Relevant bibliographies by topics / Food mold

Contents

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

Academic literature on the topic 'Food mold'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Food mold"

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NOTERMANS, S., C. J. HEUVELMAN, H. P. VAN EGMOND, W. E. PAULSCH, and J. R. BESLING. "Detection of Mold in Food by Enzyme-Linked Immunosorbent Assay." Journal of Food Protection 49, no. 10 (October 1, 1986): 786–91. http://dx.doi.org/10.4315/0362-028x-49.10.786.

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Evaluation of the enzyme-linked immunosorbent assay (ELISA) for detecting a mold-specific, heat-stable and water-soluble antigen demonstrated the potential of the method for detecting molds in food products. The mold antigen, as produced by Penicillium spp. and Aspergillus spp., was present in all food samples containing aflatoxin B1. The amount of mold antigen present in the test samples was related in each case to the aflatoxin B1 content. Experiments done with samples artificially inoculated with mycotoxin-producing molds revealed that mold contamination could be detected by ELISA at a very early stage. The minimum detectable amount of mold mycelium for three different species of Penicillium was 38 ng/g of sample.
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MISLIVEC, PHILIP B., and VERNEAL R. BRUCE. "The Use of Sodium Chloride for Determining Viable Mold Counts and Mold Flora in Foods." Journal of Food Protection 51, no. 10 (October 1, 1988): 770–72. http://dx.doi.org/10.4315/0362-028x-51.10.770.

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The incorporation of 7.5% NaCl into potato dextrose agar (PDA), a medium routinely used for determining viable mold counts in foods, was effective in inhibiting fast-growing “spreader” molds. Viable mold counts using PDA with and without 7.5% NaCl were determined for 361 test samples of 12 food types, including dry, fleshy and frozen fleshy products. Only PDA plus 7.5% NaCl effectively inhibited the spreaders; food type did not influence its effectiveness. Average viable mold counts were usually higher for the 12 food types on PDA containing NaCl. With few exceptions, NaCl did not inhibit nonspreaders; in some cases it enhanced detection of more species, including several mycotoxin producers.
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Knight, Michael T., Melissa C. Newman, M. Joseph Benzinger, Karen L. Neufang, James R. Agin, J. Sue McAllister, Mary Ramos, et al. "Comparison of the Petrifilm Dry Rehydratable Film and Conventional Culture Methods for Enumeration of Yeasts and Molds in Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 80, no. 4 (July 1, 1997): 806–24. http://dx.doi.org/10.1093/jaoac/80.4.806.

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Abstract A collaborative study was performed involving 18 laboratories and 6 food types to compare 3M Petrifilm yeast and mold count plates with the method described in the U.S. Food and Drug Administration’s Bacteriological Analytical Manual. Four species of mold and 2 species of yeast were used to inoculate the following foods: hot dogs, corn meal, ketchup, orange juice, yogurt, and cake mix. Each collaborator received 15 samples of each food type: 5 low-level inoculations, 5 high- level inoculations, and 5 uninoculated samples. There was no significant difference between the means of the 2 methods for any product or inoculation level. The Petrifilm yeast and mold count plate method for enumeration of yeasts and molds in foods has been adopted first action by AOAC INTERNATIONAL.
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MISLIVEC, PHILIP B., VERNEAL R. BRUCE, MICHAEL E. STACK, and RUTH BANDLER. "Molds and Tenuazonic Acid in Fresh Tomatoes Used for Catsup Production." Journal of Food Protection 50, no. 1 (January 1, 1987): 38–41. http://dx.doi.org/10.4315/0362-028x-50.1.38.

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The mold flora was determined for 146 samples of fresh but visibly moldy tomatoes collected from sorting belts in tomato catsup processing plants in California and in Midwestern and Eastern United States. Mold found in 141 of the samples included at least 22 genera, principally Alternaria, Aspergillus, Cladosporium, Fusarium and Penicillium, and 51 species. The California tomatoes were dominated by Geotrichum candidum and species of Aspergillus and Penicillium; Midwest and East tomatoes were dominated by Alternaria. This suggested that the predominant molds in tomatoes may differ, depending on geographical source. Tenuazonic acid (TA), a toxic metabolite of Alternaria spp., was found in 73 of the samples at a range of 0.4 to 69.7 (average 4.94) μg/g of moldy tissue; however, Alternaria spp. were not found in 35 of the 73 TA-positive samples. It is possible that other molds may produce TA or that the toxin-producing Alternaria died off before our sampling.
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DAGNAS, STÉPHANE, and JEANNE-MARIE MEMBRÉ. "Predicting and Preventing Mold Spoilage of Food Products." Journal of Food Protection 76, no. 3 (March 1, 2013): 538–51. http://dx.doi.org/10.4315/0362-028x.jfp-12-349.

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This article is a review of how to quantify mold spoilage and consequently shelf life of a food product. Mold spoilage results from having a product contaminated with fungal spores that germinate and form a visible mycelium before the end of the shelf life. The spoilage can be then expressed as the combination of the probability of having a product contaminated and the probability of mold growth (germination and proliferation) up to a visible mycelium before the end of the shelf life. For products packed before being distributed to the retailers, the probability of having a product contaminated is a function of factors strictly linked to the factory design, process, and environment. The in-factory fungal contamination of a product might be controlled by good manufacturing hygiene practices and reduced by particular processing practices such as an adequate air-renewal system. To determine the probability of mold growth, both germination and mycelium proliferation can be mathematically described by primary models. When mold contamination on the product is scarce, the spores are spread on the product and more than a few spores are unlikely to be found at the same spot. In such a case, models applicable for a single spore should be used. Secondary models can be used to describe the effect of intrinsic and extrinsic factors on either the germination or proliferation of molds. Several polynomial models and gamma-type models quantifying the effect of water activity and temperature on mold growth are available. To a lesser extent, the effect of pH, ethanol, heat treatment, addition of preservatives, and modified atmospheres on mold growth also have been quantified. However, mold species variability has not yet been properly addressed, and only a few secondary models have been validated for food products. Once the probability of having mold spoilage is calculated for various shelf lives and product formulations, the model can be implemented as part of a risk management decision tool.
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BEUCHAT, L. R., B. V. NAIL, R. E. BRACKETT, and T. L. FOX. "Comparison of the Petrifilm™ Yeast and Mold Culture Film Method to Conventional Methods for Enumerating Yeasts and Molds in Foods." Journal of Food Protection 54, no. 6 (June 1, 1991): 443–47. http://dx.doi.org/10.4315/0362-028x-54.6.443.

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Petrifilm™ Yeast and Mold (YM) plates were compared to acidified potato dextrose agar (APDA) and chloramphenicol-supplemented plate count agar (CPCA) for its suitability to enumerate yeasts and molds in 13 groups of food products. These products consisted of beans (dry and frozen, green), corn meal, flour (wheat), fruit (apple), a meat/vegetable entree (chicken pot pie), a precooked meat (beef), milk (dehydrated, nonfat), nuts (pecans), pasta, potatoes (dehydrated), precooked sausage, and a spice (black pepper). Correlation coefficients of Petrifilm™ YM plates versus APDA and CPCA pour plates for recovering total yeasts and molds from a composite of the thirteen test foods were, respectively, 0.961 and 0.974. Individually, Petrifilm™ YM plate counts were equivalent or higher than APDA and CPCA for some food groups and lower for other food groups. Because food particle interference can make enumeration of yeast and mold colonies on Petrifilm™ YM plates difficult for some food groups, potential food interference will need to be evaluated for each food group tested.
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CAKMAKCI, SONGUL, BULENT CETIN, MUSTAFA GURSES, ELIF DAGDEMIR, and ALI ADNAN HAYALOGLU. "Morphological, Molecular, and Mycotoxigenic Identification of Dominant Filamentous Fungi from Moldy Civil Cheese." Journal of Food Protection 75, no. 11 (November 1, 2012): 2045–49. http://dx.doi.org/10.4315/0362-028x.jfp-12-107.

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Moldy Civil is a mold-ripened variety of cheese produced mainly in eastern Turkey. This cheese is produced with Civil cheese and whey curd cheese (Lor). Civil cheese has had a geographical presence since 2009 and is manufactured with skim milk. In the production of Moldy Civil cheese, Civil cheese or a mixture of Civil and Lor cheese is pressed into goat skins or plastic bags and ripened for 3 months or longer. During the ripening period, natural contaminating molds grow on the surface of and inside the cheese. In this study, 186 mold strains were isolated from 41 samples of Moldy Civil cheese, and 165 of these strains were identified as Penicillium roqueforti. Identification and mycotoxicologic analyses were conducted using morphotypic and molecular methods. PCR amplicons of the ITS1-5.8S-ITS4 region were subjected to sequence analysis. This research is the first using molecular methods on Moldy Civil cheese. Mycotoxicologic analyses were conducted using thin-layer chromatography, and random amplified polymorphic DNA genotypes were determined using the ari1 primer. Of 165 isolates, only 28 produced no penicillic acid, P. roqueforti toxin, or roquefortine.
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LI, SUZHEN, R. R. MARQUARDT, and D. ABRAMSON. "Immunochemical Detection of Molds: A Review." Journal of Food Protection 63, no. 2 (February 1, 2000): 281–91. http://dx.doi.org/10.4315/0362-028x-63.2.281.

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Molds are widely distributed in nature and cause deterioration of foods and feeds. Their mycotoxins can adversely affect human and animal health. Suitable assays for molds, therefore, are required to implement control and regulatory strategies and to develop appropriate feeding regimens for mold-infested feeds. Many different types of mold assays have been used, most of which are not reproducible or accurate. However, the immunoassays, particularly enzyme-linked immunosorbent assays (ELISAs), can be especially useful. Among these, assays that detect the water-soluble extracellular secretions of fungi, the exoantigens, are generally able to detect fungi at the genus or species level, whereas the heat-stable polysaccharides tend to be specific for one or more genus of fungi. Several species and genus (genera)–specific ELISAs have been developed using monoclonal or polyclonal antibodies against exoantigens and heat-stable polysaccharides from a wide range of fungi, including Aspergillus, Penicillium, and Fusarium species. Other assays have been developed that nonspecifically detect mold in food or feed, some using antibodies against a mixture of antigens from different fungi. These assays are highly sensitive, are easy to perform, and provide an index of the amount of mold present in the sample. Further refinement of these assays should facilitate their widespread use by food and feed processors, regulatory agencies, taxonomists, and research scientists.
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SINGH, BERWAL JOGINDER, and DINCHEV DINCHO. "Molds as Protective Cultures for Raw Dry Sausages." Journal of Food Protection 57, no. 10 (October 1, 1994): 928–30. http://dx.doi.org/10.4315/0362-028x-57.10.928.

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Mole strains T11 and T19 belonging to Penicillium camemberti and N1 of Penicillium nalgiovensis were used as protective cultures for production of raw dry sausages. Their use completely eliminated the growth of undesirable molds, originating from the natural house mycoflora, which often produce mycotoxins and lead to several other defects. Potassium sorbate (KS), an antifungal agent, was also tested for protecting sausages against the growth of molds but its effect was short lived. The use of T11, T19 and N1 mold strains also improved the organoleptic qualities of the sausages.
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BEUCHAT, L. R., B. V. NAIL, R. E. BRACKETT, and T. L. FOX. "Evaluation of a Culture Film (Petrifilm™ YM) Method for Enumerating Yeasts and Molds in Selected Dairy and High-Acid Foods." Journal of Food Protection 53, no. 10 (October 1, 1990): 869–74. http://dx.doi.org/10.4315/0362-028x-53.10.869.

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The Petrifilm™ Yeast and Mold (YM) plate was compared to acidified potato dextrose agar (APDA) and chloramphenicol-supplemented plate count agar (CPCA) using pour- and surface-plating techniques for its ability to recover yeasts and molds from hard and soft cheeses, cottage cheese, yogurt, sour cream, fruit juice, salad dressing, relishes, and tomato-based sauces. Correlation coefficients of Petrifilm™ YM plates versus pour-APDA, surface-APDA, pour-CPCA, and surface-CPCA for recovering total yeasts and molds from a composite of the eight test foods were, respectively, 0.993, 0.993, 0.994, and 0.995. Slope and intercept values for populations detected using Petrifilm™ YM plates versus traditional systems ranged, respectively, from 0.984 to 1.008 and −0.051 to 0.149. The coefficient of variation for total yeast and mold populations recovered on Petrifilm™ YM plates was 1.0% compared to 1.2 to 1.7% for traditional enumeration systems. Regardless of the enumeration system employed or the type of fungal cell, i.e., yeast or mold, being enumerated, significantly (P ≤ 0.05) higher populations were generally detected after 5 d compared to 3 d of incubation. After 5 d of incubation, in no case were yeast or total yeast and mold populations detected in the eight food products using Petrifilm™ YM plates significantly lower than respective populations detected using traditional pour- and surface-plating techniques and media. When Petrifilm™ YM plates were used, significantly higher total yeast and mold populations were detected in 3, 1, and 1 out of eight food products compared to using, respectively, pour-APDA, surface-APDA, and surface-CPCA enumeration systems. The Petrifilm™ YM plate offers an acceptable alternative to traditional methods for enumerating yeasts and molds in the dairy and high-acid products evaluated in this study.
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Dissertations / Theses on the topic "Food mold"

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Ḥasan, Ṣalāḥ 1964. "Methods to extend the mold free shelf life of pizza crusts." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27337.

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In this research, initial studies were done to determine the effect of various methods of presentation involving chemical preservatives, water activity ($ rm a sb{w}$), and modified atmosphere packaging (MAP) on mold growth in an agar model system. Results showed that preservatives could completely inhibit mold growth for 2-40d depending on concentration and pH used. Gas packaging (60% or 80% CO$ sb2$), oxygen absorbents, alone or in combination with potassium sorbate, could also inhibit mold growth for $>$40d at ambient storage temperature using a Response Surface Methodology (RSM) approach.
The effects of various methods of applying potassium sorbate into pizza crusts via direct incorporation into the batter, surface spraying, and impregnation of packaging material with potassium sorbate to control mold spoilage of pizza crusts were also investigated. Results showed that the antimicrobial effect of potassium sorbate was negligible when the packaging material was impregnated with the inhibitor but more pronounced when it was incorporated directly into the dough or sprayed onto the product's surface. The inhibitory effect of potassium sorbate increased as both the pH and the inoculum level decreased.
Shelf life studies using low concentrations of potassium sorbate (1000 and 2000 p.p.m.) and MAP, alone and in combination with each other, showed that potassium sorbate, gas packaging or oxygen absorbents (Ageless FX) could extend the shelf life of pizza crusts and decrease the growth rate of molds, bacteria and yeast. Furthermore, when pizza crusts were packaged in 60% CO$ sb2$ or with an oxygen absorbent, in combination with potassium sorbate (1000-2000 p.p.m.), a shelf life of 42d was possible without compromising the sensory shelf life of the product. (Abstract shortened by UMI.)
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Zhao, Dan. "Isolation of Antifungal Lactic Acid Bacteria from Food Sources and Their Use to Inhibit Mold Growth in Cheese." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/542.

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A large amount of cheese is lost every year due to mold contamination. Biopreservation, which is the use of biological entities (microbes) and their metabolites to suppress microbial spoilage instead of chemical preservatives has lately gained increasing interest. Lactic acid bacteria (LAB) have the potential for use in biopreservation, because they are safe to consume and naturally exist in many foods. In this study, fifteen strains of lactobacilli isolated from dairy products, vegetables, and fermented pickles were tested by agar overlay assay for their anti-mold activity. Six strains grown on MRS agar showed strong inhibitory activity against a target mold (Penicillium sp. at 105 spores/ml) isolated from the surface of Cheddar cheese. The isolates were identified by biochemical tests using API CHL50 strips. Five strains were identified as Lactobacillus plantarum, and one strain as Pediococcus pentasaceus. Well-diffusion method was used to demonstrate anti-mold activity in concentrated cell-free supernatants. Supernatants from all strains showed inhibition of the target mold (indicator). The anti-mold compound(s) produced by all the strains was heat-resistant (100o C for 15 min). Supernatants from 5 strains retained the anti-mold activity when the pH was adjusted to 6.8 ± 0.2, while one strain DC2 isolated from cheese lost its anti-mold activity at that pH. Temperature of incubation of cultures affected anti-mold activity. The optimum was 37o C. Very little or no inhibition was noted when cultures were incubated at either 10 or 55 °C. A preliminary study of applying anti-mold lactobacilli in Cheddar cheese was completed. Anti-mold LAB was added to the cheese milk as an adjunct to give 105 cfu/ml. After 1-week and 1-month ripening, mold (10~20spores) was added on to the surface, and the cheese was wrapped loosely. The appearance of the mold on cheese surface was monitored. Mold was not present on the 1-week old cheese “NB in milk” until the 6th day after the control cheese (made without strain NB) showed signs of mold. The 1-month old cheese “NB in milk ” extended the shelf life 17 days longer than the control cheese.
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Monfared, Karlo. "3D printed food and customized siliconemolds : Investigating aesthetic appearance and food preparingmethods for a dysphagia diet." Thesis, Högskolan i Halmstad, Akademin för ekonomi, teknik och naturvetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-42247.

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Dysphagia is a serious eating disorder currently affecting around 100 thousand people in Sweden and it’s estimated that 1 in 10 people will develop some form of dysphagia during their lifetime around the world. The condition occurs mainly in elders and people who’ve suffered a stroke. The disorder prohibits proper swallowing of food, impairing the ability to close airways and let food enter the proper pathways. Patients with dysphagia have to eat grounded food in order to not suffer from malnutrition. The food is usually served in timbales which are sometimes decorated but might not look as appealing or realistic as one might think. The repetitive and unrealistic food creates further appetite loss which may lead to malnutrition. This is the case amongst many elderly in home care and the complications maybe very serious indeed, leading to organ dysfunction, hospitalization and eventually death. The current timbales made at the kitchens for elderly care in Helsingborg are punched with a tool in rectangular, circular shapes and often decorated. A solution would be to increase the aesthetics of the served timbales and make them realistically looking. 3D printing offers numerous new opportunities for food production and may very well set a standard in the future for producing aesthetically pleasing food. Silicone molds may also provide the same, if not better results at the time being at a fraction of the price, sufficing to revert any negative impacts of the current timbale appearance. In the hopes of proving both concepts the work will initially be focused on preparing a broccoli but also applying one of the concepts on a cinnamon bun providing additional application. This report presents the progress of designing a realistic 3D broccoli model, product development of a realistic broccoli food mold, 3D scanning, 3D food printing and a literature study. The designed model could not be printed due to the printing gel’s incapability of supporting complex structures. Instead master shapes created for shaping the food mold were scanned, sliced and printed. The same masters were used as means for a second food mold. Both food molds did manage to cast realistic shapes with a broccoli puré and of a soft gelatine suspension. Material alternatives were evaluated as well as manufacturing possibilities. The designed broccoli and a refined scanned broccoli were both offered for free as means for further research and development.
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ÝR, ÓTTARSDÓTTIR EVA. "Egenskaper hos stärkelse-lignosulfonatblandningar för möjlig användning som livsmedelsförpackningar." Thesis, KTH, Skolan för kemivetenskap (CHE), 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-172450.

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The demand for bio-plastics is constantly growing, due to the increasing use of synthetic plastic, their non environmentally friendly properties and long degradation time. This thesis explored the possibility to use starch-lignosulfonate mixtures for food packaging. Films are prepared from potato starch and two different types of lignosulfonates, calcium and sodium respectively using mold casting. The films are compared to pure potato starch films in respect to their mechanical properties and moisture absorption. Characterization of the films is also conducted using scanning electron microscopy, energy-dispersive X- ray spectroscopy and light microscopy to see the interaction between the potato starch and lignosulfonates. The tensile test reveals that neither of the lignosulfonates do have a plasticizing effect on the potato starch films. The energy-dispersive X-ray spectroscopy conceded that the lignosulfonates are homogeneously dispersed throughout the film both on the surface and cross section. The moisture absorption test showed that the uptake of water does not decrease by adding lignosulfonates to the potato starch film. From these results it can be concluded that it is possible to produce films from potato starch and lignosulfonates in various ratios. But the potato starch:lignosulfonate films are not a viable option for food packaging due to their brittleness and high moisture uptake.
Efterfrågan på bioplast växer ständigt på grund av den ökande användingen av syntetiska plaster, deras icke miljövänliga egenskaper och den långa nedbrytningstiden. Denna avhandling undersöker möjligheten att använda blandningar av stärkelse-lignosulfonat i livsmedelsförpackningar. Potatisstärkelse och två olika typer av lignosulfonater med kalcium och natrium användes för att tillverka filmer genom formgjutning. Filmerna jämförs med filmer med ren potatisstärkelse, med avseende på deras mekaniska egenskaper och fuktabsorption. Karakterisering av filmerna genomförs även med hjälp av svepelektronmikroskop, energiröntgenspektroskopi och ljusmikroskopi för att se interaktionen mellan potatisstärkelse och lignosulfonater. Dragproverna visar att ingen av lignosulfonaterna har mjukgörande effekt på potatisstärkelsefilmerna. Energiröntgenspektroskopin visade att lignosulfonaterna är homogent dispergerade i hela filmen både på ytan och i tvärsnittet. Fuktabsorptionstestet visade att upptaget av vatten inte minskar genom tillsats av lignosulfonater i potatisstärkelse-filmen. Från dessa resultat kan man dra slutsatsen att det är möjligt att framställa filmer från potatisstärkelse och lignosulfonater i olika förhållanden. Men potatisstärkelse: lignosulfonatfilmer är inte ett hållbart alternativ för livsmedelsförpackningar på grund av sin sprödhet och höga fuktupptagning.
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Nip, Wing Fai Rebecca. "Mood and food : an exploration of mood and nutritional status post-stroke." Thesis, St George's, University of London, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.497509.

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Jas, Pauline Emilia. "Changes in food intake and mood across the menstrual cycle." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320137.

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Williams, Emma B. "The exploration of food and nutrients for the enhancement of mood." Thesis, University of Ulster, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.415066.

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Bria, Rosemarie Dorothy. "How Jell-O molds society and how society molds Jell-O : a case study of an American food industry creation /." Access Digital Full Text version, 1991. http://pocketknowledge.tc.columbia.edu/home.php/bybib/1029871x.

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Thesis (Ed.D.)--Teachers College, Columbia University, 1991.
Typescript; issued also on microfilm. Sponsor: Joan Dye Gussow. Dissertation Committee: Isobel Contento. Includes bibliographical references (leaves 198-203).
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Harper, Alison Anne. "Studies on the relationship between perimenstrual food craving, negative mood and serotonergic functioning." Thesis, University of Edinburgh, 1996. http://hdl.handle.net/1842/21288.

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The aim of this thesis was to elucidate the nature of food craving and to examine the relationship between perimenstrual negative mood and food craving. It also aimed to examine the effect of intake of craved foods on mood and to assess the likely causes for any mood change observed. A retrospective questionnaire study including data from over 750 subjects assessed the qualitative experience of food craving, its relationship to negative mood and its link with psychosocial factors known to influence both eating behaviour and reporting of perimenstrual negative mood. In contrast to the link between perimenstrual mood change and past and present emotional state, food craving was unrelated to these variables. Neither was it associated with body mass index, satisfaction with body image or eating restraint. Significant relationships were observed only with measures of emotional eating and with reporting of perimenstrual negative mood and physical discomfort. Qualitative analysis of food craving suggested intake of craved foods, 90% of which were reported to be for carbohydrate-rich foods, to produce transient improvement in mood which appeared linked to the taste of craved foods. In conclusion, these findings support the previously suggested link between negative mood and food craving and confirm cravings to be for carbohydrate-rich, fat-rich, protein-poor foods. The effect on mood following satisfaction of a craving however appears primarily linked to sensory pleasure rather than to biological changes in serotonergic functioning. Instead of reflecting an attempt to counteract reduced serotonergic activity, carbohydrate craving may simply reflect the propensity to comfort eat in response to emotional and physical discomfort. These conclusions are discussed with reference to the therapeutic effects of antidepressants on premenstrual symptomatology.
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Schultz, Lara J. "Effects of Perceived Sugar on Chocolate Intake on Self-Reported Food Cravings, Mood States, and Food Intake: A Double-Blind, Placebo-Controlled Study." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/6129.

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Many dieters and compulsive overeaters report that sugar and chocolate are the most commonly craved foods. Further, many individuals have proclaimed themselves to be "addicted" to sugar or chocolate. It remains unclear, however, what factors lead to report of specific food addictions. A number of researchers have suggested that highly repetitive consumption of sugar and chocolate may result from various physiological processes (e.g., neurochemical imbalances, glucose/insulin malfunctioning). However, there is also considerable evidence that psychosocial factors (i.e., expectancies, classical, and operant conditioning) play the major role in the development and maintenance of excessive sugar,chocolate intake. Empirical studies examining factors that underlie this behavior are almost nonexistent. Therefore, it is useful for researchers to explore perspectives about the causes of addictive or compulsive behavior. This study addressed the question, "Are adverse eating symptoms/outcomes for women who believe they are addicted to sugar or chocolate explained primarily by learning factors or by the key chemical constituents in these foods?" This study involved procedures that influenced subjects' perceptions and expectations about the sugar/chocolate content of a beverage (i.e., real chocolate, sugar versus synthetic substitute [placebo]) in a laboratory taste test situation. In an ABAB experimental design, self-avowed addict and control subjects were tested on four consecutive days receiving two chocolate/sugar (A) and two placebo (B) beverages. Changes in mood and food cravings were measured, as was an index of perceived eating dyscontrol following the consumption of beverages. In addition to establishing a baseline measure each day, subjects' mood and cravings were assessed immediately after consumption of chocolate or placebo as well as 45 minutes later. The responses (mood, food cravings, food intake) that occurred after exposure to drinks containing placebo or sugar/chocolate suggested that subjects do not always respond in the manner they purport to (e.g., increased cravings, mood improvement, subsequent overeating of treats). Other factors such as learning and conditioning may play a key role in accounting for their report of excessive behavior. Specifically, individuals who believe they are addicted to sugar or chocolate evidence similar responses and symptoms irrespective of wether they consumed a placebo versus sugar or chocolate.
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Books on the topic "Food mold"

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Allergy information for teens: Health tips about allergic reactions to food, pollen, mold, and other substances, including facts about diagnosing, treating, and preventing allergic responses and complications. Detroit, MI: Omnigraphics, 2013.

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Vayda, William. Mood foods. Berkeley, CA: Ulysses Press, 1995.

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Challem, Jack. The Food-Mood Solution. New York: John Wiley & Sons, Ltd., 2007.

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Ebrahim, Wendy. In the mood for Persian food. [Toronto, Ont: Pinewood House Pub., 1996.

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Good mood food: Simple healthy homecooking. Cork [Ireland]: Mercier Press, 2009.

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Maccaro, Janet C. Change your food, change your mood. Lake Mary, Fla: Siloam, 2008.

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Margaret, Danbrot, ed. Managing your mind and mood through food. New York: Rawson Associates, 1986.

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Wurtman, Judith J. Managing your mind and mood through food. London: Grafton Books, 1988.

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Samson, Robert A. Introduction to food-borne fungi. 3rd ed. Baarn: Centraalbureau voor Schimmelcultures, Institute of the Royal Netherlands Academy of Arts and Sciences, 1988.

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Null, Gary. Good food, good mood: Treating your hidden allergies. New York, N.Y: Dodd, Mead, 1988.

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Book chapters on the topic "Food mold"

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Pinto, Virginia Fernández, Andrea Patriarca, and Graciela Pose. "Plant Extracts as Natural Antifungals: Alternative Strategies for Mold Control in Foods." In Novel Technologies in Food Science, 205–18. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-7880-6_9.

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Jayatilake, Dimanthi, and Venura Herath. "Breaking the Mold: Pave the Way for Future Cereals." In Agricultural Research for Sustainable Food Systems in Sri Lanka, 171–88. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2152-2_8.

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Meiselman, Herbert L., and Harris R. Lieberman. "Mood and Performance Foods." In Functional Foods, 126–50. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2073-3_7.

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da Silva, Neusely, Marta Hiromi Taniwaki, Valéria Christina Amstalden Junqueira, Neliane Ferraz de Arruda Silveira, Margarete Midori Okazaki, and Renato Abeilar Romeiro Gomes. "Yeasts and molds." In Microbiological Examination Methods of Food and Water, 81–101. Second edition. | Leiden, The Netherlands ; Boca Raton : CRC Press/Balkema, [2018]: CRC Press, 2018. http://dx.doi.org/10.1201/9781315165011-7.

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da Silva, Neusely, Marta Hiromi Taniwaki, Valéria Christina Amstalden Junqueira, Neliane Ferraz de Arruda Silveira, Margarete Midori Okazaki, and Renato Abeilar Romeiro Gomes. "Yeasts and molds." In Microbiological Examination Methods of Food and Water, 81–101. Second edition. | Leiden, The Netherlands ; Boca Raton : CRC Press/Balkema, [2018]: CRC Press, 2017. http://dx.doi.org/10.1201/b13740-7.

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Andrade, María J., Alicia Rodríguez, Juan J. Córdoba, and Mar Rodríguez. "Molecular Detection and Quantification of Aflatoxin-Producing Molds." In Molecular Food Microbiology, 271–87. 3rd ed. First edition. | Boca Raton : Taylor & Francis, 2021. |: CRC Press, 2021. http://dx.doi.org/10.1201/9781351120388-21.

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Shen, Cangliang, and Yifan Zhang. "Observation and Numeration of Molds from Spoiled Bread." In Food Microbiology Laboratory for the Food Science Student, 65–69. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-58371-6_11.

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Mela, David J., and Peter J. Rogers. "Mood, food craving and food ‘addiction’ as causes of overeating." In Food, Eating and Obesity, 150–65. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4899-3254-9_9.

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Rintamäki, Reeta, and Timo Partonen. "Dietary Amino Acids and Mood." In Handbook of Behavior, Food and Nutrition, 565–76. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-0-387-92271-3_37.

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Conners, C. Keith. "Tracking Food, Mood, and Behavior in Children." In Feeding the Brain, 235–47. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4899-6515-8_10.

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Conference papers on the topic "Food mold"

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Khanzode, Anand U., and Sachin R. Karale. "Overview of Solar Air Drying Systems in India and His Vision of Future Developments." In ASME 2006 International Solar Energy Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/isec2006-99116.

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Solar Air Drying is one of the oldest method of food preservation. For several thousand years people have been preserving grapes, herbs, Potato’s, corn, milk, fruits, vegetables, spices, meat and fish by drying. Until canning was developed at the end of the 18th century, drying was virtually the only method of food preservation. It is still the most widely used method. Solar Drying is an excellent way to preserve food and solar food dryers are an appropriate food preservation technology for a sustainable world. This technology makes it possible to dehydrate and preserve food professionally without compromising on quality, color, texture, enzymes, vitamins, taste and nutritional values of foods in the process. Food scientists have found that by reducing the moisture content of food to between 10 and 20%, bacteria, yeast, mold and enzymes are all prevented from spoiling it. India is blessed with an abundance of sunlight, water and biomass. Vigorous efforts during the past two decades are now bearing fruit as people in all walks of life are more aware of the benefits of renewable energy, especially solar energy in villages and in urban or semi-urban centers of India. Industries that can benefit from application of solar energy to heat air are Food, Textiles, Dairies, Pharma and Chemical. This paper reviews the present scenario of Solar Air Dryer and strategies for future developments in India.
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Lee, Tae Yoon, Dimistris E. Nikitopoulos, Daniel S. Park, Steven A. Soper, and Michael C. Murphy. "Design and Fabrication of a Ligase Detection Reaction (LDR) Microchip With an Integrated Passive Micromixer." In ASME 2007 International Mechanical Engineering Congress and Exposition. ASMEDC, 2007. http://dx.doi.org/10.1115/imece2007-42216.

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The ligase detection reaction (LDR) is a technique that can distinguish low-abundant mutant DNAs from wild-type DNAs. LDR is usually carried out on DNAs amplified using the polymerase chain reaction (PCR). In the realization of modular microfluidic systems, the DNA output of the PCR handed off to the LDR chip needs to be mixed with LDR reagents before continuing the reaction. Polymer, continuous flow ligase detection reaction (CFLDR) devices with integrated passive micromixers, were designed, fabricated and tested. The devices each consisted of: a passive mixer for mixing a PCR sample, a cocktail of primers, and ligase, an enzyme of DNA; an incubator channel (95°C) for preheating the mixture; and a thermal cycling channel for the LDR. The devices were produced by hot embossing polycarbonate (PC) substrates with brass mold inserts manufactured by micro-milling. Experiments using food dyes showed that the appropriate mixture concentrations were delivered to the preheating channel in both the pulling and pushing modes.
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Carroll, Erin, m. c. schraefel, and Mary Czerwinski. "Food & Mood: Explorations in Technological Intervention." In The 26th BCS Conference on Human Computer Interaction. BCS Learning & Development, 2012. http://dx.doi.org/10.14236/ewic/hci2012.94.

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ElSayed, MennatAllah Nader, Slim Abdennadher, and Fatema Mohsen Gabr. "Foodie Moodie: A crowdsourcing platform for interrelating food with mood." In 2018 IEEE 6th International Conference on Serious Games and Applications for Health (SeGAH). IEEE, 2018. http://dx.doi.org/10.1109/segah.2018.8401386.

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Carroll, Erin A., Mary Czerwinski, Asta Roseway, Ashish Kapoor, Paul Johns, Kael Rowan, and M. C. Schraefel. "Food and Mood: Just-in-Time Support for Emotional Eating." In 2013 Humaine Association Conference on Affective Computing and Intelligent Interaction (ACII). IEEE, 2013. http://dx.doi.org/10.1109/acii.2013.48.

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Fröder, Hans, Vanessa Tsuhako, and Laercio Goularte. "Performance Evaluation of 3M™ Petrifilm™ Rym To Fast Enumeration of Yeasts and Molds." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-261.

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Yang, Won Tak, So Yeon Park, Dongjun Suh, and Seonju Chang. "LAMF: Lighting Adjustment for Mood by Food: RFID Based Context Aware Food Ordering and Lighting Control System at Restaurants." In 2013 International Conference on Information Science and Applications (ICISA). IEEE, 2013. http://dx.doi.org/10.1109/icisa.2013.6579498.

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Kim, Namwon, Michael C. Murphy, Steven A. Soper, and Dimitris E. Nikitopoulos. "Liquid-Liquid Segmented Flows in Polymer Microfluidic Channels." In ASME 2009 7th International Conference on Nanochannels, Microchannels, and Minichannels. ASMEDC, 2009. http://dx.doi.org/10.1115/icnmm2009-82277.

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Liquid-liquid segmented flows in microchannels fabricated on polymer test chips were investigated experimentally. Polymer test chips were prepared using hot embossing of polycarbonate (PC) sheets with micro-milled brass mold inserts. Three different configurations of microchannels were prepared with injection to test channels expansion ratios of 16, 4 and 2 and a fixed test channel geometry. Deionized water with blue food-coloring dye (1% v/v) was used as a dispersed fluid at flow rates (QD) between 0.5 and 60 μl/min. The carrier fluid was perfluorocarbon (FC 3283) with nonionic fluorous-soluble surfactant (Perfluorooctanol, 10% v/v) at flow rates (QC) between 3 and 25 μl/min. The two fluids were injected separately into the chips. Droplet and Plug flows with transient Irregular Segmented flows between two flow regimes were mainly observed in the test channels of the three different chips. Flow pattern maps and transitions between flow regimes were determined in terms of a fixed homogeneous carrier fluid volumetric flow ratio (βC) to compare the effect of the expansion ratios from the injection to the test channels. The droplet and plug regimes were shifted to higher carrier and lower dispersed fluid superficial velocities and the plug flow regime was broader with the lower expansion ratio channels. The transient irregular segmented flow was favored in the higher expansion channel ratio and the interval of transient irregular segmented flow between droplet and plug flow regimes were shorter for the low expansion channel ratios. This is evidence that flow regime maps in micro-channels are not universal and depend on the configuration part of the micro-injection system. The length of the dispersed segmented flows and the distance between consecutive droplets or plugs as a function of βC were determined by image processing of frames acquired via CCD camera with bright field illumination. The average length of the dispersed fluid was shown to scale approximately with βC to the −1.2 power. Velocities of the dispersed droplet and plug flows were measured using double-pulsed laser illumination and were found to be 1.25 ± 0.049 and 1.46 ± 0.077 times faster than the superficial velocity of the segmented flow respectively. Two-phase pressure drop measurements were also carried out for all flow regimes and associated trends were correlated with changes in flow topology. Comparisons of experimental pressure drop with the predictions for a modified Lockhart-Martinelli correlation were also made.
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Bakhtiyarov, Sayavur I., Ruel A. Overfelt, and Amit Suryawanshi. "Liquid Metal Stream Junction Defects in Aluminum Lost Foam Casting." In ASME 2002 International Mechanical Engineering Congress and Exposition. ASMEDC, 2002. http://dx.doi.org/10.1115/imece2002-39692.

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The purpose of this work is to study fold defects in gravity and counter gravity lost foam casting processes, and to determine the process parameters which will improve the casting properties. The experiments are focused on the time and spatial dependent aspects of mold filling in frame shape styrofoam patterns.
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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 contemporary researches are emphasizing in finding sustainable solutions to recycle and produce energy from such waste. In this context, this paper aims to study and optimize the production of biogas from food waste (rice). For the experiment, an existing wet digestion biogas plant installed in Islamic University of Technology was used. The food waste (rice) for the research was collected from the cafeteria of Islamic University of Technology. Furthermore, a process simulation was performed by PROII software to estimate the methane production rate. Eventually, the simulated and experimental results were compared. The duration of the study period was 120 days. The experimental results showed that an average specific gas production of 14.4 kg-mol/hr can be obtained for 0.05 kg-mol/hr of starch loading rate. In case of the simulated results, the gas production was found to be 19.82 kg-mol/hr for the same loading rate of starch. The percentage of methane and CO2 obtained in the biogas plant was 69% and 29% respectively.
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