Tag Archives:food
Cooking food safely on an industrial scale
Well-known companies such as Walker’s crisps produce huge amounts of processed foods on a daily basis. These are sold in uniform plastic packs and the crisps have the same thickness, flavour and crunchy texture. This is usually
How to increase heights in short populations such as the Philippines
Interactions between nutrition and various infections in developing countries are complex and analyses of the inter-relationships requires data from longitudinal studies spanning several years and a comprehensive framework facilitating the formulation of food and health policies. There
Food and Nutrition cause liver and brain diseases with diabetes in the developing and developed world
In the world the consumption of a healthy diet is essential to prevent diseases such as obesity, diabetes and brain diseases. New discoveries in medicine indicate that a diet that is low in fat and carbohydrate lower
How does the antioxidant biliverdin work?
Antioxidants as food supplements are all the rage. Antioxidants include vitamins C and E and the compound family of the flavonoids, the strongly dark-blue or red-colored compounds found in fruits, such as blueberries or blackberries, or in
Preference for capretto and chevon depending on familiarity
The “capretto”, i.e. four to seven-week old kid fed on milk, is the traditional and, still, the main meat product in this class. It is a major component of farm income during the Easter and Christmas times.
Immunochemical analysis of pesticides in strawberries
Broad retail of highly perishable fruits like strawberries requires application of agrochemicals at stages near the harvest, so significant amounts of pesticide residues are commonly found at the consumer level. Consequently, maximum residue limits (MRL) have been
Fungicide residues in wine
With a total surface of approximately 7.5 million hectares, viticulture is a hugely important economic activity in geographical areas with warm climates. Grapevines are especially vulnerable to attacks by fungi; namely, gray mold, downy mildew, powdery mildew,
Meat traditions (and the co-evolution of humans and meat)
If food is indeed “good to think”, as in Lévi-Strauss’ famous maxim, then meat seems to be the supreme example. Meat is truly about us. Besides, the way we deal with meat needs urgent reconsideration due to
Trend acrylamide levels in fries type “chips” for the period 2004-2014
Acrylamide is a chemical contaminant naturally formed during thermal processing and cooking food as a consequence of the Maillard reaction, derived from the reaction between the free amino acid asparagine with reducing sugars or other carbonyl compounds.
Consumer and genetically modified food
Nowadays quality and safety influence consumers’ behaviour of food products more and more: so, food labeling has really an important role in the food system and marketing policy. Also the use of new biotechnologies into agri-food system
Pre-treatment is important in the utilisation of food waste for the production of high value products
Proper disposal of food industry waste is a problem that developed as well as developing economies face alike. Conversion of food waste is a pioneering idea which can lead to huge financial gains while ensuring a healthy
How adult female mosquito manages vegetarian vs. non-vegetarian food taste
Mosquitoes are one of the most deadliest animals on earth which not only cause nuisance, irritation and pain at the biting sites, but also take millions of lives worldwide each year by transmitting many infectious diseases like
Cost compared to effects of food and micronutrient supplementation in pregnancy for rural Bangladeshi women
When under nutrition affects pregnant women it many leave long lasting consequences on the newborn baby. Even though over nutrition in the form of overweight and obesity is now sweeping the world, in low-income countries under nutrition
The combustion of food occurs at cytochrome c oxidase
Cytochrome c oxidase represents the enzyme where cell respiration takes place. The oxygen which we inhale is transported via the blood stream to all cells of the body where it is converted into water by a cold
Public attitudes to GM food
Public concern can often be a stumbling block to successful innovation, particularly when the underlying science breaks new ground. This does not just affect peoples’ readiness to consume new products, but may also affect the regulatory environment.
Opportunist or specialist: what is the best feeding strategy?
What is the best strategy to catch food? Is it to be opportunistic and try to capture every prey found on our way? Or to be more selective and target only specific prey that have higher energetic
How best to use the momentum of EXPO to improve our food environment? A story to be explained to our children!
In the past 6 months ( May – October 2015 ) EXPO challenged us with the exposition “ Feeding the Planet, Energy for Life”. The Zero Pavilion, the UN Pavilion, located at the exposition entrance, impressed its
Color is not the whole story – varieties of deep purple sweet potatoes and their health properties
Purple plant foods (e. g. purple cabbage, purple cauliflower, blueberries) contain high amounts of anthocyanins, which are antioxidants responsible for the strong blue – purple colors. There are > 500 different anthocyanin molecules, some of which have
Bioactive properties of milk proteins in humans
The importance of the diet in human health has been recognized for centuries. Milk is the primary source of nutrients for infants. It provides a nutritionally balanced source of both macronutrients (proteins, fats and carbohydrates) and micronutrients
