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Search Results: 1 - 10 of 6239 matches for " Food "
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Cultural Studies and Food Sovereignty: Afterword
Toby Miller
Cultural Studies Review , 2013,
Abstract: An afterword to the Food Cultures section.
Food for Mood—Does the Way We Feel Really Reflect the Way We Eat?  [PDF]
Ursula Werneke
Open Journal of Depression (OJD) , 2014, DOI: 10.4236/ojd.2014.31001
Abstract: commetary
Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment  [PDF]
Esteban Pérez, António Raposo, Rafael Millán, Esther Sanjuán, Conrado Carrascosa
Food and Nutrition Sciences (FNS) , 2011, DOI: 10.4236/fns.2011.26078
Abstract: In the production of safe food, a multitude of factors and elements along the food chain are involved. For this study we have established three factors relative to the food that have the possibility of influence on its microbiology content: basic ingredients, conservation time in refrigeration and handling degree. In the samples we looked forward three types of germens: warning, witness and pathogen. We did not find significant differences in the groups considered with regard to the variable of reference.
Development of African Earthenware Container Imbedded with Nanosilver Particles for Food Preservation  [PDF]
Djoulde Darman Roger, Bakari Daoudou, Bayo? James, Etoa Francois Xavier
Journal of Biomaterials and Nanobiotechnology (JBNB) , 2014, DOI: 10.4236/jbnb.2014.53016

With the aim of ameliorating its preservation capacity, silver nanoparticles (0 - 100nm) with 99.9% purity and 35nm average particle size, were used as building material for earthenware jar, an extremely old container which is still used in rural African villages specifically in North Cameroon. Earth material was dissolved in water at the weight ratio of 5% to 10%. Silver nanoparticles were then added to the mixture and stirred to prepare 1% to 5% Ag/Earth paste (1 to 5 ppm). A grounded metal rotating drum was used to prepare earth embedded nanosilver plates. An n-order mathematic expression was used to evaluate the shelf-live quality and deterioration rate of sorghum porridge preserved in this African earthenware container imbedded with nanosilver particles. Accelerated shelf-life testing was used to predict the shelf life of the product at usual rural storage conditions. The used Arrhenius model indicated that the shelf life of the sorghum porridge stored in African earthenware container imbedded with nanosilver particles can be extended to 14 days at 4°C ± 1°C, 6 days at 15°C ± 5°C, and 4 days at 30

Are Family Table Foods Appropriate for Infants? Comparing the Nutritional Quality of Homemade Meals Adapted from the Family’s Table Foods and Those Specially Prepared for Infants  [PDF]
Pérola Ribeiro, Dirce Maria Sigulem, Tania Beninga Morais
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.513135
Abstract: The Brazilian Ministry of Health recommends that by 8 months of age, children should eat the same types of foods consumed by the other members of the family. Thus, this study sought to evaluate whether the nutritional composition of meals specially prepared (SM) for children aged 7 to 18 months in low-income families was superior to that of meals adapted (AM) from the family’s table foods. Protein, fat, carbohydrate, energy, dietary fiber, iron, sodium and sodium chloride values, were determined by chemical analyses and compared to dietetic guidelines. The infants’ hemoglobin levels were also investigated. In total, sixty samples of the infants’ lunch meal (51 AM and 9 SM) were taken for during a home visit. The values of protein, fat, carbohydrate, dietary fiber and energy of the AM were significantly lower, while the sodium and sodium chloride values were significantly higher, compared to those of the SM. The AM also contained significantly more water. No differences were seen with regard to iron values. Sodium chloride amounted for most of the sodium content. Neither the SM nor AM was adequate in terms of iron and sodium. All SM were adequate for protein and fat, whereas AM showed significantly more samples with inadequate energy levels. SM fell within the Acceptable Macronutrient Distribution Range, while AM fell below the lower value for fat and slightly above the upper value for carbohydrate. The prevalence of anemia was 60% in the study population (36/60). In conclusion, meals adapted from the family’s table foods showed a lower nutrient density and a less balanced macronutrient range when compared to meals specially prepared for infants. The main nutritional shortcomings, for both AM and SM, were the extremely low content of iron and the high content of sodium.
The likely impact of genetically modified soybeans in the Brazilian collective feeding service  [PDF]
Silvia Magalh?es Couto, Gabriela Morgado de Oliveira Coelho, Marina de Figueiredo Ferreira, Victor Augustus Marin, Regina Serr?o Lanzillotti, Haydée Serr?o Lanzillotti
Agricultural Sciences (AS) , 2013, DOI: 10.4236/as.2013.412098

Objective: To expose the likely impact of genetically modified foods in Collective Feeding. Methods: This was a case study conducted on a steel company (SC) in Rio de Janeiro State. The likely impact recognition began with the preparation of a soy food products’ list. Then, we verified these products’ frequency on the Food and Nutrition Unit (FNU) menu from the SC, outlining the offer profile. We calculated odds ratios and binomial distribution probability for assessing exposure to soy that may be transgenic. Food frequency questionnaire (FFQ) regarding soy products was applied. The convergence of daily products’ relative frequency of this population and the population from a reference study about FFQ validation in Rio de Janeiro was verified. Confrontation took place between the classification of foods by the consumers’ likely exposure to soy and the percentage deviation between observed relative frequency of products’ intake offered on the FNU and on the reference study. Results: A list of 51 products were created and 16 of them integrated the menu, e.g. flour, chicken, sausage, maize, instant pudding, bologna, hot dogs and peanuts. Food usually consumed by FNU users and concomitantly consumed in reference study were cookies, flour, spaghetti, bread, cake, instant pudding, sausage and hot dogs. By the classification and percentage deviations results, cookies, breads and pasta were the “villains” of soy’s susceptibility. Coclusion: It was possible to show the likely impact of genetically modified foods in Collective Feeding, confirming that these consumers were exposed to soybeans that may be transgenic.

Motivation Factors of Consumers’ Food Choice  [PDF]
Iraz Haspolat Kaya
Food and Nutrition Sciences (FNS) , 2016, DOI: 10.4236/fns.2016.73016
Abstract: Consumer perception of food products is a very complex phenomenon that is influenced by a wide range of characteristics. The major motivation for food science and nutrition should be sensual features, cost/price balance, and consumer health (sufficient/balanced nutrition). However, there are important differences between theory and reality. Food choice is a complex process influenced by a number of factors related to the product, the consumer, and the consumption context. The role of the consumer in determining the market success of a product is of maximum relevance. Consumer perceptions and preferences are in motion and in change. Understanding and analyzing consumers’ motivation factors, perception and preferences are important both food industry and also governments. In this study, some of these factors were discussed and aimed to identify them with reasons.
Enforcement of Food Legislation and Its Impact on Food Safety: A Case Study on Food Law Enactment in Mauritius  [PDF]
Said Ajlouni, Yousof Gaungoo
Advances in Microbiology (AiM) , 2018, DOI: 10.4236/aim.2018.82008
Abstract: Foodborne diseases affect human health and cause significant economic loss. Among the proposed mitigating strategies to prevent, or at least, to reduce foodborne diseases were the enactment and proper enforcement of food legislation. In Mauritius (MU), many outbreaks have been reported since the enactment and enforcement of the Food Act 1998 (MU) and Food Regulations 1999 (MU). Therefore, it was high time to re-evaluate the impact of the food law on the pattern of foodborne diseases. The aim of this study was to evaluate how the introduction of the Mauritian food legislation had influenced the pattern of foodborne diseases and its suitability in recent years. Data were collected from the website of the Ministry of Health and Quality of Life of Mauritius from 1990 to 2015 and analysed using nonparametric statistical methods, where required. Results showed that more foodborne disease cases occurred during enforcement of the food legislation than before. The study also found that the food law was consistently enforced over the years, except during epidemics of chikungunya fever and dengue fever. Furthermore, several strengths and weaknesses were identified in the current legislation related to the risk of foodborne diseases. Comparing the Mauritian with the Australian food laws revealed some similarities and differences between the two legislations. This review showed that overall foodborne diseases in Mauritius increased and were not affected by the food law enforcement. Therefore, a revision of the law and its enforcement is necessary to make them more efficient in preventing foodborne diseases.
Institutional Foods Development Perspectives Review  [PDF]
Ranganathan Kumar, Tamilselvan Kathiravan, Ramalingam Rajamanickam, Shanmugam Nadanasabapathi
Food and Nutrition Sciences (FNS) , 2013, DOI: 10.4236/fns.2013.49114

Development of food service institution has been initiated by industrialization and has grown rapidly over the last half century. Institutional Food Service includes planning, preparation, distribution and supply of foods outside home. Consumer perceptions towards institutional foods are influenced by marketing, advertising and lifestyle changes. Food service systems/catering units promote new processing methods and bulk packaging of food to conquer problems like skilled labour shortage and reduce the operation cost. This review emphasize on the evolution of food services (vending, industrial food services, school lunch, hospital etc.) and its importance. It also highlights the attributes for making institutional foods more acceptable for consumers and their role of human engineering.

A Research on Mechanisms and Countermeasures of the Food Safety Incidents Occurring on Food Supply Chain  [PDF]
Yongsheng Liu, Qingnan Zhang, Qingqing Li
Journal of Service Science and Management (JSSM) , 2014, DOI: 10.4236/jssm.2014.74030

In recent years, food safety problems have become increasingly serious in China, and major food safety accidents have seriously affected people’s daily lives, having negative influences on the healthy development of the food industry and the whole economy. Therefore, it is necessary to analyze existing problems of food safety, further study the main cause of frequent incidents of food safety, and propose the corresponding countermeasures. In this paper, food safety incidents occurring from 2009 to 2013 are taken as the research objects, and the food supply chain is divided into five links. Then comprehensive analyses of food category are made, the main responsibility and the possible causes for food safety accidents occurring on each food supply chain links, aiming at analyzing the accident mechanism and proposing improvement strategies.

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