Relevant bibliographies by topics / Superfoods

Contents

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

Academic literature on the topic 'Superfoods'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 January 2023

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Journal articles on the topic "Superfoods"

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Kirsch, Fabian, Mark Lohmann, and Gaby-Fleur Böl. "The Public’s Understanding of Superfoods." Sustainability 14, no. 7 (March 25, 2022): 3916. http://dx.doi.org/10.3390/su14073916.

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The term “superfood” is linked to food that is beneficial to health. However, there is no legal or clear scientific definition, and little is known about individual perceptions of this food group. Therefore, an online survey was conducted (n = 1006 respondents) to assess the public’s understanding of superfoods in Germany, including (a) the conceptual understanding of the term “superfood”, (b) corresponding consumption behavior, and (c) the risk–benefit appraisal. In total, 70% of respondents were aware of the term “superfood”, and 33% reported consuming superfoods at least once a week. The term was mainly associated with positive food properties, such as “healthy” and “contains vitamins”. Health benefits were rated to be much higher than potential health risks. In addition, imported foods were more likely to be labelled as superfoods, compared to domestic equivalents. In further analyses, we found women, younger people, and organic buyers to have an even more positive impression. That is, specific parts of the population may be particularly attracted to superfood products. Therefore, target-group specific information campaigns can be a useful tool to increase the population’s awareness of the potential health risks of superfood consumption and to highlight the presence of equivalent “domestic superfoods” in Germany.
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Pimprale, Varsha, Anushka Pillewar, Arya Deshpande, and Shyamali Neje. "An Awareness of Superfoods for Healthy Lifestyle using Digital Marketing." International Journal of Innovative Technology and Exploring Engineering 11, no. 8 (July 30, 2022): 50–53. http://dx.doi.org/10.35940/ijitee.h9169.0711822.

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Nowadays food is one of the major concerns of people. During this COVID-19 a pandemic situation, everyone wants to take the right food with its nutritional values. “Superfoods” are the expanded availability of products which has been a major demand for marketing. “Superfoods” has tremendously and recently gained attention along with the digital marketing strategy to motivate the super health benefits for the human body and also to prevent diseases and to provide the health benefits. Fruits and vegetables are the main sources of it. In many situations these foods play a very important role in decreasing the risk of critical conditions and diseases. Superfood represents a natural source of vitamins, minerals, and other nutrients required for a healthy lifestyle. These superfoods provided focusses on hygiene and balanced nutrition with the objective for promoting the health of the people in a better way [9]. This article explores how “Superfoods” awareness and its requirements can be known to common people using the blog. Therefore, we have created a blog on superfood and made a survey of it to know about the people's views.
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Pimprale, Varsha, Anushka Pillewar, Arya Deshpande, and Shyamali Neje. "An Awareness of Superfoods for Healthy Lifestyle using Digital Marketing." International Journal of Innovative Technology and Exploring Engineering 11, no. 8 (July 30, 2022): 50–53. http://dx.doi.org/10.35940/ijitee.h91690711822.

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Nowadays food is one of the major concerns of people. During this COVID-19 a pandemic situation, everyone wants to take the right food with its nutritional values. “Superfoods” are the expanded availability of products which has been a major demand for marketing. “Superfoods” has tremendously and recently gained attention along with the digital marketing strategy to motivate the super health benefits for the human body and also to prevent diseases and to provide the health benefits. Fruits and vegetables are the main sources of it. In many situations these foods play a very important role in decreasing the risk of critical conditions and diseases. Superfood represents a natural source of vitamins, minerals, and other nutrients required for a healthy lifestyle. These superfoods provided focusses on hygiene and balanced nutrition with the objective for promoting the health of the people in a better way [9]. This article explores how “Superfoods” awareness and its requirements can be known to common people using the blog. Therefore, we have created a blog on superfood and made a survey of it to know about the people's views.
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Strecker, Otto A. "Marketing mit Superfoods." agrarzeitung 76, no. 28 (2021): 7. http://dx.doi.org/10.51202/1869-9707-2021-28-007.

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Bonn. Importierte Superfoods punkten mit Heilsversprechen und der Exotik ferner Länder. Heimischen Produkten mit Zeug zum Superfood wie etwa dem Hafer oder Bucheckern fehlt dieses Storytelling im Marketing. Dabei steckt in diesen vermeintlich besonderen Nahrungsmitteln ein hohes Wertschöpfungspotenzial.
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Butterworth, Melinda, Georgia Davis, Kristina Bishop, Luz Reyna, and Alyssa Rhodes. "What Is a Superfood Anyway? Six Key Ingredients for Making a Food “Super”." Gastronomica 20, no. 1 (2020): 46–58. http://dx.doi.org/10.1525/gfc.2020.20.1.46.

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The category of superfoods first gained traction in the mid-1980s and has only become more prevalent since. Despite this popularity, contestations exist over the validity of the term, the science behind it, and its utility for consumers. However, systematic and scholarly investigations into the idea of the superfood remain limited. Using content and discourse analyses on global English-speaking news media, this paper examines the breadth of comestibles considered superfoods, the ways in which these foods are being mobilized to address particular health concerns, and the wider socio, political, and environmental contexts surrounding superfoods. Our analysis revealed a total of 217 foods were considered superfoods, and were linked to 71 conditions, that primarily emphasize the ability of individuals to optimize their health by preventing possible future illness. We contend that socio-environmental researchers have much to offer into critical investigations of the superfoods phenomenon.
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Lunn, J. "Superfoods." Nutrition Bulletin 31, no. 3 (September 2006): 171–72. http://dx.doi.org/10.1111/j.1467-3010.2006.00578.x.

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Wiedenroth, Christoph Frank, and Verena Otter. "Who Are the Superfoodies? New Healthy Luxury Food Products and Social Media Marketing Potential in Germany." Foods 10, no. 12 (November 24, 2021): 2907. http://dx.doi.org/10.3390/foods10122907.

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Superfoods, former traditional foods that in some cases are now regarded as new healthy luxury food products (NHLFP), have been growing in popularity in high- and middle-income societies. Despite a growing interest in superfoods, a precise definition of NHLFP, which appears to mark a subcategory of superfoods, together with a comprehensive analysis of NHLFP consumer segments does not yet exist. This is of particular relevance to managers as profound knowledge of different consumer groups is a prerequisite for the use of marketing approaches such as social media marketing. Therefore, this research proposes and validates an NHLFP definition and investigates whether promising NHLFP consumer groups can be identified based on selected psychographic and sociodemographic consumer characteristics and whether these groups are also accessible through social media marketing. A data set of 697 fruit consumers in Germany was retrieved in the time period of May to June 2020 and analyzed through exploratory factor analysis and hierarchical cluster analysis. Eleven factors and four consumer groups were identified, two of which represented favorable superfood consumer groups—one group consumed for intrinsic, health-related reasons rather than for luxury-driven motives, while the other showed tendencies to purchase superfoods for luxury reasons, thus emerging as a promising NHLFP target group. This group is relatively younger, well-educated, and highly receptive of online marketing.
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Jankovská, Dagmar, and Ivana Garguláková. "Superfoods - maca." Praktické lékárenství 17, no. 1 (April 15, 2021): e42-e51. http://dx.doi.org/10.36290/lek.2021.013.

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Sierpina, Victor S. "SuperFoods Rx." EXPLORE 1, no. 3 (May 2005): 231. http://dx.doi.org/10.1016/j.explore.2005.02.013.

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Barsby, Jacqueline P., James M. Cowley, Shalem Y. Leemaqz, Jessica A. Grieger, Daniel R. McKeating, Anthony V. Perkins, Susan E. P. Bastian, Rachel A. Burton, and Tina Bianco-Miotto. "Nutritional properties of selected superfood extracts and their potential health benefits." PeerJ 9 (November 26, 2021): e12525. http://dx.doi.org/10.7717/peerj.12525.

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Background The term ‘superfoods’ is used to market foods considered to have significant health benefits. ‘Superfoods’ are claimed to prevent diseases as well as improving overall health, though the lack of explicit criteria means that any food can be labelled ‘super’ without support from scientific research. Typically, these ‘superfoods’ are rich in a particular nutrient for example antioxidants or omega-3 fatty acids. The objective of this study was to investigate the nutritional properties of a selection of superfood seeds: flax, chia, hulled sunflower and two types of processed hemp seeds and determine whether they may have potential health benefits. Methods We developed a simple aqueous extraction method for ground seeds and analysed their composition by mineral, protein and monosaccharide analyses. Cell viability assays were performed on Caco-2 and IEC-6 intestinal epithelial cells using increasing doses of the prepared extracts. Results Increased cell viability was observed in both cell lines with increasing concentrations of the flax seed, chia seed or hulled sunflower extracts (P < 0.05). Compositional analyses revealed the presence of polysaccharides, proteins and essential minerals in the aqueous extracts and in vitro assays showed sunflower had the highest antioxidant activity. However, differences in extract composition and antioxidant properties could not be directly related to the observed increase in cell viability suggesting that other components in the extracts may be responsible. Future studies will further characterize these extracts and investigate whether they are beneficial for gastrointestinal health.
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Dissertations / Theses on the topic "Superfoods"

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Apaza, Casabona César Eduardo Franco, Ramon Paola Marisol Horna, Silva María Alejandra López, Rosas Karol Sofía Vásquez, and Saravia Bruno Gabriel Wharton. "Proyecto superfoods: Nutriexpress." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/651806.

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NutriExpress es un modelo de negocio que busca satisfacer la demanda de mercado de alimentos naturales que brinden un alto valor nutricional y medicinal para el mejor funcionamiento del organismo, los cuales a diferencia de otras alternativas de complementos nutricionales, están libres de cualquier químico y aditivo. El problema que en la actualidad nos permite realizar este proyecto, es el incremento en la concientización de la población al querer adoptar una alimentación más sana, natural y balanceada evitando el consumo excesivo de grasas y químicos, por lo que cada vez más peruanos se muestran dispuestos a mejorar sus hábitos de alimentación. Para tener una mejor comprensión del problema a abordar se realizó el análisis y la identificación de algunos componentes del mercado como: las tendencias del consumidor, el origen del problema y las necesidades insatisfechas. Mediante entrevistas realizadas a los segmentos de clientes pudimos validar la siguiente hipótesis: “No existen amplias alternativas saludables que ayuden a mejorar su alimentación y el funcionamiento de su organismo sin poner en riesgo su salud”. En este trabajo se utilizaron herramientas aplicadas a la administración como el FODA, Flujo gramas, diagrama de Gantt, entre otros. A su vez, se realizó la investigación del tamaño de mercado, entono externo e interno y la validación de los experimentos. Para finalizar, empleamos herramientas financieras, las cuales nos permitieron realizar el pronóstico de ventas, Balance General y El Estado de Resultados.
NutriExpress is a business model that seeks to meet the market demand of natural foods that provide high nutritional and medicinal value for the better functioning of the body, which, unlike other alternatives of nutritional supplements, are free of any chemical and additive. The problem that currently allows us to carry out this project, is the increase in the awareness of the population by wanting to adopt a healthier, natural and balanced diet avoiding excessive consumption of fats and chemicals, so that more and more Peruvians are shown willing to improve your eating habits. To have a better understanding of the problem to be addressed, the analysis and identification of some market components were carried out, such as: consumer trends, the origin of the problem and unmet needs. Through interviews with customer segments, we were able to validate the following hypothesis: "There are no broad healthy alternatives that help improve your diet and the functioning of your body without putting your health at risk." In this work, tools applied to the administration were used, such as SWOT, Grams flow, Gantt chart, among others. In turn, the investigation of the market size, external and internal environment and the validation of the experiments was carried out. Finally, we use financial tools, which allowed us to make the sales forecast, Balance Sheet and the Income Statement.
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Aliaga, Muñoz Kelly Milagros, Jaramillo José Luis Bauer, Ku Jonathan Miguel Diaz, Tisoc Sandra Blanca Rivera, and Hinostroza Roxana Soledad Vergara. "Propuesta para el lanzamiento de un nuevo producto a base de Superfoods peruanos." Master's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/626397.

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Hoy en día, existe una tendencia mundial a consumir alimentos saludables, que no tengan insumos artificiales -como preservantes o aditivos- y que sean bajos en azúcar. El Perú no es ajeno a esta tendencia, pues se aprecia que existen cada vez más consumidores que buscan lo más natural posible. En este contexto, los superfoods son una alternativa importante, pues se trata de alimentos naturales que cuentan con altos niveles de nutrientes. El presente proyecto toma en cuenta esta tendencia para proponer una bebida saludable elaborada con superfoods peruanos, bajo la marca Superfoods Drinks. La investigación realizada muestra que en el segmento de personas de 18 a 55 años del NSE A, B y C1 es de 54.9% de los cuales el 11% está interesado en consumir saludable y que su demanda por bebidas saludables y naturales no está siendo satisfecha por la oferta actual, lo que explica el alto grado de aceptación de nuestro producto. Para la puesta en marcha del proyecto se necesita una inversión inicial de S/ 191,693, financiada con S/ 111,693 mediante un préstamo bancario y S/ 80,000 con aporte de inversionistas, que se estima recuperar en el cuarto año de la operación.
Nowadays, there is a global trend towards consuming healthy foods, that don’t contain artificial ingredients -such as preservatives or additives- and don’t have added sugar. Peru is part of this trend, as there is a growing number of consumers that opt for more natural products. In this context, superfoods are an important alternative because they are a natural foodstuff that has a high concentration of nutrients. The present project takes this trend into account and proposes a healthy drink prepared with Peruvian superfoods, under the brand Superfoods Drinks. Research shows that in the segment of people aged 18 to 55 of social economic level A, B, C1 there is 54.9% and about 11% of this people is interested in eating in a healthy way, and whose demand for healthy and natural drinks is not being satisfied by the current offer, which explains the high level of acceptance of our product. To start up the project we need an initial investment of S/ 191,693 that will be funded with bank loans -S/ 111,693- and by investors -S/ 80,000-, and that is expected to be paid back by the fourth year of operations.
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Malache, Guzmán Jonatan José, and Nieto Marco Antonio Vilches. "Percepción del estado peruano como promotor de exportaciones de Superfoods: Quinua, durante el periodo 2012 – 2016." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/628198.

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Perú, luego de una labor conjunta entre los agricultores, los comercializadores y el Estado, se convirtió en el principal país exportador de quinua del mundo, superando a Bolivia. Una de las posibles causas que genera este resultado es el apoyo estratégico del Estado peruano con el propósito de dotar de recursos, conocimientos e información relevante a los miembros del competitivo mercado. La presente tesis se orienta a evidenciar al Estado peruano, mediante una percepción positiva de sus servicios en capacitación, plataformas comerciales e información de inteligencia comercial, como un promotor efectivo de internacionalización para las empresas beneficiadas de los programas de acompañamiento. Se observan definiciones de internacionalización, acerca de superfoods, la quinua, Estado peruano y el rol frente a la promoción de las exportaciones, y por último los métodos válidos de captación de la percepción. Se detalla la investigación con un enfoque cuantitativo, no experimental, transversal, y con alcances descriptivo, correlacional causal y explicativo. Se realizará la investigación mediante encuestas estructuradas, elaboradas en base teórica. Para ello, el modelo SERVPERF es guía para el procedimiento de medición y análisis de datos. En último lugar, se verificará la data resultante de las encuestas, con la percepción sobre los servicios del Estado peruano y su condición de promotor de internacionalización, así como las recomendaciones y aportes de los investigadores en base a los hallazgos obtenidos.
Peru, with the joint effort of farmers, exporters and the State, has become the main exporter of quinoa in the world, surpassing Bolivia. One of the possible causes for which this result was achieved is the strategic support the Peruvian State provides, with the purpose of providing resources, knowledge and relevant information to the members of the value chain and thus achieving competitive positions in the international market. This thesis brings evidence of how the Peruvian State, through training services, commercial platforms and commercial intelligence information, is considered as an efficient promoter for internationalization by the companies that participated in different development export programs. It is observed the definitions of internationalization, superfoods and quinua, the peruvian State and its rol in the export promotion, and the valid methods for the caption of the perception. The investigation is detailed with a quantitive focus, non-experimental, transversal with descriptive and explanatory scopes. The SERVPERF model is used as a base for the data compilation and post analysis of results. Finally, the discussion of the results is taken with the hypothesis and the results of the questionnaires, with the perception about the services offered by the State and its condition as an internationalization factor, and the recommendations and the contributions based on the findings.
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Mora, Mallqui Camila Marianela, Bravo Cristopher Salvattore Olivos, Aguirre Kevin Bryan Ormeño, Cevallos Mariandree Rojas, and Salas Jean Pierre Sulca. "Nuggets 7 Heaven." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652971.

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El presente proyecto presenta la idea de negocio llamada Nuggets 7 Heaven que se basa en la producción y comercialización de nuggets de 7 semillas (quinua, chía, avena, kiwicha, linaza, cañihua y maca negra) pre cocidos. Este producto se destaca por su innovación debido a que se trata de una nueva alternativa de alimento para aquellas personas que cuentan con un interés en la alimentación saludable. El público objetivo en el cual se enfoca dicho proyecto es hombres y mujeres de Lima metropolitana de 18 años a más que pertenecen a los sectores económicos A, B y C con un estilo de vida saludable debido a que encuentran pocas opciones de alimentos saludables pre cocidos y estarían dispuestos a pagar por el valor agregado que ofrece este producto. Estos nuggets tienen una sola presentación en caja de 8 unidades. El plan operacional explicará los procesos necesarios para llevar a cabo una producción eficaz desarrollando una relación dinámica con los proveedores y otros socios claves. El plan de marketing establecerá los lineamientos oportunos para establecer una relación con los clientes potenciales a través de estrategias de marketing tradicional y digital, estableciendo como canales de venta las redes sociales, página web y ferias. Finalmente, el análisis de la viabilidad del proyecto se desarrolla en el plan financiero el cual mostrará todos los ingresos y gastos proyectados. Esta idea de negocio plantea una inversión inicial de S/ 25 mil soles y reinversiones anuales posteriores de S/ 10 mil soles cada una.
This project presents the business idea called Nuggets 7 Heaven which is based on production and marketing of pre-cooked 7-seed nuggets (quinoa, chia, oats, kiwicha, flaxseed, cañihua and black maca). This product stands out for its innovation because it is a new food alternative for those who have an interest in healthy eating. The target audience for this project are men and women from metropolitan Lima aged 18 and over who belong to economic sectors A, B and C with a healthy lifestyle because they find few healthy precooked food options and they would be willing to pay for the added value that this product offers. These nuggets have a single presentation in a box of 8 units. The operational plan will explain the processes necessary to carry out efficient production by developing a dynamic relationship with suppliers and other key partners. The marketing plan will establish the appropriate guidelines to establish a relationship with potential customers through traditional and digital marketing strategies, establishing social networks, websites and fairs as sales channels. Finally, the analysis of the viability of the project is developed in the financial plan which will show all the projected income and expenses. This business idea involves an initial investment of S / 25 thousand soles and subsequent annual reinvestments of S / 10 thousand soles each.
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Monteza, Sandoval Jhonatan Alexander. "Propuesta de instalación de una planta procesadora de superfoods en la empresa Liking Organic Foods SAC para reducir las pérdidas económicas generados por la tercerización." Bachelor's thesis, Universidad Católica Santo Toribio de Mogrovejo, 2020. http://hdl.handle.net/20.500.12423/3084.

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El presente proyecto de investigación se centra en la empresa Liking Organic Foods SAC la cual ofrece productos conocidos con el nombre Superfoods tales como deshidratados y harinas. Actualmente, dicha empresa no cuenta con una planta procesadora siendo así tercerizada la producción. Esto ha generado ciertos problemas a la empresa, así mismo pérdidas económicas, las ocurrencias de mayor importancia son: demanda no atendida, demoras de entrega de productos y rechazo o retornos de los productos. Por lo tanto, se realizó la búsqueda de antecedentes, materiales y métodos. La demanda del proyecto se determinó mediante la proyección de esta con datos históricos abarcando el 5% y 8% en frutas deshidratadas y harinas respectivamente más la cantidad que se vende actualmente. Se diseñó la planta procesadora con un área de 948 m ubicada en el Parque Industrial Infantas Los Olivos del departamento de Lima el cual tendrá una capacidad de diseño de 50 713 unidades al año. Se realizó una evaluación económica y financiera con una inversión de S/3 474 529,48; un TMAR de 12,90%, el TIR de 35,84% y un VAN de S/ 1 774 326,92; una relación de beneficio/costo de 1,40 y un período de recuperación de 2 años 5 meses y 23 días, siendo un proyecto viable y rentable permitiendo así a la empresa aumentar su rentabilidad en un 24,17% y reducir sus pérdidas económicas generados por la tercerización en un 24,6% en un plazo de 5 años.
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Neťuková, Markéta. "Vliv označení "superpotravina" na chování spotřebitelů." Master's thesis, Vysoká škola ekonomická v Praze, 2017. http://www.nusl.cz/ntk/nusl-360397.

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The master thesis is concerned with the effect of the clame superfood and its impact in consumer behaviour. The aim of this thesis is to find out how consumers perceive the phenomenon of superfoods and how this claim effect their consumer behaviour. The theoretical part of the thesis defines and explains the terminology related to the key term superfoods such as functional foods, superfruits and organic foods. Subsequently the thesis edentifies the rules of a food labeling with the emphasis on health and nutrition-related claims. The thesis then examines the recent development of the superfoods market with its trends either from the local and the global point of view. The theoretical part is ended by the analysis of the methodology The Six Elements of Superfruits Success, which defines the six elements leading to a successful business strategy in a field of superfoods industry. The empirical part of the thesis shows the survey results of the effect of the clame superfoods and organic foods on products and its impact in consumer behaviour in the Czech Republic. The thesis then deals with the case study Jeřáb (a product containing a superfood). The thesis draws up a draft proposal for a new communication strategy of Jeřáb with the emphasis on the fact that Jeřáb is a product containing a superfood.
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Ari, Grados Adjhani Karla, Verastegui Pebbles Hernandez, Vilcas Wendy Cristina Hinojosa, Fernandez Luis Vicente Laurente, and Bastidas Eddy Luis Saavedra. "Nuggets a base de cushuro, quinua y lentejas “Lenshuro”." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652930.

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El presente trabajo a realizar se basa en la viabilidad, escalabilidad y pertinencia del método científico respecto al producto “nuggets a base de cushuro, lentejas y quinua” con la finalidad de llevarlo al mercado para satisfacer las necesidades del público objetivo y suprimir el problema encontrado. Una alimentación balanceada a lo largo de la vida ayuda a prevenir enfermedades y es aquella que contribuye con alimentos nutricionales de cada individuo. Asimismo, nos enfocamos en aportar con la oferta y comercialización de productos saludables dentro de Lima Metropolitano, debido a que existe una escasa oferta de productos sanos en el país por el elevado costo de fabricación y porque la mayoría son importados. Se quiere dar a conocer el producto como innovador y sobre todo resaltar su valor agregado mediante las propiedades nutricionales que contienen estos súper alimentos encontrados solo en esta región del Perú. En la actualidad existen empresas que comercializan este tipo de productos, los que tienen mayor impacto en el mercado en su mayoría son los competidores indirectos que elaboran nuggets convencionales a base de pollo. No obstante, hay una industria reducida que fabrica alimentos saludables y las comercializa, enfocados en un segmento pequeño de la población, la cual paga más por productos diferenciados y sanos. Así que, nuestra propuesta es satisfacer a ese segmento de personas que, apuesta por un producto nutritivo, accesible al precio y agradable al consumirlo.
The present work to be carried out is based on the viability, scalability and relevance of the scientific method with respect to the product "nuggets based on cushuro, lentils and quinoa" in order to bring it to the market to satisfy the needs of the target audience and eliminate the problem encountered . A balanced diet throughout life helps prevent diseases and is one that contributes with nutritional food for each individual. Likewise, we focus on contributing with the supply and marketing of healthy products within Metropolitan Lima, due to the fact that there is a scarce offer of healthy products in the country due to the high cost of manufacturing and because most are imported. It wants to publicize the product as innovative and above all highlight its added value through the nutritional properties of these super foods found only in this region of Peru. There are currently companies that market this type of product, the ones that have the greatest impact on the market, the majority are indirect competitors that make conventional chicken-based nuggets. However, there is a small industry that manufactures and markets healthy foods, focused on a small segment of the population, which pays more for differentiated and healthy products. So, our proposal is to satisfy that segment of people who are committed to a nutritious product, accessible at a price and pleasant to consume.
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Kirkwood, Katherine. "Superfood me: Negotiating Australia's post-gourmet food culture." Thesis, Queensland University of Technology, 2021. https://eprints.qut.edu.au/208209/1/Katherine_Kirkwood_Thesis.pdf.

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Over the last 10-15 years, food has become an integral part of Australian popular culture. Through analysis of interview data and texts, this thesis articulates the next phase of Australian food culture. Everyday households now have a greater interest in ethical and sustainable eating, and a greater awareness of how the industrial food system encourages consumers to buy its products. Engagement with food culture is also going beyond television and print to embrace digital spaces, but these developments do not render legacy platforms obsolete. Together, these changes in culinary concerns and forms of food media represent Australia's post-gourmet food culture.
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Hamill, S. J. "Folding and evolution of the immunoglobulin-like superfold." Thesis, University of Cambridge, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.603613.

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In this study, the structure, folding and stability of a number of proteins with the Ig-like fold are compared. This 'fold approach' is a new direction in the experimental study of the folding proteins with similar 3D structures but no sequence homology. Two evolutionary distinct superfamilies with the Greek key immunoglobulin-like (Ig-like) fold are considered: the immunoglobulins (Igs) and fibronectin type IIIs (fnIIIs). Part I focuses on the third fnIII domain of human tenascin, TNfm3. This module is 90 amino acids in length, has no disulphides, bound ions, cofactors, or cis prolines. Part II focuses on comparative studies of two other Ig-like proteins, rat CD2 domain 1 (CD2d1) and Ig18' of C. elegans twitchin (TWIg18'). Comparison of the folding of these proteins and several others, shows a distinct correlation between stability and folding rate. This trend is unique amongst protein families characterised to date, and implies that the stability of regions of conserved structure drives the folding reaction. Structural alignment reveals that the strongest bioinformatic signal, in terms of residue identity, is the tyrosine coroner motif that is found at the same position in each protein and is found ubiquitously and exclusively in Greek key proteins. Comparative protein engineering shows that the tyrosine corner is not a kinetic signal, but one for the structural stability, perhaps reflecting an evolutionary 'cul-de-sac'. Results from parts I and II are then drawn together to produce a model for the folding of Ig-like proteins. The common core of Ig-like domains consists of strands B, C, E and F, which form a double 'β-zipper' by the intercalculation of strands B-C and E-F. The stability of BCEF drives the folding of Ig-like proteins. Regions that also fold early may do so due to topological restriction. The BCEF unit is efficiently packed and the stability conferred from this is probably central to the evolutionary favourability of Greek key proteins.
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Gustafsson, Sandra, Ramona Isaksson, and Johan Lagerqvist. "Currency risk management : A case study of Superfos." Thesis, Jönköping University, JIBS, Accounting and Finance, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-7818.

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Books on the topic "Superfoods"

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Superfoods. London: Bounty Books, 2014.

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Miller, Jeffrey P., and Charlene Van Buiten, eds. Superfoods. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-93240-4.

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Superfoods. Farmington Hills, Mich: Greenhaven Press, a part of Gale, Cengage Learning, 2016.

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Spencer, Scott. SuperFoods Rx. New York: HarperCollins, 2004.

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Pratt, Steven. SuperFoods HealthStyle. New York: HarperCollins, 2005.

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Natural superfoods. London: Nourish, 2015.

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Smith, Seana. Pocket superfoods. Alameda, California: Hunter House, 2013.

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Agin, Brent. Superfoods for dummies. Hoboken, NJ: Wiley, 2010.

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Agin, Brent. Superfoods for dummies. Hoboken, N.J: Wiley, 2009.

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Superfoods for exam success. Sydney, N.S.W: Australian Women's Weekly, 2006.

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Book chapters on the topic "Superfoods"

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Loyer, Jessica. "Superfoods." In Encyclopedia of Food and Agricultural Ethics, 1–7. Dordrecht: Springer Netherlands, 2016. http://dx.doi.org/10.1007/978-94-007-6167-4_574-1.

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Loyer, Jessica. "Superfoods." In Encyclopedia of Food and Agricultural Ethics, 2269–75. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_574.

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Griepentrog-Wiesner, Bettina. "Yoga und Superfoods." In Yoga to go, 31–49. Berlin, Heidelberg: Springer Berlin Heidelberg, 2020. http://dx.doi.org/10.1007/978-3-662-61409-9_4.

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Mohammadian, Mehdi, Maryam Salami, Maryam Moghadam, Zahra Emam-Djomeh, and Ali Akbar Moosavi-Movahedi. "Nutraceuticals and Superfoods." In University of Tehran Science and Humanities Series, 75–89. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-74326-0_5.

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Miller, Jeffrey P. "Introduction to Superfoods." In Food and Health, 1–10. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-93240-4_1.

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McClements, David Julian. "Nutraceuticals: Superfoods or Superfads?" In Future Foods, 167–201. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-12995-8_6.

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Estrada-Gil, Luis E., Juan C. Contreras-Esquivel, Marco A. Mata-Gómez, Adriana C. Flores-Gallegos, Alejandro Zugasti-Cruz, Raúl Rodríguez-Herrera, Mayela Govea-Salas, and J. A. Ascacio-Valdés. "Functional Foods and Ingredients, Supplements, Nutraceuticals, and Superfoods Uses and Regulation." In Natural Food Products and Waste Recovery, 51–67. First edition.: Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003144748-5.

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Karamouzi, Eugenia, Eleni Tsironi, and Panopoulos Panagiotis. "Study Cases (web)." In Manuali – Scienze Tecnologiche, 57. Florence: Firenze University Press, 2020. http://dx.doi.org/10.36253/978-88-5518-044-3.57.

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REZOS BRANDS is a food focused SME, with expertise in superfoods. The company is established in Patras, back in 1983, with main activity the distribution and development of national sales networks of imported and local food & beverages products, operating in the Greek market. Over the years REZOS BRANDS has extended its operations to all activities of the vertical business model: from the farm to the fork, which includes cultivation, harvesting, research, process, packaging, warehouse storing, marketing, distribution. Having own multifunctional farm, the super foods are cultivated and grown up with the principles of sustainable precision farming in order to develop, monitoring & analysing high nutritional value crops. The crops have been processed with novel processing techniques, such as osmotic dehydration.
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Graeff-Hönninger, Simone, and Forough Khajehei. "The Demand for Superfoods: Consumers’ Desire, Production Viability and Bio-intelligent Transition." In Food Tech Transitions, 81–94. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-21059-5_5.

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Schweiger, Franziska, and Rainer Haas. "Superfood." In Die Nahrung der Optimisten, 13–40. Wiesbaden: Springer Fachmedien Wiesbaden, 2020. http://dx.doi.org/10.1007/978-3-658-29001-6_3.

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Conference papers on the topic "Superfoods"

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Fernández-Ríos, Ana, Jara Laso, María Margallo, and Rubén Aldaco. "The Environmental Impact of ‘Superfoods’: A Space for Debate and Joint Reflection." In Foods 2021. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2021-11022.

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CRISTEA, VALENTIN GABRIEL. "OKA’S THEOREM FOR SUPERHOLOMORPHIC FUNCTIONS AND SUPERFORMS." In Proceedings of the 6th International Workshop on Complex Structures and Vector Fields. WORLD SCIENTIFIC, 2003. http://dx.doi.org/10.1142/9789812704191_0004.

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Iglesias-Cuzcano, Rodrigo Alonso, Luis Enrique Quiroz-Rodriguez, Juan Carlos Quiroz-Flores, Bertha Haydee Diaz-Garay, and Ruth Vasquez-Rivas-Plata. "The Business Model for a Superfood Company based on Lean Startup Techniques, Digital Marketing, and PMBOK Guidelines." In ICIBE 2022: 2022 The 8th International Conference on Industrial and Business Engineering. New York, NY, USA: ACM, 2022. http://dx.doi.org/10.1145/3568834.3568855.

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Chung, Haseung, Katsuo Kurabayashi, and Suman Das. "Laser Micro-Machining Using Near-Field Nano-Optics." In ASME 2004 International Mechanical Engineering Congress and Exposition. ASMEDC, 2004. http://dx.doi.org/10.1115/imece2004-60615.

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Solid immersion lenses (SIL) facilitate high numerical aperture (NA) and consequent sub-wavelength diffraction limited focusing in near-field optics based systems. Such systems are in commercial and research use for various applications including near-field scanning optical microscopy, ultra-high density magneto-optic data storage and near-field nanolithography. Here, we present a novel nanomanufacturing method using SIL-based near-field optics for laser-induced sub-micron patterning on silicon wafers. The near-field effect of SILs was investigated by using hemispherical BK7 lenses (n=1.5196, NA=0.9237) to superfocus an incident Q-switched, 532nm Nd:YAG laser beam transmitted through a focusing objective. This optical arrangement achieved a laser-processed feature resolution near the diffraction limit in air. Results of experiments that were conducted at various processing conditions to investigate the effects of varying incident laser power (with average pulse power less than 1W), pulse repetition rate, pulse width, number of pulses and size of SIL on processed feature size and resolution are presented.
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Shim, Youn Young, Timothy Tse, and Martin Reaney. "Biological Activities of Flaxseed Peptides (Linusorbs)." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zrcc3198.

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Flaxseed (Linum usitatissimum >L.) is gaining popularity in the food industry as a superfood due to its health-promoting properties. The flax plant synthesizes an array of biologically active cyclic peptides or linusorbs (LOs, a.k.a. cyclolinopeptides) from three or more ribosome-derived precursors. [1–9-NαC]-linusorb B3 and [1–9-NαC]-linusorb B2, suppress immunity, induce apoptosis in human epithelial cancer cell line (Calu-3) cells, and inhibit T-cell proliferation, but the mechanism of LOs action is unknown. Using gene expression analysis in nematode cultures and human cancer cell lines we have observed that LOs exert their activity, in part, through induction of apoptosis. Specific LOs’ properties include: 1) distribute throughout the body after flaxseed consumption; 2) induce heat shock protein (HSP) 70A production as an indicator of stress and addressed the issue in Caenorhabditis elegans (exposure of nematode cultures to [1–9-NαC]-linusorb B3 induced a 30% increase in production of the HSP 70A protein); 3) induce apoptosis in Calu-3 cells; and 4) modulate regulatory genes in microarray analysis. These diverse activities indicate that LOs might induce apoptosis in cancer cells or act as versatile platforms to deliver a variety of biologically active molecules for cancer therapy.
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Reports on the topic "Superfoods"

1

Superfos Packaging: Plastics Manufacturer Saves $100,000 Per Year by Implementing Industrial Energy Assessment Recommendations. Office of Scientific and Technical Information (OSTI), September 2005. http://dx.doi.org/10.2172/15020468.

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