Relevant bibliographies by topics / Food type

Contents

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

Academic literature on the topic 'Food type'

Author: Grafiati
Published: 4 June 2021
Last updated: 14 February 2022

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Journal articles on the topic "Food type"

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Stankovic, Ivan. "Food allergens: Hypersensitivity to food and food constituents." Veterinarski glasnik 62, no. 5-6 (2008): 341–49. http://dx.doi.org/10.2298/vetgl0806341s.

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Adverse reactions to food which occur only in susceptible individuals may result from true physical hypersensitivity to components of foods or from psychological factors. Non-allergic food hypersensitivity may be due to a metabolic defect in the affected individual, while in food allergy immune mechanism is involved. Food allergy can be further subdivided into IgE-mediated food allergy and non-IgE-mediated food allergy, depending on the underlying allergic mechanism. Most cases of confirmed food allergy involve the production of IgE antibodies and a network of interactions between various cell types and chemical mediators. This type of allergic reaction is known as an IgE-mediated allergy (or a type I hypersensitivity reaction), and it produces immediate symptoms. The most severe form of IgE-mediated allergy is systematic answer known as anaphylaxis that can be fatal in the absence of adequate medical help. Other less severe allergy manifestations are symptoms like swelling, itching, redness and heat in the mouth, gut, skin or respiratory tract. Hypersensitivity to food requires special dietary treatment, but total exclusion of some foods from the diet can be very difficult, because of the wide distribution of some foodstuffs in the diet or their presence as impurities in other foods. It is very important that producers have good systems of control, traceability and labeling of possible presence of food allergens in order to help people with food allergies to conduct their restrictive diets that are in most cases their lifelong treatment.
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Silva, Josemeyre Bonifácio da, Mercedes Concórdia Carrão-Panizzi, and Sandra Helena Prudêncio. "Chemical and physical composition of grain-type and food-type soybean for food processing." Pesquisa Agropecuária Brasileira 44, no. 7 (July 2009): 777–84. http://dx.doi.org/10.1590/s0100-204x2009000700019.

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The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean (Glycine max) cultivars for food processing. The soybean cultivars evaluated were: grain-type - BRS 133 and BRS 258; food-type - BRS 213 (null lipoxygenases), BRS 267 (vegetable-type) and BRS 216 (small grain size). BRS 267 and BRS 216 cultivars showed higher protein content, indicating that they could promote superior nutritional value. BRS 213 cultivar showed the lowest lipoxygenase activity, and BRS 267, the lowest hexanal content. These characteristics can improve soyfood flavor. After cooking, BRS 267 cultivar grains presented a higher content of aglycones (more biologically active form of isoflavones) and oleic acid, which makes it proper for functional foods and with better stability for processing, and also showed high content of fructose, glutamic acid and alanine, compounds related to the soybean mild flavor. Because of its large grain size, BRS 267 is suitable for tofu and edamame, while small-grain-sized BRS 216 is good for natto and for soybean sprouts production. BRS 216 and BRS 213 cultivars presented shorter cooking time, which may be effective for reducing processing costs.
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Savabi, Fatemeh, and Arlene Kirsch. "Diabetic type of cardiomyopathy in food-restricted rats." Canadian Journal of Physiology and Pharmacology 70, no. 7 (July 1, 1992): 1040–47. http://dx.doi.org/10.1139/y92-143.

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We have demonstrated that food restriction that is associated with weight loss can produce a type of cardiac dysfunction similar to that produced by diabetes. As in diabetic atria, the food-restricted atria had a 2-fold increase in contraction force, rate of force development, and rate of force decline compared with controls. Both food-restricted and diabetic atria could tolerate anoxia better than controls. The contractile function of the whole perfused heart from the food-restricted rat was reduced, as in the case of the diabetic heart. As the left ventricular volume was increased, the left ventricular developed pressure and the rate of rise and fall in pressure were significantly reduced in both food-restricted and diabetic hearts, compared with those of age- and weight-matched controls. The positive inotropic responses of atria and whole perfused heart to increasing concentrations of extracellular calcium were similarly altered in food-restricted and diabetic hearts. The possible molecular mechanisms of these findings and some of the differences observed between food-restricted and diabetic hearts are discussed.Key words: diabetes, heart, cardiomyopathy, calorie restriction, high energy phosphate, creatine kinase.
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Shim, Soo Dong, Seung Won Jung, and Seung Ju Lee. "Mathematical Evaluation of Prediction Accuracy for Food Quality by Time Temperature Integrator of Intelligent Food Packaging through Virtual Experiments." Mathematical Problems in Engineering 2013 (2013): 1–9. http://dx.doi.org/10.1155/2013/950317.

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Prediction of the quality of packaged foods using a colorimetric time temperature integrator (TTI) is affected by the types of kinetic models for the TTIs and the associated food qualities. Several types of kinetic models were applied for the TTI color change (four types) and food microbial growth (three types). To evaluate the prediction, a virtual experiment data of the food microbial growth were mathematically created by using the relevant kinetic models. In addition to the kinetic models, two types of temperature-dependent models (Arrhenius and square root models) were used in the calculation. Among the four types of TTIs, M2-3510 or S type forPseudomonasspp. and M type forListeria monocytogenesandEscherichia colishowed the least erroneous results. Overall, a suitable TTI could be selected for each food microorganism, based on the prediction accuracy.
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Ledger, Mark E., and Michael J. Winterbourn. "Growth of New Zealand stream insect larvae in relation to food type." Fundamental and Applied Limnology 149, no. 3 (November 14, 2000): 353–64. http://dx.doi.org/10.1127/archiv-hydrobiol/149/2000/353.

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Šárka, Horáčková, Rokytová Kristýna, Bialasová Kristina, Klojdová Iveta, and Sluková Marcela. "Fruit juices with probiotics – new type of functional foods." Czech Journal of Food Sciences 36, No. 4 (September 3, 2018): 284–88. http://dx.doi.org/10.17221/39/2018-cjfs.

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The cells of commercial strain Bifidobacterium animalis subsp. lactis Bb12 were encapsulated using emulsion encapsulation in a milk protein matrix. The volume based median of the microcapsules was 52.1 ± 6.2 µm. The stability of free and encapsulated cells was compared during 28 day-storage in pineapple juice and in strawberry-apple juice at 8 ± 1°C and 22 ± 1°C. Encapsulation ensured a higher number of cells compared to the free cells only at 8 ± 1°C. Strawberry-apple juice was found to be not suitable as probiotic vehicle. Both free and encapsulated cells lost their viability after 14 days at 22 ± 1°C. The number of bifidobacteria cells, pH and lactic and acetic acid content did not change in pineapple and strawberry-apple juice after 24 h cultivation at 37°C.
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Esmaeilpour, Fariba, Kambiz Heidarzadeh Hanzaee, Yazdan Mansourian, and Mohsen Khounsiavash. "Children’s Food Choice: Advertised Food Type, Health Knowledge and Entertainment." Journal of Food Products Marketing 24, no. 4 (April 28, 2017): 476–94. http://dx.doi.org/10.1080/10454446.2017.1315843.

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SAITOU, Osamu. "Reorganization of TOKACHI Type Food System." Journal of Food System Research 18, no. 4 (2012): 427–28. http://dx.doi.org/10.5874/jfsr.18.427.

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Untersmayr, Eva, and Erika Jensen-Jarolim. "Mechanisms of type I food allergy." Pharmacology & Therapeutics 112, no. 3 (December 2006): 787–98. http://dx.doi.org/10.1016/j.pharmthera.2006.06.004.

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Roberfroid, Marcel B. "Inulin-Type Fructans: Functional Food Ingredients." Journal of Nutrition 137, no. 11 (November 1, 2007): 2493S—2502S. http://dx.doi.org/10.1093/jn/137.11.2493s.

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Dissertations / Theses on the topic "Food type"

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Malkin-Washeim, Diana Louise. "Electronic Benefit Transfer: Food Choices, Food Insecurity, and Type 2 Diabetes." ScholarWorks, 2015. http://scholarworks.waldenu.edu/dissertations/1318.

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The purpose of this research was to examine food security for people with prediabetes participating in the Supplemental Nutrition Assistance Program (SNAP), focusing on their food choice decisions and coping strategies over a 30-day benefit cycle that potentially increases the risk of Type 2 diabetes. A cross-sectional, quantitative design based on food choice process model constructs was used. SNAP participants (n = 36) with prediabetes, aged 21â??70 years, were recruited as outpatients from Bronx Lebanon Hospital and completed self-reported questionnaires on demographics and health, food security, and food frequency. Descriptive statistics, Pearson chi square tests, and regression analysis were performed using SPSS. Also, independent t test, and Levene's test were used for ad hoc analysis to assess variation of food choice decisions over 30 days. Of the sample, 5% had low and 95% very low food secure status. Food security status did not predict coping strategies (p = .724); however, food security status and type of coping strategy had a moderate relationship (p < 0.01; r =.60). Food choices of 11 food categories changed over a 30-day cycle with greatest variation for Week 1, compared to Weeks 2â??4 (p < .005). Use of coping strategies to minimize hunger was limited. Very low food security associated with certain coping strategies disrupted eating patterns. Disrupted eating patterns affect food variation over time, increasing the intake of non-nutrient-dense foods and the risk of obesity and Type 2 diabetes. The implications for positive social change include the potential to change SNAP's benefit allotments, make nutrition education mandatory, and create a nutrition package, thereby lowering food insecurity and the risk of Type 2 diabetes.
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DiGiulio, Laura. "Food Policy Councils: Does Organization Type Matter." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1492620713327182.

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Acosta, Sanchez David. "White food-type sorghum in direct-expansion extrusion applications." Thesis, Texas A&M University, 2003. http://hdl.handle.net/1969.1/515.

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Whole sorghum kernels were directly processed into whole grain snacks with acceptable texture. Extrudates made from whole sorghum had a harder gritty texture than those made from decorticated materials. Extrusion of whole sorghum provides significant savings in processing: there are no dry matter losses; no equipment or energy is required for decortication or milling; the extruder consumes less power and processes more material per time unit. In addition, the extruder utilized is a simple adiabiatic, friction extruder of relatively low cost. Grinding whole sorghum and removing fines did not improve product expansion during extrusion but altered the gritty pieces in the extrudates. The best products were obtained when whole sorghum (ground or un-ground) was extruded at 14% moisture. The whole sorghum extrudates had larger bubbles with thick cell walls, which made extrudates more crunchy. Decortication of sorghum improved extrusion performance and products by allowing adequate formation and retention of air cells. Decortication to remove 20% of the original sorghum weight was enough to produce extrudates with characteristics comparable to those made from commercial yellow corn meal. Sorghum milled fractions with composition and particle size distribution similar to corn meal produced extrudates with higher expansion, lower bulk density and similar texture. In addition, sorghum extrudates were rated equal to corn meal extrudates by a taste panel for appearance, flavor, texture and overall characteristics. Extrudates made from polished rice were less expanded and whiter than extrudates made from sorghum. When processed under similar conditions, sorghum extrusion required more energy than corn meal extrusion. However, whole sorghum extrusion required less energy than corn meal extrusion. Unground sorghum samples (decorticated or non-decorticated) produced harder extrudates compared to those made from ground raw material. White sorghum is a feasible option for snack extrusion because of its versatility, product characteristics, cost and processing properties.
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Lenz, Possato Sarah. "Protein type and amount influences food intake in rats /." Available to subscribers only, 2007. http://proquest.umi.com/pqdweb?did=1402174401&sid=7&Fmt=2&clientId=1509&RQT=309&VName=PQD.

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Huerta-Gonzalez, L. "Interactions between lactic acid bacteria and lipids in milk type systems." Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242123.

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Bailey, Grace. "The Effect of Fast Food Restaurants on Type 2 Diabetes Rates." Scholarship @ Claremont, 2018. http://scholarship.claremont.edu/cmc_theses/1819.

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This paper conducts an analysis of county level data to determine the effect of fast food restaurants on type 2 diabetes rates. Due to endogeneity concerns with respect to the location of fast food restaurants, this paper follows the work of Dunn (2010) and uses the number of interstate exits in a given county to serve as an instrument for fast food restaurants. The strength of the instrument, which is theoretically and empirically tested in this paper, imposes some restraints on the interpretation of the findings. Using the Two-Stage Least Squares estimation method, I find that the presence of fast food restaurants has a positive and statistically significant effect on type 2 diabetes rates at the county level.
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McNeill, Meghan. "A Qualitative Study Exploring Food Pantry User’s Self-Management of Type 2 Diabetes." University of Cincinnati / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1430749639.

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Md, Yasir Suhaimi Bin. "The role of protein cross-linking in soy food texture." Thesis, University of Canterbury. Biological Sciences, 2005. http://hdl.handle.net/10092/1388.

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Cross-linking in soy proteins is hypothesised to have an impact on the texture of tofu. In vitro incubation showed soy proteins and its two fractions, glycinin and β-conglycinin, were cross-linked using glutaraldehyde, formaldehyde, glyceraldehyde and transglutaminase (TGA). Increasing concentration of these carbonyl compounds and TGA, and temperature of the carbonyl compounds treatment, increased the reactivity of cross-linking. Glutaraldehyde was the most reactive in forming aggregated proteins, followed by formaldehyde and glyceraldehyde. Both carbonyl moieties of glutaraldehyde are believed to be essential for the rapid cross-linking reaction. In the unfractionated soy proteins, β-conglycinin had a higher reactivity than glycinin. In in vitro incubation using TGA, soy proteins served as good substrates for TGA, in which β-conglycinin was more susceptible to TGA than glycinin in the unfractionated soy proteins. The addition of TGA, and 1 and 2 mM glutaraldehyde prior to soymilk boiling in situ resulted in a small number of cross-linked proteins, which correspond to an increase in fracture force. The addition of glutaraldehyde after soymilk boiling resulted in a slight decrease in fracture force compared to the control. At higher concentrations of glutaraldehyde (15 and 30 mM), soy proteins were mostly cross-linked, regardless of addition before or after soymilk boiling. Highly cross-linked proteins resulted in a significant decrease in the fracture force. For TGA treatment, the fracture force was increased with increasing TGA concentration from 1000 to 5000 ppm, added either before or after soymilk boiling. However, the TGA treatment showed only a small quantity of cross-linking. It is hypothesised that TGA hydrolysed glutamine of proteins to glutamate and changed the functional properties of proteins. Upon examination of the microstructure, it was found that the TGA treatment resulted in a fine-stranded network, compact structure and less porosity. These characteristics resulted in a higher fracture force. In contrast, in the glutaraldehyde treatment, the network consisted of a higher porosity, loose network and diffuse structure, which gave lower fracture force. Thus, it appears that substrate modification to the structure of the soy proteins may have a greater impact than the number of cross-links. These findings are likely to have implications for production of soy products with a wide range of textures by manipulating the soy protein properties.
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Staus, Alexander [Verfasser]. "Determinants of Store and Store Type Choice in the Food Market / Alexander Staus." Aachen : Shaker, 2010. http://d-nb.info/1084535793/34.

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Gunasekaran, Nishkaran. "Effect of Fat Content and Food Type on Heat Transfer during Microwave Heating." Thesis, Virginia Tech, 2002. http://hdl.handle.net/10919/34844.

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Microwaves heat food rapidly and foods are prepared in less time. However, due to non-uniform heating nature of microwave cooking, there exists a serious concern over complete elimination of pathogens in the food. There has been an increase in interest to accurately understand the behavior of different food materials in a microwave field and microbial inactivation during microwave cooking. Recent research showed that fat content in muscle food plays an important role in microbial inactivation by increasing the inactivation level with an increase in the fat level. It was also demonstrated that muscle food heats up differently than a vegetable food product. Cooking food in a microwave oven either by covering the food container or not results in significantly different temperature profiles. The current research attempts to use modeling techniques to analyze impact of these factors on microwave heating. Mathematical modeling is faster, easier and economically better than actual experiments in determining heating behavior of a microwave-cooked food. Though modeling cannot completely replace actual experiments, it can be used as a tool to understand the effects of various factors influencing the microwave cooking. A factor that is highly important during microwave processing is dielectric properties of the material. The interaction of microwave with the food is mainly based on its dielectric properties, which can change with temperature. Therefore, determination of dielectric properties of food with respect to temperature becomes critical. The current research project has two parts. One to determine the dielectric properties of food being tested and another is to employ mathematical modeling techniques to analyze the effect of fat content, food type and the effect of cooking food by covering the bowl using the lid and not covering bowl. Dielectric properties of ground beef patties at 4%, 9%, 20% fat levels and frozen broccoli were determined using an open-ended, 3.6 mm diameter, semi-rigid coaxial line with copper conductors, connected to a network analyzer. The properties were determined at various temperatures. Foods were measured in triplicate. Results showed that dielectric constant and dielectric loss factor of low fat ground beef were higher than that of high fat level ground beef. In addition, the dielectric properties of florets were lower than that of stem parts for frozen broccoli. A 1,200W, household type microwave oven was used in this study to heat the food. Food was placed in a microwave-safe glass bowl and cooked for 120 seconds. One headspace and three internal temperature measurements were recorded for every 0.6 seconds. Five replications were performed. Finite element method was used as modeling technique and temperatures were predicted. Experimental and predicted temperature values were compared. Results showed that the model used in the study was more suitable for modeling the uncovered cooking than covered cooking process. Modeling results also revealed that high fat ground beef patties reached higher temperature than low fat patties. In high fat meat products, fat content also contributed to increase in temperature during microwave heating. In vegetable products and low fat meat food, moisture content is mainly responsible for microwave heating. A more extensive study on critical fat level above which fat content helps in increasing temperature is needed. In addition, inclusion of steam properties in the headspace for modeling the covered cooking is recommended.
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Books on the topic "Food type"

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Dr. Newbold's type A/type B weight loss book. New Canaan, Conn: Keats Pub., 1991.

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Inulin-type fructans: Functional food ingredients. Boca Raton, FL: CRC Press, 2005.

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Shafer, Sherri. Diabetes type 2: Complete food management program. Roseville, Calif: Prima Pub., 2001.

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Jacobs, Kate. Comfort food. New York: G.P. Putnam's Sons, 2008.

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Comfort Food. New York: Penguin Group USA, Inc., 2008.

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Jacobs, Kate. Comfort food. Thorndike, Me: Center Point Pub., 2008.

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Jacobs, Kate. Comfort food. New York: G.P. Putnam's Sons, 2008.

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D'Adamo, Peter. Blood type B: Food, beverage and supplement lists from Eat right 4 your type. New York: Berkley Books, 2002.

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De Meester, Fabien, and Ronald Ross Watson, eds. Wild-Type Food in Health Promotion and Disease Prevention. Totowa, NJ: Humana Press, 2008. http://dx.doi.org/10.1007/978-1-59745-330-1.

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Cook Right 4 Your Type. New York: Penguin USA, Inc., 2009.

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Book chapters on the topic "Food type"

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Arrizón, Javier, Judith E. Urias-Silvas, Georgina Sandoval, N. Alejandra Mancilla-Margalli, Anne C. Gschaedler, Sandrine Morel, and Pierre Monsan. "Production and Bioactivity of Fructan-Type Oligosaccharides." In Food Oligosaccharides, 184–99. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118817360.ch11.

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Moser, Matthias, and Rudy Wouters. "Nutritional and Technological Benefits of Inulin-Type Oligosaccharides." In Food Oligosaccharides, 455–69. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118817360.ch24.

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Chiralt, Amparo, and Pedro Fito. "Salting of Manchego-Type Cheese by Vacuum Impregnation." In Food Engineering Series, 215–30. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6057-9_12.

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De Meester, Fabien. "The “Wild-Type” Egg." In Wild-Type Food in Health Promotion and Disease Prevention, 91–113. Totowa, NJ: Humana Press, 2008. http://dx.doi.org/10.1007/978-1-59745-330-1_8.

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Rönnegård, Erika, Jin Jiang, and Petr Dejmek. "Rheology of Set Type and Stirred Type Yoghurt: Build-up, Break-down and Recovery; The Effects of pH, Temperature and Starter." In Developments in Food Engineering, 90–92. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_22.

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Drabińska, Natalia, Cristina M. Rosell, and Urszula Krupa-Kozak. "Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits." In Bioactive Molecules in Food, 723–62. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-78030-6_2.

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Farooq, Muhammad, and Edward Sazonov. "Feature Extraction Using Deep Learning for Food Type Recognition." In Bioinformatics and Biomedical Engineering, 464–72. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-56148-6_41.

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Surai, Peter F., Ambrose J. Spinnler Benadé, and Brian K. Speake. "Natural Antioxidants in Land- and Marine-Based Wild-Type Food." In Wild-Type Food in Health Promotion and Disease Prevention, 357–75. Totowa, NJ: Humana Press, 2008. http://dx.doi.org/10.1007/978-1-59745-330-1_25.

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Maucieri, Carmelo, Carlo Nicoletto, Erik van Os, Dieter Anseeuw, Robin Van Havermaet, and Ranka Junge. "Hydroponic Technologies." In Aquaponics Food Production Systems, 77–110. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-15943-6_4.

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AbstractHydroponics is a method to grow crops without soil, and as such, these systems are added to aquaculture components to create aquaponics systems. Thus, together with the recirculating aquaculture system (RAS), hydroponic production forms a key part of the aqua-agricultural system of aquaponics. Many different existing hydroponic technologies can be applied when designing aquaponics systems. This depends on the environmental and financial circumstances, the type of crop that is cultivated and the available space. This chapter provides an overview of different hydroponic types, including substrates, nutrients and nutrient solutions, and disinfection methods of the recirculating nutrient solutions.
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Vicente, S., A. Nieto, and S. M. Alzamora. "Effects of a w Reduction and Type of Sugar in Rheological Behavior, Water Mobility, and Structural Changes in Apples." In Food Engineering Series, 375–82. New York, NY: Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2578-0_31.

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Conference papers on the topic "Food type"

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Giyatmi, Eka Parida, Hari Irianto, Dina Fransiska, and Agusman. "Effects of the Type and Concentration of Starch on the Quality of Alginate-based Edible Film." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009998000970103.

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"Diet History in Patients with Type1 and Type 2 Diabetes in Eslamshahr-Tehran, Iran." In International Conference on Food, Biological and Medical Sciences. International Institute of Chemical, Biological & Environmental Engineering, 2014. http://dx.doi.org/10.15242/iicbe.c0114602.

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"MASTICATION COUNTING METHOD ROBUST TO FOOD TYPE AND INDIVIDUAL." In International Conference on Health Informatics. SciTePress - Science and and Technology Publications, 2012. http://dx.doi.org/10.5220/0003771903740377.

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Van Impe, J., F. Poschet, B. M. Nicolaï, and A. Geeraerd. "S & P-Type Models: a Novel Class of Predictive Microbial Growth Models." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061134.

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Lv, Qing-ying, and Liu Yang. "Modeling and Design of a New Type of Self-Balancing Obstacle Vehicle." In International Conference on Chemical,Material and Food Engineering. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/cmfe-15.2015.207.

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Cinkmanis, Ingmars, Fredijs Dimins, and Velga Mikelsone. "Influence of Lyophilization and convective type drying on antioxidant properties, total phenols and flavonoids in pollens." In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.038.

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Sobral, P., G. Silva, R. Carvalho, J. Solorza-Feria, P. Bergo, and A. M. Habitante. "Effect of the PVA type on the physical properties of biodegradable films based on blends of gelatin and PVA." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060166.

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Alaradi, Marwa, Asma Ouagueni, Rim Khatib, and Hiba Bawadi. "Dietary Patterns and Glycemic Control among Qatari Adults with Type 2 Diabetes." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0220.

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Background: No studies assess the effect of dietary pattern on glycemic control among Qatari adults with T2DM. Objective: To assess the association between dietary patterns, and glycemic control among Qatari adults with T2DM. Method: Data from 1000 adults with known diabetes attending the Qatar Biobank Study were analyzed. Poor glycemic control was defined as HbA1c ≥7.0%. Dietary pattern was constructed using factor analysis based on habitual food intake data assessed by a food frequency questionnaire. Logistic regression was used to assess the association between dietary patterns and poor glycemic control. The following covariates were considered: education, age, gender, smoking, BMI and medication. All analyses were conducted using STATA15. Results: The odds ratio for poor glycemic control was 0.86 (95%CI 0.68-1.08) in men, 0.76(95%CI 0.61-0.95) in women. For men without diabetes medication, fast food pattern was positively but traditional pattern was inversely associated with poor glycemic control 2.35(95%CI 1.13-4.87) (p=0.021) and 0.49 (95%CI 0.22-1.07) (p=0.075) respectively. And among younger participants, the use of insulin was higher than older participants as it was 77 (SD 30.8%). Conclusion: Fast food pattern was inversely associated with glycemic control, which is most likely linked to medication use. In men who were not under diabetes medication, fast food pattern was associated with poor glycemic control.
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"Antioxidant Activities of Spray Dried Tamarind Pulp Powder As Affected By Carrier Type and Their Addition Rate." In International Conference on Food, Biological and Medical Sciences. International Institute of Chemical, Biological & Environmental Engineering, 2014. http://dx.doi.org/10.15242/iicbe.c0114540.

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Rahmanian, Farnoosh, Maryam Dehghani, Paknoosh Karimaghaee, and Mohsen Mohammadi. "Blood Glucose Control In Type 1 Diabetic Rat, Considering Food Intake Effects." In 2020 28th Iranian Conference on Electrical Engineering (ICEE). IEEE, 2020. http://dx.doi.org/10.1109/icee50131.2020.9260717.

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Reports on the topic "Food type"

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Cairo, Jessica, Iulia Gherman, and Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, July 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp., Campylobacter spp., Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Shigella spp. In the UK, food business operators are responsible for setting the safe shelf-life of a food which, in practice, should take into consideration the consumer habits, as well as the factors affecting shelf-life, such as food product characteristics, food processing techniques, transport, retail and domestic food storage temperatures, and type of packaging. Some countries, such as Ireland, New Zealand and Canada specifically recommend including safety margins within shelf lives. This is used to maintain brand integrity because it ensures that the food is consumed in its optimum condition. The FSA has collaborated with other organisations in the production of several guidance documents; however, there is no explicit requirement for the consideration of a margin of safety when setting shelf-life. There is also no legal requirement in the UK to consider a safety margin when setting shelf-life. According to regulations, pathogens should not be present in sufficient levels to cause foodborne illness on the use-by date, as food should still be safe to eat on that day. Given that these requirements are met, the risk assessed in this report arises from the processes of freezing, thawing and subsequent refrigerated storage for a further 24 hours, and the potential for these to increase pathogen levels. In this review, it was found that there is a risk of additional growth of certain pathogens during the refrigerated storage period although the impact of freezing and thawing on the extent of this growth was not readily evident. This risk would relate specifically to ready-to-eat foods as cooking of non-ready-to-eat foods after defrosting would eliminate pathogens. This report explores the potential issues related to consumer freezing on the use-by date and identifies additional information or research required to understand the risks involved. Overall, there is little evidence to suggest a significant change in risk between consumers freezing ready-to-eat food on the use-by date compared to freezing the food on the day before the use-by date. Specific areas that merit further research include the risks due to low temperature survival and growth of L. monocytogenes. There is also a lack of research on the effects of freezing, defrosting and refrigeration on the growth and toxin production of non-proteolytic C. botulinum, and the growth of Salmonella during domestic freezing and thawing. Finally, more information on how food business operators set shelf-life would enable a better understanding of the process and the extent of the safety margin when determining shelf-life of ready-to-eat and non-ready-to-eat foods.
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Bae, Sue Y., and Mark D. Winemiller. Extraction and Analysis of V-Type Agents (VX, RVX, CVX, and VM) from Various Food Matrices by Ultra-Performance Liquid Chromatography-Time-Of-Flight Mass Spectrometry. Fort Belvoir, VA: Defense Technical Information Center, December 2015. http://dx.doi.org/10.21236/ada625585.

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DiGrande, Laura, Sue Pedrazzani, Elizabeth Kinyara, Melanie Hymes, Shawn Karns, Donna Rhodes, and Alanna Moshfegh. Field Interviewer– Administered Dietary Recalls in Participants’ Homes: A Feasibility Study Using the US Department of Agriculture’s Automated Multiple-Pass Method. RTI Press, May 2021. http://dx.doi.org/10.3768/rtipress.2021.mr.0045.2105.

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Objective: The purpose of this study was to assess the feasibility of administering the Automated Multiple-Pass Method (AMPM), a widely used tool for collecting 24-hour dietary recalls, in participants’ homes by field interviewers. Design: The design included computer-assisted personal interviews led by either a nutritionist (standard) or field interviewer. Portion estimators tested were a set of three-dimensional food models (standard), a two-dimensional food model booklet, or a tablet with digital images rendered via augmented reality. Setting: Residences in central North Carolina. Participants: English-speaking adults. Pregnant women and individuals who were fasting were excluded. Results: Among 133 interviews, most took place in living rooms (52%) or kitchens (22%). Mean interview time was 40 minutes (range 13–90), with no difference by interviewer type or portion estimator, although timing for nutritionist-led interviews declined significantly over the study period. Forty-five percent of participants referenced items from their homes to facilitate recall and portion estimation. Data entry and post-interview coding was evaluated and determined to be consistent with requirements for the National Health and Nutrition Examination Survey. Values for the number of food items consumed, food groups, energy intake (average of 3,011 kcal for men and 2,105 kcal for women), and key nutrients were determined to be plausible and within reasonably expected ranges regardless of interviewer type or portion estimator used. Conclusions: AMPM dietary recall interviews conducted in the home are feasible and may be preferable to clinical administration because of comfort and the opportunity for participants to access home items for recall. AMPMs administered by field interviewers using the food model booklet produced credible nutrition data that was comparable to AMPMs administered by nutritionists. Training field interviewers in dietary recall and conducting home interviews may be sensible choices for nutrition studies when response rates and cost are concerns.
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Riveros, Guillermo, Felipe Acosta, Reena Patel, and Wayne Hodo. Computational mechanics of the paddlefish rostrum. Engineer Research and Development Center (U.S.), September 2021. http://dx.doi.org/10.21079/11681/41860.

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Purpose – The rostrum of a paddlefish provides hydrodynamic stability during feeding process in addition to detect the food using receptors that are randomly distributed in the rostrum. The exterior tissue of the rostrum covers the cartilage that surrounds the bones forming interlocking star shaped bones. Design/methodology/approach – The aim of this work is to assess the mechanical behavior of four finite element models varying the type of formulation as follows: linear-reduced integration, linear-full integration, quadratic-reduced integration and quadratic-full integration. Also presented is the load transfer mechanisms of the bone structure of the rostrum. Findings – Conclusions are based on comparison among the four models. There is no significant difference between integration orders for similar type of elements. Quadratic-reduced integration formulation resulted in lower structural stiffness compared with linear formulation as seen by higher displacements and stresses than using linearly formulated elements. It is concluded that second-order elements with reduced integration and can model accurately stress concentrations and distributions without over stiffening their general response. Originality/value – The use of advanced computational mechanics techniques to analyze the complex geometry and components of the paddlefish rostrum provides a viable avenue to gain fundamental understanding of the proper finite element formulation needed to successfully obtain the system behavior and hot spot locations.
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Temple, Dorota S., Jason S. Polly, Meghan Hegarty-Craver, James I. Rineer, Daniel Lapidus, Kemen Austin, Katherine P. Woodward, and Robert H. Beach III. The View From Above: Satellites Inform Decision-Making for Food Security. RTI Press, August 2019. http://dx.doi.org/10.3768/rtipress.2019.rb.0021.1908.

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Despite notable progress in reducing global poverty and hunger in recent decades, about one out of nine people in the world suffers from hunger and malnutrition. Stakeholders charged with making decisions pertaining to agricultural production, development priorities, and policies at a region-to-country scale require quantitative and up-to-date information on the types of crops being cultivated, the acreage under cultivation, and crop yields. However, many low- and middle-income countries lack the infrastructure and resources for frequent and extensive agricultural field surveys to obtain this information. Technology supports a change of paradigm. Traditional methods of obtaining agricultural information through field surveys are increasingly being augmented by images of the Earth acquired through sensors placed on satellites. The continued improvement in the resolution of satellite images, the establishment of open-access infrastructure for processing of the images, and the recent revolutionary progress in artificial intelligence make it feasible to obtain the information at low cost and in near-to-real time. In this brief, we discuss the use of satellite images to provide information about agricultural production in low-income countries, and we comment on research challenges and opportunities. We highlight the near-term potential of the methodology in the context of Rwanda, a country in sub-Saharan Africa whose government has recognized early the value of information technology in its strategic planning for food security and sustainability.
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Walsh, Margaret, Peter Backlund, Lawrence Buja, Arthur DeGaetano, Rachel Melnick, Linda Prokopy, Eugene Takle, Dennis Todey, and Lewis Ziska. Climate Indicators for Agriculture. United States. Department of Agriculture. Climate Change Program Office, July 2020. http://dx.doi.org/10.32747/2020.7201760.ch.

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The Climate Indicators for Agriculture report presents 20 indicators of climate change, carefully selected across multiple agricultural production types and food system elements in the United States. Together, they represent an overall view of how climate change is influencing U.S. agriculture and food systems. Individually, they provide useful information to support management decisions for a variety of crop and livestock production systems. The report includes multiple categories of indicators, including physical indicators (e.g., temperature, precipitation), crop and livestock (e.g., animal heat stress), biological indicators (e.g., pests), phenological indicators (e.g. seasonality), and socioeconomic indicators (e.g., total factor productivity).
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McCarthy, Noel, Eileen Taylor, Martin Maiden, Alison Cody, Melissa Jansen van Rensburg, Margaret Varga, Sophie Hedges, et al. Enhanced molecular-based (MLST/whole genome) surveillance and source attribution of Campylobacter infections in the UK. Food Standards Agency, July 2021. http://dx.doi.org/10.46756/sci.fsa.ksj135.

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This human campylobacteriosis sentinel surveillance project was based at two sites in Oxfordshire and North East England chosen (i) to be representative of the English population on the Office for National Statistics urban-rural classification and (ii) to provide continuity with genetic surveillance started in Oxfordshire in October 2003. Between October 2015 and September 2018 epidemiological questionnaires and genome sequencing of isolates from human cases was accompanied by sampling and genome sequencing of isolates from possible food animal sources. The principal aim was to estimate the contributions of the main sources of human infection and to identify any changes over time. An extension to the project focussed on antimicrobial resistance in study isolates and older archived isolates. These older isolates were from earlier years at the Oxfordshire site and the earliest available coherent set of isolates from the national archive at Public Health England (1997/8). The aim of this additional work was to analyse the emergence of the antimicrobial resistance that is now present among human isolates and to describe and compare antimicrobial resistance in recent food animal isolates. Having identified the presence of bias in population genetic attribution, and that this was not addressed in the published literature, this study developed an approach to adjust for bias in population genetic attribution, and an alternative approach to attribution using sentinel types. Using these approaches the study estimated that approximately 70% of Campylobacter jejuni and just under 50% of C. coli infection in our sample was linked to the chicken source and that this was relatively stable over time. Ruminants were identified as the second most common source for C. jejuni and the most common for C. coli where there was also some evidence for pig as a source although less common than ruminant or chicken. These genomic attributions of themselves make no inference on routes of transmission. However, those infected with isolates genetically typical of chicken origin were substantially more likely to have eaten chicken than those infected with ruminant types. Consumption of lamb’s liver was very strongly associated with infection by a strain genetically typical of a ruminant source. These findings support consumption of these foods as being important in the transmission of these infections and highlight a potentially important role for lamb’s liver consumption as a source of Campylobacter infection. Antimicrobial resistance was predicted from genomic data using a pipeline validated by Public Health England and using BIGSdb software. In C. jejuni this showed a nine-fold increase in resistance to fluoroquinolones from 1997 to 2018. Tetracycline resistance was also common, with higher initial resistance (1997) and less substantial change over time. Resistance to aminoglycosides or macrolides remained low in human cases across all time periods. Among C. jejuni food animal isolates, fluoroquinolone resistance was common among isolates from chicken and substantially less common among ruminants, ducks or pigs. Tetracycline resistance was common across chicken, duck and pig but lower among ruminant origin isolates. In C. coli resistance to all four antimicrobial classes rose from low levels in 1997. The fluoroquinolone rise appears to have levelled off earlier and among animals, levels are high in duck as well as chicken isolates, although based on small sample sizes, macrolide and aminoglycoside resistance, was substantially higher than for C. jejuni among humans and highest among pig origin isolates. Tetracycline resistance is high in isolates from pigs and the very small sample from ducks. Antibiotic use following diagnosis was relatively high (43.4%) among respondents in the human surveillance study. Moreover, it varied substantially across sites and was highest among non-elderly adults compared to older adults or children suggesting opportunities for improved antimicrobial stewardship. The study also found evidence for stable lineages over time across human and source animal species as well as some tighter genomic clusters that may represent outbreaks. The genomic dataset will allow extensive further work beyond the specific goals of the study. This has been made accessible on the web, with access supported by data visualisation tools.
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Mangubat, Clare, Rebecca Crochiere, and Evan Forman. The Relationship Between Implicit Preference Between High-Calorie Foods and Dietary Lapse Types in a Behavioral Weight Loss Program. Journal of Young Investigators, March 2021. http://dx.doi.org/10.22186/jyi.39.3.27-31.

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Arnett, Clint, Justin Lange, Ashley Boyd, Martin Page, and Donald Cropek. Expression and secretion of active Moringa oleifera coagulant protein in Bacillus subtilis. Engineer Research and Development Center (U.S.), August 2021. http://dx.doi.org/10.21079/11681/41546.

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Cationic polypeptide proteins found in the seeds of the tropical plant Moringa oleifera have coagulation efficiencies similar to aluminum and ferric sulfates without their recalcitrant nature. Although these proteins possess great potential to augment or replace traditional coagulants in water treatment, harvesting active protein from seeds is laborious and not cost-effective. Here, we describe an alternative method to express and secrete active M. oleifera coagulant protein (MO) in Bacillus subtilis. A plasmid library containing the MO gene and 173 different types of secretory signal peptides was created and cloned into B. subtilis strain RIK1285. Fourteen of 440 clones screened were capable of secreting MO with yields ranging from 55 to 122 mg/L of growth medium. The coagulant activity of the highest MO secreting clone was evaluated when grown on Luria broth, and cell-free medium from the culture was shown to reduce turbidity in a buffered kaolin suspension by approximately 90% compared with controls without the MO gene. The clone was also capable of secreting active MO when grown on a defined synthetic wastewater supplemented with 0.5% tryptone. Cell-free medium from the strain harboring the MO gene demonstrated more than a 2-fold reduction in turbidity compared with controls. Additionally, no significant amount of MO was observed without the addition of the synthetic wastewater, suggesting that it served as a source of nutrients for the effective expression and translocation of MO into the medium.
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