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

  2. 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

  3. Improving the quality of pork and pork products for the consumer : development of innovative, integrated, and sustainable food production chains of high quality pork products matching consumer demands

    NARCIS (Netherlands)

    Heimann, B.; Christensen, M.; Rosendal Rasmussen, S.; Bonneau, M.; Grunert, K.G.; Arnau, J.; Trienekens, J.H.; Oksbjerg, N.; Greef, de K.H.; Petersen, B.

    2012-01-01

    Improving the quality of pork and pork products for the consumer: development of innovative, integrated, and sustainable food production chains of high quality pork products matching consumer demands.

  4. 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.

  5. Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

    Directory of Open Access Journals (Sweden)

    Techane Bosona

    2018-04-01

    Full Text Available Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson’s Chi-square test (with alpha value of p < 0.05 as level of significance, and Pearson’s correlation coefficient were used for analysis. About 72% of participants have the perception that organic food production method is more sustainable than conventional methods. Female consumers have more positive attitudes than men towards organic food. However, age difference, household size and income level do not significantly influence the consumers’ perception of sustainable food production concepts. Regionality, sustainable methods of production and organic production are the most important parameters to characterize the food as high quality and make buying decisions. On the other hand, product uniformity, appearance, and price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson’s correlation coefficient of r = 0.99.

  6. Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

    OpenAIRE

    Techane Bosona; Girma Gebresenbet

    2018-01-01

    Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and...

  7. Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

    Science.gov (United States)

    Gebresenbet, Girma

    2018-01-01

    Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson’s Chi-square test (with alpha value of p production method is more sustainable than conventional methods. Female consumers have more positive attitudes than men towards organic food. However, age difference, household size and income level do not significantly influence the consumers’ perception of sustainable food production concepts. Regionality, sustainable methods of production and organic production are the most important parameters to characterize the food as high quality and make buying decisions. On the other hand, product uniformity, appearance, and price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson’s correlation coefficient of r = 0.99. PMID:29614785

  8. Consumer preferences for food product quality attributes from Swedish agriculture.

    Science.gov (United States)

    Carlsson, Fredrik; Frykblom, Peter; Lagerkvist, Carl Johan

    2005-06-01

    This paper employs a choice experiment to obtain consumer preferences and willingness to pay for food product quality attributes currently not available in Sweden. Data were obtained from a large mail survey and estimated with a random parameter logit model. We found evidence for intraproduct differences in consumer preferences for identical attributes, as well as interproduct discrepancies in ranking of attributes. Furthermore, we found evidence of a market failure relating to the potential use of genetically modified animal fodder. Finally, we found support for the idea that a cheap-talk script can alleviate problems of external validity of choice experiments. Our results are useful in forming product differentiation strategies within the food industry, as well as for the formation of food policy.

  9. 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.

  10. Swedish Consumers' Perception of Food Quality and Sustainability in Relation to Organic Food Production.

    Science.gov (United States)

    Bosona, Techane; Gebresenbet, Girma

    2018-04-01

    Consumers' demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers' demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson's Chi-square test (with alpha value of p price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson's correlation coefficient of r = 0.99.

  11. HACCP based quality assurance systems for organic food production systems

    OpenAIRE

    Knight, C.; Stanley, R.

    2007-01-01

    HACCP provides an effective, logical and structured means of assuring food safety. Although first used in food manufacturing operations, HACCP can be – and, increasingly is – applied to food production and handling operations at all stages in the food chain. This includes the primary production sector. The purpose of this paper is to illustrate how the principles of HACCP can be applied to organic production with special reference to the primary sector.

  12. Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety

    Directory of Open Access Journals (Sweden)

    Dajana Gašo-Sokač

    2010-01-01

    Full Text Available Human food is a very complex biological mixture and food processing and safety are very important and essential disciplines. Proteomics technology using different high-performance separation techniques such as two-dimensional gel electrophoresis, one-dimensional and multidimensional chromatography, combined with high-resolution mass spectrometry has the power to monitor the protein composition of foods and their changes during the production process. The use of proteomics in food technology is presented, especially for characterization and standardization of raw materials, process development, detection of batch-to-batch variations and quality control of the final product. Further attention is paid to the aspects of food safety, especially regarding biological and microbial safety and the use of genetically modified foods.

  13. Product Quality Assurance Project for Teaching of Food Analysis

    Science.gov (United States)

    Nielsen, S. S.

    2004-01-01

    Two of the challenges in teaching Food Analysis are bringing relevance to the various chemical and physical analyses discussed and exposing students to the realities of quality assurance in the food industry. In a project to help meet those objectives, each student, with the assistance of a "resource person" from the food industry, completes the…

  14. 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

  15. Quality of agricultural-food products as a factor of the Republic of ...

    African Journals Online (AJOL)

    This study analyzes the competitiveness of agricultural-food products of Serbia in the local and international markets. The subject of this research is analysis of relevant competitiveness factors of agricultural-food products, aiming to assess the products' quality and highlight the main intentions of production and processing.

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

    OpenAIRE

    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 intensification and globalization. In practice, these characteristics and developments frequently lead to supply chain problems, such as high levels of product waste, product quality problems, and high lo...

  17. 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.

  18. 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.

  19. 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

  20. MANAGEMENT OF QUALITY AND SAFETY OF FOOD PRODUCTS OF ANIMAL ORIGIN

    Directory of Open Access Journals (Sweden)

    Goryana Yonkova

    2016-12-01

    Full Text Available Bulgaria is famous not only in Europe but throughout the world, except for its rich natural and cultural heritage, but also traditional dairy products (yogurt and cheese - cow, sheep, buffalo and goats; yellow cheese, honey and bee products, rose oil. To be competitive on national and international markets, food production must meet the requirements for quality assurance and food safety. The article presents the key economic indicators and threats related to quality management and safety of food products of animal origin in relation to the conservation of components of the environment and human health.

  1. 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

  2. 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

  3. Near-infrared hyperspectral imaging for quality analysis of agricultural and food products

    Science.gov (United States)

    Singh, C. B.; Jayas, D. S.; Paliwal, J.; White, N. D. G.

    2010-04-01

    Agricultural and food processing industries are always looking to implement real-time quality monitoring techniques as a part of good manufacturing practices (GMPs) to ensure high-quality and safety of their products. Near-infrared (NIR) hyperspectral imaging is gaining popularity as a powerful non-destructive tool for quality analysis of several agricultural and food products. This technique has the ability to analyse spectral data in a spatially resolved manner (i.e., each pixel in the image has its own spectrum) by applying both conventional image processing and chemometric tools used in spectral analyses. Hyperspectral imaging technique has demonstrated potential in detecting defects and contaminants in meats, fruits, cereals, and processed food products. This paper discusses the methodology of hyperspectral imaging in terms of hardware, software, calibration, data acquisition and compression, and development of prediction and classification algorithms and it presents a thorough review of the current applications of hyperspectral imaging in the analyses of agricultural and food products.

  4. 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...

  5. Machine vision system: a tool for quality inspection of food and agricultural products.

    Science.gov (United States)

    Patel, Krishna Kumar; Kar, A; Jha, S N; Khan, M A

    2012-04-01

    Quality inspection of food and agricultural produce are difficult and labor intensive. Simultaneously, with increased expectations for food products of high quality and safety standards, the need for accurate, fast and objective quality determination of these characteristics in food products continues to grow. However, these operations generally in India are manual which is costly as well as unreliable because human decision in identifying quality factors such as appearance, flavor, nutrient, texture, etc., is inconsistent, subjective and slow. Machine vision provides one alternative for an automated, non-destructive and cost-effective technique to accomplish these requirements. This inspection approach based on image analysis and processing has found a variety of different applications in the food industry. Considerable research has highlighted its potential for the inspection and grading of fruits and vegetables, grain quality and characteristic examination and quality evaluation of other food products like bakery products, pizza, cheese, and noodles etc. The objective of this paper is to provide in depth introduction of machine vision system, its components and recent work reported on food and agricultural produce.

  6. Towards an approach to assess critical quality points (CQPs) in food production systems : a case study on French fries production

    NARCIS (Netherlands)

    Ali, M.

    2012-01-01

    This thesis investigated how to develop an approach for the systematic and science based assessment of those points in food production systems that have a critical effect on quality; such points could be designated as critical quality points (CQPs). One of the fundamental objectives of quality

  7. 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

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

    Directory of Open Access Journals (Sweden)

    Dino Mastrocola

    2008-04-01

    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

  9. 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

    : 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...... intelligent tool for efficient and safe use and re-use of low-quality water are being developed. Already published results indicate water saving in the order of 25-30% in agricultural crops as potatoes and tomatoes are possible without yield reduction. Slightly treated waste water can be used safely when...

  10. 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. Keywords: Rubus, Fragaria, Prunus, Dietary supplement, Nonmineral dietary supplement, Nonvitamin dietary supplement

  11. Product Quality and the Demand for Food: The Case of Urban China

    OpenAIRE

    Dong, Diansheng; Gould, Brian W.

    2007-01-01

    A Quadratic Almost Ideal Demand System is used to examine the structure of food demand for a sample of urban Chinese households. The dual choice of product quality and quantity is accounted for in the econometric model via the inclusion of simultaneously estimated unit-value equations.

  12. 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

    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...... 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...

  13. Nutritional quality of new food products released into the Australian retail food market in 2015 - is the food industry part of the solution?

    Science.gov (United States)

    Spiteri, Sheree A; Olstad, Dana Lee; Woods, Julie L

    2018-02-07

    Food manufacturers have made public statements and voluntary commitments, such as the Healthier Australia Commitment (HAC), to improve the nutritional quality of foods. However, limited information about the nutritional quality or healthfulness of new products makes it difficult to determine if manufacturers are doing this. The purpose of this study was to assess the healthfulness of new food products released into the Australian retail market in 2015, and whether those companies who were HAC members released healthier food options compared to non-HAC members. This cross-sectional study assessed the healthfulness of all new retail food products launched in Australia in 2015 as indexed in Mintel's Global New Products Database. Healthfulness was assessed using three classification schemes: Healthy Choices Framework Victoria, Australian Dietary Guidelines and NOVA Food Classification System. Descriptive statistics and chi-squared tests described and compared the number and proportions of new foods falling within each of the food classification schemes' categories for companies that were and were not HAC members. In 2015, 4143 new food products were launched into the Australian market. The majority of new products were classified in each schemes' least healthy category (i.e. red, discretionary and ultra-processed). Fruits and vegetables represented just 3% of new products. HAC members launched a significantly greater proportion of foods classified as red (59% vs 51% for members and non-members, respectively) discretionary (79% vs 61%), and ultra-processed (94% vs 81%), and significantly fewer were classified as green (8% vs 15%), core foods (18% vs 36%) and minimally processed (0% vs 6%) (all p food market in 2015 were classified in each of three schemes' least healthy categories. A greater proportion of new products launched by companies that publicly committed to improve the nutritional quality of their products were unhealthy, and a lower proportion were healthy

  14. 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. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. 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.

  16. Yeasts in foods and beverages: impact on product quality and safety.

    Science.gov (United States)

    Fleet, Graham H

    2007-04-01

    The role of yeasts in food and beverage production extends beyond the well-known bread, beer and wine fermentations. Molecular analytical technologies have led to a major revision of yeast taxonomy, and have facilitated the ecological study of yeasts in many other products. The mechanisms by which yeasts grow in these ecosystems and impact on product quality can now be studied at the level of gene expression. Their growth and metabolic activities are moderated by a network of strain and species interactions, including interactions with bacteria and other fungi. Some yeasts have been developed as agents for the biocontrol of food spoilage fungi, and others are being considered as novel probiotic organisms. The association of yeasts with opportunistic infections and other adverse responses in humans raises new issues in the field of food safety.

  17. 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

    This paper examines the role of quality assurance labels as drivers of customer loyalty in the case of traditional food products. More specifically, it investigates whether quality assurance labels, such as the Designation of Origin Labels (DOLs), perform as better drivers of loyalty in comparison...... 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...... 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...

  18. [Research progress of Terahertz wave technology in quality measurement of food and agricultural products].

    Science.gov (United States)

    Yan, Zhan-Ke; Zhang, Hong-Jian; Ying, Yi-Bin

    2007-11-01

    The quality concern of food and agricultural products has become more and more significant. The related technologies for nondestructive measurement or quality control of food products have been the focus of many researches. Terahertz (THz) radiation, or THz wave, the least explored region of the spectrum, is the electromagnetic wave that lies between mid-infrared and microwave radiation, which has very important research and application values. THz spectroscopy and THz imaging technique are the two main applications of THz wave. During the past decade, THz waves have been used to characterize the electronic, vibrational and compositional properties of solid, liquid and gas phase materials. Recently, THz technology has gained a lot of attention of researchers in various fields from biological spectral analysis to bio-medical imaging due to its unique features compared with microwave and optical waves. In the present paper, the properties of THz wave and its uniqueness in sensing and imaging applications were discussed. The most recent researches on THz technology used in food quality control and agricultural products inspection were summarized. The prospect of this novel technology in agriculture and food industry was also discussed.

  19. FOOD QUALITY MANAGEMENT AND SAFETY

    OpenAIRE

    Rizwana Khatoon; Debkumar Chakraborty; R.C. Chandni; Amar Sankar; A.V. Raghu

    2017-01-01

    Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP ...

  20. 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.

  1. The Quality and Food Safety of Dry Smoke Garfish (Hemirhamphus far) Product From Maluku

    Science.gov (United States)

    Marthina Tapotubun, Alfonsina; Reiuwpassa, Fredrik; Apituley, Yolanda M. T. N.; Nanlohy, Hellen; Matrutty, Theodora E. A. A.

    2017-10-01

    Dry garfish is product of smoked process of “ikan julung” (Hemirhamphus far) and slowly the product getting dry, stiff and its colour become gold yellow-brown. The aim of this study is to find out quality and food safety of dry smoked “julung” from Maluku. The sample of this study is taken from production Keffing village, East Seram Regency, Maluku. Parameters to be analyzed are degrees of protein, fat, water, ash, TPC, Escherichia coli, Salmonella, Vibrio and total Staphylococcus aureus used standard analysis method for proximate (AOAC. 2005), sensosy parameters (BSN.2009) and food safety (BSN. 2006). Spreadsheet Ms Excel (Microsoft Inc., USA) is used for data processing; data is being analyzed descriptively to be interpreted in the research report. Dry smoked “julung” Keffing village, Maluku meet the good quality and food safety, that are ingredient degrees of water content 12.43%, protein 61.55%, fat 12.58%, ash 9.3%, TPC [6,8] × 101 CFU, total Staphylococcus sp [1,7] × 102, total E.coli 6.4 APM/g. and negatively for Salmonella and Vibrio.

  2. 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.

  3. 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

  4. 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 NO x , SO 2 , CO, CO 2 , 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

  5. HACCP, food quality, food irradiation

    International Nuclear Information System (INIS)

    Bognar, A.

    1999-01-01

    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) [de

  6. Consumer reactions to the use of EU quality labels on food products

    DEFF Research Database (Denmark)

    Grunert, Klaus G; Aachmann, Kristina

    2015-01-01

    The EU promotes three types of food quality labels, PDO, PGI and TSG in order to protect producers of food with special qualities and to aid consumers in their decision-making. This papers reviews published research on how these labels affect consumers. 35 studies were identified and are reviewed...... based on a hierarchy of effects framework. While results are conflicting, some overall themes emerge, suggesting that the role of these quality labels in consumer decision-making at present is still relatively low. Suggestions for research are made that would provide a better basis for evidence......-based policy formulation with regard to food quality labels....

  7. Declaration of nutrition information on and nutritional quality of Thai ready-to-eat packaged food products.

    Science.gov (United States)

    Pongutta, Suladda; Chongwatpol, Pitipa; Tantayapirak, Parwin; Vandevijvere, Stefanie

    2018-06-01

    The present study assessed the nutrition information displayed on ready-to-eat packaged foods and the nutritional quality of those food products in Thailand. In March 2015, the nutrition information panels and nutrition and health claims on ready-to-eat packaged foods were collected from the biggest store of each of the twelve major retailers, using protocols developed by the International Network for Food and Obesity/Non-communicable Diseases Research, Monitoring and Action Support (INFORMAS). The Thai Nutrient Profile Model was used to classify food products according to their nutritional quality as 'healthier' or 'less healthy'. In total, information from 7205 food products was collected across five broad food categories. Out of those products, 5707 (79·2 %), 2536 (35·2 %) and 1487 (20·6 %) carried a nutrition facts panel, a Guideline Daily Amount (GDA) label and health-related claims, respectively. Only 4691 (65·1 %) and 2484 (34·5 %) of the products that displayed the nutrition facts or a GDA label, respectively, followed the guidelines of the Thai Food and Drug Administration. In total, 4689 products (65·1 %) could be classified according to the Thai Nutrient Profile Model, of which 432 products (9·2 %) were classified as healthier. Moreover, among the 1487 products carrying health-related claims, 1219 (82·0 %) were classified as less healthy. Allowing less healthy food products to carry claims could mislead consumers and result in overconsumption of ready-to-eat food products. The findings suggest effective policies should be implemented to increase the relative availability of healthier ready-to-eat packaged foods, as well as to improve the provision of nutrition information on labels in Thailand.

  8. [Quality assurance in food production in Europe according to ISO 90000 and HACCP (Hazard Analysis and Critical Control Points)].

    Science.gov (United States)

    Jouve, J L

    1996-12-01

    HACCP is intended to make food protection programs evolve from a mainly retrospective quality control toward a preventative quality assurance approach and to provide an increased confidence in food safety. In parallel, the continuous evolution of quality concepts in the food industry resulted in the development of quality systems and quality assurance techniques with regard to the EN 29,000 (ISO 9000) series of standards. Specific to the food industry, HACCP can be seen as a very effective method to prepare specific Safety Assurance Plans (cf. the quality assurance plan concept) within a quality systems approach (Jouve, 1993). By reference to ISO 8402, a Quality Assurance Plan (QAP) basically sets out "the specific quality practices, resources and sequence of activities relevant to a particular product, service, contract or project". Quality assurance plans are more particularly useful for projects relating to new products or processes and/or comprising inter-related tasks whose interaction may be complex. In addition, in contractual or regulatory situations, such plans can be used to demonstrate the supplier's capability to meet identified objectives, specification or standards. In the food industry, the management of safety is a critical and complex issue which fits very well in the scope of application of a specific QAP; it is also where the use of HACCP is otherwise recommended by priority.

  9. 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.

  10. 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...

  11. 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

  12. 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,

  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...... 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...... certain attributes of food products or materials which may contradict consumer intentions. Economic pressure to reduce costs may lead to deteriorating quality. 5. While the information supplied by the market may be enough to give feed back on products launched based on the trial-and-error method...

  14. Quality of agricultural-food products as a factor of the Republic of ...

    African Journals Online (AJOL)

    Jane

    2011-08-03

    Aug 3, 2011 ... encourages manufacturers and processors of agricultural products to offer a ... AGRICULTURAL PRODUCTION COMPETITIVENESS. Serbia has .... quality, modest design and packaging, products have uncertain sale in the ...

  15. 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.

  16. 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.

  17. Consumers' food choice and quality perception

    DEFF Research Database (Denmark)

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

    to which the topic has been researched at MAPP. As a general framework for analysing consumer quality perception and choice of food products, MAPP has developed the Total Food Quality Model, which will be used to structure this overview. We start by presenting the Total Food Quality Model and an overview......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...

  18. 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

  19. 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.

  20. 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.

  1. 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

    delivery service and a stable quality have a high priority, which is indeed closely connected to the quality management system. The ISO 9000 certification in itself is, however, not generally considered as that important but there are differences between the three countries. I Germany an ISO 9000......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...... 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...

  2. The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods.

    Science.gov (United States)

    Skjerdal, Taran; Gefferth, Andras; Spajic, Miroslav; Estanga, Edurne Gaston; de Cecare, Alessandra; Vitali, Silvia; Pasquali, Frederique; Bovo, Federica; Manfreda, Gerardo; Mancusi, Rocco; Trevisiani, Marcello; Tessema, Girum Tadesse; Fagereng, Tone; Moen, Lena Haugland; Lyshaug, Lars; Koidis, Anastasios; Delgado-Pando, Gonzalo; Stratakos, Alexandros Ch; Boeri, Marco; From, Cecilie; Syed, Hyat; Muccioli, Mirko; Mulazzani, Roberto; Halbert, Catherine

    2017-01-01

    A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat foods. Companies looked for a more integrated approach when making food safety decisions that would align with existing HACCP systems. The tool was designed with shelf life assessments and data on safety, quality, and costs, using a pasta salad meal as a case product. The process flow chart was used as starting point, with simulation options at each process step. Key parameters like pH, water activity, costs of ingredients and salaries, and default models for calculations of Listeria monocytogenes , quality scores, and vitamin C, were placed in an interactive database. Customization of the models and settings was possible on the user-interface. The simulation module outputs were provided as detailed curves or categorized as "good"; "sufficient"; or "corrective action needed" based on threshold limit values set by the user. Possible corrective actions were suggested by the system. The tool was tested and approved by end-users based on selected ready-to-eat food products. Compared to other decision support tools, the STARTEC-tool is product-specific and multidisciplinary and includes interpretation and targeted recommendations for end-users.

  3. The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods

    Science.gov (United States)

    Gefferth, Andras; Spajic, Miroslav; Estanga, Edurne Gaston; Vitali, Silvia; Pasquali, Frederique; Bovo, Federica; Manfreda, Gerardo; Mancusi, Rocco; Tessema, Girum Tadesse; Fagereng, Tone; Moen, Lena Haugland; Lyshaug, Lars; Koidis, Anastasios; Delgado-Pando, Gonzalo; Stratakos, Alexandros Ch.; Boeri, Marco; From, Cecilie; Syed, Hyat; Muccioli, Mirko; Mulazzani, Roberto; Halbert, Catherine

    2017-01-01

    A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat foods. Companies looked for a more integrated approach when making food safety decisions that would align with existing HACCP systems. The tool was designed with shelf life assessments and data on safety, quality, and costs, using a pasta salad meal as a case product. The process flow chart was used as starting point, with simulation options at each process step. Key parameters like pH, water activity, costs of ingredients and salaries, and default models for calculations of Listeria monocytogenes, quality scores, and vitamin C, were placed in an interactive database. Customization of the models and settings was possible on the user-interface. The simulation module outputs were provided as detailed curves or categorized as “good”; “sufficient”; or “corrective action needed” based on threshold limit values set by the user. Possible corrective actions were suggested by the system. The tool was tested and approved by end-users based on selected ready-to-eat food products. Compared to other decision support tools, the STARTEC-tool is product-specific and multidisciplinary and includes interpretation and targeted recommendations for end-users. PMID:29457031

  4. The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods

    Directory of Open Access Journals (Sweden)

    Taran Skjerdal

    2017-01-01

    Full Text Available A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat foods. Companies looked for a more integrated approach when making food safety decisions that would align with existing HACCP systems. The tool was designed with shelf life assessments and data on safety, quality, and costs, using a pasta salad meal as a case product. The process flow chart was used as starting point, with simulation options at each process step. Key parameters like pH, water activity, costs of ingredients and salaries, and default models for calculations of Listeria monocytogenes, quality scores, and vitamin C, were placed in an interactive database. Customization of the models and settings was possible on the user-interface. The simulation module outputs were provided as detailed curves or categorized as “good”; “sufficient”; or “corrective action needed” based on threshold limit values set by the user. Possible corrective actions were suggested by the system. The tool was tested and approved by end-users based on selected ready-to-eat food products. Compared to other decision support tools, the STARTEC-tool is product-specific and multidisciplinary and includes interpretation and targeted recommendations for end-users.

  5. 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...

  6. Quality related communication approaches for organic food

    OpenAIRE

    Bodini, Antonella; Richter, T.; Felder, R.

    2006-01-01

    As food quality becomes more complex, consumer s are tending to reduce their involvement in the food purchase decision- making process. Consequently, prices are becoming more significant as they represent an easy choice criterion when consumer s have less information about the differences between the product and process quality inherent in food items (including environmental or social issues). The organic food sector provides high, complex food quality profiles and has therefore been seriousl...

  7. 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...

  8. 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

  9. Measuring effectiveness of food quality management

    OpenAIRE

    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 sector.In the last decade several incidents have occurred in the agri-food sector, such as the affairs of dioxin and BSE, whereas also the incidence of food-borne diseases and the production of hi...

  10. 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...... as a form of symbolic capital. In order to be recognized and thus qualified as symbolic capital, mediation of quality takes place throughout the selected networks, all the way from cow to cup. At some point, symbolic capital will be converted into economic capital. In practical terms, management of quality...... 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...

  11. Forty years of furosine - forty years of using Maillard reaction products as indicators of the nutritional quality of foods.

    Science.gov (United States)

    Erbersdobler, Helmut F; Somoza, Veronika

    2007-04-01

    The Maillard reaction products (MRPs) most widely used as markers of the nutritional quality of foods are furosine, N(epsilon)-carboxymethyllysine (CML), hydroxymethylfurfural, pyrraline, pentosidine and pronyl-lysine. One of the MRPs identified first was furosine, which was quantified in foods 40 years ago as a chemical indicator of the Amadori compound N(epsilon)-fructoselysine. Since then, furosine has gained broad attention by food chemists and biomedical researchers, as its formation upon heat treatment is well characterised. Moreover, it represents the Amadori products from early Maillard reactions in which amino acids react with reducing carbohydrates, resulting in a loss of their availability. This is of importance for the essential amino acid lysine, which is also the limiting amino acid in many proteins. In order to evaluate the nutritional quality of a protein, the concomitant analysis of free - and nutritionally available - lysine and the amount of lysine reacted to form the respective MRP is essential, even for mildly processed foods. The other chemical markers of heat treatment such as CML, pyrraline, pentosidine or pronyl-lysine seem to be useful markers of the advanced stages of Maillard reactions. Compared to the conditions in which furosine is formed, these compounds are generated under more severe conditions of heat treatment. However, the concentrations analysed are significantly lower than those of furosine. Therefore, the nutritional evaluation of a food protein should include not only furosine, but also other chemical markers of heat treatment such as, for example, CML, pyrraline and pentosidine.

  12. 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...

  13. Food Product Dating

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices ... Web Content Viewer (JSR 286) Actions ${title} Loading... Food Product Dating "Best if Used By" is a ...

  14. Ionization of food products

    International Nuclear Information System (INIS)

    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 [fr

  15. 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

  16. The antioxidant properties of functional food ingredients used in the production of bakery and dairy products, their impact on quality and storageability of the product

    Directory of Open Access Journals (Sweden)

    I. Yu. Potoroko

    2017-01-01

    Full Text Available The article is devoted to the study of antioxidant activity (AOA food ingredients (FI containing fucoidan used as dressers bakery and dairy products, and evaluate their impact on the quality and persistence of the products. The use of FI possessing AOA in food production will ensure their functionality from the point of view of increasing the resistance of the body to noninfectious diseases. Objects of research were fucoidan from different manufacturers, as well as experimental samples of bread wheat and yoghurt-based products restored dry milk. Evaluation of antioxidant activity of FI based on fucoidan showed that the total concentration of antioxidants varies in significant range from (43,32 ± 0,2 to (69,17 ± 0,2 mg of ascorbic acid per 100 g was Also determined the effect of any FI on the organoleptic and physico-chemical quality parameters of bread and yogurt product in storage. The use of FI in the technology of bread contributes to the prolongation of periods of storage. Thus the deviation values increased humidity decreases by 1.3%, porosity – by 1.4%. In addition, we studied the temperature stability of fucoidan after baking bread. The residual content of his made up 0,196 ± 0.0015 mg/g when introducing 0.2 g. study of the effect of FI with fucoidan on the inhibition of the processes of molding bread confirmed the strong bactericidal properties of fucoidans, due to the high AOA. During storage of yoghurt for 120 hours was observed decrease in the activity of capacity operated of acidity that may be due to the action of FI.

  17. 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. © 2011 The Authors. Plant Biotechnology Journal © 2011 Society for Experimental Biology, Association of Applied Biologists and Blackwell Publishing Ltd.

  18. Product Quality and Worker Quality

    OpenAIRE

    Abowd, John M; 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...

  19. Product Quality and Worker Quality

    OpenAIRE

    John M. ABOWD; Françis KRAMARZ; Antoine MOREAU

    1996-01-01

    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...

  20. Food production and service in UK hospitals.

    Science.gov (United States)

    Ahmed, Mohamed; Jones, Eleri; Redmond, Elizabeth; Hewedi, Mahmoud; Wingert, Andreas; Gad El Rab, Mohamed

    2015-01-01

    The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food. Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK. The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations. Value stream mapping is a new approach for food production systems in UK hospitals whether private or public hospitals. The paper identifies opportunities for enhancing hospital food production systems. The paper provides a theoretical basis for process enhancement of hospital food production and the provision of high-quality hospital food.

  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...... attention in the modelling and data analysis phase. In this paper the focus is on sensometrics – the „metric“ side of the sensory science field. The sensometrics field is introduced and related to the fields of statistics, chemometrics and psychometrics. Some of the most commonly used sensory testing...

  2. The Impact of Variable Phytoplankton Stoichiometry on Projections of Primary Production, Food Quality, and Carbon Uptake in the Global Ocean

    Science.gov (United States)

    Kwiatkowski, Lester; Aumont, Olivier; Bopp, Laurent; Ciais, Philippe

    2018-04-01

    Ocean biogeochemical models are integral components of Earth system models used to project the evolution of the ocean carbon sink, as well as potential changes in the physical and chemical environment of marine ecosystems. In such models the stoichiometry of phytoplankton C:N:P is typically fixed at the Redfield ratio. The observed stoichiometry of phytoplankton, however, has been shown to considerably vary from Redfield values due to plasticity in the expression of phytoplankton cell structures with different elemental compositions. The intrinsic structure of fixed C:N:P models therefore has the potential to bias projections of the marine response to climate change. We assess the importance of variable stoichiometry on 21st century projections of net primary production, food quality, and ocean carbon uptake using the recently developed Pelagic Interactions Scheme for Carbon and Ecosystem Studies Quota (PISCES-QUOTA) ocean biogeochemistry model. The model simulates variable phytoplankton C:N:P stoichiometry and was run under historical and business-as-usual scenario forcing from 1850 to 2100. PISCES-QUOTA projects similar 21st century global net primary production decline (7.7%) to current generation fixed stoichiometry models. Global phytoplankton N and P content or food quality is projected to decline by 1.2% and 6.4% over the 21st century, respectively. The largest reductions in food quality are in the oligotrophic subtropical gyres and Arctic Ocean where declines by the end of the century can exceed 20%. Using the change in the carbon export efficiency in PISCES-QUOTA, we estimate that fixed stoichiometry models may be underestimating 21st century cumulative ocean carbon uptake by 0.5-3.5% (2.0-15.1 PgC).

  3. 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.

  4. European demands for food quality and safety

    OpenAIRE

    Bulatsyk, Sofiya; Yavorska, Nadiya

    2017-01-01

    In this article was investigated regulations and other normative documents of the European Union concerning food quality and safety and was arranged EU demands regards to food safety. There were determined the basic business concerns of the domestic enterprises in the process of manufacturing and marketing food products

  5. 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.

  6. Former food products safety: microbiological quality and computer vision evaluation of packaging remnants contamination.

    Science.gov (United States)

    Tretola, M; Di Rosa, A R; Tirloni, E; Ottoboni, M; Giromini, C; Leone, F; Bernardi, C E M; Dell'Orto, V; Chiofalo, V; Pinotti, L

    2017-08-01

    The use of alternative feed ingredients in farm animal's diets can be an interesting choice from several standpoints, including safety. In this respect, this study investigated the safety features of selected former food products (FFPs) intended for animal nutrition produced in the framework of the IZS PLV 06/14 RC project by an FFP processing plant. Six FFP samples, both mash and pelleted, were analysed for the enumeration of total viable count (TVC) (ISO 4833), Enterobacteriaceae (ISO 21528-1), Escherichia coli (ISO 16649-1), coagulase-positive Staphylococci (CPS) (ISO 6888), presumptive Bacillus cereus and its spores (ISO 7932), sulphite-reducing Clostridia (ISO 7937), yeasts and moulds (ISO 21527-1), and the presence in 25 g of Salmonella spp. (ISO 6579). On the same samples, the presence of undesired ingredients, which can be identified as remnants of packaging materials, was evaluated by two different methods: stereomicroscopy according to published methods; and stereomicroscopy coupled with a computer vision system (IRIS Visual Analyzer VA400). All FFPs analysed were safe from a microbiological point of view. TVC was limited and Salmonella was always absent. When remnants of packaging materials were considered, the contamination level was below 0.08% (w/w). Of note, packaging remnants were found mainly from the 1-mm sieve mesh fractions. Finally, the innovative computer vision system demonstrated the possibility of rapid detection for the presence of packaging remnants in FFPs when combined with a stereomicroscope. In conclusion, the FFPs analysed in the present study can be considered safe, even though some improvements in FFP processing in the feeding plant can be useful in further reducing their microbial loads and impurity.

  7. Biostimulants from food processing by-products: agronomic, quality and metabolic impacts on organic tomato (Solanum lycopersicum L.).

    Science.gov (United States)

    Abou Chehade, Lara; Al Chami, Ziad; De Pascali, Sandra Angelica; Cavoski, Ivana; Fanizzi, Francesco Paolo

    2018-03-01

    Biostimulants have recently gained increased attention due to their multiple benefits for sustainable agriculture. In this study, three food processing by-products - fennel processing residues (FPR), lemon processing residues (LPR) and brewer's spent grain (BSG) - were investigated as potential sources of biostimulants. Their aqueous extracts as individual and associated applications were assessed for their effects on agronomic, quality and metabolic performance of organic tomato in comparison to extract of humic substances (HS) and untreated control (CTRL). Only FPR extracts stimulated shoot growth and tomato dry matter content, whereas all candidates improved tomato yield. FPR and BSG increased fruit mineral content and BSG-FPR-LPR in combination enhanced titratable acidity. FPR-treated fruits had also 20% more vitamin C than CTRL, and higher phenol content was obtained in those of BSG-LPR. Fruit metabolomic profile showed the tendency of all extracts, except BSG-LPR, to increase tomato citric acid and to decrease β-glucose and methanol concentrations. The analysis revealed accordingly the indispensable role of FPR in combined applications for inducing an HS-like response in fruits. The results were indicative of the biostimulant activity of these extracts and demonstrated them, particularly FPR, as promising candidates for enhancing plant productivity and fruit quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  8. Steamed bread enriched with quercetin as an antiglycative food product: its quality attributes and antioxidant properties.

    Science.gov (United States)

    Lin, Jing; Gwyneth Tan, Yuan Xin; Leong, Lai Peng; Zhou, Weibiao

    2018-06-06

    Quercetin, a natural antiglycative agent, was incorporated into steamed bread to produce a functional food that has high potential to lower the risk of diabetes. With the incorporation of quercetin at 1.20, 2.40, and 3.60%, the volume of steamed bread significantly decreased and the hardness of the crumb correspondingly increased with incremental quercetin content, while incorporation levels below 1.20% had no impact. Within this range of enrichment (1.2-3.6%), quercetin negatively affected the yeast activity with significantly less CO2 produced in dough during proofing. The wheat protein structure was altered by quercetin in terms of a higher level of β-sheets and a lower level of β-turns. The antioxidant capacity of the steamed bread with quercetin (0.05-0.2%) was significantly enhanced dose-dependently. A high inhibitory activity of quercetin-enriched steamed bread (0.05-0.2%) against fluorescent advanced glycation endproducts (AGEs) via several different mechanisms was observed. The inhibition of total AGEs from 0.2% quercetin-enriched steamed bread was around 40% during in vitro protein glycation. Overall, the results support quercetin-enriched steamed bread to be a promising functional food with high antioxidant and antiglycation properties.

  9. Incentive systems for food quality control with repeated deliveries: Salmonella control in pork production

    NARCIS (Netherlands)

    King, R.P.; Backus, G.B.C.; Gaag, van der M.A.

    2007-01-01

    This paper presents a dynamic principal-agent analysis of incentive systems for Salmonella control. The European Union will require Salmonella testing from 2008. On the basis of the producer's performance history in controlling Salmonella, the incentive systems analysed determine quality premiums to

  10. 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...

  11. Communicating organic food quality in China

    DEFF Research Database (Denmark)

    Loebnitz, Natascha; Aschemann-Witzel, Jessica

    2016-01-01

    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...... 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...

  12. 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...

  13. Food quality management : A techno-managerial approach

    NARCIS (Netherlands)

    Luning, P.A.; Marcelis, W.J.; Jongen, W.M.F.

    2002-01-01

    The book focuses on consumer-driven Quality Management in food production systems using a product-based approach. It integrates organizational and technological aspects of food product quality into one techno-managerial concept and it presents an integrated view of how Quality Management is to be

  14. 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.

  15. 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.

  16. Development of a good agricultural practice to improve food safety and product quality in Indonesian vegetable production

    NARCIS (Netherlands)

    Asandhi, A.A.; Schoorlemmer, H.B.; Dibyantori, L.; Voort, van der M.P.J.; Sulastrini, N.; Sulastrini, I.

    2006-01-01

    In the Hortin-Quality project a Good Agricultural Practice (Hortin-GAP) is developed in close cooperation with Indonesian farmers, trade companies and the indonesian government. This Hortin-GAP has a close relation to the international standards like HACCP and Eurep-GAP.

  17. 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.

  18. Software product quality measurement

    OpenAIRE

    Godliauskas, Eimantas

    2016-01-01

    This paper analyses Ruby product quality measures, suggesting three new measures for Ruby product quality measurement tool Rubocop to measure Ruby product quality characteristics defined in ISO 2502n standard series. This paper consists of four main chapters. The first chapter gives a brief view of software product quality and software product quality measurement. The second chapter analyses object oriented quality measures. The third chapter gives a brief view of the most popular Ruby qualit...

  19. Spectroscopic and chemometric exploration of food quality

    DEFF Research Database (Denmark)

    Pedersen, Dorthe Kjær

    2002-01-01

    and multi-way chemometrics demonstrated the potential for screening of environmental contamination in complex food samples. Significant prediction models were established with correlation coefficients in the range from r = 0.69 to r = 0.97 for dioxin. Further development of the fluorescence measurements......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...

  20. Quality control of baby food products on the basis of results obtained using the instrumental neutron-activation analysis technique

    International Nuclear Information System (INIS)

    Mukhammedov, S.; Khaydarov, A.; Pardaev, O.

    2013-01-01

    The purpose of this study was to use the instrumental neutron-activation analysis (INAA) to determine the elemental composition of some kind of imported baby food products (BFP) and to compare the results with the permissible contents. The nuclear reactor WWR-SM of INP has been used to develop INAA to study the mineral composition of some children's food products. The concentration of 26 trace elements, including Mg, Ca, Fe, Zn, etc. was found. The comparison of the results with regulation contents and the daily data on food needs have shown that the investigated group of BFP does not meet the requirements for all trace and macro elements composition. (authors)

  1. 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

  2. Consumer-driven food product development

    NARCIS (Netherlands)

    Linnemann, A.R.; Benner, M.; Verkerk, R.; Boekel, van M.A.J.S.

    2006-01-01

    Food product development needs to be based on consumers' needs and wishes to be successful. Factors that have become relevant in this respect are presented and their impact discussed, like mass-individualization, globalization and an altered interpretation of the food quality concept by consumers.

  3. The role of water in food products

    Directory of Open Access Journals (Sweden)

    Neacşu, A. N.

    2011-01-01

    Full Text Available Food is an indispensable factor for humans and animals, because it provides the energy and substances necessary for developing the metabolic processes, which generate the body’s growth. It is the source and regulator of exchange processes between the body and the environment. Since ancient times man has received the necessary nutrients from the environment but the operation and maintenance of the body physiology constantly needs energy. In this work we focus on the chemical composition of food, and more specifically, on the amount of water contained in food products (humidity, as a factor influencing the stability and quality of food products.

  4. 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

  5. Preservation of food products by irradiation

    International Nuclear Information System (INIS)

    McGivney, W.T.

    1988-01-01

    The use of irradiation to preserve food has the potential to significantly enhance our capacity to maximize the quality and quantity of the food we consume. In a world in which distribution of food occurs across continents and in which malnourished populations are in dire need of basic food products, any safe, effective, and efficient means of preserving food is more than welcome. Irradiation, as a method for food preservation, has been studied for more than 30 years. This discussion focuses on this most recent method for the preservation of food with particular emphasis on its effects on the safety, nutritive, and aesthetic values of the food preserved by irradiation. The use of ionizing radiation as a method to preserve foods is one that has been demonstrated to be effective for a variety of food classes. Irradiation offers a means to decontaminate, disinfest, and retard the spoilage of the food supply. At the same time, it appears that the wholesomeness of these food products is maintained. Nutritive value can be sustained by use of effective doses of radiation. Concerns over the safety of irradiated food are rooted in questions regarding the potential induction of radioactivity, harmful radiolytic products, and pathogenic radiation-resistant or mutant strains of microorganisms. Research findings have allayed concerns over safety. However, more research is necessary to conclusively resolve these safety issues. Food irradiation is a promising technology that has and will contribute to our ability to feed the people of this world. This technology is but one of many available ways to preserve our greatest natural resource, the food supply. Enhancement of the ability to preserve food by irradiation will facilitate the distribution of food from fertile developed regions to the malnourished peoples of underdeveloped countries. 21 references

  6. 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.

  7. Grassland-based products: quality and authentication

    NARCIS (Netherlands)

    Coppa, M.; Cabiddu, A.; Elsässer, M.; Hulin, S.; Lind, V.; Martin, B.; Mosquera-Losada, M.R.; Peeters, A.; Prache, S.; Pol, van den A.; Peratoner, G.

    2017-01-01

    There is increased consumer demand for food products with a perceived positive image. Product quality can be assessed in terms of food safety, nutritional composition, technological and sensory characteristics and ethics. In order to summarise the current knowledge linking quality traits and

  8. Food safety and quality assurance : foods of animal origin

    National Research Council Canada - National Science Library

    Hughes, Keith L; Hinton, Michael H; Hubbert, William T; Hagstad, Harry V; Spangler, Elizabeth

    1996-01-01

    The second edition of Food Safety and Quality Assurance is a basic reference for veterinarians, extension specialists, and others who help food-animal producers throughout the food chain to provide...

  9. Social economy of quality food

    NARCIS (Netherlands)

    Otsuki, K.

    2014-01-01

    Purpose – This paper aims to examine the implications of the efforts to promote a quality-oriented economy that incorporates a vision of environmental sustainability and equitable social development. Design/methodology/approach – The analysis builds on a case study of food procurement in Brazil,

  10. Quality assurance and product quality

    International Nuclear Information System (INIS)

    Lacroix, D.; Bastiani, P. de

    2004-01-01

    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

  11. Autonomous Food Production

    Data.gov (United States)

    National Aeronautics and Space Administration — Growing food in space will not only allow us to extend the length of future missions in space, but also significantly increase the astronauts' well-being. The...

  12. 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.

  13. 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...

  14. Radiation disinfestation of food and agricultural products

    International Nuclear Information System (INIS)

    Moy, J.H.

    1985-01-01

    This book presents the papers given at a conference on the radiodisinfestation of food and crops. Topics considered at the conference included food irradiation's impact of the US Agency for International Development, FDA regulations, irradiation as a quarantine treatment, quality attributes of irradiated fruits, low-dose irradiation, cesium 137 as a radiation source, radiosterilization, economic feasibility, marketing, consumer acceptance, and the packaging of irradiated products

  15. QFood - Optimal design of food products

    DEFF Research Database (Denmark)

    Bech, Anne C.; Engelund, Erling; Juhl, Hans Jørn

    1994-01-01

    of Quality is described with special reference to the development of food products. 5. An MDS-based model for use in the evaluation of an optimal product is developed. The model is based on the profit function from classical micro-economic theory. The imputed price is defined as a function of a Customer...... Satisfaction Index which is inversely proportional to how ""close"" the product is to the consumer's ideal....

  16. Food Production & Service Curriculum Guide.

    Science.gov (United States)

    Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.

    This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room…

  17. 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.

  18. Quality assurance and halal control points for the food industry

    OpenAIRE

    Lau, An Nee; Jamaludin, Mohd Hafiz; Soon, Jan Mei

    2016-01-01

    Purpose\\ud To determine the understanding of halal concept among food production workers and to develop a generic Halal Control Point (HCP) Plan for the manufacturing of processed foods.\\ud \\ud Design/methodology/approach\\ud A mixed method (interviews, surveys and microbiological analyses) approach was used to analyze the hygiene and halal practices of four food processing plants in Penang, Malaysia. Two hundred food production workers were surveyed (and quality assurance staff were interview...

  19. 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...... of primary input in order to support capacity utilization at the primary level and thereby increase the earnings of the membership. 9. Input substitution serves to intensify the focus on the primary product supplied by the membership, which is liable to reduce incentives to produce combined food products. 10...

  20. Product Origin and Food Marketing

    OpenAIRE

    Delagneau, Bernard

    1987-01-01

    The consumer's knowledge and perception of a product's country of ongm play an important role m food marketing strategies. "Think-national" campaigns are used widelym some EC countries but are not, however, as effective as quantitative restnctions on imports. Surveys and leg1slat10n at both national and EC levels reflect the desire of European consumers for "origin markmg" to appear on food product labels. National stereotypes are frequently adopted by generic and brand advertisers to promote...

  1. 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.

  2. 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......-demographic factors have only minor impact and the impact seems to be case-dependent. Familiarity with claims and functional foods increase perceived healthiness and acceptance of these products. Apparently consumers make rather rational interpretations of claims and their benefits when forced to assess...

  3. 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.

  4. 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...

  5. 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

  6. 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...

  7. 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.

  8. 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......, France, Germany, Spain, Sweden, and Poland, with a total sample size of 4408 respondents. Respondents expressed medium high to high levels of concern with sustainability issues at the general level, but lower levels of concern in the context of concrete food product choices. Understanding of the concept...

  9. Impact of the "Quality Food from Hungary" brand on the competitiveness of Hungarian food industry

    Directory of Open Access Journals (Sweden)

    Katalin Végh

    2011-06-01

    Full Text Available It is a generally known fact that Hungarian products are at a disadvantage in Western markets, since a certain part of foreign customers have not yet heard of Hungarian products. Many of them believe that products made in Eastern Europe are cheap and of poor quality. How could they possibly know Hungarian products, if national food producers and traders can only invest a minimal amount to promote their products? Food producers in EU countries spend far much more to market their products than their fellows in Hungary. The Community strategy for agricultural marketing has been aimed at counterbalancing this tendency. In 1998, the Ministry of Agriculture and Rural development launched the “Quality Food from Hungary” trademark with the aim of distinguishing top quality food products from other products. The role of the quality trademark is to inform and protect the customers. The trademark makes the customers aware of the fact that the concerned food product differs from other products, and it also protects the customer, since both the producer and the certifying authority assume the responsibility for the controlled top quality of the product. In order to obtain the “Quality Food from Hungary” trademark, the raw materials, ingredients, the manufacturing process and the final product shall exceed the criteria stipulated within the effective food regulations. The basic requirement for awarding the right to use the trademark is the quality of the product, but the quality of its packaging is also taken into consideration and shall not only reflect the quality from an aesthetic point of view, but it shall also facilitate storage, transportation and utilisation.

  10. Food quality assessment in parent–child dyads

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino; Jensen, Birger Boutrup

    2011-01-01

    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...... 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....

  11. Towards sustainable food production

    DEFF Research Database (Denmark)

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

    2011-01-01

    continuous innovation of supply chain network structures, reconsideration of business processes, relocation of logistics infrastructures and renewed allocation of chain activities to these infrastructures in order to achieve sustainable performances. This paper presents a scenario analysis of the spatial...... of pigs, processing of pork and pork consumption, is used to analyse the scenarios. The results reveal major opportunities for reductions in cost as well as in CO2 equivalent emissions if a European sector perspective is taken and some chain activities are relocated to other countries. However......, as minimizing costs will not always lead to an optimal reduction in CO2 equivalent emissions, a differentiated strategy is needed for the European pork sector to move towards more sustainable production...

  12. Hyperspectral Image Analysis of Food Quality

    DEFF Research Database (Denmark)

    Arngren, Morten

    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......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...... 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...

  13. 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.

  14. Biofuels versus food production: Does biofuels production increase food prices?

    International Nuclear Information System (INIS)

    Ajanovic, Amela

    2011-01-01

    Rapidly growing fossil energy consumption in the transport sector in the last two centuries caused problems such as increasing greenhouse gas emissions, growing energy dependency and supply insecurity. One approach to solve these problems could be to increase the use of biofuels. Preferred feedstocks for current 1st generation biofuels production are corn, wheat, sugarcane, soybean, rapeseed and sunflowers. The major problem is that these feedstocks are also used for food and feed production. The core objective of this paper is to investigate whether the recent increase of biofuels production had a significant impact on the development of agricultural commodity (feedstock) prices. The most important impact factors like biofuels production, land use, yields, feedstock and crude oil prices are analysed. The major conclusions of this analysis are: In recent years the share of bioenergy-based fuels has increased moderately, but continuously, and so did feedstock production, as well as yields. So far, no significant impact of biofuels production on feedstock prices can be observed. Hence, a co-existence of biofuel and food production seems possible especially for 2nd generation biofuels. However, sustainability criteria should be seriously considered. But even if all crops, forests and grasslands currently not used were used for biofuels production it would be impossible to substitute all fossil fuels used today in transport.

  15. Nuclear techniques in food production

    International Nuclear Information System (INIS)

    Merlin, J.P.C.

    1975-01-01

    This study is divided into three parts. The first, devoted to the use of radiations in food production, deals especially with artificial mutagenesis, selectors taking advantage of altered hereditary features in plants from irradiated seed; sterilization of animals to eliminate harmful insects (male sterilization technique); the lethal power of radiations used for the production of animal vaccins, attenuated by irradiation, against organisms which infest or degrade food products. Part two shows that radioactive atoms used as tracers to reveal migrations and chemical transformations of products such as fertilizers and pesticides can speed up all kinds of agronomical research. Their possibilities in research on animal feeding and to detect poisonous substances in foodstuffs are also mentioned. The last part is devoted to the use of nuclear techniques in irrigation and more precisely in the study of underground water flows soil moisture and lastly the future of nuclear desalination [fr

  16. 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.

  17. 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...

  18. 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.

  19. Food Products Procurement, Receiving and Storage Guide.

    Science.gov (United States)

    Kansas Association of School Business Officials, Haysville.

    This guide is intended as a resource document for the beginner in food services and food purchasing. The publication is divided topically by (1) purchasing procedures, (2) specifications and evaluation, (3) sources for purchasing food products, (4) storage of food products and inventory procedures, (5) type of food service management, and (6)…

  20. Food production & availability--essential prerequisites for sustainable food security.

    Science.gov (United States)

    Swaminathan, M S; Bhavani, R V

    2013-09-01

    Food and nutrition security are intimately interconnected, since only a food based approach can help in overcoming malnutrition in an economically and socially sustainable manner. Food production provides the base for food security as it is a key determinant of food availability. This paper deals with different aspects of ensuring high productivity and production without associated ecological harm for ensuring adequate food availability. By mainstreaming ecological considerations in technology development and dissemination, we can enter an era of evergreen revolution and sustainable food and nutrition security. Public policy support is crucial for enabling this.

  1. 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...

  2. Consumer Choice between Food Safety and Food Quality: The Case of Farm-Raised Atlantic Salmon

    Science.gov (United States)

    Haghiri, Morteza

    2016-01-01

    Since the food incidence of polychlorinated biphenyls in farm-raised Atlantic salmon, its market demand has drastically changed as a result of consumers mistrust in both the quality and safety of the product. Policymakers have been trying to find ways to ensure consumers that farm-raised Atlantic salmon is safe. One of the suggested policies is the implementation of integrated traceability methods and quality control systems. This article examines consumer choice between food safety and food quality to purchase certified farm-raised Atlantic salmon, defined as a product that has passed through various stages of traceability systems in the province of Newfoundland and Labrador, Canada. PMID:28231118

  3. IPOs and Product Quality.

    OpenAIRE

    Stoughton, Neal M; Wong, Kit Pong; Zechner, Josef

    2001-01-01

    Given recent public attention paid to high-flying Internet IPOs such as Yahoo and Amazon.com, we explore a product market motive for going public. We develop a model where consumers discern product quality from the stock price. The model predicts that only better-quality firms will go public. Effects of IPO announcements on rival firms' stock prices are related to inferences about market size and market share. The model also predicts that the likelihood of "hot issue" markets depends on the d...

  4. Quality criteria for micronutrient powder products: report of a meeting organized by the World Food Programme and Sprinkles Global Health Initiative.

    Science.gov (United States)

    de Pee, Saskia; Kraemer, Klaus; van den Briel, Tina; Boy, Erick; Grasset, Christopher; Moench-Pfanner, Regina; Zlotkin, Stanley; Bloem, Martin W

    2008-09-01

    Distribution of micronutrient powder (MNP), also known as Sprinkles", is becoming a preferred strategy for addressing micronutrient deficiencies. In response, different formulations are being developed, different producers manufacture MNP and several organizations coordinate distribution. However, as yet, the supply of MNP as well as experience with large-scale MNP programs is limited. To facilitate expansion of MNP use such that acceptability and compliance are high and effectiveness maintained, product quality, of both powder and packaging, good advocacy among decision makers, and providing good information to the target population are crucial. A meeting was organized in Toronto by the Sprinkles Global Health Initiative and the World Food Programme to review and reach consensus on quality criteria for composition, manufacturing, packaging, and labeling of MNP propose guidelines for wide-scale production, and discuss MNP program experience. It was recognized that the durability of some of the more sensitive micronutrients in their powdered form in the harsh climatic conditions of many countries has implications for formulation, packaging, storage, and handling of the MNP product. A question-and-answer manual would greatly facilitate program design and implementation. It was agreed to form an interim Technical Advisory Group to prepare for formation of a Technical Advisory Group with agreed-upon tasks and responsibilities. The MNP manufacturing manual of the Sprinkles Global Health Initiative can continue to be used, with reference to the recommendations from the Toronto Meeting outlined in this paper. Meanwhile, the Sprinkles Global Health Initiative will not place any encumbrances on production using its manual; however, the brand name Sprinkles" will stay protected under various trademark laws.

  5. Management and Area-wide Evaluation of Water Conservation Zones in Agricultural Catchments for Biomass Production, Water Quality and Food Security

    International Nuclear Information System (INIS)

    2016-04-01

    Global land and water resources are under threat from both the agricultural and urban development to meet increased demand for food and from the resulting degradation of the environment. Poor crop yields due to water stress is one of the main reasons for the prevailing hunger and rural poverty in parts of the world. The Green Revolution of the 1960s and 1970s particularly in Latin America and Asia resulted in increased agricultural production and depended partly on water management. In the future, most food will still need to come from rain-fed agriculture. Water conservation zones in agricultural catchments, particularly in rainfed areas, play an important role in the capture and storage of water and nutrients from farmlands and wider catchments, and help improve crop production in times of need in these areas. Water conservation zones are considered to be an important part of water resource management strategies that have been developed to prevent reservoir siltation, reduce water quality degradation, mitigate flooding, enhance groundwater recharge and provide water for farming. In addition to making crop production possible in dry areas, water conservation zones minimize soil erosion, improve soil moisture status through capillary rise and enhance soil fertility and quality. These water conservation zones include natural and constructed wetlands (including riparian wetlands), farm ponds and riparian buffer zones. The management of water conservation zones has been a challenge due to the poor understanding of the relationship between upstream land use and the functions of these zones and their internal dynamics. Knowledge of sources and sinks of water and redefining water and nutrient budgets for water conservation zones are important for optimizing the capture, storage and use of water and nutrients in agricultural landscapes. The overall objective of this coordinated research project (CRP) was to assess and enhance ecosystem services provided by wetlands, ponds

  6. 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...

  7. 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

  8. Radiation processing of food - safety and quality

    International Nuclear Information System (INIS)

    Chakraborty, Pratap

    2007-01-01

    Food is vital for human existence. Conservation and preservation of food is a prerequisite for food security and it provides economic stability and self-reliance to a nation. The need to preserve food has been felt by mankind since time immemorial. The seasonal nature of production, long distances between production and consumption centres and rising gap between demand and supply have made this need even more relevant today

  9. 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

  10. Comparison of organic and conventional food and food production

    OpenAIRE

    Norwegian Scientific Committee for Food Safety

    2014-01-01

    The Norwegian Scientific Committee for Food Safety has performed an assessment of the differences between organic and conventional foods and food production on plant health, animal health and welfare and human health at the request of the Norwegian Food Safety Authority.

  11. 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

  12. 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.

  13. 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.

  14. Food production - Present and future development

    International Nuclear Information System (INIS)

    Lamm, C.G.

    1974-01-01

    This year the joint FAO/IAEA Division of Atomic Energy in Food and Agriculture celebrates its 10th anniversary. The aim of these two United Nations organizations is to ensure that the technical services of both FAO and IAEA are fully co-ordinated and their programmes are designed to assist developing Member States to apply isotopes and radiation techniques to the solution of food and agricultural problems. More precisely, the medium-term objectives of the Joint Division are to exploit the potential of nuclear techniques in research and development for increasing and stabilizing agricultural production, improving food quality, protecting agricultural products from spoilage and losses and minimizing pollution of food and the agricultural environment. This account of what radioisotopes can do for man in the agricultural field is therefore to a great extent a review of the activities of the Joint Division and a prediction of its future fields of emphasis, especially in the light of the present long-range and world-wide food crisis. (author)

  15. Formulation of morning product using food residues

    Directory of Open Access Journals (Sweden)

    Maria do Rosário de Fátima Padilha

    2017-09-01

    Full Text Available In Brazil, there is resistance of the population to the use of stalks, leaves, peels and seeds of vegetables and fruits, leading to trash important parts of the food in good physiological conditions and with the presence of potential nutrients. In this research, a morning product was elaborated using green and dry coconut residue, jerimum and melon seed, crystallized sicilian lemon peel, cashew nut, common rapadura sweet and ginger. The bacteriological tests proved the hygienic-sanitary quality of the product, therefore suitable for consumption, that is, according to RDC 12/2001. It was also observed that the dehydration of all the residues reached the legal levels and accepted by ANVISA that limits in 25% the water content in the dehydrated foods. As for the centesimal composition, it was observed that the elaborated product with residues and other ingredients had a good content of macro nutrients. A use of the type of waste as a new food proposal constitutes an alternative to avoid and reduce: the serious environmental problem caused by the large residual volume generated, and the inadequate places in which they are stored or deposited, aggravating the scenario of food-borne pollutants.

  16. Effects of Cold Plasma on Food Quality: A Review.

    Science.gov (United States)

    Pankaj, Shashi K; Wan, Zifan; Keener, Kevin M

    2018-01-01

    Cold plasma (CP) technology has proven very effective as an alternative tool for food decontamination and shelf-life extension. The impact of CP on food quality is very crucial for its acceptance as an alternative food processing technology. Due to the non-thermal nature, CP treatments have shown no or minimal impacts on the physical, chemical, nutritional and sensory attributes of various products. This review also discusses the negative impacts and limitations posed by CP technology for food products. The limited studies on interactions of CP species with food components at the molecular level offers future research opportunities. It also highlights the need for optimization studies to mitigate the negative impacts on visual, chemical, nutritional and functional properties of food products. The design versatility, non-thermal, economical and environmentally friendly nature of CP offers unique advantages over traditional processing technologies. However, CP processing is still in its nascent form and needs further research to reach its potential.

  17. 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.

  18. Food product design. An integrated approach

    NARCIS (Netherlands)

    Linnemann, A.R.; Boekel, van M.A.J.S.

    2007-01-01

    This book explains how to apply barrier technology in food production to improve product stability and the possibilities of modelling and statistics in food product design are elaborated. Attention is given to Life Cycle Assessment as a method to determine the environmental impact of a food from

  19. 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

  20. Organic food - food quality and potential health effects

    OpenAIRE

    Mie, Axel; Wivstad, Maria

    2015-01-01

    In this report, we try to approach the question “Is organic food healthier than conventional food?” from a scientific perspective. We can conclude that science does not provide a clear answer to this question. A small number of animal studies and epidemiological studies on health effects from the consumption of organic vs. conventional feed/food have been performed. These studies indicate that the production system of the food has some influence on the immune system of the consuming animal or...

  1. 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...

  2. 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...

  3. teaching food production and preservation using constructivist

    African Journals Online (AJOL)

    Global Journal

    teaching methods where students are actively involved in thinking and creating ... KEYWORDS: food production, food preservation Biology, 5Es constructivist model, self-reliance ... shelf live. The world's population is growing every day but food production which is the basic ... life matters so as to be self-reliant citizens of this.

  4. Strategies in marketing new food products

    International Nuclear Information System (INIS)

    Urbain, R.W.

    1983-01-01

    It is critical to the successful commercialization of the irradiated food process to secure either a full-time marketing person or a consulting organization to aid food industries in the successful world-wide commercialization of new irradiated food products. Expert advice/guidance is needed to help attain the goals on commercialization of this new product

  5. Green perspective in food industry production line design: A review

    Science.gov (United States)

    Xian, C. Y.; Sin, T. C.; Liyana, M. R. N.; Awang, A.; Fathullah, M.

    2017-09-01

    The design of green manufacturing process in food industries is currently a hot research topic in the multidisciplinary area of applied chemistry, biology and technology. Several process such as freezing, cutting, drying, tempering, bleaching, sterilization, extraction and filtering have been applied efficiency in the food industry. Due to the rapid development of food and peripheral technology, the use of new physical processing or auxiliary processing methods can maintain food inherent nutrients, texture, color, and freshness and also reduce environmental pollution and energy consumption in food processing. Hence, this review paper will study and summarize the effects of green manufacturing process in food industries in term of waste reduction, materials and sustainability manufacturing. In any case, All the food processing equipment must comply with strict standards and regulation, this action will ensure the securing the food quality and safety of food products to consumers.

  6. 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. Copyright © 2015 Elsevier Ltd. All rights reserved.

  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. 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

  9. 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

  10. 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...

  11. 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.

  12. Food Safety and Quality Control: Hints from Proteomics

    Directory of Open Access Journals (Sweden)

    Angelo D'Alessandro

    2012-01-01

    Full Text Available Over the last decade, proteomics has been successfully applied to the study of quality control in production processes of food (including meat, wine and beer, transgenic plants and milk and food safety (screening for food-derived pathogens. Indeed, food quality and safety and their influence on the health of end consumers have growingly become a founding principle in the international agenda of health organizations. The application of proteomics in food science was at first characterized by exploratory analyses of food of various origin (bovine, swine, chicken or lamb meat, but also transgenic food such as genetically modified maize, for example and beverages (beer, wine, in parallel to the genomic and transcriptomic approaches seeking determination of quantitative trait loci. In the last few years, technical improvements such as microbial biotyping strategies have growingly allowed proteomicists to address the safety issue as well. The newly introduced technical improvements (instrumentation characterized by higher sensitivity such as mass spectrometers have paved the way for the individuation of food-contaminating pathogens in a fast and efficient workflow which is mandatory in industrial food production chains.

  13. 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.

  14. Agrobiodiversity Genetic Variability Utilization in Organic Food Production

    Directory of Open Access Journals (Sweden)

    Dimitrijević Miodrag

    2018-03-01

    Full Text Available The food production at the global level is about to meet its border. Industrialization of agriculture correlates with an explosive enlargement of human population, during XX and at the beginning of XXI centuries. An ongoing process of environmental erosion has been speeding up during that period, not only in our physical surrounding, but also in biodiversity. A new direction in agricultural food production is in demand. Organic food production has been recognized as the way of providing safety and quality food, preserving the environment in the same time. In the other hand new land areas have to be explored for agricultural use, in order to enhance food quantity to meeting the increasing demand for food. These targets set new requirements in plant breeding. To fulfill these requirements the genetic variability harbored in genetic resources has to be preserved, examined and put to good use.

  15. Radiation processing of food and allied products

    International Nuclear Information System (INIS)

    Sharma, Arun

    2009-01-01

    Assuring adequate food security to citizens of the country requires deployment of strategies for augmenting agricultural production while reducing post-harvest losses. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for sustained food security, food safety and international trade in agricultural commodities. Nuclear energy has played a significant role both in the improvement of crop productivity, as well as, in the preservation and hygienization of agricultural produce

  16. IOT for Agriculture: Food Quality and Safety

    Science.gov (United States)

    Witjaksono, Gunawan; Abdelkreem Saeed Rabih, Almur; Yahya, Noorhana bt; Alva, Sagir

    2018-03-01

    Food is the main energy source for the living beings; as such food quality and safety have been in the highest demand throughout the human history. Internet of things (IOT) is a technology with a vision to connect anything at anytime and anywhere. Utilizing IOT in the food supply chain (FSC) is believed to enhance the quality of life by tracing and tracking the food conditions and live-sharing the obtained data with the consumers or the FSC supervisors. Currently, full application of IOT in the FSC is still in the developing stage and there is a big gap for improvements. The purpose of this paper is to explore the possibility of applying IOT for agriculture to trace and track food quality and safety. Mobile application for food freshness investigation was successfully developed and the results showed that consumer mobile camera could be used to test the freshness of food. By applying the IOT technology this information could be shared with all the consumers and also the supervisors.

  17. 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.

  18. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Science.gov (United States)

    2010-01-01

    ... 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 SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY...

  19. 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.

  20. Food and Nutrition Services Quality Control Management Program.

    Science.gov (United States)

    Wimsatt-Fraim, Teresa S.

    A program was conducted to improve the quality of food service through the training of 44 food and nutrition service employees in a 200-bed hospital. A 12-week quality control program was implemented to address four key areas: food temperatures, food accuracy, food quality, and dietary personnel. Learning strategies, emphasizing critical thinking…

  1. The significance and possibility of functional food production

    Directory of Open Access Journals (Sweden)

    Dimitrijević-Branković Suzana I.

    2002-01-01

    Full Text Available Abundant knowledge of the significance of food quality for all human living functions as well as growing human population and the occurrence of world "hidden hunger", directed food producers toward new production processes of and new product development that must satisfy the specific needs of different categories of consumers. The differences are reflected in sex age, religious affiliation, activity, health, social status etc. "Organic", "natural, minimal processing, functional (and often called "therapeutical" food nowadays represents the key interest of nutritionists, physicians and food producers. Such food should have a beneficial influence on human health, besides satisfying the nutritive and energetic necessities, by protective, prophylactic and healing performance. This paper discusses facts about the influence of food on human health, problems of malnutrition in developing and developed countries, presents states of food production in the world and in Yugoslavia, legislation and regulations on nourishment and food production, the disadvantages of former concepts of development of this production and possible directions of future trends with a particular review on functional food production.

  2. Soil quality: key for sustainable production

    Directory of Open Access Journals (Sweden)

    Anna Benedetti

    2009-04-01

    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.

  3. 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.

  4. HACCP system for quality control of food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Yiming, Ha [The Institute of Application of Atomic Energy, CAAS, Beijing (China)

    2004-02-01

    This paper introduces the Hazard Analysis and Critical Control Point System (HACCP) and analyses all hazard factors which would possibly affect the product quality in processing of irradiation dehydrated vegetables. It suggests that the irradiation food factories in China should set up HACCP as soon as possible and discusses the ways to set up HACCP.

  5. HACCP system for quality control of food irradiation

    International Nuclear Information System (INIS)

    Ha Yiming

    2004-01-01

    This paper introduces the Hazard Analysis and Critical Control Point System (HACCP) and analyses all hazard factors which would possibly affect the product quality in processing of irradiation dehydrated vegetables. It suggests that the irradiation food factories in China should set up HACCP as soon as possible and discusses the ways to set up HACCP

  6. Governance for quality management in tropical food chains

    NARCIS (Netherlands)

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

    2007-01-01

    This paper provides a framework that focuses on the linkages between several key dimensions of supply chain organisation and performance of perishable tropical food products. The focus is on the relationship between governance regime and quality management, however, two other related variables are

  7. Influence of polystryrene 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

  8. 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.

  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...... to technological progress are the socio-political attitudes that have the highest predictive value regarding attitudes to enzyme production methods....

  10. Food and environmental quality protection

    International Nuclear Information System (INIS)

    Winteringham, F.P.W.

    1975-01-01

    Radiotracer techniques are now well established as a powerful research tool. In combination with chromatographic and other fractionation techniques they are widely used for basic studies of the behaviour, fate and significance of residues of pesticides (e.g. insecticides, fungicides, herbicides), drugs, detergents, industrial chemicals and wastes, etc. which find their way as trace contaminants into food, environment and living organisms. Radiotracer studies on metabolism and fate of pesticides are no longer just a means of satisfying academic curiosity on compounds which are already in use; on the contrary, they are now generally a necessary and critical step in understanding the persistence and action of a pesticide before it enters actual use. The use of stable isotopes as tracers, as distinct from the knowledge of their existence, was effectively made possible by H.C. Urey in 1931 by his successful concentration of deuterium ( 2 H), and used as a tracer, also by Hevesy, soon afterwards. given a novel and powerful research tool it is tempting to build a programme on problems which fit the tool. The value of this approach is debatable. There is, however, no doubt at isotope techniques coupled with their almost invariably associated facilities (high standards of laboratory design and safety, instrument maintenance, expertise, etc.) have a major contribution to our understanding of the behaviour and significance of chemical and radioactive contaminants and indeed of the capacities of environmental ecosystems themselves to receive such contaminants without unacceptable effects. Moreover, it might be argued cogently that such understanding deserves higher priority than at present if the really critical situations or pathways are to be identified and 'monitoring' programmes developed more rationally

  11. 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.

  12. 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....

  13. 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

  14. Food and farm products surveillance

    International Nuclear Information System (INIS)

    Poston, T.M.

    1995-01-01

    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

  15. 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.

  16. Non-dairy probiotic food products: An emerging group of functional foods.

    Science.gov (United States)

    Min, Min; Bunt, Craig R; Mason, Susan L; Hussain, Malik A

    2018-04-09

    The functional food sector has shown tremendous growth in recent years with the application of probiotic bacteria as "food additives". The utilization of probiotic bacteria in food presents many challenges related to their growth, survival, viability, stability and functionality in food processing, storage and consumption as well as changes of sensory characteristics of probiotic foods. Although dairy foods are currently the most common food carrier to deliver probiotics, an increasing number of non-dairy food matrices exhibit potential for delivery of probiotics. This review provides more recent insight into the emergence of non-dairy probiotics products, the interactions between probiotics and different food matrices and the challenges in developing such products. Some of the technical issues are also reviewed and discussed. These issues include the efficacy of probiotic bacteria in non-chilled, low pH or high water activity foods; the potential loss of bacterial viability, additionally unwanted fermentation and changes of the sensory characteristics of food products which may result in poor microbiological quality and low acceptability to consumers.

  17. Development of novel wireless sensor for food quality detection

    International Nuclear Information System (INIS)

    Son Nguyen, Dat; Le, Nguyen Ngan; Lam, Tan Phat; Fribourg-Blanc, Eric; Dang, Mau Chien; Tedjini, Smail

    2015-01-01

    In this paper we present a wireless sensor for the monitoring of food quality. We integrate sensing capability into ultrahigh frequency (UHF) radio-frequency identification (RFID) tags through the relationship between the physical read-range and permittivity of the object we label with the RFID tags. Using the known variations of food permittivity as a function of time, we can detect the contamination time at which a food product becomes unacceptable for consumption based on the measurement of read-range with the as-designed sensing tags. This low-cost UHF RFID passive sensor was designed and experimentally tested on beef, pork, and cheese with the same storage conditions as in supermarkets. The agreement between the experimental and simulation results show the potential of this technique for practical application in food-quality tracking. (paper)

  18. Product Category Layout and Organization: Retail Placement of Food Products

    NARCIS (Netherlands)

    Herpen, van E.

    2016-01-01

    This article discusses the placement of food products in retail stores, in particular how the placement of food products can influence how consumers perceive the store in general and these products in particular. It reviews the overall layout of the store, assortment organization, and shelf

  19. Quality control in the commerce of irradiated foods

    International Nuclear Information System (INIS)

    Bustos R, M.E.

    2000-01-01

    In spite of an irradiated food is innocuous for health and that the irradiation process offers great advantages as conservation and hygiene method and it has been recognised by the Agriculture and Health International organizations and although the adequate equipment exists to make this treatment in the majority of countries, an international trade of irradiated foods has not been established and it is that it has to be required that the quality control of the treatment should be regulated by the corresponding authorities and it also should be harmonized with other countries for the commercial interchange. Owing to up to present an identification method of irradiated foods which is validated, the unique quality control for irradiated foods is realized in the irradiation plant, measuring the absorbed dose in products, using dosimetric systems justly calibrated and standardized to be used the adequate for the type of product and dose level which is wanted to be measured for foods mainly for quarantine treatment which is very important to determine that any part of the irradiation system has reached the minimum dose to obtain the technical effect which is desired and that it does not exceed the maximum dose for that the product quality not to be altered. (Author)

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

    DEFF Research Database (Denmark)

    Feyissa, Aberham Hailu; Frosch, Stina

    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...... 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...

  1. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products.

    Science.gov (United States)

    Allison, Abimbola; Fouladkhah, Aliyar

    2018-02-01

    Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety.

  2. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products

    Science.gov (United States)

    Allison, Abimbola; Fouladkhah, Aliyar

    2018-01-01

    Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety. PMID:29389843

  3. 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.

  4. Reducing human nitrogen use for food production.

    Science.gov (United States)

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

    2016-07-22

    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.

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

    DEFF Research Database (Denmark)

    Olsen, Johanne Rønnow

    2009-01-01

    of product development managers (with the main themes food trends, meal solutions and product development alliances), as well as data from sensory studies of interactions between meal components. Apart from the quality cycle mentioned above, the research has generated the tools listed below to be applied......, more specifically, meal solutions. The results of this research contribute to the knowledge base on product development in the food industry, mainly regarding quality, product development alliances and modularisation,and fill several gaps in the literature. Future research should focus on further...... 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...

  6. A techno-managerial approach in food quality management research

    NARCIS (Netherlands)

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

    2006-01-01

    In this article it is discussed that food quality management issues are much more complex than often assumed and that it requires a specific research approach. It is argued that food quality management deals with dynamic and complex food systems and people systems involved in realising food quality.

  7. Fish product quality evaluation based on temperature monitoring in ...

    African Journals Online (AJOL)

    As one kind of perishable food, fish product is at risk of suffering various damages during cold chain and temperature is the most important factor to affect the product quality. This research work on frozen tilapia fillet was aimed at evaluating the fish product quality and predict shelf-life through monitoring temperature change ...

  8. 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. Copyright © 2010 Elsevier Ltd. All rights reserved.

  9. Food-packaging interactions influencing quality and safety.

    Science.gov (United States)

    Hotchkiss, J H

    1997-01-01

    Interactions between foods and packaging can be detrimental to quality and/or safety. Changes in product flavour due to aroma sorption and the transfer of undesirable flavours from packaging to foods are important mechanisms of deterioration when foods are packaged in polymer-based materials. Careful consideration must be given to those factors affecting such interactions when selecting packaging materials in order to maximize product quality, safety, and shelf-life while minimizing undesirable changes. Product considerations include sensitivity to flavour and related deteriorations, colour changes, vitamin loss, microbial activity, and amount of flavour available. Storage considerations include temperature, time, and processing method. Polymer considerations include type of polymer and processing method, volume or mass of polymer to product ratio, and whether the interaction is Fickian or non-Fickian. Methodology to determine the extent of such interactions must be developed. Direct interactions between food and packaging are not necessarily detrimental. The same principles governing undesirable interactions can be used to affect desirable outcomes. Examples include films which directly intercept or absorb oxygen, inhibit microorganisms, remove undesirable flavours by sorption, or indicate safety and product shelf-life.

  10. Bundle Pricing Decisions for Fresh Products with Quality Deterioration

    OpenAIRE

    Fang, Yan; Jiang, Yiping; Han, Xingxing

    2018-01-01

    How to sell fresh products quickly to decrease the storage cost and to meet customer quality requirement is of vital importance in the food supply chain. Bundling fresh products is an efficient strategy to promote sales and reduce storage pressure of retailers. In this paper, we consider the bundle pricing decisions for homogeneous fresh products with quality deterioration. The value of fresh products with quality deterioration is approximated as an exponential function based on which custome...

  11. Product samples stimulate choice of unfamiliar healthful food products.

    Science.gov (United States)

    Schickenberg, B; van Assema, P; Brug, J; de Vries, N K

    2011-08-01

    The purpose of this study was to assess whether the availability of a product sample of an unfamiliar low-fat or fruit and vegetable products stimulates choice for this product among food neophobic young adults. The study had a 2 (experimental vs. control group) by 4 (low-fat bread spread, low-fat cheese, fruit juice, fruit and vegetable juice) between subjects design with a pre-and post-experiment questionnaire. The study was conducted in restaurant rooms of several educational institutions in the Netherlands among a convenience sample of 197 food neophobic young adults aged 17-25 years. A small bite or sip-sized sample of the target product was provided as an intervention. The effect measure was choice of either an unfamiliar healthful food product or a traditional food product. Offering a sample of an unfamiliar healthful food product resulted in 51% of the participants in the experimental group choosing this product vs. 36.4% in the control group. Providing food product samples seems to be a promising strategy in healthy diet promotion programs for food neophobic young adults to increase first-time trial of unfamiliar low-fat and fruit and vegetable products. Copyright © 2011 Elsevier Ltd. All rights reserved.

  12. Productivity growth in food crop production in Imo State, Nigeria ...

    African Journals Online (AJOL)

    Agriculture plays pivotal roles in Nigeria including food security, employment, foreign exchange earnings and poverty reduction. This study examined the growth in food crop productivity in Imo State in Nigeria with emphasis on the decomposition of total factor productivity (TFP) into technical progress, changes in technical ...

  13. 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.

  14. 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…

  15. 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....

  16. 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

  17. Processing Contaminants in Food Production

    OpenAIRE

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

    2011-01-01

    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.

  18. 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.)

  19. 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.)

  20. From Tobacco to Food Production : Consolidation, Dissemination ...

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

    An earlier IDRC-supported project, 103435 From Tobacco to Food Production : Constraints and Transition Strategies (Bangladesh), provided a detailed understanding of the constraints tobacco farmers face and ... How are public health actors working with the food and drinks industry to prevent diet-related disease? A new ...

  1. THE ANALYSIS OF COUNTERFEITING FOOD PRODUCTS

    OpenAIRE

    Paula - Angela VIDRASCU

    2013-01-01

    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...

  2. 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.

  3. Bioenergy production and food security in Africa

    African Journals Online (AJOL)

    Ezedom Theresa

    This will in turn, facilitate industrialization in other sectors of economy through provision of affordable ... bioenergy production on food security, land allocation for energy crop production can be regulated. ... bility determines the type of industries, and the cost of ...... African countries, yeast and crude enzyme production.

  4. Diversifying Food Systems in the Pursuit of Sustainable Food Production and Healthy Diets

    OpenAIRE

    Dwivedi, Sangam L.; van Bueren, Edith T. Lammerts; Ceccarelli, Salvatore; Grando, Stefania; Upadhyaya, Hari D.; Ortiz Rios, Rodomiro Octavio

    2017-01-01

    Increasing demand for nutritious, safe, and healthy food because of a growing population, and the pledge to maintain biodiversity and other resources, pose a major challenge to agriculture that is already threatened by a changing climate. Diverse and healthy diets, largely based on plant-derived food, may reduce diet-related illnesses. Investments in plant sciences will be necessary to design diverse cropping systems balancing productivity, sustainability, and nutritional quality. Cultivar di...

  5. 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.

  6. Metal Oxide Nanostructures in Food Applications: Quality Control and Packaging

    Directory of Open Access Journals (Sweden)

    Vardan Galstyan

    2018-04-01

    Full Text Available Metal oxide materials have been applied in different fields due to their excellent functional properties. Metal oxides nanostructuration, preparation with the various morphologies, and their coupling with other structures enhance the unique properties of the materials and open new perspectives for their application in the food industry. Chemical gas sensors that are based on semiconducting metal oxide materials can detect the presence of toxins and volatile organic compounds that are produced in food products due to their spoilage and hazardous processes that may take place during the food aging and transportation. Metal oxide nanomaterials can be used in food processing, packaging, and the preservation industry as well. Moreover, the metal oxide-based nanocomposite structures can provide many advantageous features to the final food packaging material, such as antimicrobial activity, enzyme immobilization, oxygen scavenging, mechanical strength, increasing the stability and the shelf life of food, and securing the food against humidity, temperature, and other physiological factors. In this paper, we review the most recent achievements on the synthesis of metal oxide-based nanostructures and their applications in food quality monitoring and active and intelligent packaging.

  7. 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 long...... 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......, 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...

  8. Healthier meat products as functional foods.

    Science.gov (United States)

    Decker, Eric A; Park, Yeonhwa

    2010-09-01

    A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy. The food supply could be improved by producing functional foods that have nutritional profiles that are healthier than conventional products. However, production of functional foods is not always easily accomplished since they must also taste good, be convenient and reasonably priced so that consumers will regularly purchase and use the products. Meats have great potential for delivering important nutrients such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides into the diet. However, to produce successful products with these ingredients, technologies must be developed to increase their stability and decrease their flavor impact on muscle foods. In addition, many regulatory hurdles must be overcome for the commercial production of meats with added nutrients. These include redefinition of standard of identities and policies that allow front of the package nutritional claims. Without these regulatory changes, production of healthier meat products won't become a reality since these products would not have a competitive advantage over unfortified meats.

  9. Software as quality product

    International Nuclear Information System (INIS)

    Enders, A.

    1975-01-01

    In many discussions on the reliability of computer systems, software is presented as the weak link in the chain. The contribution attempts to identify the reasons for this situation as seen from the software development. The concepts correctness and reliability of programmes are explained as they are understood in the specialist discussion of today. Measures and methods are discussed which are particularly relevant as far as the obtaining of fault-free and reliable programmes is concerned. Conclusions are drawn for the user of software so that he is in the position to judge himself what can be justly expected frm the product software compared to other products. (orig./LH) [de

  10. Increasing productivity based on quality management: Baked goods sector example

    DEFF Research Database (Denmark)

    Herbert-Hansen, Zaza Nadja Lee; Jacobsen, Peter

    2014-01-01

    This paper investigates productivity and quality management challenges in the food industry, illustrated by a case study of an SME-sized company in the Danish baked goods sector. Companies in the food industry are faced with challenges related to short shelf-life and changing customer demands...... as well as intense cost pressures. Quality control is largely manual and often based on the bakers’ intuition. Problems with reusing dough, production stops and quality issues contribute towards waste. This paper addresses the research question “Is there a relation between the dough, production stops...... through improved quality management are detailed. The paper concludes with recommendations for further research....

  11. 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.

  12. 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

  13. The relation between food price, energy density and diet quality

    Directory of Open Access Journals (Sweden)

    Margareta Bolarić

    2013-01-01

    Full Text Available Low energy density diet, high in fruits and vegetables, is related to lower obesity risk and to better health status, but is more expensive. High energy density diet, high in added sugar and fats, is more affordable, but is related to higher obesity and chronic diseases risk. The aim of this study was to report prices according to energy density (low vs. high of food items and to show how food affordability could affect food choice and consumers’ health. Data was collected for 137 raw and processed foods from three purchase sites in Zagreb (one representative for supermarket, one smaller shop and green market. Results showed that low energy density food is more expensive than high energy density food (for example, the price of 1000 kcal from green zucchini (15 kcal/100 g is 124.20 kn while the price of 1000 kcal from sour cream (138 kcal/100 g is 13.99 kn. Food energy price was significantly different (p<0.05 between food groups with highest price for vegetable products (159.04 ± 36.18 kn/1000 kcal and raw vegetables (97.90 ± 50.13 kn/1000 kcal and lowest for fats (8.49 ± 1.22 kn/1000 kcal and cereals and products (5.66 ± 0.76 kn/1000 kcal. Negative correlation (Spearman r=-0.72, p<0.0001 was observed for energy density (kcal/100 g and price of 1000 kcal. Therefore, it is advisable to develop strategies in order to reduce price of low energy density food and encourage its intake since it would improve diet quality, which could lead to better costumers’ health.

  14. International training workshop on quality control and management of food irradiation

    International Nuclear Information System (INIS)

    2004-01-01

    The International Training Workshop on Quality Control and Management of Food Indantrione was hold from 28-30, August, 2004 in Beijing, China and organized by Chinese Society of Nuclear Agriculture and China Isotope and Radiation Association. 10 Articles were collected in this symposium including training lectures. The contents included: international developments in food irradiation, Quality control and magement of food irradiation, industrializing development of irradiated food in China, Food irradiator and its quality management, research in setting standard for enterprise about irradiated products and etc.

  15. Food production and environmental hazards in Pakistan

    International Nuclear Information System (INIS)

    Idris, M.; Iqbal, M.M.; Shah, S.M.

    2001-01-01

    Agriculture is a profession, which is open to natural conditions and intense human activity. This has brought it in direct interface with the environment. The activities related to agriculture can have favorable as well as unfavorable influence on environment. Pressure of burgeoning population is demanding increased production from agriculture to feed and clothe the teeming millions. This has resulted in excessive use of soil, fertilizers and pesticides. This paper describe the effect of these productive resources on environment and human health. Agriculture is a complex phenomenon. It is open both on natural conditions and to intense human activity. Cyclones, floods, hailstorm, cold, heat and heavy rains all affect agriculture and so do the man-made activities especially those related to expanding industrial production. This has brought agriculture in direct interface with the environment. Agriculture exerts both favorable and unfavorable consequences on environment. The plants absorb carbon dioxide and act as filters to purify polluting aerial substances. Growing of crops itself brings pleasant changes in microclimate and to aesthetics. On the other hand, effluents of all kinds; sewage, industrial, farmyard, domestics are dumped onto the soil surface, which pollute water bodies and affect crop quality. Agricultural chemicals used to increase production can get into air, soil and water and pose serious threat to environment. In Pakistan, agriculture is the mainstay of national economy. It is accorded second priority after defense. Its share in Gross Domestic Product (GDP) is 24%, it contributes by 35% to export earnings, employs 51% of the labour force and provides livelihood to 70% of rural population. Increased pressure of burgeoning population is, however, demanding more output from agriculture to feed and clothe the teeming millions. The productive resources on the other hand are limited and are rapidly shrinking. This has led to excessive use of soil

  16. Diversifying Food Systems in the Pursuit of Sustainable Food Production and Healthy Diets.

    Science.gov (United States)

    Dwivedi, Sangam L; Lammerts van Bueren, Edith T; Ceccarelli, Salvatore; Grando, Stefania; Upadhyaya, Hari D; Ortiz, Rodomiro

    2017-10-01

    Increasing demand for nutritious, safe, and healthy food because of a growing population, and the pledge to maintain biodiversity and other resources, pose a major challenge to agriculture that is already threatened by a changing climate. Diverse and healthy diets, largely based on plant-derived food, may reduce diet-related illnesses. Investments in plant sciences will be necessary to design diverse cropping systems balancing productivity, sustainability, and nutritional quality. Cultivar diversity and nutritional quality are crucial. We call for better cooperation between food and medical scientists, food sector industries, breeders, and farmers to develop diversified and nutritious cultivars that reduce soil degradation and dependence on external inputs, such as fertilizers and pesticides, and to increase adaptation to climate change and resistance to emerging pests. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

  17. 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.

  18. Problems concerning product quality enhancement

    Directory of Open Access Journals (Sweden)

    Marek Krynke

    2016-03-01

    Full Text Available In the article analysis of the discrepancies in the production process for selected products in a company producing candles was carried out. Using the Pareto-Lorenzdiagram and the FMEA method the most essential areas having influence on the production of candles were shown. Apart from factors connected with the manufacturing side of the process, factors of the labour organization and requirements concerning the quality of material were also noted. An appropriate quality of equipment constitutes one of the essential conditions of production process functioning and this directly influences manufacturing possibilities of the enterprise. A synthesis of immaterial factors that influence the production of the enterprise, taking into consideration conditions of functioning the production system, was also carried out. The set of factors selected for description was the fourteenth Toyota management principle. Respondents were asked to provide answers which could bring the best improvements.

  19. 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...

  20. Facts about food irradiation: Nutritional quality of irradiated foods

    International Nuclear Information System (INIS)

    1991-01-01

    This fact sheet briefly considers the nutritional value of irradiated foods. Micronutrients, especially vitamins, are sensitive to any food processing method, but irradiation does not cause any special nutritional problems in food. 4 refs

  1. productivity growth in food crop production in imo state, nigeria

    African Journals Online (AJOL)

    Prof. Adipala Ekwamu

    Agriculture plays pivotal roles in Nigeria including food security, employment, foreign exchange earnings and ... Key Words: Productivity decomposition, scale effect, allocative efficiency ... and subsidies in the form of cheap credit was.

  2. 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.

  3. Electron irradiation of dry food products

    International Nuclear Information System (INIS)

    Gruenewald, Th.

    1983-01-01

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

  4. Electron irradiation of dry food products

    Energy Technology Data Exchange (ETDEWEB)

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

    1983-01-01

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

  5. 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.

  6. 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...

  7. [Academic production on food labeling in Brazil].

    Science.gov (United States)

    Câmara, Maria Clara Coelho; Marinho, Carmem Luisa Cabral; Guilam, Maria Cristina; Braga, Ana Maria Cheble Bahia

    2008-01-01

    To review and discuss academic production (theses and dissertations) on the topic of labeling of prepackaged foods in Brazil. A search of the database maintained by the Coordination for the Development of Higher Education Professionals (CAPES), one of the two Brazilian government research funding and support agencies, was conducted on the following keywords: "rotulagem" (labeling), "rotulagem nutricional" (food labeling) and "rótulo de alimentos" (food labels). The search covered the years 1987 (earliest year available) to 2004. We identified 49 studies on this topic. Content analysis identified three major themes: the extent to which food labels meet specific legal requirements (57.2%); the degree to which consumers understand the information on labels (22.4%); and the labeling of transgenic or genetically-modified foods (20.4%). Food labeling is a frequent topic and is adequately covered by the Brazilian academic production. In most of the studies, ineffective law enforcement appears to be the main factor in the lack of compliance with and disrespect for the food labeling rules and regulations in Brazil.

  8. Prevalence of food production systems in school foodservice.

    Science.gov (United States)

    Brown, Denise M

    2005-08-01

    What is the prevalence of central kitchens that use either cook-chill or cook-freeze production systems in school foodservice settings? A descriptive study using a 5-minute telephone survey during normal working hours was conducted. Questions were designed to be easily answered with minimal need to reference other documentation. Five hundred forty school foodservice directors, managers, and supervisors working in school districts of all sizes across the United States were randomly sampled from a national commercial directory of school districts for the study. A total of 353 individuals completed the survey representing 49 of 50 states. Means, standard deviations, and percentages were evaluated for all data collected. Descriptive statistics of school district characteristics, prevalence of production systems, food transport systems, inventory methods and equipment used for reheating food are reported. The most frequently reported production system was on-site kitchens (45.3%) followed by combination production systems (40.5%) where a central kitchen delivered to a number of satellite locations in addition to schools with on-site food preparation. Central kitchens without additional on-site kitchens represented 14.2% of this study. Of those school districts using either central kitchens or combination production systems, 78% reported hot-food preparation using hot-food delivery to satellites. Cook-chill or cook-freeze production systems were reported by 22% of respondents. The high proportion of school districts that prepared and delivered foods hot to satellite sites supports continuing efforts to identify food safety practices and issues related to maintaining food quality in schools.

  9. Food quality and safety: Consumer perception and demand

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    2005-01-01

    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......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...

  10. 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...

  11. 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

  12. 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.

  13. 3D food printing: a new dimension in food production processes

    Science.gov (United States)

    3D food printing, also known as food layered manufacture (FLM), is an exciting new method of digital food production that applies the process of additive manufacturing to food fabrication. In the 3D food printing process, a food product is first scanned or designed with computer-aided design softwa...

  14. 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

  15. 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

  16. 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.

  17. Dosimetric aspects of radiation processing of food and allied products

    International Nuclear Information System (INIS)

    Sharma, G.; Bhat, R.M.; Bhatt, B.C.

    2010-01-01

    Full text: Gamma radiation processing in the last 4-5 decades is continuously gaining importance in processing of a wide variety of products, as it can modify physical, chemical and biological properties of the materials, including food and allied products on industrial scale due its inherent qualities like ease of processing in finally packaged form, eco-friendly nature and other obvious reasons over conventional means of processing. Food and allied products are either from agricultural produce or animal origin; they get easily contaminated from soil during harvesting, handling, processing, environment conditions, storage and transport from various types of micro-organisms including pathogens. In many countries it is mandatory to bring down the population of micro-organisms to an acceptable level and complete elimination of pathogens before such products are accepted for human or animal consumption. Processing of food and allied products by radiation has its own challenges due to wider public acceptance of irradiated food, a wide range, 0.25-50kGy, of absorbed dose requirements for different category of such products and purposes, use of a variety of packaging materials in different shapes and sizes and because of its perishable nature. More than 50 countries including India in the world have accepted radiation processing of food and allied products by radiation. Dosimetry is an important aspect of radiation processing, whether it is food or allied product. Uniformity in dose delivered to these products depends on several factors such as product carrier to source frame alignment, product carrier and product/tote box design, product loading pattern, attenuation due to product thickness, product bulk density that varies from 0.1-1.0 kg/l and the plant design whether during processing product overlaps the source or otherwise. In this presentation dosimetric aspects of radiation processing of food and allied products and problems associated with dosimetry of such

  18. Effect of gamma irradiation on rice and its food products

    International Nuclear Information System (INIS)

    Sung, W.-C.

    2005-01-01

    Two milled indica rice varieties were exposed to gamma radiation with doses ranging from 0 to 1.0 kGy. The effects of gamma irradiation on rice flour pasting properties and the qualities of its food product, rice curd, were compared to the effects of storage. A dose of 1 kGy can decrease the flour paste viscosity and tenderize the texture of the rice curd to similar levels as those obtained after 12 months of storage. It was thus shown that gamma irradiation could shorten the indica rice aging time and improve the processing stability and quality of rice products

  19. Effect of gamma irradiation on rice and its food products

    Energy Technology Data Exchange (ETDEWEB)

    Sung, W.-C. [Department of Hotel and Restaurant Management, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Sec. 1, Pao-An, Jen-Te Hsiang, Tainan 717, Taiwan (China)]. E-mail: sungwilliam2001@yahoo.com.tw

    2005-07-01

    Two milled indica rice varieties were exposed to gamma radiation with doses ranging from 0 to 1.0 kGy. The effects of gamma irradiation on rice flour pasting properties and the qualities of its food product, rice curd, were compared to the effects of storage. A dose of 1 kGy can decrease the flour paste viscosity and tenderize the texture of the rice curd to similar levels as those obtained after 12 months of storage. It was thus shown that gamma irradiation could shorten the indica rice aging time and improve the processing stability and quality of rice products.

  20. PICKLED PUMPKIN IS VALUABLE FOOD PRODUCT

    Directory of Open Access Journals (Sweden)

    T. A. Sannikova

    2017-01-01

    Full Text Available One of the main directions of the food industry development is the production of functional food products. Changes in the human’s diet structure cause that none of population group does receive necessary amount of vitamins, macro and microelements in healthy routine diet. To solve this problem, food stuffs enhanced by different ingredients enable to improve the biological and food value. The pumpkin is a valuable source of such important substances as carotene and pectin. Addition of garlic and hot pepper ingredients to process of pumpkin pickling enables to enrich the products with carbohydrates, proteins, microelements, which have low or no content in the pumpkin fruit. Therefore, the study of the influence of the different quantities of garlic and hot pepper additions on chemical composition of finished product is very important. The influence of plant additions used on chemical composition of finished product had been well determined. It was shown that through increased doses of garlic and hot pepper ingredients as compared with control, the carotene and dry matter content then decreased by 1.16%-3.43% in pickled pumpkin, while the pectin content depended on added component. The highest pectin content, 0.71% was observed at addition of 10 g. garlic ingredient per 1 kg. of raw matter, that was 4.1 times higher than control. With increased addition of hot pepper ingredient the pectin accumulation was decreasing from 0.58% in control to 0.36% in variant 10g. per 1kg. of raw matter.

  1. 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.

  2. 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.

  3. Effect of Ultrasound Technology on Food and Nutritional Quality.

    Science.gov (United States)

    Ojha, Kumari S; Tiwari, Brijesh K; O'Donnell, Colm P

    2018-01-01

    Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e.g., tenderization of meat, mass transfer applications, and drying. Similar to any other technology, ultrasound also has some positive and negative effects on food quality depending on the application and processing conditions employed. This chapter outlines various applications of ultrasound to food and its effect on food and nutritional quality. © 2018 Elsevier Inc. All rights reserved.

  4. Evolution of Food Quality Demand in the Food Service Industry in China: The Case of Duck

    OpenAIRE

    Carnegie, Rachel Alison

    2014-01-01

    Booming economic growth and rising consumer incomes have impacted food preferences and purchasing behavior in China. At the same time, several internationally publicized food safety incidents, particularly in the animal husbandry sector, have heightened awareness of and concern for food safety and quality in meat and dairy. Rising quality demand and safety concerns have been studied at length in the food retail sector, but also appear to be important in the food service industry. This researc...

  5. 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.

  6. Virtual Nitrogen Losses from Organic Food Production

    Science.gov (United States)

    Cattell Noll, L.; Galloway, J. N.; Leach, A. M.; Seufert, V.; Atwell, B.; Shade, J.

    2015-12-01

    Reactive nitrogen (Nr) is necessary for crop and animal production, but when it is lost to the environment, it creates a cascade of detrimental environmental impacts. The nitrogen challenge is to maximize the food production benefits of Nr, while minimizing losses to the environment. The first nitrogen footprint tool was created in 2012 to help consumers learn about the Nr losses to the environment that result from an individual's lifestyle choices. The nitrogen lost during food production was estimated with virtual nitrogen factors (VNFs) that quantify the amount of nitrogen lost to the environment per unit nitrogen consumed. Alternative agricultural systems, such as USDA certified organic farms, utilize practices that diverge from conventional production. In order to evaluate the potential sustainability of these alternative agricultural systems, our team calculated VNFs that reflect organic production. Initial data indicate that VNFs for organic grains and organic starchy roots are comparable to, but slightly higher than conventional (+10% and +20% respectively). In contrast, the VNF for organic vegetables is significantly higher (+90%) and the VNF for organic legumes is significantly lower (-90%). Initial data on organic meat production shows that organic poultry and organic pigmeat are comparable to conventional production (both <5% difference), but that the organic beef VNF is significantly higher (+30%). These data show that in some cases organic and conventional production are comparable in terms of nitrogen efficiency. However, since conventional production relies heavily on the creation of new reactive nitrogen (Haber-Bosch, biological nitrogen fixation) and organic production primarily utilizes already existing reactive nitrogen (manure, crop residue, compost), the data also show that organic production contributes less new reactive nitrogen to the environment than conventional production (approximately 70% less). Therefore, we conclude that on a local

  7. Food Production, Management, and Services: Curriculum Guide.

    Science.gov (United States)

    Mumme, Debbie; Koukel, Sonja

    This curriculum guide provides occupationally specific training designed to develop knowledge and skills for employment in the area of food production, management, and services. Contents include the Texas Essential Knowledge and Skills (TEAKS); sample course outlines; instructional strategies organized topically by chapters, each containing a…

  8. Electrostatic separation for functional food ingredient production

    NARCIS (Netherlands)

    Wang, J.

    2016-01-01

    Summary

    Dry fractionation is a promising alternative to wet extraction processes for production of food ingredients, since it uses hardly any water, consumes less energy and retains the native functionality of the ingredients. It combines milling and dry separation to

  9. 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

  10. Food preference for milk and dairy products

    Directory of Open Access Journals (Sweden)

    Zuzana Derflerová Brázdová

    2014-01-01

    Full Text Available Milk and dairy products constitute an important source of energy and nutrients for humans. Food preferences may significantly influence the actual consumption (and thus nutrition of people at the population level. The objective of the present large-scale survey was to specify current preferences for milk and dairy products with regard to age and sex. The study was conducted across the Moravia region, Czech Republic, on a sample of 451 individuals divided into 4 age groups: children, adolescents, young adults, and elderly people. A graphic scale questionnaire was administered, with respondents rating their degree of preference for each food item by drawing a mark on a 35 mm line. Out of the 115 items in the questionnaire, 11 items represented dairy products. Data was analysed by means of a general linear model using IBM SPSS Statistics software. Preference for milk was lower in the elderly group than the other groups (P P < 0.01. The overall preference for dairy products (21.6 was lower than the average preference for all foods on the list (22.5. The cross-sectional study revealed intergenerational differences in preferences for specific dairy products, which were most marked in case of cream, processed cheese, blue cheese, and buttermilk. The knowledge of these differences might help promote more focused action at the community level directed at increasing the overall consumption of dairy products in the population.

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

    OpenAIRE

    Arevalo Chavez, Pablo Jose; Seow, Christopher

    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...

  12. 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«.

  13. 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.

  14. Improving the quality of pork and pork products (EU project)

    DEFF Research Database (Denmark)

    Christensen, Mette; Grunert, Klaus G.; Bonneau, M.

    2008-01-01

    demands. A large EU-project (Q-PorkChains) funded by EU 6th framework programme was initiated in January 2007. The aim of Q-PorkChains is to improve the quality of pork and its products for the consumer and to develop innovative, integrated and sustainable food production chains with low environmental....... The European Unions self-sufficiency and leading position in the global market for pork and pork products is challenged by a number of non-European countries. Therefore, there is a need for developing innovative, integrated, and sustainable food production chains of high quality pork products matching consumer...... impact. Q-PorkChains is composed of six research modules (consumer and citizen demands, pig production, product development, pork chain management, molecular quality control and knowledge synthesis) and two horizontal modules focusing on implementation of obtained knowledge in pilot and demonstration...

  15. The future of sustainable food production.

    Science.gov (United States)

    Ronald, Pamela; Adamchak, Raoul

    2010-03-01

    By the year 2050, the number of people on Earth is expected to increase from the current 6.7 to 9.2 billion. What is the best way to produce enough food to feed all these people? If we continue with current farming practices, vast amounts of wilderness will be lost, millions of birds and billions of insects will die, farm workers will be at increased risk for disease, and the public will lose billions of dollars as a consequence of environmental degradation. Clearly, there must be a better way to resolve the need for increased food production with the desire to minimize its impact.

  16. Radiological control of food importation products

    International Nuclear Information System (INIS)

    Aguirre G, J.

    2003-01-01

    Nowadays exists the possibility of marketing products possibly polluted with radioactive isotopes, by that some countries like Mexico, they have been given to the task of creating legal bases and the necessary infrastructure with the end of carrying out the radiological surveillance of nutritious import products. In this work the legal bases that our country has established for the radiological control are presented besides the results of this radiological control carried out through the gamma spectroscopy analysis of nutritious import products sent to our country through diverse companies that import foods produced mainly in European countries. (Author)

  17. Modeling intermediate product selection under production and storage capacity limitations in food processing

    DEFF Research Database (Denmark)

    Kilic, Onur Alper; Akkerman, Renzo; Grunow, Martin

    2009-01-01

    In the food industry products are usually characterized by their recipes, which are specified by various quality attributes. For end products, this is given by customer requirements, but for intermediate products, the recipes can be chosen in such a way that raw material procurement costs and pro...... with production and inventory planning, thereby considering the production and storage capacity limitations. The resulting model can be used to solve an important practical problem typical for many food processing industries.......In the food industry products are usually characterized by their recipes, which are specified by various quality attributes. For end products, this is given by customer requirements, but for intermediate products, the recipes can be chosen in such a way that raw material procurement costs...... and processing costs are minimized. However, this product selection process is bound by production and storage capacity limitations, such as the number and size of storage tanks or silos. In this paper, we present a mathematical programming approach that combines decision making on product selection...

  18. Developing food products in accordance with customer demands

    DEFF Research Database (Denmark)

    Juhl, Hans Jørn; Kristensen, Kai; Poulsen, Carsten Stig

    1994-01-01

    Development of food products is considered as a design problem. Through development of a theoretical model QFD is applied to integrate market information on customer satisfaction with information from a sensory analysis. The aim is to translate th information from these two datasets into design a...... quality and systematized in the most efficient manner. In the empirical part of the paper we analyze data on customer requirements in a LISRE setting in order to improve the understanding of the market....

  19. 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…

  20. FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES

    Directory of Open Access Journals (Sweden)

    A. B. Lisitsyn

    2017-01-01

    Full Text Available The number of people with food hypersensitivity, namely food intolerance and food allergies, grows every year. Food intolerance is classified into following types: enzymopathy; leaky gut syndrome; psychogenic food intolerance; detoxification insufficiency and true food intolerance. Food allergens mainly are glycoproteins, haptensor polypeptides. Most cases of food allergy are IgE-mediated allergic reactions. Recent discoveries in medicine, detailing and classification of food hypersensitivity require further researches to develop modern techniques and product recipes with specified propertiesfor consumers with food hypersensitivity. Existing technologies are based on the elimination and or reduction of the content of the allergenic substance in food. The article provides an overview of causes of food intolerance and food allergy, legislative background, a list of food allergens and methods of control, market profile of hypoallergenic produce and scientific approaches to creating hypoallergenic food products based on raw materials of animal origin.

  1. 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

  2. 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.

  3. 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 flour salgados compared with baked wholegrain flour salgados ( p flour biscuits compared with those made with whole grains ( p = .028). Only 16% of the outlets provided 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.

  4. 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

  5. Relationship between food waste, diet quality, and environmental sustainability

    Science.gov (United States)

    Niles, Meredith T.; Neher, Deborah A.; Roy, Eric D.; Tichenor, Nicole E.; Jahns, Lisa

    2018-01-01

    Improving diet quality while simultaneously reducing environmental impact is a critical focus globally. Metrics linking diet quality and sustainability have typically focused on a limited suite of indicators, and have not included food waste. To address this important research gap, we examine the relationship between food waste, diet quality, nutrient waste, and multiple measures of sustainability: use of cropland, irrigation water, pesticides, and fertilizers. Data on food intake, food waste, and application rates of agricultural amendments were collected from diverse US government sources. Diet quality was assessed using the Healthy Eating Index-2015. A biophysical simulation model was used to estimate the amount of cropland associated with wasted food. This analysis finds that US consumers wasted 422g of food per person daily, with 30 million acres of cropland used to produce this food every year. This accounts for 30% of daily calories available for consumption, one-quarter of daily food (by weight) available for consumption, and 7% of annual cropland acreage. Higher quality diets were associated with greater amounts of food waste and greater amounts of wasted irrigation water and pesticides, but less cropland waste. This is largely due to fruits and vegetables, which are health-promoting and require small amounts of cropland, but require substantial amounts of agricultural inputs. These results suggest that simultaneous efforts to improve diet quality and reduce food waste are necessary. Increasing consumers’ knowledge about how to prepare and store fruits and vegetables will be one of the practical solutions to reducing food waste. PMID:29668732

  6. Validation of the instrument IMAQE-Food to measure effectiveness of food quality management

    NARCIS (Netherlands)

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

    2007-01-01

    Purpose - The purpose of this paper is to show that manufacturers use several quality assurance systems to assure quality. This paper aims to describe the validation of IMAQE-Food - an instrument that measures effectiveness of food quality systems. Design/methodology/approach - Generalisability,

  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

  8. Rfa method application for determination of heavy metals content in foods and industrial raw products

    International Nuclear Information System (INIS)

    Matveeva, I.M.

    1999-01-01

    The issue of improvement of the people's lives quality is considered to be of the highest priority according to the U N classification. It is known that its solution lies with the quality of drinking water and foods, which is defined, to a great extent, by the ecological situation of a concrete living region. As a rule, the existing methods of food analysis are mostly meant for determination of one chemical substance in a certain food. The analysis methods developed by authors are versatile and allow determining the quantitative content of Ca, Ti, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Br, Rb, Sr, Zr, Mo, Pb, Bi in the widely used basic foods and industrial raw products according to the common analytical scheme. The methods sensitivity allows determining the MCL of the toxic substances in foods and industrial raw products, specified in 'Medical and biological requirements and health-related quality standards in regards to the industrial raw products and foods

  9. Ocean acidification-induced food quality deterioration constrains trophic transfer.

    Directory of Open Access Journals (Sweden)

    Dennis Rossoll

    Full Text Available Our present understanding of ocean acidification (OA impacts on marine organisms caused by rapidly rising atmospheric carbon dioxide (CO(2 concentration is almost entirely limited to single species responses. OA consequences for food web interactions are, however, still unknown. Indirect OA effects can be expected for consumers by changing the nutritional quality of their prey. We used a laboratory experiment to test potential OA effects on algal fatty acid (FA composition and resulting copepod growth. We show that elevated CO(2 significantly changed the FA concentration and composition of the diatom Thalassiosira pseudonana, which constrained growth and reproduction of the copepod Acartia tonsa. A significant decline in both total FAs (28.1 to 17.4 fg cell(-1 and the ratio of long-chain polyunsaturated to saturated fatty acids (PUFA:SFA of food algae cultured under elevated (750 µatm compared to present day (380 µatm pCO(2 was directly translated to copepods. The proportion of total essential FAs declined almost tenfold in copepods and the contribution of saturated fatty acids (SFAs tripled at high CO(2. This rapid and reversible CO(2-dependent shift in FA concentration and composition caused a decrease in both copepod somatic growth and egg production from 34 to 5 eggs female(-1 day(-1. Because the diatom-copepod link supports some of the most productive ecosystems in the world, our study demonstrates that OA can have far-reaching consequences for ocean food webs by changing the nutritional quality of essential macromolecules in primary producers that cascade up the food web.

  10. Ocean acidification-induced food quality deterioration constrains trophic transfer.

    Science.gov (United States)

    Rossoll, Dennis; Bermúdez, Rafael; Hauss, Helena; Schulz, Kai G; Riebesell, Ulf; Sommer, Ulrich; Winder, Monika

    2012-01-01

    Our present understanding of ocean acidification (OA) impacts on marine organisms caused by rapidly rising atmospheric carbon dioxide (CO(2)) concentration is almost entirely limited to single species responses. OA consequences for food web interactions are, however, still unknown. Indirect OA effects can be expected for consumers by changing the nutritional quality of their prey. We used a laboratory experiment to test potential OA effects on algal fatty acid (FA) composition and resulting copepod growth. We show that elevated CO(2) significantly changed the FA concentration and composition of the diatom Thalassiosira pseudonana, which constrained growth and reproduction of the copepod Acartia tonsa. A significant decline in both total FAs (28.1 to 17.4 fg cell(-1)) and the ratio of long-chain polyunsaturated to saturated fatty acids (PUFA:SFA) of food algae cultured under elevated (750 µatm) compared to present day (380 µatm) pCO(2) was directly translated to copepods. The proportion of total essential FAs declined almost tenfold in copepods and the contribution of saturated fatty acids (SFAs) tripled at high CO(2). This rapid and reversible CO(2)-dependent shift in FA concentration and composition caused a decrease in both copepod somatic growth and egg production from 34 to 5 eggs female(-1) day(-1). Because the diatom-copepod link supports some of the most productive ecosystems in the world, our study demonstrates that OA can have far-reaching consequences for ocean food webs by changing the nutritional quality of essential macromolecules in primary producers that cascade up the food web.

  11. 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. 

  12. Optimization of the Quality and Safety of Cooked Seafood Products

    OpenAIRE

    Brookmire, Lauren

    2010-01-01

    Seafood products are a common consumer choice and a variety of cooking methods are used in seafood preparation. Although often cooked, products such as shrimp and salmon remain some of the most common carriers of foodborne disease. Cooking these products at elevated temperatures efficiently reduces foodborne disease causing pathogens to a safe level, but applying too much heat to seafood products can produce an overcooked, low quality food. It is necessary to investigate the cooking proces...

  13. 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.

  14. 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.

  15. 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.

  16. Fenugreek: A review on its nutraceutical properties and utilization in various food products

    Directory of Open Access Journals (Sweden)

    Sajad Ahmad Wani

    2018-04-01

    Full Text Available Fenugreek (Trigonella foenum-graecum is a legume and it has been used as a spice throughout the world to enhance the sensory quality of foods. It is known for its medicinal qualities such as antidiabetic, anticarcinogenic, hypocholesterolemic, antioxidant, and immunological activities. Beside its medicinal value, it is also used as a part of various food product developments as food stabilizer, adhesive, and emulsifying agent. More importantly it is used for the development of healthy and nutritious extruded and bakery product. The present paper reviews about nutraceutical properties of fenugreek and its utilization in various product developments. Keywords: Fenugreek, Nutraceutical, Hypoglycemic, Antioxidant, Extruded product

  17. 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,...

  18. Case studies in food microbiology for food safety and quality

    National Research Council Canada - National Science Library

    Royal Society of Chemistry (Great Britain); Pawsey, Rosa K

    2002-01-01

    ... to engage in the learning process, and in so doing learn techniques for learning, and subsequently for applying knowledge. This has been more interesting for me, the teacher, and I think for the students too. This book has grown from my ten years teaching food microbiology and hygiene to post-graduate students in Food Safety and Control at South Bank University, London. It was the decade during which, in the UK, the national policies behind the management of food safety changed rapidly, and this me...

  19. Quality assurance: image production and film quality

    International Nuclear Information System (INIS)

    Abd Aziz Mhd Ramli

    2004-01-01

    The contents of this chapter are follows - Factors Affecting Image Quality and Patient Dose: Quality Control in Diagnostic Radiology, Mechanical Safety, Electrical Safety, Radiation Protection, Performance and Safety Standard, Calibration of QC Test Tools

  20. Mechanisms of deterioration of nutrients. [improved quality of freeze-dried foods

    Science.gov (United States)

    Karel, M.; Flink, J. M.

    1978-01-01

    Methods for improving the quality of freeze-dried foods were investigated. Areas discussed include: (1) microstructure of freeze-dried systems, (2) structural changes in freeze-dried systems, (3) artificial food matrices, and (4) osmotic preconcentration to yield improved freeze-dried products.

  1. An integrated production-inventory model for food products adopting a general raw material procurement policy

    Science.gov (United States)

    Fauza, G.; Prasetyo, H.; Amanto, B. S.

    2018-05-01

    Studies on an integrated production-inventory model for deteriorating items have been done extensively. Most of the studies define deterioration as physical depletion of some inventories over time. This definition may not represent the deterioration characteristics of food products. The quality of food production decreases over time while the quantity remains the same. Further, in the existing models, the raw material is replenished several times (or at least once) within one production cycle. In food industries, however, a food company, for several reasons (e.g., the seasonal raw materials, discounted price, etc.) sometimes will get more benefit if it orders raw materials in a large quantity. Considering this fact, this research, therefore, is aimed at developing a more representative inventory model by (i) considering the quality losses in food and (ii) adopting a general raw material procurement policy. A mathematical model is established to represent the proposed policy in which the total profit of the system is the objective function. To evaluate the performance of the model, a numerical test was conducted. The numerical test indicates that the developed model has better performance, i.e., the total profit is 2.3% higher compared to the existing model.

  2. Quality Products - The CANDU Approach

    International Nuclear Information System (INIS)

    Ingolfsrud, L. John

    1989-01-01

    The prime focus of the CANDU concept (natural uranium fuelled-heavy water moderated reactor) from the beginning has economy, heavy water losses and radiation exposures also were strong incentives for ensuring good design and reliable equipment. It was necessary to depart from previously accepted commercial standards and to adopt those now accepted in industries providing quality products. Also, through feedback from operating experience and specific design and development programs to eliminate problems and improve performance, CANDU has evolved into today's successful product and one from which future products will readily evolve. Many lessons have been learned along the way. On the one hand, short cuts of failures to understand basic requirements have been costly. On the other hand, sound engineering and quality equipment have yielded impressive economic advantages through superior performance and the avoidance of failures and their consequential costs. The achievement of lifetime economical performance demands quality products, good operation and good maintenance. This paper describes some of the basic approaches leading to high CANDU station reliability and overall excellent performance, particularly where difficulties have had to be overcome. Specific improvements in CANDU design and in such CANDU equipment as heat transport pumps, steam generators, valves, the reactor, fuelling machines and station computers, are described. The need for close collaboration among designers, nuclear laboratories, constructors, operators and industry is discussed. This paper has reviewed some of the key components in the CANDU system as a means of indicating the overall effort that is required to provide good designs and highly reliable equipment. This has required a significant investment in people and funding which has handsomely paid off in the excellent performance of CANDU stations. The close collaboration between Atomic Energy of Canada Limited, Canadian industry and the

  3. 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

  4. 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

  5. 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

  6. Can traceability improve consumers' confidence in food quality and safety?

    NARCIS (Netherlands)

    Rijswijk, van W.; Cornelisse-Vermaat, J.R.; Frewer, L.J.

    2006-01-01

    Abstract This paper investigates whether the implementation of traceability systems in line with the European General Food Law as well as food labelling laws related to allergens can impact on consumer confidence in food quality and safety. It aims to give insight into consumer demands regarding

  7. 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. Copyright © 2011 Elsevier Ltd. All rights reserved.

  8. Quality of life measures for food allergy

    NARCIS (Netherlands)

    Flokstra-de Blok, B. M. J.; Dubois, A. E. J.

    Food allergy has become an emerging health problem in Western societies. Although food allergy is characterized by a relatively low mortality and an almost continual absence of physical symptoms, food allergic patients are continually confronted with the possibility of potentially severe reactions

  9. Modeling of microbial quality of food

    NARCIS (Netherlands)

    Zwietering, M.

    1993-01-01

    In this thesis it is shown that predictive modeling is a promising tool in food research, to be used to optimize food chains. Various models are developed and validated to be used to describe microbial growth in foods.

    A tool is developed to discriminate between different models and

  10. Food quality and safety: traceability and labeling.

    Science.gov (United States)

    Lupien, John R

    2005-01-01

    This article discusses food systems in general, their development over the past 120 years, and realities and problems faced by a world population of over 6 billion people. Various food and feed problems are mentioned, and the concept of "traceability" is discussed in the context of the broader and more useful approach of using "good practices" at all levels of the food chain.

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

    Directory of Open Access Journals (Sweden)

    Carol Sze Ki Lin

    2013-09-01

    Full Text Available 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 × 10−3minutes−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.

  12. 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

  13. Introduction to Food Production Challenges in Space

    Science.gov (United States)

    Anderson, Molly

    2017-01-01

    Food is one of the most critical elements required for human survival. Though the time to effect may be shorter for oxygen, shelter, or water, the consequences are just as serious. Stored food has also been shown by studies performed by NASA's Evolvable Mars Campaign team to be a significant, multi-ton logistics burden for initial human exploration missions to Mars. Popular fiction and media assumes that in-situ production of food from plants will be part of future space missions. Scientific experiments have demonstrated that plant growth in space is feasible. Crew response to food and their time spent tending the plants also provide evidence for the benefit that plants can have for future missions. However, illustrations of possible options do not prove that biological systems will be cost effective or reliable. On Earth, biological systems are considered robust because they can recover with time, but success conditions for a space mission requires the safe return of the same crewmembers who began the mission, not just recovery of survivable conditions for another group of human beings.

  14. 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

  15. Quality Improvement and Learning in Productive Systems

    OpenAIRE

    Charles H. Fine

    1986-01-01

    Recent interest in product quality suggests that effort devoted to improving the quality of manufactured products may reduce unit costs. This conjecture---that improving quality can lower costs---challenges the traditional assumption that unit costs increase with increased quality assurance activities and has significant implications for quality management. By introducing the idea of a quality-based learning curve, this paper links the previously disjoint literatures of quality control and le...

  16. 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.

  17. 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% (pfoods 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.

  18. 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

  19. State of the safety assessment and current use of nanomaterials in food and food production

    NARCIS (Netherlands)

    Bouwmeester, H.; Brandhoff, P.N.; Marvin, H.J.P.; Weigel, S.; Peters, R.J.B.

    2014-01-01

    Nanomaterials are developed for and applied in food, food additives, supplements and food contact materials. In an inventory of internet databases 140 products in the food and food-related sectors were identified that claim to contain nanomaterials. A great diversity of nanomaterials is applied,

  20. 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

  1. Taxing Snack Foods: Manipulating Diet Quality or Financing Information Programs?

    OpenAIRE

    Fred Kuchler; Abebayehu Tegene; J. Michael Harris

    2005-01-01

    This paper investigates consumers' likely response to a proposed tax on snack foods that addresses public health issues generated by rising U.S. obesity rates. We estimate demands for particular snack foods and show they are price inelastic after accounting for quality variation. We calculate impacts of a range of ad valorem taxes on the demand for salty snack food. The impacts on dietary quality are small, and negligible at the lower tax rates. If taxes were earmarked for funding information...

  2. 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.

  3. Concentration of stable elements in food products

    International Nuclear Information System (INIS)

    Montford, M.A.; Shank, K.E.; Hendricks, C.; Oakes, T.W.

    1980-01-01

    Food samples were taken from commercial markets and analyzed for stable element content. The concentrations of most stable elements (Ag, Al, As, Au, Ba, Br, Ca, Ce, Cl, Co, Cr, Cs, Cu, Fe, Hf, I, K, La, Mg, Mn, Mo, Na, Rb, Sb, Sc, Se, Sr, Ta, Th, Ti, V, Zn, Zr) were determined using multiple-element neutron activation analysis, while the concentrations of other elements (Cd, Hg, Ni, Pb) were determined using atomic absorption. The relevance of the concentrations found are noted in relation to other literature values. An earlier study was extended to include the determination of the concentration of stable elements in home-grown products in the vicinity of the Oak Ridge National Laboratory. Comparisons between the commercial and local food-stuff values are discussed

  4. Herbal products, food supplements and teas for improvement of digestion

    OpenAIRE

    Mozūraitienė, Vilija

    2016-01-01

    Objective of the study: To examine and systematize assortment of herbal products, food supplements and teas for improvement of digestion and also to find out public opinion about herbal products, food supplements and teas for improvement of digestion using questionnaire. Aim of the study: (1) To examine which digestive tract ailments are treated most frequently herbal products, food supplements and teas. (2) To examine which herbal products, food supplements and teas are used most frequent...

  5. 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.

  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. Metabolomics for Quality and food security

    International Nuclear Information System (INIS)

    Diretto, Gianfranco

    2015-01-01

    By the term 'Metabolomics' means the discipline which allows you to determine the set of small molecules (metabolites) produced by an organism in a given time. The metabolomic analysis requires complex technological platforms that allow, in the first place, the separation (chromatography liquid or gaseous) of the different molecules and, subsequently, the identification of the same on the basis of characteristic ratio between their mass and charge (m / z). This study arises by estimates that, between climate change planned for the coming decades, there will also be quick increasing the concentration of Co2 in the atmosphere. In this context, it is essential to predict how these changes weather will impact on product quality plant at the base of our diet. [it

  8. Nutrition content of food and beverage products on Web sites popular with children.

    Science.gov (United States)

    Lingas, Elena O; Dorfman, Lori; Bukofzer, Eliana

    2009-11-01

    We assessed the nutritional quality of branded food and beverage products advertised on 28 Web sites popular with children. Of the 77 advertised products for which nutritional information was available, 49 met Institute of Medicine criteria for foods to avoid, 23 met criteria for foods to neither avoid nor encourage, and 5 met criteria for foods to encourage. There is a need for further research on the nature and extent of food and beverage advertising online to aid policymakers as they assess the impact of this marketing on children.

  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. Trade in Food and Food Products in Africa | Sekitoleko | African ...

    African Journals Online (AJOL)

    African Journal of Food and Nutritional Security ... Apart from the growing number of chronically food insecure people, projected to ... do not benefit from economic growth and social security interventions that also have a development pay-off.

  11. 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...... increase in knee-heel length in WF-L compared with CSB+ was not significant. Conclusions: No difference was found between the locally produced products (WF and WF-L) and the CSBs. Micronutrient fortification may be necessary, and small fish may be an affordable alternative to milk to improve complementary...

  12. 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

  13. The impact of oral food challenges for food allergy on quality of life : a systematic review

    NARCIS (Netherlands)

    Kansen, Hannah M; Le, Thuy-My; Meijer, Yolanda; Flokstra-de Blok, Bertine M J; Welsing, Paco M J; van der Ent, Cornelis K; Knulst, André C; van Erp, Francine C

    2018-01-01

    BACKGROUND: Food allergy significantly impairs health-related quality of life (HRQL). Currently, it is still unknown whether diagnostic interventions for food allergy improve HRQL. We aim to assess the impact of diagnostic interventions for food allergy on HRQL. METHODS: A systematic search was

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

    African Journals Online (AJOL)

    Food is an important basic human need for survival, growth, and good health. Most rural households in Tanzania, Kahama district inclusive produce the food they consume. Despite this reality, a number of households in the district suffer from food insecurity. However, there are inequalities across the districtfs ecological ...

  15. 2. Product quality control and assurance system

    International Nuclear Information System (INIS)

    1990-01-01

    Product quality control and assurance are dealt with in relation to reliability in nuclear power engineering. The topics treated include product quality control in nuclear power engineering, product quality assurance of nuclear power plant equipment, quality assurance programs, classification of selected nuclear power equipment, and standards relating to quality control and assurance and to nuclear power engineering. Particular attention is paid to Czechoslovak and CMEA standards. (P.A.). 2 figs., 1 tab., 12 refs

  16. 27 CFR 17.133 - Food product formulas.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Food product formulas. 17.133 Section 17.133 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU... PRODUCTS Formulas and Samples Approval of Formulas § 17.133 Food product formulas. Formulas for nonbeverage...

  17. Planning product quality: An example - ornamental plants

    Directory of Open Access Journals (Sweden)

    Kovačević Miodrag

    2003-01-01

    Full Text Available The industry of ornamental plants is a subject of quality planning. The quality plan is a document setting out the specific quality practices in ornamental plants production. That plan introduce organizational structure procedures, processes and resources needed to implement quality in life cycle of product chain. For engineers it represents a new tool.

  18. 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.

  19. 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...

  20. Internet food marketing on popular children's websites and food product websites in Australia.

    Science.gov (United States)

    Kelly, Bridget; Bochynska, Katarzyna; Kornman, Kelly; Chapman, Kathy

    2008-11-01

    The aim of the present study was to describe the nature and extent of food marketing on popular children's websites and food product websites in Australia. Food product websites (n 119) and popular children's websites (n 196) were selected based on website traffic data and previous research on frequently marketed food brands. Coding instruments were developed to capture food marketing techniques. All references to food on popular children's websites were also classified as either branded or non-branded and according to food categories. Websites contained a range of marketing features. On food product websites these marketing features included branded education (79.0% of websites), competitions (33.6%), promotional characters (35.3%), downloadable items (35.3%), branded games (28.6%) and designated children's sections (21.8%). Food references on popular children's websites were strongly skewed towards unhealthy foods (60.8% v. 39.2% healthy food references; Pfood references for unhealthy foods. Branded food references displayed similar marketing features to those identified on food product websites. Internet food marketing uses a range of techniques to ensure that children are immersed in brand-related information and activities for extended periods, thereby increasing brand familiarity and exposure. The relatively unregulated marketing environment and increasing use of the Internet by children point to the potential increase in food marketing via this medium. Further research is required to investigate the impact of Internet food marketing on children's food preferences and consumption, and regulatory options to protect children.

  1. Determination of the microbiological quality and proximate composition of fermented cassava food products sold in Ilorin-west local government area, Nigeria

    Directory of Open Access Journals (Sweden)

    C.O. Adetunji

    2017-12-01

    Full Text Available In the present study, the microbiological safety and the proximate analyses of five urban markets within Ilorin-West Local Government Area, Kwara State, Nigeria were carried out using standard protocols. The bacterial load of fermented staple products from cassava ranged from 0.1 to 10.9×105 CFU/g while the fungi and yeast content ranged from 1.1 to 8.2×105 CFU/g. The isolates of bacteria from all the markets include the following; Pseudomonas aeruginosa, Staphylococcus aureus, Staphylococcus epidermis, Streptococus faecalis, Lactobacillus species, Acetobacter spp.., Bacillus cereus, Escherichia coli, Bacillus subtilis, Lactobacillus species while the isolated fungi include Fusarium oxysporium, Aspergillus niger, A.flavus, A. fumigatus, Saccharomyces cerevisae, Candida albicans, Penicillum spp., Rhizopus stolonifera, Mucor spp..The results of the proximate composition showed that moisture content of fermented staple products of cassava ranged from 6.21% (garri Ijebu from market A and lebu from market C to 72.25% (fufu from market C while dry matter content ranged between 27.75% (Fufu from market C to 93.79% (garri Ijebu market A and lebu from market C. Ash content ranged from 0.23% (Tapioca from market A to 1.96% (lebu from market A, crude fibre content ranged between 1.13% (Fufu from market C and 5.28% (Abacha from market D, and the carbohydrate content of the fermented staple products from cassava ranged from 18.61% (Fufu from market C to 81.44% (Tapioca from market A. Even though some potential pathogenic bacteria like E.coli and Bacillus were isolated from cassava fermented products, the minimum microbial load obtained could not impose any health risk.

  2. 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.

  3. 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.

  4. Mismatch between Probiotic Benefits in Trials versus Food Products

    OpenAIRE

    Scourboutakos, Mary J.; Franco-Arellano, Beatriz; Murphy, Sarah A.; Norsen, Sheida; Comelli, Elena M.; L?Abb?, Mary R.

    2017-01-01

    Probiotic food products contain a variety of different bacterial strains and may offer different health effects. The objective was to document the prevalence and dosage of probiotic strains in the Canadian food supply and to review the literature investigating these strains in order to understand what health benefits these products may offer. The Food Label Information Program was used to identify probiotic-containing products in the food supply. PubMed, Web of Science, and Embase were search...

  5. The Food Quality Labels: Awareness and Willingness to Pay in the Context of the Czech Republic

    Directory of Open Access Journals (Sweden)

    Šárka Velčovská

    2015-01-01

    Full Text Available The paper deals with quality labels utilization in the food products sector from consumer point of view and presents the results of research study which was conducted in the Czech Republic by interviewing a sample of 250 respondents selected by quota sampling methods. The study was aimed at analysing the consumers’ awareness and perceived credibility of food quality labels, at revealing their willingness to pay a higher price for certified products, and at determining whether significant differences do exist in the way consumers perceive the food quality labels based on their socio-demographic characteristics. The findings revealed a low awareness of food quality labels. A higher level of recognition as well as perceived credibility was proven for national quality labels. As the main problem were identified a poor information about quality labels and lack of confidence that certified products have declared characteristics. Consumers show an interest in getting information about the topic, they also express a willingness to pay a slightly higher price for certified products if they trust them. Our findings confirmed that significant differences do exist between socio-demographic characteristics of respondents (gender, age, education, and responsibility for food purchases and their attitudes toward the labels; no significant difference was found based on income.

  6. Related regulation of quality control of industrial products

    International Nuclear Information System (INIS)

    1983-04-01

    This book introduce related regulation of quality control of industrial products, which includes regulations of industrial products quality control, enforcement ordinance of industrial products quality control, enforcement regulation of quality control of industrial products, designated items with industrial production quality indication, industrial production quality test, and industrial production quality test organization and management tips of factory quality by grade.

  7. Status for NEXIM New X-ray Imaging Modalities for safe and high quality food

    DEFF Research Database (Denmark)

    Einarsdottir, Hildur; Ersbøll, Bjarne Kjær; Larsen, Rasmus

    2014-01-01

    . The main focuses are determined to be threefold: 1)Improving the detectability of low density foreign bodies incidentally present in food products. 2)Development of new modalities for assessment of quality traits in food production, for instance connective tissue and fatty acid composition. 3)Develop...... to developing laboratory-based setups further towards an in-line scanning system. Additionally, close co-operation with industrial partners has further emphasized the need for new techniques for quality control, product development and foreign object detection....

  8. [Temperature and sensorial qualities of food].

    Science.gov (United States)

    Puisais, J; Durand, M P

    2001-01-01

    The pleasure of food-intake was emphasized by Brillat-Savarin in XIXo century. Beside pathogen bacterias, bad flavours caused by bacterial growth or enzymatic effects may happen in refrigerators with a mismanaged temperature. We have to distinguish between food-conservation and food-intake temperature. The ideal room-temperature to appreciate a meal is about 22 degrees C with a damp of 60%. Relating to the four main flavours, salt and sweet are at their best at 18 degrees, bitter and sour at 8 degrees. All what is written before can be applied either in the case of sensorial analysis and meal.

  9. 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...

  10. 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.

  11. Recent developments in intelligent packaging for enhancing food quality and safety.

    Science.gov (United States)

    Sohail, Muhammad; Sun, Da-Wen; Zhu, Zhiwei

    2018-03-07

    The role of packaging cannot be denied in the life cycle of any food product. Intelligent packaging is an emerging technology in the food packaging sector. Although it still needs its full emergence in the market, its importance has been proved for the maintenance of food quality and safety. The present review describes several aspects of intelligent packaging. It first highlights different tools used in intelligent packaging and elucidates the role of these packaging devices for maintaining the quality of different food items in terms of controlling microbial growth and gas concentration, and for providing convenience and easiness to its users in the form of time temperature indication. This review also discusses other intelligent packaging solutions in supply chain management of food products to control theft and counterfeiting conducts and broaden the image of the food companies in terms of branding and marketing. Overall, intelligent packaging can ensure food quality and safety in the food industry, however there are still some concerns over this emerging technology including high cost and legal aspects, and thus future work should be performed to overcome these problems for further promoting its applications in the food industry. Moreover, work should also be carried out to combine several single intelligent packaging devices into a single one, so that most of the benefits from this emerging technology can be achieved.

  12. Quantification of risk to company's incomes due to failures in food quality

    International Nuclear Information System (INIS)

    Domenech, E.; Escriche, I.; Martorell, S.

    2010-01-01

    Food quality refers to all the attributes that influence the value of a product for the consumer. Companies have to maximize customer satisfaction by meeting customer quality requirements, which should also enhance the companies' revenues as keeping customers is profitable. Often, quality attributes are under administrative control by means of regulatory requirements. This is the case of the level of hydroximethyl-furfural (HMF) mg/kg in honey. However, failures can randomly appear in the food chain, which force deviations in the quality of the product, i.e. they degrade quality attributes, sometimes beyond the compulsory limit fixed by law, and therefore put companies' revenues at risk. This paper proposes a method for the assessment of the risk to companies' revenues as a consequence of the feasible deviations in food quality attributes. It merges methods and techniques from several disciplines, such as predictive modelling, well established in the food safety arena, with event tree and fault tree analyses, widely used for modelling failures in reliability engineering, which are adopted herein for the management of quality control failures in the food chain. An example is provided to demonstrate the method, which focuses on one of the most important hazards for honey quality corresponding to the level of HMF mg/kg.

  13. Quantification of risk to company's incomes due to failures in food quality

    Energy Technology Data Exchange (ETDEWEB)

    Domenech, E., E-mail: evdoan@tal.upv.e [Department of Food Technology, Universidad Politecnica de Valencia (Spain); Escriche, I. [Department of Food Technology, Universidad Politecnica de Valencia (Spain); Martorell, S. [Department of Chemical and Nuclear Engineering, Universidad Politecnica de Valencia (Spain)

    2010-12-15

    Food quality refers to all the attributes that influence the value of a product for the consumer. Companies have to maximize customer satisfaction by meeting customer quality requirements, which should also enhance the companies' revenues as keeping customers is profitable. Often, quality attributes are under administrative control by means of regulatory requirements. This is the case of the level of hydroximethyl-furfural (HMF) mg/kg in honey. However, failures can randomly appear in the food chain, which force deviations in the quality of the product, i.e. they degrade quality attributes, sometimes beyond the compulsory limit fixed by law, and therefore put companies' revenues at risk. This paper proposes a method for the assessment of the risk to companies' revenues as a consequence of the feasible deviations in food quality attributes. It merges methods and techniques from several disciplines, such as predictive modelling, well established in the food safety arena, with event tree and fault tree analyses, widely used for modelling failures in reliability engineering, which are adopted herein for the management of quality control failures in the food chain. An example is provided to demonstrate the method, which focuses on one of the most important hazards for honey quality corresponding to the level of HMF mg/kg.

  14. Food and beverage advertising on children's TV channels in Argentina: Frequency, duration, and nutritional quality.

    Science.gov (United States)

    Rovirosa, Alicia; Zapata, María E; Gómez, Paula; Gotthelf, Susana; Ferrante, Daniel

    2017-02-01

    Food and beverage marketing has been identified as one of the determinants of unhealthy food and beverage consumption in the child population. To determine the frequency and duration of food and beverage advertising in children's programming and the nutritional quality of advertised food and beverages. Descriptive, cross-sectional study. Children's cable and broadcast channel programming was recorded in two periods: over the week and on the weekend. The type, quantity, and duration of commercials were recorded. The nutritional quality of advertised food and beverages was analyzed. A total of 402.3 hours of children's programming were recorded. In total, 3711 commercials were identified. Among these, 20.9% corresponded to food and beverages, i.e., an average of 1.9 ± 1.0 commercials per hour or equivalent to 0.68 ± 0.36 min/hour. Dairy products, candies, and fast-food meals were the most advertised food products. Only a third of advertised food and beverages (35.8%) were categorized as healthy as per the nutrient profiling system. Based on the traffic light labeling system, 50% of advertised food and beverages were high in sugar, 25% were high in saturated fat, and approximately 15% were high in sodium or fat. Food and beverage advertising accounted for 20% of television advertising time. The most advertised products were dairy products, followed by candies and sweet snacks, fast-food meals, and beverages. Two-thirds of advertised food and beverages were considered unhealthy. Sociedad Argentina de Pediatría

  15. Quality of Original and Biosimilar Epoetin Products

    NARCIS (Netherlands)

    Brinks, V.|info:eu-repo/dai/nl/31395979X; Hawe, A.; Basmeleh, A.H.H.|info:eu-repo/dai/nl/337907331; Joachin-Rodriguez, L.; Haselberg, R.|info:eu-repo/dai/nl/304822647; Somsen, G.W.|info:eu-repo/dai/nl/117149357; Jiskoot, W.|info:eu-repo/dai/nl/084557397; Schellekens, H.|info:eu-repo/dai/nl/068406762

    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

  16. 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.

  17. Use of Proteomic Methodology in Optimization of Processing and Quality Control of Food of Animal Origin

    Directory of Open Access Journals (Sweden)

    Dajana Gašo-Sokač

    2011-01-01

    Full Text Available Food of animal origin, namely meat, seafood, milk and milk products, is the main protein source in human nutrition. These types of food are very complex mixtures that contain proteins and other components, and proteomic techniques enable simultaneous study of several hundred up to several thousand proteins. The use of proteomic methodology for quality control and quality assessment in production as well as for the optimization and development of new manufacturing processes is presented. Newly developed, faster and more selective methods for sample preparation followed by more sensitive mass spectrometry for identification of less abundant proteins are discussed. These techniques will help to understand variations in production, and to find markers for food quality criteria. Furthermore, biologically active peptides in food of animal origin have recently been the focus of proteomic and peptidomic investigations. Isolation and production of biologically active proteins and peptides, including the low abundance ones, will also be a focus of future research. The use of proteomics, peptidomics and metabonomics for the determination of product quality and the detection of adulterations in meat production, seafood identification and in the production of milk and milk products is also discussed.

  18. Radiation disinfection or disinfestation of nematodes, aphids, mites, thrips, and other pests on food plant materials: evaluation for effectiveness and product quality

    Energy Technology Data Exchange (ETDEWEB)

    Moy, J H; Chinnasri, B; Sipes, B S; Schmitt, D P; Hamasaki, R T; Mersino, E F; Yamakawa, R M [Hawaii Institute of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, Honolulu, HI (United States)

    1999-05-01

    Many fresh herbs, ornamental plants, and several varieties of taro grown in Hawaii are infested with various pests such as aphids, mites, thrips, and nematodes. Finding an efficacious quarantine treatment for these commodities is difficult because most cannot tolerate heat or cold, and a suitable chemical treatment is lacking. Irradiation could be a feasible, practical alternative. Quality of these irradiated materials should be studied to help determine if irradiation is a suitable quarantine treatment. Of the ten fresh herbs irradiated with up to 0.70 kGy, five (rosemary, thyme, oregano, parsley, chives) are very tolerant, and show no difference from the controls after two to three weeks at 7 deg. C. Red ginger and four cultivars of heliconia, very attractive ornamental plants, can be irradiated at 0.75 and 0.50 kGy, respectively, and have a vase life of 10 days or more at 21 deg. C. Leafminer in bean plants cannot emerge when irradiated at 0.15 kGy. The nematode, Meloidogyne javanica, which infects taro and ginger, is prevalent in Hawaii. To cause mortality in second stage juveniles (J2), a gamma-radiation dose higher than 4.0 kGy is necessary. Suppression of hatching of egg masses requires doses of 2.0 kGy and above. Galling of tomato plants inoculated with J2 and egg masses decreases when J2 and egg masses were irradiated at 3.25 kGy and above. Heating J2 at 43 deg. C for 10 min before inoculating them into the plants effectively reduces root galling. Synergism was not found between heat treatment (49 deg. C for 10 or 20 min) and irradiation with up to 0.015 kGy, the dose above which sprouting of ginger rhizomes and taro cormels is inhibited. The results suggest that irradiation is promising as a quarantine treatment for selected fresh herbs and ornamental plants, but not for control of nematodes in root crops. (author) 10 refs, 3 tabs

  19. Radiation disinfection or disinfestation of nematodes, aphids, mites, thrips, and other pests on food plant materials: evaluation for effectiveness and product quality

    International Nuclear Information System (INIS)

    Moy, J.H.; Chinnasri, B.; Sipes, B.S.; Schmitt, D.P.; Hamasaki, R.T.; Mersino, E.F.; Yamakawa, R.M.

    1999-01-01

    Many fresh herbs, ornamental plants, and several varieties of taro grown in Hawaii are infested with various pests such as aphids, mites, thrips, and nematodes. Finding an efficacious quarantine treatment for these commodities is difficult because most cannot tolerate heat or cold, and a suitable chemical treatment is lacking. Irradiation could be a feasible, practical alternative. Quality of these irradiated materials should be studied to help determine if irradiation is a suitable quarantine treatment. Of the ten fresh herbs irradiated with up to 0.70 kGy, five (rosemary, thyme, oregano, parsley, chives) are very tolerant, and show no difference from the controls after two to three weeks at 7 deg. C. Red ginger and four cultivars of heliconia, very attractive ornamental plants, can be irradiated at 0.75 and 0.50 kGy, respectively, and have a vase life of 10 days or more at 21 deg. C. Leafminer in bean plants cannot emerge when irradiated at 0.15 kGy. The nematode, Meloidogyne javanica, which infects taro and ginger, is prevalent in Hawaii. To cause mortality in second stage juveniles (J2), a gamma-radiation dose higher than 4.0 kGy is necessary. Suppression of hatching of egg masses requires doses of 2.0 kGy and above. Galling of tomato plants inoculated with J2 and egg masses decreases when J2 and egg masses were irradiated at 3.25 kGy and above. Heating J2 at 43 deg. C for 10 min before inoculating them into the plants effectively reduces root galling. Synergism was not found between heat treatment (49 deg. C for 10 or 20 min) and irradiation with up to 0.015 kGy, the dose above which sprouting of ginger rhizomes and taro cormels is inhibited. The results suggest that irradiation is promising as a quarantine treatment for selected fresh herbs and ornamental plants, but not for control of nematodes in root crops. (author)

  20. MODERN APPROACHES ON DEFINING FOOD QUALITY ON THE EU MARKET

    Directory of Open Access Journals (Sweden)

    Sebastian Chirimbu

    2013-03-01

    Full Text Available This paper seeks to prove that, on the EU food market, foodstuff quality presently has a very active complex dynamic dimension determined by the current consumer – agricultural and food industry relationship, apart from its technical dimension as derived from quality standards. This relationship comes as the result of the deep transformation that the food market has undergone in EU member states following the target-oriented action of the European Union aimed at solving the historical food-related issue of its members. Understanding the phenomena characteristic of the current food demand-supply relationship on the EU agricultural and food market and the way this market functions is very important for Romania’s integration in the European Union. This relevance derives both from economic aspects that these phenomena imply and social implications for everyday life.

  1. Supplement: Why Colour Foods? Colouring Food Products with ...

    African Journals Online (AJOL)

    Today, the food industry is the kitchen of the world. It has revolutionised nutrition. Never before have standards of purity, stability, and physiological harmlessness been as high as they are today. New raw materials and new methods of refining and preserving, however, often alter the natural appearance of fresh foods.

  2. 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.

  3. 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

    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...... 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...

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

    Science.gov (United States)

    2014-01-01

    Background 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. Methods 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. Results 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. Conclusion 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

  5. 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

  6. 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.

  7. Food production in developing countries - the role of plant biotechnology

    OpenAIRE

    D. I. Ferreira

    1995-01-01

    The world is facing major problems with regard to food production. Agricultural land suffers from various conditions which make it less efficient for crop production while the rapid population growth, especially in developing countries, raises concern for sustainable food production. The Green Revolution has failed to secure sustainable food production and it is hoped that biotechnology will facilitate the transition to more sustainable agriculture. Excellent progress has been made with b...

  8. 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. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. 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...

  10. 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

  11. Nutritional composition of five food trees species products used in ...

    African Journals Online (AJOL)

    Nutritional composition of five food trees species products used in human diet during food shortage period in Burkina Faso. Thiombiano Daniabla Natacha Edwige, Parkouda Charles, Lamien Nieyidouba, Sere Aminata, Castro-Euler Ana Margarida, Boussim Issaka Joseph ...

  12. Gauging food and nutritional care quality in hospitals

    Directory of Open Access Journals (Sweden)

    Diez-Garcia Rosa

    2012-09-01

    Full Text Available Abstract Background Food and nutritional care quality must be assessed and scored, so as to improve health institution efficacy. This study aimed to detect and compare actions related to food and nutritional care quality in public and private hospitals. Methods Investigation of the Hospital Food and Nutrition Service (HFNS of 37 hospitals by means of structured interviews assessing two quality control corpora, namely nutritional care quality (NCQ and hospital food service quality (FSQ. HFNS was also evaluated with respect to human resources per hospital bed and per produced meal. Results Comparison between public and private institutions revealed that there was a statistically significant difference between the number of hospital beds per HFNS staff member (p = 0.02 and per dietitian (p  Conclusions Food and nutritional care in hospital is still incipient, and actions concerning both nutritional care and food service take place on an irregular basis. It is clear that the design of food and nutritional care in hospital indicators is mandatory, and that guidelines for the development of actions as well as qualification and assessment of nutritional care are urgent.

  13. Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation.

    Science.gov (United States)

    Bornhorst, Ellen R; Tang, Juming; Sablani, Shyam S; Barbosa-Cánovas, Gustavo V; Liu, Fang

    2017-07-01

    Development and selection of model foods is a critical part of microwave thermal process development, simulation validation, and optimization. Previously developed model foods for pasteurization process evaluation utilized Maillard reaction products as the time-temperature integrators, which resulted in similar temperature sensitivity among the models. The aim of this research was to develop additional model foods based on different time-temperature integrators, determine their dielectric properties and color change kinetics, and validate the optimal model food in hot water and microwave-assisted pasteurization processes. Color, quantified using a * value, was selected as the time-temperature indicator for green pea and garlic puree model foods. Results showed 915 MHz microwaves had a greater penetration depth into the green pea model food than the garlic. a * value reaction rates for the green pea model were approximately 4 times slower than in the garlic model food; slower reaction rates were preferred for the application of model food in this study, that is quality evaluation for a target process of 90 °C for 10 min at the cold spot. Pasteurization validation used the green pea model food and results showed that there were quantifiable differences between the color of the unheated control, hot water pasteurization, and microwave-assisted thermal pasteurization system. Both model foods developed in this research could be utilized for quality assessment and optimization of various thermal pasteurization processes. © 2017 Institute of Food Technologists®.

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

    African Journals Online (AJOL)

    insecurity existed among households in the study areas based on the recommended average DEC/AE, of 2200 kcal and ... An International Journal of Basic and Applied Research. 41 ... population, for example, eating of less preferred foods.

  15. 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.

  16. Use of irradiation to assure the hygienic quality of animal origin foods

    International Nuclear Information System (INIS)

    Luna Carbajal, P. C.

    1991-01-01

    Irradiation process for food preservation is a physical method comparable to heat or refrigeration and consist on the exposure of products packed or in bulk to gamma rays comming from Cobalt-60 or Cesium-137 or accelerated electrons and X rays produced by electric machines known as accelerators. Foods are exposed to this form of energy during a pre-stablished period in facilities named irradiators. At industrial level, the irradiation process requires a well stablished control to reach a good quality in the product. This quality control is carry out by means of dosimetry, a system which assures that the energy amount received by food is correct. Benefits derived of irradiation process in meat products as chicken, beef and pork as well as implications in matter of health and economics are presented in this work. Different aspects of irradiation process as a control to assure the hygienic quality, costs, different option of irradiators at industrial level, its advantages upon other processes, and its benefits at social level, are presented in this work. With respect to wholesomeness of irradiated food, main studies to strenghten that an irradiated food is safe, non toxic, do not imply microbian risks. it has the better nutritional quality, it has no radioactive remains and it is not a radioactivity inductor, in a word is an inocuous food, are presented in this study (Author)

  17. Consumers’ perceptions of HPP and PEF food products

    DEFF Research Database (Denmark)

    Andersen, Anne-Mette Sonne; Grunert, Klaus G; Olsen, Nina V.

    2012-01-01

    for their future success. It is up to food producers and food scientists to provide the evidence that will convince consumers that these new technologies are safe to use. Originality/value – This research contributes to the limited knowledge on consumer attitudes towards food products produced by HPP and PEF. From...... consequences with product attributes related to the nutritional value and the taste of the products produced by means of these novel technologies. Also the environmental benefits from processing foods by applying these technologies were seen as highly positive characteristics of the technologies. However, many...... a general perspective, the research expands the body of knowledge on consumer perception of food technologies....

  18. Top of the food chain: Product services in the food industry

    OpenAIRE

    Dixon, Andrew M.; Simon, Matthew

    2001-01-01

    This paper aims to describe the environmental impact of the food industry supply chain and explore the potential for new product-service systems in the food sector, which has not been subject to a great deal of eco-design research. Data from a cross-sector analysis of UK industry, concentrating on the sectors representing the food industry supply chain, is utilised. These sectors are agriculture, food processing, retailing, food services, and kitchen equipment. The analysis combines economic ...

  19. 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 ...

  20. Nutritional quality and labelling of ready-to-eat breakfast cereals: the contribution of the French observatory of food quality.

    Science.gov (United States)

    Goglia, R; Spiteri, M; Ménard, C; Dumas, C; Combris, P; Labarbe, B; Soler, L G; Volatier, J L

    2010-11-01

    To assess developments in the nutritional quality of food products in various food groups in France, an Observatory of Food Quality (Oqali) was created in 2008. To achieve its aims, Oqali built up a new database to describe each specific food item at the most detailed level, and also included economic parameters (market share and mean prices). The objective of this paper is to give a detailed analysis of the monitoring of the ready-to-eat breakfast cereals (RTEBCs) sector in order to show the benefits of the Oqali database. Analysis was limited to products with nutritional information on labels. Packaging was provided by manufacturers or retailers, or obtained by buying products in regular stores. Economic parameters were obtained from surveys on French food consumption and data from consumer purchase panels. The breakfast cereal sector was divided into 10 categories and 5 types of brand. Oqali has developed anonymous indicators to describe product characteristics for each category of RTEBC and each type of brand by cross-referencing nutritional values with economic data. Packaging-related data were also analysed. The major nutritional parameters studied were energy, protein, fat, saturated fat, carbohydrates, sugars, fibre and sodium. Analysis was performed on the basis of descriptive statistics, multivariate statistics and a Kruskal-Wallis test. For the RTEBC, there is large variability in nutrient content throughout the sector, both within and between product categories. There is no systematic relation between brand type and nutritional quality within each product category, and the proportion of brand type within each product category is different. Nutritional labels, claims and pictograms are widespread on packages but vary according to the type of brand. These findings form the basis for monitoring developments in the nutritional composition and packaging-related data for breakfast cereals in the future. The final objective is to expand the approach

  1. Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?

    Science.gov (United States)

    Poti, Jennifer M; Mendez, Michelle A; Ng, Shu Wen; Popkin, Barry M

    2015-06-01

    "Processed foods" are defined as any foods other than raw agricultural commodities and can be categorized by the extent of changes occurring in foods as a result of processing. Conclusions about the association between the degree of food processing and nutritional quality are discrepant. We aimed to determine 2000-2012 trends in the contribution of processed and convenience food categories to purchases by US households and to compare saturated fat, sugar, and sodium content of purchases across levels of processing and convenience. We analyzed purchases of consumer packaged goods for 157,142 households from the 2000-2012 Homescan Panel. We explicitly defined categories for classifying products by degree of industrial processing and separately by convenience of preparation. We classified >1.2 million products through use of barcode-specific descriptions and ingredient lists. Median saturated fat, sugar, and sodium content and the likelihood that purchases exceeded maximum daily intake recommendations for these components were compared across levels of processing or convenience by using quantile and logistic regression. More than three-fourths of energy in purchases by US households came from moderately (15.9%) and highly processed (61.0%) foods and beverages in 2012 (939 kcal/d per capita). Trends between 2000 and 2012 were stable. When classifying foods by convenience, ready-to-eat (68.1%) and ready-to-heat (15.2%) products supplied the majority of energy in purchases. The adjusted proportion of household-level food purchases exceeding 10% kcal from saturated fat, 15% kcal from sugar, and 2400 mg sodium/2000 kcal simultaneously was significantly higher for highly processed (60.4%) and ready-to-eat (27.1%) food purchases than for purchases of less-processed foods (5.6%) or foods requiring cooking/preparation (4.9%). Highly processed food purchases are a dominant, unshifting part of US purchasing patterns, but highly processed foods may have higher saturated fat

  2. 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.

  3. Liquid chromatographic separation of terpenoid pigments in foods and food products.

    Science.gov (United States)

    Cserháti, T; Forgács, E

    2001-11-30

    The newest achievements in the use of various liquid chromatographic techniques such as adsorption and reversed-phase thin-layer chromatography and HPLC employed for the separation and quantitative determination of terpenoid-based color substances in foods and food products are reviewed. The techniques applied for the analysis of individual pigments and pigments classes are surveyed and critically evaluated. Future trends in the separation and identification of pigments in foods and food products are delineated.

  4. The new rules for global trade: certification of origin and quality for safety food

    Directory of Open Access Journals (Sweden)

    Geni Satiko Sato

    2009-03-01

    Full Text Available The objective of this article was to describe and to analyze the new context of the global markets for foods, with focus in the certifications of origin and quality, used mechanisms to guarantee the safe, differentiated, traceable food and without frauds. The methodology is characterized as exploratory and descriptive and searched to deepen some excellent concepts on the economy of the quality to agriculture. The complexity of global market and the technology innovations in agriculture and food processing, make the consumer and origin of production so far. The asymmetries of information on the product had grown and increased the transaction costs and, a form to manage the chain productive was to create mechanisms of identification and reputation of the product.

  5. 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

    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......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...... 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...

  6. 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. © 2014 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

  7. 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. Copyright 2013, SLACK Incorporated.

  8. Ensuring safe food: from production to consumption

    National Research Council Canada - National Science Library

    Committee to Ensure Safe Food from Production to Consumption, Institute of Medicine and National Research Council

    .... Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States...

  9. 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.

  10. Studies on some irradiated food products

    International Nuclear Information System (INIS)

    Mohammed, H.M.B.

    1998-01-01

    The aim of this investigation was to study the possibility of using some doses of gamma irradiation and cold storage (4+1 C) for improving the hygienic quality and shelf-life of some meat products ( beef luncheon, processed minced beef and fresh beef sausage). luncheon meat samples were irradiated at doses of 4,6,8,10 and 12 k Gy, while beef and sausage samples were subjected to 4,6 and 8 KGy gamma rays doses and the effects of irradiation on the organoleptic properties, microbiological aspects and the chemical composition were studied during cold storage (4+1 C) of samples. Attention was focussed on the changes occurred in the organoleptic properties of these products by the evaluation of sensory scores for appearance, color and odor of samples post irradiation and during cold storage (4+1 C). In addition, the effects of treatments and cold storage on the microbiological quality by the determination of total bacterial count, total psychropilic bacteria, total coliforms, total molds and yeasts, staphylococcus aureus, streptococcus faecalis as well as the detection of salmonellae were studied

  11. 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.

  12. Effects of adding food by-products mainly including noodle waste to total mixed ration silage on fermentation quality, feed intake, digestibility, nitrogen utilization and ruminal fermentation in wethers.

    Science.gov (United States)

    Ishida, Kyohei; Yani, Srita; Kitagawa, Masayuki; Oishi, Kazato; Hirooka, Hiroyuki; Kumagai, Hajime

    2012-11-01

    Four wethers were used in a 4 × 4 Latin square design experiment to evaluate the applicability of two types of total mixed ration (TMR) silage with food by-products. Four food by-products (i.e., potato waste, soy sauce cake, soybean curd residue and noodle waste) were obtained and mixed with commercial concentrate (CC) as TMR silage. The two types of TMR silage, T1 and T2, each contained CC, in addition to all by-products for T1 (TRE1), and soy sauce cake and noodle waste for T2 (TRE2) on a dry matter (DM) basis. The silage was well-fermented with low pH values and high lactic acid concentration. As the experimental treatments, T1, T2 and CC (CTL) were fed with a basal diet. The result showed that the digestibility of DM and organic matter (OM) were higher for T1 than for CC (P < 0.05), while crude protein digestibility was not significantly different among T1, T2 and CC. The retained nitrogen was not affected by inclusion of food by-products. Ruminal pH in TRE1 and TRE2 immediately decreased compared to that in CTL. The study suggested that the two types of TMR silage, including food by-products, might be used as a substitute for commercial concentrate. © 2012 The Authors. Animal Science Journal © 2012 Japanese Society of Animal Science.

  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

  14. 48 CFR 870.111-5 - Frozen processed food products.

    Science.gov (United States)

    2010-10-01

    ... products. (3) Frozen bakery products. (b) All procured frozen processed food products that contain meat... frozen bakery products that ship products in interstate commerce are required to comply with the Federal... products. 870.111-5 Section 870.111-5 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS...

  15. 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....

  16. Product development in the European and overseas food industry

    OpenAIRE

    Balogh, Sandor

    2007-01-01

    In the present study various product development trends in the food industry are reviewed with the main focus on convenience, organic and functional foods. Also highlighted are differences between the U.S. and Europe in terms of consumer habits and food supply trends. Through exploring the reasons behind differences in the extent of product innovation, the author illustrates the different role convenience products have in the US and European markets. Also revealed is the relationship linking ...

  17. Disintegration Test of Health Food Products Containing Ginkgo Biloba L. or Vitex Agnus-Castus L. in the Japanese Market

    Science.gov (United States)

    Sato-Masumoto, Naoko; Masada, Sayaka; Takahashi, Satoshi; Terasaki, Sachiko; Yokota, Yoichi; Hakamatsuka, Takashi; Goda, Yukihiro

    2015-01-01

    For many years now, a number of Western herbs have been widely used in health food products in Japan and as pharmaceuticals in Europe. There are few or no mandated criteria concerning the quality of these herbal health food products, thus clarification is warranted. Here, we performed disintegration tests of 26 pharmaceutical and health food products containing the Western herbs ginkgo leaf and chaste tree fruit, in accord with the Japanese Pharmacopoeia. All eight pharmaceutical herbal products found in the European market completely disintegrated within the defined test time, and 11 of the 18 tested herbal products distributed as health foods in Japan disintegrated. Among the incompatible products identified in the Pharmacopoeia test, some products remained intact after incubation in water for 60 min. To ensure the efficacy of Western herbal products sold as health food in Japan, quality control, including disintegration, is therefore recommended, even though these products are not regulated under the Pharmaceutical Affairs Law. PMID:28930200

  18. Disintegration Test of Health Food Products Containing Ginkgo Biloba L. or Vitex Agnus-Castus L. in the Japanese Market.

    Science.gov (United States)

    Sato-Masumoto, Naoko; Masada, Sayaka; Takahashi, Satoshi; Terasaki, Sachiko; Yokota, Yoichi; Hakamatsuka, Takashi; Goda, Yukihiro

    2015-04-23

    For many years now, a number of Western herbs have been widely used in health food products in Japan and as pharmaceuticals in Europe. There are few or no mandated criteria concerning the quality of these herbal health food products, thus clarification is warranted. Here, we performed disintegration tests of 26 pharmaceutical and health food products containing the Western herbs ginkgo leaf and chaste tree fruit, in accord with the Japanese Pharmacopoeia. All eight pharmaceutical herbal products found in the European market completely disintegrated within the defined test time, and 11 of the 18 tested herbal products distributed as health foods in Japan disintegrated. Among the incompatible products identified in the Pharmacopoeia test, some products remained intact after incubation in water for 60 min. To ensure the efficacy of Western herbal products sold as health food in Japan, quality control, including disintegration, is therefore recommended, even though these products are not regulated under the Pharmaceutical Affairs Law.

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

    NARCIS (Netherlands)

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

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

  20. Quality improvement in food value chains: searching for integrated solutions

    NARCIS (Netherlands)

    Bijman, J.; Bitzer, V.

    2016-01-01

    Quality improvement in food value chains offers both opportunities and challenges for farmers in Africa. This chapter introduces the key concepts that are used in the studies presented in this book. It also provides a short description of each of the chapters. Quality is an elusive concept. It has a

  1. Quality and Operations Management in Food Supply Chains: A Literature Review

    Directory of Open Access Journals (Sweden)

    Yong He

    2018-01-01

    Full Text Available We present a literature review on quality and operations management problems in food supply chains. In food industry, the quality of the food products declines over time and should be addressed in the supply chain operations management. Managing food supply chains with operations management methods not only generates economic benefit, but also contributes to environmental and social benefits. The literature on this topic has been burgeoning in the past few years. Since 2005, more than 100 articles have been published on this topic in major operations research and management science journals. In this literature review, we concentrate on the quantitative models in this research field and classify the related articles into four categories, that is, storage problems, distribution problems, marketing problems, and food traceability and safety problems. We hope that this review serves as a reference for interested researchers and a starting point for those who wish to explore it further.

  2. Quality control of static irradiation processing products

    International Nuclear Information System (INIS)

    Bao Jianzhong; Chen Xiulan; Cao Hong; Zhai Jianqing

    2002-01-01

    Based on the irradiation processing practice of the nuclear technique application laboratory of Yangzhou Institute of Agricultural Science, the quality control of irradiation processing products is discussed

  3. 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.

  4. A Review of the Poultry Meat Production Industry for Food Safety in Indonesia

    Science.gov (United States)

    Wahyono, N. D.; Utami, M. M. D.

    2018-01-01

    Poultry meat is an indispensable source of animal protein in human growth and development, so it is in great demand by people all over the world. Poultry meat has several advantages, namely the quality of nutrition is good enough, delicious taste, relatively affordable price, easy to get and accepted all levels of society with diverse backgrounds. The era of globalization requires competitive products, such as chicken meat in Indonesia, the current chicken meat industry is not only based on high production capacity and decreased production costs but also chicken products are safe to eat. As a consequence of trade liberalization, the poultry industry faces the threat of competition with cheaper products with better quality. The food safety of chicken meat starts from the farm, processing process until consumed. Food safety is a requirement of food products that must be handled by involving government, industry and consumers.

  5. Extrusion Processing of Raw Food Materials and by-products: A Review.

    Science.gov (United States)

    Offiah, Vivian; Kontogiorgos, Vassilis; Falade, Kolawole O

    2018-05-22

    Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.

  6. 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

    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......-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....... If a hazardous organism is found it means something, but absence in a limited number of samples is no guarantee of safety of a whole production batch. Finished product testing is often too little and too late. Therefore most attention should be focussed on management and control of the hazards in a more pro...

  7. Modern processing technologies and food quality. 18th Food Technology Days '97 dedicated to prof. F. Bitenc

    International Nuclear Information System (INIS)

    Zlender, Bozidar; Gasperlin, Lea; Hocevar, Ivica; Slemenik, Barbka; Hocevar, Polona

    1997-01-01

    Modern processing technologies and food quality. Proceedings of thematic survey of topics in food science and technology and nutrition for postgraduate students, Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept

  8. Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?1234

    Science.gov (United States)

    Mendez, Michelle A

    2015-01-01

    Background: “Processed foods” are defined as any foods other than raw agricultural commodities and can be categorized by the extent of changes occurring in foods as a result of processing. Conclusions about the association between the degree of food processing and nutritional quality are discrepant. Objective: We aimed to determine 2000–2012 trends in the contribution of processed and convenience food categories to purchases by US households and to compare saturated fat, sugar, and sodium content of purchases across levels of processing and convenience. Design: We analyzed purchases of consumer packaged goods for 157,142 households from the 2000–2012 Homescan Panel. We explicitly defined categories for classifying products by degree of industrial processing and separately by convenience of preparation. We classified >1.2 million products through use of barcode-specific descriptions and ingredient lists. Median saturated fat, sugar, and sodium content and the likelihood that purchases exceeded maximum daily intake recommendations for these components were compared across levels of processing or convenience by using quantile and logistic regression. Results: More than three-fourths of energy in purchases by US households came from moderately (15.9%) and highly processed (61.0%) foods and beverages in 2012 (939 kcal/d per capita). Trends between 2000 and 2012 were stable. When classifying foods by convenience, ready-to-eat (68.1%) and ready-to-heat (15.2%) products supplied the majority of energy in purchases. The adjusted proportion of household-level food purchases exceeding 10% kcal from saturated fat, 15% kcal from sugar, and 2400 mg sodium/2000 kcal simultaneously was significantly higher for highly processed (60.4%) and ready-to-eat (27.1%) food purchases than for purchases of less-processed foods (5.6%) or foods requiring cooking/preparation (4.9%). Conclusions: Highly processed food purchases are a dominant, unshifting part of US purchasing patterns

  9. Is eating organic a healthy or safer option? Health claims for organic food consumption, food quality and safety – A systematic review

    Directory of Open Access Journals (Sweden)

    Sneha Ghai

    2017-12-01

    Full Text Available Universally, there has been an increased awareness about the harmful effects of chemical inputs used for production of food on soil composition, environment and human health. This has triggered the consumption level of organic food products. India has witnessed a tremendous growth in domestic as well as export market. The demand is mainly driven by consumer perceptions that organic farming is more sustainable, produces healthy food, pesticide-free and safeguards the environment & biodiversity. Organic food producers also manifests the quality and safety of food. These claims which are perceived and professed as beneficial can only be accepted if they are tested and validated. Therefore, the foremost objective of this review paper is to provide an update on set of studies related to scientific evidence for nutritional composition marking the quality of organic foods vis-à-vis conventional foods and its impact on human health. Secondly, the paper examines the comparison of the sensory quality of the organic food, and thirdly the food safety aspect of organically as compared with conventionally grown foods. Past few controlled studies have proved that there is no such evidence of differences in concentration of various nutrients amongst organic and conventional foods. Furthermore, there are certain issues related to the impact and assessment of these nutrients in organic food which requires some future directives. Owing to the heterogeneity in results observed related to nutritional quality and safety of organic foods, technological aspects together with sensory parameters are the best for future comparative studies. To safeguard the public health and to avoid the difference in sampling and sample results, testing laboratories should also be adhering to uniform standards. Organic food business in India lack standard guidelines for quality, policy framework for domestic and export market. Also, traceability is another factor which should be given

  10. 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.

  11. 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

  12. Technological measures to improve automotive product quality

    OpenAIRE

    Gladkov, V.; Kruglov, S.

    2010-01-01

    The paper examines the basic technological measures aimed at improving product quality in automotive industry. While paying due attention to solving organizational and technological problems, including the development of certification systems for production processes, it is also necessary to improve the technical standards of specific technologies, equipment and materials as they largely determine product quality. Special emphasis is given to the importance of improving the production of auto...

  13. Determination of aflatoxin B1 in food products in Thailand ...

    African Journals Online (AJOL)

    Aflatoxin B1 is generally found in feed and food stuff, such as cereal and all products derived from cereals, including processed cereals since it has been proven to be at least partly resistant to food processing methods. Hence, the aim of this study was to determine the possibility of contamination of aflatoxin B1 in food ...

  14. Food security and productivity among urban farmers in Kaduna ...

    African Journals Online (AJOL)

    This study to investigated food security and productivity among urban farmers' in Kaduna State Two-stage sampling procedure was used to select 213 respondents for the study. Interview schedule was used to collect data. Data were analysed using descriptive statistics (food security index, food insecurity/ surplus gap index ...

  15. Perceived Effect of Climate Variation on Food Crop Production in ...

    African Journals Online (AJOL)

    The study objective is to determine the perception of food crop farmers in Oyo state to climate variation as it affects their production, because the relationship between climate variation and food security is direct and Oyo State has enormous potentials to make Nigeria food secure. Multi-stage sampling technique was used to ...

  16. Exergetic comparison of food waste valorization in industrial bread production

    NARCIS (Netherlands)

    Zisopoulos, F.K.; Moejes, S.N.; Rossier Miranda, F.J.; Goot, van der A.J.; Boom, R.M.

    2015-01-01

    This study compares the thermodynamic performance of three industrial bread production chains: one that generates food waste, one that avoids food waste generation, and one that reworks food waste to produce new bread. The chemical exergy flows were found to be much larger than the physical exergy

  17. 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…

  18. New vision technology for multidimensional quality monitoring of food processes

    DEFF Research Database (Denmark)

    Dissing, Bjørn Skovlund

    be generated using this inductive analytical approach. For the food industry it is an additional advantage that the fast, non-invasive, remote sensing nature of the spectroscopic imaging methods allows on-line measurements. In this way spectroscopic imaging in combination with advanced data analysis meets......Spectroscopy and spectral imaging in combination with multivariate data analysis and machine learning techniques have proven to be an outstanding tool for rapid analysis of different products. This may be utilized in various industries, but especially rapid assessment of food products in food...... research and industry is of importance in this thesis. The non-invasive spectroscopic imaging techniques are able to measure individual food components simultaneously in situ in the food matrix while pattern recognition techniques effectively are able to extract the quantitative information from the vast...

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

    DEFF Research Database (Denmark)

    Melballe Jensen, Maja; Jørgensen, Henry; Lauridsen, Charlotte

    2013-01-01

    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 be further explored. Although some systematic differences in the nutritional content, i.e. nitrogen......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...... of the research on nutritional quality of food, comparing conventional and organic agriculture; i.e. the nutrient content of plant products and livestock products, digestibility or bioavailability of the nutrients, preference and the potential health effects after consumption. We established a systematic approach...

  20. Food product prices and its implications for food security in Nigeria ...

    African Journals Online (AJOL)

    PROMOTING ACCESS TO AFRICAN RESEARCH ... The study examined the prices of food products and its implications for food security in Nigeria. Data was ... The study show that food price inflation is caused by frequent hike in the prices of ...

  1. 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.

  2. Interaction between production control and quality control

    NARCIS (Netherlands)

    Bij, van der J.D.; Ekert, van J.H.W.

    1999-01-01

    Describes a qualitative study on interaction between systems for production control and quality control within industrial organisations. Production control and quality control interact in a sense. Good performance for one aspect often influences or frustrates the performance of the other. As far as

  3. 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...

  4. 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...

  5. Isotope methods for the control of food products and beverages

    Energy Technology Data Exchange (ETDEWEB)

    Guillou, C; Reniero, F [Commission of the European Communities, Joint Research Centre, Ispra (Italy)

    2001-10-01

    The measurement of the stable isotope contents provides useful information for the detection of many frauds in food products. Nuclear magnetic resonance (NMR) and isotopic ratio mass spectroscopy (IRMS) are the two main analytical techniques used for the determination of stable isotope contents in food products. These analytical techniques have been considerably improved in the last years offering wider possibilities of applications for food analysis. A review of the applications for the control of food products and beverages is presented. The need for new reference materials is discussed. (author)

  6. Isotope methods for the control of food products and beverages

    International Nuclear Information System (INIS)

    Guillou, C.; Reniero, F.

    2001-01-01

    The measurement of the stable isotope contents provides useful information for the detection of many frauds in food products. Nuclear magnetic resonance (NMR) and isotopic ratio mass spectroscopy (IRMS) are the two main analytical techniques used for the determination of stable isotope contents in food products. These analytical techniques have been considerably improved in the last years offering wider possibilities of applications for food analysis. A review of the applications for the control of food products and beverages is presented. The need for new reference materials is discussed. (author)

  7. 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.

  8. 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

  9. Quality control in food irradiated with gamma radiations from Cobalt 60

    International Nuclear Information System (INIS)

    Bustos R, M.E.

    1993-01-01

    The quality control of irradiated food can only be carry out in the irradiation plant by means of the measurement of the absorbed dose by the product, since to day there is not exist a technique which allows to demonstrate that a food has been irradiated. Dosemeters are materials or devices which measure the absorbed dose by the product during the irradiation time. The type of the dosemeter is a choice as a function of factors as the range of dose for to reach of the desired technical purpose, the cost, the handling facility (handy) and its availability. The correct measurements of dose and dose distribution permits to indicate that the irradiation process is safe, effective and legally correct. The food quality after the irradiation is analyzed on basis and tests already established for a specific product: such tests can be sensory, chemical, physical or physiological> The quality control of the irradiation food is an important information for the consumer who wishes to know the food value and hygienic properties of the product. (Author)

  10. Climate variability and sustainable food production: Insights from ...

    African Journals Online (AJOL)

    The past two decades have seen invigorated debates on the causal link between climate variability and food crop production. This study[1] extends the debate further by investigating how climate variability has affected the production of four specific food crops: maize, millet, rice, and groundnuts in north-eastern Ghana.

  11. Productivity of goats and their contribution to household food ...

    African Journals Online (AJOL)

    Productivity of goats and their contribution to household food security in high potential areas of East Africa: A case of Mgeta, Tanzania. ... milk and meat, manure is also an important by-product for farmers in this area, and is used to fertilize ... particularly in developing countries, livestock remains a desired source of food for

  12. Predicting women purchase intention for green food products in Indonesia

    OpenAIRE

    Sudiyanti, Sudiyanti

    2009-01-01

    Masteroppgave i økonomi og administrasjon - Universitetet i Agder 2009 This study investigated the applicability of the Theory of Planned Behavior in predicting women consumers on their intention towards purchasing green food products among 406 participants. Using linear regression, five independent variables had been examined: attitude towards green food products, subjective norms, perceived behavioral control, and perceived difficulty in predicting purchase intention. The ...

  13. 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

  14. Food Security and Productivity among Urban Farmers in Kaduna ...

    African Journals Online (AJOL)

    User

    Food Security and Productivity among Urban Farmers in Kaduna State, Nigeria https://dx.doi.org/10.4314/jae.v22i1.15. Saleh, M.K. ... increase income of urban farmers in the area. Keywords: Food security, urban agricultural productivity, farming household. ..... Access to Bank loans. 8. Factors Affecting Entrepreneurial and ...

  15. 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

  16. Evaluation of Performance Measurement Instruments on their use for Food Quality Systems

    NARCIS (Netherlands)

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

    2005-01-01

    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

  17. Bisphenol a in canned food products from canadian markets.

    Science.gov (United States)

    Cao, Xu-Liang; Corriveau, Jeannette; Popovic, Svetlana

    2010-06-01

    A method based on solid phase extraction followed by derivatization and gas chromatography-mass spectrometry analysis was validated for the determination of bisphenol A (BPA) in canned food products. This method was used to analyze 78 canned food products for BPA. Concentrations of BPA in canned food products differed considerably among food types, but all were below the specific migration limit of 0.6 mg/kg set by the European Commission Directive for BPA in food or food simulants. Canned tuna products had the highest BPA concentrations in general, with mean and maximum values of 137 and 534 ng/g, respectively. BPA concentrations in the condensed soup products were considerably higher than those in the ready-to-serve soup products, with mean and maximum values of 105 and 189 ng/g, respectively, for the condensed soups and 15 and 34 ng/g, respectively, for the ready-to-serve soups. BPA concentrations in canned vegetable products were relatively low; about 60% of the products had BPA concentrations of less than 10 ng/g. Canned tomato paste products had lower BPA concentrations than did canned pure tomato products. The mean and maximum BPA concentrations were 1.1 and 2.1 ng/g, respectively, for tomato paste products and 9.3 and 23 ng/g, respectively, for the pure tomato products.

  18. Use of point-of-sale data to assess food and nutrient quality in remote stores.

    Science.gov (United States)

    Brimblecombe, Julie; Liddle, Robyn; O'Dea, Kerin

    2013-07-01

    To examine the feasibility of using point-of-sale data to assess dietary quality of food sales in remote stores. A multi-site cross-sectional assessment of food and nutrient composition of food sales. Point-of-sale data were linked to Australian Food and Nutrient Data and compared across study sites and with nutrient requirements. Remote Aboriginal Australia. Six stores. Point-of-sale data were readily available and provided a low-cost, efficient and objective assessment of food and nutrient sales. Similar patterns in macronutrient distribution, food expenditure and key food sources of nutrients were observed across stores. In all stores, beverages, cereal and cereal products, and meat and meat products comprised approximately half of food sales (range 49–57 %). Fruit and vegetable sales comprised 10.4 (SD 1.9) % on average. Carbohydrate contributed 54.4 (SD 3.0) % to energy; protein 13.5 (SD 1.1) %; total sugars 28.9 (SD 4.3) %; and the contribution of total saturated fat to energy ranged from 11.0 to 14.4% across stores. Mg, Ca, K and fibre were limiting nutrients, and Na was four to five times higher than the midpoint of the average intake range. Relatively few foods were major sources of nutrients. Point-of-sale data enabled an assessment of dietary quality within stores and across stores with no burden on communities and at no cost, other than time required for analysis and reporting. Similar food spending patterns and nutrient profiles were observed across the six stores. This suggests potential in using point-of-sale data to monitor and evaluate dietary quality in remote Australian communities.

  19. 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.

  20. 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.

  1. Governance for quality management in smallholder-based tropical food chains

    NARCIS (Netherlands)

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

    2008-01-01

    Abstract The paper provides a framework that focuses on the linkages between several key dimensions of supply chain organization and performance of perishable tropical food products. The focus is on the relationship between governance regime and quality management. However, two other but related

  2. Potential hazards due to food additives in oral hygiene products.

    Science.gov (United States)

    Tuncer Budanur, Damla; Yas, Murat Cengizhan; Sepet, Elif

    2016-01-01

    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. 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.

  4. 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.

  5. Consumers' behaviours and attitudes toward healthy food products: The case of organic and functional foods

    OpenAIRE

    Annunziata, Azzurra; Pascale, Paola

    2009-01-01

    Over the last decade consumers’ health consciousness is becoming an important factor driving the agrofood market. Healthier food products have entered the global markets with force in the past years and rapidly gained market share. Consequently, the food industry has reacted to this trend by developing a growing variety of new products with health-related claims and images, including organic and functional foods that are selected by consumers for their health-promoting properties. Currently, ...

  6. 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

  7. 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.

  8. Application of controlled thermonuclear reactor fusion energy for food production

    International Nuclear Information System (INIS)

    Dang, V.D.; Steinberg, M.

    1975-06-01

    Food and energy shortages in many parts of the world in the past two years raise an immediate need for the evaluation of energy input in food production. The present paper investigates systematically (1) the energy requirement for food production, and (2) the provision of controlled thermonuclear fusion energy for major energy intensive sectors of food manufacturing. Among all the items of energy input to the ''food industry,'' fertilizers, water for irrigation, food processing industries, such as beet sugar refinery and dough making and single cell protein manufacturing, have been chosen for study in detail. A controlled thermonuclear power reactor was used to provide electrical and thermal energy for all these processes. Conceptual design of the application of controlled thermonuclear power, water and air for methanol and ammonia synthesis and single cell protein production is presented. Economic analysis shows that these processes can be competitive. (auth)

  9. THE IMPORTANCE OF BRAND NAME AND QUALITY IN THE RETAIL FOOD INDUSTRY

    OpenAIRE

    Apelbaum, Eidan

    1999-01-01

    This paper analyzes the role of brand name recognition and product quality on the competition between national brands and private labels in the retail food industry. Theoretical and empirical evidence is provided to show that both marketing tools play a significant role, but in quite different ways. Quality improvements by one firm will intensify the competition; one firm will gain at the expense of its competitor. Whereas, increasing brand name recognition relaxes the competition, and both f...

  10. Quality of original and biosimilar epoetin products.

    Science.gov (United States)

    Brinks, Vera; Hawe, Andrea; Basmeleh, Abdul H H; Joachin-Rodriguez, Liliana; Haselberg, Rob; Somsen, Govert W; Jiskoot, Wim; Schellekens, Huub

    2011-02-01

    To compare the quality of therapeutic erythropoietin (EPO) products, including two biosimilars, with respect to content, aggregation, isoform profile and potency. Two original products, Eprex (epoetin alpha) and Dynepo (epoetin delta), and two biosimilar products, Binocrit (epoetin alpha) and Retacrit (epoetin zeta), were compared using (1) high performance size exclusion chromatography, (2) ELISA, (3) SDS-PAGE, (4) capillary zone electrophoresis and (5) in-vivo potency. Tested EPO products differed in content, isoform composition, and potency. Of the tested products, the biosimilars have the same or even better quality as the originals. Especially, the potency of originals may significantly differ from the value on the label.

  11. 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.

  12. Mismatch between Probiotic Benefits in Trials versus Food Products.

    Science.gov (United States)

    Scourboutakos, Mary J; Franco-Arellano, Beatriz; Murphy, Sarah A; Norsen, Sheida; Comelli, Elena M; L'Abbé, Mary R

    2017-04-19

    Probiotic food products contain a variety of different bacterial strains and may offer different health effects. The objective was to document the prevalence and dosage of probiotic strains in the Canadian food supply and to review the literature investigating these strains in order to understand what health benefits these products may offer. The Food Label Information Program was used to identify probiotic-containing products in the food supply. PubMed, Web of Science, and Embase were searched for randomized controlled trials that tested the health effects of these strains in humans. There were six probiotic strains/strain combinations identified in the food supply. Thirty-one studies investigated these strains and found that they are associated with decreased diarrhea and constipation, improved digestive symptoms, glycemic control, antioxidant status, blood lipids, oral health, and infant breastfeeding outcomes, as well as enhanced immunity and support for Helicobacter pylori eradication. There were a limited number of studies investigating these strains. Many studies were funded by the food industry and tested dosages that were up to twenty-five times the dosage found in most food products. Probiotic food products could have health benefits not currently reported on their labels. However, many dosages are too low to provide the benefits demonstrated in clinical trials. Further research is needed to enable more effective use of these functional foods.

  13. Critical review of controlled release packaging to improve food safety and quality.

    Science.gov (United States)

    Chen, Xi; Chen, Mo; Xu, Chenyi; Yam, Kit L

    2018-03-19

    Controlled release packaging (CRP) is an innovative technology that uses the package to release active compounds in a controlled manner to improve safety and quality for a wide range of food products during storage. This paper provides a critical review of the uniqueness, design considerations, and research gaps of CRP, with a focus on the kinetics and mechanism of active compounds releasing from the package. Literature data and practical examples are presented to illustrate how CRP controls what active compounds to release, when and how to release, how much and how fast to release, in order to improve food safety and quality.

  14. Recent developments in the food quality detected by non-invasive nuclear magnetic resonance technology.

    Science.gov (United States)

    Fan, Kai; Zhang, Min

    2018-02-16

    Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies in processing and storage over the past decade. Following a discussion of the quality discrimination and classification of food, analysis of food compositions and detection of physical, chemical, structural and microbiological properties of food are outlined. Owing to high cost, low detection limit and sensitivity, the professional knowledge involved and the safety issues related to the maintenance of the magnetic field, so far the practical applications are limited to detect small range of food. In order to promote applications for a broader range of foods further research and development efforts are needed to overcome the limitations of NMR in the detection process. The needs and opportunities for future research and developments are outlined.

  15. Product reformulation in the context of nutritional warning labels: Exploration of consumer preferences towards food concepts in three food categories.

    Science.gov (United States)

    Ares, Gastón; Aschemann-Witzel, Jessica; Curutchet, María Rosa; Antúnez, Lucía; Machín, Leandro; Vidal, Leticia; Giménez, Ana

    2018-05-01

    The reformulation of the food products available in the marketplace to improve their nutritional quality has been identified as one of the most cost-effective policies for controlling the global obesity pandemic. Front-of-pack (FOP) nutrition labelling is one of the strategies that has been suggested to encourage the food industry to reformulate their products. However, the extent to which certain FOP labels can encourage product reformulation is dependent on consumer reaction. The aim of the present work was to assess consumers' perception towards product reformulation in the context of the implementation of nutritional warnings, an interpretive FOP nutrition labelling scheme. Three product categories were selected as target products: bread, cream cheese and yogurt, each associated with high content of one target nutrient. For each category, six packages were designed using a 3 × 2 experimental design with the following variables: product version (regular, nutrient-reduced and nutrient-free) and brand (market leader and non-market leader). A total 306 Uruguayan participants completed a choice experiment with 18 choice sets. Reformulated products without nutritional warnings were preferred by participants compared to regular products with nutritional warnings. No apparent preference for products reformulated into nutrient-reduced or nutrient-free product versions was found, although differences depended on the product category and the specific reformulation strategy. Preference for reformulated products without nutritional warnings was more pronounced for non-market leaders. Results from the present work suggest that reformulation of foods in the context of the implementation of nutritional warnings holds potential to encourage consumers to make more healthful food choices and to cause a reduction of their intake of nutrients associated with non-communicable diseases. Copyright © 2018 Elsevier Ltd. All rights reserved.

  16. 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.

  17. Organoleptic quality and antioxidant status of radiation processed food commodities

    International Nuclear Information System (INIS)

    Chatterjee, S.; Sharma, J.; Arul, A.K.; Variyar, P.S.; Sharma, A.

    2009-01-01

    Effect of radiation processing on the organoleptic qualities such as aroma, taste and colour as well as antioxidant status of various food classes such as beverages (monsooned coffee), spices (nutmeg), fruits (pomegranate), oil seeds (soybean) and vegetables (guar beans) was investigated. The factors responsible for these attributes were shown to be liberated from their glycosidic precursors during radiation processing, thus resulted in an enhancement of organoleptic quality and antioxidant status. (author)

  18. Product reformulation and nutritional improvements after new competitive food standards in schools.

    Science.gov (United States)

    Jahn, Jaquelyn L; Cohen, Juliana Fw; Gorski-Findling, Mary T; Hoffman, Jessica A; Rosenfeld, Lindsay; Chaffee, Ruth; Smith, Lauren; Rimm, Eric B

    2018-04-01

    In 2012, Massachusetts enacted school competitive food and beverage standards similar to national Smart Snacks. These standards aim to improve the nutritional quality of competitive snacks. It was previously demonstrated that a majority of foods and beverages were compliant with the standards, but it was unknown whether food manufacturers reformulated products in response to the standards. The present study assessed whether products were reformulated after standards were implemented; the availability of reformulated products outside schools; and whether compliance with the standards improved the nutrient composition of competitive snacks. An observational cohort study documenting all competitive snacks sold before (2012) and after (2013 and 2014) the standards were implemented. The sample included thirty-six school districts with both a middle and high school. After 2012, energy, saturated fat, Na and sugar decreased and fibre increased among all competitive foods. By 2013, 8 % of foods were reformulated, as were an additional 9 % by 2014. Nearly 15 % of reformulated foods were look-alike products that could not be purchased at supermarkets. Energy and Na in beverages decreased after 2012, in part facilitated by smaller package sizes. Massachusetts' law was effective in improving the nutritional content of snacks and product reformulation helped schools adhere to the law. This suggests fully implementing Smart Snacks standards may similarly improve the foods available in schools nationally. However, only some healthier reformulated foods were available outside schools.

  19. Quality control of pesticide products

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2009-07-15

    In light of an established need for more efficient analytical procedures, this publication, which documents the findings of an IAEA coordinated research project (CRP) on “Quality Control of Pesticide Products”, simplifies the existing protocol for pesticide analysis while simultaneously upholding existing standards of quality. This publication includes both a report on the development work done in the CRP and a training manual for use by pesticide analysis laboratories. Based on peer reviewed and internationally recognized methods published by the Association of Analytical Communities (AOAC) and the Collaborative International Pesticides Analytical Council (CIPAC), this report provides laboratories with versatile tools to enhance the analysis of pesticide chemicals and to extend the scope of available analytical repertoires. Adoption of the proposed analytical methodologies promises to reduce laboratories’ use of solvents and the time spent on reconfiguration and set-up of analytical equipment.

  20. Quality control of pesticide products

    International Nuclear Information System (INIS)

    2009-07-01

    In light of an established need for more efficient analytical procedures, this publication, which documents the findings of an IAEA coordinated research project (CRP) on “Quality Control of Pesticide Products”, simplifies the existing protocol for pesticide analysis while simultaneously upholding existing standards of quality. This publication includes both a report on the development work done in the CRP and a training manual for use by pesticide analysis laboratories. Based on peer reviewed and internationally recognized methods published by the Association of Analytical Communities (AOAC) and the Collaborative International Pesticides Analytical Council (CIPAC), this report provides laboratories with versatile tools to enhance the analysis of pesticide chemicals and to extend the scope of available analytical repertoires. Adoption of the proposed analytical methodologies promises to reduce laboratories’ use of solvents and the time spent on reconfiguration and set-up of analytical equipment

  1. Development and validation of mass spectrometry-based methods for food quality and food safety assessment

    OpenAIRE

    Bignardi, Chiara

    2014-01-01

    In this PhD thesis, analytical chemistry plays a significant role in the assessment of food quality and safety; in particular, three different topics have been addressed to and they are presented into three chapters in which different analytical methodologies have been developed, validated and applied successfully in different topics of food chemistry research. The first chapter is focused on an innovative analytical technique, capillary zone electrophoresis coupled to tandem mass spectrom...

  2. Food and beverage product reformulation as a corporate political strategy.

    OpenAIRE

    Scott, C; Hawkins, B; Knai, C

    2016-01-01

    : Product reformulation- the process of altering a food or beverage product's recipe or composition to improve the product's health profile - is a prominent response to the obesity and noncommunicable disease epidemics in the U.S. To date, reformulation in the U.S. has been largely voluntary and initiated by actors within the food and beverage industry. Similar voluntary efforts by the tobacco and alcohol industry have been considered to be a mechanism of corporate political strategy to shape...

  3. Junk Food, Health and Productivity: Taste, Price, Risk and Rationality

    OpenAIRE

    Levy, Amnon

    2006-01-01

    Junk-food consumption, health and productivity are analyzed within an expectedlifetime- utility-maximizing framework in which the probability of living and productivity rise with health and health deteriorate with the consumption of junkfood. So long that the junk food’s relative taste-price differential is positive, the rational diet deviates from the physiologically optimal and renders the levels of health and productivity lower than the maximal. Taxing junk-food can eliminate this discrepa...

  4. 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.

  5. 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.

  6. Assessing ecosystem effects of reservoir operations using food web-energy transfer and water quality models

    Science.gov (United States)

    Saito, L.; Johnson, B.M.; Bartholow, J.; Hanna, R.B.

    2001-01-01

    We investigated the effects on the reservoir food web of a new temperature control device (TCD) on the dam at Shasta Lake, California. We followed a linked modeling approach that used a specialized reservoir water quality model to forecast operation-induced changes in phytoplankton production. A food web–energy transfer model was also applied to propagate predicted changes in phytoplankton up through the food web to the predators and sport fishes of interest. The food web–energy transfer model employed a 10% trophic transfer efficiency through a food web that was mapped using carbon and nitrogen stable isotope analysis. Stable isotope analysis provided an efficient and comprehensive means of estimating the structure of the reservoir's food web with minimal sampling and background data. We used an optimization procedure to estimate the diet proportions of all food web components simultaneously from their isotopic signatures. Some consumers were estimated to be much more sensitive than others to perturbations to phytoplankton supply. The linked modeling approach demonstrated that interdisciplinary efforts enhance the value of information obtained from studies of managed ecosystems. The approach exploited the strengths of engineering and ecological modeling methods to address concerns that neither of the models could have addressed alone: (a) the water quality model could not have addressed quantitatively the possible impacts to fish, and (b) the food web model could not have examined how phytoplankton availability might change due to reservoir operations.

  7. Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food

    Science.gov (United States)

    Ferri, Emanuele; Airoldi, Cristina; Ciaramelli, Carlotta; Palmioli, Alessandro; Bruni, Ilaria

    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. PMID:26783518

  8. Disinfection ultraviolet radiation bulk food products

    OpenAIRE

    Семенов, А. А.

    2014-01-01

    В работе представлены результаты обеззараживания сыпучих пищевых продуктов ультрафиолетовым излучением. Предложена технология бактерицидного обеззараживания сыпучих продуктов с размером частиц до 50 мкм. Проведены необходимые расчеты, связанные с дозой облучения, с временем пребывания частиц в зоне облучения и необходимой дозой инактивации в зависимости от вида бактерий. Considered the results of bulk food products disinfection by ultraviolet radiation. The technology bactericidal disinfec...

  9. Portrait Value Questionnaire's (PVQ) usefulness in explaining quality food-related consumer behaviour

    DEFF Research Database (Denmark)

    Fotopoulos, C.; Krystallis, Athanasios; Pagiaslis, A.

    2011-01-01

    consumers did not form a separate and clearly diversified cluster if the PVQ inventory functions as a basis for segmentation. Future models should incorporate values together with intermediate-level constructs (e.g. beliefs and/or attitudes) when attempting to predict consumer behaviour towards quality food...... products. Originality/value - The paper shows that while values can be used to meaningfully segment quality food consumers, there is still much to learn regarding the direct and indirect determinants of quality food purchase behaviour.......Purpose - Schwartz's portrait value questionnaire (PVQ) has extensively been used in personal values research. The present paper aims to validate the 40-item PVQ typology, using a nationally representative sample of 997 consumers. The main objective of the survey was to investigate whether higher...

  10. The microbiological quality of ready-to-eat foods with added spices.

    Science.gov (United States)

    Little, C L; Omotoye, R; Mitchell, R T

    2003-03-01

    A microbiological study of ready-to-eat foods with added spices or spice ingredients was undertaken to identify any risk factors in the production, storage and display of this product and to establish their effect on microbiological quality. Examination of 1946 ready-to-eat foods from sandwich bars, cafés, public houses, restaurants, specialist sandwich producers, bakers, delicatessens, market stalls and mobile vendors found that 1291 (66%) were of satisfactory/acceptable microbiological quality, 609 (32%) were of unsatisfactory quality, and 46 (2%) were of unacceptable quality. Unacceptable results were due to high levels of B. cereus and/or other Bacillus spp. (>/=10(5) cfu g(-1)). Unsatisfactory results were mostly due to high Aerobic Colony Counts (up to >/=10(7) cfu g(-1)), Enterobacteriaceae (>/=10(4) cfu g(-1)), Escherichia coli (>/=10(2) cfu g(-1)), and Bacillus spp (>/=10(4) cfu g(-1)). Examination of 750 spices and spice ingredients revealed that B. cereus were present in 142 (19%) samples, other Bacillus spp. in 399 (53%) samples, and Salmonella spp. (S. enteritidis PT 11) in one (/=10(4) cfu g(-1)) of B. cereus and/or other Bacillus spp., and appeared to be associated with the corresponding ready-to-eat foods containing similar high counts of these organisms (Pquality of ready-to-eat foods to which spices or spice ingredients have been added was associated with premises that had management food hygiene training and hazard analysis in place. Poor microbiological quality was associated with preparation on the premises, premises type, little or no confidence in the food business management of food hygiene, and small premises as indicated by local authority inspectors' confidence in management and consumer at risk scores.

  11. 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.

  12. EXPERIMENT ON LONG-STORAGE OF FOOD PRODUCTS FOODSTUFFS IN CODITION OF PERMAFROST CONTINUED, ARCTIC, 2016

    Directory of Open Access Journals (Sweden)

    S. E. Ulanin

    2016-01-01

    Full Text Available In 1973 the crew of polar expedition, investigating the Middendorff Bay at the messdeck Zarya, discovered the depot of food products hidden in permafrost by head of Russian polar expedition E. Toll in 1900. There were oat flakes ‘Gerkules’ and croutons in the depot. Then the study carried out in Research Institute of Vegetable Drying and Can Industry had shown that all products discovered had preserved all their food qualities. That result leaded to launch up the experimental work on the possibility of preservation of food products and foodstuffs in permafrost till 2050. Quality of product found out in Taymyr Peninsula was analyzed. The results of study on qualities after long preservation in permafrost of such food products and foodstuffs as meat, milk, fish, confectionery, concentrated food, plant seeds were given. As a result of expedition in 2016, 20 samples were taken out and new samples of two types of products were placed into repository. Overall products placed consisted of 23 items, including foodstuffs and plant seeds with account of taking them out in 2025, 2035 and 2050. On the basis of research carried out, it is proved that most of modern and casual food products can be preserved without losing their quality values.

  13. 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.

  14. 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.

  15. The assessment of quality of products using selected quality instruments

    Directory of Open Access Journals (Sweden)

    Edyta Kardas

    2016-03-01

    Full Text Available The quality parameters of products should be controlled at every stage of the production process, since it allows detection of any problems even in the initial stages of production processes and removes their causes during manufacturing. Final control of products is intended to capture non-conforming products that did not go to the customers. The results of such controls should constantly be analysed. Such analysis can help to detect the most common problems, determine some dependences or identify the causes of such situations. A lot of different instruments that can support improvement of processes can be used for this kind of analysis. The paper presents the possibility of using some tools which can be utilized to support the analysis and assessment of quality of products at different stages of the production process. The quality analysis of exemplary products using selected quality methods and tolls is carried out. Metal sleeve, that is part of electronic control subassembly of anti-blocking system of ABS, which was the research component being studied.

  16. [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.

  17. 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

  18. Quantification of microbial quality and safety in minimally processed foods

    NARCIS (Netherlands)

    Zwietering, M.H.

    2002-01-01

    To find a good equilibrium between quality and margin of safety of minimally processed foods, often various hurdles are used. Quantification of the kinetics should be used to approach an optimum processing and to select the main aspects. Due to many factors of which the exact quantitative effect is

  19. 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...

  20. 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...

  1. Applying Importance-Performance Analysis as a Service Quality Measure in Food Service Industry

    OpenAIRE

    Tzeng, Gwo-Hshiung; Chang, Hung-Fan

    2011-01-01

    As the global economy becomes a service oriented economy, food service accounts for over 20% of service revenue, with an annual growth rate of more than 3%. Compared to physical products, service features are invisible, and the production and sale occurs simultaneously. There is not easy to measure the performance of service. Therefore, the service quality of catering services is considered to be an important topic of service management. According Market Intelligence & Consulting Institute (M...

  2. [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.

  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. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. 77 FR 64999 - Guidance for Industry: Necessity of the Use of Food Product Categories in Food Facility...

    Science.gov (United States)

    2012-10-24

    ...] Guidance for Industry: Necessity of the Use of Food Product Categories in Food Facility Registrations and... industry entitled ``Necessity of the Use of Food Product Categories in Food Facility Registrations and... made available a draft guidance entitled ``Guidance for Industry: Necessity of the Use of Food [[Page...

  5. 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

  6. New Product Pricing in Quality Sensitive Markets

    OpenAIRE

    Stephen A. Smith

    1986-01-01

    This paper considers the problem of pricing a new product in a market having competing products of different qualities and market penetration levels, as measured by the cumulative number of units sold. Each customer type selects his optimal product based on maximizing consumer surplus. Pricing policies for a new product are determined for the seller based on cumulative profit maximization without discounting. An example is solved in detail for two demand function forms.

  7. 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.

  8. Use of Pressure Activation in Food Quality Improvement.

    Science.gov (United States)

    Shigematsu, Toru

    2015-01-01

    Beside intensive studies on inactivation microorganisms by high hydrostatic pressure (HP) for food storage, pressure effects on property of food materials have also been studied based on knowledge in pressure effect on biomolecules. Pressure effects on biological membranes and mass transfer in cellular biological materials and on enzyme activity would give an idea that HP treatment can introduce two types of activations into food materials: improved mass transfer and enzyme activity. Studies focusing on these pressure activations on food materials were then reviewed. Rice flour with an exclusively fine mean particle size and small starch damage was obtained due to improved water absorption properties and/or enzyme activity by HP. HP treatment increased of free amino acids and γ-aminobutyric acid (GABA) in rice and soybeans due to improved proteolysis and amino acid metabolism. Improvement of antioxidant activity and alteration of polyphenolic-compounds composition in food materials were also demonstrated by HP treatment. The HP-induced activations on food materials could contribute towards processing technologies for food quality improvement.

  9. 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

  10. Defense Logistics Agency Product Quality Deficiency Program

    National Research Council Canada - National Science Library

    1998-01-01

    .... He was interested in improving the product quality deficiency report system, which is used by DoD Components to identify and purge nonconforming material from inventory and to provide information...

  11. FAO/IAEA International Symposium on Food Safety and Quality: Applications of Nuclear and Related Techniques, Vienna, Austria, 10−13 November 2014

    International Nuclear Information System (INIS)

    2015-01-01

    Ensuring food supply integrity is of the utmost importance in relation to food security, safety and quality, consumer protection and international trade. Control measures throughout the entire food production and supply chain are essential to maintain and assure this integrity. The fundamental purpose of the controls is to support food safety and quality, because both are essential and set the foundation for food security and consumer protection as well as facilitating both domestic and international trade. The need for methods to monitor and verify food safety and quality is evidenced by the ever growing list of food product recalls and incidents such as melamine, antibiotic and dioxin contamination. Food fraud (e.g. the adulteration of beef products with horse meat), the introduction of new technologies with potential food safety implications (e.g. nanotechnology) and environmental factors (e.g. climate change) further highlight the importance of continued refinement, development and innovation to improve food control measures. Effective techniques are necessary to help assess and manage risks and protect the consumer. These include food irradiation to treat food directly, as well as other nuclear and related technologies for tracing food products in order to verify their provenance or to detect and control contaminants. To explore some of these challenges experienced by many Member States, an International Symposium on Food Safety and Quality: Applications of Nuclear and Related Techniques was held in Vienna, Austria, from 10 to 13 November 2014, under the auspices of the Food and Environmental Protection Subprogramme.

  12. FOOD II: an interactive code for calculating concentrations of radionuclides in food products

    International Nuclear Information System (INIS)

    Zach, R.

    1978-11-01

    An interactive code, FOOD II, has been written in FORTRAN IV for the PDP 10 to allow calculation of concentrations of radionuclides in food products and internal doses to man under chronic release conditions. FOOD II uses models unchanged from a previous code, FOOD, developed at Battelle, Pacific Northwest Laboratories. The new code has different input and output features than FOOD and a number of options have been added to increase flexibility. Data files have also been updated. FOOD II takes into account contamination of vegetation by air and irrigation water containing radionuclides. Contamination can occur simultaneously by air and water. Both direct deposition of radionuclides on leaves, and their uptake from soil are possible. Also, animals may be contaminated by ingestion of vegetation and drinking water containing radionuclides. At present, FOOD II provides selection of 14 food types, 13 diets and numerous radionuclides. Provisions have been made to expand all of these categories. Six additional contaminated food products can also be entered directly into the dose model. Doses may be calculated for the total body and six internal organs. Summaries of concentrations in food products and internal doses to man can be displayed at a local terminal or at an auxiliary high-speed printer. (author)

  13. Quality determinants of fruit and vegetables productions

    OpenAIRE

    Bruno Mezzetti; Cherubino Leonardi

    2009-01-01

    Nowadays, the main goal for modern horticultural production is the increase of quality. Furthermore, in consideration of the new consumer demand, always more attracted by a diet based on a larger consumption of fruit and vegetables without risks of pesticides residues and with increased nutritional value, new important features in addition to the traditional quality attributes are now requested. For a program of qualification and valorisation of modern horticultural productions, it is fundame...

  14. Quality determinants of fruit and vegetables productions

    Directory of Open Access Journals (Sweden)

    Bruno Mezzetti

    2009-04-01

    Full Text Available Nowadays, the main goal for modern horticultural production is the increase of quality. Furthermore, in consideration of the new consumer demand, always more attracted by a diet based on a larger consumption of fruit and vegetables without risks of pesticides residues and with increased nutritional value, new important features in addition to the traditional quality attributes are now requested. For a program of qualification and valorisation of modern horticultural productions, it is fundamental a study of the major quality determinants organized by following a heuristic approache useful to identify the contribution of each factor in defining the quality of the product. The genetic knowledge applied to all available techniques useful for the creation of new genetic variability surely represent the most important starting point for the release of new varieties with increased nutritional quality without limitation in plant productivity. About agronomic practices, new opportunities are offered by the sustainable management of the production factors able to improve the plant-environment interaction, to well address the reduction of inputs needed for the production, and finally to induce specific stress conditions able to promote higher quality at reduced inputs. Much more attention is also addressed to the post-harvest technologies, this because of the increased needs to guarantee the preservation of the high quality obtained in the field until the consumer use. Taking in account such complexity of the horticultural production systems and examples of some major model crops, an outlook of the main determinants and potential valorisation of high quality horticultural products are attempted.

  15. Quality determinants of fruit and vegetables productions

    Directory of Open Access Journals (Sweden)

    Bruno Mezzetti

    Full Text Available Nowadays, the main goal for modern horticultural production is the increase of quality. Furthermore, in consideration of the new consumer demand, always more attracted by a diet based on a larger consumption of fruit and vegetables without risks of pesticides residues and with increased nutritional value, new important features in addition to the traditional quality attributes are now requested. For a program of qualification and valorisation of modern horticultural productions, it is fundamental a study of the major quality determinants organized by following a heuristic approache useful to identify the contribution of each factor in defining the quality of the product. The genetic knowledge applied to all available techniques useful for the creation of new genetic variability surely represent the most important starting point for the release of new varieties with increased nutritional quality without limitation in plant productivity. About agronomic practices, new opportunities are offered by the sustainable management of the production factors able to improve the plant-environment interaction, to well address the reduction of inputs needed for the production, and finally to induce specific stress conditions able to promote higher quality at reduced inputs. Much more attention is also addressed to the post-harvest technologies, this because of the increased needs to guarantee the preservation of the high quality obtained in the field until the consumer use. Taking in account such complexity of the horticultural production systems and examples of some major model crops, an outlook of the main determinants and potential valorisation of high quality horticultural products are attempted.

  16. The role of packaging in preserving the quality of food

    International Nuclear Information System (INIS)

    Varsanyi, I.

    1979-01-01

    The causes of food decomposition and the different conserving methods are reviewed. Among the physical conserving procedures the ionizing gamma and electron radiations are more and more widely used. The applied radiation dose is intended to exterminate even the most resistant microorganisms, e.g. the spores of Clostridium botulinum, but it should not damage the food product. The appropiate packaging material should be chosen according to the conserving technology, as radiation may alter the consistence of modern plastics (they become more rigid or fragile) or chemical disintegration can be induced rendering the product unenjoyable. (L.E.)

  17. Sustainable consumption and production in the food supply chain

    DEFF Research Database (Denmark)

    Govindan, Kannan

    2018-01-01

    Increased globalization and a growing world population have a great impact on the sustainability of supply chains, especially within the food industry. The way food is produced, processed, transported, and consumed has a great impact on whether sustainability is achieved throughout the whole food...... supply chain. Due to the complexity that persists in coordinating the members of food supply chain, food wastage has increased over the past few years. To achieve sustainable consumption and production (SCP), food industry stakeholders need to be coordinated and to have their views reflected...... in an optimized manner. However, not much research has been done concerning the influence of stakeholders and supply chain members’ coordination in the food industry's SCP context. To facilitate the theory development for SCP, in this work, a short literature review on sustainable supply chain management...

  18. Agrofuels Production and its Relation with Food Security and Food Sovereignty

    Directory of Open Access Journals (Sweden)

    Caroline Vargas Barbosa

    2016-10-01

    Full Text Available The article discusses agrofuels production as a reason for increasing the dissociation between the human being, the land and the environment, considering the issues involving food security and food sovereignty. By using the deductive method, it aims to demonstrate that the growing distance between men and land is one of the results determined by capitalism, which is based on exploitation and maximized land production in order to obtain profit, interfering thereas in national food security and food sovereignty. Thus, it first deals with the relation between the human being, land, the environment, economy, State and politics, focusing on environmental  human  rights  protagonism  such  as  side  for  recognizing  and  developing /enveloping fundamental rights material. Secondly, it brings agrofuels production scenario and its relation with food security and sovereignty. Finally, it concepts food security and food sovereignty, establishing its differences in order to permit the build up a solid reality that is also able to secure their implement in an economy of family polycultural basis even if there is an opposite side oriented by capitalism and protected by State, specially in which concerns to productions and environmental excessive exploitation. The article concludes that to secure fundamental rights the being needs to recognize oneself as part of the environment in order to develop a significant State behavior which will reflect on economical politics that favors food security and food sovereignty.

  19. Insect disinfestation of food and agricultural products by irradiation

    International Nuclear Information System (INIS)

    1991-01-01

    Insect infestation is a major cause of post-harvest food loss. Use of chemical pesticides is one of the main methods of controlling storage losses caused by insects. Decades of research conducted worldwide on radiation disinfestation of food and agricultural products have shown that this method could be an alternative to the chemical treatment of foods. The advantages of irradiation processing include no undesirable residues in the foods, no resistance developed by the insects and no significant changes in the physicochemical properties or the nutritive value of the treated products. This volume contains the proceedings of the final Research Co-ordination Meeting on insect disinfestation of food and agricultural products by irradiation, held in May 1987. The individual contributions are indexed separately. Refs, figs and tabs

  20. Water quality assessment of bioenergy production

    Science.gov (United States)

    Rocio Diaz-Chavez; Goran Berndes; Dan Neary; Andre Elia Neto; Mamadou Fall

    2011-01-01

    Water quality is a measurement of the biological, chemical, and physical characteristics of water against certain standards set to ensure ecological and/or human health. Biomass production and conversion to fuels and electricity can impact water quality in lakes, rivers, and aquifers with consequences for aquatic ecosystem health and also human water uses. Depending on...