os instrumentos foram disponibilizados via web, com acesso restrito aos integrantes da comunidade do Campus. A participação foi voluntária e anônima. A pesquisa foi aprovada pelo Comitê de Ética em Pesquisa da FOP - Unicamp. Para as análises dos dados coletados por meio do WHOQOL-100 e do IPAQ (versão curta) foi adotada metodologia proposta pela OMS. As análises relativas ao consumo alimentar envolveram os recursos do software Dietsys versão 4.1. O sistema SAS - Statistical Analysis System foi utilizado para elaboração das análises estatísticas. Participaram da pesquisa 42,9% de homens e 57,1% de mulheres. Entre os resultados destacam-se a proporção de tabagistas (8,6%), indivíduos com sobrepeso (23,%) e prevalência de obesidade (10,2%). Quanto aos resultados relativos à percepção dos participantes no que se refere à sua própria qualidade de vida nota-se que os graduandos tenderam a subestimá-la e comportamento inverso foi observado entre docentes. Os funcionários não docentes obtiveram as menores notas nos domínios relações sociais e os graduandos, as piores médias referentes aos demais domínios que compõem a estrutura da qualidade de vida. Os resultados relativos ao consumo apontam para superioridade da qualidade da dieta habitual das mulheres. Destaca-se também a maior variabilidade da dieta dos pós-graduandos e dos funcionários não docentes. Em relação ao nível de atividade física 10,9% dos participantes foram classificados como sedentários com predomínio da situação entre os participantes do gênero masculino e funcionários não docentes. Os indivíduos sedentários obtiveram as menores médias relativas à qualidade de vida. Acredita-se que os resultados possam contribuir na elaboração de intervenções que visem a promoção da qualidade de vida.<br>Individual quality of life is influenced by many factors among which feeding habits and level of physical activity are to be highlighted. Understanding the relationship between components that influence life quality is important for the evaluation and definition of treatments, especially to elaborate preventive strategies. The objective of this research was to analyze the quality of life, food consumption and physical activity practices, of the campus \"Luiz de Queiroz\" community (n=303; 42.9% male and 57.1% female). Data were collected on the internet through: WHOQOL- 100, for the evaluation of life quality, International Physical Activity Questionnaire - IPAQ (short version), for analysis of physical activity level, both resources developed by the World Health Organization, and the Food Frequency Query - FFQ, containing a list of foods recognized for their functional quality, specifically prepared and validated for this research. For nutritional status classification, voluntary, anonymous personal information on weight and height (Body Mass Index - BMI) were used. The instruments to measure the level of physical activity and food consumption were previously tested in a sample of individuals from the community of the Centro de Energia Nuclear na Agricultura. The Campus community was classified in four main categories: faculty, staff, undergraduate and graduate students. Sampling instruments were made available via restricted-access web sites, and research methodology was approved by FOPUnicamp ´s Research Ethics Committee. Analysis of experimental data collected was performed with appropriate WHO methodology. Application of the Dietsys v. 4.1 was used for analysis of food the consumption data, and statistical software package SAS was used for the statistical analysis. Data registered the presence of 8.6% smokers, 23% overweight, and 10.2% obese individuals in the sample. Graduate students tended to underestimate their quality of life while there the opposite behavior was observed among faculty members. Staff members scored the lowest regarding their social relations environment, while undergraduates scored the worst averages regarding other environments that compose the quality of life structure. Females practiced a daily diet of superior quality than males. A more varied diet was evident among staff members and graduates students. In relation to physical activity, 10.9% of the participants were classified as sedentary, with the predominance of males from the staff category. Sedentary individuals registered the lowest averages related to quality of life. These results may be useful in the elaboration of interventions aimed at improving the quality of life.
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Quinn, Adam Robert. "Isothermal Inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL-B 2354 in Peanut Butter, Powder Infant Formula, and Wheat Flour." BYU ScholarsArchive, 2020. https://scholarsarchive.byu.edu/etd/8452.
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Pathogens in low-moisture foods are an emerging food safety concern due to increased survival and thermotolerance in matrices with low water activity. However, limited data is publicly available for the thermotolerance of Listeria monocytogenes, Salmonella spp., and Enterococcus faecium NRRL B-2354 (a Salmonella surrogate). The aims of this study were to identify differences in thermal inactivation rates between these organisms in three different low-moisture foods. Three model low-moisture foods (peanut butter, powder infant formula, and wheat flour) were inoculated with either E. faecium, a Salmonella spp. cocktail, or a L. monocytogenes cocktail using a dry inoculation method for a total of 9 treatments. Samples were heat treated in a hot water bath at predetermined temperatures, and bacterial survival was detected via direct plating on tryptic soy agar with 0.6% yeast extract. In peanut butter and most of the powder infant formula treatments, Salmonella spp. had significantly higher D-values than L. monocytogenes using comparable temperatures (p < 0.05). However, D-values between Salmonella spp. and L. monocytogenes were comparable in wheat flour and one of the treatment temperatures in powder infant formula (p > 0.05). For all but one of the treatments at the same temperature, E. faecium had significantly higher D-values than L. monocytogenes and Salmonella spp. in each food matrix (p < 0.05). The observed matrix effect on thermotolerance for each of the bacteria was reported in descending order as powder infant formula > peanut butter > wheat flour in the majority of the comparable D-values. While Salmonella continues to be the pathogen of concern in low-moisture foods due to survival and outbreaks, these results indicate L. monocytogenes can exhibit similar thermotolerances in relevant model low-moisture foods matrices.
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Warren, Meredith. "'Like dew from heaven:' : honeycomb, religious identity, and transformation in Joseph and Aseneth." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=99397.
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This thesis examines the construction of identity in the pseudepigraphic novel Joseph and Aseneth by means of discussions of conversion, food ritual, and genre. Each of these is invaluable for interpreting the meaning and significance of the honeycomb scene in which Aseneth is transformed. The interaction of a ritual of eating, angelic visits, and the medium of genre for expressing transformation presents a window through which to view identity in the ancient world. This project explores how the shared symbolic knowledge of the ancient world informs the literary presentation of Aseneth's transformation that describes the development of her religious identity. I argue that the honeycomb scene speaks most strongly about Joseph and Aseneth's notions of religious identity. Through the ritual eating of the honeycomb, Joseph and Aseneth constructs a hybrid identity for Aseneth, integrating biblical motifs with those found in pagan narratives.
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Lütke, Entrup Matthias. "Advanced planning in fresh food industries : integrating shelf life into production planning /." Heidelberg ; New York : Physica-Verlag, 2005. http://www.springerlink.com/content/978-3-7908-1592-4.
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Mackenzie, Heather Elizabeth. "Measuring the health-related quality of life of teenagers with food-hypersensitivity." Thesis, University of Portsmouth, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.500343.
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A disease-specific HRQL measure is essential to evaluate the impact of interventions on the HRQL of teenagers with FHS, who are coping with increasing responsibility for their FHS. However, there is no such measure for teenagers with FHS living in the UK. Hence, the aims of this research were to (i) describe the personal experiences of teenagers with FHS (ii) develop a disease-specific HRQL measure for this group and (iii) evaluate the reliability and validity of the HRQL measure.
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Young, Helen M. "Factors affecting the quality and shelf-life of cooked chilled foods with special reference to full meal vending." Thesis, Bournemouth University, 1986. http://eprints.bournemouth.ac.uk/424/.
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A nation wide survey of the vending industry indicated that the shelf-life of chilled menu items served from vending machines rarely exceeded 24 hours. This necessitated food production and distribution to vending sites on a daily basis. The short life coupled with unpredictable consumer demand may result in high food wastage rates. Vacuum and modified atmosphere packaging (MAP) are known to improve stored raw food quality. In order to optimize the quality and shelf-life of vended foods, the effects of these techniques and length of storage time on menu items were studied. Chicken drumsticks and chicken a la king were either individually cling wrapped, vacuum packed or packed under modified atmosphere (70% CO , 30N 0) and stored for up to 21 days in a chilled foot vending machine. The growth of naturally occurring micro-organisms was delayed in vacuum packed samples, compared with cling wrapped samples. However, direct inoculation studies indicated that this effect was dependent on the nature of the initial microflora. The public health risk of serving cooked food from vending machines was assessed by means of a survey of the operating temperatures of chilled food vending machines and a review of the growth characteristics of the major food poisoning micro-organisms. Th8 surveyed machines were able to maintain temperatures below 5 C, although this temperature was not universally found. The sensory quality of the chicken samples was examined by two trained taste panels and also a consumer panel. Stepwise discriminant analysis of the trained panel scores indicated that packaging and length of storage had a distinctive and unique effect on the sensory quality of both products. The mean consumer scores were used to construct significant (p<0.05) regression models, which showed that on average consumers preferred the fresh unpackaged sample and least preferred the cling wrapped samples. However, when the consumer scores of individuals were examined by means of Prefmap analysis, subgroups were found to exist within the population that held polar viewpoints in opinion. The results show that MAP and vacuum packaging may be used in place of cling wrapping to extend the shelf-life of certain vended menu items, but of more immediate importance to the vending industry is the implementation of proper temperature control to ensure a hazard free syste
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Zhang, Dong. "Chemical Composition, Probiotic Survivability and Shelf Life Studies of Symbiotic Buttermilk." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/369.
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Cultured buttermilk is becoming popular as an ingredient for bakery applications and for direct consumption in the U.S.. The objective of this study was to develop a symbiotic cultured buttermilk, containing inulin as a prebiotic and the probiotics Lactobacillus acidophilus and Bifidobacterium spp. The cultured buttermilk was prepared using a commercial mesophilic starter CHN22 (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconstoc mesenteorides subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis) and the probiotics. The control buttermilk was prepared using CHN22 and the symbiotic buttermilk were analyzed for chemical composition, probiotics survivability, mold, yeast and coliform counts. Changes in pH, titratable acidity and proteolysis were also determined during storage at 4℃ for 12 weeks. The chemical composition of the control and symbiotic buttermilk were: protein 3.29±0.05 and 3.30±0.02%; fat 3.28±0.04 and 3.26±0.06%; carbohydrate 4.55±0.05 and 5.16±0.06%; total solids 11.81±0.05 and 12.42±0.03%; ash 0.69±0.03 and 0.70±0.01%, respectively. The populations of both Lactobacillus acidophilus and Bifidobacterium spp. were initially above 107 cfu/ml and remained 106cfu/ml during the 12-week study and no mold or yeast were detected. There were significant differences in pH and titratable acidity between the control and symbiotic buttermilk (p<0.05). There was no considerable difference in proteolysis between the two samples. Results indicated that the symbiotic buttermilk might be considered as a functional food as survival of probiotics was significantly higher compared to other fermented foods.
Key words: Buttermilk, Symbiotic, Inulin, Functional foods, Lactobacillus acidophilus, Bifidobacterium spp.
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Bennett, Rosario. "Like Daughter, Like Mother? A Closer Look at School Policy Implications on Child & Adult Consumption Behavior." Scholarship @ Claremont, 2016. http://scholarship.claremont.edu/scripps_theses/782.
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Obesity and overweight attributable deaths together are the second highest cause of death in the United States, according to the National Institute of Health. Obesity, diabetes, and heart disease also have an enormous economic cost to the American government and its citizens due to the rising cost of health care. The medical community agrees that preventive care, particularly diet, plays a crucial role in solving this health crisis.
The Healthy, Hunger Free Kids Act of 2010 drastically changed the requirements of the National School Lunch Program in order to increase nutrition in school lunches. This thesis seeks to understand how improved health outcomes for children as well as adults. This paper analyzes previous research from the fields of Health and Behavioral Economics. It also conducts an empirical analysis of data from the California Health Interview Survey to understand the effects of the policy food on consumption of children and adults. Using theories from Behavioral Economics, the study hypothesizes that child and adult consumption of nutritious food increased following the implementation of this policy. The results of the empirical analysis do not entirely support the hypothesis that children’s and adult’s consumption of nutritious food increased. Food consumption is highly sensitive to a wide range of influences, and further empirical research accounting for these influences must be conducted to fully understand the potential benefits of public policy on health.