Search results for "FOOD CONSUMPTION"
showing 10 items of 60 documents
Recovery Estimation of Dried Foodborne Pathogens Is Directly Related to Rehydration Kinetics.
2016
International audience; Drying is a common process which is used to preserve food products and technological microorganisms, but which is deleterious for the cells. The aim of this study is to differentiate the effects of drying alone from the effects of the successive and necessary rehydration. Rehydration of dried bacteria is a critical step already studied in starter culture but not for different kinetics and not for pathogens. In the present study, the influence of rehydration kinetics was investigated for three foodborne pathogens involved in neonatal diseases caused by the consumption of rehydrated milk powder: Salmonella enterica subsp. enterica serovar Typhimurium, Salmonella enteri…
How to find information on national food and nutrient consumption surveys across Europe: systematic literature review and questionnaires to selected …
2009
The present research was conducted within the framework of the EURopean micronutrient RECommendations Aligned project. In order to identify the best practice in assessing nutrient intakes, a search strategy for collecting data from national food consumption surveys/studies in Europe was developed. Systematic literature searches were carried out on twenty-eight European and the four European Free Trade Association countries. A questionnaire was also sent to two to five experts in each country. Systematic reviews using PubMed yielded 12 703 abstracts that were reduced to 200 studies using inclusion and exclusion criteria. Similarly, a search of ministry web sites yielded 3033 hits, and subseq…
Political Consumerism and Food Community Networks
2011
European society, with its steadily increased welfare levels, is not only concerned about food (safety, prices), but also on other aspects such as biodiversity loss, landscape degradation, pollution of water, soil and atmosphere. To a large extent these concerns can be translated into a wider concept named sustainable development defined as a normative concept by Morgan and Sonnino (2008). Sustainability in the food chain means approaching a new emerging vision of a sustainable agro-food system introducing an institutional dimension to take into account. Among different attempts to conjugate such concepts, there is one that is taking place in many Regions of Italy. In the last years spontan…
The Beauty of the Commons? Consumers Participation in Food Community Networks
2012
Why are consumers increasingly joining farmers to co-produce and transact sustainable foods world-wide? May these networks be a new tool to promote sustainable practices? As stated by Sandler (2010): “Longitudinal collective action environmental problems are likely to be effectively addressed only by an enormous number of individuals each making a nearly insignificant contribution to resolving them”. Consumers-farmers networks may serve this scope by inducing individual actors to change their preferences towards sustainable products. However participation in these networks is still not well understood. On one hand new institutional economics explains consumers joining farmers in creating a n…
Diel feeding habits of juveniles of Mullus surmuletus (Linneo, 1758) in the lagoon of the Stagnone di Marsala (Western Sicily, Italy)
1999
Diet composition, feeding rhythm, gastric evacuation rate and daily ration were investigated in juvenile Mulhis surmuletus (Linneo, 1758). Fish were collected in the lagoon of the Stagnone di Marsala in western Sicily, in July 1995, during a 24 h sampling period. Copepoda, Polychaeta, Amphipoda and Tanaidacea were shown to be the most frequent prey items. The feeding index values showed two different daily feeding times. A unimodal trend in the daily rhythm of food consumption was derived, with a peak in feeding between 1200 and 2000 h. Gastric evacuation in juvenile M. surmuletus is best described by an exponential model, with a gastric evacuation rate R = 0.66 g h-1 (r = 0.88) (T = 24.45 …
I principi della sostenibilità: dai valori dichiarati al comportamento di consumo alimentare. Analisi del ruolo dei media nella costruzione e diffusi…
2012
La sostenibilità è un tema ampio che non riguarda solo le politiche istituzionali e le scelte aziendali, ma anche persone qualunque e comportamenti di acquisto e di consumo. Per esempio, il cibo è un tema fortemente connesso alla sostenibilità. Avendo a che fare con la salute e la sensibilità ambientale, la sostenibilità influenza spesso scelte dietetiche, anche se non è ancora chiaro quanto sia forte il condizionamento della sostenibilità sulle persone, se queste siano effettivamente condizionate dal problema, e se il condizionamento provenga da processi diretti e coscienti o da scelte economiche o inconsce. Allo stesso tempo, ciò che emerge è una contraddizione generale tra conoscenze, co…
Food consumer models: The case of the responsible consumer
2017
The profile of the responsible consumer, that is, an individual whose purchases strive to satisfy altruistic aims above and beyond oneâs merely personal consumer necessities, is closely correlated to the oneâs socio-economic conditions. All subjective aspects considered, the correlation between responsible consumption in the agri-food sector and the level of education of the individual was studied herein by way of a statistical survey, conducted on a sample of 108 individuals. Likewise, the correlation between the level of responsible consumption and the average monthly expenditures was also elucidated. The study was carried out using the statistical software environment R and the resul…
Ecological footprint decomposition analyses: the case of Latvia
2012
This paper presents results from empirical decomposition analyses of Latvia’s national Ecological Footprint in the housing, transport and food consumption sectors. It draws attention to growth, structural and intensity effects causing changes in the ecological footprint and presents the strategies to be employed by policy makers to overcome these effects.
Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consuption
2006
International audience; The consumption of cauliflower consumers has been related to the olfactory and gustatory sensitivities to potentially objectionable flavor compounds in this vegetable. Based on the ascending concentration series method of limits, a first experiment was designed to develop rapid tests dedicated to estimate individuals' olfactory thresholds for allyl isothiocyanate (AITC) and dimethyl trisulfide (DMTS) and gustatory thresholds for sinigrin (SIN). The best compromise between rapidity and reliability was obtained with two replications of a four-alternative forced choice (AFC) at six ascending concentrations (6×2×4-AFC) for both AITC and DMTS, and with a 6×1×4-AFC for SIN…
IDOSUSCON: IDentifying and understanding Obstacles to SUStainable food CONsumption with meat substitutes as a case study
2022
Background: The food industry is a major contributor to greenhouse gas emissions: excessive meat consumption is associated with negative health outcomes and a disproportionately high environmental impact. To achieve more sustainable food consumption, consumers must reduce their meat consumption in favour of plant-based alternatives. In recent years, the steady increase of meat consumption in Sweden has subsided but given the 50 years of unprecedented increase in meat consumption prior, this is not enough. The main objective of IDOSUSCON was to obtain knowledge on how to increase the consumption of meat-free alternatives, with meat substitutes as a case study. Meat substitutes represent one …