Science topic
Food - Science topic
Any substances taken in by the body that provide nourishment.
Questions related to Food
Hello everyone,
I’m currently working on my study of food tourism and investigating how food tourism is represented on the official tourism government website. I'm using content analysis but have difficulty selecting an appropriate theoretical framework to underpin my research.
Could you please advise which or a combination of theories would be most suitable for my study?
Please advise which or a combination of theories would suit my study best.
Thank you for your guidance.
If data are given in mg/l or µg/l, is it possible to convert into mg/100g EP
Chadwick’s Hotdogs
“Hi ya doin scuutch”, I began, “You know my goddam name. My fucking name is Chadwick now get the fuck over it.” If you’re reading this then you probably don’t know who I am. Occasionally people call me quirky. The women call me so kinky that they sometimes want something besides a hotdog from me. “Why the fuck did you raise your hand then lower it to mock me. Are you done dashing piece of shit.” Then the streaky bloke opened his fat mouth, “I was the fucking substitute teacher and you were only 13. Cannot you feel my pain.” Talk about excuses. If I had a cent for every excuse this bloke and dipshit has made then I’d probably not have to be Hot Dog Man. I know what you’re fucking thinking. Originally I was going to be hyena man but, I resembled a werewolf too much and people don’t want to think of the bad guys from the Lion King. Tell you the fuck what. “See your ass later, you putz. You fucking McFuckWork . You’ve gotta be the biggest cocksucker I ever met in education and you aren’t even in the higher kind. Billionaires are shitty as it is. Rising to the top brings the worst out in everyone.”
Ch. 1: One Sonoma Bech Down, God Knows how many to go.
“Room. Room. You bastards listen to me”, I exclaimed like the mighty roaring lion I was and still the fuck am, “You may call me a smut peddler but, how the fuck else am I gonna live. How the fuck else am I gonna live.” “You sure have one fuck of an imagination”, Some prostitute dressed up as bun came up to me, “You’ll need to sail way before this siren will sing your way into a New Yorker’s trap.” “Look toots”, I responded levelly, “Ain’t no fucking way that I’m going cow tow to some real bitch like you. You are a real bitch if you begin a fucking sentence complimenting my imagination then end with my ass in a trap. That is a mother fucking backhanded compliment if I ever knew one.” I slapped the bitch in the face then like the silly bastard I am the fuck away. I started crying to because she was some bitch. A real sexy one that I could probably bulldoze.
Ch 2: Doing the fucking predictable
“They say the more accurate I can predict my day from beginning to end, the closer I am to the grave like a fat Tony. Fat Tony recently died of diabetes.” “Sorry for your goddam loss, Chadwick”, began my sidekick, “Catch Up is my fucking name and I rub myself all over you until we fight crime to the fullest and beat criminals down to the dullest.” For Christ’s sake, I fucking love Catch Up but I wouldn’t stick a wiener in him no matter how light my loafers got, or so I figured, “Look Catch Up, you’ve got some way of putting things. And by putting I mean wording. Don’t make a statement about you rubbing up against me.” Catch Up looked at the ground.
Give in detail with available literature and website links for submissions
I extracted protein from a roasted food sample using alkaline extraction followed by acid precipitation. Polyphenols were always coextracted since they were covalently bound with proteins during roasting and the formation of covalent bonds were irreversible. How can I know how abundant covalently-bound and noncovalently-bound polyphenols are in my protein extracts? I would greatly appreciate it if you could provide any suggestion or guidance.
I was suggested to think of consumer behavior/psychology and tasting/consumption experience of some food in diferent national cuisine.
May I get some detailed directions or case studies on this subject?
Thanks
I and my work team want to create food suplements of Cinnamomum verum and we want to know about it.
Can someone can help us?
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!
Out of the 7.7 billion world population in 2020, more than 800 million people were undernourished, and more than 50 million were suffering from urgent food hunger. Over the next three decades, the world population is expected to grow by 25%, which mandates the need to adopt novel strategies to feed the world. From your point of view, what individual actions and/or novel research work may provide a solution to the aforementioned worldwide challenge?
The decline in agricultural production and exports in many countries is pushing up food prices. The scale of food shortages will increase in many countries and the risk of a food crisis is growing. More and more data confirms that after the recent pandemic economic crisis 2020, the growing economic crisis caused by high inflation, the developing energy crisis in 2023, there will also be a food crisis in many parts of the world. In the current 2022, a number of factors have simultaneously emerged that could lead to a food crisis and hunger in many countries of the world. These include the following factors:
1. the war in Ukraine (production and exports of cereals and other agricultural crops from Russia and Ukraine have fallen significantly).
2. Record heat, drought, forest and crop field fires in many parts of the world (in India, record heat reaching 50 ct. C in the shade; drought throughout the western states of the USA; in central and eastern Africa the worst drought in 40 years).
3. Flooding of farmland in China in 2021 (30 million acres of farmland under water. Chinese authorities have announced that the 2022 crop yield could be the lowest in the context of the previous few decades).
4. postcovid broken chains of international logistics and supplies.
5. in 2020, the Lebanese capital Beirut suffered a gigantic explosion at the port that destroyed all infrastructure, including huge grain silos.
For these and other reasons, the number of people in the world at risk of hunger has increased by 80 per cent in the last five years, from 108 million to 183 million people.
After Vladimir Putin ordered 200,000 Russian troops into Ukraine, the global food situation went from poor to bad. Especially this negative trend is developing in poor countries, where economies are underdeveloped and income levels of citizens are also low.
Before the war, Ukraine was the 5th economy in terms of global wheat exports, 3rd in barley exports, 3rd in maize exports and 1st in oilseed exports (e.g. sunflower). In Ukraine, areas of fertile chernozem extend as far as Manzuria. Before the war, Ukraine produced 9 per cent of the world's wheat, and together with Russia, this is now 30 per cent. Ukraine generated 20 per cent of the world's maize exports. By contrast, Ukraine's exports of sunflower oil account for as much as 75 per cent of the global share. Food exports from Ukraine are also estimated at 1/8 of all calories sold globally. Most of these exports before the war, i.e. before 24 February 2022, were loaded onto ships in Odessa and Novorossiysk and transported to the Middle East and elsewhere in the world. The war has created serious problems for food production and export in Ukraine. The Russians have blockaded the Black Sea ports with their Black Sea fleet.
In view of the above, I address the following question to the honourable community of scientists and researchers:
How can the scale of the development of the food crisis be reduced?
What is your opinion on this topic?
Please reply,
I invite you all to discuss,
Thank you very much,
Regards,
Dariusz Prokopowicz
What do you think are the key factors that could trigger a food crisis in your country in the next quarters and/or years?
Due to many different factors, a food crisis can develop in many countries. The international supply and supply logistics chains that were interrupted during the SARS-CoV-2 (Covid-19) coronavirus pandemic have not been fully rebuilt. Rising fuel prices are driving up the cost of transporting food products to shops. The decline in fertiliser production is also driving up the cost of producing crops. In addition, the war in Ukraine has resulted in a decline in cereal supplies to many countries. The lack of electricity has caused a decline in the production of nitrogenous fertilisers. This then caused a decrease in the production of CO2, which benefits producers of many types of food products. Many food product factories are raising the prices of their products due to increases in raw material, energy and fuel prices. Many production facilities are reducing the scale of production. There may be job cuts. Consumption is falling due to high inflation. If a downturn in the economy occurs in the next quarters, many companies may go out of business and unemployment will rise. In addition, periods of increasingly severe drought, more and more hot days and less and less rain and more and more frequent fires in many parts of the world are causing a significant drop in crop production in agriculture. On the other hand, further food crises may arise in the future in the long term, which will be the result of a global climate crisis developing on a multi-year scale.
In view of the above, I address the following question to the esteemed community of researchers and scientists:
What do you think are the key factors that could trigger a food crisis in your country in the next quarters and/or years?
What should be done to reduce the scale of development of the food crisis?
What is your opinion on the subject?
What do you think about this topic?
Please reply,
I invite you all to discuss,
Thank you very much,
Regards,
Dariusz Prokopowicz
I'm looking for a food picture database to use in designing a behavioral task. I would be interested in controlling the degree of knowledge and nutritional value of the food. Thank you in advance.
Can Someone Give Me A Literature Review For This Topic “ ASSESSING FOOD SAFETY KNOWLEDGE AND ATTITUDE AMONG SCHOOL FEEDING PROVIDERS “
In recent days everyone is eating unhealthy foods that contain harmful chemical residues. It should be changed.
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
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.
It is rich in B vitamins, ascorbic acid and even contains chlorophyll which will degrade at high temperature.
I am looking synbiotic (pre- + probiotics) product idea
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.
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
What are the methods to be followed and what to look for characterization
Keep in mind that they basic and not advanced
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.
Hi, Jeffrey. Attach you foto and file.
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.
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?
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?
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.
I tried to extract DNA from gelatine using QIAGEN Food Kit but it is not successful. How can I modify the method?
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?
+1
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!
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.
Interesting project!
Har you thought to produce edible mushrooms that could be used as food from coffee wastes?
Best regards!
Xinmei Feng
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?
[1] http://www.fao.org/worldfoodsituation/foodpricesindex/en/, nominal data, annual values
[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
BMJ Global Health 2017;2:e000184. https://gh.bmj.com/content/2/3/e000184#article-bottom
[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
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.
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..
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.
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
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
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
Other people in my lab have used NormFinder but I'm trying to find other options which are user friendly as well
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?
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?
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?
How do I make food granules?
Also;
How to make granules with maltodextrin?
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?
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?
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!
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.
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.
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.
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.
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?.
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.
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
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.
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.
I am searching for background information on Peruvian food culture from the perspective of ethnobotany and health and nutrition.
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?
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.
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
How to increase serum HDL level at the same time avoiding fat containing food?
What are the dietary sources of HDL?
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?
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?
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?
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
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?
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?
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.
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.
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?
What is the relationship between food and tourism?
i would like to gauge the effect of certain food, drugs etc. on the pH deep tissue.
Dear all,
Do you know food, human geography or rural development journals that accept short papers (below 4,000 words)? Thank you, Best!
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.
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
Hi everyone,
Is there any risk of coronavirus contamination by food consumption way ?
Is the food chain is one of the coronavirus spread ways?
I will appreciate the valuable inputs on how to calculate future food supply and demand of a country.
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.
I need a simple biochemical method for detection and identification of Salmonellae spp. and E-coli from food sample...
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 ???
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??
How to calculate total protein in dry fish if we have only the data of total amino acids present in dry fish. Is there any method to calculate?
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?
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..
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.
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).
A co-operative premise offers several services including, printing, selling instant food, accessories, stationaries and corporate attire, serve as a convenience store and provide parcel delivery.
However, the space of the premise is limited and lack of staff, which affects the performance of the co-operative premise.
Fast service is a food truck specialty, and quick-paced food delivery from the kitchen to the customers is necessary to keep up with the high demand. However, food trucks shouldn’t only be fast on the customer end—they should follow suit in their back offices, as well. Food trucks can improve the speed of business by adopting the right technology to increase efficiencies, expand operations and drive sales.
Food truck a booming business trend that doesn’t seem to be slowing down anytime soon. For those looking to hit the road with one of their own, these platforms and apps can help streamline processes, provide transparency, and help ensure success.
At above-freezing temperatures, I know RVP is a function of temperature and food composition. However, it becomes dependent on temperature when its sub-freezing temperatures and the kind and ratio of solute no longer matters. How is this related to the water activity? Is it because the water freezes and the ions of the dissolved solute no longer disrupt the structure since they're immobilized as well?
Hello,
I am presently working on Food Energy Water Nexus Analysis for Pakistan. Some technical assistance developing on Parde RNAD Index for Food Energy Water Security would be great support.
Kind Regards
I require data on household food expenditure of the rural poor in South Africa for my research. I have tried STATSSA and all other mainstream databases such as World Bank, etc. STATSSA has the Living Conditions Survey publication but they are not making the raw data sets available. Any ideas where I can find a credible data set?
Now a day deficiency of Vitamin B 12 found in most of the vegetarian peple
Oct. 17, 2019 -- Nearly all foods made for babies contain at least one toxic heavy metal that can harm brain development, according to a large new study that tested 13 different types of baby foods, including puffs, infant formula, teething biscuits, juices, cereals, and purees.
The study was conducted by a nonprofit called Healthy Babies Bright Futures. It tested 168 containers from 61 brands for the heavy metals arsenic, lead, cadmium, and mercury. The foods were purchased at major retail stores across the U.S.
Ninety-five percent of the baby foods tested contained one or more toxic metals. About a quarter of them contained all four. Only nine of the samples tested had no toxic metals detected.
The study points out that the FDA has failed to set safety limits or even health guidelines for 88% of the foods tested in the study. The authors have called on the agency to push baby food makers to take steps to lower heavy metals in their products.
how can you use operation management tools to achieve 5 key performance of objective food manufacturing
We are working on the indigenous traditional foods and optimizing their shelf life. We need to know about the process of conducting the accelerated storage study of the foods.
This is for your valuable information for further planning our research
work
I isolated a new fungus from food sample. That was an unknown fungi. Also i went to ITES sequencing that to declared that it is a new species and we identified the family that in fomitopsis but lacking to take further action... Kindly give some valuable points...
Is aluminum safe for our health if used in cooking?
Use for food packaging?
Wrapping food or sandwiches?
