PubMed Health⌕ Search

SEARCH · PubMed Health

Results for “Food Technology”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 145 records · Page 8Linked to original sources
PubMed2003

Consumer concerns and expectations about novel food processing technologies: effects on product liking.

Eighty-eight consumers participated in a blind pre-test in which they rated their baseline preference for chocolate pudding, their liking of three tasted brands of chocolate pudding, and their level of concern for 20 different food processing and preservation technologies. All returned one month later and tasted the same puddings, but this time they were informed that they had been processed by one of several different novel or traditional food processing techniques. Different sub-groups were informed of the name of the process, the name plus a factual description of the process, or the name, the factual description, plus a benefit statement. Ratings of expected liking were obtained before and after viewing the samples, but before tasting them. Finally, subjects tasted and rated the products for actual liking and a sub-group rated their concern levels for the same 20 technologies rated in the pre-test. Pre-test results showed females to have significantly higher concern levels for all technologies. Individuals who had demonstrated a willingness to consume foods processed by one novel technology (irradiation) had lower concern ratings for all technologies. Ratings of concern were negatively correlated with expected liking for products believed to be processed by the technologies. Expected liking ratings were positively influenced by visual exposure to the product and by a safety and benefit statement. Linear regression of the change in product liking as a function of whether products were better or worse than expected supported an assimilation model of the effect of disconfirmed expectations on liking/disliking. Lastly, post-test concern levels for many of the technologies were reduced by participation in the study.

Adolescent↗
PubMed2002

Nutritional losses and gains during processing: future problems and issues.

Developments in food technology and nutrition today are shaping our food supply in an unprecedented way. They have not only helped produce a variety of foods with varying taste and texture but also optimally retain the nutritional quality of food. Increased use of novel ingredients in the future manufacture of foods is likely to reduce the amount of micronutrients available in our diet. To combat this, food fortification may be more widely used. Collaboration between food technologists and nutritionists is imperative if we are to see the continued manufacture of wholesome food.

Food Analysis↗
PubMed2001

Measurements of consumer attitudes and their influence on food choice and acceptability (AIR-CAT).

A changing European food market demands insight into consumer attitudes and their influence on food choice and acceptability. This multidisciplinary area needs to bring together scientists from all regions of Europe and with very different scientific backgrounds. The primary objectives of this concerted action have been: to establish a base with state of the art methods for measurements of consumer attitudes; to review and test existing methods in practical applications in collaboration with European food industries; to perform comparative studies between laboratories on food products, where attitudes play different roles for consumer behaviour in the community countries, such as transgenic foods, irradiated foods, foods with different additives, declarations and process technologies, foods with different origin declarations, ecological foods and foods with strong health connotations (such as high-fat foods). The members of the action have published more than 130 publications related to aspects of how consumer attitudes can be measured and how food choice behaviour is related to acceptability, during the last four years. Studies have been conducted in relation to methodological aspects as well as particular studies related to specific food items and regions for food production. The paper will give a brief selection of relevant results from experiments reported through the action. During 2001 a textbook called "Food, People and Society, in a European Perspective", will be published. The book was initiated during the action and is later supported with additional authors. Altogether 29 chapters will cover the whole spectrum of topics from consumer food choice and acceptability to market perspectives and risk analysis.

Choice Behavior↗
PubMed1994

Microbes in food processing technology.

There is an increasing understanding that the microbial quality of a certain food is the result of a chain of events. It is clear that the microbial safety of food can only be guaranteed when the overall processing, including the production of raw materials, distribution and handling by the consumer are taken into consideration. Therefore, the microbiological quality assurance of foods is not only a matter of control, but also of a careful design of the total process chain. Food industry has now generally adapted quality assurance systems and is implementing the Hazard Analysis Critical Control Point (HACCP) concept. Rapid microbiological monitoring systems should be used in these cases. There is a need for rapid and simple microbiological tests which can be adapted to the technology and logistics of specific production processes. Traditional microbiological methods generally do not meet these high requirements. This paper discusses the tests, based on molecular biological principles, to detect and identify microbes in food-processing chains. Tests based on DNA technology are discussed, including in vitro DNA amplification like the polymerase chain reaction (PCR) method and identifications based on RFLP, RAPD and DNA fingerprinting analysis. PCR-based methodology can be used for the rapid detection of microbes in food manufacturing environments. In addition, DNA fingerprinting methods are suitable for investigating sources and routes of microbial contamination in the food cycle.

Bacterial Typing Techniques↗
PubMed1986

Malnutrition in the Third World.

The causes of malnutrition are discussed--lack of money for food; and insufficiency of food production. It is stressed that much agricultural land is employed for purposes other than the production of food. Other causes of malnutrition include changes in local food habits and in food technology. Remedies discussed include increasing yields by organic manuring and mixed cropping; devoting more land to staple food production; changes in food habits and in food technology. Until these problems are addressed in Western societies there is little prospect of suitable solutions amongst the peoples of the Third World.

Agriculture↗
PubMed1989

[LATINFOODS].

Food Composition Tables should be considered as national wealth and as valuable tools for utilization in food and nutrition, in nutritional therapy, in agricultural planning and production, in food guides, and in the food industry for the formulation of information on the product that appears in the label. They should, therefore, be considered as national wealth because they chemically describe the food resources of a country at a very high price, and are considered valuable tools due to their multiple applications. The countries present Tables were published between 1935 and 1961, with analytical data available at that time. So far the Tables have met their purpose, but due to changes that have occurred in raw materials, in analytical methodology, in the new knowledge acquired in nutrition, and in the relationships between food and diseases, in November 1986, representative groups of the Latin American and the Caribbean countries decided to create LATINFOODS. The objective of the program is to promote the development of data banks of foods of the Latin American countries, creating national multidisciplinary groups interested in data production, compilement, publication and utilization, and that eventually, may be homogeneously united to form a data bank for Latin America and the Caribbean Region. During the meeting in favor of the creation of LATINFOODS, detection was made of the constraints of the Food Composition Tables now used as well as the measures needed to correct such problems. These included the number of samples collected as well as the analytical methods used, and the number of nutrients. Due to the observed increase in production and distribution of new food products by the food industry, and to the increased association between foods and diseases, the food industry must participate not only in the generation of data, but in their utilization for food identification, nutrient contribution and nutritional education. Likewise, academic programs in Food Technology should extend the concepts of Food Science with special emphasis on food nutrient contents, to reach an adequate nutritional and health status for the Latin American population.

Databases, Factual↗
PubMed1997

[Unsaturated fatty acids omega-3. I. Structure, sources, determination, metabolism in the organism].

Fats covered approximately 22% of energy requirements in diets of ancient human being, and simultaneously the value of ratio of polyunsaturated fatty acids (PUFA) to saturated (SFA) was estimated as 1.4 and the proportion of PUFA omega 6 to PUFA omega 3 was 1:1. During the last twenty thousands years the composition of human diets was changing dramatically due to economical, culture and social changes. However, there are indicators that the ratio of PUFA omega 6 to PUFA omega 3 in human diet was unchanging until beginning of XIX century. Dramatic technological breakthrough in food technology during last 100 years caused radical changes in the structure and quality of food consumption. It is estimated that at present fats cover about 40% of energy requirements in diets of people in developed countries, and the value of ratio of dietary PUFA omega 6 to PUFA omega 3 is 25:1 and even 50:1. Epidemiological nutritional studies indicate that in populations which consume inadequate amount of PUFA omega 3 most often occur the disorders on atherosclerotic and immunological background as compared to populations which consume diets with appropriate covering the requirements of dietary PUFA omega 3. Therefore, it could be supposed that increased occurrence so-called civilization disorders is the result of increased consumption of highly manufactured food with changed composition (and also to increased fats consumption and decreased consumption of PUFA omega 3). This hypothesis is confirmed by the observations that the supplementation of diets with PUFA omega 3 gives the desirable results in the treatment of many disorders. The main objective of this two parts paper is to characterize the polyunsaturated fatty acids, their metabolic path ways as well as the possibilities of the use of the diet supplementation with PUFA omega 3 in the treatment and prophylaxis of some metabolic disorders. The structure, sources, determination and pathways in organism are discussed in part I, and the role of eicosanoids originating from respective PUFA omega 3 and advantages of the supplementation the diet with PUFA are discussed in part II.

Animals↗
PubMed1995

Biotechnology and potential nutritional implications for children.

The tools of biotechnology have enormous potential to develop new, safe, and nutritious foods and food products that could benefit the immediate and long-term nutritional and health needs of the pediatric population. This is especially true as more emphasis is placed on the prevention, rather than the treatment, of chronic degenerative and metabolic diseases. But the promise of biotechnology for nutritional and health benefits of children's diets must be accepted with cautious optimism. Many advances in food technology and nutritional composition of food animals and plants have already been made through biotechnology, but they represent only the beginning of the necessary research. These advances have been based on relatively little knowledge of basic human nutritional needs, particularly during the dynamic pediatric period of growth and development. More importantly, these advances have been predicated with no understanding of dietary nutrient interactions. Changing nutrient composition of foods through biotechnology may alter nutrient interactions, nutrient-gene interactions, nutrient bioavailability, nutrient potency, and nutrient metabolism. Biotechnology has the potential to produce changes in our foods and in our diet at a pace far greater than our ability to predict the significance of those changes on pediatric nutrition. The Human Genome Project, which relies on biotechnology, will revolutionize science and medicine. Pediatrics will be one of the first medical specialties to benefit from the outcome of this project as recombinant DNA manipulations will replace diet therapies for treating metabolic diseases. Somatic gene therapy eventually may be the ideal means for diagnosis, treatment, and cure of inherited diseases and metabolic disorders; however, many problems exist, especially in situations in which nutrients are involved in the complex regulation of gene expression. DNA and genes themselves do not determine the fate of an individual. The genetic material provides the potential for the individual, but this potential can be modified by environmental factors. The interaction of nutrients with genes is a major determinant in the final outcome of the individual. Biotechnology promises children a more productive and better quality of life, but achieving the full potential of this promise demands a continued diligent search for knowledge of nutrition and nutrient-gene interactions.

Biotechnology↗
PubMed1980

Cook/chill foodservice system with a microwave oven: aerobic plate counts from beef loaf, potatoes and frozen green beans.

The purpose was to evaluate microbiological quality and end temperature (ET) of portioned food after heating in a microwave oven as used in a hospital cook/chill foodservice system. Beef loaf (15 kg), potatoes (6 kg), and green beans (5 kg) were prepared in a laboratory. After initial cooking to 60 degrees C, and storage (7 degrees C for 24 h), beef loaf (100 g) was microwave heated: 20, 50, 80 or 110 s. Potatoes were reconstituted, stored (7 degrees C for 24 h), portioned (100 g/portion), and microwave-heated: 25, 45, 65 or 84 s. Beans were thawed (7 degrees C for 24 h), portioned (100 g/portion), and microwave-heated: 20, 50, 80 or 110 s. Aerobic plate counts (APC) for foods were obtained throughout product flow. Wide ranges of Et and of APC in foods indicates that research is needed, for greater control of microwave-heating through advanced microwave engineering and food technology, to produce food with constant microbiological quality.

Animals↗
PubMed2006

Consumer citizenship: acting to minimise environmental health risks related to the food system.

Public health practitioners interested in supporting consumers to make healthy, sustainable food choices need to understand consumer motivations to reduce food system risk. Increasingly food technologies that have enhanced access to food supply are being recognised as also impacting on the sustainability of the food system. This study explored the actions taken by Australian participants in response to their concerns about perceived food related threats to health and environment. Variance in willingness to act is analysed within the context of environmental and ecological citizenship, and a continuum describes the range of positions held. From the outset some participants self-identified as environmentally concerned and proactive, while others indicated a secondary interest in the environment. The catalyst for action for the majority was the priority of individual health and such self-interest can be a powerful motivator for change. Others related health to the environment and described efforts to minimise individual impact. Equally important for action to occur is being at a stage in life where other demands do not compete for the time and energy necessary to take citizenship actions. These results provide insight into the support that public health practitioners can offer to consumers who wish to make sustainable food choices.

Adult↗
PubMed2005

Psychosocial and cultural factors affecting the perceived risk of genetically modified food: an overview of the literature.

The rapid globalization of the world economy has increased the need for an astute understanding of cultural differences in perceptions, values, and ways of thinking about new food technologies. In this paper, we describe how socio-psychological and cultural factors may affect public perceptions of the risk of genetically modified (GM) food. We present psychological, sociological, and anthropological research on risk perception as a framework for understanding cross-national differences in reactions to GM food. Differences in the cultural values and circumstances of people in the US, European countries, and the developing world are examined. The implications of cultural theory for risk communication and decision making about GM food are discussed and directions for future research highlighted.

Cultural Characteristics↗