WorldWideScience

Sample records for quality food production

  1. Product quality driven food process design

    NARCIS (Netherlands)

    Hadiyanto, M.

    2007-01-01

    Consumers evaluate food products on their quality, and thus the product quality is a main target in industrial food production. In the last decade there has been a remarkable increase of interest of the food industry to put food product quality central in innovation. However, quality itself is seldo

  2. Product quality driven food process design

    NARCIS (Netherlands)

    Hadiyanto, M.

    2007-01-01

    Consumers evaluate food products on their quality, and thus the product quality is a main target in industrial food production. In the last decade there has been a remarkable increase of interest of the food industry to put food product quality central in innovation. However, quality itself is

  3. Product quality driven food process design

    NARCIS (Netherlands)

    Hadiyanto, M.

    2007-01-01

    Consumers evaluate food products on their quality, and thus the product quality is a main target in industrial food production. In the last decade there has been a remarkable increase of interest of the food industry to put food product quality central in innovation. However, quality itself is seldo

  4. Product quality driven food process design

    OpenAIRE

    Hadiyanto, M.

    2007-01-01

    Consumers evaluate food products on their quality, and thus the product quality is a main target in industrial food production. In the last decade there has been a remarkable increase of interest of the food industry to put food product quality central in innovation. However, quality itself is seldom considered as a starting point for the design of production systems. The objective of this thesis is to advance food process innovation by procedures for food process design which start from the ...

  5. Innovation of food production systems : product quality and consumer acceptance

    NARCIS (Netherlands)

    Jongen, W.M.F.; Meulenberg, M.T.G.

    1998-01-01

    he quality of food products, as perceived by consumers, is a main driving force behind today's innovations in the food industry. Product development represents large investments of companies both in money and human resources and has to be accomplished in a highly competitive market situation. Conseq

  6. Consumer attitudes to food quality products : emphasis on Southern Europe

    NARCIS (Netherlands)

    Klopcic, M.; Kuipers, A.; Hocquette, J.F.

    2012-01-01

    Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the

  7. Consumer attitudes to food quality products : emphasis on Southern Europe

    NARCIS (Netherlands)

    Klopcic, M.; Kuipers, A.; Hocquette, J.F.

    2012-01-01

    Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the

  8. Food Safety Detection Methods Applied to National Special Rectification of Product Quality and Food Safety

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    @@ Afour-month period of national special rectification for product quality and food safety officially started on August 25, and was focused on eight fields, including those of agricultural products and processed foods.

  9. Tainted Food, Low-Quality Products and Trade

    NARCIS (Netherlands)

    J.M.A. Viaene (Jean-Marie); L. Zhao (Ling)

    2010-01-01

    textabstractThis paper examines international trade in tainted food and other low-quality products. We first find that for a large class of environments, free trade is the trading system that conveys the highest incentives to produce non-tainted high-quality goods by foreign exporters. However, free

  10. Tainted Food, Low-Quality Products and Trade

    NARCIS (Netherlands)

    J.M.A. Viaene (Jean-Marie); L. Zhao (Ling)

    2010-01-01

    textabstractThis paper examines international trade in tainted food and other low-quality products. We first find that for a large class of environments, free trade is the trading system that conveys the highest incentives to produce non-tainted high-quality goods by foreign exporters. However, free

  11. Quality control throughout the production process of infant food.

    Science.gov (United States)

    Hamrin, Pia; Hoeft, Birgit

    2012-01-01

    The manufacture of infant food is a highly complex process and needs an effective quality control beyond classical in-process parameters and a final microbiological analysis. To ensure a safe end -product, various tools, such as the Hazard Analysis Critical Control Points (HACCP), have been developed to facilitate the management of food safety. Every single infant formula ingredient must have an excellent quality and safety approach because even if an ingredient is used in very small quantities in a single product, serious consequences may arise if the quality and product safety are not taken seriously by the ingredient manufacturer. The purpose of this article was twofold: firstly, to briefly describe existing Quality Management Systems and, secondly, to highlight the consequences of non-quality.

  12. Electronic Nose for Microbiological Quality Control of Food Products

    OpenAIRE

    Falasconi, M.; I. Concina; E. Gobbi; Sberveglieri, V.; A. Pulvirenti; G. Sberveglieri

    2012-01-01

    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 ...

  13. 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.

  14. Implementation of quality by design toward processing of food products.

    Science.gov (United States)

    Rathore, Anurag S; Kapoor, Gautam

    2017-05-28

    Quality by design (QbD) is a systematic approach that begins with predefined objectives and emphasizes product and process understanding and process control. It is an approach based on principles of sound science and quality risk management. As the food processing industry continues to embrace the idea of in-line, online, and/or at-line sensors and real-time characterization for process monitoring and control, the existing gaps with regard to our ability to monitor multiple parameters/variables associated with the manufacturing process will be alleviated over time. Investments made for development of tools and approaches that facilitate high-throughput analytical and process development, process analytical technology, design of experiments, risk analysis, knowledge management, and enhancement of process/product understanding would pave way for operational and economic benefits later in the commercialization process and across other product pipelines. This article aims to achieve two major objectives. First, to review the progress that has been made in the recent years on the topic of QbD implementation in processing of food products and second, present a case study that illustrates benefits of such QbD implementation.

  15. Quality and utilization of food co-products and residues

    Science.gov (United States)

    Cooke, P.; Bao, G.; Broderick, C.; Fishman, M.; Liu, L.; Onwulata, C.

    2010-06-01

    Some agricultural industries generate large amounts of low value co-products/residues, including citrus peel, sugar beet pulp and whey protein from the production of orange juice, sugar and cheese commodities, respectively. National Program #306 of the USDA Agricultural Research Service aims to characterize and enhance quality and develop new processes and uses for value-added foods and bio-based products. In parallel projects, we applied scanning microscopies to examine the molecular organization of citrus pectin gels, covalent crosslinking to reduce debonding in sugar beet pulp-PLA composites and functional modification of whey protein through extrusion in order to evaluate new methods of processing and formulating new products. Also, qualitative attributes of fresh produce that could potentially guide germ line development and crop management were explored through fluorescence imaging: synthesis and accumulation of oleoresin in habanero peppers suggest a complicated mechanism of secretion that differs from the classical scheme. Integrated imaging appears to offer significant structural insights to help understand practical properties and features of important food co-products/residues.

  16. Improvements of soil quality for increased food production in Norway

    Science.gov (United States)

    Øygarden, Lillian; Klakegg, Ove; Børresen, Trond; Krogstad, Tore; Kjersti Uhlen, Anne

    2016-04-01

    Since the 1990ties, agricultural land in use in Norway has diminished and yields per hectare for cereals and forages have stagnated. An expert panel appointed to advice on how to increase Norwegian grain production emphasizes low profitability and poor soil quality as limiting factors. A White Paper from the Norwegian Government, Report No.9 (2011-2012), stated that the main goal for the agricultural sector is to increase food production proportional to the expected increase in population (20 % by 2030) in order to maintain self-sufficiency at the present level. This is the background for the interdisciplinary project AGROPRO "Agronomy for increased food production - Challenges and solutions" (2013 - 2017)" financed by the Norwegian research council. A mail goal is seeking possibilities for improvements in agronomic practices for increased and sustainable food production and to identify drivers and challenges for their implementation. Are the key to higher yields hidden in the soil? The paper present an overview of the research activities in the project and some results of the improvements of soil quality to minimize yield gap in cereal and forage production. Detailed new soil maps provide soil information on field scale of soil quality and the suitability for growing different crops like cereal production or vegetables. The detailed soil information is also beeing used for development and adaptation of the planning tool «Terranimo» to reduce risk of soil compaction.The farmer get available soil information for each field, provide information about the maschinery in use- tractors and equipment, tyres, pressure. The decision tool evaluate when the soil is suitable for tillage, calculate the risk of compaction for dry, moist and wet soil. New research data for compaction on Norwegian clay and silt soil are included. Climate change with wetter conditions gives challenges for growing cereals. The project is testing genetic variation in cereals for tolerance to water

  17. Safe and high quality food production using low quality waters and improved irrigation systems and management

    DEFF Research Database (Denmark)

    Plauborg, Finn; Andersen, Mathias Neumann; Liu, Fulai

    2010-01-01

    uneven irrigation patterns can increase the water use efficiency as well as the quality of vegetable crops. Furthermore, recent innovations in the water treatment and irrigation industry have shown potential for the use of low quality water resources, such as reclaimed water or surface water in peri......The present paper presents the SAFIR project (www.safir4eu.org), which addresses two fundamental problems that over the past decade increasingly have become concerns of the general public: the one problem being the jeopardizing of safety and quality of our food products, while the other being...... the increasing competition for clean freshwater. The SAFIR project has a multi-disciplinary approach, which integrates the European as well as the global dimension of the EU-policy on food quality and safety. The main driving force behind the project idea is new research results that demonstrated that scheduled...

  18. Microwave sensing of quality attributes of agricultural and food products

    Science.gov (United States)

    Microwave sensors for real-time characterization of agricultural and food products have become viable solutions with recent advances in the development of calibration methods and the availability of inexpensive microwave components. The examples shown here for grain, seed, and in-shell peanuts indic...

  19. Advantages of high pressure sterilisation on quality of food products

    NARCIS (Netherlands)

    Matser, A.M.; Krebbers, B.; Berg, van den R.W.; Bartels, P.V.

    2004-01-01

    High pressure processing can be used for sterilisation of food products if applied at elevated temperatures and using the temperature increase due to adiabatic compression. By choosing the appropriate process conditions, it is possible to completely inactivate both vegetative cells and microbial spo

  20. The role of food quality assurance and product certification systems on marketing aspects

    Science.gov (United States)

    Petrović, Z.; Milićević, D.; Nastasijević, I.; Đorđević, V.; Trbović, D.; Velebit, B.

    2017-09-01

    The level of quality that a product offers to consumers is a fundamental aspect of competition in many markets. Consumers’ confidence in the safety and quality of foods they buy and consume is a significant support to the economic development of production organizations of this type, and therefore the overall economic development. Consumer concerns about food safety as well as the globalization of food production have also led to the existence of a global internationally linked food production and distribution system. The necessity demanded by the consumer population to provide safe food with consistent quality at an attractive price imposes a choice of an appropriate quality assurance model in accordance with the specific properties of the product and the production processes. Modern trends, especially for the last ten years in quality assurance within specific production, such as the food industry, have marked the trend of hyperproduction and a number of production and safety standards, as well as a change of approach in the certification process of organizations according to one or more standards. This can be an additional source of costs for organizations, and can burden the food business operator`s budget in order to ensure their consistent application and maintenance. Quality assurance (QA) standards are considered to be a proven mechanism for delivering quality of product.

  1. Resource factor in production of quality and safe flavored food

    Directory of Open Access Journals (Sweden)

    Наталія Епінетівна Фролова

    2015-07-01

    Full Text Available Research of methods for establishing authenticity of essential oil of cumin and dill based on optical isomerism of components is presented in the article.In modern food technology more often used frozen raw, concentrates fruit and vegetables, growing issue of healthy products and this all require the use of flavors. Synthetic flavors can be dangerous to the human body. Usage of counterfeit natural flavors is dangerous.

  2. Economic and political aspects of food and crop quality productions

    Directory of Open Access Journals (Sweden)

    Teresina Mancuso

    2011-02-01

    Full Text Available In this paper will be analyzed – at international, european and national level – the framework of a protection system of geographical indication (Denomination of Protected Origin and Protected Geographical Indication as defined in the EU Regulations, “certified production” in the follow, to highlight the potentials and the limits of their expansion on the world markets. The economy of italian certified agro-food productions and their political issues, will be also investigated.

  3. Economic and political aspects of food and crop quality productions

    OpenAIRE

    Teresina Mancuso; Giacomo Büchi

    2011-01-01

    In this paper will be analyzed – at international, european and national level – the framework of a protection system of geographical indication (Denomination of Protected Origin and Protected Geographical Indication as defined in the EU Regulations, “certified production” in the follow), to highlight the potentials and the limits of their expansion on the world markets. The economy of italian certified agro-food productions and their political issues, ...

  4. Effective use of product quality information in food supply chain logistics

    NARCIS (Netherlands)

    Rijpkema, W.A.

    2014-01-01

    Food supply chains have inherent characteristics, such as variability in product quality and quality decay, which put specific demands on logistics decision making. Furthermore, food supply chain organization and control has changed significantly in the past decades by factors such as scale intensif

  5. Effective use of product quality information in food supply chain logistics

    NARCIS (Netherlands)

    Rijpkema, W.A.

    2014-01-01

    Food supply chains have inherent characteristics, such as variability in product quality and quality decay, which put specific demands on logistics decision making. Furthermore, food supply chain organization and control has changed significantly in the past decades by factors such as scale

  6. [The estimation of biological value and quality of propolis and propolis based food products and food dietary supplements].

    Science.gov (United States)

    Koshechkina, A S; Vlasov, A M; Eller, K I; Kovalenko, D N

    2007-01-01

    The method of determination of indicative flavonoids of propolis has been developed. The method is applicable for the standardization and estimation of quality and origin of raw propolis and propolis-containing food products, food dietary supplements (FDS) and drugs. The method allows to determine the concentration and composition of individual flavonoids on the background of complicated matrix of food products and FDS. The detection limit amounted 0, 1% (for chrysin). 20 samples of propolis from different regions and 12 samples of propolis-enriched food products and FDS were investigated by proposed method.

  7. QUALITY ASSESSMENTOF SELECTEDVARIETIES OFAPRICOT FRUITS AS POTENTIALLY SUITABLEFORTHEBABY FOOD PRODUCTION

    Directory of Open Access Journals (Sweden)

    Andrea Mendelová

    2013-02-01

    Full Text Available Apricots aremajorfruit cropin our climatic zone. They have become a strategic crop raw materialdue to their chemicalcomposition and wide usefulnessfor food processors. Fruits containhigh levels ofantioxidantactivesubstances such asvitamins,provitamins, minerals and polyphenols.The aim ofthis study wasto assess thequality of theeightvarieties ofapricots(´Detskij´, ´Cegledikedves´, ´Goldtropfen´, ´Velkopavlovická´, ´Maďarská´, ´Vestar´, ´Velbora´ and ´Veharda´ for their potential use in the production ofbaby foodbased onsoluble dry mattercontent,totalandreducingsugars, organic acidsandcarotenoid content.Based on our results, as the most suitablefor the production ofbabyfoodwereidentified varieties ´Cegledikedves´, ´Goldtropfen´ and ´Detskij´ which were the best in all keyindicators monitored compared to all selected varieties.

  8. Rosaceae products: Anthocyanin quality and comparisons between dietary supplements and foods

    Directory of Open Access Journals (Sweden)

    Jungmin Lee

    2016-10-01

    Full Text Available Rosaceae (strawberry, cherry, blackberry, red raspberry, and black raspberry dietary supplements and food products (total n = 74 were purchased and analyzed to determine their anthocyanin concentrations and profiles. Eight of the 33 dietary supplements had no detectable anthocyanins (five samples or were adulterated with anthocyanins from unlabeled sources (three samples. Five of 41 food products contained no detectable anthocyanins. In mg per serving, the dietary supplements tested contained 0.02–86.27 (average 10.00, and food products contained 0.48–39.66 (average 7.76. Anthocyanin levels between the dietary supplements and food products were not significantly different in mg per serving. Individual anthocyanin profiles can be used to evaluate quality of Rosaceae food products and dietary supplements. These findings show that increasing anthocyanin content and reducing adulteration could improve the quality of Rosaceae products available in the marketplace.

  9. Multivariate data analysis as a tool in advanced quality monitoring in the food production chain

    DEFF Research Database (Denmark)

    Bro, R.; van den Berg, F.; Thybo, A.

    2002-01-01

    This paper summarizes some recent advances in mathematical modeling of relevance in advanced quality monitoring in the food production chain. Using chemometrics-multivariate data analysis - it is illustrated how to tackle problems in food science more efficiently and, moreover, solve problems...... that could not otherwise be handled before. The different mathematical models are all exemplified by food related subjects to underline the generic use of the models within the food chain. Applications will be given from meat, storage, vegetable characterization, fish quality monitoring and industrial food...

  10. Quality Function Deployment (QFD) - Can it be used to develop food products?

    NARCIS (Netherlands)

    Benner, M.; Linnemann, A.R.; Jongen, W.M.F.; Folstar, P.

    2003-01-01

    Publications on the use of Quality Function Deployment (QFD) for the development of food products state that the method is potentially a useful tool. The use of QFD would enlarge the chance of success, produce higher quality products and decrease the cost and the development time. However, a scrutin

  11. Quality Function Deployment (QFD)-can it be used to develop food products?

    NARCIS (Netherlands)

    Benner, M.; Linnemann, A.R.; Jongen, W.M.F.; Folstar, P.

    2003-01-01

    Publications on the use of Quality Function Deployment (QFD) for the development of food products state that the method is potentially a useful tool. The use of QFD would enlarge the chance of success, produce higher quality products and decrease the cost and the development time. However, a scrutin

  12. Safe and High Quality Food Production using Low Quality Waters and Improved Irrigation Systems and Management, EU Project

    DEFF Research Database (Denmark)

    Plauborg, Finn; Jensen, Christian Richardt; Dalsgaard, Anders

    2009-01-01

    while at the same time reducing the use of natural resources and the impact on aquatic ecosystems that are frequently already polluted. These problems are linked, since most of our vegetables are produced using irrigation water from the same ecosystems. To ensure food safety and quality, the innovative......: the safety and quality of food products, and the increasing competition for clean freshwater. SAFIR is funded for the period 2005-2009 under the Food Quality and Safety thematic area of the EU 6th Framework Research Programme. The challenge for the next years will be to produce safe and high quality foods...... a multi-disciplinary team, with food safety and quality experts, engineers, agronomists and economists from17 research institutes and private companies in Europe, Israel and China working together. The project assesses potential risks to farmers. Coupled with farm management and economic models, a new...

  13. Quality and safety aspects of food products addressing the needs of pregnant women and infants.

    Science.gov (United States)

    Hoeft, Birgit; Eggersdorfer, Manfred; Heck, Stephan

    2014-01-01

    Food safety is a primary concern for pregnant women and infants as the immune system is weakened during pregnancy and not developed enough in infants, which makes them especially vulnerable to suffering from the negative effects of nonquality food products. However, food contaminations not only affect an individual's health but also a country's economic development, social harmony, food trade and even politics, as seen during the Chinese infant formula crisis in 2008. Thus, quality control is crucial in the production processes in order to have safe food products on the market. But quality control alone is not enough: manufacturers must embrace quality beyond classic in-process parameters and perform a final microbiological analysis at the end of the production process. This requires a clear and trustworthy approach to quality and safety and the involvement of all stakeholders from industry, government and academia over policy makers to consumers. This paper provides an introductory context for current quality management systems and gives real-life examples of challenges that manufacturers face during quality management and control throughout the production process.

  14. Quality and innovation between tipical products exploiting and new food design

    Directory of Open Access Journals (Sweden)

    Marco Dalla Rosa

    2011-02-01

    Full Text Available Scientific approach is often ignored in the production of typical and marginal foods which come from empiric trial and procedures consolidated along the time. At the beginning of the twentieth century food science starter influencing food production and processing by a multidisciplinary approach aiming at the safety guarantee of industrial products intended for large scale consumption. In the last decades researchers started taking into account traditional and marginal food products by an accurate scientific approach aiming to their exploitation and to define their quality and safety parameters. Scientific approach to marginal products can be schematically divided in two levels: analytical and technological/engineering. In general, the analytical approach focuses on chemical aspects, physical properties, aromatic and sensorial characteristics and on the microbiological and genetic characterizations. 

    The technological/engineering approach must be considered a san integration of the knowledge both about the finished product and the production process and consists of: the definition of markers connecting quality to first matter; the study of seasonal and annual variability; the search for correlations among process/environment/quality on molecular basis; the pointing out of markers to set traceability systems up; the definition of key-factors to characterize the land according to its food production as an impulse for the development of other sectors such as tourism. Finally, innovation in the sector of traditional and marginal production should concern the definition of chemicalphysical and sensorial characteristics, the rationalization of traditional processes and the introduction of new compatible technology phases, the introduction of new packaging forms to elongate the shelf life and to enlarge distribution areas guaranteeing, at the same time, the maintenance of product peculiarity and typicality. New food design is one of the most

  15. Safe and High Quality Food Production using Low Quality Waters and Improved Irrigation Systems and Management, EU Project

    DEFF Research Database (Denmark)

    Plauborg, Finn; Jensen, Christian Richardt; Dalsgaard, Anders

    2009-01-01

    while at the same time reducing the use of natural resources and the impact on aquatic ecosystems that are frequently already polluted. These problems are linked, since most of our vegetables are produced using irrigation water from the same ecosystems. To ensure food safety and quality, the innovative......: the safety and quality of food products, and the increasing competition for clean freshwater. SAFIR is funded for the period 2005-2009 under the Food Quality and Safety thematic area of the EU 6th Framework Research Programme. The challenge for the next years will be to produce safe and high quality foods...... SAFIR irrigation systems combine state-of-the-art water-cleaning technology with high-efficiency irrigation systems. The water treatments consist of both high tech and low tech solutions supplying sub-surface and surface drip irrigation system with roughly treated waste water. SAFIR has assembled...

  16. Nuclear magnetic resonance and chemometrics to assess geographical origin and quality of traditional food products.

    Science.gov (United States)

    Consonni, R; Cagliani, L R

    2010-01-01

    In this globalization era, the opening of the markets has put at almost everybody's disposal a wide variety of foods, allowing everybody to taste food flavors and aromas from different nations. Notwithstanding this opportunity, countries try to preserve their markets by developing protection policies. A few countries have adopted different denominations to label their "typical food" products in order to give them additional value. Besides, the term "typical food" is widely thought of as something anchored to the local traditions, with geographical meaning and made with typical raw materials. Then a "typical food" starts to be considered "traditional" when it is made following specific and old recipes. As a matter of fact, these products acquire particular organoleptic characteristics that are not reproducible when produced in different places. In this review, NMR studies coupled to multivariate statistical analysis are presented with the aim of determining geographical origin and key quality characteristics. Copyright © 2010 Elsevier Inc. All rights reserved.

  17. Product quality and food processing: how to quantify the healthiness of a product.

    NARCIS (Netherlands)

    Boekel, van M.A.J.S.; Jongen, W.M.F.

    1997-01-01

    This paper discusses possibilities to measure healthiness of a food product. It is argued that besides measurement of concentration of biologically active compounds it is also necessary to measure biological activity of such compounds in a food. In doing so, it becomes possible to substantiate healt

  18. Office of the Leading Team of Product Quality and Food Safety Holds Third Meeting

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    @@ The Office of the Leading Team of Product Quality and Food Safety of the State Council held its third meeting on September 10. Li Changjiang, Minister of AQSIQ, presided over the meeting, and Pu Changcheng, Deputy Director of AQSIQ, also attended.

  19. From Product Inspection to Total Quality Management in the Food Supply Chain

    OpenAIRE

    Gottlieb-Petersen, Christian; Knudsen, Susanne

    2002-01-01

    The problem of defining, implementing and inspecting quality assurance schemes for all types of primary agricultural products is described and various examples from Denmark and other European countries are mentioned. The trends as to requirements, management and documentation as well as assessment are discussed from a European point of view. The authors suggest Total Quality Management in a form adapted to the food supply chain.

  20. Production and supply of high-quality food protein for human consumption: sustainability, challenges, and innovations.

    Science.gov (United States)

    Wu, Guoyao; Fanzo, Jessica; Miller, Dennis D; Pingali, Prabhu; Post, Mark; Steiner, Jean L; Thalacker-Mercer, Anna E

    2014-08-01

    The Food and Agriculture Organization of the United Nations estimates that 843 million people worldwide are hungry and a greater number suffer from nutrient deficiencies. Approximately one billion people have inadequate protein intake. The challenge of preventing hunger and malnutrition will become even greater as the global population grows from the current 7.2 billion people to 9.6 billion by 2050. With increases in income, population, and demand for more nutrient-dense foods, global meat production is projected to increase by 206 million tons per year during the next 35 years. These changes in population and dietary practices have led to a tremendous rise in the demand for food protein, especially animal-source protein. Consuming the required amounts of protein is fundamental to human growth and health. Protein needs can be met through intakes of animal and plant-source foods. Increased consumption of food proteins is associated with increased greenhouse gas emissions and overutilization of water. Consequently, concerns exist regarding impacts of agricultural production, processing and distribution of food protein on the environment, ecosystem, and sustainability. To address these challenging issues, the New York Academy of Sciences organized the conference "Frontiers in Agricultural Sustainability: Studying the Protein Supply Chain to Improve Dietary Quality" to explore sustainable innovations in food science and programming aimed at producing the required quality and quantity of protein through improved supply chains worldwide. This report provides an extensive discussion of these issues and summaries of the presentations from the conference.

  1. Quality Label as the Guarantee of Top Quality Agricultural and Food Products Produced in Slovak Republic – a Case Study of Slovak Food Market

    Directory of Open Access Journals (Sweden)

    Ingrida Košičiarová

    2016-01-01

    Full Text Available The aim of the present paper was to determine the Slovak consumer’s opinion about the purchase and quality level of agricultural and food products produced in the Slovak Republic, as well as to determine their knowledge and preference of the National Quality Label “Značka kvality SK”. As research methods, there have been used the methods of survey and structured questionnaire consisting of 22 questions. The total number of respondents was 2.808 randomly selected respondents from all over the Slovak Republic. For a deeper analysis of the obtained results, there have been set out nine hypothesis, which have been tested with the use of Pearson’s chi-square test, Fisher’s exact test, Mann-Whitney U-Test and Cramer’s contingency coefficient. The results of the present paper show, that the knowledge and preference of higher quality food is between Slovak consumers on a pretty high level – more than 44 % respondents think that they buy higher quality products, more than 49 % of respondents think that the agricultural and food products produced in Slovak Republic are rather higher and higher quality, more than 58 % of respondents know the Quality Label “Značka kvality SK”, over 56 % of respondents could describe its logo, more than 60 % of them could spontaneously name five brands, respectively products labelled with this Quality Label and almost 50 % of respondents buy also the ecological products.

  2. Recycle food wastes into high quality fish feeds for safe and quality fish production.

    Science.gov (United States)

    Wong, Ming-Hung; Mo, Wing-Yin; Choi, Wai-Ming; Cheng, Zhang; Man, Yu-Bon

    2016-12-01

    The amount of food waste generated from modern societies is increasing, which has imposed a tremendous pressure on its treatment and disposal. Food waste should be treated as a valuable resource rather than waste, and turning it into fish feeds would be a viable alternative. This paper attempts to review the feasibility of using food waste to formulate feed pellets to culture a few freshwater fish species, such as grass carp, grey mullet, and tilapia, under polyculture mode (growing different species in the same pond). These species occupy different ecological niches, with different feeding modes (i.e., herbivorous, filter feeding, etc.), and therefore all the nutrients derived from the food waste could be efficiently recycled within the ecosystem. The problems facing environmental pollution and fish contamination; the past and present situation of inland fish culture (focusing on South China); upgrade of food waste based feed pellets by adding enzymes, vitamin-mineral premix, probiotics (yeast), prebiotics, and Chinese medicinal herbs into feeds; and potential health risks of fish cultivated by food waste based pellets are discussed, citing some local examples. It can be concluded that appropriate portions of different types of food waste could satisfy basic nutritional requirements of lower trophic level fish species such as grass carp and tilapia. Upgrading the fish pellets by adding different supplements mentioned above could further elevated the quality of feeds, leading to higher growth rates, and enhanced immunity of fish. Health risk assessments based on the major environmental contaminants (mercury, PAHs and DDTs) in fish flesh showed that fish fed food waste based pellets are safer for consumption, when compared with those fed commercial feed pellets.

  3. Total Quality Management (TQM) Practices Toward Product Quality Performance: Case at Food and Beverage Industry in Makassar, Indonesia

    OpenAIRE

    Munizu, Musran

    2008-01-01

    The purpose of this research was to test and analyze the effect of TQM practices impelementation which consists of leadership, strategic planning, customer focus, information and analysis, people management, and process management to product quality performance. The population were 108 food and beverage companies in Makassar, Indonesia. Respondents are production managers or operation managers. Sample technique which used is population sampling. Method of analysis which use both descriptive s...

  4. Application of differential scanning calorimetry to estimate quality and nutritional properties of food products.

    Science.gov (United States)

    Parniakov, Oleksii; Bals, Olivier; Barba, Francisco J; Mykhailyk, Viacheslav; Lebovka, Nikolai; Vorobiev, Eugene

    2016-05-31

    Over the last years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate the modifications in quality, nutritional and thermophysical properties of food products during processing and/or storage. For instance, differential scanning calorimetry (DSC) has attracted the interest of the scientific community because only a small amount of sample is needed for the analysis. Moreover, it does not require any specific sample preparation and it is a repeatable and reliable method. In addition, DSC methodology needs a short time of experiments compared to other techniques used for the same purpose. At this stage of investigation, there is a need to evaluate the commonly accepted and new emerging DSC applications in order to establish the optimum conditions of emerging processing. This paper reviews the current and new insights of DSC technique for the estimation of quality, nutritional and thermophysical properties of food products during conventional and emerging processing and/or subsequent storage. The estimation of the different properties in several food matrices after processing and/or storage is also discussed.

  5. [Factors to be considered in the production and introduction of high-quality protein foods].

    Science.gov (United States)

    Chávez, J F

    1980-03-01

    A wide variety of factors can influence the development, production and introduction of high-quality protein foods in a given country. Such factors can be grouped in three main areas: I. Factors depending upon the country itself. II. Factors related with the identity of the food and III. Factors inherent to the consumer. The role of the food industry and of the government are discussed in area I, and such aspects as improvement of staples, availability of raw materials, health programs and energy crisis are briefly commented. Area II covers product identity in relation to used ingredients. Nutritional quality and requirements as well as the danger of increasing the price of the product after being in the market are briefly discussed. The consumer's attitude, preferences and personal reactions towards the presentation of the food are covered in area III. Also marketing approach, promotion, labels and possible influence of the name are discussed. The launching of "incaparina" in Venezuela in 1964 and the reasons for its failure are commented from the different points of view covered in the above sections.

  6. The influence of organic production on food quality - research findings, gaps and future challenges.

    Science.gov (United States)

    Załęcka, Aneta; Bügel, Susanne; Paoletti, Flavio; Kahl, Johannes; Bonanno, Adriana; Dostalova, Anne; Rahmann, Gerold

    2014-10-01

    Although several meta-analysis studies have been published comparing the quality of food derived from organic and non-organic origin, it is still not clear if food from organic production per se can guarantee product-related added value to consumers. This paper aims to summarize the status quo in order to identify research gaps and suggest future research challenges. Organic food is described according to a quality model already published. The influence of organic production on food quality is structured in primary production and processing. Furthermore, organic food authentication is discussed. Organic food seems to contain fewer pesticide residues and statistically more selected health-related compounds such as polyphenols in plant products and polyunsaturated fatty acids in milk and meat products, but the health relevance for consumers is not clear yet. Comparing food from organic origin with so called 'conventional' food seems not to be appropriate, because 'conventional' is not defined. In organic food quality research a system approach is needed from which systemic markers can be selected. Research on the impact of processing technologies on the quality according to organic principles seems of high relevance, since most of the food is processed. © 2014 Society of Chemical Industry.

  7. Assessment of the microbiological quality of the poultry products from convenience food group

    Directory of Open Access Journals (Sweden)

    Bożena Danyluk

    2015-09-01

    Full Text Available The objective of this study was to evaluate the microbiological quality of chosen poultry products from convenience food group, taking into account the seasons. There were assessed products after heat treatment (marinated, roasted leg; two-phase method breaded, fried and roasted piquant wings; three-phase method breaded, fried and roasted filet and frozen (marinated: leg, wings and filet. Microbiological examination involved determining the total number of mesophilic aerobic bacteria, coagulase-positive staphylococci and glucuronidase-positive E. coli and presence of Salmonella and Listeria monocytogenes in 25 g. The obtained results showed, that the level of microbiological contamination of the samples was without reservation.

  8. Simulation modelling for food supply chain redesign; integrated decision making on product quality, sustainability and logistics

    NARCIS (Netherlands)

    van der Vorst, J.G.A.J.; Tromp, S.O.; van der Zee, D.J.

    2009-01-01

    Food supply chains are confronted with increased consumer demands on food quality and sustainability. When redesigning these chains the analysis of food quality change and environmental load of new scenarios is as important as the analysis of efficiency and responsiveness requirements. Simulation to

  9. Simulation modelling for food supply chain redesign; integrated decision making on product quality, sustainability and logistics

    NARCIS (Netherlands)

    van der Vorst, J.G.A.J.; Tromp, S.O.; van der Zee, D.J.

    2009-01-01

    Food supply chains are confronted with increased consumer demands on food quality and sustainability. When redesigning these chains the analysis of food quality change and environmental load of new scenarios is as important as the analysis of efficiency and responsiveness requirements. Simulation

  10. Enhancement of Energy Efficiency and Food Product Quality Using Adsorption Dryer with Zeolite

    Directory of Open Access Journals (Sweden)

    Moh Djaeni

    2013-06-01

    Full Text Available Drying is a basic operation in wood, food, pharmaceutical and chemical industry. Currently, several drying methods are often not efficient in terms of energy consumption (energy efficiency of 20-60% and have an impact on product quality degradation due to the introduction of operational temperature upper 80oC. This work discusses the development of adsorption drying with zeolite to improve the energy efficiency as well as product quality. In this process, air as drying medium is dehumidified by zeolite. As a result humidity of air can be reduced up to 0.1 ppm. So, for heat sensitive products, the drying process can be performed in low or medium temperature with high driving force. The study has been conducted in three steps: designing the dryer, performing laboratory scale equipment (tray, spray, and fluidised bed dryers with zeolite, and evaluating the dryer performance based on energy efficiency and product quality. Results showed that the energy efficiency of drying process is 15-20% higher than that of conventional dryer. In additon, the dryer can speed up drying time as well as retaining product quality.

  11. Biogas production from anaerobic digestion of food waste and relevant air quality implications.

    Science.gov (United States)

    Kuo, Jeff; Dow, Jason

    2017-09-01

    Biopower can diversify energy supply and improve energy resiliency. Increases in biopower production from sustainable biomass can provide many economic and environmental benefits. For example, increasing biogas production through anaerobic digestion of food waste would increase the use of renewable fuels throughout California and add to its renewables portfolio. Although a biopower project will produce renewable energy, the process of producing bioenergy should harmonize with the goal of protecting public health. Meeting air emission requirements is paramount to the successful implementation of any biopower project. A case study was conducted by collecting field data from a wastewater treatment plant that employs anaerobic codigestion of fats, oils, and grease (FOG), food waste, and wastewater sludge, and also uses an internal combustion (IC) engine to generate biopower using the biogas. This research project generated scientific information on (a) quality and quantity of biogas from anaerobic codigestion of food waste and municipal wastewater sludge, (b) levels of contaminants in raw biogas that may affect beneficial uses of the biogas, (c) removal of the contaminants by the biogas conditioning systems, (d) emissions of NOx, SO2, CO, CO2, and methane, and (e) types and levels of air toxics present in the exhausts of the IC engine fueled by the biogas. The information is valuable to those who consider similar operations (i.e., co-digestion of food waste with municipal wastewater sludge and power generation using the produced biogas) and to support rulemaking decisions with regards to air quality issues for such applications. Full-scale operation of anaerobic codigestion of food waste with municipal sludge is viable, but it is still new. There is a lack of readily available scientific information on the quality of raw biogas, as well as on potential emissions from power generation using this biogas. This research developed scientific information with regard to

  12. Product quality risk perceptions and decisions: contaminated pet food and lead-painted toys.

    Science.gov (United States)

    Feng, Tianjun; Keller, L Robin; Wang, Liangyan; Wang, Yitong

    2010-10-01

    In the context of the recent recalls of contaminated pet food and lead-painted toys in the United States, we examine patterns of risk perceptions and decisions when facing consumer product-caused quality risks. Two approaches were used to explore risk perceptions of the product recalls. In the first approach, we elicited judged probabilities and found that people appear to have greatly overestimated the actual risks for both product scenarios. In the second approach, we applied the psychometric paradigm to examine risk perception dimensions concerning these two specific products through factor analysis. There was a similar risk perception pattern for both products: they are seen as unknown risks and are relatively not dread risks. This pattern was also similar to what prior research found for lead paint. Further, we studied people's potential actions to deal with the recalls of these two products. Several factors were found to be significant predictors of respondents' cautious actions for both product scenarios. Policy considerations regarding product quality risks are discussed. For example, risk communicators could reframe information messages to prompt people to consider total risks packed together from different causes, even when the risk message has been initiated due to a specific recall event.

  13. Food quality and the consumers

    DEFF Research Database (Denmark)

    Lassen, Jesper

    1993-01-01

    Executive Summary: 1. Consumers and professionals in the food sector will differ in the way they view food quality. Professionals have knowledge and resources to establish quality based on objective criteria. Consumers lack both, and they are typically concerned with many different products....... Quality perception is therefore the best way to describe how consumers relate to the quality of food products. 2. The way consumers perceive quality is only imperfectly related to how they act on the market. There are many reasons why food choice can deviate from consumer intentions: lack of economic...... resources, of means of transportation, of time, of knowledge. Consumers' shopping behaviour is therefore an imperfect indicator of the quality consumers want, insufficient way of communicating consumer wishes to the food sector. 3. The fact that the food producer may be separated from the consumer...

  14. Food quality and safety management

    OpenAIRE

    Agnieszka Bilska; Ryszard Kowalski

    2014-01-01

    Ensuring quality and safety of food are nowadays the most important goals set by companies who produce and distribute it. As a result, regulations have been introduced in the European Union countries concerning the production and distribution of food as well as norms which oblige companies to implement and execute several quality management systems.

  15. Food quality and safety management

    Directory of Open Access Journals (Sweden)

    Agnieszka Bilska

    2014-09-01

    Full Text Available Ensuring quality and safety of food are nowadays the most important goals set by companies who produce and distribute it. As a result, regulations have been introduced in the European Union countries concerning the production and distribution of food as well as norms which oblige companies to implement and execute several quality management systems.

  16. Measuring effectiveness of food quality management

    NARCIS (Netherlands)

    Spiegel, van der M.

    2004-01-01

    Keywords: effectiveness, food quality management, instrument, quality performance, contextual factors, agri-food production, conceptual model, performance measurement indicators, identification, validation, assessment, quality assurance systems, QA systems, HACCP, Hygiene code, ISO, BRC, GMP, bakery

  17. Applications of Computer Vision for Assessing Quality of Agri-food Products: A Review of Recent Research Advances.

    Science.gov (United States)

    Ma, Ji; Sun, Da-Wen; Qu, Jia-Huan; Liu, Dan; Pu, Hongbin; Gao, Wen-Hong; Zeng, Xin-An

    2016-01-01

    With consumer concerns increasing over food quality and safety, the food industry has begun to pay much more attention to the development of rapid and reliable food-evaluation systems over the years. As a result, there is a great need for manufacturers and retailers to operate effective real-time assessments for food quality and safety during food production and processing. Computer vision, comprising a nondestructive assessment approach, has the aptitude to estimate the characteristics of food products with its advantages of fast speed, ease of use, and minimal sample preparation. Specifically, computer vision systems are feasible for classifying food products into specific grades, detecting defects, and estimating properties such as color, shape, size, surface defects, and contamination. Therefore, in order to track the latest research developments of this technology in the agri-food industry, this review aims to present the fundamentals and instrumentation of computer vision systems with details of applications in quality assessment of agri-food products from 2007 to 2013 and also discuss its future trends in combination with spectroscopy.

  18. Innovation in Agri-Food systems. Product quality and consumer acceptance

    NARCIS (Netherlands)

    Jongen, W.M.F.; Meulenberg, M.T.G.

    2005-01-01

    This is a fully rewritten and extended version of the successful textbook “Innovation of food production systems”. It focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing,

  19. Innovation in Agri-Food systems. Product quality and consumer acceptance

    NARCIS (Netherlands)

    Jongen, W.M.F.; Meulenberg, M.T.G.

    2005-01-01

    This is a fully rewritten and extended version of the successful textbook “Innovation of food production systems”. It focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, log

  20. Qualities of food

    OpenAIRE

    Harvey, Mark; McMeekin, Andrew; Warde, Alan

    2004-01-01

    This book addresses current controversial debates about food quality. What is it that makes people decide that food is of good, or alternatively of dubious, 'quality'? How food is produced, how it is prepared, how it tastes and in what circumstances it is consumed are all dimensions of its quality. Chapters address a number of intriguing questions: how do people make judgements about taste?; how do such judgements come to be shared by groups or people?; what social and organisational processe...

  1. Sensometrics for Food Quality Control

    DEFF Research Database (Denmark)

    Brockhoff, Per B.

    2011-01-01

    The industrial development of innovative and succesful food items and the measuring of food quality in general is difficult without actually letting human beings evaluate the products using their senses at some point in the process. The use of humans as measurement instruments calls for special...

  2. Computational fluid dynamics approaches in quality and hygienic production of semisolid low-moisture foods: a review of critical factors.

    Science.gov (United States)

    Mondal, Arpita; Buchanan, Robert L; Lo, Y Martin

    2014-10-01

    Low-moisture foods have been responsible for a number of salmonellosis outbreaks worldwide over the last few decades, with cross contamination from contaminated equipment being the most predominant source. To date, actions have been focused on stringent hygienic practices prior to production, namely periodical sanitization of the processing equipment and lines. Not only does optimum sanitization require in-depth knowledge on the type and source of contaminants, but also the heat resistance of microorganisms is unique and often dependent on the heat transfer characteristics of the low-moisture foods. Rheological properties, including viscosity, degree of turbulence, and flow characteristics (for example, Newtonian or non-Newtonian) of both liquid and semisolid foods are critical factors impacting the flow behavior that consequently interferes heat transfer and related control elements. The demand for progressively more accurate prediction of complex fluid phenomena has called for the employment of computational fluid dynamics (CFD) to model mass and heat transfer during processing of various food products, ranging from drying to baking. With the aim of improving the quality and safety of low-moisture foods, this article critically reviewed the published literature concerning microbial survival in semisolid low-moisture foods, including chocolate, honey, and peanut butter. Critical rheological properties and state-of-the-art CFD application relevant to quality production of those products were also addressed. It is anticipated that adequate prediction of specific transport properties during optimum sanitization through CFD could be used to solve current and future food safety challenges.

  3. Quality and food network configuration

    DEFF Research Database (Denmark)

    Kjeldsen, Chris; Noe, Egon

    The aim of the paper is to analyze how the emergence of distinct quality conventions relates to particular network relations within two selected Danish organic dairy enterprises. The paper starts out from the assumption that the distinct qualities, which distinguish organic food, can be viewed...... is thus extremely important and even more so if the product chain in question is a ‘high-quality’ food chain of a relatively high level of complexity, such as an organic food network. Analytically, our main focus is on the relation between network structure and the qualities mediated from cow to cup....... The paper is based on case studies of two Danish dairy enterprises (Thise Dairy and Arla Foods), which all operate within the Danish 'high-quality' and organic food market....

  4. School food environment: Quality and advertisement frequency of child-oriented packaged products within walking distance of public schools

    Directory of Open Access Journals (Sweden)

    Benjamin Missbach

    2017-06-01

    Full Text Available Food marketing for children is a major concern for public health nutrition and many schools make efforts to increase healthy eating. Food environments surrounding schools in urban areas may undermine these efforts for healthy nutrition within school programs. Our study aim is to describe the nutrition environment within walking distance of schools in terms of food quality and food marketing and to explore the degree to which elements of the nutrition environment varies by proximity to schools. In a cross-sectional study, we analyzed the surrounding food environments of a convenience sample of 46 target schools within 950m walking distance in 7 different urban districts across Vienna, Austria. In total, we analyzed data from 67 fast food outlets and 54 supermarkets analyzing a total of 43.129 packaged snack food and beverage products, from which 85% were for adults and 15% of the products were child-oriented. Proximity to the schools did not affect the availability of child-oriented products and dedicated food advertisements for children. After applying nutrient profiling using the Nutrient Profiling Model (NPM on child-oriented products, results showed that 15.8% of the packaged snack food were categorized as “healthy” foods and 84.2% as “less healthy”; for beverages 65.7% were categorized as “healthy” and 34.3% as “less healthy”. In conclusion, our results show that child-oriented snacks are not more frequently advertised around schools but substantially lack in nutritional quality with the potential to undermine efforts for promoting healthy eating practices within schools.

  5. School food environment: Quality and advertisement frequency of child-oriented packaged products within walking distance of public schools.

    Science.gov (United States)

    Missbach, Benjamin; Pachschwöll, Caterina; Kuchling, Daniel; König, Jürgen

    2017-06-01

    Food marketing for children is a major concern for public health nutrition and many schools make efforts to increase healthy eating. Food environments surrounding schools in urban areas may undermine these efforts for healthy nutrition within school programs. Our study aim is to describe the nutrition environment within walking distance of schools in terms of food quality and food marketing and to explore the degree to which elements of the nutrition environment varies by proximity to schools. In a cross-sectional study, we analyzed the surrounding food environments of a convenience sample of 46 target schools within 950m walking distance in 7 different urban districts across Vienna, Austria. In total, we analyzed data from 67 fast food outlets and 54 supermarkets analyzing a total of 43.129 packaged snack food and beverage products, from which 85% were for adults and 15% of the products were child-oriented. Proximity to the schools did not affect the availability of child-oriented products and dedicated food advertisements for children. After applying nutrient profiling using the Nutrient Profiling Model (NPM) on child-oriented products, results showed that 15.8% of the packaged snack food were categorized as "healthy" foods and 84.2% as "less healthy"; for beverages 65.7% were categorized as "healthy" and 34.3% as "less healthy". In conclusion, our results show that child-oriented snacks are not more frequently advertised around schools but substantially lack in nutritional quality with the potential to undermine efforts for promoting healthy eating practices within schools.

  6. Measuring Effectiveness of Food Quality Management in the Bakery Sector

    NARCIS (Netherlands)

    Spiegel, van der M.; Luning, P.A.; Boer, de W.J.; Ziggers, G.W.; Jongen, W.M.F.

    2006-01-01

    Inappropriate management of food production operations cause several quality performance problems. Therefore, the actual contribution of food quality management to quality performance has to be revealed. This article investigates the effectiveness of food quality management in the bakery sector.

  7. Measuring Effectiveness of Food Quality Management in the Bakery Sector

    NARCIS (Netherlands)

    Spiegel, van der M.; Luning, P.A.; Boer, de W.J.; Ziggers, G.W.; Jongen, W.M.F.

    2006-01-01

    Inappropriate management of food production operations cause several quality performance problems. Therefore, the actual contribution of food quality management to quality performance has to be revealed. This article investigates the effectiveness of food quality management in the bakery sector. Rel

  8. Assessing quality and safety of food and beverage products in Albanian processing enterprises

    OpenAIRE

    Kapaj, Ilir

    2012-01-01

    It is apparent that the consumers, for many reasons, do not have the ability to control directly the product they are purchasing. It is the FBE who have the ability to control and manage the quality and the safety of the products keeping in mind the customers? expectations of a product in terms of quality and safety. The mechanism that realizes this demand today is certification, a process that every product and system of quality and safety management in an enterprise should undergo. The mana...

  9. [Household availability of ready-to-consume food and drink products in Chile: impact on nutritional quality of the diet].

    Science.gov (United States)

    Crovetto M, Mirta; Uauy, Ricardo; Martins, Ana Paula; Moubarac, Jean Claude; Monteiro, Carlos

    2014-07-01

    Processed foodstuff may have a lower nutritional value than natural products. To analyze the impact of ready-to-consume products on diet quality of Chilean households. A national representative sample of 10,096 households, based on the 6th Survey on Household Budget and Expenses (VI Encuesta de Presupuestos y Gastos Familiares, 2006-2007), was studied. Foodstuffs were classified as follows: 1) Unprocessed foods or minimally processed foods (G1); 2) Processed culinary ingredients (G2); and 3) Ready-to-consume products (G3). Calorie contribution and energy availability of each household food group, was calculated. The nutritional profile of the national food basket was calculated and compared with two simulated baskets (G3 vs G1+G2), based on international nutritional recommendations. Overall energy availability was of 1,885 kcal per capita/ day; 24% derived from unprocessed foods (G1), 21% from processed culinary ingredients (G2) and 55% from ready-to-consume products (G3), whose proportion increased along with income level. The 2007 national food basket contained an excess of total fat (34% vs 30%), free sugars (16% vs 10%), energy density (2.1 vs 1.3 kcal/gram) and a low amount of fiber (8.4 vs 12.5 g/1,000 kcal). The basket consisting in ready-to-consume products (G3) had a higher percentage of carbohydrates (61% vs 46%) than the basket consisting in unprocessed foods and ingredients (G1+G2). It also had a higher percentage of free sugars (17% vs 15%), less dietary fiber (7 vs. 10 g/1,000 kcal) and, above all, a higher energy density (2.6 vs 1.6 kcal/g). The Chilean dietary pattern, based on ready-to-consume products (G3), is affecting the nutritional quality of the diet.

  10. Imaging Food Quality

    DEFF Research Database (Denmark)

    Møller, Flemming

    Imaging and spectroscopy have long been established methods for food quality control both in the laboratories and online. An ever increasing number of analytical techniques are being developed into imaging methods and existing imaging methods to contain spectral information. Images and especially...... spectral images contain large amounts of data which should be analysed appropriately by techniques combining structure and spectral information. This dissertation deals with how different types of food quality can be measured by imaging techniques, analysed with appropriate image analysis techniques...... and finally use the image data to predict or visualise food quality. A range of different food quality parameters was addressed, i.e. water distribution in bread throughout storage, time series analysis of chocolate milk stability, yoghurt glossiness, graininess and dullness and finally structure and meat...

  11. How Microorganisms Affect Food Safety and Quality

    OpenAIRE

    Bacon, Karleigh

    2012-01-01

    The main methods of preservation for shelf-stable foods are controlling the water activity or lowering the pH. Factors are often combined, like lowering pH AND using refrigeration. Understanding how food supports the growth of microorganisms can help improve both food safety AND food quality. This guide can help you manipulate your food to create a safe product.

  12. Comparative study on nutritional and sensory quality of barnyard and foxtail millet food products with traditional rice products.

    Science.gov (United States)

    Verma, Suman; Srivastava, Sarita; Tiwari, Neha

    2015-08-01

    Millets have the potential to contribute to food security and nutrition, but still these are underutilized crops. The present study was undertaken with a view to analyse the physico-chemical, functional and nutritional composition of foxtail millet, barnyard millet and rice and to compare the sensory quality and nutritive value of food products from foxtail and barnyard millet with rice. Analysis of physico- chemical and functional characteristics revealed that the thousand kernel weight of foxtail millet, barnyard millet and rice was 2.5, 3.0 and 18.3 g, respectively and thousand kernel volume was 1.6, 13 2.0 and 7.1 ml, respectively. The water absorption capacity of foxtail millet, barnyard millet and rice was 1.90, 1.96 and 1.98 ml/g, respectively and water solubility index was 2.8, 1.2 and 1.0 %, respectively. Viscosity was measured for foxtail millet (1650.6 cps), barnyard millet (1581 cps) and rice (1668.3 cps). Analysis of nutritional composition showed that the moisture content of foxtail millet, barnyard millet and rice was 9.35, 11.93 and 11.91 %, respectively. The total ash, crude protein, crude fat, crude fibre and carbohydrate of foxtail millet were 3.10, 10.29, 3.06, 4.25 and 69.95 %, respectively, for barnyard millet were 4.27, 6.93, 2.02, 2.98 and 71.87 %, respectively and the corresponding values for rice were 0.59, 6.19, 0.53, 0.21 and 80.58 %, respectively. The energy value for foxtail millet, barnyard millet and rice was 349, 407 and 352 Kcal, respectively. The foxtail millet contained 30.10 mg/100 g calcium and 3.73 mg/100 g iron whereas barnyard millet contained 23.16 mg/100 g calcium and 6.91 mg/100 g iron. Values of 10 mg/100 g calcium and 0.10 mg/100 g iron were observed for rice. The formulated products viz. laddu, halwa and biryani from foxtail millet, barnyard millet and rice (control) were analysed for their sensory qualities. Among the products prepared, there was non significant difference with regard to the

  13. Interactive effects of carbon footprint information and its accessibility on value and subjective qualities of food products.

    Science.gov (United States)

    Kimura, Atsushi; Wada, Yuji; Kamada, Akiko; Masuda, Tomohiro; Okamoto, Masako; Goto, Sho-ichi; Tsuzuki, Daisuke; Cai, Dongsheng; Oka, Takashi; Dan, Ippeita

    2010-10-01

    We aimed to explore the interactive effects of the accessibility of information and the degree of carbon footprint score on consumers' value judgments of food products. Participants (n=151, undergraduate students in Japan) rated their maximum willingness to pay (WTP) for four food products varying in information accessibility (active-search or read-only conditions) and in carbon footprint values (low, middle, high, or non-display) provided. We also assessed further effects of information accessibly and carbon footprint value on other product attributes utilizing the subjective estimation of taste, quality, healthiness, and environmental friendliness. Results of the experiment demonstrated an interactive effect of information accessibility and the degree of carbon emission on consumer valuation of carbon footprint-labeled food. The carbon footprint value had a stronger impact on participants' WTP in the active-search condition than in the read-only condition. Similar to WTP, the results of the subjective ratings for product qualities also exhibited an interactive effect of the two factors on the rating of environmental friendliness for products. These results imply that the perceived environmental friendliness inferable from a carbon footprint label contributes to creating value for a food product.

  14. Rosaceae products: Anthocyanin quality and comparisons between dietary supplements and foods

    Science.gov (United States)

    Rosaceae (strawberry, cherry, blackberry, red raspberry, and black raspberry) dietary supplements and food products (total n=74) were purchased and analyzed to determine their anthocyanin concentrations and profiles. Eight of the 33 dietary supplements had no detectable anthocyanins (five samples) o...

  15. Food Product Dating

    Science.gov (United States)

    ... prior to its consumption to determine if the product shows signs of spoilage. [ Top of Page ] What Types of Food are Dated? Open dating is found on most foods including meat, poultry, egg and dairy products. "Closed or coded ...

  16. Safe and High Quality Food Production using Low Quality Waters and Improved Irrigation Systems and Management (SAFIR)

    Science.gov (United States)

    Cary, L.; Kloppmann, W.; Battilani, A.; Bertaki, M.; Blagojevic, S.; Chartzoulakis, K.; Dalsgaard, A.; Forslund, A.; Jovanovic, Z.; Kasapakis, I.

    2009-04-01

    The safe use of treated domestic wastewater for irrigation needs to address the risks for humans (workers, exposed via contact with irrigation water, soil, crops and food, consumers, exposed via ingestion of fresh and processed food), for animals (via ingestion of crops an soil), for the crops and agricultural productivity (via salinity and trace element uptake), for soil (via accumulation or release of pollutants) as well as for surface, groundwaters and the associated ecosystems (via runoff and infiltration, Kass et al., 2005, Bouwer, 2000). A work package in the EU FP5 project SAFIR is dedicated to study the impact of wastewater irrigation on the soil-water-plant-product system. Its monitoring program comprises pathogens and inorganic pollutants, including both geogenic and potentially anthropogenic trace elements in the aim to better understand soil-irrigation water interactions. The SAFIR field study sites are found in China, Italy, Crete, and Serbia. A performance evaluation of SAFIR-specific treatment technology through the monitoring of waste water and irrigation water quality was made through waste water chemical and microbiological qualities, which were investigated upstream and downstream of the SAFIR specific treatment three times per season. Irrigation water transits through the uppermost soil decimetres to the crop roots. The latter will become, in the course of the irrigation season, the major sink of percolating water, together with evaporation. The water saving irrigation techniques used in SAFIR are surface and subsurface drip irrigation. The investigation of the solid soil phase concentrates on the root zone as main transit and storage compartment for pollutants and, eventually, pathogens. The initial soil quality was assessed through a sampling campaign before the onset of the first year irrigation; the soil quality has been monitored throughout three years under cultivation of tomatoes or potatoes. The plot layout for each of the study sites

  17. Consumers' food choice and quality perception

    DEFF Research Database (Denmark)

    Brunsø, Karen; Fjord, Thomas Ahle; Grunert, Klaus G.

    There is a long tradition of research into consumers' food choice and quality perception. In the last few years, however, these topics have received even more attention due to the intense debate about such issues as ethical considerations in relation to food production and quality, food scandals...... and the resulting food scares among consumers, genetic modification of foods, and animal welfare (or, rather, non-welfare), which has made questions regarding food quality and consumers' supposedly rational or irrational food choices even more urgent. Increased interest in health and quality stands in stark...... contrast to a perceived unwillingness to pay the higher prices this implies, and scepticism about industrial food production stands in contrast to busy lifestyles and a resulting demand for convenience. However, while the topics of food quality perception and choice have certainly become more complex...

  18. Quality certification as a key success factor in international marketing of food products

    DEFF Research Database (Denmark)

    Jørgensen, Niels; Marcussen, Carl Henrik

    1996-01-01

    retail chains, catering firms and food processing companies have been interviewed about their criteria for choosing suppliers and what part the quality management systems of the suppliers and perhaps an ISO certification would play in this connection. 4. It appears from the investigation that in general......Executive summary 1. During recent years Danish producers of processed pork have experienced an increasing competition in the Western European markets. In this connection it has been maintained that a better quality and especially an ISO 9000 certification of the quality management systems...... of the companies could be an effective means by which to compete more successfully. 2. An ISO 9000 certification means that the supplying company keeps its promises, which could be an advantage for the various customers. For instance they would be able to reduce their own control costs and simplify the procedures...

  19. Quality assurance labels as drivers of loyalty in the case of traditional food products

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros; Krystallis Krontalis, Athanasios; Giraud, Georges

    2012-01-01

    product category. The olarisation index (phi) was used as a measure of loyalty. The findings show that in comparison with other extrinsic product attributes, DOLs constitute less important drivers of loyalty. However, brands carrying a DOL in comparison to brands that do not carry any DOL label exhibit...... to other brand-related attributes, such as price and brand type, and if brands carrying a DOL exhibit higher loyalty levels in comparison to brands that do not carry any DOL label. Scanner data were collected from a panel of 789 French customers recording purchases over a year within a traditional food...... higher levels of loyalty. The findings provide useful directions for the implementation of marketing strategies and management of product portfolios of product categories in which the marketing mix is often built on product attributes other than the brand name....

  20. Territorial resources, limits and strategies of local development processes and agri-food productions of quality

    Directory of Open Access Journals (Sweden)

    Severino Romano

    2011-02-01

    Full Text Available The aim of this work is to analyse the role that typical products can play in the local development process. Territorial resources involved, limits and strategies for their enhancement are analysed; this analysis will permit both to define the results that have been achieved since nowadays in the local development process and to point out future themes for the research in the field of agricultural economics. The typicality of an agri-food product regards qualitative characteristics that derive from its tie with the territory, this tie becomes a relevant element for the differentiation of the typical product from the others. In this context, the typical product maintains all the specificities associated to its origin, involving also aspects related to the traditions and the culture of the territories, to the collective dimension and to the local knowledge. Consumers tent to look for good which are differentiated and to connect authenticity and local specificity of food with healthiness. Due to the strong socio-economic ties that typical products have with the territory, they play a crucial role in the economy of the local systems and can promote development in lagging areas.

  1. Assessing the role of food quality in the production and hatching of Temora longicornis eggs

    DEFF Research Database (Denmark)

    Jonasdottir, Sigrun; Visser, Andre; Jespersen, C.

    2009-01-01

    We utilized the varying fatty acid composition of phytoplankton to create 19 different food treatments based on different ratios of 5 potentially important fatty acids and offered these to the copepod Temora longicornis. Egg production and hatching was monitored and related to ingested carbon......, dietary fatty acids and the utilization of maternal fatty acid reserves. Egg production rates depended on ingested carbon and the fatty acid 20:5n-3 from the diet and from the female reserves. Hatching success showed a significant dependence on the ingested and maternal fatty acids 22:6n-3, 18:5n-3 and 18......:3n-3. Production of nauplii as a combination of egg production and hatching was highly dependent on the fatty acid 22:6n-3 and carbon ingestion. The study confirms the importance of n-3 polyunsaturated fatty acids for copepod reproduction and indicates that the female differentially utilizes its...

  2. Quality certification as a key success factor in international marketing of food products

    DEFF Research Database (Denmark)

    Jørgensen, Niels; Marcussen, Carl Henrik

    1996-01-01

    Executive summary 1. During recent years Danish producers of processed pork have experienced an increasing competition in the Western European markets. In this connection it has been maintained that a better quality and especially an ISO 9000 certification of the quality management systems of the...... certified and others will even make a certification a future demand, the general recommendation of this paper would be that Danish suppliers of processed meat should become ISO 9000 certified as soon as possible....... for choosing suppliers. For this reason it is investigated in this paper whether an ISO 9000 certification would have a preference sha effect with the customers of Danish food suppliers or not. 3. The investigation has taken place in Sweden, Germany and Great Britain. A number of decision makers in major...

  3. Measuring spatial variation in secondary production and food quality using a common consumer approach in Lake Erie

    Science.gov (United States)

    Larson, James H.; Richardson, William B.; Evans, Mary Anne; Schaeffer, Jeff; Wynne, Timothy; Bartsch, Michelle; Bartsch, Lynn; Nelson, J. C.; Vallazza, Jon M.

    2016-01-01

    Lake Erie is a large lake straddling the border of the U.S. and Canada that has become increasingly eutrophic in recent years. Eutrophication is particularly focused in the shallow western basin. The western basin of Lake Erie is hydrodynamically similar to a large estuary, with riverine inputs from the Detroit and Maumee Rivers mixing together and creating gradients in chemical and physical conditions. This study was driven by two questions: How does secondary production and food quality for consumers vary across this large mixing zone? and Are there correlations between cyanobacterial abundance and secondary production or food quality for consumers? Measuring spatial and temporal variation in secondary production and food quality is difficult for a variety of logistical reasons, so here a common consumer approach was used. In a common consumer approach, individuals of a single species are raised under similar conditions until placed in the field across environmental gradients of interest. After some period of exposure, the response of that common consumer is measured to provide an index of spatial variation in conditions. Here, a freshwater mussel (Lampsilis siliquoidea) was deployed at 32 locations that spanned habitat types and a gradient in cyanobacterial abundance in the western basin of Lake Erie to measure spatial variation in growth (an index of secondary production) and fatty acid (FA) content (an index of food quality). We found secondary production was highest within the Maumee rivermouth and lowest in the open waters of the lake. Mussel tissues in the Maumee rivermouth also included more eicosapentaenoic and docosapentaenoic fatty acids (EPA and DPA, respectively), but fewer bacterial FAs, suggesting more algae at the base of the food web in the Maumee rivermouth compared to open lake sites. The satellite-derived estimate of cyanobacterial abundance was not correlated to secondary production, but was positively related to EPA and DPA content in the

  4. Engineering plastid fatty acid biosynthesis to improve food quality and biofuel production in higher plants.

    Science.gov (United States)

    Rogalski, Marcelo; Carrer, Helaine

    2011-06-01

    The ability to manipulate plant fatty acid biosynthesis by using new biotechnological approaches has allowed the production of transgenic plants with unusual fatty acid profile and increased oil content. This review focuses on the production of very long chain polyunsaturated fatty acids (VLCPUFAs) and the increase in oil content in plants using molecular biology tools. Evidences suggest that regular consumption of food rich in VLCPUFAs has multiple positive health benefits. Alternative sources of these nutritional fatty acids are found in cold-water fishes. However, fish stocks are in severe decline because of decades of overfishing, and also fish oils can be contaminated by the accumulation of toxic compounds. Recently, there is also an increase in oilseed use for the production of biofuels. This tendency is partly associated with the rapidly rising costs of petroleum, increased concern about the environmental impact of fossil oil and the attractive need to develop renewable sources of fuel. In contrast to this scenario, oil derived from crop plants is normally contaminant free and less environmentally aggressive. Genetic engineering of the plastid genome (plastome) offers a number of attractive advantages, including high-level foreign protein expression, marker-gene excision and transgene containment because of maternal inheritance of plastid genome in most crops. Here, we describe the possibility to improve fatty acid biosynthesis in plastids, production of new fatty acids and increase their content in plants by genetic engineering of plastid fatty acid biosynthesis via plastid transformation.

  5. Towards quality control of food using terahertz

    Science.gov (United States)

    Ung, B. S.-Y.; Fischer, B. M.; Ng, B. W.-H.; Abbott, D.

    2007-12-01

    Terahertz radiation or T-rays, show promise in quality control of food products. As T-rays are inherently sensitive to water, they are very suitable for moisture detection. This proves to be a valuable asset in detecting the moisture content of dried food, a critical area for some products. As T-rays are transparent to plastics, food additives can also be probed through the packaging, providing checks against a manufacturer's claims, such as the presence of certain substances in foods.

  6. Product Quality and Worker Quality

    OpenAIRE

    John M. Abowd; Kramarz, Francis

    1995-01-01

    We study the relation between product quality and worker quality using an economic model that, under certain conditions, provides a direct link between product price, product quality and work-force quality. Our measures of product quality are the evolution in the detailed product price relative to its product group, and the level of the product price relative to this group. Our worker quality measures are the firm's average person effect and personal characteristics effect from individual wag...

  7. Product Quality and Worker Quality

    OpenAIRE

    John M. Abowd; Françis KRAMARZ; Moreau, Antoine

    1995-01-01

    We study the relation between product quality and worker quality using an economic model that, under certain conditions, provides a direct link between product price, product quality and work force quality. Our measures of product quality are the evolution in the detailed product price relative to its product group and the level of the product price relative to this group. Our worker quality measures are the firm's average person effect and personal characteristics effect from individual wage...

  8. PFGE: importance in food quality.

    Science.gov (United States)

    Vernile, Anna; Giammanco, Giovanni; Massa, Salvatore

    2009-11-01

    In late 19 century, great interest has arisen for food quality. This is referred as absence of pathogens in food (safety for consumers) and as nutritional quality of food (organoleptic characteristics). Pulsed-field gel electrophoresis (PFGE) is, among the molecular techniques developed in the last years, one of the most reliable, discriminative and reproducible technique. It can be used in clinical field for the identification of pathogens and the origin of outbreaks, and in food microbiology for the identification of pathogens (food borne disease surveillance) or of microorganisms responsible for the organoleptic characteristics of food. The present article shows some useful patents related to PFGE and importance in food quality.

  9. School food environment: Quality and advertisement frequency of child-oriented packaged products within walking distance of public schools

    OpenAIRE

    Benjamin Missbach; Caterina Pachschwöll; Daniel Kuchling; Jürgen König

    2017-01-01

    Food marketing for children is a major concern for public health nutrition and many schools make efforts to increase healthy eating. Food environments surrounding schools in urban areas may undermine these efforts for healthy nutrition within school programs. Our study aim is to describe the nutrition environment within walking distance of schools in terms of food quality and food marketing and to explore the degree to which elements of the nutrition environment varies by proximity to schools...

  10. Use of indigenous technology for the production of High Quality Cassava Flour with similar food qualities as wheat flour

    Directory of Open Access Journals (Sweden)

    Ogbonnaya Chinedum Eleazu

    2014-09-01

    Full Text Available Background. The aim of the paper was to compare the food qualities of 2 varieties (SME 1 and 2 of high quality cassava flour (HQCF produced from indigenous technology and that of some commercially sold wheat/HQCF samples. Material and methods. The pH, proximate, phytochemical, antioxidant, functional properties and starch yield of the flours were carried out using standard techniques. Results. The wheat flours had higher bulk densities and lipids than the HQCF samples while the oil absorption capacity of the HQCF (SME 2 was higher than other fl our samples investigated. The antioxidant assays of the flours showed that they contained considerable levels of antioxidants with the HQCF sample from DAT having higher antioxidants than other flour samples studied. The HQCF (SME 1 had signifi cantly higher (P < 0.05 starch content among the flour samples. The bacteria counts of the HQCF samples ranged from 0 to 1.4 × 104 cfu/ml while the fungal count ranged from 0 to 2 × 10-3 with the unbranded wheat fl our having the highest microbial load compared with other flour samples studied. Conclusion. The use of this indigenous technology produces HQCF with lower lipids, microbial contamination but higher flavour retaining ability, flavonoids and starch contents than wheat flour. The signifi cant positive correlation (R2 = 0.872 between reducing power of the samples and their DPPH antioxidant activity indicate that either could be used to assay for the total antioxidant activity of cassava and wheat flour. The study underscores the need to buy flour from branded companies to reduce the risks of microbial contamination.

  11. Epi-fingerprinting and epi-interventions for improved crop production and food quality.

    Science.gov (United States)

    Rodríguez López, Carlos M; Wilkinson, Mike J

    2015-01-01

    Increasing crop production at a time of rapid climate change represents the greatest challenge facing contemporary agricultural research. Our understanding of the genetic control of yield derives from controlled field experiments designed to minimize environmental variance. In spite of these efforts there is substantial residual variability among plants attributable to Genotype × Environment interactions. Recent advances in the field of epigenetics have revealed a plethora of gene control mechanisms that could account for much of this unassigned variation. These systems act as a regulatory interface between the perception of the environment and associated alterations in gene expression. Direct intervention of epigenetic control systems hold the enticing promise of creating new sources of variability that could enhance crop performance. Equally, understanding the relationship between various epigenetic states and responses of the crop to specific aspects of the growing environment (epigenetic fingerprinting) could allow for a more tailored approach to plant agronomy. In this review, we explore the many ways in which epigenetic interventions and epigenetic fingerprinting can be deployed for the improvement of crop production and quality.

  12. Epi-fingerprinting and epi-interventions for improved crop production and food quality

    Directory of Open Access Journals (Sweden)

    CARLOS Marcelino Rodriguez Lopez

    2015-06-01

    Full Text Available Increasing crop production at a time of rapid climate change represents the greatest challenge facing contemporary agricultural research. Our understanding of the genetic control of yield derives from controlled field experiments designed to minimise environmental variance. In spite of these efforts there is substantial residual variability among plants attributable to Genotype x Environment (GxE interactions. Recent advances in the field of epigenetics have revealed a plethora of gene control mechanisms that could account for much of this unassigned variation. These systems act as a regulatory interface between the perception of the environment and associated alterations in gene expression. Direct intervention of epigenetic control systems hold the enticing promise of creating new sources of variability that could enhance crop performance. Equally, understanding the relationship between various epigenetic states and responses of the crop to specific aspects of the growing environment (epigenetic fingerprinting could allow for a more tailored approach to plant agronomy. In this review, we explore the many ways in which epigenetic interventions and epigenetic fingerprinting can be deployed for the improvement of crop production and quality.

  13. NovelQ: Novel processing methods for the production and distribution of high-quality and safe foods

    NARCIS (Netherlands)

    Vries, de H.S.M.; Matser, A.M.

    2011-01-01

    The EU-funded Integrated Project “NovelQ” was designed to stimulate innovations in novel food processing and packaging. In this project, integrated strategic solutions for technical and basic research hurdles have been formulated for complex, real food products rather than food constituents. Enhance

  14. Breadfruit (Artocarpus altilis): a source of high-quality protein for food security and novel food products.

    Science.gov (United States)

    Liu, Ying; Ragone, Diane; Murch, Susan J

    2015-04-01

    Protein deficiency has been observed as a leading cause of malnutrition and child death in the tropics. The current study evaluated the protein quality of 49 important breadfruit cultivars (41 Artocarpus altilis and 8 hybrids of A. altilis × A. mariannensis). While significant differences were found between cultivars, all varieties contained a full spectrum of the essential amino acids and are especially rich in phenylalanine, leucine, isoleucine, and valine. The cultivar Ma'afala contained significantly higher total essential amino acid content than other varieties and higher-quality protein than staples such as corn, wheat, rice, soybean, potato, and pea.

  15. The influence of organic production on food quality - research findings, gaps and future challenges

    DEFF Research Database (Denmark)

    Załęcka, Aneta; Bügel, Susanne Gjedsted; Paoletti, Flavio

    2014-01-01

    . Organic food seems to contain fewer pesticide residues and statistically more selected health-related compounds such as polyphenols in plant products and polyunsaturated fatty acids in milk and meat products, but the health relevance for consumers is not clear yet. Comparing food from organic origin...

  16. Spectroscopic and chemometric exploration of food quality

    DEFF Research Database (Denmark)

    Pedersen, Dorthe Kjær

    2002-01-01

    The desire to develop non-invasive rapid measurements of essential quality parameters in foods is the motivation of this thesis. Due to the speed and noninvasive properties of spectroscopic techniques, they have potential as on-line or atline methods and can be employed in the food industry...... in order to control the quality of the end product and to continuously monitor the production. In this thesis, the possibilities and limitations of the application of spectroscopy and chemometrics in rapid control of food quality are discussed and demonstrated by the examples in the eight included...... publications. Different aspects of food quality are covered, but the focus is mainly on the development of multivariate calibrations for predictions of rather complex attributes such as the water-holding capacity of meat, ethical quality of the slaughtering procedure, protein content of single wheat kernels...

  17. BYU Food Quality Assurance Laboratory

    Data.gov (United States)

    Federal Laboratory Consortium — The Quality Assurance Lab is located in the Eyring Science Center in the department of Nutrition, Dietetics, and Food Science. The Quality Assurance Lab has about 10...

  18. China's Food Quality Report

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    @@ Editorial Note: This report on China's food security situation aims to put at ease the hearts of consumers at home and abroad.It will convey that China is a responsible country with an effective system for safeguarding every link in the food export chain.Hence,a few bad incidents should not be regarded as representative of all Chinese food exports.

  19. Communicating organic food quality in China

    DEFF Research Database (Denmark)

    Loebnitz, Natascha; Aschemann-Witzel, Jessica

    2016-01-01

    compared to conventional food, but we do not find significantly higher health or taste inferences for organic products. When primed with environmental values, consumers with strong environmental values express higher quality and health inferences for organically labeled food. The results indicate......Consumers in emerging countries such as China play a crucial role for up-scaling improvements in the environmental impact of food production. So far little research has explored Chinese consumer reactions to organic food labels and whether Chinese consumer inferences can be favorably influenced...... by communication efforts. An online experiment studied the influence of the presence of organic labels as well as the influence of priming of environmental values on fruit and vegetable quality inferences. We find that Chinese consumers expect organic food to be more expensive and of a higher general quality...

  20. New Rural Livelihoods or Museums of Production? Quality Food Initiatives in Practice

    Science.gov (United States)

    Bowen, Sarah; De Master, Kathryn

    2011-01-01

    In recent years, the European Union's stated commitment to the principle of multifunctionality within its Common Agricultural Policy has fostered a resurgence of interest in recovering and protecting the heritage and traditions associated with local agricultural products. In spite of, or perhaps because of, the growing political and economic…

  1. New Rural Livelihoods or Museums of Production? Quality Food Initiatives in Practice

    Science.gov (United States)

    Bowen, Sarah; De Master, Kathryn

    2011-01-01

    In recent years, the European Union's stated commitment to the principle of multifunctionality within its Common Agricultural Policy has fostered a resurgence of interest in recovering and protecting the heritage and traditions associated with local agricultural products. In spite of, or perhaps because of, the growing political and economic…

  2. Nanotechnology for Food Packaging and Food Quality Assessment.

    Science.gov (United States)

    Rossi, Marco; Passeri, Daniele; Sinibaldi, Alberto; Angjellari, Mariglen; Tamburri, Emanuela; Sorbo, Angela; Carata, Elisabetta; Dini, Luciana

    Nanotechnology has paved the way to innovative food packaging materials and analytical methods to provide the consumers with healthier food and to reduce the ecological footprint of the whole food chain. Combining antimicrobial and antifouling properties, thermal and mechanical protection, oxygen and moisture barrier, as well as to verify the actual quality of food, e.g., sensors to detect spoilage, bacterial growth, and to monitor incorrect storage conditions, or anticounterfeiting devices in food packages may extend the products shelf life and ensure higher quality of foods. Also the ecological footprint of food chain can be reduced by developing new completely recyclable and/or biodegradable packages from natural and eco-friendly resources. The contribution of nanotechnologies to these goals is reviewed in this chapter, together with a description of portable devices ("lab-on-chip," sensors, nanobalances, etc.) which can be used to assess the quality of food and an overview of regulations in force on food contact materials. © 2017 Elsevier Inc. All rights reserved.

  3. Analysis of food quality perception processes

    NARCIS (Netherlands)

    J.G. Termorshuizen (Koos); M.T.G. Meulenberg; B. Wierenga (Berend)

    1986-01-01

    textabstractA model of the quality perception process of the consumer with respect to food products has been developed. The model integrates a number of quality-related concepts. An empirical study was carried out to examine the relationships between the concepts. It appears that the various concept

  4. Analysis of food quality perception processes

    NARCIS (Netherlands)

    J.G. Termorshuizen (Koos); M.T.G. Meulenberg; B. Wierenga (Berend)

    1986-01-01

    textabstractA model of the quality perception process of the consumer with respect to food products has been developed. The model integrates a number of quality-related concepts. An empirical study was carried out to examine the relationships between the concepts. It appears that the various concept

  5. A Comparison of the Nutritional Quality of Food Products Advertised in Grocery Store Circulars of High- versus Low-Income New York City Zip Codes

    Directory of Open Access Journals (Sweden)

    Danna Ethan

    2013-12-01

    Full Text Available Grocery stores can be an important resource for health and nutrition with the variety and economic value of foods offered. Weekly circulars are a means of promoting foods at a sale price. To date, little is known about the extent that nutritious foods are advertised and prominently placed in circulars. This study’s aim was to compare the nutritional quality of products advertised on the front page of online circulars from grocery stores in high- versus low-income neighborhoods in New York City (NYC. Circulars from grocery stores in the five highest and five lowest median household income NYC zip codes were analyzed. Nutrition information for food products was collected over a two-month period with a total of 805 products coded. The study found no significant difference between the nutritional quality of products advertised on the front page of online circulars from grocery stores in high- versus low-income neighborhoods in New York City (NYC. In both groups, almost two-thirds of the products advertised were processed, one-quarter were high in carbohydrates, and few to no products were low-sodium, high-fiber, or reduced-, low- or zero fat. Through innovative partnerships with health professionals, grocery stores are increasingly implementing in-store and online health promotion strategies. Weekly circulars can be used as a means to regularly advertise and prominently place more healthful and seasonal foods at an affordable price, particularly for populations at higher risk for nutrition-related chronic disease.

  6. Quality evaluation of medicinal products and health foods containing chaste berry (Vitex agnus-castus) in Japanese, European and American markets.

    Science.gov (United States)

    Fukahori, Masahiro; Kobayashi, Shojiro; Naraki, Yoko; Sasaki, Takahiro; Oka, Hideki; Seki, Masaharu; Masada-Atsumi, Sayaka; Hakamatsuka, Takashi; Goda, Yukihiro

    2014-01-01

    The aim of present study was to evaluate the qualities of chaste berry (fruit of Vitex agnus-castus L.) preparations using HPLC fingerprint analysis. Seven medicinal products 1 from Japan and 6 from Europe, and 17 health foods, 6 from Japan and 11 from the United States were analyzed. HPLC profile and 26 authentic peaks were compared medicinal products and health foods. Whereas medicinal products had similar HPLC profiles, health foods had various profiles and each peak was also greatly different. The measured amounts of two markers in 5 traditional medicinal products, agnuside and casticin specified in the European Pharmacopoeia (EP), the U.S. Pharmacopoeia (USP) or the WHO monographs of chaste berry, were much lower than those in 2 medicinal products defined as "well-established use" by the European Medicines Agency. The amounts of two markers for 17 health foods differed in a great deal from 14-5054% and 3-1272%, respectively. Furthermore the amount ratios of two markers, agnuside/casticin, in about half of the health foods were remarkably larger than the standard crude drug and the ratios were closer to one of the related Chinese herbs, Vitex negundo L. It is concluded that a combination of HPLC fingerprints and the amount ratios of the marker compounds of chaste berry preparations serves as a useful tool to evaluate the qualities of these preparations.

  7. Alternative raw materials in the production of food of animal origin balance between quality, safety and economy

    OpenAIRE

    Zhikov, M.

    2017-01-01

    An overview of the main substances applied in food of animal origin in order to return a certain amount of basic animal products in them. To discuss the benefits and harm to the consumer than food use of machine-deboned meat, vegetable fat, milk and blood proteins, gelatin, soy protein, starch, vegetable fiber and others. Indicated economic and technological reasons for their incorporation. Discuss possibilities for change in public opinion and future restrictions on their use. Available limi...

  8. THE ANALYSIS OF COUNTERFEITING FOOD PRODUCTS

    Directory of Open Access Journals (Sweden)

    Paula - Angela VIDRASCU

    2013-12-01

    Full Text Available The issue addressed in this paper makes a significant contribution to research on the effects that food tampering has at the expense of consumer health. Nowadays quality and food safety that consumers are entitled directly reflects the quality of life. In other words the present subject is of particular importance to the work of the bodies created for the purpose of protecting the health and quality of life of consumers. This study has an important role both in the short and long term through proper understanding of the terms of quality, adulteration and food safety. The essential aim of this article is played understanding and easy identification of counterfeit food. Thus the awareness of counterfeit food products consumers are becoming more aware and responsible on quality of life. Quality will always be one of the most important competitive factors of ensuring health and environmental protection.

  9. International Conference on Harmonisation; guidance on quality of biotechnological/biological products: derivation and characterization of cell substrates used for production of biotechnological/biological products; availability. Notice. Food and Drug Administration, HHS.

    Science.gov (United States)

    1998-09-21

    The Food and Drug Administration (FDA) is publishing a guidance entitled "Q5D Quality of Biotechnological/Biological Products:Derivation and Characterization of Cell Substrates Used for Production of Biotechnological/Biological Products." The guidance was prepared under the auspices of the International Conference on Harmonisation of Technical Requirements for Registration of Pharmaceuticals for Human Use (ICH).The document provides broad guidance on appropriate standards for the derivation and characterization of cell substrates used in the production of biotechnological/biological products and recommends information in these areas that should be presented in marketing applications.

  10. Advancements in analyzing food quality

    Science.gov (United States)

    This editorial provides insight on investigations regarding advancement in the application of technology and it’s advancement to food quality. The discussion elaborates on the advantages of recent analytical technologies and techniques, along with their impact on food safety, characterization of its...

  11. Tropical food chains: Governance regimes for quality management

    NARCIS (Netherlands)

    Ruben, R.; Boekel, van M.A.J.S.; Tilburg, van A.; Trienekens, J.H.

    2007-01-01

    International supply chains of vulnerable tropical food products face major problems in the fields of quality performance and coordination between supply chain partners. Degradation and variability of quality, segmentation of supply networks and scattered production by smallholder producers could se

  12. Healthfulness and quality of products

    NARCIS (Netherlands)

    Sukkel, W.; Hommes, M.

    2009-01-01

    Organic producers strive to deliver organic products that have outstanding health benefits, quality and taste. This ambition is supported by research. Scientists are looking for evidence to prove that organic food is healthier and for ways to improve its quality and taste

  13. Quality-related enzymes in plant-based products: effects of novel food-processing technologies part 3: ultrasonic processing.

    Science.gov (United States)

    Terefe, Netsanet Shiferaw; Buckow, Roman; Versteeg, Cornelis

    2015-01-01

    High-power ultrasound is a versatile technology which can potentially be used in many food processing applications including food preservation. This is part 2 of a series of review articles dealing with the effectiveness of nonthermal food processing technologies in food preservation focusing on their effect on enzymes. Typically, ultrasound treatment alone does not efficiently cause microbial or enzyme inactivation sufficient for food preservation. However, combined with mild heat with or without elevated pressure (P ≤ 500 kPa), ultrasound can effectively inactivate enzymes and microorganisms. Synergistic effects between ultrasound and mild heat have been reported for the inactivation of both enzymes and microorganisms. The application of ultrasound has been shown to enhance the rate of inactivation of quality degrading enzymes including pectin methylesterase (PME), polygalacturonase (PG), peroxidase (POD), polyphenol oxidase (PPO), and lipoxygenase (LOX) at mild temperature by up to 400 times. Moreover, ultrasound enables the inactivation of relatively heat-resistant enzymes such as tomato PG1 and thermostable orange PME at mild temperature conditions. The extent to which ultrasound enhances the inactivation rate depends on the type of enzyme, the medium in which the enzyme is suspended, and the processing condition including frequency, ultrasonic intensity, temperature, and pressure. The physical and chemical effects of cavitation are considered to be responsible for the ultrasound-induced inactivation of enzymes, although the dominant mechanism depends on the structure of the enzyme.

  14. Natural food pigments application in food products

    Directory of Open Access Journals (Sweden)

    Emilia Janiszewska-Turak

    2016-12-01

    Full Text Available Natural pigments, food compounds, are responsible for the colour of the products. These additives can impart, to deepen or renew the colour of the product, if it has been lost while processing. They also improve the taste of the product and facilitate its identification. It is hard to imagine today’s food industry without the use of pigments. Presently, more and more conscious con­sumers are demanding products to be coloured with natural pigments or any pigment added to the final product. Artificial pigments are considered to be harmful and undesirable so food manufacturers focus on the use of natural colour substances. 16 natural pigments are presently permitted to be used. These compounds are: betalains – betanin, quinones – cochineal, flavonoids – anthocyan­ins, isoprenoids – carotene, annatto (bixin, norbixin, paprika extract, lutein, canthaxanthin, porphyrins – chlorophylls and chlorophyllins and copper complexes of these compounds, and others: caramels, curcumin, or plant coal.

  15. Understanding consumers of food products

    NARCIS (Netherlands)

    Frewer, L.J.; Trijp, van J.C.M.

    2007-01-01

    In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of diff

  16. Food safety and total quality management

    NARCIS (Netherlands)

    Barendsz, A.W.

    1998-01-01

    Food safety is a growing global concern not only because of its continuing importance for public health but also because of its impact on international trade. The application of total quality management (TQM) provides the best possible care by continuously improving products and services to meet or

  17. Food safety and total quality management

    NARCIS (Netherlands)

    Barendsz, A.W.

    1998-01-01

    Food safety is a growing global concern not only because of its continuing importance for public health but also because of its impact on international trade. The application of total quality management (TQM) provides the best possible care by continuously improving products and services to meet or

  18. Implications of light energy on food quality and packaging selection.

    Science.gov (United States)

    Duncan, Susan E; Chang, Hao-Hsun

    2012-01-01

    Light energy in the ultraviolet and visible light regions plays a critical role in overall food quality, leading to various degradation and oxidation reactions. Food degradation and oxidation result in the destruction of nutrients and bioactive compounds, the formation of off odors and flavors, the loss of food color, and the formation of toxic substances. Food compounds are sensitive to various light wavelengths. Understanding the effect that specific light wavelengths have on food compounds will allow the development of novel food packaging materials that block the most damaging light wavelengths to photostability of specific food compounds. Future research should focus more specifically on the effect of specific light wavelengths on the quality of specific food products, as there is limited published information on this particular topic. This information also can be directly related to the selection of food packaging materials to retain both high quality and visual clarity of food products exposed to light.

  19. Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods

    OpenAIRE

    Benjamin Missbach; Lukas Schwingshackl; Alina Billmann; Aleksandra Mystek; Melanie Hickelsberger; Gregor Bauer; Jürgen König

    2015-01-01

    Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for sev...

  20. Towards sustainable food production

    DEFF Research Database (Denmark)

    Aramyan, Lusine H; Hoste, Robert; van den Broek, Willie

    2011-01-01

    European pork supply chains, like other agri-food supply chains, currently face numerous challenges such as globalization, emerging markets, changing consumer requirements, and new governmental regulations related to issues such as environmental pollution and food safety. These challenges require...

  1. A Complete Set of Technologies for Green Food Pork Production

    Institute of Scientific and Technical Information of China (English)

    YANG Xing-wu; SHAN An-shan; JIANG Jiu-tian; ZHANG Tian-feng

    2003-01-01

    Key technologies for green food pork production were described in this article,as aspects of business standardization;production equipments and facilities,product quality control;and pork production site establishment.

  2. DNA Markers for Food Products Authentication

    Directory of Open Access Journals (Sweden)

    Daria Scarano

    2014-09-01

    Full Text Available Media constantly refer of unscrupulous producers that adulterate, alter or replace premium products in food chains with the goal to maximize illegally profits. Food traceability is a central issue for the identification of improper labeling of processed food and feed and there are rules aimed to protect consumers and producers against fraudulent substitution of quality products in food chain, but the tools available are not always appropriate. DNA-based markers proved very effective for fresh and processed food molecular authentication. In this review, we illustrate potential and limits of different DNA markers focusing on low, medium and high-throughput markers, in order to monitor the genetic identity of food components in meat, fish and plants net-chains.

  3. Lack of credibility in food markets - driving medium quality food out of the market

    DEFF Research Database (Denmark)

    Christensen, Jan; Graversen, Jesper Tranbjerg

    Some food markets are dominated by high quality and standard quality segments, whereas me-dium quality products are almost absent. A modeling framework with asymmetric information regard-ing true quality of the products and the resulting lack of consumer confidence is presented. Uncer...

  4. Food Safety and the Implementation of Quality System in Food

    Directory of Open Access Journals (Sweden)

    Noveria Sjafrina

    2013-01-01

    Full Text Available One of the goals the development of the food sector in Indonesia is food secured the release of which is characterized by the type of food that are harmful to health. In some way of avoiding the kind of food that is harmful to health, strengthen institutional food sector, and increase the number of food industry comply with regulations. Implementation of Good Handling Pratice (GHP and Good Manufacturing Pratice (GMP and Hazard Analysis Critical Control Point (HACCP are a responsibility and awareness of manufacturers and distributors. Some of the food safety regulations have been issued by the government of Indonesia such as Law. 18 on Food in 2012 to provide protection to consumers and food producers will be healthy, safe and lawful. Development of quality systems and food safety and implementation quality system in the food industry are a shared responsibility between government, industry includes producers of raw materials, food industry and distributors, and consumers.

  5. Quality assurance and product quality

    Energy Technology Data Exchange (ETDEWEB)

    Lacroix, D.; Bastiani, P. de [COGEMA Logistics (AREVA Group) (France)

    2004-07-01

    The basic quality assurance requirements have to be completed by means that are oriented towards the quality of products; in COGEMA LOGISTICS our approach is based on four principles: 1) an integrated management system: Quality, health and safety, environment 2) an organization based on the responsibility of all actors, trust and transparency 3) a methodical approach to continuously improve the methods that are employed to achieve quality: -process management -corrective and preventive actions -self assessments and various surveys 4) but at the same time strong procedures for control and monitoring of all activities: -technical and quality audits (external and internal) -at source inspections -engineering activities inspections This performance-based approach is necessary to guaranty the effectiveness of the traditional formal QA means.

  6. Food quality and human nutrition.

    Science.gov (United States)

    James, W P

    1993-01-01

    New nutritional analyses suggest that current trends in the production of food are inappropriate for the health of most of the world's populations. Four deficiency problems now dominate analyses of the nutritional disorders of developing countries: the risks from iodine, vitamin A and iron deficiencies and protein energy malnutrition now affect over two billion children and adults. Chronic energy deficiency affects half of Indian adults, with similar rates in Pakistan and Ethiopia. India will need to increase food production two- to three-fold by 2020 to cope with the predicted population explosion and desirable increases in food consumption. As erosion, salination and environmental degradation further limit land availability, current problems will overwhelm agricultural demand. Societies increase their meat, milk and fat consumption as they become affluent, and suffer from heart disease, diabetes, obesity, cancers and a variety of other 'Western' public health problems. Agricultural production is then regeared inappropriately. The Second World has an agriculture system geared to 1940s Western concepts of high animal production. Russia now vies with Scotland and Northern Ireland for the highest heart disease rates in the world and has the fattest adults in Europe. Most major non-infective public health issues throughout the world are nutritionally related. Global warming will exacerbate these problems, but effective dietary change with less animal production could release land which could be used more efficiently.

  7. Measuring acceptance of new food product concepts

    DEFF Research Database (Denmark)

    Grunert, Klaus G; Perrea, Toula; Kügler, Jens

    New product concepts are routinely tested by showing members of the target group verbal and/or pictorial descriptions of new products and measuring reactions like overall liking and purchase intention. However, little is known about the processes leading to consumer acceptance or rejection of new...... in the launch of new food products makes the non-cognitively mediated route towards acceptance more important, and suggest that the Food Kansei approach may be a good source of inspiration for understanding consumer acceptance of new food products....... product concepts. We develop a new form of concept test that, employing structural equation modelling, allows us to trace how different elements of the concept description contribute to acceptance or rejection of the concept, either cognitively mediated by triggering expectations about product quality...

  8. Food legume production in China

    Directory of Open Access Journals (Sweden)

    Ling Li

    2017-04-01

    Full Text Available Food legumes comprise all legumes grown for human food in China as either dry grains or vegetables, except for soybean and groundnut. China has a vast territory with complex ecological conditions. Rotation, intercropping, and mixed cropping involving pulses are normal cropping systems in China. Whether indigenous or introduced crops, pulses have played an important role in Chinese cropping systems and made an important contribution to food resources for humans since ancient times. The six major food legume species (pea, faba bean, common bean, mung bean, adzuki bean, and cowpea are the most well-known pulses in China, as well as those with more local distributions; runner bean, lima bean, chickpea, lentil, grass pea, lupine, rice bean, black gram, hyacinth bean, pigeon pea, velvet bean, winged bean, guar bean, sword bean, and jack bean. China has remained the world's leading producer of peas, faba beans, mung beans, and adzuki beans in recent decades, as documented by FAO statistics and China Agriculture Statistical Reports. The demand for food legumes as a healthy food will markedly increase with the improvement of living standards in China. Since China officially joined the World Trade Organization (WTO in 2001, imports of pea from Canada and Australia have rapidly increased, resulting in reduced prices for dry pea and other food legumes. With reduced profits for food legume crops, their sowing area and total production has decreased within China. At the same time, the rising consumer demand for vegetable food legumes as a healthy food has led to attractive market prices and sharp production increases in China. Vegetable food legumes have reduced growing duration and enable flexibility in cropping systems. In the future, production of dry food legumes will range from stable to slowly decreasing, while production of vegetable food legumes will continue to increase.

  9. Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high-pressure processing.

    Science.gov (United States)

    Terefe, Netsanet Shiferaw; Buckow, Roman; Versteeg, Cornelis

    2014-01-01

    The activity of endogenous deteriorative enzymes together with microbial growth (with associated enzymatic activity) and/or other non-enzymatic (usually oxidative) reactions considerably shorten the shelf life of fruits and vegetable products. Thermal processing is commonly used by the food industry for enzyme and microbial inactivation and is generally effective in this regard. However, thermal processing may cause undesirable changes in product's sensory as well as nutritional attributes. Over the last 20 years, there has been a great deal of interest shown by both the food industry and academia in exploring alternative food processing technologies that use minimal heat and/or preservatives. One of the technologies that have been investigated in this context is high-pressure processing (HPP). This review deals with HPP focusing on its effectiveness for controlling quality-degrading enzymes in horticultural products. The scientific literature on the effects of HPP on plant enzymes, mechanism of action, and intrinsic and extrinsic factors that influence the effectiveness of HPP for controlling plant enzymes is critically reviewed. HPP inactivates vegetative microbial cells at ambient temperature conditions, resulting in a very high retention of the nutritional and sensory characteristics of the fresh product. Enzymes such as polyphenol oxidase (PPO), peroxidase (POD), and pectin methylesterase (PME) are highly resistant to HPP and are at most partially inactivated under commercially feasible conditions, although their sensitivity towards pressure depends on their origin as well as their environment. Polygalacturonase (PG) and lipoxygenase (LOX) on the other hand are relatively more pressure sensitive and can be substantially inactivated by HPP at commercially feasible conditions. The retention and activation of enzymes such as PME by HPP can be beneficially used for improving the texture and other quality attributes of processed horticultural products as well as

  10. A cross-cultural study of cereal food quality perception

    DEFF Research Database (Denmark)

    Krutulyte, Rasa; Costa, Ana I. A.; Grunert, Klaus G.

    2009-01-01

    Cereal food production and use show substantial heterogeneity across Europe. For a category central in most EU diets, cereal food quality perception is, nevertheless, surprisingly understudied. With this in mind, 357 Danish, Lithuanian and Portuguese citizens were interviewed about the importance...... were more often assessed by the Portuguese as relevant for decision-making at the point-of-purchase. This highlights the need for further cross-cultural research on food quality perception.......Cereal food production and use show substantial heterogeneity across Europe. For a category central in most EU diets, cereal food quality perception is, nevertheless, surprisingly understudied. With this in mind, 357 Danish, Lithuanian and Portuguese citizens were interviewed about the importance...... of several cues and dimensions in their evaluation of the perceived quality of bread, cookies, breakfast cereals, pasta and vodka. Portuguese and Lithuanians consistently gave a significantly higher average importance to all the cues and quality dimensions considered, for all products, than their Danish...

  11. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review.

    Science.gov (United States)

    Jiang, Jiang; Xiong, Youling L

    2016-10-01

    Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society. However, consumption of red meat including processed products is subjected to increasing scrutiny due to the health risks associated with cytotoxins that potentially could be generated during meat preparation. Evidence from recent studies suggests free radical pathways as a plausible mechanism for toxin formation, and antioxidants have shown promise to mitigate process-generated chemical hazards. The present review discusses the involvements of lipid and protein oxidation in meat quality, nutrition, safety, and organoleptic properties; animal production and meat processing strategies which incorporate natural antioxidants to enhance the nutritional and health benefits of meat; and the application of mixed or purified natural antioxidants to eliminate or minimize the formation of carcinogens for chemical safety of cooked and processed meats. Copyright © 2016. Published by Elsevier Ltd.

  12. Working Group VII: Food Products

    OpenAIRE

    Midtvedt, Tore

    2011-01-01

    The working group recognised that many international and national organisations had developed strategies for evaluating the safety of new food products produced by the application of genetic modification. These strategies were necessarily fairly general and the group agreed that it should focus its attention on the pathogenicity and toxicity of live microorganisms used in food.

  13. Soil Erosion Threatens Food Production

    Directory of Open Access Journals (Sweden)

    Michael Burgess

    2013-08-01

    Full Text Available Since humans worldwide obtain more than 99.7% of their food (calories from the land and less than 0.3% from the oceans and aquatic ecosystems, preserving cropland and maintaining soil fertility should be of the highest importance to human welfare. Soil erosion is one of the most serious threats facing world food production. Each year about 10 million ha of cropland are lost due to soil erosion, thus reducing the cropland available for world food production. The loss of cropland is a serious problem because the World Health Organization and the Food and Agricultural Organization report that two-thirds of the world population is malnourished. Overall, soil is being lost from agricultural areas 10 to 40 times faster than the rate of soil formation imperiling humanity’s food security.

  14. Sustainability labels on food products

    DEFF Research Database (Denmark)

    Grunert, Klaus G; Hieke, Sophie; Wills, Josephine

    2014-01-01

    This study investigates the relationship between consumer motivation, understanding and use of sustainability labels on food products (both environmental and ethical labels), which are increasingly appearing on food products. Data was collected by means of an online survey implemented in the UK......, human values as measured by the Schwartz value domains, and country differences. The results imply that sustainability labels currently do not play a major role in consumers’ food choices, and future use of these labels will depend on the extent to which consumers’ general concern about sustainability...

  15. Functional microorganisms for functional food quality.

    Science.gov (United States)

    Gobbetti, M; Cagno, R Di; De Angelis, M

    2010-09-01

    Functional microorganisms and health benefits represent a binomial with great potential for fermented functional foods. The health benefits of fermented functional foods are expressed either directly through the interactions of ingested live microorganisms with the host (probiotic effect) or indirectly as the result of the ingestion of microbial metabolites synthesized during fermentation (biogenic effect). Since the importance of high viability for probiotic effect, two major options are currently pursued for improving it--to enhance bacterial stress response and to use alternative products for incorporating probiotics (e.g., ice cream, cheeses, cereals, fruit juices, vegetables, and soy beans). Further, it seems that quorum sensing signal molecules released by probiotics may interact with human epithelial cells from intestine thus modulating several physiological functions. Under optimal processing conditions, functional microorganisms contribute to food functionality through their enzyme portfolio and the release of metabolites. Overproduction of free amino acids and vitamins are two classical examples. Besides, bioactive compounds (e.g., peptides, γ-amino butyric acid, and conjugated linoleic acid) may be released during food processing above the physiological threshold and they may exert various in vivo health benefits. Functional microorganisms are even more used in novel strategies for decreasing phenomenon of food intolerance (e.g., gluten intolerance) and allergy. By a critical approach, this review will aim at showing the potential of functional microorganisms for the quality of functional foods.

  16. Production of Food Grade Yeasts

    Directory of Open Access Journals (Sweden)

    Argyro Bekatorou

    2006-01-01

    Full Text Available Yeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making. Today, yeasts are also used as alternative sources of high nutritional value proteins, enzymes and vitamins, and have numerous applications in the health food industry as food additives, conditioners and flavouring agents, for the production of microbiology media and extracts, as well as livestock feeds. Modern scientific advances allow the isolation, construction and industrial production of new yeast strains to satisfy the specific demands of the food industry. Types of commercial food grade yeasts, industrial production processes and raw materials are highlighted. Aspects of yeast metabolism, with respect to carbohydrate utilization, nutritional aspects and recent research advances are also discussed.

  17. Food quality assessment in parent–child dyads

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino; Jensen, Birger Boutrup

    2011-01-01

    of attention. The purpose of this article is to discuss the interpersonal aspects of food quality formation, and to explore these in the context of parents buying new types of healthier in-between meals for their children. To pursue this we introduce the concept of dyadic quality assessment and apply...... parental knowledge of their children’s quality assessments significantly affect the willingness to pay. Accordingly, interaction between parents and children should be promoted when developing, testing and marketing new and healthier food products for children.......When the buyer and the consumer of a food product are not identical, the risk of discrepancies between food quality expectations and experience is even higher than when the buyer is also the consumer. In such situations the interpersonal aspects of food quality formation become the focus...

  18. Linking quality goals and product development competences

    DEFF Research Database (Denmark)

    Olsen, Johanne Rønnow; Harmsen, Hanne; Friis, Alan

    2008-01-01

    Quality is a main determinant of consumer food choice. Product development is accordingly a key activity for companies, because it generates the products on the quality of which consumer choices are based. In this respect, product development managers have a focal role, as their personal quality......, including reversed laddering sessions with 18 product development managers. Discrepancies between managerial and consumer quality goals are uncovered. Furthermore, the results point to two general dilemmas faced by product development managers in relation to quality; an external stakeholder dilemma...... orientation influence the way product development is performed. The aim of this paper is to investigate managerial quality goals and how these may be linked to product development competences, which has not previously been studied. The study draws on an empirical, qualitative study in the Danish food industry...

  19. Hyperspectral Image Analysis of Food Quality

    DEFF Research Database (Denmark)

    Arngren, Morten

    Assessing the quality of food is a vital step in any food processing line to ensurethe best food quality and maximum profit for the farmer and food manufacturer.Traditional quality evaluation methods are often destructive and labourintensive procedures relying on wet chemistry or subjective human...... inspection.Near-infrared spectroscopy can address these issues by offering a fast and objectiveanalysis of the food quality. A natural extension to these single spectrumNIR systems is to include image information such that each pixel holds a NIRspectrum. This augmented image information offers several...... extensions to the analysis offood quality. This dissertation is concerned with hyperspectral image analysisused to assess the quality of single grain kernels. The focus is to highlight thebenefits and challenges of using hyperspectral imaging for food quality presentedin two research directions. Initially...

  20. Software product quality control

    CERN Document Server

    Wagner, Stefan

    2013-01-01

    Quality is not a fixed or universal property of software; it depends on the context and goals of its stakeholders. Hence, when you want to develop a high-quality software system, the first step must be a clear and precise specification of quality. Yet even if you get it right and complete, you can be sure that it will become invalid over time. So the only solution is continuous quality control: the steady and explicit evaluation of a product's properties with respect to its updated quality goals.This book guides you in setting up and running continuous quality control in your environment. Star

  1. Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation.

    Science.gov (United States)

    Valerio, Francesca; Lavermicocca, Paola; Pascale, Michelangelo; Visconti, Angelo

    2004-04-15

    The ability of lactic acid bacteria (LAB) to produce phenyllactic (PLA) and 4-hydroxy-phenyllactic (OH-PLA) acids, metabolites involved in food quality and preservation, has been evaluated by HPLC analysis in 29 LAB strains belonging to 12 species widely used in the production of fermented foods. Metabolite production was demonstrated for all strains of the species Lactobacillus plantarum, Lactobacillus alimentarius, Lactobacillus rhamnosus, Lactobacillus sanfranciscensis, Lactobacillus hilgardii, Leuconostoc citreum, and for some strains of Lactobacillus brevis, Lactobacillus acidophilus and Leuconostoc mesenteroides subsp. mesenteroides. Strains were distinguished by analysis of variance in three groups including 15 strains that produced both metabolites (0.16-0.46 mM PLA and 0.07-0.29 mM OH-PLA), five strains accumulating in culture only PLA (0.17-0.57 mM) and nine non-producer strains (acid production was obtained in a selected L. plantarum strain by increasing the concentration of phenylalanine in culture and using low amounts of tyrosine.

  2. MICROBIOLOGICAL QUALITY OF FOOD SUPPLEMENTS.

    Science.gov (United States)

    Ratajczak, Magdalena; Kubicka, Marcelina M; Kamińska, Dorota; Długaszewska, Jolanta

    2015-01-01

    Many specialists note that the food offered today - as a result of very complex technological processing - is devoid of many components that are important for the organism and the shortages have to be supplemented. The simplest for it is to consume diet supplements that provide the missing element in a concentrated form. In accordance with the applicable law, medicinal products include all substances or mixtures of substances that are attributed with properties of preventing or treating diseases with humans or animals. Permits to admit supplements to the market are issued by the Chief Sanitary Inspector and the related authorities; permits for medicines are issued by the Chief Pharmaceutical Inspector and the Office for Registration of Medicinal Products, Medical Devices and Biocidal Products. Therefore, admittance of a supplement to the market is less costly and time consuming_than admittance of a medicine. Supplements and medicines may contain the same component but medicines will have a larger concentration than supplements. Sale of supplements at drug stores and in the form of tablets, capsules, liquids or powders makes consumer often confusing supplements with medicines. Now there are no normative documents specifying limits of microbiological impurities in diet supplements. In Polish legislation, diet supplements are subject to legal acts concerning food. Medicines have to comply with microbiological purity requirements specified in the Polish Pharmacopeia. As evidenced with the completed tests, the proportion of diet supplement samples with microbiological impurities is 6.5%. Sales of diet supplements have been growing each year, they are consumed by healthy people but also people with immunology deficiencies and by children and therefore consumers must be certain that they buy safe products.

  3. Nutrient quality of fast food kids meals

    Science.gov (United States)

    Exposure of children to kids’ meals at fast food restaurants is high; however, the nutrient quality of such meals has not been systematically assessed. We assessed the nutrient quality of fast food meals marketed to young children, i.e., "kids meals". The nutrient quality of kids’ meals was assessed...

  4. Food quality labels from the producers’ perspective

    Directory of Open Access Journals (Sweden)

    Šárka Velčovská

    2016-09-01

    Full Text Available The paper deals with analysing the food producer attitudes towards quality labels. The Klasa label, as the most known and the most frequently used food quality label in the Czech Republic, have become the subject of investigation. The aim of the research was to identify the benefits and problems arising from the certification process and the label use. Primary data were collected in online survey based on standardized questionnaire. In census, 86 respondents from the total 218 producers with the Klasa label in the Czech Republic completed the questionnaire. The most of producers (72% have a longer experience with the label, they are using the label for more than four years. The producers’ expectations from the label were fulfilled only partially. A poor state marketing support and missing marketing strategy were identified as general problems of the label. Specific perceived problems are formalities connected with the certification process and certification of poor-quality products. Correlation analysis, t-test and Pearson chi-square test were calculated to discover relations between variables. The results of the study can be beneficial to both, food producers as well as administrator of the label. Identified problems could help them to improve marketing strategy of the label in order to manage the label in effective way and use all benefits arising from the certification. Administrator of the label should make the certification process more effective and transparent, promotion should be focused on the explanation to consumers what the Klasa label guarantees.

  5. Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods.

    Science.gov (United States)

    Missbach, Benjamin; Schwingshackl, Lukas; Billmann, Alina; Mystek, Aleksandra; Hickelsberger, Melanie; Bauer, Gregor; König, Jürgen

    2015-01-01

    Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information and cost of foods from 63 GF and 126 gluten-containing counterparts were systematically obtained from 12 different Austrian supermarkets. The nutrition composition (macro and micronutrients) was analyzed by using two nutrient composition databases in a stepwise approximation process. A total of 63 packaged GF foods were included in the analysis representing a broad spectrum of different GF categories (flour/bake mix, bread and bakery products, pasta and cereal-based food, cereals, cookies and cakes, snacks and convenience food). Our results show that the protein content of GF products is >2 fold lower across 57% of all food categories. In 65% of all GF foods, low sodium content was observed (defined as 6g/100 g). On average, GF foods were substantially higher in cost, ranging from +205% (cereals) to +267% (bread and bakery products) compared to similar gluten-containing products. In conclusion, our results indicate that for GF foods no predominant health benefits are indicated; in fact, some critical nutrients must be considered when being on a GF diet. For individuals with celiac disease, the GF database provides a helpful tool to identify the food composition of their medical diet. For healthy consumers, replacing gluten-containing products with GF foods is aligned with substantial cost differences but GF foods do not provide additional health benefits from a nutritional

  6. Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods

    Directory of Open Access Journals (Sweden)

    Benjamin Missbach

    2015-10-01

    Full Text Available Notwithstanding a growth in popularity and consumption of gluten-free (GF food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information and cost of foods from 63 GF and 126 gluten-containing counterparts were systematically obtained from 12 different Austrian supermarkets. The nutrition composition (macro and micronutrients was analyzed by using two nutrient composition databases in a stepwise approximation process. A total of 63 packaged GF foods were included in the analysis representing a broad spectrum of different GF categories (flour/bake mix, bread and bakery products, pasta and cereal-based food, cereals, cookies and cakes, snacks and convenience food. Our results show that the protein content of GF products is >2 fold lower across 57% of all food categories. In 65% of all GF foods, low sodium content was observed (defined as 6g/100 g. On average, GF foods were substantially higher in cost, ranging from +205% (cereals to +267% (bread and bakery products compared to similar gluten-containing products. In conclusion, our results indicate that for GF foods no predominant health benefits are indicated; in fact, some critical nutrients must be considered when being on a GF diet. For individuals with celiac disease, the GF database provides a helpful tool to identify the food composition of their medical diet. For healthy consumers, replacing gluten-containing products with GF foods is aligned with substantial cost differences but GF foods do not provide additional health benefits from a

  7. Farmers, cooperatives, new food products

    DEFF Research Database (Denmark)

    Søgaard, Villy

    Executive Summary 1. Innovation intensity varies by several orders of magnitude across economic sectors. According to the evidence presented in Chapter 1, this is mainly due to differences in the demand for innovation. Thus, the relatively low levels of product orientated R & D for the food sectors...... of most countries are consistent with the comparatively long penetration periods and low success rates experienced with many new food products. 2. Furthermore, the evidence suggests that the demand for innovation within the food sector is positively related to the degree of processing. 3. The constitutive...... cooperative is invested with limited authorities and does not normally control the production of its membership. Also, the well-known equal-treatment proviso serves to secure the cohesion of the organization by preventing the distribution of the cooperative gain from being politicized. As a result...

  8. Quality assurance systems in food industry and health security of food

    Directory of Open Access Journals (Sweden)

    Justyna Knaflewska

    2007-06-01

    Full Text Available In order to ensure the appropriate food safety and health of consumers, suitable legal requirements and new quality standards are constantly being elaborated. The free trade exchange within the European Union made it necessary to unify food legislation and quality standards within the entire area of the EU. This publication outlines appropriate systems and standards functioning in the food industry as well as the legal basis for their application. Apart from systems which are compulsory in enterprises of the food industry, the article also discusses systems which individual enterprises implement voluntarily as well as informatics systems used to organize and manage the production and product traceability.

  9. Impact of quorum sensing on the quality of fermented foods

    DEFF Research Database (Denmark)

    Johansen, Pernille; Jespersen, Lene

    2017-01-01

    The quality of fermented food highly dependents on the microorganisms involved, their metabolic activities and interactions. Recently, focus has been on quorum sensing (QS) being a cell density-dependent mechanism allowing adaptive responses. Specific QS molecules in prokaryotes and eukaryotes......, respectively, mediate the transcriptional changes. For food-borne microorganisms QS regulated traits include biofilm formation, acid stress tolerance, bacteriocin production, competence, adhesion, morphological switches and oriented growth. QS has been reported for microorganisms involved in the production...... of a number of different fermented foods such as fermented vegetables, sourdough, dairy products, wine, and so on suggesting that QS plays a role in the fermentation of these fermented foods....

  10. Quality-related enzymes in plant-based products: effects of novel food processing technologies part 2: pulsed electric field processing.

    Science.gov (United States)

    Terefe, Netsanet Shiferaw; Buckow, Roman; Versteeg, Cornelis

    2015-01-01

    Pulsed electric field (PEF) processing is an effective technique for the preservation of pumpable food products as it inactivates vegetative microbial cells at ambient to moderate temperature without significantly affecting the nutritional and sensorial quality of the product. However, conflicting views are expressed about the effect of PEF on enzymes. In this review, which is part 2 of a series of reviews dealing with the effectiveness of novel food preservation technologies for controlling enzymes, the scientific literature over the last decade on the effect of PEF on plant enzymes is critically reviewed to shed more light on the issue. The existing evidence indicates that PEF can result in substantial inactivation of most enzymes, although a much more intense process is required compared to microbial inactivation. Depending on the processing condition and the origin of the enzyme, up to 97% inactivation of pectin methylesterase, polyphenol oxidase, and peroxidase as well as no inactivation have been reported following PEF treatment. Both electrochemical effects and Ohmic heating appear to contribute to the observed inactivation, although the relative contribution depends on a number of factors including the origin of the enzyme, the design of the PEF treatment chamber, the processing condition, and the composition of the medium.

  11. An optimization approach for managing fresh food quality throughout the supply chain

    DEFF Research Database (Denmark)

    Rong, Aiying; Akkerman, Renzo; Grunow, Martin

    2011-01-01

    One of the most challenging tasks in today's food industry is controlling the product quality throughout the food supply chain. In this paper, we integrate food quality in decision-making on production and distribution in a food supply chain. We provide a methodology to model food quality...... degradation in such a way that it can be integrated in a mixed-integer linear programming model used for production and distribution planning. The resulting model is applied in an illustrative case study, and can be used to design and operate food distribution systems, using both food quality and cost...

  12. Sustainability labels on food products

    DEFF Research Database (Denmark)

    Grunert, Klaus G; Hieke, Sophie; Wills, Josephine

    2014-01-01

    of sustainability was limited, but understanding of four selected labels (Fair Trade, Rainforest Alliance, Carbon Footprint, and Animal Welfare) was better, as some of them seem to be self-explanatory. The results indicated a low level of use, no matter whether use was measured as self-reported use of different......This study investigates the relationship between consumer motivation, understanding and use of sustainability labels on food products (both environmental and ethical labels), which are increasingly appearing on food products. Data was collected by means of an online survey implemented in the UK...... types of information available on food labels or as use inferred from the results of a choice-based conjoint analysis. Hierarchical regression indicated that use is related to both motivation and understanding, and that both motivation, understanding and use are affected by demographic characteristics...

  13. Claiming health in food products

    DEFF Research Database (Denmark)

    Lähteenmäki, Liisa

    2013-01-01

    Health-related information is increasingly used on food products to convey their benefits. Health claims as a subcategory of these messages link the beneficial component, functions or health outcomes with specific products. For consumers, health claims seem to carry the message of increased...... healthiness, but not necessarily making the product more appealing. The wording of the claim seems to have little impact on claim perception, yet the health image of carrier products is important. From consumer-related factors the relevance and attitudes towards functional foods play a role, whereas socio...... the information, but we still know relatively little about consumer understanding of the message content in claims and even less about the assessment of personal relevance of the claimed benefits. In future studies more emphasis should be put on including contextual influences and realistic conditions...

  14. Effect of Power Ultrasound on Food Quality

    Science.gov (United States)

    Lee, Hyoungill; Feng, Hao

    Recent food processing technology innovations have been centered around producing foods with fresh-like attributes through minimal processing or nonthermal processing technologies. Instead of using thermal energy to secure food safety that is often accompanied by quality degradation in processed foods, the newly developed processing modalities utilize other types of physical energy such as high pressure, pulsed electric field or magnetic field, ultraviolet light, or acoustic energy to process foods. An improvement in food quality by the new processing methods has been widely reported. In comparison with its low-energy (high-frequency) counterpart which finds applications in food quality inspection, the use of high-intensity ultrasound, also called power ultrasound, in food processing is a relatively new endeavor. To understand the effect of high-intensity ultrasound treatment on food quality, it is important to understand the interactions between acoustic energy and food ingredients, which is covered in Chapter 10. In this chapter, the focus will be on changes in overall food quality attributes that are caused by ultrasound, such as texture, color, flavor, and nutrients.

  15. Modelling the microbial quality and safety of foods

    NARCIS (Netherlands)

    Wijtzes, T.

    1996-01-01

    Quality and safety of foods are often influenced by the presence and growth of microorganisms. Microorganisms in foods can be divided into two groups: pathogenic organisms, causing illness, and microorganisms that are not harmful to health, but that can spoil a product. Presence and growth of pathog

  16. Modelling the microbial quality and safety of foods.

    NARCIS (Netherlands)

    Wijtzes, T.

    1996-01-01

    Quality and safety of foods are often influenced by the presence and growth of microorganisms. Microorganisms in foods can be divided into two groups: pathogenic organisms, causing illness, and microorganisms that are not harmful to health, but that can spoil a product. Presence and growth of pathog

  17. Food quality assessment in parent-offspring dyads

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino; Jensen, Birger Boutrup

    When the buyer and the consumer of a food product are not identical, the risk of discrepancies between food quality expectations and experiences is even higher. We introduce the concept of dyadic quality assessment and apply it to an exploration of parents' willingness to pay for new and healthier...... in-between meals for their children. Results show poor congruence between parent and child quality assessment due to the two parties emphasising quite different quality aspects. Improved parental knowledge of their children's quality experience however has a significant effect on parents' willingness...

  18. Food quality assessment in parent-offspring dyads

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino; Jensen, Birger Boutrup

    When the buyer and the consumer of a food product are not identical, the risk of discrepancies between food quality expectations and experiences is even higher. We introduce the concept of dyadic quality assessment and apply it to an exploration of parents' willingness to pay for new and healthier...... in-between meals for their children. Results show poor congruence between parent and child quality assessment due to the two parties emphasising quite different quality aspects. Improved parental knowledge of their children's quality experience however has a significant effect on parents' willingness...

  19. Principles of food product labelling

    Directory of Open Access Journals (Sweden)

    Krystyna Krysztofiak

    2011-09-01

    Full Text Available The purpose of the label of the food product is to provide information on ingredients and additionally on its origin, production method, storage conditions, date tagging, as well as to enable to identify the producer or distributor of this product. Legal regulations precisely give instructions on the range and the way of the presentation of these data, so they could be clear and understandable for the average consumer. Since 25th of November 2005, the information about allergens’ presence must be placed on the label, regardless of their content in the product (Directive 2003/89/WE... 2003 – Off. J. L 308: 15-18. The Regulation (WE No 1924/2006 about placing the nutritional information and medicinal claims concerning foods (Regulation (WE No 1924/2006... 2006 a is valid in all countries of European Union since 1st of July 2007 (Off. J. L 404: 9-25. It coordinates the legislative, executive and administrative regulations connected with this labelling. According to these regulations, “nutritional information” states, suggests or gives to understand that the food product has special properties concerning its ingredients. Those statements are of type: “the source of...”, “no... content”, “high content of...”, “low content of...”, “reduced content of...” with reference to calorie or selected ingredients’ content. “Medicinal claims” state, suggest or give to understand, that there is a connection between the food product or one of its ingredients and the health condition of the consumer. First type of these medicinal claims refers to the influence of the ingredient on the physiology. Such a statement is based on generally accepted scientific conclusions and could be properly understood by the average consumer, e.g. “calcium takes part in the process of building of strong bones”. “Statements about decreasing the risk of a disease” give information, that food product or one of its ingredients efficiently

  20. Nutritional quality of food items on fast-food 'kids' menus': comparisons across countries and companies.

    Science.gov (United States)

    Hobin, Erin; White, Christine; Li, Ye; Chiu, Maria; O'Brien, Mary Fodor; Hammond, David

    2014-10-01

    To compare energy (calories), total and saturated fats, and Na levels for 'kids' menu' food items offered by four leading multinational fast-food chains across five countries. A content analysis was used to create a profile of the nutritional content of food items on kids' menus available for lunch and dinner in four leading fast-food chains in Australia, Canada, New Zealand, the UK and the USA. Food items from kids' menus were included from four fast-food companies: Burger King, Kentucky Fried Chicken (KFC), McDonald's and Subway. These fast-food chains were selected because they are among the top ten largest multinational fast-food chains for sales in 2010, operate in high-income English-speaking countries, and have a specific section of their restaurant menus labelled 'kids' menus'. The results by country indicate that kids' menu foods contain less energy (fewer calories) in restaurants in the USA and lower Na in restaurants in the UK. The results across companies suggest that kids' menu foods offered at Subway restaurants are lower in total fat than food items offered at Burger King and KFC, and food items offered at KFC are lower in saturated fat than items offered at Burger King. Although the reasons for the variation in the nutritional quality of foods on kids' menus are not clear, it is likely that fast-food companies could substantially improve the nutritional quality of their kids' menu food products, translating to large gains for population health.

  1. Preparation of a Microbial Time-temperature Indicator by Using the Vegetative Form of Bacillus amyloliquefaciens for Monitoring the Quality of Chilled Food Products

    Directory of Open Access Journals (Sweden)

    Samaneh Shahrokh Esfahani

    2017-04-01

    Full Text Available Background and Objective: Time-temperature indicators are used in smart packaging, and described as intelligent tools attached to the label of food products to monitor their timetemperature history. Since the previous studies on microbial time-temperature indicators were only based on pH-dependent changes, and they were long-time response indicators, in the present work, a new microbial time-temperature indicator was designed by using the alpha amylase activity of Bacillus amyloliquefaciens vegetative cells.Material and Methods: The designed time-temperature indicator system consists of Bacillus amyloliquefaciens, specific substrate medium and iodine reagent. The relation of the timetemperatureindicator’ response to the growth and metabolic activity (starch consumption and production of reduced sugars of Bacillus amyloliquefaciens was studied. In addition, the temperature dependence of the time-temperature indicator was considered at 8 and 28˚C. Finally, in order to adjust time-temperature indicator endpoint, the effect of the inoculum level was investigated at 8ºC.Results and Conclusion: In the designed system, a color change of an iodine reagent to yellow progressively occurs due to the starch hydrolysis. The effect of the inoculum level showed the negative linear relationship between the levels of Bacillus amyloliquefaciens inoculated in the medium and the endpoints of the time-temperature indicators. The endpoints were adjusted to 156, 72 and 36 hours at the inoculum levels of 102, 104 and 106 CFU ml-1, respectively. The main advantages of the time-temperature indicator is low cost and application for monitoring the quality of chilled food products.Conflict of interest: The authors declare no conflict of interest.

  2. The role of trust in the perception of the quality of local food products: with particular reference to direct relationships between producer and consumer

    Directory of Open Access Journals (Sweden)

    Catherine Hérault-Fournier

    2005-05-01

    Full Text Available Cette recherche s’intéresse à la perception de la qualité des produits alimentaires à travers les relations directes entre producteurs et consommateurs. Elle s’efforce d’apporter un éclairage sur la manière dont se construisent ou se reconstruisent les liens de proximité entre ces acteurs parallèlement à un système de commercialisation plus classique. Elle a plus précisément pour ambition d’étudier l’influence des relations directes entre un producteur et un consommateur sur la manière dont ce dernier perçoit la qualité des produits alimentaires. Pour répondre à ce questionnement nous avons choisi deux terrains différents en fonction de la nature des relations développées : la vente directe de viande de bœuf apparue suite à la crise de la vache folle et l’animation commerciale par des éleveurs de volaille dans les grandes surfaces. Les résultats tendent à montrer d’une part que la dimension relationnelle prend une part effective dans le processus de qualification des produits alimentaires et d’autre part que l’influence qu’elle exerce est très étroitement liée à la nature de la confiance établie entre les acteurs concernés.This research examines how the quality of food products is perceived when there is a direct relationship between the producer and consumer. It attempts to throw light on the way that customer-intimacy links are forged or restored between these two participants in the chain and draws a parallel with the more standard distribution channels. The goal is more precisely to study the influence of direct relationship on consumers’ perception of food quality. To address these issues we have selected two different areas according to the type of relationship developed: the farmer-to-consumer sale of beef that emerged after the BSE crisis and promotional events in the supermarkets organized by chicken farmers. The results show that the relational dimension does influence the

  3. Sustainable food consumption. Product choice or curtailment?

    NARCIS (Netherlands)

    Verain, M.C.D.; Dagevos, H.; Antonides, G.

    2015-01-01

    Food consumption is an important factor in shaping the sustainability of our food supply. The present paper empirically explores different types of sustainable food behaviors. A distinction between sustainable product choices and curtailment behavior has been investigated empirically and predictors

  4. The role of water in food quality decay

    Directory of Open Access Journals (Sweden)

    Laura Piazza

    2006-07-01

    Full Text Available The impact of water on food thermodynamics and physics, and therefore on its quality, is more important than any other food chemical component. When fundamentals of chemical kinetics apply, the rates of the reactions that are responsible of food quality decay can be described as a function of food composition and of other external elements interacting with foods. Among them, water activity and water content have been widely used to determine the role of water in the kinetic reactions of deterioration. Recently, researchers have found limitations in using the water activity parameter. According to them, the role of water in foods can be better described by evaluating the role in the stability of the quality attributes of the non-equilibrium states of amorphous food products. Following this approach, the dynamics of the changes are described in kinetics terms and can be efficiently better predicted by the glass transition temperature more than by the water activity. The glass transition, which is a second order transition in amorphous materials from the glassy to the rubbery state, is primarily dependent on water which is a plasticizer and is responsible for the physical state of multiphase systems (as foods are together with the temperature. The subject of the role of water in the decay of food quality will be presented in this paper according to the principles of food material science.

  5. Multicriteria Evaluation of Product Quality

    OpenAIRE

    Pabedinskaitė, Arnoldina; Vitkauskas, Romualdas

    2009-01-01

    Product quality assessment is a complex task. The aim of this paper is to analyse the concepts of quality, different quality management models and their interaction with knowledge management models and the presented criteria system for assessing product quality. Moreover, multicriteria methods and their applicability to assessment of the product quality are analysed. On the basis of group of the product quality criteria and using the multicriteria evaluation methods, the quality of the produc...

  6. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Science.gov (United States)

    2010-01-01

    .... “Potted Meat Food Product” and “Deviled Meat Food Product” shall not contain cereal, vegetable flour... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION...

  7. Recent developments in drying of food products

    Science.gov (United States)

    Valarmathi, T. N.; Sekar, S.; Purushothaman, M.; Sekar, S. D.; Rama Sharath Reddy, Maddela; Reddy, Kancham Reddy Naveen Kumar

    2017-05-01

    Drying is a dehydration process to preserve agricultural products for long period usage. The most common and cheapest method is open sun drying in which the products are simply laid on ground, road, mats, roof, etc. But the open sun drying has some disadvantages like dependent on good weather, contamination by dust, birds and animals consume a considerable quantity, slow drying rate and damages due to strong winds and rain. To overcome these difficulties solar dryers are developed with closed environment for drying agricultural products effectively. To obtain good quality food with reduced energy consumption, selection of appropriate drying process and proper input parameters is essential. In recent years several researchers across the world have developed new drying systems for improving the product quality, increasing the drying rate, decreasing the energy consumption, etc. Some of the new systems are fluidized bed, vibrated fluidized bed, desiccant, microwave, vacuum, freeze, infrared, intermittent, electro hydrodynamic and hybrid dryers. In this review the most recent progress in the field of drying of agricultural food products such as new methods, new products and modeling and optimization techniques has been presented. Challenges and future directions are also highlighted. The review will be useful for new researchers entering into this ever needed and ever growing field of engineering.

  8. "Green Food" Stamp Ensures Quality

    Institute of Scientific and Technical Information of China (English)

    1994-01-01

    AT a shop in Shanghai, a middle-aged woman said she shops there regularly because she could find "Green Food" all the time. An elderly man with white hair and a ruddy complexion is also a regular customer at this shop. "Green Food is great! You can set your mind at rest when you eat it, because it is not polluted," he said.

  9. Institutional design of food quality in Russia

    Directory of Open Access Journals (Sweden)

    Kapoguzov Eugene, A.

    2015-01-01

    Full Text Available This paper suggests the comprehensive analysis of reforms consequences in the field of technical regulation of food quality in Russia. In the research the institutional approach is applied to discover reasons of this problem. Institutional changes have brought to the loss of food determinacy on the Russian food markets. Authors propose a way to solutions this problem mentioned by the institutional design of food quality. The institutional design based on the idea of conventional norms (social standards, the development of which is possible due to reconciling the interests of social groups.

  10. Effect of cooling method on the microbiological quality of raw materials meant for the convenience food production

    Directory of Open Access Journals (Sweden)

    Bożena Danyluk

    2014-12-01

    Full Text Available The objective of this study was to evaluate the microbiological status of poultry carcass cuts, in chosen manufacturing plants, taking into account the seasons. Eviscerated carcasses were chilled using two methods: cold-air blast with water sprays and water immersion. Microbiological examination of carcass cuts: filet, thighs and wings involved determining the total number of aerobic bacteria, coagulase-positive staphylococci and glucuronidase-positive E. coli. There was no effect of the type of carcass, cooling method, and the time of the year on the microbiological quality of the samples.

  11. Implementation of chemometrics in quality evaluation of food and beverages.

    Science.gov (United States)

    Efenberger-Szmechtyk, Magdalena; Nowak, Agnieszka; Kregiel, Dorota

    2017-01-27

    Conventional methods for food quality evaluation based on chemical or microbiological analysis followed by traditional univariate statistics such as ANOVA are considered insufficient for some purposes. More sophisticated instrumental methods including spectroscopy and chromatography, in combination with multivariate analysis - chemometrics, can be used to determine food authenticity, identify adulterations or mislabeling and determine food safety. The purpose of this review is to present the current state of knowledge on the use of chemometric tools for evaluating quality of food products of animal and plant origin and beverages. The article describes applications of several multivariate techniques in food and beverages research, showing their showing their role in adulteration detection, authentication, quality control, differentiation of samples and comparing their classification and prediction ability.

  12. Quality Assessment of Some High Consumption Foods in Zanjan City

    Directory of Open Access Journals (Sweden)

    Hassan Hassanzad Azar

    2016-06-01

    Full Text Available Background: Foods go through many changes from production to table and continuous control is necessary to maintain food safety and supply foods with good quality. The aim of this study was to evaluate the quality of some foods with high consumption in Zanjan city within 5 years from 2009 to 2013. Methods: In a case-control descriptive study with an annually- controlled program within 5 years from 2009 to 2014, some food samples including pasteurized milk, vegetable oils, flour, kebab, salt, confectionary products and a special cookie called nan-chay were collected and analyzed in food control laboratory of Zanjan university of medical sciences. Results: According to national standard of Iran, of Nan-chay, salt, vegetable oils, kebab, confectionary products, and pasteurized milk samples 68.4%, 46%, 24.3%, 10.4%, 9.3%, 5% were out of national standard limits and unacceptable, respectively. All flour samples had good standard quality. Mean± sd values of pH in Nan-chay samples were 7.5 and 1.19, respectively. Mean± sd values of the degree of purity in salt samples were 98.21 and 1.75, respectively. Conclusion: Results showed that among the 7 types of collected foods in Zanjan city, the most nonstandard cases were of Nan-chay samples and the best quality was seen in flour samples.

  13. Quality and availability of organic foods by Slovak consumers

    Directory of Open Access Journals (Sweden)

    Martina Fikselová

    2013-11-01

    Full Text Available The increasing consumer demand for organic products caused that the organic food market has expanded in all continents of the world. Organic foods represent a specific segment of the food market. Currently land area farmed organically in Slovakia represents 9% of the total agricultural land. In this work we identified organic foods purchase by Slovak consumers, the availability, reasons of purchase and quality assortment of organic foods at the Slovak market. Questionnaire survey involved 271 respondents. The Hierarchical multiple factor analysis was used for the segregation and classification of consumers into representative groups. The group of respondents was based on algorithms divided into three groups. In the first group of respondents, prevalent are responses that assortment is not sufficient and no answer, in the second group think that organic food assortment is not sufficient, and in the third group of respondents also dominates opinion that is not sufficient. At the question of organic food quality in all three groups is prevalent opinion that it is rather high, in the first group nearly the third of respondents considered the quality of organic foods as rather low, in the second group of respondents is rate: „rather low“ response and „rather high“ almost equal. In the third group of respondents strongly dominated response that the quality of organic food is rather high. Regarding the availability of organic products at the Slovak market, 16% of respondents considered it to be sufficient, 54% of consumers considered assortment as not enough available for all. We also analyzed the reasons of buying organic food. 42% of respondents reported that the main reason for buying organic food is a concern for the environment and landscape, 33% of respondents state it is a pleasure and the opportunity to try something unusual, 11% reported confidence in the quality of organic food and 7% their health care. Environmental education in

  14. The changing importance of quality aspects in food consumption

    DEFF Research Database (Denmark)

    Scholderer, Joachim; Brunsø, Karen; Grunert, Klaus G.

    in the pricing of foods. Five scales from the Food-related Lifestyle instrument (FRL) were used in replication surveys in Germany in 1993 and 1996 (N1 = 1000, N2 = 1042), France in 1994 and 1998 (N1 = 1000, N2 = 1000), and the UK in 1994 and 1998 (N1 = 1000, N2 = 1000), measuring the importance of health, price....../quality relation, novelty, organic products, and freshness to consumers' food choices. Trends in the importance of these quality aspects were modeled using multi-sample confirmatory factor analysis with structured means. Results indicate that, contrary to widespread expectations, the importance of healthy...

  15. The changing importance of quality aspects in food consumption

    DEFF Research Database (Denmark)

    Scholderer, Joachim; Brunsø, Karen; Grunert, Klaus G.

    2001-01-01

    in the pricing of foods. Five scales from the Food-related Lifestyle instrument (FRL) were used in replication surveys in Germany in 1993 and 1996 (N1 = 1000, N2 = 1042), France in 1994 and 1998 (N1 = 1000, N2 = 1000), and the UK in 1994 and 1998 (N1 = 1000, N2 = 1000), measuring the importance of health, price....../quality relation, novelty, organic products, and freshness to consumers' food choices. Trends in the importance of these quality aspects were modeled using multi-sample confirmatory factor analysis with structured means. Results indicate that, contrary to widespread expectations, the importance of healthy...

  16. A cross-cultural study of cereal food quality perception

    DEFF Research Database (Denmark)

    Krutulyte, Rasa; Costa, Ana I. A.; Grunert, Klaus G.

    2009-01-01

    Cereal food production and use show substantial heterogeneity across Europe. For a category central in most EU diets, cereal food quality perception is, nevertheless, surprisingly understudied. With this in mind, 357 Danish, Lithuanian and Portuguese citizens were interviewed about the importance...... were more often assessed by the Portuguese as relevant for decision-making at the point-of-purchase. This highlights the need for further cross-cultural research on food quality perception....... of several cues and dimensions in their evaluation of the perceived quality of bread, cookies, breakfast cereals, pasta and vodka. Portuguese and Lithuanians consistently gave a significantly higher average importance to all the cues and quality dimensions considered, for all products, than their Danish...

  17. Quality and safety standards in the food industry, developments and challenges

    NARCIS (Netherlands)

    Trienekens, J.H.; Zuurbier, P.J.P.

    2008-01-01

    Consumer concerns related to food safety scandals and globalization of food production have resulted in a global and interconnected system for the production and distribution of food. In the last decade many public and private standards on food safety and quality have been developed as a result of t

  18. Delivering Improved Nutrition: Dairy Ingredients in Food Aid Products.

    Science.gov (United States)

    Schlossman, Nina

    2016-03-01

    The United States has a long history of food assistance for humanitarian need. The Food for Peace Act of 1954 established the United States' permanent food assistance program which has fed over 3 billion people in 150 countries worldwide through thousands of partner organizations. In 60 years, the program has evolved and will continue to do so. Recently, the program has gone from a focus on quantity of food shipped to quality food assistance from improved products, programs, and processes to effectively meet the needs of different vulnerable groups. The current debate focuses on the appropriateness of using fortified blended foods to prevent and treat malnutrition during the first 1000 days of life. Dairy ingredients have been at the center of this debate; they were included initially in fortified blended, removed in the 1980s, and now reincorporated into fortified therapeutic and supplemental foods. Improved quality food baskets and effective nutrition programming to prevent and treat malnutrition were developed through multisectoral collaboration between government and nongovernment organizations. The US Agency for International Development has focused on improving nutrition through development programs often tied to health, education, and agriculture. The years since 2008 have been a particularly intense period for improvement. The Food Aid Quality Review was established to update current food aid programming products, program implementation, cost-effectiveness, and interagency processes. Trials are underway to harmonize the areas of multisectoral nutrition programming and gather more evidence on the effects of dairy ingredients in food aid products.

  19. Proteomics in food: Quality, safety, microbes, and allergens.

    Science.gov (United States)

    Piras, Cristian; Roncada, Paola; Rodrigues, Pedro M; Bonizzi, Luigi; Soggiu, Alessio

    2016-03-01

    Food safety and quality and their associated risks pose a major concern worldwide regarding not only the relative economical losses but also the potential danger to consumer's health. Customer's confidence in the integrity of the food supply could be hampered by inappropriate food safety measures. A lack of measures and reliable assays to evaluate and maintain a good control of food characteristics may affect the food industry economy and shatter consumer confidence. It is imperative to create and to establish fast and reliable analytical methods that allow a good and rapid analysis of food products during the whole food chain. Proteomics can represent a powerful tool to address this issue, due to its proven excellent quantitative and qualitative drawbacks in protein analysis. This review illustrates the applications of proteomics in the past few years in food science focusing on food of animal origin with some brief hints on other types. Aim of this review is to highlight the importance of this science as a valuable tool to assess food quality and safety. Emphasis is also posed in food processing, allergies, and possible contaminants like bacteria, fungi, and other pathogens.

  20. Knowledge of food quality and additives and its impact on food preference

    Directory of Open Access Journals (Sweden)

    Slavica Grujić

    2013-06-01

    Full Text Available Background.There are not enough published investigations concerning knowledge on food quality and pref- erence of highly educated young consumers from Bosnia and Herzegovina. The present research was aimed at survey of young consumers’ knowledge on food quality and food additives and its impact on food preference. Material and methods. Respondents’answers were analysed grouped regarding: (1 education, on subjects with knowledge on food quality and additives (A-group and average consumer representatives (B-group; (2 female and male gender. The questionnaire consists of (a questions with personal data; questions referred to the importance of individual factors for consumers’ food choice, related to: (b fundamental knowledge on food quality and food additives; (c nutrition and desire to consume food that contains additives; (d knowl- edge on monosodium glutamate and desire to consume food containing monosodium glutamate. Results.Results indicated a statistically significant difference between A-group and B-group, and between female and male subjects, on fundamental knowledge on food quality and additives, but there was no differ- ence in habits regarding nutrition and desire to consume food that contains additives. Respondents in A-group significantly more avoid products containing monosodium glutamate comparing to B-group, but there was no difference between female and male subjects preference. Conclusions.This research has shown that students from A-group had more knowledge and awareness in choices of food they prefer to consume, than students from B-group. It is recommended to take actions on young consumers’ education as contribution to protecting of the health, safety, economic and legal interests of consumers and society.

  1. Food quality regulates the metabolism and reproduction of Temora longicornis

    Directory of Open Access Journals (Sweden)

    E. Buitenhuis

    2013-02-01

    Full Text Available A laboratory study was undertaken to determine the effect of food quality on feeding, respiration, reproduction and the resulting carbon budget of Temora longicornis. The stoichiometric ratios N : P, C : N and C : P of Rhodomonas salina were used as indicators of food quality. R. salina was grown in media with different inorganic nutrient concentrations to produce food for T. longicornis with particulate organic N : P ratios ranging from 10 : 1 to 23 : 1. Feeding rate was not affected by food quality. Maximum respiration (R, egg production rate (EPR, assimilation efficiency (AE, gross growth efficiency (GGE and metabolic increment (MI occurred when T. longicornis was fed on phytoplankton with a food quality of 16N : 1P. EPR, GGE and AE also decreased with decreasing C : N ratio and the energy required to produce eggs (CoE decreased with decreasing N : P ratio, indicative of nitrogen-dependent production. These data suggest that an algal composition of 16N : 1P defines the Threshold Elemental Ratio (TER and is the optimum diet for T. longicornis. The variations in metabolic rates and the resulting carbon budget are proportional to the quality of food ingested. GGE was negatively affected at dietary ratios above and below 16N : 1P, which in the natural environment could lead to a decline in species biomass with detrimental consequences for fisheries and carbon export. Field data show that phytoplankton organic N : P ratios can change on decadal timescales, and that an increase in the food N : P ratio can co-occur with a shift to smaller sized zooplankton and a change in species abundance. Further research is required to assess how much of the change in zooplankton community structure and activity can be attributed to changes in food quality, rather than to changes in temperature and food quantity.

  2. 现代光学成像技术在食品品质快速检测中的应用%Applications of Modern Optical Imaging Technologies for Rapid Quality Inspection of Food Products

    Institute of Scientific and Technical Information of China (English)

    孙大文; 吴迪; 何鸿举; 冯耀泽

    2012-01-01

    In order to meet the consumers' demands on the quality and safety of food products, it is required to apply rapid and non-invasive inspection during production and processing of food products in the modern food industry. The quality and safety issues of food products in China have raised a high attention of the whole society in recent years. By acquiring the images of food products in different spectral ranges, modern optical imaging techniques use digital image processing algorithms to extract feature information from digital images of food products and establish quantitative relationships between features and quality attributes of the products, resulting in realizing rapid, non-invasive, efficient, and low-cost assessment of food products and providing information support to automatic sorting and grading management, and to quality inspection in modern food process operations. Food Refrigeration & Computerised Food Technology (FRCFT) in University College Dublin (UCD) led by Professor Da-Wen Sun has carried out a series of research works on applying the advanced optical imaging techniques including computer vision and hyperspectral imaging to determine food quality in a rapid and non-invasive way. Their leading research works are well recognized by their international peers. This paper reviews the research results of UCD-FRCFT on food quality inspection using computer vision and hyperspectral imaging in the past decade.%食品现代化生产、加工过程中需要对食品品质信息进行快速无损获取,以保证食品品质安全,满足消费者的需要.近年来国内频发的食品质量与安全问题也要求实现食品品质安全信息的客观准确检测.现代光学成像技术透过获取食品在不同光谱波段下的图像信息,然后采用数字图像处理算法进行特征信息提取,并通过模式识别算法建立食品品质定量关系模型,从而实现食品品质信息的快速、无损、高效、低成本检测,为食品现

  3. Quality, safety and sustainability in food distribution

    DEFF Research Database (Denmark)

    Akkerman, Renzo; Farahani, Poorya; Grunow, Martin

    2010-01-01

    The management of food distribution networks is receiving more and more attention, both in practice and in the scientific literature. In this paper, we review quantitative operations management approaches to food distribution management, and relate this to challenges faced by the industry. Here......, our main focus is on three aspects: food quality, food safety, and sustainability. We discuss the literature on three decision levels: strategic network design, tactical network planning and operational transportation planning. For each of these, we survey the research contributions, discuss the state...

  4. Artificial senses for characterization of food quality

    Institute of Scientific and Technical Information of China (English)

    HUANG Yan-bo; LAN Yu-bin; R.E. Lacey

    2004-01-01

    Food quality is of primary concern in the food industry and to the consumer. Systems that mimic human senses have been developed and applied to the characterization of food quality. The five primary senses are: vision, hearing, smell, taste and touch.In the characterization of food quality, people assess the samples sensorially and differentiate "good" from "bad" on a continuum.However, the human sensory system is subjective, with mental and physical inconsistencies, and needs time to work. Artificial senses such as machine vision, the electronic ear, electronic nose, electronic tongue, artificial mouth and even artificial the head have been developed that mimic the human senses. These artificial senses are coordinated individually or collectively by a pattern recognition technique, typically artificial neural networks, which have been developed based on studies of the mechanism of the human brain. Such a structure has been used to formulate methods for rapid characterization of food quality. This research presents and discusses individual artificial sensing systems. With the concept of multi-sensor data fusion these sensor systems can work collectively in some way. Two such fused systems, artificial mouth and artificial head, are described and discussed. It indicates that each of the individual systems has their own artificially sensing ability to differentiate food samples. It further indicates that with a more complete mimic of human intelligence the fused systems are more powerful than the individual systems in differentiation of food samples.

  5. [Sanitary-and-epidemiologic examination of the food-products].

    Science.gov (United States)

    Sukhanov, V B; Kerimova, M G; Elizarova, E V

    2011-01-01

    Some aspects of sanitary and epidemiologic examination of food products are considered. The examination is an important part of sanitary and epidemiologic control and surveillance in the sphere of food safety and quality, consumer rights protection, consumer market and human welfare.

  6. The changing importance of quality aspects in food consumption

    DEFF Research Database (Denmark)

    Scholderer, Joachim; Brunsø, Karen; Grunert, Klaus G.

    2001-01-01

    Major consumer trends like health and organic foods figure prominently on the agenda of food businesses and regulatory decision-makers. However, it is not clear from previous research whether rising market shares reflect changes in consumer attitudes, changes in the supply structure, or changes...... in the pricing of foods. Five scales from the Food-related Lifestyle instrument (FRL) were used in replication surveys in Germany in 1993 and 1996 (N1 = 1000, N2 = 1042), France in 1994 and 1998 (N1 = 1000, N2 = 1000), and the UK in 1994 and 1998 (N1 = 1000, N2 = 1000), measuring the importance of health, price....../quality relation, novelty, organic products, and freshness to consumers' food choices. Trends in the importance of these quality aspects were modeled using multi-sample confirmatory factor analysis with structured means. Results indicate that, contrary to widespread expectations, the importance of healthy...

  7. Processing- and product-related causes for food waste and implications for the food supply chain.

    Science.gov (United States)

    Raak, Norbert; Symmank, Claudia; Zahn, Susann; Aschemann-Witzel, Jessica; Rohm, Harald

    2017-03-01

    Reducing food waste is one of the prominent goals in the current research, which has also been set by the United Nations to achieve a more sustainable world by 2030. Given that previous studies mainly examined causes for food waste generation related to consumers, e.g., expectations regarding quality or uncertainties about edibility, this review aims at providing an overview on losses in the food industry, as well as on natural mechanisms by which impeccable food items are converted into an undesired state. For this, scientific literature was reviewed based on a keyword search, and information not covered was gathered by conducting expert interviews with representatives from 13 German food processing companies. From the available literature, three main areas of food waste generation were identified and discussed: product deterioration and spoilage during logistical operations, by-products from food processing, and consumer perception of quality and safety. In addition, expert interviews revealed causes for food waste in the processing sector, which were categorised as follows: losses resulting from processing operations and quality assurance, and products not fulfilling quality demands from trade. The interviewees explained a number of strategies to minimise food losses, starting with alternative tradeways for second choice items, and ending with emergency power supplies to compensate for power blackouts. It became clear that the concepts are not universally applicable for each company, but the overview provided in the present study may support researchers in finding appropriate solutions for individual cases. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. New Food Product Development Assistance for Rural Food Enterprises.

    Science.gov (United States)

    Stoll, William F.

    1988-01-01

    This article describes examples of new food product development activities engaged in at the University of Minnesota Technical College with local industry, showing how they have been used as teaching models in the classroom. These activities have led to a program of New Product Development Assistance for small food companies in southeastern…

  9. New Food Product Development Assistance for Rural Food Enterprises.

    Science.gov (United States)

    Stoll, William F.

    1988-01-01

    This article describes examples of new food product development activities engaged in at the University of Minnesota Technical College with local industry, showing how they have been used as teaching models in the classroom. These activities have led to a program of New Product Development Assistance for small food companies in southeastern…

  10. A Decision-Making Model for Deterring Food Vendors from Selling Harmless Low-Quality Foods as High-Quality Foods to Consumers

    Directory of Open Access Journals (Sweden)

    Po-Yu Chen

    2017-01-01

    Full Text Available For certain types of foods, food vendors often label low-quality foods that are harmless to human health as foods of excellent quality and sell these falsely labeled products to consumers. Because this type of food poses no harm to human health, when public health units discover their act of false labeling or food adulteration, vendors are only penalized with a fine rather than having them assume criminal liability. Upon discovering vendors act of falsely labeling food, public health units typically punish the involved parties according to the extent of false labeling. Such static protective measure is ineffective. Instead, the extent of punishment should be based not only on the extent of false labeling, but also on the frequency of food sampling as well as the number of samples obtained for food inspections. Only through this dynamic approach can food adulteration or false labeling be effectively prevented. Adopting the standpoint of the public sector in food safety management, this study developed a mathematical model that facilitates discussion on the aforementioned problems. Furthermore, we discussed how the supply-demand environmental factors of the food market are influenced by the administrative means that the public health units have used to prevent food false labeling.

  11. Consumer attitudes to enzymes in food production

    DEFF Research Database (Denmark)

    Søndergaard, Helle Alsted; Grunert, Klaus G.; Scholderer, Joachim

    2005-01-01

    The use of enzymes in food production has potential benefits for both food manufacturers and consumers. A central question is how consumers react to new ways of producing foods with enzymes. This study investigates the formation of consumer attitudes to different enzyme production methods in three...

  12. HACCP and quality system in the food processing industry

    Directory of Open Access Journals (Sweden)

    Turubatović Lazar

    2002-01-01

    Full Text Available HACCP (Hazard Analysis and Critical Control Points is an indispensable contemporary system of process control in the food processing industry. In its original meaning this control procedure includes hazard analysis and identification of the points in the production process where the product contamination is reasonably likely to occur resulting in an unsafe product. At the critical points the control of the production process should be severer in order to eliminate or reduce the product safety risks. The aim of implementing a quality management system being quality management, according to the standards of the ISO 9000 series, the formulation of a product that meets "the requirements stated or implied", where the implied requirements refer to the prescribed quality requirements, which, in the food industry above all, comprises safety, it is necessary to build HACCP into the quality system. The application of HACCP principles when introducing a quality system should be extended to those parts of the production process in which the required quality of the product may be at risk.

  13. Microbial bioinformatics for food safety and production.

    Science.gov (United States)

    Alkema, Wynand; Boekhorst, Jos; Wels, Michiel; van Hijum, Sacha A F T

    2016-03-01

    In the production of fermented foods, microbes play an important role. Optimization of fermentation processes or starter culture production traditionally was a trial-and-error approach inspired by expert knowledge of the fermentation process. Current developments in high-throughput 'omics' technologies allow developing more rational approaches to improve fermentation processes both from the food functionality as well as from the food safety perspective. Here, the authors thematically review typical bioinformatics techniques and approaches to improve various aspects of the microbial production of fermented food products and food safety.

  14. Heat and mass transfer during baking: product quality aspects

    NARCIS (Netherlands)

    Asselman, A.; Straten, van G.; Hadiyanto, H.; Boom, R.M.; Esveld, D.C.; Boxtel, van A.J.B.

    2005-01-01

    Abstract Most food product qualities are developed during heating processes. Therefore the internal heating and mass transfer of water are important aspects in food processing. Heating of food products is mostly induced by convection heating. However, the number applications of convective heating in

  15. Heat and mass transfer during baking: product quality aspects

    NARCIS (Netherlands)

    Asselman, A.; Straten, van G.; Hadiyanto, H.; Boom, R.M.; Esveld, D.C.; Boxtel, van A.J.B.

    2005-01-01

    Abstract Most food product qualities are developed during heating processes. Therefore the internal heating and mass transfer of water are important aspects in food processing. Heating of food products is mostly induced by convection heating. However, the number applications of convective heating in

  16. Food Biotechnology: A Step Towards Improving Nutritional Quality of Food for Asian Countries.

    Science.gov (United States)

    Dash, Archana; Kundu, Debajyoti; Das, Mohan; Bose, Debalina; Adak, Sunita; Banerjee, Rintu

    2016-01-01

    Food-based technologies established itself as a vast, inter-disciplinary and multifaceted research area are at crossroads of scientific and technological advancements. The review of patents reveals that growing concerns over the source of nourishment for the burgeoning population, its quality, quantity and safety, along with associated human and environmental welfare has inspired global researchers to implement several new bio-based technologies. Biotechnological interventions in food sector have been aimed at enhancing/modifying taste, aroma, shelf-life, texture and nutritional value of food products employing fermentation, enzyme technology, nanotechnology and molecular biology. The use of whole microbes as a source of nutrition and genetically modified microorganisms to be used as food or genetically modified food have been successfully attempted, which has addressed the mass population and malnutrition. Further, the processing techniques have been improved along with the proper utilization of food wastes for the generation of many useful byproducts. The article covers broadly the impact of biotechnological interventions in food sector. Techniques mostly discussed include not only the nutrient enriched food production but also byproduct utilization through proper improvisation of food waste into bioenergy, biomanure and other value added products, which is of great economic and environmental importance. This article reviews the overall aspects in relation to some of the recent advancements in food sector.

  17. Quality management manual for production of high quality cassava flour

    DEFF Research Database (Denmark)

    Dziedzoave, Nanam Tay; Abass, Adebayo Busura; Amoa-Awua, Wisdom K.

    The high quality cassava flour (HQCF) industry has just started to evolve in Africa and elsewhere. The sustainability of the growing industry, the profitability of small- and medium-scale enterprises (SMEs) that are active in the industry and good-health of consumers can best be guaranteed through...... the adoption of proper quality and food safety procedures. Cassava processing enterprises involved in the productionof HQCF must therefore be commited to the quality and food safety of the HQCF. They must have the right technology, appropriate processing machhinery, standard testing instruments...... and the necessary technical expertise. This quality manual was therefore developed to guide small- to medium-scale cassava in the design and implematation of Hazard Analysis Critical Control Point (HACCP) system and Good manufacturing Practices (GMP) plans for HQCF production. It describes the HQCF production...

  18. QUALITY MANAGEMENT OF FOOD SYSTEMS WITH THE PREDICTED BIOPOTENTIAL ON THE BASIS OF PRODUCTS OF PROCESSING OF DOMESTIC LOW-OLIVE RAW MATERIALS

    Directory of Open Access Journals (Sweden)

    T. V. Alekseeva

    2015-01-01

    Full Text Available Summary. This receiving the vegetable complex food system (VCFS on the basis of the cake of germs of wheat (CGW is presented. The review of composition of vegetable oils from low-olive raw materials is given, prospects of its application for creation of food systems of the balanced structure on PNZС are analyzed. It is established that the ratio of -6 и -3 of fatty acids in oil of germs of wheat doesn't correspond to recommendations of scientific research institute of food of the Russian Academy of Medical Science. For the purpose of establishment of necessary balance of -6 и -3 in food system, the blend with oils of an amaranth and pumpkin is carried out. The review of composition of vegetable oils from low-olive raw materials is given. The optimum ratio the entered oil of an amaranth and pumpkin according to recommendations of scientific research institute of food of the Russian Academy of Medical Science, by means of the developed software products written on in the Python 2.6 language and in the imperative, structured, object-oriented programming language – Delphi 7.0 is picked up. On the basis of the obtained data, the mass fraction of the components entering a compounding of vegetable food system is defined. The technological process of production of a product including the following stages is described: reception and preparation of raw materials and materials, dispensing and mixing of components, crushing and packing. Physical and chemical indicators of the received product, a chemical composition of RKPS and an organoleptic assessment of an innovative product are given. Calculation of satisfaction of daily need of an organism for feedstuffs and energy of vegetable food system is made. The composition of protein of an innovative product is analyzed: the amino-acid structure of food system, biological value, and also following indicators is counted: utility coefficient, coefficient of comparable redundancy, coefficient of

  19. Sustainable food consumption. Product choice or curtailment?

    Science.gov (United States)

    Verain, Muriel C D; Dagevos, Hans; Antonides, Gerrit

    2015-08-01

    Food consumption is an important factor in shaping the sustainability of our food supply. The present paper empirically explores different types of sustainable food behaviors. A distinction between sustainable product choices and curtailment behavior has been investigated empirically and predictors of the two types of behavior have been identified. Respondents were classified into four segments based on their sustainable food behaviors: unsustainers, curtailers, product-oriented consumers, and sustainers. Significant differences between the segments were found with regard to food choice motives, personal and social norms, food involvement, subjective knowledge on sustainable food, ability to judge how sustainably a product has been produced and socio-demographics. It is concluded that distinguishing between behavioral strategies toward sustainable food consumption is important as consumer segments can be identified that differ both in their level of sustainable food consumption and in the type of behavior they employ.

  20. MODELLING CONSUMERS' DEMAND FOR ORGANIC FOOD PRODUCTS: THE SWEDISH EXPERIENCE

    OpenAIRE

    Manuchehr Irandoust

    2016-01-01

    This paper attempts to examine a few factors characterizing consumer preferences and behavior towards organic food products in the south of Sweden using a proportional odds model which captures the natural ordering of dependent variables and any inherent nonlinearities. The findings show that consumer's choice for organic food depends on perceived benefits of organic food (environment, health, and quality) and consumer's perception and attitudes towards labelling system, message framing, and ...

  1. Food production and population growth.

    Science.gov (United States)

    Pereira, H C

    1993-07-01

    Governments have frequently ignored the issue of population consumption exceeding the rates of renewal of natural resources. At the UN Conference on the Environment and Development in Rio de Janeiro, the issue of population growth was ignored in the agenda and action plan. In 1974, the UN World Population Conference suggested population stability would be possible if standards of living were raised. Industrialized nations spent half a century of active interference with the stability of global populations and failed to slow growth. 27 countries, mainly in tropical and subtropical zones, have an average cereal yield of under 1 ton per hectare, when improved seed and basic minimum fertilizer could yield 2 tons per hectare. Efforts to increase yields by the Consultative Group for International Agricultural research in 13 international centers resulted in global annual increases of about 50 million tons of grain (wheat and rice). Rainfed agriculture did not benefit as much because of climatic conditions. Where varieties of triticale, sorghum, millet, groundnuts, chick peas, cowpeas, beans, and cassava have helped increase food production, population growth has outstripped the gains. Agricultural fertilizers have been unfairly blamed for soil nutrient losses. Because of the age structure of population, the expected population growth can only be addressed through development of higher yields, new strains resistant to disease, and fertilizers. Slow release phosphates for tropical soils are needed. Shortages of domestic fuel divert much needed farmyard manure and composted crop residues. About 400 million tons of dung are thus wasted annually; food grain harvests are thus reduced by 14 million tons. About 50% of the 1133 million poorest people will live in Asia and another 25% will live in Sub-Saharan Africa, living on a total degraded area of 1219 million hectares. Imbalance between food supply and population need to be addressed on an effective international scale.

  2. Diet quality index for healthy food choices

    Directory of Open Access Journals (Sweden)

    Simone Caivano

    2013-12-01

    Full Text Available OBJECTIVE: To present a Diet Quality Index proper for dietary intake studies of Brazilian adults. METHODS: A diet quality index to analyze the incorporation of healthy food choices was associated with a digital food guide. This index includes moderation components, destined to indicate foods that may represent a risk when in excess, and adequacy components that include sources of nutrients and bioactive compounds in order to help individuals meet their nutritional requirements. The diet quality index-digital food guide performance was measured by determining its psychometric properties, namely content and construct validity, as well as internal consistency. RESULTS: The moderation and adequacy components correlated weakly with dietary energy (-0.16 to 0.09. The strongest correlation (0.52 occurred between the component 'sugars and sweets' and the total score. The Cronbach's coefficient alpha for reliability was 0.36. CONCLUSION: Given that diet quality is a complex and multidimensional construct, the Diet Quality Index-Digital Food Guide, whose validity is comparable to those of other indices, is a useful resource for Brazilian dietary studies. However, new studies can provide additional information to improve its reliability.

  3. Food Production for Space Exploration

    Science.gov (United States)

    Massa, Gioia

    2017-01-01

    The desire for exploration is deeply ingrained in the human psyche. However, as we push the frontiers of discovery, the challenges we face become equally daunting. The overall goal of this section is to address one of the most critical concerns, How do we reliably feed those humans we send into space? Currently, all supplies consumed by space missions must be sent via exorbitantly expensive rockets that necessarily prevent us from venturing too far from Earth. Astro-agriculture aims to address this problem in several ways. This talk will describe future food production systems for space and focus on the Veggie system on ISS as a way to answer the many questions that remain to enable exploration to Mars and beyond.

  4. MADE IN ROMANIA. TRADITIONAL FOOD PRODUCTS

    Directory of Open Access Journals (Sweden)

    Cezar Ionuț BICHESCU

    2017-06-01

    Full Text Available Traditional food products represent a means of diversifying the food offer, while preserving the local identity, the traditions and the particularities of some communities. At the European level, the measures taken by the officials have led, in the last few years, to a significant increase of the traditional products’ registration under the brands PDO, PGI or TSG. The encouragement of domestic traditional food production, offered by the Romanian authorities under the form of food products registration as traditional products or established Romanian recipe, materialized into almost 700 products which have been registered in the last few years. The national market of traditional products is characterised by a high degree of concentration, most registered products coming from only a few regions. Tradition in food production may represent a strategic advantage for Romanian production on a highly competitive national and European market, being still insufficiently exploited by local producers.

  5. Historic Food Production Shocks: Quantifying the Extremes

    Directory of Open Access Journals (Sweden)

    Aled W. Jones

    2016-04-01

    Full Text Available Understanding global food production trends is vital for ensuring food security and to allow the world to develop appropriate policies to manage the food system. Over the past few years, there has been an increasing attention on the global food system, particularly after the extreme shocks seen in food prices after 2007. Several papers and working groups have explored the links between food production and various societal impacts however they often categorise production shocks in different ways even to the extent of identifying different levels, countries and timings for shocks. In this paper we present a simple method to quantify and categorise cereal production shocks at a country level. This method can be used as a baseline for other studies that examine the impact of these production shocks on the global food system.

  6. Quality analysis of critical control points within the whole food chain and their impact on food quality, safety and health (QACCP)

    OpenAIRE

    Kahl, Johannes; Kretzschmar, Ursula; Hanne L. Kristensen; Lauridsen, Charlotte; Mengheri, Elena; Särkkä-Tirkkonen, Marjo; Seljåsen, Randi

    2010-01-01

    The overall objective of the project was to optimise organic production and processing in order to improve food quality and increase health promoting aspects in consumer products. The approach was a chain analysis approach which addressed the link between farm and fork and backwards from fork to farm. The objectives were to test food authenticity on farm level and food quality and health in processing. The carrot was chosen as the model vegetable since it is common for the involved partners f...

  7. High-pressure thermal sterilization: food safety and food quality of baby food puree.

    Science.gov (United States)

    Sevenich, Robert; Kleinstueck, Elke; Crews, Colin; Anderson, Warwick; Pye, Celine; Riddellova, Katerina; Hradecky, Jaromir; Moravcova, Eliska; Reineke, Kai; Knorr, Dietrich

    2014-02-01

    The benefits that high-pressure thermal sterilization offers as an emerging technology could be used to produce a better overall food quality. Due to shorter dwell times and lower thermal load applied to the product in comparison to the thermal retorting, lower numbers and quantities of unwanted food processing contaminants (FPCs), for example, furan, acrylamide, HMF, and MCPD-esters could be formed. Two spore strains were used to test the technique; Geobacillus stearothermophilus and Bacillus amyloliquefaciens, over the temperature range 90 to 121 °C at 600 MPa. The treatments were carried out in baby food puree and ACES-buffer. The treatments at 90 and 105 °C showed that G. stearothermophilus is more pressure-sensitive than B. amyloliquefaciens. The formation of FPCs was monitored during the sterilization process and compared to the amounts found in retorted samples of the same food. The amounts of furan could be reduced between 81% to 96% in comparison to retorting for the tested temperature pressure combination even at sterilization conditions of F₀-value in 7 min.

  8. Monitoring the quality of perishable foods: opportunities for intelligent packaging.

    Science.gov (United States)

    Heising, Jenneke K; Dekker, Matthijs; Bartels, Paul V; Van Boekel, M A J S Tiny

    2014-01-01

    This review paper discusses opportunities for intelligent packaging for monitoring directly or indirectly quality attributes of perishable packaged foods. The possible roles of intelligent packaging as a tool in supply chain management are discussed as well as the barriers to implement this kind of technology in commercial applications. Cases on pasteurized milk and fresh cod fillets illustrate the application of different intelligent packaging concepts to monitor and estimate quality attributes. Conditions influencing quality (e.g., temperature-time) can be monitored to predict the quality of perishable products when the initial quality is known and rather constant (e.g., pasteurized milk). Products with a highly variable initial quality (e.g., fresh fish) require sensors monitoring compounds correlated with quality.

  9. Impact of Negative Quality Inconsistency on Brand Loyalty – Case of Croatian Food Market

    Directory of Open Access Journals (Sweden)

    Martina Ferenčić

    2015-03-01

    Full Text Available Attracting and keeping consumers’ loyalty in Fast Moving Consumer Goods segment became the main concern for all producing companies and retailers, too. Many marketing researchers argue that product or service quality perception is one of the key elements in brand loyalty building process. When talking about food market, one has to be aware that food consumption has direct impact on human health and, in that context, process of building brand loyalty for food brands is not possible, or it can be hard, if the product quality of food brands is not on the expected level and according to defined food quality standards. The goal of this paper was to understand aspects of connection between food product quality and brand loyalty process better and to explore how problems with negative quality inconsistency in different food categories can influence brand loyalty. An empirical research (on-line survey was conducted to prove and explain the connection between food product quality and food brand loyalty. The research results shows that the main reasons for being loyal to a certain food brand or product are related mostly to positive brand experience, high and stabile product quality, and recognizable taste. In the context of these research results, it can be concluded that long term consumer satisfaction as a factor in food brand loyalty process depends on stabile product quality, so food manufacturers or food brand owners should be focused on preventing or minimizing the aspect of negative quality issues. Regarding research limitations, the study was conducted only on users from Croatian market; so broadening the survey to other markets should give a clearer view on the connection between food product quality and brand loyalty process.

  10. Influence of polystyrene and polyethylene packaging materials on food quality.

    NARCIS (Netherlands)

    Linssen, J.P.H.

    1992-01-01

    Polystyrene (PS) and polyethylene (PE) used for packaging of food were studied on their effect on product quality. Different types of PS were tested: General purpose polystyrene (GPPS), high impact polystyrene (HIPS, which contains a dispersed rubber phase) and several blends of these types. PS

  11. Application of ultrasonic technique in nondestructive food quality analysis: a review

    Science.gov (United States)

    Quality control and safe storage is important in food processing and storage. Composition of food has more effect on quality in terms of nutritional values, functional properties, commercial values and storage conditions of the food products. Traditional analytical techniques that are used for compo...

  12. Encapsulates for Food Bioconversions and Metabolite Production

    Science.gov (United States)

    Breguet, Véronique; Vojinovic, Vojislav; Marison, Ian W.

    The control of production costs in the food industry must be very strict as a result of the relatively low added value of food products. Since a wide variety of enzymes and/or cells are employed in the food industry for starch processing, cheese making, food preservation, lipid hydrolysis and other applications, immobilization of the cells and/or enzymes has been recognized as an attractive approach to improving food processes while minimizing costs. This is due to the fact that biocatalyst immobilization allows for easier separation/purification of the product and reutilization of the biocatalyst. The advantages of the use of immobilized systems are many, and they have a special relevance in the area of food technology, especially because industrial processes using immobilized biosystems are usually characterized by lower capital/energy costs and better logistics. The main applications of immobilization, related to the major processes of food bioconversions and metabolite production, will be described and discussed in this chapter.

  13. Soil quality: key for sustainable production

    Directory of Open Access Journals (Sweden)

    Stefano Mocali

    2011-02-01

    Full Text Available In the last few years several definitions of “soil quality” have been advanced, but among them the most appreciated is “the ability of soils to interact with the ecosystem in order to maintain the biological productivity, the environmental quality and to promote animal and vegetal health” as defined by Doran and Parkin in 1994. Many researchers place more emphasis on its conceptual meaning for land planning and farm management, while others consider that definition to be worth nothing in order to understand soil properties and the concept of soil quality looks like the concept of “to be suitable for”. For this reason a definition of “soil use” is needed. The food quality is characterized by several properties: the healthiness and the nutritional value, the amount of the production, the typicalness and organoleptic properties, etc.. A lot of these properties depend on environmental quality and, in particular, on soil quality. In fact soil represents the natural substrate for growth and productivity of most of the plants that live on the Hearth because they get all the essential nutritional elements from it for their own development; consequently each nutritional element present into the soil as bioavailable form for the plants is potentially destined to entry in the animal (and human food chain. In the quality process of food productive process it will be important to assure the best soil quality as possible, without any unwanted element (which will not be discussed in this note and with the right amount of fertility elements in order to guarantee the best production. In this paper the relationships between soil quality, soil biodiversity and crop sustainability will be discussed. Finally the concept of soil “biota” as nodal point for the environment regulation and the application of the indicators for soil quality will be discussed.

  14. [How to increase food production?].

    Science.gov (United States)

    Gahamanyi, L

    1984-12-01

    Pressure of population on cultivable land, serious soil erosion, and low productivity due to scarcity of inputs have hampered efforts to provide an adequate diet for the population of Rwanda. Until the present, production has increased about as rapidly as population, but Rwanda is not totally self-sufficient in food, future climatic conditions may be less favorable than those of the past, technical and resource constraints are likely to increase, and little new land will be available for cultivation. Between 1970-80, hectares devoted to bananas and beans have increased considerably, but the marginal nature of much new land has seriously lowered productivity. Sweet potatoes are more extensively grown but their productivity is limited, and productivity of manioc has stagnated despite efforts to increase it. Peas are less frequently cultivated because the fallow land on they they are grown has almost disappeared due to population pressure. Agriculture in Rwanda has always been associated with herding, but population pressure is eliminating pastureland. Firewood for cooking is also becoming more scarce and reforestation is not proceeding rapidly enough to fill projected demand. Between 1978-80 and the year 2000, preliminary goals are to increase production in tons from 2,005,900 to 3,375,000 for bananas, from 177,400 to 330,000 for beans, from 15,200 to 45,500 for ground nuts, from 4000 to 25,000 for soybeans, from 174,800 to 288,000 for sorghum, from 81,300 to 250,000 for maize, from 3700 to 45,000 for rice, from 837,100 to 2,148,000 for sweet potatoes, from 506,600 to 1,200,000 for manioc, and from 216,000 to 600,000 for potatoes. Reaching these goals will require doubling of overall productivity per hectare. Different strategies will be required for increasing the yields of the principal crops. Priority should be given to developing strains of beans that will grow well in the poor soils, dry or cold regions, and acidic soils where they are usually planted in Rwanda

  15. 食品生产企业质量安全信用警示系统设计与实现%Designing and realizing of system for food production enterprise quality security warning

    Institute of Scientific and Technical Information of China (English)

    刘瑾; 张焕远; 夏亚东; 王关祥; 车路

    2011-01-01

    叙述了食品生产企业质量安全信用警示系统的设计与实现,包括系统的必要性、目标、功能、特色和关键技术,质检部门工作人员可以对食品生产企业的违法记录进行有效的管理,并对企业按照违法的程度进行分级管理。%This paper describes the design and realization of the system for food production enterprise quality safety warning credit, including the necessity, goal, function, characteristics and key technology of the system, quality inspection department staff can effective management enterprise's food production illegal records, and manage the enterprise according to the extent of the law.

  16. Export Products and Services Quality Management

    Directory of Open Access Journals (Sweden)

    Constanta Aurelia Chitiba

    2011-05-01

    Full Text Available Quality became the management imperative in the last time and will continue to be the key to success in the future. We often see the words “quality first”, and demands for quality invade every sphere of activity, from the motor vehicles we drive, to the domestic appliances we use, the food we eat and, of course, the products and services we import and export. Quality represents the goal of every business and it is focused on the customer. Satisfying the requirements of the customer is a dynamic activity: both customers and their needs are changing continuous and the suppliers have to recognize this. When it comes to international trade, no exporting country can afford to compromise on quality. The current global economic climate calls for export marketing and promotion efforts with assurances of superior and consistent quality in products and services, rather associated with lower prices.

  17. The regulation of protein content and quality in national and international food standards.

    Science.gov (United States)

    Lewis, Janine L

    2012-08-01

    Food regulation aims to protect public health through a safe and nutritious food supply produced by a compliant food industry. Food standards of developed countries generally do not regulate protein content or protein quality because the risk of dietary protein inadequacy in their national populations is very low. Protein is nevertheless regulated for reasons of product quality or protein labelling or to minimise assessed health risks associated with consumption of certain animal- and vegetable-protein foods; analogue products that extend or simulate commonly available animal-protein foods; and special purpose foods such as infant formula and foods, supplementary and medical foods, and foods for weight loss. The extent and approach to protein regulation varies greatly among jurisdictions but where it occurs, it is applied through minimum and sometimes maximum limits on protein content or quality measures or both using an inter-related approach. Protein quality measures range from amino acid profiles and digestibility corrected scores to protein rating, a rat bioassay and reference proteins not further described. Regulatory methods for protein quality determination are referenced to the published scientific literature or developed nationally. Internationally, the Codex Alimentarius regulates the protein content and quality of some foods. The Codex approach varies according to the food but is similar to the approaches used in national and regional food regulation. This paper provides a comparison of the regulation of protein in foods using examples from the food regulations of Australia New Zealand, Canada, the European Union, the United States of America and the Codex Alimentarius.

  18. Effects of utilization of local food by-products as total mixed ration silage materials on fermentation quality and intake, digestibility, rumen condition and nitrogen availability in sheep.

    Science.gov (United States)

    Yani, Srita; Ishida, Kyohei; Goda, Shuzo; Azumai, Shigeyoshi; Murakami, Tomoyuki; Kitagawa, Masayuki; Okano, Kanji; Oishi, Kazato; Hirooka, Hiroyuki; Kumagai, Hajime

    2015-02-01

    Four wethers were used in a 4 × 4 Latin square design experiment to evaluate in vivo digestibility of total mixed ration (TMR) silage with food by-products for dairy cows, and the ruminal condition and nitrogen (N) balance were examined. Five by-products (i.e. potato waste, noodle waste, soybean curd residue, soy sauce cake and green tea waste) were obtained. Four types of TMR silage were used: control (C) containing roughage and commercial concentrate, T1:20% and T1:40% containing the five by-products replacing 20% and 40% of the commercial concentrate on a dry matter (DM) basis, respectively, and T2:40% containing three by-products (potato waste, noodle waste and soybean curd residue) replacing 40% of the commercial concentrate on a DM basis. The ingredients were mixed and preserved in oil drum silos for 4 months. The TMR silages showed 4.02-4.44% and 1.75-2.19% for pH and lactic acid contents, respectively. The digestibility of DM and neutral detergent fiber, and total digestible nutrient content were higher (P < 0.05) for T2:40% feeding than for C feeding. Urinary nitrogen excretion tended to be lower (P = 0.07) for T2:40% than for C. The results suggested 40% replacing of commercial concentrate by using the three food by-products can be most suitable for TMR silage.

  19. Food Safety and Quality: Who does What in the Federal Government, Volume 2

    Science.gov (United States)

    1990-12-21

    Obligations for Food Safety and Quality 7:3 Activiti(e. IViscai "’ cars 198,i-90 Table 4.9: AMS Staff Years for Food Safety and Quality 74 Activities, Fiscal... harmaceuticals designed to promote animal growth, cause selective partitioning of nutrients, and improve animal product quality: (2) va’- cines against

  20. Immobilization Technologies in Probiotic Food Production

    Science.gov (United States)

    Mitropoulou, Gregoria; Nedovic, Viktor; Goyal, Arun; Kourkoutas, Yiannis

    2013-01-01

    Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed. PMID:24288597

  1. Immobilization Technologies in Probiotic Food Production

    OpenAIRE

    Gregoria Mitropoulou; Viktor Nedovic; Arun Goyal; Yiannis Kourkoutas

    2013-01-01

    Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their poten...

  2. Immobilization Technologies in Probiotic Food Production

    Directory of Open Access Journals (Sweden)

    Gregoria Mitropoulou

    2013-01-01

    Full Text Available Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed.

  3. A cross-cultural study of cereal foods' quality perception

    DEFF Research Database (Denmark)

    Krutulyte, Rasa; Grunert, Klaus G.; Costa, Ana I. A.

    of several cues and dimensions in their evaluation of the perceived quality of bread, cookies, breakfast cereals, pasta and vodka. Portuguese and Lithuanians consistently gave a significantly higher average importance to all the cues and quality dimensions considered, for all products, than their Danish...... information and price were the most important for Danes. The cues and dimensions Portuguese found relevant were fairly different and more category-dependent. Cues like store type for bread, brand for breakfast cereals, pasta and vodka, country-of-origin for vodka, and price for cookies, pasta and vodka were......Cereal foods' production and use show substantial heterogeneity across Europe. For a category central in most EU diets, cereal foods' quality perception is, nevertheless, surprisingly understudied. With this in mind, 357 Danish, Lithuanian and Portuguese citizens were inquired about the importance...

  4. Consumer attitudes towards nanotechnology in food products

    NARCIS (Netherlands)

    Steenis, Nigel D.; Fischer, Arnout R.H.

    2016-01-01

    Purpose – Nanotechnology is a technology that holds much promise for food production. It is, however not clear to what extent consumers will accept different types of nanotechnologies in food products. The purpose of this paper is to research consumer attitudes towards differing applications of f

  5. Addressing production stops in the food industry

    DEFF Research Database (Denmark)

    Hansen, Zaza Nadja Lee; Herbert, Luke Thomas; Jacobsen, Peter

    2014-01-01

    This paper investigates the challenges in the food industry which causes the production lines to stop, illustrated by a case study of an SME size company in the baked goods sector in Denmark. The paper proposes key elements this sector needs to be aware of to effectively address production stops......, and gives examples of the unique challenges faced by the SME food industry....

  6. Developing and modelling of ohmic heating for solid food products

    DEFF Research Database (Denmark)

    Feyissa, Aberham Hailu; Frosch, Stina

    such as meat and seafood is not industrially utilized yet. Therefore, the aim of the current work is to model and develop the ohmic heating technology for heating of solid meat and seafood. A 3D mathematical model of coupled heat transfer and electric field during ohmic heating of meat products has been......Heating of solid foods using the conventional technologies is time-consuming due to the fact that heat transfer is limited by internal conduction within the product. This is a big challenge to food manufactures who wish to heat the product faster to the desired core temperature and to ensure more...... uniform quality across the product. Ohmic heating is one of the novel technologies potentially solving this problem by allowing volumetric heating of the product and thereby reducing or eliminating temperature gradients within the product. However, the application of ohmic heating for solid food products...

  7. Food and farm products surveillance

    Energy Technology Data Exchange (ETDEWEB)

    Poston, T.M.

    1995-06-01

    This section of the 1994 Hanford Site Environmental Report summarizes the radiological analyses performed on food and farm samples collected during 1994. The food and farm sampling design addresses the potential influence of Hanford Site releases. Details of the sampling design and radionuclides analyzed are included in this section.

  8. Food quality affects secondary consumers even at low quantities: an experimental test with larval European lobster.

    Science.gov (United States)

    Schoo, Katherina L; Aberle, Nicole; Malzahn, Arne M; Boersma, Maarten

    2012-01-01

    The issues of food quality and food quantity are crucial for trophic interactions. Although most research has focussed on the primary producer-herbivore link, recent studies have shown that quality effects at the bottom of the food web propagate to higher trophic levels. Negative effects of poor food quality have almost exclusively been demonstrated at higher food quantities. Whether these negative effects have the same impact at low food availability in situations where the majority if not all of the resources are channelled into routine metabolism, is under debate. In this study a tri-trophic food chain was designed, consisting of the algae Rhodomonas salina, the copepod Acartia tonsa and freshly hatched larvae of the European lobster Homarus gammarus. The lobster larvae were presented with food of two different qualities (C:P ratios) and four different quantities to investigate the combined effects of food quality and quantity. Our results show that the quality of food has an impact on the condition of lobster larvae even at very low food quantities. Food with a lower C:P content resulted in higher condition of the lobster larvae regardless of the quantity of food. These interacting effects of food quality and food quantity can have far reaching consequences for ecosystem productivity.

  9. Consumer attitudes to enzymes in food production

    DEFF Research Database (Denmark)

    Søndergaard, Helle Alsted; Grunert, Klaus G.; Scholderer, Joachim

    2005-01-01

    The use of enzymes in food production has potential benefits for both food manufacturers and consumers. A central question is how consumers react to new ways of producing foods with enzymes. This study investigates the formation of consumer attitudes to different enzyme production methods in three...... European countries. Results show that consumers are most positive towards non-GM enzyme production methods. The enzyme production method is by far the most important factor for the formation of buying intentions compared to price and benefits. Results also show that environmental concern and attitudes...

  10. HACCP, food quality, food irradiation; HACCP, Lebensmittelqualitaet und Bestrahlung

    Energy Technology Data Exchange (ETDEWEB)

    Bognar, A. [Bundesforschungsanstalt fuer Ernaehrung, Karlsruhe (Germany). Inst. fuer Chemie und Biologie

    1999-07-01

    The paper summarizes the principles and purposes of the ''Hazard Analysis Critical Control Points'' (HACCP) system and its application and implementation within the European Union for the purposes of food quality and safety control, including food irradiation. (orig./CB) [German] Eine ausfuehrliche Information und Schulung der mit der Qualitaetssicherung befassten Mitarbeiter ueber den Inhalt und die Ziele des HACCP-Konzeptes erscheint als die wichtigste Voraussetzung fuer seine Implementierung in das Qualitaetsmanagement bei der Lebensmittelverarbeitung. Abschliessend soll noch auf die Gefahren hingewiesen werden, die bei der Einfuehrung eines neuen Qualitaetssicherungssystems in Lebensmittelbetrieben auftreten koennen. Die groesste Gefahr scheint die Ueberorganisation des betrieblichen Ablaufs zu sein. Papierberge, die niemand liest oder beachtet, sind kontra produktiv. (orig.)

  11. Innovative Food Quality Models – Developed as an Interface for Modern Consumers and Sustainable Business

    Directory of Open Access Journals (Sweden)

    Rodica Pamfilie

    2016-08-01

    Full Text Available The intensive development of global markets correlated with the modern consumer’s demands led to a new complex approach concerning the food sector and its’ main determinants. Old market theories that describe the food market mechanisms as a simple three point process: “to produce – to sell – to buy” are now growing into elaborated models based on more determinants that have one common challenge: quality. Thus, the present study aims to highlight the importance of producers’ accountability in ensuring the quality of food products, by implementing standardize methods of production and by informing the consumers in a correctly and completely manner. In other words, the research focuses on quality management systems as defining instruments that can assure high-quality food products are being delivered at competitive prices to domestic and international markets. In this sense, food quality management principles are analyzed from the point of view of one of the biggest actors in the food industry, Mondelez International. Having as a starting point the interview results with the Procurement Innovation Manager in Quality, this paper manages to outline a consumer preference based model in developing new food products. The present conceptual model takes into consideration both quality specialist and consumer’s demands, in order to maintain the requirements of food management and safety systems and, simultaneously, to be flexible and optimize new food products according to modern consumer’s quality requirements: design.

  12. World production and quality of cow's milk

    Directory of Open Access Journals (Sweden)

    Petar Bosnić

    2003-01-01

    Full Text Available World milk production has a great economical effect being in the function of human food production and nutrition. Milk is obtained from cows, buffalos, sheeps, goats, camels and donkey with cow's milk production dominating. The world milk production in 2000 was 568.480 thousands of tons of all types of milk of which 484.895 thousands tons are cow's milk with a total of 85.30 % of the world milk production. Buffalo's milk production is on the second place with 61.913 thousands of tonnes (10.89 % production capacity. On the three continents (Europe, North America and Asia 81.82 % of total cow's milk production is located. Developed countries produce 50 % of total milk production, while higher milk production is forecast for the developing countries. The EU countries participate with 23.72 % in the world milk production and with 55.60 % on the European area. High annual lactation production, under selected cow's milk production, of above 6000 kg is located in developed countries, where annual participation of Israel accounts for over 10000 kg of milk per cow. Commercial milk production of genetics cattle accounts from 80 % to 85 %. Milk quality, with regard to milk fat and proteincontent, in developed countries is above an average value. With the annual milk production of 7000 kg of cow's milk, up to 294 kg of milk fat and 238 kg of protein are produced. Due to milk characteristics as agro-food product, milk and dairy products manufacture and transportation are in details regulated with existing quality standards. 95 % of the EU milk producers fulfil international hygienic rules on milk safety standards (somatic cells, microorganisms. With regard to long term development, until 2030, changes on herd management (outdoor and indoor exposure, between continents, will occur. In 2030, the world milk production is forecast to increase by 64%, with cow's milk production of 765.9 million tonnes.

  13. Reducing human nitrogen use for food production

    Science.gov (United States)

    Liu, Junguo; Ma, Kun; Ciais, Philippe; Polasky, Stephen

    2016-07-01

    Reactive nitrogen (N) is created in order to sustain food production, but only a small fraction of this N ends up being consumed as food, the rest being lost to the environment. We calculated that the total N input (TN) of global food production was 171 Tg N yr‑1 in 2000. The production of animal products accounted for over 50% of the TN, against 17% for global calories production. Under current TN per unit of food production and assuming no change in agricultural practices and waste-to-food ratios, we estimate that an additional TN of 100 Tg N yr‑1 will be needed by 2030 for a baseline scenario that would meet hunger alleviation targets for over 9 billion people. Increased animal production will have the largest impact on increasing TN, which calls for new food production systems with better N-recycling, such as cooperation between crop and livestock producing farms. Increased N-use efficiency, healthier diet and decreased food waste could mitigate this increase and even reduce TN in 2030 by 8% relative to the 2000 level. Achieving a worldwide reduction of TN is a major challenge that requires sustained actions to improve nitrogen management practices and reduce nitrogen losses into the environment.

  14. Convenience food products. Drivers for consumption.

    Science.gov (United States)

    Brunner, Thomas A; van der Horst, Klazine; Siegrist, Michael

    2010-12-01

    Convenience is one of the big trends in the food business. The demand for convenience food products is steadily increasing; therefore, understanding convenience food consumption is an important issue. Despite being vital properties of convenience food, saving time and effort have not been very successful constructs for predicting convenience food consumption. To examine a wide range of possible drivers for convenience food consumption, the present study uses a convenience food frequency questionnaire that asks about consumption behavior. A paper-and-pencil questionnaire was sent out to a representative sample of people in German-speaking Switzerland and yielded N = 918 complete datasets from persons mainly responsible for buying and preparing food in the household. The various convenience food products could be categorized into four groups, which we labeled as highly processed food items, moderately processed food items, single components, and salads. Fifteen drivers were found to have a significant impact either on total convenience consumption or on one of the identified categories. Strong predictors were age, concern about naturalness, nutrition knowledge, and cooking skills.

  15. Food Security Through the Eyes of AVHRR: Changes and Variability of African Food Production

    Science.gov (United States)

    Vrieling, A.; de Beurs, K. M.; Brown, M. E.

    2008-12-01

    Food security is defined by FAO as 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. Despite globalization and food trade, access to food remains a major problem for an important part of Africa's population. As a contribution to the food security analysis we identify at a coarse scale where trends and high interannual variability of food production occur within Africa. We use the 8-km resolution AVHRR NDVI 15-day composites of the GIMMS group (1981-2006). Two methods were applied to extract phenology indicators from the dataset. The indicators are start of season, length of season, time of maximum NDVI, maximum NDVI, and cumulated NDVI over the season. To focus the analysis on food production we spatially aggregate the annual indicators at sub-national level using a general crop mask. Persistent changes during the 26-year period were assessed using trend analysis on the yearly aggregated indicators. These trends may indicate changes in production, and consequent potential increases of food insecurity. We evaluate then where strong interannual variability of phenology indicators occurs. This relates to regular shortages of food availability. For Africa, field information on phenology or accurate time series of production figures at the sub-national scale are scarce. Validating the outcome of the AVHRR analysis is consequently difficult. We propose to use crop-specific national FAOSTAT yield statistics. For this purpose, we aggregate phenology outputs per country using specific masks for the major staple food crops. Although data quality and scale issues influence results, for several countries and crops significant positive correlations between indicators and crop production exist. We conclude that AVHRR-derived phenology information can provide useful inputs to food security analysis.

  16. P控制图在食品企业产品质量管理中的应用%Application of P Control Charts in the Food Product Quality Management

    Institute of Scientific and Technical Information of China (English)

    刘阳

    2015-01-01

    Control chart was a kind of quality management tool which was widely applied to product quality monitoring, which can estimated whether the product process was under control or not in time.P control chart was a kind of control chart which could control failure rate of manufacture procedure , and analyzed the rate of failure. This article described an instance of the P control chart used in the food industry for monitoring of product quality indicators , with quality management tools to analyze product quality status , to achieve a certain effect.%控制图是一种广泛应用于企业产品质量监测的质量管理工具之一,能够及时地对产品生产过程中是否处于控制状态进行预警。其中P控制图是不合格品率的控制图,能够对不合格品率进行分析,介绍了P控制图在食品企业中用于监测产品质量指标的实例应用,用质量管理工具来分析产品质量状态,取得一定效果。

  17. Quality Regimes in Agro-Food Industries

    DEFF Research Database (Denmark)

    Staricco, Juan Ignacio; Ponte, Stefano

    2015-01-01

    In this article, we examine the transformative potential of changing quality regimes in agro-food industries through the analysis of whether Fair Trade wine in Argentina provides a meaningful economic alternative that goes beyond the impact it has on direct beneficiaries. The wine sector has a lo...... producing table wine for the domestic market, Fair Trade is actually further marginalizing them......., challenge and re-interpretation of different quality content. Through the lenses of a sector-adjusted version of regulation theory, we show that the Fair Trade wine sector does not substantially deviate from the conventional wine economy in Argentina. Instead of empowering the most vulnerable groups, those...

  18. The material histories of food quality and composition.

    Science.gov (United States)

    Atkins, Peter J

    2011-06-01

    This article argues for material histories of food. In recent decades food historians have tended to emphasize the cultural factors in consumption, in addition to the already well-established social, political and economic perspectives, but what is still missing is the stuff in foodstuffs. With reference in particular to milk and wine, the suggestion here is that physical and chemical composition is a major influence in what we might call the biographies of particular items of food and drink. Product characteristics are rarely static for long and today's mass-produced bread is different from that of the past, but then so are the flour, the yeast, and the even the butter that is spread on it. Adulteration was a particularly interesting aspect of composition in the nineteenth century and was the key to the emergence of two different traditions of understanding and valuing food quality. Copyright © 2011 Elsevier Ltd. All rights reserved.

  19. MODELLING CONSUMERS' DEMAND FOR ORGANIC FOOD PRODUCTS: THE SWEDISH EXPERIENCE

    Directory of Open Access Journals (Sweden)

    Manuchehr Irandoust

    2016-07-01

    Full Text Available This paper attempts to examine a few factors characterizing consumer preferences and behavior towards organic food products in the south of Sweden using a proportional odds model which captures the natural ordering of dependent variables and any inherent nonlinearities. The findings show that consumer's choice for organic food depends on perceived benefits of organic food (environment, health, and quality and consumer's perception and attitudes towards labelling system, message framing, and local origin. In addition, high willingness to pay and income level will increase the probability to buy organic food, while the cultural differences and socio-demographic characteristics have no effect on consumer behaviour and attitudes towards organic food products. Policy implications are offered.

  20. Product Quality and Market Size

    OpenAIRE

    Steven Berry; Joel Waldfogel

    2003-01-01

    Recent literature notes that when quality is produced with fixed costs, a high quality firm can undercut its rival's prices and may find it profitable to invest more in quality as market size grows large. As a result, a market can remain concentrated even as it grows large. When quality is produced with variable costs, by contrast, a wide range of product qualities can coexist in the market because they are offered at different prices. Larger markets will fragment and offer products with a wi...

  1. Consumer behaviour with regard to food innovation: Quality perception and decision-making

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    2005-01-01

    concern about food safety and new insights in human nutrition. Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation......This is a fully rewritten and extended version of the successful textbook "Innovation of food production systems". It focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer science with technological aspects such as processing......, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing...

  2. Consumer behaviour with regard to food innovation: Quality perception and decision-making

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    2005-01-01

    This is a fully rewritten and extended version of the successful textbook "Innovation of food production systems". It focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer science with technological aspects such as processing......, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing...... concern about food safety and new insights in human nutrition. Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation...

  3. Portuguese food composition database quality management system.

    Science.gov (United States)

    Oliveira, L M; Castanheira, I P; Dantas, M A; Porto, A A; Calhau, M A

    2010-11-01

    The harmonisation of food composition databases (FCDB) has been a recognised need among users, producers and stakeholders of food composition data (FCD). To reach harmonisation of FCDBs among the national compiler partners, the European Food Information Resource (EuroFIR) Network of Excellence set up a series of guidelines and quality requirements, together with recommendations to implement quality management systems (QMS) in FCDBs. The Portuguese National Institute of Health (INSA) is the national FCDB compiler in Portugal and is also a EuroFIR partner. INSA's QMS complies with ISO/IEC (International Organization for Standardisation/International Electrotechnical Commission) 17025 requirements. The purpose of this work is to report on the strategy used and progress made for extending INSA's QMS to the Portuguese FCDB in alignment with EuroFIR guidelines. A stepwise approach was used to extend INSA's QMS to the Portuguese FCDB. The approach included selection of reference standards and guides and the collection of relevant quality documents directly or indirectly related to the compilation process; selection of the adequate quality requirements; assessment of adequacy and level of requirement implementation in the current INSA's QMS; implementation of the selected requirements; and EuroFIR's preassessment 'pilot' auditing. The strategy used to design and implement the extension of INSA's QMS to the Portuguese FCDB is reported in this paper. The QMS elements have been established by consensus. ISO/IEC 17025 management requirements (except 4.5) and 5.2 technical requirements, as well as all EuroFIR requirements (including technical guidelines, FCD compilation flowchart and standard operating procedures), have been selected for implementation. The results indicate that the quality management requirements of ISO/IEC 17025 in place in INSA fit the needs for document control, audits, contract review, non-conformity work and corrective actions, and users' (customers

  4. Behaviour of Czech customers when buying food products

    Directory of Open Access Journals (Sweden)

    Halina Starzyczná

    2013-01-01

    Full Text Available This paper presents partial results of the primary research conducted through a questionnaire survey focused on the behaviour of Czech consumers when buying food, with regard to the behaviour of men and women. Specific objectives included are a brief outline of the theoretical issues examined and secondary research on the buying behaviour of consumers when buying food, based on available statistical data and information. After 1989, the quality of the market has changed, sales space has increased as well as the level of sales conditions. Offer in stores has widened. Recently the results of inspections of supervisory authorities show a lot of negative information, mainly relating to foreign chains. The supply of poor quality food is more common. Some food is offered even though it’s expired. The proposed premises are based on the current situation in the Czech retail market. Despite increased consumer awareness about the quality of food, the majority of respondents buy food in large commercial units (supermarket, hypermarket, discounts. The majority of respondents do not follow information on the packaging of food products, but follow the expiration date. Sales of food with expired shelf life or expiration date re-taped is usually notified by the supervisory authorities, therefore, is noticed by consumers. Buying behaviour of men and women shows some differences. Our results, however, have not proved any significant ones, although a small difference has emerged.

  5. Radiation Dosimetry for Quality Control of Food Preservation and Disinfestation

    DEFF Research Database (Denmark)

    McLaughlin, W.L.; Miller, Arne; Uribe, R.M.

    1983-01-01

    In the use of x and gamma rays and scanned electron beams to extend the shelf life of food by delay of sprouting and ripening, killing of microbes, and control of insect population, quality assurance is provided by standardized radiation dosimetry. By strategic placement of calibrated dosimeters...... speed) to meet changes that occur in product and source parameters (e.g. bulk density and radiation spectrum). Routine dosimetry methods and certain corrections of dosimetry data may be selected for the radiations used in typical food processes....

  6. Use of iodized salt in processed Philippine food products.

    Science.gov (United States)

    Azanza, P; Cariaso, K; Dela Cerna, M C; de Ocampo, C; Galvez, F; Moises, M; Pujanes, K

    1998-06-01

    The effects of iodized salt use on the quality of processed Philippine food products were evaluated. Samples for the study included dried-salted and smoked fish products, nitrite-cured pork, and fermented plain and flavored shrimp pastes. Generally, no significant differences were detected between the physicochemical, microbiological and sensory characteristics of the test products prepared with iodized and unfortified NaCl salts. The salting process in each food operation significantly increased the iodine content of the test products. However, subsequent losses in the absorbed iodine were recorded due to the boiling, smoking, drying, fermenting and heating processes in the different operations. It was recommended that studies be undertaken on the addition of iodine to semi-processed or completely processed food products to lessen iodine losses.

  7. Careers in Organic Food Production

    Science.gov (United States)

    Bibler, Adam

    2010-01-01

    New technology developed over the past several decades have allowed farmers to grow more food using fewer resources. Compared with 60 years ago, today's farm can supply more than three times more corn per acre, and the average dairy cow produces almost four times more milk. Even as technology improves farm yields, however, many consumers are…

  8. Processing Contaminants in Food Production

    DEFF Research Database (Denmark)

    Granby, Kit; Duedahl-Olesen, Lene; Fromberg, Arvid

    Contaminants like acrylamide, furan or PAHs (polyaromatic hydrocarbons) as e.g. Benz(a)pyrene may be formed during food processing. All of the substances are genotoxic carcinogens, and for that reason mitigation strategies to reduce the levels are needed. Examples of the formation of the processing...... contaminants and factors that influence the occurrence are given as well as suggestions for mitigation....

  9. Food production and nature conservation

    NARCIS (Netherlands)

    Gordon, Iain J.; Squire, Geoff R.; Prins, Herbert H.T.

    2016-01-01

    Feeding the world's growing human population is increasingly challenging, especially as more people adopt a western diet and lifestyle. Doing so without causing damage to nature poses an even greater challenge. This book argues that in order to create a sustainable food supply whilst conserving

  10. 农产品价值增值的路径和制度保障——兼论粮食安全、食品安全、食品质量的关联性%The Roadmap and Institutional Guarantee to Realize Value Addition to Agricultural Products:the Interaction among Food Security, Food Safety and Food Quality

    Institute of Scientific and Technical Information of China (English)

    孙娟娟

    2016-01-01

    Based on the theory of multifunctionality of agriculture, the value of agricultural products not only lies in the satisfaction of human needs through food supply, but also involves environmental protec-tion and cultural preservation.In light of this, the agricultural policy and law should place the emphasis on solving the problems concerning food security, food safety and food quality along the food supply chain, but also should integrate environmental and cultural concerns so as to realize agricultural develop-ment in a sustainable way while add value into agricultural products in an effort to meet the consumers'growing needs with regard to environment and culture.In this aspect, the quality schemes for agricultural products and food stuffs in the European Union has taken advantage of the above-mentioned elements to improve the quality of agricultural products, which may shed light on the roadmap and institutional guar-antee to realize value addition to agricultural products, including agricultural-environment subsidies, quality marks focusing on the traditional culture, and the private standards and certification.%基于农业多功能性的理论,农产品的价值不仅体现在通过食品供应满足人类相关的需求,同时也涉及其在环境保持、文化传承方面的作用. 有鉴于此,农产品政策和法律不应仅着眼于解决食用农产品供应相关的问题,包括粮食安全、食品安全和食品质量,还应该将环境、文化关怀这些因素融入到农业发展中,在实现农业的可持续发展的同时,通过借助这些因素提升农产品的价值来满足消费者日益增长的环境、文化需求. 在这个方面,欧盟通过农产品质量项目的整合将上述各因素转换为实现农产品价值增值的路径,包括农业环境的补贴、关注传统文化的质量标志和追求差异性的私人标准及认证体系,进而为农产品价值增值的路径和制度保障提供了启示.

  11. Interactions between plant proteins/enzymes and other food components, and their effects on food quality.

    Science.gov (United States)

    Lv, Chenyan; Zhao, Guanghua; Ning, Yong

    2017-05-24

    Plant proteins are the main sources of dietary protein for humans, especially for vegetarians. There are a variety of components with different properties coexisting in foodstuffs, so the interactions between these components are inevitable to occur, thereby affecting food quality. Among these interactions, the interplay between plant proteins/enzymes from fruits and vegetables, cereals, and legumes and other molecules plays an important role in food quality, which recently has gained a particular scientific interest. Such interactions not only affect the appearances of fruits and vegetables and the functionality of cereal products but also the nutritive properties of plant foods. Non-covalent forces, such as hydrogen bond, hydrophobic interaction, electrostatic interaction, and van der Waals forces, are mainly responsible for these interactions. Future outlook is highlighted with aim to suggest a research line to be followed in further studies.

  12. Rice Breeding and World Food Production

    Science.gov (United States)

    Jennings, Peter R.

    1974-01-01

    Discusses the relation of technology to the green revolution, the role of plant breeders in inducing change in stagnant agriculture and the tools required by production scientists to increase yields of basic food crops in developing countries. (BR)

  13. Risk communication strategies for genetically engineered food products

    OpenAIRE

    Scholderer, Joachim

    2006-01-01

    Inhalt: Introduction: -Some Introductory Examples -Consumer-relevant Utility Dimensions -Communication Flow between the Relevant Actors -Risk Communication Dimensions -Complete Model -Aims of the Study Method: -Participants -Procedure -Content Analysis Results: -Sample Category 1: Food safety -Sample Category 2: Product Quality -Sample Category 3: Freedom of Choice -Sample Category 4: Decision Power over Foodstuffs -Strategy 1: Scientific Information Approach -Strategy 2: Balanced Information...

  14. 21 CFR 111.135 - What quality control operations are required for product complaints?

    Science.gov (United States)

    2010-04-01

    ... product complaints? Quality control operations for product complaints must include reviewing and approving... 21 Food and Drugs 2 2010-04-01 2010-04-01 false What quality control operations are required for product complaints? 111.135 Section 111.135 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF...

  15. Consumer acceptance of ginseng food products.

    Science.gov (United States)

    Chung, Hee Sook; Lee, Young-Chul; Rhee, Young Kyung; Lee, Soo-Yeun

    2011-01-01

    Ginseng has been utilized less in food products than in dietary supplements in the United States. Sensory acceptance of ginseng food products by U.S. consumers has not been reported. The objectives of this study were to: (1) determine the sensory acceptance of commercial ginseng food products and (2) assess influence of the addition of sweeteners to ginseng tea and ginseng extract to chocolate on consumer acceptance. Total of 126 consumers participated in 3 sessions for (1) 7 commercial red ginseng food products, (2) 10 ginseng teas varying in levels of sugar or honey, and (3) 10 ginseng milk or dark chocolates varying in levels of ginseng extract. Ginseng candy with vitamin C and ginseng crunchy white chocolate were the most highly accepted, while sliced ginseng root product was the least accepted among the seven commercial products. Sensory acceptance increased in proportion to the content of sugar and honey in ginseng tea, whereas acceptance decreased with increasing content of ginseng extract in milk and dark chocolates. Findings demonstrate that ginseng food product types with which consumers have been already familiar, such as candy and chocolate, will have potential for success in the U.S. market. Chocolate could be suggested as a food matrix into which ginseng can be incorporated, as containing more bioactive compounds than ginseng tea at a similar acceptance level. Future research may include a descriptive analysis with ginseng-based products to identify the key drivers of liking and disliking for successful new product development. © 2011 Institute of Food Technologists®

  16. Food Quality Assurance Schemes in the European Union: Approaches and Importance

    OpenAIRE

    Giray, Fatma Handan; GAY Stephan

    2010-01-01

    The importance of food quality assurance schemes (FQAS) and their influence on the food supply chain are increasing all over the EU. FQAS can be divided into two main groups: in-chain quality management schemes and market differentiation schemes. The in-chain quality management schemes focus on the standardisation of production processes to enable the easier exchange of goods between different stakeholders and market differentiation schemes focus on the quality differentiation according to in...

  17. Nutritional quality of two cyanobacteria : How rich is 'poor' food?

    DEFF Research Database (Denmark)

    Schmidt, K.; Jonasdottir, Sigrun

    1997-01-01

    Cyanobacteria have often been described to be nutritionally inadequate and to interfere with zooplankton feeding. In laboratory experiments we offered 2 cyanobacteria, a unicellular Microcystis aeruginosa strain and the filamentous Nodularia sprumigena, to the calanoid copepod Acartia tonsa...... as the sole diet and in food mixtures with the nutritious diatom Thalassiosira weissflogii. Egg production was used as criterion of food quality. The use of cyanobacteria alone was an insufficient diet. However, with increasing additions of M. aeruginosa and N. spumigena to the diatom, different effects were...... observed. Large additions of cyanobacteria resulted in lower egg production and often in elevated mortality of the females, but small additions of M. aeruginosa caused an increase of about 25 % in egg production compared to a pure diatom diet. The influence of similar low concentrations of N. spumigena...

  18. Food quality and safety: Consumer perception and demand

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    2005-01-01

    Research on consumer quality perception is reviewed using the Total Food Quality Model as a structuring device. The relationship between food safety and quality is addressed, and is discussed in the context of research on consumer risk perception. Quality and safety perception is linked to food...... choice and consumer demand, addressing questions of price perception and the validity of willingness-to-pay measurements. It is concluded that food quality and safety are central issues in today's food economics, though many research questions remain to be addressed. Udgivelsesdato: SEP 1...

  19. Food Safety and the Implementation of Quality System in Food

    OpenAIRE

    Noveria Sjafrina; Alvi Yani

    2013-01-01

    One of the goals the development of the food sector in Indonesia is food secured the release of which is characterized by the type of food that are harmful to health. In some way of avoiding the kind of food that is harmful to health, strengthen institutional food sector, and increase the number of food industry comply with regulations. Implementation of Good Handling Pratice (GHP) and Good Manufacturing Pratice (GMP) and Hazard Analysis Critical Control Point (HACCP) are a responsibility and...

  20. Product quality of parenteral vancomycin products in the United States.

    Science.gov (United States)

    Nambiar, S; Madurawe, R D; Zuk, S M; Khan, S R; Ellison, C D; Faustino, P J; Mans, D J; Trehy, M L; Hadwiger, M E; Boyne, M T; Biswas, K; Cox, E M

    2012-06-01

    In response to concerns raised about the quality of parenteral vancomycin products, the U.S. Food and Drug Administration (FDA) is investigating the product quality of all FDA-approved parenteral vancomycin products available in the United States. Product quality was evaluated independently at two FDA Office of Testing and Research (FDA-OTR) sites. In the next phase of the investigation, being done in collaboration with the National Institute of Allergy and Infectious Diseases, the in vivo activity of these products will be evaluated in an appropriate animal model. This paper summarizes results of the FDA investigation completed thus far. One site used a validated ultrahigh-pressure liquid chromatography method (OTR-UPLC), and the second site used the high-performance liquid chromatography (HPLC) method for related substances provided in the British Pharmacopeia (BP) monograph for vancomycin intravenous infusion. Similar results were obtained by the two FDA-OTR laboratories using two different analytical methods. The products tested had 90 to 95% vancomycin B (active component of vancomycin) by the BP-HPLC method and 89 to 94% vancomycin by OTR-UPLC methods. Total impurities were 5 to 10% by BP-HPLC and 6 to 11% by OTR-UPLC methods. No single impurity was >2.0%, and the CDP-1 level was ≤ 2.0% across all products. Some variability in impurity profiles of the various products was observed. No adverse product quality issues were identified with the six U.S. vancomycin parenteral products. The quality parameters of all parenteral vancomycin products tested surpassed the United States Pharmacopeia acceptance criteria. Additional testing will characterize in vivo performance characteristics of these products.

  1. Exploring the Dynamics of Responses to Food Production Shocks

    Directory of Open Access Journals (Sweden)

    Aled Jones

    2017-06-01

    Full Text Available Food production shocks can lead to food crises where access to appropriate quantities and quality of food become inadequate, unaffordable, or unreliable on a major scale. While the physical causes of food production shocks are well researched, the dynamics of responses to them are less well understood. This paper reviews those dynamics and includes evidence gathered via interviews of 44 expert practitioners sourced globally from academia, government, industry, think-tanks, and development/relief organizations. The paper confirms that policy interventions are often prioritised for national interests and poorly coordinated at regional and global scales. The paper acknowledges future compounding trends such as climate change and demographic shifts and suggests that while there are signs of incremental progress in better managing the impacts of shock events, coordinated responses at scale will require a paradigm shift involving major policy, market, and technological advancements, and a wide range of public and private sector stakeholders.

  2. Quality control of plant food supplements.

    Science.gov (United States)

    Sanzini, Elisabetta; Badea, Mihaela; Santos, Ariana Dos; Restani, Patrizia; Sievers, Hartwig

    2011-12-01

    It is essential to guarantee the safety of unprocessed plants and food supplements if consumers' health is to be protected. Although botanicals and their preparations are regulated at EU level, at least in part, there is still considerable discretion at national level, and Member States may choose to classify a product either as a food supplement or as a drug. Accurate data concerning the finished products and the plant used as the starting point are of major importance if risks and safety are to be properly assessed, but in addition standardized criteria for herbal preparation must be laid down and respected by researchers and manufacturers. Physiologically active as well as potentially toxic constituents need to be identified, and suitable analytical methods for their measurement specified, particularly in view of the increasing incidence of economically motivated adulteration of herbal raw materials and extracts. It remains the duty of food operators to keep up with the scientific literature and to provide sufficient information to enable the adaptation of specifications, sampling schemes and analytical methods to a fast-changing environment.

  3. Silage Quality and Dairy Production

    Science.gov (United States)

    High quality silages are often the keystone of rations for dairy cows. Rations for dairy animals may contain 10 to 90%; therefore silage quality, which encompasses all silage characteristics that impact animal performance, is often crucial in meeting the nutrient requirements for dairy production. N...

  4. Synthetic and natural antioxidants: food quality protectors

    Directory of Open Access Journals (Sweden)

    Valenzuela, A.

    1996-06-01

    Full Text Available Oxidation of food lipid components, known as oxidative rancidity is one of the major deteriorative and quality-affecting reactions. Oxidative rancidity is initiated by oxygen free-radicals or by the reaction of molecular oxygen with pre-formed organic free-radicals from polyunsaturated fatty acids composing fats and oils. Oxidation may be prevented or delayed by antioxidants, these substances being organic molecules of either synthetic or natural origin which can scavenge the oxygen free-radicals involved in fatty acid oxidation. Synthetic antioxidants are the most popular and widely used antioxidants, however concerns about it safe to both human and animal health is encouraging research on substances from natural origin showing antioxidant properties. Few natural antioxidants have been proved to be effective when compared to synthetic products in the same experimental conditions. This work summarizes the main characteristics of the most important synthetic antioxidants, also discuss the principal characteristics of four natural antioxidants, comparing the advantages and disadvantages of using natural products compared to synthetic ones, and sight the future for natural products with antioxidant activity.

    La oxidación de los componentes lípidos de un alimento, conocida como rancidez oxidativa, es una de las reacciones que deteriora y afecta en forma más importante la calidad de un producto. La rancidez oxidativa es iniciada por radicales libres del oxígeno o por el ataque del oxígeno molecular a radicales libres pre-formados en los ácidos grasos poliinsaturados que forman las grasas y aceites. La oxidación puede ser prevenida o retrasada por los antioxidantes, sustancias orgánicas de origen sintético o natural que actúan como atrapadores de los radicales libres del oxígeno involucrados en la oxidación de los ácidos grasos. Los antioxidantes sintéticos son los más populares y ampliamente utilizados, sin embargo existe

  5. Climate Change and Food Safety: Beyond Production

    Science.gov (United States)

    Ziska, L. H.; Crimmins, A. R.

    2016-12-01

    There is merited interest in determining the extent of climate disruption on agricultural production and food security. However, additional aspects of food security, including food safety, nutrition and distribution have, overall, received less attention. Beginning in 2013, the U.S. Global Change Research Program as part of the ongoing National Climate Assessment, began a directed effort to evaluate the vulnerability of climate change to these under-represented aspects of food security for developed countries. Based on this extensive review of current science, several key findings were developed: (a) Climate change, including rising temperatures and changes in weather extremes, is expected to increase the exposure of food to certain pathogens and toxins; (b) Climate change will increase human exposure to chemical contaminants in food through several pathways; (c) The nutritional value of agriculturally important food crops, including cereals, will decrease in response to the ongoing increase in atmospheric carbon dioxide; (d) Increases in the frequency or intensity of extreme weather events associated with climate change may disrupt food distribution. These findings will be presented as a means to describe the state of the science and expand on food security research in the broader context of public health and climate change.

  6. A proper metabolomics strategy supports efficient food quality improvement: A case study on tomato sensory properties

    NARCIS (Netherlands)

    Thissen, U.; Coulier, L.; Overkamp, K.M.; Jetten, J.; Werff, B.J.C. van de; Ven, T. van de; Werf, M.J. van der

    2011-01-01

    In agricultural and food products, typical quality parameters are sensory properties, shelf-life, safety, health, nutritional value, crop yield per area and disease resistance. It is known that these parameters are importantly determined by the metabolites in the crops and food products. Metabolomic

  7. Characteristics of Serbian foreign trade of agricultural and food products

    Directory of Open Access Journals (Sweden)

    Božić Dragica

    2016-01-01

    processing phase. The relatively low unit value of Serbian export of agricultural and food products, even lower than the unit value of import confirm the existence of unfavourable export structure with a dominant share of raw materials and products of lower processing phase comparing to import which is more represented by processed products of higher quality.

  8. Farmers, cooperatives, new food products

    DEFF Research Database (Denmark)

    Søgaard, Villy

    has been paid so far to the possibilities of including primary producers in the process of product development. 11. While the theoretical expectations are largely confirmed by historical evidence, there is both quantitative and qualitative evidence showing cooperatives to be generally disinclined...

  9. Rapid methods : for food and feed quality determination

    NARCIS (Netherlands)

    Amerongen, van A.; Barug, D.; Lauwaars, M.

    2007-01-01

    There is an ever-increasing need for rapid methods and instrumentation in the field of food and feed quality. Key issues dealt with in the food and feed industry include: monitoring of processes at all stages; showing due diligence in the control of food and nutritional quality; achieving rapid

  10. How to improve food quality management in the bakery sector

    NARCIS (Netherlands)

    Spiegel, van der M.; Luning, P.A.; Boer, de W.J.; Ziggers, G.W.; Jongen, W.M.F.

    2005-01-01

    In the food industry, quality assurance (QA) systems are applied to ensure food safety and food quality to prevent liability claims and to build and maintain trust of consumers. Bakeries apply QA systems such as Hygiene code, HACCP (Hazard Analysis Critical Control Points), ISO (International Organi

  11. Rapid methods : for food and feed quality determination

    NARCIS (Netherlands)

    Amerongen, van A.; Barug, D.; Lauwaars, M.

    2007-01-01

    There is an ever-increasing need for rapid methods and instrumentation in the field of food and feed quality. Key issues dealt with in the food and feed industry include: monitoring of processes at all stages; showing due diligence in the control of food and nutritional quality; achieving rapid resu

  12. Electron irradiation of dry food products

    Science.gov (United States)

    Grünewald, Th.

    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°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 iradiation field in a closed conveyor system.

  13. LABELLING OF FOOD PRODUCTS AND SUSTAINABLE CONSUMPTION

    Directory of Open Access Journals (Sweden)

    Renata Nestorowicz

    2015-09-01

    Full Text Available  The manifestation of sustainable consumption on the food market is the consumer is choice of products originating from fair trade and/or organic farming. This paper presents the level of knowledge of Fairtrade signs and organic food logo of the EU. The author describes the importance of these signs by purchasing decisions and the relationship between these factors and the declared level ofknowledge about fair trade. In November 2013 research was conducted by the Department of Marketing Strategies at the Poznań University of Economics and Polish Scientifi c Association of Marketing (PNTM. We interviewed 444 people responsible for food shopping in their households. There were structured interviews in 3 Polish cities: Poznań, Szczecin and Lublin. The results confi rm low awareness of Polish consumers in respect of Fairtrade determinations and slightly higher in the case of organic products. Information regarding the origin of the product (fair trade or organic is not important to consumers when choosing food products. With increasing knowledge on products originating from fair trade derives knowledge of both organic foods and Fairtrade signs, but not the impact of these markings on consumers’ purchasing decisions. Still, people who attach importance to this type of information are niche on the Polish market.

  14. Abrangência do requisito segurança em certificados de qualidade da cadeia produtiva de alimentos no Brasil Scope of safety requirement in quality certificates used in food production in Brazil

    Directory of Open Access Journals (Sweden)

    Ana Paula de Rezende Peretti

    2010-01-01

    Full Text Available Os certificados ou selos de qualidade são utilizados em diversos países, inclusive no Brasil, com o intuito de diferenciar produtos ou unidades de produção de alimentos. São considerados mecanismos de regulação da qualidade, que podem ser concedidos por organismos governamentais, credenciados a eles ou ainda por organizações não governamentais. Os motivos para a certificação são os mais diversos possíveis, destacando-se: demanda de clientes internacionais, imagem dos produtos junto aos clientes, demanda de consumidores mais exigentes ou ainda agregar valor ao produto ou serviço. Os procedimentos para concessão dos certificados variam, especialmente considerando-se a esfera de concessão (âmbito governamental ou associações do setor produtivo. Este trabalho, de caráter exploratório, avaliou a abrangência do requisito segurança em 13 procedimentos de certificação da qualidade identificados na cadeia produtiva de alimentos no Brasil. Constatou-se a predominância da utilização das ferramentas Boas Práticas de Fabricação e Boas Práticas Agrícolas, sendo que o sistema APPCC, ferramenta reconhecida pelo Codex Alimentarius para o gerenciamento de perigos na produção de alimentos é utilizado apenas por apenas 3 dos 13 certificados avaliados.Quality certificates or seals are used in many countries, including in Brazil, in order to differentiate products or food production plants. They are considered quality regulation mechanisms, which can be given by government agencies, authorized institutions or nongovernmental organizations. The reasons for certification are many, such as: international clients demand, image of the products among the clients, demanding consumers request, or to add value to a product or service. Procedures for getting permission to use these certificates may vary, especially considering if it is given by a governmental or nongovernmental agency. This article, an exploratory study, evaluated the scope

  15. Application of fats in some food products

    Directory of Open Access Journals (Sweden)

    Raquel Vallerio Rios

    2014-03-01

    Full Text Available Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and often many, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure that is important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity, health concerns have increased. This fact has led to the need to the develop products with low fat content, which have become a market trend. In addition, the development of new products using fat substitutes can be a good option for companies that are always trying to reduce costs or substitute trans fat or saturated fat. However, the successful development of these products is still a challenge because fat plays multiple roles in determining the desirable physicochemical and sensory attributes, and because the consumers who want or need to replace these ingredients, seek products with similar characteristics to those of the original product. Important attributes such as smooth, creamy and rich texture; milky and creamy appearance; desirable flavor; and satiating effects are influenced by the droplets of fat, and these characteristics are paramount to the consumer and consequently crucial to the success of the product in the market. Therefore, it is important to identify commercially viable strategies that are capable of removing or reducing fat content of food products without altering their sensory and nutritional characteristics. This paper intended to provide an overview about the role of fat in different food systems such as chocolate, ice cream, bakery products like biscuits, breads, and cakes considering the major

  16. Control of cheese quality – strategies and methods for delivery of consistent sensory product quality at the point of consumption

    OpenAIRE

    Kraggerud, Hilde

    2011-01-01

    An effective approach to quality control is an important issue for a food producer, as consumers expect consistent delivery of products. Two important strategies for control of food product end quality was discussed in this thesis: Process regulation and Statistical Process control (SPC). Extensive experiments were carried out in order to demonstrate different aspects of control of cheese quality. The sensory quality of a product is of great importance, as it is directly perceived at consu...

  17. Shipbuilding pipeline production quality improvement

    Directory of Open Access Journals (Sweden)

    T. Buksa

    2010-06-01

    Full Text Available Purpose: The pipeline production is one of major processes in shipbuilding industry. Quality improvement and risk assessment in this process can yield significant savings, both in terms of internal quality costs as well as in terms of customer satisfactions.Design/methodology/approach: Shipbuilding pipeline production quality improvement has been carried out by application of FMEA (Failure Mode and Effect Analysis method. For the successful implementation of FMEA method it is necessary to identify process failure modes or possibility of the appearance of non-compliance, as well as their possible causes. For qualitative analysis of key input variables of the process, in the paper is used Ishikawa diagram and p-chart.Findings: It is shown that proposed approach to risk assessment in shipbuilding pipeline production is applicable to real casa scenario. The analysis has identified the points in the process with the highest probability of occurrence of nonconformities, or the highest risk for error.Research limitations/implications: As the experimenting has been conducted in shipyard, within production process, research schedule must have been set in accordance with production pace. Also, due to character of production process the data collecting was adopted to the production plan in that particular moment.Practical implications: Dealing with causes of potential nonconformities in the process can significantly contribute to the reliability and robustness of the process. Corrective actions that have been taken based on results of analysis significantly contributed to the level of quality in the pipeline production process.Originality/value: The pepper is dealing with a well known method applied in different production environment that are mostly conservative in production approach. It was shown that successful application of proposed approach can yield benefits especially in improved quality of produced pipelines within shipbuilding industry.

  18. Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality.

    Science.gov (United States)

    Ariahu, C C; Ukpabi, U; Mbajunwa, K O

    1999-01-01

    Germination and fermentation were investigated as methods of improving the nutritional and organoleptic properties of soybean and African breadfruit seed based food formulations. Four products consisting of germinated-fermented soy-breadfruit seeds (GFSB), nongerminated-fermented soy-breadfruit seeds (NGFSB), germinated-nonfermented soy-breadfruit seeds (GNFSB) and nongerminated-nonfermented soy-breadfruit seeds (NGNFSB) were prepared. Phytic acid contents, in vitro protein digestibilities, protein efficiency ratios (PER), net protein ratios (NPR), flavor, appearance and overall acceptability were evaluated. Germination followed by natural lactic fermentation significantly (p phytic acid by a factor of 11.6 in NGNFSB compared to reduction factors of 2.1 and 1.5 in GNFSB and NGFSB, respectively. The in vitro protein digestibility (%), PER and NPR values of 73.4, 2.46 and 3.62 for GFSB; 71.1, 2.35 and 3.46 for NGFSB; 68.7, 2.16 and 3.41 for GNFSB were significantly (p < 0.05) higher than the 64.7, 1.82 and 2.11 for NGNFSB. The mean sensory scores were 5.26-5.67 for GNFSB, 4.66-4.94 for NGNFSB, 4.33-4.80 for GFSB and 4.27-4.34 for NGFSB on a 7-point rating scale.

  19. The perception of food quality. Profiling Italian consumers.

    Science.gov (United States)

    Mascarello, Giulia; Pinto, Anna; Parise, Nicoletta; Crovato, Stefania; Ravarotto, Licia

    2015-06-01

    This study aims to analyse the elements which, according to Italian consumers, contribute most to defining the quality of a food product. A sample of 1000 consumers, in charge of purchases for the household, was interviewed by telephone. The data analysis has made it possible to categorise Italian consumers into two main groups: on the one hand those who mainly use criteria associated with organoleptic elements, and, on the other, those who make their choice based on place and methods of production. Both categories were studied with a view to identifying their distinctive socio-demographic and behavioural features. Geographical provenance, age, propensity to read the label on products, scientific knowledge and self-assessment of knowledge on food safety-related issues emerged as the main differences between the two groups. The perception of quality appears to affect purchase decisions and dietary patterns. The description of the consumer groups who use the same elements to define quality provided a useful insight into consumer choices and potential risk-exposure behaviours. The study of these aspects is therefore relevant for the purpose of designing effective and targeted communication actions, not only for companies but also for public institutions in charge of safeguarding public health. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. CUSTOMER SERVICES AND PRODUCT QUALITY

    Directory of Open Access Journals (Sweden)

    NEAMŢU Liviu

    2013-04-01

    Full Text Available Objective level of product is a combination of material elements. They are supplemented by satisfying highly heterogeneous and complex motivations, representing highly diverse subjective functions associated to product until individualization for each type of consumption. Thus it observes highly surprising developments of subjective function associated with a product and which determines in the consumer's opinion the quality level of the product. The present study examines the role of associated services covering the subjective function of the product in view of the fact that the utility or subjective function is dependent on elements such as style, fashion and fads. Consumers will no longer accept products with average quality of related services. For a company that wants to stay in the market and achieve profitability, the only solution is moving towards a complete product package type goods-services. Associated services are thus an indicator of quality and the best customer loyalty insurance policy, there is a close relationship between the quality of services provided by a firm, customer satisfaction and company profitability.

  1. Direct farm, production base, traceability and food safety in China

    Institute of Scientific and Technical Information of China (English)

    DING Ji-ping; HUANG Ji-kun; JIA Xiang-ping; BAI Jun-fei; Steve Boucher; Michael Carter

    2015-01-01

    With the rapid growth of China’s economy, rising demand for safety food has been accompanied by frequent food safety scandals. Given that China’s farming is dominated by milions of smal-scale farms, ensuring food safety is a major chalenge facing the public and private sectors. The direct farm (DF) program, initiated in 2008, represents one of the government’s major initiatives to modernize the distribution of fresh fruit and vegetables (FFV) and improve food safety. Under the DF program, participating national and international retailers are expected to establish more direct procurement relationships with farm communities. While it is often claimed that greater participation by retailers in the production and post-harvest processing implied the DF program wil lead to improved quality, safety and traceability, systematic evidence remains elu-sive as existing studies are largely narrative, based on case studies, or theoretical inference. Little empirical evidence is available for a broader evaluation of the DF program. This paper aims to ifl this gap by assessing the overal performance of a single retailer’s DF experience with respect to the procurement and food safety of FFV. We use data from a survey of production managers of 35 DF production bases (PBs) spread across 11 provinces, 3 cities and 1 autonomous region in China. The results show a mixture of opportunities and chalenges. On one hand, the DF program improves production practices and distribution channels of FFV produced on its PBs, thus facilitating the move of China’s food system towards improved food safety compliance. On the other hand, signiifcant heterogeneity in the traceability of food and the ability of DF to meet higher safety standards is evident both across major product categories and across household-operatedvs. ifrm-operated PBs. The paper concludes with policy implications.

  2. Managing Food Quality Risk in Global Supply Chain: A Risk Management Framework

    OpenAIRE

    Pablo Jose Arevalo Chavez; Christopher Seow

    2012-01-01

    Today, the food sector is one of the sectors most vulnerable to intentional contamination by debilitating agents [1]. Some cases of contaminated food have indicated that product quality risk is one of the vulnerabilities in the global supply chain. A series of company scandals, affecting reputation and causing the recall of products and increasing costs have hit the food industry. The obvious problem is that even a minor incident in one part of the chain can have disastrous effects on other p...

  3. Past, Present and Future of Sensors in Food Production

    Directory of Open Access Journals (Sweden)

    Catherine C. Adley

    2014-08-01

    Full Text Available Microbial contamination management is a crucial task in the food industry. Undesirable microbial spoilage in a modern food processing plant poses a risk to consumers’ health, causing severe economic losses to the manufacturers and retailers, contributing to wastage of food and a concern to the world’s food supply. The main goal of the quality management is to reduce the time interval between the filling and the detection of a microorganism before release, from several days, to minutes or, at most, hours. This would allow the food company to stop the production, limiting the damage to just a part of the entire batch, with considerable savings in terms of product value, thereby avoiding the utilization of raw materials, packaging and strongly reducing food waste. Sensor systems offer major advantages over current systems as they are versatile and affordable but need to be integrated in the existing processing systems as a process analytical control (PAT tool. The desire for good selectivity, low cost, portable and usable at working sites, sufficiently rapid to be used at-line or on-line, and no sample preparation devices are required. The application of biosensors in the food industry still has to compete with the standard analytical techniques in terms of cost, performance and reliability.

  4. Past, Present and Future of Sensors in Food Production.

    Science.gov (United States)

    Adley, Catherine C

    2014-08-19

    Microbial contamination management is a crucial task in the food industry. Undesirable microbial spoilage in a modern food processing plant poses a risk to consumers' health, causing severe economic losses to the manufacturers and retailers, contributing to wastage of food and a concern to the world's food supply. The main goal of the quality management is to reduce the time interval between the filling and the detection of a microorganism before release, from several days, to minutes or, at most, hours. This would allow the food company to stop the production, limiting the damage to just a part of the entire batch, with considerable savings in terms of product value, thereby avoiding the utilization of raw materials, packaging and strongly reducing food waste. Sensor systems offer major advantages over current systems as they are versatile and affordable but need to be integrated in the existing processing systems as a process analytical control (PAT) tool. The desire for good selectivity, low cost, portable and usable at working sites, sufficiently rapid to be used at-line or on-line, and no sample preparation devices are required. The application of biosensors in the food industry still has to compete with the standard analytical techniques in terms of cost, performance and reliability.

  5. Safety Aspects of Local Tropical Food Production: Essential Oil Incorporation as a Safe Approach

    Directory of Open Access Journals (Sweden)

    Viroj Wiwanitkit

    2015-03-01

    Full Text Available The local food production can be seen worldwide and there are several local wisdoms on food production. The problem on the local food production can be seen and the problem of microbiological contamination is the great concern. The safety consideration is required. In the tropical world, the problem of local tropical food production should be specially discussed. There are many cases of problematic microbiological contamination and the quality management is still the issue for further development.A safe and acceptable approach to increase safety and shelf life of the tropical foods is application of essential oil.

  6. Soya--the medicine food product.

    Science.gov (United States)

    Moţa, Maria; Gârgavu, Sigina; Popa, Simona; Schiopu, Simona; Panduru, N M; Moţa, E

    2007-01-01

    Soya, cultivated for more than 3000 years, is both a drug and a food product. It has numerous nutritional benefits, given by its content of isoflavones, essential amino acids, fibers, poly-unsaturated fatty acids, vitamins and minerals. The use of soy reduces the risk of cardiovascular diseases: it has an antioxidant effect, reduces cholesterol levels and modulates the endothelial function; the soy foods, rich in isoflavones, reduce the risk of breast cancer; men with heredocolateral cancer antecedents or with minimal increase of prostate antigen must consider the consumption of soy and soy foods. Soy and soy foods play an important role in reducing the incidence of osteoporosis and controlling the pre- and postmenopausal symptoms; the soy ingestion has benefic metabolic effects in patients with Diabetes Mellitus and overweight. Taking into consideration the nutritional profile of soy, the nutritionists should encourage the population to consume more soy and soy foods. Nevertheless, long term studies are needed to discover a possible "dark side" of soy consumption. Among the most popular soy foods we mention: soymilk, soy cheese (tofu), soy meat (pie, salami, textured soy in granule form). Most of the products are soy flour derivatives, while tofu is obtained by curdling soymilk.

  7. Food quality assessment by NIR hyperspectral imaging

    Science.gov (United States)

    Whitworth, Martin B.; Millar, Samuel J.; Chau, Astor

    2010-04-01

    Near infrared reflectance (NIR) spectroscopy is well established in the food industry for rapid compositional analysis of bulk samples. NIR hyperspectral imaging provides new opportunities to measure the spatial distribution of components such as moisture and fat, and to identify and measure specific regions of composite samples. An NIR hyperspectral imaging system has been constructed for food research applications, incorporating a SWIR camera with a cooled 14 bit HgCdTe detector and N25E spectrograph (Specim Ltd, Finland). Samples are scanned in a pushbroom mode using a motorised stage. The system has a spectral resolution of 256 pixels covering a range of 970-2500 nm and a spatial resolution of 320 pixels covering a swathe adjustable from 8 to 300 mm. Images are acquired at a rate of up to 100 lines s-1, enabling samples to be scanned within a few seconds. Data are captured using SpectralCube software (Specim) and analysed using ENVI and IDL (ITT Visual Information Solutions). Several food applications are presented. The strength of individual absorbance bands enables the distribution of particular components to be assessed. Examples are shown for detection of added gluten in wheat flour and to study the effect of processing conditions on fat distribution in chips/French fries. More detailed quantitative calibrations have been developed to study evolution of the moisture distribution in baguettes during storage at different humidities, to assess freshness of fish using measurements of whole cod and fillets, and for prediction of beef quality by identification and separate measurement of lean and fat regions.

  8. Geographic factors as determinants of food security: a Western Australian food pricing and quality study.

    Science.gov (United States)

    Pollard, Christina Mary; Landrigan, Timothy John; Ellies, Pernilla Laila; Kerr, Deborah Anne; Lester, Matthew Langdon Underwood; Goodchild, Stanley Edward

    2014-01-01

    Food affordability and quality can influence food choice. This research explores the impact of geographic factors on food pricing and quality in Western Australia (WA). A Healthy Food Access Basket (HFAB) was cost and a visual and descriptive quality assessment of 13 commonly consumed fresh produce items was conducted in-store on a representative sample of 144 food grocery stores. The WA retail environment in 2010 had 447 grocery stores servicing 2.9 million people: 38% of stores the two major chains (Coles® Supermarkets Australia and Woolworths ® Limited) in population dense areas, 50% were smaller independently owned stores (Independent Grocers Association®) in regional areas as well, and 12% Indigenous community stores in very remote areas. The HFAB cost 24% (pprice did not correlate with higher quality with only 80% of very remote stores meeting all criteria for fresh produce compared with 93% in Perth. About 30% of very remote stores did not meet quality criteria for bananas, green beans, lettuce, and tomatoes. With increasing geographic isolation, most foods cost more and the quality of fresh produce was lower. Food affordability and quality may deter healthier food choice in geographically isolated communities. Improving affordability and quality of nutritious foods in remote communities may positively impact food choices, improve food security and prevent diet-sensitive chronic disease. Policy makers should consider influencing agriculture, trade, commerce, transport, freight, and modifying local food economies.

  9. Wastewater irrigation, unobservable food quality and the efficiency of local food markets

    NARCIS (Netherlands)

    Gengenbach, M.F.; Weikard, H.P.

    2010-01-01

    Food irrigated with untreated wastewater is considered low quality because of health hazards that they can produce. When consumers cannot distinguish food qualities, asymmetric information threatens the efficiency of local food markets. We examine in a sequential game whether prices can credibly

  10. 9 CFR 319.881 - Liver meat food products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Liver meat food products. 319.881... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Liver meat food products. Meat food products characterized and labeled as liver products such as liver...

  11. CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING INDUSTRY

    OpenAIRE

    Aleksandar Marić; Slavko Arsovski; Jasna Mastilović

    2009-01-01

    Food industry occupies special place in the processing industry, especially when we talk on the manufacturing of bakery products. Variable products quality on the market initiated the authors of this study to make an attempt, using comparative analysis of methods for quality control that are at most applied in bakery plants and other "convenient" methods to indicate the shortcomings and to argue convenience of using of methods that would improve testing of the quality. That approach could cre...

  12. Food Insecurity, Poor Diet Quality, and Obesity among Food Pantry Participants in Hartford, CT

    Science.gov (United States)

    Robaina, Kate A.; Martin, Katie S.

    2013-01-01

    Objective: Examine relationships between food security, diet quality, and body mass index (BMI) among food pantry users. Methods: Convenience sample of 212 food pantry clients in Hartford, CT from June, 2010 to May, 2011. Main outcomes included food security (United States Department of Agriculture module), fruit and vegetable consumption (Block…

  13. A decision support system for the prediction of microbial food safety and food quality.

    NARCIS (Netherlands)

    Wijtzes, T.; Riet, van 't K.; Huis in 't Veld, J.H.J.; Zwietering, M.H.

    1998-01-01

    The development of a method to predict microbial food safety and quality is described. The manufacture of a food from its ingredients is simulated, using a recipe. Food engineering heuristics are combined with models developed in predictive microbiology. Parameter values of ingredients of foods,

  14. Food fears: a national survey on the attitudes of Australian adults about the safety and quality of food.

    Science.gov (United States)

    Williams, Peter; Stirling, Emma; Keynes, Nick

    2004-01-01

    A national telephone survey of a representative sample of 1200 Australian adults was conducted in March 2002 in order to identify the factors of greatest concern to consumers in relation to the safety and quality of food, to measure recent trends in views about hazards in the food supply, to explore beliefs about the safety of additives and to discover whether consumers use food labels to check for ingredients of concern. Forty five percent of Australians responded that they were more concerned about the safety and quality of food than they were five years previously, while only 5% were less concerned. The most common potential hazards volunteered were additives and chemical residues (28%), followed by food processing/handling/freshness (21%), food hygiene or contamination (14%), and also genetic modification (14%). More than half of the respondents believe that additives and preservatives are harmful to your health and that many foods contain high levels of pesticides. A greater proportion of consumers claimed to be conscious of checking for additives, either general or specific, on food labels than for information on the salt or sugar content of products. Food regulators, journalists, the food industry and health professionals need to work together to correct misconceptions about the risks to health posed by common food additives and pesticide residues.

  15. The impact of animal source food products on human nutrition and ...

    African Journals Online (AJOL)

    The impact of animal source food products on human nutrition and health. ... more readily absorbed into the human body than lower-quality nutrients from other food ... the role of animal source foods as part of a healthy diet requires continuous ...

  16. Water constraints on future food production

    NARCIS (Netherlands)

    Biemans, H.

    2012-01-01

    To meet the food demand of a growing global population, agricultural production will have to more than double in this century. Agricultural land expansion combined with yield increases will therefore be required. This thesis investigates whether enough water resources will be available to sustain

  17. Are campus food environments healthy? A novel perspective for qualitatively evaluating the nutritional quality of food sold at foodservice facilities at a Brazilian university.

    Science.gov (United States)

    Pulz, Isadora Santos; Martins, Paula Andréa; Feldman, Charles; Veiros, Marcela Boro

    2017-03-01

    The purpose of this novel study was to evaluate the food environment at a Brazilian university, encompassing 6 restaurants and 13 snack bars. The investigation uniquely analyses the food environment (barriers, facilitators, type of foods and prices). This was a food-based analysis of the nutritional quality of the products sold on campus. A cross-sectional descriptive design was used, applying the classic Nutrition Environment Measures Survey-Restaurants (NEMS-R) adapted for Brazil and an original methodology to evaluate and classify qualitatively the nutritional quality and characteristics of the food. A census of all campus food environments was applied. The main results show most food and beverage products were made with processed ingredients and had a lower nutritional quality and price when compared with similar products made on premises, that is, processed iced tea compared with fresh tea ( p food ingredients or nutritional information of products available. The overall options for healthy food choices and good nutritional quality on campus were mostly limited by the availability and higher prices of products. These findings could be used to develop new policy perspectives for the offering of healthy food items and to facilitate better food choices among students in a healthier food environment.

  18. A Web-Based geographical information system prototype on Portuguese traditional food products

    OpenAIRE

    2009-01-01

    Dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Geospatial Technologies Portuguese traditional food products use certification labels from EU quality schemes to distinguish from other food products. With the number of traditional food products increasing every year, how to manage the information more efficiently and how to spread the information to the public more clearly and interactively become the challenges. Considering the geogra...

  19. Fiber Based Mid Infrared Supercontinuum Source for Spectroscopic Analysis in Food Production

    DEFF Research Database (Denmark)

    Ramsay, Jacob; Dupont, Sune Vestergaard Lund; Keiding, Søren Rud

    Optimization of sustainable food production is a worldwide challenge that is undergoing continuous development as new technologies emerge. Applying solutions for food analysis with novel bright and broad mid-infrared (MIR) light sources has the potential to meet the increasing demands for food...... quality and production optimization. By combining a new MIR supercontinuum source with spectroscopy and chemometrics, we seek to enable faster and more precise analysis of grains, soils and dairy products....

  20. MICROBIOLOGICAL QUALITY OF CONFECTIONARY PRODUCTS

    Directory of Open Access Journals (Sweden)

    Ľubomíra Juhaniaková

    2013-02-01

    Full Text Available The aim of this work was to determine microbiological quality of confectionery products. In confectionery products microbiological parameters: total count of bacteria, coliforms bacteria,mesophilic aerobes bacteria and microscopic filamentous fungi were observed. The confectionery products were evaluated: Kremeš and Venčekcake. For microbiological tests 20 samples of confectionery products were used. The numbers of total count of bacteria ranged from 3.29 log CFU.g-1, the number of mesophilic aerobes bacteria ranged from 1.86 to 2.85 log CFU.g-1, coliforms bacteria in confectionery products ranged from 0to 2.06CFU.g-1and the number of microscopic fungi ranged from 1.13 to 1.96CFU.g-1. The samples of cake prom private production showed better microbiological quality as samples from market production. All investigated samples of confectionary products were inaccordance with the Codex Alimentarius of the Slovak Republic.

  1. Bioactive Peptides in Animal Food Products

    Directory of Open Access Journals (Sweden)

    Marzia Albenzio

    2017-05-01

    Full Text Available Proteins of animal origin represent physiologically active components in the human diet; they exert a direct action or constitute a substrate for enzymatic hydrolysis upon food processing and consumption. Bioactive peptides may descend from the hydrolysis by digestive enzymes, enzymes endogenous to raw food materials, and enzymes from microorganisms added during food processing. Milk proteins have different polymorphisms for each dairy species that influence the amount and the biochemical characteristics (e.g., amino acid chain, phosphorylation, and glycosylation of the protein. Milk from other species alternative to cow has been exploited for their role in children with cow milk allergy and in some infant pathologies, such as epilepsy, by monitoring the immune status. Different mechanisms concur for bioactive peptides generation from meat and meat products, and their functionality and application as functional ingredients have proven effects on consumer health. Animal food proteins are currently the main source of a range of biologically-active peptides which have gained special interest because they may also influence numerous physiological responses in the organism. The addition of probiotics to animal food products represent a strategy for the increase of molecules with health and functional properties.

  2. Microbial Production of Food Grade Pigments

    Directory of Open Access Journals (Sweden)

    Laurent Dufossé

    2006-01-01

    Full Text Available The controversial topic of synthetic dyes in food has been discussed for many years. The scrutiny and negative assessment of synthetic food dyes by the modern consumer have raised a strong interest in natural colouring alternatives. Nature is rich in colours (minerals, plants, microalgae, etc., and pigment-producing microorganisms (fungi, yeasts, bacteria are quite common. Among the molecules produced by microorganisms are carotenoids, melanins, flavins, quinones, and more specifically monascins, violacein or indigo. The success of any pigment produced by fermentation depends upon its acceptability on the market, regulatory approval, and the size of the capital investment required to bring the product to market. A few years ago, some expressed doubts about the successful commercialization of fermentation-derived food grade pigments because of the high capital investment requirements for fermentation facilities and the extensive and lengthy toxicity studies required by regulatory agencies. Public perception of biotechnology-derived products also had to be taken into account. Nowadays some fermentative food grade pigments are on the market: Monascus pigments, astaxanthin from Xanthophyllomyces dendrorhous, Arpink Red from Penicillium oxalicum, riboflavin from Ashbya gossypii, b-carotene from Blakeslea trispora. The successful marketing of pigments derived from algae or extracted from plants, both as a food colour and a nutritional supplement, reflects the presence and importance of niche markets in which consumers are willing to pay a premium for »all natural ingredients«.

  3. Marine biotechnology for production of food ingredients.

    Science.gov (United States)

    Rasmussen, Rosalee S; Morrissey, Michael T

    2007-01-01

    The marine world represents a largely untapped reservoir of bioactive ingredients that can be applied to numerous aspects of food processing, storage, and fortification. Due to the wide range of environments they survive in, marine organisms have developed unique properties and bioactive compounds that, in some cases, are unparalleled by their terrestrial counterparts. Enzymes extracted from fish and marine microorganisms can provide numerous advantages over traditional enzymes used in food processing due to their ability to function at extremes of temperature and pH. Fish proteins such as collagens and their gelatin derivatives operate at relatively low temperatures and can be used in heat-sensitive processes such as gelling and clarifying. Polysaccharides derived from algae, including algins, carrageenans, and agar, are widely used for their ability to form gels and act as thickeners and stabilizers in a variety of foods. Besides applications in food processing, a number of marine-derived compounds, such as omega-3 polyunsaturated fatty acids and photosynthetic pigments, are important to the nutraceutical industry. These bioactive ingredients provide a myriad of health benefits, including reduction of coronary heart disease, anticarcinogenic and anti-inflammatory activity. Despite the vast possibilities for the use of marine organisms in the food industry, tools of biotechnology are required for successful cultivation and isolation of these unique bioactive compounds. In this chapter, recent developments and upcoming areas of research that utilize advances in biotechnology in the production of food ingredients from marine sources are introduced and discussed.

  4. Toward practical definitions of quality for food science

    DEFF Research Database (Denmark)

    Bremner, Allan

    2000-01-01

    A new practical approach to developing workable definitions of quality is presented to overcome the numerous semantic and conceptual difficulties that an common with the use of the word quality in food science. This approach links the concept of quality, through a general definition, by adding...... the missing link of specific definitions related to measurable attributes and properties determined by standard methods to provide values that can be used to evaluate foods or to set specifications. It is compatible with control, assurance, HACCP, regulatory, TQM, and other normal uses of the both the word...... quality, and the concept quality, in food science and technology....

  5. Toward practical definitions of quality for food science.

    Science.gov (United States)

    Bremner, H A

    2000-01-01

    A new practical approach to developing workable definitions of quality is presented to overcome the numerous semantic and conceptual difficulties that are common with the use of the word quality in food science. This approach links the concept of quality, through a general definition, by adding the missing link of specific definitions related to measurable attributes and properties determined by standard methods to provide values that can be used to evaluate foods or to set specifications. It is compatible with control, assurance, HACCP, regulatory, TQM, and other normal uses of the both the word quality, and the concept quality, in food science and technology.

  6. FOOD QUALITY AND SAFETY ASSURANCE IN TERMS OF LOSS AND WASTE LIMITATION

    Directory of Open Access Journals (Sweden)

    Maria Śmiechowska

    2016-06-01

    Full Text Available One of the greatest challenges of 21st century is satisfying the food needs of the fast growing population of the world. Food must fulfill quality and safety standards.  The access to safe and appropriate food is not the same everywhere.  Food excess and, in consequence, food waste is present in many regions of the world. This study is meant to explain the causes of food waste on the basis of the author’s own research and study results of other scientists. The lack of authenticity and falsification belong to the new factors endangering food safety and food waste related thereto. This analysis proves that the authenticity of food improves its safety through the implementation of quality management systems, the appropriate system of food labelling and food identification by means of applicable law regulations, supervision and control systems. Main aim of this study is to address why, even though there are so many quality standards and systems, a significant problem with food loss and waste constantly occurs. Waste-causing factors have been determined on the example of bread and the handling of unconsumed bread has been attempted in this study. Waste limiting actions are necessary as food production is significantly overburdening the natural environment and generating increasing amount of waste, hazardous to the clean air. 

  7. Research on Food Quality Security of China’s Food Import and Export

    Directory of Open Access Journals (Sweden)

    Pengling Liu

    2014-04-01

    Full Text Available This article researches quality and safety of food at home and abroad on the basis of present situation, cause and effect, from the point of import and export of food quality and safety in China, by combining with economic theories and empirical analysis, from a macro perspective study of China’s import and export food safety issues impact on economic and social development, and study the experience of other developed countries advanced management experience in the quality and safety of food imports and exports. Finally, after the combination of the analysis, make recommendations to protect China’s import and export food safety measures and provide policy proposals.

  8. Food identity/food quality: insights from the "coalho" cheese in the Northeast of Brazil

    Directory of Open Access Journals (Sweden)

    Jose Muchnik

    2005-05-01

    Full Text Available Dans cet article, nous analysons deux questions centrales pour les systèmes agroalimentaires: comment les exigences identitaires interagissent avec les exigences sanitaires et nutritionnelles des produits alimentaires et comment les producteurs, en particulier les agricultures familiales, tiennent compte de ces évolutions dans leur stratégies. Nous développons tout d'abord une approche conceptuelle dans laquelle nous mettons en évidence les évolutions, synergies et antagonismes dans la perception de l'identité et de la qualité des aliments. Nous analysons ensuite le rôle de ces deux facteurs dans la construction d'une démarche de qualification de fromages au Brésil. Enfin, nous étudions plus généralement les conséquences économiques de ces phénomènes sociaux sur l'organisation de la production agroalimentaire.In this paper, we address two central issues for agri-food systems: how demands for food identity interact with hygiene and nutritional requirements, and how the producers, in particular family farmers, are taking these changes into account in their strategies. First we develop a conceptual approach within which we stress the changes, synergies and antagonisms that have taken place in the perception of food identity and quality. We then analyze the roles these two factors play in the development of a qualification process for cheeses in Brazil. Finally, we make a general study of the economic consequences of these social phenomena on the organization of food production and we discuss the conditions under which family agriculture can benefit from the synergies between identity and quality through the commercialization of specific productions.

  9. Specific elements of communication on agri-food products resulting from EU legislation

    Directory of Open Access Journals (Sweden)

    Laura Timiras

    2012-12-01

    Full Text Available In the European Union a significant number of regulations aimed at agricultural and food sector thus creating the legal framework regarding the mode of production, pricing, distribution and communication in relation to agri-food products. Specificity agri-food marketing communication at EU level resulting in most of the measures taken with regard to ensuring consumer protection, food safety and security, some of them, in force in early 2012, referring to the labeling, presentation and advertising of agri-food products, sponsorship and distinctive signs of quality are shown in this paper.

  10. Food Allergy and Quality of Life : What Have We Learned?

    NARCIS (Netherlands)

    van der Velde, Jantina L.; Dubois, Anthony E. J.; Flokstra-de Blok, Bertine M. J.

    2013-01-01

    Health-related quality of life (HRQL) has become an emerging focus of interest in food allergy. Food allergy is a disease characterized by low mortality and symptoms which only occur during an allergic reaction. However, food-allergic patients continuously need to be alert when eating in order to pr

  11. Consumer Evaluations of Food Risk Management Quality in Europe

    NARCIS (Netherlands)

    Kleef, van E.; Houghton, J.R.; Krystallis, A.; Pfenning, U.; Rowe, G.; Dijk, van H.; Lans, van der I.A.; Frewer, L.J.

    2007-01-01

    In developing and implementing appropriate food risk management strategies, it is important to understand how consumers evaluate the quality of food risk management practices. The aim of this study is to model the underlying psychological factors influencing consumer evaluations of food risk managem

  12. Impact of microbial variability on food safety and quality

    NARCIS (Netherlands)

    Aryani, D.C.

    2016-01-01

    Microbial growth and inactivation kinetics in food can be predicted when the effects of intrinsic food properties and environmental conditions on microbial responses are known. However, the prediction result might not be accurate due to microbial variability. To ensure food safety and quality, knowl

  13. Consumers and Food Choice: Quality, Nutrition and Genes

    NARCIS (Netherlands)

    Tijskens, L.M.M.; Iztok Ostan, I.; Borut Poljsak, B.; Simcic, M.

    2010-01-01

    The quantity and quality of food needed for reproduction differs from nutritional needs for health and longevity. The choice of food type and amount is driven by our genetic need for growth and reproduction, not for long term health. So, fast digestible food, rich in energy is searched for. We

  14. Consumers and Food Choice: Quality, Nutrition and Genes

    NARCIS (Netherlands)

    Tijskens, L.M.M.; Iztok Ostan, I.; Borut Poljsak, B.; Simcic, M.

    2010-01-01

    The quantity and quality of food needed for reproduction differs from nutritional needs for health and longevity. The choice of food type and amount is driven by our genetic need for growth and reproduction, not for long term health. So, fast digestible food, rich in energy is searched for. We human

  15. Pulse foods: processing, quality and nutraceutical applications

    National Research Council Canada - National Science Library

    Tiwari, Brijesh K; Gowen, Aoife; McKenna, B. M

    2011-01-01

    ... Applications Edited by Brijesh K. Tiwari Department of Food and Tourism, Manchester Metropolitan University, Manchester, UK Aoife Gowen UCD School of Agriculture, Food Science and Veterinary ­ M edicine,...

  16. Microbial ecology and quality assurance in food fermentation systems. The case of kefir grains application.

    Science.gov (United States)

    Plessas, S; Alexopoulos, A; Voidarou, C; Stavropoulou, E; Bezirtzoglou, E

    2011-12-01

    Fermentation technology has become a modern method for food production the last decades as a process for enhancing product stability, safety and sensory standards. The main reason for this development is the increasing consumers' demand for safe and high quality food products. The above has led the scientific community to the thorough study for the appropriate selection of specific microorganisms with desirable properties such as bacteriocin production, and probiotic properties. The main food products produced through fermentation activity are bread, wine, beer cheese and other dairy products. The microorganisms conducting the above processes are mainly yeasts and lactic acid bacteria. The end products of carbohydrate catabolism by these microorganisms contribute not only to preservation as it was believed years ago, but also to the flavour, aroma and texture and to the increase of the nutritional quality by thereby helping determine unique product characteristics. Thus, controlling the function of specific microorganisms or the succession of microorganisms that dominate the microflora is therefore advantageous, because it can increase product quality, functionality and value. Throughout the process of the discovery of microbiological diversity in various fermented food systems, the development of starter culture technology has gained more scientific attention, and it could be used for the control of the manufacturing operation, and management of product quality. In the frame of this review the presentation of the quality enhancement of most consumed fermented food products around the world is attempted and the new trends in production of fermented food products, such as bread is discussed. The review is focused in kefir grains application in bread production.

  17. Food quality management : a technological and managerial principles and practices

    NARCIS (Netherlands)

    Luning, P.A.; Marcelis, W.J.

    2009-01-01

    This book describes Food Quality Management in one integrated concept. Firstly, all relevant aspects of food quality management are brought into one model, which forms the framework for this book. Secondly, the authors introduce the techno-managerial approach. This approach starts from the idea that

  18. Food quality management : a technological and managerial principles and practices

    NARCIS (Netherlands)

    Luning, P.A.; Marcelis, W.J.

    2009-01-01

    This book describes Food Quality Management in one integrated concept. Firstly, all relevant aspects of food quality management are brought into one model, which forms the framework for this book. Secondly, the authors introduce the techno-managerial approach. This approach starts from the idea that

  19. Food insecurity is inversely associated with diet quality of lower-income adults.

    Science.gov (United States)

    Leung, Cindy W; Epel, Elissa S; Ritchie, Lorrene D; Crawford, Patricia B; Laraia, Barbara A

    2014-12-01

    Food insecurity acts as a chronic stressor independent of poverty. Food-insecure adults may consume more highly palatable foods as a coping mechanism, leading to poorer diet quality and increased risks of chronic disease over time. Using data from the 1999-2008 National Health and Nutrition Examination Surveys, this study aimed to examine the cross-sectional differences in dietary intake and diet quality by household food security among 8,129 lower-income adults (≤300% of the federal poverty level). Food insecurity was assessed using the 18-item US Household Food Security Survey Module. Dietary intake was assessed from 24-hour recalls and diet quality was measured using the Healthy Eating Index-2005 and the Alternate Healthy Eating Index-2010. Relative mean differences in dietary outcomes by household food security were estimated using linear regression models, adjusting for sociodemographic characteristics. Lower-income food-insecure adults reported higher consumption of some highly palatable foods, including high-fat dairy products (P trendfood-secure adults. Food insecurity was also associated with more sugar-sweetened beverages (P trend=0.003); more red/processed meat (P trend=0.005); more nuts, seeds, and legumes (P trend=0.0006); fewer vegetables (P trendFood insecurity was significantly associated with lower Healthy Eating Index-2005 (P trendfood insecurity was associated with characteristics of poor diet quality known to increase chronic disease risk.

  20. Food product tracing technology capabilities and interoperability.

    Science.gov (United States)

    Bhatt, Tejas; Zhang, Jianrong Janet

    2013-12-01

    Despite the best efforts of food safety and food defense professionals, contaminated food continues to enter the food supply. It is imperative that contaminated food be removed from the supply chain as quickly as possible to protect public health and stabilize markets. To solve this problem, scores of technology companies purport to have the most effective, economical product tracing system. This study sought to compare and contrast the effectiveness of these systems at analyzing product tracing information to identify the contaminated ingredient and likely source, as well as distribution of the product. It also determined if these systems can work together to better secure the food supply (their interoperability). Institute of Food Technologists (IFT) hypothesized that when technology providers are given a full set of supply-chain data, even for a multi-ingredient product, their systems will generally be able to trace a contaminated product forward and backward through the supply chain. However, when provided with only a portion of supply-chain data, even for a product with a straightforward supply chain, it was expected that interoperability of the systems will be lacking and that there will be difficulty collaborating to identify sources and/or recipients of potentially contaminated product. IFT provided supply-chain data for one complex product to 9 product tracing technology providers, and then compared and contrasted their effectiveness at analyzing product tracing information to identify the contaminated ingredient and likely source, as well as distribution of the product. A vertically integrated foodservice restaurant agreed to work with IFT to secure data from its supply chain for both a multi-ingredient and a simpler product. Potential multi-ingredient products considered included canned tuna, supreme pizza, and beef tacos. IFT ensured that all supply-chain data collected did not include any proprietary information or information that would otherwise

  1. Quality of Life Among Food Allergic Patients and Their Caregivers.

    Science.gov (United States)

    Warren, Christopher M; Otto, Alana K; Walkner, Madeline M; Gupta, Ruchi S

    2016-05-01

    Food allergy is increasing in prevalence worldwide. This review summarizes progress made studying relationships between food allergy and quality of life (QOL), with an emphasis on recent work in the field. Early work examining QOL among food allergy patients established that stress and anxiety associated with continuous allergen avoidance and the looming threat of anaphylaxis were associated with significantly impaired food allergy quality of life (FAQOL) for children with food allergy and their caregivers. Recent clinical studies suggest that undergoing oral food challenge to confirm food allergy and oral immunotherapy to treat food allergy may each improve FAQOL among both patients and their caregivers. Other intervention modalities, such as nurse-facilitated counseling and educational workshops, also hold promise, but additional work is needed. Future work must strive to recruit more representative, population-based samples, including adult patients, in order to improve the generalizability and clinical relevance of findings.

  2. 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.

  3. Organic food quality: a framework for concept, definition and evaluation from the European perspective.

    Science.gov (United States)

    Kahl, Johannes; Baars, Ton; Bügel, Susanne; Busscher, Nicolaas; Huber, Machteld; Kusche, Daniel; Rembiałkowska, Ewa; Schmid, Otto; Seidel, Kathrin; Taupier-Letage, Bruno; Velimirov, Alberta; Załecka, Aneta

    2012-11-01

    Consumers buy organic food because they believe in the high quality of the product. Furthermore, the EU legal regulatory framework for organic food and farming defines high quality of the products as an important goal of production. A major challenge is the need to define food quality concepts and methods for determination. A background is described which allows embedding of the quality definitions as well as evaluation methods into a conceptual framework connected to the vision and mission of organic agriculture and food production. Organic food quality is defined through specific aspects and criteria. For evaluation each criterion has to be described by indicators. The determination of indicators should be through parameters, where parameters are described by methods. Conversely, the conceptual framework is described according to underlying principles and starting definitions are given, but further work has do be done on the detailed scientific description of the indicators. Furthermore, parameters have to be defined for the evaluation of suitability of these indicators for organic food production. Copyright © 2012 Society of Chemical Industry.

  4. Ion mobility spectrometry for food quality and safety.

    Science.gov (United States)

    Vautz, W; Zimmermann, D; Hartmann, M; Baumbach, J I; Nolte, J; Jung, J

    2006-11-01

    Ion mobility spectrometry is known to be a fast and sensitive technique for the detection of trace substances, and it is increasingly in demand not only for protection against explosives and chemical warfare agents, but also for new applications in medical diagnosis or process control. Generally, a gas phase sample is ionized by help of ultraviolet light, ss-radiation or partial discharges. The ions move in a weak electrical field towards a detector. During their drift they collide with a drift gas flowing in the opposite direction and, therefore, are slowed down depending on their size, shape and charge. As a result, different ions reach the detector at different drift times, which are characteristic for the ions considered. The number of ions reaching the detector are a measure of the concentration of the analyte. The method enables the identification and quantification of analytes with high sensitivity (ng l(-1) range). The selectivity can even be increased - as necessary for the analyses of complex mixtures - using pre-separation techniques such as gas chromatography or multi-capillary columns. No pre-concentration of the sample is necessary. Those characteristics of the method are preserved even in air with up to a 100% relative humidity rate. The suitability of the method for application in the field of food quality and safety - including storage, process and quality control as well as the characterization of food stuffs - was investigated in recent years for a number of representative examples, which are summarized in the following, including new studies as well: (1) the detection of metabolites from bacteria for the identification and control of their growth; (2) process control in food production - beer fermentation being an example; (3) the detection of the metabolites of mould for process control during cheese production, for quality control of raw materials or for the control of storage conditions; (4) the quality control of packaging materials during

  5. Emergence Of A Quality Assurance Program For Probiotic Supplemented Foods

    OpenAIRE

    Sarkar, S

    2013-01-01

    In recent year consumer’s inclination towards natural and health-promoting foods have led to projection of probiotics as a new ingredient in functional food market. In absence of any worldwide regulation, probiotic containing foods available in the market are often of poor quality and did not meet the desired level of viable microorganisms, required for exhibiting health benefits. Presently, no globally accepted regulations for probiotic containing foods have been establi...

  6. A kaizen approach to food safety quality management in the value chain from wheat to bread

    CERN Document Server

    Hill, Victoria

    2014-01-01

    This book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US. With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy. Lastly, it provides step-by-step instructions on how to apply kaizen methodology and Deming's work on quality improvement to make the HACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust.

  7. Emotions in consumer research : An application to novel food products

    NARCIS (Netherlands)

    Laros, F.J.M.

    2006-01-01

    During the last decades the general public has been confronted with a continuous stream of radically new food products as well as technologies that can be used to improve food production and food products. It is rather difficult, however, to convince consumers to accept these new products. For insta

  8. Bacteriocin producers from traditional food products

    OpenAIRE

    Thonart P.; Destain J.; Tine E.; Ngom A.; Diop MB.; Dubois-Dauphin R.

    2007-01-01

    A total of 220 strains of LAB isolated from 32 samples of traditional fermented food from Senegal were screened for bacteriocin production. Two bacteriocin producers, Lactococcus lactis subsp. lactis and Enterococcus faecium, were identifi ed from 12 bacteriocin-producing isolates on the basis of phenotypic analyses and 16S rDNA sequence. Both bacteriocins produced by new isolates show antimicrobial activity against Listeria monocytogenes and Bacillus coagulans whereas only that produced by L...

  9. Agro-food Quality and Safety Based on Agro-ecological Compensation

    Institute of Scientific and Technical Information of China (English)

    2010-01-01

    Reflection of the rise of agro-food production costs is analyzed based on the introduction of the quality safety situation of agricultural products in China.Firstly,rise of production costs caused by the demarcation of prohibited areas;secondly,rise of production costs caused by using environment-friendly agricultural inputs;thirdly,rise of production costs caused by quality control;fourthly,rise of production costs caused by product identification.The ecological compensation mechanism which is beneficial to agro-food quality safety is set up according to the principle "the one who is benefited compensates".Firstly,laws and regulations of agricultural production compensation are to be actively perfected.Secondly,experience of developed countries can be borrowed to establish a fiscal transfer payment system of production compensation.Thirdly,ecological agriculture is to be developed to produce products with safety and excellent quality.Since agro-ecological compensation can make up for the costs paid for protecting agro-ecological environment and producing safe agro-products by agro-food producers and is beneficial to motivating producers’ initiative,compensation is made for agricultural producers from compensation objects,compensation scope and compensation mechanism to improve the quality safety level of agricultural products.

  10. Possibilities and significance of has implementation (Halal assurance system) in existing quality system in food industry

    OpenAIRE

    Ceranić S.; Božinović N.

    2009-01-01

    Islamic community in Serbia has opened and agency for certification of Halal Quality System in food industry and in this way helped food producers who want to develop their businesses in that direction. 'Halal' is a term contrary to 'haram' and it means legal. Every producer wishing to obtain halal certificate must previously introduce and implement quality control system which will provide not only production according to hala standards but...

  11. Production control system specified quality sausage products

    Directory of Open Access Journals (Sweden)

    A. V. Tokarev

    2016-01-01

    Full Text Available The problem of management of production target in technological system of production of sausages of the set quality is considered in article. Decomposition of technological system is considered. Functions of management are allocated: formation of an optimum compounding of forcemeat, expert analysis of a compounding, laboratory analysis of a compounding and its statement. Information technology of interaction of these functions is offered. The mathematical problem definition of finding of an optimum compounding meat product with use of possible substitutes of ingredients is presented. This mathematical problem is a classical linear programming problem whose solution has the standard program. Since the manufacture of the finished product are various nonlinear effects are taken into account at the present time it is practically impossible, the methodology provided in this operation "Expert analysis of the formulation" and "Laboratory analysis of the finished product." An example of calculating the optimum alternative base recipe "Sausages “Viennese with cheese”" TS 9213-010-40155161-2002. For an alternative formulation demands were made at a cost of meat, the ingredient composition, as well as the final product organoleptic and physic-chemical indicators should comply with regulatory requirements "Sausages “Viennese with cheese”" TS 9213-010-40155161-2002. Indicator acid activity (pH calculated stuffing formulation should be in the range 6.0-6.3. As a partial replacement for the main raw material have been proposed acceptable substitutes. It was necessary to calculate on the basis of the formulation "Sausages “Viennese with cheese”" TS 9213-010-40155161-2002 optimal price and quality alternative formulation. As a result of depreciation of the value of alternative stuffing recipe was 14,5 % when all of the restrictions on the consumer properties. The proposed information technology implemented in the software package "Multi

  12. Bacteriological quality and food safety in a Brazilian school food program

    Directory of Open Access Journals (Sweden)

    Samara Nagla Chaves Trindade

    2014-01-01

    Full Text Available Introduction: Food safety is a critical issue in school food program. Objective: This study was conducted to assess the bacteriological quality and food safety practices of a municipal school food program (MSFP in Jequitinhonha Valley, Brazil. Materials and methods: A checklist based on good manufacturing practices (GMP for food service was used to evaluate food safety practices. Samples from foods, food contact surfaces, the hands of food handlers, the water supply and the air were collected to assess bacteriological quality in establishments that comprise the MSFP. Results: Nine (81.8% establishments were classified as poor quality and two (18.2% as medium quality. Neither Salmonella nor Listeria monocytogenes were detected in food samples. Coliforms, Escherichia coli and Staphylococcus aureus were detected in 36 (52.9%, 1 (1.5% and 22 (32.4% of the food samples and in 24 (40.7%, 2 (3.3% and 13 (22.0% of the food contact surfaces, respectively. The counts of coliforms and Staphylococcus aureus ranged from 1 to 5.0 and 1 to 5.1 log CFU/g of food, respectively. The mean aerobic mesophilic bacteria count was 3.1 log CFU/100 cm² of surface area. Coliforms, E. coli and S. aureus were detected on the hands of 33 (73.3%, 1 (2.2% and 36 (80% food handlers, respectively. With regard to air quality, all the establishments had an average aerobic mesophilic count above 1.6 log CFU/cm²/week. Conclusions: The results indicate the need to modify the GMP used in food service in MSFP in relation to food safety, particularly because children served in these establishments are often the most socially vulnerable.

  13. Cooperation and competence in global food chains : perspectives on food quality and safety

    NARCIS (Netherlands)

    Vellema, S.; Boselie, D.M.

    2003-01-01

    Supermarket chains, retailers and wholesalers have made food safety and food quality an integral element of their business strategies. What does this mean for producers in the South, who have to comply with international standards for good agricultural practices as well as with strict food safety re

  14. From food production to food security: developing interdisciplinary, regional-level research

    NARCIS (Netherlands)

    Ingram, J.S.I.

    2011-01-01

    Food security is a condition whereby “all people, at all times, have physical and economic access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for an active and healthy life” (FAO World Food Summit, 1996). Globally, food production has kept ah

  15. Effects of animal source food and micronutrient fortification in complementary food products on body composition, iron status, and linear growth

    DEFF Research Database (Denmark)

    Skau, Jutta Kloppenborg Heick; Touch, Bunthang; Chhoun, Chamnan

    2015-01-01

    Background: Poor nutritional quality of complementary foods often limits growth. Animal source foods, such as milk or meat, are often unaffordable. Local affordable alternatives are needed. Objective: We evaluate the efficacy of 2 newly developed, rice-based complementary food products: WinFood (WF......) with small fish and edible spiders and WinFood-Lite (WF-L) fortified with small fish, against 2 existing fortified corn-soy blend products, CSB+ (purely plant based) and CSB++ (8% dried skimmed milk). Design: In total, 419 infants aged 6 mo were enrolled in this randomized, single-blinded study for 9 mo...... foods. The dietary role of edible spiders needs to be further explored. This trial was registered at controlled-trials.com as ISRCTN19918531....

  16. Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat.

    Science.gov (United States)

    Makhoul, Salim; Yener, Sine; Khomenko, Iuliia; Capozzi, Vittorio; Cappellin, Luca; Aprea, Eugenio; Scampicchio, Matteo; Gasperi, Flavia; Biasioli, Franco

    2016-09-01

    In this study, we demonstrated the suitability of direct injection mass spectrometry headspace analysis for rapid non-invasive quality control of semi-finished dairy ingredients, such as skim milk powder (SMP), whole milk powder (WMP), whey powder (WP) and anhydrous milk fat (AMF), which are widely used as ingredients in the food industry. In this work, for the first time, we applied proton transfer reaction-mass spectrometry (PTR-MS) with a time-of-flight (ToF) analyzer for the rapid and non-invasive analysis of volatile compounds in different samples of SMP, WMP, WP and AMF. We selected different dairy ingredients in various concrete situations (e.g. same producer and different expiration times, different producers and same days of storage, different producers) based on their sensory evaluation. PTR-ToF-MS allowed the separation and characterization of different samples based on the volatile organic compound (VOC) profiles. Statistically significant differences in VOC content were generally coherent with differences in sensory evaluation, particularly for SMP, WMP and WP. The good separation of SMP samples from WMP samples suggested the possible application of PTR-ToF-MS to detect possible cases of adulteration of dairy ingredients for the food industry. Our findings demonstrate the efficient and rapid differentiation of dairy ingredients on the basis of the released VOCs via PTR-ToF-MS analysis and suggest this method as a versatile tool (1) for the facilitation/optimization of the selection of dairy ingredients in the food industry and (2) and for the prompt innovation in the production of dairy ingredients. Copyright © 2016 John Wiley & Sons, Ltd.

  17. Production of Fungal Glucoamylase for Glucose Production from Food Waste

    Science.gov (United States)

    Lam, Wan Chi; Pleissner, Daniel; Lin, Carol Sze Ki

    2013-01-01

    The feasibility of using pastry waste as resource for glucoamylase (GA) production via solid state fermentation (SSF) was studied. The crude GA extract obtained was used for glucose production from mixed food waste. Our results showed that pastry waste could be used as a sole substrate for GA production. A maximal GA activity of 76.1 ± 6.1 U/mL was obtained at Day 10. The optimal pH and reaction temperature for the crude GA extract for hydrolysis were pH 5.5 and 55 °C, respectively. Under this condition, the half-life of the GA extract was 315.0 minutes with a deactivation constant (kd) 2.20 × 10−3 minutes−1. The application of the crude GA extract for mixed food waste hydrolysis and glucose production was successfully demonstrated. Approximately 53 g glucose was recovered from 100 g of mixed food waste in 1 h under the optimal digestion conditions, highlighting the potential of this approach as an alternative strategy for waste management and sustainable production of glucose applicable as carbon source in many biotechnological processes. PMID:24970186

  18. Some problems in microbiological production of food and feed products

    Energy Technology Data Exchange (ETDEWEB)

    Afrikyan, E.K.

    1984-10-01

    The current state of microbiological production of food and feed products is reviewed. Based on local resources and conditions, some approaches to the solution of this problem in Armenia are presented. The development of large-scale microbiological production of single-cell proteins for food and feed purposes signifies a new stage in the development of science and industry with socio-economic consequences. A substance has been developed with cultures of lactic acid bacteria which has therapeutic-prophylactic effects for intestinal disorders in children. The processes of silaging and fermentation of fodder result in microbiological and fermentative processing with the enrichment of proteins, vitamins and other compounds. Production has been set up using cellulolytic microorganisms for glucose and glucose-fructose syrups, as well as yeast biomass for food and feed. Solid-phase fermentation is of great manufacturing interest for the enrichment of protein from plant substrates. Of equal importance for the production of biotite and organic fertilizers is microalgae.

  19. CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING INDUSTRY

    Directory of Open Access Journals (Sweden)

    Aleksandar Marić

    2009-09-01

    Full Text Available Food industry occupies special place in the processing industry, especially when we talk on the manufacturing of bakery products. Variable products quality on the market initiated the authors of this study to make an attempt, using comparative analysis of methods for quality control that are at most applied in bakery plants and other "convenient" methods to indicate the shortcomings and to argue convenience of using of methods that would improve testing of the quality. That approach could create a base for designing of model of quality improvement the baking industry.

  20. Labour Quality Model for Organic Farming Food Chains

    OpenAIRE

    Gassner, B.; Freyer, B.; Leitner, H.

    2008-01-01

    The debate on labour quality in science is controversial as well as in the organic agriculture community. Therefore, we reviewed literature on different labour quality models and definitions, and had key informant interviews on labour quality issues with stakeholders in a regional oriented organic agriculture bread food chain. We developed a labour quality model with nine quality categories and discussed linkages to labour satisfaction, ethical values and IFOAM principles.

  1. Applying Triz for Production Quality Improvement

    Directory of Open Access Journals (Sweden)

    Swee Nikalus Shu Luing

    2017-01-01

    Full Text Available This paper aims to provide a thorough analysis on the application of TRIZ in improving the quality of canned food production. TRIZ tools such as engineering systems analysis, function analysis, cause and effect chain analysis, By-separation model and 40 Inventive Principles are applied in order to discover some feasible and elegant solutions to alleviate the problem. Findings revealed that the rejected canned products on the conveyor belt will be isolated or picked up with other good condition canned products which are lined up very closely to the rejected cans; though the visioning system is able detect the fault printing on the canned product. The main root cause is that the rejected canned product is picked up with other canned products in good condition because all cans are lined up on the belt and are very close to each other or having no gaps between the cans. Conversely, all cans on the conveyor belts are required to be very close to each other to avoid collisions that may damage the cans. The root cause is solved by applying function analysis, By-separation tool and Inventive Principles. Therefore, it can be concluded that TRIZ is a powerful tool in inventive problem solving.

  2. FOOD SCIENCE AND TECHNOLOGY ACROSS EUROPE 15. SCIENTIFIC KNOWLEDGE BASE AND DIFFERENCES IN QUALITY

    OpenAIRE

    Acosta, Manuel; Coronado, Daniel; FERRANDIZ, Esther; LEON, Dolores; Moreno, Pedro

    2015-01-01

    This paper contributes with some insights into scientific knowledge base in food industry at the regional level in Europe 15. We argue that science production by universities is not enough to create a scientific knowledge base. An additional requirement is counting on some standards of quality for being useful to firms. We explore this line of inquiry by first examining the regional distribution of food science across Europe and its relationship with the production of technology in the Europe...

  3. An overview of analytical methods for determining the geographical origin of food products

    NARCIS (Netherlands)

    Luykx, D.M.A.M.; Ruth, van S.M.

    2008-01-01

    There is an increasing interest by consumers for high quality food products with a clear geographical origin. These products are encouraged and suitable analytical techniques are needed for the quality control. This overview concerns an investigation of the current analytical techniques that are bei

  4. An overview of analytical methods for determining the geographical origin of food products

    NARCIS (Netherlands)

    Luykx, D.M.A.M.; Ruth, van S.M.

    2008-01-01

    There is an increasing interest by consumers for high quality food products with a clear geographical origin. These products are encouraged and suitable analytical techniques are needed for the quality control. This overview concerns an investigation of the current analytical techniques that are

  5. Quick Test for Evaluating Processed Food Quality (Short Communication

    Directory of Open Access Journals (Sweden)

    C. R. Vasudish

    2007-07-01

    Full Text Available Quick test for quality check of processed food will be handy for Defence Forces.  Aciditybeing one of the most important quality parameters, as per the ASC, BIS, PFA specifications,limits have been laid down as not to exceed 2 per cent in meat and fish products, 0.1 per centin cereal products, 1.25 per cent in ice cream powder, 1.5 per cent in milk powder, 0.3 per centin sweetened condensed milk, and 0.15 per cent in butter.  In the present study, a simple, quick,semi-quantitative test has been developed for checking acidity in processed foods to ascertaintheir quality.  The test is based on a colour reaction with the sample. The test solution givesblue to green to yellow colour depending on the concentration of acid in the sample.  Greencolour is the cut-off point for non-acceptance.  The large number of samples of meat (155, fishproducts (48, cereal products (222, ice cream powder (200, butter (200, milk powder (200 andsweetened condensed milk (202 were analysed by the quick test method and the results werecompared with those from the standard titrimetric method.  Acidity ranged form 0.68 per centto 2.40 per cent in meat products, 0.70 per cent to 2.50 per cent in fish products, 0.06 per centto 1.25 per cent in butter, 0.60 per cent to 1.91 per cent in milk powder, 0.05 per cent to 0.54 percent in ice cream powder, 0.32 per cent to 0.60 per cent in sweatened condensed milk, 0.05 percent to 1.10 per cent in cereal products. Some samples were found to be unacceptable havingacidity more than the specified limits.  The data were analysed statistically and the quick testwas found to correlate very well with the standard titrimetric method.

  6. Authentication of food allergen quality by physicochemical and immunological methods

    DEFF Research Database (Denmark)

    Sancho, A I; Hoffmann-Sommergruber, K; Alessandri, S

    2010-01-01

    Purified allergens are required to detect cross-contamination with other allergenic foods and to understand allergen interaction with other components of the food matrix. Pure allergens are also used for the diagnosis and treatment of food allergies. For example, serological methods are being...... developed to improve the quality of diagnosis, and to reduce the need for food challenge tests. In addition, recombinant allergens are being evaluated as candidate vaccines for safe and efficacious specific immunotherapy. Pure allergens are indispensable as reference materials for the calibration...... and standardization of methods between different laboratories and operators for risk assessment in the food industry. Therefore, there is a need for well-defined purified food allergens. In this context, a panel of 46 food allergens from plant and animal sources has been purified, from either the food sources...

  7. Improving food safety in the supply chain: Integrating traceability in production and distribution planning

    DEFF Research Database (Denmark)

    Grunow, Martin; Rong, Aiying; Akkerman, Renzo

    2008-01-01

    After a number of food safety crises, the design and implementation of traceability systems became an important focus of the food industry. As a result, food product traceability ranks high on senior management agendas for supply chain activities. In the literature, numerous studies deal...... with traceability from the viewpoint of information system development and technology development such as radio frequency identification (RFID) and DNA-based techniques. However, traceability and its implications for food safety are thus far not incorporated in the standard operations management literature...... on production and distribution planning. Here, we develop a methodology for production and distribution planning in food supply chains which minimizes production and logistics costs and at the same time reduces food safety concerns, limits the size of potential recalls, and satisfies product quality...

  8. PROMOTING TRADITIONAL FOOD PRODUCTS AS HEALTHY DIET PRODUCTS

    Directory of Open Access Journals (Sweden)

    Mihaela Teodora TARCZA

    2015-12-01

    Full Text Available The aim of this paper is to propose a brief introspection in the literature review in an attempt to highlight the peculiarities of traditional foodstuffs that enable them to be promoted as the primary food for a healthy diet. The trend of healthy eating is gaining ground not only for experts and researchers, but also for consumers on a daily basis. Traditional foodstuffs are brought back into the consumers’ attention in a market full of highly-processed foodstuffs. Marketing specialists noticed the link between the two concepts and they elaborated promotional strategies for traditional foodstuffs, having the ‘healthy diet’ as insight. Throughout the paper we will present theoretical considerations such as the concept of ‘traditional food product’, ‘promotion’, and ‘healthy diet’ from a marketing perspective followed by several examples of traditional food products perceived as healthy, and lastly, we will highlight the benefits of promoting a healthy diet by consuming traditional food products.

  9. PROMOTING TRADITIONAL FOOD PRODUCTS AS HEALTHY DIET PRODUCTS

    Directory of Open Access Journals (Sweden)

    Mihaela Teodora TARCZA

    2015-12-01

    Full Text Available The aim of this paper is to propose a brief introspection in the literature review in an attempt to highlight the peculiarities of traditional foodstuffs that enable them to be promoted as the primary food for a healthy diet. The trend of healthy eating is gaining ground not only for experts and researchers, but also for consumers on a daily basis. Traditional foodstuffs are brought back into the consumers’ attention in a market full of highly-processed foodstuffs. Marketing specialists noticed the link between the two concepts and they elaborated promotional strategies for traditional foodstuffs, having the ‘healthy diet’ as insight. Throughout the paper we will present theoretical considerations such as the concept of ‘traditional food product’, ‘promotion’, and ‘healthy diet’ from a marketing perspective followed by several examples of traditional food products perceived as healthy, and lastly, we will highlight the benefits of promoting a healthy diet by consuming traditional food products.

  10. Discriminating nutritional quality of foods using the 5-Color nutrition label in the French food market: consistency with nutritional recommendations.

    Science.gov (United States)

    Julia, Chantal; Ducrot, Pauline; Péneau, Sandrine; Deschamps, Valérie; Méjean, Caroline; Fézeu, Léopold; Touvier, Mathilde; Hercberg, Serge; Kesse-Guyot, Emmanuelle

    2015-09-28

    Our objectives were to assess the performance of the 5-Colour nutrition label (5-CNL) front-of-pack nutrition label based on the Food Standards Agency nutrient profiling system to discriminate nutritional quality of foods currently on the market in France and its consistency with French nutritional recommendations. Nutritional composition of 7777 foods available on the French market collected from the web-based collaborative project Open Food Facts were retrieved. Distribution of products across the 5-CNL categories according to food groups, as arranged in supermarket shelves was assessed. Distribution of similar products from different brands in the 5-CNL categories was also assessed. Discriminating performance was considered as the number of color categories present in each food group. In the case of discrepancies between the category allocation and French nutritional recommendations, adaptations of the original score were proposed. Overall, the distribution of foodstuffs in the 5-CNL categories was consistent with French recommendations: 95.4% of 'Fruits and vegetables', 72.5% of 'Cereals and potatoes' were classified as 'Green' or 'Yellow' whereas 86.0% of 'Sugary snacks' were classified as 'Pink' or 'Red'. Adaptations to the original FSA score computation model were necessary for beverages, added fats and cheese in order to be consistent with French official nutritional recommendations. The 5-CNL label displays a high performance in discriminating nutritional quality of foods across food groups, within a food group and for similar products from different brands. Adaptations from the original model were necessary to maintain consistency with French recommendations and high performance of the system.

  11. Statistical distributions describing microbial quality of surfaces and foods in food service operations.

    Science.gov (United States)

    Montville, Rebecca; Schaffner, Donald W

    2004-01-01

    Data on the microbial quality of food service kitchen surfaces and ready-to-eat foods were collected over a period of 10 years in Rutgers University dining halls. Surface bacterial counts, total aerobic plate counts, and total and fecal coliform counts were determined using standard methods. Analysis was performed on foods tested more than 50 times (primarily lunch meats and deli salads) and on surfaces tested more than 500 times (36 different surfaces types, including pastry brushes, cutting boards, and countertops). Histograms and statistical distributions were determined using Microsoft Excel and Palisades Bestfit, respectively. All data could be described by lognormal distributions, once data above and below the lower and upper limits of detection were considered separately. Histograms for surfaces counts contained one peak near 1 CFU/4 cm2. Surfaces with higher levels of contamination tended to be nonmetal, with the exception of buffalo chopper bowls, which commonly had high counts. Mean counts for foods ranged from 2 to 4 log CFU/g, with shrimp salad, roast beef, and bologna having higher means. Coleslaw, macaroni salad, and potato salad (all commercially processed products, not prepared in the dining halls) had lowest overall means. Coliforms were most commonly found in sealeg salad (present in 61% of samples) and least commonly found in coleslaw (present in only 7% of samples). Coliform counts (when present) were highest on average in shrimp salad and lowest in coleslaw. Average coliform counts for most products were typically between 1 and 2 log most probable number per gram. Fecal coliforms were not typically found in any deli salads or lunch meats.

  12. Food price policies improve diet quality while increasing socioeconomic inequalities in nutrition.

    Science.gov (United States)

    Darmon, Nicole; Lacroix, Anne; Muller, Laurent; Ruffieux, Bernard

    2014-05-20

    Prices are an important determinant of food choices. Consequently, food price policies (subsidies and/or taxes) are proposed to improve the nutritional quality of diets. The aim of the present study was to explore the impact of food price policies on the expenditures and nutritional quality of the food baskets chosen by low- and medium-income households. Experimental economics was used to examine two price manipulations: i) a fruit and vegetable price subsidy named "fruit and vegetables condition"; ii) a healthy-product subsidy coupled with an unhealthy-product tax named "nutrient profile condition". The nutrient profiling system called SAIN,LIM was used. This system classifies each individual food according to its overall nutritional quality which then allows for a food item to be taxed or subsidized. Women from low- (n = 95) and medium-incomes (n = 33) selected a daily food basket, first, at current prices and then at manipulated prices. The redistributive effects of experimental conditions were assessed by comparing the extent of savings induced by subsidies and of costs generated by the tax on the two income groups. Energy density (kcal/100 g), free sugars (% energy) and the mean adequacy ratio (MAR) were used as nutritional quality indicators. At baseline (before price manipulations), low-income women selected less expensive and less healthy baskets than medium-income ones. After price manipulations expenditures for both income group decreased significantly, whereas, the nutritional quality improved (energy density decreased, the MAR increased). Additionally, the redistributive effects were less favourable for low-income women and their nutritional quality improvements from baseline were significantly lower. Low-income women derived fewer financial and nutritional benefits from implemented food subsidies and taxes than medium-income women. This outcome suggests that food price policies may improve diet quality while increasing socio

  13. Bacteriocin producers from traditional food products

    Directory of Open Access Journals (Sweden)

    Thonart P.

    2007-01-01

    Full Text Available A total of 220 strains of LAB isolated from 32 samples of traditional fermented food from Senegal were screened for bacteriocin production. Two bacteriocin producers, Lactococcus lactis subsp. lactis and Enterococcus faecium, were identified from 12 bacteriocin-producing isolates on the basis of phenotypic analyses and 16S rDNA sequence. Both bacteriocins produced by new isolates show antimicrobial activity against Listeria monocytogenes and Bacillus coagulans whereas only that produced by Lactococcus lactis has an activity against Bacillus cereus. Bacteriocin-producing Lactococcus lactis strains were found in a variety of traditional foods indicating a high potential of growth of this strain in variable ecological complex environment. Partial 16S rDNA of the two bacteriocin producers obtained in this study has been registered to Genbank databases under the accession number AY971748 for Lactococcus lactis subsp. lactis (named CWBI-B1410 and AY971749 for Enterococcus faecium (named CWBI-B1411. The new bacteriocin-producing Lactococcus lactis subsp. lactis strain has been selected for identification and application of the bacteriocin to food preservation.

  14. Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage

    Energy Technology Data Exchange (ETDEWEB)

    Pourashouri, P.; Chapela, M. J.; Atanassova, M.; Cabado, A. G.; Vieites, J. M.; Aubourg, S. P.

    2013-05-01

    The present research addresses the quality loss in two different ready-to-eat (RTE) sea foods. With this aim, chemical and microbiological parameters were measured in tuna lasagne (TL) and hake roe foods which were refrigerated (4 degree centigrade) for up to 35 and 71 days, respectively. Both foods showed a significant lipid oxidation (peroxide and interaction compound formation) development with storage time, which was especially marked in the case of the TL product, which also underwent an important lipid hydrolysis development. Both RTE products showed a low microbial development, no matter how much time had elapsed since the expiration dates; thus, low total viable count scores and volatile amine formation were attained while the presence of pathogen microorganisms was not detected. In view of the current increasing consumer demand for high quality refrigerated foods, the assessment of lipid damage related to nutritional and sensory values is recommended when fish-based RTE products are encountered. (Author) 46 refs.

  15. The impact of organic agriculture on food quality:

    OpenAIRE

    Rembiałkowska, Ewa

    2004-01-01

    During last decades the consumer trust in food quality has drastically decreased, mainly because of the growing ecological awareness and several food scandals like Bovine Spongiform Encephalopathy (BSE), dioxins and bacterial contamination. It has been found that intensive conventional agriculture could introduce contaminants into food chain, first of all nitrates and nitrosamines, residues of pesticides, antibiotics and growth hormones. Consumers started to look for safer and better controll...

  16. The Perception on Food Quality among Urban People

    OpenAIRE

    S.S.M. Sadrul Huda; Ahmed Taneem Muzaffar; Jashim Uddin Ahmed

    2008-01-01

    Contaminated and unhygienic food intake is a major problem in the urban cities of Bangladesh. This raises a serious concern for health of the urban citizens. The research investigates into the attitude of the urban educated people on their awareness of food safety. The findings of the study suggest a high degree of awareness amongst respondents of the attitudinal survey. People with higher educational background show higher degree of awareness of how the quality of food should be maintained. ...

  17. Impact of microbial variability on food safety and quality

    OpenAIRE

    Aryani, D.C.

    2016-01-01

    Microbial growth and inactivation kinetics in food can be predicted when the effects of intrinsic food properties and environmental conditions on microbial responses are known. However, the prediction result might not be accurate due to microbial variability. To ensure food safety and quality, knowledge on the sources of variability and the magnitude is needed to prioritize their importance. This thesis focused on various microbial variability aspects including between and within strain varia...

  18. Thermal food processing: new technologies and quality issues

    National Research Council Canada - National Science Library

    Sun, Da-Wen

    2012-01-01

    .... The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends...

  19. Ergonomics study for workers at food production industry

    Directory of Open Access Journals (Sweden)

    Mohd Fazi Hamizatun

    2017-01-01

    Full Text Available The health constraint faced by production workers affects the quality of the work. The productivity of the workers is affected by the Work-related Musculoskeletal Disorder (WMSD which limits the movement of the workers. The comfort workplace condition, known as ergonomic environment is important to prevent the occurrence of the WMSD. Proper ergonomic workplace considers the condition of the workers while doing the assigned work. The objectives of this study are to identify the current problems related to ergonomic in food production process, to analyse the actual production data by using Rapid Upper Limb Assessment (RULA and Rapid Entire Body Assessment (REBA and to recommend the ergonomic workplace environment based on the condition of the study. The study was done at a Small and Medium Enterprises (SME food production company in the Klang Valley of Malaysia. The condition of the workers affects the productivity of the company due to workers’ health deficiency. From the findings, the workers are exposed to the awkward postures which leads to the Work-Musculoskeletal Disorders (WMSDs. Besides, the best height of the worker at the study area (critical area to prevent the worker from WMSDs is within 155 cm to 160 cm. The results show that the workers are exposed to the WMSD in different level of risks which causes high absenteeism among the workers.

  20. Developing ratings for food products: lessons learned from media rating systems.

    Science.gov (United States)

    Kunkel, Dale; McKinley, Christopher

    2007-01-01

    Children regularly consume low-nutrient, high-calorie food that is not consistent with a healthful diet, contributing to an increasing epidemic of overweight and obesity. Among the multiple causes of this problem is the food industry's emphasis on marketing calorie-dense food products to children. The Institute of Medicine (IOM) has recommended that industry adopt a uniform system of simplified food ratings to convey the nutritional qualities of food in a manner that is understandable and appealing to children and youth. This report analyzes the need for such a system in a food marketing environment that increasingly identifies healthful products for the consumer in inconsistent fashion. It considers evidence regarding current usage of food labeling and draws parallels with media rating systems in discussing the prospects for a uniform food rating system that would accomplish the IOM's objective.

  1. GRM Laying Stress on Product Quality

    Institute of Scientific and Technical Information of China (English)

    Li Li

    2012-01-01

    In recent years, Guilin Rubber Machinery Factory (GRM) has been putting product quality first, persisting in the improvement of product quality as the lifeline for the corporate sustainable development, and laying stress on "three cores" by surrounding the improvement of product quality.

  2. Quality function deployment in the food industry: a review

    NARCIS (Netherlands)

    Costa, A.I.A.; Dekker, M.; Jongen, W.M.F.

    2001-01-01

    This paper presents a detailed literature review on the topic of the application of quality function deployment (QFD) in the food industry. This review is extended with a thorough description of the methodologies involved in the practice of QFD within food companies, exemplified with the help of a c

  3. Nutritional quality of foods marketed to children in Honduras.

    Science.gov (United States)

    Gunderson, Matthew D; Clements, Dennis; Benjamin Neelon, Sara E

    2014-02-01

    Evidence suggests that exposure to advertising of unhealthy foods may contribute to increased rates of obesity in children. This study examined the extent to which television stations marketed unhealthy foods to children during after-school programming aired over one week in La Ceiba, Honduras. Content analysis was performed on four television stations, including one broadcast station and three cable networks. Eighty hours of programming were recorded and analyzed. Advertised products were categorized as food or non-food items, with food items further classified as healthy or unhealthy. Advertisements were coded as those aimed at children, adults, or both, and chi-square tests were used to compare the proportion of unhealthy advertisements by target audience. A total of 2271 advertisements aired during the observation period, with 1120 marketing products (49.3%). Of those, 397 (35.4%) promoted foods-30.2% were for healthy foods and 69.8% for unhealthy foods. The unhealthy foods were all advertised on cable networks and not the broadcast station. Children appeared to be targeted more than adults in advertisements for unhealthy foods (92.1%, p<0.001). Cable television programming during after-school hours advertised primarily unhealthy foods. Exposure to these advertisements may promote consumption of unhealthy foods by children, increasing their risk of obesity.

  4. Nanomaterials for products and application in agriculture, feed and food

    NARCIS (Netherlands)

    Peters, Ruud J.B.; Bouwmeester, Hans; Gottardo, Stefania; Amenta, Valeria; Arena, Maria; Brandhoff, Puck; Marvin, Hans J.P.; Mech, Agnieszka; Moniz, Filipa Botelho; Pesudo, Laia Quiros; Rauscher, Hubert; Schoonjans, Reinhilde; Undas, Anna K.; Vettori, Maria Vittoria; Weigel, Stefan; Aschberger, Karin

    2016-01-01

    Background: Nanotechnology applications can be found in agricultural production, animal feed, food processing, food additives and food contact materials (hereinafter referred to as agri/feed/food). A great diversity of nanomaterials is reported to be currently used in various applications, while

  5. Matching food service products to consumer demands through product development alliances and modularisation

    DEFF Research Database (Denmark)

    Olsen, Johanne Rønnow

    2009-01-01

    in the composition of meal solutions and, therefore cannot control all processing steps and interactions with other meal components. In this project, it is proposed that cooperation between food producers on product development (product development alliances) in relation to meal solutions can improve the quality...... of the end product (as perceived by the consumer) and that such interorganisational activities can be further supported by modularisation – a systematic approach to translating consumer requirements into product specifications. The working hypothesis is explored through four research questions. The first...... three research questions each relates to one of the main research areas quality, product development alliances and modularisation, and are partially answered through published, peer-reviewed papers. The final research question facilitates a discussion of the collective findings and perspectives...

  6. Bacteriocins from lactic acid bacteria: production, purification, and food applications.

    Science.gov (United States)

    De Vuyst, Luc; Leroy, Frédéric

    2007-01-01

    In fermented foods, lactic acid bacteria (LAB) display numerous antimicrobial activities. This is mainly due to the production of organic acids, but also of other compounds, such as bacteriocins and antifungal peptides. Several bacteriocins with industrial potential have been purified and characterized. The kinetics of bacteriocin production by LAB in relation to process factors have been studied in detail through mathematical modeling and positive predictive microbiology. Application of bacteriocin-producing starter cultures in sourdough (to increase competitiveness), in fermented sausage (anti-listerial effect), and in cheese (anti-listerial and anti-clostridial effects), have been studied during in vitro laboratory fermentations as well as on pilot-scale level. The highly promising results of these studies underline the important role that functional, bacteriocinogenic LAB strains may play in the food industry as starter cultures, co-cultures, or bioprotective cultures, to improve food quality and safety. In addition, antimicrobial production by probiotic LAB might play a role during in vivo interactions occurring in the human gastrointestinal tract, hence contributing to gut health.

  7. Are gluten-free foods healthier than non-gluten-free foods? An evaluation of supermarket products in Australia.

    Science.gov (United States)

    Wu, Jason H Y; Neal, Bruce; Trevena, Helen; Crino, Michelle; Stuart-Smith, Wendy; Faulkner-Hogg, Kim; Yu Louie, Jimmy Chun; Dunford, Elizabeth

    2015-08-14

    Despite tremendous growth in the consumption of gluten-free (GF) foods, there is a lack of evaluation of their nutritional profile and how they compare with non-GF foods. The present study evaluated the nutritional quality of GF and non-GF foods in core food groups, and a wide range of discretionary products in Australian supermarkets. Nutritional information on the Nutrition Information Panel was systematically obtained from all packaged foods at four large supermarkets in Sydney, Australia in 2013. Food products were classified as GF if a GF declaration appeared anywhere on the product packaging, or non-GF if they contained gluten, wheat, rye, triticale, barley, oats or spelt. The primary outcome was the 'Health Star Rating' (HSR: lowest score 0.5; optimal score 5), a nutrient profiling scheme endorsed by the Australian Government. Differences in the content of individual nutrients were explored in secondary analyses. A total of 3213 food products across ten food categories were included. On average, GF plain dry pasta scored nearly 0.5 stars less (Pgluten intolerance.

  8. Consumer-perceived quality in 'traditional' food chains

    DEFF Research Database (Denmark)

    Krystallis, Athanasios; Chryssochoidis, George; Scholderer, Joachim

    2007-01-01

    Recent food scares have increased consumer concern about meat safety. However, the Greek 'traditional' meat supply chain from producers to local butchers does not seem to realise the pressing consumer demand for certified meat quality. Or is it that, in such food chains, this demand is not so...... pressing yet? The present paper seeks to answer this question based on a survey conducted in the Athens area, involving a sample of 268 participants responsible for food purchasing decisions. The survey mainly aims to develop an integrated model of factors that affect consumer-perceived meat quality...... importance to visual intrinsic quality cues evaluated in a pre-purchasing context. In this respect, intrinsic quality cues are assigned a role similar to that of quality certification; coupled with the choice of traditional channels and the resulting personal relation with the butcher, they can be understood...

  9. Chemometrics in multispectral imaging for quality inspection of postharvest products

    NARCIS (Netherlands)

    Noordam, Jan Corstiaan

    2005-01-01

    This thesis describes different novel chemometric techniques applied to multispectral images for quality inspection on agricultural food products. These images do not only have a huge number of spectral bands which makes training set selection a challenging task, they also contain classes with small

  10. Relationships among Food Label Use, Motivation, and Dietary Quality

    Directory of Open Access Journals (Sweden)

    Lisa M. Soederberg Miller

    2015-02-01

    Full Text Available Nutrition information on packaged foods supplies information that aids consumers in meeting the recommendations put forth in the US Dietary Guidelines for Americans such as reducing intake of solid fats and added sugars. It is important to understand how food label use is related to dietary intake. However, prior work is based only on self-reported use of food labels, making it unclear if subjective assessments are biased toward motivational influences. We assessed food label use using both self-reported and objective measures, the stage of change, and dietary quality in a sample of 392 stratified by income. Self-reported food label use was assessed using a questionnaire. Objective use was assessed using a mock shopping task in which participants viewed food labels and decided which foods to purchase. Eye movements were monitored to assess attention to nutrition information on the food labels. Individuals paid attention to nutrition information when selecting foods to buy. Self-reported and objective measures of label use showed some overlap with each other (r = 0.29, p < 0.001, and both predicted dietary quality (p < 0.001 for both. The stage of change diminished the predictive power of subjective (p < 0.09, but not objective (p < 0.01, food label use. These data show both self-reported and objective measures of food label use are positively associated with dietary quality. However, self-reported measures appear to capture a greater motivational component of food label use than do more objective measures.

  11. The safety and regulation of natural products used as foods and food ingredients.

    Science.gov (United States)

    Abdel-Rahman, Ali; Anyangwe, Njwen; Carlacci, Louis; Casper, Steve; Danam, Rebecca P; Enongene, Evaristus; Erives, Gladys; Fabricant, Daniel; Gudi, Ramadevi; Hilmas, Corey J; Hines, Fred; Howard, Paul; Levy, Dan; Lin, Ying; Moore, Robert J; Pfeiler, Erika; Thurmond, T Scott; Turujman, Saleh; Walker, Nigel J

    2011-10-01

    The use of botanicals and dietary supplements derived from natural substances as an adjunct to an improved quality of life or for their purported medical benefits has become increasingly common in the United States. This review addresses the safety assessment and regulation of food products containing these substances by the U.S. Food and Drug Administration (FDA). The issue of safety is particularly critical given how little information is available on the toxicity of some of these products. The first section uses case studies for stevia and green tea extracts as examples of how FDA evaluates the safety of botanical and herbal products submitted for consideration as Generally Recognized as Safe under the Federal Food, Drug, and Cosmetics Act. The 1994 Dietary Supplement Health Education Act (DSHEA) created a regulatory framework for dietary supplements. The article also discusses the regulation of this class of dietary supplements under DSHEA and addresses the FDA experience in analyzing the safety of natural ingredients described in pre-market safety submissions. Lastly, we discuss an ongoing interagency collaboration to conduct safety testing of nominated dietary supplements.

  12. 48 CFR 870.111-5 - Frozen processed food products.

    Science.gov (United States)

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the...

  13. Greenhouse Production Technical Procedure for Pollution-free Food

    Institute of Scientific and Technical Information of China (English)

    WANG Shao-wu; LI Qing

    2012-01-01

    This procedure specifies production area environment, production technology, prevention and control of plant diseases and insect pests, and production files of pollution-free foods by taking tomato as an example. This procedure is applicable to greenhouse production of pollution-free food in Shandong Province.

  14. Sanitary quality, occurrence and identification of Staphylococcus sp. in food services

    Science.gov (United States)

    de Mello, Jozi Fagundes; da Rocha, Laura Braga; Lopes, Ester Souza; Frazzon, Jeverson; da Costa, Marisa

    2014-01-01

    Sanitary conditions are essential for the production of meals and control of the presence of pathogensis important to guarantee the health of customers. The aim of this study was to evaluate the sanitary quality of food services by checking the presence of thermotolerant coliforms, Staphylococcus sp. and evaluate the toxigenic potential from the latter. The analysis was performed on water, surfaces, equipment, ready-to-eat foods, hands and nasal cavity of handlers in seven food services. The water used in food services proved to be suitable for the production of meals. Most food, equipment and surfaces showed poor sanitary conditions due to the presence of thermotolerant coliforms (60.6%). Twenty-six Staphylococcus species were identified from the 121 Staphylococcus isolates tested. Staphylococci coagulase-negative species were predominant in the foods, equipment and surfaces. In food handlers and foods, the predominant species was Staphylococcus epidermidis. Twelve different genotypes were found after PCR for the classical enterotoxin genes. The seb gene (19.8%) was the most prevalent among all Staphylococcus sp. Both coagulase-positive and coagulase-negative Staphylococci showed some of the genes of the enterotoxins tested. We conclude that there are hygienic and sanitary deficiencies in the food services analyzed. Although coagulase-positive Staphylococci have not been present in foods there is a wide dispersion of enterotoxigenic coagulase-negative Staphylococci in the environment and in the foods analyzed, indicating a risk to consumer health. PMID:25477940

  15. Sanitary quality, occurrence and identification of Staphylococcus sp. in food services.

    Science.gov (United States)

    de Mello, Jozi Fagundes; da Rocha, Laura Braga; Lopes, Ester Souza; Frazzon, Jeverson; da Costa, Marisa

    2014-01-01

    Sanitary conditions are essential for the production of meals and control of the presence of pathogensis important to guarantee the health of customers. The aim of this study was to evaluate the sanitary quality of food services by checking the presence of thermotolerant coliforms, Staphylococcus sp. and evaluate the toxigenic potential from the latter. The analysis was performed on water, surfaces, equipment, ready-to-eat foods, hands and nasal cavity of handlers in seven food services. The water used in food services proved to be suitable for the production of meals. Most food, equipment and surfaces showed poor sanitary conditions due to the presence of thermotolerant coliforms (60.6%). Twenty-six Staphylococcus species were identified from the 121 Staphylococcus isolates tested. Staphylococci coagulase-negative species were predominant in the foods, equipment and surfaces. In food handlers and foods, the predominant species was Staphylococcus epidermidis. Twelve different genotypes were found after PCR for the classical enterotoxin genes. The seb gene (19.8%) was the most prevalent among all Staphylococcus sp. Both coagulase-positive and coagulase-negative Staphylococci showed some of the genes of the enterotoxins tested. We conclude that there are hygienic and sanitary deficiencies in the food services analyzed. Although coagulase-positive Staphylococci have not been present in foods there is a wide dispersion of enterotoxigenic coagulase-negative Staphylococci in the environment and in the foods analyzed, indicating a risk to consumer health.

  16. Quality Regimes in Agro-Food Industries

    DEFF Research Database (Denmark)

    Staricco, Juan Ignacio; Ponte, Stefano

    2015-01-01

    history in valorizing a variety of quality dimensions, and has developed one of the most complex and sophisticated quality infrastructures, making it an ideal terrain of analysis. Furthermore, it is going through a major process of restructuring in which the battle-lines are drawn along the application...

  17. Identifying sustainable foods: the relationship between environmental impact, nutritional quality, and prices of foods representative of the French diet.

    Science.gov (United States)

    Masset, Gabriel; Soler, Louis-Georges; Vieux, Florent; Darmon, Nicole

    2014-06-01

    Sustainable diets, as defined by the Food and Agriculture Organization, need to combine environment, nutrition, and affordability dimensions. However, it is unknown whether these dimensions are compatible, and no guidance is available in the official recommendations. To identify foods with compatible sustainability dimensions. For 363 of the most commonly consumed foods in the Second French Individual and National Study on Food Consumption, environmental impact indicators (ie, greenhouse gas [GHG] emissions, acidification, and eutrophication), and prices were collected. The nutritional quality of the foods was assessed by calculating the score for the nutritional adequacy of individual foods (SAIN) to score for disqualifying nutrients (LIM) ratio. A sustainability score based on the median GHG emissions, price, and SAIN:LIM was calculated for each food; the foods with the best values for all three variables received the highest score. The environmental indicators were strongly and positively correlated. Meat, fish, and eggs and dairy products had the strongest influence on the environment; starchy foods, legumes, and fruits and vegetables had the least influence. GHG emissions were inversely correlated with SAIN:LIM (r=-0.37) and positively correlated with price per kilogram (r=0.59); the correlation with price per kilocalorie was null. This showed that foods with a heavy environmental impact tend to have lower nutritional quality and a higher price per kilogram but not a lower price per kilocalorie. Using price per kilogram, 94 foods had a maximum sustainability score, including most plant-based foods and excluding all foods with animal ingredients except milk, yogurt, and soups. Using price per kilocalorie restricted the list to 42 foods, including 52% of all starchy foods and legumes but only 11% of fruits and vegetables (mainly 100% fruit juices). Overall, the sustainability dimensions seemed to be compatible when considering price per kilogram of food. However

  18. Food waste and food processing waste for biohydrogen production: a review.

    Science.gov (United States)

    Yasin, Nazlina Haiza Mohd; Mumtaz, Tabassum; Hassan, Mohd Ali; Abd Rahman, Nor'Aini

    2013-11-30

    Food waste and food processing wastes which are abundant in nature and rich in carbon content can be attractive renewable substrates for sustainable biohydrogen production due to wide economic prospects in industries. Many studies utilizing common food wastes such as dining hall or restaurant waste and wastes generated from food processing industries have shown good percentages of hydrogen in gas composition, production yield and rate. The carbon composition in food waste also plays a crucial role in determining high biohydrogen yield. Physicochemical factors such as pre-treatment to seed culture, pH, temperature (mesophilic/thermophilic) and etc. are also important to ensure the dominance of hydrogen-producing bacteria in dark fermentation. This review demonstrates the potential of food waste and food processing waste for biohydrogen production and provides a brief overview of several physicochemical factors that affect biohydrogen production in dark fermentation. The economic viability of biohydrogen production from food waste is also discussed.

  19. The quality turn in the Danish food scape: new food chains emerging – new territorial impacts?

    DEFF Research Database (Denmark)

    Kjeldsen, Chris; Deleuran, Lise Christina; Noe, Egon

    2013-01-01

    Accounts of the ‘quality turn’ in agro-food literature suggest that there is a potential for growth in the market for ‘high-quality’ food, which utilises distinct notions like ‘quality’ and ‘place.’ These food chains are typically described as ‘alternative.’ Alterity might stem from alternative...... social or physical geographies of such food chains. This study is focused on exploring whether the utilisation of different notions of quality in emerging producer–consumer networks also translates into new patterns of rural development. This paper is based on data on various sub-sectors of Danish food...... chains on municipality scale for the period 2000–2005. Specifically, this study seeks to identify whether this is the case in the Danish context. First, the analysis considers the economic geography of Danish food chains on national level. Second, a deviant case on a regional level is considered, which...

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

    Science.gov (United States)

    Muraro, A; Dubois, A E J; 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

    2014-07-01

    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 systematic review of the literature on quality of life instruments for food allergy and the Appraisal of Guidelines for Research & Evaluation (AGREE II) guideline development process. Guidance is provided on the use of such instruments in research, and the current limitations of their use in clinical practice are described. Gaps in current knowledge as well as areas of future interest are also discussed. This document is relevant to healthcare workers dealing with food-allergic patients, scientists engaging in food allergy research and policy makers involved in regulatory aspects concerning food allergy and safety.

  1. The impact of food allergies on quality of life.

    Science.gov (United States)

    Bacal, Liane R

    2013-07-01

    CME EDUCATIONAL OBJECTIVES 1. Recognize and appreciate the impact of food allergies on psychosocial health. 2. List the factors that have been shown to negatively affect health-related quality of life. 3. Understand how physicians can directly help to improve a child's quality of life while living with food allergies. Food allergy is a serious problem affecting a growing number of children worldwide. There is a large body of evidence supporting the detrimental effects that food allergy can have on a child's quality of life. With validated tools, we can identify these children and focus on how to protect, guide, and help them to live a safe life. Recent research articulates how food allergies impact health-related quality of life (HRQL). There are studies reported from the child's perspective, as well as studies reported from the parent's perspective. With the development of validated disease and age-specific questionnaires, researchers can reliably gather data on the psychological aspect of children with food allergies. The purpose of this article is to provide a review of the literature examining the psycho-social impact of food allergies on children. This article was designed to outline suggestions to help physicians care for the whole child - both mind and body.

  2. A Provocation for Quality Product

    Directory of Open Access Journals (Sweden)

    Hasan GÖKKAYA

    2009-01-01

    Full Text Available The new problems on global market bring a wind of changes in our lives, aswell in technology, in environment protection, the future provoke us to findimmediately solution and identify new sources for industry. The solution to thisproblem is the improvement of quality management of enterprises and also ofproducts which must be designed taking into consideration the protection ofenvironment. From this point of view we have to change the total qualitymanagement.Also the target of this research is to identify new solutions andrecycle the possibilities of the materials.The intense search for solutions, theneeds for a system of approach, the use of knowledge or models, can be used asa measure to reduce variations between different countries and develop a newsystem inside the universities which implemented a new eco age and which arepreparing the new generation to redesign the mantra of this new eco-age and itsgreen products.A solution to this challenge, and an explanation of applying asustainable strategy under the principles of quality and continuousimprovement in research work done in our universities will be presented in thisarticle, as well as some solutions which guarantee the efficiency as a result tothe new challenges in our market place and technological process .

  3. Quality of Original and Biosimilar Epoetin Products

    NARCIS (Netherlands)

    Brinks, V.; Hawe, A.; Basmeleh, A.H.H.; Joachin-Rodriguez, L.; Haselberg, R.; Somsen, G.W.; Jiskoot, W.; Schellekens, H.

    2011-01-01

    Purpose: To compare the quality of therapeutic erythropoietin (EPO) products, including two biosimilars, with respect to content, aggregation, isoform profile and potency. Methods: Two original products, Eprex (epoetin alfa) and Dynepo (epoetin delta), and two biosimilar products, Binocrit (epoetin

  4. Qualitative and Quantitative Evaluation of Drug and Health Food Products Containing Red Vine Leaf Extracts on the Japanese Market.

    Science.gov (United States)

    Masada, Sayaka; Takahashi, Yutaka; Goda, Yukihiro; Hakamatsuka, Takashi

    2016-09-01

    Red vine leaf extracts (RVLEs) have traditionally been used for leg wellness and are now standardized to be used as OTC drugs in Europe. In Japan, one brand of RVLE products was recently approved as a direct OTC drug, and RVLEs are still used as ingredients in health food products. Since there is no mandated criterion for the quality of health food products in Japan, the consistent quality and composition of these products are not assured. Here we analyzed OTC drug and health food products containing RVLEs with different lot numbers by LC/MS. Subsequent multivariate analyses clearly indicated that the quality of the health food products was highly variable compared to that of the drug products. Surprisingly, the component contents in the health foods were different even within a same lot in a same brand. The quantitative analyses of flavonols and stilbene derivatives in the drugs and health foods indicated that the concentration of each substance was kept constant in the drugs but not in the health foods. These results strongly indicated that the quality of RVLEs as a whole was not properly controlled in the manufacturing process of health foods. Since RVLE is an active ingredient with pharmaceutical evidences and is used for drugs, the proper regulation for ensuring the consistent quality of RVLEs from product to product would be recommended even in the health foods.

  5. Kinetic Modeling of Food Quality: A Critical Review

    NARCIS (Netherlands)

    Boekel, van T.

    2008-01-01

    ABSTRACT: This article discusses the possibilities to study relevant quality aspects of food, such as color, nutrient content, and safety, in a quantitative way via mathematical models. These quality parameters are governed by chemical, biochemical, microbial, and physical changes. It is argued that

  6. Success Factors for Quality in Product Development

    OpenAIRE

    Sajjan, Dev; Petersson, Henrik

    2014-01-01

    Background: Today’s fast-paced product development cycles and increasing complexity of automotive products require new processes, methods and tools to manage product development organizations. Besides that, reduced cost and higher product quality calls for increased product development effectiveness and efficiency since product development stands for significant part of the quality costs. This implies a need for holistic approach by sharing and creating new knowledge and faster problem solvin...

  7. Globalization and internationalization of world food and agricultural product markets

    OpenAIRE

    Bakhyt, Arnabol; Nurgazina, Gulmira

    2014-01-01

    Interpretation of globalization and internalization influence on the world food and agricultural product markets is examined in the article. Moreover, the global problem of food safety is also examined.

  8. The impact of food processing on the nutritional quality of vitamins and minerals.

    Science.gov (United States)

    Reddy, M B; Love, M

    1999-01-01

    Processing (including preparation) makes food healthier, safer, tastier and more shelf-stable. While the benefits are numerous, processing can also be detrimental, affecting the nutritional quality of foods. Blanching, for example, results in leaching losses of vitamins and minerals. Also, milling and extrusion can cause the physical removal of minerals during processing. The nutritional quality of minerals in food depends on their quantity as well as their bioavailability. The bioavailability of key minerals such as iron, zinc and calcium is known to be significantly affected by the fiber, phytic acid, and tannin content of foods. Concentrations of these constituents are altered by various processing methods including milling, fermentation, germination (sprouting), extrusion, and thermal processing. Vitamins, especially ascorbic acid, thiamin and folic acid, are highly sensitive to the same processing methods. The time and temperature of processing, product composition and storage are all factors that substantially impact the vitamin status of our foods.

  9. CONTACTLESS METHODS FOR QUALITY EVALUATION OF DAIRY PRODUCTS

    Directory of Open Access Journals (Sweden)

    Zlatin Zlatev

    2016-07-01

    Full Text Available The aim of the report is to present a comparative analysis of the methods and technical means for assessment of the quality and safety of dairy products, particularly yellow cheese by spectral characteristics. As a result of the analysis are established appropriate methods for representation of the spectral characteristics and classification of the researched product. In the development are shown and evaluated the accuracy and performance of the results of studies conducted in the laboratory of the Trakia University, faculty of Technics and technologies with the discussed methods for evaluation the quality of the food product.

  10. Toward practical definitions of quality for food science

    DEFF Research Database (Denmark)

    Bremner, Allan

    2000-01-01

    the missing link of specific definitions related to measurable attributes and properties determined by standard methods to provide values that can be used to evaluate foods or to set specifications. It is compatible with control, assurance, HACCP, regulatory, TQM, and other normal uses of the both the word......A new practical approach to developing workable definitions of quality is presented to overcome the numerous semantic and conceptual difficulties that an common with the use of the word quality in food science. This approach links the concept of quality, through a general definition, by adding...

  11. Reverse food logistics during the product life cycle

    OpenAIRE

    Vlachos, IP

    2014-01-01

    This study aimed to examine reverse logistics across the food product life cycle. Based on a literature review of reverse logistics factors in food industry a set of measures were derived. A survey was conducted to examine the impact of reverse food logistics to supply chain performance across the different product life-cycle stages. A detailed questionnaire was sent to 200 practitioners with experience in food supply chain operations. In total, 48 usable questionnaires were returned, resulti...

  12. Quality of life in children and teenagers with food hypersensitivity.

    Science.gov (United States)

    MacKenzie, Heather; Dean, Taraneh

    2010-08-01

    Given that food is essential for life and that there is currently no cure for food hypersensitivity (FHS), quality of life is a key outcome measure for those affected. The quality of life of children and teenagers with FHS is particularly important given that they must learn to manage their FHS while also contending with normal developmental challenges. This article will review the current state of quality of life research in this important area, and discusses the impact of FHS on the quality-of-life of children and teenagers, the availability and suitability of disease-specific health-related quality-of-life measures for this population, and the identification of factors that may influence their health-related quality of life. Two previous reviews have been conducted in this area, and this article aims to extend this work by including recent publications and qualitative studies on this topic.

  13. Farm Households Food Production and Households' Food Security ...

    African Journals Online (AJOL)

    food security status based on Dietary Energy Consumed (DEC) per Adult Equivalent (AE) per day, identifies ..... also conducted to supplement information collected through the ...... self-sufficient households to sustain their lives but not to make ...

  14. If You Don't Know, Ask! Using Expert Knowledge to Determine What Content Is Needed in an Undergraduate Food Quality Management and Control Course

    Science.gov (United States)

    Joyner, Helen S.; Stevenson, Clinton D.

    2017-01-01

    Quality management and quality control of food products are critical to producing food that is safe to consume and has consistent quality and sensory attributes. The extent to which undergraduate students are equipped with competencies in quality management/control, in theory, has a direct connection with their career potential to ensure food…

  15. If You Don't Know, Ask! Using Expert Knowledge to Determine What Content Is Needed in an Undergraduate Food Quality Management and Control Course

    Science.gov (United States)

    Joyner, Helen S.; Stevenson, Clinton D.

    2017-01-01

    Quality management and quality control of food products are critical to producing food that is safe to consume and has consistent quality and sensory attributes. The extent to which undergraduate students are equipped with competencies in quality management/control, in theory, has a direct connection with their career potential to ensure food…

  16. Halal Food : Thai Halal Food Products and International Market

    OpenAIRE

    Ali, Noaman; Wanwang, Alisa

    2010-01-01

    This paper aims to examine salient issues in the Halal food business with special focus on entering Thai Halal food products into international market. Market screening plays an important role in entering new market or setting up the business in the foreign country. In this paper we have analyzed the importance of Halal Food for the Muslims and explained the growth of Halal food in French markets. The study focuses attention on the identification of key areas in Halal food export and channel ...

  17. Quality of life in patients with food allergy.

    Science.gov (United States)

    Antolín-Amérigo, Darío; Manso, Luis; Caminati, Marco; de la Hoz Caballer, Belén; Cerecedo, Inmaculada; Muriel, Alfonso; Rodríguez-Rodríguez, Mercedes; Barbarroja-Escudero, José; Sánchez-González, María José; Huertas-Barbudo, Beatriz; Alvarez-Mon, Melchor

    2016-01-01

    Food allergy has increased in developed countries and can have a dramatic effect on quality of life, so as to provoke fatal reactions. We aimed to outline the socioeconomic impact that food allergy exerts in this kind of patients by performing a complete review of the literature and also describing the factors that may influence, to a greater extent, the quality of life of patients with food allergy and analyzing the different questionnaires available. Hitherto, strict avoidance of the culprit food(s) and use of emergency medications are the pillars to manage this condition. Promising approaches such as specific oral or epicutaneous immunotherapy and the use of monoclonal antibodies are progressively being investigated worldwide. However, even that an increasing number of centers fulfill those approaches, they are not fully implemented enough in clinical practice. The mean annual cost of health care has been estimated in international dollars (I$) 2016 for food-allergic adults and I$1089 for controls, a difference of I$927 (95 % confidence interval I$324-I$1530). A similar result was found for adults in each country, and for children, and interestingly, it was not sensitive to baseline demographic differences. Cost was significantly related to severity of illness in cases in nine countries. The constant threat of exposure, need for vigilance and expectation of outcome can have a tremendous impact on quality of life. Several studies have analyzed the impact of food allergy on health-related quality of life (HRQL) in adults and children in different countries. There have been described different factors that could modify HRQL in food allergic patients, the most important of them are perceived disease severity, age of the patient, peanut or soy allergy, country of origin and having allergy to two or more foods. Over the last few years, several different specific Quality of Life questionnaires for food allergic patients have been developed and translated to different

  18. Comparison between conventional and organic agriculture in terms of nutritional quality of food - a critical review

    OpenAIRE

    Jensen, Maja M.; Jørgensen, Henry; Lauridsen, Charlotte

    2013-01-01

    The consumption of organic foods has been increasing over the last decades and organic products are becoming more visible on the market. Consumers perceive that organic foods are of better quality, more nutritious and healthier, and these perceptions are some of the main drivers of the organic market. Scientific research on organic foodstuffs is contradictory, and knowledge regarding the effect of cultivation system on the nutritive value and the possible relationship with human health could ...

  19. A new perspective on microbial landscapes within food production.

    Science.gov (United States)

    Bokulich, Nicholas A; Lewis, Zachery T; Boundy-Mills, Kyria; Mills, David A

    2016-02-01

    High-throughput, 'next-generation' sequencing tools offer many exciting new possibilities for food research. From investigating microbial dynamics within food fermentations to the ecosystem of the food-processing built environment, amplicon sequencing, metagenomics, and transcriptomics present novel applications for exploring microbial communities in, on, and around our foods. This review discusses the many uses of these tools for food-related and food facility-related research and highlights where they may yield nuanced insight into the microbial world of food production systems.

  20. Risk in the Trade and Production of Foods

    Directory of Open Access Journals (Sweden)

    Silvius STANCIU

    2012-11-01

    Full Text Available Economic globalization, a phenomenon specific to the modern society, leads to the diversity of trades with food commodity. The current production and trade with foods are characterized by the occurrence of certain new products, designed to certain niche segments of consummers, the toning of food traditions, adaption and modification of food customs in different areas of the globe, modifications in the consummer's behavior. Together with the risk classic factors, there occur and develop new risk factors, which influence the production, trade and consumption of foods.

  1. Safety aspects of the production of foods and food ingredients from insects.

    Science.gov (United States)

    Schlüter, Oliver; Rumpold, Birgit; Holzhauser, Thomas; Roth, Angelika; Vogel, Rudi F; Quasigroch, Walter; Vogel, Stephanie; Heinz, Volker; Jäger, Henry; Bandick, Nils; Kulling, Sabine; Knorr, Dietrich; Steinberg, Pablo; Engel, Karl-Heinz

    2017-06-01

    At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insects in the production of foods and food ingredients have not been sufficiently investigated. There is a lack of scientifically based knowledge of insect processing to ensure food safety, especially when these processes are carried out on an industrial scale. This review focuses on the safety aspects that need to be considered regarding the fractionation of insects for the production of foods and food ingredients. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  2. Food packaging cues influence taste perception and increase effort provision for a recommended snack product in children

    OpenAIRE

    Laura eEnax; Bernd eWeber; Maren eAhlers; Ulrike eKaiser; Katharina eDiethelm; Dominik eHoltkamp; Ulya eFaupel; Holzmüller, Hartmut H.; Mathilde eKersting

    2015-01-01

    Food marketing research shows that child-directed marketing cues have pronounced effects on food preferences and consumption, but are most often placed on products with low nutritional quality. Effects of child-directed marketing strategies for healthy food products remain to be studied in more detail. Previous research suggests that effort provision explains additional variance in food choice. This study investigated the effects of packaging cues on explicit preferences and effort provision ...

  3. TECHNICAL MEANS FOR OBTAINING INTERMEDIATE PRODUCTS OF THE CASING AND TOPPINGS FOR EXTRUDED FOOD PRODUCTS

    Directory of Open Access Journals (Sweden)

    A. N. Pal’chikov

    2015-01-01

    Full Text Available The following article is devoted to the new technical facilities for food production, which technological chain of production process includes computer hardware as a part of the equipment used for body of semi-processed food preparation, blancher for hydrobionts and abrasive blender. For the whole group of the necessary equipment the principal schemes are designed, and the abrasive blender was tested during the experimental approbation to reveal the optimal design. The culinary fish pastes have already been produced in the enterprises in many countries for many years and they are particularly popular in Japan, Germany, Scandinavian and other country. In Poland the mixtures of fish pasted have become widely spread, and are used for production of portioned meals. These pastes may be blended into larger or smaller pieces. The aromatization process of such pastes is conducted with adding the liquid smoke, natural or synthetic fragrances. There is an increasing popularization of the use of flaxseed as a source of alpha-linoleic acid, high-quality protein, phenolics, fiber and minerals. Products with flax meal can be recommended for inclusion in the diet to make up for the deficit of polyunsaturated fatty acids, dietary fiber. In this regard, it is appropriate to use the semi-finished product formulations for the respective housings extruded snack food. The results of the conducted research could be used in the production of domestic extruded snacks, which have the form of the cushions with vitaminized dough body and hydrobionts stuffing if setting the special extrusion modes.

  4. Relevance of microbial finished product testing in food safety management

    NARCIS (Netherlands)

    Zwietering, M.H.; Jacxsens, L.; Membre, J.M.; Nauta, M.; Peterz, M.

    2016-01-01

    Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food.

  5. Relevance of microbial finished product testing in food safety management

    NARCIS (Netherlands)

    Zwietering, M.H.; Jacxsens, L.; Membre, J.M.; Nauta, M.; Peterz, M.

    2016-01-01

    Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food.

  6. Consumers’ Awareness and Attitudinal Determinants of European Union Quality Label Use on Traditional Foods

    Directory of Open Access Journals (Sweden)

    Wim Verbeke

    2012-11-01

    Full Text Available This study analyses European consumers’ awareness and determinants of use of PDO, PGI and TSG labels in six European countries (Italy, Spain, France, Bel- gium, Norway and Poland using data from a cross-sectional survey with 4,828 participants. The study confirms a higher awareness of PDO (68.1% as compared to PGI (36.4% and TSG (25.2%. Awareness is higher among men and people aged above 50 years. Consumers’ use of a PDO, PGI or TSG label is triggered by the belief that the label signals better product quality. Quality beliefs are shaped by an interest in getting information about product quality through the quality label. Interest in the origin of foods is a stronger direct and indirect driver of label use than interest in support for the local economy, but both motivations are not directly related to TSG-label use. Differences in the role of determinants are small between the three labelling schemes and between countries with versus without a strong tradition of quality labels in their agri- cultural and food quality policies. Apart from building general awareness and favourable quality perceptions of the quality schemes and their respective labels, efforts to stimulate consumers’ interest in origin and getting information about product quality through EU quality labels are recommended.

  7. Targets to increase food production: One Health implications

    Directory of Open Access Journals (Sweden)

    Barry J. McMahon

    2015-04-01

    Full Text Available The increasing world population means that there is a requirement to expand global food production. Looking at the Republic of Ireland as an example, the risks and opportunities associated with the expansion of food production are outlined, particularly in relation to zoonoses transmission. A One Health approach to sustainable food production is required to avert a potential public health problem associated with increased agricultural expansion.

  8. Flexibility Study of a Liquid Food Production Process

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    2006-01-01

    Applying process engineering simulation method to model the processing of liquid food can provide a way to build a flexible food factory that can efficiently offer a wide range of tailored products in short delivery time. A milk production process, as an example, is simulated using a process...... engineering software to investigate the process operation conditions and flexibility. The established simulation method can be adapted to simulate similar liquid food production processes through suitable modifications....

  9. Market Potential for Vietnamese Organic Food Products in Finland

    OpenAIRE

    Dinh, Trang Thu

    2015-01-01

    Organic food product consumption has radically increased nowadays because of the benefits to both human health and environmental protection. The main issue of the thesis was to discover the possibilities for Vietnamese organic food products on the Finnish market based on analyzing subjective and objective elements of both markets. The research was carried out by quantitative research method using a survey. The survey attempts to cover all possible sections of organic food products to e...

  10. Ionization of food products. Ionisation des produits alimentaires

    Energy Technology Data Exchange (ETDEWEB)

    Vasseur, J.P.

    1991-01-01

    After general remarks on foods preservation, on international works and on ionization future prospects, main irradiation sources are described. Recalls on radioactivity, on radiation-matter interaction, on toxicology of ionized foods and on ionized foods detection are given. Ionization applications to various products are reviewed, especially in: - Poultry meat - Fishing products - Fresh fruits and vegetables - Dry fruits and vegetables - spices, tea, infusion - prepacked products... An evaluation of economics and sociocultural impacts is presented in connection with recent experiments.

  11. Food and nutritional security requires adequate protein as well as energy, delivered from whole-year crop production.

    Science.gov (United States)

    Coles, Graeme D; Wratten, Stephen D; Porter, John R

    2016-01-01

    Human food security requires the production of sufficient quantities of both high-quality protein and dietary energy. In a series of case-studies from New Zealand, we show that while production of food ingredients from crops on arable land can meet human dietary energy requirements effectively, requirements for high-quality protein are met more efficiently by animal production from such land. We present a model that can be used to assess dietary energy and quality-corrected protein production from various crop and crop/animal production systems, and demonstrate its utility. We extend our analysis with an accompanying economic analysis of commercially-available, pre-prepared or simply-cooked foods that can be produced from our case-study crop and animal products. We calculate the per-person, per-day cost of both quality-corrected protein and dietary energy as provided in the processed foods. We conclude that mixed dairy/cropping systems provide the greatest quantity of high-quality protein per unit price to the consumer, have the highest food energy production and can support the dietary requirements of the highest number of people, when assessed as all-year-round production systems. Global food and nutritional security will largely be an outcome of national or regional agroeconomies addressing their own food needs. We hope that our model will be used for similar analyses of food production systems in other countries, agroecological zones and economies.

  12. Study on Separation of Factors of Production from Grain and Food Safety during the Evolution of Chinese Agricultural Structure

    Institute of Scientific and Technical Information of China (English)

    Kangkang; SHAN; Anran; WANG

    2015-01-01

    China is the world’s largest food producer,and it also has the largest food demand. The stability of China’s food production directly affects the supply and demand situation of the world food market. In the context of evolving Chinese agricultural structure,this paper studies the separation of factors of production from grain and issues concerning food safety. It is found that the arable land for food production within agricultural sector continues to flow to non-food production sector while the arable land is shrinking in China; the process of urbanization of population is the main reason for food production workforce reduction,resulting in a decline in the overall quality of the food production labor.By analyzing the panel data estimation results for food production function,it is found that arable land and labor are still important factors for food production in China at present,and their flow out of food production poses a major threat to food production and security.

  13. Maillard reaction products in pet foods

    NARCIS (Netherlands)

    Rooijen, van C.

    2015-01-01

    Pet dogs and cats around the world are commonly fed processed commercial foods throughout their lives. Often heat treatments are used during the processing of these foods to improve nutrient digestibility, shelf life, and food safety. Processing is known to induce the Maillard reaction, in which a

  14. Maillard reaction products in pet foods

    NARCIS (Netherlands)

    Rooijen, van C.

    2015-01-01

    Pet dogs and cats around the world are commonly fed processed commercial foods throughout their lives. Often heat treatments are used during the processing of these foods to improve nutrient digestibility, shelf life, and food safety. Processing is known to induce the Maillard reaction, in which a r

  15. Combining bioenergy production and food security

    NARCIS (Netherlands)

    Achterbosch, T.J.; Meijerink, G.W.; Slingerland, M.A.; Smeets, E.M.W.

    2013-01-01

    This report analyses whether and how bioenergy can be produced within the context of food insecurity. With this study, the NL Agency aims to contribute to Dutch Development Cooperation policy on food security by showing in which way producing and using biomass for energy does not compete with food s

  16. Genetic and physiology basis of the quality of livestock products.

    Directory of Open Access Journals (Sweden)

    Marcello Mele

    2011-02-01

    Full Text Available The animal research gives more attention, for more than twenty years, to the improvement of food quality, because this aspect plays an important role in the consumer choice. In this paper are browsed the principal foods of animal origin (milk, meat and eggs, paying attention on the actual genetic and physiologic knowledge, which influence the quality characteristic. Particularly, we examined the role of Quantitative Genetic in bovine and swine and the growing knowledge about animal genomes and individuation of QTL. Information on genomic regions that control QTL, allow to organize genetic improvement programs, using Markers Assisted Selection (MAS and Markers Assisted Introgression (MAI. Moreover are reported the knowledge about metabolic processes that influence quality especially on lipid and protein component. About other productions are considered the physiology of eggs production and the genetic improvement of hens. Finally the qualitative aspects about poultry and rabbit meat and the actual genetic improvement strategy are reported.

  17. A conceptual model of food quality management functions based on a techno-managerial approach

    NARCIS (Netherlands)

    Luning, P.A.; Marcelis, W.J.

    2007-01-01

    In agribusiness and food industry quality management problems are commonly approached by applying control systems and procedures. However, assuming predictable food systems and people following procedures seems too straightforward. This paper introduces a model of food quality management functions t

  18. A conceptual model of food quality management functions based on a techno-managerial approach

    NARCIS (Netherlands)

    Luning, P.A.; Marcelis, W.J.

    2007-01-01

    In agribusiness and food industry quality management problems are commonly approached by applying control systems and procedures. However, assuming predictable food systems and people following procedures seems too straightforward. This paper introduces a model of food quality management functions

  19. Evaluation of Performance Measurement Instruments on Their Use for Food Quality Systems

    NARCIS (Netherlands)

    Spiegel, van der M.; Luning, P.A.; Ziggers, G.W.; Jongen, W.M.F.

    2004-01-01

    Due to regular challenges of food safety, consumers put high demands on the performance of food quality systems. To deal with these requirements, food manufacturers need effective quality management. Performance of food quality systems can be partly realized by quality assurance systems, such as HAC

  20. FOOD FIBRES OF THE DOMESTIC PRODUCTION FOR THE MEAT-PROCESSING INDUSTRY

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2014-01-01

    Full Text Available Summary. The range of meat products with food fibers can be rather wide. The choice of the corresponding type of fibers or creation of a mixed product according to specific objectives allows to develop the products enriched with fibers, or products with the high content of fibers which possess pleasant taste. The right choice of fibers also gives technological and economic advantages. Concrete functional properties of polysaccharides, obviously, are connected with their spatial structure. Experience of food technologies with all evidence testifies to it. Ability to thicken water solutions are among such properties, to form jellies, to create emulsions, foams, to act as their stabilizers, to connect heavy metals, etc. Beet and wheat celluloses promote preservation of juiciness and decrease in losses at heat treatment, stabilize a good trade dress of finished products from chopped meat. Their introduction in minced products – chopped semi-finished products, pastes, canned food is most expedient. The amount of food fibers brought in compounding of products, is caused by touch properties of products and can differ for different types of food fibers. For the purpose of improvement of quality and expansion of the range of meat products studied properties of food fibers of a domestic production of ECOLIGHT native (JSC EFKO-NT. For an assessment of possibility of use of preparations in technology of meat products investigated the microbiological status and the maintenance of ions of heavy metals in objects according to requirements the SanPiN 2.3.2.1078-01. An inspection of harmlessness of cellulose of food fibers "ECOLIGHT native" was carried out on the Paramecium caudatum biotest culture. For definition of conditions of application of a preparation of food fibers of beet cellulose "ECOLIGHT native" investigated functional and technological and commodity properties of granules of food fibers "ECOLIGHT native", developed with their application of a

  1. Food Quality Certificates and Research on Effect of Food Quality Certificates to Determinate Ignored Level of Buying Behavioral: A Case Study in Hitit University Feas Business Department

    Directory of Open Access Journals (Sweden)

    Hulya CAGIRAN KENDIRLI

    2014-12-01

    According to result of research, there is no relationship between demographic specialties of students and ignored of food and quality legislation. But there is relationship between sexuality and ignored of food and quality legislation.

  2. 76 FR 50741 - 2011 Parenteral Drug Association/Food and Drug Administration Joint Public Conference; Quality...

    Science.gov (United States)

    2011-08-16

    ... HUMAN SERVICES Food and Drug Administration 2011 Parenteral Drug Association/Food and Drug Administration Joint Public Conference; Quality and Compliance in Today's Regulatory Enforcement Environment AGENCY: Food and Drug Administration, HHS. ACTION: Notice of public conference. The Food and...

  3. Fuzzy Design Method of Product Quality Robustness

    Institute of Scientific and Technical Information of China (English)

    2001-01-01

    In order to express information on the quality grade of product, designed, the target value of product quality design was described with a fuzzy number in this paper. The rule of robust design with a fuzzy target was analyzed with fuzzy probability theory,then the principle and modeling method of fuzzy robust design for a high quality product were put forward. With this new method used, the high-quality ratio of the product de-signed could be increased, and the ability to resist the influence of various disturbing fac-tors ang noise factors could be enhanced.

  4. Food and predators affect egg production in song sparrows.

    Science.gov (United States)

    Zanette, Liana; Clinchy, Michael; Smith, James N M

    2006-10-01

    Although the possibility that food and predators may interact in limiting avian populations has long been recognized, there have been few attempts to test this experimentally in the field. We conducted a manipulative food addition experiment on the demography of Song Sparrows (Melospiza melodia) across sites that varied in predator abundance, near Victoria, British Columbia, Canada, over three consecutive breeding seasons. We previously showed that food and predators had interactive effects on annual reproductive success (young fledged per female). Here, we report the effects on egg production. Our results show that food limits the total number of eggs laid over the breeding season ("total egg production") and that interactive food and predator effects, including food effects on nest predation, determine how those eggs are "parceled out" into different nests. Food addition alone significantly affected total egg production, and there was no significant interannual variability in this result. At the same time, both food and predators affected the two determinants of total egg production: "clutch number" (total number of clutches laid) and average clutch size. Both clutch number and size were affected by a food x predator x year interaction. Clutch number was lower at low-predator locations because there was less nest predation and thus less renesting. Food addition also significantly reduced nest predation, but there was significant interannual variation in this effect. This interannual variation was responsible for the food x predator x year interactions because the larger the effect of food on nest predation in a given year, the smaller was the effect of food on clutch number; and the smaller the effect of food on clutch number, the larger was the effect of food on clutch size. Potential predator and year effects on total egg production were thus cancelled out by an inverse relationship between clutch number and clutch size. We suggest that combined food and

  5. Microbiological risk assessment of food : A stepwise quantitative risk assessment as a tool in the production of microbiologically safe food

    NARCIS (Netherlands)

    Gerwen, S.J.C.

    2000-01-01

    Food safety is a prerequisite for food products, since consumers trust on buying safe foods. Food producers cannot gain direct profits from controlling food safety, instead they have much to lose if their products turn out to be unsafe.Food safety management systems, such as the Hazard Analysis Crit

  6. Nutritional quality of a ready-to-use food, and its acceptability to ...

    African Journals Online (AJOL)

    2013-08-15

    Aug 15, 2013 ... contributing factor is that 1 800-million people remain chronically undernourished globally, and the HIV ... programmes and fast recovery effects; the stability of the products at ... In addition, neither its nutritional quality nor consumer acceptability had been ..... Choice of foods and ingredients for moderately.

  7. Potential applications of near infrared auto-fluorescence spectral polarized imaging for assessment of food quality

    Science.gov (United States)

    Zhou, Kenneth J.; Chen, Jun

    2016-03-01

    The current growing of food industry for low production costs and high efficiency needs for maintenance of high-quality standards and assurance of food safety while avoiding liability issues. Quality and safety of food depend on physical (texture, color, tenderness etc.), chemical (fat content, moisture, protein content, pH, etc.), and biological (total bacterial count etc.) features. There is a need for a rapid (less than a few minutes) and accurate detection system in order to optimize quality and assure safety of food. However, the fluorescence ranges for known fluorophores are limited to ultraviolet emission bands, which are not in the tissue near infrared (NIR) "optical window". Biological tissues excited by far-red or NIR light would exhibit strong emission in spectral range of 650-1,100 nm although no characteristic peaks show the emission from which known fluorophores. The characteristics of the auto-fluorescence emission of different types of tissues were found to be different between different tissue components such as fat, high quality muscle food. In this paper, NIR auto-fluorescence emission from different types of muscle food and fat was measured. The differences of fluorescence intensities of the different types of muscle food and fat emissions were observed. These can be explained by the change of the microscopic structure of physical, chemical, and biological features in meat. The difference of emission intensities of fat and lean meat tissues was applied to monitor food quality and safety using spectral polarized imaging, which can be detect deep depth fat under the muscle food up to several centimeter.

  8. Food and nutritional security requires adequate protein as well as energy, delivered from whole-year crop production

    DEFF Research Database (Denmark)

    Coles, Graeme D; Wratten, Stephen D; Porter, John Roy

    2016-01-01

    Human food security requires the production of sufficient quantities of both high-quality protein and dietary energy. In a series of case-studies from New Zealand, we show that while production of food ingredients from crops on arable land can meet human dietary energy requirements effectively......, requirements for high-quality protein are met more efficiently by animal production from such land. We present a model that can be used to assess dietary energy and quality-corrected protein production from various crop and crop/animal production systems, and demonstrate its utility. We extend our analysis...... with an accompanying economic analysis of commercially-available, pre-prepared or simply-cooked foods that can be produced from our case-study crop and animal products. We calculate the per-person, per-day cost of both quality-corrected protein and dietary energy as provided in the processed foods. We conclude...

  9. Food and nutritional security requires adequate protein as well as energy, delivered from whole-year crop production

    DEFF Research Database (Denmark)

    Coles, Graeme D; Wratten, Stephen D; Porter, John Roy

    2016-01-01

    Human food security requires the production of sufficient quantities of both high-quality protein and dietary energy. In a series of case-studies from New Zealand, we show that while production of food ingredients from crops on arable land can meet human dietary energy requirements effectively......, requirements for high-quality protein are met more efficiently by animal production from such land. We present a model that can be used to assess dietary energy and quality-corrected protein production from various crop and crop/animal production systems, and demonstrate its utility. We extend our analysis...... with an accompanying economic analysis of commercially-available, pre-prepared or simply-cooked foods that can be produced from our case-study crop and animal products. We calculate the per-person, per-day cost of both quality-corrected protein and dietary energy as provided in the processed foods. We conclude...

  10. Options for reducing food waste by quality-controlled logistics using intelligent packaging along the supply chain.

    Science.gov (United States)

    Heising, Jenneke K; Claassen, G D H; Dekker, Matthijs

    2017-10-01

    Optimising supply chain management can help to reduce food waste. This paper describes how intelligent packaging can be used to reduce food waste when used in supply chain management based on quality-controlled logistics (QCL). Intelligent packaging senses compounds in the package that correlate with the critical quality attribute of a food product. The information on the quality of each individual packaged food item that is provided by the intelligent packaging can be used for QCL. In a conceptual approach it is explained that monitoring food quality by intelligent packaging sensors makes it possible to obtain information about the variation in the quality of foods and to use a dynamic expiration date (IP-DED) on a food package. The conceptual approach is supported by quantitative data from simulations on the effect of using the information of intelligent packaging in supply chain management with the goal to reduce food waste. This simulation shows that by using the information on the quality of products that is provided by intelligent packaging, QCL can substantially reduce food waste. When QCL is combined with dynamic pricing based on the predicted expiry dates, a further waste reduction is envisaged.

  11. An investigation on important factors influencing consumer purchase: A case study of food products

    Directory of Open Access Journals (Sweden)

    Mohammad Haghighi

    2014-01-01

    Full Text Available This paper presents an empirical investigation to study the effect of five factors on purchasing food product including brand and reputation, being green product producer, quality of packaging, taste of food products and materials used in products. The study designs a questionnaire consists of 20 questions, distributes 440 questionnaires among some consumers who were regular customers of food chains in west part of city of Tehran, Iran and managed to collect 225 properly filled ones. The study uses binomial test to verify five hypothesis of the survey and it has confirmed the effects of four variables including brand and reputation, quality of packaging, taste of food products and materials used in products. In our survey, there are some positive and meaningful correlations among different pairs of five variables of the survey where the highest correlation is between materials used in products and quality of packaging (r=0.606, Sig. = 0.000 and between Quality of packaging and being green product producer (r=0.545, Sig. =0.000.

  12. Incentives for the Quality and Safety Traceability System of Agricultural Products

    Institute of Scientific and Technical Information of China (English)

    Shizhen; BAI; Meng; LI

    2014-01-01

    The quality and safety traceability system of agricultural products is an important measure to protect the quality and safety of agricultural products. Farmers and food enterprises are main operators of the traceability system. If they are effectively encouraged to practice traceability system,food safety can be guaranteed from the source. This paper studies the incentive problem of agricultural product traceability system from two aspects- vertical contract coordination and government external incentive.

  13. Genetically modified food - one of the ways of the functional food production?

    OpenAIRE

    Kamil Pícha

    2004-01-01

    In current time emerge the informations about using of genetic modification as a mean to gain a positive benefit of food, it means for production of functional food. The problem can be already the consumer's confidence that the concrete food will really have the promised effect. Its attitude can be further influenced also by the information on the package about use of GMO.

  14. Intelligent packaging for monitoring food quality: a case study on fresh fish

    OpenAIRE

    Heising, J.K.

    2014-01-01

    Background Foods are prone to quality degradation in the whole supply chain, but the possibilities for monitoring the quality of foods inside the package are limited. When sensors of quality indicators are included into the package of a food, the package can become an intelligent packaging that is able to communicate information about the packed food. An intelligent packaging could be used to monitor quality attributes of the food and translate this into a message about the quality of the pac...

  15. Utilization of agricultural by-products in healthful food products: Organogelators, antioxidants, and spreadable products

    Science.gov (United States)

    It was found that several agricultural by-products could be utilized for healthful food products. Three major applications that our research group has been focusing on will be discussed: 1) plant waxes for trans-fat free, low saturated fat-containing margarine and spread products, 2) extracts of cor...

  16. Climate change, agricultural production and food security: Evidence from Yemen

    OpenAIRE

    Breisinger, Clemens; Ecker, Olivier; Al-Riffai, Perrihan; Robertson, Richard; Thiele, Rainer; Wiebelt, Manfred

    2011-01-01

    This paper provides a model-based assessment of local and global climate change impacts for the case of Yemen, focusing on agricultural production, household incomes and food security. Global climate change is mainly transmitted through rising world food prices. Our simulation results suggest that climate change induced price increases for food will raise agricultural GDP while decreasing real household incomes and food security. Rural nonfarm households are hit hardest as they tend to be net...

  17. Climate Change, Agricultural Production and Food Security: Evidence from Yemen

    OpenAIRE

    Clemens Breisinger; Olivier Ecker; Perrihan Al-Riffai; Richard Robertson; Rainer Thiele

    2011-01-01

    This paper provides a model-based assessment of local and global climate change impacts for the case of Yemen, focusing on agricultural production, household incomes and food security. Global climate change is mainly transmitted through rising world food prices. Our simulation results suggest that climate change induced price increases for food will raise agricultural GDP while decreasing real household incomes and food security. Rural nonfarm households are hit hardest as they tend to be net...

  18. Maillard reaction products in pet foods

    OpenAIRE

    Rooijen, van, J.

    2015-01-01

    Pet dogs and cats around the world are commonly fed processed commercial foods throughout their lives. Often heat treatments are used during the processing of these foods to improve nutrient digestibility, shelf life, and food safety. Processing is known to induce the Maillard reaction, in which a reducing sugar binds to a free reactive amino group of an amino acid. In intact proteins, the ε-amino group of lysine is the most abundant free amino group. The reaction reduces the bioavail...

  19. Exploring water and food security: the water footprint of domestic food production in the Gaza Strip

    Science.gov (United States)

    Recanati, Francesca; Castelletti, Andrea; Dotelli, Giovanni; Melià, Paco

    2016-04-01

    Water scarcity and food security are major issues in the Gaza Strip. This area is characterized by one of the highest densities in the world and it is affected by both severe scarcity of water resources and limited trading possibilities.Given this context, the enhancement of domestic food production is considered a fundamental strategy in achieving food security in the area. For this reason, rural people play a crucial role in implementing sustainable strategies for enhancing the domestic food production while preserving water resources. In order to investigate the effectiveness of existing agricultural scenarios in achieving food security in a sustainable manner, we propose a framework to assess food production systems in terms of their contribution to the nutritional and economic conditions of rural households and their impact on water resources. In particular, the latter has been carried out through the water footprint indicator proposed by the Water Footprint Network. The case study analyzed is a sample farm located in the Gaza Strip, whose food production is based on horticulture, animal husbandry and aquaculture. The study is articulated into two main parts: first, we compare alternative scenarios of vegetal and animal food production in terms of food supply, water consumption and economic income at the household scale; then, we extend the analysis to evaluate the potential contribution of domestic food production to the food security in the whole Gaza Strip, focusing on the nutritional dimension, and providing a preliminary assessment of the environmental and economic sustainability. In particular, we evaluate water appropriation for domestic food production and compare it with the availability of water resources in the region. The outcomes highlight that the domestic food production can potentially satisfy both a basic diet and economic income for rural household, but the related appropriation of freshwater results unsustainable with respect to the fresh

  20. [Nanotechnology in food production: advances and problems].

    Science.gov (United States)

    Vernikov, V M; Arianova, E A; Gmoshinskiĭ, I V; Khotimchenko, S A; Tutel'ian, V A

    2009-01-01

    Presented article is a review of the modern data on nanotechnology use in food manufacturing. There are discussed the basic scopes of nanotechnology application in food industry. One of the main problems arising in connection with introduction of nanotechnology in food, is an absence of reliable methods of identification and the control of nanoparticles is in structure of foodstuff including the control of their authenticity. Other problem is connected to necessity of an estimation of the risks connected to presence of potentially toxic nanoparticles in food. The analysis of foreign experience of researches in the given area allows to formulate methodological approaches to formation of domestic system of nanosafety.

  1. Product-country images as stereotypes: A comparative study of Danish food products in Germany and Turkey

    DEFF Research Database (Denmark)

    Askegaard, Søren; Ger, Güliz

    market. 6. Product-country images are highly contextualized. Each export market even down to a regional basis has its own criteria and standards for judging national images in international marketing. 7. The German informants generally know Denmark better than the Turkish informants, leading to a higher...... products. 4. Germans qualify Danish food products as simple, yet tasty and delicious but also unhealthy due to high fat content and use of additives. Turks think of Danish food products as being of good quality and healthy due to hygienic production standards but also dull and tasteless and not compatible...... with Turkish food culture. 5. Other studies show that Danish exporters tend to have a more positive idea of Danish products' and Denmark's image on export markets than our results can confirm. Thus, there seems to be a clash between the way Danish exporters think others see us and the actual image on export...

  2. Relevance of microbial finished product testing in food safety management

    DEFF Research Database (Denmark)

    Zwietering, Marcel H.; Jacxsens, Liesbeth; Membré, Jeanne Marie

    2016-01-01

    -active way by implementing an effective food safety management system. For verification activities in a food safety management system, finished product testing may however be useful. For three cases studies; canned food, chocolate and cooked ham, the relevance of testing both of finished products...... and the production environment is discussed. Since the level of control of different processes can be largely different it is beneficial if the frequency of sampling of finished products and production environments would be related to the associated human health risk, which can be assessed on the basis of risk...

  3. Energy and food production with a Systemic Approach"

    OpenAIRE

    Fassio, Franco; Barbero, Silvia

    2011-01-01

    we suggest a new innovativ approach to sustainable production of energy and food. We also offer concrete policies for addressing a range of problems and difficulties associated with our current production model

  4. RESEARCH OF QUALITY, SAFETY AND CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES OF FOOD RED BEET

    Directory of Open Access Journals (Sweden)

    Gorash E. Y.

    2015-11-01

    Full Text Available The article presents results of research of quality, safety and content of biologically active substances of food red beet roots of Bordo 237 variety, grown in the Krasnodar region in 2014. On the basis of the research carried out it was established, that there are carbohydrates, proteins, organic acids and mineral substances in the food red beet roots of Bordo 237 variety. Food red beet roots are a source of dietary fibers (pectin, protopectin, hemicelluloses and cellulose, possessing antitoxic, antioxidant, radiation protective, cholesterol-lowering and lipid correcting qualities, and also a source of vitamins C, B9 (folic acid and P-active substances, possessing antioxidant properties. Due to high content in food red beet of a complex of microelements – iron, zinc, manganese and copper, and a complex of macro elements – potassium and magnesium, it can be recommended for prophylaxis and treatment of hypertension, atherosclerosis and other diseases of heart and vascular system, and for prophylaxis of iron-deficiency anemia. Thus, the research of quality, safety and content of biologically active substances showed that food red beet roots of Bordo 237 variety are a high quality component ingredient for creation of food products of specialized and functional purpose

  5. Managing Food Quality Risk in Global Supply Chain: A Risk Management Framework

    Directory of Open Access Journals (Sweden)

    Pablo Jose Arevalo Chavez

    2012-04-01

    Full Text Available Today, the food sector is one of the sectors most vulnerable to intentional contamination by debilitating agents [1]. Some cases of contaminated food have indicated that product quality risk is one of the vulnerabilities in the global supply chain. A series of company scandals, affecting reputation and causing the recall of products and increasing costs have hit the food industry. The obvious problem is that even a minor incident in one part of the chain can have disastrous effects on other parts of the supply chain. Thus, risks are transmitted through the chain. Even though the dangers from members in the supply chain are small, the cumulative effect becomes significant. The aim of this study is to propose an integrated supply chain risk management framework for practitioners that can provide directions for how to evaluate food quality risk in the global supply chain. For validating the proposed model in‐depth, a case study is conducted on a food SME distributor in Central America. The case study investigates how product quality risks are handled according to the proposed framework.

  6. Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food.

    Science.gov (United States)

    Ferri, Emanuele; Galimberti, Andrea; Casiraghi, Maurizio; Airoldi, Cristina; Ciaramelli, Carlotta; Palmioli, Alessandro; Mezzasalma, Valerio; Bruni, Ilaria; Labra, Massimo

    2015-01-01

    In the last decades, food science has greatly developed, turning from the consideration of food as mere source of energy to a growing awareness on its importance for health and particularly in reducing the risk of diseases. Such vision led to an increasing attention towards the origin and quality of raw materials as well as their derived food products. The continuous advance in molecular biology allowed setting up efficient and universal omics tools to unequivocally identify the origin of food items and their traceability. In this review, we considered the application of a genomics approach known as DNA barcoding in characterizing the composition of foodstuffs and its traceability along the food supply chain. Moreover, metabolomics analytical strategies based on Nuclear Magnetic Resonance (NMR) and Mass Spectroscopy (MS) were discussed as they also work well in evaluating food quality. The combination of both approaches allows us to define a sort of molecular labelling of food that is easily understandable by the operators involved in the food sector: producers, distributors, and consumers. Current technologies based on digital information systems such as web platforms and smartphone apps can facilitate the adoption of such molecular labelling.

  7. Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food

    Directory of Open Access Journals (Sweden)

    Emanuele Ferri

    2015-01-01

    Full Text Available In the last decades, food science has greatly developed, turning from the consideration of food as mere source of energy to a growing awareness on its importance for health and particularly in reducing the risk of diseases. Such vision led to an increasing attention towards the origin and quality of raw materials as well as their derived food products. The continuous advance in molecular biology allowed setting up efficient and universal omics tools to unequivocally identify the origin of food items and their traceability. In this review, we considered the application of a genomics approach known as DNA barcoding in characterizing the composition of foodstuffs and its traceability along the food supply chain. Moreover, metabolomics analytical strategies based on Nuclear Magnetic Resonance (NMR and Mass Spectroscopy (MS were discussed as they also work well in evaluating food quality. The combination of both approaches allows us to define a sort of molecular labelling of food that is easily understandable by the operators involved in the food sector: producers, distributors, and consumers. Current technologies based on digital information systems such as web platforms and smartphone apps can facilitate the adoption of such molecular labelling.

  8. Benefits of nitrogen for food, fibre and industrial production

    NARCIS (Netherlands)

    Stoumann Jensen, L.; Schjoerring, J.K.; Hoek, K.W. van der; Damgaard Poulsen, H.; Zevenbergen, J.F.; Pallière, C.; Lammel, J.; Brentrup, F.; Jongbloed, A.W.; Willems, J.; Grinsven, H. van

    2011-01-01

    Nature of the issue • Reactive nitrogen (N r ) has well-documented positive eff ects in agricultural and industrial production systems, human nutrition and food security. Limited N r supply was a key constraint to European food and industrial production, which has been overcome by Nr from the Haber–

  9. Presence and risks of nanosilica in food products

    NARCIS (Netherlands)

    Dekkers, S.; Krystek, P.W.; Peters, R.J.B.; Lankveld, D.P.K.; Bokkers, B.G.H.; Hoeven-Arentzen, van P.H.; Bouwmeester, H.; Oomen, A.G.

    2011-01-01

    This study uniquely describes all steps of the risk assessment process for the use of one specific nanomaterial (nanosilica) in food products. The aim was to identify gaps in essential knowledge and the difficulties and uncertainties associated with each of these steps. Several food products with

  10. Good air quality in offices improves productivity

    DEFF Research Database (Denmark)

    Fanger, Povl Ole

    2000-01-01

    Three recent independent studies have documented that the quality of indoor air has a significant and positive influence or? the productivity of office workers. A combined analysis of the results of the three studies shows a significant relationship between productivity and perceived indoor air...... quality. The impact on productivity justifies a much higher indoor air quality than the minimum levels prescribed in present standards and guidelines. One way of providing air of high quality for people to breathe, without involving excessive ventilation rates and energy use, is to provide "personalized...... air" to each individual. The application of this concept is discussed in this paper: (C) 2000 Journal of Mechanical Engineering. All rights reserved....

  11. Good air quality in offices improves productivity

    DEFF Research Database (Denmark)

    Fanger, Povl Ole

    2000-01-01

    Three recent independent studies have documented that the quality of indoor air has a significant and positive influence on the productivity of office workers. A combined analysis of the results of the three studies shows a significant relationship between productivity and perceived indoor air...... quality. The impact on productivity justifies a much higher indoor air quality than the minimum levels prescribed in present standards and guidelines. One way of providing air of high quality for people to breathe, without involving excessive ventilation rates and energy use, is to provide "personalized...... air" to each individual. The application of this concept is discussed....

  12. Good air quality in offices improves productivity

    DEFF Research Database (Denmark)

    Fanger, Povl Ole

    2000-01-01

    Three recent independent studies have documented that the quality of indoor air has a significant and positive influence or? the productivity of office workers. A combined analysis of the results of the three studies shows a significant relationship between productivity and perceived indoor air...... quality. The impact on productivity justifies a much higher indoor air quality than the minimum levels prescribed in present standards and guidelines. One way of providing air of high quality for people to breathe, without involving excessive ventilation rates and energy use, is to provide "personalized...... air" to each individual. The application of this concept is discussed in this paper: (C) 2000 Journal of Mechanical Engineering. All rights reserved....

  13. Good air quality in offices improves productivity

    DEFF Research Database (Denmark)

    Fanger, Povl Ole

    2000-01-01

    Three recent independent studies have documented that the quality of indoor air has a significant and positive influence on the productivity of office workers. A combined analysis of the results of the three studies shows a significant relationship between productivity and perceived indoor air...... quality. The impact on productivity justifies a much higher indoor air quality than the minimum levels prescribed in present standards and guidelines. One way of providing air of high quality for people to breathe, without involving excessive ventilation rates and energy use, is to provide "personalized...... air" to each individual. The application of this concept is discussed....

  14. Image Segmentation for Food Quality Evaluation Using Computer Vision System

    Directory of Open Access Journals (Sweden)

    Nandhini. P

    2014-02-01

    Full Text Available Quality evaluation is an important factor in food processing industries using the computer vision system where human inspection systems provide high variability. In many countries food processing industries aims at producing defect free food materials to the consumers. Human evaluation techniques suffer from high labour costs, inconsistency and variability. Thus this paper provides various steps for identifying defects in the food material using the computer vision systems. Various steps in computer vision system are image acquisition, Preprocessing, image segmentation, feature identification and classification. The proposed framework provides the comparison of various filters where the hybrid median filter was selected as the filter with the high PSNR value and is used in preprocessing. Image segmentation techniques such as Colour based binary Image segmentation, Particle swarm optimization are compared and image segmentation parameters such as accuracy, sensitivity , specificity are calculated and found that colour based binary image segmentation is well suited for food quality evaluation. Finally this paper provides an efficient method for identifying the defected parts in food materials.

  15. Metabolomic Technologies for Improving the Quality of Food: Practice and Promise.

    Science.gov (United States)

    Johanningsmeier, Suzanne D; Harris, G Keith; Klevorn, Claire M

    2016-01-01

    It is now well documented that the diet has a significant impact on human health and well-being. However, the complete set of small molecule metabolites present in foods that make up the human diet and the role of food production systems in altering this food metabolome are still largely unknown. Metabolomic platforms that rely on nuclear magnetic resonance (NMR) and mass spectrometry (MS) analytical technologies are being employed to study the impact of agricultural practices, processing, and storage on the global chemical composition of food; to identify novel bioactive compounds; and for authentication and region-of-origin classifications. This review provides an overview of the current terminology, analytical methods, and compounds associated with metabolomic studies, and provides insight into the application of metabolomics to generate new knowledge that enables us to produce, preserve, and distribute high-quality foods for health promotion.

  16. Diet modification and the development of new food products.

    Science.gov (United States)

    Bursey, R G

    1983-05-01

    The development of new food products to meet the needs of the 20th century American consumer offers a greater challenge to the innovativeness of the food industry scientist than ever before. The sequence of activities that leads to the introduction of a successful new food product into today's highly competitive marketplace has its beginnings and foundation in extensive and ongoing market research. This research elicits and defines the changing consumer needs and wants. The relation of diet to health is but one of many factors that influence food purchase decisions and, thus, the stimulus for developing new food products. In addition, the extent to which existing food products may be modified or new foods developed to meet dietary goals is subject to technologic and regulatory constraints. A commitment to ethical and responsible marketing strategies is essential to the evolution of food products for special dietary needs. Despite these complex restraints, many food products with altered nutrient or ingredient composition are currently available to consumers and others enter the marketplace each year.

  17. [Quality of food: perceptions of 'Bolsa Familia' program participants].

    Science.gov (United States)

    Uchimura, Kátia Yumi; Bosi, Maria Lúcia Magalhães; Lima, Flávia Emília Leite de; Dobrykopf, Vanessa França

    2012-03-01

    This study deals with perceptions of beneficiaries of the 'Bolsa Familia' Program, in Curitiba, southern Brazil, about their feeding habits. To understand the perceptions of participants of the 'Bolsa Família' Program on the quality of their food. A qualitative study based on the critical-interpretive tradition, which used individual interviews as a technique for gathering empirical data from the informants. The study included 38 individuals, members of families included in the program. The discursive content was recorded on digital media and, thereafter, transcribed and analyzed. After categorization, three main themes emerged: a description of food, quality of food, and feelings and experiences of individuals enrolled in the program. the acknowledgement of social vulnerability and consequent feeding habit insecurity to which such groups are subject was the main finding, as well as feelings of resignation.

  18. Consumer-perceived quality in 'traditional' food chains

    DEFF Research Database (Denmark)

    Krystallis, Athanasios; Chryssochoidis, George; Scholderer, Joachim

    2007-01-01

    and to develop the profile of different consumer segments in relation to these perceptions. The substantial findings of the survey include the fact that, despite their enormous per capita consumption, the majority of consumers are not particularly involved in the meat-purchasing process. Rather they attach......Recent food scares have increased consumer concern about meat safety. However, the Greek 'traditional' meat supply chain from producers to local butchers does not seem to realise the pressing consumer demand for certified meat quality. Or is it that, in such food chains, this demand is not so...... pressing yet? The present paper seeks to answer this question based on a survey conducted in the Athens area, involving a sample of 268 participants responsible for food purchasing decisions. The survey mainly aims to develop an integrated model of factors that affect consumer-perceived meat quality...

  19. Monitoring the Quality of Perishable Foods: Opportunities for Intelligent Packaging

    NARCIS (Netherlands)

    Heising, J.K.; Dekker, M.; Bartels, P.V.; Boekel, van M.A.J.S.

    2014-01-01

    This review paper discusses opportunities for intelligent packaging for monitoring directly or indirectly quality attributes of perishable packaged foods. The possible roles of intelligent packaging as a tool in supply chain management are discussed as well as the barriers to implement this kind of

  20. Integrated Quality Assurance of Chilled Food Fish at Sea

    DEFF Research Database (Denmark)

    Frederiksen, Marco Thorup; Olsen, Karsten Bæk; Popescu, Valeriu

    1997-01-01

    The aim of the IQAS project is to improve the quality of fresh fish (white fish and flat fish) landed by the Community vessels significantly and to increase the proportion of the fish caught used for food purposes, as well as to improve the on-board working conditions. This will be achieved by sp...

  1. Governing China’s food quality through transparency: A review

    NARCIS (Netherlands)

    Mol, A.P.J.

    2014-01-01

    In coping with food quality problems, China relies heavily on state institutions, such as laws and regulations, governmental standards and certification, and inspections and enforcement. Recently, transparency (or information disclosure) has been introduced in China’s governance framework to cope wi

  2. POTENTIAL HAZARDS DUE TO FOOD ADDITIVES IN ORAL HYGIENE PRODUCTS

    Directory of Open Access Journals (Sweden)

    Damla TUNCER-BUDANUR

    2016-04-01

    Full Text Available Food additives used to preserve flavor or to enhance the taste and appearance of foods are also available in oral hygiene products. The aim of this review is to provide information concerning food additives in oral hygiene products and their adverse effects. A great many of food additives in oral hygiene products are potential allergens and they may lead to allergic reactions such as urticaria, contact dermatitis, rhinitis, and angioedema. Dental practitioners, as well as health care providers, must be aware of the possibility of allergic reactions due to food additives in oral hygiene products. Proper dosage levels, delivery vehicles, frequency, potential benefits, and adverse effects of oral health products should be explained completely to the patients. There is a necessity to raise the awareness among dental professionals on this subject and to develop a data gathering system for possible adverse reactions.

  3. Capacity Building on Food-Crop Farming to Improve Food Production and Food Security in Central Java, Indonesia

    Directory of Open Access Journals (Sweden)

    Waridin

    2013-03-01

    Full Text Available This paper describes the capacity of food-crop production for improving regional food security in Central Java, Indonesia. It is also identify crops which have high and prospective economic-values. The results of the study might help in formulating a proposed model to improve food crops production in supporting food security. The case study was conducted in districts which play the important roles on agriculture (rice production in Central Java, Indonesia. These are Klaten and Magelang districts. Data were collected from farmers and officers from agriculture-related institutions. The results show that Central Java Province has the capacity on food crop (rice production for securing food availability, distribution, and accessibility for people in the region. It has a moderate on food security for the products, and surplus of production have distributed to other regions within the country. However, other food crops still facing shortage of supply since lack of productions. It requires a commitment from government and stakeholders for improving capacity building on agricultural development.

  4. Furan in food including homemade and ready-to-eat food products

    DEFF Research Database (Denmark)

    Fromberg, Arvid; Granby, Kit; Mariotti Celis, M.

    a bit further, hence furan is relatively stable in food products. Of the food items surveyed relatively many sundried fruit and vegetable products like raisins, tomatoes, and dried bananas contained furan, for example a sample of raisins contained 83 ng/g and banana crisps 11ng/g furan. Furthermore one...

  5. Energy consumption in the food chain - Comparing alternative options in food production and consumption

    NARCIS (Netherlands)

    Dutilh, CE; Kramer, KJ

    Energy consumption in the various stages of the food chain, provides a reasonable indicator for the environmental impact in the production of food. This paper provides specific information on the energy requirement for the main alternatives in each production stage, which should allow the

  6. Energy consumption in the food chain - Comparing alternative options in food production and consumption

    NARCIS (Netherlands)

    Dutilh, CE; Kramer, KJ

    2000-01-01

    Energy consumption in the various stages of the food chain, provides a reasonable indicator for the environmental impact in the production of food. This paper provides specific information on the energy requirement for the main alternatives in each production stage, which should allow the identifica

  7. Inverting the pyramid! Extent and quality of food advertised on Austrian television.

    Science.gov (United States)

    Missbach, Benjamin; Weber, Adelheid; Huber, Elke M; König, Jürgen S

    2015-09-18

    Research showed that food marketing for children frequently contradicts national dietary guidelines. Children, unlike adults, are not able to understand the persuasiveness of the advertisements with its short- and long-term effects on health, thus the common international tenor is to restrict food marketing. In the European Union, marketing restriction based on self-regulation have been initiated (EU Pledge Nutrition Criteria). The study aims contribute to depict the status quo of television advertisement targeted at children before the pledged initiative came into full effect. In this study we analyze the quality and displaying frequency of a set of advertisements targeted at children broadcasted on Austrian television. Promoted food products targeted at children or adults were identified. Category-based analysis of the displayed food was performed based on the Austrian Nutrition guidelines (number of displayed food per food category). The children's food content was analyzed according to the newly established nutritional quality criteria for advertised food in the EU to assess the nutritional quality of the depicted food. In total, 360 h of video material was recorded in February and March 2014. A set of 1919 food advertisements, with 15.1 % targeted at children were broadcasted. Of all food advertisements targeted at children, 92.4 % was for fatty, sweet and salty snacks, while no advertisements for vegetables, legumes or fruits were shown. From all food advertisements for children, 65.9 % originated from participating companies of the EU Pledge Nutrition Criteria. Further analysis revealed that 95.9 % of the advertised food for children showed at least one aspect of nonconformity with the EU Pledge Nutrition Criteria; on the contrary 64.7 % of the displayed food advertisement also featured at least one desirable food component (e.g. high fibre content, high protein content). The present research suggests that the majority of advertised food for children do not

  8. Quality Control in Production Processes

    Directory of Open Access Journals (Sweden)

    Prístavka Miroslav

    2016-09-01

    Full Text Available The tools for quality management are used for quality improvement throughout the whole Europe and developed countries. Simple statistics are considered one of the most basic methods. The goal was to apply the simple statistical methods to practice and to solve problems by using them. Selected methods are used for processing the list of internal discrepancies within the organization, and for identification of the root cause of the problem and its appropriate solution. Seven basic quality tools are simple graphical tools, but very effective in solving problems related to quality. They are called essential because they are suitable for people with at least basic knowledge in statistics; therefore, they can be used to solve the vast majority of problems.

  9. Codex Alimentarius: food quality and safety standards for international trade.

    Science.gov (United States)

    Randell, A W; Whitehead, A J

    1997-08-01

    Since 1962, the Codex Alimentarius Commission (CAC) of the Food and Agriculture Organisation/World Health Organisation has been responsible for developing standards, guidelines and other recommendations on the quality and safety of food to protect the health of consumers and to ensure fair practices in food trade. The mission of the CAC remains relevant, but a number of factors have shown the need for new techniques to form the basis of food standards, the most important of which is risk analysis. The authors give a brief description of the role and work of the CAC and the efforts deployed by the Commission to respond to the challenges posed by new approaches to government regulation, harmonisation of national requirements based on international standards and the role of civil society.

  10. Comparison of the effects of conditional food and cash transfers of the Ethiopian Productive Safety Net Program on household food security and dietary diversity in the face of rising food prices: ways forward for a more nutrition-sensitive program.

    Science.gov (United States)

    Baye, Kaleab; Retta, Negussie; Abuye, Cherinet

    2014-09-01

    In light of the continuing rise in food prices during and after the 2008 world food crisis, whether food and cash transfers are equally effective in improving food security and diet quality is debatable. To compare the effects of conditional food and cash transfers of the Ethiopian Productive Safety Net Program (PSNP) on household food security and dietary diversity. Data on household dietary diversity, child anthropometry, food security, and preference of transfer modalities (food, cash, or mixed) were generated from a cross-sectional survey of 195 PSNP beneficiary households (67 receiving food and 128 receiving cash) in Hawella Tulla District, Sidama, southern Ethiopia. Most beneficiaries (96%) reported food shortages, and 47% reported food shortages that exceeded 3 months. Households receiving cash had better household dietary diversity scores (p = .02) and higher consumption of oils and fats (p = .003) and vitamin A-rich foods (p = .002). Compared with households receiving food, households receiving cash were more affected by increases in food prices that forced them to reduce their number of daily meals (p food (82%) preferred to continue receiving food, households receiving cash (56%) preferred a mix of food and cash. Households receiving cash had better household dietary diversity than households receiving food, a result suggesting that cash transfers may be more effective. However, the continuing rise infood prices may offset these benefits unless cash transfers are index-linked to food price fluctuations.

  11. Quality and safety of traditional foods: the role of microbiology

    Directory of Open Access Journals (Sweden)

    Cristiana Garofalo

    2011-02-01

    Full Text Available The typical and traditional foods represent an heritage of undisputed value and a significant development opportunity for large part of the territory of our country. Their protection and enhancement can not prescind from thorough knowledge, based on objective data, concerning both the strengths and weaknesses of this type of productions. Most of the traditional and origin-protected foods are fermented foods and most of them have great value in the daily diet, as bread and other leavened baked goods, cheeses, fermented milks and different kinds of fermented meat products. The fermentation processes of these traditional productions are based on the activities of characteristic microbial communities, often very heterogeneous and complex, defined “autochthonous” since they are specifically associated to raw materials and production environments. The role of these microbial communities is essential in determining the nutritional and sensory properties of the traditional and typical foods, therefore, their knowledge is crucial for giving value to these products. On the other hand, it is necessary that the typical and traditional productions guarantee the same level of safety present in current products obtained through more standardized processes. To this aim, both a deep knowledge of the mechanisms leading to the occurrence of possible risks and the development of appropriate control tools (respectful of the traditional nature of these productions are needed. Food Microbiologists have given an essential contribution in both these directions carrying out researches dealing with the microbial populations of the typical and traditional productions, focused on either autochthonous microorganisms that play a pro-technology role, or pathogen micro-organisms and toxic metabolite producers. This brief review summarizes the contributions collected from the Microbiologists of the SIMTREA presented at the Congress of the AISSA.

  12. Quality and safety of traditional foods: the role of microbiology

    Directory of Open Access Journals (Sweden)

    Francesca Clementi

    Full Text Available The typical and traditional foods represent an heritage of undisputed value and a significant development opportunity for large part of the territory of our country. Their protection and enhancement can not prescind from thorough knowledge, based on objective data, concerning both the strengths and weaknesses of this type of productions. Most of the traditional and origin-protected foods are fermented foods and most of them have great value in the daily diet, as bread and other leavened baked goods, cheeses, fermented milks and different kinds of fermented meat products. The fermentation processes of these traditional productions are based on the activities of characteristic microbial communities, often very heterogeneous and complex, defined “autochthonous” since they are specifically associated to raw materials and production environments. The role of these microbial communities is essential in determining the nutritional and sensory properties of the traditional and typical foods, therefore, their knowledge is crucial for giving value to these products. On the other hand, it is necessary that the typical and traditional productions guarantee the same level of safety present in current products obtained through more standardized processes. To this aim, both a deep knowledge of the mechanisms leading to the occurrence of possible risks and the development of appropriate control tools (respectful of the traditional nature of these productions are needed. Food Microbiologists have given an essential contribution in both these directions carrying out researches dealing with the microbial populations of the typical and traditional productions, focused on either autochthonous microorganisms that play a pro-technology role, or pathogen micro-organisms and toxic metabolite producers. This brief review summarizes the contributions collected from the Microbiologists of the SIMTREA presented at the Congress of the AISSA.

  13. Assessing product image quality for online shopping

    Science.gov (United States)

    Goswami, Anjan; Chung, Sung H.; Chittar, Naren; Islam, Atiq

    2012-01-01

    Assessing product-image quality is important in the context of online shopping. A high quality image that conveys more information about a product can boost the buyer's confidence and can get more attention. However, the notion of image quality for product-images is not the same as that in other domains. The perception of quality of product-images depends not only on various photographic quality features but also on various high level features such as clarity of the foreground or goodness of the background etc. In this paper, we define a notion of product-image quality based on various such features. We conduct a crowd-sourced experiment to collect user judgments on thousands of eBay's images. We formulate a multi-class classification problem for modeling image quality by classifying images into good, fair and poor quality based on the guided perceptual notions from the judges. We also conduct experiments with regression using average crowd-sourced human judgments as target. We compute a pseudo-regression score with expected average of predicted classes and also compute a score from the regression technique. We design many experiments with various sampling and voting schemes with crowd-sourced data and construct various experimental image quality models. Most of our models have reasonable accuracies (greater or equal to 70%) on test data set. We observe that our computed image quality score has a high (0.66) rank correlation with average votes from the crowd sourced human judgments.

  14. Qualidade total do produto Products total quality

    Directory of Open Access Journals (Sweden)

    Henrique Silveira de Almeida

    1992-06-01

    Full Text Available O texto aborda o conceito de qualidade total do produto, seus determinantes, bem como as dimensões que compõem essa qualidade. Parte-se do pressuposto de que a qualidade do produto deve ser avaliada pela satisfação total do consumidor. Para o consumidor a qualidade do produto envolve pelo menos as seguintes dimensões: a qualidade do produto em si; a qualidade do produto ao longo do tempo; a qualidade dos serviços associados ao uso do produto; e o custo do ciclo de vida do produto. O trabalho procura detalhar e discutir cada uma dessas dimensões da qualidade, tendo em vista a satisfação do consumidor.The paper concerns to the concept of product's total quality, its determinants, and the dimensions wich constitute this quality. We admit that product quality should be evaluated via consumer's total satisfaction. Product quality for consumers includes at least the following dimensions: the product quality per se; the performance of product quality over time; the quality of services related to the use of the product; and the product lifecycle costs. This study seeks to specify and to discuss each of these quality dimensions related to consumer's satisfaction.

  15. Organic production potentials for sustainable local food supply in Slovenia

    Directory of Open Access Journals (Sweden)

    Anamarija Slabe

    2011-12-01

    Full Text Available The paper is presenting the assessment of organic production potentials for sustainable local food supply. Using the results of extensive field research among organic farmers, we analyzed the existing organic production for the market by the type of products and marketing channels. We defined the main strengths and weaknesses critical to the development of the Slovenian market for organic food, and highlighted spatial differences. We estimate that, especially in the organic production, there is a large untapped potential for sustainable local food supply in Slovenia.

  16. Siloxanes in silicone products intended for food contact

    DEFF Research Database (Denmark)

    Cederberg, Tommy Licht; Jensen, Lisbeth Krüger

    Silicone is used in food contact materials due to its excellent physical and chemical properties. It is thermostable and flexible and is used in bakeware and kitchen utensils. Silicone is also used to coat paper to make it water and fat resistant. There is no specific regulation in EU which covers...... silicone as food contact materials, but in Regulation 1935/2004 on materials intended to come into contact with food it is stated that materials should be manufactured so it do not transfer their constituents to food in quantities which could endanger human health. Silicone may contain residual siloxane...... oligomers which might migrate to the food when the product is being used. DTU has proposed two action limits for low molecular weight siloxanes in food contact materials. For the sum of cyclic siloxanes D3 to D8 the limits are 12 mg/kg food for adults and 2 mg/kg food for children. For the sum of cyclic...

  17. Consumer Protection Towards Local Food Production In Southeast Sulawesi Indonesia

    Directory of Open Access Journals (Sweden)

    Suriani BT. Tolo

    2015-08-01

    Full Text Available Abstract Consumers have rights which should not just be ignored by businesses such as the right to be a safety the right be informed the right to be heard as well as the right to a good environment and healthy. Kendari Regency as a local government has been manifested by issuing regulations and policies that support the development of local food production such as the Mayor of Kendari regulation No. 15 of 2010 and Mayor Kendari Decree No. 427 of 2012 regarding the Establishment of Community Care Local Food. It appears that the local government is trying to make this local food as an alternative food. The type of research used in this paper is a socio-legal research reviewing the local food production from the perspective of consumer protection. The outcomes of the research indicate that responsibility of food business operators in the implementation of local production is essentially an effort to assist the government in ensuring the realization of food safety system. Therefore there is a need for awareness of the laws and regulations for all parties involved towards local food production especially in Kendari Regency Southeast Sulawesi on the food production process.

  18. Pharmaceutical product development: A quality by design approach

    OpenAIRE

    Pramod, Kannissery; Tahir, M. Abu; Charoo, Naseem A.; Ansari, Shahid H.; Ali, Javed

    2016-01-01

    The application of quality by design (QbD) in pharmaceutical product development is now a thrust area for the regulatory authorities and the pharmaceutical industry. International Conference on Harmonization and United States Food and Drug Administration (USFDA) emphasized the principles and applications of QbD in pharmaceutical development in their guidance for the industry. QbD attributes are addressed in question-based review, developed by USFDA for chemistry, manufacturing, and controls s...

  19. Pharmaceutical product development: A quality by design approach

    OpenAIRE

    Pramod, Kannissery; Tahir, M. Abu; Charoo, Naseem A.; Shahid H. Ansari; Ali, Javed

    2016-01-01

    The application of quality by design (QbD) in pharmaceutical product development is now a thrust area for the regulatory authorities and the pharmaceutical industry. International Conference on Harmonization and United States Food and Drug Administration (USFDA) emphasized the principles and applications of QbD in pharmaceutical development in their guidance for the industry. QbD attributes are addressed in question-based review, developed by USFDA for chemistry, manufacturing, and controls s...

  20. [On the need to improve the system for the prevention of falsification of food products in the Eurasian Economic Union].

    Science.gov (United States)

    Arnautov, O V; Bagryantseva, O V; Bessonov, V V

    2016-01-01

    Adulteration of food is misleading consumers about the composition of foods in order to obtain economic benefits. Olive oil, wine and other alcoholic beverages, spices, tea, fish, honey, milk and dairy products, meat products, cereal products, beverages based on fruit juices, spices, coffee are falsified with the highest frequency. In addition, sufficient data on the frequency of adulterated food products are missing not only in Russia but also in the developed countries. This is because the purpose of the manufacturer and distributors of such products is primarily an economic advantage. Therefore, the majority of incidents of falsification of food products remained undetected since their production, generally had not led to the risk of food safety, and consumers often did not notice the reduction in quality of foodstuffs. The analysis of international data and data of the Eurasian Economic Union (EAEU) has shown that, in order to improve the quality of food products and to reduce sales of adulterated food the following steps should be done: introduce the definition of falsificated food products into legislation of the EAEU; expand the list of methods for confirming the authenticity of the food and detecting the presence of substances which are not permitted for usage in the food industry; consolidate the principle of the responsibility of all participants in the treatment of food that does not comply with the mandatory requirements at the legislative level; introduce the indicators of the quality of foodstuffs in the technical regulations of the EAEU; return to the mandatory requirements for the quality of foods given in the interstate and state standards.

  1. Your health!? Transforming health perception into food product characteristics in consumer-oriented product design

    NARCIS (Netherlands)

    Sijtsema, S.J.

    2003-01-01

    Keywords: food perception, health, consumer orientation, product developmentFood is part of everyday life and few things have changed more drastically in the last century than the way food is produced, processed, distributed, marketed and consumed. Food companies want to be more successful in

  2. Your health!? Transforming health perception into food product characteristics in consumer-oriented product design

    NARCIS (Netherlands)

    Sijtsema, S.J.

    2003-01-01

    Keywords: food perception, health, consumer orientation, product developmentFood is part of everyday life and few things have changed more drastically in the last century than the way food is produced, processed, distributed, marketed and consumed. Food companies want to be more successful in

  3. Use of spent coffee grounds as food ingredient in bakery products.

    Science.gov (United States)

    Martinez-Saez, Nuria; García, Alba Tamargo; Pérez, Inés Domínguez; Rebollo-Hernanz, Miguel; Mesías, Marta; Morales, Francisco J; Martín-Cabrejas, María A; Del Castillo, Maria Dolores

    2017-02-01

    The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee as a food ingredient and its application in bakery products. Data on physicochemical characterization, thermal stability and food safety of SCG were acquired. Evaluation of feasibility as dietary fibre was also determined. Results showed SCG are natural source of antioxidant insoluble fibre, essential amino acids, low glycaemic sugars, resistant to thermal food processing and digestion process, and totally safe. In the present work, SCG were incorporated in biscuit formulations for the first time. Low-calorie sweeteners and oligofructose were also included in the food formulations. Nutritional quality, chemical (acrylamide, hydroxymethylfurfural and advanced glycation end products) and microbiological safety and sensory tests of the biscuits were carried out. Innovative biscuits were obtained according to consumers' preferences with high nutritional and sensorial quality and potential to reduce the risk of chronic diseases such as obesity and diabetes.

  4. The Importance of Take-Out Food Packaging Attributes: Conjoint Analysis and Quality Function Deployment Approach

    Directory of Open Access Journals (Sweden)

    Widaningrum Dyah Lestari

    2014-03-01

    Full Text Available This research aims to investigate the importance of take-out food packaging attributes, using conjoint analysis and QFD approach among consumers of take-out food products in Jakarta, Indonesia. The conjoint results indicate that perception about packaging material (such as paper, plastic, and polystyrene foam plays the most important role overall in consumer perception. The clustering results that there is strong segmentation in which take-out food packaging material consumer consider most important. Some consumers are mostly oriented toward the colour of packaging, while another segment of customers concerns on packaging shape and packaging information. Segmentation variables based on packaging response can provide very useful information to maximize image of products through the package’s impact. The results of House of Quality development described that Conjoint Analysis – QFD is a useful combination of the two methodologies in product development, market segmentation, and the trade off between customers’ requirements in the early stages of HOQ process

  5. The Importance of Take-Out Food Packaging Attributes: Conjoint Analysis and Quality Function Deployment Approach

    Science.gov (United States)

    Lestari Widaningrum, Dyah

    2014-03-01

    This research aims to investigate the importance of take-out food packaging attributes, using conjoint analysis and QFD approach among consumers of take-out food products in Jakarta, Indonesia. The conjoint results indicate that perception about packaging material (such as paper, plastic, and polystyrene foam) plays the most important role overall in consumer perception. The clustering results that there is strong segmentation in which take-out food packaging material consumer consider most important. Some consumers are mostly oriented toward the colour of packaging, while another segment of customers concerns on packaging shape and packaging information. Segmentation variables based on packaging response can provide very useful information to maximize image of products through the package's impact. The results of House of Quality development described that Conjoint Analysis - QFD is a useful combination of the two methodologies in product development, market segmentation, and the trade off between customers' requirements in the early stages of HOQ process

  6. Explaining consumer attitudes to genetic modification in food production

    OpenAIRE

    Bredahl, Lone

    1999-01-01

    Consumers have not had many possibilities yet for seeking out, buying and consuming genetically modified food products. However, for various reasons consumer attitude formation with regard to these products is likely to be complex and closely related to personal values. The paper presents a model for explaining consumer attitudes to genetic modification in food production which builds on modern cognitive psychology and multi-attribute attitude theory. In addition, the paper introduces the emp...

  7. Integration of Product, Package, Process, and Environment: A Food System Optimization

    Science.gov (United States)

    Cooper, Maya R.; Douglas, Grace L.

    2015-01-01

    The food systems slated for future NASA missions must meet crew nutritional needs, be acceptable for consumption, and use resources efficiently. Although the current food system of prepackaged, moderately stabilized food items works well for International Space Station (ISS) missions, many of the current space menu items do not maintain acceptability and/or nutritive value beyond 2 years. Longer space missions require that the food system can sustain the crew for 3 to 5 years without replenishment. The task "Integration of Product, Package, Process, and Environment: A Food System Optimization" has the objective of optimizing food-product shelf life for the space-food system through product recipe adjustments, new packaging and processing technologies, and modified storage conditions. Two emergent food processing technologies were examined to identify a pathway to stable, wet-pack foods without the detrimental color and texture effects. Both microwave-assisted thermal sterilization (MATS) and pressure-assisted thermal stabilization (PATS) were evaluated against traditional retort processing to determine if lower heat inputs during processing would produce a product with higher micronutrient quality and longer shelf life. While MATS products did have brighter color and better texture initially, the advantages were not sustained. The non-metallized packaging film used in the process likely provided inadequate oxygen barrier. No difference in vitamin stability was evident between MATS and retort processed foods. Similarly, fruit products produced using PATS showed improved color and texture through 3 years of storage compared to retort fruit, but the vitamin stability was not improved. The final processing study involved freeze drying. Five processing factors were tested in factorial design to assess potential impact of each to the quality of freeze-dried food, including the integrity of the microstructure. The initial freezing rate and primary freeze drying

  8. Nutritional quality of dry food for adult dogs, commercialized in Rio Verde-GO.

    Directory of Open Access Journals (Sweden)

    Maria Cristina de Oliveira

    2009-06-01

    Full Text Available We evaluated the nutritional quality of dry food for adult dogs, checking whether the label information was in agreement with the law and with the analyses, and also whether the suggested intake reached the nutritional requirements of adult dogs. Eighteen samples of commercial feed, eight of the economical type and 10 of the premium type, were purchased and analyzed. Regarding the product descriptions, only 12.5 and 10% (moisture, 87.5 and 70% (CP, 25 and 20% (AHEE, 0 and 0% (MM, 12.5 and 40% (Ca and 0 and 20% (P of the economical and premium foods, respectively, were in conformity according to the label. Regarding the guarantee levels, most of the foods showed levels which were under the limits. The suggested daily average intake of premium food was 13.07% lower, CP and P intakes were 10 and 16.97% higher, and Ca and EM intakes were 16.27 and 11.15% lower compared to the suggested economical food intake. It was concluded that the dry food for adult dogs, sold in Rio Verde, has a good quality because it reaches the required limits, but there are deficiencies in the label information related to the guarantee levels, and there are excesses in the daily energy supply with the use of economical food.

  9. Identifying and selecting edible luminescent probes as sensors of food quality

    Directory of Open Access Journals (Sweden)

    Maria G. Corradini

    2016-06-01

    Full Text Available Foods contain a plethora of aromatic molecules—natural colors, synthetic dyes, flavors, vitamins, antioxidants, etc.—that are luminescent, exhibiting prompt fluorescence or delayed phosphorescence. Although food autofluorescence has been used to detect specific contaminants (e.g., aflatoxins or to authenticate specific foods (olive oil, much of the potential of using the optical luminescence of intrinsic molecules for sensing properties of foods is unrealized. We summarize here work characterizing the photophysical properties of some edible, and potentially GRAS (generally-recognized-as-safe, chromophores and especially their sensitivity to, and thus potential for sensing, various physical—viscosity, mobility/rigidity—or chemical—polarity, pH—properties of food known to reflect or be indicative of food quality, stability, and safety. A thorough-going characterization of and robust protocols for interpretation of the luminescent signals from edible chromophores can expand the repertoire of analytical techniques available to monitor quality, and even safety, of the food supply at various stages of production, distribution and storage or even at point of sale.

  10. Functional Foods Examined: The Health Claims Being Made for Food Products and the Need for Regulation

    OpenAIRE

    1996-01-01

    This report examines food products which claim, or imply, that they possess a health or\\ud nutritional benefit to the consumer. These include the recently-promoted ‘functional’ foods —\\ud such as those with added bacterial cultures, fish oils or soluble polysaccharides supposedly of\\ud benefit to the eater — as well as foods which have for some time been promoting themselves as\\ud having the benefit of added nutrients or being a rich source of certain nutrients.\\ud That a food product should ...

  11. PETROLEUM PRODUCTS, PROPERTIES, QUALITY, APPLICATION,

    Science.gov (United States)

    The document contains Chapters 7-10 of a Russian handbook of petroleum products. These chapters discuss drive-train oils, lubricating oils for aviation gas-turbine engines, industrial oils, and insulating oils.

  12. Predictive microbiology combined with metagenomic analysis targeted on the 16S rDNA : A new approach for food quality

    OpenAIRE

    Delhalle, Laurent; Ellouze, Mariem; Taminiau, Bernard; Korsak Koulagenko, Nicolas; Nezer, Carine; Daube,Georges

    2013-01-01

    OBJECTIVES The food spoilage process is mainly caused by alteration micro-organisms and classical culture-based methods have therefore been used to assess the microbiological quality of food. These techniques are simple to implement but may not be relevant to understand the modifications of the microbial ecology which occur in the food product in response to different changes in the environmental conditions. Metagenomic analysis targeted on 16S ribosomal DNA can bring about a solution to t...

  13. The Dynamic Signification of Product Qualities

    DEFF Research Database (Denmark)

    Reijonen, Satu; Tryggestad, Kjell

    2012-01-01

    studies by elaborating on the dynamic signification of product qualities. The case analysis of the development and commercialization of a “polyvinylchloride-free” and “environmentally friendly” urinary drainage bag in the medical devices market shows these qualities to be temporal and fragile outcomes......This article addresses the “greening” of markets by inquiring into how different versions of environmental friendliness of a product are constructed and how they are placed in an order of significance in relation to each other and to other product qualities. The study extends constructivist market...

  14. Protected indications of origin as differentiation cue of food products: the Spanish .

    OpenAIRE

    2012-01-01

    The "country/region of origin" is a traditionally strategy used by food companies in order to differentiate their production from each other. In Spain, there are more than 140 EU recognised- Designations of Origin comprising several categories of food and drinks. From these, there are only six quality labels on Spanish dry-cured ham. In spite of this lower number of Designations, they suppose almost the 15% of the global economic value. From both a quantitative and a qualitative perspective -...

  15. FESTERING FOOD: CHYTRIDIOMYCETE PATHOGEN REDUCES QUALITY OF DAPHNIA HOST AS A FOOD RESOURCE

    Science.gov (United States)

    When parasitic infections are severe or highly prevalent among prey, a significant component of the predator’s diet may consist of parasitized hosts. However, despite the ubiquity of parasites in most food webs, comparisons of the nutritional quality of prey as a function of inf...

  16. Quality assessment of packaged foods by optical oxygen sensing

    Science.gov (United States)

    Papkovsky, Dmitri B.; O'Mahony, Fiach C.; Kerry, Joe P.; Ogurtsov, Vladimir I.

    2005-11-01

    A phase-fluorometric oxygen sensor system has been developed, which allows non-destructive measurement of residual oxygen levels in sealed containers such as packaged foods. It operates with disposable solid-state sensors incorporated in each pack, and a portable detector which interrogates with the sensors through a (semi)transparent packaging material. The system has been optimized for packaging applications and validated in small and medium scale trials with different types of food, including MAP hams, cheese, convenience foods, smoked fish, bakery. It has demonstrated high efficiency in monitoring package integrity, oxygen profiles in packs, performance of packaging process and many other research and quality control tasks, allowing control of 100% of packs. The low-cost batch-calibrated sensors have demonstrated reliability, safety, stability including direct contact with food, high efficiency in the low oxygen range. Another system, which also employs the fluorescence-based oxygen sensing approach, provides rapid assessment of microbial contamination (total viable counts) in complex samples such as food homogenates, industrial waste, environmental samples, etc. It uses soluble oxygen-sensitive probes, standard microtitter plates and fluorescence measurements on conventional plate reader to monitor growth of aerobic bacteria in small test samples (e.g. food homogenates) via their oxygen respiration. The assay provides high sample through put, miniaturization, speed, and can serve as alternative to the established methods such as agar plate colony counts and turbidimetry.

  17. Prediction of frozen food properties during freezing using product composition.

    Science.gov (United States)

    Boonsupthip, W; Heldman, D R

    2007-06-01

    Frozen water fraction (FWF), as a function of temperature, is an important parameter for use in the design of food freezing processes. An FWF-prediction model, based on concentrations and molecular weights of specific product components, has been developed. Published food composition data were used to determine the identity and composition of key components. The model proposed in this investigation had been verified using published experimental FWF data and initial freezing temperature data, and by comparison to outputs from previously published models. It was found that specific food components with significant influence on freezing temperature depression of food products included low molecular weight water-soluble compounds with molality of 50 micromol per 100 g food or higher. Based on an analysis of 200 high-moisture food products, nearly 45% of the experimental initial freezing temperature data were within an absolute difference (AD) of +/- 0.15 degrees C and standard error (SE) of +/- 0.65 degrees C when compared to values predicted by the proposed model. The predicted relationship between temperature and FWF for all analyzed food products provided close agreements with experimental data (+/- 0.06 SE). The proposed model provided similar prediction capability for high- and intermediate-moisture food products. In addition, the proposed model provided statistically better prediction of initial freezing temperature and FWF than previous published models.

  18. RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW

    Directory of Open Access Journals (Sweden)

    N. A. Gorbunova

    2016-01-01

    Full Text Available The problem of healthy and quality nutrition has a global character. The modern development of technologies including nanotechnologies allowed obtaining materials with unique properties, which began to be actively used in food industry and agriculturebut, at the same time, require thorough investigation of their properties and effects on the human body and environment. The paper demonstrates the main directions of the nanotechnology use in the agricultural production and food industry, examines the safetyproblems and risks occurred when using nanotechnologies in food industry with account for insufficient research on the influence of food nanotechnologies on human health and environmental ecology, and presents the normative and methodical base of the RussianFederation for assurance of safe consumption of food products produced from nanomaterials.

  19. Porcelain Product Quality Analysis in PT XYZ

    Directory of Open Access Journals (Sweden)

    Ho Hwi Chie

    2015-12-01

    Full Text Available PT. XYZ is a company engaged in manufacturing porcelain dinner ware such as plates, cups, teapot, bowl, etc Porcelain product is safe for use and product defect will only affect the aesthetic not the functional side. The company always maintain the quality of the products produced as by maintaining a good product, in terms of visuals, will keep customers interested in the product. Good quality products characterized by quality A / B and C, and the product defect characterized by the quality of D, Lost, and BU. Concepts and methods used to analyze is a statistical process control (SPC which includes Pareto diagram, fraction nonconformities, flow charts and fishbone diagrams and management tools (fault tree analysis. Statistical Process Control (SPC is one of the methods, which includes Pareto charts, fraction nonconformities, flow chart, and fishbone diagram and also management tools (fault tree analysis. SPC is useful to find the facts from the problems and factors that affect the quality of the products, while fault tree analysis is useful to analyze each of the production process.

  20. Porcelain Product Quality Analysis in PT XYZ

    Directory of Open Access Journals (Sweden)

    Ho Hwi Chie

    2015-12-01

    Full Text Available PT. XYZ is a company engaged in manufacturing porcelain dinner ware such as plates, cups, teapot, bowl, etc Porcelain product is safe for use and product defect will only affect the aesthetic not the functional side. The company always maintain the quality of the products produced as by maintaining a good product, in terms of visuals, will keep customers interested in the product. Good quality products characterized by quality A / B and C, and the product defect characterized by the quality of D, Lost, and BU. Concepts and methods used to analyze is a statistical process control (SPC which includes Pareto diagram, fraction nonconformities, flow charts and fishbone diagrams and management tools (fault tree analysis. Statistical Process Control (SPC is one of the methods, which includes Pareto charts, fraction nonconformities, flow chart, and fishbone diagram and also management tools (fault tree analysis. SPC is useful to find the facts from the problems and factors that affect the quality of the products, while fault tree analysis is useful to analyze each of the production process.