Science topic

Food - Science topic

Any substances taken in by the body that provide nourishment.
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Can Someone Give Me A Literature Review For This Topic “ ASSESSING FOOD SAFETY KNOWLEDGE AND ATTITUDE AMONG SCHOOL FEEDING PROVIDERS “
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Go to Google and ask the same question, it ill give a list of that, you choose what you like.Regards.
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If you (or anyone you know) provide traceability systems for the food industry, please direct message me to discuss a potential collaboration. Note: we are interested in traceability solutions on the farm level, not merely tracking the final product with a barcode. Thanks!
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Hi Rami, Glad to get in touch with you again. Since 2017, our team at Queensland University of Technology has been exploring and demonstrating blockchain-enabled traceability of beef products from farm to plate. At this stage, we are expanding to other food categories. There may be a collaboration opportunity between us. My email: shoufeng.cao@qut.edu.au. Please get in touch if you want to kick the ball rolling. Cheers, Shoufeng
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In recent days everyone is eating unhealthy foods that contain harmful chemical residues. It should be changed.
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Natural Farming help to conserve the soil and other microorganism. Healthy soil free from chemical pesticide will help to produce high yielding crops in future. Natural Farming means maintenance of the earth.
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is there any commercialized cold plasma based method for processing foods(like nuts) to eliminate toxic compounds?
by commercialized I mean a role to role or any type of system that can process a very large amount of nuts
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EFFECTIVE AND ENVIRONMENTALLY FRIENDLY METHOD AGAINST AFLATOXINS IN NUTS
Researchers have tested various methods to prevent the development of mycotoxins. The application of the yeast Pichia anomala to prevent their development in nuts and maize crops is currently being studied. This method is non-toxic and could even be used in organic farming.
Tests have been carried out in a pistachio plantation in California (USA). The experts sprayed some trees with the yeast Pichia anomala and others without. The results were enlightening, as the sprayed trees inhibited the frequency of occurrence of Aspergillus flavus on pistachio nuts by 97%, compared to the unsprayed trees.
It has also been shown to be effective on harvested and stored nuts. Furthermore, the use of the yeast is confirmed to be very versatile, as it has also proven effective in protecting other crops against at least six species of microorganisms that could alter characteristics such as taste, texture, yield and food safety, including the pathogen Botrytis cinerea, which is considered responsible for grey mould in grapes.
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Dear Colleagues
Perhaps there are databases on the internet. Animal carcasses are an important component of terrestrial ecosystems. I want to make an overview of the confinement to the corpses of a certain taxonomic affiliation of insect necrophages. I will be glad to discuss methodological approaches to solving this issue. If you are interested, write I will be glad to cooperate.
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Интересный вопрос!
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It is rich in B vitamins, ascorbic acid and even contains chlorophyll which will degrade at high temperature. 
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I am also interested to know about this. How to preserve the color and quality of chlorophyll in wheat juice and preserve it for many days.
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I am looking synbiotic (pre- + probiotics) product idea
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Inulin is probably the most commonly used prebiotic that serves as a dietary fiber in packaged foods. The soluble fiber found in oats or berries would also be good sources, depending on the intended use!
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In the near future some non-biodegradable materials will be replaced in production processes for other, biodegradable. For example, plastics in the European Union until 2021 are to be withdrawn from packaging and replaced with other biodegradable materials such as paper or packaging produced from food, eg from cereals. But this is just the beginning of the revolution in the development of pro-ecological material innovations. This is only the first step towards the withdrawal of plastic as one of the main factors of littering the natural environment.
Do you know other types of examples already implemented or planned to implement projects to replace plastics with biodegradable materials?
Which biodegradable materials will be replaced in the future by plastic that is being phased out of production?
Please, answer, comments. I invite you to the discussion.
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Very interesting topic. In my opinion, bioplastic may a more realistic / alternative solution since the actual research works are focusing on the possibility to elaborate bioplastic from renewable resources, which will have the characteristics to be biodegradable / recyclable.
Here's in attached a recent article treating the economical potential of bioplastic.
Best wishes,
Sabri
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Dear Colleagues,
A plant-based diet is a diet based on fruits, vegetables, whole grains, and legumes while a vegan diet is strictly against all animal products. Whats your openion about PBD and vegan and their effects on our health?
Thanks
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Healthy plant-based foods may lower risk and severity of COVID-19.
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What are the methods to be followed and what to look for characterization
Keep in mind that they basic and not advanced
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Entomophagy is practiced in various parts of Oaxaca, however, it's history is unclear. While its place in central Mexico is more evident, it has been difficult to find data and information on its practice in Oaxaca, and in particular where chapulines (toasted grasshoppers) might fit. Grateful for any insights.
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Home gardening is the basic unit of food security, it can help in maintaining food security from the grass-root level, whey the scientific team and scholars are not paying attention to it what are the prospects and challenges in this regard.
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Yes I think that
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Except for some early protectionist behaviour by some countries and the consumer panic buying in the early days of the pandemic, global food supply chains have demonstrated remarkable resilience during this whole time. Currently, there are no global food shortages. In fact, the prices did fall slightly at one point. During the 2007-08 economic crisis, however, food prices were severely disrupted. Please share your thoughts on how this occurred and whether global food supply chains have become more sophisticated. Also, what are the implications for "local foods" in the pandemic?
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Also check..
Development of the Organic Food Market in Romania during the...
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Glyphosate is mentioned as a factor in the sharp decline of insects.
That insects disappear when their food plants are destroyed is clear. There are controversial views on the direct effect of glyphosate on the metabolism and thus on the viability of insects.
Who knows about investigations in both directions?
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Anything that harms harmful insects is good.
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When we grow older, it is seems that we are more easily to have constipation. What are your suggested preventive measures in treating this condition?
Thank you!
An update:
As I have the physiological condition of anorexia nervosa/morbid obesity, I have to adopt the anorexic Luigi Cornaro diet of eat-but-little. And I think my problem of constipation is a result of my eating habit.
My solution for this problem is, don't wait for the spontaneous bowel movements, try to have two or more bowel movements within one day, one in the early morning when I just get up, the other one in the later afternoon to evening. In this way, I can effectively prevent constipation.
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TRIPHALA - An excellent ayurvedic colon cleaner manufactured in India .
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I tried to extract DNA from gelatine using QIAGEN Food Kit but it is not successful. How can I modify the method?
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Tean Pei Ling Please have you found an answer? If yes, please inform me. Thank you.
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How ultra-processed foods modify and command our food preferences?
It responds to the growing interest in ultra-processed foods among policy makers, academic researchers, health professionals, journalists and consumers concerned to devise policies, investigate dietary patterns, advise people, prepare media coverage, and when buying food and checking labels in shops or at home. Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing.
Processes enabling the manufacture of ultra-processed foods include the fractioning of whole foods into substances, chemical modifications of these substances, assembly of unmodified and modified food substances, frequent use of cosmetic additives and sophisticated packaging. Processes and ingredients used to manufacture ultra-processed foods are designed to create highly profitable (low-cost ingredients, long shelf-life, emphatic branding), convenient (ready-to-consume), hyper-palatable products liable to displace all other NOVA food groups, notably unprocessed or minimally processed foods.
A practical way to identify an ultra-processed product is to check to see if its list of ingredients contains at least one item characteristic of the NOVA ultra-processed food group, which is to say, either food substances never or rarely used in kitchens (such as high-fructose corn syrup, hydrogenated or interesterified oils, and hydrolysed proteins), or classes of additives designed to make the final product palatable or more appealing (such as flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents).
What do you think about that?
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More ultra-processed foods in the diet associates with higher risks of obesity, heart disease and stroke, type-2 diabetes, cancer, frailty, depression and death. These harms can be caused by the foods' poor nutritional profile, as many are high in added sugars, salt and trans-fats. https://theconversation.com/the-rise-of-ultra-processed-foods-and-why-theyre-really-bad-for-our-health-140537
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I'm a MSc Biotechnology student and I have graduated in the same field. I've been becoming aware of my interests and I am inclined towards how the diet can potentially be used to regulate the health. What should I do after my Masters to pursue this interest? I'm not sure what it's called therefore I cannot accurately google it. Any help would be appreciated!
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Demographers estimate that by 2050, the number of people on Earth will reach 10 billion. With such a number of people, the agricultural economy, logistics of food supplies and people's eating habits will have to change. It is likely that economics will force these processes, which will result in the transition of the majority of humanity to nutrition mainly based on vegetable and vegetarian diets. Meat production is many times more expensive than the production of cereals, fruits and vegetables. In addition, according to scientific research and the theory of futurologists, the production of traditional meat, e.g. pork and beef, may be replaced by the production of protein from insect breeding. Research shows that there are more proteins in the bodies of insects than in traditional meat dishes. In addition, the logistics of food supplies, agri-food products will have to improve. Systems for matching agricultural and reptile production to the current needs of the industry and the nutritional needs of people will be improved so as to reduce the scale of food wastage. The biggest threat to the implementation of this plan may be unexpected atmospheric phenomena, natural disasters, droughts, hurricanes, tropical heat in the areas in which agricultural crops have been cultivated so far. In addition, industrial exploitation of arable land and climate change causes soil depletion and the disintegration of areas suitable for agricultural production. Therefore, it will be necessary to continue the technological progress in the production of crops, in biotechnology, in the creation of new plant varieties resistant to pests and adverse climatic changes.
Please, answer, comments. I invite you to the discussion.
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With rising income food consumption patterns also change. Calorie intakes of poor and rich people are surprisingly similar, but rich people consume more protein. This adds about a further 1 percent growth to food demand which means that the world will need to produce approximately two percent more food annually if today’s poor become rich. The growth of supply needed for the future about 2 percent annually has to come mainly from available farmland to avoid an overly negative impact on fragile ecosystems. This requires finance, investments, innovation, and knowledge to improve the yields at existing farmlands. The yield gap between what’s needed and what’s being produced is still very high. On the other hand, reducing food waste can have a significant impact on the availability of food. Reducing food waste can improve the efficiency of food value chains and help to distribute food more evenly to those in need.
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Interesting project!
Har you thought to produce edible mushrooms that could be used as food from coffee wastes?
Best regards!
Xinmei Feng
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Thank you for sharing this article Muhammad Barakat Al-Jumaili
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Short version: World food consumption should go down, as prices rise. However, data by FAO shows that per-capita consumption has been growing steadily independent of prices (see attached figure). Why?
Long version:
The attached figure compares the FAO food price index [1] to global per-capita food consumption as reported in the FAO food balances [2] over the period 1990-2013. The chosen period features significant price hikes, such as the one in 1995, the 2007/8 food price crisis [3] and the 2010-12 food price crisis [4]. Still, during all these events, consumption was monotonically increasing. In fact, only two years of reduced consumption can be identified in the graph, both of which are associated with relatively low price levels: 1991 and 2001. The Pearson's coefficient for both series over the observed period is 0.78, showing a significant positive correlation. This is in contrast to studies on national and sub-national level, which consistently found negative price elasticities across income groups, age groups, genders, etc. [5-7]. Where does this discrepancy come from? Is the FAO price index not representative for consumer food prices? Are the FAO balances not showing actual consumption? Is lower consumption by the poor population over-compensated by the rich? What do you think?
[2] http://www.fao.org/faostat/en/#data/FBSH, region "World+ (Total)", element "Food supply (kcal/capita/day), item "Grand Total+ (Total)"
[5] Lagi, Marco & Bar-Yam, Yavni & Bertrand, Karla & Bar-Yam, Yaneer. (2011). The Food Crises: A Quantitative Model of Food Prices Including Speculators and Ethanol Conversion. SSRN Electronic Journal. 4859. 10.2139/ssrn.1932247.
[6] Muhammad A, D’Souza A, Meade B, et al
How income and food prices influence global dietary intakes by age and sex: evidence from 164 countries
[7] Andreyeva, T., Long, M. W., & Brownell, K. D. (2010). The impact of food prices on consumption: a systematic review of research on the price elasticity of demand for food. American journal of public health, 100(2), 216–222. https://doi.org/10.2105/AJPH.2008.151415
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From a Behavioral Economic point of view, the economic concept of demand elasticity can predict these results. Inelastic demand specifies that large increase in price will produce small decrease in consumption. This kind of inelastic demand would be expected only in cases involving an essential commodity such as food and in which no other source of commodity is available (substitution). To know more, please read "Behavioral Economics" Steven R. Hursh (1984) Journal of the Experimental Analysis of Behavior 42 (435-452)
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I am Performing the pomegranate juice evaluation, So Please help me with the process of finding vitamin percentage or provide the link of a related paper or website.
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Hello,
I am planning to conduct a TVBN for my food spoilage analysis.. most of researches that i have read used MgO as part of the chemicals needed.. Is there any alternative or suggestions on conducting this experiment? Your responses are highly welcomed.. and also, just to inform.. i am still an undergraduate student.. thank you so much..
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Recently, I was in a workshop concerning sports nutrition, the person delivering the information stated that there is no proof that detox diet exists and is effective, her statement blew my mind, as she claimed that a body is able to detoxify its self naturally!, I was definitely against her statement, because if it was true then why there is a huge amount of cancer diagnosed patients, due to the chemicals or wrong diets or many other causes related to foods and medication, many studies have shown that customized detox diet plans are really effective, and in my clinic personally I have followed customized detox diet plans and the blood tests showed amazing improvements on all aspects, I need the aid in my statement and thoughts against her, any study, medical proof or so would be so helpful.
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There are many types of diets used to clean toxins from the body, including the "juice diet," which includes drinking fruit and vegetable juices. Besides the different diets that contain natural and good ingredients that help our bodies get rid of toxins. Eating organic foods helps reduce the amount of chemicals in the body. It is reported that the "juices diet" provides nutrients and antioxidants as well as vitamins, which the body needs to cleanse toxins. It also includes foods rich in fiber and water, which are used to remove toxins from the body, by increasing the frequency of urination and defecation.
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Hello researchers..
During dearth period studies I observed decline in population of drones as food store declined ... is there any published literature on the same???....i could not find
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This paper from Boes (2010) is a nice starting point. The paper reviews some of the key factors that affect drone brood production, including a summary work from Seeley and Mikheyev (2003) by stating 'They maintained a group of colonies in a food-plentiful environment and observed that the colonies produced similar amounts of drone brood. They then transferred the colonies to an island with very few food sources and experimentally manipulated food availability by provisioning half of the colonies with sugar water and leaving the other colonies to rely on only the island’s limited food sources. On the island, the food-supplemented colonies continued to produce many drones, but the non-supplemented colonies lowered their production of drones.'
One of the key factors is that drones are an 'expensive' investment for a hive, because of their lack of contribution to resource acquisition (in comparison to workers). So production of drones is a trade-off between food acquisition and reproductive efforts.
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We have a chroma meter (color meter) from konica Minolta, model CR-410 specified to measure the color of objects of large surface (apple, orange...), while there is another model the CR-400 specified for measuring the color of objects of small surface (olive, grape...). Unfortunately, these instruments were not equipped with any accessory tools to transform it to another type.
Can we modify the CR-410 by any way for using instead of CR-400 for measuring the color of objects of small surface?
Any suggestions
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Working with small fruits such as olives, grapes, etc.... you could use digitalized images obtained under standard conditions, using a color chart as a reference, this will allow you to have an objective analysis of surface color and could convert image information to L* a* b* parameters measuring color charts with the colorimeter.
Other option could be putting the material in an opaque cylinder of about 10 centimetres long and make at least 10 determinations moving the inside material to see how disperse the values are.
We do have a colorimeter CR-400 and it was useless to determine color in black mulberries for example due to its irregular surface for example.
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What a fascinating article. Great research. I am a nurse interested in health promotion. I believed that people focus too much on medicine and not enough on the healing properties of food. I will be able to use this with my health teaching. In fact, I intend to try it on myself and our nephew with ulcerative colitis.
brigid
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Yes.
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Hello dear network,
I'm looking for a European composition table (if possible) to know the amino acid content of food.
Do you have any ideas?
Thanks you !
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At the link below you can find the European food composition table/database directory:
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Other people in my lab have used NormFinder but I'm trying to find other options which are user friendly as well
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We know that bamboo shoots are highly nutritious, low in fat and calorie. Did you ever tasted bamboo shoots recipe? If yes in what form.
What is the name of the recipe in your native place or language?
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Yes, I can confirm that bamboo sprouts are tasty. I ate bamboo sprouts as a side dish in various dishes, most recently in broth with soy noodles.
Regards,
Dariusz Prokopowicz
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What are the common adulterants in commercial honey? how to identify pure honey and adulterated honey with the help of NMR spectroscopy? Is there any other technique to check purity of honey?
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On the NMR spectrum of high-quality honey, the signal from sucrose will be
weak, and in the honey of bees that were artificially fed with
honey, the signal from sucrose will be significant
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Is it human nature to always want for more? Can health be improved further by consuming certain foods, or doing certain exercises, or following the current thinking or even craze when nobody really knows what his or her optimal health should be?
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Is there an addiction to an obsessive pursuit of a healthy lifestyle?
Does it not become mystical and irrational in many instances?
Naturally, there is for instance sports addiction, with biochemical processes involved in triggering a quantum of happiness, and a withdrawal effect when not provided.
Can, in turn, an obsessive pursuit of a healthy lifestyle lead to unhealthy shortcomings?
This should be answered by health professionals...
What do you think?
A short-cut is also known: try too hard to always be happy and you will not be that happy...
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How do I make food granules?
Also;
How to make granules with maltodextrin?
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Kindly check the following RG link:
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If I were to receive an import of a new fruit species in the country and, upon arrival, the whole lot was diseased, what steps do I take to diagnose and solve the problem? Is there a general procedure or scheme followed for post-harvest management to identify the cause of the unknown disease?
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We generally understand and can predict the consequence of consuming too much food to the body and overall health. What happens to the body especially in cellular and molecular level in response to food withdrawal for an extended period of time is not well studied or publicized. There are some claims that cancer patients who don't eat for five to seven days prior to receiving chemo therapy have much fewer and less severe side effects compared to others. One explanation is that the body goes into protective mode during fasting. Anyone out there cares to share some knowledge regarding this very interesting health issue?
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Dear Ben:
I have just published one paper based on our previous discussion here and my discussion in other related threads:
and included 2 of Gustav's papers as reference:
Following is the abstract of my paper:
"COVID-19 continues to be an ongoing global threat. The elderly with underlying health conditions like cardiovascular and lung diseases, diabetes, obesity, are the most vulnerable to this disease. Curing the pre-existing health conditions will greatly increase a person’s resilience to COVID-19 and lower the death rate of the old people. Digestion and immunity form an integrated nutrition acquisition process, especially in obtaining essential amino acids and essential fatty acids from living microbial cells. A mature strong immunity coupled with gut dysbiosis in adults is the main cause of nutritional disorders like morbid obesity, diabetes mellitus, cardiovascular and pulmonary diseases. Nutrition disorders in return worsen dysbiosis. Human microbiome has an intrinsic duality. While a diverse microbiome provides a full spectrum of essential nutrients to our body, nutrition disorders fuel overgrowth of microbiota (dysbiosis) at many sites on or inside our body, and are the main causes of chronic inflammation at these sites. In the case of COVID-19, nutritional disorder impairs the immunity, causes hyperinflammation, and leads to the protracted overload of cytokines by the immune system, i.e., the cytokine storm. Autophagy induced by restrictive eating is an ideal inhibitor of microbiota overgrowth, as autophagy deprives microbiota of excessive nutrition for replication. Autophagy also attenuates inflammation. Therefore, as a precaution, the author suggests restoring good health in the elderly with the support from a diverse gut microbiome and daily regular food intake restriction, so as to lower the risk of developing into severe case even if they are infected by COVID-19."
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Dear Colleagues,
Good day!
Can anyone help me be familiar with freshwater sponges?
I am currently trying to identify a freshwater sponge in one of my study sites. This freshwater sponge is utilized by tilapia as alternative source of food.
Attached are pictures of 2 samples I collected.
I would deeply appreciate any help that can be provided.
Thank you so much!
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I following the best answer.
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We all are thinking for climate change, sea-level rise, Global warming, poverty etc. big issues. But, at the same time, we also triggering those issues by our unsustainable food consumption practices.
Every year, we are generating about 1.3 billion tons of food waste. This food waste accounting in greenhouse gas emissions (about 4.4 gigatons of GHGs ,annually) and environmental degradation. Developing and developed, both countries are wasting about 40% foods.
If we don't waste our foods, it will be enough to feed others 3 billion people annually. We have to be aware of proper consumption of our foods and proper management practices of food wastes globally.
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My colleagues discussed the topic well above, but I want to discuss it from another point of view: There are those who abuse the concept of "protecting the environment" so they sell you, for example, a phone for a large amount and does not give you the charger with the phone box, claiming that it preserves the environment even though it took a large amount from you and you will have to buy the charger So you will have two cans to throw in the trash.
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I am doing text mining on the performance on research for development interventions in low income countries. I need some standard dictionaries and typologies to map the content of the paper in a standardized way. Can you the international standards you are aware of? Thanks in advance.
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applied, unapplied, Economically feasible, Not economically feasible,
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What is your perception? Could it be a good thing for food producers? Is there a positive point of the pandemic that can be rescued as favorable? what things can be corrected so as not to fall into the same problems that occurred during the quarantine. Your opinion will help us to understand the different realities in different countries.
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Although the income losses and local supply chain disruptions associated with the pandemic undoubtedly has led to an increase in food insecurity in many developing countries, global food consumption is largely unaffected due to the inelastic demand of most agricultural commodities and the short duration of the shock. https://link.springer.com/article/10.1007/s10640-020-00473-6
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Every year, millions of tons of food of food are wasted in every highly developed country. How should the logistics of deliveries of agricultural products be improved and the consumers of food products to be more economical in order to economise the purchased food so that citizens do not throw so much food into the trash? How to change the habits of consumers? What institutions should still be created to take away unused food from consumers and, if it is suitable for consumption, efficiently, systematically transfer it to poorer countries in which food is lacking? In connection with the above, the current question is: How can the food waste in developed countries be systematically reduced?
Please reply. I invite you to the discussion.
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Yes, unfortunately the scale of food waste is still high. Systems and instruments for reducing food overproduction, logistics for transporting food products, storage and consumption should be improved. It is necessary to limit the scale of throwing away food products in order to reduce the waste of inputs, raw materials, energy and natural resources. In addition, limiting the overproduction and scale of throwing away food products also reduces the scale of environmental pollution, e.g. chemical plant protection products used in the production model of agriculture, reducing the scale of greenhouse gas emissions from intensive, productive livestock farming, reducing the scale of water consumption, etc.
Best regards,
Dariusz Prokopowicz
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What certification options exist, which would be the most appropriate to certify small productions of poor families, do you have any experience. What is your opinion about certification companies, are they really an option for small scale producers?.
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Following
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I searched on internet to find out the MRLs values for pesticides in food but not found any authentic data, can anyone please share link or pdf file of EPA/WHO MRLs standard for pesticides in food.
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Maximum Residue Limits | Pesticide Registration Toolkit | Food and ... http://www.fao.org/pesticide-registration-toolkit/information-sources/maximum-residue-limits/en/
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can anyone tell me, why magnesium in implant will corrode and make H2 Evolution ?
Mg + 2H2O --> Mg(OH)2 + H2
while magnesium in food will get absorb to our body ?
Are there any parameter like pH or maximum concentration so our body will absorb the magnesium rather than change it into Mg(OH)2 + H2
Thank you
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Dear Hutomo Tanoto
Regarding your quries about Magnesium in food and magnesium in implant and further more you needed about Magnesium can be found in the article with the title, “Magnesium Implants: Prospects and Challenges”.
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We are listing human edible Acacia species and looking for any reference that reports an edible Acacia. However, we note that some edible Acacias are not reported in mainstream literature. Therefore, if you also know any Acacia species consumed in your local community, please help us by listing the species name, the consumed botanical organ (leave, feathery shoot, fruit, seed, root, etc.), and the name of the community consuming them.
Please, your help will be highly appreciated.
Background: Acacia sensu lato includes species like Acacia sp., Acaciella sp., Vachelia sp., Senegalia sp., Albizia sp., Faidherbia albida, Mariosousa sp., Mimosa sp., etc.
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Dear Dr. Chinaza,
Thank you very much for your invaluable input. Austroacacia seeds are indeed the most reported in the literature (about 50 species) as edible for humans. However, a couple of native Acacia species in Asia and Africa (probably South America, too) are also reported in the literature. We suspect that some species are used in small communities and not reported in the literature.
Please, I think you are from Uganda, right? If so, you are not aware of any edible Acacia species in Uganda? Thank you in advance for your kind help.
Best!
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PSO was inspired from social behavior of bird, where a group of birds constitute a swarm. The birds randomly search for food by following the nearest bird to the food. PSO combines local search methods with global search methods, and it depends on social interaction within the swarm to locate the best achieved position so far. The main idea of PSO is obtaining a number of particles that move around in the search space and communicate with their neighborhood to locate the best solution.
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You can learn the MATLAB Code as well as Working with all the existing algorithm such as PSO, ABC, TLBO, Cuckoo Search, SGO etc. in a simple manner from the below link
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I am searching for background information on Peruvian food culture from the perspective of ethnobotany and health and nutrition.
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For some reason this just popped up on my RG - Flor Henderson -..- I do not have much direct help, but will suggest some ethnobotanical work by James Duke of the USDA who did some work in the Peruvian Amazon with a shaman (I met them near the Napo River in the mid 90's. I have been wanting to find out more about the shaman as I did get some info I want to follow up on.
Regarding food, you may want to focus on one of the regions of Peru. The coastal ceviche is some of the best in Latin America. The Lacuma fruit is prized by many in the mountains. And the amazonian 'catfish' were wonderful for eating (my students did not know they were eating fish). One of my favorite desserts are Alfajores, but those I bought Saturday did not even make it to Sunday with my boys being here. Hope your work is going well!
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To assess the discolouration effect of food on elastomers, the colour must be assessed. One way is by the use of a spectrophotometer. But the latter only measures liquids or large objects. Does anyone have any information on that?
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We built a simple spectrophotometer that you can use it to measure the current changes of the materials by simply using the transmittance as the intended wavelength. You can subject your material to the a Led light with a specific wavelength and the measure the transmitted light by photo detector.
Best wishes
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Looking for a simple assay, i.e. colorimetric, to determine the SA content of food (if one exists). Most methods in literature are HPLC-based and ideally want to avoid this.
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Thank you! This seems very helpful
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How does culture influence food choices? I am interested in studying the mutual influence of countries in food traditions, and if geographical context can influence the consumers attitude.
Can traditional foods be common / close to peoples of common ethnic origin? How food patterns develop
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In Bangladesh: Rice, fish and pulse are major representative food.
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How to increase serum HDL level at the same time avoiding fat containing food?
What are the dietary sources of HDL?
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I think, eat more from the fatty fish, nuts , chia seeds olive oils
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Hi. What do you prefer the most when traveling to another place? Would you rather experience new foods, decorations, etc. Or such things from the past or your childhood will bring you more comfort?
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Wonder why Foodways are a Zero-Sum game. Food neophobia or fear of trying new food may be relevant as long as tourist is ill informed or ignorant of the local cuisine (Karim & Chi, 2010) . According to Zhao, et al. (2020) 'Trust' and 'Willingness' are more prominent factors than 'pickiness' of food.
At the same time, Food nostalgia may also have its limits when a tourist ventures into a new destination. A tourist is more likely to exhibit hedonistic behavior when travelling outside his home environment (Lertputtarak, 2012).
Personally, I try to sample iconic dishes of the places I visit. However, I would be picky when offered alien dishes that I have not tried before, heard of or can identify its ingredients.
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I am always looking for new ways to study subjects when I am teaching Forensic Science. At the moment I am only using a mixture of baby food for my simulated stomach contents. What can I do to make this better?
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Vegetable soup or semolina are similar in consistency.
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Which factors are affecting farmers to choose the crop for production? lower cost or higher benefit? or other?
Which factors effect farmers and people's (Producers and consumers) tendency to produce and consume?
How could we effect people's behavior in this case?
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Dear Dr Yazdani, the main factors affecting the type of crops to be produced are suitability of particular crop to climate and soils, scope for higher potential yield and assured market price and supportive government policies. In case of consumers , the factors that affect the choice of food or diet are their health conciesness to have balanced nutrient diet, affordable prices in the market, traditional ancestral food habits and expansion of choice in terms of availability of diversified branded foods, eco-friendly organically produced good and food labeling etc.
I am sharing following link for study on effect of food labeling on dietary habits which may be of interest to you.
American Journal of Preventive Medicine
Volume 56, Issue 2, February 2019, Pages 300-314
Review Article
A Meta-Analysis of Food Labeling Effects on Consumer Diet Behaviors and Industry Practices
By Siyi Shangguan et al
Context
The influence of food and beverage labeling (food labeling) on consumer behaviors, industry responses, and health outcomes is not well established.
Evidence acquisition
PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines were followed. Ten databases were searched in 2014 for studies published after 1990 evaluating food labeling and consumer purchases/orders, intakes, metabolic risk factors, and industry responses. Data extractions were performed independently and in duplicate. Studies were pooled using inverse-variance random effects meta-analysis. Heterogeneity was explored with I2, stratified analyses, and meta-regression; and publication bias was assessed with funnel plots, Begg's tests, and Egger's tests. Analyses were completed in 2017.
Evidence synthesis
From 6,232 articles, a total of 60 studies were identified, including 2 million observations across 111 intervention arms in 11 countries. Food labeling decreased consumer intakes of energy by 6.6% (95% CI= –8.8%, –4.4%, n=31), total fat by 10.6% (95% CI= –17.7%, –3.5%, n=13), and other unhealthy dietary options by 13.0% (95% CI= –25.7%, –0.2%, n=16), while increasing vegetable consumption by 13.5% (95% CI=2.4%, 24.6%, n=5). Evaluating industry responses, labeling decreased product contents of sodium by 8.9% (95% CI= –17.3%, –0.6%, n=4) and artificial trans fat by 64.3% (95% CI= –91.1%, –37.5%, n=3). No significant heterogeneity was identified by label placement or type, duration, labeled product, region, population, voluntary or legislative approaches, combined intervention components, study design, or quality. Evidence for publication bias was not identified.
Conclusions
From reviewing 60 intervention studies, food labeling reduces consumer dietary intake of selected nutrients and influences industry practices to reduce product contents of sodium and artificial trans fat.
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The situation is going worse and the health system in IRAQ is so poor to provide the simplest treatment needs of patients. What should we do in such a horrible situation?
Is there advice that should we follow to stay safe and healthy until they come up with the vaccine of COVID-19.
How to make our immunity stronger in this situation, what should we eat? what should we drink? what kind of medicine should we have to have at home?
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Hi all,
What would be the possible consequences of using inactivated microorganisms bodies (especially mRNA and RNAi) in food on human health?
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Only virus can activate again for their complexity of the genes.
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I believe that we should focus food managements (storage, distribution, consumtion, and trasformation as well as production to response sustainable solution of Zero-Hunger(SDGs Goal 2). Your ideas please
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Thank you Sonia Mory for your Idea.......
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I have some interesting data testing Kefir and some food effects in mice models of obesity and malnutrition. However, I just found Open Access journals and the Brazilian government it is not paying for that. Could you suggest me good journals without publications fee?
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Check LWT-Food Science and Technology
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I am writting a book about strach biocomposites. One chapter of this book is about applicaton of this biocomposites in food dustry. so I need some information about some countries that have produced these biocomposites and applied them in food idustry . Would you please help me if you have any information?
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I am agree with Kambiz Sadeghi.
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Potassium Sorbate added to cheese with low pH due to the presence of lactic acid; does lactic acid act the same as HCL to convert Potassium Sorbate to Sorbic.
Also, potassium Sorbate added to brine ( saturated water with salt 10% at 4 C degrees)
How you think these conditions will affect the equilibrium between potassium Sorbate to Sorbic acid.
The problem in food industry labs they rely on outside labs to test and analyze samples for all out of ordinary tests and I've been trying to find a lab to analyze Potassium Sorbate separate from Sorbic acid but they only test Sorbate by HPLC which doesn't give an idea how much of each component is in that sample.
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There are several other separation methods published for the detection of sorbic acid in foodstuffs. These include HPLC (Saad et al., 2005; FSIS, 2004), spectrophotometric (Campos et al., 1991), micellar electrokinetic chromatography (Boyce, 1999), and CE (Özteki̇n, 2018).
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There are various arrays of trends and interactions between nutrients in a given food sample. The correlation between some of them is clear, as evidenced from my own result while working on the nutritional composition of cowpea seed; however, some others are not clear and tend to deviate while I am trying to draw some general conclusion in relation to the interrelationship between some nutritional quality attributes. I appreciate if anyone can comment on my observation in cowpea seed with high protein content to be offset by low fat contents and vice versa.
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I hope this article will help you....
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At both very high and very low water activities, lipid oxidation rates are high compared to the rate at intermediate water activities. What can explain this trend?
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The relationship between rates of lipid oxidation and moisture is complex. The amount of water, the water activity and the state of water in a food, along with other factors, must all be considered.
For most fresh or tissue foods that have moisture contents between 60 - 95% have a water activity very close to 1.T he mode of deterioration at this water activity is generally microbial or enzymatic in nature. Direct lipid oxidation (i.e. not enzyme-mediated) is not an important source of deterioration at this high water activity since other modes of degradation will deteriorate the food first.
Concentration, freezing, and drying are mechanisms by which the water activity of food can be reduced. Such processes may bring the food into the intermediate moisture or low-moisture region where direct lipid oxidation becomes a more important mode of degradation. Also, during dehydration, free radicals can be formed which accelerates lipid oxidation. Freezing can also lead to the acceleration of lipid oxidation rates through the concentration of substrates and catalysts in the unfrozen portion of the system.
On the other hand, Chou et al. (1973) found that water activity primarily affects matrix swelling and thus substrate/reaction site availability as well as catalyst mobility.
Hereinbelow the tow common theories related to the relationship between water activity/content and lipid oxidation are briefly discussed:
Monolayer theory
Unlike most aqueous chemical reactions, the rate of lipid oxidation that takes place in the oil phase is observed to increase as water activity is decreased below the monolayer (i.e. water molecules that are bound tightly to the food surface). This can be explained by considering the role of water in this reaction. It has been suggested that the monolayer of water—or rather, the water saturation of polar groups in lipids—is necessary to cover the surface of the lipid, preventing it from direct exposure to air. This monolayer is essentially “bound” water with limited mobility and is assumed to not participate in chemical reactions. Several studies have found that a variety of foods are most stable to lipid oxidation at a relative humidity or aw consistent with the monolayer.
On the other hand, water can form a hydration sphere around metal catalysts such as Cu, Fe, Co, and Cd. In the dry state, the metal catalysts are most active. As water activity increases, the metals may hydrate which may reduce their catalytic action thus slowing the rate of lipid oxidation.
This monolayer theory, however, cannot be applied universally.
Glass transition theory
According to the glass transition theory, one important function of water is its ability to act as a plasticizing agent. The plasticization of a matrix involves swelling of the polymer matrix when moisture is increased. The resulting increase in free volume might allow for faster diffusion of substrates in the aqueous phase which may lead to faster reaction rates. Plasticization may also increase the contact of the absorbed aqueous phase with the lipid phase. The number of catalytic sites increases such that the rate of lipid oxidation increases.
The above discussion shows that water plays both protective and prooxidative roles in lipid oxidation. In some foods at low aw near the monolayer moisture content, water is protective, presumably because it provides a barrier between the lipid and oxygen.
While the classic food stability map proposed by Labuza et al. (1972) shows lipid oxidation having a U-shaped relationship to aw, no U-shape was also observed; lipid oxidation actually slowed as aw increased as the case of freeze-dried food.
Overall, monolayer and glass transition concepts might not effectively predict lipid oxidation reactions in some foods if oxidation is primarily occurring in the lipid phase and thus would not be significantly impacted by water and the physical state of proteins and carbohydrates. On the other hand, water can play a major role in lipid oxidation chemistry if reactions are primarily promoted by water-soluble prooxidants such as metals. Unfortunately, the causes of lipid oxidation in low-moisture foods are poorly understood, which could be why measurements of water activity, monolayers, and glass transitions do not consistently predict lipid oxidation kinetics.
Sources:
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i would like to gauge the effect of certain food, drugs etc. on the pH deep tissue.
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It is better to dissolve in hot pyridine, phenol, cresol or formic acid.
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Dear all,
Do you know food, human geography or rural development journals that accept short papers (below 4,000 words)? Thank you, Best!
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I am working on parboiled rice. After parboiling creates dark rice color due to Maillard reaction. How can I improve this negative attribute by ultrasonication and how?
could you give me any suggestion or any reference article? I want to make my parboiled rice more white. Trying to avoid food additives and chemicals for sensing on health issues.
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Try to heat the rice with more pressure as the pressure and the temperature decrease, preventing the Maillard reaction from occurring.
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Hello,
I am aware of FDA being the reference institution for food production control. However, I am not sure which guidance in particular defines the testing which are required to be performed?
Thanks,
Antonio
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Olabisi Abidemi Adekalu any references to the AOAC manual?
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Hi everyone,
Is there any risk of coronavirus contamination by food consumption way ?
Is the food chain is one of the coronavirus spread ways?
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Transmission of novel coronavirus (2019-nCoV) through food is unlikely, and there is no evidence of this occurring till date.
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I will appreciate the valuable inputs on how to calculate future food supply and demand of a country.
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You may need to get quantitative data on the above information and model them using relevant statistical or mathematic tools/software to get more future information
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Hello All,
Can someone please share a protocol/ methodology for testing GI (glycemic index) of a food using CGMS (continuos glucose monitoring system).
Is this kind of testing approved by FAO/ WHO?
Is it well accepted worldwide to test and report the GI of the food?
Is it necessary to test the GI of a food with heathy individuals or diabetics?
What is degifXL software? Is this software the only way to calculate the GI of food?
Thanks in advance.
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Shefali Bhardwaj Have you already worked more on this? I would be interested in your thoughts.
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I am looking for pavia University HSI data in tiff image formate. i have already mat file but i need the tiff image.
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Thanks, Mahmudul Hasan But the dataset you have mentioned in the links is MAT file. I want a tiff image file formate for analysis.
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I need a simple biochemical method for detection and identification of Salmonellae spp. and E-coli from food sample...
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Do you think that a keto diet is benefit for patients with diabetic type 2 by changing the source of food from carbohydrate to fat ???
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The lower intake of carbohydrates in the diet can help to eliminate large spikes in blood sugar, reducing the need for insulin.
Ketogenic diet for type 2 diabetes: Side effects, benefits, and alternatives
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Some of previous investigation claim that, eating in front of screen is the cause of bulkiness due to eating much unconciously or subconciously, irrespective of consumed food item.
How this is related? What is the present study about this correlation??
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Is there any published or unpublished report available on trans fatty acids (TFA) content in the common fried foodstuffs sold in restaurants in Bangladesh and West Bengal (for example paratha, singara, puri, sweets etcetera)? And whether the TFA content varies by use of soya or palm oil?
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Please take a look at this useful PDF attachment.
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Since research grade collagen and gelatin are quite expensive and i have to import which means it will take much time i am searching for alternatives. Can collagen hydrolysate or gelatin hydrolysate be alternatives to collagen and gelatin?
Thank you in advance..
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You probably can but what would be the point? Food grade is not tissue culture grade, if you're aiming to use this with cells. Food grade quality is based on other criteria and quality then what cells actually need. It's probably also less clean or conatins unwanted impurities (endotoxins etc.) You might be optimizing something which is not translatable in the end.
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I have some experimental data about comparative study of physicochemical properties of two different food items (Two items with six parameters).
How can I determine ANOVA of my data?
Thanks in advance.
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Hello Md. Sabbir Hasan,
The answer depends on how much data you have. If your data consists of two cases (one each of the two food items), and you have six measurements taken from each case, I can think of no good statistical method that will give you a multivariate (six measures simultaneously) comparison...you would need replications of the two food items.
If you had, say, 20 replicates of each food type, and all 6 measures for each 40 cases, then a manova could possibly be conducted (grouping variable = food type; measured or dependent variables = the six properties). If you felt obliged to evaluate the properties individually, then a set of anovas or independent t-tests (same hypothesis either way, with only two groups) could be executed. However, the latter approach requires 6 hypothesis tests minimally, whereas the multivariate approach only requires one.
Good luck with your work.
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I am looking for an article in which a plant or combination of plants with a low dose (0.001 of food) is used to improve both growth and the immune performance of rainbow trout. The lowest dose of the crude plant as a supplement in the articles I dealt with was 0.01, But I'm looking for plants with a lower dose (about 0.001 or lower).
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