The Effect of Activated Carbon Using on Aroma and pH Values in Yogurt Fermentation

Yogurt is a known food item all over the world. Consuming yogurt can be quite difficult for people with lactose intolerance at times. In addition to its active carbon adsorbent feature, it is a lactose chelate. It is aimed to use yoghurt prepared by using activated carbon for nutritional purposes. For this purpose, aroma and pH changes in yogurt made with activated carbon compared to classical yogurt production were studied. It was determined that the active carbon usage method used in the study did not cause any aroma change in yoghurt, however, it increased the pH. This result makes us think that lactose cannot be used by yogurt microorganisms and that yogurt with activated carbon may be an alternative for lactose intolerant people who want to consume yogurt.

E-Gadget to Detect Food Freshness using IoT and ML

The food we consume plays an important role in our daily life. It provides us energy which is needed to work, grow, be active, and to learn and think. The healthy food is essential for good health and nutrition. Light, oxygen, heat, humidity, temperature and spoilage bacteria can all affect both safety and quality of perishable foods. Food kept at room temperature undergoes some chemical reactions after certain period of time, which affects the taste, texture and smell of a food. Consuming spoiled food is harmful for consumers as it can lead to foodborne diseases. This project aims at detecting spoiled food using appropriate sensors and monitoring gases released by the particular food item. Sensors will measure the different parameters of food such as pH, ammonia gas, oxygen level, moisture, etc. The microcontroller takes the readings from sensors and these readings then given as an input to a machine learning model which can decide whether the food is spoilt or not based on training data set. Also, we plan to implement a machine learning model which can calculate the lifespan of that food item. Index Terms: Arduino Uno, Food spoilage, IoT, Machine Learning, Sensors.

Guidance for Healthy and More Climate-Friendly Diets in Nursing Homes—Scenario Analysis Based on a Municipality’s Food Procurement

Reducing the climate impact of food provided for residents in nursing homes is challenging, as the diets for older, frail adults must be high in protein content and energy density while at the same time ensuring that the meals are palatable and recognizable. This study aimed at providing guidance on healthy and more climate-friendly diets for nursing homes in the City of Copenhagen. The goal was to decrease greenhouse gas emissions (GHGE) by at least 25% while at the same time providing nutritionally adequate and recognizable menus. First, food purchase data were compiled with datasets matching each food item to a proxy food item and then to databases containing GHGE and nutrient information. Secondly, two diet scenarios were modelled based on current procurement practices, i.e., an energy- and protein-dense diet and a standard protein-dense diet, and converted into guidelines for menu planning. The diets contained less total meat, especially beef, and significantly more pulses, nuts and seeds in order to increase protein content according to recommendations for older adults. Finally, a combined scenario was calculated to reflect the joint climate impact reduction. This kind of innovation in food procurement is required in order to achieve the necessary transition to a sustainable food system.

The Sugar Devil: Demonizing the Taste of Sweetness in Denmark

This chapter focuses on how a food item, namely sugar, suddenly emerged as devilish in Danish children’s institutions. How, the article asks, has it become possible within a relative short number of years to change the perceptions of sugar and agree on it as a dangerous foodstuff to an extent that there are written rules for its use for nearly all children in Denmark? The folk devil here is someone, or something, that has always been there but which suddenly (re)emerges as particularly evil.

Orangutan mothers adjust their behaviour during food solicitations in a way that likely facilitates feeding skill acquisition in their offspring

Immature orangutans acquire their feeding skills over several years, via social and independent learning. So far, it has remained uninvestigated to what extent orangutan mothers are actively involved in this learning process. From a fitness point of view, it may be adaptive for mothers to facilitate their offspring’s skill acquisition to make them reach nutritional independence faster. Food solicitations are potential means to social learning which, because of their interactive nature, allow to investigate the degree of active involvement of the mother. To investigate the role of food solicitation and the role of the mother in immatures’ foraging skill acquisition, we analysed 1390 food solicitation events between 21 immature Sumatran orangutans (Pongo abelii) and their mothers, collected over 13 years at the Suaq Balimbing orangutan population. We found that solicitation rates decreased with increasing age of the immatures and increased with increasing processing complexity of the food item. Mothers were more likely to share complex items and showed the highest likelihoods of sharing around the age at which immatures are learning most of their feeding skills. Our results indicate that immature Sumatran orangutans use food solicitation to acquire feeding skills. Furthermore, mothers flexibly adjust their behaviour in a way that likely facilitates their offspring’s skill acquisition. We conclude that orangutan mothers have a more active role in the skill acquisition of their offspring than previously thought.

Anthropogenic Food Utilization and Seasonal Difference in Diet of Cercopithecus lowei at a Community Protected Forest in Ghana

In recent times, the diet and foraging behaviors of wild animals are influenced by anthropogenic foods since they often share their natural habitats with humans. We investigated the composition, preferred food item, contribution of anthropogenic food at garbage dump sites, and the seasonal effects on the diet of Lowe’s monkeys (Cercopithecus lowei) in the Duasidan Monkey Sanctuary, Ghana. We found that Lowe’s monkeys fed on 13 plant species, as well as anthropogenic foods and invertebrates. The composition of plant diet changed seasonally: Lowe’s monkeys relied more on buds in the dry season while they consumed more fruits in the wet season. However, anthropogenic food was a major component of the diet for both wet (34.8%) and dry seasons (41.3%), suggesting that the monkeys consistently rely on anthropogenic food throughout the year. Nevertheless, we did not observe any conflict between monkeys and local people. The results suggest that Lowe’s monkeys heavily rely on anthropogenic food at human garbage dumps while they maintain a part of their foraging activities in the wild, indicating a need for the proper management of garbage as well as the protection of the natural habitats of Lowe’s monkeys in the Duasidan Monkey Sanctuary, Ghana.

Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market

Decreasing meat consumption has resulted in a need for new high-quality protein sources. Tempeh is relatively unknown in Denmark and might be capable of meeting this need. The aim of the study was to describe the success criteria for introducing locally produced tempeh and to investigate the sensory quality of three types of tempeh. Only 24% of the consumers in the survey (n = 395) used meat alternatives, which might be explained by a low level of satisfaction with availability. Tempeh was known by 26%—the less meat eaten, the greater the knowledge of tempeh. Twenty-three per cent of the consumers had positive attitudes towards tempeh. The three types of tempeh had markedly different sensory profiles. Nevertheless, the home use test showed that they could be used interchangeably in different recipes. In addition, the consumers were more positive about recipes in which tempeh did not resemble meat compared with meat-inspired recipes. In conclusion, introducing locally produced tempeh on the Danish market is possible but would require further knowledge of the product. In addition, tempeh should be sold as a tasty, high-quality protein food item in its own right. Recipes using tempeh should reflect this and not mimic meat recipes.

Some Biological and Morphological Aspects for Coptodon Zillii(Gervais, 1848) Inhabiting at Al- Tharthar Arm-Tigris River North of Baghdad,Iraq

Somebiological aspects and morphological for Coptodon zillii inhabiting at Al-Tharthar Arm-Tigris River were studied during the period from April to September 2016. The growth pattern was positive allometric with (b) values for males 3.392, females 3.192, and for combined sexes 3.30. Condition factor values were lower than one and increased with size rangesbetween1.265and1.984 with an average of 1.665for combined sexes.Fish considered as herbivorous, six food items found in the diet, filament algae was the most important food item that occupied 57.84% of the diet, followed by plants particles' and their seeds 27.08% and organic materials 12.38%. The percentage of food items by both methods differed between sexes. The research cover, the ratios of each of twenty morphometric measurements to total length, and each of four morphometric measurements to head length and their linear regression equations. All the length-length relationships between standard length and the others measurements were highly correlated.

Development of a Prediction Model to Estimate the Glycemic Load of Ready-to-Eat Meals

The glycemic index (GI) and glycemic load (GL) of a single food item has been used to monitor blood glucose level. However, concerns regarding the clinical relevance of the GI or GL have been raised on their applicability to a combination of several foods consumed as meal. This study aimed to investigate the glycemic response after consuming commercially purchased ready-to-eat meal and to develop the GL prediction formula using the composition of nutrients in each meal. Glycemic responses were measured in healthy adults with various mixed meals comprising approximately 25 g, 50 g, and 75 g of carbohydrates. After fasting, participants consumed test meals, and the glycemic response was measured for a subsequent 120 min. The GI and GL values for mixed meals were calculated as area under curve for each participant. For the prediction formula, 70 mixed meals were analyzed, of which the GI and GL values of 64 participants were used. The prediction formula produced was as follows: GL = 19.27 + (0.39 × available carbohydrate) – (0.21 × fat) – (0.01 × protein2) – (0.01 × fiber2). We hope that this prediction formula can be used as a useful tool to estimate the GL after consuming ready-to-eat meals.

The Silent Forest: Impact of Bird Hunting by Prehistoric Polynesians on the Decline and Disappearance of Native Avifauna in Hawai’i

This research focuses on the historical demise of Hawaiian avifauna due to hunting by ancient Polynesians. Numerous documents, published since the early 1800s, were scrutinized and evaluated; these provided information on bird hunting and traditional Hawaiian practices. Hawaiians used birds as sources of feathers and food. Feathers were important symbols of power for Polynesians; in Hawai’i, feathers were more highly prized than other types of property. Feathers used for crafts were obtained from at least 24 bird species, however, the golden feathers of ‘ō‘ō and mamo birds made them primary targets for birdhunters; both birds became extinct by the late 1800s. Feathers were utilized for many items, including ‘ahu‘ula [cloaks], mahiole [war helmets], and kāhili [standards]. Most garments utilized a considerable number of feathers; a cloak for Kamehameha consumed the golden feathers of 80,000 mamo birds. Bird meat was an important food item for native Hawaiians. It is believed that most birds were killed after being plucked; historical sources mention ~30 bird species were consumed. The ‘ua‘u (Pterodroma sandwichensis), a currently endangered seabird, was ruthlessly hunted and avidly eaten. Its current geographical range is just a minute fraction of its former one; now, ‘ua‘us are largely restricted to inaccessible cliffs at Haleakalā Crater (Maui).