Relevant bibliographies by topics / Red food

Contents

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

Academic literature on the topic 'Red food'

Author: Grafiati
Published: 4 June 2021
Last updated: 18 February 2022

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Journal articles on the topic "Red food"

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Rodgin, Susan G. "Food-Induced Red Eye." Optometry and Vision Science 94, no. 7 (2017): 775–80. http://dx.doi.org/10.1097/opx.0000000000001088.

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BAGHURST, Katrine. "Red meat and food guides." Nutrition & Dietetics 64, s4 The Role of (2007): S140—S142. http://dx.doi.org/10.1111/j.1747-0080.2007.00202.x.

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Kulkarni, Anmol, and Steffen Jung. "Food colors caught red-handed." Cell Metabolism 33, no. 7 (2021): 1267–69. http://dx.doi.org/10.1016/j.cmet.2021.06.002.

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Potthoff, Jonas, Annalisa La Face, and Anne Schienle. "The Color Nutrition Information Paradox: Effects of Suggested Sugar Content on Food Cue Reactivity in Healthy Young Women." Nutrients 12, no. 2 (2020): 312. http://dx.doi.org/10.3390/nu12020312.

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Color nutrition information (CNI) based on a traffic light system conveys information about food quality with a glance. The color red typically indicates detrimental food characteristics (e.g., very high sugar content) and aims at inhibiting food shopping and consumption. Red may, however, also elicit cross-modal associations with sweet taste, which is a preferable food characteristic. We conducted two experiments. An eye-tracking study investigated whether CNI has an effect on cue reactivity (dwell time, saccadic latency, wanting/liking) for sweet foods. The participants were presented with i
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Havlíková, L., K. Míková, and V. Kyzlink. "Red beet pigments as soft drink colorants." Food / Nahrung 29, no. 8 (1985): 723–30. http://dx.doi.org/10.1002/food.19850290802.

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Rohr, Michaela, Friederike Kamm, Joerg Koenigstorfer, Andrea Groeppel-Klein, and Dirk Wentura. "The Color Red Supports Avoidance Reactions to Unhealthy Food." Experimental Psychology 62, no. 5 (2015): 335–45. http://dx.doi.org/10.1027/1618-3169/a000299.

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Abstract. Empirical evidence suggests that the color red acts like an implicit avoidance cue in food contexts. Thus specific colors seem to guide the implicit evaluation of food items. We built upon this research by investigating the implicit meaning of color (red vs. green) in an approach-avoidance task with healthy and unhealthy food items. Thus, we examined the joint evaluative effects of color and food: Participants had to categorize food items by approach-avoidance reactions, according to their healthfulness. Items were surrounded by task-irrelevant red or green circles. We found that the
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Drdák, M., A. Rajniaková, V. Buchtová, and P. Simko. "Free amino acid content of various red wines." Food / Nahrung 37, no. 1 (1993): 77–78. http://dx.doi.org/10.1002/food.19930370116.

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Driscoll, John. "Infra‐red Heating and Food Processing." Nutrition & Food Science 92, no. 1 (1992): 19–20. http://dx.doi.org/10.1108/eum0000000000947.

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Boyles, Catherine, and Sarah J. Schmidtke Sobeck. "Photostability of organic red food dyes." Food Chemistry 315 (June 2020): 126249. http://dx.doi.org/10.1016/j.foodchem.2020.126249.

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Varma, Poornima. "India's Marginal Intra-industry Trade in Selected Agricultural and Processed Food Products: The Likely Implications on Adjustment Costs and Food Security." Journal of Resources, Energy and Development 10, no. 1 (2013): 25–38. http://dx.doi.org/10.3233/red-120101.

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Dissertations / Theses on the topic "Red food"

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Russell, Zoe M. "The effects of parasites and food on red grouse (Lagopus lagopus scoticus)." Thesis, University of Stirling, 2000. http://hdl.handle.net/1893/21522.

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The interaction between the parasite Trichostrongylus tenuis and food quality was investigated in red grouse Lagopus lagopus scoticus, to determine the cause of variation in population cycles between different areas (Scotland and England). Analysis of long-term data, field experiments and population modelling were carried out. Food quality, in terms of nutrient content of heather, was lower on Scottish grouse moors than on English moors. Parasite burdens were also lower in Scottish grouse populations, than in English grouse populations. A three-way interaction, between food, parasites and area
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Fapohunda, Ajibola Oladapo Idowu. "Bacterial contamination and growth on red meat and fish." Thesis, University of Nottingham, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321397.

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Koussissi, Elisabeth. "Sensory character on relation to composition of Greek red wines." Thesis, University of Strathclyde, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288629.

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Reese, Angela. "Addressing food conditioning of Cascade red foxes in Mount Rainier National Park, Washington." Online pdf file accessible through the World Wide Web, 2007. http://archives.evergreen.edu/masterstheses/Accession86-10MES/Reese_A%20MESThesis%202007.pdf.

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Wagude, Bethsheba Emily Akinyi. "Hazard analysis critical control point (HACCP) in a red meat abattoir." Diss., University of Pretoria, 1999. http://hdl.handle.net/2263/28615.

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Snaith, Tamaini. "Group size and food competition in red colobus monkeys: addressing the folivore paradox." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=21943.

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Food competition is an expected cost of group living. It is therefore puzzling that there is little evidence for competition among group-living folivorous monkeys. Given the expected advantages of group living, it is even more puzzling that folivores do not form larger groups despite this apparent lack of food competition. This has become known as the folivore paradox, and to date there is no broadly accepted theoretical solution. However, there have been theoretical and methodological problems with previous studies, preventing clear interpretation of results. I synthesized existing theory and
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Vlasman, Kara L. "Habitat use by red squirrels, responses to food availability, intruder pressure, and seasonality." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0015/MQ55723.pdf.

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Shang, Xia. "Food safety impacts on U.S. domestic meat demand and international red meat trade." Diss., Kansas State University, 2016. http://hdl.handle.net/2097/32729.

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Doctor of Philosophy<br>Department of Agricultural Economics<br>Glynn Tonsor<br>Few things facing the U.S. meat industry in recent years have garnered more attention of economic researchers than food safety events, policies, and mitigation efforts. This dissertation has two main essays and themes focusing on both domestic and international food safety issues. Contributing new insights to this situation, the impacts of FSIS (Food Safety Inspection Service) recalls on consumer meat demand in the United States are estimated by a series of Rotterdam models in the first study using monthly grocery-
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Kottman, Scott David. "Production of an Anthocyanin-Rich Vegetable Juice Concentrate from Cull Red Radishes for Use as a Food Colorant." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1316554999.

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Molsher, Robyn L. "The ecology of feral cats, Felis catus, in open forest in New South Wales interactions with food resources and foxes /." Connect to this title online, 1999. http://hdl.handle.net/2123/411.

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Books on the topic "Red food"

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Bullard, Lisa. Red food fun. Capstone Press, 2006.

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service), SpringerLink (Online, ed. Red Beet Biotechnology: Food and Pharmaceutical Applications. Springer US, 2012.

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Blumenthal, Dale. Red no. 3 and other colorful controversies. Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Office of Public Affairs, 1991.

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ill, Sias Ryan, ed. Are you eating something red? Blue Apple Books, 2010.

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Duewer, Lawrence A. U.S. poultry and red meat consumption, prices, spreads, and margins. U.S. Dept. of Agriculture, Economic Research Service, 1993.

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Duewer, Lawrence A. U.S. poultry and red meat consumption, prices, spreads, and margins. U.S. Dept. of Agriculture, Economic Research Service, 1993.

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Duewer, Lawrence A. U.S. poultry and red meat consumption, prices, spreads, and margins. U.S. Dept. of Agriculture, Economic Research Service, 1993.

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A consumer's guide to GM food: From green genes to red herrings. Oxford University Press, 2000.

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Ann, Tinsley, ed. No red meat. Fisher Books, 1989.

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Hooper, Robert G. Forest stands selected by foraging red-cockaded woodpecker. U.S. Dept. of Agriculture, Forest Service, Southeastern Forest Experiment Station, 1986.

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Book chapters on the topic "Red food"

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Jobling, A. "Food proteins from red meat by-products." In New and Developing Sources of Food Proteins. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2652-0_2.

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Fernández-Fernández, Adriana M., Eduardo Dellacassa, Alejandra Medrano-Fernandez, and María Dolores del Castillo. "Potential of Red Winemaking Byproducts as Health-Promoting Food Ingredients." In Food Engineering Series. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-61817-9_11.

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Ptitchkina, N. M., E. M. Karmanova, E. V. Artjuhov, and A. G. Ishin. "Influence of Small Additives of Aubasidan on Gel Formation in Aqueous Solutions of Red Seaweed Polysaccharides." In Food Hydrocolloids. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2486-1_30.

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Çelik, Kemal, and Ahmet Uzatici. "Producer and consumer attitudes towards red meat in Turkey." In Consumer attitudes to food quality products. Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-762-2_21.

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Summer, John, Paul Vanderlinde, Mandeep Kaur, and Ian Jenson. "The Changing Shelf Life of Chilled, Vacuum-Packed Red Meat." In Food Safety and Quality-Based Shelf Life of Perishable Foods. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54375-4_8.

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Sumner, John, Paul Vanderlinde, Mandeep Kaur, and Ian Jenson. "Correction to: The Changing Shelf Life of Chilled, Vacuum-Packed Red Meat." In Food Safety and Quality-Based Shelf Life of Perishable Foods. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54375-4_9.

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Lu, B., and N. C. Uren. "Estimation of mucilage on maize roots with ruthenium red." In Plant Nutrition for Sustainable Food Production and Environment. Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-009-0047-9_217.

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Kolios, Panos, Savas Kiritsis, and Nikos Katribusas. "Larval-rearing and growout of the red porgy (Pagrus pagrus) in the Riopesca hatchery (Greece)." In Live Food in Aquaculture. Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-2097-7_52.

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Bai, Yanhong, Liyuan Niu, and Qisen Xiang. "Application of Electrolyzed Water in Red Meat and Poultry Processing." In Electrolyzed Water in Food: Fundamentals and Applications. Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-3807-6_5.

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Doi, Masanori, Joebert D. Toledo, Ma Salvacion N. Golez, Miguel de los Santos, and Atsushi Ohno. "Preliminary investigation of feeding performance of larvae of early red-spotted grouper, Epinephelus coioides, reared with mixed zooplankton." In Live Food in Aquaculture. Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-2097-7_40.

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Conference papers on the topic "Red food"

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Puspawati, Gusti, Yustinus Marsono, and Supriyadi. "Decreasing of Oxidative Stress of Red Tamarillo (Solanum Betaceum Cav.) Extract in STZ-NA-Induced Diabetic Rats." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0010016601730180.

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Oganesyants, L. A., E. I. Kuzmina, A. L. Panasyuk, and D. A. Sviridov. "Use of Red Grape Leaves Extracts in Food Production." In International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018). Atlantis Press, 2018. http://dx.doi.org/10.2991/agrosmart-18.2018.129.

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González-M, G., X. Usaquén-C, M. Martínez-R, and H. Aya-Baquero. "Ultrasound-assisted Extraction of Polyphenols from Red-grape (Vitis Vinifera) Residues." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060638.

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Omiadze, N., N. Mchedlishvili, L. Gulua, et al. "Antioxidant And Anticarcinogenic Composite From Green Tea And Red Wine Lee As Food Additive." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060740.

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Câmara, J., R. Perestrelo, V. Pereira, and J. C. Marques. "Characterization of flavour composition and evaluation profile of TNM red wines by SPME-GC/MS." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060922.

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Takacs, Kristof, Alex Mason, Luis Eduardo Cordova-Lopez, and Tamas Haidegger. "Open Issues in Agri-food Robot Standardization—the Red Meat Sector." In 2021 IEEE 15th International Symposium on Applied Computational Intelligence and Informatics (SACI). IEEE, 2021. http://dx.doi.org/10.1109/saci51354.2021.9465611.

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Endo, Maoka, Suguru Kanoga, and Yasue Mitsukura. "Visualization of happiness elicited taking a food using near infra-red spectroscopy." In 2016 8th International Conference on Information Technology and Electrical Engineering (ICITEE). IEEE, 2016. http://dx.doi.org/10.1109/iciteed.2016.7863291.

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Kurnia, Nova, Liliasari, Dede Robiatul Adawiyah, and Florentina Maria Titin Supriyanti. "Determination of carbohydrates content in red dragon fruit for food chemistry laboratory." In THE 4TH INTERNATIONAL CONFERENCE ON MATHEMATICS AND SCIENCE EDUCATION (ICoMSE) 2020: Innovative Research in Science and Mathematics Education in The Disruptive Era. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0043135.

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García, María Luz, Ivan Agea, and María José Argente. "Integración didáctica de “apps” relacionadas con la producción animal en la docencia universitaria del Grado de Ingeniería Agroalimentaria y Agroambiental." In IN-RED 2020: VI Congreso de Innovación Educativa y Docencia en Red. Universitat Politècnica de València, 2020. http://dx.doi.org/10.4995/inred2020.2020.11997.

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The objective of this work is the didactic integration of apps that are used in the management of livestock farms in the Degree in Agro-Food and Agro-Environmental Engineering. The academic results indicated that the scores improved by 1.67 points when the apps were included in the teaching. In addition, a questionnaire was carried out for the student, resulting that more than 66% of the students answered "Totally agree" to the sentence "The proposed task has made it easier for me to learn the subject". This was also the response for 33% of the students to the sentences "The use of apps has he
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Barreto, Andres Felipe Moreno, Giuseppe Vignali, and Luca Sandei. "Effect of High Pressure Processing on enzymatic activity for strawberries, sour cherries and red grapes." In the 7th International Food Operations and Processing Simulation Workshop. CAL-TEK srl, 2021. http://dx.doi.org/10.46354/i3m.2021.foodops.004.

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Color degradation is an important factor that affect the quality and acceptability of fruit juices and purees; several enzymes, as well as the microbial endogenous population are not only responsible for this phenomenon but for changes in flavor and texture. Traditional stabilization methods have been used to preserve these kind of products; however, there is a negative impact on vitamins and bioactive compounds composition. High Pressure Processing (HPP) is a non-thermal alternative that has been applied for the extension of shelf life of fresh products, reducing the adverse effects of classi
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Reports on the topic "Red food"

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DeMars, Donald J. Board-foot and cubic-foot volume tables for western red cedar in southeast Alaska. U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station, 1996. http://dx.doi.org/10.2737/pnw-rn-517.

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Crain-Zamora, Michael, and David W. Reed. Organic acid production from food wastes using Gluconobacter oxydans: A possible source of cheaper lixiviants for leaching REE from end-of-life products. Office of Scientific and Technical Information (OSTI), 2017. http://dx.doi.org/10.2172/1408739.

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Petersen, Karen Bjerg, and Frans Ørsted Andersen. Fulton-projektet. Forskningsrapport. Aarhus University Library, 2021. http://dx.doi.org/10.7146/aul.424.

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Denne rapport, hvis målgruppe er den brede offentlighed med et særligt blik for personale i det pædagogiske område, gør rede for Fulton følgeforskningen og dens resultater i perioden fra 2017 til 2021. Selve Fulton-projektet blev igangsat i 2017 som et samarbejde mellem Fulton Fonden, Esbjerg Kommune og Lauritzen Fonden med henblik på at give udsatte unge i Esbjerg Kommune en mulighed for at komme ud af deres daglige omgivelser og problemstillinger ved at få et ophold på skonnerten Fulton og indgå i skibets daglige aktiviteter. Hensigten med Fulton-projektet er først og fremmest at få udsatte
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Marcos Morezuelas, Paloma. Gender, Forests and Climate Change. Inter-American Development Bank, 2021. http://dx.doi.org/10.18235/0003072.

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As users of forest products and guardians of traditional knowledge, women have always been involved in forestry. Nevertheless, their access to forest resources and benefits and participation in forest management is limited compared to mens despite the fact that trees are more important to women, who depend on them for their families food security, income generation and cooking fuel. This guide aims to facilitate the incorporation of a gender lens in climate change mitigation and adaptation operations in forests, with special attention to those framed in REDD. This guide addresses four themes v
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Vargas-Herrera, Hernando, Juan Jose Ospina-Tejeiro, Carlos Alfonso Huertas-Campos, et al. Monetary Policy Report - April de 2021. Banco de la República de Colombia, 2021. http://dx.doi.org/10.32468/inf-pol-mont-eng.tr2-2021.

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1.1 Macroeconomic summary Economic recovery has consistently outperformed the technical staff’s expectations following a steep decline in activity in the second quarter of 2020. At the same time, total and core inflation rates have fallen and remain at low levels, suggesting that a significant element of the reactivation of Colombia’s economy has been related to recovery in potential GDP. This would support the technical staff’s diagnosis of weak aggregate demand and ample excess capacity. The most recently available data on 2020 growth suggests a contraction in economic activity of 6.8%, lowe
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Validation of Multispectral Imaging (MSI) technology for food and feed analysis. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.zcr161.

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The current testing environment for food and feed samples is complex and uses a wide variety of analytical technologies that range from chemical to PCR-based. Whilst these approaches can be deemed fit for purpose in terms of their final analytical result, they tend to be highly specialised and require considerable frontend processing to ensure that the target analyte can be reliably detected and quantified. These combined sample processing and analytical requirements typically impact on testing times and have associated cost implications that must be factored into routine testing and monitorin
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