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Relevant bibliographies by topics / Food conditioning

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Academic literature on the topic 'Food conditioning'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Food conditioning"

1

Loebnitz, Natascha, and Klaus G. Grunert. "Evaluative Conditioning of Food Technologies." Psychology & Marketing 32, no. 7 (2015): 725–41. http://dx.doi.org/10.1002/mar.20813.

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Tordoff, Michael G. "Calorie-based conditioning of food preferences." Appetite 12, no. 1 (1989): 74–75. http://dx.doi.org/10.1016/0195-6663(89)90082-2.

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Alcalá, Jose A., Gabriel González, José A. Aristizabal, José E. Callejas-Aguilera, and Juan M. Rosas. "Discrimination Reversal Facilitates Contextual Conditioning in Rats’ Appetitive conditioning." Psicológica Journal 39, no. 1 (2018): 64–87. http://dx.doi.org/10.2478/psicolj-2018-0004.

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AbstractTwo experiments were conducted with the goal of exploring the effect of experiencing associative interference upon concurrent learning about conditioned stimuli and contexts in rats’ appetitive conditioning. During the first training phase, two groups of rats received a conditioned stimulus (CS1) followed by food, whereas another conditioned stimulus (CS2) was presented alone. During a second training phase, discrimination was reversed in group R, while it remained the same in group D. A new conditioned stimulus (CS3) was concurrently trained followed by food during this second Phase (

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Arsenos, G., J. Hills, and I. Kyriazakis. "Conditioned feeding responses of sheep towards flavoured foods associated with casein administration: the rôle of long delay learning." Animal Science 70, no. 1 (2000): 157–69. http://dx.doi.org/10.1017/s1357729800051699.

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AbstractThe objective of two experiments was to investigate whether a delayed type of learning could account for the conditioned feeding responses of sheep towards novel food flavours associated with post-ingestive consequences (PIC) created from the administration at different points in time of a nutritive stimulus (casein). The doses of casein were low (15 g) and high (75 g) for experiments 1 and 2, previously known to result in positive and negative PIC respectively. Each experiment consisted of three conditioning periods, during which sheep were trained to associate one of two novel flavou

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BAEYENS, FRANK, DEB VANSTEENWEGEN, JAN DE HOUWER, and GEERT CROMBEZ. "Observational Conditioning of Food Valence in Humans." Appetite 27, no. 3 (1996): 235–50. http://dx.doi.org/10.1006/appe.1996.0049.

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Sclafani, Anthony, and Karen Ackroff. "Role of gut nutrient sensing in stimulating appetite and conditioning food preferences." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 302, no. 10 (2012): R1119—R1133. http://dx.doi.org/10.1152/ajpregu.00038.2012.

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The discovery of taste and nutrient receptors (chemosensors) in the gut has led to intensive research on their functions. Whereas oral sugar, fat, and umami taste receptors stimulate nutrient appetite, these and other chemosensors in the gut have been linked to digestive, metabolic, and satiating effects that influence nutrient utilization and inhibit appetite. Gut chemosensors may have an additional function as well: to provide positive feedback signals that condition food preferences and stimulate appetite. The postoral stimulatory actions of nutrients are documented by flavor preference con

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Mills, Edward L., Daniel V. Widzowski, and Suzanne R. Jones. "Food Conditioning and Prey Selection by Young Yellow Perch (Perca flavescens)." Canadian Journal of Fisheries and Aquatic Sciences 44, no. 3 (1987): 549–55. http://dx.doi.org/10.1139/f87-067.

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We tested how diet conditioning influences prey species selection by age-0 yellow perch (Perca flavescens) in laboratory experiments. We conditioned yellow perch to diets of different ratios of Daphnia pulex and Diaptomus sicilis and then offered them an experimental 1:1 test mixture of each prey. The influence of conditioning on prey selection was found not to be random, and prey were consumed neither in proportion to the 1:1 test mix nor to the ratio of prey in the conditioning diet. Young yellow perch switched to novel prey and did not specialize on the most frequently encountered prey in c

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Walasek, Grażyna, Małgorzata Węsierska, and Kazimierz Zieliński. "Conditioning of fear and conditioning of safety in rats." Acta Neurobiologiae Experimentalis 55, no. 2 (1995): 121–32. http://dx.doi.org/10.55782/ane-1995-1067.

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In separate groups of rats forward and backward procedures for classical defensive conditioning were superimposed on on-going bar pressing for food. The forward conditioned stimulus elicited suppression of bar presses, indicating acquisition of fear. The backward stimulus paired with identical shock elicited behaviour typical for rats in a condition of safety and caused an increase of bar press rate. Enhancement of bar presses acquired in the course of backward conditioning was stable, immune to influences from unsignalled shocks presented in the same experimental context, and resistant to ext

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Li, Dan, Dong Liang, Zhonghua Li, et al. "Efficacy of Gas-Containing Conditioning Technology on Sterilization and Preservation of Cooked Foods." Agriculture 12, no. 12 (2022): 2010. http://dx.doi.org/10.3390/agriculture12122010.

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Gas-containing conditioning technology (GCT) employs mild sterilization methods to preserve the original qualities and nutrients of foods and is particularly suitable for processing various cooked foods or food ingredients. In this study, five kinds of dishes from daily life were processed with GCT. Thermal penetration detection technology was utilized to monitor the internal temperature of food and ambient temperature in real-time, and the optimal scheduled processes of each food were summarized. Additionally, foods were processed after GCT, and the total number of bacteria (<102 cfu/g) an

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Brunstrom, J. M., and L. L. Wilkinson. "Conditioning expectations about the satiating quality of food." Appetite 49, no. 1 (2007): 281. http://dx.doi.org/10.1016/j.appet.2007.03.040.

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Dissertations / Theses on the topic "Food conditioning"

1

Wennmacher, Pamela L. Rosales-Ruiz Jesus. "Effects of click + continuous food vs. click + intermittent food on the maintenance of dog behavior." [Denton, Tex.] : University of North Texas, 2007. http://digital.library.unt.edu/permalink/meta-dc-3598.

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Géczy, István. "The effects of noncontingent food on maintained operant responding and extinction /." Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=56637.

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For experiments investigated the effect of adding noncontingent (free) food to an operant contingency during random ratio (RR) and random interval (RI) training and during extinction in rats. Free food was presented during extinction of RI responding in Experiments 1 and 2. Noncontigent food retarded response loss compared to a signaled free food group (Experiments 1 and 2) which declined less rapidly than a control group of no free food (Experiment 1). Free food was presented while the instrumental reinforcement RR and RI probabilities remained unchanged in Experiments and 3 and 4. In contras

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Stanton, Catherine. "Proteolysis-induced changes in meat collagen during conditioning." Thesis, Bournemouth University, 1988. http://eprints.bournemouth.ac.uk/298/.

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Changes in intramuscular connective tissue brought about by conditioning were investigated in bovine muscles of different quality. Perimysial and endomysial collagens were solubilized to a small extent during conditioning and residual insoluble collagens in both connective tissue domains were damaged by proteolytic processing. Yields of soluble perimysial material from unconditioned muscles were significantly lower (p = 0.096) than from conditioned muscles. Solubilized perimysial collagen from unconditioned muscles was significantly lower (p = 0.015) than from conditioned muscles with 1±0.8 %

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Louw, Erika. "Food-associated conditioning in the smoothhound shark Mustelus mustelus (Linnaeus, 1758)." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52273.

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Thesis (MSc)--Stellenbosch University, 2001.<br>ENGLISH ABSTRACT: Smoothhound sharks Mustelus mustelus (Chondrichthyes: Triakidae) were conditioned to associate a compound auditory and electrical conditioned stimulus (CS) using the presentation of food as the unconditioned stimulus (US). This was done to investigate the general conditioning process of sharks, specifically the use of conditioned stimuli, the time frame required for conditioning, the retention of conditioned responses and the individual learning capabilities of sharks in classical conditioning experiments. Conditioning was

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Barnes, Lara-Marie. "The effects of milk-derived conditioning layers on bacterial attachment to stainless steel surfaces." Thesis, University of Surrey, 1998. http://epubs.surrey.ac.uk/842692/.

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Several techniques for enumerating bacteria at surfaces were investigated. Epifluorescence was chosen as being the most suitable method. There was not a great increase in adhesion between samples exposed to bacteria for 2 h and those exposed for 6 h. Sequential bacterial adhesion studies suggested that this may be due to a limiting number of suitable sites at the sample surface. Treatment of stainless steel samples with skimmed milk was shown to reduce the adhesion of several bacterial species. Individual milk proteins, alpha-, beta-, kappa-casein and alpha-lactalbumin, also reduced the adhesi

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Alarcon-Rojo, Alma D. "Changes in texture, structure and enzyme levels in conditioning of meat and their relationship with tenderisation." Thesis, University of Bristol, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.292512.

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Datta, Debarati. "Frosting and demand defrost control of retail food refrigeration systems." Thesis, Brunel University, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.285094.

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Reese, Angela. "Addressing food conditioning of Cascade red foxes in Mount Rainier National Park, Washington." Online pdf file accessible through the World Wide Web, 2007. http://archives.evergreen.edu/masterstheses/Accession86-10MES/Reese_A%20MESThesis%202007.pdf.

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Ruszpel, Borys [Verfasser], Anne [Gutachter] Gast, and Christian [Gutachter] Unkelbach. "Cognitive Processes in Acquiring Food Preferences: Evaluative Conditioning Studies with Food-Related Stimuli / Borys Ruszpel ; Gutachter: Anne Gast, Christian Unkelbach." Köln : Universitäts- und Stadtbibliothek Köln, 2019. http://d-nb.info/1204561524/34.

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Wennmacher, Pamela L. "Effects of Click + Continuous Food Vs. Click + Intermittent Food on the Maintenance of Dog Behavior." Thesis, University of North Texas, 2007. https://digital.library.unt.edu/ark:/67531/metadc3598/.

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There is disagreement among clicker trainers on whether or not food should be delivered every time the clicker (conditioned reinforcer) is used. However, presenting a conditioned reinforcer without food can weaken the strength of the conditioned reinforcer and also disrupt its discriminative stimulus function. A within subjects reversal design was used with 2 dogs to compare the behavioral effects of continuous pairings (C+F condition) vs. intermittent pairings (C+C+F condition) of the clicker with food. Results show that the C+C+F condition affects the frequency, accuracy, topography, and int

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Books on the topic "Food conditioning"

1

Ferguson, Jodie L. The effects of prior learning through conditioning with an aversive noise stimulus on food intake and food preference in female wistar rats. Laurentian University, 2005.

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Refrigeration, International Institute of, ed. Hygiene, quality & safety in the cold chain and air conditioning: Proceedings of the conference of Commissions C2 & E1, with D2/3 : September 16-18, 1998, Nates, France. International Institute of Refrigeration, 1998.

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W, Fardo Stephen, Richardson Ray E. 1961-, and Fardo Brian W, eds. Energy conservation guidebook. The Fairmont Press, 2014.

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R, Patrick Dale, and Patrick Steven R, eds. Energy conservation guidebook. 2nd ed. Fairmont Press, 2007.

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R, Patrick Dale, and Patrick Steven R, eds. Energy conservation guidebook. 2nd ed. Fairmont Press, 2007.

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(Firm), Knovel, ed. Energy conservation guidebook. 2nd ed. Fairmont Press, 2007.

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7

Orbach, Susie. Fat is a feminist issue....: How to lose weight permanently - without dieting : [the self-help guide for compulsive eaters]. Arrow, 1989.

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Orbach, Susie. Fat is a feminist issue: The anti-diet guide to permanent weight loss. Berkley Books, 1985.

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Orbach, Susie. Fat is a feminist issue: How to lose weight permanently without dieting. Arrow Books, 1988.

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Orbach, Susie. Fat is a feminist issue ...: How to lose weight permanently - without dieting. Arrow Books, 1988.

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Book chapters on the topic "Food conditioning"

1

Dash, Sanjaya K., Pitam Chandra, and Abhijit Kar. "Refrigeration and Air Conditioning." In Food Engineering. CRC Press, 2023. http://dx.doi.org/10.1201/9781003285076-9.

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Quarini, G. L. "Heating, Ventilation, and Air Conditioning." In Handbook of Food Factory Design. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7450-0_16.

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Kaleem Khan, Mohd. "Refrigeration, Air Conditioning and Cold Storage." In Handbook of Food Process Design. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781444398274.ch15.

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Garcia, John, Kenneth W. Rusiniak, and Linda P. Brett. "Conditioning Food—Illness Aversions in Wild Animals: Caveant Canonici *." In Operant-Pavlovian Interactions. Routledge, 2021. http://dx.doi.org/10.4324/9781003150404-10.

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Frentz, Florentine. "Impulsivity Makes More Susceptible to Overeating After Contextual Appetitive Conditioning." In The Pursuit of Food Well-Being. Springer Fachmedien Wiesbaden, 2020. http://dx.doi.org/10.1007/978-3-658-30366-2_6.

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Oomura, Yutaka, Yasuhiko Nakano, László Lénárd, Hitoo Nishino, and Shuji Aou. "Catecholaminergic and Opioid Mechanisms in Conditioned Food Intake Behavior of the Monkey Amygdala." In Cellular Mechanisms of Conditioning and Behavioral Plasticity. Springer US, 1988. http://dx.doi.org/10.1007/978-1-4757-9610-0_12.

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Delgado, Daniel, Mahrez Sadaoui, Henry Pacheco, Williams Méndez, and Wolfgang Ludwig. "Interrelations Between Soil Erosion Conditioning Factors in Basins of Ecuador: Contributions to the Spatial Model Construction." In Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021). Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-75315-3_94.

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Imrie, D. W., C. R. McCrohan, and S. J. Hawkins. "Feeding behaviour in Littorina littorea: a study of the effects of ingestive conditioning and previous dietary history on food preference and rates of consumption." In Progress in Littorinid and Muricid Biology. Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0563-4_15.

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Trott, A. R., and T. Welch. "Food freezing. Freeze-drying." In Refrigeration and Air Conditioning. Elsevier, 2000. http://dx.doi.org/10.1016/b978-075064219-4/50019-4.

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Hundy, G. F., A. R. Trott, and T. C. Welch. "Food Refrigeration and Freezing." In Refrigeration and Air-Conditioning. Elsevier, 2008. http://dx.doi.org/10.1016/b978-0-7506-8519-1.00014-1.

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Conference papers on the topic "Food conditioning"

1

Pilvere, Irina, Ilze Upite, Aleksejs Nipers, and Aija Pilvere. "PRODUCTIVITY IN BIOECONOMY INDUSTRIES IN LATVIA." In 24th SGEM International Multidisciplinary Scientific GeoConference 2024. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/5.1/s21.74.

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Bioeconomy industries play an important role in contributing to national economies and a transition to climate-friendly farming practices. This is evidenced by various policies implemented, including the United Nations Sustainable Development Goals, the European Union (EU) Bioeconomy Strategy and the European Green Deal. The increasing productivity and new technologies can have negative environmental impacts, affecting the economic framework associated with ecosystem services. To address these challenges, coordination among various sectors, stakeholders and value chains is necessary, supportin

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Han, Yue, Jiangpeng He, Mridul Gupta, Edward J. Delp, and Fengqing Zhu. "Diffusion Model with Clustering-based Conditioning for Food Image Generation." In MM '23: The 31st ACM International Conference on Multimedia. ACM, 2023. http://dx.doi.org/10.1145/3607828.3617796.

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Dai, T., A. S. Fleischer, A. P. Wemhoff, and R. Lee. "Environmental Impact of an Industrial Kitchen: A Case Study." In ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-70545.

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The large number of industrial kitchens and their energy-intense characteristics provides opportunities for pollution prevention. Life cycle assessment (LCA) is a proper tool not only for unitizing the environmental impact of the complex system of an industrial kitchen, but also for making environmental food labels for the foods produced in the same industrial kitchen. In this study, a gate-to-gate LCA of 11 types of food was conducted to evaluate the environmental impact of a typical industrial kitchen, Villanova University’s Donahue Hall. First, material and energy flow data, including cold

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Heck, Melanie, Janick Edinger, and Christian Becker. "Conditioning Gaze-Contingent Systems for the Real World: Insights from a Field Study in the Fast Food Industry." In CHI '21: CHI Conference on Human Factors in Computing Systems. ACM, 2021. http://dx.doi.org/10.1145/3411763.3451658.

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Hortnagl, Josef G., and John P. Parmigiani. "The Oregon State University Mini Malter." In ASME 2012 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/imece2012-86056.

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In the past 30 years the growing micro brewing community has stimulated research in the science of brewing beer. The Oregon State University (OSU) food science and crop science departments are resources for such research. There has existed a gap between the two departments that hinders the combination of their work. This gap is the production of malted barley, which is a key ingredient in beer. There currently exists no industry equivalent that can malt a batch size on a scale appropriate for the OSU food science brewery. This factor was the motivation for the mini malter project. This project

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RUSOWICZ, Artur. "Analysis of energy demand by a 24-hour store." In 12th International Conference “Environmental Engineering”. VILNIUS TECH, 2023. http://dx.doi.org/10.3846/enviro.2023.883.

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The paper presents the balance of electricity consumption and fuel oil consumption of a medium-sized 24- hour store. Measurements of the electricity consumption of the various components of the balance were made for air conditioning, refrigeration, fast food, and especially for indoor and outdoor lighting. Their shares over the 12-month period of measurements were determined. Opportunities to reduce electricity consumption by changing the type of lighting of the facility were identified. Replacement of lighting reduced electricity consumption by 38535.8 kWh, which represented a total reduction

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Baky, Md Abdullah Hil, Muhammad Nazmul Hassan Khan, Md Faisal Kader, and Habibullah Amin Chowdhury. "Production of Biogas by Anaerobic Digestion of Food Waste and Process Simulation." In ASME 2014 8th International Conference on Energy Sustainability collocated with the ASME 2014 12th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/es2014-6756.

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Anaerobic Digestion is a biological process that takes place naturally when microorganisms break down organic matter in the absence of oxygen. In an enclosed chamber, controlled anaerobic digestion of organic matter produces biogas which is predominantly methane. The produced methane then can be directly used for rural cooking; or after certain conditioning, can be used in onsite power generation, heating homes or as vehicular fuel. Besides, food waste is increasingly becoming a major problem in every society imposing serious economic and environmental concerns. For this reason, many contempor

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Trujeque Bolio, Jessica G., and Julio Cesar Ramirez Hernandez. "Solar Adsorption Refrigerator With Work Pair Economical." In ASME 2011 5th International Conference on Energy Sustainability. ASMEDC, 2011. http://dx.doi.org/10.1115/es2011-54130.

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Anthropogenic production of cold is necessary for the preservation of the food industry, industrial processes, ice making, refrigeration and domestic conditioning of fixed and mobile spaces, emphasizing the importance in the health sector for the preservation of vaccines, biological and vital organs. Al ready exist technology who use power supply to produce cold, causing global warming as part of the side effect of CO2 from burning fossil fuel for power plants. Currently being researched and developed alternative technology that who operates with solar energy and requires no power supply. The

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Chen, Kuan, Gary M. Sandquist, and Wongee Chun. "Cogeneration of Clean Water Using Nuclear Power Plant Waste Heat." In 18th International Conference on Nuclear Engineering. ASMEDC, 2010. http://dx.doi.org/10.1115/icone18-29325.

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The production of clean water in the US as well as other countries is a critical need along with non-greenhouse gas electrical power generation. Low-temperature waste heat from nuclear power plants can be used to produce the large quantities of clean water for reactor cooling (∼25,000 acre-ft/yr), potable water for culinary and agricultural use and many other applications. Cogeneration of nuclear electrical power and clean water is reviewed and discussed in this paper. These cogeneration systems can utilize grey and/or brackish water that can markedly extend potential sites for future nuclear

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Gheisari, Reza, and Parisa Mirbod. "Experimental Study of Non-Colloidal Mono and Polydisperse Suspension in Taylor-Couette Flow." In ASME 2014 4th Joint US-European Fluids Engineering Division Summer Meeting collocated with the ASME 2014 12th International Conference on Nanochannels, Microchannels, and Minichannels. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/fedsm2014-21570.

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Monodisperse and polydisperse suspension flows form an extensive section of natural and technological flows. These flow structures can be categorized to sedimenting or neutrally buoyant suspensions considering the density ratio between particle phase to dispersion phase. Biological systems, food processing, ceramic injection, dynamic filtration and air conditioning are examples of areas that such flows arise. Various complicated interparticle interactions and their inevitable influence on and from the continuous phase result in some interesting phenomena which are challenging to justify. This

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Reports on the topic "Food conditioning"

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Clark, Todd E., Matthew V. Gordon, and Saeed Zaman. Forecasting Core Inflation and Its Goods, Housing, and Supercore Components. Federal Reserve Bank of Cleveland, 2023. http://dx.doi.org/10.26509/frbc-wp-202334.

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This paper examines the forecasting efficacy and implications of the recently popular breakdown of core inflation into three components: goods excluding food and energy, services excluding energy and housing, and housing. A comprehensive historical evaluation of the accuracy of point and density forecasts from a range of models and approaches shows that a BVAR with stochastic volatility in aggregate core inflation, its three components, and wage growth is an effective tool for forecasting inflation's components as well as aggregate core inflation. Looking ahead, the model's baseline projection

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Chaparro, Rodrigo, Maria Netto, Patricio Mansilla, and Daniel Magallon. Energy Savings Insurance: Advances and Opportunities for Funding Small- and Medium-Sized Energy Efficiency and Distributed Generation Projects in Chile. Inter-American Development Bank, 2020. http://dx.doi.org/10.18235/0002947.

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The Energy Savings Insurance Program seeks to promote investment in energy efficiency and distributed generation in Latin America, primarily through small- and medium-sized enterprises (SMEs). It focuses on developing an innovative scheme of guaranteed energy performance that mitigates project risk and generates investor confidence (ESI Model). The Inter-American Development Bank (IDB) facilitates the development of the ESI Program in alliance with the National Development Banks (NDBs). The ESI Model includes a contract for the supply, installation, and maintenance of equipment for generating

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