Research of functional and technological properties of food supplements from secondary plant resources for the creation of healthy food products

2018 ◽  
Vol 14 ◽  
pp. 201-209
Author(s):  
E.P. Viktorova ◽  
◽  
T.A. Shakhrai ◽  
N.N. Kornen ◽  
M.V. Lukyanenko ◽  
...  
Keyword(s):  
Food Products ◽  
Healthy Food ◽  
Food Supplements ◽  
Technological Properties ◽  
Plant Resources ◽  
The Creation ◽  
Secondary Plant

Regulatory focus, self-efficacy and outcome expectations as drivers of motivation to consume healthy food products

Appetite ◽  
2012 ◽  
Vol 59 (2) ◽  
pp. 243-251 ◽  
Author(s):  
Ana Alina Tudoran ◽  
Joachim Scholderer ◽  
Karen Brunsø
Keyword(s):  
Regulatory Focus ◽  
Self Efficacy ◽  
Outcome Expectations ◽  
Food Products ◽  
Healthy Food

scholarly journals Studi Kasus Analisis Pendapatan Usaha Copasme di Kota Palangka Raya

2018 ◽  
Vol 5 (1) ◽  
pp. 10-16
Author(s):  
Asro Laelani Indrayanti ◽  
Elyta Vivi Yanti ◽  
Arief Rahman Hakim
Keyword(s):  
Technological Innovation ◽  
Production Cost ◽  
Local Food ◽  
Health And Safety ◽  
Food Products ◽  
Added Value ◽  
Net Income ◽  
The Creation

Technological innovation in local food products is absolutely necessary, by creating the added value in such a way as local products so that the products produced have more or at least the same value as local products. The result of the creation of local products, Copasme able to meet the growing demands of global consumers, namely in addition to demanding aspects of pleasure, the enjoyment of local products, consumers still want aspects of health and safety. Copasme is one of the alternative drink sachets developed in Palangkaraya City. From the analysis of copasme sachet business during one period (per month) it is known that (1) production cost is IDR. 6,472,000.00 (2) revenue of IDR. 21,600,000.00, (3) Net income / profit of IDR. 15,128,000.00 (4) Efficiency of 3.3. This shows that the sachet copas business is efficient or feasible.

scholarly journals Application of FT-IR spectroscopy in detection of food hydrocolloids  in confectionery jellies and food supplements

2013 ◽  
Vol 19 (No. 2) ◽  
pp. 51-56 ◽  
Author(s):  
J. Čopíková ◽  
M. Černá ◽  
M. Novotná ◽  
J. Kaasová ◽  
A. Synytsya
Keyword(s):  
Ir Spectroscopy ◽  
Ir Spectra ◽  
Food Products ◽  
Food Supplements ◽  
Ft Ir ◽  
Ft Ir Spectroscopy

FT-IR spectra of isolated high molecule fractions were measured and used for identification of food hydrocolloids in confectionery jellies and food supplements. The simple comparison of spectra of standards and samples proved that this technique is useful for the monitoring of food hydrocolloids in particular food products.

scholarly journals Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia

2013 ◽  
Vol 31 (No. 1) ◽  
pp. 43-48 ◽  
Author(s):  
G. Zdjelar ◽  
Z. Nikolić ◽  
I. Vasiljević ◽  
B. Bajić ◽  
D. Jovičić ◽  
...  
Keyword(s):  
Raw Materials ◽  
Genetically Modified ◽  
Food Products ◽  
Healthy Food ◽  
Initial Screening ◽  
Roundup Ready ◽  
Camv35s Promoter ◽  
Eu Countries ◽  
Genetic Modifications ◽  
Gm Rice

The presence of genetic modifications was analysed in a total of 100 samples of non-labelled vegetarian and healthy food products. The basic raw materials in the samples tested comprised maize, soya, and/or rice. The screening of all samples was performed using the primers for CaMV35S promoter. The positive samples from this initial screening were further subjected to the analysis of specific transgenic material to determine the type of GMO present with subsequent quantification. Roundup Ready soya was found in eight samples, but its content was below the limit of 0.9%. None of the analysed samples of food products contained GM maize and GM rice. Considering that the investigated samples were imported mainly from EU countries, it can be concluded that the control of GMOs is carried out systematically and in accordance with the Serbian GMO Law.

Who really values healthy food?

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Pilar Ester Arroyo ◽  
Javier Liñan ◽  
Jorge Vera Martínez
Keyword(s):  
Psychological Health ◽  
Food Choice ◽  
Food Preferences ◽  
Food Product ◽  
Food Products ◽  
Healthy Food ◽  
Content Type ◽  
Trade Offs ◽  
Individual Traits ◽  
Health Related

PurposeWhen selecting manufactured foods, customers consider several product features. Given the contemporary trends of food consumption, the purpose of this paper is to determine the influence that some demographic and psychographic key variables have on the chances of a consumer belonging to a market segment characterised by health-related food preferences.Design/methodology/approachThe food choice scale is revised to develop a multidimensional measure of the factors underlying consumer food choices. Data of 288 sampled consumers were used to validate the scale and to group consumers into four segments based on the value assigned to several food-product meta-attributes. Depending on these food choice values, the study identified four dissimilar clusters: utilitarian, protecting, toning and highly demanding.FindingsConsumers use multiple attributes when choosing food products. However, emerging segments tend to prefer health-related attributes over utilitarian or conventional attributes, such as price, flavour or accessibility. The consumers of these segments tend to be older, more health conscious and more prone to psychological health risks.Originality/valueDemographic and psychographic traits tend to drive trade-offs between health- and non-health-related attributes when considering food products. Several multivariate methodologies were innovatively coupled to characterize consumers based on their healthy food preferences and individual traits.

Is Acrylamide really a food safety issue?

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Daniela Dal Castel Krein ◽  
Rafaela Julyana Barboza Devos ◽  
Luciane Maria Colla ◽  
Christian Oliveira Reinehr
Keyword(s):  
Food Safety ◽  
Human Health ◽  
Human Exposure ◽  
Design Methodology ◽  
Safety Issue ◽  
Food Products ◽  
Healthy Food ◽  
Content Type ◽  
Safety Problem

Purpose Acrylamide is a compound found in several food products. Due to the toxicity of this compound, research also seeks strategies to modify industrial and homemade processes, impacting on the reduction of the compound. This paper aims to discuss the aspects surrounding the presence of acrylamide in foods. Design/methodology/approach Published literature on the presence of acrylamide in foods and on its effects has been reviewed. This paper explores the importance of this compound, summarizes the knowledge of its formation and gathers data on its incidence in food and the possibilities of mitigation. Special attention is given to an evaluation of the toxicological tests applied, to analyze whether acrylamide can be considered as a food safety problem. Findings Human exposure to food with high levels of acrylamide varies in their levels regarding the consumption of food in the diet and not only by the level of the compound present in them. Although the compound is well defined as toxic to humans, the association between its intake and most common cancers may not be directly related. Originality/value Depending on the approach of the researchers, contradictory results are obtained, showing the importance of this topic to the development of healthy food products. Further research is still needed to validate the potential effects of acrylamide on human health.

scholarly journals INFLUENCE OF FEATURES OF SECONDARY PLANT RESOURCES PROCESSING ON THE FUNCTIONAL PROPERTIES OF THE OBTAINED FOOD SUPPLEMENT

2021 ◽  
Vol 5 (71) ◽  
pp. 278-291
Author(s):  
Elena Pavlovna Viktorova ◽  
◽  
Ekaterina Valerievna Lisovaya ◽  
Elena Vasilievna Velikanova ◽  
Nikolay Nikolaevich Kornen ◽  
...  
Keyword(s):  
Functional Properties ◽  
Food Supplement ◽  
Plant Resources ◽  
Secondary Plant

scholarly journals Application of cryotechnology in the creation of space foods for crews working in extreme conditions

2020 ◽  
Vol 32 ◽  
pp. 193-208
Author(s):  
Peter Getsov ◽  
Tsvetan Tsvetkov ◽  
Georgi Sotirov ◽  
Iliana Nacheva ◽  
Zoya Hubenova ◽  
...  
Keyword(s):  
Research And Development ◽  
Space Flight ◽  
Food Products ◽  
Foreign Market ◽  
Nutritional Requirements ◽  
Extreme Conditions ◽  
Extreme Sports ◽  
Low Gravity ◽  
The Creation

The article presents the achievements in the field of cryobiology and is related to the work for ESA project. Space food is a variety of food products specially formulated and processed for space flight use. Food should meet specific requirements to ensure balanced nutrition for those working in extreme conditions while being easily and safely stored, prepared and consumed in low gravity environments. It is reviewed domestic and foreign market for space foods and defined requirements to astronauts; for other users: military; extreme professions; extreme sports, for hospitals and children gardens. There are summarizes the nutritional requirements for all mentioned above group users of space foods. There is shown Bulgarian experience in research and development of space foods and comparison of the Bulgarian Space Menu.

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