Journal articles: 'Red food'

1

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

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

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

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

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

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

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 (January 24, 2020): 312. http://dx.doi.org/10.3390/nu12020312.

Full text

Abstract:

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 images depicting sweets (e.g., cake). Each image was preceded by a colored circle that informed about the sugar content of the food (red = high, green = low, gray = unknown). It was tested whether the red circle would help the participants to direct their gaze away from the ‘high sugar’ item. A second experiment investigated whether colored prime circles (red, green, gray) without nutrition information would influence the assumed sweetness of a food. In Experiment 1, CNI had the opposite of the intended effect. Dwell time and saccadic latency were higher for food items preceded by a red compared to a green circle. This unintended response was positively associated with participants’ liking of sweet foods. CNI did not change the wanting/liking of the displayed foods. In Experiment 2, we found no evidence for color priming on the assumed sweetness of food. Our results question whether CNI is helpful to influence initial cue reactivity toward sweet foods.

APA, Harvard, Vancouver, ISO, and other styles

5

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

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 (November 2015): 335–45. http://dx.doi.org/10.1027/1618-3169/a000299.

Full text

Abstract:

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 implicit meaning of the traffic light colors influenced participants’ reactions to the food items. The color red (compared to green) facilitated automatic avoidance reactions to unhealthy foods. By contrast, approach behavior toward healthy food items was not moderated by color. Our findings suggest that traffic light colors can act as implicit cues that guide automatic behavioral reactions to food.

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

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

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Nyilasy, Gergely, Jing Lei, Anish Nagpal, and Joseph Tan. "Colour correct: the interactive effects of food label nutrition colouring schemes and food category healthiness on health perceptions." Public Health Nutrition 19, no. 12 (March 16, 2016): 2122–27. http://dx.doi.org/10.1017/s1368980016000483.

Full text

Abstract:

AbstractObjectiveThe purpose of the present study was to examine the effects of food label nutrition colouring schemes in interaction with food category healthiness on consumers’ perceptions of food healthiness. Three streams of colour theory (colour attention, colour association and colour approach-avoidance) in interaction with heuristic processing theory provide consonant predictions and explanations for the underlying psychological processes.DesignA 2 (food category healthiness: healthy v. unhealthy)×3 (food label nutrient colouring schemes: healthy=green, unhealthy=red (HGUR) v. healthy=red, unhealthy=green (HRUG) v. no colour (control)) between-subjects design was used.SettingThe research setting was a randomised-controlled experiment using varying formats of food packages and nutritional information colouring.SubjectsRespondents (n 196) sourced from a national consumer panel, USA.ResultsThe findings suggest that, for healthy foods, the nutritional colouring schemes reduced perceived healthiness, irrespective of which nutrients were coloured red or green (healthinesscontrol=4·86; healthinessHGUR=4·10; healthinessHRUG=3·70). In contrast, for unhealthy foods, there was no significant difference in perceptions of food healthiness when comparing different colouring schemes against the control.ConclusionsThe results make an important qualification to the common belief that colour coding can enhance the correct interpretation of nutrition information and suggest that this incentive may not necessarily support healthier food choices in all situations.

APA, Harvard, Vancouver, ISO, and other styles

12

Pekins, Peter J., and william W. Mautz. "Acorn Usage by Deer: Significance of Oak Management." Northern Journal of Applied Forestry 4, no. 3 (September 1, 1987): 124–28. http://dx.doi.org/10.1093/njaf/4.3.124.

Full text

Abstract:

Abstract Fall food habits and food availability of four lead white-tailed deer were studied in hardwood seedling-sapling areas, cut-over mixed hardwood areas, and an oak sawtimber site in southern New Hampshire in 1979 and 1980. Red or white oak acorns were the single most consumed foods in both years. Acorns and/or oak leaves comprised over one-half the fall diet. Individual foods representing 10% or more of the diet were red oak acorns, red oak leaves, and yellow birch leaves in early fall, and red oak and white oak acorns, and red oak leaves in late fall. Management implications and recommendations are discussed. North. J. Appl. For. 4:124-128, Sept. 1987.

APA, Harvard, Vancouver, ISO, and other styles

13

Drdák, M., P. Daučik, P. Simko, J. Karovičová, and A. Rajniaková. "Method of separation of anthocyanins in red wines by HPLC." Food / Nahrung 36, no. 4 (1992): 411–13. http://dx.doi.org/10.1002/food.19920360415.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Drdák, M., P. Daučik, I. Karovičová, P. Šimko, A. Rajniaková, and E. Mórová. "Analysis of anthocyanins in red wine by HPLC using alkylamines." Food / Nahrung 36, no. 5 (1992): 497–99. http://dx.doi.org/10.1002/food.19920360513.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Arshad, Muhammad, Mohamed Zakaria ., Ahmad S. Sajap ., and Ahmad Ismail . "Food and Feeding Habits of Red Junglefowl." Pakistan Journal of Biological Sciences 3, no. 6 (May 15, 2000): 1024–26. http://dx.doi.org/10.3923/pjbs.2000.1024.1026.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

dougherty, geoff. "Chicago's Food Trucks: Wrapped in Red Tape." Gastronomica 12, no. 1 (2012): 62–65. http://dx.doi.org/10.1525/gfc.2012.12.1.62.

Full text

Abstract:

Nationwide, trucks brought in $630 million last year, an increase of 3.6 percent over the previous year. However, the rise of the food trucks hasn't come without trouble. A recent court ruling held that vendors in New York City aren't allowed to park in metered parking spaces. Truck operators in suburban Washington, D.C., are hamstrung by the hodgepodge of regulations that vary from one municipality to the next. A license to cook in one city is no protection from a citation in the next. Chicago wraps food trucks in more red tape than perhaps any other major city. Food-truck vendors are forbidden to cook on their trucks—or even do so much as slice a sandwich in half. In practicality, such restrictions limit the city's food-truck fleet to the small catering trucks known as “roach coaches” that typically serve construction sites and industrial parks.

APA, Harvard, Vancouver, ISO, and other styles

17

DAVIES, A. M. C., and A. GRANT. "Review: Near infra-red analysis of food." International Journal of Food Science & Technology 22, no. 3 (June 28, 2007): 191–207. http://dx.doi.org/10.1111/j.1365-2621.1987.tb00479.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Armitage, P. J., W. H. Zurek, and M. B. Davies. "Red Giant--Disk Encounters: Food for Quasars?" Astrophysical Journal 470 (October 1996): 237. http://dx.doi.org/10.1086/177864.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

A. EL_Gendy, Alia, and Hussein M. EL_Berry. "FOOD GAP OF RED MEAT IN EGYPT." Fayoum Journal of Agricultural Research and Development 33, no. 2 (July 1, 2019): 1–11. http://dx.doi.org/10.21608/fjard.2019.190558.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Banerjee, Reshmi. "Agricultural Transformation and Food Security in India: Lessons for Southeast Asia." Journal of Resources, Energy and Development 10, no. 1 (2013): 11–24. http://dx.doi.org/10.3233/red-120100.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Myers, Gael, Megan Sauzier, Amanda Ferguson, and Simone Pettigrew. "Objective assessment of compliance with a state-wide school food-service policy via menu audits." Public Health Nutrition 22, no. 09 (February 22, 2019): 1696–703. http://dx.doi.org/10.1017/s1368980019000156.

Full text

Abstract:

AbstractObjectiveThe Healthy Food and Drink Policy was implemented in Western Australian government schools in 2007. The aim of the present study was to assess the compliance of Western Australian school canteen menus with the policy a decade after its introduction.DesignThe traffic-light system that underpins the Healthy Food and Drink Policy categorises foods and drinks into three groups: ‘green’ healthy items, ‘amber’ items that should be selected carefully and ‘red’ items that lack nutritional value. Canteen menus were collected online and each menu item was coded as a green, amber or red choice.SettingWestern Australia.ParticipantsOnline canteen menus from 136 primary and secondary government schools.ResultsThe majority of audited school menus met policy requirements to include ≥60 % green items (84 %) and ≤40 % amber items (90 %), but only 52 % completely excluded red items. Overall, approximately half (48 %) of school canteen menus met all three traffic-light targets. On average, 70 % of the menu items were green, 28 % were amber and 2 % were red. Primary-school canteen menus were more likely than those from secondary schools to meet the requirements of the policy.ConclusionsWhile the sampled Western Australian government school canteen menus were highly compliant with most of the requirements of the Healthy Food and Drink Policy, many offered red foods and/or drinks. Providing all schools with further education about identifying red items and offering additional services to secondary schools may help improve compliance rates.

APA, Harvard, Vancouver, ISO, and other styles

22

Elmhagen, Bodil, Magnus Tannerfeldt, and Anders Angerbjörn. "Food-niche overlap between arctic and red foxes." Canadian Journal of Zoology 80, no. 7 (July 1, 2002): 1274–85. http://dx.doi.org/10.1139/z02-108.

Full text

Abstract:

Arctic foxes (Alopex lagopus) in Fennoscandia have retreated to higher altitudes on the mountain tundra, possibly because of increased competition with red foxes (Vulpes vulpes) at lower altitudes. In this study we compare summer food niches of the two species in mountain tundra habitat. Arctic foxes consumed lemmings more often than red foxes did, while red foxes consumed field voles and birds more often. Yet despite substantial variation in the diet of each species among summers, food-niche overlaps between the species were consistently high in most summers, as arctic and red foxes responded similarly to temporal changes in prey availability. Occurrences of field voles and birds in fox scats were negatively correlated with altitude, while the occurrences of lemmings tended to increase with altitude. Since arctic foxes bred at higher altitudes than red foxes, the differences between arctic and red fox diets were better explained by altitudinal segregation than by differences between their fundamental food niches. Arctic foxes should therefore endeavour to use the more productive hunting grounds at the lower altitudes of their former range, but interference competition with red foxes might decrease their access to these areas, and consequently cause a decrease in the size of in their realised niche.

APA, Harvard, Vancouver, ISO, and other styles

23

Karovičová, J., M. Drdák, J. Polonský, and F. Malík. "The relation between acidity and the representation of acids in red wines." Food / Nahrung 33, no. 5 (1989): 473–75. http://dx.doi.org/10.1002/food.19890330521.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Fukami, Hiroyuki, Yuki Higa, Tomohiro Hisano, Koichi Asano, Tetsuya Hirata, and Sansei Nishibe. "A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System." Molecules 26, no. 6 (March 15, 2021): 1619. http://dx.doi.org/10.3390/molecules26061619.

Full text

Abstract:

Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce tofuyo (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacolin K (lovastatin) which has cholesterol-lowering effects, was found in some strains of Monascus fungi. Since statins have been used world-wide as a cholesterol-lowering agent, processed foods containing natural statins are drawing attention as materials for primary prevention of life-style related diseases. In recent years, large-scale commercial production of red yeast rice using traditional solid-state fermentation has become possible, and various useful materials, including a variety of monascus pigments (polyketides) that spread as natural pigments, in addition to statins, are produced in the fermentation process. Red yeast rice has a lot of potential as a medicinal food. In this paper, we describe the history of red yeast rice as food, especially in Japan and East Asia, its production methods, use, and the ingredients with pharmacological activity. We then review evidence of the beneficial effects of red yeast rice in improving lipid metabolism and the circulatory system and its safety as a functional food.

APA, Harvard, Vancouver, ISO, and other styles

25

Savory, G. A., C. M. Hunter, M. J. Wooller, and D. M. O’Brien. "Anthropogenic food use and diet overlap between red foxes (Vulpes vulpes) and arctic foxes (Vulpes lagopus) in Prudhoe Bay, Alaska." Canadian Journal of Zoology 92, no. 8 (August 2014): 657–63. http://dx.doi.org/10.1139/cjz-2013-0283.

Full text

Abstract:

Red foxes (Vulpes vulpes (L., 1758)) recently expanded into the oil fields at Prudhoe Bay, Alaska, USA, and we hypothesized that the availability of anthropogenic foods may contribute to their success and persistence there. This study assessed the importance of anthropogenic foods to the diets of red foxes and arctic foxes (Vulpes lagopus (L., 1758)), and competition for food resources between the two species in Prudhoe Bay. We used stable isotope analysis of fox tissues to infer diet during summer and winter for both red and arctic foxes, and lifetime diet for red fox. While the contribution of anthropogenic foods in late summer for both species’ diets was low (~10% to 15%), the contribution in late winter was higher and varied between species (red foxes = 49%; arctic foxes = 39%). Estimates of lifetime diet in red foxes suggest consistent use of anthropogenic foods. We found moderate overlap of fox diets, although red foxes appeared to be more specialized on lemmings, whereas arctic foxes had a more diverse diet. Availability and consumption of anthropogenic foods by red foxes, particularly in winter, may partially explain their year-round presence in Prudhoe Bay.

APA, Harvard, Vancouver, ISO, and other styles

26

Boehm, Rebecca, Michele Ver Ploeg, Parke E. Wilde, and Sean B. Cash. "Greenhouse gas emissions, total food spending and diet quality by share of household food spending on red meat: results from a nationally representative sample of US households." Public Health Nutrition 22, no. 10 (March 28, 2019): 1794–806. http://dx.doi.org/10.1017/s136898001800407x.

Full text

Abstract:

AbstractObjectiveTo determine if US household food purchases with lower levels of red meat spending generate lower life-cycle greenhouse gas emissions (GHGE), greater nutritional quality and improved alignment with the Dietary Guidelines for Americans. Affordability of purchasing patterns by red meat spending levels was also assessed.DesignHousehold food purchase and acquisition data were linked to an environmentally extended input–output life-cycle assessment model to calculate food GHGE. Households (n 4706) were assigned to quintiles by the share of weekly food spending on red meat. Average weekly kilojoule-adjusted GHGE, total food spending, nutrients purchased and 2010 Healthy Eating Index (HEI-2010) were evaluated using ANOVA and linear regression.SettingUSA.ParticipantsHouseholds participating in the 2012–2013 National Household Food Acquisition and Purchase Survey.ResultsThere was substantial variation in the share of the household food budget spent on red meat and total spending on red meat. The association between red meat spending share and total food spending was mixed. Lower red meat spending share was mostly advantageous from a nutritional perspective. Average GHGE were significantly lower and HEI-2010 scores were significantly higher for households spending the least on red meat as a share of total food spending.ConclusionsOnly very low levels of red meat spending as a share of total food spending had advantages for food affordability, lower GHGE, nutrients purchased and diet quality. Further studies assessing changes in GHGE and other environmental burdens, using more sophisticated analytical techniques and accounting for substitution towards non-red meat animal proteins, are needed.

APA, Harvard, Vancouver, ISO, and other styles

27

Iortyom, Enoch Terlumun, Sonwabo P. Mazinyo, and Werner Nel. "The intervention of Rural Enterprise Development Hub Project on Maize Production in Mqanduli: The Implication on Food Security Status of Maize Farmers." Indonesian Journal of Geography 51, no. 2 (August 30, 2019): 165. http://dx.doi.org/10.22146/ijg.34644.

Full text

Abstract:

The research analyzed the impact of the Rural Enterprise Development Hub Project (RED Hub Project) on food security of maize farmers. The data were analyzed using both inferential and descriptive statistics. Values were considered to be significant statistically where the P-value was less than 0.05. The study reveals a significant average increase in annual yield from 39.52 bags (50kg) to 87.02 bags (50kg) with a percentage increase of 120.19% per maize farm (t-statistics of 32.7 t-value and p-value of <0.05). Also, none of the maize farmers were food secure before the RED Hub project, 1 (0.5%) were mildly food insecure, 97 (48.5%) were averagely food insecure, and 102 (51%) were critically food insecure. After the RED Hub project intervention, 3.5% (7) are food secure, 104 (52%) are mildly food insecure, 76 (38%) are averagely food insecure and 13 (6.5%) critically food insecure. There was also more access and affordability of other food to meet maize farmers’ nutritional needs after the project intervention. An average of 72.5 (29.2%) beneficiaries and 99.3 (47.6%) beneficiaries respectively had access to other foods to meet their nutritional needs before and after the project intervention.

APA, Harvard, Vancouver, ISO, and other styles

28

Konishi, Noboru, Yoshiteru Kitahori, Hiroto Nishioka, Katunari Yane, and Yoshio Hiasa. "Carcinogenicity Testing of Food Red No. 106(Acid Red) in Fischer 344 Rats." Journal of Toxicologic Pathology 5, no. 2 (1992): 157–65. http://dx.doi.org/10.1293/tox.5.157.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Journal, Baghdad Science. "Red flour beetle survival on different food items." Baghdad Science Journal 2, no. 1 (March 6, 2005): 33–36. http://dx.doi.org/10.21123/bsj.2.1.33-36.

Full text

Abstract:

Studied red beetle life on each of the yen and wheat durum wheat, barley, corn, rice, chickpeas, ground peanuts and beans in Living situation constant temperature and relative humidity of 65% for a period of 66 days was the life cycle of the insect different from one substance to another ....

APA, Harvard, Vancouver, ISO, and other styles

30

Watson, Max J. "Fostering Leaner Red Meat in the Food Supply." British Food Journal 96, no. 8 (September 1994): 24–32. http://dx.doi.org/10.1108/00070709410068774.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Yoo, Yung J., Anthony J. Saliba, and Paul D. Prenzler. "Should Red Wine Be Considered a Functional Food?" Comprehensive Reviews in Food Science and Food Safety 9, no. 5 (August 26, 2010): 530–51. http://dx.doi.org/10.1111/j.1541-4337.2010.00125.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Papageorgiou, Nicolaos K., Athanasios Sepougaris, Olga G. Christopoulou, Christos G. Vlachos, and John S. Petamidis. "Food habits of the red fox in Greece." Acta Theriologica 33 (October 15, 1988): 313–24. http://dx.doi.org/10.4098/at.arch.88-25.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Durand-Morat, Alvaro, Lawton Lanier Nalley, and Greg Thoma. "The implications of red rice on food security." Global Food Security 18 (September 2018): 62–75. http://dx.doi.org/10.1016/j.gfs.2018.08.004.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Starin, E. D. "Patterns of food transfer in temminck's red colobus." Aggressive Behavior 32, no. 3 (2006): 181–86. http://dx.doi.org/10.1002/ab.20118.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

HSIEH, CHENG-HONG, KEN-LIN HWANG, MING-MING LEE, CHI-HSUN LAN, WEN-FENG LIN, and DENG-FWU HWANG. "Species Identification of Ciguatoxin-Carrying Grouper Implicated in Food Poisoning." Journal of Food Protection 72, no. 11 (November 1, 2009): 2375–79. http://dx.doi.org/10.4315/0362-028x-72.11.2375.

Full text

Abstract:

Food poisoning due to ingestion of an unknown red grouper occurred in southern Taiwan. To identify the species of toxic red grouper implicated in food poisoning, a 475-bp sequence of the cytochrome b gene from six species of fresh red grouper meat was amplified by using a pair of primers (L14735/H15149). This fragment could be amplified when fish meat was treated with different heating processes. After sequencing, it was found that no variation in sequences was detected among individuals within each species. The species of toxic red grouper meat implicated in food poisoning was judged to be Lutjanus bohar based on sequence analysis. In addition, restriction enzyme analysis with HaeIII rapidly distinguished these six species of red grouper and the two samples implicated in food poisoning. No toxicity of viscera in 18 specimens of six red grouper species was detected, but two food poisoning samples were found to be toxic. This study indicated that DNA sequence and restriction enzyme analysis are powerful methods for identifying potentially toxic red grouper species as L. bohar.

APA, Harvard, Vancouver, ISO, and other styles

36

Cai, Ruiying, and Christina Geng-Qing Chi. "A recipe for food promotion: effects of color brightness on food evaluations and behavioral intentions." International Journal of Contemporary Hospitality Management 13, no. 12 (November 27, 2020): 3925–47. http://dx.doi.org/10.1108/ijchm-05-2020-0492.

Full text

Abstract:

Purpose Building upon humans’ trichromatic vision systems, dual-process theory and halo effects, this paper aims to examine the effects of red and green color brightness of food pictures on customers’ evaluations and purchase intention of restaurant food. Design/methodology/approach The proposed hypotheses were tested across three experimental designed studies on a total of 575 participants. Multilevel analysis, analysis of variance and multivariate analysis of variance were applied for data analysis. Findings This paper provides empirical evidence of the effects of red brightness and green brightness on customers’ affective and cognitive evaluation of food and purchase intention in Study 1. Study 2 validates the effects of red and green brightness on food evaluation with the presence of nutrition information. Study 3 further elaborates on the halo effects of color brightness on customers’ favorable intentions to patronize a restaurant and willingness to pay for a meal in a controlled lab experiment. Research limitations/implications One main limitation is that this paper focuses on unveiling the role of color brightness and does not consider other picture properties, which opens an avenue for future research. Practical implications This paper includes implications for food promotion and management of customers’ experience via food pictures. Originality/value This paper is one of the first attempts to reveal the effects of red and green brightness of food pictures on customers’ food evaluation and food consumption behavioral intentions.

APA, Harvard, Vancouver, ISO, and other styles

37

Kusumaningrum, Intan, Noli Novidahlia, and Dina Ayu Soraya. "JELLY EXTRACT DRINKING RED BIT." JURNAL PERTANIAN 9, no. 1 (May 18, 2018): 9. http://dx.doi.org/10.30997/jp.v9i1.1150.

Full text

Abstract:

Beets are one of the most useful food ingredients. One of the benefits is to provide natural color in the manufacture of food products. The pigment present in the red bit is betasianin. Betasianin is a class of antioxidants. Drink jelly is a soft gel-shaped drink, generally jelly drinks have elastic properties but consistency or gel strength is weaker than jelly agar. This study aims to diversify food products from red bit beans.The research begins by making red beet extracts first, after which mixing all the ingredients of making jelly drinks. The experimental design used in this research is Completely Randomized Design with three treatment levels and two replications. Data analysis was processed by Kruskal Wallis and ANOVA. The treatments used were comparison of beets and water 1:10, comparison of beets and water 1: 12,5 and comparison of beets and water 1:15. Organoleptic tests used in the study were hedonic rank test and sensory quality test.The results showed that the treatment comparison of beets and water 1:15of was selected jelly beverage based on hedonic test result by panelist. Chemical analysis of the selected product was then performed. Drink jelly comparison of beets and water 1:15 has antioxidant levels of 4.2 mg vit c / 100g sample, food fiber content of 14, 92%, and total sugar of 26.27%.

APA, Harvard, Vancouver, ISO, and other styles

38

Lenighan, Yvonne M., Anne P. Nugent, Kaifeng F. Li, Lorraine Brennan, Janette Walton, Albert Flynn, Helen M. Roche, and Breige A. McNulty. "Processed red meat contribution to dietary patterns and the associated cardio-metabolic outcomes." British Journal of Nutrition 118, no. 3 (August 14, 2017): 222–28. http://dx.doi.org/10.1017/s0007114517002008.

Full text

Abstract:

AbstractEvidence suggests that processed red meat consumption is a risk factor for CVD and type 2 diabetes (T2D). This analysis investigates the association between dietary patterns, their processed red meat contributions, and association with blood biomarkers of CVD and T2D, in 786 Irish adults (18–90 years) using cross-sectional data from a 2011 national food consumption survey. All meat-containing foods consumed were assigned to four food groups (n 502) on the basis of whether they contained red or white meat and whether they were processed or unprocessed. The remaining foods (n 2050) were assigned to twenty-nine food groups. Two-step and k-means cluster analyses were applied to derive dietary patterns. Nutrient intakes, plasma fatty acids and biomarkers of CVD and T2D were assessed. A total of four dietary patterns were derived. In comparison with the pattern with lower contributions from processed red meat, the dietary pattern with greater processed red meat intakes presented a poorer Alternate Healthy Eating Index (21·2 (sd 7·7)), a greater proportion of smokers (29 %) and lower plasma EPA (1·34 (sd 0·72) %) and DHA (2·21 (sd 0·84) %) levels (P<0·001). There were no differences in classical biomarkers of CVD and T2D, including serum cholesterol and insulin, across dietary patterns. This suggests that the consideration of processed red meat consumption as a risk factor for CVD and T2D may need to be re-assessed.

APA, Harvard, Vancouver, ISO, and other styles

39

Mitchell, Ellen, Qiuchen Yang, Heather Behr, Annabell Ho, Laura DeLuca, Christine May, and Andreas Michaelides. "Long-Term Food Choice and Weight Loss on a Mobile Program With Food Color System." Current Developments in Nutrition 5, Supplement_2 (June 2021): 982. http://dx.doi.org/10.1093/cdn/nzab051_026.

Full text

Abstract:

Abstract Objectives It is unclear if individuals sustain healthy food choices long-term on a mobile, self-directed weight loss program, or how those choices influence weight loss. We examined differences in food choice and dietary quality by weight lost at 18 months on a mobile behavior change weight loss program with a traffic light food system designed to encourage healthier eating behaviors. We expected that users with greater amounts of weight loss would show healthier food choices and dietary quality. Methods On the program, users are encouraged to consume a ratio of 30% green (low-calorie, high-volume, nutrient-rich foods), 45% yellow, and 25% red (high-calorie, low-volume) foods. They are also provided information on behavior change principles. We evaluated food ratios and self-reported dietary quality in 148 adults 18 months after starting the program with a retrospective cohort design. Food ratios were measured via food intake self-reported on the program. Dietary quality was measured using a validated questionnaire assessing adherence to the Dietary Approaches to Stop Hypertension (DASH) diet (DASH-Q). Respondents were categorized into high (>10%, n = 71), moderate (5–10%, n = 35), and low or no (<5%, n = 42) weight loss groups based on weight lost by 18 months. ANOVAs tested differences in food ratios and dietary quality between groups. Results Baseline BMI did not differ between weight loss groups (high: 36.9, moderate: 36.0, low: 36.5; P = 0.68). However, there were significant differences in green food ratios across weight loss groups for breakfast (high: 37%, moderate: 37%, low: 34%; P = .02), lunch (29%, 27%, 25%; P < .001), and dinner (22%, 20%, 16%; P < .001). Red food ratios also differed across groups for breakfast (21%, 27%, 26%; P < .001), lunch (34%, 35%, 37%; P < .002), and dinner (36%, 39%, 43%; P < .001). The weight loss groups also differed in DASH dietary pattern scores (high: 41.79, moderate: 42.52, low: 36.95; P = .02). Conclusions Users with greater weight loss ate more green foods, fewer red foods, and adhered more to the DASH diet than users with less weight loss. These differences were apparent even 18 months later. This highlights the role of food choice and dietary quality in weight loss and suggests that a mobile behavior change program with a traffic light system could aid in healthier long-term dietary consumption. Funding Sources This study was funded by Noom Inc.

APA, Harvard, Vancouver, ISO, and other styles

40

Wahyuningtias, Dianka. "The Application of Dragon Fruit Peels as a Dye in Red Velvet Cake." Binus Business Review 6, no. 3 (November 30, 2015): 375. http://dx.doi.org/10.21512/bbr.v6i3.947.

Full text

Abstract:

Red Dragon fruit peel that has a high antioxidant content is very useful and suitable processed into natural coloring in household industry are easily processed. One product to apply it is the Red Velvet Cake. Red Velvet Cake is basically uses natural coloring from the bits fruit and instant food coloring. This discussion will create a research that is attempting to replace the instant food coloring and natural food coloring from the bit that is commonly used in Red Velvet Cake by making use of the Dragon fruit that is considered to be food wastes. This research aims to provide a new alternative natural food coloring in the Red Velvet Cake. Experimental research is used by doing experiments and planned and systematic testing to Red Velvet Cake, and by collecting primary data and secondary data as well. All data is presented in a descriptive with SPSS. From the results of mean average can be inferred that the Red Velvet Cake using natural food coloring from Red Dragon fruit is acceptable to the community.

APA, Harvard, Vancouver, ISO, and other styles

41

Kistriyani, Lilis, Annisa Alvi Ramadhani, and Dika Puji Resphaty. "Encapsulation of Anthocyanin and Flavonoid from Watermelon Rind (Citrullus lanatus) as a Natural Food Preservative." Key Engineering Materials 818 (August 2019): 50–55. http://dx.doi.org/10.4028/www.scientific.net/kem.818.50.

Full text

Abstract:

Special Region of Yogyakarta is one of the regions that has high potential for natural disasters. Food is the most consumable material which is needed when natural disasters occur. An alternative form of food preservative is needed to maintain nutritious foods that will be distributed to the victims of natural disasters. The foods must still appropriate to eat. In this research, watermelon rind was chosen as an ingredient to make natural preservatives because they contain flavonoids and anthocyanins. This research aims were to determine the total content of anthocyanins, flavonoids and phenolics in the red watermelon rind and yellow watermelon rind, also to determine the effect of chitosan composition to the ability of flavonoids and phenolics release in the food. This research was carried out by extraction and encapsulation methods. The analysis included the content of Total Anthocyanin (TA), Total Flavonoids (TF) and Total Phenolic (TPC) in the supernatant. The other analysis was in vitro tests that was done to know the ability of flavonoids and phenolics release in the food. The total anthocyanin content in the red watermelon rind was 0.0334 mg L-1 while in the yellow watermelon rind was 0.0668 mg L-1. The total content of flavonoids in the red watermelon rind was 0.7369 g mL-1, while in the yellow watermelon rind was 0.3296 g mL-1. The total phenolic content of red watermelon rind was 0.3669 g mL-1, while in the yellow watermelon rind was 0.2273 g mL-1. In both of red and yellow watermelon rind, the highest release of flavonoid and phenolic levels showed in the variations of chitosan mass 0.4 grams. The highest flavonoid content released was 0.0638 g mL-1 in red watermelon rind and 0.0702 g mL-1 in yellow watermelon rind. The highest phenolic content released was 0.0321 g mL-1 in red watermelon rind and 0.0408 g mL-1 in yellow watermelon rind.

APA, Harvard, Vancouver, ISO, and other styles

42

Rodrigues, Naíza Carvalho, Marize Melo dos Santos, Suzana Maria Rebêlo Sampaio da Paz, Adriana de Azevedo Paiva, Thaís Rodrigues Nogueira, Betânia de Jesus e. Silva de Almendra Freitas, and Cecília Maria Resende Gonçalves de Carvalho. "Feelings reported by adolescents after food ingestion: a comparative study." ABCS Health Sciences 45 (October 22, 2020): e020014. http://dx.doi.org/10.7322/abcshs.45.2020.1323.

Full text

Abstract:

Introduction: Food is closely linked with emotions in a complex relationship. The imaginary and symbolic meaning attributed to food has been little studied and the act of eating needs to be better understood. Objective: To analyze the association of adolescents´ feelings to selected foods. Methods: Cross-sectional study with 995 adolescents from public and private schools in Teresina, PI, Brazil. It was a Supplementary Project to the Brazilian national survey ERICA (Estudo de Riscos Cardiovasculares em Adolescentes). Adolescents had to choose one of the following feelings to selected food: well-being/satisfaction, malaise, no feeling, aversion. For the option aversion, the participant had to indicate if it was related to smell, color, appearance, or taste. Adolescents´ feelings to foods were analyzed by type of school, sex, and age range, using Pearson's chi-square (c²) or Fisher's exact tests. Results: There was significant differences regarding the type of school for the feeling to chocolate (p=0.015); vegetables (p=0.003); leafy greens (p=0.005); healthy sandwich/natural fruit juice (p≤0.001); high fat red meat (p=0.046); fruit/natural fruit juice (p≤0.001). For sex, there was significant difrerences for healthy sandwich/natural fruit juice (p=0.001); beans and rice (p=0.021) and high fat red meat (p=0.005). There was significant differences between age groups for sandwich, chips, soda and ice cream (p=0.018); pasta (p=0.047) and high fat red meat (p=0.021). Well-being predominated in almost all foods and aversion was poorly reported. Conclusion: The results suggest that adolescents' feelings are not directed to specific foods.

APA, Harvard, Vancouver, ISO, and other styles

43

Honma, Masamitsu. "Evaluation of the in vivo genotoxicity of Allura Red AC (Food Red No. 40)." Food and Chemical Toxicology 84 (October 2015): 270–75. http://dx.doi.org/10.1016/j.fct.2015.09.007.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Vacca, Vincenzo, Antonio Piga, Alessandra Del Caro, Paolo A. M. Fenu, and Mario Agabbio. "Changes in phenolic compounds, colour and antioxidant activity in industrial red myrtle liqueurs during storage." Nahrung/Food 47, no. 6 (December 1, 2003): 442–47. http://dx.doi.org/10.1002/food.200390098.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Mündel, Hans-Henning, Gilles Saindon, Henry C. Huang, and Ferdinand A. Kiehn. "AC Redbond small red bean." Canadian Journal of Plant Science 80, no. 1 (January 1, 2000): 121–22. http://dx.doi.org/10.4141/p99-059.

Full text

Abstract:

AC Redbond is a high-yielding, early-maturing, small red dry bean (Phaseolus vulgaris L.) cultivar with moderate resistance to white mold. It was developed from a series of crosses at the Agriculture and Agri-Food Canada Research Centre, Lethbridge, with cooperation from the Agriculture and Agri-Food Canada Research Centre Morden. AC Redbond, having an upright growth habit with moderate resistance to white mold, is particularly well adapted to the western Canadian prairies using the narrow-row production system, maturing on average 3 d before NW 63, with 10% higher seed yield. Key words: Phaseolus vulgaris, small red bean, cultivar description, high yield, narrow row

APA, Harvard, Vancouver, ISO, and other styles

46

Kim, Chang, Seong Yi, Il Cho, and Sae Ku. "Red-Koji Fermented Red Ginseng Ameliorates High Fat Diet-Induced Metabolic Disorders in Mice." Nutrients 5, no. 11 (October 30, 2013): 4316–32. http://dx.doi.org/10.3390/nu5114316.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Behbahaninia, Hirbod, Kevin J. McGraw, Michael W. Butler, and Matthew B. Toomey. "Food color preferences against a dark, textured background vary in relation to sex and age in house finches (Carpodacus mexicanus)." Behaviour 149, no. 1 (2012): 51–65. http://dx.doi.org/10.1163/156853912x626141.

Full text

Abstract:

AbstractMany animals consume colorful foods, because bright coloration either enhances conspicuousness of food items or signals nutritional rewards. A comparatively under-studied aspect of food color preferences is the role of the background environment in shaping food detectability and choices. Previous work with house finches ( Carpodacus mexicanus), for example, showed that individuals preferred red and green food items and avoided yellow ones. However, this study of desert, ground-feeding birds was done with seeds presented against an artificial white background that is unlikely to reflect natural conditions. Therefore, we performed a similar experiment, but quantified selection of colorful foods using a different visual environment that better mimicked natural conditions. We mixed dark, inedible distractor pellets (i.e., analogous to natural desert sand and rocks) with sunflower kernels that were colored red, green, yellow, or orange to test for differences in foraging patterns by sex, age, and expression of male plumage coloration in non-molting house finches. This food presentation resulted in yellow seeds having a significantly greater chromatic, but not achromatic, contrast with the background than red or green seeds. Under these conditions, all birds consumed yellow, and to a lesser extent red, seeds most often, and both adult males and females had a strong preference for yellow kernels; adult males also tended to prefer green kernels, but females tended not to prefer green kernels. Juveniles showed no significant preferences for any seed color, and adult male plumage coloration was not related to seed color preference. Therefore, in contrast to studies using different foraging environments, house finches tended to prefer yellow seeds, supporting models that suggest that visual background and contrast may be more important than color per se in visually mediated foraging decisions of birds. Moreover, the fact that adult males and females differed in food color preference has not been reported previously in songbirds.

APA, Harvard, Vancouver, ISO, and other styles

48

Mishra, Arabinda. "Outgrowing the Earth: The food security challenge in an age of falling water tables and rising temperatures." Journal of Resources, Energy and Development 2, no. 2 (2005): 157–59. http://dx.doi.org/10.3233/red-120024.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Puruhita, Tri Kusuma Agung. "INDEKS GLIKEMIK COOKIES SORGUM (SORGHUM BICOLOR) DENGAN PENAMBAHAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS) PRATANAK." JURNAL RISET GIZI 8, no. 2 (November 30, 2020): 129–34. http://dx.doi.org/10.31983/jrg.v8i2.6341.

Full text

Abstract:

Background: The prevalence of diabetes is increasing, one of the pillars of intervention is the provision of high-fiber or complex carbohydrates food. Sorghum as local food has the potential to manufacture as cookies diabetes because it contains fiber and low glycemic index. Foods with a low glycemic index help to prevent against high blood glucose fluctuation. Levels of resistant starch can be improved with the addition of parboiled red beans fluor. Parboiled process aims to improve the digestibility and resistant starch level of red beans. Objective: Determine parboiled red beans fluor % addition which still preferred by consumer panelists, and then determine the glycemic index of cookies sorghum with the addition of selected parboiled red beans fluor. Methods: Experimental study, the first stage was organoleptic test with randomized block design. 6 treatments of parboiled red bean flour and three replications. The addition consists of 0, 10, 20, 30, 40, and 50%. The second stage was the determination of the glycemic index. The subject had to fasting for 10 hours, consumed white bread, and then measured the glycemic response at 0, 30, 60, 90, 120 minute. Four days later the same step repeated with cookies sorghum as food had to consumed. Glycemic index values determined by comparing the inceremental area under curve of cookies sorghum with the incremental area under curve of white bread. Results: The addition of parboiled red bean flour preference is 30%. Cookies sorgum glycemic index was 48.5Conclusion: Cookies sorghum can be used as a snack food for healthy people because it has a low glycemic index

APA, Harvard, Vancouver, ISO, and other styles

50

Fernandez, Raissa Dias, Jamilie Suelen dos Prazeres Campos, and Thais de Oliveira Carvalho Granado Santos. "Nutritional status and food consumption of patients with Parkinson disease." Arquivos de Neuro-Psiquiatria 79, no. 8 (August 2021): 676–81. http://dx.doi.org/10.1590/0004-282x-anp-2020-0053.

Full text

Abstract:

ABSTRACT Background: Parkinson's disease (PD) is a neurodegenerative disease that affects food intake as the disease progresses. The assessment of nutritional status is essential to identify early nutritional deficits. Objective: To investigate the nutritional status and food intake of patients diagnosed with PD. Methods: This was a descriptive, cross-sectional, and quantitative study. A structured questionnaire with restricted questions was applied to identify the sociodemographic profile and anthropometric measurements were taken. To evaluate the disease stage, the modified Hoehn & Yahr scale was used. Food intake was evaluated using the Food Frequency Questionnaire (FFQ). The acquired information was organized in the Microsoft Office Excel 2010 program and statistical analysis was performed using the BioEstat 5.3 program. Results: The research was carried out with 40 patients; the majority was male (60%), over 60 years old (52.5%), single (55%), with a high school degree (42.5%), retirees (80%), and receiving one minimum salary (42.5%). Most were classified with eutrophic (42.5%) and overweight (42.5%). About food consumption, the most common foods were banana (60%), fish (52.5%), acerola (45%), and orange (32%). Among the high-risk foods, red meat (82.5%), fried foods (30%), heavy cream (25%), and filled sandwich cookies (25%) were the most common. Conclusions: Most patients had a high consumption of red meat and processed foods, with relevant consumption of some fruits and low consumption of grains and oilseeds. The disease stage was not associated with nutritional status.

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Red food'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles