Relevant bibliographies by topics / Food

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Food"

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

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AA, Dinçay. "Functional Foods: Bridging Health and Food." Food Science & Nutrition Technology 8, no. 2 (2023): 1–3. http://dx.doi.org/10.23880/fsnt-16000298.

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The primary task of a healthy diet is to meet metabolic needs and provide enough energy and nutrients for the body to work. However, consumers who have changed their production and consumption motifs in recent years. They have begun to take preventive measures against diseases as well as seek solutions to health problems with the aim of having a healthy and quality life. Functional food consumption also emerges as one of the measures taken by today’s more conscious consumers. Various food and food ingredients are known to have beneficial effects on our health, but they have begun to focus more
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Martindale, Wayne, and Walter Schiebel. "The impact of food preservation on food waste." British Food Journal 119, no. 12 (2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.

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Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when fro
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Kim, Do-Hyun. "A Study on the Determinants of K-Food and the Diversification Strategy of K-Food." Journal of Korea Research Association of International Commerce 20, no. 4 (2020): 129–48. http://dx.doi.org/10.29331/jkraic.2020.8.20.4.129.

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Mousa, Tamara Y., and Jeanne H. Freeland-Graves. "Food security of food recipients of a food pantry and soup kitchen." Public Health Nutrition 22, no. 8 (2019): 1451–60. http://dx.doi.org/10.1017/s1368980018003658.

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AbstractObjectiveTo discern the impact of food donations provided by a food pantry and soup kitchen on food security.DesignIn this cross-sectional study, participants completed a demographic questionnaire, core food security module, FFQ and list of food donations. The FFQ was utilized to assess diet quality as estimated via the 2010 Healthy Eating Index.SettingClients were selected randomly from a food pantry and soup kitchen in Central Texas, USA.ParticipantsA total of 222 adults.ResultsApproximately 73 % of participants lacked food security. Compared with the food secure, the food insecure c
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Gundling, Katherine. "Food Allergy: Adverse Reactions to Foods and Food Additives." JAMA 301, no. 6 (2009): 672. http://dx.doi.org/10.1001/jama.2009.63.

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Shaltout, Fahim. "Food Additives and Food Acceptability." Open Access Journal of Frailty Science 2, no. 1 (2024): 1–9. http://dx.doi.org/10.23880/oajfs-16000108.

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The Producers and the manufacturers have been challenged by the increasing demand for the safe and high-quality meat and meat products over the past few decades. Particularly, the recent demand for minimally the processed, the easily prepared, and the ready-to-eat meat products combined with the novel concepts of all-natural and clean-label has rapidly increased. These products may contain natural or organic ingredients without artificial preservatives that do not trigger the common food allergies or the sensitivities. The meat and the meat products are highly prone to microbial contamination
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Ramesh, Manish. "Impact of Food Allergies on food choice in prepackaged foods." Journal of Allergy and Clinical Immunology 145, no. 2 (2020): AB227. http://dx.doi.org/10.1016/j.jaci.2019.12.192.

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Toluç, Özlem Merve, and Ceren Karagöz. "SUSTAINABLE FOOD SYSTEMS: FUNCTIONAL FOODS AND MANAGEMENT OF FOOD WASTE." Gıda 50, no. 3 (2025): 415–26. https://doi.org/10.15237/gida.gd25033.

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The increasing global population, changing consumption patterns and climate change are putting significant pressure on food systems. There is a strong focus on the development of sustainable food systems that prioritize the efficient use of resources, reduce environmental impacts, and ensure that everyone has access to healthy nutritious food. Functional foods are known for their high nutritional values and beneficial bioactive components that positively affect human health. Additionally, they have the potential to help reduce food waste. This review examines the relationship between functiona
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Fatima Miano, Tahseen, and Mahmut DOGAN. "NOVEL FOODS: SUSTAINABLE FOOD PROCESS." International Journal of Ecosystems and Ecology Science (IJEES) 11, no. 2 (2021): 311–14. http://dx.doi.org/10.31407/ijees11.215.

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Dissertations / Theses on the topic "Food"

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

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Mannette, Jessica. "Food Security in Urban New Zealand: Food Waste, Food Utopias, and Food Values." Thesis, Université d'Ottawa / University of Ottawa, 2020. http://hdl.handle.net/10393/40383.

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Despite having an overall high standard of living, from 2015-2016 only 60.8% of households with children in New Zealand reported being fully food secure (NZ Ministry of Health 2019). Even more frustrating is that supermarkets and restaurants in North America, Europe, Australia and New Zealand are constantly stocked with 150-200% of surplus food over what it would take to nutritionally feed their populations, with much of it going to waste. To explore this, I conducted a nine-week ethnographic case study of Kaibosh Food Rescue which is a non-profit food aid initiative operating in Wellington, N
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Esamwata, Joab O. "Exporting food, importing food aid? : Kenya and food security in the world food system." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/18698.

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Master of Arts<br>Department of Sociology, Anthropology, and Social Work<br>Matthew R. Sanderson<br>Food crises in Kenya are recurring phenomena. Despite widespread and perennial famines, Kenya is exporting food while importing food aid. This study focuses on the concept and question of food security in Kenya. If Kenya can produce and even export food products, why does the country still import food aid every year? Why is the country classified as food insecure? And why does the country still suffer from recurrent famines? Drawing on social science theory from the political economy of food and
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Gabbert, Silke, and Hans-Peter Weikard. "Food deficits, food security and food aid : concepts and measurement." Universität Potsdam, 1998. http://opus.kobv.de/ubp/volltexte/2006/858/.

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The concepts of food deficit, hunger, undernourishment and food security are discussed. <br>Axioms and indices for the assessment of nutrition of individuals and groups are suggested. <br>Furthermore a measure for food aid donor performance is developed and applied to a sample of bilateral and multilateral donors providing food aid for African countries.
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Waichungo, Wamwarī W. "Textural characteristics of low moisture-crisp foods during moisture sorption and storage /." free to MU campus, to others for purchase, 1996. http://wwwlib.umi.com/cr/mo/fullcit?p9823333.

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Johansson, Sara, and Michaela Eriksson. "Mattrender : Slow food vs Fast food." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-33323.

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Uppsatsen är grundad på två aktuella mattrender. Den första är Slow Food som grundades av Carlo Petrini i strävan efter att alla råvaror skall framställas på ett sätt som inte skadar naturen, djurens välmående samt människans egen hälsa. Den andra är Fast Food, en bransch som istället handlar om den världsliga ekonomin där man vill producera olika produkter snabbare och billigare. Syftet med denna studie är att ge läsaren en inblick i Slow Food rörelsen kontra Fast Food branschen och ställa dem mot varandra ur ett miljöperspektiv. Uppsatsen är en litteraturbaserad studie där fyra artiklar utgö
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Schembri, Paulino. "Improving food allergen management in small food service businesses serving loose food." Thesis, University of Central Lancashire, 2017. http://clok.uclan.ac.uk/22990/.

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Food allergens, a concern for an increasing number of people, are common food ingredients found in most kitchens. For the majority of the population these ingredients are harmless yet for about 2% of the global adult population, these ingredients pose a health risk and at times could also be life threatening. There is no known cure for food allergies; therefore abstinence from consumption is the only assurance of food safety which means that controls of ingredients and preparation practices are imperative. This becomes more complex when the food is not prepared by the sensitive individual. To
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Yeung, Ruth Mo Wah. "Food safety risk : consumer food purchase models." Thesis, Cranfield University, 2002. http://hdl.handle.net/1826/821.

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Recent high profile food safety incidents in the United Kingdom have shaken consumer confidence in food products. Consumer perception of risk is seen to be very relevant to food safety issues. The impact of this perceived risk on purchase behaviour is also critical to the development of risk management strategies by authorities responsible for public health and the food industry. Focusing on fresh chicken meat products, this study explored the relationship between food risk characteristics, consumer perception of food safety related risk, consumer purchase behaviour and actions that can be tak
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Paddock, Jessica. "Class, food, culture : exploring 'alternative' food consumption." Thesis, Cardiff University, 2011. http://orca.cf.ac.uk/27436/.

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Contributing empirically, methodologically and conceptually to the body of work that remains unconvinced of the ‘death of class’ (Pahl 1989), this thesis explores the resonance of class culture in contemporary ‘alternative’ food practice. Indeed, arising from disenchantment with conventional industrial food production and supply chains, ‘alternative’ food networks aim to provide a means to reconnect consumers, producers and food (Kneafsey et al. 2008). By taking seriously the act of shopping for food as culturally meaningful and not merely a practice of routinely provisioning the home (Lunt an
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Holt, G. C. "Ecological eating, food ideology and food choice." Thesis, University of Bradford, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.505679.

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In a historical and quantitative study British food consumption patterns have been observed. The objective was to give a detailed description of the influence of ecological factors on attitudes to food choice. Food choice has been defined as the interplay of factors affecting the availability and acceptibility of food. Trends which have been identified in the availabilty of food are; the intensification of agriculture, the consolidation of the food industry, and the growth of niche markets. Trends which have been identified in the acceptibility of food are; a growth in manufactured food produc
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Books on the topic "Food"

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

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Metcalfe, Dean D. Food allergy: Adverse reactions to foods and food additives. 4th ed. Blackwell Pub., 2008.

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D, Metcalfe Dean, Sampson Hugh A, and Simon Ronald A, eds. Food allergy: Adverse reactions to foods and food additives. 3rd ed. Blackwell, 2003.

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D, Metcalfe Dean, Sampson Hugh A, and Simon Ronald A, eds. Food allergy: Adverse reactions to foods and food additives. 2nd ed. Blackwell Science, 1997.

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Hatten, Mary Lou. Food, glorious food. M.L. Hatten, 1995.

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Miniature Book Collection (Library of Congress), ed. Food, glorious food. Andrews and McMeel, 1995.

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Kelleher, Catherine. Food glorious food?. North East London Polytechnic, 1985.

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S, Gross, ed. Food, food, food: A feast of great food cartoons. Perennial Library, 1989.

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Canada, Geological Survey of, ed. Iroquois foods and food preparation. Govt. Print. Bureau, 1997.

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Stephen, Jones. Food security and staple foods. Land and Agriculture Policy Centre, 1994.

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Book chapters on the topic "Food"

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Conning, D. M., and K. R. Butterworth. "Foods and Food Additives." In The Future of Predictive Safety Evaluation. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-4139-7_8.

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Izol, Ebubekir. "Glucose and Fructose in Food Safety." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.31.

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Food, directly affects human health. The phrase ’you are what you eat’ describes the importance of food for humans. Therefore, food safety is very important. Unfortunately, today, consciously or unconsciously, the contents of foods are tampered with, and food safety is put at great risk. Foods that are a source of healing are thus transformed into harmful substances. Glucose and fructase are carbohydrates that can be added externally to foods. The biggest cause of an important disease such as diabetes is the increase in carbohydrates in the blood. These two sugars lead to an increase in blood
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Wright, James D. "Food, Glorious Food." In Social Problems, Social Issues, Social Science. Routledge, 2017. http://dx.doi.org/10.4324/9781315129716-10.

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Saka, Gunay. "Preservation and Storage of Food." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.36.

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In order to meet their nutritional needs, people have developed methods to store food without spoiling since time immemorial. Today, different methods are being developed with new technologies. In this article, it is aimed to examine food preservation and storage methods and to make suggestions to consumers. The World Health Organisation states that safe food is the primary determinant of human health and access to safe, nutritious and healthy food is a basic human right. Unsafe food leads to infectious diseases and poisoning, creating a vicious cycle of disease, malnutrition and disability, e
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Möhring, Maren. "Ethnic food, fast food, health food." In Vorgeschichte der Gegenwart. Vandenhoeck & Ruprecht, 2016. http://dx.doi.org/10.13109/9783666300783.309.

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Desjardins, Renée. "Food and translation." In Handbook of Translation Studies. John Benjamins Publishing Company, 2021. http://dx.doi.org/10.1075/hts.5.foo1.

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Mcintosh, William A., and Marissa Cisneros. "Food Systems, Food Advertisements, and Food Quality." In Food and Health. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-63673-8_6.

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Cserháti, Tibor. "Food and Food Products." In Chromatography of Aroma Compounds and Fragrances. Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-642-01656-1_2.

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Chaifetz, Ashley. "Food Donation/Emergency Food." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2016. http://dx.doi.org/10.1007/978-94-007-6167-4_508-1.

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Chaifetz, Ashley. "Food Donation/Emergency Food." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2016. http://dx.doi.org/10.1007/978-94-007-6167-4_508-2.

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Conference papers on the topic "Food"

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schraefel, m. c. "Green food through green food." In UbiComp '13: The 2013 ACM International Joint Conference on Pervasive and Ubiquitous Computing. ACM, 2013. http://dx.doi.org/10.1145/2494091.2499623.

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Ragusa, Francesco, Valeria Tomaselli, Antonino Furnari, Sebastiano Battiato, and Giovanni M. Farinella. "Food vs Non-Food Classification." In MM '16: ACM Multimedia Conference. ACM, 2016. http://dx.doi.org/10.1145/2986035.2986041.

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Shinta Oktaviana, R., Diana Ambarwati Febriani, Intan Yoshana, and LR Payanta. "FoodX, a System to Reduce Food Waste." In 2020 3rd International Conference on Computer and Informatics Engineering (IC2IE). IEEE, 2020. http://dx.doi.org/10.1109/ic2ie50715.2020.9274576.

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

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Kurćubić, Vladimir, Slaviša Stajić, Nemanja Miletić, Marko Petković, Igor Đurović, and Vesna Milovanović. "NATURAL ANTIMICROBIAL AGENTS: APPLICATION IN FOOD PRESERVATION AND FOOD BORN DISEASE CONTROL." In 1st International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2023. http://dx.doi.org/10.46793/sbt28.357k.

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Natural antimicrobial agents in food have gained much attention by the consumers and the food industry. The misuse of antibiotics has resulted in the dramatic rise of microorganisms that are antibiotic resistant and tolerant to several food processing and preservation methods. Additionally, increasing consumers' awareness of the negative impact of synthetic preservatives on health compared to the benefits of natural additives has caused interest among researchers in the development and usage of natural products in foods. This article reviews natural antimicrobial agents and their application i
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Pistorio, Enrica, Gaetano Chinnici, Carla Zarba, Claudio Bellia, and Gioacchino Pappalardo. "THE REVOLUTION OF FUNCTIONAL FOOD: A MARKET ANALYSIS (THE FUNCTIONAL FOODS MARKET REVOLUTION: MARKET ANALYSIS OF FUNCTIONAL FOOD)." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.53.

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Consumers are changing their food preferences in favor of healthier foods that have a beneficial effect on health and that embrace sustainable consumption patterns. To meet the demand of modern consumers, the food sector is undergoing a major revolution as more and more new products are appearing on the market. This trend has encouraged the food industry to develop a new category of food products, which is 'functional foods�, characterized by the presence of one or more bioactive compounds having beneficial effects on the body. Therefore, functional foods represent a technological progress off
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Aleksejeva, Lasma, Modrite Pelse, and Agnese Hauka. "Organic production as part of a sustainable local food supply chain." In Research for Rural Development 2021 : annual 27th International scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2021. http://dx.doi.org/10.22616/rrd.27.2021.023.

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Organic farming is a sustainable food production system that involves best environmental practices, a high level of biodiversity protection, conservation of natural resources, high animal welfare standards and production according to the desires of a certain group of consumers to consume foods produced by using natural products and processes. The research aims to assess the availability of organic food in the local food supply chain. The research found that the production of organic food is driven by the growing consumer interest in healthy and high-quality food. Consumers prefer short food su
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Nychas, George, and Vlasis Tsezos. "Next Generation Food Quality and Safety Assessment in Food Industry; from the current single measurement to Data Science and Internet of Food (things) approach." In Emerging Tech Conference Edge Intelligence 2022. Hellenic Emerging Technology Industry Association, 2025. https://doi.org/10.63438/tcsp1829.

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Ensuring food safety and quality is a major challenge in the agri-food industry, requiring innovative solutions for transparency, efficiency, and risk mitigation. Agritrack leverages AI-driven Blockchain technology to enhance traceability, quality control, and food integrity throughout the supply chain, focusing on perishable foods like fish, dairy, and meat. Using IoT sensors, AI-powered analytics, and Process Analytical Technology (PAT), Agritrack automates data collection, detects contaminants, and optimizes food value chains in real-time. This modular platform strengthens consumer trust, r
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Xu, Ge, and Likun Qiu. "Extracting Food Names from Food Reviews." In 2015 IEEE / WIC / ACM International Conference on Web Intelligence and Intelligent Agent Technology (WI-IAT). IEEE, 2015. http://dx.doi.org/10.1109/wi-iat.2015.100.

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Atsuyo, Ito. "Future Space Food/Space Food Sushi?" In 54th International Astronautical Congress of the International Astronautical Federation, the International Academy of Astronautics, and the International Institute of Space Law. American Institute of Aeronautics and Astronautics, 2003. http://dx.doi.org/10.2514/6.iac-03-t.3.06.

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Reports on the topic "Food"

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Dhami, Pushpa. Food aid can be food wasted. Edited by Tasha Wibawa. Monash University, 2022. http://dx.doi.org/10.54377/6a7c-f57d.

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Kiodis, T., W. Jia, T. Stoikidou, M. Walker, and M. H. Gowland. Food allergy awareness champions: Improving food safety standards in online food procurement for people with food hypersensitivities. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.zzx336.

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Food allergies and intolerances are increasingly common in the UK, and 4% of population may be affected (FSA, 2023). These conditions range from mild to severe and can have a significant impact on a person's quality of life. Procurement of ready prepared meals, such as takeaways, is challenging for those with food hypersensitivity (FHS), with many opting to reduce the risk by avoiding them entirely when possible. How ready prepared meals are purchased has also changed, with the rise of online food delivery platforms, whose use during the global pandemic increased, particularly among younger co
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Breewood, Helen. What is food loss and food waste? Edited by Walter Fraanje and Tara Garnett. Food Climate Research Network, 2019. http://dx.doi.org/10.56661/f98ed9f6.

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Around one third of the weight of food produced for human consumption is lost or wasted, and around a third of crop calories are lost to the food system during livestock production. Meanwhile, the global food system causes significant environmental impacts and around 800 million people are undernourished. This building block examines the following aspects of food loss and waste: mainstream definitions and alternative understandings, global statistics, and ‘hierarchies’ for prevention and treatment.
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Wentworth, Jonathan, and Alistair Dillon. Food systems, food security and supply chains. Parliamentary Office of Science and Technology, 2024. http://dx.doi.org/10.58248/hs92.

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Stifel, David, and Ibrahim Worku Hassen. Food security. International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/9780896296916_10.

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Jagadeesh, Keerthana, and Amrutraj R. Benahal. Food Glossary. Indian Institute for Human Settlements, 2022. http://dx.doi.org/10.24943/foo08.2022.

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Urban studies look at food in a broad perspective. Since existent glossaries on food are biased towards cooking, nutrition, and culinary arts, the necessity to compile a more expansive glossary on food was felt. The Dictionary of Food Science and Nutrition, Glossary on Right to Food (2009) and Food Control System Assessment Tool: Introduction and Glossary were the main sources consulted. Additionally, various online resources, particularly the Food and Agriculture Organization (FAO), were used for out of context definitions.
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Bradshaw, Carrie, and Jonathan Wentworth. Food waste. Parliamentary Office of Science and Technology, 2024. http://dx.doi.org/10.58248/pb60.

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Mountcastle, Sophie, and Lorna Christie. Food fraud. Parliamentary Office of Science and Technology, 2020. http://dx.doi.org/10.58248/pn624.

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Evidence suggests that food fraud continues to be an issue in the global food supply chain. This POSTnote provides an overview of food fraud, including its drivers and impacts. It discusses methods for food authenticity testing, broader strategies to prevent food fraud and impacts of EU exit.
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Carlile, Rachel, Matthew Kessler, and Tara Garnett. What is food sovereignty? TABLE, 2021. http://dx.doi.org/10.56661/f07b52cc.

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Food sovereignty, “the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems,” is often discussed as an alternative political framework and approach to food security (Nyéléni, 2007). Food sovereignty has grown as a countermovement to the growing dominance of industrial agricultural practices, the increasing power of corporations in the global food system, and the convergence of diets towards more imported and processed foods. This explainer explores food sovereign
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Singh, Pritam. Food for profit: India’s food giants consolidate power. Edited by Sarah Bailey. Monash University, 2022. http://dx.doi.org/10.54377/6641-2115.

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