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Food Quality - Science topic

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Please help/ guide me in finding the testing standards, methods and procedures for quality/ shelf life evaluation of fruits and vegetables according to Indian standards?
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India is following international Codex standards. GO TO codex alimentarius commission website and find there
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Hello sir/madam,i am a beginner.i am currently working on a food quality monitoring sytem using iot project.
The aim is to read environmental values..and feed it to a fire base cloud and develop a app based on that data, which will alert the user if any spoiled food is detected.
and also to develop a GUI to visualise the data generated from the sensors.
this is a basic aim of my project.but i really need a guide to help me throughout the project.
if anybody willing to help me it will be really useful.
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We are looking for a suitable alternative antifoam for a biotechnology process (GMO, E. Coli), product quality food, product for EU market. We know, that we cannot remove the antifoam during DSP part. The antifoam remains in final product. What antifoam should we test to be in compliance with EU quality requirements?
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I would wish to know what would justify the selection of web of science over scopus or vices versa or any other indexing database for review of literature especially that which is related to food quality?
Are there such databases that are subscription free? Are there individual subscription for scopus or web of science?
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If you want to publish in WOS, it is good to get papers from them.
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I'm looking for the current emerging issues in global food trade policies, food quality, and human rights and international standards for food quality to trade.
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Does pesticides are the major groups to determine the food quality? Which influence on the human health and productivity.
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Hormons and pesticides
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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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I am looking for literature on stock cubes/bouillons' industrial methods of production especially in regards to stability and overall quality.
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1- Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations
2- Formation of mutagens in beef and beef extract during cooking.
3- Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal
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If yes, what preparations (or method) that we need to make for preparing food sample before using UV spectrophotometry methods? For my case, the purification of protein sample is not required as i just need to estimate total protein (%) from food sample for initial food quality evaluation. And the food sample I received is usually in powder form (Not liquid).
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The Lowry method combines the reactions of copper ions with the peptide bonds under alkaline conditions (the Biuret test) with the oxidation of aromatic protein residues. The Lowry method is based on the reaction of Cu+, produced by the oxidation of peptide bonds, with Folin–Ciocalteu reagent (a mixture of phosphotungstic acid and phosphomolybdic acid in the Folin–Ciocalteu reaction). The reaction mechanism is not well understood, but involves reduction of the Folin–Ciocalteu reagent and oxidation of aromatic residues (mainly tryptophan, also tyrosine). Experiments have shown that cysteine is also reactive to the reagent. Therefore, cysteine residues in protein probably also contribute to the absorbance seen in the Lowry assay. The result of this reaction is an intense blue molecule known as heteropolymolybdenum Blue. The concentration of the reduced Folin reagent (heteropolymolybdenum Blue) is measured by absorbance at 660 nm. As a result, the total concentration of protein in the sample can be deduced from the concentration of tryptophan and tyrosine residues that reduce the Folin–Ciocalteu reagent.
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Organic farming can give quality food without unfavorably influencing the soil’s health and the environment; be that as it may, a worry is whether enormous scope organic farming will create enough nourishment for India's huge populace. The move towards organic farming brings up issues about supportability as well as about benefit and food security. The key variables influencing customer interest for organic food is the wellbeing awareness and the readiness of the general population to pay for the expensive produce. When all is said in done, buyers of organic products are a well-off, taught, and wellbeing cognizant gathering prodded by solid shopper request, liberal value premium, and worries about the earth
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Pest and nutrient management is the greatest challenges in organic farming. Basmati rice is very much prone to Pest attack as they lack the inbuilt resistant to biotic agents. Hence it would be major challenge for grower. But the use of practices viz., pheromone trap, yellow sticky trap, organic pesticides, use of parasitoid/ predators/ biocontrol agent could be a nice and healthy approach in organic basmati rice production. You can have some more information by going through the following link.
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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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I'm doing a study by using honey as my main treatment substance. The problem with honey is, honey collected from different sources have different physicochemical characteristic and its ingredient is also different. Does each honey sources need to undergo separate toxicity test? Human have consume honey for thousand of years and we can relatively say it is safe especially after rigorous standard food post-harvesting processes. 
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I obtained useful information from your reply on this RG question,
Regards for all
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I am doing a study on post-harvest losses in the potato chain. I have a lot of data on quality samples taken at different points in the chain. Now I want to compare the stage. The outcomes are expressed in weight and in order to compare them expressed as a percentage. I now want to compare all the percentages between different stages as well as between the farms.
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I would suggest going for some type of ANOVA, since all of your predictors seem to be categorical. In it you can specify the outcomes as response variable and stage and farm (or other predictors) as predictor variables, it should be able to tell you if there is a significant difference. You could also conduct a Post Hoc afterwards to see where the differences lie.
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We have a piece of research work on the Assessment of food quality and nutritional status of university student and their eating out behavior in Bangladesh. Now, we are looking for any suitable free journal (because there is no fund for publication due to end up of that research project) for the publication of such research data.
This is based on two phase research:
1. Survey for find out eating out behavior
2. Analysis of commonly consused food by the university student for finding out the nutritional values.
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Aniruddha Sarker, please you go to web browser and write this way ''Suggested Springer Journal'' and put the necessary information. You will get the journal list. Thanks.
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With the Parr et al. 2007 method in food quality and preference (18 (2007) 849-861) we cannot reach the sensory odor threshold for IPMP. For IBMP, the method works great. We now want to transpose the method to QQQ. Which transitions are useful for IPMP? Is there any further experience with the quantification of IPMP by the method of Parr et al.? We also have problems with the d3-IPMP purchased from EQ Laboratories GmbH. Any other recommendations?
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You are welcome!
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I will like to further carry out research on the food quality of this soybean
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Thanks Adewale Ogunyemi for your nice interest. I have some published paper on effect of micronutients and nitrogen on the growth and yield of Sesame. So if you have interest you can check on my publication list in research gate profile.
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Instead of traditional word cloud generation from user review via tools like Wordle etc.. I have done manual content analysis of the reviews and identified specific attributes within the user review. Now, I want to visualize the closeness / distance of these attributes identified.
For example, a single review of a restaurant can be talking about various aspects of restaurants, such as some may be talking about cleanliness & hygiene, food qualities etc. Thus, multiple reviews of different restaurants have talked about various different aspects of the restaurants, which I have manually classified. Now, I want to visualize the relationships between these attributes based on their occurrences in the review. I am unable to find a free and user friendly tool to do the same. If someone can please suggest me. Also, I am planning to use chi-squared distance to find the association between attributes. Will it be right? Please advice
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Dear Deep,
Any data visualization tool can do that for you. I prefer Power BI.Desktop version is free for Windows at https://powerbi.microsoft.com/en-us/downloads/ .
Regards
Vladan
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Off-seasons vegetable offers the higher prices to the farmers. Instead of high price, people preferred off-season fruits and vegetables. It is a general perception that such fruits and vegetables are not good for health. There is any such studies proving the various negative health effects?
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Growing of off season vegetables in my knowledge don't have any negative effect on health, instead of any negative effect on health it provides the required vegetable to the consumer, although at some higher price. Such vegetables are not harmful unless some excessive chemicals used during its course of production. Growing of offseasons is very useful to marginal farmer, as it ensures their livelihood security.
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How BIA is used for food quality quantification?
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Dear Sushil,
The acronym BIA means Body Impedance Analysis and refers to the specific application of impedance techniques to determine human composition, e.g., amount of total body water. BIA uses statistically-derived prediction equations to assess body composition parameters from single-frequency impedance measurements. You can learn more here
Therefore, it seems inaccurate to me to use the acronym BIA to refer to the assessment of meat quality.
Few years ago I was involved in the European project (https://cordis.europa.eu/project/rcn/100172_es.html) that used impedance technology for monitoring the drying process of sausages. We developed a simple device to image the changes in conductivity during the ripening process:
Bragos, R., Guasch, A., Sanchez, B., Giovinazzo, G., Rosell-Ferrer, J., Riu, P. J. "Low cost EIT system for monitoring the sausage ripening process in food industry", XV International Conference on Electrical Bio-Impedance, Heilbad-Heilingenstadt, Germany, April 2013.
However, there are many studies that have used impedance technology for food quality, for example
Here, the authors used principal component analysis to relate meat quality parameters with model-derived impedance parameters.
Hope this is helpful.
Benjamin
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If lab has to be modernized for latest equipment s for food quality analysis which brand to rely on which is economic and quality wise good for Indian conditions.
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Dear Kulshrestha
Please let me know which type of analysis you would like to conduct so that we can recommend you the brands of your interest as there are lot of brands and companies which are supplying equipment for food analysis. However, you may visit underneath mentioned sites for details:
Hope it will help you.
Thanks
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Therapeutic levels of Sirtuin 1 have become important to the prevention of STROKE AND NEURODEGENERATIVE DISEASES with several studies that now involve biomarker tests to determine toxic reactions that may accelerate epilepsy induced stroke and neurodegeneration.
ONLINE REFERENCES:
1. Food Quality and Advances in Pharmacological Management Prevent Mitochondrial Apoptosis and Epilepsy Induced Stroke. Research and Reveiws: Neuroscience. 2018;2:7-9.
2. The Global Obesity Epidemic is Related to Stroke, Dementia and Alzheimer’s disease. JSM Alzheimer’s Dis Related Demen­tia 1(2): 1010.
3. Nutritional and Genotoxic Stress Contributes to Diabetes and Neurodegenerative Diseases such as Parkinson's and Alzheimer's Diseases. - Frontiers in Clinical Drug Research -CNS and Neurological Disorders. Volume 3 Editor: Atta-ur-Rahman Pp. 158-192 (35)
5. Sirtuin 1, a Diagnostic Protein Marker and its Relevance to Chronic Disease and Therapeutic Drug Interventions. EC Pharmacology and Toxicology 6.4 (2018): 209-215.
4. Evaluation of diagnostic tests in human health and disease. J Clin Path Lab Med. 2018;2(1):13-15.
5. Biomarker Tests and Ageing Science. Ageing Sci Ment Health Stud. 2017; 1(1): 1–2.
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it is not in my area of research
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A- Fruit sweetness level – from 1 to 10 what do you prefer when 1 is the sweetness of avocados and 10 is the sweetness of mangoes
B- What would you chose to consume from the following
1- You favorite fruit even if cold stored
2- Fruit of the season even if wasn’t your favorite
3- Both
C- When you buy fruit what do you look for
1- Taste
2- Shape
3- Nutritional value
D- If your favorite fruit have different rind color which color do you prefer (in general)
1- Red
2- Orange
3- Yellow
4- Green
5- Other
6- Mix of colors
E- If your favorite fruit have different flesh color which color do you prefer (in general)
1- Red
2- Orange
3- Yellow
4- Green
5- White
6- Other
F- In your opinion what is the most important aspect that should be improved in our fruit
1- Sweetness
2- Overall taste
3- Nutritional value
4- Storability and shelf life
5- Longer production season
6- Other aspects (please specify)
You can submit answers like: A-5 /B-3 /C-3 …
Your opinion is really important
Thank you
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C Nutritional value most most considered being a man of fruit nutrition..
D.Orange rind colour.. most attractive of all..
E.same as D
E. Nutritive value ...
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Hello ... I'm looking for information, published articles which highlights the important quality features of sub-baric fried foods over deep fried food.
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Start from  
"Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying
By: Dueik, V.; Bouchon, P.
FOOD REVIEWS INTERNATIONAL   Volume: 27   Issue: 4   Pages: 408-432   Published: OCT-DEC 2011 "
a large part of the impact is linked to decreased temperatures during frying.
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We welcome and would be most appreciative if you could share with us from your own experience and knowledge how this fascinating emerging tool is or will be used.
*Crowdsourcing is defined as taking a job that is traditionally performed in an organization by employees and outsourcing it to a crowd of undefined network of people (non-employees) in the form of an open call. For example, food companies or regulators may ask customers to tweet or to share their posts regarding potential food safety issues.
If no:
- Can you briefly explain why not?
- Can you envision where and how it could be applied for food quality and/or safety
- Do you have an estimation on the time and/or tools required for implementation?
If yes:
- What type of crowdsourcing practices do you use?  
- Why do you use crowdsourcing? 
- Are there any specific benefits?
- Are there any specific drawbacks?
- Can you describe specific example (s)?
- Can you estimate the typical time or the duration?
 Any additional points to share?
Thank you!
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The credibility of scientists - like that of politicians - has dropped in the perception of the general public dramatically in the last years.
So yes, it would be nice to have the judgements of real experts, but I do not believe that their opinions will be accepted by those who we would like to convince. They will rather read (and believe) blogs on the internet than well documented articles in respected journals or magazines. They can always find some "expert" that writes or says something that appeals to them. To complicate things even further, scientists often disagree on the risks of certain food items or environmental issues.
What solutions do we see for that enormous and apparently growing problem?
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I have to evaluate yoghurt samples for six characters (i.e. Color, Appearance, Odour, Taste, Texture and Overall acceptability) using a 5 point hedonic scale. Can I use 5 samples at a time?
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Hello,
Minimum 03 and maximum 05
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1) Herbivore insects, even polyphagous ones, develop at different rates when fed different plants. For example, Rachiplusia nu (Noctuidae) larval stages develop faster when fed sunflower compared to those fed soybean leaves.
2) Insect development rates depend on temperature. Minimum threshold or base temperature is frequently estimated from rate vs temperature (linear/some non linear) equations.
3) What kind of host plant x temperature interactions effects, if any, are there? Are there reasons to expect that the base temperature (beyond statistical artifacts stemming from poor data) depend on host plant quality? Could the optimum development temperature (temperature for highest development rate) depend on host plant quality?
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Hello,
The optimum temperature of insect development may depend on the quality of the host plant. Each plant has a characteristic composition and the assimilation of a nutrient depends on the environment. For example: - presence of other nutrients (in quantity and concentration), moisture (internal and external) and of course temperature.
Sorry for my English!...
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In the religious country like India where the, majority of tourist travel across the country with intention of worshipping, rituals and  other religious activities. The project is intended to explore whether food quality matters under such situations.
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Dear colleague, here are some references for you:
1. Lin, L., & Mao, P. C. (2015). Food for memories and culture - A content analysis study
of food specialties and souvenirs. Journal of Hospitality and Tourism Management,
22, 19-29.
2. Augusto Voltes-Dorta, Hector Rodríguez-Deniz, Pere Suau-Sanchez. Passenger recovery after an airport closure at tourist destinations: A case study of Palma de Mallorca airport. Tourism Management 59 (2017) 449-466
3. Ali, F., Rezaei, S., Hussain, K., Ragavan, N.A., 2014. International business travellers’ experience with luxury hotel restaurants: the impact of foodservice experience and customer satisfaction on dining frequency and expenditure.Int. J. Hosp. Event Manag. 1 (2), 164–186.
4. Norman Peng, Annie Chenb, Kuang-Peng Hung. The effects of teppanyaki restaurant stimuli on diners’ emotions and loyalty. International Journal of Hospitality Management 60 (2017) 1–12.
Best wishes!
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What is your opinion about the EU quality policy of food products (PDO/PGI/TSG designation)? Do the citizens in your country trust in this policy? Did the sales of products bearing such logo increase? Is this support of quality food products enough from the EU? Are there another systems to promote food quality in the EU/in the world?
thank you
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Hi Vanda
The PDO/PGI/TSG designations only cover a relatively small range of products – as of March 2015 one online source (culinaryroutes.org) claimed there were 1261 products registered under these schemes. Popularity of the schemes seems to vary greatly between EU countries. Italy, France and Spain are clearly the most enthusiastic producers. UK producers (where I am based) seem less enthusiastic with only 65 products registered by early 2016. My particular region within the UK (Northern Ireland) has only 3 products registered (Comber potatoes, Armagh Bramley apples and Irish Whiskey – all wonderful!). I have no specific data on sales figures or consumer attitudes, but my personal impression is that consumers of local products will not take much notice of these designations because we already recognise our own regional products as being good. When purchasing imported products will consumers take notice of a designation? It can do no harm to have a designation on the packaging, but with so many food fraud issues coming to light in recent years (and Europe is not exempt from such organised fraud), I fear that consumers are becoming increasingly sceptical of “what it says on the tin”. So some consumers will take no notice of any designation while other consumers will take reassurance that this particular product is subject to more scrutiny and is likely to be more authentic and, presumably, more safe.
My impression is these designations are primarily about brand or trademark protection and helping to market particular products overseas rather than helping to broadly improve food quality.
Best wishes.
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Since 9 point hedonic scale is non parametric and the number of sample is two or more, is Kruskal Wallis test more suitable or Friedman test?
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Kruskal-Wallis is non-parametric one way ANOVA without any repeated measures. But Friedman's takes into account repeats. Per say if you have one panel evaluating one sample you'd go for Kruskal-Wallis. But if the same panel evaluates more than one sample (which I think this is your case) then you'd go or Friedman's.
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Our lab is working on the GM food detection, we need a digital PCR machine for
sample analysis and other research works. It should carry out assays with less contamination of the sample and amplicons and should be robust, please suggest a good and relevant digital PCR machine?
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Dear Madhu
We decided for a BioRad QX200.The machine is a bit more expensive but the plastic is much cheaper. After 3 Jears the difference is payed. In Addition the Hands on time from 16 Samples or more is far lower than QuantStudio. all other Equipment are more expensive and if you dont Need to identify minor components more droplets are not necessasy.
I wish you success
rené 
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I want to calculate the percentage hydrolysis in acid modified starches in which we varied the period of hydrolysis.
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You can go through my paper titled 'Modification of Starch Extracted from Cassava with
Acidified Ethanol'. I think it will help you. Find it on research gate. It is my most read paper.
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Dear brothers and friends
What is the best way to wash microplate assay for ELISA experiment?
how much time can I take to melt PnPP Substrate in buffer solution?
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certificate, vials.
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  1. Protein content related? Energy potential? Micro elements content? Food production Hygiene ?
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Has there been any study on food quality of the produce obtained from Conservation agriculture, long term fertility experiment?
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Dear Avijit Ghosh, In the past the interest of agroindustrial inputs has suggested that maize is maize and that there should be no concern about the inputs in producing the crops and what effect they would have on the product.
As a past Director of Research at Rodale Institute we tested the capacity of biologically based organic farming systems to be competitive with conventional maize and soybean agriculture with inputs using the agroindustrial model. The Farming Systems Trial has 8 replications and is still in progress.
The use of cover cropping organic amendment and rotation led to significant progressive increase in soil organic matter which was related in the nutrient content of the crops produced. Based at blanket cropping of oats the legacy of biological based farming increased soil organic matter about 1% over the conventional baseline for each year of using it and after 22 years the mineral nutrient content was increased across the wide range or nutrients the same amount.
In the case of conservation agriculture the increase of soil organic matter can be expected to result in similar increases in nutrient content of food produced from that system.
I am attaching the FST booklet which will give you a good idea of the long term trial and its ability to differentiate systems. The central importance for you is tracking soil organic matter can be a useful barometer of the health and productivity of your farming system and it will lead to increase energetic, environmental and animal and plant health.
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Toona sinensis has a strong odor, which is an important food quality. However, no related researches can be found to explain the nature of this odor. Sulfur compounds may be the most important chemicals which lead to the characteristic aroma. I want to know how to identify that compounds. Can you help me?
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I'm not sure what's your point. You may want to look into different flavour extraction methods. Doing the study of volatile aromatic compounds would be interesting in this case. You have to be very careful in selecting different extraction methods like SPME, Purge and Trap, SDE. It is always better to combine different extraction methods to find the best result. I would suggest you to use two dimentional GC, in coupling with TOF (GC × GC/TOF-MS). This is very sensitive and recently used technique. 
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I want to know what causes the pale, soft and exudative meat and the dark, form and dry meat.
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You read any meat science book for this basic query.
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i would like to work on organic food market, so collecting information
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If you begin to work on organic food, remember to also consider potentially risky aspects, such as the presence of fungal contaminants and mycotoxins. These contaminants are not necessarily present in greater amounts in organic food than in conventional ones, but sometimes the frequency of contamination appears to be higher in organic food. Just something to consider....
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I have reviewed many papers from FAO and WFP and others and found that its difficult to measure food security in simple way, as I am working on survey questionnaire on measuring food security status of rural poor farmers in developing countries, do anyone has suggestion on how to measure food security in simple and effective way?
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Dear Rachana,
Food security is a concept which incorporates three main dimensions - availability, access and utilization.  First of all, the answer will depend on which component you’d want to measure.
 If it is food insecurity at the individual/household  level and you are interested in capturing access to food the standard quantitative indicators which are used in the literature are the calorie-based indicators - calorie intake (absolute) or undernourishment  status which denotes calorie shortfall with respect to a given cut-off.  Income-based indirect measures like income-poverty , expenditure are also used . As the direct indicator of food access we’ve the perception-based or experiential indicators which try to capture direct experience of hunger by asking a single question (like the question on 'getting a two square meals a day'  in India’s National Sample Survey) or a set of questions  like the US Household Food Security Survey Module or recently developed Food Insecurity Experience Scale (FIES) by FAO. Finally, a quick and simple indicator is household dietary diversity indicator which may capture quality aspect of food security by roughly capturing micronutrient intake.
We also have the anthropometric indicators based on height and weight (stunting, wasting and underweight/obesity) capturing nutritional status. These are outcome indicators of food insecurity and primarily capture food utilization/absorption. However, these indicators are also indirect and moreover, poor nutritional status do not always reflect food insecurity  and could be the consequence of health and environmental  factors too.
Methods like constructing coping strategy index or Participatory Rural Appraisal (PRA) techniques are also there but would be time consuming.
No single indicator can capture all aspects of food insecurity therefore using multiple indicators to identify the food insecure is always the best method. However, the quickest and the  simplest of all of the above would be the  dietary diversity indicators.
Having said that, the best suggestion would be to go through the following readings to get familiar with the various metrics  and decide for yourself what suits your purpose and data availability.
Frankenberger, T. (1992). Indicators and Data Collection Methods for Assessing Household Food Security. In: Maxwell, S. and Frankenberger, T. (Eds.), Household Food Security: Concepts, Indicators, Measurements: A Technical Review. New York and Rome: UNICEF and IFAD.
Barrett, Christopher B. (2002). Food Security and Food Assistance Programs. In Gardner, B. L. & G. Rausser, C., (Eds.), Handbook of Agricultural Economics, volume 2, chapter 40, pages 2103-2190, Elsevier.
Mason, J. B. (2003). Keynote Paper: Synthesis of the Five Methods for Measuring Hunger and Malnutrition. Proceedings. Measurement and Assessment of Food Deprivation and Undernutrition, FAO, Rome: International Scientific Symposium.
Ballard, T.J., Kepple, A.W., & Cafiero, C. (2013). The food insecurity experience scale: development of a global standard for monitoring hunger worldwide. Rome: FAO. Retrieved from http://www.fao.org/fileadmin/templates/ess/voh/FIES_Technical_Paper_v1.1.pdf
Heady, D., & Ecker, O. (2012).  Improving the Measurement of Food Security (Discussion Paper No. 01225). Poverty, Health and Nutrition Division. International Food Policy Research Institute.
Jones, A.D., Ngure, F.M., Pelto, G., & Young, S.L. (2013). What are we assessing when we measure food security? A compendium and review of current metrics. Advances in Nutrition, 4(5), 481–505.
 
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How to measure the s parameter S21 by using the microwave workbench? This is for food quality research.
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Mr Divya,
Please follow the steps advised by Dr Amipara. I am agreed with him.
Best wishes
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Can anyone share his experience on isolating Campylobacter from poultry products? The enrichment steps , broth and the plating medium with recovery rate. The means to achieve microaeophilic condition optimal for their growth. The biochemical characteristics to confirm it .
Your feedback are greatly appreciated.
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As Patrick says the ISO methods involve plating onto mCCDA under microaerophilic conditions. Direct plating is quite sensitive, but detection also recommends enrichment in Bolton (or Preston) Broth first. I understand that direct plating may actually be more sensitive and there are plans to change the ISO methods. Exeter broth is probably the most efficient enrichment step, but is not in the ISO methods. What is important is to grow under microaerophilic condition (around 10% oxygen) and ideally at a slightly raised temp (39-42).
We use direct plating onto mCCDA or Exeter enrichment followed by plating at 39 in a micraerophilc workstation from Don Whitley.
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Thanks in advance for your replies.
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For analyzing histamine in fish by HPLC it is possible to use various systems of derivatization coupled to HPLC-DAD or FD,  or no derivatization system coupled to HPLC-MS or MS/MS systems.
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PPO is mainly responsible for browning in fruits. Irradiation process is generally used for phytosanitary purpose and has impact on quality of fresh fruits also. is there any published work on this aspect?
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Thanks for sharing your views and experiences.
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I want to treat the soybean seeds with an electron beam to enhance the overall food quality.
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This depends on the type of microorganisms and degree of contamination: First you have to check existing microorganism variety on your product (e.g. PCR analyses) and find the most harmful ones. Get the inactivation resistance against electron beam treatment to find the right dose for the required inactivation. With low energy electrons about 12 kGy should work, but it can be tricky to reach the microorganisms in the shady areas of the soybean.
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Please compare greenhouse to open-field cultivation. Some consumers equate the phrase “open-field” cultivation (OFC) with natural products. What is your preference and perception on the final product quality of greenhouse (protected) cultivation verses OFC? What are the determinants of the perception of quality for a typical production (e.g., tomato) grown inside the greenhouse or grown outside in the open-field?
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Dear @Mahmoud, open-field cultivation is generally perceived as an ‘eco-friendly’ activity! "Greenhouse production is often perceived as an artificial process, characterized by low nutritional quality of the final product and the heavy use of chemical inputs. " The example of tomato production is given in following research! "Preliminary results revealed that environmental burden per kg of tomato grown in open-field production was greater than that for tomatoes produced in greenhouses with respect to factors such as the use of water, fertilizers and pesticides. Notwithstanding the differences in environmental burden associated with the two production systems, if one considers the higher economic returns obtained from greenhouse production, their existence could constitute a reasonable trade-off."
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I am trying to assess the microbial quality of commercial table eggs by isolating and studying the bacterial characteristics of the isolates, however, my concern is does salmonella and E.coli need to be enriched prior to plating them directly on selective media, and also does that affect enumeration calculation since they have been enriched for 24hrs?   
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Whilst these  last few suggestions are fine for the surface, the numbers of bacteria inside eggs are low. You need to not think of this as a food but as what it was really designed for-a carrier of the developing embryo. It is vital the chicken stops infection so eggs have
1. Enzymes such as lysozyme that stop growth
2. Antimicrobial peptides-notably a specific Beta defensin called gallin
3. High IgY antibody levels.
Salmonella Enteritidis and Pullorum/Gallinarum are adapted for transovarian transmission and survival in eggs.
Neither I or other researchers on vertical transmission of Salmonella use enumeration for eggs as it is not a reliable measure. If bacteria enter via a crack etc. and grow to a high level your nose will tell you before culture.
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Cmos, ccd or bsi-cmos
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It really does depend on what you are looking at. For high light level a standard CMOS camera/sensor may well be appropriate. For low level imaging you may need to look as low noise CMOS or a CCD solution and you may need to go BSI. For high speed scanning on a production line then linear CMOS may be the way to go or if this is not sensitive enough then a TDI CCD solution could be appropriate. You need to give us more info about your application and what you are trying to achieve.
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I need suggestions for selection of major phytonstituents as chemical markers for quality and authenticity evaluation of herbal extracts and instant beverages made from them.
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The answer on your question largely depends on what you mean with quality and authenticity:
- absence or low levels of unwanted contaminants: a large range of analytical methods is avaialable for monitoring chemical contaminants.
- nutritional quality: presence of fibres, unsaturated fats, artificial added sugars, artificial colorants or flavours. If the definition of "quality" is to minimise E-number chemicals, than a large range of different chemical or biological markers occurs.
- authenticity in the sense of control of composition: chemical or DNA profiling, e.g. NIR, combined with chemometrics.
- geographic origin: profile of isotopes of a range of elements. The combination of a range of specific isotopes can point to a specified region.
In all cases loads of papers can be found.
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I have 4 Fe test balls (0.8 mm; 1.0 mm; 1.2 mm; 1.5 mm) and 2 SUS test balls (1.5 mm; 2.0 mm). By the way, I don't have No-Fe test balls. I want to set a metal detector for first time to frozen food packaged. I didn't find an any regulation about it.
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Dear Galo
1. "I want to set a metal detector for first time to frozen food packaged." I am trying to understand the "first time". This practice is well established in frozen food packaging.
2. Hope this (regulation)what you are looking for.
Quote<<(5) What are Physical Hazards?
Illness and injury can result from foreign objects in food. These physical hazards can result from contamination or poor procedures at many points in the food chain from harvest to consumer, including those within the food establishment. As establishments develop their food safety management systems, Annex 4, Table 3 can be used to aid in the identification of sources of potential physical hazards to the food being prepared, served, or sold.>>unquote
Ref.
USFDA( 2014) " FDA Food Code 2009: Annex 4 - Management of Food Safety Practices – Achieving Active Managerial Control of Foodborne Illness Risk Factors " United States Food and Drug Administration
Retrieved March 31, 2014
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In jam and jelly products are made up by many type of fruits, nutrient content also very, so what are common nutrients available ?
The list of parameters available for quality analysis in jam and jelly ?
The standards for good jam and jelly ?
So I requested to can anyone clear my doubts. Thank You.
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if you have to estimate the real fruit content (depending on the fruit cultivar) you can measure malic and isocitric acid, formol number, sorbitol, phosphate, potassium and use the AIJN Code of Practice or the RSK medium values