Assessment of heterogeneity in types of vegetables served by main household food preparers and food decision influencers.

Science.gov (United States)

Yi, Sunghwan; Kanetkar, Vinay; Brauer, Paula

2015-10-01

While vegetables are often studied as one food group, global measures may mask variation in the types and forms of vegetables preferred by different individuals. To explore preferences for and perceptions of vegetables, we assessed main food preparers based on their preparation of eight specific vegetables and mushrooms. An online self-report survey. Ontario, Canada. Measures included perceived benefits and obstacles of vegetables, convenience orientation and variety seeking in meal preparation. Of the 4517 randomly selected consumers who received the invitation, 1013 responded to the survey (22·4 % response). Data from the main food preparers were analysed (n 756). Latent profile analysis indicated three segments of food preparers. More open to new recipes, the 'crucifer lover' segment (13 %) prepared and consumed substantially more Brussels sprouts, broccoli and asparagus than the other segments. Although similar to the 'average consumer' segment (54 %) in many ways, the 'frozen vegetable user' segment (33 %) used significantly more frozen vegetables than the other segments due to higher prioritization of time and convenience in meal preparation and stronger 'healthy=not tasty' perception. Perception of specific vegetables on taste, healthiness, ease of preparation and cost varied significantly across the three consumer segments. Crucifer lovers also differed with respect to shopping and cooking habits compared with the frozen vegetable users. The substantial heterogeneity in the types of vegetables consumed and perceptions across the three consumer segments has implications for the development of new approaches to promoting these foods.

Methods of preparation of Swazi traditional fermented foods

Directory of Open Access Journals (Sweden)

Protus Simatende

2015-09-01

Conclusion: Umcombotsi, emahewu, buganu, and emasi were the fermented foods commonly prepared at a household level in the Hhohho region, Swaziland. The main ingredient used for preparing umcombotsi and emahewu was maize meal. Unmilled sorghum malt was also added during preparation of umcombotsi. However, typically no malt was added during the preparation of emahewu. Buganu and emasi also play an important role in the diet and socioeconomic activities of the population in Swaziland.

Safety of vendor-prepared foods: evaluation of 10 processing mobile food vendors in Manhattan.

OpenAIRE

Burt, Bryan M.; Volel, Caroline; Finkel, Madelon

2003-01-01

OBJECTIVES: Unsanitary food handling is a major public health hazard. There are over 4,100 mobile food vendors operating in New York City, and of these, approximately forty percent are processing vendors--mobile food units on which potentially hazardous food products are handled, prepared, or processed. This pilot study assesses the food handling practices of 10 processing mobile food vendors operating in a 38-block area of midtown Manhattan (New York City) from 43rd Street to 62nd Street bet...

Soft electron processor for surface sterilization of food material

International Nuclear Information System (INIS)

Baba, Takashi; Kaneko, Hiromi; Taniguchi, Shuichi

2004-01-01

As frozen or chilled foods have become popular nowadays, it has become very important to provide raw materials with lower level microbial contamination to food processing companies. Consequently, the sterilization of food material is one of the major topics for food processing. Dried materials like grains, beans and spices, etc., are not typically deeply contaminated by microorganisms, which reside on the surfaces of materials, so it is very useful to take low energetic, lower than 300 keV, electrons with small penetration power (Soft-Electrons), as a sterilization method for such materials. Soft-Electrons is researched and named by Dr. Hayashi et al. This is a non-thermal method, so one can keep foods hygienic without serious deterioration. It is also a physical method, so is free from residues of chemicals in foods. Recently, Nissin-High Voltage Co., Ltd. have developed and manufactured equipment for commercial use of Soft-Electrons (Soft Electron Processor), which can process 500 kg/h of grains. This report introduces the Soft Electron Processor and shows the results of sterilization of wheat and brown rice by the equipment

Safety of vendor-prepared foods: evaluation of 10 processing mobile food vendors in Manhattan.

Science.gov (United States)

Burt, Bryan M; Volel, Caroline; Finkel, Madelon

2003-01-01

Unsanitary food handling is a major public health hazard. There are over 4,100 mobile food vendors operating in New York City, and of these, approximately forty percent are processing vendors--mobile food units on which potentially hazardous food products are handled, prepared, or processed. This pilot study assesses the food handling practices of 10 processing mobile food vendors operating in a 38-block area of midtown Manhattan (New York City) from 43rd Street to 62nd Street between Madison and Sixth Avenues, and compares them to regulations stipulated in the New York City Health Code. Ten processing mobile food vendors located in midtown Manhattan were observed for a period of 20 minutes each. Unsanitary food handling practices, food storage at potentially unsafe temperatures, and food contamination with uncooked meat or poultry were recorded. Over half of all vendors (67%) were found to contact served foods with bare hands. Four vendors were observed vending with visibly dirty hands or gloves and no vendor once washed his or her hands or changed gloves in the 20-minute observation period. Seven vendors had previously cooked meat products stored at unsafe temperatures on non-heating or non-cooking portions of the vendor cart for the duration of the observation. Four vendors were observed to contaminate served foods with uncooked meat or poultry. Each of these actions violates the New York City Code of Health and potentially jeopardizes the safety of these vendor-prepared foods. More stringent adherence to food safety regulations should be promoted by the New York City Department of Health.

Food adulteration analysis without laboratory prepared or determined reference food adulterant values.

Science.gov (United States)

Kalivas, John H; Georgiou, Constantinos A; Moira, Marianna; Tsafaras, Ilias; Petrakis, Eleftherios A; Mousdis, George A

2014-04-01

Quantitative analysis of food adulterants is an important health and economic issue that needs to be fast and simple. Spectroscopy has significantly reduced analysis time. However, still needed are preparations of analyte calibration samples matrix matched to prediction samples which can be laborious and costly. Reported in this paper is the application of a newly developed pure component Tikhonov regularization (PCTR) process that does not require laboratory prepared or reference analysis methods, and hence, is a greener calibration method. The PCTR method requires an analyte pure component spectrum and non-analyte spectra. As a food analysis example, synchronous fluorescence spectra of extra virgin olive oil samples adulterated with sunflower oil is used. Results are shown to be better than those obtained using ridge regression with reference calibration samples. The flexibility of PCTR allows including reference samples and is generic for use with other instrumental methods and food products. Copyright © 2013 Elsevier Ltd. All rights reserved.

Family Food Preparation and Its Effects on Adolescent Dietary Quality and Eating Patterns.

Science.gov (United States)

Berge, Jerica M; MacLehose, Richard F; Larson, Nicole; Laska, Melissa; Neumark-Sztainer, Dianne

2016-11-01

The purpose of the study was to describe parent and adolescent involvement in food preparation for the family and to examine whether adolescents' food preparation involvement was related to their dietary quality (e.g., fruit and vegetable intake, sugar-sweetened beverage consumption, and various common nutrients) and eating patterns (e.g., frequency of breakfast, family meals, fast food intake). Data from two linked population-based studies, Eating and Activity in Teens 2010 and Families and Eating and Activity among Teens were used in cross-sectional analyses. Mothers (n = 1,875), stepmothers (n = 18), fathers (n = 977), stepfathers (n = 105), and adolescents (n = 2,108) from socioeconomically and racially/ethnically diverse households participated in the study. Adolescents completed food frequency questionnaires and surveys in school. Parents individually completed surveys by mail or phone. Linear regression was used to estimate differences in adolescent dietary quality and eating patterns between those who do and do not engage in meal preparation. Parent and adolescent report of "usually preparing food for the family" was related to several sociodemographic characteristics, including race/ethnicity (minority populations), parent education (college or higher), parent employment status (part time or stay-at-home caregiver), household size (≤3 children), and adolescent gender (female). Adolescent involvement in food preparation for the family was significantly associated with several markers of better dietary quality and better eating patterns. In contrast, parent involvement in food preparation for the family was unrelated to adolescent dietary intake. Results suggest that involving adolescents in food preparation for the family is related to better adolescent dietary quality and eating patterns. Public health interventions and health care providers may want to encourage adolescents to help with food preparation for the family. Additionally, adolescents

Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation.

Directory of Open Access Journals (Sweden)

Susanna Mills

Full Text Available Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people's food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women, aged approximately 20 to 80 years, to reach data saturation. Participants' practices varied widely, from reliance on pre-prepared foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity, the task (process of cooking, and the context (situational drivers. Resources, in terms of time, money and facilities, were also underpinning influences on food preparation. Participants' practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their food preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home food preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and

Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation

Science.gov (United States)

White, Martin; Wrieden, Wendy; Brown, Heather; Stead, Martine; Adams, Jean

2017-01-01

Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people’s food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women), aged approximately 20 to 80 years, to reach data saturation. Participants’ practices varied widely, from reliance on pre-prepared foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity), the task (process of cooking), and the context (situational drivers). Resources, in terms of time, money and facilities, were also underpinning influences on food preparation. Participants’ practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their food preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home food preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and circumstances

Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation.

Science.gov (United States)

Mills, Susanna; White, Martin; Wrieden, Wendy; Brown, Heather; Stead, Martine; Adams, Jean

2017-01-01

Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people's food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women), aged approximately 20 to 80 years, to reach data saturation. Participants' practices varied widely, from reliance on pre-prepared foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity), the task (process of cooking), and the context (situational drivers). Resources, in terms of time, money and facilities, were also underpinning influences on food preparation. Participants' practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their food preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home food preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and circumstances change

Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation

OpenAIRE

Mills, Susanna; White, Martin; Wrieden, Wendy; Brown, Heather; Stead, Martine; Adams, Jean

2017-01-01

Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people's food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participa...

Quantifying parental preferences for interventions designed to improve home food preparation and home food environments during early childhood.

Science.gov (United States)

Virudachalam, Senbagam; Chung, Paul J; Faerber, Jennifer A; Pian, Timothy M; Thomas, Karen; Feudtner, Chris

2016-03-01

Though preparing healthy food at home is a critical health promotion habit, few interventions have aimed to improve parental cooking skills and behaviors. We sought to understand parents' preferences and priorities regarding interventions to improve home food preparation practices and home food environments during early childhood. We administered a discrete choice experiment using maximum difference scaling. Eighty English-speaking parents of healthy 1-4 year-old children rated the relative importance of potential attributes of interventions to improve home food preparation practices and home food environments. We performed latent class analysis to identify subgroups of parents with similar preferences and tested for differences between the subgroups. Participants were mostly white or black 21-45 year-old women whose prevalence of overweight/obesity mirrored the general population. Latent class analysis revealed three distinct groups of parental preferences for intervention content: a healthy cooking group, focused on nutrition and cooking healthier food; a child persuasion group, focused on convincing toddlers to eat home-cooked food; and a creative cooking group, focused on cooking without recipes, meal planning, and time-saving strategies. Younger, lower income, 1-parent households comprised the healthy cooking group, while older, higher income, 2-parent households comprised the creative cooking group (p cooked dinner regularly, unlike the other two groups (p food preparation practices. Such interventions are important for creating healthier home food environments and preventing obesity starting from early childhood. Copyright © 2015 Elsevier Ltd. All rights reserved.

Factors influencing food preparation behaviours: findings from focus groups with Mexican-American mothers in southern California.

Science.gov (United States)

Smith, Teresa M; Dunton, Genevieve F; Pinard, Courtney A; Yaroch, Amy L

2016-04-01

The purpose of the present study was to explore food preparation behaviours, attitudes, meal planning and shopping among Mexican-American mothers. Data were collected through four focus groups with mothers of Mexican origin/ancestry who considered themselves to be the primary food preparer. Topics included food preparation behaviours and influencers (culture, family, attitudes, barriers, meal planning and shopping). Data were analysed using a qualitative grounded theory approach. All focus groups were audio recorded, transcribed verbatim and coded for themes. Data were collected in southern California, USA in 2013. Of the sample of twenty-one Mexican-American mothers, thirteen were born outside the USA and the mean household size was five members. Participants reported that food was often prepared using traditional staples and food preparation behaviours were learned from maternal family members. Participants also suggested that health was influenced by foods eaten and how they were prepared. Salient factors influencing food preparation behaviours included culture and tradition, maternal family members' food preparation behaviours, food preparation self-efficacy and attitudes towards healthy eating. Time and busy schedules were cited as barriers. Future interventions should consider utilizing family-based approaches and teaching culturally relevant food preparation skills, especially to youth, while reinforcing more healthful dietary practices.

[Risk assessment for food preparation, cooking and service].

Science.gov (United States)

Cottica, Danilo; Grignani, Elena

2014-01-01

The restaurant and food preparation, cooking and distribution sector includes hotels, restaurants, catering, fast food, ecc. The restaurant and food preparation, cooking and distribution sector form a significant part of the Italian economy; they provide employment for a large number of people, both direct employees as well as part-time and contract staff. In this sector there are many hazards that can lead to a broad range of injuries and/or diseases to the workers. For the safety these hazards principally are slick floors, open flames, high temperature cooking surfaces, steam, knives and other cutting instruments and machineries. For the health: cleaning and disinfecting chemicals substances, cooking fumes and vapors, biological agents, heavy loads handling, thermal comfort, ecc. The paper presents an overview of the hazards in the sector and then make a focus on chemical risks identification and assessment to evaluate the workers' exposure (by skin adsorption and inhalation).

Food preparation in colonial America. A Bicentennial study.

Science.gov (United States)

Bennion, M

1976-07-01

Both regional and national influences have pervaded America's culinary arts from colonial times until the present. In the South, for instance, indigenous foods, such as sweet potatoes--as well as an abundance of fruits and fowl--were commonly served. In the North, maple sirup was a New England product, as was codfish. Throughout the colonies, corn was easily grown and became a staple. Immigrants from the Old World brought their recipes to meld or adapt to conditions they met here. Recounted also is the unfolding of an American cuisine, especially in the southern colonies as it evolved from European food preparation practices. Cooking was done in great fireplaces, with equipment designed to fit. Meat was generally boiled or stewed in pots hung in the fireplace, although it might be slow-roasted on a hand-turned spit. Hot breads, the hallmark of southern cooking, date from colonial days. In the Noth, the Dutch farmer's wife developed real skill in using flour from home-grown wheat and rye, creating pancakes, waffles, doughnuts, crullers, and so on. After the first hard winter, food in New England became more plentiful. Boston brown bread was made from corn, wheat, or rye and probably sweetened with maple sirup. Imports of coffee, tea, and spices from the Orient and fruit from the tropics were later added to the cuisine. Colonial Americans understood well the art of food preparation and appreciated the taste of well prepared, well seasoned dishes.

Energy efficient cooking systems, food-preparation facilities, and human diets

Energy Technology Data Exchange (ETDEWEB)

Newborough, M.

1987-07-01

The opportunities for saving energy, which are available to those working within the final link of the UK food system, i.e. at, or in relation to, the points of consumption are identified. Substantial prospective savings exist, because relatively little attention has, as yet, been given to energy-thrift in food-preparation facilities. Within the food-service industry, cooking systems are characterised by high thermal capacities, excessive external surface temperatures and poorly-designed control systems. Catering staff, who use such appliances, are rarely trained to use energy wisely when preparing foods, and kitchens tend to be designed without sufficient regard to energy-thrift. Similar problems prevail in domestic kitchens. However, manufacturers still provide household appliances, which are unnecessarily energy-profligate. (author).

Food shopping, sensory determinants of food choice and meal preparation by visually impaired people. Obstacles and expectations in daily food experiences.

Science.gov (United States)

Kostyra, Eliza; Żakowska-Biemans, Sylwia; Śniegocka, Katarzyna; Piotrowska, Anna

2017-06-01

The number of visually impaired and blind people is rising worldwide due to ageing of the global population, but research regarding the impact of visual impairment on the ability of a person to choose food and to prepare meals is scarce. The aim of this study was threefold: to investigate factors determining the choices of food products in people with various levels of impaired vision; to identify obstacles they face while purchasing food, preparing meals and eating out; and to determine what would help them in the areas of food shopping and meal preparation. The data was collected from 250 blind and visually impaired subjects, recruited with the support of the National Association of the Blind. The study revealed that majority of the visually impaired make food purchases at a supermarket or local grocery and they tend to favour shopping for food via the Internet. Direct sale channels like farmers markets were rarely used by the visually impaired. The most frequently mentioned factors that facilitated their food shopping decisions were the assistance of salespersons, product labelling in Braille, scanners that enable the reading of labels and a permanent place for products on the shop shelves. Meal preparation, particularly peeling, slicing and frying, posed many challenges to the visually impaired. More than half of the respondents ate meals outside the home, mainly with family or friends. The helpfulness of the staff and a menu in Braille were crucial for them to have a positive dining out experience. The results of the study provide valuable insights into the food choices and eating experiences of visually impaired people, and also suggest some practical implications to improve their independence and quality of life. Copyright © 2017 Elsevier Ltd. All rights reserved.

Food Consumption Patterns and Micronutrient Density of Complementary Foods Consumed by Infants Fed Commercially Prepared Baby Foods.

Science.gov (United States)

Reidy, Kathleen C; Bailey, Regan Lucas; Deming, Denise M; O'Neill, Lynda; Carr, B Thomas; Lesniauskas, Ruta; Johnson, Wendy

2018-03-01

Nutrition is critically important in the first 1000 days, and while most American babies are fed commercial baby foods, there is little or no evidence from nationally representative data to understand the implications of such consumption. We used 24-hour dietary recall data for 505 infants from The Feeding Infants and Toddlers Study to describe food consumption patterns and micronutrient density of complementary foods consumed by infants fed commercially prepared baby food fruit, vegetables, and dinners and compared with those eaten by nonconsumers of these products. Results show that consumers were significantly more likely to report eating all vegetables (excluding white potatoes, 71% vs 51%), deep yellow vegetables (42% vs 18%), and fruits (79% vs 65%) and were less likely to report eating white potatoes (10% vs 24%), dark green vegetables (4% vs 20%), and sweets (23% vs 47%) than were nonconsumers. Nutrient density of the complementary foods of consumers was greater for fiber, potassium, vitamin A, vitamin C, vitamin E, and magnesium, but lower in sodium and vitamin D. We conclude that infants fed commercially prepared baby foods were more likely to eat vegetables and fruits, and their diets were higher in several micronutrients. These findings provide important insights on complementary feeding and are useful to support the development of evidence-based infant-feeding guidelines.

Food Consumption Patterns and Micronutrient Density of Complementary Foods Consumed by Infants Fed Commercially Prepared Baby Foods

Science.gov (United States)

Reidy, Kathleen C.; Bailey, Regan Lucas; Deming, Denise M.; O’Neill, Lynda; Carr, B. Thomas; Lesniauskas, Ruta; Johnson, Wendy

2018-01-01

Nutrition is critically important in the first 1000 days, and while most American babies are fed commercial baby foods, there is little or no evidence from nationally representative data to understand the implications of such consumption. We used 24-hour dietary recall data for 505 infants from The Feeding Infants and Toddlers Study to describe food consumption patterns and micronutrient density of complementary foods consumed by infants fed commercially prepared baby food fruit, vegetables, and dinners and compared with those eaten by nonconsumers of these products. Results show that consumers were significantly more likely to report eating all vegetables (excluding white potatoes, 71% vs 51%), deep yellow vegetables (42% vs 18%), and fruits (79% vs 65%) and were less likely to report eating white potatoes (10% vs 24%), dark green vegetables (4% vs 20%), and sweets (23% vs 47%) than were nonconsumers. Nutrient density of the complementary foods of consumers was greater for fiber, potassium, vitamin A, vitamin C, vitamin E, and magnesium, but lower in sodium and vitamin D. We conclude that infants fed commercially prepared baby foods were more likely to eat vegetables and fruits, and their diets were higher in several micronutrients. These findings provide important insights on complementary feeding and are useful to support the development of evidence-based infant-feeding guidelines. PMID:29706668

Utility of eButton images for identifying food preparation behaviors and meal-related tasks in adolescents.

Science.gov (United States)

Raber, Margaret; Patterson, Monika; Jia, Wenyan; Sun, Mingui; Baranowski, Tom

2018-02-24

Food preparation skills may encourage healthy eating. Traditional assessment of child food preparation employs self- or parent proxy-reporting methods, which are prone to error. The eButton is a wearable all-day camera that has promise as an objective, passive method for measuring child food preparation practices. This paper explores the feasibility of the eButton to reliably capture home food preparation behaviors and practices in a sample of pre- and early adolescents (ages 9 to 13). This is a secondary analysis of two eButton pilot projects evaluating the dietary intake of pre- and early adolescents in or around Houston, Texas. Food preparation behaviors were coded into seven major categories including: browsing, altering food/adding seasoning, food media, meal related tasks, prep work, cooking and observing. Inter-coder reliability was measured using Cohen's kappa and percent agreement. Analysis was completed on data for 31 participants. The most common activity was browsing in the pantry or fridge. Few participants demonstrated any food preparation work beyond unwrapping of food packages and combining two or more ingredients; actual cutting or measuring of foods were rare. Although previous research suggests children who "help" prepare meals may obtain some dietary benefit, accurate assessment tools of food preparation behavior are lacking. The eButton offers a feasible approach to food preparation behavior measurement among pre- and early adolescents. Follow up research exploring the validity of this method in a larger sample, and comparisons between cooking behavior and dietary intake are needed.

Electron accelerator technology research in food irradiation

International Nuclear Information System (INIS)

Jin Jianqiao; Ye Mingyang; Zhang Yue; Yang Bin; Xu Tao; Kong Xiangshan

2014-01-01

Electronic accelerator was applied to instead of cobalt sources for food irradiation, to keep food quality and to improve the effect of the treatment. Appropriate accelerator parameters lead to optimal technique. The irradiation effect is associated with the relationship between uniformity and irradiating speed, the effect of cargo size on radiation penetration, as well as other factors that affect the irradiation effects. Industrialization of electron accelerator irradiation will be looked to the future. (authors)

Preparation and evaluation of functional foods in adjuvant arthritis

Energy Technology Data Exchange (ETDEWEB)

Al-Okbi, S. Y.; Mohamed, D. A.

2012-07-01

Adjuvant arthritis is an animal model that closely resembles rheumatoid arthritis in humans. It is a successful working model used to study new anti-inflammatory agents. In previous studies (animal and clinical) we have shown that evening primrose oil, fish oil and the methanol extract of date fruits and fenugreek seeds have anti-inflammatory activity and that the methanol extract of dates has an antioxidant effect. Based on these studies, the aim of the present study was to prepare 7 functional foods containing such bioactive fractions separately or in combination and to evaluate them in adjuvant arthritis in rats, study the stability of bioactive ingredients and evaluate their sensory properties. The studied biochemical parameters were erythrocyte sedimentation rate, erythrocyte superoxide dismutase, glutathione peroxidase and plasma copper, zinc and interlukin 2. Nutritional parameters, including body weight gain, food intake and food efficiency ratio were monitored during the feeding of the functional foods. The bioactive ingredients assessed were total phenolic contents and fatty acids. The results showed improvement in the biochemical parameters, body weight gain and food efficiency ratio of arthritic rats fed on the functional foods with different degrees. All the prepared functional foods were sensory accepted. The active ingredients showed stability during storage. In conclusion, all the tested functional foods showed promising antiinflammatory activity and were determined to be acceptable through sensory evaluation which means that their potential beneficial use as dietary supplements in rheumatoid arthritis patients may be recommended. (Author) 42 refs.

Defending the Military Food Supply Acquisition, Preparation, and Protection of Food at U.S. Military Installations

Science.gov (United States)

2009-09-01

former KGB official, with polonium - 210 in 2006.25 However, a number of factors make radiological contamination of food unlikely. First, it is...Defense University September 2009 Defending the Military Food Supply Acquisition, Preparation, and Protection of Food at U.S. Military...DATE SEP 2009 2. REPORT TYPE 3. DATES COVERED 00-00-2009 to 00-00-2009 4. TITLE AND SUBTITLE Defending the Military Food Supply Acquisition

Consumption and expenditure on food prepared away from home among Mexican adults in 2006.

Science.gov (United States)

Langellier, Brent A

2015-01-01

To describe food expenditure and consumption of foods prepared away from home among Mexican adults. Data were from 45 241 adult participants in the National Health and Nutrition Survey 2006, a nationally-representative, cross-sectional survey of Mexican households. Descriptive statistics and multivariable linear and logistic regression were used to assess the relationship between location of residence, educational attainment, socioeconomic status and the following: 1) expenditure on all food and at restaurants, and 2) frequency of consumption of 'comida corrida' or restaurant food and street food. Food expenditure and consumption of food prepared away from home were positively associated with socioeconomic status, educational attainment, and urban vs. rural residence (pConsumption of food prepared outside home may be an important part of the diet among urban Mexican adults and those with high socioeconomic status and educational attainment.

Food preparation patterns in German family households. An econometric approach with time budget data.

Science.gov (United States)

Möser, Anke

2010-08-01

In Germany, the rising importance of out-of-home consumption, increasing usage of convenience products and decreasing knowledge of younger individuals how to prepare traditional dishes can be seen as obvious indicators for shifting patterns in food preparation. In this paper, econometric analyses are used to shed more light on the factors which may influence the time spent on food preparation in two-parent family households with children. Two time budget surveys, carried out 1991/92 and 2001/02 through the German National Statistical Office, provide the necessary data. Time budget data analyses reveal that over the last ten years the time spent on food preparation in Germany has decreased. The results point out that time resources of a household, for example gainful employment of the parents, significantly affect the amount of time spent on food preparation. The analysis confirms further that there is a more equal allocation of time spent on cooking, baking or laying the table between women and men in the last ten years. Due to changing attitudes and conceivably adaption of economic conditions, differences in time devoted to food preparation seem to have vanished between Eastern and Western Germany. Greater time spent on eating out in Germany as well as decreasing time spent on food preparation at home reveal that the food provisioning of families is no longer a primarily private task of the households themselves but needs more public attention and institutional offers and help. Among other points, the possibility of addressing mothers' lack of time as well as growing "food illiteracy" of children and young adults are discussed. 2010 Elsevier Ltd. All rights reserved.

Application of electron irradiation to food containers and packaging materials

International Nuclear Information System (INIS)

Ueno, Koji

2010-01-01

Problems caused by microbial contamination and hazardous chemicals have attracted much attention in the food industry. The number of systems such as hygienic management systems and Hazard Analysis Critical Control Point (HACCP) systems adopted in the manufacturing process is increasing. As manufacturing process control has become stricter, stricter control is also required for microbial control for containers and packaging materials (from disinfection to sterilization). Since safe and reliable methods for sterilizing food containers and packaging materials that leave no residue are required, electron beam sterilization used for medical equipment has attracted attention from the food industry. This paper describes an electron irradiation facility, methods for applying electron beams to food containers and packaging materials, and products irradiated with electron beams. (author)

Community Living Skills Guide: Cooking/Food Preparation.

Science.gov (United States)

Nickovich, Marti; Kreps, Alice Roelofs

One of twenty course guides in the Community Living Skills Guide for the College for Living series, this document provides guidelines and workbook activities for the course, Cooking/Food Preparation. The series of courses for developmentally disabled adults is intended to supplement residential programs and to aid in orienting institutionalized…

OUTLINE FOR OCCUPATIONAL HOME ECONOMICS COURSE IN COMMERCIAL AND INSTITUTIONAL FOOD PREPARATION.

Science.gov (United States)

Alabama State Dept. of Education, Montgomery. Home Economics Service.

THE EXPERIMENTAL OUTLINE IS FOR TEACHER USE IN PLANNING A TWO-SEMESTER COURSE TO PREPARE 11TH AND 12TH GRADE STUDENTS FOR ENTRY LEVEL COMMERCIAL FOOD PREPARATION JOBS SUCH AS FOOD SERVICE WORKERS, COOK HELPERS, CATERER HELPERS, SALAD MAKERS, BAKER HELPERS, SHORT ORDER COOKS, AND TRAY LINE WORKERS. IT WAS DEVELOPED BY VOCATIONAL HOME ECONOMICS…

Energy-efficient cooking systems, food-preparation facilities, and human diets

Energy Technology Data Exchange (ETDEWEB)

Newborough, M.

1987-01-01

This thesis aims at identifying the opportunities for saving energy, which are available to those working within the final link of the UK food system (i.e., at, or in relation to, the points of consumption). Substantial prospective savings exist, because relatively little attention has, as yet, been given to energy-thrift in food-preparation facilities. Within the food-service industry, cooking systems are characterized by high thermal capacities, excessive external surface temperatures and poorly-designed control systems. Catering staff, who use such appliances, are rarely trained to use energy wisely when preparing foods, and kitchens (and their associated dining facilities) tend to be designed without sufficient regard to energy-thrift. Similar problems prevail in domestic kitchens, but to a lesser extent because the cooks there usually pay (or contribute towards) the fuel bills. However, manufacturers still provide household appliances, which are unnecessarily energy-profligate. Furthermore most people have insufficient knowledge of the nutritional suitabilities and the primary-energy costs of their diets. Thus a major educational need exists, which must be satisfied if industrialized food systems are to become more energy efficient.

Preparation of PbSe nanoparticles by electron beam irradiation

Indian Academy of Sciences (India)

A novel method has been developed by electron beam irradiation to prepare PbSe nanoparticles. 2 MeV 10mA GJ-2-II electronic accelerator was used as radiation source. Nanocrystalline PbSe was prepared rapidly at room temperature under atmospheric pressure without any kind of toxic reagents. The structure and ...

Consumption and expenditure on food prepared away from home among Mexican adults in 2006

Directory of Open Access Journals (Sweden)

Brent A Langellier

2015-01-01

Full Text Available Objective. To describe food expenditure and consumption of foods prepared away from home among Mexican adults. Materials and methods. Data were from 45 241 adult participants in the National Health and Nutrition Survey 2006, a nationally-representative, cross-sectional survey of Mexican households. Descriptive statistics and multivariable linear and logistic regression were used to assess the relationship between location of residence, educational attainment, socioeconomic status and the following: 1 expenditure on all food and at restaurants, and 2 frequency of consumption of comida corrida or restaurant food and street food. Results. Food expenditure and consumption of food prepared away from home were positively associated with socioeconomic status, educational attainment, and urban vs. rural residence (p menor que 0.001 for all relationships in bivariate analyses. Conclusions. Consumption of food prepared outside home may be an important part of the diet among urban Mexican adults and those with high socioeconomic status and educational attainment.

Food safety knowledge, practices and beliefs of primary food preparers in families with young children. A mixed methods study.

Science.gov (United States)

Meysenburg, Rebecca; Albrecht, Julie A; Litchfield, Ruth; Ritter-Gooder, Paula K

2014-02-01

Food preparers in families with young children are responsible for safe food preparation and handling to prevent foodborne illness. To explore the food safety perceptions, beliefs, and practices of primary food preparers in families with children 10 years of age and younger, a mixed methods convergent parallel design and constructs of the Health Belief Model were used. A random sampling of 72 primary food handlers (36.2±8.6 years of age, 88% female) within young families in urban and rural areas of two Midwestern states completed a knowledge survey and participated in ten focus groups. Quantitative data were analyzed using SPSS. Transcribed interviews were analyzed for codes and common themes. Forty-four percent scored less than the average knowledge score of 73%. Participants believe children are susceptible to foodborne illness but perceive its severity to be low with gastrointestinal discomfort as the primary outcome. Using safe food handling practices and avoiding inconveniences were benefits of preventing foodborne illness. Childcare duties, time and knowledge were barriers to practicing food safety. Confidence in preventing foodborne illness was high, especially when personal control over food handling is present. The low knowledge scores and reported practices revealed a false sense of confidence despite parental concern to protect their child from harm. Food safety messages that emphasize the susceptibility and severity of foodborne illness in children are needed to reach this audience for adoption of safe food handling practices. Published by Elsevier Ltd.

Formation of trans fats during food preparation.

Science.gov (United States)

Przybylski, Oman; Aladedunye, Felix A

2012-01-01

An investigation was completed to determine how typical cooking procedures used in food preparation, such as baking and stir-frying, affect trans fats formation. Canola oil was used as the main fat ingredient. Zucchini cake and gingersnap cookies were baked at 180o C and 200o C, while stir-fried chicken was prepared at 200o C and 275o C. The lipids from the food were extracted following the Folch procedure, and analyzed for trans fatty acids according to ISO official method 15304. Minimal changes were observed in the amount of trans fats during baking. Application of extreme temperatures during baking, which caused carbonization of the outer layer of products, yielded an insignificant increase in the amount of trans isomers. As with baking, stir-frying did not result in significant isomerization of the fatty acids, even when the oil was heated to 275o C and smoking heavily before the food was placed in it. Irrespective of the cooking procedure, linolenic acid was the most prone to isomerization with the highest amount of trans isomers formation. Baking and stir-frying at normal and/or extreme temperatures do not significantly affect the amounts of trans fats. Likewise, heating oil to the smoking point during stir-frying may decrease the amount of polyunsaturated fatty acids because of oxidative degradation.

Domestic food practices: A study of food management behaviors and the role of food preparation planning in reducing waste.

Science.gov (United States)

Romani, Simona; Grappi, Silvia; Bagozzi, Richard P; Barone, Ada Maria

2018-02-01

Recent research has started to show the key role of daily food provision practices in affecting household food waste. Building on and extending these previous contributions, the objective of this paper is to investigate how individuals' everyday practices regarding food (e.g., shopping, cooking, eating, etc.) lead to food waste, and how policy makers and the food industry can implement effective strategies to influence such practices and ultimately help consumers reduce food waste. The research performs three Studies; a critical incident qualitative study (Study 1; N = 514) and a quantitative, survey-based study (Study 2; N = 456) to identify and examine relevant food management behaviors associated with domestic waste. Lastly, findings from a field experiment (Study 3; N = 210) suggest that a specific educational intervention, directed at increasing consumers' perceived skills related to food preparation planning behaviors, reduces domestic food waste. Implications of the research for policy makers and the food industry are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Who Has Time To Cook? How Family Resources Influence Food Preparation

OpenAIRE

Mancino, Lisa; Newman, Constance

2007-01-01

Households participating in the Food Stamp Program are increasingly headed by a single parent or two working parents. As this trend continues, more low-income households may find it difficult to allocate the time needed to prepare meals that fit within a limited budget and meet dietary requirements. Using Tobit analysis of the 2003-04 American Time Use Survey (ATUS), this study finds that household time resources significantly affect how much time is allocated to preparing food. In fact, work...

Food irradiation by low energy electrons

International Nuclear Information System (INIS)

Bird, J.R.

1985-01-01

For some special cases, the use of low energy electrons has advantages over the use of gamma-rays or higher energy electrons for the direct irradiation of food. These advantages arise from details of the interaction processes which are responsible for the production of physical, chemical and biological effects. Factors involved include depth of penetration, dose distribution, irradiation geometry, the possible production of radioactivity and costs

Food and its preparation conditions in hotels in Accra, Ghana: A ...

African Journals Online (AJOL)

Although a lot of work has been done on the safety of street foods in most developing countries, not much has been done with regards to the hotel industry. A pilot study to investigate food and its preparation conditions in ten selected hotels in Accra, the capital of Ghana with respect to food safety was therefore initiated in ...

The application analysis of high energy electron accelerator in food irradiation processing

International Nuclear Information System (INIS)

Deng Wenmin; Chen Hao; Feng Lei; Zhang Yaqun; Chen Xun; Li Wenjun; Xiang Chengfen; Pei Ying; Wang Zhidong

2012-01-01

Irradiation technology of high energy electron accelerator has been highly concerned in food processing industry with its fast development, especially in the field of food irradiation processing. In this paper, equipment and research situation of high energy electron accelerator were collected, meanwhile, the similarities and differences between high energy electron beam and 60 Co γ-rays were discussed. In order to provide more references of high energy electron beam irradiation, the usages of high energy electron in food irradiation processing was prospected. These information would promote the development of domestic food irradiation industry and give a useful message to irradiation enterprises and researchers. (authors)

Preparing suitable climate scenario data to assess impacts on local food safety

NARCIS (Netherlands)

Liu, C.; Hofstra, N.; Leemans, R.

2015-01-01

Quantification of climate change impacts on food safety requires food safety assessment with different past and future climate scenario data to compare current and future conditions. This study presents a tool to prepare climate and climate change data for local food safety scenario analysis and

First investigation on ultrasound-assisted preparation of food products: sensory and physicochemical characteristics.

Science.gov (United States)

Pingret, Daniella; Fabiano-Tixier, Anne-Sylvie; Petitcolas, Emmanuel; Canselier, Jean-Paul; Chemat, Farid

2011-03-01

This paper presents a comparison between manufactured food products using conventional and ultrasound-assisted procedures. Three different foam-type products, chocolate Genoise, basic sponge cake, and chocolate mousse were prepared using both methods with subsequent evaluation of the samples using both sensory and physicochemical methods. Ultrasound-assisted preparations were considered superior according to the sensory analysis, and physicochemical data confirmed this finding. This approach of applying an emerging piece of equipment, with potential industrial application to assist food preparation, consists of a new technique that could be of great interest for the development of not only other food products created by molecular gastronomy but also for practical work carried out by students.

Use of Whey and Whey Preparations in the Food Industry – A Review

Directory of Open Access Journals (Sweden)

Królczyk Jolanta B.

2016-07-01

Full Text Available The interest in whey and whey preparations has considerably increased in recent years. Whey and whey preparations are the so-called “forgotten treasure” and, because of their unique properties, they have been “rediscovered” and have been increasingly frequently and successfully used by various production plants in the food industry. They have also been eagerly purchased by consumers who are aware of the role of whey preparations in adequate human nutrition. For many years, there has been a tendency in the food processing industry to use substitutes of ingredients in recipes of many products. This situation can be observed in the case of foods with reduced fat and sugar, or products for lacto-ovo-vegetarians. Whey - and more specifically, its preparations - can also be used as a substitute. According to many literature sources, its use can have a positive impact not only on the consumers’ health but also on the finances of many companies, by reducing the costs of raw materials, and thus production costs. This review paper presents selected uses of whey and whey preparations in the food industry. The uses of whey discussed include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks.

78 FR 74154 - Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food...

Science.gov (United States)

2013-12-10

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0928] Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food Additive... for industry (GFI 221) entitled ``Recommendations for Preparation and Submission of Animal Food...

The Role of Adolescents From a Low Socioeconomic Background in Household Food Preparation: A Qualitative Study.

Science.gov (United States)

Leak, Tashara M; Aasand, Taylor A; Vickers, Zata; Reicks, Marla

2018-05-01

The purpose of this study was to understand adolescents' from low-income households perceptions of their involvement in home food preparation, reasons underlying the extent to which they were involved, and positive and negative consequences associated with their involvement. Semistructured interviews were conducted with a convenience sample of 19 adolescents (13-18 years). Audio-recorded interviews were transcribed verbatim. Themes were identified using grounded theory and the constant comparative method. Eight adolescents described cooking as a primary responsibility due to adult work and family schedules, age, gender, and/or cultural expectations. They were typically preparing food for themselves and their family without assistance, and making decisions about what was prepared. They identified positive and negative consequences including enjoyment and satisfaction, as well as stress and less time for other activities. Eleven adolescents mostly assisted the primary food preparer, with little input in deciding what was prepared. They identified benefits such as enjoyment and family interaction. Foods prepared by many adolescents tended to be quick and easy to prepare foods. Future studies should investigate the relationship between adultified cooking responsibilities, diet quality, and health. Also, cooking education for adolescents needs to address how to prepare a healthy family meal on a budget.

78 FR 55727 - Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food...

Science.gov (United States)

2013-09-11

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-D-0928] Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food Additive... guidance for industry (GFI 221) entitled ``Recommendations for Preparation and Submission of Animal Food...

Utility of eButton images for identifying food preparation behaviors and meal-related tasks in adolescents

Science.gov (United States)

Food preparation skills may encourage healthy eating. Traditional assessment of child food preparation employs self- or parent proxy-reporting methods, which are prone to error. The eButton is a wearable all-day camera that has promise as an objective, passive method for measuring child food prepara...

Comparative effectiveness of gamma-rays and electron beams in food irradiation

International Nuclear Information System (INIS)

Hayashi, Toru

1991-01-01

Ionizing radiations which can be used for the treatment of foods are gamma-rays from Co-60 and Cs-137, accelerated electrons from a machine at an energy of 10 MeV or lower and X-rays from a machine at an energy of 5 MeV or lower. The Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food held in 1980 concluded that the foods irradiated at overall average doses up to 10 kGy with the radiation listed above are wholesome for human consumption. While most of the commercial food irradiations are conducted with gamma-rays from Co-60, accelerated electrons are increasingly utilized for treating foods. An important difference between gamma-rays and accelerated electrons is the penetration capacity in materials. The penetration capacity of gamma-rays is much higher than that of accelerated electrons. Another important difference is the dose rate. The dose rates of gamma-rays from commercial Co-60 sources are 1-100 Gy/min, while those of electron beams from electron accelerators are 10 3 -10 6 Gy/s. Ideally a comparison of the effect of different types of ionizing radiation should be carried out at the same dose rate but this has been difficult due to the design of irradiators. It is very difficult to draw a definite conclusion on the difference in the effectiveness in food irradiation between gamma-rays and electron beams based on published data. This chapter deals with as many reports as possible on the comparative effectiveness of gamma-rays and electron beams and on the effect of dose rate on chemical reactions and living organisms, whether or not they demonstrate any dependency of the effect of irradiation on dose rate and type of radiation. (author)

Decontamination of food packaging using electron beam--status and prospects

Energy Technology Data Exchange (ETDEWEB)

Mittendorfer, J. E-mail: htcmitt@eunet.at; Bierbaumer, H.P.; Gratzl, F.; Kellauer, E

2002-03-01

In this paper the status of food packaging disinfection decontamination using electron beam at Mediscan GmbH is presented. The first section of the paper describes the activities at the service center, where food packaging materials, e.g. yoghurt cups are decontaminated in their final shipment containers. As important step in the hazard analysis and critical control point of food processing, microbiological uncontaminated food packaging material is of public interest and attracts a lot of attention from packaging material producers and food processors. The dose ranges for different sterility assurance levels are discussed and results from microbiological test are presented. Studies at Mediscan have demonstrated, that an electron beam treatment at a dose of 5-7 kGy is most effective against yeast and mold, which are mainly responsible for spoilage and short shelf-life of a variety of products. The second section is devoted to the field of inline decontamination of food packaging and sterilization of pharmaceutical packaging material and the research currently conducted at Mediscan. The requirements for industrial inline electron beam systems are summarized and design concepts discussed in terms of beam energy, beam current, irradiation topology, product handling and shielding.

Decontamination of food packaging using electron beam—status and prospects

Science.gov (United States)

Mittendorfer, J.; Bierbaumer, H. P.; Gratzl, F.; Kellauer, E.

2002-03-01

In this paper the status of food packaging disinfection decontamination using electron beam at Mediscan GmbH is presented. The first section of the paper describes the activities at the service center, where food packaging materials, e.g. yoghurt cups are decontaminated in their final shipment containers. As important step in the hazard analysis and critical control point of food processing, microbiological uncontaminated food packaging material is of public interest and attracts a lot of attention from packaging material producers and food processors. The dose ranges for different sterility assurance levels are discussed and results from microbiological test are presented. Studies at Mediscan have demonstrated, that an electron beam treatment at a dose of 5-7 kGy is most effective against yeast and mold, which are mainly responsible for spoilage and short shelf-life of a variety of products. The second section is devoted to the field of inline decontamination of food packaging and sterilization of pharmaceutical packaging material and the research currently conducted at Mediscan. The requirements for industrial inline electron beam systems are summarized and design concepts discussed in terms of beam energy, beam current, irradiation topology, product handling and shielding.

Decontamination of food packaging using electron beam--status and prospects

International Nuclear Information System (INIS)

Mittendorfer, J.; Bierbaumer, H.P.; Gratzl, F.; Kellauer, E.

2002-01-01

In this paper the status of food packaging disinfection decontamination using electron beam at Mediscan GmbH is presented. The first section of the paper describes the activities at the service center, where food packaging materials, e.g. yoghurt cups are decontaminated in their final shipment containers. As important step in the hazard analysis and critical control point of food processing, microbiological uncontaminated food packaging material is of public interest and attracts a lot of attention from packaging material producers and food processors. The dose ranges for different sterility assurance levels are discussed and results from microbiological test are presented. Studies at Mediscan have demonstrated, that an electron beam treatment at a dose of 5-7 kGy is most effective against yeast and mold, which are mainly responsible for spoilage and short shelf-life of a variety of products. The second section is devoted to the field of inline decontamination of food packaging and sterilization of pharmaceutical packaging material and the research currently conducted at Mediscan. The requirements for industrial inline electron beam systems are summarized and design concepts discussed in terms of beam energy, beam current, irradiation topology, product handling and shielding

Characteristics of Youth Food Preparation in Low-Income, African American Homes: Associations with Healthy Eating Index Scores.

Science.gov (United States)

Sattler, Melissa; Hopkins, Laura; Anderson Steeves, Elizabeth; Cristello, Angelica; Mccloskey, Morgan; Gittelsohn, Joel; Hurley, Kristen

2015-01-01

This study explores food preparation behaviors, including types of food prepared, methods of preparation, and frequency of preparation of low-income urban African American youth ages 9-15 in Baltimore City (n = 289) and analyzes a potential association to diet quality as measured through Healthy Eating Index 2010 (HEI) scores. Overall, the youth prepared their own food 6.7 ± 0.33 times per week without significant differences between age groups or genders as measured through pairwise comparison of means. Cereal, noodles, and sandwiches were amongst the foods prepared most frequently. Linear regression analysis found youth food preparation frequency was not significantly associated with total HEI (p = 0.59), sodium (p = 0.58), empty calories (p = 0.96), or dairy scores (p = 0.12). Younger age was associated with higher total HEI scores (p = 0.012) and higher dairy scores (p = 0.01) and female gender was associated with higher total HEI scores (p = 0.03), higher sodium scores (p = 0.03), and lower dairy scores (p = 0.008).

Social disparities in food preparation behaviours: a DEDIPAC study

NARCIS (Netherlands)

Méjean, C.; Si Hassen, W.; Gojard, S.; Ducrot, P.; Lampuré, A.; Brug, H.; Lien, N.; Nicolaou, M.; Holdsworth, M.; Terragni, L.; Hercberg, S.; Castetbon, K.

2017-01-01

Background The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an

Social disparities in food preparation behaviours: a DEDIPAC study

NARCIS (Netherlands)

Méjean, Caroline; Si Hassen, Wendy; Gojard, Séverine; Ducrot, Pauline; Lampuré, Aurélie; Brug, Hans; Lien, Nanna; Nicolaou, Mary; Holdsworth, Michelle; Terragni, Laura; Hercberg, Serge; Castetbon, Katia

2017-01-01

Background: The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an

Involving children in meal preparation. Effects on food intake.

Science.gov (United States)

van der Horst, Klazine; Ferrage, Aurore; Rytz, Andreas

2014-08-01

The question of how to promote healthy eating habits in children is relevant because most children do not meet the recommended vegetable intake. Involving children in food preparation could be an opportunity to develop healthy eating behaviors and to increase vegetable consumption. The purpose of this study was to examine the effect of children's involvement in meal preparation on their food and vegetable intake. A between-subject experiment was conducted with 47 children aged 6 to 10 years. In condition 1 (n = 25), children prepared a lunch meal (pasta, breaded chicken, cauliflower, and salad) with the assistance of a parent. In condition 2 (n = 22), the meal was prepared by the parent alone. Independent samples t-tests were conducted to compare intake in the "child cooks" and "parent cooks" conditions. Children in the child cooks condition ate significantly more salad 41.7 g (76.1%), more chicken 21.8 g (27.0%), and more calories 84.6 kcal (24.4%) than children in the parent cooks condition. Between before cooking and directly after cooking the meal, children in the child cooks condition reported significantly increased feelings of valence (feeling positive) and dominance (feeling in control). This study confirms that involving children in meal preparation can increase vegetable intake. Because of the potential effect on energy intake, parents need to be made aware of appropriate portion sizes for their children. Taking this into account, encouraging parents to involve their children in the preparation of healthy and balanced meals could be a valuable intervention strategy to improve the diets and vegetable intake of children. Copyright © 2014 Elsevier Ltd. All rights reserved.

Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills.

Science.gov (United States)

Nozue, Miho; Ishida, Hiromi; Hazano, Sayaka; Nakanishi, Akemi; Yamamoto, Taeko; Abe, Aya; Nishi, Nobuo; Yokoyama, Tetsuji; Murayama, Nobuko

2016-06-01

This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill. We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (cooking only or with other activities such as shopping, table-setting, clean up, and dishwashing), non-food-related activities (table-setting and/or clean up), and no (helping) activities. Food intake was assessed using a food frequency questionnaire. Logistic regression models were used to examine involvement in at-home meal preparation associations. The sample consisted of 1,207 fifth-grade children. Vegetable intake was lower in the no (helping) activities group than the food-related activities group (95% CI; boys: 1.2, 5.1, girls: 2.0, 8.9). Fewer children in the non-food-related activities group reported they were able to make a portion of their meals compared with the food-related activities group (95% CI; boys: 1.6, 3.5; girls: 1.5, 3.2). Children in the food-related activities group showed more favorable food intake and cooking skills than children in the no (helping) activities or non-food-related activities group.

Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols.

Science.gov (United States)

Riaz, Asad; Lei, Shicheng; Akhtar, Hafiz Muhammad Saleem; Wan, Peng; Chen, Dan; Jabbar, Saqib; Abid, Muhammad; Hashim, Malik Muhammad; Zeng, Xiaoxiong

2018-07-15

In the present study, apple peel polyphenols (APP) were incorporated into chitosan (CS) to develop a novel functional film. Scanning electron microscopy, Fourier transform-infrared spectroscopy and thermogravimetric analyses were performed to study the structure, potential interaction and thermal stability of the prepared films. Physical properties including moisture content, density, color, opacity, water solubility, swelling ration and water vapor permeability were measured. The results revealed that addition of APP into CS significantly improved the physical properties of the film by increasing its thickness, density, solubility, opacity and swelling ratio whereas moisture content and water vapor permeability were decreased. Tensile strength and elongation at break of the CS-APP film with 1% APP was 16.48MPa and 13.33%, respectively, significantly lower than those for CS control film. Thermal stability of the prepared films was decreased while antioxidant and antimicrobial activities of the CS-based APP film were significantly increased. CS-APP film with 0.50% APP concentration exhibited good mechanical and antimicrobial properties, indicating that it could be developed as bio-composite food packaging material for the food industry. Copyright © 2018 Elsevier B.V. All rights reserved.

Application of ''elektronika 10-10'' electron linac for food irradiation

International Nuclear Information System (INIS)

Migdal, W.; Maciszewski, W.; Gryzlow, A.

1995-01-01

The industrial electron linac ''Elektronica 10-10'' has been installed in Experimental Plant for Food Irradiation (INCT) in 1990. The accelerator is a prototype unit, prior the use for food treatment a period of optimization was involved in its experimental operation during 1993. The accelerator is capable to produce scanned beam of electrons with the energy 10 MeV and beam power of 10 kW. Radiation dose at minimal conveyer speed of 0.25 m/min reaches 50 kGy. The role of the plant is to promote food irradiation in Poland. (Author)

Sample Preparation for Electron Probe Microanalysis-Pushing the Limits.

Science.gov (United States)

Geller, Joseph D; Engle, Paul D

2002-01-01

There are two fundamental considerations in preparing samples for electron probe microanalysis (EPMA). The first one may seem obvious, but we often find it is overlooked. That is, the sample analyzed should be representative of the population from which it comes. The second is a direct result of the assumptions in the calculations used to convert x-ray intensity ratios, between the sample and standard, to concentrations. Samples originate from a wide range of sources. During their journey to being excited under the electron beam for the production of x rays there are many possibilities for sample alteration. Handling can contaminate samples by adding extraneous matter. In preparation, the various abrasives used in sizing the sample by sawing, grinding and polishing can embed themselves. The most accurate composition of a contaminated sample is, at best, not representative of the original sample; it is misleading. Our laboratory performs EPMA analysis on customer submitted samples and prepares over 250 different calibration standards including pure elements, compounds, alloys, glasses and minerals. This large variety of samples does not lend itself to mass production techniques, including automatic polishing. Our manual preparation techniques are designed individually for each sample. The use of automated preparation equipment does not lend itself to this environment, and is not included in this manuscript. The final step in quantitative electron probe microanalysis is the conversion of x-ray intensities ratios, known as the "k-ratios," to composition (in mass fraction or atomic percent) and/or film thickness. Of the many assumptions made in the ZAF (where these letters stand for atomic number, absorption and fluorescence) corrections the localized geometry between the sample and electron beam, or takeoff angle, must be accurately known. Small angular errors can lead to significant errors in the final results. The sample preparation technique then becomes very

Molecularly imprinted polymers for sample preparation and biosensing in food analysis: Progress and perspectives

DEFF Research Database (Denmark)

Ashley, Jon; Shahbazi, Mohammad-Ali; Kant, Krishna

2017-01-01

Molecularly imprinted polymers (MIPs) are biomimetics which can selectively bind to analytes of interest. One of the most interesting areas where MIPs have shown the biggest potential is food analysis. MIPs have found use as sorbents in sample preparation attributed to the high selectivity and high...... the imprinting methods which are applicable for imprinting food templates, summarize the recent progress in using MIPs for preparing and analysing food samples, and discuss the current limitations in the commercialisation of MIPs technology. Finally, future perspectives will be given....

Characteristics of Prepared Food Sources in Low-Income Neighborhoods of Baltimore City

OpenAIRE

LEE, SEUNG HEE; ROWAN, MEGAN T.; POWELL, LISA M.; NEWMAN, SARA; KLASSEN, ANN CARROLL; FRICK, KEVIN D.; ANDERSON, JENNIFER; GITTELSOHN, JOEL

2010-01-01

The food environment is associated with obesity risk and diet-related chronic diseases. Despite extensive research conducted on retail food stores, little is known about prepared food sources (PFSs). We conducted an observational assessment of all PFSs (N = 92) in low-income neighborhoods in Baltimore. The most common PFSs were carry-outs, which had the lowest availability of healthy food choices. Only a small proportion of these carry-outs offered healthy sides, whole wheat bread, or entrée ...

Preparation of Inconel 740 superalloy by electron beam smelting

Energy Technology Data Exchange (ETDEWEB)

You, Xiaogang [School of Materials Science and Engineering, Dalian University of Technology, Dalian 116023 (China); Laboratory for New Energy Material Energetic Beam Metallurgical Equipment Engineering of Liaoning Province, Dalian 116024 (China); Tan, Yi, E-mail: tanyi@dlut.edu.cn [School of Materials Science and Engineering, Dalian University of Technology, Dalian 116023 (China); Laboratory for New Energy Material Energetic Beam Metallurgical Equipment Engineering of Liaoning Province, Dalian 116024 (China); You, Qifan; Shi, Shuang; Li, Jiayan [School of Materials Science and Engineering, Dalian University of Technology, Dalian 116023 (China); Laboratory for New Energy Material Energetic Beam Metallurgical Equipment Engineering of Liaoning Province, Dalian 116024 (China); Ye, Fei [School of Materials Science and Engineering, Dalian University of Technology, Dalian 116023 (China); Wei, Xin [School of Materials Science and Engineering, Dalian University of Technology, Dalian 116023 (China); Laboratory for New Energy Material Energetic Beam Metallurgical Equipment Engineering of Liaoning Province, Dalian 116024 (China)

2016-08-15

A novel method, namely electron beam smelting (EBS) technology was used to prepare the Inconel 740 superalloy. The microstructures, hardness and oxidation behavior were characterized and compared with the traditionally prepared Inconel 740 superalloy. The results imply that the solution treatment gives rise to the coarsening of γ′ precipitates, with further aging treatment, the γ′ precipitates with size of less than 30 nm are distributed dispersively in the matrix, leading to a decreasing of the lattice parameters and an increasing of the misfit. The γ′ precipitates result in shearing mechanism of weakly pair coupling. The EBS 740 superalloy produces better properties than that prepared in the traditional method in both precipitation strengthening effect and oxidation resistance. - Highlights: • Electron beam smelting, a new method, was used to prepare the Inconel 740 superalloy. • The EBS 740 shows higher strengthening effect than 740 made in traditional method. • The EBS 740 shows better oxidation resistance than traditional 740. • It shows application prospect of EBS technology in preparing Ni-base superalloys.

Electron irradiation of dry food products

Energy Technology Data Exchange (ETDEWEB)

Gruenewald, Th [Bundesbahn-Zentralamt, Minden (Germany, F.R.)

1983-01-01

The interest of the industrial food producer is increasing in having the irradiation facility installed in the food processing chain. The throughput of the irradiator should be high and the residence time of the product in the facility should be short. These conditions can be accomplished by electron irradiators. To clarify the irradiation conditions spices taken out of the industrial process, food grade salt, sugar, and gums as models of dry food products were irradiated. With a radiation dose of 10 kGy microbial load can be reduced on 10**4 microorganisms/g. The sensory properties of the spices were not changed in an atypical way. For food grade salt and sugar changes of colour were observed which are due to lattice defects or initiated browning. The irradiation of several gums led only in some cases to an improvement of the thickness properties in the application below 50 deg C, in most cases the thickness effect was reduced. The products were packaged before irradiation. But it would be possible also to irradiate the products without packaging moving the product through the irradiation field in a closed conveyor system.

Electron irradiation of dry food products

International Nuclear Information System (INIS)

Gruenewald, Th.

1983-01-01

The interest of the industrial food producer is increasing in having the irradiation facility installed in the food processing chain. The throughput of the irradiator should be high and the residence time of the product in the facility should be short. These conditions can be accomplished by electron irradiators. To clarify the irradiation conditions spices taken out of the industrial process, food grade salt, sugar, and gums as models of dry food products were irradiated. With a radiation dose of 10 kGy microbial load can be reduced on 10**4 microorganisms/g. The sensory properties of the spices were not changed in an atypical way. For food grade salt and sugar changes of colour were observed which are due to lattice defects or initiated browning. The irradiation of several gums led only in some cases to an improvement of the thickness properties in the application below 50 deg C, in most cases the thickness effect was reduced. The products were packaged before irradiation. But it would be possible also to irradiate the products without packaging moving the product through the irradiation field in a closed conveyor system. (author)

Development of a method for controlling salt and sodium use during meal preparation for food services

Directory of Open Access Journals (Sweden)

Cristina Barbosa Frantz

2013-02-01

Full Text Available OBJECTIVE: The study developed a method for controlling the amount of salt and sodium during food preparation, Controlling Salt and Sodium use During Meal Preparation for food services based on the Hazard Analysis and Critical Control Points principles. METHODS: The method was conceived and perfected during a study case in a commercial food service located in Florianópolis, Santa Catarina, Brazil. Data were collected from technical cards, recipes and measurements during food preparation. The preparations were monitored and compared with criteria about the use of salt and sodium found in the literature. Critical control points were identified and corrective measures were proposed. RESULTS: The result was a method consisting of 9 stages: (1 determination of the sodium content in the ingredients; (2 and 3 analysis of menu planning and sodium content; (4 follow-up of food preparation; (5 estimate of the amount of sodium used in the preparations; (6 and 7 selection and following of the preparations with average- and high-sodium content; (8 definition of the critical points and establishment of corrective actions for the use of salt and sodium; and (9 creation of recommendations for the use of salt and sodium. CONCLUSION: The Controlling Salt and Sodium use During Meal Preparation may contribute to global discussions regarding the reduction of salt and sodium intakes and collaborate for the supply of nutritionally and sensorially appropriate meals with respect to salt and sodium content. It may also help to prevent non-communicable chronic diseases.

Consumers' Use of Personal Electronic Devices in the Kitchen.

Science.gov (United States)

Lando, Amy M; Bazaco, Michael C; Chen, Yi

2018-02-23

Smartphones, tablets, and other personal electronic devices have become ubiquitous in Americans' daily lives. These devices are used by people throughout the day, including while preparing food. For example, a device may be used to look at recipes and therefore be touched multiple times during food preparation. Previous research has indicated that cell phones can harbor bacteria, including opportunistic human pathogens such as Staphylococcus and Klebsiella spp. This investigation was conducted with data from the 2016 Food Safety Survey (FSS) and from subsequent focus groups to determine the frequency with which consumers use personal electronic devices in the kitchen while preparing food, the types of devices used, and hand washing behaviors after handling these devices. The 2016 FSS is the seventh wave of a repeated cross-sectional survey conducted by the U.S. Food and Drug Administration in collaboration with the U.S. Department of Agriculture. The goal of the FSS is to evaluate U.S. adult consumer attitudes, behaviors, and knowledge about food safety. The FSS included 4,169 adults that were contacted using a dual-frame (land line and cell phone interviews) random-digit-dial sampling process. The personal electronics module was the first of three food safety topics discussed by each of eight consumer focus groups, which were convened in four U.S. cities in fall 2016. Results from the 2016 FSS revealed that of those individuals who use personal electronic devices while cooking, only about one third reported washing hands after touching the device and before continuing cooking. This proportion is significantly lower than that for self-reported hand washing behaviors after touching risky food products such as raw eggs, meat, chicken, or fish. Results from the focus groups highlight the varied usage of these devices during food preparation and the related strategies consumers are using to incorporate personal electric devices into their cooking routines.

Sample Preparation for Electron Probe Microanalysis—Pushing the Limits

Science.gov (United States)

Geller, Joseph D.; Engle, Paul D.

2002-01-01

There are two fundamental considerations in preparing samples for electron probe microanalysis (EPMA). The first one may seem obvious, but we often find it is overlooked. That is, the sample analyzed should be representative of the population from which it comes. The second is a direct result of the assumptions in the calculations used to convert x-ray intensity ratios, between the sample and standard, to concentrations. Samples originate from a wide range of sources. During their journey to being excited under the electron beam for the production of x rays there are many possibilities for sample alteration. Handling can contaminate samples by adding extraneous matter. In preparation, the various abrasives used in sizing the sample by sawing, grinding and polishing can embed themselves. The most accurate composition of a contaminated sample is, at best, not representative of the original sample; it is misleading. Our laboratory performs EPMA analysis on customer submitted samples and prepares over 250 different calibration standards including pure elements, compounds, alloys, glasses and minerals. This large variety of samples does not lend itself to mass production techniques, including automatic polishing. Our manual preparation techniques are designed individually for each sample. The use of automated preparation equipment does not lend itself to this environment, and is not included in this manuscript. The final step in quantitative electron probe microanalysis is the conversion of x-ray intensities ratios, known as the “k-ratios,” to composition (in mass fraction or atomic percent) and/or film thickness. Of the many assumptions made in the ZAF (where these letters stand for atomic number, absorption and fluorescence) corrections the localized geometry between the sample and electron beam, or takeoff angle, must be accurately known. Small angular errors can lead to significant errors in the final results. The sample preparation technique then becomes very

Uncertainties of size measurements in electron microscopy characterization of nanomaterials in foods

DEFF Research Database (Denmark)

Dudkiewicz, Agnieszka; Boxall, Alistair B. A.; Chaudhry, Qasim

2015-01-01

Electron microscopy is a recognized standard tool for nanomaterial characterization, and recommended by the European Food Safety Authority for the size measurement of nanomaterials in food. Despite this, little data have been published assessing the reliability of the method, especially for size...... measurement of nanomaterials characterized by a broad size distribution and/or added to food matrices. This study is a thorough investigation of the measurement uncertainty when applying electron microscopy for size measurement of engineered nanomaterials in foods. Our results show that the number of measured...

Adverse effects of plant food supplements and botanical preparations

DEFF Research Database (Denmark)

Di Lorenzo, Chiara; Ceschi, Alessandro; Kupferschmidt, Hugo

2015-01-01

The objective of this review was to collect available data on the following: (i) adverse effects observed in humans from the intake of plant food supplements or botanical preparations; (ii) the misidentification of poisonous plants; and (iii) interactions between plant food supplements...... evaluated according to the World Health Organization Guidelines for causality assessment. Data were obtained for 66 plants that are common ingredients of plant food supplements; of the 492 papers selected, 402 (81.7%) dealt with adverse effects directly associated with the botanical and 89 (18.1%) concerned......) the number of severe clinical reactions was very limited, but some fatal cases have been described. Data presented in this review were assessed for quality in order to make the results maximally useful for clinicians in identifying or excluding deleterious effects of botanicals....

The pilot plant for electron beam food processing

International Nuclear Information System (INIS)

Migdal, W.; Stachowicz, W.

1993-01-01

The investigations on food irradiation began in Poland in the end of 50-ties. Till the end of 70-ties the research activity on food irradiation was rather of the random nature and the objectives involved the fundamental research areas of food science. After the JECFI recommended in 1980 the general approval of foods treated with the doses of ionizing radiation up to 10 kG as unconditionally wholesome, the interest on practical application of food irradiation was gained in Poland. In 1986 the governmental bodies decided to recognize the possibilities of practical application of radiation techniques in agriculture, and the Central Research and Development Project No 10.13. ''Radiation Techniques in Agriculture'' was initiated for the period of 5 years. The project in the part that refers to food irradiations involved 3 major objectives: - radiation preservation of food; - radiation hygienization of animal feed; - Pilot plants for food irradiation. The most liable project of the programme was the construction of experimental plant for electron beam food irradiation, intended to be the national center for future testing and implementary works in this field. (orig.)

Application of electron beam for preparation of membranes

International Nuclear Information System (INIS)

Mohamed Mahmoud Nasef

2004-01-01

Membranes have generated considerable interest in a number of technologically significant fields, such as chemical, biochemical and biomedical engineering. However, it becomes important to design and develop particular membranes for specific applications. Radiation induced grafting of hydrophilic monomers into polymeric films has been found to be an appealing method for producing various membranes. The method has the flexibility of using various types of radiation, such as γ-rays, electron beam, and plasma, irrespective of the shape and size of the polymer. Of all, electron beam accelerator is an advantageous source of high-energy radiations that can initiate grafting reactions required for preparation of membranes particularly when pilot production and commercial applications are sought. The grafting penetration can be varied from surface to bulk of membranes by applying acceleration energy. This article briefly reviews the use of electron beam radiation to prepare various membranes by radiation induced grafting of vinyl and acrylic monomers onto polymer films. Some basic fundamentals of radiation induced grafting and advantages of electron beam over Co-60 are highlighted. Potential applications of radiation-grafted membranes in various fields are also surveyed. (author)

Characteristics of prepared food sources in low-income neighborhoods of Baltimore City.

Science.gov (United States)

Lee, Seung Hee; Rowan, Megan T; Powell, Lisa M; Newman, Sara; Klassen, Ann Carroll; Frick, Kevin D; Anderson, Jennifer; Gittelsohn, Joel

2010-01-01

The food environment is associated with obesity risk and diet-related chronic diseases. Despite extensive research conducted on retail food stores, little is known about prepared food sources(PFSs). We conducted an observational assessment of all PFSs(N = 92) in low-income neighborhoods in Baltimore. The most common PFSs were carry-outs, which had the lowest availability of healthy food choices. Only a small proportion of these carry-outs offered healthy sides, whole wheat bread, or entrée salads (21.4%, 7.1%, and 33.9%, respectively). These findings suggest that carry-out-specific interventions are necessary to increase healthy food availability in low-income urban neighborhoods.

Recent trends in sorption-based sample preparation and liquid chromatography techniques for food analysis.

Science.gov (United States)

V Soares Maciel, Edvaldo; de Toffoli, Ana Lúcia; Lanças, Fernando Mauro

2018-04-20

The accelerated rising of the world's population increased the consumption of food, thus demanding more rigors in the control of residue and contaminants in food-based products marketed for human consumption. In view of the complexity of most food matrices, including fruits, vegetables, different types of meat, beverages, among others, a sample preparation step is important to provide more reliable results when combined with HPLC separations. An adequate sample preparation step before the chromatographic analysis is mandatory in obtaining higher precision and accuracy in order to improve the extraction of the target analytes, one of the priorities in analytical chemistry. The recent discovery of new materials such as ionic liquids, graphene-derived materials, molecularly imprinted polymers, restricted access media, magnetic nanoparticles, and carbonaceous nanomaterials, provided high sensitivity and selectivity results in an extensive variety of applications. These materials, as well as their several possible combinations, have been demonstrated to be highly appropriate for the extraction of different analytes in complex samples such as food products. The main characteristics and application of these new materials in food analysis will be presented and discussed in this paper. Another topic discussed in this review covers the main advantages and limitations of sample preparation microtechniques, as well as their off-line and on-line combination with HPLC for food analysis. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Molecularly imprinted polymers for sample preparation and biosensing in food analysis: Progress and perspectives.

Science.gov (United States)

Ashley, Jon; Shahbazi, Mohammad-Ali; Kant, Krishna; Chidambara, Vinayaka Aaydha; Wolff, Anders; Bang, Dang Duong; Sun, Yi

2017-05-15

Molecularly imprinted polymers (MIPs) are biomimetics which can selectively bind to analytes of interest. One of the most interesting areas where MIPs have shown the biggest potential is food analysis. MIPs have found use as sorbents in sample preparation attributed to the high selectivity and high loading capacity. MIPs have been intensively employed in classical solid-phase extraction and solid-phase microextraction. More recently, MIPs have been combined with magnetic bead extraction, which greatly simplifies sample handling procedures. Studies have consistently shown that MIPs can effectively minimize complex food matrix effects, and improve recoveries and detection limits. In addition to sample preparation, MIPs have also been viewed as promising alternatives to bio-receptors due to the inherent molecular recognition abilities and the high stability in harsh chemical and physical conditions. MIPs have been utilized as receptors in biosensing platforms such as electrochemical, optical and mass biosensors to detect various analytes in food. In this review, we will discuss the current state-of-the-art of MIP synthesis and applications in the context of food analysis. We will highlight the imprinting methods which are applicable for imprinting food templates, summarize the recent progress in using MIPs for preparing and analysing food samples, and discuss the current limitations in the commercialisation of MIPs technology. Finally, future perspectives will be given. Copyright © 2017 Elsevier B.V. All rights reserved.

Evaluation of the hygiene of ready-to-eat food preparation areas and practices in mobile food vendors in the UK.

Science.gov (United States)

Little, Christine; Sagoo, Satnam

2009-12-01

This study was undertaken to assess the cleanliness of food preparation areas, cleaning methods used, and the microbiological quality of water used by 1258 mobile food vendors in the UK. Samples collected included potable water (1102), cleaning cloths (801) and environmental swabs from food preparation surfaces (2704). Cleaning cloths were more heavily contaminated with Aerobic Colony Counts, Enterobacteriaceae, Escherichia coli, and Staphylococcus aureus compared to surfaces sampled. Surfaces that were visually dirty, wet, and chopping boards that were plastic or damaged also had high levels of these bacteria. Fifty-four percent of potable water samples were of poor microbiological quality; i.e. contained coliforms, E. coli and/or enterococci. A documented food safety management system was only evident in 40.1% of vendors and cleaning schedules were only used by 43.6%. Deficiencies in the correct use of cleaning materials, such as dilution factors and the minimum contact time for disinfectants, were identified.

Pilot project on the Danish implementation of FoodEx2 as part of the Standard Sample Description for the electronic transmission of harmonised chemical occurrence data to EFSA (NP/EFSA/DCM/2012/01)

DEFF Research Database (Denmark)

Andersen, Jens Hinge; Christensen, Tue

The National Food Institute at the Technical University of Denmark has been recoding and transmitting data for chemical contaminants and pesticide residues to EFSA in the SSD format on behalf of the Danish Veterinary and Food Authority using FoodEx1 and MATRIX food classification. To prepare...... for the updated data format for food description and classification, FoodEx2, this terminology has been fully translated into the Danish language. The translation tables (based on FoodEx1 as food classification) prepared while performing the data transmission grant project (Electronic Transmission of Chemical...... Occurrence Data (CFP/EFSA/DATEX/2009/01)) have been supplemented with the FoodEx2 code, comprising of base term and additional (non-implicit) facets. Approximately 1000 distinct food descriptions from the LIMS have been associated with the equivalent FoodEx2 codes. The performance of FoodEx2 in classifying...

Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills

OpenAIRE

Nozue, Miho; Ishida, Hiromi; Hazano, Sayaka; Nakanishi, Akemi; Yamamoto, Taeko; Abe, Aya; Nishi, Nobuo; Yokoyama, Tetsuji; Murayama, Nobuko

2016-01-01

BACKGROUND/OBJECTIVES This study aimed to examine the association of Japanese schoolchildren's involvement in at-home meal preparation with food intake and cooking skill. SUBJECTS/METHODS We included 1,207 fifth-grade children aged 10-11 years and one parent of each child. A cross-sectional survey was used to collect data on involvement in at-home meal preparation. Correspondence analysis was used to classify involvement in at-home meal preparation into three groups: food-related activities (...

Stonefish "Okoze" envenomation during food preparation.

Science.gov (United States)

Yamamoto, Ryo; Suzuki, Masaru; Hori, Shingo; Aikawa, Naoki

2010-01-01

Stonefish is a dangerous and venomous fish commonly found in the shallow waters of the Pacific region. Its envenomation is reported worldwide with increasing frequency. Although envenomation usually occurs in those engaged in marine sports, chefs may suffer envenomation during cutting stonefish, which is eaten either sliced raw, boiled, or deep-fried by Japanese. Since many people cook and eat Japanese food, it is important to know that cutting a stonefish for cooking carries the risk of envenomation. However, most primary and emergency physicians have not encountered cases of envenomation during food preparation. Here we describe a case of envenomation occurring while cooking. The patient was a healthy 33-year-old man working as a chef in a Japanese restaurant. He was presented to an academic emergency department after suddenly developing severe pain in his right fourth finger while cutting a stonefish. The finger was reddish, swollen, and tender. The pain reduce d after immersing his hand in hot water, and disappeared within 18 h without any complication. In this report, we describe the history of stonefish envenomation and provide a brief review of the literature related to this form of envenomation.

The MELISSA food data base: space food preparation and process optimization

Science.gov (United States)

Creuly, Catherine; Poughon, Laurent; Pons, A.; Farges, Berangere; Dussap, Claude-Gilles

Life Support Systems have to deal with air, water and food requirement for a crew, waste management and also to the crew's habitability and safety constraints. Food can be provided from stocks (open loops) or produced during the space flight or on an extraterrestrial base (what implies usually a closed loop system). Finally it is admitted that only biological processes can fulfil the food requirement of life support system. Today, only a strictly vegetarian source range is considered, and this is limited to a very small number of crops compared to the variety available on Earth. Despite these constraints, a successful diet should have enough variety in terms of ingredients and recipes and sufficiently high acceptability in terms of acceptance ratings for individual dishes to remain interesting and palatable over a several months period and an adequate level of nutrients commensurate with the space nutritional requirements. In addition to the nutritional aspects, others parameters have to be considered for the pertinent selection of the dishes as energy consumption (for food production and transformation), quantity of generated waste, preparation time, food processes. This work concerns a global approach called MELISSA Food Database to facilitate the cre-ation and the management of these menus associated to the nutritional, mass, energy and time constraints. The MELISSA Food Database is composed of a database (MySQL based) con-taining multiple information among others crew composition, menu, dishes, recipes, plant and nutritional data and of a web interface (PHP based) to interactively access the database and manage its content. In its current version a crew is defined and a 10 days menu scenario can be created using dishes that could be cooked from a set of limited fresh plant assumed to be produced in the life support system. The nutritional covering, waste produced, mass, time and energy requirements are calculated allowing evaluation of the menu scenario and its

Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food application.

Science.gov (United States)

Xu, Zhenbo; Jin, Jun; Zheng, Minying; Zheng, Yan; Xu, Xuebing; Liu, Yuanfa; Wang, Xingguo

2016-08-01

The aim of the study is to prepare co-surfactant free microalgal oil microemulsions and investigate their properties as well as processing stability for food application. The physicochemical characteristics of the microemulsions were investigated by dynamic light scattering (DLS), turbidity, conductivity, rheological measurements and transmission electron microscopy (TEM). Within the microemulsion region, when the surfactant to oil ratio was 9:1, the hydrodynamic diameter (Dh) was 18nm; when the surfactant to oil ratio was 7.5:1, the hydrodynamic diameter (Dh) was 50nm. Rheological studies proved that the microemulsion system was a pseudoplastic fluid, which followed a shear thinning flow behavior. The loss rate of docosahexaenoic acid (DHA) was less than 5%wt after ultra high temperature (UHT) and high temperature short time (HTST) thermal treatments. A high content of CaCl2 (10.0%wt) could not destroy the microemulsion system, and it could be stored at 4°C for two years. Copyright © 2016 Elsevier Ltd. All rights reserved.

Association between home food preparation skills and behaviour, and consumption of ultra-processed foods: Cross-sectional analysis of the UK National Diet and nutrition survey (2008-2009).

Science.gov (United States)

Lam, Matthew Chak Leung; Adams, Jean

2017-05-23

'Ultra-processed foods' (UPF) have been industrially processed and tend to be higher in saturated fat, sodium and sugar than other foods. There is some evidence that consumption of UPF is associated with overweight, obesity and related diseases. In developed countries more than half of dietary energy is attributed to UPF. One reason for reliance on UPF may be poor home food preparation skills or infrequent use of these. This relationship has been previously proposed but not tested. We examined the relationship between home food preparation skills and behaviour and consumption of UPF. We used data from adults in the UK National Diet & Nutrition Survey 2008-09. Home food preparation skills and behaviours of adults (n = 509) were assessed using questions on confidence using eight cooking techniques, confidence cooking 10 foods, ability to prepare a cake or biscuits without help, and whether or not participants prepared a main meal five or more days per week. Individuals' UPF consumption was determined from four-day estimated diet diaries. Associations were adjusted for age, gender, occupational social class and household composition. In fully adjusted models, individuals who were confident with all 10 foods (adjusted beta (95% CI) = -3.76 (-6.02 to -1.50)), able to bake cakes or biscuits without help (-3.87 (-6.62 to -1.12)), and cooked a main meal at least five days a week (-2.84 (-5.43 to -0.24)) consumed a lower percentage of dietary energy from UPF. In UK adults better home food preparation skills and more frequent use of these skills tended to be cross-sectionally associated with lower UPF consumption. Greater encouragement of these skills may help reduce reliance on UPF.

A new dietary model to study colorectal carcinogenesis: experimental design, food preparation, and experimental findings.

Science.gov (United States)

Rozen, P; Liberman, V; Lubin, F; Angel, S; Owen, R; Trostler, N; Shkolnik, T; Kritchevsky, D

1996-01-01

Experimental dietary studies of human colorectal carcinogenesis are usually based on the AIN-76A diet, which is dissimilar to human food in source, preparation, and content. The aims of this study were to examine the feasibility of preparing and feeding rats the diet of a specific human population at risk for colorectal neoplasia and to determine whether changes in the colonic morphology and metabolic contents would differ from those resulting from a standard rat diet. The mean daily food intake composition of a previously evaluated adenoma patient case-control study was used for the "human adenoma" (HA) experimental diet. Foods were prepared as for usual human consumption and processed by dehydration to the physical characteristics of an animal diet. Sixty-four female Sprague-Dawley rats were randomized and fed ad libitum the HA or the AIN-76A diet. Every eight weeks, eight rats from each group were sacrificed, and the colons and contents were examined. Analysis of the prepared food showed no significant deleterious changes; food intake and weight gain were similar in both groups. Compared with the controls, the colonic contents of rats fed the HA diet contained significantly less calcium, concentrations of neutral sterols, total lipids, and cholic and deoxycholic acids were increased, and there were no colonic histological changes other than significant epithelial hyperproliferation. This initial study demonstrated that the HA diet can be successfully processed for feeding to experimental animals and is acceptable and adequate for growth but induces significant metabolic and hyperproliferative changes in the rat colon. This dietary model may be useful for studies of human food, narrowing the gap between animal experimentation and human nutritional research.

The associations among family meal frequency, food preparation frequency, self-efficacy for cooking, and food preparation techniques in children and adolescents.

Science.gov (United States)

Woodruff, Sarah J; Kirby, Ashley R

2013-01-01

The purpose of this study was to describe family dinner frequency (FDF) by food preparation frequency (prep), self-efficacy for cooking (SE), and food preparation techniques (techniques) among a small sample in southwestern Ontario, Canada. A cross-sectional survey was administered under the supervision of the research team. After-school programs, sports programs, and 1 elementary school. The sample included 145 participants (41% boys, 59% girls) in grades 4-8. Demographics, prep, SE, techniques, FDF, and family meal attitudes and behaviors. Exploratory 1-way ANOVA and chi-square analyses were used. An ordinal regression analysis was used to determine the associations between FDF with descriptor variables (sex, grade, and ethnicity) and prep, SE, techniques, FDF, and family meal attitudes and behaviors (P < .05). Approximately 59% reported family dinners on 6 or 7 days per week. Half of participants were involved with prep 1-6 times per week. Mean SE was 25.3 (scale 1-32), and girls performed more techniques than boys (P = .02). Participants with greater SE (odds ratio = 1.15) and higher family meal attitudes and behaviors (odds ratio = 1.15) were more likely to have a higher FDF. Future health promotion strategies for family meals should aim at increasing children's and adolescents' SE. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Hunting, Food Preparation, and Consumption of Rodents in Lao PDR.

Directory of Open Access Journals (Sweden)

Kanokwan Suwannarong

Full Text Available A cross-sectional study was conducted in 29 villages of Khamkeuth District in Bolikhamxay Province in the Lao PDR during March to May 2013. The study aimed to determine the characteristics associated with rodent consumption and related behaviors among different ethnic groups, ages, and genders. Five-hundred-eighty-four (584 males and females from 18-50 years of age participated in this study. Half of them were Hmong (292, 50% while 152 respondents were Lao-Tai (26% or other ethnic groups (140, 24%. Most of the respondents (79.5% had farming as their main occupation. Prevalences of the studied outcomes were high: 39.9 for hunting or capturing rodents in the previous year, 77.7% for preparing rodents as food, and 86.3% for rodent consumption. Multivariable logistic regression analysis showed that likelihood of these types of rodent contact was more consistently associated with behavioral factors (gathering things from the forest and elsewhere, cultivation-related activities, and taking measures to prevent rodent-borne disease than with socio-demographic, environmental, or cultural factors. The strongest associations were observed for gathering things; these associations were consistently positive and statistically significant. Although this study did not directly assess rodent-borne zoonosis risk, we believe that study findings raise concern that such risk may be substantial in the study area and other similar areas. Further epidemiological studies on the association between rodent-borne disease infection and rodent hunting, preparation for food, and consumption are recommended. Moreover, further studies are needed on the association between these potential exposure factors (i.e., rodent hunting, preparation for food, and consumption and rodent-borne infections, especially among ethnic groups like the Hmong in Lao PDR and those in neighboring countries with similar socio-demographic, environmental, behavioral and cultural contexts.

Change in radionuclide content of crops as a result of food preparation

International Nuclear Information System (INIS)

Watterson, J.; Nicholson, K.W.

1996-01-01

Radionuclides, including 3 H, 14 C and 35 S, are periodically and routinely discharged from nuclear powered electricity generation sites and it is important to assess the radiological impact of such discharges on humans due to food consumption. Foodstuffs may be cooked before being eaten and this can change their radionuclide content. The aim of this study was to examine the effects of a range of domestic food preparation techniques on the radionuclide contents of a range of food types. Radionuclide concentrations of tritium (free tritium, HTO, and organically bound tritium, (OBT), 14 C and 35 S were examined in a selection of fruit and vegetables that would form part of a typical diet. The foodstuffs included blackberries, broad beans, cabbages, carrots and potatoes (at two stages of development). The preparation techniques included boiling (potatoes, carrots, broad beans), roasting (potatoes), steaming (cabbage), or stewing (blackberries). In general, the radionuclide concentrations were reduced at the crops by at least 30% after preparation using any of the cooking techniques. The concentrations of 35 S fell by at least 60%, and this radionuclide showed the greatest reductions in the levels of HTO and 35 S. The results of this work indicate that the effects of cooking should be considered when assessing the dose received from the intake of foodstuffs. (Author)

Career Preparation Program Curriculum Guide for: Hospitality/Tourism Industry (Food Services).

Science.gov (United States)

British Columbia Dept. of Education, Victoria. Curriculum Development Branch.

This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their…

Field emission from individual multiwalled carbon nanotubes prepared in an electron microscope

NARCIS (Netherlands)

de Jonge, N.; van Druten, N.J.

2003-01-01

Individual multiwalled carbon nanotube field emitters were prepared in a scanning electron microscope. The angular current density, energy spectra, and the emission stability of the field-emitted electrons were measured. An estimate of the electron source brightness was extracted from the

Food Preparation: An Instructional Package with Adaptations for Visually Impaired Individuals.

Science.gov (United States)

Crawford, Glinda B.; And Others

This instructional package, developed for the home economics teacher of mainstreamed visually impaired students, provides food preparation lesson plans appropriate for the junior high level. First, teacher guidelines are given, including characteristics of the visually impaired, orienting such students to the classroom, orienting class members to…

Iron and zinc absorption from weaning foods prepared from germinated cereals and legumes

International Nuclear Information System (INIS)

Kuizon, M.D.

1992-01-01

Iron deficiency anaemia is a public health problem in the Philippines especially in infants, children and pregnant women. The immediate cause is inadequate intake of available iron to meet increased iron requirements. Iron supplementation studies on pregnant women showed improvement in haemoglobin level and reduction of prevalence of anaemia. A project on iron fortification of rice with ferrous sulphate is going on. It is proposed to study iron and zinc absorption from weaning food prepared from germinated rice: mungbean, germinated rice: cowpea, and germinated corn:mungbean to support the finding that these formulations will alleviate not only protein-energy malnutrition but contribute to improvement of iron status as well since iron contents are higher and anti-nutritional factors (phytates and tannin) are either reduced or eliminated. This study aims to measure the iron and zinc absorption from weaning foods prepared from germinated rice-mungbean, germinated rice-cowpea, and germinated corn-mungbean and to indicate usefullness of modifying local foods to improve iron absorption. 24 refs, 4 figs

Determinants of Non-Home-Prepared Food Consumption in Two Low-Income Areas in Nairobi

NARCIS (Netherlands)

Riet, van 't H.; Hartog, den A.P.; Hooftman, D.A.P.; Foeken, D.W.J.; Mwangi, A.M.; Staveren, van W.A.

2003-01-01

OBJECTIVE: Street foods are an important source of nutrients for poor urban residents. This study aimed to identify determinants of the proportion of daily energy provided by non-home-prepared foods. METHODS: A survey was conducted in a slum and a low- to middle-income area of Nairobi. The survey

Food processing using electrons and X-rays

International Nuclear Information System (INIS)

Clouston, J.G.

1985-01-01

The ionizing radiation which will be used as process energy for the preservation of food, will be limited to high energy electrons (less than 10 MeV), X-rays (less than 5 MeV) and gamma rays emitted by cobalt-60 (1.17;1.33 MeV) and cesium -137 (0.663 MeV). When a foodstuff is irradiated with any of these radiations absorption of the radiant energy will initiate a variety of reactions between its atomic and molecular constituents causing permanent chemical, physical and biological changes. This paper focusses on radiation processing using electron or X-ray generators in the range 2 to 10 MeV

Microbial characteristics of food preparations in Benevento province

Directory of Open Access Journals (Sweden)

Vittoria Ricci

2013-09-01

Full Text Available The aim of this preliminary study was to determine the microbiological quality of pastry products and gastronomic preparations served in food service establishments in Benevento province, Southern Italy. A total of 125 samples were collected from food service establishments. Parameters investigated were: aerobic plate counts (APCs, total Coliform bacteria counts, beta-glucuronidase-positive Escherichia (E. coli counts, Enterobacteriaceae counts, coagulase-positive Staphylococci counts, isolation of Salmonella spp., Bacillus (B. cereus counts, and isolation of Listeria (L. monocytogenes. The microbiological quality was good, with absence of the pathogens L. monocytogenes and Salmonella spp. and extremely rare presence of E. coli. The fresh pastry and the uncooked gastronomy products were the most contaminated groups; also, cooked cold-served gastronomy products were susceptible to microbiological risk, as a result of the inadequate reheating and the interruption of the warm chain. On the contrary, dried pastry and cooked warm-served gastronomy products showed an excellent hygienic profile. In fact, the amount of compliant samples was 74.4%.

Preparation of ZiO2 specimens for transmission electron microscopy

International Nuclear Information System (INIS)

Bressiani, A.H.A.

1987-01-01

The determination of average grain size, of the presence of monoclinic, tetragonal and cubic phases, as well as their relative distributions are necessary for the study of several partially stabilized zirconia properties. However, the phase distributions can be changed during the preparation of specimens for transmission electron microscopy, yielding misleading results. In this work suitable preparation method is reported. (Author) [pt

The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices - an exploratory trial.

Science.gov (United States)

Wrieden, Wendy L; Anderson, Annie S; Longbottom, Pat J; Valentine, Karen; Stead, Martine; Caraher, Martin; Lang, Tim; Gray, Bill; Dowler, Elizabeth

2007-02-01

To evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices. A standardised skills programme was implemented in community-based settings. Pre- (T1) and post-intervention (T2) and 6-month follow-up (T3) measures (7-day diaries and self-administered questionnaires) were undertaken in intervention and comparison groups. Eight urban communities in Scotland. One hundred and thirteen adults living in areas of social deprivation. It was clear that many subjects led fragmented lives and found commitment to intervention classes problematic. Sixty-three subjects completed the final (T3) assessments. The response to each component varied due to inability to attend sessions, illness, study requirements, employment, moving out of the area, change in circumstances, loss of interest and loss of postal questionnaires. At baseline, reported consumption of fruit and vegetables was low (mean frequency 8.1 +/- 4.78 times per week). Fruit intake increased significantly (P food skills intervention is likely to have a small but positive effect on food choice and confidence in food preparation. A full-scale randomised controlled trial in this hard-to-reach group would require a range of flexible approaches rather than a fully defined intervention, and presents challenges for trial design.

Electronic Nose for Microbiological Quality Control of Food Products

Directory of Open Access Journals (Sweden)

M. Falasconi

2012-01-01

Full Text Available Electronic noses (ENs have recently emerged as valuable candidates in various areas of food quality control and traceability, including microbial contamination diagnosis. In this paper, the EN technology for microbiological screening of food products is reviewed. Four paradigmatic and diverse case studies are presented: (a Alicyclobacillus spp. spoilage of fruit juices, (b early detection of microbial contamination in processed tomatoes, (c screening of fungal and fumonisin contamination of maize grains, and (d fungal contamination on green coffee beans. Despite many successful results, the high intrinsic variability of food samples together with persisting limits of the sensor technology still impairs ENs trustful applications at the industrial scale. Both advantages and drawbacks of sensor technology in food quality control are discussed. Finally, recent trends and future directions are illustrated.

Developing of the protocol for electron beam food irradiation facility

International Nuclear Information System (INIS)

Petreska, Svetlana

2012-01-01

By establishing the needs for institution of new technologies in the process of food processing, in this case a randomized choice of electron beam accelerator facility, arises the need for designing a protocol for safe and secure performance of the facility. The protocol encompasses safety and security measures for protection from ionizing radiation of the individuals who work at the facility, as well as, the population and the environment in the immediate neighborhood of the facility. Thus, the adopted approach is the establishment of appropriate systems responding to the protocol. Dosimetry system, which includes appropriate procedures for accurate measure and recording of the absorbed dose values, according to the provisions for protection from ionizing radiation. Ionizing radiation protection system and providing the safety and security of the facility for food processing by means of ionizing radiation. System for providing quality and safety control of the facility for food processing by means of ionizing radiation. Pursuant to the designed a protocol for safe and secure performance of the facility for electron beam food processing, contributes to protection against ionizing radiation as occupationally exposed persons as well the population. (Author)

Who's cooking? Time spent preparing food by gender, income and household composition

OpenAIRE

Mancino, Lisa; Newman, Constance

2006-01-01

We use the American Time Use Survey data and multivariate analysis to explore how time allocated to food preparation differs across income groups, household composition (number of adults and presence of children), and employment status of adults in the household.

Shelf-stable food through high dose irradiation

International Nuclear Information System (INIS)

Placek, V.; Svobodova, V.; Bartonicek, B.; Rosmus, J.; Camra, M.

2004-01-01

Irradiation of food with high doses (radappertization) is a way, how to prepare shelf-stable ready-to-eat food. The radappertization process requires that the food be heated at first to an internal temperature of at least 75 deg. C to inactivate autolytic enzyme, which could cause the spoilage during storage without refrigeration. In order to prevent radiation induced changes in sensory properties (off flavors, odors, undesirable color change, etc.) the food was vacuum packed and irradiated in frozen state at -30 deg. C or less to a minimum dose of 35 kGy. Such products have characteristics of fresh food prepared for eating even if they are stored for long time under tropical conditions. The wholesomeness (safety for consumption) has been confirmed during 40 years of testing. Within the NRI Rez 10 kinds of shelf-stable meat products have been prepared. The meat was cooked, vacuum packed in SiO x -containing pouch, freezed in liquid nitrogen and irradiated with electron beam accelerator. The microbial, chemical, and organoleptic properties have been tested

Shelf-stable food through high dose irradiation

Energy Technology Data Exchange (ETDEWEB)

Placek, V. E-mail: pla@ujv.cz; Svobodova, V.; Bartonicek, B.; Rosmus, J.; Camra, M

2004-10-01

Irradiation of food with high doses (radappertization) is a way, how to prepare shelf-stable ready-to-eat food. The radappertization process requires that the food be heated at first to an internal temperature of at least 75 deg. C to inactivate autolytic enzyme, which could cause the spoilage during storage without refrigeration. In order to prevent radiation induced changes in sensory properties (off flavors, odors, undesirable color change, etc.) the food was vacuum packed and irradiated in frozen state at -30 deg. C or less to a minimum dose of 35 kGy. Such products have characteristics of fresh food prepared for eating even if they are stored for long time under tropical conditions. The wholesomeness (safety for consumption) has been confirmed during 40 years of testing. Within the NRI Rez 10 kinds of shelf-stable meat products have been prepared. The meat was cooked, vacuum packed in SiO{sub x}-containing pouch, freezed in liquid nitrogen and irradiated with electron beam accelerator. The microbial, chemical, and organoleptic properties have been tested.

Work measurement for estimating food preparation time of a bioregenerative diet

Science.gov (United States)

Olabi, Ammar; Hunter, Jean; Jackson, Peter; Segal, Michele; Spies, Rupert; Wang, Carolyn; Lau, Christina; Ong, Christopher; Alexander, Conor; Raskob, Evan;

Preparation of thermal resistant-enhanced separators for lithium ion battery by electron beam irradiation

Energy Technology Data Exchange (ETDEWEB)

Sohn, Joon Yong; Shin, Junhwa; Nho, Youngchang [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of)

2012-03-15

Micro-porous membrane made of polyethylene (PE) or polypropylene (PP) is most widely used as physical separators between the cathode and anode in lithium secondary batteries. However, the polymer membranes so soften or melt when the temperature reaches 130 .deg. C or higher because of thermal shrinkage of the polyolefin separators, and thaw low thermal stability may cause internal short circuiting or lead to thermal runaway. In this study, to realize a highly safe battery, we prepared three type separators as crosslinked PE separator, polymer-coated PE separator, and ceramic-coated PE separators, for lithium secondary battery by electron beam irradiation. We prepared crosslinked PE separators with the improved thermal stability by irradiating a commercial PE separator with an electron beam. A polymer-coated PE separator was prepared by a dip-coating of PVDF-HFP/PEGDMA on both sides of a PE separator followed by an electron beam irradiation. Ceramic-coated PE separator was prepared by coating ceramic particles on a PE separator followed by an electron beam irradiation. The prepared separators were characterized with FT-IR, SEM, electrolyte uptake, ion conductivity, thermal shrinkage and battery performance test.

Advances of electronic nose and its application in fresh foods: A review.

Science.gov (United States)

Shi, Hao; Zhang, Min; Adhikari, Benu

2017-06-30

The science and technology aspects of electronic nose (E-nose) has been developed rapidly in last decade (2006-2016). This paper reviews of the publications that that cover the developments in science and technological aspects of electronic nose together with its application in fresh foods. The first part of this review covers the sensing and pattern recognition system (PR) of E-nose. The second part covers the application of E-nose in classification, flavor detection, and evaluation of spoilage in fresh foods area. With more new sensor materials to be found and more combination between E-nose and other analysis technologies, the usages of E-nose in fresh foods will have wider prospects.

Urbanized South Asians' susceptibility to coronary heart disease: The high-heat food preparation hypothesis.

Science.gov (United States)

Kakde, Smitha; Bhopal, Raj S; Bhardwaj, Swati; Misra, Anoop

2017-01-01

Known risk factors do not fully explain the comparatively high susceptibility to coronary heart disease (CHD) in South Asians (Indian, Pakistani, Bangladeshi, and Sri Lankan populations in South Asia and overseas). The search for explanatory hypotheses and cofactors that raise susceptibility of South Asians to CHD continues. The aim of this study was to propose "the high-heat food preparation hypothesis," where neo-formed contaminants (NFCs) such as trans-fatty acids (TFAs) and advanced glycation end-products (AGEs) are the cofactors. We reviewed the actions of AGEs and TFAs, the burden of these products in tissues and blood in South Asians, the relationship between these products and CHD, the effects of preparing food and reheating oils at high temperatures on NFCs, and the foods and mode of preparation in South Asian and Chinese cuisines. Animal and human studies show NFCs increase the risk for CHD. Evidence on the consumption and body burden of these products across ethnic groups is not available, and comparable data on the NFC content of the cuisine of South Asians and potential comparison populations (e.g., the Chinese with lower CHD rates) are limited. South Asians' cuisine is dominated by frying and roasting techniques that use high temperatures. South Asian foods have high TFA content primarily through the use of partially hydrogenated fats, reheated oils, and high-heat cooking. Reheating oils greatly increases the TFA content. In comparison, Chinese cuisine involves mostly braising, steaming, and boiling rather than frying. We hypothesize that South Asians' susceptibility to CHD is partly attributable to high-heat treated foods producing high NFCs. Research to accrue direct evidence is proposed. Copyright © 2016 Elsevier Inc. All rights reserved.

Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities.

Science.gov (United States)

Kolahdooz, Fariba; Pakseresht, Mohammadreza; Mead, Erin; Beck, Lindsay; Corriveau, André; Sharma, Sangita

2014-07-04

The 12-month Healthy Foods North intervention program was developed to improve diet among Inuit and Inuvialuit living in Arctic Canada and assess the impact of the intervention established for the communities. A quasi-experimental study randomly selected men and women (≥19 years of age) in six remote communities in Nunavut and the Northwest Territories. Validated quantitative food frequency and adult impact questionnaires were used. Four communities received the intervention and two communities served as delayed intervention controls. Pre- and post-intervention changes in frequency of/total intake of de-promoted food groups and healthiness of cooking methods were determined. The impact of the intervention was assessed using analysis of covariance (ANCOVA). Post-intervention data were analysed in the intervention (n = 221) and control (n = 111) communities, with participant retention rates of 91% for Nunavut and 83% for the Northwest Territories. There was a significant decrease in de-promoted foods, such as high fat meats (-27.9 g) and high fat dairy products (-19.8 g) among intervention communities (all p ≤ 0.05). The use of healthier preparation methods significantly increased (14.7%) in intervention communities relative to control communities. This study highlights the importance of using a community-based, multi-institutional nutrition intervention program to decrease the consumption of unhealthy foods and the use of unhealthy food preparation methods.

Design of an electronic performance support system for food chemistry laboratory classes

NARCIS (Netherlands)

Kolk, van der J.

2013-01-01

The design oriented research described in this thesis aims at designing an realizing an electronic performance support system for food chemistry laboratory classes (labEPSS). Four design goals related to food chemistry laboratory classes were identified. Firstly, labEPSS should avoid extraneous

Effect of educational and electronic medical record interventions on food allergy management.

Science.gov (United States)

Zelig, Ari; Harwayne-Gidansky, Ilana; Gault, Allison; Wang, Julie

2016-09-01

The growing prevalence of food allergies indicates a responsibility among primary care providers to ensure that their patients receive accurate diagnosis and management. To improve physician knowledge and management of food allergies by implementing educational and electronic medical record interventions. Pre- and posttest scores of pediatric residents and faculty were analyzed to assess the effectiveness of an educational session designed to improve knowledge of food allergy management. One year later, a best practice advisory was implemented in the electronic medical record to alert providers to consider allergy referral whenever a diagnosis code for food allergy or epinephrine autoinjector prescription was entered. A review of charts 6 months before and 6 months after each intervention was completed to determine the impact of both interventions. Outcome measurements included referrals to an allergy clinic, prescription of self-injectable epinephrine, and documentation that written emergency action plans were provided. There was a significant increase in test scores immediately after the educational intervention (mean, 56.2 versus 84.3%; p management of children with food allergies at our pediatrics clinic. Further studies are needed to identify effective strategies to improve management of food allergies by primary care physicians.

Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study.

Science.gov (United States)

Laska, Melissa N; Larson, Nicole I; Neumark-Sztainer, Dianne; Story, Mary

2012-07-01

To examine whether involvement in food preparation tracks over time, between adolescence (15-18 years), emerging adulthood (19-23 years) and the mid-to-late twenties (24-28 years), as well as 10-year longitudinal associations between home food preparation, dietary quality and meal patterning. Population-based, longitudinal cohort study. Participants were originally sampled from Minnesota public secondary schools (USA). Participants enrolled in Project EAT (Eating Among Teens and Young Adults)-I, EAT-II and EAT-III (n 1321). Most participants in their mid-to-late twenties reported an enjoyment of cooking (73 % of males, 80 % of females); however, few prepared meals including vegetables most days of the week (24 % of males, 41 % of females). Participants in their mid-to-late twenties who enjoyed cooking were more likely to have engaged in food preparation as adolescents and emerging adults (P prepared meals including vegetables were more likely to have engaged in food preparation as emerging adults (P food preparation predicted better dietary quality five years later in the mid-to-late twenties, including higher intakes of fruit, vegetables and dark green/orange vegetables, and less sugar-sweetened beverage and fast-food consumption. Associations between adolescent food preparation and later dietary quality yielded few significant results. Food preparation behaviours appeared to track over time and engagement in food preparation during emerging adulthood, but not adolescence, was associated with healthier dietary intake during the mid-to-late twenties. Intervention studies are needed to understand whether promoting healthy food preparation results in improvements in eating patterns during the transition to adulthood.

Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages

DEFF Research Database (Denmark)

Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik

2017-01-01

To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds...... like pot dimensions and temperature. When using a lid to cover the pot during cooking, the model was still valid but the ethanol concentrations decreased more steeply, corresponding to a higher exponent. The results provide a theoretical and empirical guideline for predicting the ethanol concentration...... in cooked liquid foods...

Policy on Hazard Analysis and Critical Control Point (HACCP) and adherence to food preparation guidelines: a cross sectional survey of stakeholders in food service in Kumasi, Ghana.

Science.gov (United States)

Agyei-Baffour, Peter; Sekyere, Kofi Boateng; Addy, Ernestine Akosua

2013-11-04

Food borne diseases claim more lives and are growing public health concerns. Simple preventive techniques such as adoption and adherence to hazard analysis and critical control point (HACCP) policy can significantly reduce this disease burden. Though food screening and inspection are done, the ultimate regulation, Hazard Analysis and Critical Control Point, which is known and accepted worldwide, appears not to be popular among food operators in Ghana. This paper examines the level of awareness of the existence of policy on hazard analysis and critical control point (HACCP) and its adherence to food preparation guidelines among food service providers in Ghana. The results revealed the mean age of food providers as 33.1 years with a standard deviation of 7.5, range of 18-55 years, more females, in full time employment and with basic education. Of the fifty institutional managers, 42 (84%) were senior officers and had worked for more than five years. Education and type of food operator had strong statistically significant relationship with the implementation of HCCP policy and adherence with food preparation guidelines. The enforcement of HACCP policy and adherence with food safety guidelines was led by the Ghana Tourist Board, Public Health officers, and KMA, respectively. While a majority of food operators 373/450 (83.3%) did not know HACCP policy is part of food safety guidelines, staff of food safety law enforcement 44/50 (88%) confirmed knowing that food operators were not aware of the HACCP policy. The study documents evidence on the practice of food safety principles or HACCP policy or adherence to food preparation guidelines. Existing food safety guidelines incorporate varying principles of HACCP, however, awareness is low among food operators. The implication is that food production is likely to fall short of acceptable standards and not be wholesome putting consumers at health risk. Repeating this study in rural and urban areas in Ghana is necessary to

Storage, preparation, and usage of fortified food aid among Guatemalan, Ugandan, and Malawian beneficiaries: a field study report.

Science.gov (United States)

Rowe, Jonathan P; Brodegard, William C; Pike, Oscar A; Steele, Frost M; Dunn, Michael L

2008-09-01

An important consideration in determining the ability of fortified food-aid commodities to meet the nutritional needs of beneficiaries is the manner in which commodities are utilized and prepared and the degree to which micronutrient losses occur during handling and cooking by the beneficiaries. A field study was conducted in Uganda, Malawi, and Guatemala to obtain data on storage, preparation, and usage of fortified blended foods provided by the US Agency for International Development. Interview and observational data on the use of corn-soy blend, cornmeal, soy-fortified cornmeal, soy-fortified bulgur, and fortified vegetable oil were collected from more than 100 households and two wet-feeding sites (where food is prepared and served by staff on-site) in 32 villages. Storage practices by beneficiaries appeared to be appropriate, and all commodities observed were free from off-flavors and odors. Cooking water was typically obtained from boreholes or open wells with a pH range of 4.7 to 7.7 Food preparation usually took place in covered areas with the use of an aluminum or clay pot over a wood-fueled fire. Thin or thick porridges were the most common dishes prepared from cereal-based products, with concentration ranges of 10% to 31% (wt/ wt) in water. Cooking times for porridges ranged from 5 to 53 minutes, with a mean of 26 minutes. Tortillas and beverages were other preparations commonly observed in Guatemala. Vegetable oil was typically used for pan frying. Cooking fuel could be saved and nutritional quality probably improved if relief agencies emphasized shorter cooking times. These data can be used to simulate preparation methods in the laboratory for assessment of the nutritional impact of cooking.

Non-home prepared foods : contribution to energy and nutrient intake of consumers living in two low-income areas in Nairobi

NARCIS (Netherlands)

Riet, van 't H.; Hartog, den A.P.; Staveren, van W.A.

2002-01-01

Objective: To determine the nutritional importance of non-home prepared foods for men, women and schoolchildren living in two low-income residential areas of Nairobi, and the sources of these non-home prepared foods. Design, setting and subjects: A survey was conducted in Korogocho, a slum area, and

Combination of electron beam irradiation and thermal treatment to enhance the shelf-life of traditional Indian fermented food (Idli)

International Nuclear Information System (INIS)

Mulmule, Manoj D.; Shimmy, Shankar M.; Bambole, Vaishali; Jamdar, Sahayog N.; Rawat, K.P.; Sarma, K.S.S.

2017-01-01

Idli, a steam-cooked breakfast food item consumed in India, is famous as a staple food for its spongy texture and unique fermented taste. Idli preparation is a time consuming process; although instant Idli pre-mixes as powder or batter are available in the market, they do not have the distinctive taste and aroma similar to the Idli prepared at home. Hence ready-to-eat (RTE) form of this food is in demand. Therefore, an attempt was made to prepare RTE Idli bearing similar taste as home-cooked Idli with an extended shelf-life of up to two months at an ambient temperature using Electron Beam Irradiation (EBI) at dosages 2.5 kGy, 5 kGy and 7.5 kGy and combination processing comprised of EBI dosage at 2.5 kGy and thermal treatment (80 °C for 20 min). The treated Idli's were microbiologically and sensorially evaluated at storage periods of zero day, 14 days, 30 days and 60 days. Idli's irradiated at 7.5 kGy and subjected to combination processing at 2.5 kGy and thermal treatment were shelf-stable for 60 days. 2.5 kGy and 5 kGy radiation dosages alone were not sufficient to preserve Idli samples for more than 14 days. Undesirable change in sensory properties of Idli was observed at an EBI dosage of 7.5 kGy. Sensory properties of combination processed Idli's were found to undergo minor change over the storage period. The present work suggests that lowest radiation dosage in combination with thermal treatment could be useful to achieve the extended shelf-life without considerably impairing the organoleptic quality of Ready-to-Eat Idli. - Highlights: • Idli (traditional Indian fermented food) was prepared in ready-to-eat (RTE) form. • Ready-to-eat Idli was then subjected to combination processing comprised of lowest irradiation dosage of 2.5 kGy with mild heat treatment to extend its shelf life. • Increase in hardness and decrease in brightness of combination processed Idli was observed. • Combination processed Idli was microbiologically safe and

Consumption and expenditure on food prepared away from home among Mexican adults in 2006

OpenAIRE

Brent A Langellier

2015-01-01

Objective. To describe food expenditure and consumption of foods prepared away from home among Mexican adults. Materials and methods. Data were from 45 241 adult participants in the National Health and Nutrition Survey 2006, a nationally-representative, cross-sectional survey of Mexican households. Descriptive statistics and multivariable linear and logistic regression were used to assess the relationship between location of residence, educational attainment, socioeconomic status and the foll...

Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a ten-year longitudinal study

Science.gov (United States)

Larson, Nicole I.; Neumark-Sztainer, Dianne; Story, Mary

2012-01-01

Objectives To examine whether involvement in food preparation tracks over time, between adolescence (15–18 years), emerging adulthood (19–23 years), and the mid-to-late twenties (24–28 years), as well as examine 10-year longitudinal associations between home food preparation, dietary quality and meal patterning. Design Population-based, longitudinal cohort study. Setting Participants were originally sampled from Minnesota public secondary schools (USA). Subjects Participants enrolled in Project EAT (Eating Among Teens)-I, EAT-II, and EAT-III (n=1,321). Results Most participants in their mid-to-late twenties reported an enjoyment of cooking (73% of males, 80% of females); however, few prepared meals including vegetables most days of the week (24% males, 41% females). Participants in their mid-to-late twenties who enjoyed cooking were more likely to have engaged in food preparation as adolescents and emerging adults (pprepared meals including vegetables were more likely to have engaged in food preparation as emerging adults (pfood preparation predicted better dietary quality five years later in the mid-to-late twenties, including higher intakes of fruit, vegetables, dark green/orange vegetables, and less sugar sweetened beverage and fast food consumption. Associations between adolescent food preparation and later dietary quality yielded few significant results. Conclusions Food preparation behaviors appeared to track over time, and engagement in food preparation during emerging adulthood, but not adolescence, was associated with healthier dietary intake during the mid-to-late twenties. Intervention studies are needed to understand whether promoting healthy food preparation results in improvements in eating patterns during the transition to adulthood. PMID:22124458

Safety issues of botanicals and botanical preparations in functional foods

International Nuclear Information System (INIS)

Kroes, R.; Walker, R.

2004-01-01

Although botanicals have played a role in the marketing of health products for ages, there is an increased interest today due to their perceived health benefits. Not only do consumers increasingly take charge of their health, but the scientific information and understanding of the beneficial health effects of bioactive substances in food, functional foods and food supplements have improved. Increasing use of these products has also led to concerns about their actual safety. Recorded cases of intoxications have triggered such concerns. The safety assessment of these substances is complicated by, amongst others, the variability of composition. Furthermore, consumption of such functional products is expected to produce physiological effects, which may lead to low margins of safety as the margin between exposure of such products and the safe level of intake are likely to be small. The safety assessment of botanicals and botanical preparations in food and food supplement should at least involve: - the characterisation and quality of the material, its quality control; - the intended use and consequent exposure; - history of use and exposure; - product comparison(s); - toxicological information gathering; - Risk characterisation/safety assessment; As a guidance tool, a decision tree approach is proposed to assist in determining the extent of data requirements based on the nature of the such product. This guidance tool in safety assessment was developed by an expert group of the International Life Sciences Institute (ILSI), European Branch, and is currently in press. In this paper a summarised version of this tool is presented

Preparation and evaluation of functional foods in adjuvant arthritis

Directory of Open Access Journals (Sweden)

Al-Okbi, S. Y.

2012-10-01

Full Text Available Adjuvant arthritis is an animal model that closely resembles rheumatoid arthritis in humans. It is a successful working model used to study new anti-inflammatory agents. In previous studies (animal and clinical we have shown that evening primrose oil, fish oil and the methanol extract of date fruits and fenugreek seeds have anti-inflammatory activity and that the methanol extract of dates has an antioxidant effect. Based on these studies, the aim of the present study was to prepare 7 functional foods containing such bioactive fractions separately or in combination and to evaluate them in adjuvant arthritis in rats, study the stability of bioactive ingredients and evaluate their sensory properties. The studied biochemical parameters were erythrocyte sedimentation rate, erythrocyte superoxide dismutase, glutathione peroxidase and plasma copper, zinc and interlukin 2. Nutritional parameters, including body weight gain, food intake and food efficiency ratio were monitored during the feeding of the functional foods. The bioactive ingredients assessed were total phenolic contents and fatty acids. The results showed improvement in the biochemical parameters, body weight gain and food efficiency ratio of arthritic rats fed on the functional foods with different degrees. All the prepared functional foods were sensory accepted. The active ingredients showed stability during storage. In conclusion, all the tested functional foods showed promising antiinflammatory activity and were determined to be acceptable through sensory evaluation which means that their potential beneficial use as dietary supplements in rheumatoid arthritis patients may be recommended.

La artritis adyuvante es un modelo utilizado en animales y se caracteriza por ser muy parecida a la artritis reumatoide en humanos. Se trata de un modelo de trabajo utilizado con éxito para estudiar nuevos agentes anti-inflamatorios. En estudios previos (animales y clínica hemos demostrado que

Inorganic-organic hybrid polymer for preparation of affiliating material using electron beam irradiation

International Nuclear Information System (INIS)

Chung, Jaeseung; Kim, Seongeun; Kim, Byounggak; Lee, Jongchan; Park, Jihyun; Lee, Byeongcheol

2011-01-01

Recently, silver nano materials have gained a lot of attentions in a variety of applications due to the unique biological, optical, and electrical properties. Especially, the antifouling property of these material is considered to be an important character for biomedical field, marine coatings industry, biosensor, and drug delivery. In this study, we design and synthesize the inorganic-organic hybrid polymer for preparation of affiliating materials. Silver nano materials having antifouling property with different shapes are prepared by control the electron beam irradiation conditions. Inorganic-organic hybrid polymer was synthesized and characterized. → Morphology and size controlled nano materials are prepared using electron beam irradiation. → Silver nano materials having various shapes can be used for antifouling material

Preparation of food supplements from oilseed cakes.

Science.gov (United States)

Sunil, L; Appaiah, Prakruthi; Prasanth Kumar, P K; Gopala Krishna, A G

2015-05-01

Oilseed cakes have been in use for feed preparation. Being rich in proteins, antioxidants, fibers, vitamins and minerals, oilseed cakes have been considered ideal for food supplementation. These oilseed cakes can be processed and made more palatable and edible by suitable treatments and then incorporated as food supplements for human consumption. Rice bran pellets (RBP), stabilized rice bran (SRB), coconut cake (CC) and sesame cake (SC) were taken up for the study. These were mixed with distilled water and cooked in such a way to separate the cooked solid residue and liquid extract followed by freeze drying to get two products from each. The raw, cooked dried residue and extract were analyzed for various parameters such as moisture (0.9-27.4 %), fat (2.1-16.1 %), ash (3.3-9.0 %), minerals (2.6-633.2 mg/100 g), total dietary fiber (23.2-58.2 %), crude fiber (2.7-10.5 %), protein (3.2-34.0 %), and the fat further analyzed for fatty acid composition, oryzanol (138-258 mg/100 g) and lignan (99-113 mg/100 g) contents and also evaluated sensory evaluation. Nutritional composition of products as affected by cooking was studied. The cooked products (residue and extract) showed changes in nutrients content and composition from that of the starting cakes and raw materials, but retained more nutrients in cooked residue than in the extract. The sensory evaluation of cooked residue and extract showed overall higher acceptability by the panelists than the starting cakes and raw materials. On the basis of these findings it can be concluded that these cooked residue and extract products are highly valuable for food supplementation than the raw ones.

Combination of electron beam irradiation and thermal treatment to enhance the shelf-life of traditional Indian fermented food (Idli)

Science.gov (United States)

Mulmule, Manoj D.; Shimmy, Shankar M.; Bambole, Vaishali; Jamdar, Sahayog N.; Rawat, K. P.; Sarma, K. S. S.

2017-02-01

Idli, a steam-cooked breakfast food item consumed in India, is famous as a staple food for its spongy texture and unique fermented taste. Idli preparation is a time consuming process; although instant Idli pre-mixes as powder or batter are available in the market, they do not have the distinctive taste and aroma similar to the Idli prepared at home. Hence ready-to-eat (RTE) form of this food is in demand. Therefore, an attempt was made to prepare RTE Idli bearing similar taste as home-cooked Idli with an extended shelf-life of up to two months at an ambient temperature using Electron Beam Irradiation (EBI) at dosages 2.5 kGy, 5 kGy and 7.5 kGy and combination processing comprised of EBI dosage at 2.5 kGy and thermal treatment (80 °C for 20 min). The treated Idli's were microbiologically and sensorially evaluated at storage periods of zero day, 14 days, 30 days and 60 days. Idli's irradiated at 7.5 kGy and subjected to combination processing at 2.5 kGy and thermal treatment were shelf-stable for 60 days. 2.5 kGy and 5 kGy radiation dosages alone were not sufficient to preserve Idli samples for more than 14 days. Undesirable change in sensory properties of Idli was observed at an EBI dosage of 7.5 kGy. Sensory properties of combination processed Idli's were found to undergo minor change over the storage period. The present work suggests that lowest radiation dosage in combination with thermal treatment could be useful to achieve the extended shelf-life without considerably impairing the organoleptic quality of Ready-to-Eat Idli.

Radiolytic preparation of thin Au film directly on resin substrate using high-energy electron beam

Energy Technology Data Exchange (ETDEWEB)

Ohkubo, Yuji, E-mail: okubo@upst.eng.osaka-u.ac.jp [Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871 (Japan); Seino, Satoshi; Nakagawa, Takashi; Kugai, Junichiro [Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871 (Japan); Ueno, Koji [Japan Electron Beam Irradiation Service Ltd., 5-3 Ozushima, Izumiohtsu, Osaka 595-0074 (Japan); Yamamoto, Takao A. [Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871 (Japan)

2016-04-01

A novel method for preparing thin Au films directly on resin substrates using an electron beam was developed. The thin Au films were prepared on a resin substrate by the reduction of Au ions in an aqueous solution via irradiation with a high-energy electron beam (4.8 MeV). This reduction method required 7 s of the irradiation time of the electron beam. Furthermore, no reductant or catalyst was needed. As the concentration of Au ions in the precursor solution was increased, the amount of Au deposited on the resin substrate increased, too, and the structure of the prepared Au film changed. As a result, the film color changed as well. Cross-sectional scanning electron microscope images of the thus-prepared Au film indicated that the Au films were consisted of two layers: a particle layer and a bottom bulk layer. There was strong adhesion between the Au films and the underlying resin substrates. This was confirmed by the tape-peeling test and through ultrasonic cleaning. After both processes, Au remained on the resin substrates, while most of the particle-like moieties were removed. This indicated that the thin Au films prepared via irradiation with a high-energy electron beam adhered strongly to the resin substrates. - Highlights: • A thin gold (Au) film was formed by EBIRM for the first time. • The irradiation time of the electron beam was less than 10 s. • Thin Au films were obtained without reductant or catalyst. • Au films were consisted of two layers: a particle layer and a bottom bulk layer. • There was strong adhesion between the bottom bulk layer and the underlying resin substrates.

Domestic food preparation practices: a review of the reasons for poor home hygiene practices.

Science.gov (United States)

Al-Sakkaf, Ali

2015-09-01

New Zealand has a much higher rate of reported campylobacteriosis cases than the rest of the developed world. It has been suggested that New Zealanders have worse home hygiene practices during food preparation than the citizens of other developed countries. Thus, it is necessary to recognize and understand the reasons for consumer's poor practices in order to help develop a more effective message to improve New Zealanders' practices in the domestic environment. This could in turn lead to a reduction in the number of campylobacteriosis cases. The objective is to review cited literature on consumer practices which is related to food poisoning and to attempt to list the factors related to poor consumer practice. There are many internationally identifiable reasons for the poor practices of consumers. These reasons include psychological, demographic and socioeconomic variables; personal interest in new information; prior knowledge; cultural influence; educational background; perception of risk, control and liability; and attitude towards the addressed practices or hazards. The results have indicated that 'optimistic bias', the 'illusion of control', habits and lack of knowledge concerning food safety during domestic food preparation are prevalent among consumers. The research indicated the influence of demographic factors (age, gender, level of education, income, work hours, race, location, culture), as they play a potential role in determining domestic food safety behaviour. It appears that all these factors are applicable for New Zealand consumers and should be addressed in any future education strategy aimed at improving New Zealanders' food handling practices. © The Author (2013). Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

Sample preparation technique for transmission electron microscopy anodized Al-Li-SiC metal matrix composite

International Nuclear Information System (INIS)

Shahid, M.; Thomson, G.E.

1997-01-01

Along with improved mechanical properties, metal matrix composites (MMC) have a disadvantage of enhanced corrosion susceptibility in aggressive environments. Recent studies on corrosion behaviour of an Al-alloy 8090/SiC MMC, revealed considerably high corrosion rates of the MMC in near neutral solutions containing chloride ions. Anodizing is one of the potential surface treatment for the MMC to provide protective coating against corrosion. The surface and cross section of the anodized MMC can easily be observed using scanning electron microscope. The anodizing behaviour of the MMC can be understood further if the anodized cross section in examined under transmission electron microscope (TEM). However, it is relatively difficult to prepare small (3 mm diameter) electron transparent specimens of the MMC supporting an anodic film. In the present study a technique has been developed for preparing thin electron transparent specimens of the anodized MMC. This technique employed conventional ion beam thinning process but the preparation of small discs was a problem. A MMMC consisting of Al-alloy 8090 with 20 % (by weight) SiC particulate with an average size of 5 Mu m, was anodized and observed in TEM after preparing the samples using the above mentioned techniques. (author)

Effects of home-based food preparation practices on the micronutrient content of foods.

Science.gov (United States)

Severi, S; Bedogni, G; Zoboli, G P; Manzieri, A M; Poli, M; Gatti, G; Battistini, N

1998-08-01

We studied the effects of cooking on the vitamin and mineral content of vegetables (vegetable soup, cauliflower), meat (beefsteak) and fish (sole) and those of cutting (fruit salad) and squeezing (orange juice) on the vitamin content of fruits. In cooked dishes, vitamin retention ranged between 0 (folic acid, all dishes) and 94% (retinol, sole) and mineral retention between 63 (copper, cauliflower) and 96% (iron, vegetable soup). In orange juice, ascorbic acid appeared to be protected from oxidation for at least 12 h as compared with fruit salad. Our study shows that preparation of foods with techniques available at home may be responsible for losses of vitamins and minerals. Further studies are needed to ascertain the effects of these losses on nutritional status.

Electron beam agrobionanotechnologies for agriculture and food industry enabled by electron accelerators

Science.gov (United States)

Pavlov, Y. S.; Revina, A. A.; Souvorova, O. V.; Voropaeva, N. L.; Chekmar, D. V.; Abkhalimov, E. V.; Zavyalov, M. A.; Filippovich, V. P.

2017-12-01

Electron beam (EB) radiation technologies have been employed to increase efficiency of biologically active nanochips developed for agricultural plants seed pre-treatment with purpose of enhancing crop yield and productivity. Iron-containing nanoparticles (NPs), synthesized in reverse micelles following known radiation-chemical technique, have served as a multifunctional biologically active and phytosanitary substance of the chips. Porous chip carriers activation has been performed by EB ionization (doze 20kGy) of the active carbons (AC) prepared from agricultural waste and by-products: Jerusalem artichoke (Helianthus tuberosus) straw, rape (Brassica napus L. ssp. oleifera Metzg) straw, camelina (Camelina sativa (L.) Crantz) straw, wheat (Triticum aestivum) straw. Three methods, UV-VIS spectrophotometry, Electron Paramagnetic Resonance (EPR) spectroscopy, cyclic voltammetry (CV) have been used for process control and characterization of radiation-activated and NPs-modified ACs. The results show a notable effect of ACs activation by electron beam radiation, evidenced by FeNPs-adsorption capacity increase. Studies of the impact of Fe NPs-containing nanochip technology on enhancement of seeds germination rate and seedlings vigour suggest that reported electron beam radiation treatment techniques of the ACs from selected agricultural residues may be advantageous for industrial application.

Safety assessment of botanicals and botanical preparations used as ingredients in food supplements: Testing an EFS tired approach

NARCIS (Netherlands)

Speijers, G.; Bottex, B.; Dusemund, B.; Lugasi, A.; Toth, J.; Amberg-Muller, J.; Galli, C.; Silano, V.; Rietjens, I.

2010-01-01

This article describes results obtained by testing the European Food Safety Authority-tiered guidance approach for safety assessment of botanicals and botanical preparations intended for use in food supplements. Main conclusions emerging are as follows. (i) Botanical ingredients must be identified

Law regulations concerning food supplements, dietetic food and novel food containing herbal substances

Directory of Open Access Journals (Sweden)

Baraniak Justyna

2016-12-01

Full Text Available Food supplements are concentrated sources of nutrients and/or other substances with a nutritional or physiological effect. However, they often contain herbal substances or their preparations. Food supplements belong to category of food and for that reason are regulated by food legislation. European Union regulations and directives established general directions for dietary supplements, dietetic food, which due to their special composition or manufacturing process are prepared for specific groups of people with special nutritional needs, and novel food/novel food ingredients to ensure product safety, suitability and appropriate consumer information.

Application of Electronic Noses for Disease Diagnosis and Food Spoilage Detection

OpenAIRE

Casalinuovo, Ida A.; Di Pierro, Donato; Coletta, Massimiliano; Di Francesco, Paolo

2006-01-01

Over the last twenty years, newly developed chemical sensor systems (so-called “electronic noses”) have odour analyses made possible. This paper describes the applications of these systems for microbial detection in different fields such as medicine and the food industry, where fast detection methods are essential for appropriate management of health care. Several groups have employed different electronic noses for classification and quantification of bacteria and fungi to obtain accurate med...

Safety assessment of botanicals and botanical preparations used as ingredients in food supplements: testing an European Food Safety Authority-tiered approach.

Science.gov (United States)

Speijers, Gerrit; Bottex, Bernard; Dusemund, Birgit; Lugasi, Andrea; Tóth, Jaroslav; Amberg-Müller, Judith; Galli, Corrado L; Silano, Vittorio; Rietjens, Ivonne M C M

2010-02-01

This article describes results obtained by testing the European Food Safety Authority-tiered guidance approach for safety assessment of botanicals and botanical preparations intended for use in food supplements. Main conclusions emerging are as follows. (i) Botanical ingredients must be identified by their scientific (binomial) name, in most cases down to the subspecies level or lower. (ii) Adequate characterization and description of the botanical parts and preparation methodology used is needed. Safety of a botanical ingredient cannot be assumed only relying on the long-term safe use of other preparations of the same botanical. (iii) Because of possible adulterations, misclassifications, replacements or falsifications, and restorations, establishment of adequate quality control is necessary. (iv) The strength of the evidence underlying concerns over a botanical ingredient should be included in the safety assessment. (v) The matrix effect should be taken into account in the safety assessment on a case-by-case basis. (vi) Adequate data and methods for appropriate exposure assessment are often missing. (vii) Safety regulations concerning toxic contaminants have to be complied with. The application of the guidance approach can result in the conclusion that safety can be presumed, that the botanical ingredient is of safety concern, or that further data are needed to assess safety.

Sample preparation methods for scanning electron microscopy of homogenized Al-Mg-Si billets: A comparative study

International Nuclear Information System (INIS)

Österreicher, Johannes Albert; Kumar, Manoj; Schiffl, Andreas; Schwarz, Sabine; Hillebrand, Daniel; Bourret, Gilles Remi

2016-01-01

Characterization of Mg-Si precipitates is crucial for optimizing the homogenization heat treatment of Al-Mg-Si alloys. Although sample preparation is key for high quality scanning electron microscopy imaging, most common methods lead to dealloying of Mg-Si precipitates. In this article we systematically evaluate different sample preparation methods: mechanical polishing, etching with various reagents, and electropolishing using different electrolytes. We demonstrate that the use of a nitric acid and methanol electrolyte for electropolishing a homogenized Al-Mg-Si alloy prevents the dissolution of Mg-Si precipitates, resulting in micrographs of higher quality. This preparation method is investigated in depth and the obtained scanning electron microscopy images are compared with transmission electron micrographs: the shape and size of Mg-Si precipitates appear very similar in either method. The scanning electron micrographs allow proper identification and measurement of the Mg-Si phases including needles with lengths of roughly 200 nm. These needles are β″ precipitates as confirmed by high resolution transmission electron microscopy. - Highlights: •Secondary precipitation in homogenized 6xxx Al alloys is crucial for extrudability. •Existing sample preparation methods for SEM are improvable. •Electropolishing with nitric acid/methanol yields superior quality in SEM. •The obtained micrographs are compared to TEM micrographs.

Sample preparation methods for scanning electron microscopy of homogenized Al-Mg-Si billets: A comparative study

Energy Technology Data Exchange (ETDEWEB)

Österreicher, Johannes Albert; Kumar, Manoj [LKR Light Metals Technologies Ranshofen, Austrian Institute of Technology, Postfach 26, 5282 Ranshofen (Austria); Schiffl, Andreas [Hammerer Aluminium Industries Extrusion GmbH, Lamprechtshausener Straße 69, 5282 Ranshofen (Austria); Schwarz, Sabine [University Service Centre for Transmission Electron Microscopy, Vienna University of Technology, Wiedner Hauptstr. 8-10, 1040 Wien (Austria); Hillebrand, Daniel [Hammerer Aluminium Industries Extrusion GmbH, Lamprechtshausener Straße 69, 5282 Ranshofen (Austria); Bourret, Gilles Remi, E-mail: gilles.bourret@sbg.ac.at [Department of Materials Science and Physics, University of Salzburg, Hellbrunner Straße 34, 5020 Salzburg (Austria)

2016-12-15

Characterization of Mg-Si precipitates is crucial for optimizing the homogenization heat treatment of Al-Mg-Si alloys. Although sample preparation is key for high quality scanning electron microscopy imaging, most common methods lead to dealloying of Mg-Si precipitates. In this article we systematically evaluate different sample preparation methods: mechanical polishing, etching with various reagents, and electropolishing using different electrolytes. We demonstrate that the use of a nitric acid and methanol electrolyte for electropolishing a homogenized Al-Mg-Si alloy prevents the dissolution of Mg-Si precipitates, resulting in micrographs of higher quality. This preparation method is investigated in depth and the obtained scanning electron microscopy images are compared with transmission electron micrographs: the shape and size of Mg-Si precipitates appear very similar in either method. The scanning electron micrographs allow proper identification and measurement of the Mg-Si phases including needles with lengths of roughly 200 nm. These needles are β″ precipitates as confirmed by high resolution transmission electron microscopy. - Highlights: •Secondary precipitation in homogenized 6xxx Al alloys is crucial for extrudability. •Existing sample preparation methods for SEM are improvable. •Electropolishing with nitric acid/methanol yields superior quality in SEM. •The obtained micrographs are compared to TEM micrographs.

Practice for dosimetry in electron and bremsstrahlung irradiation facilities for food processing. 2. ed.

International Nuclear Information System (INIS)

2002-01-01

This practice describes dosimetric procedures to be followed in facility characterization, process qualification, and routine processing for electron beam and bremsstrahlung irradiation facilities for food processing to ensure that product receives an acceptable range of absorbed doses. Other procedures related to facility characterization, process qualification, and routine product processing that may influence and be used to monitor absorbed dose in the product are also discussed. Information about effective or regulatory dose limits for food products is not within the scope of this practice (see ASTM Guides F 1355 and F 1356). The electron energy range covered in this practice is from 0.3 MeV to 10 MeV. Such electrons can be generated in continuous or pulse modes. The maximum electron energy of bremsstrahlung facilities covered in this practice is 10 MeV. A photon beam can be generated by inserting a bremsstrahlung converter in the electron beam path (See ISO/ASTM Practice 51608

An Economic Analysis of Electron Accelerators and Cobalt-60 for Irradiating Food

OpenAIRE

Morrison, Rosanna Mentzer

1989-01-01

Average costs per pound of irradiating food are similar for the electron accelerator and cobalt-60 irradiators analyzed in this study, but initial investment costs can vary by $1 million. Irradiation costs range from 0.5 to 7 cents per pound and decrease as annual volumes treated increase. Cobalt-60 is less expensive than electron beams for annual volumes below 50 million pounds. For radiation source requirements above the equivalent of 1 million curies of cobalt-60, electron beams are more e...

Healthier home food preparation methods and youth and caregiver psychosocial factors are associated with lower BMI in African American youth.

Science.gov (United States)

Kramer, Rebecca F; Coutinho, Anastasia J; Vaeth, Elisabeth; Christiansen, Karina; Suratkar, Sonali; Gittelsohn, Joel

2012-05-01

Obesity disproportionately affects African American (AA) children and adolescents and leads to an increased risk of adult chronic diseases. Eating few meals at home has been implicated as a cause of obesity among youth, but to our knowledge, previous studies have not specifically investigated this relationship in AA adolescents or looked at both the healthfulness and frequency of home meals in AA households. The objective of the present study was to investigate the relationship between home food preparation and adolescent BMI in a sample of 240 AA adolescents aged 10-15 y and their caregivers. Multiple linear regressions were used to model psychosocial characteristics, household factors, and adolescent and caregiver food preparation behaviors as predictors of adolescent BMI, and psychosocial and household factors as predictors of food preparation behavior. Adolescents in the sample had a mean BMI-for-age percentile of 70.4, and >90% of the sample families received at least one form of food assistance. Adolescent children of caregivers who used healthier cooking methods were more likely to use healthy cooking methods themselves (P = 0.02). Having more meals prepared by a caregiver was predictive of higher BMI-for-age percentile in adolescents (P = 0.02), but healthier cooking methods used by the caregiver was associated with reduced risk of adolescent overweight or obesity (P prepared at home in AA households do not necessarily promote healthy BMI in youth. Family meals are a promising adolescent obesity prevention strategy, but it is important to target both frequency and healthfulness of meals prepared at home for effective health promotion in AA families.

"On-off" switchable tool for food sample preparation: merging molecularly imprinting technology with stimuli-responsive blocks. Current status, challenges and highlighted applications.

Science.gov (United States)

Garcia, Raquel; Gomes da Silva, Marco D R; Cabrita, Maria João

2018-01-01

Sample preparation still remains a great challenge in the analytical workflow representing the most time-consuming and laborious step in analytical procedures. Ideally, sample pre-treatment procedures must be more selective, cheap, quick and environmental friendly. Molecular imprinting technology is a powerful tool in the development of highly selective sample preparation methodologies enabling to preconcentrate the analytes from a complex food matrix. Actually, the design and development of molecularly imprinted polymers-based functional materials that merge an enhancement of selectivity with a controllable and switchable mode of action by means of specific stimulus constitutes a hot research topic in the field of food analysis. Thus, combining the stimuli responsive mechanism and imprinting technology a new generation of materials are emerging. The application of these smart materials in sample preparation is in early stage of development, nevertheless new improvements will promote a new driven in the demanding field of food sample preparation. The new trends in the advancement of food sample preparation using these smart materials will be presented in this review and highlighted the most relevant applications in this particular area of knowledge. Copyright © 2017 Elsevier B.V. All rights reserved.

Preparation of 114mIn low energy conversion electron sources

International Nuclear Information System (INIS)

Wrede, C.; Filippone, B.W.; Garcia, A.; Harper, G.C.; Lassell, S.; Liu, J.; Mendenhall, M.P.; Palmer, A.S.C.; Pattie, R.W.; Will, D.I.; Young, A.R.

2011-01-01

Highlights: → Controlled ion implantation of In-113 into thin Al substrate. → Production of In-114m (half life = 50 days) by neutron irradiation. → Use of In-114m as a source of electron lines and continuum for calibrations. → Source reactivation by short neutron irradiation. -- Abstract: The preparation of 114m In sources of conversion electrons in the energy range 162-190 keV and β continuum with a 1989 keV endpoint via ion implantation of 113 In into Al substrates and subsequent irradiation by thermal and epi-thermal neutrons in a nuclear reactor is described.

Data-driven Methods for the Study of Food Perception, Preparation, Consumption, and Culture

Directory of Open Access Journals (Sweden)

Ole G. Mouritsen

2017-05-01

Full Text Available The study of food consumption, in the broadest sense, intersects with a wide range of academic disciplines. The perception of food involves molecular biology, chemistry, soft-matter physics, neuroscience, psychology, physiology, and even machine learning. Our choices and preparation of food are of interest to anthropologists, social scientists, historians, philosophers, and linguists. The advent of information technology has enabled the accumulation and analysis of large amounts of food-related data, from the interactions of biomolecules and the chemical properties of aroma compounds to online recipes and food-related social media postings. In this perspective article, we outline several areas in which the availability and analysis of data can inform us about general principles that may underlie the perception of food and the diversity of culinary practice. One of these areas is the study of umami taste through a combination of chemical analysis and quantitative sensory evaluation for a wide range of fermented products. Another is the mapping of global culinary diversity by mining online recipes and the analysis of culinary habits recorded by individuals on social media. A third area is the study of the properties of flavor compounds and the application of these insights in the context of high-end gastronomy. These examples illustrate that large-scale data analysis is already transforming our understanding of food perception and consumption, and that it is likely to fundamentally influence our food choices and habits in the future.

The importance of hygiene in the domestic kitchen: implications for preparation and storage of food and infant formula.

Science.gov (United States)

Redmond, Elizabeth C; Griffith, Christopher J

2009-03-01

Public concerns relating to food safety remain high with most attention focused on manufactured foods and those served in catering operations. However, previous data have suggested that the home may be the main location for cases of food-borne disease. The aim of this paper is to review the microbiological risks associated with hygiene in the domestic kitchen related to food and infant formula safety. Compared to other food sectors, research on consumer food hygiene, domestic food-handling and preparation of infant formula is relatively understudied. Behavioural and microbiological studies of consumer hygiene and the domestic kitchen have been reviewed to incorporate research relating to the safety of infant formula. Incidence data identify the home as an important location for acquiring food-borne disease. The domestic kitchen can be used for a variety of purposes and is often contaminated with potentially harmful micro-organisms such as Campylobacter and Salmonella. Consumer hygiene habits have frequently been found to be inadequate and relate both to microbial growth, survival and cross-contamination. Due to the reduced immune response of infants, the activities associated with the preparation of infant formula and associated bottles and equipment are of particular concern. Cumulatively, the data suggest that more effort should be made to educate the consumer in food hygiene, especially when the kitchen is used to reconstitute infant formula. This information needs to be provided in a form appropriate for use by consumers.

Electron-beam and combined e-b and microwave processing of dried food ingredients

International Nuclear Information System (INIS)

Ferdes, O.; Minea, R.; Martin, D.; Tirlea, A.; Badea, M.; Oproiu, C.

1998-01-01

Complete text of publication follows. There are summarized and presented the results on the irradiated dried food ingredients, as starches, flour, spices, enzymes, pigments. It has investigated the electron-beam and microwave processing to achieve the hygienic and microbiological quality requirements for these materials. There are presented the results regarding the e-b and microwave effects on the main specific parameters (nutritional; microbiological; physical and chemical) for each item. Irradiation has carried out to different electron accelerators, mainly to ALIN-7 linac (W e ∼6 MeV) and using a special designed microwave equipment (2.45 GHz magnetron of 850 W maximum output power). The samples have been irradiated up to 25 kGy (dose rate ∼ 2.0 kGy/min) and there were treated by microwaves (250 W-550 W) for different exposure time. There have analyzed and presented the influence of these two physical fields on some common physical, biochemical and microbiological properties (mainly the total germ count, CFU/g) of these food materials. The main technological and physical characteristics of the materials are preserved, under irradiation up to 10 kGy and microwave treatment in the case of satisfying the national requirements for food and food grade additives microbiological load. The combined treatment seems to be present a synergistic effect arising on non-thermal basis. From these results it could be pointed out that electron-beam and microwave treatment is feasible and represents an alternative to other hygienization techniques for the dried food ingredients. It should be considered that combined treatments lead to reducing irradiation dose without losing the microbicidal effects

Direct nanofabrication and transmission electron microscopy on a suite of easy-to-prepare ultrathin film substrates

International Nuclear Information System (INIS)

Allred, Daniel B.; Zin, Melvin T.; Ma, Hong; Sarikaya, Mehmet; Baneyx, Francois; Jen, Alex K.-Y.; Schwartz, Daniel T.

2007-01-01

A high-yield, easy to master method for preparing electron transparent metal, oxide, and carbon ultrathin film substrates suitable for direct nano/micro-fabrication and transmission electron microscopy (TEM) is presented. To demonstrate the versatility of these substrates for fabrication processes, we use e-beam lithography, self-assembled colloidal and protein templates, and microcontact printing to create patterned masks for subsequent electrodeposition of two dimensional and three dimensional structures. The electrodeposited structures range in scale from a few nanometers to a few micrometers in characteristic dimensions. Because fabrication occurs directly on ultrathin films, TEM analysis of the resulting materials and buried interfaces is straightforward without any destructive sample preparation. We show that all the normal TEM analytical methods (imaging, diffraction, electron and X-ray spectroscopies) are compatible with the fabricated structures and the thin film substrates. These electron transparent substrates have largely rendered the need for TEM sample preparation on fabricated structures obsolete in our lab

Transmission Electron Microscopy Specimen Preparation Method for Multiphase Porous Functional Ceramics

DEFF Research Database (Denmark)

Zhang, Wei; Kuhn, Luise Theil; Jørgensen, Peter Stanley

2013-01-01

An optimum method is proposed to prepare thin foil transmission electron microscopy (TEM) lamellae of multiphase porous functional ceramics: prefilling the pore space of these materials with an epoxy resin prior to focused ion beam milling. Several advantages of epoxy impregnation are demonstrated...... by successful preparation of TEM specimens that maintain the structural integrity of the entire lamella. Feasibility of the TEM alignment procedure is demonstrated, and ideal TEM analyses are illustrated on solid oxide fuel cell and solid oxide electrolysis cell materials. Some potential drawbacks of the TEM...

U-10Mo Sample Preparation and Examination using Optical and Scanning Electron Microscopy

Energy Technology Data Exchange (ETDEWEB)

Prabhakaran, Ramprashad [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Joshi, Vineet V. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Rhodes, Mark A. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Schemer-Kohrn, Alan L. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Guzman, Anthony D. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Lavender, Curt A. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States)

2016-10-01

The purpose of this document is to provide guidelines to prepare specimens of uranium alloyed with 10 weight percent molybdenum (U-10Mo) for optical metallography and scanning electron microscopy. This document also provides instructions to set up an optical microscope and a scanning electron microscope to analyze U-10Mo specimens and to obtain the required information.

U-10Mo Sample Preparation and Examination using Optical and Scanning Electron Microscopy

Energy Technology Data Exchange (ETDEWEB)

Prabhakaran, Ramprashad [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Joshi, Vineet V. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Rhodes, Mark A. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Schemer-Kohrn, Alan L. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Guzman, Anthony D. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Lavender, Curt A. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States)

2016-03-30

The purpose of this document is to provide guidelines to prepare specimens of uranium alloyed with 10 weight percent molybdenum (U-10Mo) for optical metallography and scanning electron microscopy. This document also provides instructions to set up an optical microscope and a scanning electron microscope to analyze U-10Mo specimens and to obtain the required information.

Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium in powdered weaning food by electron-beam irradiation

Science.gov (United States)

Hong, Yun-Hee; Park, Ji-Yong; Park, Jong-Hyun; Chung, Myong-Soo; Kwon, Ki-Sung; Chung, Kyungsook; Won, Misun; Song, Kyung-Bin

2008-09-01

Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium were evaluated in powdered weaning food using electron-beam irradiation. E. sakazakii, B. cereus, and S. typhimurium were eliminated by irradiation at 16, 8, and 8 kGy, respectively. The D10-vlaues of E. sakazakii, B. cereus, and S. typhimurium inoculated on powdered weaning food were 4.83, 1.22, and 0.98 kGy, respectively. The results suggest that electron-beam irradiation should inhibit the growth of pathogenic bacteria on baby food without impairing qualities.

Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium in powdered weaning food by electron-beam irradiation

Energy Technology Data Exchange (ETDEWEB)

Hong, Yun-Hee [Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University, Yuseong-Gu, Daejeon 305-764 (Korea, Republic of); Park, Ji-Yong [Department of Biotechnology, Yonsei University, Seoul 120-749 (Korea, Republic of); Park, Jong-Hyun [Department of Food Science and Biotechnology, Kyungwon University, Sungnam 461-701 (Korea, Republic of); Chung, Myong-Soo [Department of Food Science, Ehwa Women' s University, Seoul 120-750 (Korea, Republic of); Kwon, Ki-Sung [Center for Food safety Evaluation, Korea Food and Drug Administration, Seoul 122-704 (Korea, Republic of); Chung, Kyungsook; Won, Misun [Korea Research Institute of Bioscience and Biotechnology, Daejeon 305-333 (Korea, Republic of); Song, Kyung-Bin [Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University, Yuseong-Gu, Daejeon 305-764 (Korea, Republic of)], E-mail: kbsong@cnu.ac.kr

2008-09-15

Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium were evaluated in powdered weaning food using electron-beam irradiation. E. sakazakii, B. cereus, and S. typhimurium were eliminated by irradiation at 16, 8, and 8 kGy, respectively. The D{sub 10}-vlaues of E. sakazakii, B. cereus, and S. typhimurium inoculated on powdered weaning food were 4.83, 1.22, and 0.98 kGy, respectively. The results suggest that electron-beam irradiation should inhibit the growth of pathogenic bacteria on baby food without impairing qualities.

Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium in powdered weaning food by electron-beam irradiation

International Nuclear Information System (INIS)

Hong, Yun-Hee; Park, Ji-Yong; Park, Jong-Hyun; Chung, Myong-Soo; Kwon, Ki-Sung; Chung, Kyungsook; Won, Misun; Song, Kyung-Bin

2008-01-01

Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium were evaluated in powdered weaning food using electron-beam irradiation. E. sakazakii, B. cereus, and S. typhimurium were eliminated by irradiation at 16, 8, and 8 kGy, respectively. The D 10 -vlaues of E. sakazakii, B. cereus, and S. typhimurium inoculated on powdered weaning food were 4.83, 1.22, and 0.98 kGy, respectively. The results suggest that electron-beam irradiation should inhibit the growth of pathogenic bacteria on baby food without impairing qualities

Energy intake from commercially-prepared meals by food source in Korean adults: Analysis of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys

Science.gov (United States)

Choi, Injoo; Kim, Won Gyoung

2017-01-01

BACKGROUND/OBJECTIVES The commercial foodservice industry in Korea has shown rapid growth recently. This study examined Korean adults' consumption of commercially-prepared meals based on where the food was prepared. SUBJECTS/METHODS Data from a 24-hour dietary recall of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys were analyzed. A total of 10,539 subjects (n = 6,152 in 2001; n = 4,387 in 2011) aged 19-64 years were included for analysis. Commercially-prepared meals were classified into four food source groups based on where the food was prepared: Korean restaurants, Chinese/Western/Japanese restaurants, fast-food restaurants, and retail stores. Subjects' energy intake, including the amount and proportion of calories, was examined for each food source. The analysis was also conducted by gender for age-stratified groups: 19-29, 30-49, and 50-64 years old. RESULTS Korean adults' energy intake from commercially-prepared meals increased in the amount of calories (551 kcal to 635 kcal, P food source of commercially-prepared meals was Korean restaurants in both years. The amount and proportion of calories from retail stores increased from 83 kcal to 143 kcal (P Korean adults consumed about one-fourth of their energy intake from commercially-prepared meals. In particular, males aged 30-49 years and females aged 19-29 years consumed more than one-third of their energy intake from commercially-prepared meals. Korean restaurants played a significant role in Korean adults' energy intake. Retail stores increased influence on Korean adults' energy intake. These results could be useful for developing health promotion policies and programs. PMID:28386389

Iron and zinc absorption from weaning foods prepared from germinated cereals and legumes using isotope tracers

Energy Technology Data Exchange (ETDEWEB)

Valdez, D H; Kuizon, M D; Marero, L M; Mallillin, A C; Cruz, E M; Madriaga, J R [Department of Science and Technology, Manila (Philippines). Food and Nutrition Research Inst.

1994-12-31

Iron bioavailability from weaning foods prepared from 70:30 combination of germinated rice:mungbean (GRM); germinated rice: cowpea (GRC) and germinated corn:mungbean (GCM) was determined by radioisotopic measurements of iron absorption in human subjects. The gruels were prepared as plain with sugar and flavoring labeled by the extrinsic tag method, and served as hot porridge. It was estimated that iron-deficient infants would absorb 3.5% from GRM, 4.9% from GRC and 5.6% from GCM. Differences between absorption among the weaning foods were not statistically significant. Planning of diets for these age group should include other sources of iron especially heme. Zinc absorption from the weaning food formulations will be studied by the in vitro and in vivo methods. For the in vivo method on human subjects, the absorption of zinc will be determined from the measurement of the whole body retention of the isotope 14 days after intake of the labeled mean. Serum zinc level will be determined to assess the zinc status of the subjects. (author). 23 refs, 1 fig., 4 tabs.

Iron and zinc absorption from weaning foods prepared from germinated cereals and legumes using isotope tracers

International Nuclear Information System (INIS)

Valdez, D.H.; Kuizon, M.D.; Marero, L.M.; Mallillin, A.C.; Cruz, E.M.; Madriaga, J.R.

1994-01-01

Iron bioavailability from weaning foods prepared from 70:30 combination of germinated rice:mungbean (GRM); germinated rice: cowpea (GRC) and germinated corn:mungbean (GCM) was determined by radioisotopic measurements of iron absorption in human subjects. The gruels were prepared as plain with sugar and flavoring labeled by the extrinsic tag method, and served as hot porridge. It was estimated that iron-deficient infants would absorb 3.5% from GRM, 4.9% from GRC and 5.6% from GCM. Differences between absorption among the weaning foods were not statistically significant. Planning of diets for these age group should include other sources of iron especially heme. Zinc absorption from the weaning food formulations will be studied by the in vitro and in vivo methods. For the in vivo method on human subjects, the absorption of zinc will be determined from the measurement of the whole body retention of the isotope 14 days after intake of the labeled mean. Serum zinc level will be determined to assess the zinc status of the subjects. (author). 23 refs, 1 fig., 4 tabs

Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study.

Science.gov (United States)

Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

2012-05-01

Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake. Copyright © 2011 Elsevier Ltd. All rights reserved.

Alanine-EPR dosimetry in 10 MeV electron beam to optimize process parameters for food irradiation

International Nuclear Information System (INIS)

Sanyal, B.; Kumar, S.; Kumar, M.; Mittal, K.C.; Sharma, A.

2011-01-01

Absorbed dose in a food product is determined and controlled by several components of the LINAC irradiation facility as well as the product. Standardization of the parameters characterizing the facility components, process load and the irradiation conditions collectively termed as 'process parameters' are of paramount importance for successful dose delivery to the food products. In the present study alanine-EPR dosimetry system was employed to optimize the process parameters of 10 MeV electron beam of a LINAC facility for commercial irradiation of food. Three sets of experiments were carried out with different food commodities namely, mango, potato and rawa with the available product conveying system of different irradiation geometry like one sided or both sided mode of irradiation. Three dimensional dose distributions into the process load for low dose requiring food commodities (0.25 to 1 kGy) were measured in each experiment. The actual depth dose profile in food product and useful scan width of the electron beam were found out to be satisfactory for commercial radiation processing of food. Finally a scaled up experiment with commercial food product (packets of Rawa) exhibited adequate dose uniformity ratio of 3 proving the feasibility of the facility for large scale radiation processing of food commodities. (author)

The effects of electron beam irradiation on additives present in food-contact polymers

International Nuclear Information System (INIS)

Crowson, Andrew.

1991-09-01

A range of additives (Irganox 1010, Irganox 1076, Irganox 1330, Irgafos 168 and Tinuvin 622) has been incorporated into a variety of food-contact polymers including polypropylene and low density polyethylene. Samples of these stabilized polymers were subjected to electron-beam or gamma irradiation to receive doses of 1,5,10,25 and 50 kGy. The effects of electron-beam irradiation on the amount of extractable antioxidant in polymers were determined. Using hplc techniques it was found that there was a dose-related reduction in the amount of extractable antioxidant similar to that caused by gamma irradiation. The magnitude of this reduction was found to be dependent upon the nature of both the antioxidant and the polymer type. Electron-beam irradiation was also found to cause a dose-related reduction in the levels of the antioxidants Irganox 1010 and Irganox 1076 migrating from polymers into a food simulant. This effect was similar to that caused by gamma irradiation. (author)

The role of food-related shopping and preparation practices in diet quality and association with depressive symptoms

DEFF Research Database (Denmark)

Toft, Madeleine Broman; Pedersen, Susanne; Stancu, Catalin

2016-01-01

Purpose: Depression has become a major public health concern. Previous research indicates that depression is associated with diet quality and irregularity of meals. Yet, very few studies have addressed the role of food provisioning related behaviours, such as buying, storing and preparing food......-item instruments. Data was analysed by using cluster analysis, confirmatory factor analysis and structural equation modelling. Results: The results confirmed that impulse buying and eating food on-the-go had a negative association with overall quality of diet, as well as a positive association with depressive...

Food consumption and growth rates of juvenile black carp fed natural and prepared feeds

Science.gov (United States)

Hodgins, Nathaniel C.; Schramm, Harold L.; Gerard, Patrick D.

2014-01-01

The introduced mollusciphagic black carp Mylopharyngodon piceus poses a significant threat to native mollusks in temperate waters throughout the northern hemisphere, but consumption rates necessary to estimate the magnitude of impact on mollusks have not been established. We measured food consumption and growth rates for small (77–245 g) and large (466–1,071 g) triploid black carp held individually under laboratory conditions at 20, 25, and 30°C. Daily consumption rates (g food · g wet weight fish−1·d−1·100) of black carp that received prepared feed increased with temperature (small black carp 1.39–1.71; large black carp 1.28–2.10), but temperature-related increases in specific growth rate (100[ln(final weight) - ln(initial weight)]/number of days) only occurred for the large black carp (small black carp −0.02 to 0.19; large black carp 0.16–0.65). Neither daily consumption rates (5.90–6.28) nor specific growth rates (0.05–0.24) differed among temperatures for small black carp fed live snails. The results of these laboratory feeding trials indicate food consumption rates can vary from 289.9 to 349.5 J·g−1·d−1 for 150 g black carp receiving prepared feed, from 268.8 to 441.0 J·g−1·d−1for 800 g black carp receiving prepared feed, and from 84.8 to 90.2 J·g−1·d−1 for 150 g black carp that feed on snails. Applying estimated daily consumption rates to estimated biomass of native mollusks indicates that a relatively low biomass of bla

Probabilistic risk model for staphylococcal intoxication from pork-based food dishes prepared in food service establishments in Korea.

Science.gov (United States)

Kim, Hyun Jung; Griffiths, Mansel W; Fazil, Aamir M; Lammerding, Anna M

2009-09-01

Foodborne illness contracted at food service operations is an important public health issue in Korea. In this study, the probabilities for growth of, and enterotoxin production by, Staphylococcus aureus in pork meat-based foods prepared in food service operations were estimated by the Monte Carlo simulation. Data on the prevalence and concentration of S. aureus as well as compliance to guidelines for time and temperature controls during food service operations were collected. The growth of S. aureus was initially estimated by using the U.S. Department of Agriculture's Pathogen Modeling Program. A second model based on raw pork meat was derived to compare cell number predictions. The correlation between toxin level and cell number as well as minimum toxin dose obtained from published data was adopted to quantify the probability of staphylococcal intoxication. When data gaps were found, assumptions were made based on guidelines for food service practices. Baseline risk model and scenario analyses were performed to indicate possible outcomes of staphylococcal intoxication under the scenarios generated based on these data gaps. Staphylococcal growth was predicted during holding before and after cooking, and the highest estimated concentration (4.59 log CFU/g for the 99.9th percentile value) of S. aureus was observed in raw pork initially contaminated with S. aureus and held before cooking. The estimated probability for staphylococcal intoxication was very low, using currently available data. However, scenario analyses revealed an increased possibility of staphylococcal intoxication when increased levels of initial contamination in the raw meat, andlonger holding time both before and after cooking the meat occurred.

Traces of natural radionuclides in animal food

Energy Technology Data Exchange (ETDEWEB)

Merli, Isabella Desan; Guazzelli da Silveira, Marcilei A. [Centro Universitário da FEI, São Bernardo do Campo (Brazil); Medina, Nilberto H. [Instituto de Física da USP, São Paulo (Brazil)

2014-11-11

Naturally occurring radioactive materials are present everywhere, e.g., in soil, air, housing materials, food, etc. Therefore, human beings and animals receive internal exposure from radioactive elements inside their bodies through breathing and alimentation. Gamma radiation has enough energy to remove an electron from the atom and compromise the rearrangement of electrons in the search for a more stable configuration which can disturb molecule chemical bonding. Food ingestion is one of the most common forms of radioisotopes absorption. The goal of this work is the measurement of natural gamma radiation rates from natural radioisotopes present in animal food. To determine the concentration of natural radionuclides present in animal food gamma-ray spectrometry was applied. We have prepared animal food samples for poultry, fish, dogs, cats and cattle. The two highest total ingestion effective doses observed refers to a sample of mineral salt cattle, 95.3(15) μSv/year, rabbit chow, with a value of 48(5) μSv/year, and cattle mineral salt, with a value of 69(7) μSv/year, while the annual total dose value from terrestrial intake radionuclide is of the order of 290 μSv/year.

Traces of natural radionuclides in animal food

Science.gov (United States)

Merli, Isabella Desan; da Silveira, Marcilei A. Guazzelli; Medina, Nilberto H.

2014-11-01

Naturally occurring radioactive materials are present everywhere, e.g., in soil, air, housing materials, food, etc. Therefore, human beings and animals receive internal exposure from radioactive elements inside their bodies through breathing and alimentation. Gamma radiation has enough energy to remove an electron from the atom and compromise the rearrangement of electrons in the search for a more stable configuration which can disturb molecule chemical bonding. Food ingestion is one of the most common forms of radioisotopes absorption. The goal of this work is the measurement of natural gamma radiation rates from natural radioisotopes present in animal food. To determine the concentration of natural radionuclides present in animal food gamma-ray spectrometry was applied. We have prepared animal food samples for poultry, fish, dogs, cats and cattle. The two highest total ingestion effective doses observed refers to a sample of mineral salt cattle, 95.3(15) μSv/year, rabbit chow, with a value of 48(5) μSv/year, and cattle mineral salt, with a value of 69(7) μSv/year, while the annual total dose value from terrestrial intake radionuclide is of the order of 290 μSv/year.

Traces of natural radionuclides in animal food

International Nuclear Information System (INIS)

Merli, Isabella Desan; Guazzelli da Silveira, Marcilei A.; Medina, Nilberto H.

2014-01-01

Naturally occurring radioactive materials are present everywhere, e.g., in soil, air, housing materials, food, etc. Therefore, human beings and animals receive internal exposure from radioactive elements inside their bodies through breathing and alimentation. Gamma radiation has enough energy to remove an electron from the atom and compromise the rearrangement of electrons in the search for a more stable configuration which can disturb molecule chemical bonding. Food ingestion is one of the most common forms of radioisotopes absorption. The goal of this work is the measurement of natural gamma radiation rates from natural radioisotopes present in animal food. To determine the concentration of natural radionuclides present in animal food gamma-ray spectrometry was applied. We have prepared animal food samples for poultry, fish, dogs, cats and cattle. The two highest total ingestion effective doses observed refers to a sample of mineral salt cattle, 95.3(15) μSv/year, rabbit chow, with a value of 48(5) μSv/year, and cattle mineral salt, with a value of 69(7) μSv/year, while the annual total dose value from terrestrial intake radionuclide is of the order of 290 μSv/year

Is scratch-cooking a cost-effective way to prepare healthy school meals with US Department of Agriculture foods?

Science.gov (United States)

Woodward-Lopez, Gail; Kao, Janice; Kiesel, Kristin; Lewis Miller, Markell; Boyle, Maria; Drago-Ferguson, Soledad; Braff-Guajardo, Ellen; Crawford, Patricia

2014-09-01

Despite the resurgence of interest in scratch-cooking as a way to increase the quality and appeal of school meals, many school districts are concerned about the cost implications of switching to scratch-cooking. US Department of Agriculture (USDA) Foods are the single largest source of ingredients for school meals, and about half of USDA Foods are diverted for processing before being sent to the school district. We aimed to determine whether school lunch entrées made in a district from basic or raw USDA Foods ingredients can be healthier and less expensive to prepare than those sent to external processors. This cross-sectional study examined the relationship between the extent of scratch-cooking and the nutritional content and cost to prepare entrées. Information was gathered by interview with school foodservice personnel and from school foodservice records from a convenience sample of 10 school districts in California that employed varying degrees of scratch-cooking and is diverse in terms of geographic location and the sociodemographics of the student body. The sample included all elementary school lunch entrées that contain USDA Foods offered during October 2010 for a total sample of 146 entrées. Ordinary least squares regressions were used to test for statistically significant differences in cost and nutrient content of entrées according to the level of scratch-cooking. There was no significant relationship between total costs and level of scratch-cooking. Entrées with the highest scratch-cooking scores had significantly lower food costs, higher labor costs, and not significantly different total costs compared with entrées with no scratch-cooking. Nutrient content was not consistently associated with scratch-cooking, but scratch-cooked entrées did include a larger variety of non-fast-food-type entrées. The findings suggest that scratch-cooking can be a cost-effective way to expand the variety of healthy school lunches prepared with USDA Foods

Photosynthetic electron transport in thylakoid preparations from two marine red algae (Rhodophyta).

Science.gov (United States)

Stewart, A C; Larkum, A W

1983-01-01

Thylakoid membrane preparations active in photosynthetic electron transport have been obtained from two marine red algae, Griffithsia monilis and Anotrichium tenue. High concentrations (0.5-1.0 M) of salts such as phosphate, citrate, succinate and tartrate stabilized functional binding of phycobilisomes to the membrane and also stabilized Photosystem II-catalysed electron-transport activity. High concentrations (1.0 M) of chloride and nitrate, or 30 mM-Tricine/NaOH buffer (pH 7.2) in the absence of salts, detached phycobilisomes and inhibited electron transport through Photosystem II. The O2-evolving system was identified as the electron-transport chain component that was inhibited under these conditions. Washing membranes with buffers containing 1.0-1.5 M-sorbitol and 5-50 mM concentrations of various salts removed the outer part of the phycobilisome but retained 30-70% of the allophycocyanin 'core' of the phycobilisome. These preparations were 30-70% active in O2 evolution compared with unwashed membranes. In the sensitivity of their O2-evolving apparatus to the composition of the medium in vitro, the red algae resembled blue-green algae and differed from other eukaryotic algae and higher plants. It is suggested that an environment of structured water may be essential for the functional integrity of Photosystem II in biliprotein-containing algae. PMID:6860312

78 FR 41803 - Establishment of a Public Docket for Comment on the Report Prepared Under the Food and Drug...

Science.gov (United States)

2013-07-11

... Administration Safety and Innovation Act (FDASIA) Section 1138, enacted July 9, 2012, and posted on the FDA Web... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-N-0757] Establishment of a Public Docket for Comment on the Report Prepared Under the Food and Drug Administration...

Preparation of {sup 114m}In low energy conversion electron sources

Energy Technology Data Exchange (ETDEWEB)

Wrede, C., E-mail: wrede@uw.ed [Center for Experimental Nuclear Physics and Astrophysics, and Department of Physics, University of Washington, Seattle, WA 98195 (United States); Filippone, B.W. [Kellogg Radiation Laboratory, California Institute of Technology, Pasadena, California 91125 (United States); Garcia, A.; Harper, G.C. [Center for Experimental Nuclear Physics and Astrophysics, and Department of Physics, University of Washington, Seattle, WA 98195 (United States); Lassell, S. [Department of Nuclear Engineering, North Carolina State University, Raleigh, North Carolina 27695 (United States); Liu, J. [Kellogg Radiation Laboratory, California Institute of Technology, Pasadena, California 91125 (United States); Department of Physics, Shanghai Jiao Tong University, Shanghai 200240 (China); Mendenhall, M.P. [Kellogg Radiation Laboratory, California Institute of Technology, Pasadena, California 91125 (United States); Palmer, A.S.C. [Center for Experimental Nuclear Physics and Astrophysics, and Department of Physics, University of Washington, Seattle, WA 98195 (United States); Pattie, R.W. [Department of Physics, North Carolina State University, Raleigh, North Carolina 27695 (United States); Will, D.I. [Center for Experimental Nuclear Physics and Astrophysics, and Department of Physics, University of Washington, Seattle, WA 98195 (United States); Young, A.R. [Department of Physics, North Carolina State University, Raleigh, North Carolina 27695 (United States)

2011-05-15

Highlights: {yields} Controlled ion implantation of In-113 into thin Al substrate. {yields} Production of In-114m (half life = 50 days) by neutron irradiation. {yields} Use of In-114m as a source of electron lines and continuum for calibrations. {yields} Source reactivation by short neutron irradiation. -- Abstract: The preparation of {sup 114m}In sources of conversion electrons in the energy range 162-190 keV and {beta} continuum with a 1989 keV endpoint via ion implantation of {sup 113}In into Al substrates and subsequent irradiation by thermal and epi-thermal neutrons in a nuclear reactor is described.

Critical control points for foods prepared in households whose members had either alleged typhoid fever or diarrhea.

Science.gov (United States)

Michanie, S; Bryan, F L; Alvarez, P; Olivo, A B; Paniagua, A

1988-10-01

Hazard analysis of food preparation practices were conducted in four households and eleven others were visited to survey both food preparation practices and environmental conditions. Households selected had members who were suffering from either diarrhea of unknown etiology or alleged typhoid fever. Hazard analyses and sanitary surveys included gathering data on time-temperature exposures of foods, collecting samples of food and drinking water, sampling sewage or drains, and obtaining stool specimens from persons with diarrhea and from family controls. Food samples were tested for aerobic mesophilic colony counts and common foodborne pathogens; specimens were tested for Salmonella, Shigella, Campylobacter and Yersinia. Campylobacter was isolated from two persons purported to have diarrhea, but neither Salmonella, Shigella nor Yersinia were recovered from alleged cases or controls. Salmonella agona was recovered from a latrine. Most foods were cooked to internal temperatures to or near to boiling. Those not promptly eaten were held at ambient room or outside temperatures until a subsequent meal, until a family member returned home, or until lunch time when taken to the fields. During these intervals, microorganisms multiplied and mesophilic aerobic organisms increased often reaching 10(8)/g or greater before consumption. None of these foods were reheated before eating. Bacillus cereus was isolated from 4 of 10 samples; one sample of 'moro' (beans and rice) exceeded 10(6)/g, two other samples exceeded 10(3)/g. Staphylococcus aureus was isolated from 7 of 14 samples, one exceeded 10(5)/g. Fecal coliforms were isolated from 8 of 14 food samples, five exceeded 10(5)/g. Neither Salmonella nor Shigella were isolated from any food, the community water supplies or from vessels of water within houses. Fecal coliform counts of water were less than 3/ml, except one sample from a clay vessel (9/ml). Risks associated with cooked foods which were not promptly eaten appeared to be

Prevalence of food allergies and intolerances documented in electronic health records.

Science.gov (United States)

Acker, Warren W; Plasek, Joseph M; Blumenthal, Kimberly G; Lai, Kenneth H; Topaz, Maxim; Seger, Diane L; Goss, Foster R; Slight, Sarah P; Bates, David W; Zhou, Li

2017-12-01

Food allergy prevalence is reported to be increasing, but epidemiological data using patients' electronic health records (EHRs) remain sparse. We sought to determine the prevalence of food allergy and intolerance documented in the EHR allergy module. Using allergy data from a large health care organization's EHR between 2000 and 2013, we determined the prevalence of food allergy and intolerance by sex, racial/ethnic group, and allergen group. We examined the prevalence of reactions that were potentially IgE-mediated and anaphylactic. Data were validated using radioallergosorbent test and ImmunoCAP results, when available, for patients with reported peanut allergy. Among 2.7 million patients, we identified 97,482 patients (3.6%) with 1 or more food allergies or intolerances (mean, 1.4 ± 0.1). The prevalence of food allergy and intolerance was higher in females (4.2% vs 2.9%; P food allergen groups were shellfish (0.9%), fruit or vegetable (0.7%), dairy (0.5%), and peanut (0.5%). Of the 103,659 identified reactions to foods, 48.1% were potentially IgE-mediated (affecting 50.8% of food allergy or intolerance patients) and 15.9% were anaphylactic. About 20% of patients with reported peanut allergy had a radioallergosorbent test/ImmunoCAP performed, of which 57.3% had an IgE level of grade 3 or higher. Our findings are consistent with previously validated methods for studying food allergy, suggesting that the EHR's allergy module has the potential to be used for clinical and epidemiological research. The spectrum of severity observed with food allergy highlights the critical need for more allergy evaluations. Copyright © 2017 American Academy of Allergy, Asthma & Immunology. All rights reserved.

IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION

OpenAIRE

Avcıoğlu, Gamze Gizem; Avcıoğlu, Gürcan Şevket

2018-01-01

The purpose of this study is to make a comparative sociological analysis of Iranian and Turkish food cultures in terms of food preparation, distribution and consumption. Moreover, contribution is intended to be made to the field of applied food sociology. The research design carries features of a qualitative research. Of the qualitative research techniques, observation and interview form were used in the study. Research findings were obtained through observations made in Tehran, the capital c...

Guidance on the preparation and presentation of an application for authorisation of a novel food in the context of Regulation (EU) 2015/2283

DEFF Research Database (Denmark)

Poulsen, Morten

2016-01-01

. This guidance presents a common format for the organisation of the information to be presented in order to assist the applicant in preparing a well-structured application to demonstrate the safety of the novel food. The application should be comprehensive and complete. This guidance outlined the data needed......Following the adoption of Regulation (EU) 2015/2283 of the European Parliament and of the Council on novel foods, the European Commission requested EFSA to update and develop scientific and technical guidance for the preparation and presentation of applications for authorisation of novel foods...... for the safety assessments of novel foods. Requirements which should be covered in all applications relate to the description of the novel food, production process, compositional data, specification, proposed uses and use levels, and anticipated intake of the novel food. Further sections on the history of use...

The pilot plant for electron beam food processing

Science.gov (United States)

Migdal, W.; Walis, L.; Chmielewski, A. G.

1993-07-01

In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in INCT. The pilot plant has been constructed inside an old fort what decreases significantly the cost of the investment. The pilot plant is equipped with a small research accelerator Pilot (10 MeV, 1 kW) and an industrial unit Elektronika (10 MeV, 10 kW). This allows both laboratory and full technological scale testing of the elaborated process to be conducted. The industrial unit is being equipped with e-/X conversion target, for high density products irradiation. On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for permanent treatment of spices, garlic, onions and temporary permissions for mushrooms, and potatoes. Dosimetric methods have been elaborated for the routine use at the plant. In the INCT laboratory methods for the control of e-/X treated food have been established.

The pilot plant for electron beam food processing

International Nuclear Information System (INIS)

Migdal, W.; Kosmal, W.; Malec-Czechowska, K.; Maciszewski, W.

1992-01-01

In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in INCT. The pilot plant has been constructed inside an old fort what decreases significantly the cost of the investment. The pilot plants is equipped with a small research accelerator Pilot (10 MeV, 1 kW) and an industrial unit Elektronika (10 MeV, 10 kW). This allows both laboratory and full technological scale testing of the elaborated process to be conducted. The industrial unit is being equipped with e-/X conversion target, for high density products irradiation. On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for permanent treatment of spices, garlic, onions and temporary permissions for mushrooms, and potatoes. Dosimetric methods have been elaborated for the routine use at the plant. In the INCT laboratory methods for the control of e-/X treated food have been established. (author). 9 refs, 5 figs, 1 tab

Electron Beam Mediated Simple Synthetic Route to Preparing Layered Zinc Hydroxide

International Nuclear Information System (INIS)

Bae, Hyo Sun; Jung, Hyun

2012-01-01

We have developed a novel and eco-friendly synthetic route for the preparation of a two-dimensional layered zinc hydroxide with intercalated nitrate anions. The layered zinc hydroxide nitrate, called 'zinc basic salt', was, in general, successfully synthesized, using an electron beam irradiation technique. The 2-propanol solutions containing hydrated zinc nitrate were directly irradiated with an electron-beam at room temperature, under atmospheric conditions, without stabilizers or base molecules. Under electron beam irradiation, the reactive OH· radicals were generated by radiolysis of water molecules in precursor metal salts. After further radiolytic processes, the hydroxyl anions might be formed by the reaction of solvated electrons and the OH· radical. Finally, the Zn 5 (OH) 8 (NO 3 ) 2 ·2H 2 O was precipitated by the reaction of zinc cation and hydroxyl anions. Structure and morphology of obtained compounds were characterized by powder X-ray diffraction (XRD), field emission scanning electron microscopy (FE-SEM), and high resolution transmission electron microscopy (HR-TEM). The chemical components of the products were determined by Fourier transform infrared spectroscopy (FT-IR) and elemental analysis (EA). The thermal behavior of products was studied by thermogravimetric (TG) and differential thermal analysis (DTA)

Food Preparation Studies

Science.gov (United States)

1974-11-01

Dewatering Equipment . . . Dispensers • • • • • Egg -Processing Equipment . . . . . . . Fillers • • • • • • • • • • . . . . . Food-Forming Equipment...miscellaneous unit operations to be con· ducted in the CFPF. Such operations include opening and draining of cans:, egg breaking, nut chopping, and...Jitney (with load scale) • Silent cutter • Dicer • Chunker • Loaf former • Patty former • Meatball former • Salisbury steak former • Walk-in

Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei heads flour – SHF

Directory of Open Access Journals (Sweden)

Yuli Cano

2017-09-01

Full Text Available The use of flour from shrimp (Penaeus vannamei heads with a high content of protein (SHF to stabilize food emulsions type oil in water (o/w is an alternative to take advantage of the by-products of the shrimp industry. The aim of this work was to prepare food emulsion type oil in water (o/w using the SHF due to the high percentage in proteins; for this procedure a physicochemical and bromatological characterization of flour of shrimps (Penaeus vannamei heads has been done, in which a percentage of protein 51 %, moisture of 11,82 %, fat 8,52 % and 22,23 % of ash has been obtained. The base emulsions may be used in food products such as salad dressing, mayonnaise, spreads, dressings and other products. The different emulsions with adequate rheological and microstructural characteristics were prepared using different concentrations of palm oil (20, 30 and 40%w/w and different concentrate of SHF (0,5, 1 and 2 % w/w. Therefore, we have obtained a food emulsion stable type oil in water (O/W with 2 % w/w of SHF, which presented a behavior non-Newtonian fluid type shear-thinning and homogeneous distribution of droplets.

The preparation of soy-bean foods for use in rural communities of the developing world.

Science.gov (United States)

Kay, T

1998-08-01

Since the beginning of 1970, there has been a great breakthrough in the popularization of soy-bean-based food in Nigeria and in many parts of the developing world, especially for use in the prevention of kwashiorkor. Since 1975, soy bean has become a main source of daily dietary protein in many parts of Nigeria as a result of the successful incorporation of soy-bean products into almost all traditional Nigerian foods. This is a review of previous work in Nigeria on eliminating the beany flavour, bitter taste, and flatus factors in soy-bean milk and cooked soy-bean paste preparations.

A novel sample preparation method using rapid nonheated saponification method for the determination of cholesterol in emulsified foods.

Science.gov (United States)

Jeong, In-Seek; Kwak, Byung-Man; Ahn, Jang-Hyuk; Leem, Donggil; Yoon, Taehyung; Yoon, Changyong; Jeong, Jayoung; Park, Jung-Min; Kim, Jin-Man

2012-10-01

In this study, nonheated saponification was employed as a novel, rapid, and easy sample preparation method for the determination of cholesterol in emulsified foods. Cholesterol content was analyzed using gas chromatography with a flame ionization detector (GC-FID). The cholesterol extraction method was optimized for maximum recovery from baby food and infant formula. Under these conditions, the optimum extraction solvent was 10 mL ethyl ether per 1 to 2 g sample, and the saponification solution was 0.2 mL KOH in methanol. The cholesterol content in the products was determined to be within the certified range of certified reference materials (CRMs), NIST SRM 1544 and SRM 1849. The results of the recovery test performed using spiked materials were in the range of 98.24% to 99.45% with an relative standard devitation (RSD) between 0.83% and 1.61%. This method could be used to reduce sample pretreatment time and is expected to provide an accurate determination of cholesterol in emulsified food matrices such as infant formula and baby food. A novel, rapid, and easy sample preparation method using nonheated saponification was developed for cholesterol detection in emulsified foods. Recovery tests of CRMs were satisfactory, and the recoveries of spiked materials were accurate and precise. This method was effective and decreased the time required for analysis by 5-fold compared to the official method. © 2012 Institute of Food Technologists®

The role of food-related shopping, preparation and meal practices in diet quality and association with depressive symptoms

DEFF Research Database (Denmark)

Pedersen, Susanne; Toft, Madeleine Broman; Stancu, Catalin Mihai

Purpose: Depression has become a major public health concern. Previous research indicates that depression is associated with diet quality and irregularity of meals. Yet, very few studies have addressed the role of food provisioning related behaviours, such as buying, storing and preparing food......-item instruments. Data was analysed by using cluster analysis, confirmatory factor analysis and structural equation modelling. Results: The results confirmed that impulse buying and eating food on-the-go had a negative association with overall quality of diet, as well as a positive association with depressive...

Sample Preparation and Imaging of Exosomes by Transmission Electron Microscopy.

Science.gov (United States)

Jung, Min Kyo; Mun, Ji Young

2018-01-04

Exosomes are nano-sized extracellular vesicles secreted by body fluids and are known to represent the characteristics of cells that secrete them. The contents and morphology of the secreted vesicles reflect cell behavior or physiological status, for example cell growth, migration, cleavage, and death. The exosomes' role may depend highly on size, and the size of exosomes varies from 30 to 300 nm. The most widely used method for exosome imaging is negative staining, while other results are based on Cryo-Transmission Electron Microscopy, Scanning Electron Microscopy, and Atomic Force Microscopy. The typical exosome's morphology assessed through negative staining is a cup-shape, but further details are not yet clear. An exosome well-characterized through structural study is necessary particular in medical and pharmaceutical fields. Therefore, function-dependent morphology should be verified by electron microscopy techniques such as labeling a specific protein in the detailed structure of exosome. To observe detailed structure, ultrathin sectioned images and negative stained images of exosomes were compared. In this protocol, we suggest transmission electron microscopy for the imaging of exosomes including negative staining, whole mount immuno-staining, block preparation, thin section, and immuno-gold labelling.

Novel concepts on functional foods and nutrigenomics in healthy aging and chronic diseases: a review of fermented papaya preparation research progress

Directory of Open Access Journals (Sweden)

Francesco Marotta

2012-05-01

Full Text Available AbstractFunctional foods are an emerging research field corresponding with genomical, epidemiological and clinical studies integrated with the food industry in accordance with the consumer demands. Consequently, the features of the functional foods are being discussed by various researchers and related institutions, and a common view has been pointed out about the availability and the nature of the components of functional foods. Recently, the outcomes of functional foods are being assessed by the help of all the available scientific tools. Genomic medicine is one of the most promising areas of research to reveal the benefits of functional foods and the bioactive ingredients. Nutrigenomics aims at studying the genetic and epigenetic interactions with a nutrient or the functional component in order to lead to a phenotype change and therefore to the cell metabolism, differentiation or even apoptosis. Papaya and its fermentation product arespecific products derived from the technologically advanced and controlled environmentalfriendly bio-fermentation process. Functional Foods in Health and Disease 2012, 2(5:120-136 It has been well known for a long time that the natural anti-oxidant properties of papaya, mainly depending on vitamins A and C in addition to certain amino acids, were consistent both in the fruit and derived from the papain enzyme which is no longer present in the fermented product. In this article, functional foods in genomic medicine are discussed in review of the fermented papaya preparation research progress. Clinical evidences about fermented papaya as a functional food are reported as supported by various research protocols and experimental models. The benefits of fermented papaya preparation are also discussed in nutrigenomic basis and it is reported to have an important antioxidant and transcriptomic potential which deserves further investigation. As a conclusion, fermented papaya preparation represents a Functional Food

21 CFR 113.81 - Product preparation.

Science.gov (United States)

2010-04-01

...) Blanching by heat, when required in the preparation of food for canning, should be effected by heating the... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Product preparation. 113.81 Section 113.81 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR...

Intra-family role expectations and reluctance to change identified as key barriers to expanding vegetable consumption patterns during interactive family-based program for Appalachian low-income food preparers.

Science.gov (United States)

Brown, J Lynne; Wenrich, Tionni R

2012-08-01

Few Americans eat sufficient vegetables, especially the protective deep orange and dark green vegetables. To address this, a community-based wellness program to broaden vegetables served at evening meals targeting Appalachian food preparers and their families was tested in a randomized, controlled intervention. Food preparers (n=50) were predominately married (88%), white (98%), and female (94%), with several children living at home. Experimental food preparers (n=25) attended the program sessions and controls (n=25) were mailed relevant handouts and recipes. At program sessions, participants received nutrition information, hands-on cooking instruction, and prepared recipes to take home for family evaluation. As qualitative assessment, 10 couples from each treatment group (n=20 couples) were randomly selected for baseline and immediate post-intervention interviews to explore impact on the food preparer's family. These in-depth interviews with the food preparer and their adult partner were tape-recorded and transcribed verbatim. Two researchers conducted thematic analysis using constant comparison. Family flexibility about food choices was assessed using roles, rules, and power concepts from Family Systems Theory. Interviews at baseline revealed dinner vegetable variety was very limited because food preparers served only what everyone liked (a role expectation) and deferred to male partner and children's narrow vegetable preferences (power). Control couples reported no change in vegetable dinner variety post-intervention. Most experimental couples reported in-home tasting and evaluation was worthwhile and somewhat broadened vegetables served at dinners. But the role expectation of serving only what everyone liked and the practice of honoring powerful family members' vegetable preferences remained major barriers to change. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Profits, Commercial Food Supplier Involvement, and School Vending Machine Snack Food Availability: Implications for Implementing the New Competitive Foods Rule

Science.gov (United States)

Terry-McElrath, Yvonne M.; Hood, Nancy E.; Colabianchi, Natalie; O'Malley, Patrick M.; Johnston, Lloyd D.

2014-01-01

Background: The 2013-2014 school year involved preparation for implementing the new US Department of Agriculture (USDA) competitive foods nutrition standards. An awareness of associations between commercial supplier involvement, food vending practices, and food vending item availability may assist schools in preparing for the new standards.…

Preparation and Application of Starch/Polyvinyl Alcohol/Citric Acid Ternary Blend Antimicrobial Functional Food Packaging Films

Directory of Open Access Journals (Sweden)

Zhijun Wu

2017-03-01

Full Text Available Ternary blend films were prepared with different ratios of starch/polyvinyl alcohol (PVA/citric acid. The films were characterized by field emission scanning electron microscopy (FE-SEM, thermogravimetric analysis, as well as Fourier transform infrared (FTIR analysis. The influence of different ratios of starch/polyvinyl alcohol (PVA/citric acid and different drying times on the performance properties, transparency, tensile strength (TS, water vapor permeability (WVP, water solubility (WS, color difference (ΔE, and antimicrobial activity of the ternary blends films were investigated. The starch/polyvinyl alcohol/citric acid (S/P/C1:1:0, S/P/C3:1:0.08, and S/P/C3:3:0.08 films were all highly transparent. The S/P/C3:3:0.08 had a 54.31 times water-holding capacity of its own weight and its mechanical tensile strength was 46.45 MPa. In addition, its surface had good uniformity and compactness. The S/P/C3:1:0.08 and S/P/C3:3:0.08 showed strong antimicrobial activity to Listeria monocytogenes and Escherichia coli, which were the food-borne pathogenic bacteria used. The freshness test results of fresh figs showed that all of the blends prevented the formation of condensed water on the surface of the film, and the S/P/C3:1:0.08 and S/P/C3:3:0.08 prevented the deterioration of figs during storage. The films can be used as an active food packaging system due to their strong antibacterial effect.

Performance of food safety management systems in poultry meat preparation processing plants in relation to Campylobacter spp. contamination.

Science.gov (United States)

Sampers, Imca; Jacxsens, Liesbeth; Luning, Pieternel A; Marcelis, Willem J; Dumoulin, Ann; Uyttendaele, Mieke

2010-08-01

A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the company's contextual factors, i.e., starting from raw materials (poultry carcasses) with possible high numbers and prevalence of pathogens such as Campylobacter spp., requires advanced core control and assurance activities in the FSMS to guarantee food safety. The level of the core FSMS activities differed between the companies, and this difference was reflected in overall microbial quality (mesophilic aerobic count), presence of hygiene indicators (Enterobacteriaceae, Staphylococcus aureus, and Escherichia coli), and contamination with pathogens such as Salmonella, Listeria monocytogenes, and Campylobacter spp. The food safety output expressed as a microbial safety profile was related to the variability in the prevalence and contamination levels of Campylobacter spp. in poultry meat preparations found in a Belgian nationwide study. Although a poultry meat processing company could have an advanced FSMS in place and a good microbial profile (i.e., lower prevalence of pathogens, lower microbial numbers, and less variability in microbial contamination), these positive factors might not guarantee pathogen-free products. Contamination could be attributed to the inability to apply effective interventions to reduce or eliminate pathogens in the production chain of (raw) poultry meat preparations.

Development of food irradiation in Japan and future subjects

International Nuclear Information System (INIS)

Ito, Hitoshi

2003-01-01

The study of food irradiation in Japan begun in 1955. The national project investigated the irradiation technologies and the irradiation effects on seven foods such as potato, rice, wheat, wiener wheat, orange and processed marine products. Only irradiation technique of potato has been made practical use since 1974. After this project, some researches on food irradiation were reported. For examples, the radiation sterilization of feed, spice, grapefruit, frozen shrimp, cock and beef. Some databases of irradiated foods are opened. The biological and radiochemical effects of gamma ray, X-ray and electron ray on food has not been observed. New aspects of irradiation, the measures for food poisoning, food safety and sanitary, has a great deal of public attention. In order to prepare the distribution of irradiated food in the world, we should develop a detection method, prevention technology of bad-tasting, quarantine treatment technology and control technology of irradiation process. History of food irradiation in Japan and future subjects are explained. (S.Y.)

78 FR 27303 - Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron...

Science.gov (United States)

2013-05-10

...-0178] Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron... electron beam and x-ray sources for irradiation of poultry feed and poultry feed ingredients. This action... CFR part 579) to provide for the safe use of electron beam and x-ray sources for irradiation of...

U-10Mo Sample Preparation and Examination using Optical and Scanning Electron Microscopy. Rev. 1

International Nuclear Information System (INIS)

Prabhakaran, Ramprashad; Joshi, Vineet V.; Rhodes, Mark A.; Schemer-Kohrn, Alan L.; Guzman, Anthony D.; Lavender, Curt A.

2016-01-01

The purpose of this document is to provide guidelines to prepare specimens of uranium alloyed with 10 weight percent molybdenum (U-10Mo) for optical metallography and scanning electron microscopy. This document also provides instructions to set up an optical microscope and a scanning electron microscope to analyze U-10Mo specimens and to obtain the required information.

Food Poisoning

Science.gov (United States)

... precautions should be taken at every stage a food takes — from preparation to cooking to storing leftovers. A lot of this responsibility falls on grown-ups, but kids can help fight germs, too. One of the best ways is to ... to prepare foods. When should you wash? Before you start helping — ...

A point of view about identification of irradiated foods by electron spin resonance

International Nuclear Information System (INIS)

Saint-Lebe, L.; Raffi, J.

1986-11-01

Principles and conditions required for using electron spin resonance (ESR) in identifying irradiated foods are first put forth. After a literature review, examples of irradiated cereals and French prunes are described in order to derive general conclusions concerning the future of ESR in this field

Promoting Food Safety and Food Security in Rural Tourism Destination

Directory of Open Access Journals (Sweden)

Sikhiram N.

2014-01-01

Full Text Available This study was conducted at two villages, Ban Mae Kampong, Mae On, Chiang Mai and Ban Pa Miang, Muang, Lampang, Northern Thailand. This community is supported by Thai government tourism ministry to develop their skills in order to create and offer rural tourism. The study focus on community member groups who are involved with rural tourism activities; Homestay members, food preparation management members, tour guides, community leader groups, in order to assess the acceptance, collaboration and preparation of safety indigenous food menu and food security management where will support rural tourism community objectives. This study was carried out as in a participatory stage which included various seminars and workshops of rural tourism management concluded from homestay services, Thai herbs medication beneficiary, basic and applied nutrition concepts, indigenous healthy food productivity with standardized recipes, food safety handling and food security management for preparing food for themselves as well as suitable for tourism consumption. In addition of this useful vegetarian calendar information, which is highly appropriate serving as a tool for their daily meal management.

Cross-contamination of foods and implications for food allergic patients.

Science.gov (United States)

Taylor, Steve L; Baumert, Joseph L

2010-07-01

Cross-contamination presents a risk of unknown magnitude for food allergic consumers. Published cases likely represent the tip of a rather large iceberg. Cross-contamination can occur in homes, restaurants, food manufacturing plants, and on farms. The frequency of cross-contamination as the cause of accidental exposures to allergenic foods is unknown. Food allergic individuals can react to ingestion of trace levels of the offending food, although a highly variable range of threshold doses exist among populations of food allergic individuals. The magnitude of the risk posed to food allergic consumers by cross-contamination is characterized by the frequency of exposure to cross-contaminated foods, the dose of exposure, and the individual's threshold dose. The food and food service industry (and food preparers in homes as well) have the responsibility to provide and prepare foods that are safe for food allergic consumers, but quality of life may be improved with the recognition that safe (though very low) thresholds do exist.

Processing of food and agricultural commodities with electron beam from microtron

International Nuclear Information System (INIS)

Sharma, Arun; Behere, Arun; Jadhav, S.S.; Bongirwar, D.R.; Kaul, Ahinsa; Soni, H.C.; Ganesh, S.

2001-01-01

A microtron machine source installed by the Centre for Advanced Technology (CAT), Indore, at Mangalore University, was used to study effects of irradiation on onion, potato, rava, and spices. The microbial load in spice samples was determined immediately after the experiment, as well as after six months of storage at the ambient temperature (26±2 deg C). Onion and potato samples were stored for a six months period both at ambient temperature and 15 deg C for observing the effect of electron beam irradiation on sprouting in these commodities. Rawa samples were stored at ambient temperature for observing the effect of electron beam irradiation on insect disinfestation. The results are discussed in detail in this paper. These lab-scale studies showed that electron beam could in principle be used for processing of various food products after standardizing the machine parameters and ensuring uniform dose distribution in the product. (author)

[Attitudes and habits of Canadians in relation to planning and preparing meals at home].

Science.gov (United States)

Aubé, Julie; Marquis, Marie

2011-01-01

To describe the attitudes and habits of Canadians in relation to planning and preparing meals at home, in order to identify motivations that can be used to promote home cooking. An electronic survey consisting of 39 multiple-choice questions was posted on the Dietitians of Canada website between November 16 and December 22, 2006. The statements analyzed have to do with perceived benefits associated with home cooking, obstacles preventing people from cooking, preparation time and meal planning, learning to cook, and sources of recipe ideas. A total of 4,080 people filled out the questionnaire. Although they believe that home cooking can improve diet quality and eating behaviours, respondents experience several obstacles relating to day-to-day food preparation. Among these are lack of time, energy, ideas, and planning. This study underlines the relevance of creating strategies not only for educating consumers about the benefits of home cooking, but also for providing practical information to help them overcome obstacles limiting the day-to-day preparation of food.

Preparing patterned carbonaceous nanostructures directly by overexposure of PMMA using electron-beam lithography

Energy Technology Data Exchange (ETDEWEB)

Duan Huigao; Zhao Jianguo; Zhang Yongzhe; Xie Erqing [School of Physical Science and Technology, Lanzhou University, Lanzhou 730000 (China); Han Li [Institute of Electrical Engineering, Chinese Academy of Sciences, Beijing 100190 (China)], E-mail: duanhg@gmail.com, E-mail: xieeq@lzu.edu.cn

2009-04-01

The overexposure process of poly(methyl methacrylate) (PMMA) was studied in detail using electron-beam lithography. It was found that PMMA films could be directly patterned without development due to the electron-beam-induced collapse of PMMA macromolecular chains. By analyzing the evolution of surface morphologies and compositions of the overexposed PMMA films, it was also found that the transformation of PMMA from positive to negative resist was a carbonization process, so patterned carbonaceous nanostructures could be prepared directly by overexposure of PMMA using electron-beam lithography. This simple one-step process for directly obtaining patterned carbonaceous nanostructures has promising potential application as a tool to make masks and templates, nanoelectrodes, and building blocks for MEMS and nanophotonic devices.

Practical use of herb mixture preparations as functional foods for hemato-immunomodulation and cancer therapy assistance

International Nuclear Information System (INIS)

Jo, Sung Kee; Jung, U Hee; Park, Hae Ran and others

2006-01-01

This research project was intended to verify biological efficacy and to develop optimal manufacturing process of a novel herbal preparation (HemoHIM), and finally to practicalize it as a functional food for hemato-immunomodulation and cancer therapy assistance. HemoHIM alleviated the suppression of immune and hematopoietic functions in irradiated or anticancer drug(cyclophosphamide)-treated mice, enhanced the anticancer immune activity, and reduced the biological damage by oxidative stress. From these results, the optical application condition of HemoHIM was established. Then, the biologically active components, polysaccharide fraction for immune and hematopoiesis, and 5 antioxidant compounds, were isolated and identified. Based on these results, the standards for the active component contents were established and the optimal manufacturing process was developed. The contents of heavy metals and pesticides were analyzed by US FDA and the pilot product was shown to contain no heavy metals and pesticides. Also the pilot product showed no biological toxicity in the animal toxicity test including the long-term administration, teratogenicity, and local toxicity test. These results confirmed the safety of HemoHIM as a food. Finally, the human efficacy was evaluated. In result, the pilot product alleviated the suppression of immune cell numbers in cancer patients who received the radiation or chemotherapy, and enhanced the immune cell numbers and functions in the immune-depressed sub-healthy volunteers. Based on these results, KAERI and Kolmar Korea, Co. founded the joint venture company, SunBioTech Co. and two herbal preparation products (HemoHIM and HemoTonic) were partially commercialized. This herbal preparation is expected to be applied as a heath functional food for immune and hematopoiesis modulation, and also as a general medicine for the alleviation of immune and hematopoiesis suppression during cancer treatments in the future through further study.

Practical use of herb mixture preparations as functional foods for hemato-immunomodulation and cancer therapy assistance

Energy Technology Data Exchange (ETDEWEB)

Jo, Sung Kee; Jung, U Hee; Park, Hae Ran and others

2006-01-15

This research project was intended to verify biological efficacy and to develop optimal manufacturing process of a novel herbal preparation (HemoHIM), and finally to practicalize it as a functional food for hemato-immunomodulation and cancer therapy assistance. HemoHIM alleviated the suppression of immune and hematopoietic functions in irradiated or anticancer drug(cyclophosphamide)-treated mice, enhanced the anticancer immune activity, and reduced the biological damage by oxidative stress. From these results, the optical application condition of HemoHIM was established. Then, the biologically active components, polysaccharide fraction for immune and hematopoiesis, and 5 antioxidant compounds, were isolated and identified. Based on these results, the standards for the active component contents were established and the optimal manufacturing process was developed. The contents of heavy metals and pesticides were analyzed by US FDA and the pilot product was shown to contain no heavy metals and pesticides. Also the pilot product showed no biological toxicity in the animal toxicity test including the long-term administration, teratogenicity, and local toxicity test. These results confirmed the safety of HemoHIM as a food. Finally, the human efficacy was evaluated. In result, the pilot product alleviated the suppression of immune cell numbers in cancer patients who received the radiation or chemotherapy, and enhanced the immune cell numbers and functions in the immune-depressed sub-healthy volunteers. Based on these results, KAERI and Kolmar Korea, Co. founded the joint venture company, SunBioTech Co. and two herbal preparation products (HemoHIM and HemoTonic) were partially commercialized. This herbal preparation is expected to be applied as a heath functional food for immune and hematopoiesis modulation, and also as a general medicine for the alleviation of immune and hematopoiesis suppression during cancer treatments in the future through further study.

Sample Preparation Methodologies for In Situ Liquid and Gaseous Cell Analytical Transmission Electron Microscopy of Electropolished Specimens.

Science.gov (United States)

Zhong, Xiang Li; Schilling, Sibylle; Zaluzec, Nestor J; Burke, M Grace

2016-12-01

In recent years, an increasing number of studies utilizing in situ liquid and/or gaseous cell scanning/transmission electron microscopy (S/TEM) have been reported. Because of the difficulty in the preparation of suitable specimens, these environmental S/TEM studies have been generally limited to studies of nanoscale structured materials such as nanoparticles, nanowires, or sputtered thin films. In this paper, we present two methodologies which have been developed to facilitate the preparation of electron-transparent samples from conventional bulk metals and alloys for in situ liquid/gaseous cell S/TEM experiments. These methods take advantage of combining sequential electrochemical jet polishing followed by focused ion beam extraction techniques to create large electron-transparent areas for site-specific observation. As an example, we illustrate the application of this methodology for the preparation of in situ specimens from a cold-rolled Type 304 austenitic stainless steel sample, which was subsequently examined in both 1 atm of air as well as fully immersed in a H2O environment in the S/TEM followed by hyperspectral imaging. These preparation techniques can be successfully applied as a general procedure for a wide range of metals and alloys, and are suitable for a variety of in situ analytical S/TEM studies in both aqueous and gaseous environments.

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

International Nuclear Information System (INIS)

Peris, Miguel; Escuder-Gilabert, Laura

2013-01-01

Graphical abstract: -- Highlights: •This review paper deals with the applications of electronic noses and electronic tongues to the monitoring of fermentation processes. •Positive and negative aspects of the different approaches reviewed are analyzed. •Current and future endeavors in this field are also commented. -- Abstract: Fermentation processes are often sensitive to even slight changes of conditions that may result in unacceptable end-product quality. Thus, close follow-up of this type of processes is critical for detecting unfavorable deviations as early as possible in order to save downtime, materials and resources. Nevertheless the use of traditional analytical techniques is often hindered by the need for expensive instrumentation and experienced operators and complex sample preparation. In this sense, one of the most promising ways of developing rapid and relatively inexpensive methods for quality control in fermentation processes is the use of chemical multisensor systems. In this work we present an overview of the most important contributions dealing with the monitoring of fermentation processes using electronic noses and electronic tongues. After a brief description of the fundamentals of both types of devices, the different approaches are critically commented, their strengths and weaknesses being highlighted. Finally, future trends in this field are also mentioned in the last section of the article

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

Energy Technology Data Exchange (ETDEWEB)

Peris, Miguel, E-mail: mperist@qim.upv.es [Departamento de Química, Universidad Politécnica de Valencia, 46071 Valencia (Spain); Escuder-Gilabert, Laura [Departamento de Química Analítica, Universitat de Valencia, C/ Vicente Andrés Estellés s/n, E-46100 Burjasot, Valencia (Spain)

2013-12-04

Graphical abstract: -- Highlights: •This review paper deals with the applications of electronic noses and electronic tongues to the monitoring of fermentation processes. •Positive and negative aspects of the different approaches reviewed are analyzed. •Current and future endeavors in this field are also commented. -- Abstract: Fermentation processes are often sensitive to even slight changes of conditions that may result in unacceptable end-product quality. Thus, close follow-up of this type of processes is critical for detecting unfavorable deviations as early as possible in order to save downtime, materials and resources. Nevertheless the use of traditional analytical techniques is often hindered by the need for expensive instrumentation and experienced operators and complex sample preparation. In this sense, one of the most promising ways of developing rapid and relatively inexpensive methods for quality control in fermentation processes is the use of chemical multisensor systems. In this work we present an overview of the most important contributions dealing with the monitoring of fermentation processes using electronic noses and electronic tongues. After a brief description of the fundamentals of both types of devices, the different approaches are critically commented, their strengths and weaknesses being highlighted. Finally, future trends in this field are also mentioned in the last section of the article.

Superconductive properties, interaction mechanisms, materials preparation and electronic transport in high-Tc superconductors

International Nuclear Information System (INIS)

Saemann-Ischenko, G.

1993-01-01

The final report is composed of eight chapters dealing with the following aspects: I. Mixed state, critical currents, anisotropy, intrinsic and extrinsic pinning. II. Microwave properties and far-infrared reflectivity of epitactic HTSC films. III. Hall effect at the states of normal conductivity and superconductivity, magnetoresistance, superconducting fluctuation phenomena. IV. Effects of the nuclear and the electronic energy loss. V. Scanning electron microscopy. VI. p- and n-doped high-Tc superconductors: Charge symmetry and magnetism. VII. Preparation methods. VIII. Electrochemical examinations of HTSC films and HTSC monocrystals at low temperatures. (orig./MM) [de

21 CFR 864.4400 - Enzyme preparations.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Enzyme preparations. 864.4400 Section 864.4400 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES HEMATOLOGY AND PATHOLOGY DEVICES Specimen Preparation Reagents § 864.4400 Enzyme...

77 FR 12226 - Sadex Corp.; Filing of Food Additive Petition (Animal Use); Electron Beam and X-Ray Sources for...

Science.gov (United States)

2012-02-29

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Part 579 [Docket No. FDA-2012-F-0178] Sadex Corp.; Filing of Food Additive Petition (Animal Use); Electron Beam and X-Ray... Sadex Corp. has filed a petition proposing that the food additive regulations be amended to provide for...

Development of the techniques for food processing with low-energy electron beam

International Nuclear Information System (INIS)

Todoroki, Setsuko; Hayashi, Toru

1999-01-01

This study aimed to construct a new electron beam irradiation apparatus which allows to perform homogeneous irradiation up to a certain depth of a spherical or granular material through rotating it. And the sterilizing effects of this apparatus on various kinds of spices such as black and white peppers (grains), turmeric (root), coriander (seed), basil (leaves) were investigated to compare with the effects of γ-ray irradiation. Electron beam irradiation was made changing the energy form 200 keV for 15 min to 500 keV for 5 min and a dose-depth curve was drawn for each electron energy. Indicator balls were used to examine the radiation effects. It became possible to make homogeneous irradiation onto a spherical surface of food by using the rotary system of the apparatus. It was demonstrated that satisfactory sterilizing effects as much as those of γ-ray were obtainable by superficial treatments with low-energy electron. (M.N.)

Development of the techniques for food processing with low-energy electron beam

Energy Technology Data Exchange (ETDEWEB)

Todoroki, Setsuko; Hayashi, Toru [National Food Research Inst., Tsukuba, Ibaraki (Japan)

1999-02-01

This study aimed to construct a new electron beam irradiation apparatus which allows to perform homogeneous irradiation up to a certain depth of a spherical or granular material through rotating it. And the sterilizing effects of this apparatus on various kinds of spices such as black and white peppers (grains), turmeric (root), coriander (seed), basil (leaves) were investigated to compare with the effects of {gamma}-ray irradiation. Electron beam irradiation was made changing the energy form 200 keV for 15 min to 500 keV for 5 min and a dose-depth curve was drawn for each electron energy. Indicator balls were used to examine the radiation effects. It became possible to make homogeneous irradiation onto a spherical surface of food by using the rotary system of the apparatus. It was demonstrated that satisfactory sterilizing effects as much as those of {gamma}-ray were obtainable by superficial treatments with low-energy electron. (M.N.)

Specimen preparation by ion beam slope cutting for characterization of ductile damage by scanning electron microscopy.

Science.gov (United States)

Besserer, Hans-Bernward; Gerstein, Gregory; Maier, Hans Jürgen; Nürnberger, Florian

2016-04-01

To investigate ductile damage in parts made by cold sheet-bulk metal forming a suited specimen preparation is required to observe the microstructure and defects such as voids by electron microscopy. By means of ion beam slope cutting both a targeted material removal can be applied and mechanical or thermal influences during preparation avoided. In combination with scanning electron microscopy this method allows to examine voids in the submicron range and thus to analyze early stages of ductile damage. In addition, a relief structure is formed by the selectivity of the ion bombardment, which depends on grain orientation and microstructural defects. The formation of these relief structures is studied using scanning electron microscopy and electron backscatter diffraction and the use of this side effect to interpret the microstructural mechanisms of voids formation by plastic deformation is discussed. A comprehensive investigation of the suitability of ion beam milling to analyze ductile damage is given at the examples of a ferritic deep drawing steel and a dual phase steel. © 2016 Wiley Periodicals, Inc.

Hydrogel Based on Crosslinked Methylcellulose Prepared by Electron Beam Irradiation for Wound Dressing Application

Directory of Open Access Journals (Sweden)

Ambyah Suliwarno

2014-10-01

Full Text Available The aim of this research is to explore the possibility of methylcellulose polymer to be used as wound dressing material prepared using electron beam technique. The methylcellulose paste solution with various of molecular weight (SM-4, SM-100, SM-400, SM-4000 and SM-8000 at different concentration (15-30% w/v were irradiated by using electron beam on the dose range of 10 kGy up to 40 kGy. Gel fraction and swelling ratio of hydrogels were determined gravimetrically. Tensile strength and elasticity of hydrogels were measured using a universal testing machine. It was found that with the increasing of irradiation dose from 10 up to 40 kGy, gel fraction and tensile strength were increased for all of hydrogels with various of molecular weight. On contrary, the swelling ratio of hydrogels decreased with increasing of irradiation dose. The optimum hydrogels elasticity were obtained from methylcellulose solution with the concentration range of 15-20% with irradiation dose of 20 kGy and showed excellent performance. The hydrogels based on methylcellulose prepared by electron beam irradiation can be considered for wound dressing material.

Performance of Food Safety Management Systems in Poultry Meat Preparation Processing Plants in Relation to Campylobacter spp. Contamination.

NARCIS (Netherlands)

Sampers, I.; Jacxsens, L.; Luning, P.A.; Marcelis, W.J.; Dumoulin, F.H.J.N.

2010-01-01

A diagnostic instrument comprising a combined assessment of core control and assurance activities and a microbial assessment instrument were used to measure the performance of current food safety management systems (FSMSs) of two poultry meat preparation companies. The high risk status of the

Facts about food irradiation: Irradiation and food safety

International Nuclear Information System (INIS)

1991-01-01

This fact sheet focusses on the question of whether irradiation can be used to make spoiled food good. No food processing procedures can substitute for good hygienic practices, and good manufacturing practices must be followed in the preparation of food whether or not the food is intended for further processing by irradiation or any other means. 3 refs

Tehnika za proizvodnju hrane u terenskim uslovima / Technology for food preparation in field conditions

Directory of Open Access Journals (Sweden)

Branko M. Tešanović

2010-10-01

Full Text Available U terenskim uslovima osnovna sredstva za pripremanje hrane su pokretne kuhinje. One se koriste u miru za vreme izvođenja vežbi, logorovanja, za obuku vojnika kuvara i u vojnim školama za obuku studenata i učenika intendantske službe. Izuzetno, mogu se koristiti za kuvanje jela kada se vojni restorani adaptiraju ili se zbog drugih razloga hrana ne može pripremati u njima. U Vojsci Srbije danas su u upotrebi sledeće vrste pokretnih kuhinja: kuhinja autoprikolica od 250, 200, 300 i 400 l i kuhinja tovarna od 25 l. Za pripremu hrane u terenskim uslovima OS NATO koriste veoma raznovrstan park poljskih tehničkih sredstava. / In field conditions, the basic means for food preparation are mobile kitchens. Mobile kitchens are used in peace time during exercise and camping as well as for training military chefs and students of logistic support in military schools. Exceptionally, they can be used for cooking meals when repairing or adapting military restaurants or for some other valid reasons. In the Army of Serbia today, there are the following types of mobile kitchens: mobile kitchen 250, 200, 300 and 400 l and a kitchen pack of 25 l. For the preparation of food in field conditions, NATO forces use a very versatile choice of field technical resources.

High power pulsed/microwave technologies for electron accelerators vis a vis 10MeV, 10kW electron LINAC for food irradiation at CAT

International Nuclear Information System (INIS)

Shrivastava, Purushottam; Mulchandani, J.; Mohania, P.; Baxy, D.; Wanmode, Y.; Hannurkar, P.R.

2005-01-01

Use of electron accelerators for irradiation of food items is gathering momentum in India. The various technologies for powering the electron LINAC were needed to be developed in the country due to embargo situations as well as reservations of the developers worldwide to share the information related to this development. Centre for Advanced Technology, CAT, Indore, is engaged in the development of particle accelerators for medical industrial and scientific applications. Amongst other electron accelerators developed in CAT, a 10MeV, 10kW LINAC for irradiation of food items has been commissioned and tested for full rated 10kW beam power. The high power pulsed microwave driver for the LINAC was designed, developed and commissioned with full indigenous efforts, and is right now operational at CAT. It consists of a 6MW, 25kW S-band pulsed klystron, 15MW peak power pulse modulator system for the klystron, microwave driver amplifier chain, stabilized generator, protection and control electronics, waveguide system to handle the high peak and average power, gun modulator electronics, grid electronics etc. The present paper highlights various technologies like the pulsed power systems and components, microwave circuits and systems etc. Also the performance results of the high power microwave driver for the 10MeV LINAC at CAT are discussed. Future strategies for developing the state of art technologies are highlighted. (author)

Preparation and Evaluation of Core–Shell Magnetic Molecularly Imprinted Polymers for Solid-Phase Extraction and Determination of Sterigmatocystin in Food

Directory of Open Access Journals (Sweden)

Jing-Min Liu

2017-10-01

Full Text Available Magnetic molecularly imprinted polymers (MMIPs, combination of outstanding magnetism with specific selective binding capability for target molecules, have proven to be attractive in separation science and bio-applications. Herein, we proposed the core–shell magnetic molecularly imprinted polymers for food analysis, employing the Fe3O4 particles prepared by co-precipitation protocol as the magnetic core and MMIP film onto the silica layer as the recognition and adsorption of target analytes. The obtained MMIPs materials have been fully characterized by scanning electron microscope (SEM, Fourier transform infrared spectrometer (FT-IR, vibrating sample magnetometer (VSM, and re-binding experiments. Under the optimal conditions, the fabricated Fe3O4@MIPs demonstrated fast adsorption equilibrium, a highly improved imprinting capacity, and excellent specificity to target sterigmatocystin (ST, which have been successfully applied as highly efficient solid-phase extraction materials followed by high-performance liquid chromatography (HPLC analysis. The MMIP-based solid phase extraction (SPE method gave linear response in the range of 0.05–5.0 mg·L−1 with a detection limit of 9.1 µg·L−1. Finally, the proposed method was used for the selective isolation and enrichment of ST in food samples with recoveries in the range 80.6–88.7% and the relative standard deviation (RSD <5.6%.

Application of residual polysaccharide-degrading enzymes in dried shiitake mushrooms as an enzyme preparation in food processing.

Science.gov (United States)

Tatsumi, E; Konishi, Y; Tsujiyama, S

2016-11-01

To examine the activities of residual enzymes in dried shiitake mushrooms, which are a traditional foodstuff in Japanese cuisine, for possible applications in food processing. Polysaccharide-degrading enzymes remained intact in dried shiitake mushrooms and the activities of amylase, β-glucosidase and pectinase were high. A potato digestion was tested using dried shiitake powder. The enzymes reacted with potato tuber specimens to solubilize sugars even under a heterogeneous solid-state condition and that their reaction modes were different at 38 and 50 °C. Dried shiitake mushrooms have a potential use in food processing as an enzyme preparation.

Peering into the secrets of food and agricultural co-products

Science.gov (United States)

Wood, Delilah; Williams, Tina; Glenn, Gregory; Pan, Zhongli; Orts, William; McHugh, Tara

2010-06-01

Scanning electron microscopy is a useful tool for understanding food contamination and directing product development of food and industrial products. The current trend in food research is to produce foods that are fast to prepare and/or ready to eat. At the same time, these processed foods must be safe, high quality and maintain all or most of the nutritional value of the original whole foods. Minimally processed foods, is the phrase used to characterize these "new" foods. New techniques are needed which take advantage of minimal processing or processing which enhances the fresh properties and characteristics of whole foods while spending less time on food preparation. The added benefit coupled to less cooking time in an individual kitchen translates to an overall energy savings and reduces the carbon emissions to the environment. Food processing changes the microstructure, and therefore, the quality, texture and flavor, of the resulting food product. Additionally, there is the need to reduce waste, transportation costs and product loss during transportation and storage. Unlike food processing, structural changes are desirable in co-products as function follows form for food packaging films and boxes as well as for building materials and other industrial products. Thus, the standard materials testing procedures are coupled with SEM to provide direction in the development of products from agricultural residues or what would otherwise be considered waste materials. The use of agricultural residues reduces waste and adds value to a currently underutilized or unutilized product. The product might be biodegradable or compostable, thus reducing landfill requirements. Manufacturing industrial and packaging products from biological materials also reduces the amount of petroleum products currently standard in the industry.

Basic Studies on Sponge Cake Making as a Teaching Material of Food Preparation

OpenAIRE

Shiratsuti, Hiroko; Ikawa, Yoshiko

1994-01-01

The purpose of this study is to investigate about the basic condition for sponge cake making usable as a teaching material of food preparation. The results were as follows : 1. Egg foams were stable under high concentration of sucrose and low temperature. The cake with 34% sucrose showed a good appearance. 2. Substituting starch for wheat flour was effective to keep low viscosity of batters. 3. The data for the baking process indicated the importance of the first and second stages in baking, ...

Preparation of Modified Magnetic Nanocomposites Dithiooxamide/Fe3O4 for Preconcentration and Determination of Trace Amounts of Cobalt Ions in Food and Natural Water Samples

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Ali Mirabi

2016-09-01

Full Text Available The first study on the high efficiency of nanometer-sized magnetic nanoparticles (Fe3O4 coated with sodium dodecyl sulfate (SDS and dithiooxamide as a new sorbent solid phase extraction has been reported. Modified magnetic nanicomposites was used to preconcentrate and separate Co (II ions in food and environmental water samples. Magnetic nanoparticles were prepared by chemical precipitation of Fe (II and Fe (III salts from aqueous solution by ammonia solution. These magnetic nanoparticles and nanocomposites were characterized by scanning electron microscopy (SEM, transmission electron microscopy (TEM, thermo gravimetric analysis (TGA and elemental analysis CHNS. A micro sample introduction system was employed for the nebulization micro-volume of diluted solution into flame atomic absorption spectrometry (FAAS. The extraction conditions were optimized by selecting the appropriate extraction parameters including the amount of nanosorbent, pH value, volume of dithiooxamide and condition of eluting solution. The detection limit of this method for Co (II ions was 1.21 ng ml-1 and the R.S.D. was 0.9% (n=6. The advantages of this new method include rapidity, easy preparation of nanosorbents and a high preconcentration factor. The proposed method has been applied to the determination of Co (II ions at trace levels in real samples such as, kiwi, orange, cucumber, apple, green pepper, honey, potato, tap water, river water and sea water with satisfactory results.

Preparation of spherical silver particles for solar cell electronic paste with gelatin protection

International Nuclear Information System (INIS)

Ao Yiwei; Yang Yunxia; Yuan Shuanglong; Ding Lihua; Chen Guorong

2007-01-01

Spherical silver particles used in electronic paste for solar cell were prepared using the chemical reduction method with ammonia as a complex agent, hydrazine hydrate as a reducing agent, and gelatin as a protective agent. The gelatin protective mechanism in the preparing process of spherical silver particles was studied. Observations of SEM and results of laser particle size analysis and ultraviolet absorption spectra demonstrate the formation of the coordinative complex of silver ions with gelatin in aqueous solution which accelerated the reduction of silver ions. Moreover, gelatin can promote the nucleation of the metallic silver particles, thus beneficiating availability of the monodisperse spherical silver particles

Study on detection of electron beam irradiated food by ESR spectroscopy and comparison of the ESR spectrum of electron beams and γ-rays

International Nuclear Information System (INIS)

Li Weiming; Ha Yiming; Wang Feng

2012-01-01

The study was conducted to detect electron beam irradiated food by ESR spectroscopy. The white pepper powder, paprika powder, cumin powder and pistachios were used as test materials to study the feature changes of ESR spectrum and the relationship between ESR intensity and irradiation dose in different doses, the shape variation of ESR spectrum in γ-rays and electron beams in the same sample was also compared. The results showed that the ESR spectrum of 4 kinds of irradiated samples was obviously different before and after irradiation, the intensity of ESR signal increased with the increasing of the absorbed dose. The dose above 432 Gy could be detected in white pepper powder and pistachios, the dose above 875 Gy could be detected in paprika powder and cumin powder. The ESR intensity of all samples decreased during the storage time (200 d), even after 200 days the ESR method could also be used to detect whether or not the samples have been irradiated. The same dosage of y-rays and electron beams has no significant influence on the shape of ESR spectrum, however, the difference of irradiation mechanism caused slight impact on ESR intensity. The results could provide the technical basis for the application of ESR method in detecting electron beam irradiated food. (authors)

Study on detection of electron beam irradiated food by ESR spectroscopy and comparison of the ESR spectrum of electron beams and γ-rays

International Nuclear Information System (INIS)

Li Weiming; Ha Yiming; Wang Feng

2011-01-01

The study was conducted to detect electron beam irradiated food by ESR spectroscopy. The white pepper powder, paprika powder, cumin powder and pistachios were used as test materials to study the feature changes of ESR spectrum and the relationship between ESR intensity and irradiation dose in different doses, the shape variation of ESR spectrum in γ-rays and electron beams in the same sample was also compared. The results showed that the ESR spectrum of 4 kinds of irradiated samples was obviously different before and after irradiation, the intensity of ESR signal increased with the increasing of the absorbed dose. The dose above 432 Gy could be detected in white pepper powder and pistachios, the dose above 875 Gy could be detected in paprika powder and cumin powder. The ESR intensity of all samples decreased during the storage time (200 d), even after 200 days the ESR method could also be used to detect whether or not the samples have been irradiated. The same dosage of γ-rays and electron beams has no significant influence on the shape of ESR spectrum, however, the difference of irradiation mechanism caused slight impact on ESR intensity. The results could provide the technical basis for the application of ESR method in detecting electron beam irradiated food. (authors)

Preparation of transmission electron microscopy cross-section specimens using focused ion beam milling

International Nuclear Information System (INIS)

Langford, R.M.; Petford-Long, A.K.

2001-01-01

The preparation of transmission electron microscopy cross-section specimens using focused ion beam milling is outlined. The 'liftout' and 'trench' techniques are both described in detail, and their relative advantages and disadvantages are discussed. Artifacts such as ion damage to the top surface and sidewalls of the cross-section specimens, and methods of reducing them, are addressed

Changes in School Food Preparation Methods Result in Healthier Cafeteria Lunches in Elementary Schools.

Science.gov (United States)

Behrens, Timothy K; Liebert, Mina L; Peterson, Hannah J; Howard Smith, Jennifer; Sutliffe, Jay T; Day, Aubrey; Mack, Jodi

2018-05-01

The purpose of this study is to examine the impact of a districtwide food best practices and preparation changes in elementary schools lunches, implemented as part of the LiveWell@School childhood obesity program, funded by LiveWell Colorado/Kaiser Permanente Community Health Initiative. Longitudinal study examining how school changes in best practices for food preparation impacted the types of side items offered from 2009 to 2015 in elementary school cafeterias in a high-need school district in southern Colorado. Specifically, this study examined changes in side items (fruits, vegetables, potatoes, breads, and desserts). In Phase 1 (2009-2010), baseline data were collected. During Phase 2 (2010-2011), breaded and processed foods (e.g., frozen nuggets, pre-packaged pizza) were removed and school chefs were trained on scratch cooking methods. Phase 3 (2011-2012) saw an increased use of fresh/frozen fruits and vegetables after a new commodity order. During Phase 4 (2013-2015), chef consulting and training took place. The frequency of side offerings was tracked across phases. Analyses were completed in Fall 2016. Because of limited sample sizes, data from Phases 2 to 4 (intervention phases) were combined for potatoes and desserts. Descriptive statistics were calculated. After adjusting for length of time for each phase, Pearson chi-square tests were conducted to examine changes in offerings of side items by phase. Fresh fruit offerings increased and canned fruit decreased in Phases 1-4 (p=0.001). A significant difference was observed for vegetables (p=0.001), with raw and steamed vegetables increasing and canned vegetables decreasing from Phase 1 to 4. Fresh potatoes (low in sodium) increased and fried potatoes (high in sodium) decreased from Phase 1 to Phases 2-4 (p=0.001). Breads were eliminated entirely in Phase 2, and dessert changes were not significant (p=0.927). This approach to promoting healthier lunch sides is a promising paradigm for improving elementary

Application of immunoaffinity columns for different food item samples preparation in micotoxins determination

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Ćurčić Marijana

2016-01-01

Full Text Available In analytical methods used for monitoring of what special attention is paid to sample preparation. Therefore, the objective of this study was testing the efficiency of immunoaffinity columns (IAC that are based on solid phase extraction principles used for samples preparation in determining aflatoxins and ochratoxins. Aflatoxins and ochratoxins concentrations were determined in totally 56 samples of food items: wheat, corn, rice, barley and other grains (19 samples, flour and flour products from grain and additives for the bakery industry (7 samples, fruits and vegetables (3 samples, hazelnut, walnut, almond, coconut flour (4 samples, roasted cocoa beans, peanuts, tea, coffee (16 samples, spices (4 samples and meat and meat products (4 samples. Obtained results indicate advantage of IAC use for sample preparation based on enhanced specificity due to binding of extracted molecules to incorporated specific antibodies and rinsing the rest molecules from sample which could interfere with further analysis. Additional advantage is the usage of small amount of organic solvents and consequently decreased exposure of staff who conduct micotoxins determination. Of special interest is increase in method sensitivity since limit of quantification for aflatoxins and ochratoxins determination method is lower than maximal allowed concentration of these toxines prescribed by national rule book.

Food preparation methods, drinking water source, and esophageal squamous cell carcinoma in the high-risk area of Golestan, Northeast Iran.

Science.gov (United States)

Golozar, Asieh; Etemadi, Arash; Kamangar, Farin; Fazeltabar Malekshah, Akbar; Islami, Farhad; Nasrollahzadeh, Dariush; Abedi-Ardekani, Behnoosh; Khoshnia, Masoud; Pourshams, Akram; Semnani, Shahriar; Marjani, Haji Amin; Shakeri, Ramin; Sotoudeh, Masoud; Brennan, Paul; Taylor, Philip; Boffetta, Paolo; Abnet, Christian; Dawsey, Sanford; Malekzadeh, Reza

2016-03-01

Cooking practices and water sources have been associated with an increased risk of cancer, mainly through exposure to carcinogens such as heterocyclic amines, polycyclic aromatic hydrocarbons, and nitrates. Using data from the Golestan case-control study, carried out between 2003 and 2007 in a high-risk region for esophageal squamous cell carcinoma (ESCC), we sought to investigate the association between food preparation and drinking water sources and ESCC. Information on food preparation methods, sources of drinking water, and dietary habits was gathered from 300 cases and 571 controls matched individually for age, sex, and neighborhood using a structured questionnaire and a semiquantitative food frequency questionnaire. Multivariate conditional logistic regression was used to estimate odds ratios (OR) and 95% confidence intervals (CI) adjusted for potential confounders and other known risk factors including socioeconomic status and smoking. More than 95% of the participants reported eating meat, mostly red meat. Red meat consumption above the 75th percentile increased the odds of ESCC by 2.82-fold (95% CI: 1.21-6.57). Fish intake was associated with a significant 68% decrease in ESCC odds (26%, 86%). Among meat eaters, ORs (95% CI) for frying meat (red or white) and fish were 3.34 (1.32-8.45) and 2.62 (1.24-5.5). Drinking unpiped water increased ESCC odds by 4.25 times (2.23-8.11). The OR for each 10-year increase in the duration of drinking unpiped water was 1.47 (1.22-1.78). Our results suggest roles for red meat intake, drinking water source, and food preparation methods in ESCC, even after adjusting for a large number of potential confounders.

Single electron capture by state-prepared Ar2+ projectiles in Ar

International Nuclear Information System (INIS)

Puerta, J.; Huber, B.A.

1985-03-01

Electron capture by state-selected Ar 2+ projectiles in Ar has been studied at low collision energies ( 2+ ions are measured explaining existing discrepancies of partial and total cross sections in the Ar 2+ /Ar collision system. Although highly excited metastable ions ( 5 D 4 0 , 3 F 4 0 ) represent a minor contamination of a non-prepared Ar 2+ beam (proportional1%), their contributions are found to dominate the capture process due to cross section values larger than 10 -15 cm 2 . (orig.)

Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: Theory and experimental studies.

Science.gov (United States)

Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik; Astrup, Arne; Bech, Lene Mølskov; Jensen, Morten Georg; Risbo, Jens

2017-09-01

To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds during heating of simple liquid foods was derived. The experimental results and the model show that concentration of ethanol at any given time is determined by the initial concentration and a power law function of the remaining volume fraction. The power law function is found to be independent of factors like pot dimensions and temperature. When using a lid to cover the pot during cooking, the model was still valid but the ethanol concentrations decreased more steeply, corresponding to a higher exponent. The results provide a theoretical and empirical guideline for predicting the ethanol concentration in cooked liquid foods. Copyright © 2017 Elsevier Ltd. All rights reserved.

Comparison of green sample preparation techniques in the analysis of pyrethrins and pyrethroids in baby food by liquid chromatography-tandem mass spectrometry.

Science.gov (United States)

Petrarca, Mateus Henrique; Ccanccapa-Cartagena, Alexander; Masiá, Ana; Godoy, Helena Teixeira; Picó, Yolanda

2017-05-12

A new selective and sensitive liquid chromatography triple quadrupole mass spectrometry method was developed for simultaneous analysis of natural pyrethrins and synthetic pyrethroids residues in baby food. In this study, two sample preparation methods based on ultrasound-assisted dispersive liquid-liquid microextraction (UA-DLLME) and salting-out assisted liquid-liquid extraction (SALLE) were optimized, and then, compared regarding the performance criteria. Appropriate linearity in solvent and matrix-based calibrations, and suitable recoveries (75-120%) and precision (RSD values≤16%) were achieved for selected analytes by any of the sample preparation procedures. Both methods provided the analytical selectivity required for the monitoring of the insecticides in fruit-, cereal- and milk-based baby foods. SALLE, recognized by cost-effectiveness, and simple and fast execution, provided a lower enrichment factor, consequently, higher limits of quantification (LOQs) were obtained. Some of them too high to meet the strict legislation regarding baby food. Nonetheless, the combination of ultrasound and DLLME also resulted in a high sample throughput and environmental-friendly method, whose LOQs were lower than the default maximum residue limit (MRL) of 10μgkg -1 set by European Community for baby foods. In the commercial baby foods analyzed, cyhalothrin and etofenprox were detected in different samples, demonstrating the suitability of proposed method for baby food control. Copyright © 2017 Elsevier B.V. All rights reserved.

Consumer food handling in the home: a review of food safety studies.

Science.gov (United States)

Redmond, Elizabeth C; Griffith, Christopher J

2003-01-01

Epidemiological data from Europe, North America, Australia, and New Zealand indicate that a substantial proportion of foodborne disease is attributable to improper food preparation practices in consumers' homes. International concern about consumer food safety has prompted considerable research to evaluate domestic food-handling practices. The majority of consumer food safety studies in the last decade have been conducted in the United Kingdom and Northern Ireland (48%) and in the United States (42%). Surveys (questionnaires and interviews), the most frequent means of data collection, were used in 75% of the reviewed studies. Focus groups and observational studies have also been used. One consumer food safety study examined the relationship between pathogenic microbial contamination from raw chicken and observed food-handling behaviors, and the results of this study indicated extensive Campylobacter cross-contamination during food preparation sessions. Limited information about consumers' attitudes and intentions with regard to safe food-handling behaviors has been obtained, although a substantial amount of information about consumer knowledge and self-reported practices is available. Observation studies suggest that substantial numbers of consumers frequently implement unsafe food-handling practices. Knowledge, attitudes, intentions, and self-reported practices did not correspond to observed behaviors, suggesting that observational studies provide a more realistic indication of the food hygiene actions actually used in domestic food preparation. An improvement in consumer food-handling behavior is likely to reduce the risk and incidence of foodborne disease. The need for the development and implementation of food safety education strategies to improve specific food safety behaviors is reviewed in this paper.

Improving food preservation to reduce food waste

OpenAIRE

Gronert, Alicja; Bikova, Borislava; Salce, Luca; Nogués, Marc; Batistelli, Patryk; Farid, Yomna

2014-01-01

The theme and issue of ‘Improving food preservation to reduce food waste’ is associated with all group members participating in this research project. This topic covers multiple processes including purchasing, preserving, preparing and storing food. The industry of fresh fruits and vegetables is an enormous market, which will not disappear any time soon. Food waste is mostly disregarded as fresh fruits and vegetables are mostly inexpensive. All group members believe that this mindset needs to...

Potential new methods of detection of irradiated food

International Nuclear Information System (INIS)

Raffi, J.J.

1991-01-01

The irradiation of food by X- and gamma-rays and by electron beams is a technological process which may be used for food preservation in addition to heat or chemical treatment. The role of the Community Bureau of Reference - the BCR programme - in this area is to support the development and the improvement of analytical methods required for the preparation and implementation of the European legislation. In this context, after consultation of specialists in the Member States and the EFTA countries, it was decided that the BCR should undertake a collaborative project for the identification of irradiated food. The aim of the Cadarache workshop was to examine the development of new methods of detection and to set up a concerted research action covering four areas: DNA based methods; microbiological and biological methods; physical methods; chemical methods

Detection of lead (pb and aluminum (Al metal as contaminant in food prepared by using locally manufactured cooked pots (Hala in Kosti City, Sudan

Directory of Open Access Journals (Sweden)

EI Salah

2015-06-01

Full Text Available The objectives of this study are to assess the quantities of Aluminu m; lead released into the food from locally manufactured cooked pots (Aluminium pots in Kosti market. Seven types of pots (Pistons, Cartels, Kettles, Kettles + trays, Pepsi cans, Atmonia and Steel which is locally manufactured cooked pots (Hala were used. Amount of Al and Pb that leaked into the food from locally manufactured cooked pots were assessed by using Atomic Absorption Spectroscopy. The results were indicated that highly significance amount of Aluminum and lead which were leaked into the food that prepared by locally manufactured cooked pots (Hala.The analysis of urine for 10 selected randomly individuals that used locally manufactured cooked pots (Hala for preparation their food were indicated highly amount of Aluminum and Lead in their urine. DOI: http://dx.doi.org/10.3126/ije.v4i2.12621 International Journal of Environment Vol.4(2 2015: 19-26

Quantitating morphological changes in biological samples during scanning electron microscopy sample preparation with correlative super-resolution microscopy.

Science.gov (United States)

Zhang, Ying; Huang, Tao; Jorgens, Danielle M; Nickerson, Andrew; Lin, Li-Jung; Pelz, Joshua; Gray, Joe W; López, Claudia S; Nan, Xiaolin

2017-01-01

Sample preparation is critical to biological electron microscopy (EM), and there have been continuous efforts on optimizing the procedures to best preserve structures of interest in the sample. However, a quantitative characterization of the morphological changes associated with each step in EM sample preparation is currently lacking. Using correlative EM and superresolution microscopy (SRM), we have examined the effects of different drying methods as well as osmium tetroxide (OsO4) post-fixation on cell morphology during scanning electron microscopy (SEM) sample preparation. Here, SRM images of the sample acquired under hydrated conditions were used as a baseline for evaluating morphological changes as the sample went through SEM sample processing. We found that both chemical drying and critical point drying lead to a mild cellular boundary retraction of ~60 nm. Post-fixation by OsO4 causes at least 40 nm additional boundary retraction. We also found that coating coverslips with adhesion molecules such as fibronectin prior to cell plating helps reduce cell distortion from OsO4 post-fixation. These quantitative measurements offer useful information for identifying causes of cell distortions in SEM sample preparation and improving current procedures.

Energies of Electronic States of Ni (II) Ion in NiO-Al2O3 Catalyst Prepared by Impregnation

International Nuclear Information System (INIS)

Obadovic, D. Z.; Kiurski, J.; Marinkovic-Neducin, R. P.

2007-01-01

The behavior of NiO-Al2O3 catalysts is strongly dependent on the preparation method, as well as on pretreatment conditions. In the present work we investigated the influences of Ni(II) ion on NiO-Al2O3 catalysts properties due to the preparation by impregnation method. Based on experimental diffuse reflectance spectroscopy (DRS) data of electronic d-d transitions of Ni (II) promoter ion the energies of electronic states in spinel-like structure were calculated, and the most probable scheme of molecular orbital have been proposed

Preparation of TiO2-based nanotubes/nanoparticles composite thin film electrodes for their electron transport properties

International Nuclear Information System (INIS)

Zhao, Wanyu; Fu, Wuyou; Chen, Jingkuo; Li, Huayang; Bala, Hari; Wang, Xiaodong; Sun, Guang; Cao, Jianliang; Zhang, Zhanying

2015-01-01

The composite thin film electrodes were prepared with one-dimensional (1D) TiO 2 -B nanotubes (NTs) and zero-dimensional TiO 2 nanoparticles (NPs) based on different weight ratios. The electron transport properties of the NTs/NPs composite thin film electrodes applied for dye-sensitized solar cells had been investigated systematically. The results indicated that although the amount of dye adsorption decreased slightly, the devices with the NTs/NPs composite thin film electrodes could obtain higher open-circuit voltage and overall conversion efficiency compared to devices with pure TiO 2 NPs electrodes by rational tuning the weight ratio of TiO 2 -B NTs and TiO 2 NPs. When the weight ratio of TiO 2 -B NTs in the NTs/NPs composite thin film electrodes increased, the density of states and recombination rate decreased. The 1D structure of TiO 2 -B NTs can provide direct paths for electron transport, resulting in higher electron lifetime, electron diffusion coefficient and electron diffusion length. The composite thin film electrodes possess the merits of the rapid electron transport of TiO 2 -B NTs and the high surface area of TiO 2 NPs, which has great applied potential in the field of photovoltaic devices. - Highlights: • The composite thin film electrodes (CTFEs) were prepared with nanotubes and nanoparticles. • The CTFEs possess the rapid electron transport and high surface area. • The CTFEs exhibit lower recombination rate and longer electron life time. • The CTFEs have great applied potential in the field of photovoltaic devices

The Application Of Women Towards Food Safety

Directory of Open Access Journals (Sweden)

Suzan Seren Karakus

2012-12-01

Full Text Available Objective: This study aims to determine the applications of women towards food safety during purchasing, preparing, cooking, storing foods and factors affecting these implementations. Tools and Method: The study included 300 women, who resided in Ankara, were randomly chosen, were volunteered to join study and were responsible for purchasing and preparing food. The survey used in the study consisted of sections as demographical information, food purchasing, food cooking, vehicle hygiene, and personal hygiene. The frequencies of women in implementing these practices towards women were scored and statistical operations were made according to these scores. Findings: 28.0% of the women participating in the study were high school graduate, and 44.3% of them were university graduate. Their average age was 35.43±11.39 years. The lower the ages of women were, the significantly higher their food purchasing scores (FPRS, food preparing scores (FPS, food storing score (FSS, personal hygiene score (PHS and total food security score (TFSS were (p< 0.05. The increase in the income levels of women results in the increase in FPS (p= 0.015 and vehicle hygiene score (VHS (p= 0.007. Statistically significant difference was found between education levels and FPRS and food cooking score (FCS (p< 0.005. Result: Educational and income levels of women affect their applications towards food safety. The individuals domestically responsible for food preparing require education to provide hygiene in food preparing, storing, etc. applications. Women should be given trainings about food safety and personal hygiene. [TAF Prev Med Bull 2012; 11(6.000: 651-660

21 CFR 20.106 - Studies and reports prepared by or with funds provided by the Food and Drug Administration.

Science.gov (United States)

2010-04-01

... Administration. (a) The following types of reports and studies prepared by or with funds provided by the Food and... needs and performance. (3) Surveys, compilations, and summaries of data and information. (4) Consumer surveys. (5) Compliance surveys. (6) Compliance programs, except that names of specific firms, the...

21 CFR 184.1387 - Lactase enzyme preparation from Candida pseudotropicalis.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Lactase enzyme preparation from Candida pseudotropicalis. 184.1387 Section 184.1387 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND... preparation from Candida pseudotropicalis. (a) This enzyme preparation is derived from the nonpathogenic...

High resolution electron microscopy study of as-prepared and annealed tungsten-carbon multilayers

International Nuclear Information System (INIS)

Nguyen, T.D.; Gronsky, R.; Kortright, J.B.

1988-12-01

A series of sputtered tungsten-carbon multilayer structures with periods ranging from 2 to 12 nm in the as-prepared state and after annealing at 500/degree/C for 4 hours has been studied with high resolution transmission electron microscopy. The evolution with annealing of the microstructure of these multilayers depends on their period. As-prepared structures appear predominantly amorphous from TEM imaging and diffraction. Annealing results in crystallization of the W-rich layers into WC in the larger period samples, and less complete or no crystallization in the smaller period samples. X-ray scattering reveals that annealing expands the period in a systematic way. The layers remain remarkably well-defined after annealing under these conditions. 12 refs., 4 figs., 1 tab

Niigugim Qalgadangis (Atkan Food).

Science.gov (United States)

Dirks, Moses; Dirks, Lydia

A history of food gathering and food preparation techniques of Alaska natives on Atka Island in the Aleutians are presented in Western Aleut and English with illustrations by J. Leslie Boffa and Mike Dirks. Directions are given for preparing: various plants, including wild rice; salted, dried, or smoked fish; baked flour; fried dough; boiled…

Electron beam technology for production of preparations of immobilized enzymes

International Nuclear Information System (INIS)

Gonchar, A.M.; Auslender, V.L.; Polyakov, V.A.

1995-01-01

Possibility of electron beam usage for proteases immobilization on 1,4-polyalkylene oxide (1,4-PAO) was studied to obtain biologically active complex for multi-purpose usage. It is shown that immobilization of Bacillus Subtilis protease is done due to free-radical linking of enzyme and carrier with formation of mycelium-like structures. Immobilization improves heat resistance of enzyme up to 60 centigrade without substrate and up to 80 centigrade in presence of substrate, widens range pH activity in comparison with non-immobilized forms. Immobilized proteases does not contain peroxides and long-live radicals. Our results permitted to create technologies for production of medical and veterinary preparations, active components for wool washing agents and leather fabrication technology

Food retailing and food service.

Science.gov (United States)

Capps, Oral; Park, John L

2003-07-01

The food retailing and food service sector is not only an important component of the food marketing channel but is also vital to the United States economy, accounting for more than 7% of the United States gross domestic product in 2001. The business of food retailing and food service is undergoing salient change. The authors argue that the singular force driving this change is the consumer. To understand the linkages in the food marketing channel, this article provides information on the farm-to-retail price spread and the economic forces that influence their magnitude. Examples are given of farm-to-retail price spreads for red meat and dairy industries. In addition, the economics behind the provision of retail services and the growth of the food service industry are discussed. Further, the authors demonstrate that the structure of the food market channel is consumer driven, and present three characteristics of convenience (preparation, delivery, and service) and identify four food distribution channels in terms of convenience (complete convenience, traditional food service, consumer direct, and traditional retail).

Treatment of foods with 'soft-electrons' (low-energy electrons)

International Nuclear Information System (INIS)

Hayashi, Toru; Todoriki, Setsuko

2003-01-01

Electrons with energies of 300 keV or lower were defined as soft-electrons'. Soft-electrons can eradicate microorganisms residing on the surface of grains, pulses, spices, dehydrated vegetables, tea leaves and seeds, and reduce their microbial loads to levels lower than 10 CFU/g with little quality deterioration. Soft-electrons can inactivate insect pests infesting grains and pulses and inhibit sprouting of potatoes. (author)

Preparation of herpes simplex virus-infected primary neurons for transmission electron microscopy.

Science.gov (United States)

Miranda-Saksena, Monica; Boadle, Ross; Cunningham, Anthony L

2014-01-01

Transmission electron microscopy (TEM) provides the resolution necessary to identify both viruses and subcellular components of cells infected with many types of viruses, including herpes simplex virus. Recognized as a powerful tool in both diagnostic and research-based virology laboratories, TEM has made possible the identification of new viruses and has contributed to the elucidation of virus life cycle and virus-host cell interaction. Whilst there are many sample preparation techniques for TEM, conventional processing using chemical fixation and resin embedding remains a useful technique, available in virtually all EM laboratories, for studying virus/cell ultrastructure. In this chapter, we describe the preparation of herpes simplex virus-infected primary neurons, grown on plastic cover slips, to allow sectioning of neurons and axons in their growth plane. This technique allows TEM examination of cell bodies, axons, growth cones, and varicosities, providing powerful insights into virus-cell interaction.

Bacteriophages safely reduce Salmonella contamination in pet food and raw pet food ingredients.

Science.gov (United States)

Soffer, Nitzan; Abuladze, Tamar; Woolston, Joelle; Li, Manrong; Hanna, Leigh Farris; Heyse, Serena; Charbonneau, Duane; Sulakvelidze, Alexander

2016-01-01

Contamination of pet food with Salmonella is a serious public health concern, and several disease outbreaks have recently occurred due to human exposure to Salmonella tainted pet food. The problem is especially challenging for raw pet foods (which include raw meats, seafood, fruits, and vegetables). These foods are becoming increasingly popular because of their nutritional qualities, but they are also more difficult to maintain Salmonella -free because they lack heat-treatment. Among various methods examined to improve the safety of pet foods (including raw pet food), one intriguing approach is to use bacteriophages to specifically kill Salmonella serotypes. At least 2 phage preparations (SalmoFresh® and Salmonelex™) targeting Salmonella are already FDA cleared for commercial applications to improve the safety of human foods. However, similar preparations are not yet available for pet food applications. Here, we report the results of evaluating one such preparation (SalmoLyse®) in reducing Salmonella levels in various raw pet food ingredients (chicken, tuna, turkey, cantaloupe, and lettuce). Application of SalmoLyse® in low (ca. 2-4×10 6 PFU/g) and standard (ca. 9×10 6 PFU/g) concentrations significantly ( P contamination in all raw foods examined compared to control treatments. When SalmoLyse®-treated (ca. 2×10 7 PFU/g) dry pet food was fed to cats and dogs, it did not trigger any deleterious side effects in the pets. Our data suggest that the bacteriophage cocktail lytic for Salmonella can significantly and safely reduce Salmonella contamination in various raw pet food ingredients.

Electron transport properties of degenerate n-type GaN prepared by pulsed sputtering

Science.gov (United States)

Ueno, Kohei; Fudetani, Taiga; Arakawa, Yasuaki; Kobayashi, Atsushi; Ohta, Jitsuo; Fujioka, Hiroshi

2017-12-01

We report a systematic investigation of the transport properties of highly degenerate electrons in Ge-doped and Si-doped GaN epilayers prepared using the pulsed sputtering deposition (PSD) technique. Secondary-ion mass spectrometry and Hall-effect measurements revealed that the doping efficiency of PSD n-type GaN is close to unity at electron concentrations as high as 5.1 × 1020 cm-3. A record low resistivity for n-type GaN of 0.16 mΩ cm was achieved with an electron mobility of 100 cm2 V-1 s-1 at a carrier concentration of 3.9 × 1020 cm-3. We explain this unusually high electron mobility of PSD n-type GaN within the framework of conventional scattering theory by modifying a parameter related to nonparabolicity of the conduction band. The Ge-doped GaN films show a slightly lower electron mobility compared with Si-doped films with the same carrier concentrations, which is likely a consequence of the formation of a small number of compensation centers. The excellent electrical properties presented in this letter clearly demonstrate the striking advantages of the low-temperature PSD technique for growing high-quality and highly conductive n-type GaN.

Electron transport properties of degenerate n-type GaN prepared by pulsed sputtering

Directory of Open Access Journals (Sweden)

Kohei Ueno

2017-12-01

Full Text Available We report a systematic investigation of the transport properties of highly degenerate electrons in Ge-doped and Si-doped GaN epilayers prepared using the pulsed sputtering deposition (PSD technique. Secondary-ion mass spectrometry and Hall-effect measurements revealed that the doping efficiency of PSD n-type GaN is close to unity at electron concentrations as high as 5.1 × 1020 cm−3. A record low resistivity for n-type GaN of 0.16 mΩ cm was achieved with an electron mobility of 100 cm2 V−1 s−1 at a carrier concentration of 3.9 × 1020 cm−3. We explain this unusually high electron mobility of PSD n-type GaN within the framework of conventional scattering theory by modifying a parameter related to nonparabolicity of the conduction band. The Ge-doped GaN films show a slightly lower electron mobility compared with Si-doped films with the same carrier concentrations, which is likely a consequence of the formation of a small number of compensation centers. The excellent electrical properties presented in this letter clearly demonstrate the striking advantages of the low-temperature PSD technique for growing high-quality and highly conductive n-type GaN.

Food prepared in iron cooking pots as an intervention for reducing iron deficiency anaemia in developing countries: a systematic review

NARCIS (Netherlands)

Geerligs, P. D. Prinsen; Brabin, B. J.; Omari, A. A. A.

2003-01-01

Objective To complete a systematic review of the effect of preparing food cooked in iron pots on haemoglobin concentrations and to assess compliance with pot use. Design and Search strategy We searched The Cochrane Database of Systematic Reviews, Database of Abstracts of Reviews of Effectiveness,

The Development of a Competency Based Food Preparations Curriculum for High School Special Needs Students in New Castle County, Delaware.

Science.gov (United States)

Stewart, Richard Lee

A competency-based culinary arts food preparation curriculum for Delaware high school students with special needs was developed during a project that included the following activities: review of the state's existing culinary arts curriculum for regular education students; incumbent worker survey administered to 24 restaurant…

On the preparation of electron sensor using LiRbSO4 samples

Science.gov (United States)

El-Muraikhi, M.; Kassem, M. E.; Gaafar, M.; Abdel Gawad, M. M. H.; Ragab, I. M.

2005-01-01

The dielectric spectroscopy of metal-metal sulfate LiRbSO4 samples are described with particular emphasis on sensor performance to be used in the field of radiation. The obtained results as the effect of different electron energy beams at fixed dose, 0.5 Gy, showed abrupt change of the electrical properties (electrical conductivity, capacitance, and loss tangent). The results can be explained on the basis of radiation-induced defects followed by radiation quenching. The prepared samples can be used in the field of radiation dosimeter.

Microbial safety of minimally processed foods

National Research Council Canada - National Science Library

Novak, John S; Sapers, Gerald M; Juneja, Vijay K

2003-01-01

...-course meals. All are expected to be portioned and minimally processed to balance the naturalness of unaltered foods with a concern for safety. Yet the responsibility for proper food preparation and handling remains with the naïve modern consumer, who may be less adept in food preparations than his or her less sophisticated ancestors. As a result,...

Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs.

Science.gov (United States)

Reicks, Marla; Trofholz, Amanda C; Stang, Jamie S; Laska, Melissa N

2014-01-01

Cooking programs are growing in popularity; however, an extensive review has not examined their overall impact. Therefore, this study reviewed previous research on cooking/home food preparation interventions and diet and health-related outcomes among adults and identified implications for practice and research. Literature review and descriptive summative method. Dietary intake, knowledge/skills, cooking attitudes and self-efficacy/confidence, health outcomes. Articles evaluating the effectiveness of interventions that included cooking/home food preparation as the primary aim (January, 1980 through December, 2011) were identified via Ovid MEDLINE, Agricola, and Web of Science databases. Studies grouped according to design and outcomes were reviewed for validity using an established coding system. Results were summarized for several outcome categories. Of 28 studies identified, 12 included a control group with 6 as nonrandomized and 6 as randomized controlled trials. Evaluation was done postintervention for 5 studies, pre- and postintervention for 23, and beyond postintervention for 15. Qualitative and quantitative measures suggested a positive influence on main outcomes. However, nonrigorous study designs, varying study populations, and the use of nonvalidated assessment tools limited stronger conclusions. Well-designed studies are needed that rigorously evaluate long-term impact on cooking behavior, dietary intake, obesity and other health outcomes. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs

Science.gov (United States)

Reicks, Marla; Trofholz, Amanda C.; Stang, Jamie S; Laska, Melissa N.

2014-01-01

Objective Cooking programs are growing in popularity; however an extensive review has not examined overall impact. Therefore, this study reviewed previous research on cooking/home food preparation interventions and diet and health-related outcomes among adults and identified implications for practice and research. Design Literature review and descriptive summative method. Main outcome measures Dietary intake, knowledge/skills, cooking attitudes and self-efficacy/confidence, health outcomes. Analysis Articles evaluating effectiveness of interventions that included cooking/home food preparation as the primary aim (January 1980 through December 2011) were identified via OVID MEDLINE, Agricola and Web of Science databases. Studies grouped according to design and outcomes were reviewed for validity using an established coding system. Results were summarized for several outcome categories. Results Of 28 studies identified, 12 included a control group with six as non-randomized and six as randomized controlled trials. Evaluation was done post-intervention for five studies, pre- and post-intervention for 23 and beyond post-intervention for 15. Qualitative and quantitative measures suggested a positive influence on main outcomes. However, non-rigorous study designs, varying study populations, and use of non-validated assessment tools limited stronger conclusions. Conclusions and Implications Well-designed studies are needed that rigorously evaluate long-term impact on cooking behavior, dietary intake, obesity and other health outcomes. PMID:24703245

Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bags.

Science.gov (United States)

Torri, Luisa; Piochi, Maria

2016-07-01

Despite the key role of the sensory quality for food acceptance, the aroma transfer properties of food packaging materials have not yet been studied using sensory approaches. This research investigated the suitability of sensory and electronic nose methods to evaluate the aroma transfer properties of plastic materials that come in contact with food. Four (W, X, Y, and Z) commercial freezer bags (polyethylene) for domestic uses were compared. The degree of the aroma transfer through the materials was estimated as the sensory contamination of an odor absorber food (bread) by an odor releaser food (onion), separated by the bags and stored under frozen conditions. Bread samples were analyzed by means of an electronic nose, and 42 assessors used three different sensory methods (triangle, scoring, and partial sorted Napping tests). From the triangle test, none of the plastic bags acted as a complete aroma barrier, showing a sensory contamination of bread stored in all four materials. Partial sorting Napping results clearly described the sensory contamination of bread as "onion flavor", due to the aroma transfer from the odor releaser food to the odor absorber food through the plastic bag. Scoring tests showed significant (pbags, revealing the highest aroma permeation for W (3.1±0.1), the lowest aroma transfer for X and Y (2.0±0.1), and intermediate aroma transfer properties for Z (2.6±0.1). Electronic nose data were in good agreement with the sensory responses, and a high correlation with the scoring data was observed (R 2 =0.988). The presented approaches had suitable results to provide meaningful information on the aroma transfer properties of freezer plastic bags, and could advantageously be applied in the future for analyzing other finished food containers (e.g. plastic trays, boxes, etc.) or packaging materials of a different nature (multilayer plastic films, biodegradable materials, composites, etc.). Copyright © 2016 Elsevier Ltd. All rights reserved.

A history of study on safety of irradiated foods (3). Induced radioactivity in irradiated foods

International Nuclear Information System (INIS)

Miyahara, Makoto

2006-01-01

Food irradiation can induce a small amount of radioactivity in the foods. The principal mechanisms of the nuclear reactions are (n, γ), (γ, n), (γ, γ'). The resulting nuclear products were found in irradiated foods were Na-24, P-32, Ca-45, C-11, N-13, and O-15 in the food irradiated by 24 MeV electron beam. The total radioactivity is less than 1/1000 of those of K-40 in the case of electron beams below 10 MeV or X rays below 5 MeV. Package materials affected neutron flux in the foods and enhanced the radioactivity. Electron beam machine produces neutrons and increases the flux in food. IAEA recommend to reduce neutron production in the facility. The safety of irradiated food in the radioactivity field still needs more progress. (author)

Preparation and thermal conductivity enhancement of composite phase change materials for electronic thermal management

International Nuclear Information System (INIS)

Wu, Weixiong; Zhang, Guoqing; Ke, Xiufang; Yang, Xiaoqing; Wang, Ziyuan; Liu, Chenzhen

2015-01-01

Highlights: • A kind of composite phase change material board (PCMB) is prepared and tested. • PCMB presents a large thermal storage capacity and enhanced thermal conductivity. • PCMB displays much better cooling effect in comparison to natural air cooling. • PCMB presents different cooling characteristics in comparison to ribbed radiator. - Abstract: A kind of phase change material board (PCMB) was prepared for use in the thermal management of electronics, with paraffin and expanded graphite as the phase change material and matrix, respectively. The as-prepared PCMB presented a large thermal storage capacity of 141.74 J/g and enhanced thermal conductivity of 7.654 W/(m K). As a result, PCMB displayed much better cooling effect in comparison to natural air cooling, i.e., much lower heating rate and better uniformity of temperature distribution. On the other hand, compared with ribbed radiator technology, PCMB also presented different cooling characteristics, demonstrating that they were suitable for different practical application

Highly-sensitive electrochemical sensing platforms for food colourants based on the property-tuning of porous carbon

Energy Technology Data Exchange (ETDEWEB)

Cheng, Qin [Key Laboratory for Large-Format Battery Materials and System, Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology, Wuhan, 430074 (China); Xia, Shanhong; Tong, Jianhua [State Key Laboratory of Transducer Technology, Institute of Electronics, Chinese Academy of Science, Beijing, 100190 (China); Wu, Kangbing, E-mail: kbwu@hust.edu.cn [Key Laboratory for Large-Format Battery Materials and System, Ministry of Education, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology, Wuhan, 430074 (China)

2015-08-05

It is very challenging to develop highly-sensitive analytical platforms for toxic synthetic colourants that widely added in food samples. Herein, a series of porous carbon (PC) was prepared using CaCO{sub 3} nanoparticles (nano-CaCO{sub 3}) as the hard template and starch as the carbon precursor. Characterizations of scanning electron microscopy and transmission electron microscopy indicated that the morphology and porous structure were controlled by the weight ratio of starch and nano-CaCO{sub 3}. The electrochemical behaviours of four kinds of widely-used food colourants, Sunset yellow, Tartrazine, Ponceau 4R and Allura red, were studied. On the surface of PC samples, the oxidation signals of colourants enhanced obviously, and more importantly, the signal enhancement abilities of PC were also dependent on the starch/nano-CaCO{sub 3} weight ratio. The greatly-increased electron transfer ability and accumulation efficiency were the main reason for the enhanced signals of colourants, as confirmed by electrochemical impedance spectroscopy and chronocoulometry. The prepared PC-2 sample by 1:1 starch/nano-CaCO{sub 3} weight ratio was more active for the oxidation of food colourtants, and increased the signals by 89.4-fold, 79.3-fold, 47.3-fold and 50.7-fold for Sunset yellow, Tartrazine, Ponceau 4R and Allura red. As a result, a highly-sensitive electrochemical sensing platform was developed, and the detection limits were 1.4, 3.5, 2.1 and 1.7 μg L{sup −1} for Sunset yellow, Tartrazine, Ponceau 4R and Allura red. The practical application of this new sensing platform was demonstrated using drink samples, and the detected results consisted with the values that obtained by high-performance liquid chromatography. - Highlights: • PC samples with different morphology and electrochemical activities were prepared. • Highly sensitive electrochemical sensing platform was developed for food colourants. • The accuracy and practicability was testified to be good by HPLC.

Highly-sensitive electrochemical sensing platforms for food colourants based on the property-tuning of porous carbon

International Nuclear Information System (INIS)

Cheng, Qin; Xia, Shanhong; Tong, Jianhua; Wu, Kangbing

2015-01-01

It is very challenging to develop highly-sensitive analytical platforms for toxic synthetic colourants that widely added in food samples. Herein, a series of porous carbon (PC) was prepared using CaCO 3 nanoparticles (nano-CaCO 3 ) as the hard template and starch as the carbon precursor. Characterizations of scanning electron microscopy and transmission electron microscopy indicated that the morphology and porous structure were controlled by the weight ratio of starch and nano-CaCO 3 . The electrochemical behaviours of four kinds of widely-used food colourants, Sunset yellow, Tartrazine, Ponceau 4R and Allura red, were studied. On the surface of PC samples, the oxidation signals of colourants enhanced obviously, and more importantly, the signal enhancement abilities of PC were also dependent on the starch/nano-CaCO 3 weight ratio. The greatly-increased electron transfer ability and accumulation efficiency were the main reason for the enhanced signals of colourants, as confirmed by electrochemical impedance spectroscopy and chronocoulometry. The prepared PC-2 sample by 1:1 starch/nano-CaCO 3 weight ratio was more active for the oxidation of food colourtants, and increased the signals by 89.4-fold, 79.3-fold, 47.3-fold and 50.7-fold for Sunset yellow, Tartrazine, Ponceau 4R and Allura red. As a result, a highly-sensitive electrochemical sensing platform was developed, and the detection limits were 1.4, 3.5, 2.1 and 1.7 μg L −1 for Sunset yellow, Tartrazine, Ponceau 4R and Allura red. The practical application of this new sensing platform was demonstrated using drink samples, and the detected results consisted with the values that obtained by high-performance liquid chromatography. - Highlights: • PC samples with different morphology and electrochemical activities were prepared. • Highly sensitive electrochemical sensing platform was developed for food colourants. • The accuracy and practicability was testified to be good by HPLC

Food additives and food components in total diets in The Netherlands

NARCIS (Netherlands)

Dokkum, W. van; Vos, R.H. de; Cloughley, F.A.; Hulshof, K.F.A.M.; Dukel, F.; Wijsman, J.A.

1982-01-01

During a period of 2 years, every 2 months 126 different food items forming a 'market basket' were purchased, prepared and divided into twelve food commodity groups. The 'market basket' was based on a study of the dietary pattern of 16- to 18-year-old male adolescents. In the (homogenized) food

Alternative Food Preservation Techniques, New Technology in Food Preparation and Appropriateness of Food Supply for the Permanently Manned Space Station

Science.gov (United States)

Whelan, R. H.

1985-01-01

Alternative food preservation techniques are defined as unique processes and combinations of currently used processes for food preservation. Food preservation is the extension of the useful shelf-life of normally perishable foods (from harvest to final consumption) by controlling micro-organisms, enzymes, chemical changes, changes in sensory characteristics and the prevention of subsequent recontamination. The resulting products must comply with all applicable food manufacturing practice regulations and be safe. Most of the foods currently used in both space and military feeding are stabilized either by dehydration or the use of a terminal sterilization process. Other available options would be formulation to reduce water activity, the refrigeration and freezing of perishable foods, chemical addition, and physical treatment (ionizing or nonionizing radiation or mechanical action). These alternatives are considered and proposals made.

Atoms for Food and Nutrition: Application of Nuclear Techniques in Food and Agriculture

International Nuclear Information System (INIS)

Esilaba, A.O.

2017-01-01

KALRO is a corporate body created under the Kenya Agricultural and Livestock Research Act of 2013 to establish suitable legal and institutional frameworks for coordination of agricultural research in Kenya. It promote, streamline, co-ordinate and regulate research in crops, livestock, genetic resources and biotechnology and animal diseases. To expedite equitable access to research information, resources and technologies and promote the application of research findings and developed technologies in the field of agriculture and livestock. FAO's report identifies 15 trends and 10 challenges affecting the world's food systems. There are 10 key challenges that need to be addressed if we are to succeed in eradicating hunger and poverty, while making agriculture and food systems sustainable (FAO, 2017). Empowering small-scale farmers and providing them better access to information, markets and technologies is key to ensuring future food security. The mission of the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture is to support and promote the safe and appropriate use of nuclear and related technologies by the FAO/IAEA member states in food and agriculture, with the aim to contribute to peace, health and prosperity throughout the world, especially to global food security and sustainable agricultural development.Isotopic techniques are employed to monitor foods for contamination with agrochemicals -optimizing sample preparation by radioisotopes -detecting contaminant by electron capture detector. Both stable and radioactive isotopes can be used as tracers in soil and water management & crop nutrition. Through collaboration with IAEA, KALRO is now the center in Africa where new drip irrigation technologies are being evaluated. KALRO partners with IAEA to host fellowship training for scientists and technicians from African region on soil and water management, efficient irrigation technologies and nitrogen fertilizer use efficiency. There is need for

Electronic Field Data Collection in Support of Satellite-Based Food Security Monitoring in Tanzania

Science.gov (United States)

Nakalembe, C. L.; Dempewolf, J.; Justice, C. J.; Becker-Reshef, I.; Tumbo, S.; Maurice, S.; Mbilinyi, B.; Ibrahim, K.; Materu, S.

2016-12-01

In Tanzania agricultural extension agents traditionally collect field data on agriculture and food security on paper, covering most villages throughout the country. The process is expensive, slow and cumbersome and prone to data transcription errors when the data get entered at the district offices into electronic spreadsheets. Field data on the status and condition of agricultural crops, the population's nutritional status, food storage levels and other parameters are needed in near realtime for early warning to make critical but most importantly timely and appropriate decisions that are informed with verified data from the ground. With the ubiquitous distribution of cell phones, which are now used by the vast majority of the population in Tanzania including most farmers, new, efficient and cost-effective methods for field data collection have become available. Using smartphones and tablets data on crop conditions, pest and diseases, natural disasters and livelihoods can be collected and made available and easily accessible in near realtime. In this project we implemented a process for obtaining high quality electronic field data using the GeoODK application with a large network of field extension agents in Tanzania and Uganda. These efforts contribute to work being done on developing an advanced agriculture monitoring system for Tanzania, incorporating traditional data collection with satellite information and field data. The outcomes feed directly into the National Food Security Bulletin for Tanzania produced by the Ministry of Agriculture as well as a form a firm evidence base and field scale monitoring of the disaster risk financing in Uganda.

Benchmarking the minimum Electron Beam (eBeam) dose required for the sterilization of space foods

Science.gov (United States)

Bhatia, Sohini S.; Wall, Kayley R.; Kerth, Chris R.; Pillai, Suresh D.

2018-02-01

As manned space missions extend in length, the safety, nutrition, acceptability, and shelf life of space foods are of paramount importance to NASA. Since food and mealtimes play a key role in reducing stress and boredom of prolonged missions, the quality of food in terms of appearance, flavor, texture, and aroma can have significant psychological ramifications on astronaut performance. The FDA, which oversees space foods, currently requires a minimum dose of 44 kGy for irradiated space foods. The underlying hypothesis was that commercial sterility of space foods could be achieved at a significantly lower dose, and this lowered dose would positively affect the shelf life of the product. Electron beam processed beef fajitas were used as an example NASA space food to benchmark the minimum eBeam dose required for sterility. A 15 kGy dose was able to achieve an approximately 10 log reduction in Shiga-toxin-producing Escherichia coli bacteria, and a 5 log reduction in Clostridium sporogenes spores. Furthermore, accelerated shelf life testing (ASLT) to determine sensory and quality characteristics under various conditions was conducted. Using Multidimensional gas-chromatography-olfactometry-mass spectrometry (MDGC-O-MS), numerous volatiles were shown to be dependent on the dose applied to the product. Furthermore, concentrations of off -flavor aroma compounds such as dimethyl sulfide were decreased at the reduced 15 kGy dose. The results suggest that the combination of conventional cooking combined with eBeam processing (15 kGy) can achieve the safety and shelf-life objectives needed for long duration space-foods.

Diamond like carbon Ag nanocomposites as a control measure against Campylobacter jejuni and Listeria monocytogenes on food preparation surfaces

DEFF Research Database (Denmark)

Tamulevičius, Sigitas; Zakarienė, Gintarė; Novoslavskij, Aleksandr

2018-01-01

on selective agars and quantitative real-time PCR (qPCR) including staining with propidium monoazide (PMA). It was determined, that DLC:Ag film was the most efficient coating in the reduction of C. jejuni and L. monocytogenes numbers. Culture-based enumeration revealed that C. jejuni numbers were reduced......:Ag antimicrobial surface showed a reduced ability to grow on culture media, but maintained viability during the whole experiment. Nonetheless, DLC:Ag antimicrobial surface could be further considered for the reduction of cross-contamination risk from food preparation surfaces due to their contamination with C....... jejuni and L. monocytogenes in domestic and commercial kitchens or food establishments....

Food Sample Preparation for the Determination of Sulfonamides by High-Performance Liquid Chromatography: State-of-the-Art

Directory of Open Access Journals (Sweden)

Dimitrios Bitas

2018-06-01

Full Text Available Antibiotics are a common practice in veterinary medicine, mainly for therapeutic purposes. Sectors of application include livestock farming, aquacultures, and bee-keeping, where bacterial infections are frequent and can be economically damaging. However, antibiotics are usually administered in sub-therapeutic doses as prophylactic and growth promoting agents. Due to their excessive use, antibiotic residues can be present in foods of animal origin, which include meat, fish, milk, eggs, and honey, posing health risks to consumers. For this reason, authorities have set maximum residue limits (MRLs of certain antibiotics in food matrices, while analytical methods for their determination have been developed. This work focuses on antibiotic extraction and determination, part of which was presented at the “1st Conference in Chemistry for Graduate, Postgraduate Students and PhD Candidates at the Aristotle University of Thessaloniki”. Taking a step further, this paper is a review of the most recent sample preparation protocols applied for the extraction of sulfonamide antibiotics from food samples and their determination with high-performance liquid chromatography (HPLC, covering a five-year period.

An in-home video study and questionnaire survey of food preparation, kitchen sanitation, and hand washing practices.

Science.gov (United States)

Scott, Elizabeth; Herbold, Nancie

2010-06-01

Foodborne illnesses pose a problem to all individuals but are especially significant for infants, the elderly, and individuals with compromised immune systems. Personal hygiene is recognized as the number-one way people can lower their risk. The majority of meals in the U.S. are eaten at home. Little is known, however, about the actual application of personal hygiene and sanitation behaviors in the home. The study discussed in this article assessed knowledge of hygiene practices compared to observed behaviors and determined whether knowledge equated to practice. It was a descriptive study involving a convenience sample of 30 households. Subjects were recruited from the Boston area and a researcher and/or a research assistant traveled to the homes of study participants to videotape a standard food preparation procedure preceded by floor mopping. The results highlight the differences between individuals' reported beliefs and actual practice. This information can aid food safety and other health professionals in targeting food safety education so that consumers understand their own critical role in decreasing their risk for foodborne illness.

The convenience food market in Great Britain: convenience food lifestyle (CFL) segments.

Science.gov (United States)

Buckley, Marie; Cowan, Cathal; McCarthy, Mary

2007-11-01

Convenience foods enable the consumer to save time and effort in food activities, related to shopping, meal preparation and cooking, consumption and post-meal activities. The objective of this paper is to report on the attitudes and reported behaviour of food consumers in Great Britain based on a review of their convenience food lifestyle (CFLs). The paper also reports the development and application of a segmentation technique that can supply information on consumer attitudes towards convenience foods. The convenience food market in Great Britain is examined and the key drivers of growth in this market are highlighted. A survey was applied to a nationally representative sample of 1000 consumers (defined as the persons primarily responsible for food shopping and cooking in the household) in Great Britain in 2002. Segmentation analysis, based on the identification of 20 convenience lifestyle factors, identified four CFL segments of consumers: the 'food connoisseurs' (26%), the 'home meal preparers' (25%), the 'kitchen evaders' (16%) and the 'convenience-seeking grazers' (33%). In particular, the 'kitchen evaders' and the 'convenience-seeking grazers' are identified as convenience-seeking segments. Implications for food producers, in particular, convenience food manufacturers are discussed. The study provides an understanding of the lifestyles of food consumers in Great Britain, and provides food manufacturers with an insight into what motivates individuals to purchase convenience foods.

Preparation of Environmental and Food Samples to Support the Heavy Metals Detection by Stripping Electrochemical

International Nuclear Information System (INIS)

Iswani S

2002-01-01

Preparation of environmental and food samples to support the heavy metals detection by stripping electrochemistry was done. The water samples taken directly from the ground water were acidified with 1 mL of HNO 3 acic suprapure was not digested, while the soils samples which have already dried in the oven at 105 o C, ware grinded and sieved through 150 μm, werte digested with HNO 3 acic suprapure in the digestion bomb at 150 o C for 3-4 hours. The mussels samples which have already freezed in the freezer were peeled, dried with N 2 liquid, grinded and dried again in the freeze drier at the pressure of ≅ 10 -2 mBar, and then were grinded again, weighted, digested with HNO 3 acic and HClO 4 suprapure in the digestion bomb at 150 o C for 3 hours. Food samples were homogenized by electric mixer, dried with freeze dried, homogenized again by using ZrO 2 ball mill, weighted, digested by HPA (high Pressure Asher). The heavy metals in the food samples solution of digestion product were detected by using Polarographic Analyzer EGandG of SWV and DPASV methods, while in the water, soils and the mussels solution were detected by using PDV 2000 and Polarograf E-505, DPASV method. The method validity were tested with SRM materials such as soil-5, soil-7, water W-4, and coppepoda. The heavy metals detection results in the water, soils, mussels, and food by electrochemical method were reported in this paper. (author)

Contrasting approaches to food education and school meals

DEFF Research Database (Denmark)

Andersen, Sidse Schoubye; Baarts, Charlotte; Holm, Lotte

2017-01-01

This study builds on a fieldwork in a Danish school class, where pupils were observed while preparing and eating school meals. It shows that the children encounter conflicting approaches to food education depending on the context. While eating, an authoritarian approach to food education dominates...... and food is ascribed instrumental value. While preparing the school meal, a democratic approach dominates and food is ascribed intrinsic value. The aim is to show how these conflicting approaches reflect not only different social and cultural expectations to eating and preparing meals, respectively......, but also a conflict between food educational ideals and actual school meal practices. To illustrate this an analytic model is introduced, the Integrated Food Pedagogy Model, and the ways in which this model could help promote better food education among schoolchildren are discussed....

Food Service System

Science.gov (United States)

1992-01-01

The 3M Food Service System 2 employs a "cook/chill" concept for serving food in hospitals. The system allows staff to prepare food well in advance, maintain heat, visual appeal and nutritional value as well as reducing operating costs. The integral heating method, which keeps hot foods hot and cold foods cold, was developed by 3M for the Apollo Program. In the 1970s, the company commercialized the original system and in 1991, introduced Food Service System 2. Dishes are designed to resemble those used at home, and patient satisfaction has been high.

Attempt to assess the infiltration of enamel made with experimental preparation using a scanning electron microscope.

Science.gov (United States)

Skucha-Nowak, Małgorzata

2015-01-01

The resin infiltration technique, a minimally invasive method, involves the saturation, strengthening, and stabilization of demineralized enamel by a mixture of polymer resins without the need to use rotary tools or the risk of losing healthy tooth structures. To design and synthesize an experimental infiltrant with potential bacteriostatic properties.To compare the depth of infiltration of the designed experimental preparation with the infiltrant available in the market using a scanning electron microscope. Composition of the experimental infiltrant was established after analysis of 1H NMR spectra of the commercially available compounds that can penetrate pores of demineralized enamel. As the infiltrant should have bacteriostatic features by definition, an addition of 1% of monomer containing metronidazole was made. Thirty extracted human teeth were soaked in an acidic solution, which was to provide appropriate conditions for demineralization of enamel. Afterward, each tooth was divided along the coronal-root axis into two zones. One zone had experimental preparation applied to it (the test group), while the other had commercially available Icon (the control group). The teeth were dissected along the long axis and described above underwent initial observation with use of a Hitachi S-4200 scanning electron microscope. It was found that all samples contained only oxygen and carbon, regardless of the concentration of additions introduced into them. The occurrence of carbon is partially because it is a component of the preparation in question and partially because of sputtering of the sample with it. Hydrogen is also a component of the preparation, as a result of its phase composition; however, it cannot be detected by the EDS method. SEM, in combination with X-ray microanalysis, does not allow one to explicitly assess the depth of penetration of infiltration preparations into enamel.In order to assess the depth of penetration of infiltration preparations with use of

TRADITIONAL FERMENTED FOODS OF LESOTHO

Directory of Open Access Journals (Sweden)

Tendekayi H. Gadaga

2013-06-01

Full Text Available This paper describes the traditional methods of preparing fermented foods and beverages of Lesotho. Information on the preparation methods was obtained through a combination of literature review and face to face interviews with respondents from Roma in Lesotho. An unstructured questionnaire was used to capture information on the processes, raw materials and utensils used. Four products; motoho (a fermented porridge, Sesotho (a sorghum based alcoholic beverage, hopose (sorghum fermented beer with added hops and mafi (spontaneously fermented milk, were found to be the main fermented foods prepared and consumed at household level in Lesotho. Motoho is a thin gruel, popular as refreshing beverage as well as a weaning food. Sesotho is sorghum based alcoholic beverage prepared for household consumption as well as for sale. It is consumed in the actively fermenting state. Mafi is the name given to spontaneously fermented milk with a thick consistency. Little research has been done on the technological aspects, including the microbiological and biochemical characteristics of fermented foods in Lesotho. Some of the traditional aspects of the preparation methods, such as use of earthenware pots, are being replaced, and modern equipment including plastic utensils are being used. There is need for further systematic studies on the microbiological and biochemical characteristics of these these products.

The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers

DEFF Research Database (Denmark)

Coorey, Ranil; Ng, Denise Sze Hu; Jayamanne, Vijith S.

2018-01-01

In recent decades, the demand for ready‐to‐eat (RTE) food items prepared by the food catering sector has increased together with the value of cook‐serve, cook‐chill, and cook‐freeze food products. The technologies by which foods are cooked, chilled, refrigerated for storage, and reheated before...... serving are of prime importance to maintain safety. Packaging materials and food containers play an important role in influencing the cooling rate of RTE foods. Food items that are prepared using improper technologies and inappropriate packaging materials may be contaminated with foodborne pathogens....... Numerous research studies have shown the impact of deficient cooling technologies on the survival and growth of foodborne pathogens, which may subsequently pose a threat to public health. The operating temperatures and cooling rates of the cooling techniques applied must be appropriate to inhibit...

Discrete Choice Model of Food Store Trips Using National Household Food Acquisition and Purchase Survey (FoodAPS)

OpenAIRE

Hillier, Amy; Smith, Tony E.; Whiteman, Eliza D.; Chrisinger, Benjamin W.

2017-01-01

Where households across income levels shop for food is of central concern within a growing body of research focused on where people live relative to where they shop, what they purchase and eat, and how those choices influence the risk of obesity and chronic disease. We analyzed data from the National Household Food Acquisition and Purchase Survey (FoodAPS) using a conditional logit model to determine where participants shop for food to be prepared and eaten at home and how individual and hous...

Consumers' convenience orientation towards meal preparation: conceptualization and measurement.

Science.gov (United States)

Candel, M

2001-02-01

Consumer researchers consider convenience orientation towards meal preparation to be a relevant construct for understanding consumer behavior towards foods. This study set out to conceptualize this construct and to develop a scale that measures it. As examined in two different samples of meal preparers, the resulting scale is reliable, satisfies a unifactorial structure and has satisfactory convergent validity. The scale's nomological validity is supported in that it conforms to expectations regarding various psychographic constructs and various food-related behaviors. Convenience orientation was found to be negatively related to cooking enjoyment, involvement with food products and variety seeking, and to be positively related to role overload. The analyses also suggest that the lack of relation between the meal preparer's working status and convenience food consumption, as found in many studies, is due to convenience food not offering enough preparation convenience. Consuming take-away meals and eating in restaurants appear to satisfy the consumer's need for convenience more adequately. Copyright 2001 Academic Press.

Preparation of unsaturated acrylic prepolymer and electron beam curing of its mixture with vinyl monomers

International Nuclear Information System (INIS)

Pyun, H.C.; Park, W.B.; Kim, K.Y.; Sung, K.Y.

1980-01-01

Electron beam curable prepolymers were prepared by the addition reaction of methyl methacrylate-glycidyl methacrylate copolymer with methacrylic acid, and electron beam curing was studied for the prepolymer and their mixtures of several kind of vinyl monomers. When the reaction was carried out in the presence of triethylbenzyl ammonium chloride in N,N-dimethyl formamide solution, the rate of addition reaction obeyed first-order kinetics. In the electron beam curing, the rate of gel formation of the prepolymer was slower than that of the mixtures of prepolymer and monomers. In the curing of mixtures of prepolymer with polyethyleneglycol dimethacrylates, the rate of gel formation increased with the increase in the degree of polymerization of polyethylene oxide fraction of polyethyleneglycol dimethacrylate, and decreased with the increase the polyethyleneglycol dimethacrylate content. The properties of cured coatings were also examined. (author)

Food Safety as a contributor to Food Security: global policy concerns & challenges

OpenAIRE

Vijay Kumar Chattu

2015-01-01

The theme for World Health Day campaign for this year 2015 is “Food safety: from farm to plate, make food safe”. The day focuses on demonstrating the importance of food safety along the whole length of the food chain in a globalized world, from production and transport, to preparation and consumption (1). Everyone needs food and needs it every day either plant sources or animal sources or both. The food we eat must be nutritious and safe but we often ignore or overlook the issue of food safet...

Sequential Proton Loss Electron Transfer in Deactivation of Iron(IV) Binding Protein by Tyrosine Based Food Components

DEFF Research Database (Denmark)

Tang, Ning; Skibsted, Leif Horsfelt

2017-01-01

The iron(IV) binding protein ferrylmyoglobin, MbFe(IV)=O, was found to be reduced by tyrosine based food components in aqueous solution through a sequential proton loss electron transfer reaction mechanism without binding to the protein as confirmed by isothermal titration calorimetry. Dopamine a...

Radiation processing of food to ensure food safety and security

International Nuclear Information System (INIS)

Gautam, Satyendra

2016-01-01

Radiation processing of food utilizes the controlled application of energy from ionizing radiations such as γ-rays , electrons and X-rays on food. Gamma-rays and X-rays are short wavelength radiations of the electromagnetic spectrum. The approved sources of gamma radiation for food processing are radioisotopes (Cobalt-60 and Caesium-137), electron beam (up to 10 MeV) and X-rays (up to 5 MeV) wherein the latter two are generated by machines using electricity. γ-radiation can penetrate deep into the food materials causing the desired effects. Irradiation works by disrupting the biological processes that lead to decay. While interacting with water and other biomolecules that constitute the food and living organisms, radiation energy is absorbed by these molecules. The interactions of radiation and radiolytic products of water with DNA impair the reproduction of microorganism and insects, and thus help in achieving the desired objectives pertaining to food safety and security

Evaluation of a Cooperative Extension Service Curriculum on Empowering Older Adults with Assistive Technology to Grocery Shop, Prepare Food, and Eat

Science.gov (United States)

Hermann, Janice R.; Johnston, Jan H.; Brosi, Whitney A.; Jaco, Linda

2012-01-01

The Empowering Older Adults with Assistive Technology to Shop, Cook and Eat curriculum was designed to provide education about concepts of empowerment and assistive technology for grocery shopping, preparing food, and eating. The curriculum included examples and hands-on demonstrations of assistive technology devices for grocery shopping, food…

Management of Food Allergy

Directory of Open Access Journals (Sweden)

Sh Maleknejad

2014-04-01

Full Text Available Although food allergy is a major public health problem, currently there is no effective and safe treatment except to avoid the foods .But the need for new options is critical now as the number of children diagnosed with food allergies rises. Avoiding the offending allergen in the diet is the primary treatment of food allergy. Once a food to which the patient is sensitive has been identified, the food must be removed from the diet. People with severe food allergies must be prepared to treat an anaphylactic reaction. These individuals also always should carry a syringe of adrenaline (epinephrine [EpiPen], and be prepared to self-administer it if they think they are developing an allergic reaction. Several medications are available for treating the other symptoms of food allergy. For example, antihistamines can relieve gastrointestinal symptoms, hives, sneezing, and a runny nose. Bronchodilators can relieve the symptoms of asthma. They are not effective, however, in preventing an allergic reaction when taken prior to eating the food. In fact, no medication in any form is available to reliably prevent an allergic reaction to a certain food before eating that food.Novel therapeutic approaches to food allergy can be classified as food allergen-specific therapy(immunotherapy with native or modified recombinant allergens, or oral desensitization or food allergen-nonspecifictherapy (anti-IgE, traditional Chinese medicine.   Key Words: Children, Food Allergy, Management.  

Visible light induced electron transfer process over nitrogen doped TiO2 nanocrystals prepared by oxidation of titanium nitride

International Nuclear Information System (INIS)

Wu Zhongbiao; Dong Fan; Zhao Weirong; Guo Sen

2008-01-01

Nitrogen doped TiO 2 nanocrystals with anatase and rutile mixed phases were prepared by incomplete oxidation of titanium nitride at different temperatures. The as-prepared samples were characterized by X-ray diffraction (XRD), transmission electron microscopy (TEM), high resolution transmission electron microscopy (HRTEM), core level X-ray photoelectron spectroscopy (CL XPS), valence band X-ray photoelectron spectroscopy (VB XPS), UV-vis diffuse reflectance spectra (UV-vis DRS), and visible light excited photoluminescence (PL). The photocatalytic activity was evaluated for photocatalytic degradation of toluene in gas phase under visible light irradiation. The visible light absorption and photoactivities of these nitrogen doped TiO 2 nanocrystals can be clearly attributed to the change of the additional electronic (N - ) states above the valence band of TiO 2 modified by N dopant as revealed by the VB XPS and visible light induced PL. A band gap structure model was established to explain the electron transfer process over nitrogen doped TiO 2 nanocrystals under visible light irradiation, which was consistent with the previous theoretical and experimental results. This model can also be applied to understand visible light induced photocatalysis over other nonmetal doped TiO 2

Microbial Quality, Nutritional Knowledge and Food Hygienic Practices among Street Food Vendors

Science.gov (United States)

Gowri, B.; Vasantha Devi, K. P.; Sivakumar, M.

2011-01-01

Since all categories of people from different socio-economic sectors purchase street foods; the street foods should not only be cheap but also hygienic and rich in nutrition. The investigators with their nutrition knowledge had an urge to study the nutrition knowledge of the vendors, whether the foods prepared are nutritionally sound or not?, are…

Preparation of targets using electron gun systems

International Nuclear Information System (INIS)

Maier-Komor, P.

1975-01-01

Most targets of isotopes with very low vapor pressure can only be fabricated by vacuum deposition using an electron gun system or a heavy ion sputtering system. Heavy ion sputtering is a very new technique with many unsolved problems. Therefore it seems to be easier to work with an electron gun. Different commercially available electron guns, which are all designed for the high evaporation rates used in industry, are examined for their qualification in processing small amounts of material as used in fabrication of isotope targets. Electron backscattering and the associated efficiency of the electron beam power is strongly dependent on the atomic number Z of the evaporant and the incident angle of the electron beam on the surface of the evaporant. This dependence leads also to the undesired effects to the target layers from electrons and ions. Some precautions are necessary against the effects of the electrons and ions, which are formed in the plasma directly over the beam impact point. Beam power and beam density have to be chosen to get a constant evaporation rate and a low enough condensation rate in order not to overheat the target substrates. To evaporate some metals it may be helpful to pulse the electron beam

Food and families' socioeconomic status.

Science.gov (United States)

Kinsey, J D

1994-09-01

This paper explores the relationship between food expenditures and consumption patterns and families' socioeconomic status in the United States. Three themes follow through the paper. One is that as income rises over time and across socioeconomic groups, a smaller percent of that income is spent of food. Simultaneously, a larger percent of the food dollar buys services and food preparation moves farther away from the home. Second, characteristics of people like age and ethnicity contribute to diversity in food consumption but labor force participation by women has led the trend in away-from-home-food preparation. New scientific information and technology have changed attitudes about nutrition and food safety and their linkages to health. Finally, the continuous introduction of affordable new foods into the diet and culture of families in all socioeconomic groups has been a quiet evolution. Trying to differentiate socioeconomic groups in the United States by their food and nutritional status is almost a nonstory except for fascinating intragroup diversities that change rapidly in the postmodern society.

Preparation and Characterization of Nanoparticles Made from Co-Incubation of SOD and Glucose

Directory of Open Access Journals (Sweden)

Liping Cai

2017-12-01

Full Text Available The attractive potential of natural superoxide dismutase (SOD in the fields of medicine and functional food is limited by its short half-life in circulation and poor permeability across the cell membrane. The nanoparticle form of SOD might overcome these limitations. However, most preparative methods have disadvantages, such as complicated operation, a variety of reagents—some of them even highly toxic—and low encapsulation efficiency or low release rate. The aim of this study is to present a simple and green approach for the preparation of SOD nanoparticles (NPs by means of co-incubation of Cu/Zn SOD with glucose. This method was designed to prepare nanoscale aggregates based on the possible inhibitory effect of Maillard reaction on heating-induced aggregation during the co-incubation. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE results indicated that the Maillard reaction occurred during the co-incubation process. It was found that enzymatically active NPs of Cu/Zn SOD were simultaneously generated during the reaction, with an average particle size of 175.86 ± 0.71 nm, and a Zeta potential of −17.27 ± 0.59 mV, as established by the measurement of enzymatic activity, observations using field emission scanning electron microscope, and analysis of dynamic light scattering, respectively. The preparative conditions for the SOD NPs were optimized by response surface design to increase SOD activity 20.43 fold. These SOD NPs showed storage stability for 25 days and better cell uptake efficacy than natural SOD. Therefore, these NPs of SOD are expected to be a potential drug candidate or functional food factor. To our knowledge, this is the first report on the preparation of nanoparticles possessing the bioactivity of the graft component protein, using the simple and green approach of co-incubation with glucose, which occurs frequently in the food industry during thermal processing.

Uranium sandwich targets of 0.1 to 100 mg.cm-2 prepared by electron beam gun evaporation

International Nuclear Information System (INIS)

Folger, H.; Klemm, J.

1978-01-01

Metallic uranium layers of 0.1 to 100 mg.cm -2 between different backings and protecting layers were prepared for bombardments with heavy ions such as argon, krypton, xenon, lead, or uranium at energies of up to 8 MeV/u at the UNILAC of the GSI. An experimental set-up for the preparation of thick and oxygen-free sandwich targets using a 6 kVA electron beam gun was installed in a high vacuum apparatus. Then deposition and evaporation rates for uranium were investigated as a function of the electron beam gun power. It turned out that reproducible evaporation rates of up to 7 mg.s -1 were achieved when uranium pieces of 20 to 40 grams were used. Specific evaporation rates and vapor pressures for different temperatures were calculated. Some of these data are compared to measured values, especially evaporation rates at the evaporation point. The preparation, composition, and usage of uranium sandwich targets is described in detail. It concerns uranium layers of 0.1 to 100 mg.cm -2 deposited onto backings of carbon, titanium, nickel, gold, or glass. Evaporated films of carbon, titanium, nickel, or gold of 0.01 to 0.2 mg.cm -2 are used to protect the uranium layers from oxidation

Electron microscopy and EXAFS studies on oxide-supported gold-silver nanoparticles prepared by flame spray pyrolysis

Energy Technology Data Exchange (ETDEWEB)

Hannemann, Stefan [Institute of Chemical and Bioengineering, Swiss Federal Institute of Technology, ETH Hoenggerberg, CH-8093 Zurich (Switzerland); Grunwaldt, Jan-Dierk [Institute of Chemical and Bioengineering, Swiss Federal Institute of Technology, ETH Hoenggerberg, CH-8093 Zurich (Switzerland)]. E-mail: grunwaldt@chem.ethz.ch; Krumeich, Frank [Laboratory of Inorganic Chemistry, Swiss Federal Institute of Technology, ETH Hoenggerberg, CH-8093 Zurich (Switzerland); Kappen, Peter [Department of Physics, La Trobe University, Victoria 3086 (Australia); Baiker, Alfons [Institute of Chemical and Bioengineering, Swiss Federal Institute of Technology, ETH Hoenggerberg, CH-8093 Zurich (Switzerland)

2006-09-15

Gold and gold-silver nanoparticles prepared by flame spray pyrolysis (FSP) were characterized by electron microscopy, in situ X-ray absorption spectroscopy (XANES and EXAFS), X-ray diffraction (XRD) and their catalytic activity in CO oxidation. Within this one-step flame-synthesis procedure, precursor solutions of dimethyl gold(III) acetylacetonate and silver(I) benzoate together with the corresponding precursor of the silica, iron oxide or titania support, were sprayed and combusted. In order to prepare small metal particles, a low noble metal loading was required. A loading of 0.1-1 wt.% of Au and Ag resulted in 1-6 nm particles. The size of the noble metal particles increased with higher loadings of gold and particularly silver. Both scanning transmission electron microscopy (STEM) combined with energy dispersive X-ray spectroscopy (EDXS) and X-ray absorption spectroscopy (XAS) studies proved the formation of mixed Au-Ag particles. In case of 1% Au-1% Ag/SiO{sub 2}, TEM combined with electron spectroscopic imaging (ESI) using an imaging filter could be used in addition to prove the presence of silver and gold in the same noble metal particle. CO oxidation in the presence of hydrogen was chosen as a test reaction sensitive to small gold particles. Both the influence of the particle size and the alloying of gold and silver were reflected in the CO oxidation activity.

Electron microscopy and EXAFS studies on oxide-supported gold-silver nanoparticles prepared by flame spray pyrolysis

International Nuclear Information System (INIS)

Hannemann, Stefan; Grunwaldt, Jan-Dierk; Krumeich, Frank; Kappen, Peter; Baiker, Alfons

2006-01-01

Gold and gold-silver nanoparticles prepared by flame spray pyrolysis (FSP) were characterized by electron microscopy, in situ X-ray absorption spectroscopy (XANES and EXAFS), X-ray diffraction (XRD) and their catalytic activity in CO oxidation. Within this one-step flame-synthesis procedure, precursor solutions of dimethyl gold(III) acetylacetonate and silver(I) benzoate together with the corresponding precursor of the silica, iron oxide or titania support, were sprayed and combusted. In order to prepare small metal particles, a low noble metal loading was required. A loading of 0.1-1 wt.% of Au and Ag resulted in 1-6 nm particles. The size of the noble metal particles increased with higher loadings of gold and particularly silver. Both scanning transmission electron microscopy (STEM) combined with energy dispersive X-ray spectroscopy (EDXS) and X-ray absorption spectroscopy (XAS) studies proved the formation of mixed Au-Ag particles. In case of 1% Au-1% Ag/SiO 2 , TEM combined with electron spectroscopic imaging (ESI) using an imaging filter could be used in addition to prove the presence of silver and gold in the same noble metal particle. CO oxidation in the presence of hydrogen was chosen as a test reaction sensitive to small gold particles. Both the influence of the particle size and the alloying of gold and silver were reflected in the CO oxidation activity

Preparation of various hydrogels based on poly (Vinyl pyrrolidone) and poly ethylene glycol using gamma and electron irradiation

International Nuclear Information System (INIS)

Ajji, Z.

2006-11-01

Different hydrogels have been prepared using gamma and electron irradiation; the hydrogels are composed of poly(vinyl pyrolidone) (PVP), poly(ethylene glycol) (PEG). The influence of some process parameters on the properties of the hydrogels has been investigated as: the gel fraction, maximum swelling, swelling kinetics, and mechanical properties. In the first part of this study, hydrogel dressings have been prepared using electron irradiation, and the dressings are composed of poly(vinyl pyrrolidone) (PVP), poly(ethylene glycol) (PEG) and agar. The gel fraction increases with increasing PVP concentration due to increased crosslink density, and decreases with increasing the PEG concentration. PEG seems to act not only as plasticizer but also to modify the gel properties as gelation% and maximum swelling. The prepared hydrogels dressings could be considered as a good barrier against microbes. In the second part, different hydrogels have been prepared based on different concentrations of poly(vinyl pyrrolidone) and using gamma irradiation. The gel fraction and maximum swelling of the hydrogels has been determined. In the third part of the study, different hydrogels have been prepared based on different concentrations of poly(vinyl pyrrolidone) and poly(ethylene glycol) (PEG) with various molecular weights, and using gamma irradiation. The gel fraction and maximum swelling of the hydrogels has been determined. The data show that PEG with low molecular weight needs a high dose for the gelation, and the presence of PVP lowers the needed gelation dose. The maximum swelling decreases with increasing irradiation dose and the PVP concentration, which is due to higher crosslinks between the polymer chains. (author)

Influence of electron beam Irradiation on PP/Piassava fiber composite prepared by melt extrusion process

International Nuclear Information System (INIS)

Gomes, Michelle G.; Ferreira, Maiara S.; Oliveira, Rene R.; Silva, Valquiria A.; Teixeira, Jaciele G.; Moura, Esperidiana A.B.

2013-01-01

In the latest years, the interest for the use of natural fibers in materials composites polymeric has increased significantly due to their environmental and technological advantages. Piassava fibers (Attalea funifera) have been used as reinforcement in the matrix of thermoplastic and thermoset polymers. In the present work (20%, in mass), piassava fibers with particle sizes equal or smaller than 250 μm were incorporated in the polypropylene matrix (PP) no irradiated and polypropylene matrix containing 10 % and 30 % of polypropylene treated by electron-beam radiation at 40 kGy (PP/PPi/Piassava). The composites PP/Piassava and PP/PPi/Piassava were prepared by using a twin screw extruder, followed by injection molding. The composite material samples obtained were treated by electron-beam radiation at 40 kGy, using a 1.5 MeV electron beam accelerator, at room temperature, in presence of air. After irradiation treatment, the irradiated and non-irradiated specimens tests samples were submitted to thermo-mechanical tests, melt flow index (MFI), sol-gel analysis, X-Ray diffraction (XRD) and scanning electron microscopy (SEM). (author)

Guide for preparing annual reports on radiation-safety testing of electronic products (general)

International Nuclear Information System (INIS)

1987-10-01

For manufacturers of electronic products other than those for which a specific guide has been issued, the guide replaces the Guide for the Filing of Annual Reports (21 CFR Subchapter J, Section 1002.11), HHS Publication FDA 82-8127. The electronic product (general) annual reporting guide is applicable to the following products: products intended to produce x radiation (accelerators, analytical devices, therapy x-ray machines); microwave diathermy machines; cold-cathode discharge tubes; and vacuum switches and tubes operating at or above 15,000 volts. To carry out its responsibilities under Public Law 90-602, the Food and Drug Administration's Center for Devices and Radiological Health (CDRH) has issued a series of regulations contained in Title 21 of the Code of Federal Regulations (CFR). Part 1002 of 21 CFR deals with records and reports. Section 1002.61 categorizes electronic products into Groups A through C. Section 1002.30 requires manufacturers of products in Groups B and C to establish and maintain certain records, while Section 1002.11 requires such manufacturers to submit an Annual Report summarizing the contents of the required records. Section 1002.7 requires that reports conform to reporting guides issued by CDRH unless an acceptable justification for an alternate format is provided

Evaluation of three electronic report processing systems for preparing hydrologic reports of the U.S Geological Survey, Water Resources Division

Science.gov (United States)

Stiltner, G.J.

1990-01-01

In 1987, the Water Resources Division of the U.S. Geological Survey undertook three pilot projects to evaluate electronic report processing systems as a means to improve the quality and timeliness of reports pertaining to water resources investigations. The three projects selected for study included the use of the following configuration of software and hardware: Ventura Publisher software on an IBM model AT personal computer, PageMaker software on a Macintosh computer, and FrameMaker software on a Sun Microsystems workstation. The following assessment criteria were to be addressed in the pilot studies: The combined use of text, tables, and graphics; analysis of time; ease of learning; compatibility with the existing minicomputer system; and technical limitations. It was considered essential that the camera-ready copy produced be in a format suitable for publication. Visual improvement alone was not a consideration. This report consolidates and summarizes the findings of the electronic report processing pilot projects. Text and table files originating on the existing minicomputer system were successfully transformed to the electronic report processing systems in American Standard Code for Information Interchange (ASCII) format. Graphics prepared using a proprietary graphics software package were transferred to all the electronic report processing software through the use of Computer Graphic Metafiles. Graphics from other sources were entered into the systems by scanning paper images. Comparative analysis of time needed to process text and tables by the electronic report processing systems and by conventional methods indicated that, although more time is invested in creating the original page composition for an electronically processed report , substantial time is saved in producing subsequent reports because the format can be stored and re-used by electronic means as a template. Because of the more compact page layouts, costs of printing the reports were 15% to 25

Time to eat? The relationship between food security and food-related time use.

Science.gov (United States)

Beatty, Timothy K M; Nanney, M Susie; Tuttle, Charlotte

2014-01-01

In the present analysis, we seek to establish a relationship between time spent on food-related activities and food security status as well as between time spent on these activities and Supplemental Nutrition Assistance Program (SNAP, formerly called the Food Stamp Program) participation and benefit level. After matching similar households using Coarsened Exact Matching, we estimate the relationship between food-related time, food insecurity and SNAP participation and benefit level using a comprehensive data set that combines two subsets of the Current Population Survey from years 2004-2010: the Food Security Supplement and the American Time Use Survey. City, suburban and rural areas of the USA. Non-institutionalized US population over the age of 15 years. Total sample size is 10 247 households. In single households, food insecurity and SNAP participation are associated with 20% more time in meal preparation and 13% less time eating. Similarly, in married households, SNAP participation and benefit level are associated with 32% less time in meal preparation while food insecurity is associated with 17% less time eating and 14% less time in grocery shopping. A significant relationship exists between time spent on food-related activities and food insecurity and SNAP. This implies that federal and state government may need to consider the time constraints many low-income households face when reforming food assistance programmes.

EAACI food allergy and anaphylaxis guidelines. Primary prevention of food allergy

DEFF Research Database (Denmark)

Muraro, A; Halken, S; Arshad, S H

2014-01-01

Food allergy can have significant effects on morbidity and quality of life and can be costly in terms of medical visits and treatments. There is therefore considerable interest in generating efficient approaches that may reduce the risk of developing food allergy. This guideline has been prepared...

EAACI Food Allergy and Anaphylaxis Guidelines. Primary prevention of food allergy

NARCIS (Netherlands)

Muraro, A.; Halken, S.; Arshad, S. H.; Beyer, K.; Dubois, A. E. J.; Du Toit, G.; Eigenmann, P. A.; Grimshaw, K. E. C.; Hoest, A.; Lack, G.; O'Mahony, L.; Papadopoulos, N. G.; Panesar, S.; Prescott, S.; Roberts, G.; de Silva, D.; Venter, C.; Verhasselt, V.; Akdis, A. C.; Sheikh, A.

Food allergy can have significant effects on morbidity and quality of life and can be costly in terms of medical visits and treatments. There is therefore considerable interest in generating efficient approaches that may reduce the risk of developing food allergy. This guideline has been prepared by

Physiologic effects of bowel preparation

DEFF Research Database (Denmark)

Holte, Kathrine; Nielsen, Kristine Grubbe; Madsen, Jan Lysgård

2004-01-01

healthy volunteers (median age, 63 years) underwent bowel preparation with bisacodyl and sodium phosphate. Fluid and food intake were standardized according to weight, providing adequate calorie and oral fluid intake. Before and after bowel preparation, weight, exercise capacity, orthostatic tolerance...

A Dynamic Time Warping Approach to Real-Time Activity Recognition for Food Preparation

Science.gov (United States)

Pham, Cuong; Plötz, Thomas; Olivier, Patrick

We present a dynamic time warping based activity recognition system for the analysis of low-level food preparation activities. Accelerometers embedded into kitchen utensils provide continuous sensor data streams while people are using them for cooking. The recognition framework analyzes frames of contiguous sensor readings in real-time with low latency. It thereby adapts to the idiosyncrasies of utensil use by automatically maintaining a template database. We demonstrate the effectiveness of the classification approach by a number of real-world practical experiments on a publically available dataset. The adaptive system shows superior performance compared to a static recognizer. Furthermore, we demonstrate the generalization capabilities of the system by gradually reducing the amount of training samples. The system achieves excellent classification results even if only a small number of training samples is available, which is especially relevant for real-world scenarios.

Time scarcity and food choices: an overview.

Science.gov (United States)

Jabs, Jennifer; Devine, Carol M

2006-09-01

Time scarcity, the feeling of not having enough time, has been implicated in changes in food consumption patterns such as a decrease in food preparation at home, an increase in the consumption of fast foods, a decrease in family meals, and an increase in the consumption of convenience or ready-prepared foods. These food choices are associated with less healthful diets and may contribute to obesity and chronic health problems such as cardiovascular disease, diabetes, and cancer. In spite of the potential importance for health, there has been little study of how time scarcity influences people's food choices. This paper presents an overview of time issues related to food choices and discuss applications of time research for nutrition and health researchers, policy makers, and practitioners interested in food choice.

Shopping for food with children: A strategy for directing their choices toward novel foods containing vegetables.

Science.gov (United States)

Allirot, Xavier; Maiz, Edurne; Urdaneta, Elena

2018-01-01

Involving children in the different steps of meal preparation has been suggested as a strategy for enhancing dietary habits in childhood. It has previously been shown that involving children in cooking can increase their willingness to taste novel foods and direct their food choices towards foods containing vegetables. The objective of the present study was to assess the effect of involving children in food purchasing on food choices, intake, liking and appetite. A between-subject experiment was conducted with 86 children (from 8 to 10 years old). Forty-three children (PURCHASE group) participated in a workshop dedicated to purchasing the necessary ingredients online for the preparation of three unfamiliar foods containing vegetables: apple and beetroot juice, zucchini tortilla sandwich and spinach cookies. Forty-three children (CONTROL group) participated instead in a creativity workshop. Afterwards, all the children were invited to choose, for an afternoon snack, between three familiar vs. unfamiliar foods: orange vs. apple and beetroot juice, potatoes vs. zucchini tortilla sandwich and chocolate vs. spinach cookie. The mean number of unfamiliar foods chosen per child was higher in the PURCHASE (0.70 ± 0.14) vs. CONTROL (0.19 ± 0.07) group (P = 0.003). The liking for 1 of the 3 unfamiliar foods was higher in the PURCHASE group (P < 0.05). We did not find any difference between the two groups in food intake estimation and in the levels of subjective appetite. This study demonstrates that involving children in purchasing food can help in directing their food choices towards unfamiliar foods containing vegetables. It highlights the importance of involving children in the different steps of meal preparation for decreasing food neophobia. Copyright © 2017 Elsevier Ltd. All rights reserved.

The consequences of physical post-treatments (microwave and electron-beam) on food/packaging interactions: A physicochemical and toxicological approach.

Science.gov (United States)

Riquet, A M; Breysse, C; Dahbi, L; Loriot, C; Severin, I; Chagnon, M C

2016-05-15

The safety of microwave and electron-beam treatments has been demonstrated, in regards to the formation of reaction products that could endanger human health. An integrated approach was used combining the potential toxicity of all the substances likely to migrate to their chemical characterizations. This approach was applied to polypropylene (PP) films prepared with a selection of additives. Components were identified by liquid and gas chromatography using a mass selective detector system. Their potential toxicity was assessed using three in vitro short-term bioassays and their migrations were carried out using a standards-based approach. After the electron-beam treatment some additives decomposed and there was a significant increase in the polyolefin oligomeric saturated hydrocarbons concentration. PP prepared with Irgafos 168 led to a significantly strong cytotoxic effect and PP prepared with Irganox 1076 induced a dose-dependant estrogenic effect in vitro. Migration values were low and below the detection limit of the analytical method applied. Copyright © 2015 Elsevier Ltd. All rights reserved.

Western Australian food security project

Directory of Open Access Journals (Sweden)

Maycock Bruce

2007-08-01

Full Text Available Abstract Background The aim of the Western Australian (WA Food Security Project was to conduct a preliminary investigation into issues relating to food security in one region within the Perth metropolitan area in Western Australia. The first phase of the project involved a food audit in one lower income area that was typical of the region, to identify the range, variety and availability of foods in the region. Methods A comprehensive food audit survey was provided to all food outlet owners/operators in one lower socio-economic region within the City of Mandurah (n = 132 outlets. The purpose of the survey was to investigate the range, variety and availability of foods in the Mandurah region as well as examining specific in-store characteristics such as the types of clientele and in-store promotions offered. Surveys were competed for 99 outlets (response rate = 75%. Results The range of foods available were predominantly pre-prepared with more than half of the outlets pre-preparing the majority of their food. Sandwiches and rolls were the most popular items sold in the outlets surveyed (n = 51 outlets followed by pastries such as pies, sausage rolls and pasties (n = 33 outlets. Outlets considered their healthiest food options were sandwiches or rolls (n = 51 outlets, salads (n- = 50 outlets, fruit and vegetables (n = 40 outlets, seafood (n = 27 outlets, meats such as chicken (n = 26 outlets and hot foods such as curries, soups or quiches (n = 23 outlets. The majority of outlets surveyed considered pre-prepared food including sandwiches, rolls and salads, as healthy food options regardless of the content of the filling or dressings used. Few outlets (n = 28% offered a choice of bread type other than white or wholemeal. High fat pastries and dressings were popular client choices (n = 77% as were carbonated drinks (n = 88% and flavoured milks (n = 46%. Conclusion These findings clearly indicate the need for further investigation of the impact of

A flexible method for the preparation of thin film samples for in situ TEM characterization combining shadow-FIB milling and electron-beam-assisted etching

Energy Technology Data Exchange (ETDEWEB)

Liebig, J.P., E-mail: jan.p.liebig@fau.de [Department of Materials Science and Engineering, Institute I, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Martensstr. 5, 91058 Erlangen (Germany); Göken, M. [Department of Materials Science and Engineering, Institute I, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Martensstr. 5, 91058 Erlangen (Germany); Richter, G. [Max Planck Institute for Intelligent Systems, Heisenbergstr. 3, 70569 Stuttgart (Germany); Mačković, M.; Przybilla, T.; Spiecker, E. [Institute of Micro, and Nanostructure Research & Center for Nanoanalysis and Electron Microscopy (CENEM), Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Cauerstr. 6, 91058 Erlangen (Germany); Pierron, O.N. [G. W. Woodruff School of Mechanical Engineering, Georgia Institute of Technology, Atlanta, GA 30332-0405 (United States); Merle, B. [Department of Materials Science and Engineering, Institute I, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Martensstr. 5, 91058 Erlangen (Germany)

2016-12-15

A new method for the preparation of freestanding thin film samples for mechanical testing in transmission electron microscopes is presented. It is based on a combination of focused ion beam (FIB) milling and electron-beam-assisted etching with xenon difluoride (XeF{sub 2}) precursor gas. The use of the FIB allows for the target preparation of microstructural defects and enables well-defined sample geometries which can be easily adapted in order to meet the requirements of various testing setups. In contrast to existing FIB-based preparation approaches, the area of interest is never exposed to ion beam irradiation which preserves a pristine microstructure. The method can be applied to a wide range of thin film material systems compatible with XeF{sub 2} etching. Its feasibility is demonstrated for gold and alloyed copper thin films and its practical application is discussed. - Highlights: • A new method for the preparation of sub-micron tensile specimens from thin films is presented. • The method is based on the combination of focused ion beam milling and electron-beam-assisted xenon difluoride etching. • It enables the target preparation of individual microstructural defects. • The sample section is protected from ion beam damage by the use of a shadow milling geometry.

21 CFR 250.201 - Preparations for the treatment of pernicious anemia.

Science.gov (United States)

2010-04-01

... anemia. 250.201 Section 250.201 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND... Drugs and Foods § 250.201 Preparations for the treatment of pernicious anemia. (a) The ninth announcement of the Anti-anemia Preparations Advisory Board of the United States Pharmacopeia is concerned with...

Investigating the potential benefits of on-site food safety training for Folklorama, a temporary food service event.

Science.gov (United States)

Mancini, Roberto; Murray, Leigh; Chapman, Benjamin J; Powell, Douglas A

2012-10-01

Folklorama in Winnipeg, Manitoba, Canada, is a 14-day temporary food service event that explores the many different cultural realms of food, food preparation, and entertainment. In 2010, the Russian pavilion at Folklorama was implicated in a foodborne outbreak of Escherichia coli O157 that caused 37 illnesses and 18 hospitalizations. The ethnic nature and diversity of foods prepared within each pavilion presents a unique problem for food inspectors, as each culture prepares food in their own very unique way. The Manitoba Department of Health and Folklorama Board of Directors realized a need to implement a food safety information delivery program that would be more effective than a 2-h food safety course delivered via PowerPoint slides. The food operators and event coordinators of five randomly chosen pavilions selling potentially hazardous food were trained on-site, in their work environment, focusing on critical control points specific to their menu. A control group (five pavilions) did not receive on-site food safety training and were assessed concurrently. Public health inspections for all 10 pavilions were performed by Certified Public Health Inspectors employed with Manitoba Health. Critical infractions were assessed by means of standardized food protection inspection reports. The results suggest no statistically significant difference in food inspection scores between the trained and control groups. However, it was found that inspection report results increased for both the control and trained groups from the first inspection to the second, implying that public health inspections are necessary in correcting unsafe food safety practices. The results further show that in this case, the 2-h food safety course delivered via slides was sufficient to pass public health inspections. Further evaluations of alternative food safety training approaches are warranted.

Domestic cooking and food skills: A review.

Science.gov (United States)

McGowan, Laura; Caraher, Martin; Raats, Monique; Lavelle, Fiona; Hollywood, Lynsey; McDowell, Dawn; Spence, Michelle; McCloat, Amanda; Mooney, Elaine; Dean, Moira

2017-07-24

Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness, or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of measures, theoretical basis, and associations of CS/FS with diet. Electronic databases (PsychInfo), published reports, and systematic reviews on cooking and home food preparation interventions provided 834 articles of which 26 met the inclusion criteria. Multiple CS/FS measures were identified across three study designs-qualitative, cross-sectional, and dietary interventions-conducted from 1998 to 2013. Most measures were not theory-based, limited psychometric data were available, with little consistency of items or scales used for CS/FS measurements. Some positive associations between CS/FS and fruit and vegetables intake were reported, though lasting dietary changes were uncommon. The role of psycho-social (e.g., gender, attitudes) and external factors (e.g., food availability) on CS/FS is discussed. A conceptual framework of CS/FS components is presented for future measurement facilitation, which highlights the role for CS/FS on food-related behavior and dietary quality. This will aid future dietary intervention design.

Electron backscatter diffraction applied to lithium sheets prepared by broad ion beam milling.

Science.gov (United States)

Brodusch, Nicolas; Zaghib, Karim; Gauvin, Raynald

2015-01-01

Due to its very low hardness and atomic number, pure lithium cannot be prepared by conventional methods prior to scanning electron microscopy analysis. Here, we report on the characterization of pure lithium metallic sheets used as base electrodes in the lithium-ion battery technology using electron backscatter diffraction (EBSD) and X-ray microanalysis using energy dispersive spectroscopy (EDS) after the sheet surface was polished by broad argon ion milling (IM). No grinding and polishing were necessary to achieve the sufficiently damage free necessary for surface analysis. Based on EDS results the impurities could be characterized and EBSD revealed the microsctructure and microtexture of this material with accuracy. The beam damage and oxidation/hydration resulting from the intensive use of IM and the transfer of the sample into the microscope chamber was estimated to be effect on the surface temperature. However, a cryo-stage should be used if available during milling to guaranty a heating artefact free surface after the milling process. © 2014 Wiley Periodicals, Inc.

EAACI food allergy and anaphylaxis guidelines: diagnosis and management of food allergy

NARCIS (Netherlands)

Muraro, A.; Werfel, T.; Hoffmann-Sommergruber, K.; Roberts, G.; Beyer, K.; Bindslev-Jensen, C.; Cardona, V.; Dubois, A.; duToit, G.; Eigenmann, P.; Fernandez Rivas, M.; Halken, S.; Hickstein, L.; Høst, A.; Knol, E.; Lack, G.; Marchisotto, M. J.; Niggemann, B.; Nwaru, B. I.; Papadopoulos, N. G.; Poulsen, L. K.; Santos, A. F.; Skypala, I.; Schoepfer, A.; van Ree, R.; Venter, C.; Worm, M.; Vlieg-Boerstra, B.; Panesar, S.; de Silva, D.; Soares-Weiser, K.; Sheikh, A.; Ballmer-Weber, B. K.; Nilsson, C.; de Jong, N. W.; Akdis, C. A.

2014-01-01

Food allergy can result in considerable morbidity, impact negatively on quality of life, and prove costly in terms of medical care. These guidelines have been prepared by the European Academy of Allergy and Clinical Immunology's (EAACI) Guidelines for Food Allergy and Anaphylaxis Group, building on

Food Preparation and Service: Cluster Guide.

Science.gov (United States)

Central Michigan Univ., Mount Pleasant.

This teacher's guide is one of a series of publications focusing on the occupational preparation of persons with special education needs. The material was developed and tested by cooperating teachers over a period of three years. Task analysis information is presented using occupational descriptions from the Dictionary of Occupational Titles,…

Optoelectronic devices, low temperature preparation methods, and improved electron transport layers

KAUST Repository

Eita, Mohamed S.

2016-08-04

An optoelectronic device such as a photovoltaic device which has at least one layer, such as an electron transport layer, which comprises a plurality of alternating, oppositely charged layers including metal oxide layers. The metal oxide can be zinc oxide. The plurality of layers can be prepared by layer-by-layer processing in which alternating layers are built up step-by-step due to electrostatic attraction. The efficiency of the device can be increased by this processing method compared to a comparable method like sputtering. The number of layers can be controlled to improve device efficiency. Aqueous solutions can be used which is environmentally friendly. Annealing can be avoided. A quantum dot layer can be used next to the metal oxide layer to form a quantum dot heterojunction solar device.

Influences of surfactants on the preparation of copper nanoparticles by electron beam irradiation

Energy Technology Data Exchange (ETDEWEB)

Zhou Ruimin [Shanghai Applied Radiation Institute, Shanghai University, Shanghai 201800 (China)], E-mail: zhourm47@staff.shu.edu.cn; Wu Xinfeng; Hao Xufeng; Zhou Fei [Shanghai Applied Radiation Institute, Shanghai University, Shanghai 201800 (China); Li Hongbin [Department of Chemical Engineering and Technology, Shanghai University, Shanghai 201800 (China); Rao Weihong [Shenzhen Tianding Fine Chemical Engineering Manufacturing Co., Ltd., Shenzhen, Guangdong 518057 (China)

2008-02-15

Electron beam radiation was applied to prepare nano-size copper in water system using polyvinyl alcohol, sodium dodecyl benzene sulfonate, gluten and polyethylene glycol as the surfactants, respectively. The irradiated products were characterized by XRD, TEM and LSPSDA. The XRD and TEM showed that relative pure copper products with an average size of 20 nm, 40 nm and 20 nm can be obtained by using gluten, PEG and SDBS as surfactant, respectively. An admixture of copper and cuprous oxide was obtained in PVA system. The LSPSDA showed that the size of the Cu nanoparticles decreased with increasing the glutin concentration.

Processing of food and agricultural commodities with electron beam from microtron

International Nuclear Information System (INIS)

Sharma, Arun; Behere, Arun; Jadhav, S.S.; Bongirwar, D.R.; Kaul, Ahinsa; Soni, H.C.; Ganesh, S.

2001-01-01

A microtron machine source installed by the Centre for Advanced Technology (CAT), Indore, at Mangalore University, was used in the study. The machine was operated at a beam power of 1.8 W, beam energy of 8.6 MeV, and a beam current of 20 mA. After initial standardization, the irradiation of commodities was carried out. The doses employed were 0.06 kGy for onion, 0.10 kGy for potato, 0.25 kGy for rawa, and 8 kGy for spices. The desired dose was delivered by exposing the samples from the two opposite sides of the box. The microbial load in spice samples was determined immediately after the experiment, as well as after six months of storage at the ambient temperature (26±2 degC). Onion and potato samples were stored for a six months period both at ambient temperature and 15 degC for observing the effect of electron beam irradiation on sprouting in these commodities. Rawa samples were stored at ambient temperature for observing the effect of electron beam irradiation on insect disinfestation. The electron beam irradiation at the recommended doses was found to be as effective as gamma radiation in bringing down the microbial load of the tested spices to the desired level, disinfestations of rawa, and inhibition of sprouting in onion. In the case of potato even four-side irradiation of the product box did not inhibit the sprouting completely. This indicated the necessity of standardization of machine parameters for uniform dose distribution in the product box for each commodity. These lab-scale studies showed that electron beam could in principle be used for processing of various food products after standardizing the machine parameters and ensuring uniform dose distribution in the product. Use of this technology on commercial scale would need standardization on larger machines

CONTEXT BASED FOOD IMAGE ANALYSIS

OpenAIRE

He, Ye; Xu, Chang; Khanna, Nitin; Boushey, Carol J.; Delp, Edward J.

2013-01-01

We are developing a dietary assessment system that records daily food intake through the use of food images. Recognizing food in an image is difficult due to large visual variance with respect to eating or preparation conditions. This task becomes even more challenging when different foods have similar visual appearance. In this paper we propose to incorporate two types of contextual dietary information, food co-occurrence patterns and personalized learning models, in food image analysis to r...

Delivering Summer Electronic Benefit Transfers for Children through the Supplemental Nutrition Assistance Program or the Special Supplemental Nutrition Program for Women, Infants, and Children: Benefit Use and Impacts on Food Security and Foods Consumed.

Science.gov (United States)

Gordon, Anne R; Briefel, Ronette R; Collins, Ann M; Rowe, Gretchen M; Klerman, Jacob A

2017-03-01

The Summer Electronic Benefit Transfers for Children (SEBTC) demonstration piloted summer food assistance through electronic benefit transfers (EBTs), providing benefits either through the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) or the Supplemental Nutrition Assistance Program (SNAP) EBT. To inform food assistance policy and describe how demonstrations using WIC and SNAP models differed in benefit take-up and impacts on food security and children's food consumption. Sites chose to deliver SEBTC using the SNAP or WIC EBT system. Within each site, in 2012, households were randomly assigned to a benefit group or a no-benefit control group. Grantees (eight states and two Indian Tribal Organizations) selected school districts serving many low-income children. Schoolchildren were eligible in cases where they had been certified for free or reduced-price meals during the school year. Before the demonstration, households in the demonstration sample had lower incomes and lower food security, on average, than households with eligible children nationally. Grantees provided selected households with benefits worth $60 per child per summer month using SNAP or WIC EBT systems. SNAP-model benefits covered most foods. WIC-model benefits could only be used for a specific package of foods. Key outcomes were children's food security (assessed using the US Department of Agriculture food security scale) and food consumption (assessed using food frequency questions). Differences in mean outcomes between the benefit and control groups measured impact, after adjusting for household characteristics. In WIC sites, benefit-group households redeemed a lower percentage of SEBTC benefits than in SNAP sites. Nonetheless, the benefit groups in both sets of sites had similar large reductions in very low food security among children, relative to no-benefit controls. Children receiving benefits consumed more healthful foods, and these impacts were larger in WIC

PHYSICAL METHODS IN AGRO-FOOD CHAIN

Directory of Open Access Journals (Sweden)

ANNA ALADJADJIYAN

2009-06-01

Full Text Available Chemical additives (fertilizers and plant protection preparations are largely used for improving the production yield of food produce. Their application often causes the contamination of raw materials for food production, which can be dangerous for the health of consumers. Alternative methods are developed and implemented to improve and ensure the safety of on-farm production. The substitution of chemical fertilizers and soil additives with alternative treatment methods, such as irradiation, ultrasound and the use of electromagnetic energy are discussed. Successful application of physical methods in different stages of food-preparation is recommended.

Food Preparation and Service. An Introductory Course for Food Services Careers.

Science.gov (United States)

Douma, Elaine L.

Intended for use in a comprehensive senior high school, this curriculum guide for an introductory laboratory course focuses on the development of abilities, attitudes, and personal qualities which would lead to job success at the entry level in the food service industry, including in the areas of cooking, waitressing, supermarkets, and similar…

DISCUSSANT'S COMMENTS FOR AMERICAN AGRICULTURAL ECONOMICS ASSOCIATION ANNUAL MEETING, SELECTED PAPERS SESSION SP-2BB: "FOOD DEMAND, FOOD POLICY, AND FOOD MARKET ISSUES"

OpenAIRE

Jonk, Yvonne

1998-01-01

These papers investigate issues in food demand, food processing, and food markets. Policy issues are examined, both in the context of the food stamp program in the domestic market and the industrial policy options in the food sector in emerging Central European economies. The Effect of an Electronic Benefit Transfer (EBT) System on Food Expenditure of Food Stamp Recipients: Evidence from the Maryland Statewide Implementation, J. William Levedahl. Incorporating Nutrients in Food Demand Analysi...

Recipe Modification Improves Food Safety Practices during Cooking of Poultry.

Science.gov (United States)

Maughan, Curtis; Godwin, Sandria; Chambers, Delores; Chambers, Edgar

2016-08-01

Many consumers do not practice proper food safety behaviors when preparing food in the home. Several approaches have been taken to improve food safety behaviors among consumers, but there still is a deficit in actual practice of these behaviors. The objective of this study was to assess whether the introduction of food safety instructions in recipes for chicken breasts and ground turkey patties would improve consumers' food safety behaviors during preparation. In total, 155 consumers in two locations (Manhattan, KS, and Nashville, TN) were asked to prepare a baked chicken breast and a ground turkey patty following recipes that either did or did not contain food safety instructions. They were observed to track hand washing and thermometer use. Participants who received recipes with food safety instructions (n = 73) demonstrated significantly improved food safety preparation behaviors compared with those who did not have food safety instructions in the recipe (n = 82). In addition, the majority of consumers stated that they thought the recipes with instructions were easy to use and that they would be likely to use similar recipes at home. This study demonstrates that recipes could be a good source of food safety information for consumers and that they have the potential to improve behaviors to reduce foodborne illness.

Treatment of foods with 'soft-electrons' (low-energy electrons)

Energy Technology Data Exchange (ETDEWEB)

Hayashi, Toru [Japan International Research Center for Agricultural Sciences (JIRCAS), Tsukuba, Ibaraki (Japan); Todoriki, Setsuko [National Food Research Institute (NFRI), Tsukuba, Ibaraki (Japan)

2003-02-01

Electrons with energies of 300 keV or lower were defined as soft-electrons'. Soft-electrons can eradicate microorganisms residing on the surface of grains, pulses, spices, dehydrated vegetables, tea leaves and seeds, and reduce their microbial loads to levels lower than 10 CFU/g with little quality deterioration. Soft-electrons can inactivate insect pests infesting grains and pulses and inhibit sprouting of potatoes. (author)

Seashell specialties and food handling in Slovene Istria restaurants

Directory of Open Access Journals (Sweden)

Tamara POKLAR VATOVEC

2015-11-01

Full Text Available The purpose of the research was to evaluate the offer of seashell specialties in Slovene Istria restaurants, and to assess food safety knowledge (gained through formal and informal education as well as to assess the behaviour of food handlers in preparing shell dishes. A self-administered questionnaire was designed that included four sections: a demographic section, a general section, a restaurant menu offer, and a food safety section related to preparation of seashell specialties. Seashell specialties were offered in 41 restaurants, of which the employed food handlers 24 attended formal education and 17 informal education. Seashells specialties and seashell menus are commonly part of the culinary and gastronomic specialties along the Slovene coast, with the most frequently offered main dish being “Blue Mussels alla Busara”. Results the questionnaire indicated poor food safety knowledge and poor behaviour regardless of the (informal education of those who prepared the dishes. We propose that formal education for catering workers preparing shell dishes should be much more emphasized.

EB surface sterilization of food material

International Nuclear Information System (INIS)

Kaneko, H.; Mizutani, A.; Kato, K.; Nishikimi, T.; Taniguchi, S.

2001-01-01

In this paper, we introduce a food irradiation with low energetic, lower than 300keV, electrons (so-called SOFT ELECTRON) as a rather new method of food sterilization. It is also a physical sterilization method, and free from the problems mentioned above. Low energetic electrons have small penetration power (50-200micron) through raw materials, and by selecting a proper energy of electrons we can sterilize only the surfaces or skins of target materials

Food Follies: Food Safety for College Students

OpenAIRE

Osborne, Michelle

2010-01-01

This project involves the production and dissemination of a basic food storage and safety course geared toward college students. The course covers basic preparation, sanitation, proper cooking temperatures, chilling and storage, as well as common pathogens to be aware of. MALS

Preparation of immunomagnetic iron-dextran nanoparticles and application in rapid isolation of E.coli O157:H7 from foods

Science.gov (United States)

Duan, Hui-Li; Shen, Zhi-Qiang; Wang, Xin-Wei; Chao, Fu-Huan; Li, Jun-Wen

2005-01-01

AIM: To prepare a kind of magnetic iron-dextran nanoparticles that was coated with anti-E.coli O157:H7 IgG, analyze its application conditions, and try to use it to isolate E.coli O157:H7 from foods. METHODS: Magnetic iron-dextran nanoparticles were prepared by the reaction of a mixture of ferric and ferrous ions with dextran polymers under alkaline conditions. The particles were coated with antiserum against E.coli O157:H7 by the periodate oxidation-borohydride reduction procedure. The oxidation time, amount of antibody coating the particles, amount of nanoparticles, incubation time and isolation time were varied to determine their effects on recovery of the organisms. Finally, the optimum conditions for isolating E.coli O157:H7 from food samples were established. RESULTS: E.coli O157:H7 can be isolated from samples within 15 min with the sensitivity of 101 CFU/mL or even less. In the presence of 108 CFU/mL of other organisms, the sensitivity is 101-102 CFU/mL. Nonspecific binding of other bacteria to the particles was not observed. Two and a half hours of enrichment is enough for the particles to detect the target from the food samples inoculated with 1 CFU/g. CONCLUSION: Isolation of target bacteria by immuno-magnetic nanoparticles is an efficient method with high sensitivity and specificity. The technique is so simple that it can be operated in lab and field even by untrained personnel. PMID:15968716

New food policy

DEFF Research Database (Denmark)

Christensen, Tove; Andersen, Lill

The urbanisation, technical changes, and the industrialisation of the food systems on one hand and increased income and changes in lifestyles on the other hand transform the way food is produced, marketed and consumed - those changes call for changes in the nature of food policy. Concerns over food...... safety have become an important driver of reform of food policy. In particular, the BSE crisis in 1996 had a significant impact on the formulation of a change in food safety policy in the EU. The White Paper on Food Safety was prepared by the EU commision as a response to the BSE scandal as the EU felt...... a need for restablishing public confidence in its food supply, its food science, its laws and its food control. In addition, the White Paper on Food Safety points towards a farm to fork policy in that 'as the food production chain is becoming increasingly complex, the health of consumers can ony...

Australia's evolving food practices: a risky mix of continuity and change.

Science.gov (United States)

Venn, Danielle; Banwell, Cathy; Dixon, Jane

2017-10-01

To investigate trends in five key aspects of Australian food practice which have been implicated in diet-related health risks, specifically energy intake. They are: the replacement of home-prepared foods by commercially prepared foods; consumer reliance on ultra-processed foods; de-structured dining; increased pace of eating; and a decline in commensal eating. Data were from repeated cross-sections from the national Household Expenditure and Time Use Surveys. Trends in food practice aspects were examined using indicators of food expenditure across different food groups and time spent eating and cooking, including where, when and with whom eating activities took place. Australia, 1989-2010. Nationally representative samples of Australian households. The share of the total food budget spent on food away from home rose steadily from 22·8 % in 1989 to 26·5 % in 2010, while spending on ultra-processed foods increased. The basic patterning of meals and the pace of eating changed little, although people spent more time eating alone and at restaurants. Cooking time declined considerably, particularly for women. These changes have occurred over the same time that obesity and diet-related, non-communicable diseases have increased rapidly in Australia. Some aspects are implicated more than others: particularly the shift from domestic cooking to use of pre-prepared and ultra-processed foods, a reduction in time spent in food preparation and cooking, as well as an upsurge in time and money devoted to eating away from home. These are all likely to operate through the higher energy content of commercially prepared, compared with unprocessed or lightly processed, foods.

Trends in US home food preparation and consumption: analysis of national nutrition surveys and time use studies from 1965-1966 to 2007-2008.

Science.gov (United States)

Smith, Lindsey P; Ng, Shu Wen; Popkin, Barry M

2013-04-11

It has been well-documented that Americans have shifted towards eating out more and cooking at home less. However, little is known about whether these trends have continued into the 21st century, and whether these trends are consistent amongst low-income individuals, who are increasingly the target of public health programs that promote home cooking. The objective of this study is to examine how patterns of home cooking and home food consumption have changed from 1965 to 2008 by socio-demographic groups. This is a cross-sectional analysis of data from 6 nationally representative US dietary surveys and 6 US time-use studies conducted between 1965 and 2008. Subjects are adults aged 19 to 60 years (n= 38,565 for dietary surveys and n=55,424 for time-use surveys). Weighted means of daily energy intake by food source, proportion who cooked, and time spent cooking were analyzed for trends from 1965-1966 to 2007-2008 by gender and income. T-tests were conducted to determine statistical differences over time. The percentage of daily energy consumed from home food sources and time spent in food preparation decreased significantly for all socioeconomic groups between 1965-1966 and 2007-2008 (p ≤ 0.001), with the largest declines occurring between 1965 and 1992. In 2007-2008, foods from the home supply accounted for 65 to 72% of total daily energy, with 54 to 57% reporting cooking activities. The low income group showed the greatest decline in the proportion cooking, but consumed more daily energy from home sources and spent more time cooking than high income individuals in 2007-2008 (p ≤ 0.001). US adults have decreased consumption of foods from the home supply and reduced time spent cooking since 1965, but this trend appears to have leveled off, with no substantial decrease occurring after the mid-1990's. Across socioeconomic groups, people consume the majority of daily energy from the home food supply, yet only slightly more than half spend any time cooking on a given

Preparation and Characterization of K-Carrageenan/Nanosilica Biocomposite Film

Directory of Open Access Journals (Sweden)

Lokesh R. Rane

2014-01-01

Full Text Available The purpose of this study is to improve the performance properties of K-carrageenan (K-CRG by utilizing nanosilica (NSI as the reinforcing agent. The composite films were prepared by solution casting method. NSI was added up to 1.5% in the K-CRG matrix. The prepared films were characterized for mechanical (tensile strength, tensile modulus, and elongation at break, thermal (differential scanning calorimetry, thermogravimetric analysis, barrier (water vapour transmission rate, morphological (scanning electron microscopy, contact angle, and crystallinity properties. Tensile strength, tensile modulus, and crystallinity were found to have increased by 13.8, 15, and 48% whereas water vapour transmission rate was found to have decreased by 48% for 0.5% NSI loaded K-CRG composite films. NSI was found to have formed aggregates for concentrations above 0.5% as confirmed by scanning electron microscopy. Melting temperature, enthalpy of melting, and degradation temperature of K-CRG increased with increase in concentration of NSI in K-CRG. Contact angle also increased with increase in concentration of NSI in K-CRG, indicating the decrease in hydrophilicity of the films improving its water resistance properties. This knowledge of the composite film could make beneficial contributions to the food and pharmaceutical packaging applications.

Children's food choice process in the home environment. A qualitative descriptive study.

Science.gov (United States)

Holsten, Joanna E; Deatrick, Janet A; Kumanyika, Shiriki; Pinto-Martin, Jennifer; Compher, Charlene W

2012-02-01

This qualitative descriptive study explored children's food choices in the home with particular attention to environmental influences. Semi-structured interviews were conducted with 11- to 14-year-old children (n=47) from one middle school. A data-driven content analysis using selected principles of grounded theory was performed. Children's food choices in the home emerged as a process that involved three interacting components, the child, the parent, and the food, embedded within the context of time. Children's structured activities throughout the day, week, and year provided an overall context for food choices. Parents affected children's food choices through their presence in the home, time pressure and activity prioritization, incorporation of family members' preferences, food preparation effort and skills, and financial and health concerns. Parents created food options through food purchasing and preparation and indirectly affected children's food choices by setting rules, providing information, and modeling behaviors. Children affected parents' decisions by communicating food preferences. For children, important aspects of the food itself included its availability at home and attributes related to taste, preparation, and cost. Children evaluated potential food options based on their hunger level, food preferences, time pressure and activity prioritization, food preparation effort and skills, and expected physical consequences of food. Copyright © 2011 Elsevier Ltd. All rights reserved.

Assessing the National Bioengineered Food Disclosure Standard of 2016: Can Americans Access Electronic Disclosure Information?

Directory of Open Access Journals (Sweden)

Craig F. Berning

2017-05-01

Full Text Available The debate as to whether to require mandatory labeling of genetically modified organism (GMO foods was partially settled on 29 July 2016, when President Obama signed the National Bioengineered Food Disclosure Standard into public law. In contrast to precipitating legislation passed by the State of Vermont that required disclosure of GMO ingredients on food shelves or food packages, the superseding National Standard allows firms to disclose bioengineered ingredients to consumers via symbols, electronic or digital links, or phone numbers, and further requires a study assessing the ability of consumers to access disclosure information by these means. This communication analyzes survey responses from 525 adults to investigate whether U.S. consumers are able to obtain information as per the disclosure methods allowed in the Federal legislation. The survey probes deeper to investigate consumer perceptions of genetically modified organisms and whether consumers would use the tools available to access disclosure about bioengineered ingredients. Findings from the survey show that 93.8% of respondents have the ability to access information via the disclosure methods permitted. Those in the lowest income group, and from the oldest age group are least likely to have such access. This provides the United State Department of Agriculture with information relevant to how they can implement the law and highlights particular demographic segments that may require additional attention to ensure the disclosed information is universally accessible.

Food irradiation - A new way to process food

International Nuclear Information System (INIS)

1987-01-01

The film shows how irradiation of food by ionizing energy (gamma rays or beams of electrons) can help cut down post-harvest losses of food such as cereals, meat, fish and shellfish and fresh or dried fruits and vegetables. One quarter to one third of the total world food production is lost due to sprouting, destruction by insects and parasites, spoilage by micro-organisms such as bacteria and funghi, and premature ripening. Food contamination not only leads to economic problems but can also cause diseases such as trichinosis, toxoplasmosis, etc. The new technique of food irradiation has been studied by independent groups of experts whose evaluations without exception have been favourable. One of the main advantages is that there are no chemical residues. On the long run, food irradiation will help to assure world-wide food security

Safe Food

Centers for Disease Control (CDC) Podcasts

A healthy diet is important, but if food is mishandled or improperly prepared, a wholesome meal can result in a severe illness. In this podcast, Dr. Hannah Gould discusses ways to avoid foodborne illnesses.

The impact of food preservation on food waste.

Science.gov (United States)

Martindale, Wayne; Schiebel, Walter

2017-01-01

The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.

21 CFR 184.1250 - Cellulase enzyme preparation derived from Trichoderma longibrachiatum.

Science.gov (United States)

2010-04-01

... Trichoderma longibrachiatum. 184.1250 Section 184.1250 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT....1250 Cellulase enzyme preparation derived from Trichoderma longibrachiatum. (a) Cellulase enzyme preparation is derived from a nonpathogenic, nontoxicogenic strain of Trichoderma longibrachiatum (formerly T...

Preparation of extra-small nisin nanoparticles for enhanced antibacterial activity after autoclave treatment.

Science.gov (United States)

Chang, Ranran; Lu, Hao; Li, Man; Zhang, Shuangling; Xiong, Liu; Sun, Qingjie

2018-04-15

Nisin is applied broadly in the food industry as an antimicrobial peptide. The objective of this study is to prepare nisin nanoparticles using free nisin by a facile nanoprecipitation technique and to investigate their antimicrobial activity after high-temperature processing. Transmission electron microscopic images showed that the size of extra-small nisin nanoparticles with different initial concentrations of nisin (0.1%, 0.3% and 0.5%) was 5, 10 and 15 nm, respectively. The nisin nanoparticles were stable at pH 5.0 with the smallest size. Moreover, nisin nanoparticles exhibited a higher antimicrobial activity than free nisin at a concentration below 2.0 mg/ml after autoclave treatment. These results suggested that nisin nanoparticles could serve as a potential food preservative. Copyright © 2017 Elsevier Ltd. All rights reserved.

Preparation of curcumin microemulsions with food-grade soybean oil/lecithin and their cytotoxicity on the HepG2 cell line.

Science.gov (United States)

Lin, Chuan-Chuan; Lin, Hung-Yin; Chi, Ming-Hung; Shen, Chin-Min; Chen, Hwan-Wen; Yang, Wen-Jen; Lee, Mei-Hwa

2014-07-01

The choice of surfactants and cosurfactants for preparation of oral formulation in microemulsions is limited. In this report, a curcumin-encapsulated phospholipids-based microemulsion (ME) using food-grade ingredients soybean oil and soybean lecithin to replace ethyl oleate and purified lecithin from our previous study was established and compared. The results indicated soybean oil is superior to ethyl oleate as the oil phase in curcumin microemulsion, as proven by the broadened microemulsion region with increasing range of surfactant/soybean oil ratio (approx. 1:1-12:1). Further preparation of two formula with different particle sizes of formula A (30nm) and B (80nm) exhibited differential effects on the cytotoxicity of hepatocellular HepG2 cell lines. At 15μM of concentration, curcumin-ME in formula A with smaller particle size resulted in the lowest viability (approx. 5%), which might be explained by increasing intake of curcumin, as observed by fluorescence microscopy. In addition, the cytotoxic effect of curcumin-ME is exclusively prominent on HepG2, not on HEK293, which showed over 80% of viability at 15μM. The results from this study might provide an innovative applied technique in the area of nutraceuticals and functional foods. Copyright © 2014 Elsevier Ltd. All rights reserved.

Scanning electron microscopy investigation of canal cleaning after canal preparation with nickel titanium files

Directory of Open Access Journals (Sweden)

Živković Slavoljub

2010-01-01

Full Text Available Introduction. Root canal preparation is the most important phase of endodontic procedure and it consists of adequate canal space cleaning and shaping. In recent years, rotary instruments and techniques have gained importance because of the great efficacy, speed and safety of the preparation procedure. Objective. The aim of this research was to investigate the influence of different NiTi files on the canal wall cleaning quality, residual dentine debris and smear layer. Methods. The research was conducted on extracted human teeth in vitro conditions. Teeth were divided in 7 main groups depending on the kind of instruments used for root canal preparation: ProTaper, GT, ProFile, K-3, FlexMaster, hand ProTaper and hand GT. Root canal preparation was accomplished by crown-down technique. Prepared samples were assessed on scanning electron microscopy JEOL, JSM-6460 LV. The evaluation of dentine debris was done with 500x magnification, and the evaluation of smear layer with 1,000 times magnification. Quantitive assessment of dentine debris and smear layer was done according to the criteria of Hulsmann. Results. The least amount of debris and smear layer has been found in canals shaped with ProFile instruments, and the largest amount in canals shaped with FlexMaster instruments. Canal cleaning efficacy of hand GT and ProTaper files has been similar to cleaning efficacy of rotary NiTi files. Statistic analysis has shown a significant difference in amount of dentine debris and smear layer on the canal walls between sample groups shaped with different instruments. Conclusion. Completely clean canals have not been found in any tested group of instruments. The largest amount of debris and smear layer has been found in the apical third of all canals. The design and the type of endodontic instruments influence the efficacy of the canal cleaning.

Interlaboratory comparison of the determination of 137Cs and 90Sr in water, food and soil: preparation and characterization of test materials

International Nuclear Information System (INIS)

Fuks, L.; Polkowska-Motrenko, H.

2006-01-01

Only reliable analytical results can serve as a basis of meaningful evaluation and protection of the environment against radioactive contaminants. So, laboratories dealing with the environmental radioactivity determinations should regularly demonstrate their ability to produce acceptable results. Since 2002, every two years organization of national interlaboratory comparisons (ILC) on the determination of different radionuclides in food and environmental samples is required by the Polish law. The aim of the paper is presentation how test materials applied in the Institute of Nuclear Chemistry and Technology (INCT, Warsaw, Poland) for the 2004 ILC on the determination of 137 Cs and 90 Sr in water, food and soil were prepared. (author)

Revisit to Ethiopian traditional barley-based food

Directory of Open Access Journals (Sweden)

Jemal Mohammed

2016-06-01

Full Text Available Barley is the number one food crop in the highland parts of North Eastern Ethiopia produced by subsistence farmers grown as landraces. Barley producers in Ethiopia have given it the name gebs ye ehil nigus, which means barley is the king of crops, due to its suitability for preparing many of the known Ethiopians traditional dishes. Various barley foods and drinks play an important role in the socioeconomic and cultural life of Ethiopians, but detailed descriptions related to their preparation and their socioeconomic and cultural roles are not well-recorded and documented like most of the Ethiopian cultural foods. Foods such as ingera, kita, dabo, kolo, genfo, beso, chuko, shamet, tihlo, kinch, and shorba are the most commonly known traditional Ethiopian barley-based foods. These products are prepared from either roasted whole grain, raw and roasted-milled grain, or cracked grain as main, side, ceremonial, and recuperating dishes. The various barley-based traditional foods have perceived qualities and health benefits by the consumers. For example, genfo is served to breast-feeding mothers with the belief that it enhances breast milk production and serves as a good substitute for breast milk. Beso is claimed to be a remedy for gastritis, while genfo and kinche are used to heal broken bones and fractures. Considering the Western consumers' trend on functional foods and health benefits of barley, Ethiopian traditional barley-based foods are worth studying as functional foods, which can be appealing to Western consumers.

The role of trust in the transition from traditional to electronic B2B relationships in agri-food chains

NARCIS (Netherlands)

Canavari, M.; Fritz, M.; Hofstede, G.J.; Matopoulos, A.; Vlachopoulou, M.

2010-01-01

E-business adoption rates in the agri-food sector are rather low, despite the fact that technical barriers have been mostly overcome during the last years and a large number of sophisticated offers are available. However, concerns about trust seem to impede the development of electronic

Preparation and application of agar/alginate/collagen ternary blend functional food packaging films.

Science.gov (United States)

Wang, Long-Feng; Rhim, Jong-Whan

2015-09-01

Ternary blend agar/alginate/collagen (A/A/C) hydrogel films with silver nanoparticles (AgNPs) and grapefruit seed extract (GSE) were prepared. Their performance properties, transparency, tensile strength (TS), water vapor permeability (WVP), water contact angle (CA), water swelling ratio (SR), water solubility (WS), and antimicrobial activity were determined. The A/A/C film was highly transparent, and both AgNPs and GSE incorporated blend films (A/A/C(AgNPs) and A/A/C(GSE)) exhibited UV-screening effect, especially, the A/A/C(GSE) film had high UV-screening effect without sacrificing the transmittance. In addition, the A/A/C blend films formed efficient hydrogel film with the water holding capacity of 23.6 times of their weight. Both A/A/C(AgNPs) and A/A/C(GSE) composite films exhibited strong antimicrobial activity against both Gram-positive (Listeria monocytogenes) and Gram-negative (Escherichia coli) food-borne pathogenic bacteria. The test results of fresh potatoes packaging revealed that all the A/A/C ternary blend films prevented forming of condensed water on the packaged film surface, both A/A/C(AgNPs) and A/A/C(GSE) composite films prevented greening of potatoes during storage. The results indicate that the ternary blend hydrogel films incorporated with AgNPs or GSE can be used not only as antifogging packaging films for highly respiring fresh agriculture produce, but also as an active food packaging system utilizing their strong antimicrobial activity. Copyright © 2015 Elsevier B.V. All rights reserved.

Irradiation of prepared meals for microbiological safety and shelf-life extension

Energy Technology Data Exchange (ETDEWEB)

Nketsia-Tabiri, J; Adu-Gyamfi, A; Owusu-Biney, Alex; Apea Bah, F; Akomeah-Adjei, F [Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, Legon (Ghana)

2004-07-01

Current trends suggest increasing world-wide demand for convenience foods such as prepared meals and those that require minimum preparation before consumption. In Ghana, the trend is the same with ready-to-eat or prepared meals mostly sold in the informal sector, playing a major role in meeting the nutritional needs of the people these meals are prepared on daily basis as in most developing countries. With increasing urbanization and rapid adoption of refrigeration for food preservation in developing countries, the demand for such foods in supermarkets should be expected. Over 90% of ready-to-eat meals prepared in Ghana are marketed under ambient conditions and have shelf-life of less than 12 hours. However, there are a few caterers who prepare cook-chill meals using hygienic and preventative approach (e.g. HACCP) in order to enhance the safety of their meals. Preliminary investigations have demonstrated that these cook-chill meals are potential sources of pathogenic bacteria and have been implicated in food-borne disease outbreaks. There is therefore the need to ensure the safety of ready-to-eat meals through effective processing such as irradiation.

Food and Beverage Stylist and Photography

OpenAIRE

BEKAR, Aydan; KARAKULAK, Çisem

2016-01-01

A food and beverage stylist makes food and beverage look appetizing by preaparing them properly in order to get customers’ attention. A food and beverage photographer gets the most impressive image by using different shooting techniques. Food and beverage stylists and phtographers prepare attractive and unusual menus ,brochures, banners and ads for food and beverage enterprises so that products can look better when customers see them. People see the works of food and beverage styling and phot...

Analysis of degradation in nickel-based alloys using focused ion beam imaging and specimen preparation combined with analytical electron microscopy

International Nuclear Information System (INIS)

Phaneuf, M.W.; Botton, G.A.

2002-01-01

Focused ion beam (FIB) microscopes have become well-established in the semiconductor industry during the past decade, and are rapidly gaining attention in the field of materials science, both as a tool for producing site specific, parallel sided transmission electron microscope (TEM) specimens and as stand alone specimen preparation and imaging systems. FIB secondary electron imaging (SEI) of nickel-based alloys, such as commercially produced Alloy 600 (approximately Ni 15Cr 10Fe 0.5C), has been demonstrated to show a high degree of sensitivity to the presence of deformation in the alloy, and FIB secondary ion imaging (SII) is particularly useful for identifying the presence of grain boundary corrosion, as secondary ion yields from metallic specimens can increase by three orders of magnitude in the presence of oxygen. This 'oxygen enhanced yield', makes FIB SII ideal for detection of corrosion at grain boundaries down to thicknesses of only a few tens of nanometers. Historically, while TEM has been considered the tool of choice for high resolution chemical and crystallographic analysis of specimens, the technique has suffered from difficulties in producing suitable samples from site-specific areas with a high probability of success. The advent of FIB specimen preparation for TEM has largely changed that. FIB imaging can be combined with FIB 'nano-machining' techniques to produce site-specific, parallel sided TEM specimens well-suited to analytical electron microscopy (AEM) analyses in the TEM, including electron energy loss spectroscopy (EELS), energy dispersive x-ray spectroscopy (EDX) and electron diffraction. When combined with new FIB-based methodologies for surveying large areas to exactly select the regions of interest, such as crack tips or the maximum extent of penetration of intergranular attack (IGA), subsequent FIB TEM specimen preparation and TEM analysis unite to produce a powerful tool to study these phenomena. Examples of these applications of FIB

Extending the detection limit of dopants for focused ion beam prepared semiconductor specimens examined by off-axis electron holography

DEFF Research Database (Denmark)

Cooper, David; Rivallin, Pierrette; Hartmann, Jean-Michel

2009-01-01

Silicon specimens containing p-n junctions have been prepared for examination by off-axis electron holography using focused ion beam (FIB) milling. FIB milling modifies the surfaces of the specimens due to gallium implantation and the creation of defects which has the effect of reducing the active...

Home food preparation techniques impacted the availability of natural antioxidants and bioactivities in kale and broccoli.

Science.gov (United States)

Yu, Lu; Gao, Boyan; Li, Yanfang; Wang, Thomas T Y; Luo, Yinghua; Wang, Jing; Yu, Liangli Lucy

2018-01-24

This study evaluated the effects of grinding and chopping with/without microwaving on the health-beneficial components, and antioxidant, anti-inflammation and anti-proliferation capacities of commercial kale and broccoli samples. The availability of indole-3-carbinol (I3C) was evaluated using high-performance liquid chromatography. The total phenolic contents, the scavenging activities against DPPH, oxygen, hydroxyl and ABTS cation radicals, and cell-based antioxidant activities were determined for the antioxidant capacities. The results indicated that chopping released the least nutraceutical components and antioxidant compounds. Microwaving had no effect on the I3C release from kale, but resulted in an elevated (more than 2-fold) release of I3C from broccoli. In addition, the choice of a blender affected the availability of the anti-proliferative compounds from the vegetables, while it had no effect on the availability of their anti-inflammatory compounds. In summary, different food preparation methods could strongly impact the availability of bioactive factors in the selected vegetables. These findings suggest that choosing an appropriate food processing method for each vegetable might be critical to obtain desirable health-beneficial effects.

Hydrogel wound dressing preparation at the laboratory scale by using electron beam and gamma radiation

International Nuclear Information System (INIS)

Rapado Raneque, Manuel; Rodriguez Rodriguez, Alejandro; Peniche Covas, Carlos

2013-01-01

The present work describes the preparation of hydrogel based on cross-linked networks of poly (N-vinylpirrolidone), PVP, with polyethyleneglicol and agar with 90% water and PVP nancomposites with a synthetic nanoclay, Laponite XLG, for use as burn dressings. These systems were obtained in two ways: using gamma Co-60 and electron beam radiation. The gelation obtained dose was D g = 1.72 kGy. The elastic modulus of hydrogel was independent of the method of irradiation. It was 0.39 MPa for the hydrogel irradiated with gamma Co-60 and 0.38 MPa for electron beam irradiation. The elastic modulus of the nanocomposite membrane was 1.25 MPa, three times higher. These results indicate that the PVP/Laponite XLG nanocomposite hydrogel membrane is the best choice for wound dressing applications due to its high water sorption capacity and its superior mechanical properties.

Highly-sensitive electrochemical sensing platforms for food colourants based on the property-tuning of porous carbon.

Science.gov (United States)

Cheng, Qin; Xia, Shanhong; Tong, Jianhua; Wu, Kangbing

2015-08-05

It is very challenging to develop highly-sensitive analytical platforms for toxic synthetic colourants that widely added in food samples. Herein, a series of porous carbon (PC) was prepared using CaCO3 nanoparticles (nano-CaCO3) as the hard template and starch as the carbon precursor. Characterizations of scanning electron microscopy and transmission electron microscopy indicated that the morphology and porous structure were controlled by the weight ratio of starch and nano-CaCO3. The electrochemical behaviours of four kinds of widely-used food colourants, Sunset yellow, Tartrazine, Ponceau 4R and Allura red, were studied. On the surface of PC samples, the oxidation signals of colourants enhanced obviously, and more importantly, the signal enhancement abilities of PC were also dependent on the starch/nano-CaCO3 weight ratio. The greatly-increased electron transfer ability and accumulation efficiency were the main reason for the enhanced signals of colourants, as confirmed by electrochemical impedance spectroscopy and chronocoulometry. The prepared PC-2 sample by 1:1 starch/nano-CaCO3 weight ratio was more active for the oxidation of food colourtants, and increased the signals by 89.4-fold, 79.3-fold, 47.3-fold and 50.7-fold for Sunset yellow, Tartrazine, Ponceau 4R and Allura red. As a result, a highly-sensitive electrochemical sensing platform was developed, and the detection limits were 1.4, 3.5, 2.1 and 1.7 μg L(-1) for Sunset yellow, Tartrazine, Ponceau 4R and Allura red. The practical application of this new sensing platform was demonstrated using drink samples, and the detected results consisted with the values that obtained by high-performance liquid chromatography. Copyright © 2015 Elsevier B.V. All rights reserved.

Preparation of high-quality ultrathin transmission electron microscopy specimens of a nanocrystalline metallic powder.

Science.gov (United States)

Riedl, Thomas; Gemming, Thomas; Mickel, Christine; Eymann, Konrad; Kirchner, Alexander; Kieback, Bernd

2012-06-01

This article explores the achievable transmission electron microscopy specimen thickness and quality by using three different preparation methods in the case of a high-strength nanocrystalline Cu-Nb powder alloy. Low specimen thickness is essential for spatially resolved analyses of the grains in nanocrystalline materials. We have found that single-sided as well as double-sided low-angle Ar ion milling of the Cu-Nb powders embedded into epoxy resin produced wedge-shaped particles of very low thickness (coating on the sections consisting of epoxy deployed as the embedding material and considerable nanoscale thickness variations. Copyright © 2011 Wiley Periodicals, Inc.

A simple and low-toxic method of preparing small specimens of bacteria, flagellates and their likes for Scanning Electron Microscopy

DEFF Research Database (Denmark)

Møller, O. S.; Buchman, K.; Dalsgaard, Inger

2013-01-01

The preparation of samples of bacteria and other very small organisms (Electron Microscopy is often complex and intricate, which typically involve the use of specialized filter systems, complex handling and toxic chemicals. Based on the methods described in the literature...

Microbiological performance of a food safety management system in a food service operation.

Science.gov (United States)

Lahou, E; Jacxsens, L; Daelman, J; Van Landeghem, F; Uyttendaele, M

2012-04-01

The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (>3.9 log CFU/50 cm(2)) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place.

Food irradiation: a reply to the food industry; and reply

International Nuclear Information System (INIS)

Brynjolfsson, Ari; Piccioni, R.

1989-01-01

In a reply to a critical article on food irradiation, Dr Ari Brynjolfsson of the International Facility of Food Irradiation Technology contends that the food industry has no interest in supporting the nuclear industry by using nuclear wastes as radiation sources - high voltage electron generators are more practical and economic. Also World Health Organization Toxicologists have concluded irradiated food is safe toxicologically, nutritionally and microbiologically. A study in India found no difference in polyploidy in children fed irradiated or non-irradiated food. In reply Dr Richard Piccioni suggests that the cancer risk from irradiated food is high, that the Indian study showed that irradiated food can cause an increase in polyploidy in well-fed adults, and suggests that Cs-137 from nuclear reactors will be used in food irradiation. (U.K.)

Energy Use in Food System

NARCIS (Netherlands)

Dutilh, C.; Blonk, H.; Linnemann, A.R.

2014-01-01

Nature generates the raw materials for food, fuelled by energy from the sun. However, before food can be consumed, (mineral) energy is required for cultivation, transportation, preparation and conservation purposes. This paper presents and discusses the energy requirements for various categories of

Preparation of high purification and food grade phosphoric acid from technical grade phosphoric acid by liquid-liquid detraction method

International Nuclear Information System (INIS)

Alimoradi, M.; Borji, F.; Kishani, A.

2002-01-01

Pay attention to increasing consumption of high purification and food grade phosphoric acid in various industries and food industries and on in on hand and lack of preparation between production and distribution of this products its purification is so vital. In this article of liquid-liquid extraction method with normal hexane-mixture of ammonia and acetone-diisopropyl alcohol and normal butanol solvents and these determination of distribution coefficient each one with ph-me try titration we can evaluate effectiveness and sufficiency each one. Because of proper coefficient distribution and its local production of normal butanol solvent and low price is the best solvent. To phosphoric acid modifying coefficient distribution for extraction of phosphoric acid we can add a little value sulfuric acid to the mixture and to remove flouride impurity we add a little Na 2 O. After extraction stage extracted phosphoric acid in the normal strips by evaluating with distilled water and then by passing the carbon active bed and following passes of cationic resine column and concentrated with vacuum distillation. Conclusion of this article is produce of phosphoric acid 85% w/w and food grade from impure phosphoric acid 52% w/w with technical grade

Prospects for utilization of Electron Beam Accelerators (EBAs) for processing of food products

International Nuclear Information System (INIS)

Sarma, K.S.

2014-01-01

Radiation processing using gamma radiation and high energy electron beams has been in practice for more than three decades in the industry. Since gamma radiation has the ability of higher penetration in the material, large scale irradiators (mainly based on mega curies of 60 Co radioactive source) are successfully employed for treating bulk products in sterilization and food preservation applications. Electron beam, due to its low penetration, has been exploited exclusively for applications involving polymer modifications to irradiate thin finished end products like electrical cable insulations, heat shrinkable sheets, tubes, automobile tyres etc using high power EBAs (energies 0.5 MeV-4 MeV and powers around ∼100 kW). Out of around 2500 industrial EB units currently employed worldwide (with total installed power above 150 MWL 90% are in the low to medium energy range (0.5 MeV to 4 MeV) being used for polymer modifications. However, recent technological advances in the manufacturing sector of industrial high energy EBAs and product handling systems resulted in widening utilization of EB technology for applications involving bulk product irradiation

Radiation processing of food and agricultural commodities

International Nuclear Information System (INIS)

Sharma, Arun

2014-01-01

Reducing post-harvest food losses is becoming increasingly important for sustaining food supplies. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for improving food security, food safety and international trade in agricultural commodities. Preservation of food by ionizing radiation involves controlled application of energy of ionizing radiation such as gamma rays, X-rays, and accelerated electrons to agricultural commodities, food products and ingredients, for improving their storage life, hygiene and safety. The process employs either gamma rays emitted by radioisotopes such as cobalt-60 or high-energy electrons or X-rays generated from machine sources

EAACI Food Allergy and Anaphylaxis Guidelines : Food allergy health-related quality of life measures

NARCIS (Netherlands)

Muraro, A.; Dubois, Anthony; DunnGalvin, A.; Hourihane, J. O'B.; de Jong, N. W.; Meyer, R.; Panesar, S. S.; Roberts, G.; Salvilla, S.; Sheikh, A.; Worth, A.; Flokstra-de Blok, B. M. J.

Instruments have been developed and validated for the measurement of health-related quality of life in patients with food allergy. This guideline has been prepared by the European Academy of Allergy and Clinical Immunology's (EAACI) Guidelines for Food Allergy and Anaphylaxis Group. It draws on a

Control of lipid oxidation by nonmigratory active packaging films prepared by photoinitiated graft polymerization.

Science.gov (United States)

Tian, Fang; Decker, Eric A; Goddard, Julie M

2012-08-08

Transition metal-promoted oxidation impacts the quality, shelf life, and nutrition of many packaged foods. Metal-chelating active packaging therefore offers a means to protect foods against oxidation. Herein, we report the development and characterization of nonmigratory metal-chelating active packaging. To prepare the films, carboxylic acids were grafted onto the surfaces of polypropylene films by photoinitiated graft polymerization of acrylic acid. Attenuated total reflectance/Fourier transform infrared spectroscopy, contact angle, scanning electron microscopy, and iron-chelating assay were used to characterize film properties. Graft polymerization yielded a carboxylic acid density of 68.67 ± 9.99 nmol per cm(2) film, with ferrous iron-chelating activity of 71.07 ± 12.95 nmol per cm(2). The functionalized films extended the lag phase of lipid oxidation in a soybean oil-in-water emulsion system from 2 to 9 days. The application of such nonmigratory active packaging films represents a promising approach to reduce additive use while maintaining food quality.

Mapping food: Painting the right picture

International Development Research Centre (IDRC) Digital Library (Canada)

and promote food security. ... natural resource management and food security .... It is used to inform decisions on planting, marketing ... Applying GIS to the process of preparing crop estimates has improved accuracy while lowering costs.

Adverse effects of plant food supplements and botanical preparations: a systematic review with critical evaluation of causality.

Science.gov (United States)

Di Lorenzo, Chiara; Ceschi, Alessandro; Kupferschmidt, Hugo; Lüde, Saskia; De Souza Nascimento, Elizabeth; Dos Santos, Ariana; Colombo, Francesca; Frigerio, Gianfranco; Nørby, Karin; Plumb, Jenny; Finglas, Paul; Restani, Patrizia

2015-04-01

The objective of this review was to collect available data on the following: (i) adverse effects observed in humans from the intake of plant food supplements or botanical preparations; (ii) the misidentification of poisonous plants; and (iii) interactions between plant food supplements/botanicals and conventional drugs or nutrients. PubMed/MEDLINE and Embase were searched from database inception to June 2014, using the terms 'adverse effect/s', 'poisoning/s', 'plant food supplement/s', 'misidentification/s' and 'interaction/s' in combination with the relevant plant name. All papers were critically evaluated according to the World Health Organization Guidelines for causality assessment. Data were obtained for 66 plants that are common ingredients of plant food supplements; of the 492 papers selected, 402 (81.7%) dealt with adverse effects directly associated with the botanical and 89 (18.1%) concerned interactions with conventional drugs. Only one case was associated with misidentification. Adverse effects were reported for 39 of the 66 botanical substances searched. Of the total references, 86.6% were associated with 14 plants, including Glycine max/soybean (19.3%), Glycyrrhiza glabra/liquorice (12.2%), Camellia sinensis/green tea ( 8.7%) and Ginkgo biloba/gingko (8.5%). Considering the length of time examined and the number of plants included in the review, it is remarkable that: (i) the adverse effects due to botanical ingredients were relatively infrequent, if assessed for causality; and (ii) the number of severe clinical reactions was very limited, but some fatal cases have been described. Data presented in this review were assessed for quality in order to make the results maximally useful for clinicians in identifying or excluding deleterious effects of botanicals. © 2014 The British Pharmacological Society.

Food Safety as a contributor to Food Security: global policy concerns & challenges

Directory of Open Access Journals (Sweden)

Vijay Kumar Chattu

2015-12-01

Full Text Available The theme for World Health Day campaign for this year 2015 is “Food safety: from farm to plate, make food safe”. The day focuses on demonstrating the importance of food safety along the whole length of the food chain in a globalized world, from production and transport, to preparation and consumption (1. Everyone needs food and needs it every day either plant sources or animal sources or both. The food we eat must be nutritious and safe but we often ignore or overlook the issue of food safety. Many cases of food borne diseases either acute poisoning or chronic exposure are largely under reported. In this globalized world, though the food chain extends over thousands of miles from different continents, an error or contamination in one country can affect the health of consumers on the other part of the world. To ensure full impact, these actions must build on principles of government stewardship, engagement of civil society, (2.According to UN, access to a safe and secure food supply is a basic human right. Food safety and food security are interrelated concepts which have an impact on the health outcomes and quality of human lives. As per Food and Agricultural Organization (FAO, Food security is a situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life, (3. Based on the definition of Food security, four food security dimensions can be identified: food availability, economic and physical access to food, food utilization and stability over time. Apart from that food security is also affected by Poverty and Climate change.Food safety is an umbrella term that encompasses many aspects like food items handling, preparation and storage of food to prevent illness and injury. The other important issues are chemical, microphysical and microbiological aspects of food safety, (4. Control of

Preparation and characteristics of beta-glucan concentrate from brewer's yeast as the additive substance in foods

Directory of Open Access Journals (Sweden)

Ľubomír Mikuš

2013-02-01

Full Text Available Normal 0 21 false false false SK X-NONE X-NONE The brewer¢s yeast was used for preparation of concentrate with content of β-glucan. Hot water extraction (100°C, 5 hours and subsequently an alkaline extraction of sediment using 1 M NaOH at 90°C for 1 hour were used. β-glucan concentrate containing 59,15 % of β-glucan had good functional properties (water binding capacity 13,34 g water/1 g concentrate, fat binding capacity 6,86 g fat/1 g concentrate and indicated biological action too.  At concentration of 2 mg/ml DMSO (dimethylsulfoxid was viability of murine L1210 leukemic cells reduced to 76.15 %. When observing the antioxidant activity it was identified, that the lipid peroxidation in linoleic acid samples was decreased during the presence of β-glucan concentrate. These results and good sensory properties like a bright colour and the pleasant taste and smell indicate, that prepared β-glucan concentrate has a potential to be used to improve the health – beneficial substances in the foods.doi:10.5219/258

Preparation of Some Eco-friendly Corrosion Inhibitors Having Antibacterial Activity from Sea Food Waste.

Science.gov (United States)

Hussein, Mohamed H M; El-Hady, Mohamed F; Shehata, Hassan A H; Hegazy, Mohammad A; Hefni, Hassan H H

2013-03-01

Chitosan is one of the important biopolymers and it is extracted from exoskeletons of crustaceans in sea food waste. It is a suitable eco-friendly carbon steel corrosion inhibitor in acid media; the deacetylation degree of prepared chitosan is more than 85.16 %, and the molecular weight average is 109 kDa. Chitosan was modified to 2-N,N-diethylbenzene ammonium chloride N-oxoethyl chitosan (compound I), and 12-ammonium chloride N-oxododecan chitosan (compound II) as soluble water derivatives. The corrosion inhibition efficiency for carbon steel of compound (I) in 1 M HCl at varying temperature is higher than for chitosan and compound (II). However, the antibacterial activity of chitosan for Enterococcus faecalis, Escherichia coli, Staphylococcus aureus, and Candida albicans is higher than for its derivatives, and the minimum inhibition concentration and minimum bacterial concentration of chitosan and its derivatives were carried out with the same strain.

Microwave Cooking Practices in Minnesota Food Service Establishments.

Science.gov (United States)

Hedeen, Nicole; Reimann, David; Everstine, Karen

2016-03-01

Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U.S. Food and Drug Administration (FDA) guidelines. From 2008 to 2009, the Minnesota Department of Health collected data from a convenience sample of 60 food establishments within the state. Facility types included fast-food restaurants, sit-down restaurants, school food service, nursing homes, hotels and motels, and daycare centers. Food preparation practices were classified as prep-serve, cookserve, or complex. Minnesota environmental health specialists administered a study questionnaire to managers during routine inspections. Establishments included in this study reported using microwave ovens primarily to warm commercial ready-to-eat products (67%) and to warm foods for palatability (50%). No minimum temperatures are required for these processes because these foods do not require pathogen destruction. However, food establishments using complex preparation practices more often reported using microwave ovens for multiple processes and for processes that require pathogen destruction. For establishments that did report microwave oven use for food requiring pathogen destruction, the majority of managers reported following most FDA recommendations for cooking and reheating for hot-holding potentially hazardous foods, but many did not report letting food stand for 2 min after cooking. Additional training on stand time after microwave cooking could be beneficial because of low reporting

Work Group report: oral food challenge testing.

Science.gov (United States)

Nowak-Wegrzyn, Anna; Assa'ad, Amal H; Bahna, Sami L; Bock, S Allan; Sicherer, Scott H; Teuber, Suzanne S

2009-06-01

Oral food challenges are procedures conducted by allergists/immunologists to make an accurate diagnosis of immediate, and occasionally delayed, adverse reactions to foods. The timing of the challenge is carefully chosen based on the individual patient history and the results of skin prick tests and food specific serum IgE values. The type of the challenge is determined by the history, the age of the patient, and the likelihood of encountering subjective reactions. The food challenge requires preparation of the patient for the procedure and preparation of the office for the organized conduct of the challenge, for a careful assessment of the symptoms and signs and the treatment of reactions. The starting dose, the escalation of the dosing, and the intervals between doses are determined based on experience and the patient's history. The interpretation of the results of the challenge and arrangements for follow-up after a challenge are important. A negative oral food challenge result allows introduction of the food into the diet, whereas a positive oral food challenge result provides a sound basis for continued avoidance of the food.

Evaluation of a Cooperative Extension Curriculum in Florida: Food Modification for Special Needs

Science.gov (United States)

Dahl, Wendy J.; Ford, Amanda L.; Radford, Allyson; Gal, Nancy J.

2016-01-01

State and national surveys of adult family care homes identified a strong need for education on texture-modified food preparation and the nutritional needs of older adults. An Extension curriculum, Food Modification for Special Needs, was developed to provide an overview of chewing and swallowing problems, food texture, pureed food preparation,…

Radiation processing of food

International Nuclear Information System (INIS)

Saint-Lebe, L.; Raffi, J.

1986-01-01

Food treatment by stream of electrons, X or gamma photons, induces an ionization in the medium whom consequences are very more important for contaminants than for food components. Effects upon insects are spectacular at very low doses of about 0.15 kGy and so it is for microoganisms at doses of some 1 kGy. Products consecutive to this radiolysis are of the same nature that the one induced by thermolysis. Ionizing treatments are the only ones allowing an efficacious sterilization of foods without any cooking. Irradiation plants are yet ready and of two types: large for multiple applications, small for single product. Small gamma irradiators and electron accelerators allow line treatment [fr

Food irradiation: the facts

International Nuclear Information System (INIS)

Hamilton, M.

1990-01-01

The author explains in simple question and answer form what is entailed in the irradiation of food and attempts to dispel some of the anxieties surrounding the process. Benefits and limitations, controls, labelling safety, and tests for the detection of the use irradiation in food preparation are some of the topics dealt with in outline. (author)

Industrial applications of electron accelerators

International Nuclear Information System (INIS)

Singh, A.

1994-01-01

The interaction of high-energy radiation with organic systems produces very reactive, short-lived, ionic and free-radical species. The chemical changes brought about by these species are very useful in several systems, and are the basis of the growth of the electron processing industry. Some typical areas of the industrial use of electron accelerators are crosslinking wire and cable insulation, manufacturing heat shrink plastic items, curing coatings, and partially curing rubber products. Electron accelerators are also being considered in other areas such as sewage treatment, sterilizing medical disposables, and food irradiation. An emerging application of industrial electron accelerators is the production of advanced composites for the aerospace and other industries. Traditionally, the carbon-, aramid- and glass-fibre-reinforced composites with epoxy matrices are produced by thermal curing. However, equivalent composites with acrylated-epoxy matrices can be made by electron curing. Cost estimates suggest that electron curing could be more economical than thermal curing. Food irradiation has traditionally been an application for 60 Co γ-radiation. With the increasing demand for food irradiation in various countries, it may become necessary to use electron accelerators for this purpose. Since the dose rate during gamma and electron irradiation are generally very different, a review of the relevant work on the effect of dose rates has been done. This paper presents an overview of the industrial applications of electron accelerator for radiation processing, emphasises the electron curing of advanced composites and, briefly reviews the dose-rate effects in radiation processing of advanced composites and food irradiation. (author). 84 refs., 8 tabs

A Model Train-The-Trainer Program for HACCP-Based Food Safety Training in the Retail/Food Service Industry: An Evaluation.

Science.gov (United States)

Martin, Kenneth E.; Knabel, Steve; Mendenhall, Von

1999-01-01

A survey showed states are adopting higher training and certification requirements for food-service workers. A train-the-trainer model was developed to prepare extension agents, health officers, and food-service managers to train others in food-safety procedures. (SK)

Food and nutrition policies: what's being done in Turkey.

Science.gov (United States)

Pekcan, Gülden

2006-02-01

The aim of the present paper is to describe the development of the National Plan of Action for Food and Nutrition (NPAFN) for Turkey. Access to a safe and healthy variety of food, a fundamental human right, was stressed by the International Conference on Nutrition and by the World Food Summit. In the International Conference on Nutrition in December 1992, one major commitment was the preparation of NPAFN. The NPAFN for Turkey was designed according to this commitment. Turkey. To this end, under the coordination of the State Planning Organization, a Working Committee Report for National Food and Nutrition Strategy of Turkey was prepared and published, with the participation of different sectors. The goal of the prepared National Food and Nutrition Strategy for Turkey is to protect and promote health through and healthy nutrition and reduce the burden of diseases, while contributing to socio-economic development and a sustainable food security. In Turkey the NPAFN was developed and implementation has initiated. Nearly for all the actions, related projects are being developed.

Use of ionizing radiation for preservation of food and feed products

International Nuclear Information System (INIS)

Josephson, E.S.; Brynjolfsson, A.; Wierbicki, E.

1975-01-01

Exposing food to ionizing radiation can contribute to closing the worldwide food deficit by reducing food spoilage losses, by making available more food of higher nutritional quality (animal protein food) to more people, and by keeping prices down by reducing losses. Because ionizing radiation kills disease-causing organisms, it can reduce the incidence of food-borne diseases. It also reduces our dependence upon some of the chemical additives, such as nitrites and nitrates, now being questioned by health authorities to control food spoilage and food-borne diseases. The three basic types of ionizing radiation used for processing of food are electrons (10 MeV maximum energy), X-rays (5 MeV maximum energy) produced by electrons in an X-ray target, and gamma rays from 60 Co and 137 Cs. Electrons, X-rays, and gamma rays cause ionization in the food by either the primary electrons or by the secondary electrons resulting from gamma or X-ray interactions in the food with little rise in temperature and little total chemical change. The ionized and activated molecules form unstable secondary products that kill the organisms. Another effect is to slow down post-harvest growth and maturation in some fruits and vegetables

Impacts of Climate Change on Food Security and Poverty Reduction ...

African Journals Online (AJOL)

Dynamic interactions between bio-geophysical and human environments lead to the production, processing, distribution, preparation and consumption of foods, resulting in food systems that underpin food security. Food systems encompass food availability, utilization and access, so that food security is diminished when ...

21 CFR 172.785 - Listeria-specific bacteriophage preparation.

Science.gov (United States)

2010-04-01

... application to meat and poultry products that comply with the ready-to-eat definition in 9 CFR 430.1. Current... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Listeria-specific bacteriophage preparation. 172.785 Section 172.785 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN...

Using an Electron Scanning Microscope to Assess the Penetrating Abilities of an Experimental Preparation with Features of a Dental Infiltrant: Preliminary Study.

Science.gov (United States)

Skucha-Nowak, Małgorzata; Mertas, Anna; Tanasiewicz, Marta

2016-01-01

The resin infiltration technique is one of the micro-invasive methods whose aim is the penetration of demineralized enamel with a low viscosity resin. This technique allows the dentist to avoid the application of mechanical means of treatment. The objective of this preliminary study was to attempt to determine the possibilities of using an electron microscope to assess the penetrating abilities of an experimental preparation with features of a dental infiltrant and to compare the depth of infiltration of the designed experimental preparation with an infiltrant available on the market. A bioactive methacrylate monomer based on PMMAn with built-in metronidazole was synthesized. The commercially available Icon solution (with contrast agent YbF3) and the experimental solution were applied to the relevant parts of teeth. The dissected sections along the long tooth axis and polished surfaces were then examined with use of an electron scanning microscope. The backscattered electron technique gives much better results than the secondary electron method as it makes it possible to localize even very small YbF3 particles. The authors concluded that the backscattered electron technique gives much better results than the secondary electron method as it makes it possible to localize even very small particles of the contrast agent. In order to prevent blockage of decalcified enamel tissue by ytterbium trifluoride (YbF3) grains, a nanoparticle form of that compound should be used (that is, particles with sizes in the range of 10-9 m).

Preparation and mechanical properties of edible rapeseed protein films.

Science.gov (United States)

Jang, Sung-Ae; Lim, Geum-Ok; Song, Kyung Bin

2011-03-01

Edible films were manufactured from rapeseed oil extraction residues. To prepare rapeseed protein (RP) films, various concentrations of plasticizers and emulsifiers were incorporated into the preparation of a film-forming solution. The optimal conditions for the preparation of the RP film were 2% sorbitol/0.5% sucrose as plasticizer and 1.5% polysorbate 20 as an emulsifier. In addition, RP blend films were prepared. Gelidium corneum or gelatin was added to improve the physical properties of the RP film, and the highest tensile strength value of the films was 53.45 MPa for the 3% RP/4% gelatin film. Our results suggest that the RP-gelatin blend film is suitable for applications in food packaging. Edible RP films prepared in the present investigation can be applied in food packaging.

Electron beam processing in food industry - technology and costs

International Nuclear Information System (INIS)

Gallien, Cl.L.; Ferradini, C.; Paquin, J.; Sadat, T.

1985-01-01

After nearly 40 years of research and thousands of positive experimentations, the fact that ionising radiations could be used for food preservation has been taken into account by the joint Expert Committee of the UN agencies, FAO, WHO and IAEA, who recommended this type of treatment in 1981 allowing doses up to 10 kGy. The market for irradiated food is actually small, but it could develop rapidly. National authorities who establish the regulations are becoming very active: so, in 1984, the US FDA has issued a proposed rule to regulate the commercial applications of food irradiation. It is timely to propose a MODEL that should really convince administration, food industry executives and consumers organizations that food irradiation is more than academic speculation: an industrial processing and an economical imperative. To this aim, we have defined an integrated model assembling (a) a sample product; (b) the optimal treatment conditions for this product, including a reliable dosimetry control system; and (c) a most efficient and competitive treatment unit that can suit a wide range of industrial needs. (author)

Preparation of Edible Corn Starch Phosphate with Highly Reactive ...

African Journals Online (AJOL)

1Food & Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003 ... Purpose: To prepare edible corn starch phosphate under optimized experimental conditions. ... In food industry, starch phosphate.

Food Service and Foods and Beverages Available at School: Results from the School Health Policies and Programs Study 2000.

Science.gov (United States)

Wechsler, Howell; Brener, Nancy D.; Kuester, Sarah; Miller, Clare

2001-01-01

Presents School Health Policies and Programs Study 2000 findings about state- and district-level policies and practices regarding various school food service issues, e.g., organization and staffing, food service and child nutrition requirements and recommendations, menu planning and food preparation, and collaboration. Also addressed are food…

Food waste volume and origin: Case studies in the Finnish food service sector.

Science.gov (United States)

Silvennoinen, Kirsi; Heikkilä, Lotta; Katajajuuri, Juha-Matti; Reinikainen, Anu

2015-12-01

We carried out a project to map the volume and composition of food waste in the Finnish food service sector. The amount, type and origin of avoidable food waste were investigated in 51 food service outlets, including schools, day-care centres, workplace canteens, petrol stations, restaurants and diners. Food service outlet personnel kept diaries and weighed the food produced and wasted during a one-week or one-day period. For weighing and sorting, the food waste was divided into two categories: originally edible (OE) food waste was separated from originally inedible (OIE) waste, such as vegetable peelings, bones and coffee grounds. In addition, food waste (OE) was divided into three categories in accordance with its origins: kitchen waste, service waste and customer leftovers. According to the results, about 20% of all food handled and prepared in the sector was wasted. The findings also suggest that the main drivers of wasted food are buffet services and overproduction. Copyright © 2015 Elsevier Ltd. All rights reserved.

An urban food store intervention positively affects food-related psychosocial variables and food behaviors.

Science.gov (United States)

Gittelsohn, Joel; Song, Hee-Jung; Suratkar, Sonali; Kumar, Mohan B; Henry, Elizabeth G; Sharma, Sangita; Mattingly, Megan; Anliker, Jean A

2010-06-01

Obesity and other diet-related chronic diseases are more prevalent in low-income urban areas, which commonly have limited access to healthy foods. The authors implemented an intervention trial in nine food stores, including two supermarkets and seven corner stores, in a low-income, predominantly African American area of Baltimore City, with a comparison group of eight stores in another low-income area of the city. The intervention (Baltimore Healthy Stores; BHS) included an environmental component to increase stocks of more nutritious foods and provided point-of-purchase promotions including signage for healthy choices and interactive nutrition education sessions. Using pre- and postassessments, the authors evaluated the impact of the program on 84 respondents sampled from the intervention and comparison areas. Exposure to intervention materials was modest in the intervention area, and overall healthy food purchasing scores, food knowledge, and self-efficacy did not show significant improvements associated with intervention status. However, based on adjusted multivariate regression results, the BHS program had a positive impact on healthfulness of food preparation methods and showed a trend toward improved intentions to make healthy food choices. Respondents in the intervention areas were significantly more likely to report purchasing promoted foods because of the presence of a BHS shelf label. This is the first food store intervention trial in low-income urban communities to show positive impacts at the consumer level.

Preliminary study on the detection of irradiated food containing bone by ESR spectroscopy

International Nuclear Information System (INIS)

Zhao Yongfu; Ha Yiming; Liu Ting; Wang Rongfu; Wang Changbao

2007-01-01

Electron spin resonance (ESR) spectroscopy is one of the most effective technique for detection of irradiated food containing bone. It was found that the radiation -induced ESR signal (Spectrum, g factor and peak-to-peak line width AH) in bone before and after irradiation was significantly different and could be easily distinguished from the endogenous ESR signal. Sample preparation studies showed vacuum drying and grinding at frozen temperature was an ideal method. A linear relationship was observed between ESR signal intensity and the absorbed dose (0.3-10.1kGy). It can be proposed that 0.5kGy absorbed doses can be detected by ESR for irradiated food containing bone though detecting sensitivity is very different at the same irradiated dosage with different food such as pork, beef, duck, chicken and fish. The ultimate purpose of this work is to establish a national criterion for detection of irradiated foodstuffs by use of ESR. (authors)

SPE/TLC/Densitometric Quantification of Selected Synthetic Food Dyes in Liquid Foodstuffs and Pharmaceutical Preparations

Directory of Open Access Journals (Sweden)

Anna W. Sobańska

2017-01-01

Full Text Available Selected synthetic food dyes (tartrazine, Ponceau 4R, Brilliant Blue, orange yellow, and azorubine were isolated from liquid preparations (mouthwashes and beverages by Solid Phase Extraction on aminopropyl-bonded silica with diluted aqueous sodium hydroxide as an eluent. The extraction step was followed by thin layer chromatography on silica gel 60 with chloroform-isopropanol-25% aq. ammonia 1 : 3 : 1 (v/v/v as mobile phase and the densitometric quantification of dyes was achieved using quadratic calibration plots (R2>0.997; LOQ = 0.04–0.09 μgspot−1. The overall recoveries for all studied dyes were at the average level of over 90% and the repeatability of the proposed procedure (CV ≤ 4.1% was sufficient to recommend it for the routine quantification of the aforementioned dyes in liquid matrices.

Space shuttle food system study: Food and beverage package development, modification 8S

Science.gov (United States)

1976-01-01

A new, highly utile rehydration package was developed for foods in zero gravity. Rehydratable foods will become more acceptable as a result of their overall rehydration capability and improved palatability. This new package design is greatly enhanced by the specified spacecraft condition of atmospheric pressure; the pressure differential between the atmosphere and the package carries the functional responsibility for rapid food rehydration without excess package manipulation by the consumer. Crew acceptance will further be enhanced by less manipulation, hotter rehydration water temperatures and the ability to hold the foods at preparation temperatures until they are consumed.

Technological aspects of preparing affordable fermented complementary foods.

NARCIS (Netherlands)

Nout, M.J.R.; Ngoddy, P.O.

1997-01-01

The requirements and manufacturing procedure of complementary (weaning) foods is discussed. Nutritional requirements for infants (aged 6-12 months) include approx. 3 MJ energy and 14 g digestible protein per litre, of a semi-liquid porridge. Microbiological safety is enhanced by biological

[Food prices in Brazil: prefer cooking to ultra-processed foods].

Science.gov (United States)

Claro, Rafael Moreira; Maia, Emanuella Gomes; Costa, Bruna Vieira de Lima; Diniz, Danielle Pereira

2016-08-29

This study aims to describe the prices of food groups consumed in Brazil considering the nature, extent, and purpose of their processing. Data were obtained from the Brazilian Household Budget Survey for 2008-2009. The mean prices of the groups (natural, cooking ingredients, processed, and ultra-processed) and their respective food subgroups were estimated for Brazil according to income, region, and area. Natural products and cooking ingredients showed lower prices per calorie when compared to the other groups, suggesting an economic advantage to preparing meals at home when compared to replacing them with ultra-processed foods. Families with the highest income paid the highest prices for their food, while families in the Northeast and North regions and rural areas paid the lowest. While fresh foods (meat, milk, fruit, and vegetables) tend to cost more than ultra-processed foods, dry grains (like rice and beans) are a more economical alternative for adopting healthy eating practices.

[Comprehensive study on the prevention of food poisoning through the investigation of an affected hospital food service facility].

Science.gov (United States)

Kubota, Satoshi; Kawai, Hiromi

2015-01-01

In Japan, more than 20,000 people suffer from various types of food poisoning annually. In this paper, we discuss the prevention of food poisoning in hospital food service facilities from the perspective of hygiene management and organizational behavior. We inspected the kitchen environment and the meal preparation process in a hospital food service facility in Japan that had been the site of a food poisoning incident. To clarify the present state of hygiene management, interviews were conducted with both the head of the nutrition and food service section and the administrative manager. In addition, questionnaires were distributed to the food service staff to assess their level of satisfaction with the working environment. The facility had been built about 10 years previously and was well maintained. Meal preparations were performed according to the operation manual, and education and training for the food service staff were carried out daily. No problems were evident regarding hygiene management. However, concerning organizational behavior, the satisfaction level of the staff was found to be relatively low, which may have led to a reduction in their organizational commitment and a decrease in their performance. To aid in the prevention of food poisoning incidents in hospital food service facilities, it is essential not only to conduct standard hygiene management and training, but also to consider the organizational behavior of the food service staff.

Some aspects of consumer acceptance of irradiated foods

International Nuclear Information System (INIS)

Josephson, E.S.

1985-01-01

In common with the introduction of any new food or food process into the marketplace, consumer acceptance is an aspect that must be addressed if commercial application of food irradiation is to be successful. In some countries, like the United States, there is no provision in the law or precedent to permit testing of irradiated foods for consumer acceptance - except, for example, by the military and through the use of special hospital patients whose immunity to infections have been suppressed, prisoner volunteers, conscientious objectors, and astronauts - before unlimited clearances are granted by appropriate health authorities. This paper describes some of the pitfalls in running consumer tests. A carefully prepared experimental design is crucial, encompassing variables such as the attitude of the vendor, packaging, labelling, the relative cost to the consumer of the irradiated (test) foods compared with the nonirradiated (control) foods, the methods for handling, storing, and preparing the foods, choice and number of testers, and the general environment in which the test is run

Stretching Food and Being Creative: Caregiver Responses to Child Food Insecurity.

Science.gov (United States)

Burke, Michael P; Martini, Lauren H; Blake, Christine E; Younginer, Nicholas A; Draper, Carrie L; Bell, Bethany A; Liese, Angela D; Jones, Sonya J

2017-04-01

To examine the strategies and behaviors caregivers use to manage the household food supply when their children experience food insecurity as measured by the US Department of Agriculture's Household Food Security Survey Module. Cross-sectional survey with open-ended questions collected in person. Urban and nonurban areas, South Carolina, US. Caregivers who reported food insecurity among their children (n = 746). Strategies and behaviors used to manage the household food supply. Emergent and thematic qualitative coding of open-ended responses. The top 3 strategies and behaviors to change meals were (1) changes in foods purchased or obtained for the household, (2) monetary and shopping strategies, and (3) adaptations in home preparation. The most frequently mentioned foods that were decreased were protein foods (eg, meat, eggs, beans), fruits, and vegetables. The most frequently mentioned foods that were increased were grains and starches (eg, noodles), protein foods (eg, beans, hot dogs), and mixed foods (eg, sandwiches). Caregivers use a wide variety of strategies and behaviors to manage the household food supply when their children are food insecure. Future work should examine how these strategies might affect dietary quality and well-being of food-insecure children. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.