The impact of EU trade preferences on the extensive and intensive margins of agricultural and food products

During processing of cereal-based food products, starch undergoes dramatic changes. The objective of this work was to evaluate the impact of food processing on the starch digestibility profile of cereal-based foods using advanced imaging techniques, and to determine the effect of preserving starch in its native, slowly digestible form on its in vivo metabolic fate. Four different food products using different processing technologies were evaluated: extruded products, rusks, soft-baked cakes, and rotary-molded biscuits. Imaging techniques (X-ray diffraction, micro-X-ray microtomography, and electronic microscopy) were used to investigate changes in slowly digestible starch (SDS) structure that occurred during these different food processing technologies. For in vivo evaluation, International Standards for glycemic index (GI) methodology were applied on 12 healthy subjects. Rotary molding preserved starch in its intact form and resulted in the highest SDS content (28 g/100 g) and a significantly lower glycemic and insulinemic response, while the three other technologies resulted in SDS contents below 3 g/100 g. These low SDS values were due to greater disruption of the starch structure, which translated to a shift from a crystalline structure to an amorphous one. Modulation of postprandial glycemia, through starch digestibility modulation, is a meaningful target for the prevention of metabolic diseases.

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Ellagitannins, Gallotannins and their Metabolites- The Contribution to the Anti-Inflammatory Effect of Food Products and Medicinal Plants

Current Medicinal Chemistry ◽

10.2174/0929867323666160919111559 ◽

2019 ◽

Vol 25 (37) ◽

pp. 4946-4967 ◽

Cited By ~ 18

Author(s):

Anna K. Kiss ◽

Jakub P. Piwowarski

Keyword(s):

Immune Response ◽

Gastrointestinal Tract ◽

Gut Microbiota ◽

Health Effects ◽

Biological Effects ◽

Food Products ◽

Anti Inflammatory ◽

The Impact

The popularity of food products and medicinal plant materials containing hydrolysable tannins (HT) is nowadays rapidly increasing. Among various health effects attributable to the products of plant origin rich in gallotannins and/or ellagitannins the most often underlined is the beneficial influence on diseases possessing inflammatory background. Results of clinical, interventional and animal in vivo studies clearly indicate the antiinflammatory potential of HT-containing products, as well as pure ellagitannins and gallotannins. In recent years a great emphasis has been put on the consideration of metabolism and bioavailability of natural products during examination of their biological effects. Conducted in vivo and in vitro studies of polyphenols metabolism put a new light on this issue and indicate the gut microbiota to play a crucial role in the health effects following their oral administration. The aim of the review is to summarize the knowledge about HT-containing products’ phytochemistry and their anti-inflammatory effects together with discussion of the data about observed biological activities with regards to the current concepts on the HTs’ bioavailability and metabolism. Orally administered HT-containing products due to the limited bioavailability of ellagitannins and gallotannins can influence immune response at the level of gastrointestinal tract as well as express modulating effects on the gut microbiota composition. However, due to the chemical changes being a result of their transit through gastrointestinal tract, comprising of hydrolysis and gut microbiota metabolism, the activity of produced metabolites has to be taken into consideration. Studies regarding biological effects of the HTs’ metabolites, in particular urolithins, indicate their strong and structure-dependent anti-inflammatory activities, being observed at the concentrations, which fit the range of their established bioavailability. The impact of HTs on inflammatory processes has been well established on various in vivo and in vitro models, while influence of microbiota metabolites on silencing the immune response gives a new perspective on understanding anti-inflammatory effects attributed to HT containing products, especially their postulated effectiveness in inflammatory bowel diseases (IBD) and cardiovascular diseases.

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The Impact of In-group Favoritism on Trade Preferences

International Organization ◽

10.1017/s0020818317000327 ◽

2017 ◽

Vol 71 (4) ◽

pp. 827-850 ◽

Cited By ~ 28

Author(s):

Diana C. Mutz ◽

Eunji Kim

Keyword(s):

Well Being ◽

Population Based ◽

Trading Partner ◽

Relative Advantage ◽

Trade Policies ◽

Partner Country ◽

The Us ◽

Trade Preferences ◽

The Impact

AbstractUsing a population-based survey experiment, this study evaluates the role of in-group favoritism in influencing American attitudes toward international trade. By systematically altering which countries gain or lose from a given trade policy (Americans and/or people in trading partner countries), we vary the role that in-group favoritism should play in influencing preferences.Our results provide evidence of two distinct forms of in-group favoritism. The first, and least surprising, is that Americans value the well-being of other Americans more than that of people outside their own country. Rather than maximize total gains, Americans choose policies that maximize in-group well-being. This tendency is exacerbated by a sense of national superiority; Americans favor their national in-group to a greater extent if they perceive Americans to be more deserving.Second, high levels of perceived intergroup competition lead some Americans to prefer trade policies that benefit the in-group and hurt the out-group over policies that help both their own country and the trading partner country. For a policy to elicit support, it is important not only that the US benefits, but also that the trading partner country loses so that the US achieves a greater relative advantage. We discuss the implications of these findings for understanding bipartisan public opposition to trade.

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Ensuring food security amid the spread of COVID-19

Ekonomika APK ◽

10.32317/2221-1055.202107016 ◽

2021 ◽

Vol 321 (7) ◽

pp. 16-27

Author(s):

Mykola Pugachov ◽

Olha Khodakivska ◽

Oleksandr Shpykuliak ◽

Nataliia Patyka ◽

Olena Hryschenko

Keyword(s):

Food Security ◽

Food Products ◽

The State ◽

Practical Significance ◽

Economic Science ◽

Political Factors ◽

Healthy Nutrition ◽

Economic Methods ◽

Force Majeure ◽

The Impact

The purpose of the article is to carry out an analytical assessing the impact of the COVID-19 pandemic on the level of food security in Ukraine. Research methods. The research was based on general scientific and economic methods, the creative heritage of the founders of economic science, publications of Ukrainian and foreign scientists on the impact of quarantine restrictions related to the spread of the COVID-19 pandemic on the level of food security of the country, regulatory legal acts, data from the State Statistics Service of Ukraine, electronic resources and other sources. The monographic approach is used to analyze the dynamics of the actual consumption of agri-food products and the level of food independence for individual agri-food products. Normative and positive approaches are used to highlight real risks and threats to food security. A number of techniques of abstract-logical tools made it possible to make a scientific and applied generalization of the material presented, to formulate intermediate and final conclusions and proposals. Research results. An analytical assessing the impact of the COVID-19 pandemic on the consumption of agri-food products and the level of food independence for individual agri-food products has been carried out. It has been proven that Ukraine produces enough food to ensure healthy nutrition for citizens. It has been determined that due to the low purchasing power of the population, groups of citizens with low incomes have limited access to essential agricultural and food products. In the medium and long term, there will be a shortage of food resources and global food inflation, the situation in agricultural markets will remain unstable, and trade will continue to develop under the influence of not only competition, but also political factors. Scientific novelty. The theoretical and methodological provisions, scientific, methodological and practical approaches to determining the factors of influence of quarantine measures and the spread of COVID-19 to the level of food security of the state have been substantiated. Assessing the impact of quarantine measures and the spread of COVID-19 on food security made it possible to identify the main risks of ensuring the country's food security. Practical significance. The applied aspects of the study can be taken into account in the formation of programs for the socio-economic development of the agri-food sector of Ukraine, which will increase the effectiveness of state initiatives aimed at ensuring food security of the state and increase the country's readiness for force majeure threats. Tabl.: 7. Figs.: 3. Refs.: 17.

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

Nepalese Journal of Management Science and Research ◽

10.53056/njmsr-2016001.14 ◽

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.

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Influence of licopine content in tomatoes on taste qualities of canned goods

Butlerov Communications ◽

10.37952/roi-jbc-01/20-62-5-116 ◽

2020 ◽

Vol 62 (5) ◽

pp. 116-122

Author(s):

Saida S. Saidova ◽

Keyword(s):

Antioxidant Properties ◽

Food Products ◽

Climatic Conditions ◽

Raw Material ◽

Technical Documentation ◽

Tomato Fruits ◽

Duration Of Storage ◽

Tomato Products ◽

High Concentrations ◽

The Impact

The article provides a review of world data on the characteristics of the chemical composition of tomato fruits and the impact on their quality of the soil and climatic conditions of cultivation, varietal characteristics and maturity. It is noted that the current regulatory and technical documentation in the Russian Federation does not provide for the determination of functional substances. It has been shown that tomato fruits are a promising plant-growing raw material for the production of functional food products and directions for obtaining lycopene-containing products, canned foods, in particular, from tomato fruits, have been determined. The types of canned food and tomato products containing the highest concentrations of lycopene have been established. The regularity of increasing the concentrations of lycopene in tomato products with various methods of heat treatment is substantiated. The irreplaceable physiological significance of lycopene for the human body is proved, due to its antioxidant properties and the lack of the possibility of its synthesis. The biochemical nature of lycopene as a carotenoid and pigment is analyzed. The progressive foreign technologies of tomato processing have been studied, allowing to reduce the economic costs of production, increase the duration of storage of products containing extremely high concentrations of lycopene. The necessity of developing domestic food products of physiological importance, available for consumption in baby and diet food, is substantiated. It is proved that the Republic of Dagestan has a high climatic and resource potential for growing hybrid varieties of tomatoes containing high concentrations of lycopene and the mass fraction of dry matter necessary for the rational production of canned tomatoes.

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Teknologi pengolahan hasil perikanan untuk meningkatkan perekonomian petani ikan di Desa Sungai Geringging, Kecamatan Kampar Kiri, Kabupaten Kampar, Riau

Unri Conference Series: Community Engagement ◽

10.31258/unricsce.2.498-505 ◽

2020 ◽

Vol 2 ◽

pp. 498-505

Author(s):

Sukendi Sukendi ◽

Dewita Dewita ◽

Thamrin Thamrin ◽

Ridwan Manda Putra ◽

Windarti Windarti ◽

...

Keyword(s):

Fish Farming ◽

Food Products ◽

Business Group ◽

B Value ◽

Snack Food ◽

Service Activity ◽

Group Members ◽

C Value ◽

Fishery Products ◽

The Impact

The purpose of this community service activity is to provide knowledge and technology to the community from the Sinar Mentari Business Group, Sungai Geringging Village, Kampar Kiri District, Kampar Regency, in terms of processing fishery products into snack food products in the form of fish brains, fish dragon feet, and processing methods. packing and the process of presenting the resulting product better. The method used is the method of lectures, discussions, and direct practice on how to process fishery products. The results of this evaluation found that there had been a change in knowledge of 6 members of the Sinar Mentari Business Group, which showed that 5 people (83.33%) had been able to absorb the material given with a very good predicate (grade A), 1 person (16.67 %) can absorb the material given with a good predicate (B value), while those who get a sufficient predicate (C value) and poor predicate (D value) are not found. Based on the results of this evaluation, it is known that the skill level of the members of the Sinar Mentari Business group, it turns out that they have been able to process fishery products into snack food products in the form of fish brains, fish dragon legs and the process of packing as well as the process of presenting products independently and better. Meanwhile, the impact of this activity is that the housewives of Karya Mandiri Cultivator Group members have succeeded in having side activities to help their family's economy in the form of processing fish farming products.

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The Impact of COVID-19 Outbreak in Italy on the Sustainable Food Consumption Intention From a “One Health” Perspective

Frontiers in Nutrition ◽

10.3389/fnut.2021.622122 ◽

2021 ◽

Vol 8 ◽

Author(s):

Greta Castellini ◽

Mariarosaria Savarese ◽

Guendalina Graffigna

Keyword(s):

Human Health ◽

Online Survey ◽

One Health ◽

Food Products ◽

World Health ◽

Italian Economy ◽

Psychological Reactions ◽

Sustainable Food ◽

Close Link ◽

The Impact

Coronavirus disease (COVID-19) is a transmissible illness that was recognized in December 2019 and World Health Organization (WHO) stated a pandemic on 11 March 2020. As no cure has been developed for COVID-19 disease yet, Italy has adopted restrictive measures to avoid the spread of the virus, causing different psychological reactions (e.g., stress, anxiety) that lead people to change lifestyle and in particular the consumer orientation toward food. In addition, the COVID-19 emergency had also affected the Italian economy, causing an 11.3% decrease in GDP (gross domestic product). All these changes gave rise to a sense of instability, but it is known that new possibilities may arise in these situations. In particular, the pandemic could be the turning point to make consumers aware of the close link between human health and the ecosystems, supporting the “One Health” perspective and enhancing the orientation to consumer sustainable food products. However, little is known about how the psychological reactions to COVID-19 emergency have affected the consumers' intention to purchase sustainable food products. In order to answer these questions, a representative sample of 1,004 Italian citizens, extracted by stratified sampling, answered an online survey between May the 12th and 18th 2020. The data were analyzed using ANOVA and contingency tables. The results show that during phase one of COVID-19 disease about 30% of the sample reported that have frequently (often and always) consumed the certified sustainable food products and about 20% of the sample have intention to increase the consumption of them in the next 6 months, percentages that increase among those who feel more vulnerable regarding the risk contagion. Moreover, the psychological impact of the COVID-19 emergency has led to a change in consumers' attitudes, increasing the interest in animal and environmental issues and in human health. These aspects seem to drive the future intention of purchasing sustainable food products. This research highlights how the psychological reactions to the health emergency have changed the consumers' attitudes toward sustainability issues, leading them to follow a more sustainable diet that is recognized as a way to preserve human health, environmental preservation, and animal welfare for present and future generations.

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