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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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Detoxification process of defatted seed cake
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Solid state fermentation with the right inoculum. You can decide to but the enzymes directly and use or you find out which organisms will provide you with the enzymes and use them.in your solid state fermentation
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I want to explore why some regional cuisines are more internationally known and have international presence than others (think for instance Cajun, Tex Mex, etc.)
Thanks!
Blanca
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Blanca, If you want an historical perspective on these issues in addition to the more mainstram marketing approaches, I'd suggest looking at the work of Angela Tregear on regional foods, such as: Tregear, Angela. "From Stilton to Vimto: using food history to re‐think typical products in rural development." Sociologia ruralis 43.2 (2003): 91-107.
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I want to examine how the introduction of African populations into Brazil might be visible in types of food produced or ingredients used. For example in the US gumbo is a dish rooted in African cuisine named after the central ingredient okra.
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Hello Kevin,
Maybe these will help. Some, of course are in Portuguese (Google translate should help :-)
The African presence in colonial Amazon
Vergolino-Henry, Anaíza, and Arthur Napoleão Figueiredo. A presença africana na Amazônia colonial: uma notícia histórica. Vol. 1. Governo do Estado do Pará, Secretaria de Estado de Cultura, Arquivo Público do Pará, 1990.
Schneider, H., et al. "Isolate breakdown in Amazonia: the blacks of the Trombetas river." Rev. bras. genét 10.3 (1987): 565-74.
Heywood, Linda M., and John K. Thornton. Central Africans, Atlantic creoles, and the foundation of the Americas, 1585-1660. Cambridge University Press, 2007.
Preface and Summary here:
Voeks, Robert A. "Traditions in transition: African diaspora ethnobotany in lowland South America." Mobility and migration in indigenous Amazonia: contemporary ethnoecological perspectives 11 (2009): 275.
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Is there any animal food product which  does contain  non-heme iron?
Animal food mainly contains only heme iron.
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Egg yolk is containing high bioavailable iron 
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I am looking for consumption data at the urban level in the EU, preferably 2 or 3 capital cities. Trade statistics (with the rest of the country and the rest of the world) or input-output data are also helpful, or even better. I would like to compare urban consumption data (per capita) with the average for the rest of the country. Thank you for any help in this! 
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The objective is to precipitate peptides without damaging them, so that they could be added as functional ingredients.
Is TCA precipitation a good approach?
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TCA precipitation is not food grade! Use a food grade compatible protocol right from the start if the project aim is a food ingredient product. Ethanol precipitation methods at industrial scale can be problematic, requiring special factories. If the aim is just proof of function, the preparation method is not so critical.
Any industrial extraction method must be cost-effective before food companies will be interested, no matter how functional the peptides. Otherwise you're looking at the nutraceutical market. Suggest you get a food ingredient formulator on board.