Search results for "Food quality"
showing 10 items of 118 documents
The impact of diet during adolescence on the neonatal health of offspring: evidence on the importance of preconception diet. The HUNT study
2020
Background: Emerging evidence suggests that parents' nutritional status before and at the time of conception influences the lifelong physical and mental health of their child. Yet little is known about the relationship between diet in adolescence and the health of the next generation at birth. This study examined data from Norwegian cohorts to assess the relationship between dietary patterns in adolescence and neonatal outcomes. Methods: Data from adolescents who participated in the Nord-TrA¸ndelag Health Study (Young-HUNT) were merged with birth data for their offspring through the Medical Birth Registry of Norway (MBRN). Young-HUNT1 collected data from 8980 adolescents between 1995 and 19…
Genetic endowments, parental resources and adult health: Evidence from the Young Finns Study
2017
This paper uses longitudinal survey data linked to administrative registers to examine socioeconomic gradients in health, particularly whether the effects of genetic endowments interact with the socioeconomic resources of the parental household. We find that genetic risk scores contribute to adult health measured by biomarkers. This result is consistent with the findings from genome-wide association studies. Socioeconomic gradients in health differ based on biomarker and resource measures. Family education is negatively related to obesity and the waist-hip ratio, and family income is negatively related to low-density lipoprotein cholesterol and triglyceride levels. Parental resources do not…
Effect of legume grains as a source of dietary protein on the quality of organic lamb meat.
2011
BACKGROUND: This study evaluated the effects on lamb growth, carcass traits and meat quality of replacing conventional soybean meal in the diet with alternative legume grains. RESULTS: Twenty-eight male lambs of Comisana breed weighing 16.9 ± 2.7 kg at weaning (66 ± 6 days old) were assigned to one of four diets. Until slaughter at 129 ± 6 days of age, each group received ad libitum pelleted alfalfa hay and concentrates differing in the source of protein: chickpea, faba bean, pea or soybean meal. Lambs fed chickpea showed higher dry matter and protein intakes from concentrate than those fed soybean. Lambs' growth, carcass weight and net dressing percentage did not vary by protein source, al…
Food quality and nutraceutical value of nine cultivars of mango (Mangifera indica L.) fruits grown in Mediterranean subtropical environment
2019
Mango (Mangifera indica L.) quality is strongly influenced by genotype but individuating the most appropriate harvesting time is essential to obtain high quality fruits. In this trial we studied the influences of the ripening stage at harvest (mature-ripe or green-ripe) on quality of ready to eat mango fruits from nine cultivars (Carrie, Keitt, Glenn, Manzanillo, Maya, Rosa, Osteen, Tommy Atkins and Kensington Pride) grown in the Mediterranean subtropical climate through physicochemical, nutraceutical, and sensory analysis. Our results show a large variability among the different observed genotypes and in dependence of the ripening stage at harvest. With the exception of Rosa, mature-ripe f…
Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems
2017
International audience; Food consumption is by far the most important point where food's organoleptic properties can be perceived and can elicit sensory pleasure. Ageing is often accompanied by oral impairments. Those impairments may impact food perception by changing texture perception and the release of flavor components, which have a significant impact on food acceptability. The present study aimed at evaluating the impact of oral health on the perception of food comfortability in an elderly population. This was achieved by asking elderly people with a good oral health and elderly people with poor oral health to rate six cereal products and six meat products using a food comfortability q…
JIFAM Special Issue on Experiential Marketing: Perspectives from the International Agro-food Sector
2022
Globalization in the food sector has increased over the past few decades, resulting in consumers finding little differentiation between food products, and consumers who are less loyal to the brand. To help overcome this problem, food companies are trying to shift the consumer’s attention from the product itself toward other elements, such as the experience they have with the brand/product and the emotions that derive from it, through Experiential Marketing. The rise of Experiential Marketing has led to businesses advertising and selling their offerings based on experiences rather than just the characteristics and quality of the product, meaning consumers are increasingly motivated by emotio…
Novel silver-based nanoclay as an antimicrobial in polylactic acid food packaging coatings.
2010
This paper presents a comprehensive performance study of polylactic acid (PLA) biocomposites, obtained by solvent casting, containing a novel silver-based antimicrobial layered silicate additive for use in active food packaging applications. The silver-based nanoclay showed strong antimicrobial activity against Gram-negative Salmonella spp. Despite the fact that no exfoliation of the silver-based nanoclay in PLA was observed, as suggested by transmission electron microscopy (TEM) and wide angle X-ray scattering (WAXS) experiments, the additive dispersed nicely throughout the PLA matrix to a nanoscale, yielding nanobiocomposites. The films were highly transparent with enhanced water barrier …
Moisture loss, gain and migration in foods
2011
Abstract: The loss, gain and transfer of moisture often affect food materials. Whether arising from interaction with the atmosphere or with another component of the food, such changes always cause deterioration of the overall quality of the food through softening, toughening, breakdown, swelling or shrinkage due to phase transitions or dissolution. In most cases, water migration leads to organoleptic or microbiological changes in the food. With a view to better understanding the physical deterioration of food and to providing a tool for better control of food quality (and therefore of longer shelf life), this chapter reviews the water relationships in foods with particular attention to, and…
Influence of thermal process on structure and functional properties of emulsion-based edible films
2007
Abstract Synthetic food packaging is classically used to prevent mass transfer of various small molecules (water, gases, flavour compounds or solutes) between a food and its surrounding medium. In the case of composite foods, the development of edible films and coatings, applied between the different phases of this food is rising up. The increase of such food products shelf-life is indeed related to the barrier efficiency of these edible packaging against small molecules transfers. This is especially true for water transfer between compartments of different water activities in the same food, that leads to important physico-chemical changes and therefore to food quality deterioration. Film-f…
All-Food-Seq (AFS): a quantifiable screen for species in biological samples by deep DNA sequencing.
2013
Background DNA-based methods like PCR efficiently identify and quantify the taxon composition of complex biological materials, but are limited to detecting species targeted by the choice of the primer assay. We show here how untargeted deep sequencing of foodstuff total genomic DNA, followed by bioinformatic analysis of sequence reads, facilitates highly accurate identification of species from all kingdoms of life, at the same time enabling quantitative measurement of the main ingredients and detection of unanticipated food components. Results Sequence data simulation and real-case Illumina sequencing of DNA from reference sausages composed of mammalian (pig, cow, horse, sheep) and avian (c…