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Journal articles on the topic 'Food ways'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Umarov, Ilhomjon Yuldashevich. "Ways To Develop Entrepreneurship In The Food Industry." American Journal of Applied sciences 03, no. 01 (January 31, 2021): 148–53. http://dx.doi.org/10.37547/tajas/volume03issue01-20.

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The article discusses the theoretical and methodological problems of improving the efficiency of entrepreneurship in improving the competitiveness of food industry enterprises, and analyzes their features. In order to improve the competitiveness of food industry enterprises and improve their business activity, scientifically based proposals and recommendations have been developed.

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Spary, E. C. "Review Article: Ways With Food." Journal of Contemporary History 40, no. 4 (October 2005): 763–71. http://dx.doi.org/10.1177/0022009405056129.

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Mudry, Jessica, Jessica Hayes-Conroy, Nancy Chen, and Aya H. Kimura. "Other Ways of Knowing Food." Gastronomica 14, no. 3 (2014): 27–33. http://dx.doi.org/10.1525/gfc.2014.14.3.27.

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This conversation is part of a special issue on “Critical Nutrition” in which multiple authors weigh in on various themes related to the origins, character, and consequences of contemporary American nutrition discourses and practices, as well as how nutrition might be known and done differently. In this section authors discuss the impoverishment of nutritionism as a way of knowing and engaging with food, highlighting how nourishment is not amenable to either simplification or standardization. Some call for alternate ways of knowing food, through revitalizing tradition and culture, for example, and some emphasize engaging food through the senses. One author is skeptical that these other ways of knowing food can address real nutritional deficiencies.

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Topildiev, Sohibjon Rakhimjonovich. "The Ways To Overcome Food Security Problems In Uzbekistan." American Journal of Agriculture and Biomedical Engineering 03, no. 02 (February 28, 2021): 16–23. http://dx.doi.org/10.37547/tajabe/volume03issue02-04.

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This article analyzes further ensuring the country's food security and the impact of the Cornovirus pandemic that shock the whole world on the economy of not only Uzbekistan but also developed countries.

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Bochkarev, M. S., E. Yu Egorova, I. Yu Reznichenko, and V. M. Poznyakovskiy. "REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY." Foods and Raw materials 4, no. 1 (June 27, 2016): 4–12. http://dx.doi.org/10.21179/2308-4057-2016-1-4-12.

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Desjardins, Ellen. "“Ways of knowing” in food studies." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 2, no. 1 (May 28, 2015): 1. http://dx.doi.org/10.15353/cfs-rcea.v2i1.76.

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Волкодав, В. В., and О. В. Захарчук. "The ways of State food security." Plant varieties studying and protection, no. 2 (November 20, 2005): 131–38. http://dx.doi.org/10.21498/2518-1017.2.2005.67543.

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8

Pulz, Otto. "Ways of food supplementation using algae." International Journal on Algae 2, no. 3 (2000): 92–101. http://dx.doi.org/10.1615/interjalgae.v2.i3.100.

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Khampa, Tanyawat, Patcharin Sirasoonthorn, and Kammales Photikanit. "MOBILE GROCERY: URBAN FOOD WAYS AND URBANIZATION." PEOPLE: International Journal of Social Sciences 3, no. 2 (October 17, 2017): 1571–81. http://dx.doi.org/10.20319/pijss.2017.32.15711581.

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Dent, David. "Rethinking food and agriculture: new ways forward." International Journal of Environmental Studies 78, no. 5 (March 1, 2021): 893–96. http://dx.doi.org/10.1080/00207233.2021.1893105.

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Volynets, A., D. Cherevashko, and N. Miedvied. "Ways of enhancing efficiency of food industry enterprises." Bìoresursi ì prirodokoristuvannâ 10, no. 1-2 (2018): 124–28. http://dx.doi.org/10.31548/bio2018.01.016.

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Farmar-Bowers, Quentin. "Finding Ways to Improve Australia’s Food Security Situation." Agriculture 5, no. 2 (May 27, 2015): 286–312. http://dx.doi.org/10.3390/agriculture5020286.

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Semenchuk, I., and К. Mala. "WAYS OF INCREASING COMPETITIVENESS OF FOOD INDUSTRY ENTERPRISES." Agrosvit, no. 4 (February 28, 2019): 56. http://dx.doi.org/10.32702/2306-6792.2019.4.56.

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Tul- Krzyszczuk, Agnieszka, Monika Świątkowska, Maria Jeznach, and Agata Przybyła. "New ways of marketing communication in food retailing." Studia i Prace WNEiZ 43 (2016): 337–46. http://dx.doi.org/10.18276/sip.2016.43/2-32.

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Ivanova, G. V., O. Ja Kolman, T. N. Yamskikh, A. N. Ivanova, and E. O. Nikulina. "The ways of industrial food fortification with vitamins." IOP Conference Series: Earth and Environmental Science 421 (January 7, 2020): 032038. http://dx.doi.org/10.1088/1755-1315/421/3/032038.

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Constable, Olivia Remie. "Food and Meaning: Christian Understandings of Muslim Food and Food Ways in Spain, 1250–1550." Viator 44, no. 3 (September 2013): 199–235. http://dx.doi.org/10.1484/j.viator.1.103484.

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17

David Chena, Aldao, Šárka Evžen, Ulbrich Pavel, and Menšíková Eva. "Starch nanoparticles – two ways of their preparation." Czech Journal of Food Sciences 36, No. 2 (May 7, 2018): 133–38. http://dx.doi.org/10.17221/371/2017-cjfs.

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Starch nanoparticles (SNP) originate from the disruption of the semi-crystalline structure of starch granules. They are very useful in food packaging technology because they increase the mechanical and water vapour resistance of the matrix as well as hinder its recrystallisation during storage in high humidity atmospheres. In medicine, SNP are suitable as carriers in modulated drug delivery for immobilized bioactive or therapeutic agents. Depending on the method of preparation, nanoparticles with different physicochemical, technical or mechanical properties can be obtained. Two different methods of preparation were characterized and compared in this work: the first involving acid hydrolysis of the amorphous part of a starch molecule and the second focusing on the debranching of starch by enzymatic treatment with pullulanase.

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Kosyakova, N. I., L. A. Andreeva, and E. V. Pankratova. "SEARCH FOR NEW WAYS TO DIAGNOSE FOOD ALLERGIES AND FOOD INTOLERANCE IN CHILDREN." International Journal of Applied and Fundamental Research (Международный журнал прикладных и фундаментальных исследований), no. 8 2020 (2020): 32–36. http://dx.doi.org/10.17513/mjpfi.13112.

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19

Prakash, Vish. "Global Aspects of Nutrition and Health and Ways to Improve Diet Quality." International Journal for Vitamin and Nutrition Research 82, no. 3 (June 1, 2012): 187–91. http://dx.doi.org/10.1024/0300-9831/a000110.

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The policy of health and wellness in many countries is mostly looked upon from a medical angle, often neglecting food, nutrition and traditional knowledge, with a clear emphasis on food safety. In this aspect the rich biodiversity in the world of traditional and ethnic foods requires a clear attention in fighting not only under-nutrition but also in promoting a food-based approach to good health. Lifestyle-related diseases also require our attention from the point of convenience and foods consumed for their cognitive benefits, using traditional knowledge on the one hand and modern science on the other hand. Perhaps through the approach of Team Nutrition International and Global Networking it is time that the South - South Cooperation must lead to an acceptable solution for the enormous burden of pervasive malnutrition and under-nutrition. Non-communicable diseases are further overpowering families, especially those that are economically impoverished. This review paper addresses some of the issues in overcoming and preventing nutrition-related diseases, and the approach forward in the matter.

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Rasulov, Tulkin Sattorovich, and Shukhrat Salimbaevich Igamberdiev. "WAYS TO SOLVE THE FOOD SECURITY IN CENTRAL ASIA." Theoretical & Applied Science 88, no. 08 (August 30, 2020): 161–64. http://dx.doi.org/10.15863/tas.2020.08.88.30.

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21

Boltyanska, I. "Ways of increasing competitiveness enterprises of olive-food industry." Праці Таврійського державного агротехнологічного університету 18, no. 2 (2018): 148–53. http://dx.doi.org/10.31388/2078-0877-18-2-148-153.

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22

Hayes, Susan. "NEW WAYS WITH WHEY." Nutrition & Food Science 85, no. 6 (June 1985): 5–7. http://dx.doi.org/10.1108/eb059090.

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23

Kolodnitska, T. L., and V. O. Selezniova. "The burden of foodborne diseases reducing ways." One Health and Nutrition Problems of Ukraine 50, no. 1 (May 7, 2019): 34–39. http://dx.doi.org/10.33273/2663-9726-2019-50-1-34-39.

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Introduction. The burden of foodborne diseases is increasingly attracting WHO attention and heightening the necessity of international global public health commitments. The Aim of the Study is to analyze and summarize the existing national and international experience in reducing the burden of foodborne diseases on the basis of studying legislative and regulatory documents, sources of statistical data, scientific publications and materials of the First FAO/WHO/AU International Food Safety Conference Addis Ababa, 12–13 February 2019. Materials and Methods. The bibliosemantic and analytical methods have been used. Results and discussion. It is established that today, the lack of data about the burden of foodborne diseases not only does not allow to get an accurate picture of the current situation, but also complicates the evaluation of the effectiveness and resulting quality of preventive measures and strategies. In recent years, Ukraine has witnessed a sharp deterioration in the food safety and quality situation due to the demonopolization of the food industry, increased volumes of supplies from abroad, weakening of the control over the production and sale of food products. Unresolved issues remain regarding the level of harmonization of Ukrainian legislation with European norms, which is currently insufficient. Conclusions. In order to reduce the burden of foodborne diseases, the basic principles recommended by the WHO should be taken into consideration: orientation of the measures being implemented to the future, their preventive character, capacity-building in foundational spheres, the integrating efforts and the stimulation of private investment.

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24

Alkon, Alison Hope. "Food Justice and the Challenge to Neoliberalism." Gastronomica 14, no. 2 (2014): 27–40. http://dx.doi.org/10.1525/gfc.2014.14.2.27.

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As popular interest in food and agriculture has grown, so have an array of social movements intent on improving the ways we grow, raise, process, sell, and consume our sustenance. While scholars tend to agree with activists’ critical assessments of the failures of the industrial, corporate, chemically intensive food system, they often wonder whether the sustainable, local alternatives that activists recommend are sufficient for broad social transformation. Two scholarly critiques of US alternative food systems revolve around issues of food justice, meaning the ways that race, class, and gender affect who can produce and consume what kinds of foods, and neoliberalism, which refers to activists’ privileging of voluntary, market-centric strategies over those that appeal to the regulatory power of the state. This paper lays out three strategies through which the work of US food justice activists can address both critiques. These include cooperative ownership, organizing labor, and pushing to outlaw risky technologies. However, rather than being at odds with the alternative foods market, each strategy makes use of it as a venue from which to draw targeted support.

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Yunginger, John W. "Food Ingredient Labeling: How Many Ways Can Wheat Be Spelt?" Allergy and Asthma Proceedings 15, no. 4 (July 1, 1994): 219–20. http://dx.doi.org/10.2500/108854194778702810.

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26

Ehsan Zohoori, S., Amir Mohamadi-Nejad, and Reza Moghaddasi. "Effective ways to the global competitiveness of food industry companies." AIMS Agriculture and Food 3, no. 3 (2018): 345–57. http://dx.doi.org/10.3934/agrfood.2018.3.345.

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27

Buttriss, J., S. Stanner, B. McKevith, A. P. Nugent, C. Kelly, F. Phillips, and H. E. Theobald. "Successful ways to modify food choice: lessons from the literature." Nutrition Bulletin 29, no. 4 (December 2004): 333–43. http://dx.doi.org/10.1111/j.1467-3010.2004.00462.x.

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28

Sadler, Richard Casey, Jason Andrew Gilliland, and Godwin Arku. "Theoretical issues in the ‘food desert’ debate and ways forward." GeoJournal 81, no. 3 (February 22, 2015): 443–55. http://dx.doi.org/10.1007/s10708-015-9634-6.

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29

Battersby, Jane. "Beyond the food desert: finding ways to speak about urban food security in south africa." Geografiska Annaler: Series B, Human Geography 94, no. 2 (June 2012): 141–59. http://dx.doi.org/10.1111/j.1468-0467.2012.00401.x.

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30

Nieto, Gema. "How Are Medicinal Plants Useful When Added to Foods?" Medicines 7, no. 9 (September 14, 2020): 58. http://dx.doi.org/10.3390/medicines7090058.

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31

Bulatova, Elena M., Natalia M. Bogdanova, Alexandr M. Shabalov, Valentina A. Razheva, and Irina A. Gavrina. "Complementary food - important components of the child’s ration: effects on health and ways of optimization." Pediatrician (St. Petersburg) 9, no. 2 (May 15, 2018): 22–29. http://dx.doi.org/10.17816/ped9222-29.

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Relevance of the research. Timing, order and sequence of complementary feeding remain the subject of discussion until now. The aim of the study. Estimate influence of different outlines of introduction of complementary foods on nutritional status and food behavior in children of first year of life. Materials and methods. Examined 96 children in age of 4-6 months during introduction of complementary foods. Main group – 50 children (27 breast-feed (BF) children and 23 on milk formulas (MF)), in whose diet were introduced only complementary foods, which were made in special factories. Comparison group – 46 children (33 – BF and 13 – MF) received complementary foods made at home and in special factories. Duration of follow-up was 3 months. Physical examination, mother’s diary analysis, evaluation of tolerance of complementary foods, bacteriological examination of feces. Results. On the background of introduction of complementary foods in the main group, increased the number of children with normal fatness (BF from 66.8% to 74.2%, MF from 82.7 to 88.4%), in comparison group, their number decreased (BF from 84.8% to 78.8%, MF from 69.3 to 62.3%). In the main group when a child refuses a product, mother continues offer it insistently. 61.5% of children began to eat unloved product at the end of first year of life. In comparison group, where mother changed unloved product at once, only 25% of children began to relate to it positively. In the main group dyspeptic disorders were mild in 4% of children. In in comparison group prevailed diarrheal syndrome, related to contamination with pathogenic strains of E. coli in 13% of children. Conclusions. Using of industrial made complimentary foods according to the optimal order, with determined mothers perseverance provides equalization of fatness, allows to form a correct food behavior and decreases risk of intestinal colonization by pathogenic microorganisms.

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Nanayakkara, Janandani, Claire Margerison, and Anthony Worsley. "Senior Secondary School Food Literacy Education: Importance, Challenges, and Ways of Improving." Nutrients 10, no. 9 (September 17, 2018): 1316. http://dx.doi.org/10.3390/nu10091316.

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Food literacy education at senior secondary school can provide both immediate and long-term benefits for adolescents. The exploration of multiple stakeholder groups’ opinions regarding the importance, roles, and challenges of school food literacy education, and their suggestions for its improvement, will help the design and execution of future food literacy-related curricula and programmes. This study explored a broad range of Australian and international food, health, and education professionals’ opinions regarding senior secondary school food literacy education through an online survey. One hundred and fifty-five food, health, and education professionals completed this survey between April and October 2017. Overall, the respondents strongly supported the need for food literacy education for senior secondary school students. Their suggestions for improving this form of education included: incorporation of relevant and up-to-date content, the presence of strong practical components, offering food literacy as compulsory subjects or the incorporation of food literacy concepts into compulsory core subjects. Moreover, they proposed the active contribution of both internal and external stakeholders in the planning and delivery of this education to upgrade its quality and relevance. Overall, the findings suggest that a wide range of food, health, and education professionals are highly supportive of senior secondary school food literacy education and their constructive suggestions should be considered in school food literacy education enhancement efforts. Education authorities should seek ways of involving different stakeholders, including food-related professionals, in the design and delivery of food literacy education, and future studies should explore the best mechanisms for such involvement.

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Adams, Alan. "NOVEL WAYS TO REDUCE FAT." Nutrition & Food Science 89, no. 5 (May 1989): 14–15. http://dx.doi.org/10.1108/eb059255.

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34

Durocher, Myriam. "Biomedicalized food culture." Critical Dietetics 5, no. 1 (May 14, 2020): 23–33. http://dx.doi.org/10.32920/cd.v5i1.1335.

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This article presents my analysis of what I call the contemporary “biomedicalized food culture”. This food culture participates in defining the ways by which “healthy” food is currently understood and practiced, and in creating and orienting particular relationships between bodies and food. In this paper, I present Clarke et al.’s (2010) works on biomedicalization along with the works of researchers in critical food studies (such as Guthman (2014); Landecker (2011); Scrinis (2013)), which have inspired my analysis of the biomedicalized food culture. Inspired by Clarke et al.’s (2010) ways of presenting the biomedicalization of the social field, I present the contemporary biomedicalized food culture from and through its constitutive processes. Drawing from my fieldwork in Montreal, Canada, I discuss how mediatization, molecularization and commercialization processes participate in the development of the biomedicalized food culture as well as in the creation of knowledge and practices constitutive of “healthy” food, bodies, and the links between them. I approach this culture from a cultural studies’ perspective, which makes it possible to question the power relationships at stake in its development. I thus criticize how the biomedicalized food culture contributes to the (re)production of exclusions, discriminations, stigmatizations of some knowledge, practices and individuals, as well as to the (re)production of injunctions and normativities linking food, bodies and health, in particular and situated ways at the intersection of its constitutive processes. I finish up by opening up the discussion on how these relationships between food, bodies and health should be thought in their multiplicity and their complexity.

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Gorman, Julian, Diane Pearson, and Penelope Wurm. "Old Ways, New Ways—Scaling Up from Customary Use of Plant Products to Commercial Harvest Taking a Multifunctional, Landscape Approach." Land 9, no. 5 (May 25, 2020): 171. http://dx.doi.org/10.3390/land9050171.

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Globally, the agricultural sector is facing many challenges in response to climate change, unsustainable farming practices and human population growth. Despite advances in technology and innovation in agriculture, governments around the world are recognizing a need for transformative agricultural systems that offer solutions to the interrelated issues of food security, climate change, and conservation of environmental and cultural values. Approaches to production are needed that are holistic and multisectoral. In planning for future agricultural models, it is worth exploring indigenous agricultural heritage systems that have demonstrated success in community food security without major environmental impacts. We demonstrate how indigenous practices of customary harvest, operating in multifunctional landscapes, can be scaled up to service new markets while still maintaining natural and cultural values. We do this through a case analysis of the wild harvest of Kakadu plum fruit by Aboriginal people across the tropical savannas of northern Australia. We conclude that this system would ideally operate at a landscape scale to ensure sustainability of harvest, maintenance of important patterns and processes for landscape health, and incorporate cultural and livelihood objectives. Applied to a variety of similar native products, such a production system has potential to make a substantial contribution to niche areas of global food and livelihood security.

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Osadchenko, I. M., M. I. Slozhenkina, I. F. Gorlov, A. A. Mosolov, and Yu D. Grebennikova. "Chemical ways of obtaining glycine, used as food and feed additives." Agrarian-And-Food Innovations 6 (June 25, 2019): 40–43. http://dx.doi.org/10.31208/2618-7353-2019-6-40-43.

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Tretyakov, A. P. "AGRI-FOOD MARKET: TRENDS, DEVELOPMENT PROBLEMS AND WAYS TO SOLVE THEM." Экономика сельского хозяйства России, no. 1 (January 2020): 40–47. http://dx.doi.org/10.32651/201-40.

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38

Chalmers, Damian. "'Food for Thought': Reconciling European Risks and Traditional Ways of Life." Modern Law Review 66, no. 4 (July 2003): 532–62. http://dx.doi.org/10.1111/1468-2230.6604003.

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39

Dobrutskaya, E. G. "Vegetable food strategy and ecology." Vegetable crops of Russia, no. 2 (June 30, 2010): 22–25. http://dx.doi.org/10.18619/2072-9146-2010-2-22-25.

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40

Jhagroe, Shivant. "Food Citizenship and Governmentality: Neo-Communitarian Food Governance in The Hague." Politics and Governance 7, no. 4 (October 28, 2019): 190–201. http://dx.doi.org/10.17645/pag.v7i4.2192.

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This article presents an account of food citizenship based on a governmentality framework. Moving beyond the dichotomy of democratic or neoliberal accounts of food citizenship, a food governmentality framework is presented. This Foucaultian inspired framework conceptualises food citizenship as identity formation in relation to various modes of power that govern food systems and subjects in significantly different ways. The article empirically illustrates how food citizenship relates to food governmentality by focussing on the food-related activities of a Transition Town initiative in the Netherlands (The Hague) called <em>Den Haag In Transitie </em>(DHIT). By defining food as a community issue, and employing holistic-spiritual and collaborative knowledge, food citizens in the DHIT case render sustainable food systems governable in radically new ways. I argue that this type of citizenship can be considered <em>neo-communitarian</em> food citizenship and moves beyond democratic or neoliberal accounts. Finally, the article reflects on neo-communitarian citizenship and argues for a nuanced understanding of food citizenship, moving away from either democratic romanticism or neoliberal criticism.

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Conrad, Zach, Nicole Blackstone, and Eric Roy. "Diet Quality and Environmental Sustainability Are Linked, But in Unexpected Ways." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 137. http://dx.doi.org/10.1093/cdn/nzaa042_002.

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Abstract Objectives Studies linking diet quality with environmental impacts in the US have generally not accounted for the additional burden associated with retail losses, inedible portions, and consumer waste. Moreover, there is a need to assess the environmental impacts of shifts in diet quality using data collected directly from individuals, rather than assessing the impacts of nutritionally perfect theoretical diets. This study fills these important research gaps by assessing the relationship between observed diet quality among a nationally-representative sample and the amount of agricultural resources used to produce food. Methods Dietary data from 50,014 individuals ≥2 y were collected from the National Health and Nutrition Examination Survey (NHANES, 2005–2016), and diet quality was measured using the Healthy Eating Index-2015 (HEI) and Alternate Healthy Eating Index-2010 (AHEI). Food retail losses, inedible portions, and consumer waste were estimated by linking data from the USDA Loss-adjusted Food Availability data series with dietary data from NHANES. These data were input into the US Foodprint Model, which was modified to estimate the amount of agricultural resources needed to meet food demand. Results Daily per capita food demand represented nearly four pounds (1673 grams) of food, including 7% retail loss, 15% inedible, 24% consumer waste, and 54% consumption. Higher diet quality (HEI and AHEI) was associated with greater retail loss, inedible portions, consumer waste, and consumption (P < 0.001 for all). Higher diet quality was associated (P < 0.05) with lower use of agricultural land (HEI and AHEI), greater use of irrigation water and pesticides (HEI), and lower use of fertilizers (AHEI). Conclusions Among a nationally-representative sample of over 50 thousand Americans, higher diet quality was associated with greater food retail loss, inedible portions, consumer waste, and consumption. Higher diet quality was also associated with lower use of some agricultural resources (land and fertilizers), but greater use of others (irrigation water and pesticides). By combining robust measures of diet quality with an advanced food system modeling framework, this study reveals that the link between diet quality and environmental sustainability is more nuanced than previously understood. Funding Sources None.

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Su, Stefani, Idil Daloglu Ezhuthachan, and Punita Ponda. "Genetically modified foods and food allergy." Journal of Food Allergy 2, no. 1 (September 1, 2020): 111–14. http://dx.doi.org/10.2500/jfa.2020.2.200012.

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Genetic modification of foods is one of the many ways of processing that can enhance foods to increase desirable qualities, such as herbicide tolerance, bacteria and insect resistance, improved nutritional value, and delayed ripening. However, a theoretical potential to increase the allergenicity of food proteins has been the subject of concern from critics. To prevent adverse effects from genetically modified (GM) crops, national and international organizations tightly regulate their production and recommend rigorous safety testing. Some safety tests were developed to assess potential allergenicity by studying the product’s similarity to known allergenic proteins, its resistance to pepsin digestion, and its binding to immunoglobulin E (IgE) from sera of patients with known relevant allergies. To date, these safety assessments have only identified rare GM foods with the potential to lead to immunologic reactions. These foods were stopped from being marketed commercially, and the products on the market now have passed required safety assessments. The rise in the prevalence of food allergy preceded the commercialization of GM foods and has also occurred in countries with limited access to GM crops, which highlights a lack of causative association between the two. Several studies provided further reassurance with no evidence of higher potency in specific IgE binding to GM foods. There are no studies that demonstrate adverse reactions due to GM food consumption, and GM foods may have the beneficial potential to silence major allergenic proteins. Therefore, physicians and other health-care professionals should counsel patients that the scientific data do not support an increased risk of allergic responses to GM foods.

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Ayora-Díaz, Steffan Igor. "Food, Technology and Translocal Transformations of Taste: Industrial and Processed Food in Yucatán." Review of International American Studies 13, no. 2 (December 31, 2020): 103–21. http://dx.doi.org/10.31261/rias.9806.

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Translocality as originally used by Arjun Appadurai was an evocative concept that appealed immediately to anthropologists and others who study global-local connections. Its use has been widely adopted in religious studies, music studies, migration studies and food studies, but it has continued to be rather undefined, which makes it difficult to apply to local data. Here, from the study of local food and gastronomy in the Mexican state of Yucatán, I investigate how translocality can help us look at the global in the local and the local in the global. I propose that when it comes to studying food and gastronomy in the Yucatán, translocality can help us understand the ways in which industrialization, which became both a production model and a way of life in the United States and Europe at the end of the nineteenth century, rapidly extended to food everywhere, and Yucatecans fondly took to the consumption of industrially produced and processed foods, incorporating them into the local gastronomy. The results, in terms of taste, have been extensive but are not particular to the Yucatán, since food and gastronomy everywhere have been impacted in similar ways. However, when we analyze the changes in local dishes and preparations, we can see how ubiquitous industrialized food has become and how it has affected the particular configurations of ingredients in Yucatecan cuisine.

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Ayora-Díaz, Steffan Igor. "Food, Technology and Translocal Transformations of Taste: Industrial and Processed Food in Yucatán." Review of International American Studies 13, no. 2 (December 31, 2020): 103–21. http://dx.doi.org/10.31261/rias.9806.

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Translocality as originally used by Arjun Appadurai was an evocative concept that appealed immediately to anthropologists and others who study global-local connections. Its use has been widely adopted in religious studies, music studies, migration studies and food studies, but it has continued to be rather undefined, which makes it difficult to apply to local data. Here, from the study of local food and gastronomy in the Mexican state of Yucatán, I investigate how translocality can help us look at the global in the local and the local in the global. I propose that when it comes to studying food and gastronomy in the Yucatán, translocality can help us understand the ways in which industrialization, which became both a production model and a way of life in the United States and Europe at the end of the nineteenth century, rapidly extended to food everywhere, and Yucatecans fondly took to the consumption of industrially produced and processed foods, incorporating them into the local gastronomy. The results, in terms of taste, have been extensive but are not particular to the Yucatán, since food and gastronomy everywhere have been impacted in similar ways. However, when we analyze the changes in local dishes and preparations, we can see how ubiquitous industrialized food has become and how it has affected the particular configurations of ingredients in Yucatecan cuisine.

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Pennell, Michael. "More than Food Porn: Twitter, Transparency, and Food Systems." Gastronomica 16, no. 4 (2016): 33–43. http://dx.doi.org/10.1525/gfc.2016.16.4.33.

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This article explores the ways in which social media, specifically Twitter, can provide transparency to local and national food systems. Those interested in and invested in food systems should focus more attention on the mundane, but easily dismissed, photos and tweets that populate Twitter, Instagram, and other social media feeds, especially those from chefs, mobile food vendors, and fishermen and women. As evidence, the article includes excerpts from interviews with and observations of chefs, food cart operators, and fishermen and women operating in the state of Rhode Island.

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Smith, Bronwen. "Image Analysis of Food Microstructure. John C. Russ." Microscopy and Microanalysis 13, no. 4 (July 16, 2007): 313. http://dx.doi.org/10.1017/s1431927607070821.

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Image Analysis of Food Microstructure. John C. Russ. CRC Press, Boca Raton, FL; 2005, 369 pages. ISBN 0-8493-2241-3Understanding food microstructure is fundamental to understanding the changes fresh fruit and vegetables undergo during development, postharvest, and during processing and preservation treatments, such as canning, drying, and freezing. Microstructure is also important in manufactured foods and in the development of new types of foods to give insight into the way in which ingredients respond when mixed with others and how they compete for space in a volume. Microstructure is important for food scientists because it gives rise to quality aspects, including texture, color, and palatability of foods. Finding innovative ways to examine food microstructure not only helps the fundamental understanding but also allows us to solve problems for industry when products fail.

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Kaishev, V. G. "Food fortification – a modern principle of the food industry." Agrarian-And-Food Innovations 12 (December 25, 2020): 70–76. http://dx.doi.org/10.31208/2618-7353-2020-12-70-76.

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Aim. To analyze the scientific and technical literature and identify ways to create a new generation of mass-consumption food products enriched with vital nutrients. Discussion. The main malnutrition of the Russian population is the excess of caloric intake over an indicator of the level of energy consumption. One of the ways to solve this problem is the production of functional food products or enriched functional products. The essence of this is that only those micronutrients that are really in short supply should be used in the fortification of products. These should be products of mass consumption, and especially those that undergo refining, which results in the loss of micronutrients. The use of raw materials and ingredients only of natural (animal, vegetable, mineral) origin, allows you to create active complexes that qualitatively change the physiological properties of the product, and can affect many product characteristics and processes such as physico-chemical, structural-mechanical and organoleptic characteristics of the product, the processes of color formation, fermentation, oxidation, storage capacity. However, sometimes a strong passion for enriching the product with useful macro- and micronutrients affects the taste characteristics. Conclusion. When developing recipes and technologies for new-generation products, it is necessary that the enrichment of the product with important and necessary elements does not worsen the organoleptic characteristics. At the same time, it is necessary to ensure the safety of products without compromising consumer properties. The diet should contain all the necessary nutrients (nutrients) for a person in sufficient quantities and balanced with each other in the most favorable proportions.

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Belokurova, E. S., I. A. Pankina, I. Asfondyarova, and B. T. Abdizhapparova. "Possibilities of using sprouted wheat grain in meat semi-finished products for a healthy diet." BIO Web of Conferences 29 (2021): 01024. http://dx.doi.org/10.1051/bioconf/20212901024.

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One of the ways to enrich food with essential micronutrients is to use cereals and legumes. The inclusion of wheat germ in the daily diet is the basis of “correct” and “healthy” nutrition systems. One of the most promising ways to create food products with desired properties is the use of a computational method for optimizing the amino acid rate of finished foods. By correctly selecting the component and nutrient composition, it is possible to produce food products for functional, specialized and therapeutic and prophylactic nutrition. Only by using of modern software you can quickly select and adjust the diet for various population groups, taking into account national and regional characteristics. The digitalization of world markets provides prerequisites for the creation of many newest software products that help technologists in the development of recipes for functional and preventive food products, raising food production to a new quality level.

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Simeonov, S., and J. Simeonovová. "Simulation scheduling in food industry application." Czech Journal of Food Sciences 20, No. 1 (November 18, 2011): 31–37. http://dx.doi.org/10.17221/3506-cjfs.

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Nowadays manufacturers are facing rapid and fundamental changes in the ways business is done. Producers are looking for simulation systems increasing throughput and profit, reducing cycle time, improving due-date performance, reducing WIP, providing plant-wide synchronization, etc. Planning and scheduling of coffee production is important for the manufacturer to synchronize production capacity and material inputs to meet the delivery date promised to the customer. A simulation model of coffee production was compiled. It includes roasting, grinding and packaging processes. Using this model the basic features of the coffee production system are obtained. An optimization module of the simulation SW is used for improving the current structure of the production system. Gantt charts and reports are applied for scheduling. Capacity planning problems related to coffee production are discussed.  

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Onopriienko, Volodymyr, Iryna Onopriienko, Ihor Kovalenko, Natalya Kovalenko, and Jeļena Volkova. "FOOD SECURITY – WAYS OF INTEGRATION OF ECONOMIC PRIORITIES AND THE ECOLOGICAL IMPERATIVE." SOCIETY. INTEGRATION. EDUCATION. Proceedings of the International Scientific Conference 6 (May 21, 2019): 641. http://dx.doi.org/10.17770/sie2019vol6.3724.

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The socio-economic problems of the agro-industrial complex of Ukraine and importance of the demographic factor in ensuring food security are determined. The factors of degradation of the environment in the agrosphere are indicated. The economic mechanism of nature use must be embedded in the economic system, and not be a distinct set of measures and tools aimed at addressing certain environmental problems. The main task of planning measures to ensure environmental safety is development of integrated target ecological programmes (national, regional, and internal management levels), which include measures for sustainable and safe nature management, oriented towards ecologically safe food products. The aim of the paper is to reveal the role of food security in integrating economic priorities and the ecological imperative. The following methods were used in the research: monographic, problem analysis, scientific induction and deduction methods, and adoption of a decision under conditions of uncertainty.

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