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Journal articles on the topic 'Negative food effects'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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1

Marasanapalle, Venugopal P., John R. Crison, Jingwen Ma, Xiaoling Li, and Bhaskara R. Jasti. "Investigation of some factors contributing to negative food effects." Biopharmaceutics & Drug Disposition 30, no. 2 (2009): 71–80. http://dx.doi.org/10.1002/bdd.647.

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Zhong, Yingqi, Linhai Wu, Xiujuan Chen, Zuhui Huang, and Wuyang Hu. "Effects of Food-Additive-Information on Consumers’ Willingness to Accept Food with Additives." International Journal of Environmental Research and Public Health 15, no. 11 (2018): 2394. http://dx.doi.org/10.3390/ijerph15112394.

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This study tested whether information on positive food additives and negative food additives had an effect on consumers’ risk perception and their willingness to accept (WTA) food with additives. Consumers’ WTA was examined via a random nth-price auction of exchanging freshly squeezed orange juice without additives for orange juice with additives. Results show that consumers’ WTA differs with the order in which information was provided. Consumers are generally more sensitive to negative than positive information on additives. Female, middle-educated consumers are more susceptible to additive i

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3

Cuenya, Lucas, Iván Annicchiarico, Matías Serafini, Amanda C. Glueck, Alba E. Mustaca, and Mauricio R. Papini. "Effects of shifts in food deprivation on consummatory successive negative contrast." Learning and Motivation 52 (November 2015): 11–21. http://dx.doi.org/10.1016/j.lmot.2015.08.002.

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4

Ebi, Kristie L., and Lewis H. Ziska. "Increases in atmospheric carbon dioxide: Anticipated negative effects on food quality." PLOS Medicine 15, no. 7 (2018): e1002600. http://dx.doi.org/10.1371/journal.pmed.1002600.

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Chimwamurombe, Percy M., Charlie C. Luchen, and Paidamoyo N. Mataranyika. "Redefining Global Food Security: Do we really have a Global Food Crisis?" Agriculture and Food Sciences Research 7, no. 1 (2020): 105–12. http://dx.doi.org/10.20448/journal.512.2020.71.105.112.

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With the Climate change effects becoming more and more undoubted in the world populations, the reality of food production trends taking a negative curve is clear. This bring up the questions of whether the farmers will be able to produce food for the sustenance of the world population or not? The rate of developing food shortage coping mechanisms in this regard is slower that the ravaging negative climate change effects of drought and floods on farm performance. This commentary has the aim of requesting a fresh discussion around the fundamentals of what is food, what is a food security and wha

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Stoner, Lee, Nicholas Castro, Anna Kucharska-Newton, et al. "Food Consumption Patterns and Body Composition in Children: Moderating Effects of Prop Taster Status." Nutrients 11, no. 9 (2019): 2037. http://dx.doi.org/10.3390/nu11092037.

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This cross-sectional study determined whether 6-n-propylthiouracil (PROP) taster status moderates the relationship between food consumption patterns and body composition in children. Children were recruited (n = 342, 50% female, 8–10 y) from across New Zealand. Using a food frequency questionnaire, these food consumption patterns were derived: Processed Foods, Fruit and Vegetables, and Breakfast Foods. Body composition variables included: body fat (%), fat mass (kg), fat mass index (FMI, kg/m2), body mass index (kg/m2) and waist to height ratio (W:Ht). Following adjustment for confounders, Pro

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Pescara-Kovach, Lisa A., and Kristi Alexander. "The Link between Food Ingested and Problem Behavior: Fact or Fallacy?" Behavioral Disorders 19, no. 2 (1994): 142–48. http://dx.doi.org/10.1177/019874299401900204.

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One prevailing conceptualization of negative behavior is that it can be linked to allergic food reactions. Early historical examinations of food dyes and additives claimed that a link was evident. However, recent research has since shown no connection between food additives and adversive behavior. Past and current research on the effects of foods ingested on hyperactivity and other negative behaviors is examined in this article. Methods for informing the public of the findings are discussed.

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McWEENY, D. J. "Reactions in food systems: negative temperature coefficients and other abnormal temperature effects." International Journal of Food Science & Technology 3, no. 1 (2007): 15–30. http://dx.doi.org/10.1111/j.1365-2621.1968.tb01433.x.

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Zhang, Yan, Lu Dong, Jinhui Zhang, Jiaqi Shi, Yaya Wang, and Shuo Wang. "Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins." Annual Review of Food Science and Technology 12, no. 1 (2021): 259–86. http://dx.doi.org/10.1146/annurev-food-062320-012215.

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Thermal processing is one of the most important processing methods in the food industry. However, many studies have revealed that thermal processing can have detrimental effects on the nutritional and functional properties of foods because of the complex interactions among food components. Proteins are essential nutrients for humans, and changes in the structure and nutritional properties of proteins can substantially impact the biological effects of foods. This review focuses on the interactions among proteins, sugars, and lipids during thermal food processing and the effects of these interac

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Ruprich, Jiří, Lucie Mandelová, Miroslava Krbůšková, et al. "Fast Food 2016/17." Acta hygienica, epidemiologica et microbiologica 2018, no. 2 (2018): 1–67. http://dx.doi.org/10.21101/ahem.a1003.

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The aim of the Fast Food project was to determine not only the salt content but also total fat and trans-fatty acids (TFA) content of a selected range of products available in fast food chains all over the Czech Republic. The results show that regular consumption of products from fast food chains may contribute to an increase in the intake of fat and salt, whose excess is associated with an increased risk of cardiovascular disease, obesity, type 2 diabetes mellitus, and other negative effects on consumers' health. The knowledge obtained can be helpful in the creation of prevention programmes t

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11

Angelucci, Manuela, Silvia Prina, Heather Royer, and Anya Samek. "Incentives and Unintended Consequences: Spillover Effects in Food Choice." American Economic Journal: Economic Policy 11, no. 4 (2019): 66–95. http://dx.doi.org/10.1257/pol.20170588.

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Little is known about how peers influence the impact of incentives. We study how peers’ actions and incentives can lead to peer spillover effects. Using a field experiment on snack choice in the school lunchroom (choice of grapes versus cookies), we randomize who receives incentives, the fraction of peers incentivized, and whether or not it can be observed that peers’ choices are incentivized. We show that, while peers’ actions of picking grapes have a positive spillover effect on children’s take-up of grapes, seeing that peers are incentivized to pick grapes has a negative spillover effect on

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Rueda-Zozaya, Pilar, Melissa Plasman, and Víctor Hugo Reynoso. "Good alimentation can overcome the negative effects of climate change on growth in reptiles." Biological Journal of the Linnean Society 133, no. 1 (2021): 81–92. http://dx.doi.org/10.1093/biolinnean/blab018.

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Abstract Climate change may lead to higher nest temperatures, which may increase embryo development rate but reduce hatchling size and growth. Larger body size permits better performance, making growth an important fitness trait. In ectotherms, growth is affected by temperature and food quality. To segregate the effects of incubation temperature vs. alimentation on the growth of the Mexican black spiny-tailed iguana, Ctenosaura pectinata, we incubated eggs at 29 or 32 °C, and hatchlings were kept at 30 °C and fed either high- or low-quality food for 1 year, with body size and mass being record

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ŞAHİN PERÇİN, Nilüfer, Duygu EREN, and Ahu SEZGİN. "The Effects of Local Food Consumption Motivations on Customer Satisfaction: A Research on Turkish Food." Journal of Social Research and Behavioral Sciences 7, no. 13 (2021): 400–423. http://dx.doi.org/10.52096/jsrbs.6.1.7.13.20.

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The research was realized in order to determine local food consumption motivations on Turkish food of international food festival attendees and examine their satisfaction levels. The main population of the research was the guests attending “International Danang Food Festival”, held in the city of Danang, Vietnam between 31st May and 6th June 2019. The sampling of the study is the festival attendees experiencing Turkish foods. Data were collected from the attendees through the convenience sampling method as it is faster and and easier to be applied, when compared to other sampling types, during

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Sundar, Aparna, Edita Cao, Ruomeng Wu, and Frank R. Kardes. "Is unnatural unhealthy? Think about it: Overcoming negative halo effects from food labels." Psychology & Marketing 38, no. 8 (2021): 1280–92. http://dx.doi.org/10.1002/mar.21485.

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Ou, Juanying, Mingfu Wang, Jie Zheng, and Shiyi Ou. "Positive and negative effects of polyphenol incorporation in baked foods." Food Chemistry 284 (June 2019): 90–99. http://dx.doi.org/10.1016/j.foodchem.2019.01.096.

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de Deco, Camila Porto, Adriana Mathias Pereira da Silva Marchini, Mary Anne Moreira Bárbara, Luana Marotta Reis de Vasconcellos, Rosilene Fernandes da Rocha, and Leonardo Marchini. "Negative Effects of Alcohol Intake and Estrogen Deficiency Combination on Osseointegration in a Rat Model." Journal of Oral Implantology 37, no. 6 (2011): 633–39. http://dx.doi.org/10.1563/aaid-joi-d-10-00048.

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Alcohol intake and estrogen deficiency can both affect bone physiology and have shown to have an adverse effect on dental implant therapy. However, the combination of both factors on osseointegration is unknown. The aim of this study was to evaluate osseointegration in rats fed with alcohol and presenting induced estrogen deficiency. Ninety-six female rats were divided according to diet and hormonal condition into 6 groups as follows: group Sh-W: sham (simulated ovariectomy) control, food and water ad libitum; group Sh-Et: sham, food and 20% ethanol solution ad libitum; group Sh-Su: sham, food

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Sudova, E., J. Machova, Z. Svobodova, and T. Vesely. "Negative effects of malachite green and possibilities of its replacement in the treatment of fish eggs and fish: a review." Veterinární Medicína 52, No. 12 (2008): 527–39. http://dx.doi.org/10.17221/2027-vetmed.

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Malachite green has been used as an effective compound to control external fungal and protozoan infections of fish since 1933 but it has never been registered as a veterinary drug for use in food fish because of its potential carcinogenicity, mutagenicity and teratogenicity in mammals. The present paper reviews negative side-effects of malachite green including its accumulation and persistence in fish that have been treated and describes other alternative substances for the treatment of fish and fish eggs.

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Mikula, P., Z. Svobodová, and M. Smutná. "Phthalates: toxicology and food safety – a review." Czech Journal of Food Sciences 23, No. 6 (2011): 217–23. http://dx.doi.org/10.17221/3394-cjfs.

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Phthalates are organic substances used mainly as plasticisers in the manufacture of plastics. They are ubiquitous in the environment. Although tests in rodents have demonstrated numerous negative effects of phthalates, it is still unclear whether the exposure to phthalates may also damage human health. This paper describes phthalate toxicity and toxicokinetics, explains the mechanisms of phthalate action, and outlines the issues relating to the presence of phthalates in foods. &nbsp;

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Lu, Jing, Guoren Huang, Zhenning Wang, et al. "Tyrosol exhibits negative regulatory effects on LPS response and endotoxemia." Food and Chemical Toxicology 62 (December 2013): 172–78. http://dx.doi.org/10.1016/j.fct.2013.08.031.

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Tognetti, Pedro M., Suzanne M. Prober, Selene Báez, et al. "Negative effects of nitrogen override positive effects of phosphorus on grassland legumes worldwide." Proceedings of the National Academy of Sciences 118, no. 28 (2021): e2023718118. http://dx.doi.org/10.1073/pnas.2023718118.

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Anthropogenic nutrient enrichment is driving global biodiversity decline and modifying ecosystem functions. Theory suggests that plant functional types that fix atmospheric nitrogen have a competitive advantage in nitrogen-poor soils, but lose this advantage with increasing nitrogen supply. By contrast, the addition of phosphorus, potassium, and other nutrients may benefit such species in low-nutrient environments by enhancing their nitrogen-fixing capacity. We present a global-scale experiment confirming these predictions for nitrogen-fixing legumes (Fabaceae) across 45 grasslands on six cont

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Sze, Yan Yan, Jeffrey S. Stein, Warren K. Bickel, Rocco A. Paluch, and Leonard H. Epstein. "Bleak Present, Bright Future: Online Episodic Future Thinking, Scarcity, Delay Discounting, and Food Demand." Clinical Psychological Science 5, no. 4 (2017): 683–97. http://dx.doi.org/10.1177/2167702617696511.

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Obesity is associated with steep discounting of the future and increased food reinforcement. Episodic future thinking (EFT), a type of prospective thinking, has been observed to reduce delay discounting (DD) and improve dietary decision making. In contrast, negative income shock (i.e., abrupt transitions to poverty) has been shown to increase discounting and may worsen dietary decision making. Scalability of EFT training and protective effects of EFT against simulated negative income shock on DD and demand for food were assessed. In two experiments, we showed online-administered EFT reliably r

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22

Tamanna, Nahid, and Niaz Mahmood. "Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition." International Journal of Food Science 2015 (2015): 1–6. http://dx.doi.org/10.1155/2015/526762.

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Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different

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Solaymani, Saeed, and Nora Yusma Bt Mohamed Yusoff. "Poverty Effects of Food Price Escalation and Mitigation Options: The Case of Malaysia." Journal of Asian and African Studies 53, no. 5 (2017): 685–702. http://dx.doi.org/10.1177/0021909617714275.

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This study uses a computable general equilibrium approach to investigate the impact of high global food and agricultural commodity prices and two mitigation options (a rise in agricultural input subsidies and an improvement in agricultural productivity) on poverty and economic performance of Malaysia. Simulated results showed that, as a whole, the high global food price has a negative impact on the economic growth of Malaysia. It decreases real gross domestic product of Malaysia by 0.53%. Although the food price hike initially increases poverty in urban areas, it would significantly decrease t

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Kumar, Harsh, Bing-Huei Chen, Kamil Kuca, et al. "Understanding of Colistin Usage in Food Animals and Available Detection Techniques: A Review." Animals 10, no. 10 (2020): 1892. http://dx.doi.org/10.3390/ani10101892.

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Progress in the medical profession is determined by the achievements and effectiveness of new antibiotics in the treatment of microbial infections. However, the development of multiple-drug resistance in numerous bacteria, especially Gram-negative bacteria, has limited the treatment options. Due to this resistance, the resurgence of cyclic polypeptide drugs like colistin remains the only option. The drug, colistin, is a well-known growth inhibitor of Gram-negative bacteria like Acinetobacter baumanni, Enterobacter cloacae, Klebsiella pneumoniae, and Pseudomonas aeruginosa. Technological advanc

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Hassan, Ali F., and Nibras H. Jasem. "Evaluation the Incidence of Genotoxic Effects of Artificial Food Favoring Additives in Bone Marrow Cells and Spleen Cells in Mice." Iraqi Journal of Pharmaceutical Sciences ( P-ISSN: 1683 - 3597 , E-ISSN : 2521 - 3512) 29, no. 1 (2020): 55–61. http://dx.doi.org/10.31351/vol29iss1pp55-61a.

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 Genetic material is the most important component of cells because it contains the genetic information; hence any disruption to the structure chromosome of cells could lead to very bad results. Genotoxicity use to evaluate the safety of any chemical compounds on genetic materials. Artificial food flavoring additive are chemical substances to produce specific placebo effects added to foods but impart specific flavor to it. The present study evaluates the genotoxic effect of artificial food flavoring additive on structure of chromosomes at three different concentrations (50%, 100%and

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Goswami, Pooja, Sonali Yadav, and Jyoti Mathur. "Positive and negative effects of nanoparticles on plants and their applications in agriculture." Plant Science Today 6, no. 2 (2019): 232–42. http://dx.doi.org/10.14719/pst.2019.6.2.502.

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Nanotechnology is the promising field with its wide applications in biotechnology, pharmaceutical science, drug targeting, nano-medicine and other research areas. This review highlights the positive and negative impact of nanoparticles on plants and its wide applications in agricultural sciences. Effect of NPs in terms of seed germination, growth promotion and enhancement of metabolic rate has been evaluated by several scientific researches. However, NPs also exert their negative effects such as suppression of plant growth, inhibition of chlorophyll synthesis, photosynthetic efficiency etc. Ef

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Shriver, Lenka H., Jessica M. Dollar, Susan D. Calkins, Susan P. Keane, Lilly Shanahan, and Laurie Wideman. "Emotional Eating in Adolescence: Effects of Emotion Regulation, Weight Status and Negative Body Image." Nutrients 13, no. 1 (2020): 79. http://dx.doi.org/10.3390/nu13010079.

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Emotional eating is associated with an increased risk of binge eating, eating in the absence of hunger and obesity risk. While previous studies with children and adolescents suggest that emotion regulation may be a key predictor of this dysregulated eating behavior, little is known about what other factors may be influencing the link between emotional regulation and emotional eating in adolescence. This multi-method longitudinal study (n = 138) utilized linear regression models to examine associations between childhood emotion regulation, adolescent weight status and negative body image, and e

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Aydin, Hatice, Zeliha Eser, and Sezer Korkmaz. "The psychological effects of fast food consumption on body image emotions." British Food Journal 120, no. 10 (2018): 2236–49. http://dx.doi.org/10.1108/bfj-11-2017-0634.

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PurposeThe purpose of this paper is to examine the arousal of negative consumer emotions as a consequence of fast food consumption among individuals with restrained food consumption. Furthermore, a moderating effect of socio-cultural pressure to buffer these relationships is positioned for the first time.Design/methodology/approachThe field study is completed with data collected through an online survey among 353 customers by employing a random sampling technique. The collected data are analyzed through confirmatory factor analysis procedures.FindingsThe hypotheses related to the effects of fa

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Westerterp-Plantenga, Margriet S. "Effects of extreme environments on food intake in human subjects." Proceedings of the Nutrition Society 58, no. 4 (1999): 791–98. http://dx.doi.org/10.1017/s002966519900107x.

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Effects of extreme environments on food intake in human subjects are analysed as behavioural and physiological adaptations to annual and circadian rhythms, temperature and altitude. Effects of the environment on food intake through food availability have direct consequences on energy balance and body weight. Different geographical regions show variations in the composition of dietary foods, i.e. the relative proportions of carbohydrate, protein and fat. In developing countries the annual cycle appears to affect body weight through dependence on food availability. In West-European countries thi

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Khonje, Makaiko G., Olivier Ecker, and Matin Qaim. "Effects of Modern Food Retailers on Adult and Child Diets and Nutrition." Nutrients 12, no. 6 (2020): 1714. http://dx.doi.org/10.3390/nu12061714.

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In many developing countries, food environments are changing rapidly, with modern retailers—such as supermarkets—gaining in importance. Previous studies have suggested that the rise of modern retailers contributes to overweight and obesity. Effects of modern retailers on dietary quality have not been analyzed previously due to the unavailability of individual-level dietary data. Here, we address this research gap with data from randomly selected households in Lusaka, Zambia. Anthropometric and food-intake data from 930 adults and 499 children were analyzed to estimate effects of purchasing foo

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Permatasari, Oktavina, and Aryanti Setyaningsih. "UPAYA PENINGKATAN KESEHATAN PADA REMAJA DI SMK PGRI 2 SURAKARTA." Jurnal Pemberdayaan Masyarakat Mandiri Indonesia (Indonesian Journal of Independent Community Empowerment) 2, no. 3 (2020): 69–74. http://dx.doi.org/10.35473/jpmmi.v2i3.35.

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Abstrak Perkembangan zaman pada era globalisasi dapat memberikan pengaruh pada remaja. Salah satu permasalahan yang terjadi adalah pemilihan makanan karena remaja tidak lagi didasarkan pada kandungan gizi, tetapi lebih banyak sekedar sosialisasi dengan teman sebayanya, untuk kesenangan dan agar tidak kehilangan status. Konsumsi makanan instan yang berlebihan dan jangka waktu yang lama dapat menimbulkan penimbunan zat aditif yang terkandung dalam makanan instan pada tubuh mereka, hal tersebut dapat menyebabkan status gizi pada remaja cukup beragam. Berdasarkan permasalahan tersebut diperl

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KITAMOTO, NORITOSHI, YOJI KATO, TAKASHI OHNAKA, MASAHARU YOKOTA, TOMOYUKI TANAKA, and KEISUKE TSUJI. "Bactericidal Effects of Konjac Fluid on Several Food-Poisoning Bacteria." Journal of Food Protection 66, no. 10 (2003): 1822–31. http://dx.doi.org/10.4315/0362-028x-66.10.1822.

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In this study, the bactericidal effects of Japanese alkaline foods on food-poisoning bacteria were evaluated. Konjac is an alkaline food soaked in calcinated calcium (the pH of konjac fluid ranges from 11.42 to 12.53). Konjac fluids completely inactivated Escherichia coli, enterohemorrhagic E. coli O157:H7 and E. coli O26:H9, Salmonella Enteritidis, Vibrio parahemolyticus, and Staphylococcus aureus. The initial level of 6 log CFU/ml dramatically decreased after incubation with konjac fluid, and no viable gram-negative bacterium cells could be detected within 1 to 2 days and no viable S. aureus

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Drake, S. D., L. E. Hansen, C. Harris, et al. "Effects of clenbuterol on horses." Comparative Exercise Physiology 9, no. 3-4 (2013): 181–87. http://dx.doi.org/10.3920/cep13022.

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Clenbuterol was intended as a treatment for respiratory diseases in horses, but has been used in multiple species, including humans, for its repartitioning of fat to lean effects (free fatty acids are released from adipose tissue to be used by tissues of higher priority). In the horse industry clenbuterol application is restricted to the treatment of chronic obstructive pulmonary disease and reactive airway disease (heaves). Negative effects of clenbuterol exposure include a decrease in maximum oxygen intake and increased muscle fatigue upon exercise. As a result of these and other negative ef

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MacDonald, Laura, Brian C. Foster, and Humayoun Akhtar. "Food and Therapeutic Product Interactions – A Therapeutic Perspective." Journal of Pharmacy & Pharmaceutical Sciences 12, no. 3 (2009): 367. http://dx.doi.org/10.18433/j30p4c.

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Foods and therapeutic products are both used for well defined purposes. In simple terms food provides energy for sustenance, while therapeutic products are taken for managing ailments (1). However, over the years roles of foods have changed considerably. Now, food no longer is seen as simply the provider of energy, but it is expected to provide physiological benefits for good health and productive lifestyles. Well managed combination of foods and therapeutic products plays important role in the prevention and treatment of many diseases, including a number of chronic diseases such as cancer, di

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Stancu, Alina, and Nicolae Suvorov. "Antibiotics: A food safety issue." Western Balkan Journal of Agricultural Economics and Rural Development 2, no. 2 (2020): 123–33. http://dx.doi.org/10.5937/wbjae2002123s.

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Population growth and globalization are currently having many negative effects on the agri-food sector's ability to ensure safe and qualitative food. Use of medicines and chemicals in animal husbandry can considerably increases production and animals' resistance to disease and pests. Elevated levels of exposure to food contaminated with chemical residues from the use of antibiotics in animal husbandry and various growth hormones are very dangerous to human health. They contribute to genetic changes at the cellular level and decreased resistance of the body to viruses and bacteria. Frequent use

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Nasser, Roseann, Stephanie Cook, Megan Bashutski, et al. "Consumer perceptions of trans fats in 2009 show awareness of negative effects but limited concern regarding use in snack foods." Applied Physiology, Nutrition, and Metabolism 36, no. 4 (2011): 526–32. http://dx.doi.org/10.1139/h11-045.

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The purpose of this study was to determine consumers’ perceptions of industrially produced trans fats. A cross-sectional study was conducted in Regina at 3 different grocery store chains located in 3 different regions. A 21-item survey was administered in English by 3 research assistants at the grocery stores over a 5-day period. Of 498 potential respondents who were approached, 211 completed the survey, for a 42% response rate. The majority of respondents were female and over 61 years of age. When respondents were asked if they looked for information on food packages while grocery shopping, n

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Zhang, Nazhong, Lizhi Zhou, Zhuqing Yang, and Jingjing Gu. "Effects of Food Changes on Intestinal Bacterial Diversity of Wintering Hooded Cranes (Grus monacha)." Animals 11, no. 2 (2021): 433. http://dx.doi.org/10.3390/ani11020433.

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As food is recognised as an important factor affecting the intestinal microbiota, seasonal changes in diet can influence the community composition. The hooded crane (Grus monacha) is an endangered migratory waterbird species, with some of the population wintering in the sallow lakes in the middle and lower Yangtze River floodplain. Their food resources have changed seasonally, with a reduction resulting from wetland degradation. To cope with seasonal changes in food availability, hooded cranes must constantly adjust their foraging strategies to survive. We studied the effect of changes in diet

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Immonen, Aino-Maria, and Harri Tuomas Luomala. "Different shades of displeasure." British Food Journal 119, no. 12 (2017): 2740–52. http://dx.doi.org/10.1108/bfj-08-2016-0374.

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Purpose The purpose of this paper is to demonstrate the differential consequences of fear and anger for consumers’ responses to genetically modified (GM) foods, and to identify substantive concerns that differentiate consumers’ negative emotional responses into fear and anger in the GM food context. Design/methodology/approach With survey data obtained from university students (n=267), structural equation modeling is used to assess relationships between four types of consumer concerns about the genetic modification of food, fear and anger, and two types of consumer responses to GM food product

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DORJ, Serjmyadag, Kenichiro SHIMADA, and Mitsuo SEKIKAWA. "Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage." Food Science and Technology Research 15, no. 2 (2009): 185–90. http://dx.doi.org/10.3136/fstr.15.185.

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McIntyre, Lynn, Jody Pow, and J. C. Herbert Emery. "A Path Analysis of Recurrently Food-Insecure Canadians Discerns Employment, Income, and Negative Health Effects." Journal of Poverty 19, no. 1 (2014): 71–87. http://dx.doi.org/10.1080/10875549.2014.979462.

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Donk, E., R. D. Gulati, M. P. Grimm, and M. P. Grimm. "Food web manipulation in Lake Zwemlust: Positive and negative effects during the first two years." Hydrobiological Bulletin 23, no. 1 (1989): 19–34. http://dx.doi.org/10.1007/bf02286424.

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Sawyer, Leslie E., Chad M. Galuska, Ellie J. Cutright, and Kayce M. Hopper. "Effects of negative incentive shifts in food reward on rats' consumption of concurrent ethanol solutions." Journal of the Experimental Analysis of Behavior 112, no. 3 (2019): 310–33. http://dx.doi.org/10.1002/jeab.559.

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Arfaoui, Leila. "Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability." Molecules 26, no. 10 (2021): 2959. http://dx.doi.org/10.3390/molecules26102959.

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Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties. In fact, many studies have shown that polyphenol-rich diets have protective effects against most chronic diseases. However, these health benefits are strongly related to both polyphenol content and bioavailability, which in turn depend on their origin, food matrix, processing, digestion, and cellular metabolism. Although most fruits and vegetables are valuable sources of polyphenols, they are not usually consume

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Cerit, İnci, Aslı Demirer, Eda Bülbül, Merve Yaman, Şeyma Nur Güngör, and Omca Demirkol. "Tiyoller ve Gıda Sektöründe Kullanımları." Turkish Journal of Agriculture - Food Science and Technology 8, no. 5 (2020): 1027–38. http://dx.doi.org/10.24925/turjaf.v8i5.1027-1038.2993.

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Studies have shown that many of the synthetic additives which are added to food for different purposes have negative impacts on human health. For this reason, researchers have focused on natural additives that can replace with synthetic ones and positively affect health through their various functions. Biothiols have effects on color, taste and aroma in foods. In addition, they possess various functions in the prevention of cancer, Alzheimer's, Parkinson's, lung and heart diseases by decreasing oxidative damage with their antioxidant and protective effects. In this review, the studies about th

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Yoo, Hyun Jung, and Eugene Song. "The Effects of Trust in Food Label Information and Negative Emotions about Food on Safety Behavior among Adult South Korean Consumers." Crisis and Emergency Management: Theory and Praxis 14, no. 11 (2018): 167–83. http://dx.doi.org/10.14251/crisisonomy.2018.14.11.167.

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Souza, Anissa M., Ingrid W. L. Bezerra, Gabriela S. Pereira, Karina G. Torres, Raiane M. Costa, and Antonio G. Oliveira. "Relationships between Motivations for Food Choices and Consumption of Food Groups: A Prospective Cross-Sectional Survey in Manufacturing Workers in Brazil." Nutrients 12, no. 5 (2020): 1490. http://dx.doi.org/10.3390/nu12051490.

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Motivations for food choices may determine consumption, and understanding that relationship may help direct strategies for formulating diets. This study aimed to identify associations between motivations for food choices and consumption of food groups. An observational cross-sectional survey was conducted in 921 manufacturing workers from 33 companies in Brazil, based on a stratified two-stage probability sample. Motivations for food choices were assessed with the Food Choice Questionnaire, and intake of food groups was measured using 24-h dietary recall. Consumption was classified into 31 foo

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Sánchez Mainar, María, Fréderick Matheuse, Luc De Vuyst, and Frédéric Leroy. "Effects of glucose and oxygen on arginine metabolism by coagulase-negative staphylococci." Food Microbiology 65 (August 2017): 170–78. http://dx.doi.org/10.1016/j.fm.2017.02.007.

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Niewind, Anja C., Magdalena Krondl, and Daisy Lau. "Relative Impact of Selected Factors on Food Choices of Elderly Individuals." Canadian Journal on Aging / La Revue canadienne du vieillissement 7, no. 1 (1988): 32–47. http://dx.doi.org/10.1017/s0714980800007091.

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ABSTRACTThis study examined the food variety and the effects of seven factors reflective of social, economical and health indices on the food choices of sixty-two urban dwelling individuals between sixty to seventy years of age. Food variety was assessed in terms of 157 foods grouped into eight food groups. The relative impact of the seven factors on food use was determined by Kendall's tau statistic. A salient identified factor was the use of dentures which reduced overall food variety. Living situations, particularly single dwelling conditions, exerted negative influences on food variety wit

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Ross, Robert, Simrat Soni, and Sarah Houle. "Negative Energy Balance Induced by Exercise or Diet: Effects on Visceral Adipose Tissue and Liver Fat." Nutrients 12, no. 4 (2020): 891. http://dx.doi.org/10.3390/nu12040891.

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The indisputable association between visceral adipose tissue (VAT) and cardiometabolic risk makes it a primary target for lifestyle-based strategies designed to prevent or manage health risk. Substantive evidence also confirms that liver fat (LF) is positively associated with increased health risk and that reduction is associated with an improved metabolic profile. The independent associations between reductions in VAT, LF, and cardiometabolic risk is less clear. In this narrative review, we summarize the evidence indicating whether a negative energy balance induced by either an increase in en

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Pearce, John M., and David N. George. "The Effects of using Stimuli from Three Different Dimensions on Autoshaping with a Complex Negative Patterning Discrimination." Quarterly Journal of Experimental Psychology Section B 55, no. 4b (2002): 349–64. http://dx.doi.org/10.1080/02724990244000061.

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In two experiments pigeons received a complex negative patterning discrimination, using autoshaping, in which food was made available after three stimuli if they were presented alone (A, B, C), or in pairs (AB, AC, BC), but not when they were all presented together (ABC). Subjects also received a positive patterning discrimination in which three additional stimuli were not followed by food when presented alone (D, E, F), or in pairs (DE, DF, EF), but they were followed by food when presented together (DEF). Stimuli A and D belonged to one dimension, B and E to a second dimension, and D and F t

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