scholarly journals Food Additives in Food Products: A Case Study

2019 ◽  
Author(s):  
Aleksandra Badora ◽  
Karolina Bawolska ◽  
Jolanta Kozłowska-Strawska ◽  
Jolanta Domańska
Keyword(s):  
Food Additives ◽  
Food Products

Selecting packaging material for dry food products by trade‐off of sustainability and performance: A case study on cookies and milk powder

2021 ◽  
Vol 34 (5) ◽  
pp. 303-318
Author(s):  
Maarten Baele ◽  
An Vermeulen ◽  
Dimitri Adons ◽  
Roos Peeters ◽  
Angelique Vandemoortele ◽  
...  
Keyword(s):  
Milk Powder ◽  
Food Products ◽  
Packaging Material ◽  
Trade Off ◽  
Dry Food ◽  
And Performance

scholarly journals The multiplicity of halal standards: a case study of application to slaughterhouses

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Ali Abdallah ◽  
Mohammed Abdel Rahem ◽  
Antonella Pasqualone
Keyword(s):  
Food Products ◽  
Regulatory Framework ◽  
Close Collaboration ◽  
Western Countries ◽  
Production Processes ◽  
Islamic Countries ◽  
Certification And Accreditation ◽  
Over Time

AbstractFood products suitable for Muslim consumers should be halal certified, particularly when their origins or production processes are doubtful. However, there is a multiplicity of halal standards. This situation may generate confusion, particularly for producers in Western countries who would like to certify their products in order to export them to Islamic countries. This study analyzed the reasons underlying the multiplicity of standards and reviewed the attempts of harmonization over time. Then, the case study of application to slaughterhouses was considered, by comparing four different halal standards (namely GSO 993:2015, OIC/SMIIC 1:2019, HAS 23103:2012, and MS 1500:2019) representative of different geographic areas. Animal stunning was critically examined, comparing tradition with modernity. The study evidenced that the basic requirements related to slaughtering are common to all the halal standards considered, but several differences occur in more specific details. Only a close collaboration between the authorities of all the countries involved in issuing halal certifications will lead to a homogeneous regulatory framework with unified certification and accreditation procedures, increasingly required in a globalized market.

scholarly journals Project-Based Learning in a Transinstitutional Research Setting: Case Study on the Development of Sustainable Food Products

2019 ◽  
Vol 12 (1) ◽  
pp. 233 ◽  
Author(s):  
Hartmut Derler ◽  
Simon Berner ◽  
Daniela Grach ◽  
Alfred Posch ◽  
Ulrike Seebacher
Keyword(s):  
Secondary School ◽  
Food Products ◽  
Research Process ◽  
Project Based Learning ◽  
Sources Of Information ◽  
Research Setting ◽  
School Students ◽  
Sustainable Food ◽  
Problem Solving Skills

Project-based learning (PBL) has been thoroughly integrated in university sustainable development curricula, but has not been well-established in curricula used at pre-university educational levels. Integrating real-world settings into the teaching of secondary school students can help to promote problem-solving skills and competencies at younger ages, which is a crucial task in sustainability education. Therefore, in this article we describe the results of a case study on the development of sustainable food products that involved a university and two secondary schools in Austria. The methods used in this case study were drawn from the transdisciplinary case study (TCS) and the PBL literature. Data were collected by carrying out participatory research methods such as photovoice, focus group discussions, food diaries, student evaluations, and surveys. We divided the study design into three phases: (1) exploration, (2) product ideation, and (3) product prototyping and optimisation. The case study illustrates that the use of PBL research approaches by students at different levels of education provides promising results, if the research process is clearly structured and managed. When a demand for learning is encountered by students, secondary school teachers and university researchers must provide the students with additional sources of information. The establishment and management of a transinstitutional research setting is a promising, yet time-consuming endeavour.

Portable solid-state potentiometric sensor based on polymeric ion-exchanger for the assay of the controversial food colorant (sunset yellow)

2021 ◽  
Author(s):  
Manar Omar Heragy ◽  
Azza Mustafa ◽  
Eman Elzanfaly ◽  
Ahmed Sayed Saad
Keyword(s):  
Solid State ◽  
Food Additives ◽  
Daily Intake ◽  
Food Products ◽  
Potentiometric Sensor ◽  
Ion Exchanger ◽  
Sunset Yellow ◽  
Food Colorant

Food additives are chemicals added to enhance appearance, taste, or lifetime of food products. Authorities continuously update lists of the allowed additives and their daily intake limits. Thus, authorities and...

scholarly journals Eating Behaviour and Food Preferences of Tîrgu Mures High School Students

2018 ◽  
Vol 64 (4) ◽  
pp. 157-160
Author(s):  
Maria Salcudean ◽  
Victoria Rus ◽  
Florina Ruta ◽  
Catalin Moise Dogar ◽  
Iustinian Simion ◽  
...  
Keyword(s):  
High School ◽  
High School Students ◽  
Dietary Habits ◽  
Food Additives ◽  
Eating Behaviour ◽  
Food Products ◽  
Background Information ◽  
Young Generation ◽  
School Students ◽  
Health Lifestyle

AbstractIntroduction. Due to a busy and exhausting urban lifestyle parents do not always have the necessary time to pay sufficient attention to the quality of the dietary habits of their children.Objective. Starting from the premise that teenagers have insufficient information about healthy eating, the present study aimed to highlight eating behaviours and nutrition knowledge deficits in a group of 427 high school students from Tîrgu Mures.Methods. An observational study based on lifestyle and food frequency consumption was conducted. In 2017, students in fifteen classes from several High School Institutions from Targu Mures, Romania, were asked to complete a questionnaire with questions relating to the current state of health, lifestyle characteristics, anthropometric indicators, frequency of daily meal consumption, significance and intake of food additives, leisure activities performed and also teenagers’ preferences for food products.Results. The average age of the respondents was 16.1 years old, 72.6% were boys, and 82% lived in the city. 43.6% of respondents stated that food is a necessity, while 22% asserted that food characterizes a pleasure for them. Concerning the calorific value of foods, 32.8% stated that they have no interest in the calorie content of different food products while only 26%, mainly girls, took notice of these. 31.10% of respondents indicated that they include the recommended amount of vegetables in their daily diet, 22% prefer to eat preserved foods while increased consumption of sweets was observed in 39.80%. 55.50% of respondents ate breakfast on a regular basis, and 37% read food labels.Conclusions. The results emphasise the necessity to develop more effective educational programs designed to create necessary background information for a young generation, change adolescent dietary behaviours for the better, and thus prevent dietary related diseases.

scholarly journals Sustainable initiatives in marginal rural areas of Serbia: A case study of Dimitrovgrad municipality

2011 ◽  
Vol 5 (1-2) ◽  
pp. 7-13
Author(s):  
Juan-Pablo Rodriguez
Keyword(s):  
Rural Areas ◽  
Local Food ◽  
Case Study Research ◽  
Food Products ◽  
Rural Tourism ◽  
Secondary Information ◽  
Organizational Involvement ◽  
On Farm ◽  
Farm Manager

his paper is based on a 2009 case study research on the role and impacts of rural initiatives in Dimitrovgrad, South-eastern Serbia region. This area is of interest, because of local efforts to conserve autochthonous livestock breeds,andtheworkofsmallholdersandindependent professionals involved farming and rural tourism activities. The research used participant visits to initiative places, drawing on farm visits, meetings with stakeholders and analysis of secondary information. The study highlights that local organizations are running without link to initiatives.Although, Serbia country has well structured rural developments programs, those still are harmonising.Thus, throughActor-Network approach is suggested which turn around a farm manager. This may represent to all stakeholders with initiatives (on-farm and non-farm). Besides, local food products issues from initiatives may reconnect providers and consumers, revaluing local food products. However, is necessary the institutional and organizational involvement to encourage the initiatives. Furthermore, to promote touristic places, by an integrated rural tourism approach it may involve all stakeholders to promote local products and issues from initiatives. Indirectly it may create local employs.

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

scholarly journals Zinc Biofortification of Cereal Crops: A Review Article

2021 ◽  
pp. 22-28
Author(s):  
Nooruldeen S. Ali
Keyword(s):  
Food Additives ◽  
Food Product ◽  
Nutrient Status ◽  
Food Products ◽  
Zn Deficiency ◽  
Limiting Factor ◽  
Poor People ◽  
Sustainable Solutions ◽  
Nutritional Health ◽  
Soil Zn

Micronutrient deficiency can be considered as one of the yield "quantity and quality" limiting factor in arid calcareous lands and can be considered as the troubling component of hunger. Therefore, enriching food products through adding nutrients to a food product or through increasing soil fertility and breeding crop for nutrient efficiency are alternatives available to improve food quality. However, poor people have no excess to food additives and can benefit from naturally enriched food products or what being called Biofortification. The existence of a general geographical overlap between soil Zn deficiency and human Zn deficiency has been already postulated. As agriculture-based food products are the major source of human nutrition, the relationship between the nutrient status of soils, food crops, and human health is understandable. poor but also deliver all the essential nutrients needed for adequate nutritional health. Sustainable solutions to malnutrition will only be found by closely linking agriculture to nutrition and health. The undergoing review would discuss these concepts and their implementation and uses with special concern on Iraqi conditions.

scholarly journals PEMERIKSAAN KANDUNGAN ZAT KIMIA FORMALIN PADA BAKSO IKAN DAN TAHU

2020 ◽  
Vol 5 (1) ◽  
pp. 81
Author(s):  
Tuti Handayani ◽  
Sherly Mutiara
Keyword(s):  
Health Education ◽  
Qualitative Analysis ◽  
Experimental Method ◽  
Chemical Compound ◽  
Food Additives ◽  
Food Products ◽  
Analysis Approach ◽  
Toxic Chemical ◽  
Protein Sources ◽  
Before And After

<p><em>Formaldehyde a toxic chemical compound. Formaldehyde is prohibited for use in food according to the RI Minister of Health Regulation No.033 of 2012 concerning food additives. Meatballs, Fish and Tofu are protein sources of food. This material is easily damaged by microorganisms. There have been many cases of formaldehyde found in food products in Indonesia. The purpose of this study was to determine the presence or absence of formaldehyde in fish, meatball and tofu before and after providing health education. the method used in this study is an experimental method using a Qualitative Analysis approach. The results obtained were found 16  samples (fish and dry fish) is positive of formaldehyde. after providing education to traders the 15 samples still found in the market. That means counselling is not effective as an effort to eliminate formaldehyde in food products.</em></p>

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