Bibliografías temáticas / Lite foods

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  2. Tesis
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Literatura académica sobre el tema "Lite foods"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 20 de febrero de 2023

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Artículos de revistas sobre el tema "Lite foods"

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Mela, David J. "Foods design and ingredients for satiety: Promises and proof." Lipid Technology 19, no. 8 (August 2007): 180–83. http://dx.doi.org/10.1002/lite.200700060.

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Barrow, Colin J., Coleen Nolan, and Yulai Jin. "Stabilization of highly unsaturated fatty acids and delivery into foods." Lipid Technology 19, no. 5 (May 2007): 108–11. http://dx.doi.org/10.1002/lite.200600037.

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Gunstone, Frank. "Book Reviews: Reducing Saturated Fats in Foods. Edited by G. Talbot." Lipid Technology 24, no. 5 (May 2012): 118. http://dx.doi.org/10.1002/lite.201200193.

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Hernandez, Ernesto M. "Issues in fortification and analysis of omega-3 fatty acids in foods." Lipid Technology 26, no. 5 (April 16, 2014): 103–6. http://dx.doi.org/10.1002/lite.201400004.

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Roman, Olesea, Marie-Noëlle Maillard, Cédric Plessis, and Anne-Marie Riquet. "Electron spin resonance spectroscopy: a promising method for studying lipid oxidation in foods." Lipid Technology 22, no. 4 (April 2010): 87–90. http://dx.doi.org/10.1002/lite.201000009.

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Konyole, Silvenus O., John N. Kinyuru, Bethwell O. Owuor, Glaston M. Kenji, Christine A. Onyango, Benson B. Estambale, Henrik Friis, Nanna Roos, and Victor O. Owino. "Acceptability of Amaranth Grain-based Nutritious Complementary Foods with Dagaa Fish (Rastrineobola argentea) and Edible Termites (Macrotermes subhylanus) Compared to Corn Soy Blend Plus among Young Children/Mothers Dyads in Western Kenya." Journal of Food Research 1, no. 3 (July 2, 2012): 111. http://dx.doi.org/10.5539/jfr.v1n3p111.

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<p>We assessed acceptability of two flours and porridges of complementary foods based on germinated grain amaranth and maize with or without edible termites and <em>dagaa </em>small fish named “Winfood Classic” (WFC) and “Winfood Lite” (WFL), respectively, compared to Corn Soy Blend Plus (CSB+) among mothers and young children. A total of 57 children consumed each of the three foods on separate days with one-day washout between foods. Each food was considered acceptable if the child consumed at least 75% of the serving. Most mothers preferred WFL flour and porridge (63.2% and
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Kinyuru, J. N., S. O. Konyole, S. A. Onyango-Omolo, G. M. Kenji, C. A. Onyango, V. O. Owino, B. O. Owuor, B. B. Estambale, and N. Roos. "Nutrients, functional properties, storage stability and costing of complementary foods enriched with either termites and fish or commercial micronutrients." Journal of Insects as Food and Feed 1, no. 2 (January 1, 2015): 149–58. http://dx.doi.org/10.3920/jiff2014.0011.

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Application of edible insects in complementary food production has not been studied much. This study developed and evaluated complementary foods based on edible termites to combat child malnutrition in Kenya. Two complementary foods, Winfood Classic (W-C; containing termites and dagaa fish) and Winfood Lite (W-L; without termites and dagaa fish) were formulated and processed by extrusion cooking. Their nutrient content, functional properties, storage stability and cost of the foods were evaluated using standard methods. W-C contained significantly higher (P<0.001) levels of 423.6 kcal/100 g
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Low, Dorrain, Kai xuan Tee, Hye Jin Kim, Alicia Kang, Parasuraman Padmanabhan, Balazs Gulyas, John Chambers, et al. "Four Dietary Patterns Observed Within an Elderly Asian Cohort." Current Developments in Nutrition 6, Supplement_1 (June 2022): 922. http://dx.doi.org/10.1093/cdn/nzac067.042.

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Abstract Objectives Dietary indices are largely established in American and European populations to measure diet quality based on the predominant food type and quantity consumed in those countries. However, applying these dietary indices to Asian or South Asian populations is complicated by diverse region-specific eating patterns, cultures and food availability. A challenge exists to identify a more relevant dietary index that agrees with distinct dietary patterns within the multi-ethnic Singapore context and what measures of dietary quality are appropriate for the unique food availability. Th
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Adams, Damian C., and Matthew J. Salois. "Local versus organic: A turn in consumer preferences and willingness-to-pay." Renewable Agriculture and Food Systems 25, no. 4 (April 23, 2010): 331–41. http://dx.doi.org/10.1017/s1742170510000219.

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AbstractDemand for local food in the US has significantly increased over the past decade. In an attempt to understand the drivers of this demand and how they have changed over time, we investigate the literature on organic and local foods over the past few decades. We focus our review on studies that allow comparison of characteristics now associated with both local and organic food. We summarize the major findings of these studies and their implications for understanding drivers of local food demand. Prior to the late 1990s, most studies failed to consider factors now associated with local fo
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Dinu, Monica, Marta Tristan Asensi, Giuditta Pagliai, Sofia Lotti, Daniela Martini, Barbara Colombini, and Francesco Sofi. "Consumption of Ultra-Processed Foods Is Inversely Associated with Adherence to the Mediterranean Diet: A Cross-Sectional Study." Nutrients 14, no. 10 (May 15, 2022): 2073. http://dx.doi.org/10.3390/nu14102073.

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Information on the consumption of ultra-processed foods (UPF) in relation to an adherence to the Mediterranean diet (MD) is limited. Our aim was to assess UPF consumption in a group of Italian adults and to evaluate the relationship with the MD adherence. A total of 670 participants (median age: 30 years) were included in the analysis. The consumption of UPF was assessed through the NOVA Food Frequency Questionnaire (NFFQ). Adherence to the MD was assessed through the Medi-Lite score. The percentage of UPF in the diet was 16.4% corresponding to 299 g of UPF per day. These amounts were signific
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Tesis sobre el tema "Lite foods"

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Ross, Dianne S., of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Development of biscuits with reduced levels of sugar and fat." THESIS_FST_xxx_Ross_D.xml, 1996. http://handle.uws.edu.au:8081/1959.7/28.

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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextr
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Ross, Dianne S. "Development of biscuits with reduced levels of sugar and fat." Thesis, View thesis, 1996. http://hdl.handle.net/1959.7/uws:28.

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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextr
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Chevalier, Natacha. "'Rationing has not made me like margarine' : food and Second World War in Britain : a Mass Observation testimony." Thesis, University of Sussex, 2016. http://sro.sussex.ac.uk/id/eprint/63978/.

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This thesis enhances our understanding of the British Kitchen Front through the examination of primary sources from Mass Observation Archive. It illuminates the everyday life of civilians, the impact of the war food restrictions on their eating habits and practices, but also on their perspectives and behaviours. Moreover, it argues that while the food practices of these civilians were modified by the wartime rationing and food scarcity, other factors of influence, namely social class, personal and familial circumstances and time were critical regarding eating habits, food choice and priorities
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Mattsson, Berit. "Environmental life cycle assessment (LCA) of agricultural food production /." Alnarp : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5734-3.pdf.

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Essaka, David Christian. "Reversed-Phase HPLC Determination of Cholesterol in Food Items." Digital Commons @ East Tennessee State University, 2007. https://dc.etsu.edu/etd/2034.

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Cholesterol is a fat-like molecule found among lipids in animal (including human) tissues. It is needed for maintaining good health. However, health issues have been raised because of the strong correlation between high levels of cholesterol in the body and cardiovascular disease. An HPLC method for quantitative determination of cholesterol in foods is presented. This involves a C-18 stationary phase using a 70:30 methanol: 2-propanol mobile phase with an UV detector set at 212 nm. The method showed linearity in the range 5.0 to 100.0 μg/mL and also good reproducibility with relative standard
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Zgonc, Emma. "Life, Food, and Appalachia." Ohio University Honors Tutorial College / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1618852289908274.

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Orozco, Rosalie. "Livin' the Food Life, LLC." Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1595791.

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<p> The food industry has experienced changes in the past several years that include the awareness of food choices. Recently, national advertising campaigns have focused on efforts to increase the public awareness of healthy food choices and calorie intake. The healthy food choice campaigns may prove to be effective with a specific population. However, research studies revealed that residents living in disadvantaged areas lacked the income and/or transportation to access the healthy food options. </p><p> The intent of the Livin&rsquo; the Food Life, LLC organic mobile market/caf&eacute;
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Gibson, Michael W. "Physico-chemical and shelf-life between baked and extruded pet foods." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20410.

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Master of Science<br>Grain Science and Industry<br>Sajid Alavi<br>The U.S. pet food market was approximately worth $22 billion in 2013. Further growth is predicted at a pace faster than most major human food product categories. More than 60% of pet food products are processed using extrusion, and a significant proportion is produced using baking. However, research is lacking on fundamental process and product differences between extrusion and baking. The current study focuses on this aspect and also in-depth characterization of process and product quality. Three iso-nutritional diets were form
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Hongu, Nobuko, Chiayi Tsui, and Jamie M. Wise. "Dairy Foods: Providing Essential Nutrients & Promoting Good Health Throughout Life." College of Agriculture, University of Arizona (Tucson, AZ), 2014. http://hdl.handle.net/10150/336564.

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Revised and changed the title; Originally Published: 2009<br>4 pp.<br>Dairy foods including milk, yogurt, cheese, and fortified soymilk provide nine essential nutrients that both children and adults can enjoy. The Dietary Guidelines for Americans recommend consuming 3 cups per day of fat-free (skim), reduced fat (2%), low fat (1%), or equivalent milk products for healthy adults and children 9 years of age and older. We describe healthy ways to incorporate daily foods into the diet. Delicious and easy recipes using skim milk are also included.
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Larsen, Ross Allen Andrew. "Food Shelf Life: Estimation and Experimental Design." Diss., CLICK HERE for online access, 2006. http://contentdm.lib.byu.edu/ETD/image/etd1315.pdf.

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Libros sobre el tema "Lite foods"

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Fenner, Louise. That lite stuff. Rockville, Md: Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Office of Public Affairs, 1985.

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Wilbur, Todd. Top Secret Recipes Lite! New York: Penguin USA, Inc., 2009.

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Webb, Densie. The complete "lite" foods calorie, fat, cholesterol, and sodium counter. New York: Bantam, 1990.

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Webb, Densie. The complete "lite" foods calorie, fat, cholesterol, and sodium counter. New York: Bantam, 1990.

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Frozen assets lite and easy: Cook for a day, eat for a month. Naperville, Ill: Sourcebook, 2009.

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Kinderlehrer, Jane. Cooking kosher, the new way: Fast, lite & natural. Middle Village, N.Y: Jonathan David Publishers, 1995.

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Top secret recipes: Lite! : creating reduced-fat kitchen clones of America's favorite brand-name foods. New York, N.Y: Plume, 1998.

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Frozen assets lite & easy: How to cook for a day and eat for a month. Vancouver, Wash: Champion Press, 2001.

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Iroquois Foods and Food Preparation. Honolulu, Hawaii: University Press of the Pacific, 2003.

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Taormina, Peter J., and Margaret D. Hardin, eds. Food Safety and Quality-Based Shelf Life of Perishable Foods. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54375-4.

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Capítulos de libros sobre el tema "Lite foods"

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Hartel, Richard W., and AnnaKate Hartel. "Life Is Like a Box of Chocolates." In Food Bites, 181–83. New York, NY: Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75845-9_58.

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Comstock, Gary L. "Genetically Modified Foods." In Life Science Ethics, 221–38. Dordrecht: Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8792-8_10.

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Symons, H. "Frozen foods." In Shelf Life Evaluation of Foods, 296–316. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_15.

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Makroo, H. A., Preetisagar Talukdar, Baby Z. Hmar, and Pranjal Pratim Das. "Frozen Foods." In Shelf Life and Food Safety, 155–64. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-9.

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Majid, Darakshan, Sajad Ahmad Sofi, Abida Jabeen, Farhana Mehraj Allai, H. A. Makroo, and Shahnaz Parveen Wani. "Dried Foods." In Shelf Life and Food Safety, 141–54. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-8.

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Lucien, Lauren. "Food." In University Life, 37–61. London: Macmillan Education UK, 2012. http://dx.doi.org/10.1007/978-0-230-39232-8_4.

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LaFollette, Hugh, and Larry May. "Food." In Life Science Ethics, 175–88. Dordrecht: Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8792-8_8.

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Hessler, Kristen, Ross Whetten, Carol Loopstra, Sharon Shriver, Karen Pesaresi Penner, Robert Zeigler, Jacqueline Fletcher, Melanie Torrie, and Gary L. Comstock. "Genetically Modified Foods: Golden Rice." In Life Science Ethics, 387–99. Dordrecht: Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8792-8_20.

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Hardin, Margaret D. "Food Safety Factors Determining Shelf Life." In Food Safety and Quality-Based Shelf Life of Perishable Foods, 27–40. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54375-4_2.

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Nishad, Jyoti, Smruthi Jayarajan, and K. Rama Krishna. "Chemical Treatment of Foods." In Shelf Life and Food Safety, 197–226. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-12.

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Actas de conferencias sobre el tema "Lite foods"

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Farkas, Daniel F., and Joseph A. Kapp. "Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs." In ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.

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Foods preserved by high pressure processes (HPP) are sold in Japan, the United States, and Europe. HPP technology is used to pasteurize low acid solid and liquid foods such as oysters, hams, and guacamole and to extend refrigerated shelf-life. HPP technology can commercially sterilize liquid and solid acid products such as fruit juices, salsa, and cut tomatoes. Product sales have reached millions of pounds per year. New processes have been developed to sterilize low acid foods using a combination of heat and pressure. Foods at temperatures of 90 to 1000C can be compressed to 600 to 700 MPa for
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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.

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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resu
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Wan Hafiz, Wan Zainal Shukri, Gan Mei Yen, Abdul Wahab Mohamad Rahijan, and Wenjie Cai. "CHINESE FOOD CULTURE AND FESTIVAL: ROLE AND SYMBOLIC MEANING AMONG HOKKIEN MILLENNIALS." In GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.023.

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The practice of preparing and consumption traditional food at home is the foci in most traditional celebrations, mostly accompanied by rich ethnic rituals, practice and symbolic meanings. However, studies showed changes in lifestyle and work demands in post-modernity have impacted the significance of century’s old ethnic practices in modern life. Millennials (those born between 1980s - 1990s) are more attracted to branding and commercial foods rather than festival foods. This presents an imminent risk of an erosion of Chinese festival foods and cultural identity. This study explores the symbol
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Vukić, Nevena, Tamara Erceg, and Miroslav Hadnađev. "The investigation of edible packaging films based on pullulan and alginate." In 11th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design, 2022. http://dx.doi.org/10.24867/grid-2022-p48.

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The packaging industry is highly dependent on fossil resources and have serious environmental drawbacks. The largest part of the total volume of plastic waste is generated from food packaging, so new packaging strategies with green materials are required. Using the edible packaging films which are renewable, biodegradable and versatile, can reduce the amount of plastic waste. Also, there is an increasing demand of higher quality foods and a growing interest from consumers for minimally processed fresh-like foods with an extended shelf life. Edible films can be effective barriers which prevent
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Dai, T., A. S. Fleischer, A. P. Wemhoff, and R. Lee. "Environmental Impact of an Industrial Kitchen: A Case Study." In ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-70545.

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The large number of industrial kitchens and their energy-intense characteristics provides opportunities for pollution prevention. Life cycle assessment (LCA) is a proper tool not only for unitizing the environmental impact of the complex system of an industrial kitchen, but also for making environmental food labels for the foods produced in the same industrial kitchen. In this study, a gate-to-gate LCA of 11 types of food was conducted to evaluate the environmental impact of a typical industrial kitchen, Villanova University’s Donahue Hall. First, material and energy flow data, including cold
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Lazaridi, Eleni, and Boudewijn Hollebrands. "Selective ionization of oxidized versus non-oxidized lipid species using different solvent additives in direct infusion MS." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/uvqo5522.

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Lipid oxidation in food products is a crucial problem that causes undesirable changes in the food’s flavor, texture, nutritional value and consequently reduces shelf life. Even though lipid oxidation has been examined extensively and is rather well understood in bulk oils and fats, the processes behind it in more complex systems like emulsified foods are still largely unresolved. Oxidation reactions are believed to progress from the oil/water interface to the core of the oil droplets, making it important to understand the contribution of interfacial lipids (i.e. MAG, DAG and PL) to the lipid
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Chang, Zhe, Jenneke Heising, and Matthijs Dekker. "Antioxidant and antimicrobial active packaging systems." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mqgt2284.

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The shelf life of foods is mostly limited by microbial growth and oxidation reactions. Reducing both these mechanisms by active packaging is an attractive concept to enhance the shelf life. Antimicrobial packages recently developed combine natural antimicrobial compounds like carvacrol and isothiocyanates with biobased polylactic acid (PLA) films. Antioxidant packaging can be used to further improve product quality and extend the shelf life of food by free radical scavenging. As an example, a radical scavenger and singlet oxygen quencher, b-carotene, was incorporated into PLA to develop an ant
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Sitanggang, Hendra Dhermawan, and Ummi Kalsum. "The Pattern of Snack And Beverage Concumption for Suku Anak Dalam (Sad) Children in The Trans Social Area of Nyogan Village, Muaro Jambi, Jambi Province." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.21.

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Background: Consumption of street food in school has an impact on children’s health, especially their nutritional status. Children in the Anak Dalam Tribe (SAD) are mostly malnourished and short. The remote indigenous community (Suku Anak Dalam) in Nyogan Village has undergone a social transition for 15 years since being granted permanent settlement by the Government. Many changes have occurred as well as consumption patterns. This study aims to determine the pattern of consumption of street food and beverages in schools for SAD children in Nyogan Village. Subjects and Method: This was a quali
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Cole, Rachel, Eric Colombo, Austin Angelotti, and Martha Belury. "The Effects of Dietary Soybean Oil on Blood Fatty Acids and Body Weight in Overweight and Obese Adults: Protocol for a Crossover Design Pilot Study." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xjuq4435.

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Dietary intake of linoleic acid (LA; 18:2n6), an essential fatty acid, is inversely correlated with the risk of type 2 diabetes in adults. LA blood biomarkers are negatively associated with diabetes and markers of insulin resistance and inflammation. In the US, changes in oil seed crops have reduced the amount of LA in edible oils like soybean, sunflower and safflower, which could lead to many adults in the US consuming inadequate amounts of LA. The objective of the Dietary Oils to Sustain Energy (DOSE) study is to determine changes in blood levels of LA and body weight after daily consumption
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binti Ahmad Yazid, Nur Amalia, Noorsuhana binti Mohd Yusof, and Nurul Asyikin Md Zaki. "Edible Coating Incorporated with Essential Oil for Enhancing Shelf-Life of Fruits: A Review." In 5th International Conference on Global Sustainability and Chemical Engineering 2021 (ICGSCE2021). Switzerland: Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-b5i87r.

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Fresh fruit has recently gained popularity in the market for healthy, organic, functional, and convenient foods. Production and consumption of fresh fruit increases from time to time. Consumer demand for fresh fruits that are rich in nutrition and health benefits have presented a challenge to the food industry to obtain appropriate technology to meet the need. However, there are some limitations regarding the storage of the fresh fruits. Fresh fruits cannot stand for a long term due to the rapid of ripening process in the fruit’s tissues. The ripening process commonly related to the respiratio
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Informes sobre el tema "Lite foods"

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Melo-Velandia, Luis Fernando, Camilo Andrés Orozco-Vanegas, and Daniel Parra-Amado. Extreme weather events and high Colombian food prices: A non-stationary extreme value approach. Banco de la República, December 2021. http://dx.doi.org/10.32468/be.1189.

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Given the importance of climate change and the increase of its severity under extreme weather events, we analyze the main drivers of high food prices in Colombia between 1985 and 2020 focusing on extreme weather shocks like a strong El Ni˜no.We estimate a non-stationary extreme value model for Colombian food prices. Our findings suggest that perishable foods are more exposed to extreme weather conditions in comparison to processed foods. In fact, an extremely low precipitation level explains only high prices in perishable foods. The risk of high perishable food prices is significantly larger f
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2

Cairo, Jessica, Iulia Gherman, and Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, July 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp.
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Knibb, Rebecca, Lily Hawkins, and Dan Rigby. Food Sensitive Study: Wave Two Survey. Food Standards Agency, September 2022. http://dx.doi.org/10.46756/sci.fsa.nyx192.

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Food hypersensitivities (FH) include food allergy, food intolerance and coeliac disease. Food allergy and coeliac disease involve an immune mediated reaction to certain foods; food intolerance is caused by a non-immune mediated reaction (such as an enzymatic or pharmacological effect). Each of these FHs result in unpleasant symptoms if the food is eaten in sufficient quantity, with food allergic reactions sometimes resulting in life-threatening symptoms. Management of FH by an individual or members of their family therefore involves constant vigilance and risk assessment to determine if a food
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4

Weller, Joshua, Gulbanu Kaptan, Rajinder Bhandal, and Darren Battachery. Kitchen Life 2. Food Standards Agency, February 2022. http://dx.doi.org/10.46756/sci.fsa.wom249.

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The aim of the Kitchen Life 2 project is to identify the key behaviours relating to food safety that occur in domestic and business kitchens, as well as the factors that may reduce the likelihood to enact recommended food safety and hygiene behaviours. The outcomes will inform risk assessment and development of hypotheses for behavioural interventions. The goal of this literature review was to ensure that the research design and fieldwork techniques identify existing key behaviours, actors, triggers and barriers in domestic and business kitchens to develop successful behavioural interventions
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5

Gebregziabher, Hadush, Amaha Kahsay, Fereweini Gebrearegay, Kidanemaryam Berhe, Alem Gebremariam, and Gebretsadkan Gebremedhin Gebretsadik. Food taboos and their perceived reasons among pregnant women in Ethiopia: A Systematic review, 2022. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, January 2023. http://dx.doi.org/10.37766/inplasy2023.1.0078.

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Review question / Objective: The objective of this systematic review was to synthesize the available evidence on food taboos and their perceived reasons among pregnant women in Ethiopia to posit comprehensive and precise evidence for decision making. The systematic review has addressed the following two questions: What are the various foods considered taboos by pregnant women in Ethiopia? What are the perceived reasons for food taboos by pregnant women in Ethiopia? Condition being studied: Undernutrition among pregnant women has been one of the serious public health challenges in Ethiopia. Foo
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6

Deru, M., E. Bonnema, I. Doebber, A. Hirsch, M. McIntyre, and J. Scheib. Thinking Like a Whole Building: A Whole Foods Market New Construction Case Study. Office of Scientific and Technical Information (OSTI), April 2011. http://dx.doi.org/10.2172/1011265.

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7

Connors, Caitlin, Laura Malan, Murel Esposito, Claire Madden, Nefeli Trikka, Mel Cohen, Faun Rothery, et al. UK Public’s Interests, Needs and Concerns Around Food. Food Standards Agency, June 2022. http://dx.doi.org/10.46756/sci.fsa.ihw534.

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This qualitative and quantitative research explored UK consumer views and priorities in relation to our responsibilities around food hygiene and safety, but also around wider interests the public see critical in shaping their food choices and lives including: health and nutrition environment and ethics price quality and convenience consumer versus business power potential food futures The top priorities for consumers, and where they would like action taken on their behalf, are around ensuring: hygiene and safety standards are maintained or strengthened equitable access to safe, healthy, afford
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8

Rigby, Dan, Michael Burton, Katherine Payne, Zachary Payne-Thompson, Stuart Wright, and Sarah O’Brien. Impacts of Food Hypersensitivities on Quality of Life in the UK and Willingness to Pay (WTP) to remove those impacts. Food Standards Agency, December 2022. http://dx.doi.org/10.46756/sci.fsa.kij502.

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This project concerns the impacts of food hypersensitivity on people’s quality of life and the monetary value people assign to the removal of those impacts. Food hypersensitivities (FHS) are, in this report, defined as comprising food allergy, coeliac disease and food intolerance. Estimates of the economic value of removal of food hypersensitivity were generated from a stated preference (SP) survey in which people completed a discrete choice experiment (DCE). The DCE comprised of choices between (i) no change in respondents’ food hypersensitivity and (ii) the condition being removed for a spec
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9

James, Christian, Ronald Dixon, Luke Talbot, Stephen James, Nicola Williams, and Bukola Onarinde. Assessing the impact of heat treatment on antimicrobial resistant (AMR) genes and their potential uptake by other ‘live’ bacteria. Food Standards Agency, August 2021. http://dx.doi.org/10.46756/sci.fsa.oxk434.

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Addressing the public health threat posed by AMR is a national strategic priority for the UK, which has led to both a 20-year vision of AMR and a 5-year (2019 to 2024) AMR National Action Plan (NAP). The latter sets out actions to slow the development and spread of AMR with a focus on antimicrobials. The NAP used an integrated ‘One-Health’ approach which spanned people, animals, agriculture and the environment, and calls for activities to “identify and assess the sources, pathways, and exposure risks” of AMR. The FSA continues to contribute to delivery of the NAP in a number of ways, including
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Friedman, Haya, Julia Vrebalov, and James Giovannoni. Elucidating the ripening signaling pathway in banana for improved fruit quality, shelf-life and food security. United States Department of Agriculture, October 2014. http://dx.doi.org/10.32747/2014.7594401.bard.

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Background : Banana being a monocot and having distinct peel and pulp tissues is unique among the fleshy fruits and hence can provide a more comprehensive understanding of fruit ripening. Our previous research which translated ripening discoveries from tomato, led to the identification of six banana fruit-associated MADS-box genes, and we confirmed the positive role of MaMADS1/2 in banana ripening. The overall goal was to further elucidate the banana ripening signaling pathway as mediated by MADS-boxtranscriptional regulators. Specific objectives were: 1) characterize transcriptional profiles
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