Journal articles: '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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Wen, Qiyi, and Bruce A. McClane. "Detection of Enterotoxigenic Clostridium perfringens Type A Isolates in American Retail Foods." Applied and Environmental Microbiology 70, no. 5 (May 2004): 2685–91. http://dx.doi.org/10.1128/aem.70.5.2685-2691.2004.

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ABSTRACT Currently there is only limited understanding of the reservoirs for Clostridium perfringens type A food poisoning. A recent survey (Y.-T. Lin and R. Labbe, Appl. Environ. Microbiol. 69:1642-1646, 2003) of non-outbreak American retail foods did not identify the presence of a single C. perfringens isolate carrying the enterotoxin gene (cpe) necessary for causing food poisoning. The present study revisited this issue, using revised methodology and food sampling strategies. In our survey, cpe-positive C. perfringens isolates were detected in ∼1.4% of ∼900 surveyed non-outbreak American retail foods. Interestingly, those enterotoxigenic isolates in non-outbreak foods appear indistinguishable from C. perfringens isolates known to cause food poisoning outbreaks: i.e., the enterotoxigenic retail food isolates all carry a chromosomal cpe gene, are classified as type A, and exhibit exceptional heat resistance. Collectively, these findings indicate that some American foods are contaminated, at the time of retail purchase, with C. perfringens isolates having full potential to cause food poisoning. Furthermore, demonstrating that type A isolates carrying a chromosomal cpe gene are the enterotoxigenic isolates most commonly present in foods helps to explain why these isolates (rather than type A isolates carrying a plasmid cpe gene or cpe-positive type C or D isolates) are strongly associated with food poisoning outbreaks. Finally, since type A chromosomal cpe isolates present in the surveyed raw foods exhibited strong heat resistance, it appears that exceptional heat resistance is not a survivor trait selected for by cooking but is instead an intrinsic trait possessed by many type A chromosomal cpe isolates.

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Rimbing, S. C. "KEANEKARAGAMAN JENIS SERANGGA HAMA PASCA PANEN PADA BEBERAPA MAKANAN TERNAK DI KABUPATEN BOLAANG MONGONDOW." ZOOTEC 35, no. 1 (March 5, 2015): 164. http://dx.doi.org/10.35792/zot.35.1.2015.7225.

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INSECT PEST SPECIES DIVERSITY POST CROP AT SOME LIVESTOCK FOODS IN SUB-PROVINCE BOLAANG MONGONDOW. The purpose of research aim to be to know species diversity and abudance of population of pest post at livestock food. To get data about pest type post crop at livestock food is done by livestock food sampling counted 1 kg, then is looked after during 10 days in laboratorium, and activity hereinafter is done abservatiion about pest type post crop at each livestock food. Insect pest type found at livestock food is identified based on insect morphology. Livestock food type taken at palce of storages, that is corn, paddy bran, konsentrate, and fish meal. Then is calculated pest species diversity post crop at livestock food. Number of pest types post crop found at livestock food in Kabupaten Bolaang Mongondow 12 types. In district of poigar number of pest types post found 12, whike lolak 9 type, pest type pascapanen which is highest found at corn and paddy bran. Pest type post crop found at livestock food between of Sitophilus sp, Tribolium sp, Carpophilus sp, Dermestes sp, Ceriptoplestes sp, C. cephalonica and ahasverus sp. Abundance of highest population at bijian corn there is in poigar 90 tails, and Kecamatan Lolak it’s the population only reachs 45.5 tails. For highest paddy bran livestock food there is at type Tribolium sp, population Tribolium sp at highest paddy bran there is in Kecamatan poigar 27 tails and low at kecamatan lolak 23.5 tails. Level of pest species diversity post crop bijian highestcorn is found in Kecamatan Poigar H’ = 1.62, while Lolak only reach H’ = 1.35, Value level of trhis varicety pertained low, because value level of pest species diversity livestock food at cron under H’ = 3.5 Keywords: Diversity, insect post crop, feed

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Weber, Katharina Susanne, Jennifer Raab, Florian Haupt, Bärbel Aschemeier, Anja Wosch, Christiane Ried, Olga Kordonouri, Anette-Gabriele Ziegler, and Christiane Winkler. "Evaluating the diet of children at increased risk for type 1 diabetes: first results from the TEENDIAB study." Public Health Nutrition 18, no. 1 (January 2, 2014): 50–58. http://dx.doi.org/10.1017/s1368980013003406.

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AbstractObjectiveThe development of type 1 diabetes (T1D) is potentially influenced by nutrition. The aim of our study was to assess food and nutrient intakes of children at increased risk of T1D.DesignDietary intake of the last 4 weeks was assessed using a diet history interview. The daily nutrient and food intakes were compared with the German Dietary Reference Intakes, the Optimized Mixed Diet recommendations and those of a representative sample of children from the EsKiMo study.SettingChildren included in the analysis participated in the prospective TEENDIAB study.SubjectsFirst-degree relatives of people with T1D (n 268), aged 8–12 years.ResultsThe TEENDIAB children consumed 52·0 % of their total energy from carbohydrates, 32·6 % from fat and 14·3 % from protein. Compared with the reference values, their intake was lowest for folate at 61·3 % of the reference, for iodine at 58·1 % and for vitamin D at 8·9 %, and exceeded the reference for vitamin K about 5-fold, for Na about 3·5-fold and for protein about 1·5-fold. Their nutrient intakes were similar to those of a control cohort without increased T1D risk. The consumption of non-desirable food groups (meat products, sweets/snacks) was above the recommendations and the consumption of desirable food groups (fruits, vegetables, carbohydrate-rich foods) was below the recommendations.ConclusionsThe TEENDIAB children had intakes considerably below the recommendations for vitamin D, iodine, folate and plant-based foods, and intakes above for vitamin K, Na, protein, meat products and sweets/snacks. They showed similar dietary patterns to non-risk children.

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Weinrichter, Brigitte, Heinz Sollberger, Wolfgang Ginzinger, Doris Jaros, and Harald Rohm. "Adjunct starter properties affect characteristic features of Swiss-type cheeses." Nahrung/Food 48, no. 1 (January 2004): 73–79. http://dx.doi.org/10.1002/food.200300424.

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Afandi, Frendy Ahmad. "Correlation between High Carbohydrate Foods with Glycemic Index." JURNAL PANGAN 28, no. 2 (November 28, 2019): 145–60. http://dx.doi.org/10.33964/jp.v28i2.422.

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High carbohydrate food has been perceived as a food with high glycemic index (GI). Meanwhile, the risks of diabetes are frequently associated with the GI carbohydrate based foods. Therefore, a comprehensive study based on the literature review regarding the relationship between high-carbohydrate food and the glycemic index needs to be conducted. High-carbohydrate foods can be grouped into the available carbohydrates type and non-available carbohydrates type. Food with available carbohydrates such as glucose, disaccharide, digestible oligosaccharides, and starch have positive correlation with the GI. The non-available forms of carbohydrates are hardly digested by the body, so they usually have low GI. The non-available carbohydrates foods are fructooligosaccharide (FOS) and galactooligosaccharide (GOS), raffinose, stachyose, and verbascose. High-carbohydrate foods can have low GI value due to complex carbohydrates or resistant starches. The type of carbohydrate can be turned into non-available due to chemical modification, processing, or interacting with other components. This information is necessary because recently, people have high awareness in choosing carbohydrate food. Not only the amount consumed, but also its carbohydrate content, types of carbohydrates, and how they are processed are important to be observed.

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Malkin-Washeim, Diana, and S. Gerrior. "Electronic Benefit Transfer: Food Choices, Food Insecurity and Type 2 Diabetes." Journal of Nutrition Education and Behavior 47, no. 4 (July 2015): S52. http://dx.doi.org/10.1016/j.jneb.2015.04.138.

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Feldsine, Philip T., Maria T. Falbo-Nelson, David L. Hustead, J. Aaronson, V. Arling, M. Baker, J. Bozzuffi, et al. "Substrate Supporting Disc Method for Confirmed Detection of Total Coliforms and E. coli in all Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 76, no. 5 (September 1, 1993): 988–1005. http://dx.doi.org/10.1093/jaoac/76.5.988.

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Abstract The Coli Complete® substrate supporting disc (SSD) method for simultaneous confirmed total coliform count and Escherichia coli determination in all foods was compared with AOAC most probable number (MPN) methods, 966.23 and 966.24. Twenty-nine laboratories participated in this collaborative study in which 6 food types were analyzed. Four food types, raw ground beef, pork sausage, raw liquid milk, and nut meats, were naturally contaminated with coliform bacteria. Two foods, dry egg and fresh frozen vegetables, were seeded with coliforms. Three food types, ground beef, raw liquid milk, and pork sausage, were naturally contaminated with E. coli. Although pork sausage was naturally contaminated, the level was very low (<10/50 g); therefore, additional E. coli were inoculated into 1 lot of this food type. Three food types, nut meats, dry egg, and fresh frozen vegetables, were inoculated with E. coli. For naturally contaminated samples, duplicate determinations were made on 3 separate lots for each food type. For inoculated samples, low, medium, and high contamination levels plus uninoculated control samples were examined in duplicate. Data were analyzed separately for total coliform bacteria and for E. coli. Mean log MPN counts were determined by the SSD method and the appropriate AOAC MPN method. Results were then analyzed for repeatability, reproducibility, and mean log MPN statistical equivalence. Results were statistically equivalent for all total coliform levels in all food types except frozen vegetable and raw nut meat uninoculated control samples and 1 lot of pork sausage where the SSD method produced statistically significant greater numbers. For the E. coli determinations, results were statistically equivalent across all samples and all levels for each food type. The SSD method has been adopted first action by AOAC International for confirmed detection of total coliforms and E. coli in all foods.

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Pan, Mingfei, Zongjia Yin, Kaixin Liu, Xiaoling Du, Huilin Liu, and Shuo Wang. "Carbon-Based Nanomaterials in Sensors for Food Safety." Nanomaterials 9, no. 9 (September 17, 2019): 1330. http://dx.doi.org/10.3390/nano9091330.

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Food safety is one of the most important and widespread research topics worldwide. The development of relevant analytical methods or devices for detection of unsafe factors in foods is necessary to ensure food safety and an important aspect of the studies of food safety. In recent years, developing high-performance sensors used for food safety analysis has made remarkable progress. The combination of carbon-based nanomaterials with excellent properties is a specific type of sensor for enhancing the signal conversion and thus improving detection accuracy and sensitivity, thus reaching unprecedented levels and having good application potential. This review describes the roles and contributions of typical carbon-based nanomaterials, such as mesoporous carbon, single- or multi-walled carbon nanotubes, graphene and carbon quantum dots, in the construction and performance improvement of various chemo- and biosensors for various signals. Additionally, this review focuses on the progress of applications of this type of sensor in food safety inspection, especially for the analysis and detection of all types of toxic and harmful substances in foods.

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MAKUKUTU, CALEB A., and RUFUS K. GUTHRIE. "Survival of Escherichia coli in Food at Hot-Holding Temperatures." Journal of Food Protection 49, no. 7 (July 1, 1986): 496–99. http://dx.doi.org/10.4315/0362-028x-49.7.496.

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Foods usually served hot were held at various hot-holding temperatures [40°C (104°F) - 60°C (140°F] and were contaminated with fecal Escherichia coli. The contaminated hot foods were held for 1 h at each of the hot-holding temperatures during which the survival of the pathogen in each food type was evaluated. Results showed that E. coli survived hot-holding temperatures in each food type for the whole period of evaluation. A population increase occurred with time at temperatures below 50°C (122°F), while at and above this temperature there was a decrease in population with increasing time in each food type. A two-way analysis of variance using relative rates of increase or decrease (± b) showed food type to be unimportant for survival of the bacteria. A three-way analysis of variance of the same results using mean log CFU/g food showed holding temperature, food type, holding time, and the interactions of temperature and food type; and temperature and time to be significantly important for survival of the bacteria. The public health significance of these findings are discussed.

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Nashrullah, Rofiq Farhi, Nugroho Ari, Siswanto Agung Wijaya, and Asta Adyani. "Relationship between Motivation and Type II Diabetes Mellitus Dietary Compliance." MAGNA MEDICA Berkala Ilmiah Kedokteran dan Kesehatan 8, no. 2 (August 1, 2021): 60. http://dx.doi.org/10.26714/magnamed.8.2.2021.60-70.

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Background: Diet is a habit about the amount and type of food and drinks an individual consumes from day to day, especially foods designed to improve specific individual needs, including or excluding certain foods. Diet regulation is the regulation of the type and amount of food with specific purposes such as maintaining health and nutritional status and helping to cure disease, every diet includes food, but not all foods are included in the diet category. In a diet, the type and amount of food are determined and controlled to achieve individual goals. The diabetic diet is a diet that is recommended for people with diabetes, usually limited in sugar or easily absorbed carbohydrates. In addition to regularly controlling sugar levels, having a regular diet and exercise is the key to successful diabetes management.Objective: To explore the relationship between motivation and dietary compliance with type 2 diabetes mellitus in diabetes mellitus patients in Galis village, Galis Health Center, Pamekasan District.Method: Observational research with cross-sectional research designResults: Most of the type 2 diabetes mellitus sufferers experienced high motivation. Most of the type 2 diabetes mellitus sufferers comply with the type 2 diabetes mellitus diet.Conclusion: There is a relationship between motivation and adherence to type 2 diabetes mellitus.Keywords: Diet; Motivation; Diabetes Mellitus; Compliance

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Halford, Jason C. G., Emma J. Boyland, Gillian D. Cooper, Terence M. Dovey, Cerise J. Smith, Nicola Williams, Clare L. Lawton, and John E. Blundell. "Children's food preferences: Effects of weight status, food type, branding and television food advertisements (commercials)." International Journal of Pediatric Obesity 3, no. 1 (January 2008): 31–38. http://dx.doi.org/10.1080/17477160701645152.

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Villegas-Navas, Montero-Simo, and Araque-Padilla. "Investigating the Effects of Non-Branded Foods Placed in Cartoons on Children’s Food Choices through Type of Food, Modality and Age." International Journal of Environmental Research and Public Health 16, no. 24 (December 10, 2019): 5032. http://dx.doi.org/10.3390/ijerph16245032.

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Cartoons are among the most consumed media products by children, especially those at a young age. While branded food placements are not allowed in animated series, non-branded food placements are prevalent. However, little is known about the effects that these food placements might have on children’s eating preferences. In an experimental study with 124 children (51.6% girls, age range: 7–11, Mage = 9.24, and SD = 1.19), 62 children in the experimental condition were exposed to 16 food placements in cartoons, whereas children in the control condition were exposed to cartoon scenes without foods. The healthiness of the placed foods (low nutritional value foods versus high nutritional value foods) as well as the modality of food placements (unimodal versus bimodal) were manipulated. After watching the cartoon scenes, children completed a choice task where each placed food appeared on a separate choice card. Our results indicate that non-branded low nutritional value foods placed in cartoons are an effective strategy in modifying children’s food choices when children are under age 9. We suggest that policy makers, particularly those involved in the content design of cartoons, take these results into account when placing low nutritional value foods in cartoons, especially for an animated series that targets young child audiences.

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Green, Mark Alan, Rebecca Pradeilles, Amos Laar, Hibbah Osei-Kwasi, Nicolas Bricas, Nathaniel Coleman, Senam Klomegah, et al. "Investigating foods and beverages sold and advertised in deprived urban neighbourhoods in Ghana and Kenya: a cross-sectional study." BMJ Open 10, no. 6 (June 2020): e035680. http://dx.doi.org/10.1136/bmjopen-2019-035680.

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ObjectivesThe aim of this study was to characterise the local foods and beverages sold and advertised in three deprived urban African neighbourhoods.DesignCross-sectional observational study. We undertook an audit of all food outlets (outlet type and food sold) and food advertisements. Descriptive statistics were used to summarise exposures. Latent class analysis was used to explore the interactions between food advertisements, food outlet types and food type availability.SettingThree deprived neighbourhoods in African cities: Jamestown in Accra, Ho Dome in Ho (both Ghana) and Makadara in Nairobi (Kenya).Main outcome measureTypes of foods and beverages sold and/or advertised.ResultsJamestown (80.5%) and Makadara (70.9%) were dominated by informal vendors. There was a wide diversity of foods, with high availability of healthy (eg, staples, vegetables) and unhealthy foods (eg, processed/fried foods, sugar-sweetened beverages). Almost half of all advertisements were for sugar-sweetened beverages (48.3%), with higher exposure to alcohol adverts compared with other items as well (28.5%). We identified five latent classes which demonstrated the clustering of healthier foods in informal outlets, and unhealthy foods in formal outlets.ConclusionOur study presents one of the most detailed geospatial exploration of the urban food environment in Africa. The high exposure of sugar-sweetened beverages and alcohol both available and advertised represent changing urban food environments. The concentration of unhealthy foods and beverages in formal outlets and advertisements of unhealthy products may offer important policy opportunities for regulation and action.

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Johnson, Laura, Cornelia H. M. van Jaarsveld, and Jane Wardle. "Individual and family environment correlates differ for consumption of core and non-core foods in children." British Journal of Nutrition 105, no. 6 (November 29, 2010): 950–59. http://dx.doi.org/10.1017/s0007114510004484.

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Children's diets contain too few fruits and vegetables and too many foods high in saturated fat. Food intake is affected by multiple individual and family factors, which may differ for core foods (that are important to a healthy diet) and non-core foods (that are eaten more for pleasure than health). Data came from a sample of twins aged 11 years (n 342) and their parents from the Twins Early Development Study. Foods were categorised into two types: core (e.g. cereals, vegetables and dairy) and non-core (e.g. fats, crisps and biscuits). Parents' and children's intake was assessed by an FFQ. Mothers' and children's preference ratings and home availability were assessed for each food type. Parental feeding practices were assessed with the child feeding questionnaire and child television (TV) watching was maternally reported. Physical activity was measured using accelerometers. Correlates of the child's consumption of each food type were examined using a complex samples general linear model adjusted for potential confounders. Children's non-core food intake was associated with more TV watching, higher availability and greater maternal intake of non-core foods. Children's core food intake was associated with higher preferences for core foods and greater maternal intake of core foods. These results suggest that maternal intake influences both food types, while preferences affect intake of core foods but not of non-core foods, and availability and TV exposure were only important for non-core food intake. Cross-sectional studies cannot determine causality, but the present results suggest that different approaches may be needed to change the balance of core and non-core foods in children's diets.

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Chen, Shou An, Jin Ge Wang, and Xing Qiao Deng. "The Design of New Type Food Mixer." Advanced Materials Research 951 (May 2014): 71–75. http://dx.doi.org/10.4028/www.scientific.net/amr.951.71.

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To solve the problem that in the pickled vegetable production, factory still use artificial labor ignore automated production. this situation lead to low productivity of Chinese pickled vegetable process. The other problem is that manual operations on the food quality, taste and health is difficult to control. In order to solve these two problems, I designed a new automated food mixer which apply automation technology, automatic weighing the main ingredient of feed and feed materials. only one person can completed the whole requires that from feeding to stirring. It can greatly reduces labor costs and labor intensity, the popularize of the food mixer will create a lot of economic value.

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Destro, Deonisio, Anderson Paranzini Faria, Tainá Miranda Destro, Ricardo Tadeu de Faria, Leandro Simões Azeredo Gonçalves, and Wilmar Ferreira Lima. "Food type soybean cooking time: a review." Crop Breeding and Applied Biotechnology 13, no. 3 (October 2013): 194–99. http://dx.doi.org/10.1590/s1984-70332013000300007.

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Soybean is an extensive crop that produces more protein per hectare and, compared to other sources, has the lowest protein cost. This turns soybean into one of the basic foods with the potential to fight malnutrition and hunger in the planet. Even though it represents the fourth crop in grain production in the world (261 million tons year-1), most of its production is used as animal fodder. Currently, one of the greatest research challenges is to improve soybean production for human consumption. Cooking time is one the several characteristics that need improvement so that soybean can be used more extensively in our everyday diet. The objective of this work is to carry out a bibliographic review on the topic, to sensitize researchers in the area of soybean breeding about its importance.

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Feldsine, Philip T., Linda A. Mui, Robin L. Forgey, J. Bargholz, David E. Kerr, S. Al-Hasani, V. Arling, et al. "Equivalence of Visual Immunoprecipitate Assay (VIP®) for Salmonella for the Detection of Motile and Nonmotile Salmonella in All Foods to AOAC Culture Method: Collaborative Study." Journal of AOAC INTERNATIONAL 83, no. 4 (July 1, 2000): 888–902. http://dx.doi.org/10.1093/jaoac/83.4.888.

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Abstract Six foods representative of a wide variety of processed, dried powder processed, and raw food types were analyzed by the Visual Immunoprecipitate Assay (VIP®) for Salmonella and AOAC INTERNATIONAL culture method. Paired samples of each food type were simultaneously analyzed; one sample by the VIP method and one by the AOAC culture method. A total of 24 laboratories representing federal government agencies and private industry, in the United States and Canada, participated in this collaborative study. Food types were inoculated with species of Salmonella with the exception of raw ground chicken, which was naturally contaminated. No statistical differences (p < 0.05) were observed between VIP for Salmonella interpretation and the AOAC culture method for any inoculation level of any food type or naturally contaminated food. The method was adopted Official First Action status by AOAC INTERNATIONAL.

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Sarwar, Fareeha. "Ethnicity, Ethnic Food And Diabetes Mellitus Type-II." Global Anthropological Studies Review II, no. I (December 30, 2019): 18–27. http://dx.doi.org/10.31703/gasr.2019(ii-i).03.

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Ethnicity is the identity of an individual with respect to its culture, religion, ancestral pattern, norms and values, which by a person can give its identification. People of the same ethnicity lives together, becomes their group. The similarities or differences of people in their cultures can be languages, food, rituals, nationality, norms, and values that identify their ethnicity. In ethnic groups, Diabetes Mellitus Type-II is becoming very common. Diabetes type-II is a global disease nowadays, but in some ethnic groups, it is at higher risk, like in Africans, Hispanics and Native Americans. Some ethnic group have their specific ethnic foods. For this, the descriptive methodology has been used for the collection of data, including methods of an in-depth interview. From this above discussion, it has been concluded that some ethnic groups are at high risk of diabetes type 2, and some ethnic foods, which include those ingredients which are the risk factors of diabetes type II, should not be taken to reduce the risk of Diabetes type-II.

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Onuki, Yasuhiro, Katsunori Kato, and Junshiro Makino. "Influences of food type on food-carrying behavior in rats (Rattus norvegicus)." Behavioural Processes 70, no. 2 (September 2005): 182–85. http://dx.doi.org/10.1016/j.beproc.2005.02.028.

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Bean, Molly, and Jeff S. Sharp. "Profiling alternative food system supporters: The personal and social basis of local and organic food support." Renewable Agriculture and Food Systems 26, no. 3 (February 15, 2011): 243–54. http://dx.doi.org/10.1017/s1742170511000032.

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AbstractConsumers appear increasingly interested in how to engage in consumptive practices that lead to a more sustainable food and agricultural system. In this paper, we examine two possible consumptive pathways for achieving sustainability: the purchase of organic foods and/or the purchase of local foods. While there is some debate regarding the integrity and sustainability of organic versus locally produced foods, there is limited information examining the similarities or differences among consumers variably interested in one or the other attribute. Using data from a statewide survey of Ohio, USA, respondents and members of a food cooperative and an environmental and social responsibility organization, a typology is proposed and comparisons are made among different types of local and organic food consumers regarding their attitudes about food, agriculture and the environment. While a large proportion of the survey respondents expressed little or only modest interest in either local or organic foods, distinct groups of respondents interested in primarily the local attribute, primarily the organic attribute, and both attributes are identified. The results reveal similarities and differences across types with the profiles of each type of consumer contributing to a more nuanced view of supporters of these foods that can assist in production decisions, as well as purchasing and marketing decisions among retailers.

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Khan, MSI, MR Begum, MR Haque, MA Asgar, MS Islam, and ASMG Kibria. "Study on Contamination of Roadside Food by E. coli and Salmonella in Chittagong City Area." Journal of Environmental Science and Natural Resources 6, no. 1 (February 10, 2015): 11–14. http://dx.doi.org/10.3329/jesnr.v6i1.22033.

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This study was conducted to determine the contamination of E. coli and Salmonella for different types of foods in Chittagong city area. In case of laboratory examination, almost half (49.58%) of the samples were contaminated where 28.75% positive for E. coli. and 20.83% for Salmonella. The positive cases for type A sample was 20 out of 96 constituting 20.83% whereas the positive cases for type B sample was 49 out of 144 constituting 34.03% for E. coli. The positive cases of type A sample was 15 out of 96 making up 15.63% and for type B sample was 35 out of 144 making up 24.31% for Salmonella.A chi-square (?2) test was used to examine the equality of observed proportions for E. coli and Salmonella of each item of both types of food where significant difference among the observed proportion for E. coli (p-value<0.01) and Salmonella (p-value=0.032) for different items of A type and for E. coli (p-value<0.01) for different items of B type were observed and an odds ratio (OR) was measured for association between exposure and outcome where the probability of contaminated by E. coli of type B food is higher than contaminated of type A food (OR= 1.96 and CI:1.07-3.58). The probability of contaminated by Salmonella of type B food was higher than type A food (OR= 1.73 and CI: 0.89-3.39).The comparatively high bacteria in type B samples indicated contamination from water, practice of inadequate hygienic measures, mishandling, improper storage, inadequate cooking and above all unhygienic condition of the retail shops.DOI: http://dx.doi.org/10.3329/jesnr.v6i1.22033 J. Environ. Sci. & Natural Resources, 6(1): 11-14 2013

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Pedraza, Lilia, Barry Popkin, Juan Salgado, and Lindsey Taillie. "Mexican Households’ Purchases of Foods and Beverages Vary by Store-Type, Taxation Status, and SES." Nutrients 10, no. 8 (August 8, 2018): 1044. http://dx.doi.org/10.3390/nu10081044.

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Where people shop for food is often linked to the healthiness of food purchases. In Mexico, no research has examined the connection between where people shop, what they buy, and their socioeconomic status (SES). Mexico’s sugary beverage and junk food taxes have made households decrease purchases of taxed products. However, whether households have changed where they shop is unknown. To address this gap, we use a repeated cross-sectional analysis of household packaged food and beverage purchases from the Nielsen Mexico Consumer Panel Survey from 2012 to 2015 (n > 5500 households). We examine changes in the volume of the purchase of taxed and untaxed products from different store-types (i.e., convenience stores, supermarkets, traditional retailers, wholesalers, home water-delivery, and others) by SES using multivariate linear regression models. Results show that high-SES households purchased more foods and beverages at all store-types except for low-SES who purchased the most foods and taxed beverages at traditional retailers. Purchases of taxed foods and beverages from traditional retailers significantly decreased for low-SES and middle-SES households and from supermarkets for middle-SES and high-SES households. Purchases of untaxed beverages from wholesalers significantly increased for middle-SES households and from convenience stores for high-SES households. Our findings suggest that consumers choose different stores to purchase beverages than to purchase foods and that taxes may have differentially affected each store-type.

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Amarowicz, R., M. Shimoyamada, and K. Okubo. "The influence of chamber kind and plate type on TLC separation of saponins." Food / Nahrung 36, no. 2 (1992): 205–7. http://dx.doi.org/10.1002/food.19920360216.

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Lehmann, Undine, Christine Rössler, Detlef Schmiedl, and Gisela Jacobasch. "Production and physicochemical characterization of resistant starch type III derived from pea starch." Nahrung/Food 47, no. 1 (January 1, 2003): 60–63. http://dx.doi.org/10.1002/food.200390014.

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Leuchtenberger, A. "American Type Culture Collection Catalogue of Fungi/Yeasts. 17th edition, 1987. Herausgegeben von S. C. Jong und M. J. Gantt. 532 Seiten. American Type Culture Collection, Rockville, Maryland, USA 1987." Food / Nahrung 34, no. 4 (1990): 344. http://dx.doi.org/10.1002/food.19900340410.

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Babenyshev, Sergey, Sergey Babenyshev, Pavel Nesterenko, Pavel Nesterenko, Andrey Bratsikhin, Andrey Bratsikhin, Vladimir Zhidkov, et al. "Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane." Foods and Raw Materials 6, no. 2 (December 20, 2018): 350–57. http://dx.doi.org/10.21603/2308-4057-2018-2-350-357.

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At this point in history, mankind faces a daunting challenge: how are we to produce high-grade foods without damage to the environment? The only possible rational solution lies in the efficient use of natural raw materials. However, the practical side of the matter cannot be resolved without innovative food equipment designed on the basis of the latest scientific achievements. The current research features the theory and practice of curd whey and skimmed milk ultrafiltration. It focuses on the main operating parameters of the equipment involved and the maximum permissible value of the milk solids content. The experiment included whey, obtained as a byproduct of cottage cheese processing, and skimmed milk, obtained by whole milk separation. The membrane method in the processing of secondary dairy raw materials allows for an environmentally-friendly waste-free production. It is a promising trend in the modern food industry: it creates opportunities for a large range of novel dairy products, beverages, and animal feed, as well as for other sustainable technologies. The paper describes how the volume of permeate flux mass transfer and the selectivity of polysulfonamide ultrafiltration membranes (PSA-20 and PSA-50) depend on the volume of operating load and circulation rate during whey and skimmed milk separation. The authors analyzed the mass transfer and the hydrodynamics in the channel of a roll type baromembrane, including the gel formation process. They established the influence of the milk solids weight ratio in the liquid polydisperse system on the permeate flux volume and the selectivity of the polysulfonamide ultrafiltration membrane (PSA-50).

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Skotnicka, Magdalena, Filip Kłobukowski, and Maria Śmiechowska. "Prospects for Development of Highly Satiating Foods in Poland." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 17(32), no. 4 (December 29, 2017): 280–91. http://dx.doi.org/10.22630/prs.2017.17.4.104.

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The high level of competition between food products on the market has encouraged the development of various types of functional foods. Consumer demands and requirements for both medicinal and healthy products has caused food manufacturers to widen their product offerings. The objective of this study was to present the legal status of functional food production and sales, as well as analyse the possibilities of developing customized foods, in particular, highly satiating foods. In this time of obesity epidemic, the use of specifically designed food products which suppress hunger and give the feeling of satiety could be an effective tool in preventing obesity and controlling body mass. There is an optimistic prognoses that this type of food will be introduced on the Polish market.

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Moran, T. H., P. J. Ameglio, H. J. Peyton, G. J. Schwartz, and P. R. McHugh. "Blockade of type A, but not type B, CCK receptors postpones satiety in rhesus monkeys." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 265, no. 3 (September 1, 1993): R620—R624. http://dx.doi.org/10.1152/ajpregu.1993.265.3.r620.

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The exogenous administration of the brain/gut peptide cholecystokinin (CCK) inhibits food intake in a variety of species, including subhuman primates and humans. To determine the role of endogenously released CCK in the control of food intake in rhesus monkeys, we examined the ability of the selective type A and type B CCK antagonists devazepide and L-365260 to affect total daily food intake and various meal patterns. Various doses of the antagonists were administered intragastrically 30 min before a daily 4-h feeding period. One-gram food pellets were delivered in response to lever pulls, and intake was computer monitored. Intragastric administration of the type A CCK receptor antagonist devazepide (10-320 micrograms/kg) significantly increased food intake in a dose-related fashion. The threshold for increasing intake was 32 micrograms/kg, and a maximal effect was obtained at a dose of 100 micrograms/kg that increased total 4-h food intake by 47%. The effect of devazepide on food intake was mediated by significant increases in the size and duration of the initial meal, lengthening of the subsequent intermeal interval, and a decrease in the satiety ratio (intermeal interval/1st meal size). In contrast, intragastric administration of the type B CCK receptor antagonist L-365260 (3.2-320 micrograms/kg) did not significantly affect total food intake or any of the meal parameters. These data demonstrate that endogenously released CCK acting through type A CCK receptors plays a role in regulating food intake in rhesus monkeys.

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Lacko, Allison, Shu Wen Ng, and Barry Popkin. "Urban vs. Rural Socioeconomic Differences in the Nutritional Quality of Household Packaged Food Purchases by Store Type." International Journal of Environmental Research and Public Health 17, no. 20 (October 20, 2020): 7637. http://dx.doi.org/10.3390/ijerph17207637.

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The U.S. food system is rapidly changing, including the growth of mass merchandisers and dollar stores, which may impact the quality of packaged food purchases (PFPs). Furthermore, diet-related disparities exist by socioeconomic status (SES) and rural residence. We use data from the 2010–2018 Nielsen Homescan Panel to describe the nutritional profiles of PFPs by store type and to assess whether these vary by household urbanicity and SES. Store types include grocery stores, mass merchandisers, club stores, online shopping, dollar stores, and convenience/drug stores. Food and beverage groups contributing the most calories at each store type are estimated using survey-weighted means, while the associations of urbanicity and SES with nutritional quality are estimated using multivariate regression. We find that households that are customers at particular store types purchase the same quality of food regardless of urbanicity or SES. However, we find differences in the quality of foods between store types and that the quantity of calories purchased at each store type varies according to household urbanicity and SES. Rural shoppers tend to shop more at mass merchandisers and dollar stores with less healthful PFPs. We discuss implications for the types of store interventions most relevant for improving the quality of PFPs.

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Bai, Junfei, Caiping Zhang, Fangbin Qiao, and Tom Wahl. "Disaggregating household expenditures on food away from home in Beijing by type of food facility and type of meal." China Agricultural Economic Review 4, no. 1 (January 27, 2012): 18–35. http://dx.doi.org/10.1108/17561371211196757.

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Mohiuddin, M., and MB Latif. "Housing Condition of Coastal Area in Bangladesh: A Case Study of Kutubdia, Coxs Bazaar." Journal of Environmental Science and Natural Resources 6, no. 1 (February 10, 2015): 15–20. http://dx.doi.org/10.3329/jesnr.v6i1.22034.

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This study was conducted to determine the contamination of E. coli and Salmonella for different types of foods in Chittagong city area. In case of laboratory examination, almost half (49.58%) of the samples were contaminated where 28.75% positive for E. coli. and 20.83% for Salmonella. The positive cases for type A sample was 20 out of 96 constituting 20.83% whereas the positive cases for type B sample was 49 out of 144 constituting 34.03% for E. coli. The positive cases of type A sample was 15 out of 96 making up 15.63% and for type B sample was 35 out of 144 making up 24.31% for Salmonella.A chi-square (?2) test was used to examine the equality of observed proportions for E. coli and Salmonella of each item of both types of food where significant difference among the observed proportion for E. coli (p-value<0.01) and Salmonella (p-value=0.032) for different items of A type and for E. coli (p-value<0.01) for different items of B type were observed and an odds ratio (OR) was measured for association between exposure and outcome where the probability of contaminated by E. coli of type B food is higher than contaminated of type A food (OR= 1.96 and CI:1.07-3.58). The probability of contaminated by Salmonella of type B food was higher than type A food (OR= 1.73 and CI: 0.89-3.39).The comparatively high bacteria in type B samples indicated contamination from water, practice of inadequate hygienic measures, mishandling, improper storage, inadequate cooking and above all unhygienic condition of the retail shops.DOI: http://dx.doi.org/10.3329/jesnr.v6i1.22034 J. Environ. Sci. & Natural Resources, 6(1): 15-20 2013

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Ruprich, Jiří, Lucie Mandelová, Miroslava Krbůšková, Svatava Bischofová, Martina Kalivodová, Jana Procházková, Zuzana Měřínská, et al. "Fast Food 2016/17." Acta hygienica, epidemiologica et microbiologica 2018, no. 2 (March 30, 2018): 1–67. http://dx.doi.org/10.21101/ahem.a1003.

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

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Gumert, Michael D., and Suchinda Malaivijitnond. "Long-tailed macaques select mass of stone tools according to food type." Philosophical Transactions of the Royal Society B: Biological Sciences 368, no. 1630 (November 19, 2013): 20120413. http://dx.doi.org/10.1098/rstb.2012.0413.

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Tool selection can affect the success of a tool-based feeding task, and thus tool-using animals should select appropriate tools when processing foods. We performed a field experiment on Piak Nam Yai Island in Laem Son National Park, Thailand, to test whether Burmese long-tailed macaques ( Macaca fascicularis aurea ) selected stone tools according to food type. We baited the island's shores with stone sets (‘tool tests’) in an effort to attract macaques to use stones presented in a quasi-experimental design. Tool tests were placed at 344 locations for 126 days over a 2 year period, with each set containing four stones of different mass (categories: X, 40–60 g; S, 90–100 g; M, 150–200 g; and L, 400–1000 g). Tool tests were checked when we could access them. The number of times each tool test was checked varied (1–32), for a total of 1950 checks. We also studied 375 non-experimental stone tools that were found at naturally occurring tool-use sites. Our data were not collected by direct observation, but by inspecting stones after use. We found an association between stone mass and food type. In the tool tests, we found S-stones were chosen most often for attached oysters, and L-stones were chosen most often for unattached foods. L-stones were almost always chosen for larger unattached foods (greater than 3 cm length), while for smaller unattached foods (less than or equal to 3 cm length) selection was less skewed to L-stones and more evenly distributed between the M- and L-stone categories. In the non-experimental study, we found that mass varied significantly across five food categories (range: 16–5166 g). We reveal more detail on macaque stone tool mass than previous studies, showing that macaques select differing stone masses across a variety of tool-processed foods. Our study is the first step in investigating the behavioural and cognitive mechanisms that macaques are using during tool selection.

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OKAZAKI, Yoshio, Akiyoshi YAMASHITA, and Isao KATO. "Manufacturing a Complex Type Cheese from Hard Type Cheeses." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 43, no. 6 (1996): 756–62. http://dx.doi.org/10.3136/nskkk.43.756.

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Deierlein, Andrea L., Maida P. Galvez, Irene H. Yen, Susan M. Pinney, Frank M. Biro, Lawrence H. Kushi, Susan Teitelbaum, and Mary S. Wolff. "Local food environments are associated with girls’ energy, sugar-sweetened beverage and snack-food intakes." Public Health Nutrition 17, no. 10 (May 12, 2014): 2194–200. http://dx.doi.org/10.1017/s1368980014000639.

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AbstractObjectiveTo describe availability and frequency of use of local snack-food outlets and determine whether reported use of these outlets was associated with dietary intakes.DesignData were cross-sectional. Availability and frequency of use of three types of local snack-food outlets were reported. Daily dietary intakes were based on the average of up to four 24 h dietary recalls. Multivariable linear regression models estimated average daily intakes of energy, sugar-sweetened beverages (SSB) and snack foods/sweets associated with use of outlets.SettingMulti-site, observational cohort study in the USA, 2004–2006.SubjectsGirls aged 6–8 years (n1010).ResultsWeekly frequency of use of local snack-food outlets increased with number of available types of outlets. Girls with access to only one type of outlet reported consuming food/beverage items less frequently than girls with access to two or three types of outlets (P<0·001). Girls’ daily energy, SSB and snack foods/sweets intakes increased with greater use of outlets. Girls who reported using outlets>1 to 3 times/week consumed 0·27 (95 % CI 0·13, 0·40) servings of SSB more daily than girls who reported no use. Girls who reported using outlets>3 times/week consumed 449·61 (95 % CI 134·93, 764·29) kJ, 0·43 (95 % CI 0·29, 0·58) servings of SSB and 0·38 (95 % CI 0·12, 0·65) servings of snack foods/sweets more daily than those who reported no use.ConclusionsGirls’ frequency of use of local snack-food outlets increases with the number of available types of outlets and is associated with greater daily intakes of energy and servings of SSB and snack foods/sweets.

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Groetch, Marion, and Carina Venter. "Nutritional management of food allergies." Journal of Food Allergy 2, no. 2 (December 1, 2020): 131–41. http://dx.doi.org/10.2500/jfa.2020.2.200032.

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Food allergy is a significant public health concern, with a rising prevalence. Elimination diets remain the cornerstone of food allergy management, and they are not without nutritional risk. Children who avoid nutritionally important foods, such as milk or multiple foods allergens, may be at greater risk. Even adults with food allergies may encounter challenges to meet current recommended dietary guidelines for health and reduced risk of chronic disease. The type of food allergy disorder will also impact nutritional risk. A food allergy affects food choices, nutritional intake, and health; therefore, guidance to provide nutritionally appropriate substitutes within the context of the elimination diet is invaluable.

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Adams, Jean, Ellie Ganiti, and Martin White. "Socio-economic differences in outdoor food advertising in a city in Northern England." Public Health Nutrition 14, no. 6 (January 4, 2011): 945–50. http://dx.doi.org/10.1017/s1368980010003332.

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AbstractObjectiveTo explore differences in the prevalence of outdoor food advertising, and the type and nutritional content of advertised foods, according to an area-based marker of socio-economic position (SEP) in a city in Northern England.DesignAll outdoor advertisements in the city were identified during October–December 2009, their size (in m2) estimated and their location determined using a global positioning system device. Advertisements were classified as food or non-food. Food advertisements were classified into one of six food categories. Information on the nutritional content of advertised foods was obtained from packaging and manufacturer's websites. An area-based marker of SEP was assigned using the location of each advertisement, grouped into three affluence tertiles for analysis.SettingA city in Northern England.SubjectsNone.ResultsIn all, 1371 advertisements were identified; 211 (15 %) of these were for food. The advertisements covered 6765 m2, of which 1326 m2 (20 %) was for food. Total advertising and food advertising space was largest in the least affluent tertile. There was little evidence of socio-economic trends in the type or nutritional content of advertised foods.ConclusionsDespite an absence of socio-economic differences in the type and nutritional content of advertised foods, there were socio-economic differences in food advertising space. There may also be socio-economic differences in exposure to outdoor food advertising.

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Rasetti-Escargueil, Christine, Emmanuel Lemichez, and Michel R. Popoff. "Human Botulism in France, 1875–2016." Toxins 12, no. 5 (May 21, 2020): 338. http://dx.doi.org/10.3390/toxins12050338.

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Botulism is a rare but severe disease which is characterized by paralysis and inhibition of secretions. Only a few cases had been reported at the end of the 19th century in France. The disease was frequent during the second world war, and then the incidence decreased progressively. However, human botulism is still present in France with 10–25 cases every year. Food-borne botulism was the main form of botulism in France, whereas infant botulism (17 cases between 2004 and 2016) was rare, and wound and inhalational botulism were exceptional. Type B was the prevalent botulism type and was mainly due to consumption of home-made or small-scale preparations of cured ham and to a lesser extent other pork meat products. In the recent period (2000–2016), a wider diversity of botulism types from various food origin including industrial foods was reported. Severe cases of type A and F botulism as well as type E botulism were more frequent. Albeit rare, the severity of botulism justifies its continued surveillance and recommendations to food industry and consumers regarding food hygiene and preservation practices.

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Ejiri, Yuki, Tetsuharu Manabe, Noriyuki Yanagida, Sakura Sato, and Motohiro Ebisawa. "Food sensitization rate and immediate-type food allergy incidence among infantile atopic dermatitis." Journal of Allergy and Clinical Immunology 141, no. 2 (February 2018): AB162. http://dx.doi.org/10.1016/j.jaci.2017.12.517.

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Manogna, T. "Mobile Application for Food Donation." International Journal for Research in Applied Science and Engineering Technology 9, no. VI (June 15, 2021): 1195–97. http://dx.doi.org/10.22214/ijraset.2021.35171.

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This application is designed for any random user who’s willing to donate and have no proper chance or time to donate the food to orphanages, old-age homes, foodless and even stray animals. This application includes the history, status of donation and profiles of the donor, receiver and volunteer. This android application uses the information given by the donors, like-food type, mobile no., etc. to locate and collect the food. Then our NGO’s or volunteers distribute the food for the needed. This application mainly has 3 types of users: donor, receiver, volunteer. Donors log-in to their account and fill the details of food to be donated like- type, quantity and time at which food is prepared. Receivers (orphanages, old-age homes and foodless) log-in to their account using their credentials and mention their requirements like quantity of food and the type of food. Volunteers are mainly NGOs which can use the food for their purpose of feeding needy. Whenever there is a request from the donor, app notifies the volunteers of that city. All these details are stored in the main database.

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Journal articles on the topic 'Food type'

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