Search results for "Skin Physiology"
showing 10 items of 883 documents
Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread
2013
The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteo…
Energy and environmental life cycle assessment of an institutional catering service: An Italian case study
2019
Food production is recognised as one of the major drivers for global environmental pressure. In the last years, changes in consumption models result in an increasing population consuming food out of home that pose the catering service sector at the centre of the European Union policies aimed at improving the environmental sustainability of the food sector. In this framework, better technical knowledge on the environmental impacts of catering service is essential in order to identify potential actions towards a more sustainable food sector. This article presents an environmental assessment of a school catering service operating in Italy and delivering approximately 2,518,128 meals per year. …
Food Allergy Knowledge, Attitudes and Practices: A Pilot Study of the General Public and Food Handlers
2016
Objective: We have assessed the factors that might improve the free food allergen at the restaurants. In addition, we have compared food handlers knowledge with the general public knowledge about food allergens. Design: Cross-sectional, via questionnaires. Participants: A total of 182 participants (80 food handlers and 102 of general public). Main Outcome Measures: Dependent variables: Food allergy knowledge, attitudes and practices. Analysis: The analysis of variance (ANOVA) and independent t-test. Questionnaires were hand coded and data was analyzed using Statistical Package for Social Sciences (SPSS) version 19.0. Results: The survey showed that food handlers and general public had some …
Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities
2010
The aim of this study was to investigate knowledge, attitudes and practices of food service staff in nursing homes and long-term care facilities for the elderly in Sicily, Italy. Association with some demographic and work-related variables was also investigated. This survey provides information and outlines many complex questions concerning the basics of food hygiene. Education level, length of service in the employment and attending courses on food hygiene influenced the knowledge, attitudes and practices of food service staff. This study has evidenced the need for continuous training among food service staff regarding food safety in LTCF and nursing homes.
Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
2017
Abstract Background The growing demand for nutritious, healthy, and still attractive foods drives the future of food processing to be multipurpose and more sophisticated. Information and insight of the relation between thermal and nonthermal treatments (high pressure processing, high pressure homogenization, pulsed electric fields, etc.) with bioaccessibility of phytochemicals is important not only for researchers, but also for the food industry, thus giving opportunities to develop innovative healthy food products. Scope and approach The food industry finds it crucial to develop processing technologies, which at the same time will preserve and improve the nutritive value of foods and make …
The potential of pulsed electric fields to reduce pesticides and toxins
2020
Abstract Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different applications in the food industry. PEF technology is a valuable tool to improve functionality, extractability, and recovery of nutritionally valuable compounds as well as bioavailability of micronutrients and components in a diverse variety of foods. Moreover, some studies have shown the potential of PEF treatments to reduce the formation of food processing contaminants, pesticides, and toxins. This opens the doors to new PEF applications in the food industry. Recently, scientists explored the possibility of removing harmful chemical, such as pesticides and toxins, from food commodity by…
Evaluation of a short food frequency questionnaire used among Norwegian children.
2012
Objective: The aim of this study was to evaluate a short food frequency questionnaire (FFQ) against a four-day precoded food diary (PFD) with regard to frequency of food intake among Norwegian 9- and 13-year-olds. Subjects and design: A total of 733 9-year-olds and 904 13-year-olds completed first a short FFQ and one to two weeks later a four-day PFD. The short FFQ included questions about 23 food items, including different drinks, fruits, vegetables, bread, fish, pizza, sweets, chocolate and savoury snacks. The PFD covered the whole diet. Results: When comparing mean intake from the PFD with comparable food items in the FFQ, all food items showed that increasing intake measured with the PF…
Einfluß der Nahrungsaufnahme auf die Magenentleerung magensaftresistenter Tabletten und Kapseln*
2008
To test the effect of food intake on gastric emptying of gastric juice-resistant drugs, emptying time of a 11 x 6 mm tablet and a 20 x 7 mm capsule was measured by means of a metal detector in 10 healthy persons (5 men and 5 women; mean age 25 [18-30] years) after fasting and after eating three main and three in-between meals. After fasting the tablets left the stomach after 78 +/- 18 min, the capsules after 60 +/- 16 min, while meal intake delayed emptying by a factor of 10 to 12 +/- 1.3 hours and 10 +/- 1.8 hours, respectively. The slightly shorter emptying time of capsules was statistically not significant. The results indicate that gastric juice-resistant tablets taken during day-time m…
The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa
2014
Cereals represent the main crop in Africa (45% of arable land) and make an important contribution to the human diet in this continent. Cereals for humans are not consumed raw. Fermentation technology is widely used in Africa to transform cereals into edible products as well as to preserve and enhance the nutritional and safety aspects of cereals. In general, in Africa, this process is not controlled and is devoid of good manufacturing practices (GMPs). Spoilage and/or pathogenic microorganisms may compromise the final quality when the fermentation is not controlled. This article focuses on the role that the fermentation process could play in creating safe food conditions in Africa. Taking i…
Processing Strategies to Inactivate Hepatitis A Virus in Food Products: A Critical Review
2015
Hepatitis A infection, caused by hepatitis A virus (HAV), is the leading cause of human viral hepatitis throughout the world and is mainly propagated via the fecal–oral route. Transnational outbreaks of food-borne infections are reported with increasing frequency as a consequence of international food trade. Food-borne outbreaks caused by HAV are mainly associated with bivalve molluscs, produce (soft fruits and leafy greens), and ready-to-eat meals. The purpose of this paper was to conduct a structured and systematic review of the published literature on the current state of knowledge regarding the stability of HAV in foods as well as the efficacy of food processing strategies and to identi…