scholarly journals EEG correlates of perceived food product similarity in a cross-modal taste-visual task

2019 ◽  
Author(s):  
M. Domracheva ◽  
S. Kulikova
Keyword(s):  
Food Product ◽  
Stimulus Presentation ◽  
Food Products ◽  
Gamma Oscillations ◽  
Visual Task ◽  
Practical Applications ◽  
Large Samples ◽  
Subject Variability ◽  
Study Participants ◽  
Evoked Response Potentials

AbstractThe most common tools to understand perception of food products are hall-tests, surveys, observations, etc. However to get reliable results these approaches require large samples, making them costly and time-consuming. Furthermore, they are also highly expert-dependent and rely on the assumption that study participants can express their preferences consciously and explicitly. Here we suggested an EEG-based approach to evaluate perceived product similarity in a cross-modal taste-visual task. Two candidate neurometrics measured from Fz electrode were tested: the amplitude of N430-620 from evoked response potentials (ERP) and the power of induced gamma oscillations during 400-600 ms period after visual stimulus presentation. Both suggested metrics showed a strong correlation with the perceived similarity scores at both individual and group levels, however N430-630 had greater inter-subject variability making it less suitable for practical applications. The results based on the power of induced gamma oscillations (N=18) not only reflected the results from traditional hall-tests (N=200) but also allowed better discrimination between different food products.

Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products

2020 ◽  
Vol 5 (3) ◽  
pp. 4-11
Author(s):  
E. V. Kryuchenko ◽  
Yu. A. Kuzlyakina ◽  
V. S. Zamula ◽  
I. M. Chernukha
Keyword(s):  
Food Allergy ◽  
Risk Analysis ◽  
Meat Products ◽  
Food Product ◽  
Food Products ◽  
Legal Regulation ◽  
Comprehensive Assessment ◽  
Ige Mediated

The article discusses the definition and mechanism of IgE‑mediated food allergy, provides an overview of the legal regulation of the production and labeling of allergen-containing food products. In order to prevent the inadvertent appearance of allergens in products during their production, an allergenomics procedure is required — a comprehensive assessment of the allergic potential of a food product: allergenicity of product ingredients, risk analysis, and the procedure for managing allergens in the production.

Food advertising during children’s television programmes in Italy

2020 ◽  
pp. 1-8
Author(s):  
Silvano Gallus ◽  
Elisa Borroni ◽  
Chiara Stival ◽  
Sharanpreet Kaur ◽  
Sofia Davoli ◽  
...  
Keyword(s):  
Food Product ◽  
Food Products ◽  
Children's Television ◽  
World Health ◽  
Nutritional Values ◽  
International Guidelines ◽  
Food Advertisements ◽  
Health Organization ◽  
Almost All ◽  
The Eu

Abstract Objective: Previous studies from European countries noted that food products promoted on TV for children did not comply with international guidelines, including the World Health Organization European Nutrient Profile Model (WHO-ENPM) and the EU Pledge Nutrition Criteria (EU-PNC, an initiative developed by leading food companies). We aim to provide new data from Italy. Design: Evaluation of Italian TV advertisements. Data on nutritional values for food product advertised were compared with nutritional standards issued by the WHO-ENPM and the EU-PNC. Setting: In total, 180 h of TV programmes from six Italian channels, 2016–2017. Participants: Eight hundred and ten consecutive advertisements during children’s programmes. Results: Out of 810 advertisements, 90 (11·1 %) referred to food products. Among these, 84·5 % of the foods promoted did not meet the WHO-ENPM and 55·6 % the EU-PNC guidelines. Advertisements promoting sweet and salty snacks (i.e. ≥ 70 % of all foods) v. other food products showed higher non-compliance with both the WHO-ENPM (OR: 73·8; 95 % CI: 4·09, 1330) and the EU-PNC (OR: 9·21; 95 % CI: 2·82, 30·1). Conclusions: In Italy, most food advertisements during children’s programmes are not compliant with European nutritional standards. Almost all the advertisements for snacks do not meet international guidelines. As the WHO-ENPM guidelines do not propose standards for all the food products, including meals, there is an urgent need to define independent and easy-to-read guidelines for food advertisements targeting children. As a first step towards the complete ban of food advertisements targeting children recommended by other researchers, these guidelines should be enforced by all the TV broadcasts.

scholarly journals Figuring the pecking order

2018 ◽  
Vol 52 (12) ◽  
pp. 2334-2355
Author(s):  
Shona M. Bettany ◽  
Ben Kerrane
Keyword(s):  
Food Preference ◽  
Food Preferences ◽  
Food Product ◽  
Food Products ◽  
Policy Makers ◽  
Animal Food ◽  
Interpretive Study ◽  
Full Compliance ◽  
The Family ◽  
Animal Food Products

PurposeUsing the family activity of hobby stock-keeping (“petstock”) as a context, this paper aims to extend singularization theory to model the negotiations, agencies and resistances of children, parents and petstock, as they work through how animals become food within the boundaries of the family home. In doing so, the authors present an articulation of this process, deciphering the cultural biographies of petstock and leading to an understanding of the emergent array of child animal food-product preferences.Design/methodology/approachData were collected from petstock-keeping parents through a mixture of ethnographic, in-depth interviewing and netnographic engagements in this qualitative, interpretive study; with parents offering experiential insights into animal meat and food-product socialization behaviours played out within the family environments.FindingsThe findings discuss the range of parental behaviours, motivations and activities vis-à-vis petstock, and their children’s responses, ranging from transgression to full compliance, in terms of eating home-raised animal food-products. The discussion illustrates that in the context of petstock, a precocious child food preference agency towards animal meat and food products is reported to emerge.Research limitations/implicationsThis research has empirical and theoretical implications for the understanding of the development of child food preference agency vis-à-vis animal food products in the context of family petstock keeping.Practical implicationsThe research has the potential to inform policy makers around child education and food in regard to how child food preferences emerge and can inform marketers developing food-based communications aimed at children and parents.Originality/valueTwo original contributions are presented: an analysis of the under-researched area of how children’s food preferences towards eating animal food products develop, taking a positive child food-choice agency perspective, and a novel extension of singularization theory, theorizing the radical transformation, from animal to food, encountered by children in the petstock context.

scholarly journals Degree of processing and nutritional value of children’s food products

2021 ◽  
pp. 1-8
Author(s):  
Célia Regina Barbosa de Araújo ◽  
Karla Danielly da S Ribeiro ◽  
Amanda Freitas de Oliveira ◽  
Inês Lança de Morais ◽  
João Breda ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Food Product ◽  
Food Products ◽  
Nutritional Composition ◽  
Retail Stores ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Processed Products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

scholarly journals Study of Consumer Awareness on Food Labelling and Use of Pack Information for Purchase of Pre-Packaged Food Products

2017 ◽  
Vol 4 (4) ◽  
Author(s):  
Samit Dutta ◽  
Deval Patel
Keyword(s):  
Informed Choice ◽  
Food Products ◽  
Food Labelling ◽  
Food Label ◽  
Labelling Information ◽  
Packaged Foods ◽  
Prepackaged Foods ◽  
And Gender ◽  
Packaged Food ◽  
Study Participants

Purpose – Liberalization of trade, globalization and development in food science and technology has resulted in an increase in trade and consumption of pre-packaged foods. Reading food labelling information is important to assist in making informed choices of food. This study determined level of awareness on pre-packaged food labelling information among consumers in Anand city of Gujarat, India, their perception on the importance of such information and various factors influencing in reading and using food labels. Design/methodology/approach – A semi structured questionnaire was used to collect information from consumers who were found purchasing prepackaged foods in selected modern format retail stores. The obtained data were computed to determine relationships and associations between various factors and the use of food labelling information among consumers in the area of study. Findings – Study revealed that 86.7 per cent of the study participants reported to read labeling information prior purchase of pre-packaged foods. However, only a third of respondents were very much informed about food labelling and computed awareness scores. It was observed that level of education and gender difference had statistically significant association with awareness scores and perception of importance of food labelling. 83.3 per cent of respondents mentioned price of food as the factor for motivating them to read food label before purchase of the food item. Practical implications – Deliberate efforts may be needed to improve food labelling, provide education to consumers to raise their awareness on importance of reading and use of food labelling information to make an informed choice of the food. Originality/value – Determines level of awareness about labelling information among consumers of pre-packaged food products.

scholarly journals Factors Influencing the Consumers’ Perceptions towards Frozen and Ready-to-Cook Food Products in Bangladesh

2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Nazrul Islam PhD
Keyword(s):  
Brand Image ◽  
Food Product ◽  
Food Products ◽  
Frozen Foods ◽  
Individual Factor ◽  
Factors Influencing ◽  
The People ◽  
Good For ◽  
The Impact ◽  
The City

Recently in Bangladesh, frozen and ready-to-cook food industry is growing very fast due to high demand of these products by the city dwellers. This study aims at identifying the factors influencing the consumers’ perception about the frozen and ready-to-cook food products on Bangladeshi people.A survey was conducted among 211 frozen and ready-to-cook food consumers of Dhaka city with a structured questionnaire. Both descriptive and inferential statistics were used to analyze the data. Factor analysis was conducted to identify the influencing factors related to the consumers’ perception about frozen and ready-to-cook food products. Regression analysis was accomplished to examine the impact of the factors on the overall consumers’ preferences of the processed frozen and ready-to-cook food products. Results show that the factors which influence the perception of the consumers about frozen and ready-to-cook food products are concerned with saving time, helpful and economic, low price, variety and good for health, brand image and quality, availability of the frozen foods, taste of the food, and attractive packaging of the food. Individual factor relationships show that the factors such as, saving time, the foods are helpful and economic, low price, variety and good for health, brand image and quality, and availability of the foods are significant and the factors such as, good taste of the food and attractive packaging of the food are not significant in the this study. This study suggests that the policymakers of the processed frozen and ready-to-cook food product manufacturers should give importance on these factors for increasing the demand of the products among the city dwellers of Bangladesh. Keywords: Consumers’ perception about fish, Meat and wheat-based frozen foods, Life style and taste preferences, Income of the people, Availability of the products, Easy to cook.

scholarly journals Zinc Biofortification of Cereal Crops: A Review Article

2021 ◽  
pp. 22-28
Author(s):  
Nooruldeen S. Ali
Keyword(s):  
Food Additives ◽  
Food Product ◽  
Nutrient Status ◽  
Food Products ◽  
Zn Deficiency ◽  
Limiting Factor ◽  
Poor People ◽  
Sustainable Solutions ◽  
Nutritional Health ◽  
Soil Zn

Micronutrient deficiency can be considered as one of the yield "quantity and quality" limiting factor in arid calcareous lands and can be considered as the troubling component of hunger. Therefore, enriching food products through adding nutrients to a food product or through increasing soil fertility and breeding crop for nutrient efficiency are alternatives available to improve food quality. However, poor people have no excess to food additives and can benefit from naturally enriched food products or what being called Biofortification. The existence of a general geographical overlap between soil Zn deficiency and human Zn deficiency has been already postulated. As agriculture-based food products are the major source of human nutrition, the relationship between the nutrient status of soils, food crops, and human health is understandable. poor but also deliver all the essential nutrients needed for adequate nutritional health. Sustainable solutions to malnutrition will only be found by closely linking agriculture to nutrition and health. The undergoing review would discuss these concepts and their implementation and uses with special concern on Iraqi conditions.

scholarly journals New Approaches to Developing the Integral Indicator Methodology for Estimating the Financial Efficiency of Agricultural Entities in Poland, the Republic of Moldova, and EU Countries

2019 ◽  
Vol 19(34) (4) ◽  
pp. 103-112
Author(s):  
Mariusz Trojak ◽  
Barbara Kiełbasa ◽  
Daniela Popa ◽  
Aliona Sargo
Keyword(s):  
Concentration Index ◽  
Agricultural Land ◽  
Food Products ◽  
Future Research ◽  
Financial Efficiency ◽  
Practical Applications ◽  
Republic Of Moldova ◽  
Fixed Assets ◽  
The Republic ◽  
Labor Resources

Economic literature pays a great deal of attention to economic and financial efficiency, expressed in terms of competition, concentration, productivity and profitability. This paper provides an all-embracing framework for the various existing theories in this area and illustrates these theories with practical applications. Currently, changing the size of the production potential in agricultural units in the Republic of Moldova depends to a great extent on the influence of different trends in the modification of production resources: the reduction of labor resources and agricultural land, quantitative and qualitative changes in fixed assets, and in current assets, etc. The notion of resource potential means the totality of the volume of all resources (natural, labor, material, intellectual, information, etc.) on specific enterprises, territories, branches, regions. Evaluating a broad field of research, the paper describes profit maximizing food products and demonstrates how several widely-used products can be fit into this framework. The authors also present an overview of the current major trends in the food sector and relate them to the assumptions for food products, thereby displaying their relevance and timeliness. The results include a set of recommendations for future research on this topic. The design, methodology and approach of this research is to explain why efficiency can help obtain a profit surplus, and to measure this efficiency. For quality of methodology we apply a range of statistical methods, as well as the strategic capability of organisations – made up of resources and competences. One way to approach the stategic capability of an organisation is to consider its strengths and weaknesses (for example, where it has a competitive advantage, profit, efficiency or disadvantage). Based on our research and results, we sought to understand the concepts of financial effciency and to apply these concepts to practical situations. At the start of each analysis entrepreneurship plays an important role. Most organisations have to innovate constantly to obtain profit and efficiency for food products. They need to be first into a market, or simply a follower of customers in developing new products and services. Original studies in Moldova and Poland regarding farm concentration in terms of Gini Coefficient, Gini Index and Concentration Index of the utilized agricultural area. Original calculus formula to determine the Concentration Index of the UAA for the top 10% largest farms in Moldova and UK.

scholarly journals Karakteristik Pengeringan Kulit Melinjo (Gnetum gnemon L) dengan Alat Pengering Tipe Tray Dryer untuk Pembuatan Keripik Kulit Melinjo

2020 ◽  
Vol 4 (4) ◽  
pp. 512-521
Author(s):  
Durry Munawar ◽  
Dewi Sri Jayanti ◽  
Raida Agustina
Keyword(s):  
Weight Loss ◽  
Food Product ◽  
Food Products ◽  
Drying Rate ◽  
Processed Food ◽  
Airflow Velocity ◽  
Drying Time ◽  
The Public ◽  
Gnetum Gnemon ◽  
Drying Chamber

Abstrak. Pemanfaatan kulit melinjo sebagai produk makanan olahan belum banyak diketahui oleh masyarakat. Biasanya kulit melinjo tidak dimanfaatkan lagi dan dibuang begitu saja padahal kulit melinjo dapat diolah kembali menjadi beberapa produk makanan seperti keripik kulit melinjo, manisan, teh, pewarna makanan. Penelitian ini bertujuan untuk mengetahui karakteristik pengeringan dan mutu dalam pembuatan keripik kulit melinjo dengan alat pengering tipe tray dryer pada suhu 35oC dan 45oC. Masing-masing suhu tersebut diulang sebanyak dua kali. Hasil penelitian menunjukkan bahwa pada suhu 35oC kelembaban udara yang diperoleh adalah 70,50% dengan lama pengeringan 390 menit (6,5 jam) dan rata-rata laju pengeringan sebesar 1,08 bk/menit, sedangkan pada suhu 45oC kelembaban udara yang diperoleh adalah 60,72% dengan lama pengeringan 300 menit (5 jam) dan rata-rata laju pengeringan sebesar 1,32 bk/menit. Kecepatan aliran udara ruang pengering pada suhu 35oC dan 45oC adalah konstan (2,4 m/s). Rata-rata kadar air awal kulit melinjo adalah 82,26% sedangkan kadar air akhir adalah 21,36%. Susut bobot pada suhu 35oC adalah 77,56% dan pada suhu 45oC adalah 77,32%. Hasil uji organoleptik terbaik adalah pada suhu 35oC dengan skor 4,28 untuk warna, 4,50 untuk aroma, 4,53 untuk rasa dan 4,40 untuk tekstur.Characteristic Melinjo Peel (Gnetum gnemon L) Drying with Tray Dryer for Making Melinjo Peel ChipsAbstract. The use of melinjo peel as a processed food product is not widely known in the public. Melinjo peel is usually no longer used and thrown away even though the peel could be reprocessed into several food products such as melinjo peel chips, confectionery, tea, and food coloring. This research aimed to determine the characteristics of drying and quality in the making of melinjo peel chips with tray dryer at 35oC and 45oC. Each temperature is repeated twice. The results showed that at a temperature of 35oC, the humidity was 70.50% with a drying time was 390 minutes (6.5 hours) and the average of drying rate was 1.08 dw/minute, meanwhile at 45oC the humidity was 60.72% with a drying time was 300 minutes (5 hours) and an average of drying rate was 1.32 dw/minute. The airflow velocity of the drying chamber at 35oC and 45oC was constant (2.4m/s). The average of initial moisture of melinjo peel was 82.26% and final moisture was 21.36%. The weight loss at 35oC was 77.56% and at 45oC was 77.32%. The best results of organoleptic test was at temperature 35oC with score 4.28 for color, 4.50 for flavor, 4.53 for taste and 4.40 for texture.

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