Academic literature on the topic 'Nutritional value of street foods'
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Journal articles on the topic "Nutritional value of street foods"
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Sousa, Sofia, Marcello Gelormini, Albertino Damasceno, et al. "Street food in Maputo, Mozambique: Availability and nutritional value of homemade foods." Nutrition and Health 25, no. 1 (2018): 37–46. http://dx.doi.org/10.1177/0260106018816427.
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Background: A nutrition transition is occurring in the urban areas of developing countries, where street food makes an important contribution to daily food intake. Aim: We aimed to characterise street food offer in Maputo, Mozambique, and to evaluate the nutritional composition of the most common homemade foods. Methods: A cross-sectional study was conducted in 2014. Streets in the surroundings (500 m buffer) of randomly selected public transport stops in KaMpfumu district, Maputo, were canvassed to identify all street food vending sites ( n = 968). Information regarding vending site characteristics and the food offered was gathered through interview and observation. Samples ( n = 80) of the most common homemade foods were collected for laboratorial analysis. Results: Most street food vending sites identified were stationary (77.4%) and sold exclusively industrial food (51.9%). Frequency of fruit, beverages and food other than fruit was 24.5%, 32.5% and 73.9%, respectively. Fried cakes were the most energy-dense (430 kcal/100 g), and richest in fats (21.0g/100 g) and carbohydrates (53.4 g/100 g). The richest sources of protein were the stewed meat/fish/liver dishes (10.7–11.6 g/100 g). Fried cakes showed the lowest sodium and potassium content (90 mg/100 g and 81 mg/100 g, respectively) whereas hamburgers exhibited the highest content of those micronutrients (455 mg/100 g and 183 mg/100 g, respectively). Stewed liver dishes presented the highest sodium/potassium ratio (11.95). Fried snacks presented the highest trans-fatty acid content (0.20 g/100 g). Conclusions: Street food in Maputo is abundant and scattered throughout the urban district, exhibiting high variability in the nutritional composition of homemade foods. Public health policies should be targeted to improve the street food offer, promoting nutrient-dense foods and the reduction of added salt.
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Albuquerque, Gabriela, Sofia Sousa, Marcello Gelormini, et al. "The Price of Homemade Street Food in Central Asia and Eastern Europe: Is There a Relation with Its Nutritional Value?" Foods 10, no. 9 (2021): 1985. http://dx.doi.org/10.3390/foods10091985.
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The aim was to describe the price of homemade street foods in four cities of Central Asia and Eastern Europe and to analyze its association with energy density, macronutrients, sodium and potassium contents. Cross-sectional evaluations of street food vending sites were conducted in Dushanbe, Tajikistan (n = 562), Bishkek, Kyrgyzstan (n = 384), Almaty, Kazakhstan (n = 236) and Chișinău, Moldova (n = 89) in 2016–2017. Information on the homemade street foods available, including price, was systematically collected; the most commonly available foods (n = 64) were sampled for chemical analysis. Prices were converted to international dollars ($) and expressed as $/serving, $/100 g and $/100 kcal. The median street food price was $1.00/serving, $0.85/100 g and $0.33/100 kcal. Traditional foods were cheaper per 100 g than the westernized ($0.77 vs. $1.00, p = 0.011). For each unit increase in energy density (kcal/g), the homemade street foods were $0.12 cheaper per 100 kcal and $0.11 more expensive per 100 g. The carbohydrate content was negatively associated with price per 100 kcal, while total fat, monounsaturated, saturated and trans-fatty acids content were positively associated with price per 100 g. Energy-dense homemade street foods were the cheapest. Further insight on food preparation might clarify the association between carbohydrates and monounsaturated fatty acids content and street food price.
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Ashwini, M., K. Divyashree, Divya Ramesh, and Jamuna Prakash. "Nutritional Composition of Selected Commercially Sold Ready-to-eat Indian Meat and Vegetable Curried Dishes." Journal of Food Engineering and Technology 9, no. 1 (2020): 30–37. http://dx.doi.org/10.32732/jfet.2020.9.1.30.
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A significant influence of dietary and nutrition transition is on the food behaviour of populace reflected in higher dependence on processed or catered foods. The traditional home cooked meals have been largely replaced by street or restaurant foods. While the nutritional composition of processed foods is declared on the label, there is no such information available regarding catered foods and the consumer cannot make an informed choice while selecting food at an eatery. With this premise, the present study was undertaken to analyse the nutritional composition of selected meat and vegetables based Indian dishes sourced from three different catering establishments. Similar dishes were also prepared in laboratory and the nutritional value computed using food composition database. The dishes selected were curries made with chicken, mutton, fish, mixed vegetable, Malai kofta (potato and cheese balls in creamy gravy) and Gobi Manchurian (deep fried spiced cauliflower snack). The results revealed that there were wide variations in the energy and fat content of foods sourced from different eateries. In general, the fat content of dishes was very high. In comparison, laboratory prepared items had lesser energy and fat content. The information will help in creating a nutrient database of ready-to-eat foods and help the consumer in selectin of dishes.
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Steyn, Nelia Patricia, Zandile Mchiza, Jillian Hill, et al. "Nutritional contribution of street foods to the diet of people in developing countries: a systematic review." Public Health Nutrition 17, no. 6 (2013): 1363–74. http://dx.doi.org/10.1017/s1368980013001158.
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AbstractObjectiveTo review studies examining the nutritional value of street foods and their contribution to the diet of consumers in developing countries.DesignThe electronic databases PubMed/MEDLINE, Web of Science, Cochrane Library, Proquest Health and Science Direct were searched for articles on street foods in developing countries that included findings on nutritional value.ResultsFrom a total of 639 articles, twenty-three studies were retained since they met the inclusion criteria. In summary, daily energy intake from street foods in adults ranged from 13 % to 50 % of energy and in children from 13 % to 40 % of energy. Although the amounts differed from place to place, even at the lowest values of the percentage of energy intake range, energy from street foods made a significant contribution to the diet. Furthermore, the majority of studies suggest that street foods contributed significantly to the daily intake of protein, often at 50 % of the RDA. The data on fat and carbohydrate intakes are of some concern because of the assumed high contribution of street foods to the total intakes of fat, trans-fat, salt and sugar in numerous studies and their possible role in the development of obesity and non-communicable diseases. Few studies have provided data on the intake of micronutrients, but these tended to be high for Fe and vitamin A while low for Ca and thiamin.ConclusionsStreet foods make a significant contribution to energy and protein intakes of people in developing countries and their use should be encouraged if they are healthy traditional foods.
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Albuquerque, Gabriela, Marcello Gelormini, Inês Lança de Morais, et al. "Street food in Eastern Europe: a perspective from an urban environment in Moldova." British Journal of Nutrition 124, no. 10 (2020): 1093–101. http://dx.doi.org/10.1017/s0007114520002020.
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AbstractStreet food is popular in Eastern Europe, but its diversity and nutritional value are unknown. This study aimed to characterise the street food environment in Chişinău, Moldova, including the vending sites and vendors, food availability and nutritional composition of foods and beverages. All street food vending sites (single point of sale) located in a 1-km buffer centred on the main public market were systematically selected (n 439; n 328 participants). Data on vending sites’ characteristics (mobility, type of physical set-up and access to electricity), operating periods and food availability were collected. Samples of the most commonly available foods of unknown composition were collected (twenty-eight home-made and twenty-four industrial). Macronutrients, Na and K were quantified through chemical analysis. Fruits, beverages and food other than fruits were available in 2·5, 74·3 and 80·8 % of the vending sites, respectively. Among the latter, 66·4 % sold only industrial foods (e.g. pretzels, biscuits, wafers, chocolate and ice cream), 21·5 % only home-made (e.g. savoury and sweet pastries) and 12·1 % both. Home-made foods presented larger serving sizes and energy/serving (median kJ/serving: 1312·5 v. 670·3, P = 0·022); industrial foods were more energy-dense (median kJ/100 g: 1797·0 v. 1269·8, P = 0·002). High SFA, trans-fat and Na contents were found, reaching 10·9 g/serving, 1·4 g/serving and 773·7 mg/serving, respectively. Soft drinks and alcoholic beverages were available in 80·7 and 42·0 % of the vending sites selling beverages, respectively. Concluding, industrial snacks and home-made pastries high in Na and unhealthy fat were frequent in Chişinău. Prevention of diet-related diseases in Moldova may benefit from the improvement of the nutritional profile of street food.
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Albuquerque, Gabriela, Inês Morais, Marcello Gelormini, et al. "Street food in Dushanbe, Tajikistan: availability and nutritional value." British Journal of Nutrition 122, no. 9 (2019): 1052–61. http://dx.doi.org/10.1017/s0007114519001892.
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AbstractStreet food is part of the culture in central Asia. Although nourishing food can be found, unhealthier options are becoming increasingly popular – a marker of nutrition transition. The nutritional composition of street food in urban settings is, however, unknown. The objective of the present study was, thus, to characterise the street food availability in Dushanbe, Tajikistan. A total of 800 street food vending sites in public markets were selected through random and systematic procedures. Trained interviewers collected data on vending sites’ characteristics, location and food available. Samples of the most commonly available food were collected (ninety-nine homemade and thirty-five industrial). Macronutrients were quantified through proximate analysis. Fruit, drinks and food other than fruits were available, respectively, in 4·5, 40·5 and 87·4 %, of the vending sites. Among the latter, 63·6 % sold only homemade (e.g. bread, traditional dishes, snacks, pastries, sandwiches and cakes), 19·3 % only industrial (e.g. bread, snacks, pastries and cookies) and 17·1 % both types of food. Homemade food presented higher energy per serving compared with industrial food (median 452 v. 276 kcal/serving (1891 v. 1155 kJ/serving); P < 0·001). A high content of SFA (soup: 10·9 g/serving) and trans-fatty acids (cakes: 1·8 g/serving) was also found in homemade food. However, industrial wafers showed the highest content of these fatty acids (12·9 g/serving and 2·5 g/serving, respectively). Soft drinks were available in 68·5 % of the vending sites selling beverages. Homemade and industrial street food, with heterogeneous nutritional value, were widely available in Dushanbe. Hence, policies promoting the availability of healthy food should be encouraged.
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Noor, Rashed. "Microbiological quality of commonly consumed street foods in Bangladesh." Nutrition & Food Science 46, no. 1 (2016): 130–41. http://dx.doi.org/10.1108/nfs-08-2015-0091.
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Purpose – The purpose of this review is to narrate the microbiological quality of variety of street foods which are largely consumed by the Bangladeshi people of all ages. However, these foods are prone to microbial contamination. Most of the vendors lack the awareness on hygiene during preparing, processing or handling the foods. The insufficiency in regular microbiological analysis further casts the possibility of disease onset. The need of microbial analyses of these foods also remains unclear to the consumers, which, in turn, results in microbial infections and intoxications remaining unnoticed. Design/methodology/approach – The present review focused on the microbiological quality of the street foods projected from the locally conducted researches on street foods, and pondered on the possible management from a microbiological perspective for ensuring consumer safety. Findings – This paper provides comprehensive information on the microbiological quality of street foods, requirement of maintenance of hygiene by the vendors and consumers and the necessity of adopting proper management during food preparation. Originality/value – Demonstration of microbial prevalence in the street foods may bring imperative information on food safety and security. The conclusive message of this review is about the general consciousness on the microbiological aspects of street food contamination.
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Calliope, Sonia Rosario, and Norma Cristina Samman. "Sodium Content in Commonly Consumed Foods and Its Contribution to the Daily Intake." Nutrients 12, no. 1 (2019): 34. http://dx.doi.org/10.3390/nu12010034.
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Salt consumption in many countries of the world exceeds the level recommended by WHO (5 g/day), which is associated with negative effects on health. Public health strategies to achieve the WHO’s objectives include salt content monitoring, improved nutritional labelling and product reformulation. This study aimed to determine the sodium content in street food (SF), fast foods (FF) and artisanal foods (AF) of the Northwest of Argentina, which is not regulated. Moisture, ash and sodium were determined according to the Official Methods of Analysis (AOAC) in 189 samples from each of the three categories. The average and range values were: SF 520 (R: 74-932); FF 599 (R: 371-1093) and AF 575 (R: 152-1373) mg Na/100 g. Thus, general sodium content is high, which means that the consumption of a serving from most of the studied foods leads to an individual exceeding the recommended daily intake values. This study contributes to the knowledge of sodium content in evaluated foods and its contribution to the population intake. This reinforces the importance of implementing new public policies and regulations, advising consumers to check food nutritional labels andselect foods lower in salt content, raising food manufacturers’ awarenessabout the importance of reducing sodium content in foods they produce and in public health.
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Lucan, Sean C., Andrew R. Maroko, Courtney Abrams, et al. "Government data v. ground observation for food-environment assessment: businesses missed and misreported by city and state inspection records." Public Health Nutrition 23, no. 8 (2019): 1414–27. http://dx.doi.org/10.1017/s1368980019002982.
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AbstractObjective:To assess the accuracy of government inspection records, relative to ground observation, for identifying businesses offering foods/drinks.Design:Agreement between city and state inspection records v. ground observations at two levels: businesses and street segments. Agreement could be ‘strict’ (by business name, e.g. ‘Rizzo’s’) or ‘lenient’ (by business type, e.g. ‘pizzeria’); using sensitivity and positive predictive value (PPV) for businesses and using sensitivity, PPV, specificity and negative predictive value (NPV) for street segments.Setting:The Bronx and the Upper East Side (UES), New York City, USA.Participants:All food/drink-offering businesses on sampled street segments (n 154 in the Bronx, n 51 in the UES).Results:By ‘strict’ criteria, sensitivity and PPV of government records for food/drink-offering businesses were 0·37 and 0·57 in the Bronx; 0·58 and 0·60 in the UES. ‘Lenient’ values were 0·40 and 0·62 in the Bronx; 0·60 and 0·62 in the UES. Sensitivity, PPV, specificity and NPV of government records for street segments having food/drink-offering businesses were 0·66, 0·73, 0·84 and 0·79 in the Bronx; 0·79, 0·92, 0·67, and 0·40 in the UES. In both areas, agreement varied by business category: restaurants; ‘food stores’; and government-recognized other storefront businesses (‘gov. OSB’, i.e. dollar stores, gas stations, pharmacies). Additional business categories – ‘other OSB’ (barbers, laundromats, newsstands, etc.) and street vendors – were absent from government records; together, they represented 28·4 % of all food/drink-offering businesses in the Bronx, 22·2 % in the UES (‘other OSB’ and street vendors were sources of both healthful and less-healthful foods/drinks in both areas).Conclusions:Government records frequently miss or misrepresent businesses offering foods/drinks, suggesting caveats for food-environment assessments using such records.
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Sanni, Silifat Ajoke, Clara Raquel Bernstein Oguntona, and Lateef Oladimeji Sanni. "Chemical and nutritional composition of some common foods in Abeokuta, Nigeria." Brazilian Archives of Biology and Technology 42, no. 3 (1999): 331–38. http://dx.doi.org/10.1590/s1516-89131999000300010.
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Chemical composition of seven common foods viz. cooked rice, cooked beans, cooked yams, cooked fufu, fried fish, stew, and vegetable soup, sold by the selected (147) vendors in Abeokut, were investigated. Descriptive statistics was used to analyse the collected data. The results of the proximate analysis of food samples showed that the mean moisture content of the street foods ranged from 44.87% in fried fish to 72.43% in cooked fufu. Protein content varied from 0.03% in cooked fufu to 14.47% in fried fish while the fat content ranged from 0.03% in cooked fufu to 34.43% in fried fish. Ash and carbohydrate contents ranged from 0.42% in cooked rice to 16.07% in vegetable soup and 0.73% in stew to 29.27% in cooked rice, respectively. The energy content ranged from 89.0 Kcal in cooked fufu to 375.24 Kcal in fried fish. In general, fried fish had the highest values of protein (14.47%), fat (34.43%) and energy content (375.24 KCal.). The results showed that there were no appreciable differences in the proximate composition of the selected foods across the locations.
Dissertations / Theses on the topic "Nutritional value of street foods"
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Hill, Jillian. "The development of a street-food vending model that offers healthy foods for sale." University of the Western Cape, 2016. http://hdl.handle.net/11394/4995.
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Philosophiae Doctor - PhD<br>Background: Street foods (SF) contribute significantly to the nutritional intake of adults and children in developing countries. They are inexpensive and a major source of income for a vast multitude. A major concern is the so-called ‘nutrition transition’, which has led to an increase in foods high in saturated fats, trans fats, sugar and salt, along with processed food items sold on urban community streets in developing countries. These foods contribute to nutritional disorders in the communities where consumed. South Africa’s stable unemployment rate, estimated at 25%, has further influenced business growth in the informal sector, particularly SF vending. As such, a well-developed SF-vending model (SFVM) could potentially address the challenges of unemployment and improve the nutritional status of poorer South Africans. Aim: To develop a sustainable SFVM for selling healthy and safe SF in the City of Cape Town enabling street vendors to make a decent living, and consumers to make healthy choices regarding food purchasing. Methods: This cross-sectional study employed mixed methodology (collecting qualitative and quantitative data). The study was conducted in three phases. Phase 1a: Situation Analysis. This a SF-vendor survey which collected a) socio-demographic factors, b) vendors’ business operational models, c) food items sold, d) available facilities, e) challenges faced, f) certification, and g) nutrition knowledge using a validated questionnaire. An observational checklist capturing data on the appearance of vendors, their stalls, available equipment and type of food sold, supplemented this survey. Phase 1b: A consumer survey included collecting, a) socio-demographic factors, b) purchasing habits, c) consumption preferences, and d) nutrition knowledge using a validated questionnaire. Phase 2a: Semi-structured-interviews and focus group discussions with Environmental Health Officials and Economic Development Officials from the City of Cape Town were conducted to explore the existing -vending regulations and/or policies in the City of Cape Town and gain insight into the SF-vending operations from a regulatory perspective. Phase 2b: A document review was conducted to identify existing regulations and policies on SF vending. Phase 3: conducted in three steps: Step 1, data integration of the previous phases. Step 2, a participatory action research component checking the relevance, acceptability and practicability of identified themes and resulting components from Step 1. Step 3, development of the proposed SFVM using the findings of the previous two steps. Data Analysis: Quantitative data were analysed using IBM SPSS, 2010 Statistics version 23. Descriptive statistics and cross-tabulations were used to analyse data. Qualitative data were thematically analysed using the qualitative data software package Atlas ti 7.5.7.Results: Phase 1a: vendors in the Cape Town and surrounding areas work long hours up to seven days a week making a minimal income. Types of food items sold by vendors, their nutrition knowledge and hygiene practices were not ideal. A major lack in basic facilities existed. Phase 2a: SF consumers indicated spending a significant amount of their income on SF, and are open to buying healthier options should these be available. Phase 2a: government officials thought the SF-vending business should be guided by national legislature and provincial bylaws, and felt strongly about nutrition and health education for vendors and consumers. Phase 2b: thirteen regulations and bylaws applicable to SF vending were sourced. Phase 3: Data from the previous phases were integrated within a socio-ecological framework to develop the proposed SFVM. The components of this model are divided into four areas, i.e. a business component, food and nutrition component, hygiene component, and a vending cart. Conclusion: The four components in the proposed SFVM take into account various elements of the socio-ecological framework, i.e. intrapersonal/individual, interpersonal, the physical environment/community and the policy environment. This SFVM should be piloted, evaluated, adapted and before rolling it out on a large scale to test its effectiveness.
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Hyatt, Susan Allison. "Haitian street foods and their nutritional contribution to dietary intake." Thesis, Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/88599.
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Street food is a common source of food eaten outside the home in developing countries. The contribution of street foods to the daily nutrient intake has not been adequately addressed in dietary assessment research, in spite of its universality. To establish a base of knowledge regarding street foods from a nutritional standpoint, a three month pilot study was conducted in Port-au-Prince, Haiti, during the fall of 1983. One hundred forty-six street food items were identified and classified. Market unit size, cost and caloric and protein values per market unit were determined. A food frequency questionnaire was developed and administered to Haitian secondary school children from varied school tuition categories to assess their street food consumption. Results revealed a wide range of consumption frequencies. The average consumption of calories and protein for the 174 person sample were found to be 401 kcalories and 5.8g of protein. Significant differences in consumption values were found between socioeconomic levels. Little variation was found between age groups. Street food consumption was found to contribute 18% of the recommended dietary allowance for the Caribbean for calories and 15% for protein. Based on a daily nutrient intake of 1580 kcalories and 37g of protein for urban school children, 25% of the calories and 16% of the protein in the overall diet were found to be provided by street foods.<br>Master of Science
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Hanashiro, Agnes. "Avaliação da qualidade higiênico-sanitária e nutritiva de bentôs comercializados no bairro da Liberdade, São Paulo." Universidade de São Paulo, 2002. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-16012015-152858/.
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A questão da segurança alimentar vem ganhando atenção global face as milhões de vítimas de doenças transmitidas pelos alimentos. Mudanças demográficas, econômicas e sociais têm provocado transformações nas sociedades que resultam em maiores riscos à saúde pública. A difusão do comércio de alimento de rua, principalmente nos grandes centros urbanos, pode ser considerada um forte reflexo dessas mudanças. Os bentôs constituem um lanche ou refeição pronta para consumo, considerado o primeiro alimento de rua no Japão, há mais de um século. Em vista das características de comercialização e dos alimentos envolvidos questionou-se a qualidade microbiológica e nutritiva de bentôs comercializados no bairro oriental em São Paulo. Foram analisadas 60 amostras coletadas durante a primavera e o verão e classificadas segundo seu risco epidemiológico. A composição variou de preparações à base de pescado cru às refeições completas. Fez-se a determinação de macronutrientes e a pesquisa de microrganismos indicadores, Escherichia coli, Staphylococcus aureus, Bacillus cereus e Salmonella spp. O valor nutritivo oscilou bastante, sendo a proporção média em relação ao valor energético total igual a 16% de proteína, 19% de lipídeos e 65% de carboidratos. O valor energético das porções variou de 136 a 885Cal. 65% das amostras foram observadas em condições higiênicas insatisfatórias. Dentre as bactérias patogênicas, B. cereus apresentou o maior risco percentual, sendo que 40% das amostras estavam fora dos padrões considerados seguros. Não houve diferença estatística na contagem microbiana em relação à época de coleta ou ao tipo de amostra. A constatação de que 73,3% das amostras encontravam-se impróprias para consumo pode se agravar, em vista das características intrínsecas e de conservação observadas. O consumo de bentôs representa um perigo potencial à saúde, sendo necessários maiores investimentos em educação em saúde a todos os envolvidos na cadeia alimentar, incluindo os consumidores, como uma forma efetiva de inibir os riscos à saúde pública.<br>Food safety has become one of the biggest concerns to public health authorities, in view of the millions of victims of foodborne diseases world spread. Face to the social and economical changes in the societies, the public health risks are arising. As a reflex, the popularity of street food commerce exposes the consumers\' health to other threats. Bento is an ancient Japanese tradition of bringing ready-to-eat meals wherever you are, which surpassed the modem way of life and is still a convenience way to have a fast meal. But face to the trading features and composition its quality is doubtful. Therefore, the aim of this study was to evaluate the nutritional and microbiological qualities of bentos sold at the oriental district, in São Paulo. Sixty samples were purchased during spring and summer seasons from 17 points of sale and they were classified according to their epidemiological risk. The macronutrients were determined and the sanitary conditions were evaluated through the research of coliform organisms, Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella spp. The samples composition ranged from raw fish to :full course meals. The nutritive value presented a large variation and the average proportions of macronutrients in relation to the total energy value was 16% of protein, 19% of lipids and 65% of carbohydrates. The portion energy value ranged from 136 to 885Cal. B. cereus posed the greatest percentage risk of contamination, among the pathogens. The hygienic conditions of the bentos were critical in 65% of the samples. No statistical difference was observed in the microbiological counts related to the sample collection season or its sort. In general, 73.3% of the samples were unsuitable for consumption and considering the time-temperature abuse such proportion can reach higher degrees. The consumption of bentos poses a potential health hazard, showing to be necessary greater investments in health education for every sector of the food chain, including the consumers, as an effective way of inhibiting the risks to public health.
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Sherfy, Mark Huffman. "Nutritional Value and Management of Waterfowl and Shorebird Foods in Atlantic Coastal Moist-Soil Impoundments." Diss., Virginia Tech, 1998. http://hdl.handle.net/10919/26575.
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The mid-Atlantic coast region, an area of continental significance to migratory and wintering waterfowl and shorebirds, contains numerous moist-soil impoundments that are managed for waterbirds. Positive relationships between nonbreeding body condition and subsequent survival and reproduction have been documented for waterfowl, yet few evaluations of habitat management consider nutritional value of foods. I assessed 2 types of impoundment manipulation, using nutritional data as a basis for evaluation.Invertebrate and plant seed production were measured in disced and control plots in impoundments at Back Bay National Wildlife Refuge. Seed production was higher (P = 0.0614) in disced (1052 ± 468 kg / ha) than in control (529 ± 226 kg / ha) plots. Discing produced higher Chironomid larva abundance during spring, and higher abundance of Amphipods and non-Chironomid Diptera during fall. Waterbird predation reduced abundance of Chironomid larvae, non-Chironomid Diptera, and Amphipods. The predation effect on Total Invertebrate dry mass was 2x higher in disced than in control areas.Invertebrate production also was measured in habitats denuded by foraging greater snow geese (Anser caerulescens atlantica) at Prime Hook National Wildlife Refuge. Chironomid larvae were 2 -6x more abundant in vegetated habitats than in areas where geese had foraged intensively, but exclosure data showed little effect of shorebird predation on invertebrate abundance. These results suggest that high goose populations can reduce waterbird food availability, and that shorebird use of invertebrates in denuded habitats is low.Mean true metabolizable energy (TME) of moist-soil seeds and invertebrates in blue-winged teal (Anas discors) ranged from -0.18 - 3.47 kcal / g. Correction of means for fiber concentration eliminated negative values, thereby enhancing their practical value.Potential duck use-days predicted using TME and seed production data were about 2x higher for disced than for control areas at Back Bay. Magnitude of the discing effect on duck use-days was largely insensitive to different estimates of seed nutritional value, although substantial variation in absolute measures of potential carrying capacity occurred. Discing positively influenced invertebrate abundance, and quantity and quality of moist-soil seeds produced, and should be considered a viable habitat management approach for both shorebirds and waterfowl.<br>Ph. D.
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Bereza, John Matthew. "An Exploratory Study Examining The National School Lunch Program; How It Functions On a Daily Basis; And How It May Be Improved." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1242334507.
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Richter, Marissol. "Desenvolvimento de formulações de recheio para bombons para fins especiais com características funcionais." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-15122017-103707/.
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Bombom é o produto constituído por massa de chocolate ou por um núcleo formado de recheios diversos, recobertos por uma camada de chocolate. Alimentos para fins especiais (diet) são aqueles nos quais ocorrem modificações no conteúdo de nutrientes, e são adequados à utilização em dietas diferenciadas, atendendo às necessidades de pessoas em condições metabólicas e fisiológicas específicas. O termo light pode ser utilizado quando for cumprido o atributo de redução mínima de 25% no valor energético total ou no conteúdo de nutrientes de alimentos comparados. Propriedade funcional é aquela relativa ao papel metabólico ou fisiológico que o nutriente ou não nutriente tem nas funções do organismo humano. O presente trabalho visou o desenvolvimento de recheios diet e light para bombons com adição de ingrediente com propriedade funcional (inulina). Foram desenvolvidos um bombom controle e dez formulações de bombom diet e light, sendo apenas uma (F9) selecionada. Um bombom comercial foi utilizado como referência. Foram feitas as análises de atividade de água, pH, umidade, lipídios totais, proteína, fibra alimentar, carboidrato por diferença, perfil de textura (dupla compressão, em analisador de textura TA-XT2) em diferentes temperaturas e tempos de armazenamento. Os bombons (controle e F9) foram comparados através de análise sensorial, sendo apresentados como amostras independentes em um teste de aceitação com escala hedônica híbrida. A substituição dos açúcares por edulcorantes e agentes de corpo foi satisfatória, assim como o uso do substituto de gordura Benefat®. A inulina Raftiline® ST apresentou textura melhor que a inulina Raftiline® HP-Gel, não sendo percebida na boca. A análise do perfil de textura mostrou que o bombom comercial e o de controle apresentaram maior durabilidade que o bombom F9, que apresentou perda de dureza e aumento da mastigabilidade. Na análise sensorial, o bombom F9 obteve altos níveis de intenção de compra, podendo nesta análise ser considerado como um produto de grande potencial de mercado.<br>Chocolate confectionery is a product consisting of either chocolate mass or a nucleus containing several fillings covered with a chocolate layer. Food for special purposes are those in which modifications are made in what is related to the nutrients content, adapted to the utilization in differentiated diets, in order to fulfill the needs of people showing specific metabolic and physiological disorders. The term light is applied to a product providing it accomplishes the attribute of a 25% minimum reduction in the total energetic value or nutrients content if compared to a similar, standard product. The functional property is relative to the metabolic or physiological role (function) the nutrient or the non-nutrient plays in the human organism o The present work aimed at the development of diet and light fillings for chocolate confectionery using an ingredient (inulin) with a functional property. Two series of chocolate confectionery samples were prepared: a control sample and ten diet and light formulations. One of these formulations, F9, was selected. A commercial chocolate confectionery was used as reference. Analyses were performed to evaluate the water activity, pH, humidity, total lipids, protein, carbohydrate per difference (including fibers), texture profile (double compression, using a texturometer HAS-XT2) in several controlled environments at different temperatures and stored during different periods of time. The chocolate confectionery samples (Control and F9) were compared using sensorial analysis. Independent samples were offered in an acceptance test with hedonic hybrid scale. The substitution of sugars by sweeteners and body agents was satisfactory, as well as the use of a fat substitute, Benefat®. The Inulin Raftiline® ST presented better texture than the Inulin Raftiline® HP-Gel, but no difference was noticed on the mouth feel test. The texture profile showed that both the commercial and the control chocolate confectionery samples presented longer durability than the F9 sample, which presented increased hardness and loss of chewiness. In the sensorial analysis, the chocolate confectionery F9 obtained high levels of purchase intention and thus can be considered as a great product from a market potential point of view.
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Ogle, Britta M. "Wild vegetables and micronutrient nutrition : Studies on the significance of wild vegetables in women's diets in Vietnam." Doctoral thesis, Uppsala : Acta Universitatis Upsaliensis : Univ.-bibl. [distributör], 2001. http://publications.uu.se/theses/91-554-5068-7/.
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Padayachi, Rajendran Arunaghary. "Nutritional and functional quality of South African dry-based soya protein foods." Diss., 1999. http://hdl.handle.net/2263/30316.
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Varela, Eromise Solânge Semedo Cardoso. "Value and characterization of Cabo Verde Leguminosae plants as sources of new foods." Master's thesis, 2020. http://hdl.handle.net/10362/113422.
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Legume species are important food sources to prevent starvation, under-, and malnutrition;
they also play a crucial role in sustainable agriculture in the tropical dry islands of Cabo
Verde. In order to improve the knowledge of the heritage of plant genetic resources in Cabo
Verde, namely of the Leguminosae family, this study had three main goals: i) to provide a
checklist of Leguminosae taxa used as food; ii) to investigate which legume species are
consumed and traded in local markets and to compare species for their chemical composition
and nutritional value; and iii) to discuss aspects concerning the agronomic value, sustainable
use of legumes, and their potential contribution to food security in this archipelago. Results
revealed that 15 Leguminosae species are used as food and all but one is cultivated. Five of
these species are widely consumed/traded in local markets, namely: Cajanus cajan, Lablab
purpureus, Phaseolus lunatus, Phaseolus vulgaris, and Vigna unguiculata. Regarding the
nutritional value, Lablab purpureus, Phaseolus vulgaris and Vigna unguiculata present about
23% of protein. Cajanus cajan and Lablab purpureus showed the highest antioxidant
capacities, fibre and phenolic contents; Phaseolus vulgaris showed the highest ash and
moisture contents. The highest mineral content was found for the following elements and
species: Cu, in Cajanus cajan; Mg, and Mn, in Lablab purpureus; K, Ca, P, and Fe in
Phaseolus vulgaris; and Mg, S, and Zn in Vigna unguiculata. The role of these species as
sources of nutrients for food security is highlighted, and the native ones (Lablab purpureus
and Vigna unguiculata) stand-out as particularly well-adapted to the adverse climate of these
islands. The present study allowed concluding that the conservation and sustainable use of
these plant genetic resources can contribute to the reduction of hunger and poverty, thus
meeting some challenges of the Sustainable Development Goals (zero hunger, good health
and well-being and climatic action).
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Mbongwa, Hlengiwe P. "A comparative assessment of local, commercial and homemade amahewu with respect to nutritional value, hygiene, and other health benefits to the community." Thesis, 2003. http://hdl.handle.net/10413/2442.
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Fermentation is a process by which primary food products are modified biochemically by the action of microorganisms and/or their enzymes. Several societies have, over the years, intentionally carried it out to enhance the taste, aroma, shelf-life, texture, nutritional value and other properties of food. It is used in many parts (lithe world. However, there are regional differences in use and these depend on the availability of raw materials, consumption habits. and other socio-cultural factors. This study was aimed at (comparatively) assessing, local commercial and homemade amahewu with respect to nutritional value, hygiene and other health benefits to the commirn ity. Methods employed were Thin Layer Chromatography (TLC) (mycotoxins), High Perliffmance Liquid Chromatography (HPLC) (mycotoxins, sugars and amino acids), Dumas (proteins), SOxhlet (lipids) and intubation technique (metabolisable energy) to analyse maize meal and amahewu samples from various regions. The regions sampled included mal3heleni (South Coast) and kwaNgcolosi (North Coast) villages. Commercial amahewu was analysed with kind permission from Clover SA. Species from the following genera were isolated and identified from amahewu samples: Lactobacillus, Saccharonivccs, Lcuconostoc, Lactococcus, Panioca, Entcrobacter and kleb•iella. Saccharotnyces was detected in commercial samples only. Gram-negative strains were identified in most of manheleni village samples. No traceable amounts of aflatoxin BI (AFB1), fumonisin B 1 (FBI) and zearalenone (ZEA) were found in Clover SA samples. AFB I was detected in 40% of both maize meal and amahewu samples from maBheleni (range 0.55 — 0.84ng/g and 8.3x10 5 — 9.1x10-5ng/g respectively). From the same village, 100% of the maize meal and 80% of the amahewu samples were contaminated with FBI (range 4.1 47.2ng/g and 1.4 ---- 6.9ng/g respectively). ZEA was detected in all maize meal samples (range 0.9 — 4.3ng/g). None of the amahewu samples contained detectable levels of ZEA. All maize meal and amahewu samples from kwaNgcolosi were contaminated with AF13 1 (range 8.3 — 30.I ng/g and 0.04 - 0.102ng/g respectively). FB I was detected in 75% of both maize meal and amahewu samples from the same village (range 0.5 — 4.1ng/g and 0.04 0.56ng/g respectively). ZEA was also found in all maize meal samples and 75% of amahewu samples (range 3.7 — 16.4ng/g and 0.03 -- 0.06ng/g respectively). MaBheleni, Clover SA and kwaNgcolosi maize meal and amahewu samples contained vitamins B1, 13 2 and B6 with a range of 0.31+0.21 - 4.48±0.81 B 1 ; 0.15±0.14 - 1.67±0.33 B2 and 0.05±0.07 - 0.77±1.45 lig/g B6. Fat levels ranged from 0.28±0.40 to 4.54±0.05 percentage by weight. The levels of proteins varied from 4.02±0.02 to 8.40±0.04 percentage by weight. Starch concentrations ranged from 31.51.5.28 to 75.911.92g/100g. Maize meal samples contained glucose and maltose, while glucose, fructose, sucrose, maltose, M-triose, DP 4 and 5 and DP >15 were detected in amahewu. Apparent and true metabolisable energy for homemade and commercial Freeze-dried amahewu was 13.194 and 13.696MJ/kg (AME N ); and 13.605 and 14.106M.Ekv ( 1 MEN ), respectively. This study has shown that lactic acid maize fermentation reduce' the levels of AF13 1 , FB I and ZEA toxins in maize meal, inhibits the growth of most Gram-negative bacteria, and in some instances, fermentation did improve the nutritional value. Metabolisable energy analysis represents an important tool to assess whether or not compounds ingested are converted to sources of energy in the body and utilised. Amahewu fermentation yielded beneficial products (probiotics: reduced mycotoxins levels and reduced starch). In conclusion, natural lactic acid maize fermentation to produce amahewu will do more good than harm to the consumer, therefore, people need to be advised on how to safely store their maize and also to be encouraged to consume their stored maize in fermented form.<br>Thesis (M.Med.Sc.)-University of Natal, Durban, 2003.
Books on the topic "Nutritional value of street foods"
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United States. Dept. of Agriculture., ed. Handbook of the nutritional value of foods: In common units. Dover Publications, 1986.
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Mendel, Friedman, American Institute of Nutrition, and Federation of American Societies for Experimental Biology., eds. Nutritional and toxicological significance of enzyme inhibitors in foods. Plenum Press, 1986.
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Baskin, Rosemary M. How many calories? how much fat?: Guide to calculating the nutritional content of the foods you eat. Edited by Consumer Reports Books. Consumer Reports Books, 1991.
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Franz, Marion J. Fast food facts: Nutritive and exchange values for fast-foods restaurants. Diabetes Center, 1985.
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The food report card: 12,000 favorite foods--including brand-name products--graded A, B, C, or D for nutritional value. Macmillan, 1998.
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Monk, Arlene. Convenience food facts: A quick guide for choosing healthy brand-name foods in every aisle of the supermarket. 4th ed. IDC Pub., 1997.
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International, Conference on Food Factors for Health Promotion (2007 Tokyo Japan). Food factors for health promotion. Karger, 2009.
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Franz, Marion J. Fast food facts: Nutritive and exchange values for fast-food restaurants. Diabetes Center, 1987.
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Franz, Marion J. Fast food facts: Nutritive and exchange values for fast-food restaurants. DCI Pub., 1990.
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Franz, Marion J. Fast food facts: The original guide for fitting fast food into a healthy lifestyle. 5th ed. IDC Pub., 1998.
Find full textBook chapters on the topic "Nutritional value of street foods"
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Godber, J. Samuel. "Nutritional Value of Muscle Foods." In Muscle Foods. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4757-5933-4_16.
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Vieira, Ernest R. "Composition and Nutritional Value of Foods." In Elementary Food Science. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_2.
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Mu, Taihua, Hongnan Sun, and Xingli Liu. "Improving the Nutritional Value of Potato Staple Foods." In SpringerBriefs in Food, Health, and Nutrition. Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-2833-5_6.
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Shewfelt, Robert L. "How Does Food Processing Change the Nutritional Value of Foods?" In In Defense of Processed Food. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-45394-1_7.
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Hurrell, R. F. "Influence of the Maillard Reaction on the Nutritional Value of Foods." In The Maillard Reaction in Food Processing, Human Nutrition and Physiology. Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-9127-1_27.
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Sarma, Hridip Kumar, and Deep Prakash Parasar. "Traditional Fermentation by the Rabha-Hasong, Mishing, and Karbi Communities of Assam and Prospects of Value Addition for Enhancement of Nutritional Qualities in Ethnic Foods." In Technologies for Value Addition in Food Products and Processes. Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429242847-11.
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Karamouzi, Eugenia, Eleni Tsironi, and Panopoulos Panagiotis. "Study Cases (web)." In Manuali – Scienze Tecnologiche. Firenze University Press, 2020. http://dx.doi.org/10.36253/978-88-5518-044-3.57.
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REZOS BRANDS is a food focused SME, with expertise in superfoods. The company is established in Patras, back in 1983, with main activity the distribution and development of national sales networks of imported and local food & beverages products, operating in the Greek market. Over the years REZOS BRANDS has extended its operations to all activities of the vertical business model: from the farm to the fork, which includes cultivation, harvesting, research, process, packaging, warehouse storing, marketing, distribution. Having own multifunctional farm, the super foods are cultivated and grown up with the principles of sustainable precision farming in order to develop, monitoring & analysing high nutritional value crops. The crops have been processed with novel processing techniques, such as osmotic dehydration.
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Derbyshire, Emma. "The nutritional value of whole pulses and pulse fractions." In Pulse Foods. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-382018-1.00013-7.
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Derbyshire, Emma, and Joanne Delange. "The nutritional value of whole pulses and pulse fractions." In Pulse Foods. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-818184-3.00002-7.
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Carnagey, Kristen M., and Donald C. Beitz. "Animal Source Foods (ASFs): Nutritional Value." In Encyclopedia of Animal Science, Second Edition. CRC Press, 2011. http://dx.doi.org/10.1081/e-eas2-120019436.
Full textConference papers on the topic "Nutritional value of street foods"
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RUZAIĶE, Aija, Sandra MUIŽNIECE-BRASAVA, Zanda KRŪMA, and Kaspars KOVAĻENKO. "NUTRITIONAL VALUE DETERMINATION OF THERMALLY PROCESSED POTATO MAIN COURSE IN RETORT PACKAGING." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.078.
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Consumers are increasingly demanding choices of ready-made foods with excellent organoleptic and health-related properties. There are two main trends in Europe; firstly, consumers are increasingly choosing foods that are comfortable for use, secondly, the number of people who are overweight is increasing, with more consumers paying close attention to the ingredients and nutritional value of products in order to balance the amount of the food they consume per day. The aim of the research was to develop new potato main courses and to determine their nutritional value. The research was carried out at the Faculty of Food Technology of the Latvia University of Agriculture, Institute of Food Safety, Animal Health and Environment "BIOR" and Laboratory of Mineral Nutrition at the Institute of Biology of the University of Latvia. Four different potato main course types with amaranth, quinoa, bulgur and chicken were prepared for the study; plain potatoes were used as the control sample. The content of protein, carbohydrates, lipids, fibre and minerals (N, P, K, Ca, Mg, S, Fe, Mn, Zn, Cu, Mo, B) was determined in all potato main course samples. The addition of amaranth, quinoa and bulgur significantly increased the content of dietary fibre, protein, carbohydrates and lipids (p&amp;amp;lt;0.05), whereas the addition of chicken fillet significantly increased protein and lipid content, but reduced the content of carbohydrates and dietary fibre. The content of various minerals, which are an indispensable part of the diet as they are necessary for the body's life processes and normal development, was significantly increased by the addition of chicken to the potato main course. The highest dietary fibre content was detected in potato main course with amaranth (3.0 g per 100 g product), drawing up to 9.0 g dietary fibre per one serving (300 g). Following the Regulation (EC) No 1924/2006, potatoes with amaranth can be defined as the “source of fibre”.
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Cherif, Maroua, Touria Bounnit, Hareb Al JAbri, and Imen Saadaoui. "Improvement of Omega-3-rich Microalgae Biomass Production to Support Qatar Food Security." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0035.
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Recently, algae have received considerable interest as one of the most promising feedstocks suitable for animal feed production due to their fast growth, less nutrient requirements and their ability to produce primary and secondary metabolites with high-added value. Different strategies were applied to improve both biomass and metabolites productivities aiming to produce highquality biomass with low cost and high nutritional value. Tetraselmis subcoliformis QUCCCM50, a local marine green alga presenting fast growth, high metabolites content and easy to harvest, was selected as a candidate for feed production. Three different stress conditions were applied to enhance its potential to produce high-value products such as Nitrogen or Phosphorus depletion and high salinity of 100ppt. An assessment of the growth properties and biomass productivity was performed during the growth. After 15 days of cultivation using tubular photobioreactors, the biomass was subjected to metabolites characterization and fatty acids methyl ester profiling. Results showed that the three stress conditions present different impacts on biomass productivity and, lipid quantity and quality. Cultivation under 100 ppt led to the highest increase in lipid content. This culture condition led to 25% increase of the omega-3 fatty acids with the appearance of the docosahexaenoic acid (DHA) and a remarkable increase of the alpha-linolenic acid, comparatively to the control. The enrichment of the Tetraselmis subcoliformis’ biomass in terms of omega-3 fatty acids enhance its nutritional value and make it very suitable for animal feed production. The optimized culture conditions obtained from the current study will be applied at large scale to enhance the quality of the biomass towards omega-3 enriched animal feed supplement production, and hence support achieving food security in the State of Qatar.
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Sitanggang, Hendra Dhermawan, and Ummi Kalsum. "The Pattern of Snack And Beverage Concumption for Suku Anak Dalam (Sad) Children in The Trans Social Area of Nyogan Village, Muaro Jambi, Jambi Province." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.21.
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Background: Consumption of street food in school has an impact on children’s health, especially their nutritional status. Children in the Anak Dalam Tribe (SAD) are mostly malnourished and short. The remote indigenous community (Suku Anak Dalam) in Nyogan Village has undergone a social transition for 15 years since being granted permanent settlement by the Government. Many changes have occurred as well as consumption patterns. This study aims to determine the pattern of consumption of street food and beverages in schools for SAD children in Nyogan Village. Subjects and Method: This was a qualitative study with a phenomenological design conducted in Nyogan Village, Muaro Jambi Regency. Several information was selected for this study included: children, parents, community leaders or traditional leaders, school principals, teachers, neighbourhood leader, village heads, village midwives and public health center officer. The inclusion criteria were consumption pattern of food and drink snacks for SAD children at school. The data were collected by in-depth interview and analyzed using Miles and Hubberman’s model. Results: Children with SAD who go to elementary school in trans social areas in Nyogan Village like food and drink snacks. The most commonly consumed snack foods are sausages, sticky and grilled meatballs, thousand fried rice, candy, rice cake. At the same time, the most widely consumed snack drinks are present ice, juice jacket, glass tea, okky jelly drink, and ice cream. The reason is that only these types of food and beverages are available and cheap. SAD children in Nyogan Village rarely eat local snacks, such as fried sweet potatoes, that used to be consumed. There are concerns regarding the safety of snack foods and drinks suspected of having “chemical content” that is harmful to children health in these snacks. The cleanliness of the place of snacks and personal hygiene of food handlers are factors related to food and beverage snacks’ health. The Health Officer or public health center never conducts counseling on snack foods’ safety and is not regularly supervised. Conclusion: The consumption pattern of food and drink snacks for children with SAD in trans-social areas has changed. They consume snacks that are sold around the school. However, these foods and drinks are not guaranteed safety. Education and supervision are needed for food vendors or handlers in schools so that SAD children improve their health. Keywords: Consumption patterns, school snacks, children’s health, Suku Anak Dalam, qualitative Correspondence: Hendra Dhermawan Sitanggang. Program Studi Ilmu Kesehatan Masyarakat, Universitas Jambi. Jalan Tri Brata, Km 11 Kampus Unja Pondok Meja Mestong, Kab. Muaro Jambi. Email: hendrasitanggang@unja.ac.id. Mobile: 081361918000. DOI: https://doi.org/10.26911/the7thicph.02.21
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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, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.
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Stefanini, Roberta, Giuseppe Vignali, and Fabio Coloretti. "Modelling the growth kinetic of spoilage microorganisms in a packaged cow’s ricotta processed with high pressure." In The 5th International Food Operations & Processing Simulation Workshop. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.foodops.003.
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Today consumers demand fresh foods without additives, preservatives and health risks: that is why non-thermal food preservation methods are receiving more interest, among them High Pressure Processing is able to avoid thermal degradation of food components, extend their shelf life and preserve colour, flavour and nutritional value. HPP is often used on dairy products because of its impact on physicochemical and sensory characteristics, its ability to improve their structure and texture and inactivate some microorganisms. The aim of this work is to evaluate the effect of HPP on a packaged ricotta rich in Conjugated Linoleic Acid (CLA) and Omega-3, resulting from cows fed with linseed in the Parmigiano Reggiano area, and processed with a hydrostatic pressure of 600 MPa for 5 minutes. The ultimate goal is to find a mathematical model able to show the treatment’s effect on spoilage microorganisms that grow spontaneously in this product during a month of refrigerated storage.
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Dalgamouni, Tasneem atef, Shatha Kanji, Maroua Cherif, et al. "Isolation, Cultivation, and Characterization of Novel Local Marine Micro-Algae for Aquaculture Feed Supplement Production." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0037.
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Aquaculture is considered as a promising alternative to support the food demands of the everincreasing population. Currently, this sector faces several challenges such as using fishmeal, which is unsustainable and expensive. Therefore, it is necessary to identify an alternative feed component that is sustainable, cost-effective and can provide the essential nutrients required by the fish. In this context, microalgae are considered as a viable source of proteins, lipids, polysaccharides and highvalue products (HVPs) such as essential fatty acids, amino acids and vitamins. They play a vital role in the marine food chain and hence can be easily assimilated by the fish. The current research targeted the isolation, identification and characterization of novel marine microalgae from Qatar coastline to produce aquaculture feed supplement. As the climate poses a number of stress factors, such as high light intensities, temperatures and varying salinities, it is expected that novel microalgae with interesting metabolite profiles can be isolated from the environment for developing aquaculture sector in Qatar. Standard plating methods were used to isolate halophilic strains from field waters. PCR-sequencing was used to identify the novel microalgae, cyanobacteria and diatom isolates. Then a comparative analysis of the growth performance and metabolite content was performed to characterize these strains. Results evidenced that the cyanobacteria strain exhibited the highest biomass productivity of 51.4 mg L-1day-1 whereas the highest lipid content was observed in the novel diatom isolate ranging up to 28.62% and the highest amount of carotenoids was detected in the case of the microalgae. As in conclusion, a rich feed supplement blending the three isolates can be considered as an alternative to fishmeal. As a continuation of this research, the potential strains will be cultivated under various stress to increase their nutritional value.
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"Promoting Healthy Nutrition through Educational Escape Games." In InSITE 2019: Informing Science + IT Education Conferences: Jerusalem. Informing Science Institute, 2019. http://dx.doi.org/10.28945/4362.
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Aim/Purpose: The increased production of processed food, rapid urbanization, and changing lifestyles have led to a shift in dietary patterns so people are now consuming more unhealthy foods. To change unhealthy dietary patterns, there is a need to educate the individuals to keep a balanced diet that is rich in nutritional requirements. One way to educate a heterogeneous population, from preschool to adults, is by learning through games. Background: In recent years, the use of games as a pedagogical method is gaining momen-tum. Game-based learning (GBL) refers to any learning environments or activities that use games to support learning and teaching. GBL enables learners to practice skills that traditional teaching may not offer and promote more efficient learning. GBL includes various types of games; one of them is escape games (EG), which have become a popular trend in the world. Because EG are a relatively new phenomenon, the research on their development and educational value is still in its initial stages. Methodology: The current study is set to develop a methodology for ‘educational EG’ and to examine its role in promoting knowledge, awareness, and motivation toward a healthy nutrition. The study’s theoretical framework is guided by the situated learning theory, as EG are situated in a unique setting that instigates interactions between the players and between them and the learning environment. The research questions are 1. What is the educational potential of escape games? 2. Whether and how can EG promote knowledge, awareness, and motivation toward a healthy nutrition? 3. What are the predicting factors of knowledge, awareness, and motivation toward a healthy nutrition, in the context of educational EG? Contribution: The research’s contributions are in three levels: In the theoretical level, the study contributes a layer of knowledge on situated learning environments, offering a new model for the development and implementation of educational EG. In the methodological level, the study presents valid and reliable research tools for examining the effectiveness of educational EG. In the practical level, the study provides a tangible EG kit on healthy nutrition. Findings: Initial findings indicated on an overall increase in the participants’ positive views about EG as a situated learning environment. The findings also indicated that participation in an EG has a potential to promote knowledge and awareness of nutrition-related issues. The players’ motivation to learn about nutrition increased after participating in the game, mainly due to an increase in their sense of self-efficacy.