Relevant bibliographies by topics / Fresh food

Contents

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

Academic literature on the topic 'Fresh food'

Author: Grafiati
Published: 4 June 2021
Last updated: 11 March 2023

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Journal articles on the topic "Fresh food"

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Hess, Allison, Michelle Passaretti, and Stacy Coolbaugh. "Fresh Food Farmacy." American Journal of Health Promotion 33, no. 5 (2019): 830–32. http://dx.doi.org/10.1177/0890117119845711d.

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Martindale, Wayne, and Walter Schiebel. "The impact of food preservation on food waste." British Food Journal 119, no. 12 (2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.

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Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when fro
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Wang, Haoluan, and Feng Qiu. "Fresh food access revisited." Cities 51 (January 2016): 64–73. http://dx.doi.org/10.1016/j.cities.2015.11.026.

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R., Muhammad Ezzudin, X. X. Lim, Uthumporn U., N. Y. Shariffa, and C. L. Liew. "Comparison of nutritional composition, chemical preservative, and glutamic acid content of canned food with freshly cooked and home-cooked food products." Food Research 5, no. 4 (2021): 310–21. http://dx.doi.org/10.26656/fr.2017.5(4).050.

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Thermal preservation using the canning method is a promising alternative for retaining the maximum quality of the foods. Recently, the rising awareness of the nutritional value of canned products has received the attention of various researchers, as canned food can offer both healthy and convenient solutions to consumers. The present study reported the nutritional values and presence of food additives and preservatives in different Ayam BrandTM canned foods in tomato sauce namely sardines (CS), mackerel (CM) and baked beans (CB), canned tuna flakes in water (CTF) and canned tuna in mayonnaise
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Lee, Gi-Sung, and Jong-Chan Lee. "Blockchain for Fresh Food Management." Journal of the Korea Academia-Industrial cooperation Society 22, no. 11 (2021): 833–38. http://dx.doi.org/10.5762/kais.2021.22.11.833.

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Holton, W. Conard. "Fresh Ideas for Food Safety." Environmental Health Perspectives 108, no. 11 (2000): A516. http://dx.doi.org/10.2307/3434946.

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Hoffman, Jascha. "A fresh take on food." Nature 459, no. 7249 (2009): 912–13. http://dx.doi.org/10.1038/459912a.

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Lukens, Jonathan. "Fresh paradoxes in food data." Communication Design 3, no. 2 (2015): 157–72. http://dx.doi.org/10.1080/20557132.2015.1122939.

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Dennis, Kristine, Ken Liu, Young-Mi Go, and Dean Jones. "Impact of Food Processing on Concentrations of Metal-Binding Phytochelatins in Plant-Based Food." Current Developments in Nutrition 4, Supplement_2 (2020): 748. http://dx.doi.org/10.1093/cdn/nzaa052_017.

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Abstract Objectives Phytochelatins (PyCs), plant-derived metal-binding compounds, are widely found in plants and thought to impact absorption of metals. Our objective was to assess the impact of food processing on PyC concentrations in a set of commonly consumed plant foods in the U.S. population. Methods Plant food types were selected using USDA's Food Consumption data, purchased from local grocery stores, and selected to ensure a variety of processing levels including canned, frozen, and fresh. Carrot, corn, potato, spinach, tomato and pea samples were ground, extracted, and analyzed using a
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Pham, Nguyen, May Lwin, and Melissa G. Bublitz. "Minty Fresh! Absolving Dieters of their Consumption Sins." International Journal of Marketing Studies 14, no. 2 (2022): 58. http://dx.doi.org/10.5539/ijms.v14n2p58.

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This research contributes to the emerging interest in food morality by exploring the preference for and the effects of a particular food flavor (mint) on consumption behavior. More specifically, we examine how the refreshing oronasal properties of a specific food flavor (i.e., mint) systematically influence consumer preferences and food choice behavior. Across a pilot and two studies, we show that the refreshing properties of mint that can help dieters wash away the guilt associated with the consumption of “taboo” foods. We found that dieters tended to prefer “tab
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Dissertations / Theses on the topic "Fresh food"

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Greco, Lauren. "Farm Fresh Food Boxes." ScholarWorks @ UVM, 2020. https://scholarworks.uvm.edu/graddis/1180.

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In response to trends that challenge food access, farmer livelihoods and public health, several market and social institutions have pursued the development of alternative food systems (AFS). These attempt to support the production and distribution of foods with important qualities, such as attention to specific growing practices, higher worker standards, superior product quality and taste, support for environmental health and farmer well-being (Valchuis et al. 2015). While there has been some success in these efforts, as evidenced by the growth of farmers’ markets, community supported agricult
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Aune, Matthew David. "Project FRESH." Thesis, Montana State University, 2010. http://etd.lib.montana.edu/etd/2010/aune/AuneM0510.pdf.

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Project FRESH is about creating a sustainable food system for our future. It is the goal of this project to design a large scaled environmentally controlled farm. The vision of this farm is to relieve many of the social and environmental stress that arise out of our current food systems. Furthermore this book is a compilation of research that investigates the problems and solutions that pertain to our modern food system. The first part of the book is research that expresses the current issues that exist with our food system today. This research will state and elaborate on the problems for whic
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Mazlan, Norida. "Pesticides and food safety for Malaysian fresh vegetables." Thesis, Imperial College London, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435436.

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Tschida, Anne-Marie. "The Wisconsin fresh fruit and vegetable program." Menomonie, WI : University of Wisconsin--Stout, 2007. http://www.uwstout.edu/lib/thesis/2007/2007tschidaa.pdf.

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Ortega, Reyna Maria Mendiolea. "Chemical and microbiological changes in British fresh sausage." Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.334823.

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Balvin, Garcia Suley Virginia, Ruiz Erwin Jhonnatan Otarola, Flórez Karla Vanessa Ramírez, and Lozano Lilian Isela Seminario. "FRESH COOLER." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653179.

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Hoy en día las tendencias por lo saludable están en ascenso, las circunstancias de salubridad mundial nos exigen pensar más en el bienestar propio y en las costumbres alimenticias a adoptar para reducir situaciones médicas de riesgo, es necesario adoptar una cultura de comidas saludables buscando soluciones que nos faciliten llevar a cabo actividades relacionadas a ella. El presente trabajo de investigación está basado en la elaboración de contenedores con filtros de etileno, los cuales preservan por más tiempo los alimentos perecibles (frutas y verduras); buscamos replicar y traer al merca
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Secrist, Richard Garrik. "Food Availability and Utilization for Cultured Hard Clams." W&M ScholarWorks, 2013. https://scholarworks.wm.edu/etd/1539617932.

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Aquaculture of the hard clam Mercenaria mercenaria is a valuable industry on the east coast. At high planting densities, cultured bivalves can become limited by food availability, resulting in reduced growth. Centric diatoms are considered the dominant food source to cultured bivalves. Alternative sources may also be important, including resuspended benthic microalgae (pennate diatoms) and detritus from macroalgae growing on predator exclusion nets. This study measured (1) the availability of different food sources in clam beds at Cherrystone Inlet in Chesapeake Bay, including the effects of m
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Carpenter, Jamie L. "A 'Fresh Mixture' food market for augmented health and community." Cincinnati, Ohio : University of Cincinnati, 2008. http://rave.ohiolink.edu/etdc/view.cgi?acc_num=ucin1212154489.

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Thesis (Master of Architecture)--University of Cincinnati, 2008.<br>Advisors: Elizabeth Riorden (Committee Chair), Jay Chatterjee (Committee Chair). Title from electronic theses title page (viewed Sept. 8, 2008.). Includes abstract. Keywords: health; community; architecture; retail; supermarket; market; food. Includes bibliographical references.
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CARPENTER, JAMIE L. "A 'Fresh Mixture' Food Market for Augmented Health and Community." University of Cincinnati / OhioLINK, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1212154489.

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Dalton, Hilary Karen. "The yeasts and their chemical changes in the British fresh sausage." Thesis, University of Bath, 1985. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.315436.

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Seven hundred and seventeen yeasts isolated from samples of sulphited and unsulphited sausage, skinless sausage, minced beef, and ingredients intended for sausage manufacture, as well as air and equipment in a sausage factory were characterised in detail. Debaryomyces hansenii was the most commonly occurring yeast in the majority of samples of sausage and minced beef, followed by Candida zeylainoides and Pichia membranaefaciens. The presence of sulphite did not appear to influence the overall numbers or range of yeasts in sausage but did affect their relative proportions such that the incidenc
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Books on the topic "Fresh food"

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Company, Bridgewater Book. Fresh food. Parragon Pub., 2006.

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Bailey, Janet. Keeping food fresh. Dial Press, 1985.

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Gold, Rozanne. Eat fresh food. Bloomsbury Children's Books, 2009.

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Sue, Spitler, ed. Keeping food fresh. Perennial Library, 1989.

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Keep it fresh. Berkley Books, 1993.

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Fresh thoughts on food. Dorling Kindersley, 1988.

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Brown, Lynda. Fresh thoughts on food. Chatto & Windus, 1986.

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magazine, Cooking light, ed. Cooking light: Fresh food fast. Oxmoor House, 2009.

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Books, Time-Life, ed. Fresh ways shopper's food guide. Time-Life Books, 1987.

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Lecos, Chris. Food preservatives: A fresh report. Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, 1985.

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Book chapters on the topic "Fresh food"

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Nie, Winter, Mark J. Greeven, Yunfei Feng, and James Wang. "Fresh food." In The Future of Global Retail. Routledge, 2021. http://dx.doi.org/10.4324/9781003205074-9.

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Treacy, Ed, Jane Proctor, Dan Vaché, and Angela Fernandez. "Fresh Produce." In Food Traceability. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-10902-8_7.

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Hartel, Richard W., and AnnaKate Hartel. "Fresh Orange Juice." In Food Bites. Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75845-9_49.

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Çandır, Elif. "Fresh-Cut Fruits." In Food Engineering Series. Springer US, 2017. http://dx.doi.org/10.1007/978-1-4939-7018-6_9.

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Durán, Alexandra G., Carlos Rial, M. Teresa Gutiérrez, José M. G. Molinillo, and Francisco A. Macías. "Sesquiterpenes in Fresh Food." In Handbook of Dietary Phytochemicals. Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-1745-3_47-1.

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Durán, Alexandra G., Carlos Rial, M. Teresa Gutiérrez, José M. G. Molinillo, and Francisco A. Macías. "Sesquiterpenes in Fresh Food." In Handbook of Dietary Phytochemicals. Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-15-4148-3_47.

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Jay, James M. "Fresh Meats and Poultry." In Modern Food Microbiology. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4615-4427-2_4.

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Jay, James M. "Fresh Meats and Poultry." In Modern Food Microbiology. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7473-6_4.

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Jay, James M. "Fresh Meats and Poultry." In Modern Food Microbiology. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-7476-7_4.

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Murano, Peter S., and Elsa A. Murano. "Fresh Meats and Poultry." In Food Science Text Series. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4615-4543-9_4.

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Conference papers on the topic "Fresh food"

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Bailey, Jannika, Silvia Farah, Pablo Mezzatesta, and Emilia Raimondo. "Preparation of Fresh Noodles with Chia and Amaranth." In la ValSe-Food 2022. MDPI, 2022. http://dx.doi.org/10.3390/blsf2022017004.

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Pham, Cuong, and Nguyen Thi Thanh Thuy. "Fresh food recognition using feature fusion." In 2014 International Conference on Advanced Technologies for Communications (ATC). IEEE, 2014. http://dx.doi.org/10.1109/atc.2014.7043401.

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Ozola, Baiba, Ingrida Augspole, Mara Duma, and Viesturs Kreicbergs. "Bioactive compounds in fresh and dried ginger root (Zingiber Officinale)." In Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.050.

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Jansone, Liene, and Solvita Kampuse. "Comparison of chemical composition of fresh and fermented cabbage juice." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.028.

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Mashat, B. "Microbiological quality of fresh (unpasteurized) fruit juices in Makkah, Saudi Arabia." In FOOD AND ENVIRONMENT 2011. WIT Press, 2011. http://dx.doi.org/10.2495/fenv110121.

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Aja, Silvia, and Claudia Monika Haros. "Nutrient Composition of Fresh Pasta Enriched with Chia (Salvia hispanica L.)." In la ValSe-Food 2022. MDPI, 2022. http://dx.doi.org/10.3390/blsf2022017003.

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Correia, Paula Maria dos Reis, Sabrina Almeida Esteves, and Raquel Pinho Ferreira Guiné. "Effect of mushroom powder in fresh pasta development." In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.010.

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Sprogis, Karlis, Tatjana Kince, and Sandra Muizniece-Brasava. "Investigation of fertilisation impact on fresh strawberries yield and quality parameters." In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.021.

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Ortiz, Jesus Eduardo, and Oscar Eduardo Gualdron. "Organochlorine screening using food in fresh an electronic nose." In 2016 XXV International Scientific Conference Electronics (ET). IEEE, 2016. http://dx.doi.org/10.1109/et.2016.7753503.

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Dellino, Gabriella, Teresa Laudadio, Renato Mari, Nicola Mastronardi, and Carlo Meloni. "Sales Forecasting Models in the Fresh Food Supply Chain." In International Conference on Operations Research and Enterprise Systems. SCITEPRESS - Science and and Technology Publications, 2015. http://dx.doi.org/10.5220/0005293204190426.

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Reports on the topic "Fresh food"

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Esala, Jennifer. How far would you drive for fresh food? How some rural New Hampshire residents navigate a dismal food landscape. University of New Hampshire Libraries, 2011. http://dx.doi.org/10.34051/p/2020.128.

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D’Elia, Gabriella, and Khodeza Akhtar Jahan Rume. Oxfam Fresh Food Voucher Programme: Rohingya refugee response in Cox’s Bazar, Bangladesh, January 2018 – September 2019. Oxfam, 2020. http://dx.doi.org/10.21201/2020.6324.

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In response to the rapid influx of Rohingya refugees in Cox’s Bazar, south-east Bangladesh, Oxfam implemented a Fresh Food Voucher (FFV) programme in August 2017. Vouchers were distributed on a monthly basis from January 2018 to August 2019, with funding from ECHO and the DEC. The intervention aimed to ensure dignified access to a wide range of fresh food for vulnerable and food-insecure refugee households and to improve their nutritional status. The programme also aimed to support the local economy by making goods available from local market vendors, who sourced produce locally where possible
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Zilberman, David, Amir Heiman, and Yanhong Jin. Use of Branding and Sampling in Agricultural Fresh Produce. United States Department of Agriculture, 2013. http://dx.doi.org/10.32747/2013.7697116.bard.

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The original proposal has three main objectives: a conceptual framework on willingness to pay (WTP) for fruits and vegetables, the introduction of branding and sampling in fresh food, and empirical applications to the United States and Israel. We modified our research plan over time based on availability of data and emergence of new problems. We expanded the range of products to include poultry and the range of techniques to use real experiments as well as more traditional surveys. We expanded the range of problems to understand attitudes toward genetically modified (GM) food. There is a growi
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Brandl, Maria T., Shlomo Sela, Craig T. Parker, and Victor Rodov. Salmonella enterica Interactions with Fresh Produce. United States Department of Agriculture, 2010. http://dx.doi.org/10.32747/2010.7592642.bard.

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The emergence of food-borne illness outbreaks linked to the contamination of fruits and vegetables is a great concern in industrialized countries. The current lack of control measures and effective sanitization methods prompt the need for new strategies to reduce contamination of produce. Our ability to assess the risk associated with produce contamination and to devise innovative control strategies depends on the identification of critical determinants that affect the growth and the persistence of human pathogens on plants. Salmonella enterica, a common causal agent of illness linked to produ
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Gema, Joyce, Jessica W. Koge, John Keige, et al. Piloting a fresh fruit and vegetables market to deliver high quality, safe food products : Reflections and lessons learned. Wageningen Centre for Development Innovation, 2020. http://dx.doi.org/10.18174/525148.

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Irudayaraj, Joseph, Ze'ev Schmilovitch, Amos Mizrach, Giora Kritzman, and Chitrita DebRoy. Rapid detection of food borne pathogens and non-pathogens in fresh produce using FT-IRS and raman spectroscopy. United States Department of Agriculture, 2004. http://dx.doi.org/10.32747/2004.7587221.bard.

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Rapid detection of pathogens and hazardous elements in fresh fruits and vegetables after harvest requires the use of advanced sensor technology at each step in the farm-to-consumer or farm-to-processing sequence. Fourier-transform infrared (FTIR) spectroscopy and the complementary Raman spectroscopy, an advanced optical technique based on light scattering will be investigated for rapid and on-site assessment of produce safety. Paving the way toward the development of this innovative methodology, specific original objectives were to (1) identify and distinguish different serotypes of Escherichi
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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive
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Coplen, Amy. "Poverty Wages are not Fresh, Local, or Sustainable": Building Worker Power by Organizing Around (Re)production in Portland's "Sustainable" Food Industry. Portland State University Library, 2000. http://dx.doi.org/10.15760/etd.6968.

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Schattman, Rachel, Vern Grubinger, Lisa McKaeg, and Katie Nelson. Whole Farm Water Use: A Survey of Vegetable Producers in New England States | 2018. USDA Northeast Climate Hub, 2018. http://dx.doi.org/10.32747/2018.6938606.ch.

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Produce safety and climate change are two overlapping risks that face vegetable producers in the&#x0D; northeastern United States. Because of recent public health outbreaks (and subsequent litigation) traced&#x0D; back to fresh produce, food safety hazard identification and risk mitigation has become the focus of&#x0D; significant regulatory changes in the United States (FDA 2015)
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Choudhary, Ruplal, Victor Rodov, Punit Kohli, Elena Poverenov, John Haddock, and Moshe Shemesh. Antimicrobial functionalized nanoparticles for enhancing food safety and quality. United States Department of Agriculture, 2013. http://dx.doi.org/10.32747/2013.7598156.bard.

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Original objectives The general goal of the project was to utilize the bactericidal potential of curcumin- functionalizednanostructures (CFN) for reinforcement of food safety by developing active antimicrobial food-contact surfaces. In order to reach the goal, the following secondary tasks were pursued: (a) further enhancement of the CFN activity based on understanding their mode of action; (b) preparing efficient antimicrobial surfaces, investigating and optimizing their performance; (c) testing the efficacy of the antimicrobial surfaces in real food trials. Background to the topic The projec
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