Robust Deep Transfer Models for Fruit and Vegetable Classification: A Step Towards a Sustainable Dietary

2020 ◽  
pp. 31-44
Author(s):  
Nour Eldeen M. Khalifa ◽  
Mohamed Hamed N. Taha ◽  
Mourad Raafat Mouhamed ◽  
Aboul Ella Hassanien
Keyword(s):  
Fruit And Vegetable ◽  
Transfer Models

Fruit and Vegetable Screening Measure

2004 ◽  
Author(s):  
Judith J. Prochaska ◽  
James F. Sallis
Keyword(s):  
Fruit And Vegetable ◽  
Screening Measure

Analysing capabilities and resources used to incorporate fruit and vegetables into the family diet: findings from an Australian case study

2014 ◽  
Vol 2 (1) ◽  
pp. 13
Author(s):  
Samantha B Meyer
Keyword(s):  
Low Income ◽  
Vegetable Intake ◽  
Vegetable Consumption ◽  
Fruit And Vegetables ◽  
Fruit And Vegetable ◽  
Organizational Skills ◽  
Australian Case ◽  
Low Income Families ◽  
Conducting Research

Research attributes low fruit and vegetable consumption to problems of access, availability and affordability. We conducted, for the first time, a case study with three families designed and analysed using the sustainable Livelihoods Framework. The benefit of such an approach is that we moved away from identified barriers and towards identifying the capabilities and resources low-income families use to incorporate fruit and vegetables into their diets. Mitigating cost and access, we provided families with a box of fresh fruit and vegetables free of charge for up to 10 weeks and observed and recorded how/if the contents were used. Results identify the importance of social networking, organizational skills, knowledge of health benefits, and social structures. This paper demonstrates an effective methodology for understanding the capabilities of, rather than barriers to, low-income families increasing fruit and vegetable intake. Additionally, we provide a ‘how to’ and ‘lessons from the field’ for researchers interested in conducting research of this nature.

Fruit and vegetable biotechnology

2002 ◽  
Author(s):  
Victoriano Valpuesta
Keyword(s):  
Fruit And Vegetable

Fruit and vegetable processing

2002 ◽  
Author(s):  
Wim Jongen
Keyword(s):  
Fruit And Vegetable

Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 23-31
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Ekaterina Pyrieva ◽  
Olga Georgieva ◽  
Stanislav Smirnov
Keyword(s):  
Celiac Disease ◽  
Treatment Effectiveness ◽  
Raw Materials ◽  
Calculated Data ◽  
Limited Range ◽  
Gluten Free ◽  
Fruit And Vegetable ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Wide Range

Diet therapy is one of the main approaches to the treatment of a wide range of diseases of the digestive system. The treatment effectiveness of celiac disease depends on how strictly the patient adheres to a gluten-free diet. It is often disrupted due to the limited range of recommended foods and dishes, especially for children who are particularly sensitive to dietary restrictions. In this case, the development of new types of specialized gluten-free products is relevant, allowing to expand the diet both in terms of nutritional value and taste diversity. This study concerns the recipe developments of dry gluten-free mixtures using rice and amaranth with the inclusion of fruit and vegetable and berry raw materials intended for the nutrition of children over three years old suffering from celiac disease. When developing the recipes, researchers used various combinations of rice and amaranth flour, as well as fruit and vegetable powders. The rice flour composition varied in the range from 15 to 75%; amaranth – from 15 to 45%; fruit and vegetable and berry powders – up to 10%. The finished product was gluten-free cookies, muffins, pancakes made of rice and amaranth. Organoleptic evaluation showed that the studied samples of gluten-free cookies have high quality characteristics, have a pleasant taste and aroma. According to the calculated data, specialized gluten-free dry mixtures intended for children over three years with celiac disease can serve as an important source of: vegetable carbohydrates – from 26.81 to 55.19 g / 100g of finished products; protein – from 4.06 to 11.82 g/100g of finished products; dietary fiber – from 3.82 to 6.36 g/100g of finished products; and energy – from 158.12 to 333.96 kcal/100g of finished products) The developed recipess of gluten-free products can help to provide children with an adequate amount of nutrients and energy.

Sign in / Sign up

Export Citation Format

Share Document