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Journal articles on the topic 'Specialized Foods'
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Vorobyeva, Valentina, Irina Vorobyeva, Alla Kochetkova, Vladimir Mazo, Sergey Zorin, and Khaider Sharafetdinov. "Specialized hypocholesterolemic foods: Ingredients, technology, effects." Foods and Raw Materials 8, no. 1 (February 26, 2020): 20–29. http://dx.doi.org/10.21603/2308-4057-2020-1-20-29.
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Introduction. Overweight and obesity are leading risk factors for metabolic syndrome (MS). From 20 to 35% of Russian people have this condition, depending on their age. MS is a precursor of cardiovascular disease, diabetes mellitus, diabetic nephropathy, and nonalcoholic steatohepatitis. Specialized foods (SFs) with hypocholesteremic effects are an important component of the diet therapy for MS patients. Creating local SFs to optimize the nutritional status of MS patients and prevent related diseases is a highly promising area of research. The aim of our study was to develop the formulation and technology of SFs and evaluate their effectiveness in MS treatment.
Study objects and methods. The objects of the study were food ingredients and SFs. Safety indicators and micronutrient contents were determined by standard methods, whereas nutritional and energy values and amino acid contents were determined by calculation.
Results and discussion. Based on medical requirements, we selected functional ingredients and developed a formulation and technology of SFs with an optimized protein, fat, and carbohydrate composition. The formulation included essential micronutrients and biologically active substances with a desirable physiological effect. Clinical trials involved 15 MS patients aged from 27 to 59. For two weeks, they had a low-calorie standard diet with one serving of SFs in the form of a drink instead of a second breakfast. The patients showed a significant improvement in anthropometric indicators. Blood serum tests revealed decreased contents of total cholesterol (by 16.9%), low-density lipoprotein cholesterol (by 15.3%), and triglycerides (by 27.9%).
Conclusion. We developed technical specifications and produced a pilot batch of SFs. The trials showed an improvement of lipid metabolism in the MS patients who were taking SFs as part of their diet therapy.
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Warfel, K., Y. Aso, and D. L. Gee. "Regulation of Functional Foods in Japan: Foods for Specialized Health Uses (FOSHU)." Journal of the American Dietetic Association 107, no. 8 (August 2007): A34. http://dx.doi.org/10.1016/j.jada.2007.05.360.
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전중환. "A Specialized Psychological Adaptation for Preferring Spicy Foods." PHILOSOPHY·THOUGHT·CULTURE ll, no. 28 (November 2018): 208–34. http://dx.doi.org/10.33639/ptc.2018..28.010.
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Kobelkova, Irina V., Margarita M. Korosteleva, and Maria S. Kobelkova. "The role of high-protein specialized food in increasing the adaptive athletes' potencial." Clinical nutrition and metabolism 2, no. 2 (April 15, 2021): 92–99. http://dx.doi.org/10.17816/clinutr81572.
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A balanced diet and intake of high-protein specialized foods plays a key role in expanding the adaptive potential of athletes and affects the effectiveness of the training process. However, a diet composed of traditional food products may not always provide protein intake adequate to the high physiological needs of athletes, and therefore in some cases it is advisable to introduce high-protein specialized foods products.
Specialized products for athletes are subdivided, depending on the component composition and individual physiological needs of the athlete, taking into account sports specialization and the phase of the sports cycle, into high-protein, protein-carbohydrate, carbohydrate-protein, high-carbohydrate; carbohydrate-mineral drinks, isotonic, hypotonic, as well as biologically active food additives.
The article presents the basic principles of the use of specialized food products in the nutrition of athletes. A brief description of the protein components most commonly used in this product group is given. It has been shown that the intake of high-protein specialized food products that combine various types of proteins provides not only the maximum speed of recovery processes, but also stimulates anabolic reactions aimed at increasing muscle body mass, thereby affecting an increase in sports performance.
Biomedical rationale in the development of formulations of innovative specialized food products, the main component of which is protein, should be a leading factor in the use of raw materials and technical base for effective use in the training system of athletes.
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Marhunova, A. M., and S. A. Kondratenko. "Quality and Competitiveness Assurance Methodology Development for Enriched and Specialized Foods." IOP Conference Series: Earth and Environmental Science 852, no. 1 (September 1, 2021): 012071. http://dx.doi.org/10.1088/1755-1315/852/1/012071.
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Kobelkova, I. V., M. M. Korosteleva, D. B. Nikityuk, and M. S. Kobelkova. "Glycation end products and technological aspects of reducing immunogenicity of specialized food products for nutrition of athletes." Food systems 4, no. 4 (January 5, 2022): 278–85. http://dx.doi.org/10.21323/2618-9771-2021-4-4-278-285.
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Food allergy, which affects about 8% of children and 5% of adults in the world, is one of the major global health problems, and allergen control is an important aspect of food safety. According to the FALCPA (Food Allergen Labeling and Consumer Protection Act of 2004 FDA), more than 160 foods can cause allergic reactions, with eight of them responsible for 90% of all food allergies in the United States, including milk, eggs, wheat, peanuts, soybeans, tree nuts, crustaceans and fish, also known as the Big 8. Most foods that are sources of obligate allergens are heat treated before consumption, which can trigger the Maillard reaction, which produces glycation end products. Symptoms of food sensitization are known to significantly affect the quality of life, gut microbial diversity and adaptation potential. In particular, in athletes, this can be expressed in a decrease in the effectiveness of the training process, which leads to poor endurance and athletic performance. In this regard, it seems relevant to study the effect of the Maillard reaction and AGEs on the immunogenicity of proteins and the possible relationship between these compounds and food allergy, as well as to develop measures to prevent the adverse effect of allergens on the body of a professional athlete and any other consumer.
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Morgunova, E. M., and Y. A. Shymanouskaya. "SENSORY ANALYSIS AND QUALITY CONTROL OF LOW-PROTEIN PRODUCTS FOR SPECIALIZED PURPOSES." Food Industry: Science and Technology 15, no. 2(56) (June 17, 2022): 74–79. http://dx.doi.org/10.47612/2073-4794-2022-15-2(56)-74-79.
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Studies of quality indicators, nutritional value, vitamin-mineral and amino acid composition of new types of specialized food products: low-protein dry mixes for baking have been carried out. The main
organoleptic indicators of the developed low-protein foods are determined. The assessment of the quality of new types of food products according to organoleptic indicators was carried out at a meeting of the tasting commission, the results were graphically drawn using the method of profile analysis of flavor. The analysis of
physico-chemical studies has shown that all the developed specialized food products do not contain gluten, have a low protein content, a safe level of phenylalanine and can be recommended for dietary nutrition of patients with phenylketonuria, celiac disease and acute renal failure. In addition, low-protein mixtures contain a significant amount of minerals, such as potassium, phosphorus, sodium and magnesium.
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Pascall, Melvin A., Kris DeAngelo, Julie Richards, and Mary Beth Arensberg. "Role and Importance of Functional Food Packaging in Specialized Products for Vulnerable Populations: Implications for Innovation and Policy Development for Sustainability." Foods 11, no. 19 (September 30, 2022): 3043. http://dx.doi.org/10.3390/foods11193043.
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Specialized products can be needed to help meet the nutrition requirements of vulnerable populations, including infants and young children, those who are ill, and older adults. Laws and regulations delineate distinct categories for such products including medical foods or formulated liquid diets, foods for special dietary use (FSDUs), infant formulas, and natural health products (NHPs). Yet, the literature is limited regarding the role and importance of functional and sustainable packaging for specialized products. This perspective review describes these unique product categories and the role of packaging as well as regulatory considerations. Furthermore, reviewed are how waste reduction strategies and emerging legislative/regulatory policies in the United States and Canada may not adequately address the functional packaging requirements for specialized products. The paper concludes by offering perspectives for emerging innovations and policy development for sustainability.
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Borges, Camila Aparecida, Kamila Tiemann Gabe, and Patricia Constante Jaime. "Consumer Food Environment Healthiness Score: Development, Validation, and Testing between Different Types of Food Retailers." International Journal of Environmental Research and Public Health 18, no. 7 (April 1, 2021): 3690. http://dx.doi.org/10.3390/ijerph18073690.
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The aim of this study was to develop and validate a scoring system, based on AUDITNOVA, to assess the healthiness of the consumer food environment, considering food availability, price, advertising, and placement strategies. Audited data of 650 food retailers were used to develop, validate, and test the consumer food environment healthiness score. To compose the score, the reference was the Dietary Guidelines for the Brazilian Population. The total and subscores were standardized for a scale from 0 to 100. Construct validity was assessed using the Kruskal–Wallis Dunn tests. Cronbach’s alpha coefficients were calculated to determine the consistency of the scores. The median score was 33.7 (p25 = 26.9; p75 = 42.1). The public and private specialized indoor fresh food markets showed the highest medians; otherwise, bakeries and food retailers with the predominant sale of ultra-processed foods showed the lowest. The score was able to satisfactorily classify the extreme food retailer groups by the predominant sale of fresh or minimally processed foods and the predominant sale of ultra-processed foods. The results of Cronbach’s alpha showed excellent internal consistency (α = 0.91). The score helped to provide an overall assessment of consumer food environment healthiness and was able to classify food retailer groups as healthy and unhealthy according to the degree of processing of the available foods.
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Мистенева, Светлана, Svetlana Misteneva, Елена Солдатова, Elena Soldatova, Наталья Щербакова, Natalia Shcherbakova, Тимофей Герасимов, Timofey Gerasimov, Михаил Талейсник, and Mikhail Taleysnik. "Effect of Pumpkin Husks on Cracker Dough Fermentation." Food Processing: Techniques and Technology 49, no. 3 (September 23, 2019): 413–22. http://dx.doi.org/10.21603/2074-9414-2019-3-413-422.
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Problems of rational and balanced nutrition for children and teenagers attract the attention of scientists around the world. Nowadays, pediatricians, nutritionists, and parents are interested in researches that study the nature and structure of children’s diet. The food market is wide and diverse. However, most foods, including confectionary products for children, do not correspond with the principles of healthy nutrition, food legislation, and the achievements of modern food science. As a result, it is difficult for consumers to select physiologically important products for their children. The government of the Russian Federation has defined the main directions for the development of food products designed for children. The program involves expanding their range and improving their quality and safety. In addition, domestic food industry should be based on echnical regulations, the latest scientific achievements, and global trends in production management and choice of raw materials, as well as in the design of specialized confectionery products and healthy foods. The present paper describes how specialized confectionery products for children of preschool and school age can be improved and fortified with vitamins and minerals. The authors introduce some criteria that distinguish this category from mass products. In this connection, the paper also covers some basic problems of the development of food for children in the Russian Federation. It describes the regulatory legal acts for confectionery products for children in the countries of the Customs Union. The authors believe that there is a need for a single regulatory document to control the development and sales of specialized products for children. The results of the research confirm the relevance of the work performed by the All-Russian Research Institute of Confectionery Industry on the development of State Standards for cookies for preschoolers and schoolchildren.
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Dujmović, Mia, Sanja Radman, Nevena Opačić, Sanja Fabek Uher, Vida Mikuličin, Sandra Voća, and Jana Šic Žlabur. "Edible Flower Species as a Promising Source of Specialized Metabolites." Plants 11, no. 19 (September 27, 2022): 2529. http://dx.doi.org/10.3390/plants11192529.
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Eating habits are changing over time and new innovative nutrient-rich foods will play a great role in the future. Awareness of the importance of a healthy diet is growing, so consumers are looking for new creative food products rich in phytochemicals, i.e., specialized metabolites (SM). The consumption of fruits, vegetables and aromatic species occupies an important place in the daily diet, but different edible flower species are still neglected and unexplored. Flowers are rich in SM, have strong antioxidant capacities and also possess significant functional and biological values with favorable impacts on human health. The main aim of this study was to evaluate the content of SM and the antioxidant capacities of the edible flower species: Calendula officinalis L. (common marigold), Tagetes erecta L. (African marigold), Tropaeolum majus L. (nasturtium), Cucurbita pepo L. convar. giromontiina (zucchini) and Centaurea cyanus L. (cornflower). The obtained results showed the highest content of ascorbic acid (129.70 mg/100 g fw) and anthocyanins (1012.09 mg/kg) recorded for cornflower, phenolic compounds (898.19 mg GAE/100 g fw) and carotenoids (0.58 mg/g) for African marigold and total chlorophylls (0.75 mg/g) for common marigold. In addition to the esthetic impression of the food, they represent an important source of SM and thus can have a significant impact if incorporated in the daily diet.
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Etoh, Shinichi. "Development of taste preference visualization system specialized for green tea." Impact 2019, no. 10 (December 30, 2019): 21–23. http://dx.doi.org/10.21820/23987073.2019.10.21.
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Eating is something we all do. We need to in order to survive. However, beyond mere sustenance, food and cooking is something all cultures have embraced. Every part of the world has its own distinct ingredients and dishes that exploit different flavours. An essential ingredient for the evolution of these cuisines is the ability humans have to taste. Our sense of taste allows us to distinguish between the different ingredients, combinations of ingredients and preparation styles and, more importantly, to decide what we do and do not enjoy. Everyone has a unique pallet of flavours and foods they enjoy dictated by the sense of taste. Dr Shinichi Etoh is a food technology expert and researcher at the Department of Information Network Engineering at the Kurume Institute of Technology. He explains that experiencing taste requires a sophisticated set of physiological structures and processes. 'These detect subtle differences in the molecules that make up food at the point of contact, the mouth and tongue, which then transmit this information to the brain,' outlines Etoh. The complexity of this system, like all human senses, is difficult to unravel for researchers and even harder to duplicate artificially. The goal of developing a system to visualise human palatability has been elusive but researchers are closing in on viable designs for such a product and with it, they hope to build a system with which unique consumer preferences can be accurately quantified, adding to the modern trend of ever more customisable products designed to appeal to each person individually.
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Alekseeva, T. V., Y. O. Kalgina, V. S. Evlakova, L. A. Malakova, E. O. Zdorovtsev, and A. P. Fursova. "Getting food emulsified foams enriched with native calcium." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (July 18, 2019): 120–24. http://dx.doi.org/10.20914/2310-1202-2019-1-120-124.
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The article is devoted to the problem of calcium deficiency. It has been noted that recently the population has seen a decrease in the consumption of healthy food enriched with macro and microelements, an increase in the consumption of easily digestible carbohydrate-containing and fatty foods. It has been found that the shell of chicken eggs is a cheap by-product of the animal industry and can be used as an effective source of raw materials for the production of directional foods. The prospect of attracting a food additive based on eggshell to molecular cuisine dishes has been established. The technology of obtaining supplements from eggshell. The perspectives of using the new additive in molecular cuisine dishes, obtained using the emulsification process, are substantiated. The results of studies on the introduction of additives in emulsified foams are presented. A merchandise line of finished products of this type has been developed. The data on the satisfaction of daily needs and the safety of the products obtained are shown. Based on the experimental data, it was concluded that chicken egg shells are promising raw materials for the production of catering enterprises, enriching native calcium emulsified products, regulating the chemical composition of molecular kitchen products, creating analogs of food products and developing a line of specialized products of directional action. It has been proposed to use an additive based on egg shells when developing formulations of low-calorie foods, food products with a low cholesterol level, and creating specialized products for correcting metabolic disorders of the body. It is shown that the shell of chicken eggs, along with other secondary domestic sources of raw materials of deep processing, is very promising in food production.
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Salavelis, A., and S. Pavlovsky. "RATIONAL NUTRITION AS A PART OF RECOVERY MEASURES FOR INCREASED PHYSICAL LOADS." Grain Products and Mixed Fodder’s 21, no. 1 (September 12, 2021): 15–20. http://dx.doi.org/10.15673/gpmf.v21i1.2092.
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The article is devoted to the problem of organizing a balanced diet of student youth who are engaged in active sports. The authors of the article conducted a general analysis of problematic aspects of the organization of these types of nutrition of young athletes, considered current trends in demand for certain types of sports functional foods and recommendations of domestic and foreign experts to address relevant issues.The study of modern experience in the organization of diets of professional athletes allowed to determine the basic principles of building an adequate diet of modern athletes and formulate practical recommendations with certain sets of quantitative and qualitative characteristics of certain types of food that are most suitable for athletes engaged in various active sports. During the formulation of the relevant recommendations, the peculiarities of the course of physiological processes in the body of a person who experiences different types of sports load were taken into account. These loads impose additional requirements on the human body, the observance of which depends on the general state of health and well-being of athletes both during training and during the performance of daily activities related to human life. Based on the understanding of these factors, during the study a questionnaire survey of young athletes was conducted to determine: the general eating habits of modern youth; used diets both during training and during rest; the most popular foods and favorite dishes made from them.Statistical processing of the results of the survey showed a high degree of awareness of students about the importance of balanced diets and the most important food components, the consumption of which affects the likelihood of achieving sports results. It was found that most young people prefer specialized functional products of targeted action, in particular, a variety of protein shakes and gainers, as well as so-called "sports" chocolate bars with different recipes. They are based on carbohydrate- protein mixtures with a certain ratio of simple and complex carbohydrates, which are further enriched with certain types of amino acids, vitamins, as well as creatine, trace elements and unsaturated fatty acids. At the same time, the analysis of the results of the survey of young athletes and the relationship of these data with modern experience in the organization of diets of professional athletes revealed a number of issues that require additional research. Addressing these issues will contribute to more efficient consumption by athletes not only of specialized foods, but also of the simplest, most common components of the human diet. Their combined consumption together with specialized foods will help to achieve the most optimal state of the body with a variety of sports activities and, if necessary, will significantly reduce the degree of consumption by athletes of specialized sports products. That is why the authors analyzed modern sports carbohydrate-protein mixtures and identified the most optimal ratio of simple and complex carbohydrates in them, determined the rational ratio of amino acids, vitamins, creatine, trace elements and unsaturated fatty acids in appropriate mixtures designed to optimize the course of physiological processes before and after sports activities of the body. Based on the modern experience of organizing the diets of professional athletes, recommendations were formulated for the use of both specialized and conventional foods in the diet of young athletes and recommendations were given to adjust the overall diet of young people who lead an active lifestyle.
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HAYASHI, Hirotaka, Satoshi OHNO, Takanari ARAI, Masuo NAKAI, Yoshio KATO, and Nobutaka SUZUKI. "Foods for Specialized Health Use (FOSHU) in Treating Postprandial Elevated Blood Glucose Level." Japanese Journal of Complementary and Alternative Medicine 5, no. 2 (2008): 123–34. http://dx.doi.org/10.1625/jcam.5.123.
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Ignatova, T. A., T. V. Rodina, N. G. Strokova, and N. V. Semikova. "Development of pasty food products based on muscle tissues of giant grenadier and horse mackerel." Trudy VNIRO 179 (October 26, 2020): 164–86. http://dx.doi.org/10.36038/2307-3497-2020-179-164-186.
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Malnutrition problems are acute in all countries and are common to all socio-economic groups. Improper nutrition is the cause of cardiovascular diseases, diabetes, gout, osteoporosis, obesity and other non-infectious (nutritional) diseases. Aquatic bioresources, especially underutilized fishing objects, are sources of a number of irreplaceable nutrients, which makes them useful for creating functional and specialized foods. So stuffing on the basis of muscle tissue makrouruz and mackerel is a promising raw material for the production of pasty food products. Based on regulatory documents and methodological recommendations in the field of specialized, functional and therapeutic nutrition, a scientifically-based selection of functional food ingredients was carried out to create a pasty food product — pate. As a result of the simulation, seven formulations of pâtés were developed on the basis of the minced meat of makruirs and scad. Developed pates for a number of indicators correspond to the products recommended as therapeutic nutrition in hospitals.
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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.
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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.
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Raghuvanshi, Ruma, Allyssa G. Grayson, Isabella Schena, Onyebuchi Amanze, Kezia Suwintono, and Robert A. Quinn. "Microbial Transformations of Organically Fermented Foods." Metabolites 9, no. 8 (August 10, 2019): 165. http://dx.doi.org/10.3390/metabo9080165.
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Fermenting food is an ancient form of preservation ingrained many in human societies around the world. Westernized diets have moved away from such practices, but even in these cultures, fermented foods are seeing a resurgent interested due to their believed health benefits. Here, we analyze the microbiome and metabolome of organically fermented vegetables, using a salt brine, which is a common ‘at-home’ method of food fermentation. We found that the natural microbial fermentation had a strong effect on the food metabolites, where all four foods (beet, carrot, peppers and radishes) changed through time, with a peak in molecular diversity after 2–3 days and a decrease in diversity during the final stages of the 4-day process. The microbiome of all foods showed a stark transition from one that resembled a soil community to one dominated by Enterobacteriaceae, such as Erwinia spp., within a single day of fermentation and increasing amounts of Lactobacillales through the fermentation process. With particular attention to plant natural products, we observed significant transformations of polyphenols, triterpenoids and anthocyanins, but the degree of this metabolism depended on the food type. Beets, radishes and peppers saw an increase in the abundance of these compounds as the fermentation proceeded, but carrots saw a decrease through time. This study showed that organically fermenting vegetables markedly changed their chemistry and microbiology but resulted in high abundance of Enterobacteriaceae which are not normally considered as probiotics. The release of beneficial plant specialized metabolites was observed, but this depended on the fermented vegetable.
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Zharkova, I. M., A. A. Samokhvalov, V. G. Gustinovich, S. Ya Koryachkina, and Y. F. Roslyakov. "Review of bakery products for gluten free and herodietetic nutrition." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (July 18, 2019): 213–17. http://dx.doi.org/10.20914/2310-1202-2019-1-213-217.
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One of the ways to improve public health with food is the industrial production of foods, the so-called “health” group, which currently includes functional and specialized products. Modern trend of the flour products market development is the expansion of gluten-free products segment. It should be noted that along with the target audience (people suffering from various forms of gluten intolerance), consumers of these products are adherents of "fashion trends". The chemical composition of this group of foods is characterized by the predominance of easily digestible carbohydrates and fats with a lack of proteins, vitamins and minerals, as well as fiber. Therefore, during a prolonged use of such foods the risk of deficiency states for individual macro- or micronutrients increases. Improving of the composition of gluten-free products can be achieved by introducing of non-traditional plant sources, such as amaranth grain, chufa tubers, fine vegetable powders, into the formulation. A special category of flour foods are products for herodietetic nutrition. One of the ways to increase the digestibility of mineral substances of bread, and calcium in particular, is the use of pre-germinated wheat as a prescription component.
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Kobelkova, I. V., M. M. Korosteleva, and M. S. Kobelkova. "Specialized food products for the nutrition of athletes based on whey proteins." Sports medicine: research and practice 11, no. 4 (May 6, 2022): 49–56. http://dx.doi.org/10.47529/2223-2524.2021.4.6.
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It is known that a balanced diet and the intake of specialized foods that combine various types of proteins play a key role in expanding the adaptive potential of athletes and affect the effectiveness of the training process. In recent decades, various biomedical and technological strategies have been implemented in the development of specialized food products, including those for the nutrition of athletes. Proteins of milk and whey occupy an important place among the functional ingredients. Despite the fact that the average per capita consumption of protein in the structure of the diet in the Russian Federation over the past few years has been at a satisfactory level (in 2019 — 80.4 g/day, in 2020 — 81.4 g/day), for athletes with high body weight and extremely high energy consumption (4000 kcal/day and above), these values will be insufficient. In connection with this, special attention should be paid to various protein fractions in the development of SPP at a consumption level of at least 1.2 g/kg of the athlete’s body weight daily to ensure plastic and other functions in the body, physical performance and endurance.
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Tybur, Joshua M., Michael Laakasuo, Joke Ruff, and Fabian Klauke. "How pathogen cues shape impressions of foods: the omnivore's dilemma and functionally specialized conditioning." Evolution and Human Behavior 37, no. 5 (September 2016): 376–86. http://dx.doi.org/10.1016/j.evolhumbehav.2016.03.002.
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Revelou, Panagiota-Kyriaki, Marinos Xagoraris, Eleftherios Alissandrakis, Christos S. Pappas, and Petros A. Tarantilis. "A Review of the Analytical Methods for the Determination of 4(5)-Methylimidazole in Food Matrices." Chemosensors 9, no. 11 (November 18, 2021): 322. http://dx.doi.org/10.3390/chemosensors9110322.
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4(5)-Methylimidazole (4(5)MEI) is a product of the Maillard reaction between sugars and amino acids, which occurs during the thermal processing of foods. This compound is also found in foods with caramel colorants additives. Due to its prevalence in foods and beverages and its potent carcinogenicity, 4(5)MEI has received federal and state regulatory agency attention. The aim of this review is to present the extraction procedures of 4(5)MEI from food matrices and the analytical methods for its determination. Liquid and gas chromatography coupled with mass spectrometry are the techniques most commonly employed to detect 4(5)MEI in food matrices. However, the analysis of 4(5)MEI is challenging due to the high polarity, water solubility, and the absence of chromophores. To overcome this, specialized sample pretreatment and extraction methods have been developed, such as solid-phase extraction and derivatization procedures, increasing the cost and the preparation time of samples. Other analytical methods for the determination of 4(5)MEI, include capillary electrophoresis, paper spray mass spectrometry, micellar electrokinetic chromatography, high-performance cation exchange chromatography, fluorescence-based immunochromatographic assay, and a fluorescent probe.
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Langlois, Breanne, Stacy Griswold, Ilana Cliffer, Devika Suri, Ye Shen, Patrick Webb, and Beatrice Rogers. "Behavioral Factors Related to Use of Specialized Nutritious Foods in a MAM Treatment Program in Sierra Leone." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 857. http://dx.doi.org/10.1093/cdn/nzaa053_062.
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Abstract Objectives This analysis describes differences in household-level use of four specialized nutritious foods (SNFs) for treatment of moderate acute malnutrition (MAM) in children 6–59 months of age in Sierra Leone and explores whether these behaviors influenced recovery. Methods From 4/2017 to 11/2018, sub-samples of caregivers whose children were enrolled in a supplemental feeding program (SFP) for a MAM treatment study were randomly selected for in-depth interviews and in-home observations. This was a cluster-randomized trial of 2653 children with MAM in Sierra Leone evaluating cost-effectiveness of 4 SNFs: Super Cereal Plus w/amylase (SC + A), Corn-soy Blend Plus w/oil (CSB + w/oil), Corn-soy-whey Blend w/oil (CSWB w/oil), and Ready-to-Use Supplementary Food (RUSF). Caregivers received bi-weekly isocaloric distributions of 1 of the 4 SNFs until recovery or up to 12 weeks. The purpose of the in-depth interviews was to understand caregivers’ experiences with the SFP and the SNF which they received. In-home observations gathered information about observed behaviors related to SNF use over 5 consecutive days. Descriptive statistics were calculated and stratified by study arm and by outcome to explore: consumption of the SNF by the target child, sharing and selling, and diversion of other household foods. Results A total of n = 949 caregivers completed an in-depth interview. Of these, n = 323 also had an in-home observation. Observed consumption of the SNF was high in all study arms (>60%), with no discernible differences among arms. Consumption of the study food by anyone other than the beneficiary child (i.e., sharing) was similar across arms (9–12% reported, 19–27% observed), with the lowest reported and highest observed in RUSF. Very few reported giving the SNF away or selling it to others (<1%). Sharing and displacement did not differ by recovery status, but children who recovered were observed consuming the SNF more often than those who failed (82% vs. 46%). Conclusions Sharing of the SNF was common among all arms but did not affect likelihood of recovery. Ensuring adequate consumption of the SNF by the beneficiary child is critical for effectiveness. Qualitative data can expand on these findings. Funding Sources Office of Food for Peace, United States Agency for International Development.
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Milešević, Jelena, Lourdes Samaniego, Mairead Kiely, Maria Glibetić, Mark Roe, and Paul Finglas. "Specialized food composition dataset for vitamin D content in foods based on European standards: Application to dietary intake assessment." Food Chemistry 240 (February 2018): 544–49. http://dx.doi.org/10.1016/j.foodchem.2017.07.135.
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Bhaskar, Rahul, and Au Vo. "Using Pattern Recognition in Decoding Hazard Analysis and Critical Control Points (HACCP) for Quality Assurance." Journal of Cases on Information Technology 16, no. 1 (January 2014): 60–72. http://dx.doi.org/10.4018/jcit.2014010106.
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Jack Grealish is an aspiring entrepreneur. During his undergraduate in UCLA, he worked in his father's business, which focused on selling specialized foods. He became fascinated with the food industry and find out more what it entails. His investigation has unveiled the landscape of the food industry. Furthermore, he discovered that the hazard analysis and critical control points (HACCP) system implemented in the food industry was rather disjointed and could benefit from automation. He conducted a preliminary research about current HACCP development and determine to plunge ahead. Jack ponders about the possibility of integrating different pattern recognition methodologies in HACCP processes to improve the effectiveness of overall quality control at his company.
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Quezada, María Alejandra Aguirre, María de los Ángeles Estrella González, Andrés Alexis Ramírez-Coronel, Pedro C. Martínez Suárez, Mercedes Magdalena Sarmiento Pesántez, Marina Cecilia Andrade Molina, and Nancy Beatriz Cordero Zumba. "Characterization of Complementary Feeding in Infants of Azogues, Biblián and Déleg." International Journal of Innovative Science and Research Technology 5, no. 7 (July 23, 2020): 239–43. http://dx.doi.org/10.38124/ijisrt20jul224.
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Nursing children consume small amounts of food, the quality is essential and determines the importance of the complementary feeding. Parents must Access nutritional information objective to fix healthy habits that prevent diet-related diseases. Quantitative, correlational study of cross-section, participated 1760 boys and girls from one to three years of public child care units of the cantons Azogues, Bible and Deleg. (919 boys and girls 841). The measurements were frequency of consumption and eating behavior. The results of the 9.77% introduced foods other than breast milk at 4 months and the 62.26% did so at 6 months. Most consumed foods are rice, banana, chicken, broccoli, potato and lentils with average equivalent to the common category and at least consumed quinoa, grape, the rabbit, the zucchini and soy that are in any category. 86.82% of researches say no selection for industrial cereal porridge feed. The results of this research are expected to provide relevant information on the food pattern of local children and enable child care institutions to provide specialized child nutrition support.
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Pilat, T. L., O. N. Minushkin, L. B. Lazebnik, I. V. Zverkov, Yu G. Kuznetsova, and R. A. Khanferyan. "Features of diet therapy for H. pylori associated diseases of the gastrointestinal tract." Meditsinskiy sovet = Medical Council, no. 15 (October 5, 2022): 46–61. http://dx.doi.org/10.21518/2079-701x-2022-16-15-46-61.
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This review of the literature is devoted to the importance of nutritional support in the treatment and prevention of diseases of the gastrointestinal tract associated with Helicobacter pylori. Modern data on the biological properties of H. pylori and the mechanisms of colonization of the microorganism in the gastrointestinal mucosa are presented. Information is provided on the virulence factors and factors that promote adhesion, depolymerization and dissolution of protective mucus, damage and circulatory disorders of the gastrointestinal mucosa, secreted by H. pylori (lipopolysaccharides and proteins of the outer shell of the bacterium, enzymes – mucinase, protease, phospholipase, urease, VacA cytotoxin). The article pays special attention to the issues of diet therapy, the role of various foods and their components in the dietary correction of disorders in gastrointestinal diseases associated with H. pylori. The causes of nutritional disorders in patients with gastrointestinal diseases are described and a detailed description of food products and their biologically active components with anti-Helicobacter activity is given. A special section is devoted to the use and effectiveness of specialized dietary products for therapeutic and preventive nutrition of domestic production (LLC “Leovit nutria”) and the features of use in diseases of the gastrointestinal tract mediated by H. pylori. The authors provide information on the composition of dietary products, their anti-inflammatory, antioxidant, immunotropic and other activities that underlie clinical efficacy. The article provides detailed recommendations on the use of specialized dietary foods for this pathology.
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Lamboro, Tesfahun, Tsige Ketema, and Ketema Bacha. "Prevalence and Antimicrobial Resistance inSalmonellaandShigellaSpecies Isolated from Outpatients, Jimma University Specialized Hospital, Southwest Ethiopia." Canadian Journal of Infectious Diseases and Medical Microbiology 2016 (2016): 1–8. http://dx.doi.org/10.1155/2016/4210760.
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This study was designed to investigate the prevalence ofSalmonellaandShigellaamong outpatients in Jimma University Specialized Hospital, Southwest Ethiopia. Cross-sectional study was conducted involving a total of 176 outpatients. Stool specimens from both adult and pediatric outpatients were collected and analyzed for the presence of presumptiveSalmonellaandShigellacolonies followed by confirmation by biochemical tests. Pure cultures ofSalmonellaandShigellaspecies were further subjected to test for antibiotic resistance against the commonly used antibiotics. Furthermore, growth potential of the isolates in selected foods items was assessed following standard procedures. The result indicated that the prevalence ofSalmonellaandShigellaamong outpatients in the study area was 19 (10.8%) and 2 (1.1%), respectively. In addition,Salmonellaspecies were resistant to ampicillin (100%) followed by tetracycline (47.4%) and nalidixic acid (26.3%) whileShigellaspecies were highly resistant to ampicillin and tetracycline (100%, each). Multidrug resistance towards maximum of four drugs was observed in both pathogens. The pathogens were observed growing to their infective dose within 24 hours. In conclusion,SalmonellaandShigellaare still among microbes of public health importance in the study area. Thus, this calls for frequent monitory and evaluation of their prevalence and drug resistance patterns besides awareness development on water sanitation and hygienic food handling practices to the public at large.
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Kitts, David D. "Bioactive substances in food: identification and potential uses." Canadian Journal of Physiology and Pharmacology 72, no. 4 (April 1, 1994): 423–34. http://dx.doi.org/10.1139/y94-062.
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Bioactive substances in foods can represent "extranutritional" constituents naturally present in small quantities in the food matrix, produced upon either in vivo or industrial enzymatic digestion, the latter being a result of food-processing activities. Bioactive constituents of food evoke physiological, behavioral, and immunological effects. Evidence from both epidemiological and animal studies has suggested chemopreventative roles for phytochemicals in certain forms of cancers and in the control of hyperlipidemia. Secondary products of plant metabolism can modulate xenobiotic metabolizing and cholesterol synthetic enzymes. Unique physicochemical properties of food-derived peptides with characteristic amino acid composition and sequences have been reported to influence intestinal transit, modify nutrient absorption and excretion, and exhibit immuno-stimulating and antihypertensive activity. Biologically active peptides derived from casein, fish muscle, and plant protein hydrolysates have been isolated, purified, and identified in peptide sequence studies. Therapeutic proteins (e.g., specific antibodies) derived from animal products such as milk may offer the potential for developing specialized food products with prophylactic as well as nutritive quality. This paper discusses the physicochemical mechanism of action of specific bioactive substances naturally present in or derived from foods. The biotechnologies employed to develop these products and the issues concerning acceptance by consumer and regulatory bodies are also addressed.Key words: bioactive substances, food, biotechnology, nutrition.
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Escobar-López, Sttefanie Yenitza, Angélica Espinoza-Ortega, Carmen Lozano-Cabedo, Encarnación Aguilar-Criado, and Santiago Amaya-Corchuelo. "Motivations to consume ecological foods in alternative food networks (AFNs) in Southern Spain." British Food Journal 121, no. 11 (October 24, 2019): 2565–77. http://dx.doi.org/10.1108/bfj-01-2019-0051.
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Purpose The purpose of this paper is to identify the motivations to consume ecological foods in alternative food networks (AFNs). Design/methodology/approach In total, 150 questionnaires were applied; the questionnaire was adapted from Food Choice Questionnaire (Steptoe et al., 1995). Data were analyzed by means of multivariate statistics with factor and cluster analysis. In order to identify statistical differences (p<0.05), Kruskal–Wallis and Mann–Whitney nonparametric tests were performed. Findings Ten factors or motivations were found: social ecological concern, nutritional content, sensory aspects, certifications, naturalness, specialized consumption, trust in the seller, economic aspects, health and availability. Four groups were obtained and called: citizen consumers, in-process citizen consumers, conscious social consumers with no interest in certifications and conscious pragmatic consumers. It is concluded that differentiated consumers visit these establishments and their motivations are diverse, albeit they concur, to a varying extent, with the objectives of AFNs, finding a mixture of hedonic and ethical motivations. Practical implications This sort of works about specific places of consumption as well as specific consumers, in this case ecological, contributes to the development of future social research on other contexts, different consumers and products. Originality/value This sort of research has been carried out in various European cities, with a number of foods and over various sales channels; however, at present there is a debate around AFNs and the veracity of their goals. This way, the present work can contribute with an answer to whether the goals match the motivations of consumers.
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Shen, Ye, Stephen Vosti, Beatrice Rogers, and Patrick Webb. "Integrating Cost-Effectiveness into Nutrition Programming Decisions of Specialized Nutritious Foods: An Evidence-Informed Interactive Tool." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 906. http://dx.doi.org/10.1093/cdn/nzaa053_111.
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Abstract Objectives An interactive Food Assistance Cost-Effectiveness Tool (FACET) was created to support funders and implementing partners of selected nutrition programs involving specialized nutritious foods (SNF) to factor cost-effectiveness into programming decisions in development and humanitarian contexts. Methods Built with the Shiny package in R, the FACET interface guides users through the process of integrating user-provided data and scientific evidence into program decision-making under a cost-effectiveness framework. Users create a scenario by inputting choices or values for program, cost, and impact parameters, while the back-end algorithms calculate a list of quantity, cost, and cost-effectiveness indicators. Users can then create multiple scenarios to compare across alternative program designs, product choices, or procurement channels. Tool inputs and outputs of the scenarios can be saved and downloaded into a spreadsheet. Whenever possible, FACET provides data visualizations of, or direct links to, data sources and references such as USAID historical product procurement costs, scientific literature on program impacts, and other relevant guidance. Users have the flexibility to use their data sources to develop model parameters if deemed more appropriate. Throughout the FACET interface and user manual development, extensive feedback was gathered from USAID, international agencies, implementation organizations, research institutions, etc. Results User engagement has helped identify applications of the FACET tool: 1.Throughout the programming cycle, e.g., during proposal development (by implementing partners), during proposal reviews (by funders), for end-line reporting (by implementing partners), and for program reviews (by implementing partners and funders);2.New SNF product vetting, e.g., assessing the extent to which promising new products can ‘compete’ with existing products in terms of cost-effectiveness. Conclusions FACET brings together diverse expertise and available data and strengthens nutrition program funders and implementing partners’ decision-making capacity around cost-effectiveness. The development of FACET serves as an example of how the research community can facilitate bringing data/evidence into real-world decision-making. Funding Sources United States Agency for International Development.
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Carine, Assoumou Ebah, Kra Kouassi Aboutou Séverin, Kouadio Natia Joseph, and Kouadio Ange Jocelyne Laetitia. "Nutritional Qualities and Vitamin Content of Local Flours Used in Nutritional Rehabilitation Centers in Côte d'Ivoire." EAS Journal of Nutrition and Food Sciences 4, no. 5 (December 6, 2022): 146–55. http://dx.doi.org/10.36349/easjnfs.2022.v04i05.004.
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The goal of this study was to confirm that the protein, micronutrient content, and energy value of specialized food products made from local foods meet international quality criteria for the management of mild acute malnutrition. These local specialized food products are already consumed in nutritional rehabilitation facilities in Côte d'Ivoire under the supervision of the NNP (National Nutrition Program). The NNP-recommended procedures were used to manufacture the replacement flour formulations. These flours' physicochemical and nutritional properties were assessed using established procedures. Protein levels ranged from 11.19 to 18.12 % in 100 g of dry matter, carbohydrates from 51.5 to 73.9 %, lipids from 9.66 to 23.86%, and energy value ranged from 427.36 to 493.33 Kcal/100g. These flours fulfill macronutrient content quality criteria and may thus cover the protein and energy demands of children aged 6 to 59 months with mild acute malnutrition. They are, however, deficient in calcium, sodium, zinc, vitamin A, and vitamin D, with calcium contents ranging from 27.38 to 70.58 mg/100g, sodium contents ranging from 4.6 to 28.13 mg/100g, zinc contents ranging from 0.76 to 1.13 mg/100g, vitamin A contents ranging from 11.07 to 78.63 mg/100g, and vitamin D contents ranging from 0.11 to 0.48 mg/100g.
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Belokurova, E. S., I. A. Pankina, I. Asfondyarova, and B. T. Abdizhapparova. "Possibilities of using sprouted wheat grain in meat semi-finished products for a healthy diet." BIO Web of Conferences 29 (2021): 01024. http://dx.doi.org/10.1051/bioconf/20212901024.
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One of the ways to enrich food with essential micronutrients is to use cereals and legumes. The inclusion of wheat germ in the daily diet is the basis of “correct” and “healthy” nutrition systems. One of the most promising ways to create food products with desired properties is the use of a computational method for optimizing the amino acid rate of finished foods. By correctly selecting the component and nutrient composition, it is possible to produce food products for functional, specialized and therapeutic and prophylactic nutrition. Only by using of modern software you can quickly select and adjust the diet for various population groups, taking into account national and regional characteristics. The digitalization of world markets provides prerequisites for the creation of many newest software products that help technologists in the development of recipes for functional and preventive food products, raising food production to a new quality level.
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Gautier, Alban. "Cooking and cuisine in late Anglo-Saxon England." Anglo-Saxon England 41 (December 2012): 373–406. http://dx.doi.org/10.1017/s0263675112000038.
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AbstractThis article tries to explore the question of whether the Anglo-Saxons in the tenth and eleventh centuries actually had an interest in elaborate and socially distinctive food preparations – whether, to use words that have been employed and defined by anthropologists and other social scientists, their food practices distinguished ‘cooking’ from ‘cuisine’, or even ‘gastronomy’. Through the study of written sources and archaeological data, we address several issues which can tell us about the Anglo-Saxons’ attitude towards food: the existence of proper kitchens and specialized cooks; the question of ‘privileged foods’ – categories of food widely recognized as suitable for social elites; and the ways by which recipes were transmitted. The answer is that the Anglo-Saxons may have known some forms of elaborate ‘cooking’, that ‘cuisine’ may have existed but cannot be identifi ed as such, and that ‘gastronomy’ was not a part of their thought world.
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Li, Xuemei, Patrick W. McLaughlin, Tina L. Saitone, and Richard J. Sexton. "The Magnitude and Determinants of Partial Redemptions of Food Benefits in the Special Supplemental Nutrition Program for Women, Infants and Children (WIC)." American Journal of Health Promotion 35, no. 6 (February 22, 2021): 775–83. http://dx.doi.org/10.1177/0890117121992307.
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Purpose: WIC provides food assistance to low-income pregnant and postpartum women, infants, and children ages 1- 4. A partial redemption (PR) occurs when a participant redeems only a portion of the prescribed benefit, thereby not obtaining the full nutritional benefit. We study the magnitude and determinants of PRs using electronic benefit transfer data. Design/Setting: Statistical analysis of all WIC transactions from Feb 2016 to Nov 2018. Subjects: Oklahoma WIC participants. Measures: The probability of a WIC household fully redeeming a food category. A random effects probit model is used to study determinants of PRs. Analysis: Estimate the marginal effects of key variables on households’ likelihood of full redemption: location—urban/rural, number of members in WIC, duration in the program, number of shopping trips, shopping venue, and prescribed foods. Results: Overall 18.5% of $ value of benefits are unredeemed, 29.3% excluding formula. Some foods have PRs > 40%. Only 17.3% of households fully redeem benefits in a given month. PRs increase with number of household members in WIC and duration of participation. PRs are lower for participants in rural locations, who shop more frequently, and who shop at WIC-specialized stores. Conclusions: Food packages with high PRs fail to impart prescribed benefits. Results pinpoint products and household characteristics associated with PRs, enabling targeted nutritional counseling and suggest food package choices need to be made with participant acceptance in mind.
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García-Caballero, Melissa, José Antonio Torres-Vargas, Ana Dácil Marrero, Beatriz Martínez-Poveda, Miguel Ángel Medina, and Ana R. Quesada. "Angioprevention of Urologic Cancers by Plant-Derived Foods." Pharmaceutics 14, no. 2 (January 21, 2022): 256. http://dx.doi.org/10.3390/pharmaceutics14020256.
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The number of cancer cases worldwide keeps growing unstoppably, despite the undeniable advances achieved by basic research and clinical practice. Urologic tumors, including some as prevalent as prostate, bladder or kidney tumors, are no exceptions to this rule. Moreover, the fact that many of these tumors are detected in early stages lengthens the duration of their treatment, with a significant increase in health care costs. In this scenario, prevention offers the most cost-effective long-term strategy for the global control of these diseases. Although specialized diets are not the only way to decrease the chances to develop cancer, epidemiological evidence support the role of certain plant-derived foods in the prevention of urologic cancer. In many cases, these plants are rich in antiangiogenic phytochemicals, which could be responsible for their protective or angiopreventive properties. Angiogenesis inhibition may contribute to slow down the progression of the tumor at very different stages and, for this reason, angiopreventive strategies could be implemented at different levels of chemoprevention, depending on the targeted population. In this review, epidemiological evidence supporting the role of certain plant-derived foods in urologic cancer prevention are presented, with particular emphasis on their content in bioactive phytochemicals that could be used in the angioprevention of cancer.
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Bushueva, T. V., T. E. Borovik, K. S. Ladodo, and L. M. Kuzenkova. "Results of a Prospective Study Concerning the Clinical Efficiency of Recent Russian-Made Specialized Foods without Phenylalanine." Pediatric pharmacology 13, no. 3 (January 1, 2016): 251–58. http://dx.doi.org/10.15690/pf.v13i3.1575.
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Philip, Dana, Smadar Hod-Ovadia, and Aron M. Troen. "A Technical and Policy Case Study of Large-Scale Rescue and Redistribution of Perishable Foods by the “Leket Israel” Food Bank." Food and Nutrition Bulletin 38, no. 2 (March 7, 2017): 226–39. http://dx.doi.org/10.1177/0379572117692440.
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Background: Food banks seeking to rescue and redistribute highly nutritious perishable foods to simultaneously alleviate food insecurity and reduce food waste often encounter practical, ethical, and political dilemmas. Objectives: We present a case study of “Leket Israel,” an Israeli food bank that uses an effective large-scale logistical model for the rescue and redistribution of perishable food and discuss the challenges and solutions it offers. Results: The organization operates in a rich country plagued with poverty and inequality, where the government passively encourages nongovernmental organizations to respond to the serious and growing problem of food insecurity. Operating under a business-to-business model, Leket Israel distributes food via intermediary nonprofit organizations (NPOs), enriching the food they provide with fresh produce. Food is obtained through an Agricultural Gleaning project, Self-Growing Farm project, and Meal Rescue project. The partnering NPOs then distribute the food to people in need. Although the rescue and redistribution of highly perishable food is more costly and complex than acquiring, storing, and distributing dried and staple foods and it requires specialized knowledge and infrastructure in order to maintain rigorous safety standards, it improves the nutritional quality of the aid. In 2015, Leket Israel distributed 15 217 389 kg of food, 90% of which was fruit and vegetables, to 180 partnering NPOs nationwide, reaching an estimated 175 000 recipients. Conclusion: “Leket Israel” offers a valuable model that can be studied and emulated by international nutrition scientists, practitioners, and policy makers who are seeking to reduce food insecurity and food waste in other countries.
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Tuárez Párraga, Miguel Alejandro, Mabel Leonela Laz Mero, Rosa Alexandra Córdova Mosquera, and Jacqueline Verónica Conforme Montesdeoca. "MIGRACIÓN QUÍMICA DESDE ENVASES FABRICADOS CON POLIPROPILENO HACIA ALIMENTOS GRASOS." REVISTA ESPAMCIENCIA 13, no. 1 (June 30, 2022): 52–69. http://dx.doi.org/10.51260/revista_espamciencia.v13i1.286.
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Processed foods present migration of chemical compounds after the packaging process, and the main migrants come from plastic containers, in which multiple additives are added to improve the functional properties of polymers and incorporate them into transformation processes and subsequent use in packing plants. Additionally, the use of new materials has increased and with it the number of hazards that are incorporated into its chemical structure, which is why this study aims to identify possible chemical compounds that migrate from containers made of plastic materials based on polypropylene resin (PP) that are used to be in direct contact with fatty foods. Due to the above, a bibliographic review type investigation was carried out, identifying the list of chemical compounds with potential risk to the health of the consumer, being low molecular weight compounds one of the most important problems, however, this type of raw materials continues to gain ground in the market, from the results obtained from various investigations show that 83% migration of chemical compounds comes from mixing between (Irganox 1076, Irganox 1010 and irgafos168). In this way, this research constitutes a source of important bibliographic information to carry out a specialized study on the migration of compounds into food and a starting point to implement monitoring or regulations on migrating compounds in PP containers in Ecuador.
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Moliboga, Elena, Elizaveta Sukhostav, Oksana Kozlova, and Alla Zinich. "Functional Food Market Analysis: Russian and International Aspects." Food Processing: Techniques and Technology 52, no. 4 (December 21, 2022): 775–86. http://dx.doi.org/10.21603/2074-9414-2022-4-2405.
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The modern food market is undergoing a period of rapid development following the changes in marketing technologies and consumer behavior patterns. Nowadays, people pay more attention to the quality and composition of food products, as well as their functional properties. The present article reviews the international and Russian market of functional foods in order to define the consumer demand for new specialized products.
The methods included data comparison, grouping, and systematization. The analysis involved Russian and foreign papers published in 2018–2022 and registered in Scopus, eLibrary, Cyberleninka, and the Library of the Russian Foundation for Basic Research. It also covered the National Demography Project, the Healthy Nutrition Project, and the Strategy for Improving the Quality of Food Products through 2030.
Consumers’ growing interest in improving their health and immune system proved to be the key factor in the functional food market. The COVID-19 pandemic intensified such trends as the priority of healthy, high-protein, and low-sugar foods. Japan and the USA are the current leaders on this market. Russia supports healthy food policy at the state level.
The functional food market is likely to become the most promising and competitive sector of global food economy. Consumer demand for these products is steadily growing: the volume of demand for functional food products will reach 17 trillion rubles by 2027. However, Russian food science needs more research in this area to catalyze import substitution. The Omsk Agrarian University has numerous projects that are meant to increase the competitiveness of the domestic functional food industry.
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JOTCHAM, RICHARD B. "Authentication, Antitamper, and Track-and-Trace Technology Options To Protect Foods." Journal of Food Protection 68, no. 6 (June 1, 2005): 1314–17. http://dx.doi.org/10.4315/0362-028x-68.6.1314.
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Many security technologies (Anonymous, Effective supply chain protection, 2002) have been developed to protect a wide range of products, documents, and individuals. The food industry has very specialized needs, and food products may be affected by criminal activities such as tampering, relabeling, unauthorized diversion, and counterfeiting. It is important to understand the attributes associated with security technologies so that the benefits may be weighed against the restrictions that arise when selecting appropriate solutions to protect the food supply chain. Security technology may be split into a number of categories: authentication, coding, tamper evidence, and tracking. Within each category the technology may be subdivided into overt, covert, and forensic features. No single technology provides an infallible solution to all problems, so the most enduring and effective solutions almost always comprise a combination of technologies that provide deterrence, aid detection, and assist with subsequent prosecution of perpetrators.
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Kwon, Jaeyul, Ye-Eun Kim, Pureum Sun, Eunbyeol Go, Bu Yeon Heo, In-Wook Choi, Bok Kyung Han, Bo-In Kwon, Young-Ha Lee, and Seong Wook Kang. "The study of a dendritic cells-based standardized evaluation system for immunity-boosting functional foods." Journal of Immunology 204, no. 1_Supplement (May 1, 2020): 226.21. http://dx.doi.org/10.4049/jimmunol.204.supp.226.21.
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Abstract Dendritic cells (DC) are specialized antigen-presenting cells that initiate and orchestrate the body’s immune response to bridge the innate and adaptive systems. Here we report developing a standardized evaluation system for immunity-boosting functional foodstuffs using bone marrow-derived dendritic cells. A DC-based evaluation system can indicate the type, magnitude, and specificity of immune responses elicited by an immune-boosting food item. We monitored the expression profile of DC maturation markers, including CD11b, CD11c, CD40, PD-L1/L2, CD80, CD86, and MHC, by flow cytometry to define immunity indexes. These indexes are then consolidated to a 4-point scale to describe the immunogenic and tolerogenic capabilities of the immunity-boosting food candidate. Among well-known immunoregulatory materials, red ginseng extracts, fucoidan, and polysaccharide-K were found to belong to the highest grade of immunogenicity, while extract of the Ostericum root was among the most tolerogenic foods. Extracts of Peucedanum japonicum Thunberg root and Psidium guajava L. leaves also showed high tolerogenic capabilities. Our results suggest that this assay is an effective method to characterize and screen the immune boosting effects of food and pharmaceutical materials in a standardized manner.
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Derkanosova, N. M., S. A. Shelamova, O. A. Vasilenko, V. K. Gins, and N. I. Derkanosov. "Powdered intermediate of yacon as a prebiotic ingredient of bakery products." BIO Web of Conferences 17 (2020): 00212. http://dx.doi.org/10.1051/bioconf/20201700212.
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The current stage of consumer market development is described by increasing interest in healthy food products, specialized, and functional purpose foods. In these conditions, the solution of the problem of the correction of the composition, while preserving the taste, aroma and other consumer characteristics, is of particular importance. The complex of organoleptic, physicochemical, and microbiological tests confirmed the technological feasibility of using yacon powder in bakery technology made of a mixture of rye and wheat flour. The studies on the composition of yacon powder, its effect on the growth and development of lactic acid bacteria demonstrate the possibility of using yakon powder as a functional food ingredient with a prebiotic effect. The results obtained are confirmed by a comparative characteristic of the quality and composition of bread made of the mixture of rye and wheat flour of the control and experimental samples with the addition of powdered yacon semi-finished product.
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Jeong, Suhui, Yeji Jeon, Jaehun Mun, Se Min Jeong, Huiling Liang, Kyeongwoon Chung, Pyong-In Yi, Beum-Soo An, and Sungbaek Seo. "Ninhydrin Loaded Microcapsules for Detection of Natural Free Amino Acid." Chemosensors 11, no. 1 (January 5, 2023): 49. http://dx.doi.org/10.3390/chemosensors11010049.
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Natural free amino acids present in plant extracts or tea infusions provide a unique flavor and potential effect on anxiety and blood pressure reduction. Accordingly, quantifying free amino acids in foods has been of interest to food science and analytical research fields. The ninhydrin solution-based assay is a colorimetric method based on the formation and detection of Ruhemann’s purple complex. Media-based colorimetric detection requires specialized facilities and personnel; moreover, it can suffer from the interference of the analyte color. In this study, we developed ninhydrin-loaded microcapsules and a simple free amino acids detection procedure, by simply dipping the microcapsules into the analyte solution for 3 min. Among the five tested natural free amino acids, theanine exhibited the highest colorimetric response to microcapsule-based detection, with a limit of detection of 0.826 mM.
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Симоненко, Сергей Владимирович, Татьяна Алексеевна Антипова, Надежда Леонидовна Андросова, Светлана Валерьевна Фелик, Ольга Владимировна Кудряшова, and Елена Сергеевна Симоненко. "Milk protein concentrates for use in specialty foods." Food processing industry, no. 11 (October 27, 2022): 19–21. http://dx.doi.org/10.52653/ppi.2022.11.11.004.
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Недостаток пищевого белка в рационе питания ведет к нарушению работы желез внутренней секреции, состава крови; ослаблению умственной деятельности, замедлению роста и развития детей, снижению сопротивляемости к инфекциям. Это создает тенденцию к созданию продуктов с использованием молочно-белковых концентратов (МБК). Молочный белок, состоящий из казеина и сывороточных белков, является ценным источником белка, который обладает питательными и функциональными свойствами. Разделение определенных типов белковых фракций, переработка и использование их в пищевых продуктах стало возможно с появлением новых технологий. В данной статье рассматривается применение молочно-белковых концентратов (МБК) в специализированных рационах питания, направленных на устранение недостатка пищевого белка, улучшение аминокислотного состава и повышение биологической ценности продукта. Приведены некоторые характеристики наиболее технологичных и востребованных МБК, которые состоят из сывороточных белков, казеина или их сочетания. Приведены примеры использования МБК в качестве пищевой добавки при производстве различных пищевых продуктов: йогуртов, творога, сыров, десертов, высокобелковых продуктов. Указано различие МБК в зависимости от характеристик (массовой доли сухих веществ, формы, вида белка). Особую роль МБК играют в составе продуктов детского питания. Они являются поставщиком одновременно казеиновых и сывороточных белков. Особое внимание уделено МБК, получаемым при использовании мембранных технологий, позволяющих выделять молочные белки практически в нативном виде, без использования химических реагентов и других вспомогательных дорогостоящих материалов. Применение методов мембранного концентрирования при переработке молочного сырья позволяет молокоперерабатывающим предприятиям создавать новые технологии, увеличить рентабельность производства, обеспечить экологическую безопасность. Отмечено, что концентраты молочного белка, получаемые с использованием мембранной технологии, содержат как казеин, так и сывороточный белок в соотношении, существующем в молоке. Приведены отличительные особенности мицеллярного казеина, такие как содержание высококачественного белка, зависящего от способа очистки; растворимость в воде и др., позволяющие использовать его при разработке продуктов специализированного питания. The lack of dietary protein in the diet leads to disruption of the endocrine glands, blood composition, weakening of mental activity, slowing down the growth and development of children, and a decrease in resistance to infections. This creates a trend towards creating products using milk protein concentrates (MBC). Milk protein, composed of casein and whey proteins, is a valuable source of protein that has nutritional and functional properties. The separation of certain types of protein fractions, processing and use in food products, has become possible with the advent of new technologies. This article discusses the use of milk protein concentrates (MBC) in specialized diets aimed at eliminating the lack of dietary protein, improving the amino acid composition and increasing the biological value of the product. Some characteristics of the most technologically advanced and popular MBCs, which consist of whey proteins, casein, or a combination of both, are given. Examples of the use of MBC as a food additive in the production of various food products are given: yoghurts, cottage cheese, cheeses, desserts, high-protein products. The difference in MBC depending on the characteristics (mass fraction of solids, form, type of protein) is indicated. MBC play a special role in the composition of baby food. They are a supplier of both casein and whey proteins. Particular attention is paid to MBC obtained using membrane technologies that allow milk proteins to be isolated practically in their native form without the use of chemical reagents and other auxiliary expensive materials. The use of membrane concentration methods in the processing of raw milk allows milk processing enterprises to create new technologies, increase production profitability, and ensure environmental safety. It is noted that milk protein concentrates obtained using membrane technology contain both casein and whey protein in the ratio that exists in milk. The distinctive features of micellar casein are given, such as the content of high-quality protein, depending on the purification method; solubility in water, etc., allowing it to be used in the development of specialized food products.
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Vigallon, Stacey M., and John M. Marzluff. "Is Nest Predation by Steller's Jays (Cyanocitta Stelleri) Incidental or the Result of a Specialized Search Strategy?" Auk 122, no. 1 (January 1, 2005): 36–49. http://dx.doi.org/10.1093/auk/122.1.36.
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Abstract Decreased nest success and elevated levels of nest predation have been linked to changes in landscape configuration and increased edge. However, our current understanding of the mechanics of nest predation is limited. Using radiotelemetry and artificial nest experiments, we studied the ranging and nest-predation behavior of the Steller's Jay (Cyanocitta stelleri) in the managed forests of western Washington. Steller's Jays used a variety of forest seral stages, 95% of foraging observations occurred within 50 m of edges, and home range did not appear to be influenced by breeding success. Predation on artificial nests was elevated in high-use areas of home ranges, which suggests that Steller's Jays find nests incidentally while foraging for primary prey (insects). Steller's Jays did not appear to use a specialized search strategy to find nests, though they had a search image for nests and were capable of performing area-restricted searching for other food items (peanuts). To assess the risk of nest predation by Steller's Jays, it may be useful for managers to survey areas of concern for Steller's Jays and their foods. By equating relative abundance of Steller's Jays with nest predation risk, managers can then map predation risk onto the landscape of concern at the scale of the management unit. ¿Es la Depredación de Nidos por Cyanocitta stelleri Incidental o es el Resultado de una Estrategia de Búsqueda Especializada?
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Muhidin, Muhidin, Dewi Nurhayati Yusuf, Sitti Leomo, Arsy Aysyah Anas, Gusti Ayu Kade Sutariati, Tresjia Corina Rakian, Waode Nuraida, and Dedi Erawan. "Budidaya Ubi Jalar Kaya Antosianin Model Pot Karung Vertikultur." Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) 4, no. 1 (April 30, 2022): 67. http://dx.doi.org/10.33772/jpmit.v4i1.27315.
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The sweet potato (Ipomoea batatas L). has significant potential as a source of carbohydrates in Indonesia The purple hue of sweet potatoes is a result of natural pigments known as anthocyanins. As antioxidants and free radical scavengers, anthocyanin chemicals have a crucial role in combating aging, cancer, and degenerative disorders. In addition, anthocyanins possess anti-mutagenic and anti-carcinogenic properties, as well as the capacity to prevent liver function abnormalities, act as antihypertensives, and reduce blood sugar levels. Given the numerous benefits of anthocyanin content, the presence of anthocyanin compounds as a source of natural antioxidants in purple sweet potatoes is highly intriguing. Alongside the growing public knowledge of healthy living, consumer food preferences are also altering. Foods that are beginning to be in high demand among consumers have an appealing appearance and flavor, as well as specialized physiological benefits for the human body. The presence of anthocyanin compounds in purple sweet potato makes this type of food very attractive to be processed into foods with functional value. On the one hand, with the increasingly limited land area, the potential for developing agricultural products, including sweet potatoes, is also increasingly limited. Meanwhile, on the other hand, the yard business model owned by households is not utilized optimally. Therefore, in providing healthy food and functional food based on anthocyanin-rich sweet potatoes, it is necessary to develop and revitalize yard land by vertically developing sweet potatoes in sacks. In addition to increase the availability of functional, healthy food, this activity is also a revitalization of the use of yardland.
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Carvalho, Otilia, Maria N. Charalambides, Ilija Djekić, Christos Athanassiou, Serafim Bakalis, Jose Benedito, Aurelien Briffaz, et al. "Modelling Processes and Products in the Cereal Chain." Foods 10, no. 1 (January 4, 2021): 82. http://dx.doi.org/10.3390/foods10010082.
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In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.
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MacKenzie Gwinner, Arika Marchetti, Lynn Chollet-Hinton, and Lynn Fisher. "Dietary Habits of Children 0-23 months in Rural Kansas: Early Life Diets of Rural Children." Kansas Journal of Medicine 16, no. 1 (January 18, 2023): 5–10. http://dx.doi.org/10.17161/kjm.vol16.17945.
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Introduction. Children in rural areas face increased rates of obesity compared to their urban counterparts, and diet in early childhood may influence the development of diseases related to food intake. This study sought to determine current diet of children 0-23 months of age in rural Kansas. Methods. Medical students participating in summer rural clinical experiences offered the survey to caregivers of children 0-23 months, born at term as singletons without a specialized diet. Recruitment occurred at appointments over 6 weeks in primary care offices. The survey was in the style of a validated Food Frequency Questionnaire for infants with an image for estimating portion sizes. Diets were compared to guidelines set by the Dietary Guidelines for Americans, 2020-2025. Results. Of 44 participants in the study, there were 21 children aged 0-5 months, 7 aged 6-11 months, and 16 aged 12-23 months. Breastfeeding rates were nearly double reported national averages. All children in the 0 to 5 month age group met guidelines. None of the children 6 to 11 months or 12 to 23 months met guidelines. In the 6 to 11 month group, 4 consumed food in addition to breastmilk or formula (complementary foods). In the 12-23 month group, protein and dairy foods were lower than, and whole grains and vegetables were higher than, reported national averages respectively. Conclusions. Children may fall short of dietary recommendations due to the amounts and types of food complementary to breast milk received in the diet.
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Yurova, E. A., and N. V. Ananyeva. "The practice of application and features of the control of oligosaccharides in the production of specialized food products. A review." Food systems 5, no. 4 (January 8, 2023): 353–60. http://dx.doi.org/10.21323/2618-9771-2022-5-4-353-360.
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Functional oligosaccharides include various groups of carbohydrates with the biological activity — an ability to modulate gut microbiota due to the prebiotic, anti-adhesive and anti-inflammatory activities. The unique properties of oligosaccharides explain a wide spectrum of their use in the dairy industry: from food ingredients for imitation of the prebiotic activity of human milk oligosaccharides in infant dry milk mixtures to structuring additives, replacers of sugar and fat. When choosing oligosaccharides for inclusion into dairy products, their biological activity and technological properties that depend on a source and method for extraction of these compounds are assessed. Fructooligosaccharides, galactooligosaccharides, xylooligosaccharides and pectic oligosaccharides have been most widely used. When developing recipes of products with stated biological effectiveness, it is necessary to remember that consumption of large amounts of substances with prebiotic properties can lead to the gastrointestinal disorder, which requires introducing into practice the control of the oligosaccharide quantitative content in the product composition. The aim of this review is analysis of possibilities of using oligosaccharides in production of specialized milk-based food products and methods for controlling quality, safety and effectiveness of inclusion of such products into a diet. The review considers the existing methods for quantitative identification of oligosaccharides included in the composition of dairy products as functional ingredients. The emphasis is made on the limitations of the introduction of the developed analytical methods into routine practice of the oligosaccharide control, which is linked with the complexity and multicomponent nature of the food matrix under study. The necessity of the further improvement of methods for quantitative identification of functional oligosaccharides in foods is shown.