Search results for "foodstuff"

European Union legislation on macroalgae products

2021

AbstractMacroalgae-based products are increasing in demand also in Europe. In the European Union, each category of macroalgae-based products is regulated separately. We discuss EU legislation, including the law on medicinal products, foods including food supplements and food additives, feed and feed additives, cosmetics, packaging materials, fertilizers and biostimulants, as well as biofuels. Product safety and consumer protection are the priorities with any new products. Macroalgae products can be sold as traditional herbal medicines. The novel food regulation applies to macroalgae foods that have not previously been used as food, and organic macroalgae are a specific regulatory category. …

A new environmental label for farm Holidays: a tool for improving the integrated relational tourism

2009

Assessment of metal levels in foodstuffs from the Region of Valencia (Spain).

2017

Graphical abstract

Which food for whom?

2015

From lack of food to food excess there are numerous different forms of malnutrition, caused by many determining factors. Improving the nutritional condition of populations therefore is a key task of public health care on a planetary level. It is also an economic challenge. The development of an agro-industrial system over the last sixty years has no doubt contributed to make foods safer, but it has also contributed to the consumption of products which are too fat and too sweet. As a consequence the innovation of healthier foods that are affordable has now become an important challenge. This challenge requires developing a new food engineering approach, notably improving the understanding of…

A mesh less approch based upon Radial basis function Hermite collocation method for predicting the cooling and the freezing times of foods

2005

This work presents a meshless numerical scheme for the solution of time dependent non linear heat transfer problems in terms of a radial basis function Hermite collocation approach. The proposed scheme is applied to foodstuff's samples during freezing process; evaluation of the time evolution of the temperature profile along the sample, as well as at the core, is carried out. The moving phase-change zone is identified in the domain and plotted at several timesteps. The robustness of the proposed scheme is tested by a comparison of the obtained numerical results with those found using a Finite Volume Method and with experimental results.

Modelling heat transfer-controlled cooling and freezing times: a comparison between computational values and experimental results

2013

Modelling of heat transfer-controlled cooling and freezing time predictions are very important for a good preservation of foodstuffs. In that regard, we used a computer code based on the finite-element method that allowed us to analyse the phase-change of various foodstuffs during their freezing. The model was exercised to predict process times. The results can be used to design high efficiency plants. In this work, the results predicted by the FEM program are compared with the experimental values given in technical literature.

Is there a need for more effective quality awards for agritourisms?

2010

Extruded Expanded Polystyrene Sheets Coated by TiO2 as New Photocatalitic Materials for Foodstuffs Packaging

2012

Nanostructured, photoactive anatase TiO2 sol prepared under very mild conditions using titanium tetraisopropoxide as the precursor is used to functionalise extruded expanded polystyrene (XPS) sheets by spray-coating resulting in stable and active materials functionalised by TiO2 nanoparticles. Photocatalytic tests of these sheets performed in a batch reactor in gas-solid system under UV irradiation show their successful activity in degrading probe molecules (2-propanol, trimethylamine and ethene). Raman spectra ensure the deposition of TiO2 as crystalline anatase phase on the polymer surface. The presence of TiO2 with respect to polymer surface can be observed in SEM images coupled to EDAX …

Goût et préférences du consommateur âgé

2017

Revue; Goût et préférences du consommateur âgé. Sixième journée mondiale de la déglutition :

Développement de l'acceptabilité des aliments solides. A partir de quel âge les morceaux sont-ils acceptés par l'enfant sain ?

2019

Les aliments solides sont proposés aux nourrissons vers 4-6 mois, lorsque leurs besoins nutritionnels ne peuvent plus être uniquement assurés par le lait. Ces aliments (fruits, légumes, produits céréaliers…) sont généralement proposés sous forme de purée ou de bouillie. Au fil des mois, les purées sont ensuite remplacées par des textures de plus en plus consistantes et dures, permettant à l'enfant d'apprendre progressivement à manger les aliments de la table familiale. Cet apprentissage est dépendant du développement des capacités masticatoires de l'enfant, particulièrement dynamique dans la petite enfance. En effet, pour accepter un aliment, l'enfant doit être capable de le manger. Si, à l…