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At least 19 recordsLinked to original sources
PubMed1989

Nutrition program for the elderly: participants' perception of food quality by type of food service system.

A survey of 1028 clients who participated in 21 nutrition sites for the elderly funded by the Suburban Cook County Area Agency on Aging in Chicago, Illinois revealed that participants who received meals prepared on-site were more satisfied with the quality of the meals than participants who received meals that were satellited as hot bulk food or as preplated cook/freeze meals. Participants who judged the meals as fair or poor were more likely than those who rated the food as excellent or good to respond that they would increase their donation if the food were improved. Data from a national survey used as a standard for judging participant satisfaction of food service are presented in this article.

Aged↗
PubMed1990

[The participation of cholinergic structures at different levels in shaping the immediate adaptation of the pancreas to food quality in ontogeny].

The experiments on rats showed that the urgent enzymatic adaptations of the pancreas to the quality of food have not been inherent, but have been created in the ontogeny. These adaptations are usually absent during transition to the definitive feeding (23rd day of life). Adaptation for protein stimulant appears in the moment of taking away of mother (30th day of life) and becomes persistent for protein and fat stimulants by the 90th day of life (adult rats). The blockade of different levels' cholinergic structures prevents the normal development of urgent specific pancreas adaptations in all investigated ages.

Adaptation, Physiological↗
PubMed1991

Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety.

Water, the most abundant constituent of natural foods, is a ubiquitous plasticizer of most natural and fabricated food ingredients and products. Many of the new concepts and developments in modern food science and technology revolve around the role of water, and its manipulation, in food manufacturing, processing, and preservation. This article reviews the effects of water, as a near-universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) food materials and systems, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water "availability") on food quality, safety, stability, and technological performance. This review describes a new perspective on moisture management, an old and established discipline now evolving to a theoretical basis of fundamental structure-property principles from the field of synthetic polymer science, including the innovative concepts of "water dynamics" and "glass dynamics". These integrated concepts focus on the non-equilibrium nature of all "real world" food products and processes, and stress the importance to successful moisture management of the maintenance of food systems in kinetically metastable, dynamically constrained glassy states rather than equilibrium thermodynamic phases. The understanding derived from this "food polymer science" approach to water relationships in foods has led to new insights and advances beyond the limited applicability of traditional concepts involving water activity. This article is neither a conventional nor comprehensive review of water activity, but rather a critical overview that presents and discusses current, usable information on moisture management theory, research, and practice applicable to food systems covering the broadest ranges of moisture content and processing/storage temperature conditions.

Carbohydrates↗
PubMed1990

Improving food quality through new technology.

New technological developments make it possible to improve the quality of animal disease therapy, prophylaxis and diagnosis, and to improve animals' growth and fertility. The term 'quality' includes not only objective measurements, such as the fatness or leanness of meat, but also organoleptic factors such as flavour and others which are of increasing importance to consumers, such as animal welfare. Is new technology consistent with the improvement of quality? For example, beta-agonists and porcine somatotrophin reduce the fatness and increase the protein content of carcases, but there are also subtle positive relationships between fatness and eating quality. In contrast, bovine somatotrophin appears to have no effect on milk composition but there are indications that it may affect the perception of milk quality by some consumers. Improved vaccines can increase food quality by improving animal health and welfare and increasing the uniformity of the product; immunological techniques may also be used to improve meat quality. A gulf has developed between the benefits from new technology and consumer perceptions; indeed there is evidence of political resistance to some technological advances. Despite the stringent regulation of veterinary medicinal products in the United Kingdom and other countries, there is continued pressure for greater political control over their approval. The exchange of information between scientists, industry, the legal regulators and consumers must be improved so that advances in technology are acceptable to the majority and used to the advantage of all.

Animal Feed↗
PubMed1989

[Food quality and "health nutrition"--a challenge for agriculture and food processing].

The importance of a well balanced diet for good health is generally accepted. The modern techniques of agricultural production and food manufacturing, however, are widely debated. Although it is clear that no yield is possible without any expense, the use of farming aids is often overdone as is shown at the example of nitrogen fertilisers which can increase the nitrate content of some foods and of drinking water. This is partially also valid for some techniques and applications of food processing although their general use is not refused by the population. In these discussions, namely in connection with food additives, pesticides an environmental toxicants, a loss of the golden mean in the judgment is to be seen with biased arguments on both sides. The consequences are confusions in the population and improper political decisions by the authorities. In order to avoid the real and threatening dangers decisions should be ranked according to the significance of the potential risks. The importance of considering the bioavailability of nutrients and toxicants requires a collaboration of specialists in the fields of agricultural production, food manufacturing, food science and nutrition as is shown in some examples.

Agriculture↗
PubMed1977

Biochemistry of lipoxygenase in relation to food quality.

A renewed interest in lipoxygenase has led to detailed studies of its isoenzymes, substrate specificity, and the nature of its reaction products. Lipoxygenase is highly specific for cis,cis-1,4-pentadiene systems such as linoleic, linolenic, and arachidonic acid (or ester) and catalyzes the formation of the corresponding hydroperoxides with a cis,-trans-conjugated diene system. The hydroperoxides can then undergo enzymic or spontaneous degradation, producing a range of carbonyl compounds. This review will discuss the biochemical properties of this enzyme and its contribution to the quality of raw and processed food products. An attempt has been made to discuss both the desirable and undesirable effects associated with the action of lipoxygenase, citing specific food examples where appropriate.

Anaerobiosis↗