Relevant bibliographies by topics / Fresh food products

Contents

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

Academic literature on the topic 'Fresh food products'

Author: Grafiati
Published: 18 April 2022
Last updated: 30 July 2025

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Journal articles on the topic "Fresh food products"

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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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Rathod, Prof Sachin C., Akshay Kolhe, Aniket Bhosale, Saurabh Bhadre, and Shivprasad Helambe. "Farm Fresh Products Web Market." International Journal for Research in Applied Science and Engineering Technology 12, no. 4 (2024): 2033–38. http://dx.doi.org/10.22214/ijraset.2024.60279.

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Abstract: Farmers Web Market represents a transformative approach to the fresh food supply chain, aiming to establish a direct connection between farmers and consumers. Traditional food supply chains often involve multiple intermediaries, leading to increased costs, delays, and a loss of product freshness and quality. In contrast, harnesses the power of technology to streamline the process, enabling farmers to connect directly with consumers, thereby ensuring the availability of high-quality, locally sourced fresh food products. The platform serves as a comprehensive marketplace, providing far
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Arsil, Poppy, Elton Li, Johan Bruwer, and Graham Lyons. "Exploring consumer motivations towards buying local fresh food products." British Food Journal 116, no. 10 (2014): 1533–49. http://dx.doi.org/10.1108/bfj-04-2013-0083.

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Purpose – The purpose of this paper is to investigate how consumers from a developing country background such as Indonesia make local fresh food decisions for daily eating. Design/methodology/approach – The use of the means-end chain approach is utilized as a measure of attributes, consequences and values of locally produced products. Findings – For Javanese ethnic group in Indonesia, “save money” and “health benefits” are identified views that motivate consumers purchasing their local foods. Research limitations/implications – Although investigating the largest ethnic groups in Indonesia, the
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Haerani, Yeni, and Edy Nurcahyo. "Legal review of procurement authorization of the imported fresh food, fruit and vegetable." Jurnal Hukum Volkgeist 4, no. 1 (2019): 82–92. http://dx.doi.org/10.35326/volkgeist.v4i1.429.

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Fresh food products imported fruits and vegetables in circulation that do not meet the requirements in accordance with statutory regulations can endanger human safety because food security is not guaranteed. The existence of a marketing authorization and supervision of imported fresh fruit and vegetable food products is needed to maintain food security. The research method used is the normative legal research method that is the legal research method of literature with the method used to examine existing library materials related to the object examined by the regulatory approach (statue approac
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Kamenskaya, K. "SUMMARIES OF MEETING OF FRESH PRODUCTS AND READY-TO-EAT FOOD IN MODERN FAST FOOD CHAINS - FRESH FOOD RUSSIA 2012." Vegetable crops of Russia, no. 4 (December 30, 2012): 64–65. http://dx.doi.org/10.18619/2072-9146-2012-4-64-65.

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Brant, D. L. "Fresh chilled dairy products." International Journal of Dairy Technology 41, no. 4 (1988): 92–93. http://dx.doi.org/10.1111/j.1471-0307.1988.tb00607.x.

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Lie, Ryan Reynardo, and Tina Nurkhoeriyati. "High-pressure processing procedures and effects on fishery products: a review." IOP Conference Series: Earth and Environmental Science 1488, no. 1 (2025): 012106. https://doi.org/10.1088/1755-1315/1488/1/012106.

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Abstract The fishing industry is one of the most established food sectors in the world. Fishery products continue to be the most traded commodities in the world. However, fishery products are very perishable. Recently, customers have wanted more practical and nutritious food items that are fresh and convenient. Implementing new technology to ensure the safety of food produced is a form of responsibility of the food industry towards consumers. Food scientists are, therefore, interested in non-thermal techniques to process and preserve foods. These technologies give alternatives to conventional
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Li, Ruiqi, and Liwei Gu. "Value-Added Products for Fresh Highbush Blueberries." EDIS 2015, no. 7 (2015): 4. http://dx.doi.org/10.32473/edis-fs268-2015.

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Blueberries are one of the most popular fruits worldwide. Blueberries’ health benefits have fueled this popularity, and today, blueberries can be found in products ranging from nutritional supplements to pet food. This 4-page fact sheet covers the processing methods such as freezing or drying that transform fresh blueberries into ingredients that can be used in other products. Written by Ruiqi Li and Liwei Gu, and published by the UF Food Science and Human Nutrition Department, June 2015.
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Lukin, Aleksandr, Olga Babina, and Sergey Pirozhinsky. "Effect of a compound bio-preservative on microbiological indicators and shelf life of fresh pork chops." Élelmiszervizsgálati Közlemények 68, no. 2 (2022): 3937–45. http://dx.doi.org/10.52091/evik-2022/2-5-eng.

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The article deals with the study of the effect that a compound preservative produces on microbiological indicators and shelf life of fresh pork products. The effect of various preservatives on the total viable count and yeast growth in fresh meat during storage was studied. Experimental studies have shown that the compounds of additive a preservative mixture* actively inhibits microorganism growth during the fresh pork chops storage. In the control sample, the number of microorganisms on the seventh day of storage was 12*104 CFU/g, and, in the sample with the compound additive preservative mix
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KANEKO, KEN-ICHI, HIDEKI HAYASHIDANI, YOSHIMITSU OHTOMO, et al. "Bacterial Contamination of Ready-to-Eat Foods and Fresh Products in Retail Shops and Food Factories." Journal of Food Protection 62, no. 6 (1999): 644–49. http://dx.doi.org/10.4315/0362-028x-62.6.644.

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Raw vegetables cut for salad, cooked salad, cooked rice, boiled noodles, bean curd, and cooked Japanese foods were purchased in 27 retail shops in Tokyo. Intact vegetables before being processed and ready-to-eat fresh salad products were obtained from two food factories located in the suburbs of Tokyo. Two hundred thirty-eight retail samples, 137 samples of intact vegetables, and 159 samples of fresh products were examined for aerobic plate count (APC), coliforms, Escherichia coli, Listeria spp., Staphylococcus aureus, and Bacillus cereus. The APC of retail foods were 2.1 to 5.7 log CFU/g, and
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Dissertations / Theses on the topic "Fresh food products"

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Fradinho, Patrícia Catarina das Neves Bordalo Branco. "Gluten-free fresh pasta enriched with bioactive compounds." Doctoral thesis, ISA, 2020. http://hdl.handle.net/10400.5/21203.

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Doutoramento em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa<br>Sustainability of the agri-food chain is on today’s agenda, whether through the use of industrial byproducts or the investigation of alternative sources of ingredients. The increasing number of individuals with gluten-related diseases, but also consumers following a gluten-free diet are the drivers for the continually growing number of gluten-free products launched in the market. However, in addition to their still limited commercial availability and high price compared to their wheat counter
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Adedeji, Adaku Edith. "Fresh Food Products Inventory Control Management : the challenges in avoiding perishability at the retailers' shelf." Thesis, Linnéuniversitetet, Institutionen för ekonomistyrning och logistik (ELO), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-96173.

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Purpose This study focuses on applicable methods used in the Inventory Management of Fresh Food Products and challenges encountered in their implementation. The area of concentration is the Fresh Food Retailers. Secondly, the challenges encountered in the implementation of fresh food products is also addressed. Methodology The study employs a qualitative research technique with the use of a semi-structured interview for five companies to gather data. Theory The theory section of this study first gives a brief explanation of fresh food retailers’. Secondly, it addresses the keywords of the rese
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Apawu, Aaron Kwaku. "Reversed-Phase HPLC Determination of Alliin in Diverse Varieties of Fresh Garlic and Commercial Garlic Products." Digital Commons @ East Tennessee State University, 2009. https://dc.etsu.edu/etd/1803.

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Alliin is a predominant flavor precursor in garlic cloves. It interacts with the enzyme alliinase when garlic cloves are crushed, cut, or chewed to produce allicin, an unstable thiosulfinate that is the main biologically active component of fresh crushed garlic. Biological functions and health benefits of garlic include reduction of cancer risk in humans, improving immune system, and anti-microbial, anti-oxidant, and anti-hypertensive activities. The quality of fresh garlic and garlic products is usually related to its alliin content and allicin release potential. This research presents a s
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Haman, N. "APPLICATION OF ISOTHERMAL CALORIMETRY TO MONITOR MICROBIAL GROWTH AND METABOLISM IN SOILS AND FRESH FOOD PRODUCTS." Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/230021.

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This PhD research project aims to verify the use of Isothermal Calorimetry (IC) as a valid technique to assess the microbial growth in different environments, in either liquid or solid state. In liquid stirred cultures every bacterium grows essentially in the same environmental conditions, and this simplifies significantly the study and characterization of the growth processes, while bacterial growth in solid media is much more difficult to study. Isothermal calorimetry (IC) represents a powerful method to directly monitor the biological activity of such living systems since it provides direc
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Funke, Thomas Bernhard. "From farm to retail : costs and margins of selected food industries in South Africa." Diss., University of Pretoria, 2006. http://hdl.handle.net/2263/27973.

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This dissertation highlights the need for a formal methodology to be developed in order to unpack complicated supply chains and to publish information that explains how the farm value or farm to retail price spread of certain products can be calculated and how these results are to be analysed. It is for this reason that the study reviews and applies the methodology used for the calculation of price spreads and farm values. It applies the methodology to five food supply chains of maize, fresh milk, beef, poultry and sugar. The analysis of farm values and spread has already been developed in an
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Heenan, Samuel Peter, and n/a. "Sensory and instrumental characterisation of consumers perceptions of fresh baked flavour to provide direction for new product development." University of Otago. Department of Food Science, 2009. http://adt.otago.ac.nz./public/adt-NZDU20090805.144153.

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Freshness is a holistic attribute of a food product, with a meaning that most often includes how recently produced or harvested a food currently is and to what extent it has been preserved. Without knowledge of production date, consumers will judge perceived freshness by the sensory properties of foods. However, these properties are not easily identified and described, as they vary considerably between different product types. The objective of this thesis, was to determine the sensory properties that consumers most associate with baked product freshness, and to determine the volatile compositi
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Steele, Kyle Stover. "Shelf life of five meat products displayed under light emitting diode or fluorescent lighting." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/13135.

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Master of Science<br>Department of Animal Sciences and Industry<br>Elizabeth A. E. Boyle<br>Light emitting diode (LED) and fluorescent (FLS) lighting effects on enhanced pork loin chops, beef longissimus dorsi and semimembranosus steaks, ground beef, and ground turkey displayed in two retail display cases set up with similar operational temperatures were evaluated using visual and instrumental color, Enterobacteriaceae (EB) and aerobic plate counts (APC), internal product and case temperatures, and thiobarbituric acid reactive substances (TBARS). Visual discoloration of the five meat products
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Peiling, Zhang, and Li Tingting. "Understanding consumer preferences for logistics services within online retailing of fresh products : A research conducted on Swedish consumers." Thesis, Högskolan i Jönköping, Internationella Handelshögskolan, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-39797.

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Background  In the context of booming e-commerce, logistics service is an opportunity as well as a challenge for fresh products e-retailers and their logistics service providers (LSPs). In fact, they offered various fancy logistics services, like evening home delivery, same-day delivery and recyclable packaging. However, it will lead to a high cost. So, it is necessary for them to understand consumer preferences for logistics services to obtain their satisfaction and loyalty as well as to decrease the logistics costs.  Purpose  The purpose of this study is to investigate consumer preferences f
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RUSSO, PASQUALE. "Development of innovative systems for the identification and monitoring of Listeria Monocytogenes in fresh-cut products." Doctoral thesis, Università di Foggia, 2014. http://hdl.handle.net/11369/331738.

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Abstract The foodborne pathogen Listeria monocytogenes is the causative agent of listeriosis, a severe disease with high hospitalization and case fatality rates. L. monocytogenes can survive and grow over a wide range of environmental conditions. This allows the pathogen to overcome food preservation and safety barriers, and pose a potential risk to human health. For these reasons, a fast detection and quantification of the pathogens are key points to ensure the safety of the consumers. The official recommended methods to detect L. monocytogenes in foods are carried out by culture-dependent m
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Furbeck, Josefine, and Sofia Sjödin. "Is frozen the new fresh? : An observational study of low-involvement product choices." Thesis, Umeå universitet, Företagsekonomi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-137541.

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The world today faces many challenges in terms of sustainability and how the world will be able to continue to meet demands of future generations. Sustainability aspects are considered by customers and organizations to a greater extent today than ever before. Businesses need to find new ways forward to encourage sustainable consumption to be able to exist in the future. The increasing amount of food waste represents one of many sustainability challenges and is a stated problem in developed countries. In Sweden, the households stand for the biggest amount of food waste along the entire supply c
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Books on the topic "Fresh food products"

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Vale, Eden, ed. Food on the move: Eden Vale review of the fresh chilled dairy products market. Eden Vale, 1990.

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Möller, Alda B. Studies on seafood value addition: Frozen and fresh products from companies worldwide. Food and Agriculture Organization of the United States, Globefish, Fishery Industries Division, 2003.

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United States. Food Safety and Inspection Service. Information and Legislative Affairs. Labeling requirements for "fresh" raw poultry products. The Service, 1995.

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P, Barton Russell, ed. Food safety, fresh produce, and FDA oversight. Nova Science Publishers, 2009.

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Barton, Russell P. Food safety, fresh produce, and FDA oversight. Nova Science Publishers, 2009.

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P, Barton Russell, ed. Food safety, fresh produce, and FDA oversight. Nova Science Publishers, 2009.

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Powers, Nicholas John. Federal grade standards for fresh produce: Linkages to pesticide use. U.S. Dept. of Agriculture, Economic Research Service, 1993.

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Produce Marketing Association (U.S.). The PMA fresh produce manual: Valuable information on over 130 commodities and more. Produce Marketing Association, 1991.

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Neumark, Liz. Sylvia's table: Fresh, seasonal recipes from our farm to your family. Alfred A. Knopf, 2013.

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Yuan, Zhong'an. Xianggang shi cai tu jian =: Fresh local : produce of Hong Kong. Wan li ji gou, yin shi tian di chu ban she, 2014.

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Book chapters on the topic "Fresh food products"

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QuirÓS-Sauceda, A. E., G. R. Velderrain-Rodriguez, J. Abraham DomÍNguez-Avila, H. Palafox-Carlos, J. F. Ayala-Zavala, and G. A. Gonzalez-Aguilar. "Harvest by-products of fresh fruits and vegetables." In Plant Food By-Products. Apple Academic Press, 2018. http://dx.doi.org/10.1201/b22352-5.

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Jay, James M. "Fresh and Fermented Fruit and Vegetable Products." In Modern Food Microbiology. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7473-6_8.

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Jay, James M. "Fresh and Fermented Fruit and Vegetable Products." In Modern Food Microbiology. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-7476-7_8.

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Tapia-Rodriguez, M. R., M. G. Goñi, G. A. González-Aguilar, and J. F. Ayala-Zavala. "By-Products from Minimal Processing of Fresh Fruits and Vegetables." In Plant Food By-Products. Apple Academic Press, 2018. http://dx.doi.org/10.1201/b22352-7.

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Leggett, Gordon J. "Color Measurement Techniques for Food Products." In Color Quality of Fresh and Processed Foods. American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0983.ch002.

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Ordens, Judy. "Plastics for Fresh, Chilled, and Baked Products." In Plastics in Food Packaging Conference. CRC Press, 2023. http://dx.doi.org/10.1201/9781003421993-5.

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Drusch, S., and U. Einhorn-Stoll. "Quark: A Traditional German Fresh Cheese." In Modernization of Traditional Food Processes and Products. Springer US, 2016. http://dx.doi.org/10.1007/978-1-4899-7671-0_3.

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Jay, James M. "Fruit and Vegetable Products: Whole, Fresh-Cut, and Fermented." In Modern Food Microbiology. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4615-4427-2_8.

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Murano, Peter S., and Elsa A. Murano. "Fruit and Vegetable Products: Whole, Fresh-Cut, and Fermented." In Food Science Text Series. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4615-4543-9_8.

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Charles, Florence, and Patrick Varoquaux. "From Fruit and Vegetables to Fresh-Cut Products." In Handbook of Food Science and Technology 3. John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781119296225.ch8.

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Conference papers on the topic "Fresh food products"

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Inayatulloh, Indra Kusumadi Hartono, and Yasri. "Fresh Food Product Insurance Model with Blockchain Technology." In 2024 International Conference on Electrical Engineering and Computer Science (ICECOS). IEEE, 2024. https://doi.org/10.1109/icecos63900.2024.10791078.

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Aleksejeva, Lasma, Modrite Pelse, and Agnese Hauka. "Organic production as part of a sustainable local food supply chain." In Research for Rural Development 2021 : annual 27th International scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2021. http://dx.doi.org/10.22616/rrd.27.2021.023.

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Organic farming is a sustainable food production system that involves best environmental practices, a high level of biodiversity protection, conservation of natural resources, high animal welfare standards and production according to the desires of a certain group of consumers to consume foods produced by using natural products and processes. The research aims to assess the availability of organic food in the local food supply chain. The research found that the production of organic food is driven by the growing consumer interest in healthy and high-quality food. Consumers prefer short food su
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Kaczmarczyk, Barbara, and Izabela Nowicka. "Realization of food defense and food security standards in Polish maritime transport." In The 21st International Conference on Harbor, Maritime and Multimodal Logistic Modeling & Simulation. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.hms.003.

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This article touches on the issue of Food Defense and Food Security in Polish maritime transport. It seems indispensable to refer to the food defense as any action that the company must take to prevent the intentional contamination of food products by biological, chemical, physical or radiological factors which cannot be expected based on hazard analysis and which may arise in connection with human activities as a source of contamination (FDA). Temperature-controlled food transport is one of the most critical elements in today's supply chain, which is reflected in an increase in the demand for
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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.

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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resu
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Kršić, Nikolina, and Marjan Urekar. "Smart packaging." In International Conference IcETRAN. ETRAN Society, Academic Mind, Belgrade, 2024. https://doi.org/10.69994/11ic24015.

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This paper explores and explains how to package food smartly. We are talking about active and smart packaging, about types of sensors for freshness, temperature and storage time. Consumers are looking for high-quality foods that retain their properties and safety. Packaging plays a key role in attracting consumers and ensuring that products stay fresh.
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NIPERS, Aleksejs, and Irina PILVERE. "ASSESSMENT OF VALUE ADDED TAX REDUCTION POSSIBILITIES FOR SELECTED FOOD GROUPS IN LATVIA." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.048.

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Value-added taxes (VAT) are applied in the European Union (EU) Member States in accordance with Directive 2006/112/EC to limit distortions in competition in the common European market. Latvia is one of the five EU Member States where reduced VAT rates are not applied to food products, and the food is taxed at the standard rate of 21%. For this reason, food producer organisations discuss the introduction of a reduced VAT rate for selected fruits, berries, vegetables as well as potato grown in Latvia. The overall aim of the present research is to assess the effect of reduction of the VAT rate fr
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Harsanto, Budi. "Technological and Organizational Innovation in Food and Agricultural Firms: Case Studies on MBNQA Recipients." In The 2nd International Conference on Technology for Sustainable Development. Trans Tech Publications Ltd, 2022. http://dx.doi.org/10.4028/p-o46xi5.

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The rising demand for food and agricultural products encourages agricultural firms to innovate in both quantity and quality. The specific aim of this study is to investigate the innovation practices in food and agricultural firms. This study takes the case study method by using the cases of the Malcolm Baldrige National Quality Award (MBNQA) recipients engaged in food and agricultural products, namely Cargill Corn Milling (CCM) and Sunny Fresh Foods (SFF). The data is drawn mainly from Baldrige Application Summary, supplemented by other sources such as the company website as a compliment. This
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Raasch, Jeffrey B. "Aseptic Processing and Storage of Citrus Juices." In ASME 1996 Citrus Engineering Conference. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/cec1996-4206.

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The citrus industry in general has adapted to tremendous changes in the past 50 years. Consumers’ demand for ready to serve products have challenged processors to adopt new manufacturing techniques and processing skills. The Institute of Food Technologist reported the Top 10 innovations in 1991 as: 10. Ultra high temperature (UHT) short term sterilization of milk and other products 9. Food fortification 8. Understanding of water activity in foods 7. Frozen meals 6. Freeze drying 5. Atmosphere controlled packages for fresh fruits and vegetables 4. Frozen concentrated citrus juices 3. The microw
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Zhang, Lingyi, Jiale Tian, Shengyi Deng, and Hong Wang. "Optimization Strategies for Automatic Pricing and Inventory Replenishment of Vegetable Products in Fresh Food Supermarkets." In ICBAR 2024: 2024 4th International Conference on Big Data, Artificial Intelligence and Risk Management. ACM, 2024. https://doi.org/10.1145/3718751.3718882.

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PAULIKIENĖ, Simona, Algirdas RAILA, and Egidijus ZVICEVIČIUS. "THE IMPACT OF ENVIRONMENTAL PREVENTION MEASURES FOR QUALITY OF FRESH CARROTS." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.063.

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In recent years there is an increase in consumption of food products and the supply of fresh vegetables to the consumer is getting more and more popular. However, this group of products is among the fastest perishing products. It is because of environmental and internal factors in vegetables during storage are unavoidable. During the preparation for the market vegetables are being cleaned, washed, sanded, sorted and dried. This consumes a lot of energy and water. Different technological measures are used to reduce the consumption of natural resources during the preparation of products for the
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Reports on the topic "Fresh food products"

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Poverenov, E., Philip Demokritou, Yaguang Luo, and V. Rodov. Green nature inspired nano-sanitizers for enhancing safety of ready-to-eat fruits and vegetables. United States-Israel Binational Agricultural Research and Development Fund, 2022. http://dx.doi.org/10.32747/2022.8134145.bard.

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In this proposal, we suggest novel ways to address food safety problems in the expanding sector of fresh, ready-to-eat, fresh-cut, minimally processed fruits and vegetables. These products are becoming increasingly popular with consumers because they provide an easy way to increase consumption of phytonutrient-rich fresh foods, as recommended by health experts. However, ready-to-eat fresh fruits and vegetables may be associated with two serious health hazards. The first hazard is microbiological; human pathogens, potentially present on raw fruits and vegetables, may survive the mild interventi
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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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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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Mykhailenko, Olha. Adulteration of rose (Rosa × damascena) essential oil. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, 2024. https://doi.org/10.59520/bapp.bapb/yphq8430.

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The main aim of the current bulletin is to provide modern and up-to-date information on the possible falsification/adulteration of the essential oil (EO) of damask rose (Rosa × damascena Mill.) flowers by synthetic and natural components. The EO, rose water (hydrosol), concrete (produced by extracting fresh rose blossoms with hexane), and absolute (the ethanol extract of rose concrete) are the main products of the damask rose. This bulletin may serve as a guide for quality control personnel, the international herbal products, cosmetic, perfumery, food, and EO industries, and the extended natur
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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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Barrera, Victor, Alexis Villacis, Jeffrey Alwang, and Luis Escudero. Open configuration options New Products, New Markets: Dragon Fruit in Ecuador. Inter-American Development Bank, 2022. http://dx.doi.org/10.18235/0003964.

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Expanding incomes in Asian countries and changes in fresh-fruit value chains have created an important niche for producers of dragon fruit. Ecuadorean producers have responded and taken advantage of these evolving opportunities and market dynamism. By customizing their products to the specific demands of target markets and complying with the standards imposed by modern buyers, Ecuadorian exporters of dragon fruit demonstrate how challenges related to and opportunities in agri-food markets evolution can be met. This study documents the development of the dragon fruit market in Ecuador, with a s
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Di Pasquale, Alice, and Hannah Moody. Phthalates and breast cancer. Breast Cancer UK, 2024. https://doi.org/10.71450/75047820.

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Breast cancer is the second most common cancer worldwide, with an estimated 2.3 million new cases in 2022. Exposure to Endocrine Disrupting Chemicals (EDCs) has been proposed to be a risk factor that may contribute to the risk of developing breast cancer. Phthalates are a class of EDCs used in many consumer products, such as polyvinyl chloride (PVC) plastic and cosmetics. They are considered to have strong anti-androgenic activity and weaker oestrogenic effects. Phthalates were observed to induce proliferation of breast cancer cells and affect the mammary gland in animals. In humans, exposure
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Salavisa, Isabel, Mark Soares, and Sofia Bizarro. A Critical Assessment of Organic Agriculture in Portugal: A reflection on the agro-food system transition. DINÂMIA'CET-Iscte, 2021. http://dx.doi.org/10.15847/dinamiacet-iul.wp.2021.05.

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Over the last few decades, the organic agriculture sector has experienced sustained growth. Globally, as well as in the European Union and Portugal, organic production accounts for just under 10% of total Utilised Agricultural Area (UAA) (FiBL, 2019; Eurostat, 2019; DGADR, 2019; INE, 2019; GPP, 2019). This growth has been seen in terms of production, number of producers, amount of retail sales, imports and exports. This article attempts to build on the multi-level perspective (MLP) of the socio-technical (ST) transitions theory by employing a whole systems analysis (Geels, 2018) of organic agr
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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resu
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Anderson, Sharron, Antony Lloyd, Malcom Baxter, Michael Walls, and Victoria Bailey-Horne. Turmeric survey – Final report. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.ojv940.

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The consumption of turmeric supplements is increasingly popular and is reported to provide numerous health benefits including antioxidant, analgesic, anti-inflammatory, antiseptic, anticarcinogenic, chemopreventive, chemotherapeutic, antiviral, antibacterial, antifungal and antiplatelet activities [1]. However, in recent months there has been a number of reports of hepatotoxicity linked to the consumption of these supplements. Such reports and scientific publications led to a review of the safety of turmeric and curcumin by the UK Committee on Toxicity of Chemicals in Food, Consumer Products a
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