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This chapter inquires into how two specific types of epistemic artefacts—traces and ingredients—work together and against each other in conveying understanding of past knowledge-making activities. The discussion draws from an analysis of Swedish and French archaeological investigation reports and from how they, as traces and ingredients, contribute to knowing-in-practice in multiple parallel ways as a part of archaeological practice—literally in practice. Traces and ingredients have different epistemic opportunities and limitations to act as records of the past and goads to action even if many traces can act as ingredients and vice versa albeit with certain limitations that are useful to be aware of. Being aware of how an epistemic artefact works in an epistemic sense—for example as a trace or an ingredient—can help to use them accordingly to what they are capable of, to avoid uses that go against their potential, and to develop better ones.

This chapter inquires into how two specific types of epistemic artefacts—traces and ingredients—work together and against each other in conveying understanding of past knowledge-making activities. The discussion draws from an analysis of Swedish and French archaeological investigation reports and from how they, as traces and ingredients, contribute to knowing-in-practice in multiple parallel ways as a part of archaeological practice—literally in practice. Traces and ingredients have different epistemic opportunities and limitations to act as records of the past and goads to action even if many traces can act as ingredients and vice versa albeit with certain limitations that are useful to be aware of. Being aware of how an epistemic artefact works in an epistemic sense—for example as a trace or an ingredient—can help to use them accordingly to what they are capable of, to avoid uses that go against their potential, and to develop better ones.

This chapter inquires into how two specific types of epistemic artefacts—traces and ingredients—work together and against each other in conveying understanding of past knowledge-making activities. The discussion draws from an analysis of Swedish and French archaeological investigation reports and from how they, as traces and ingredients, contribute to knowing-in-practice in multiple parallel ways as a part of archaeological practice—literally in practice. Traces and ingredients have different epistemic opportunities and limitations to act as records of the past and goads to action even if many traces can act as ingredients and vice versa albeit with certain limitations that are useful to be aware of. Being aware of how an epistemic artefact works in an epistemic sense—for example as a trace or an ingredient—can help to use them accordingly to what they are capable of, to avoid uses that go against their potential, and to develop better ones.

Consumer products are important sources of exposure to harmful chemicals. Product composition is often a mystery to users, however, due to gaps in the laws governing ingredient disclosure. A unique data set that the California Air Resources Board (CARB) uses to determine how volatile organic chemicals (VOCs) from consumer products affect smog formation holds a partial solution. By analyzing CARB data on VOCs in consumer products, we identified and quantified emissions of volatile chemicals regulated under the California Safe Drinking Water and Toxic Enforcement Act ("Prop 65"). We here highlight individual chemicals as well as consumer product categories that people are likely to be exposed to as individual consumers, in the workplace, and at the population level. Of the 33 Prop 65-listed chemicals that appear in the CARB emissions inventory, we classified 18 as "top tier priorities for elimination". Among these, methylene chloride and N-methyl-2-pyrrolidone were most prevalent in products across all three population groups. Of 172 consumer product categories, 105 contained Prop 65-listed chemicals. Although these chemicals are known carcinogens and reproductive/developmental toxicants, they remain in widespread use. Manufacturers and regulators should prioritize product categories containing Prop 65-listed chemicals for reformulation or redesign to reduce human exposures and associated health risks.

This chapter inquires into how two specific types of epistemic artefacts—traces and ingredients—work together and against each other in conveying understanding of past knowledge-making activities. The discussion draws from an analysis of Swedish and French archaeological investigation reports and from how they, as traces and ingredients, contribute to knowing-in-practice in multiple parallel ways as a part of archaeological practice—literally in practice. Traces and ingredients have different epistemic opportunities and limitations to act as records of the past and goads to action even if many traces can act as ingredients and vice versa albeit with certain limitations that are useful to be aware of. Being aware of how an epistemic artefact works in an epistemic sense—for example as a trace or an ingredient—can help to use them accordingly to what they are capable of, to avoid uses that go against their potential, and to develop better ones.

This chapter inquires into how two specific types of epistemic artefacts—traces and ingredients—work together and against each other in conveying understanding of past knowledge-making activities. The discussion draws from an analysis of Swedish and French archaeological investigation reports and from how they, as traces and ingredients, contribute to knowing-in-practice in multiple parallel ways as a part of archaeological practice—literally in practice. Traces and ingredients have different epistemic opportunities and limitations to act as records of the past and goads to action even if many traces can act as ingredients and vice versa albeit with certain limitations that are useful to be aware of. Being aware of how an epistemic artefact works in an epistemic sense—for example as a trace or an ingredient—can help to use them accordingly to what they are capable of, to avoid uses that go against their potential, and to develop better ones.

Despite the market expansion of plant-based beverages (PBB) there is limited information about what is driven the market and the nutritional status of the existing beverages. The objective was to identify the existing gaps in the PBB market with particular emphasis on their composition and nutritional value. PBB are mainly based on individual flour/powder and blends and sunflower oil is frequently present, besides gellan gum to stabilize the emulsion. In general, PBB are low calorie drinks (10–84 Kcal/ 100 mL), with low amount of saturated fat (0.1–1.90 g/ 100 mL) and fibers, and large variation in proteins (0.1–12 g/ 100 mL). The calcium fortification of PBB is comparable to the calcium levels of whole cow's milk, although the vitamin fortification is low. Analysis reveals that salt and oil reduction, as well as fibers enrichment might drive future innovations.

Dry eye disease (DED) is the most common ocular surface disease, characterized by insufficient production and/or instability of the tear film. Tear substitutes are usually the first line of treatment for patients with DED. Despite the large variety of tear substitutes available on the market, few studies have been performed to compare their performance. There is a need to better understand the specific mechanical and pharmacological roles of each ingredient composing the different formulations. In this review, we describe the main categories of ingredients composing tear substitutes (e.g., viscosity-enhancing agents, electrolytes, osmo-protectants, antioxidants, lipids, surfactants and preservatives) as well as their effects on the ocular surface, and we provide insight into how certain components of tear substitutes may promote corneal wound healing, and/or counteract inflammation. Based on these considerations, we propose an approach to select the most appropriate tear substitute formulations according to the predominant etiological causes of DED., Depto. de Farmacia Galénica y Tecnología Alimentaria, Depto. de Inmunología, Oftalmología y ORL, Fac. de Farmacia, Fac. de Medicina, TRUE, pub

Objective: Standardize and characterize nutritionally of Cuajado, generating an important unified information in planning of collective feeding, diet therapy, nutritional education, tourism, and for an eventual protection of its patrimonial identity. Methodology: 89 chefs from Puerto La Cruz restaurant services were surveyed to inquire about the denomination and the ways in which the dish is made: ingredients, preparation operations and habitual presentation. The Nutriplato v365 program was used to standardize the most frequently used ingredients and estimate the nutritional value of the dish. Results: 15.7% (n = 14) of those surveyed called the dish "oriental curd", highlighting as important the geographical specification of origin. Raya (Myliobatis sp.) is the fish used in 75.2% (n = 67). Limitations: A broader sample of a population not linked to the collective catering sector. Conclusions: The recipe for 10 diners was standardized in 1000 g of ray. 500 g of banana slices, 800 g of tuber, 12 eggs, 2 onions (400 g), 100 g of sweet pepper, 60 g of chives, 40 g of coriander, 40 g of green olives, 30 g of capers, 270 ml of ointment oil, 1 tablespoon of salt (15 g) and 1 teaspoon of pepper (5 g). Nutritionally, 100 g of product provides 169 Kcal, 7.4 g Proteins, 10.5 g Lipids, 11.1 g Carbohydrates, 262 mg Na, 1.3 mg Fe, 138 ugER Vit.A, 71.6 mg Cholesterol., Objetivo: estandarizar el cuajado y caracterizarlo nutricionalmente para generar información unificada en planificación de la alimentación colectiva, dietoterapia, educación nutricional, turismo y para una eventual protección de su identidad patrimonial. Metodología: se encuestaron 89 cocineros y cocineras de Puerto La Cruz para indagar sobre la denominación y sus formas de elaborar el platillo. Se utilizó el programa Nutriplato v365 para estandarizar los ingredientes de más frecuente uso y estimar el valor nutricional del plato. Resultados: 15,7% (n=14) de los encuestados denominan el plato como “cuajado oriental”. Destaca como importante la especificación geográfica del origen. La raya (Myliobatis sp.) es el pescado utilizado en el 75,2% (n=67) de las recetas. Limitaciones: un muestreo más amplio, entre población no vinculada al sector de la restauración colectiva. Conclusiones: la receta para 10 comensales quedó estandarizada en 1000 g de raya, 500 g de tajadas plátano, 800 g de tubérculo, 12 huevos, 2 cebollas (400 g), 100 g de ají dulce, 60 g de cebollín, 40 g de cilantro, 40 g de aceitunas verdes, 30 g de alcaparras, 270 ml de aceite onotado, 1 cucharada de sal (15 g) y 1 cucharadita de pimienta (5 g). Nutricionalmente 100 g de producto aporta 169 Kcal, 7,4 g Proteínas, 10,5 g Lípidos, 11,1 g Carbohidratos, 262 mg Na, 1,3 mg Fe, 138 ugER Vit.A, 71,6 mg Colesterol.

BACKGROUND: Herpes zoster affects approximately 1 million people annually in the United States, with postherpetic neuralgia as the most common complication. The frequent prescription of opioids as the first-line medication for herpes zoster or postherpetic neuralgia contributes to the increasing health care costs of their treatment. Despite the advent of internet retailers providing alternative products for the prevention and management these conditions, there are limited studies on the availability, ingredients, and consumer preference for the products. OBJECTIVE: This study used the internet retailer Amazon to determine the availability of products for the management of herpes zoster and postherpetic neuralgia, and assessed consumer preference based on listed ingredients. METHODS: The internet retailer Amazon was used to perform a search for products related to shingles in September 2020. Top products sorted by reviews and ratings were determined to be either shingles-specific (including shingles in either the product title or description) or shingles-nonspecific. Analysis of price, rating, type of vehicle, and ingredients was performed. The types of vehicles, ingredients, and percentages of positive and negative reviews related to shingles of the product groups were analyzed with a two-tailed two-sample proportions Z-test to assess the difference between shingles-specific and shingles-nonspecific products. Statistical significance was judged at P<.05. RESULTS: The top 131 products among over 3000 products retrieved were determined based on a rating of 4 or more stars after searching for the term shingles on Amazon. Forty-six of the 131 products (35.1%) were shingles-specific. Shingles-nonspecific products were more likely to have positive reviews mentioning shingles (P=.005). Vehicles, balms (P=.02), and salves (P=.04) were more likely to be shingles-specific, whereas tablets or capsules (P=.002) were more likely to be shingles-nonspecific. Among the ingredien

This work aimed to examine the influence of the storage period on the content of toxic elements (As, Cd, Hg, and Pb) in five types of canned meat products regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards and stored under regular conditions, were analyzed. Meat products were packed in tin cans made according to special requirements in terms of tin and varnish application and stored for up to 6 years. The content of toxic elements varied depending on the analyzed product. The highest average content of arsenic was in BG (10.00 μg/kg), cadmium in LP (35.91 μg/kg), and mercury and lead in PR (15.04 and 8.00 μg/kg, respectively). The average concentrations of As, Cd, Hg, and Pb in all types of canned meat products were significantly lower than the maximum permitted levels in food currently in force by local and EU legislation. The storage period did not significantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than 2 years. Examination of raw materials, spices, and additives showed that the highest Cd and Pb concentrations, which can affect the total level of these elements in meat products, were found in red ground pepper (Cd above 150 μg/kg) and dish supplement (Pb of 250 μg/kg). The assessment of the weekly intake of toxic elements through canned meat showed that it is significantly lower than the values that affect adversely to human health, as determined by the FAO/WHO and EFSA. However, as there is a constant possibility of contamination of raw materials and food additives, primarily due to environmental pollution, it is recommended to monitor the content of heavy metals in food permanently and assess their risk to human health.

In chemical product design, the aim is to formulate a product with desired performance. Ingredients and internal product structure are two key drivers of product performance with direct impact on the mechanical, electrical, and thermal properties. Thus, there is a keen interest in elucidating the dependence of product performance on ingredients, structure, and the manufacturing process to form the structure. Design of product structure, particularly microstructure, is an intrinsically complex problem that involves different phases of different physicochemical properties, mass fraction, morphology, size distribution, and interconnectivity. Recently, computational methods have emerged that assist systematic microstructure quantification and prediction. The objective of this paper is to review these computational methods and to show how these methods as well as other developments in product design can work seamlessly in a proposed performance, ingredients, structure, and manufacturing process framework for the design of structured chemical products. It begins with the desired target properties and key ingredients. This is followed by computation for microstructure and then selection of processing steps to realize this microstructure. The framework is illustrated with the design of nanodielectric and die attach adhesive products. [Figure not available: see fulltext.]. © 2021, Higher Education Press.

Tesis por compendio, [ES] Las microalgas son organismos unicelulares fotosintéticos microscópicos que se encuentran en gran variedad de ambientes y son muy eficientes en la transformación de energía solar en biomasa. Los estudios realizados hasta el momento hacen referencia a posibles beneficios de la incorporación de microalgas en la dieta, por la mejora del sistema cardiovascular, las propiedades adelgazantes y energizantes, capacidad antioxidante, o la reducción del colesterol y los triglicéridos. La forma más habitual de consumir las microalgas es como suplemento dietético en forma de tabletas, cápsulas o polvo. La incorporación de biomasa de microalgas en productos tradicionales se ha enfrentado al reto de la aparición de colores verdes fuertes, así como su consistencia pulverulenta que puede afectar la textura y percepción del producto. Todos estos aspectos constituyen las principales áreas de mejora para conseguir un mayor grado de aceptación de productos con microalgas, y son la base del reto de este proyecto. El objetivo de la presente tesis doctoral fue el desarrollo de nuevos productos alimentarios incorporando las propiedades nutricionales de la biomasa de microalgas, incrementando o mejorando con ello, las propiedades nutricionales del alimento original. Para conseguir este objetivo se evaluaron a nivel fisicoquímico, reológico y textural, la incorporación de diferentes especies de microalgas (Arthrospira platensis (Spirulina), Chlorella vulgaris, Dunaliella salina y Nannochloropsis gaditana) en distintas matrices alimentarias (productos horneados, emulsiones y extrusionados). Por otra parte, se evaluó y caracterizó la incorporación de las microalgas utilizando diferentes tecnologías como la impresión 3D o la extrusión. Además de cómo afecta la incorporación de las microalgas a los productos obtenidos, se evaluaron los aspectos nutricionales de su incorporación, en cuanto al aporte de minerales y su biodisponibilidad. Las propiedades reológicas de las masas y emulsiones enr, [CAT] Les microalgues són organismes unicellulars fotosintètics microscòpics. Són molt eficients a l'hora de transformar l'energia solar en biomassa. Els estudis realitzats fins ara fan referència a possibles beneficis de la incorporació de microalgues en la dieta per produir una millora del sistema cardiovascular, per presentar propietats per aprimar i donar energia, per mostrar capacitat antioxidant o per afavorir una reducció del colesterol i els triglicèrids. La forma més habitual de consumir microalgues és com a suplement dietètic en forma de tauleta, càpsula o en pols. La incorporació de biomassa de microalgues en productes tradicionals s'ha afrontat al repte de l'aparició d'un color verd fosc i d'una consistència polsosa que pot afectar a la textura i, per tant, a la percepció del producte. Aquests aspectes constituïxen les principals àrees de millora per aconseguir un major grau d'acceptació de productes amb microalgues i són la base del repte d'aquest projecte. L'objectiu d'aquesta tesi doctoral és el desenvolupament de nous productes alimentaris que incorporen les propietats nutricionals de la biomassa de microalgues, de manera que s'incrementen o es milloren les propietats nutricionals de l'aliment original. Per aconseguir aquest objectiu s'avaluaren a escala fisicoquímica, reològica i de textura la incorporació de diferents espècies de microalgues (Arthrospira platensis (Spirulina), Chlorella vulgaris, Dunaliella salina i Nannochloropsis gaditana) en diferents matrius alimentàries (productes fornejats, emulsions i extrudits). D'altra banda, s'avaluà i caracteritzà la incorporació de les microalgues utilitzant diferents tecnologies com la impressió en 3D o l'extrusió. A banda de valorar com afecta la incorporació de microalgues als productes elaborats, s'avaluaren els aspectes nutricionals, pel que fa a l'aportació i biodisponibilitat de minerals. Les propietats reològiques de les masses i emulsions enriquides amb microalgues (Spirulina, Chlorella i Dunal, [EN] Microalgae are microscopic unicellular and photosynthetic organisms that can be found in a wide variety of environments. These microorganisms are very efficient when transforming solar energy into biomass, due to their cellular structure, which is completely submerged in an aqueous medium, forming an adequate surface for the exchange of nutrients and gases. Microalgae compounds are now known to exhibit cardioprotective, immunomodulatory, anti-proliferative, anti-inflammatory, cognitive, neurobehavioral and antimicrobial properties, amongst others. Researchers have shown possible benefits of the incorporation of microalgae in the diet so far. The most common way to consume microalgae is as a dietary supplement in the form of tablets, capsules or powder. The incorporation of microalgae biomass in traditional products has faced the challenge of the appearance of strong green colours, as well as its powdery consistency that can affect the texture and perception of the product. All these aspects constitute the main areas for improvement the development of microalgae-based products, and they are the challenges faced of this project. The main objective of this PhD Thesis was the development of novel food products incorporating the nutritional properties of microalgae biomass, thereby increasing or improving the nutritional properties of the original food matrix. To achieve this goal, the effect of the addition of different species of microalgae (Arthrospira platensis (Spirulina), Chlorella vulgaris, Dunaliella salina and Nannochloropsis gaditana) on the physicochemical, rheological and textural properties of different food matrices (baked products, emulsions and extrudates) was evaluated. Furthermore, the effect of the incorporation of microalgae using different technologies such as 3D printing or extrusion to obtain food products was studied. In addition, how the incorporation of microalgae affects the nutritional aspects of the food products in terms of the contribu

Tesis por compendio, [ES] Las microalgas son organismos unicelulares fotosintéticos microscópicos que se encuentran en gran variedad de ambientes y son muy eficientes en la transformación de energía solar en biomasa. Los estudios realizados hasta el momento hacen referencia a posibles beneficios de la incorporación de microalgas en la dieta, por la mejora del sistema cardiovascular, las propiedades adelgazantes y energizantes, capacidad antioxidante, o la reducción del colesterol y los triglicéridos. La forma más habitual de consumir las microalgas es como suplemento dietético en forma de tabletas, cápsulas o polvo. La incorporación de biomasa de microalgas en productos tradicionales se ha enfrentado al reto de la aparición de colores verdes fuertes, así como su consistencia pulverulenta que puede afectar la textura y percepción del producto. Todos estos aspectos constituyen las principales áreas de mejora para conseguir un mayor grado de aceptación de productos con microalgas, y son la base del reto de este proyecto. El objetivo de la presente tesis doctoral fue el desarrollo de nuevos productos alimentarios incorporando las propiedades nutricionales de la biomasa de microalgas, incrementando o mejorando con ello, las propiedades nutricionales del alimento original. Para conseguir este objetivo se evaluaron a nivel fisicoquímico, reológico y textural, la incorporación de diferentes especies de microalgas (Arthrospira platensis (Spirulina), Chlorella vulgaris, Dunaliella salina y Nannochloropsis gaditana) en distintas matrices alimentarias (productos horneados, emulsiones y extrusionados). Por otra parte, se evaluó y caracterizó la incorporación de las microalgas utilizando diferentes tecnologías como la impresión 3D o la extrusión. Además de cómo afecta la incorporación de las microalgas a los productos obtenidos, se evaluaron los aspectos nutricionales de su incorporación, en cuanto al aporte de minerales y su biodisponibilidad. Las propiedades reológicas de las masas y emulsiones enr, [CAT] Les microalgues són organismes unicellulars fotosintètics microscòpics. Són molt eficients a l'hora de transformar l'energia solar en biomassa. Els estudis realitzats fins ara fan referència a possibles beneficis de la incorporació de microalgues en la dieta per produir una millora del sistema cardiovascular, per presentar propietats per aprimar i donar energia, per mostrar capacitat antioxidant o per afavorir una reducció del colesterol i els triglicèrids. La forma més habitual de consumir microalgues és com a suplement dietètic en forma de tauleta, càpsula o en pols. La incorporació de biomassa de microalgues en productes tradicionals s'ha afrontat al repte de l'aparició d'un color verd fosc i d'una consistència polsosa que pot afectar a la textura i, per tant, a la percepció del producte. Aquests aspectes constituïxen les principals àrees de millora per aconseguir un major grau d'acceptació de productes amb microalgues i són la base del repte d'aquest projecte. L'objectiu d'aquesta tesi doctoral és el desenvolupament de nous productes alimentaris que incorporen les propietats nutricionals de la biomassa de microalgues, de manera que s'incrementen o es milloren les propietats nutricionals de l'aliment original. Per aconseguir aquest objectiu s'avaluaren a escala fisicoquímica, reològica i de textura la incorporació de diferents espècies de microalgues (Arthrospira platensis (Spirulina), Chlorella vulgaris, Dunaliella salina i Nannochloropsis gaditana) en diferents matrius alimentàries (productes fornejats, emulsions i extrudits). D'altra banda, s'avaluà i caracteritzà la incorporació de les microalgues utilitzant diferents tecnologies com la impressió en 3D o l'extrusió. A banda de valorar com afecta la incorporació de microalgues als productes elaborats, s'avaluaren els aspectes nutricionals, pel que fa a l'aportació i biodisponibilitat de minerals. Les propietats reològiques de les masses i emulsions enriquides amb microalgues (Spirulina, Chlorella i Dunal, [EN] Microalgae are microscopic unicellular and photosynthetic organisms that can be found in a wide variety of environments. These microorganisms are very efficient when transforming solar energy into biomass, due to their cellular structure, which is completely submerged in an aqueous medium, forming an adequate surface for the exchange of nutrients and gases. Microalgae compounds are now known to exhibit cardioprotective, immunomodulatory, anti-proliferative, anti-inflammatory, cognitive, neurobehavioral and antimicrobial properties, amongst others. Researchers have shown possible benefits of the incorporation of microalgae in the diet so far. The most common way to consume microalgae is as a dietary supplement in the form of tablets, capsules or powder. The incorporation of microalgae biomass in traditional products has faced the challenge of the appearance of strong green colours, as well as its powdery consistency that can affect the texture and perception of the product. All these aspects constitute the main areas for improvement the development of microalgae-based products, and they are the challenges faced of this project. The main objective of this PhD Thesis was the development of novel food products incorporating the nutritional properties of microalgae biomass, thereby increasing or improving the nutritional properties of the original food matrix. To achieve this goal, the effect of the addition of different species of microalgae (Arthrospira platensis (Spirulina), Chlorella vulgaris, Dunaliella salina and Nannochloropsis gaditana) on the physicochemical, rheological and textural properties of different food matrices (baked products, emulsions and extrudates) was evaluated. Furthermore, the effect of the incorporation of microalgae using different technologies such as 3D printing or extrusion to obtain food products was studied. In addition, how the incorporation of microalgae affects the nutritional aspects of the food products in terms of the contribu

In chemical product design, the aim is to formulate a product with desired performance. Ingredients and internal product structure are two key drivers of product performance with direct impact on the mechanical, electrical, and thermal properties. Thus, there is a keen interest in elucidating the dependence of product performance on ingredients, structure, and the manufacturing process to form the structure. Design of product structure, particularly microstructure, is an intrinsically complex problem that involves different phases of different physicochemical properties, mass fraction, morphology, size distribution, and interconnectivity. Recently, computational methods have emerged that assist systematic microstructure quantification and prediction. The objective of this paper is to review these computational methods and to show how these methods as well as other developments in product design can work seamlessly in a proposed performance, ingredients, structure, and manufacturing process framework for the design of structured chemical products. It begins with the desired target properties and key ingredients. This is followed by computation for microstructure and then selection of processing steps to realize this microstructure. The framework is illustrated with the design of nanodielectric and die attach adhesive products. [Figure not available: see fulltext.]. © 2021, Higher Education Press.

In the context of the world's increasing environmental challenges and the rise of green consumerism, promoting sustainable consumer behavior is more important than ever. This study aims at extending the understanding of consumers' purchase intention of environmentally friendly cosmetic products. With a theoretical starting point in theories of green promotion and the theory of planned behavior, a total of ten hypotheses and sub-hypotheses were formulated to answer the research question how green promotional cues can be used to affect consumers' beliefs and increase purchase intention. Central concepts in the study’s constructed conceptual framework are intrinsic cues which represent concrete characteristics of a product such as ingredients and formula, and extrinsic cues which are attributes not present within the product itself such as packaging and brand. A quantitative approach using an online survey in an experimental vignette designed questionnaire generated responses from a sample of 325 participants in three treatment groups, and the data was subsequently examined through statistical analysis. The study’s main findings show that intrinsic cues have a stronger influence on purchase intention than extrinsic cues but that extrinsic cues seem to have a stronger influence on consumers’ subjective beliefs. The study provides implications on how cosmetic companies can use the insights generated by the study when developing promotional strategies for green cosmetics.

INTRODUCTION: The quest for foods that have a health-promoting impact began many years ago as a functional food. Nowadays, the varieties of food products and food ingredients are more about how they impact the health and well-being of consumers. Throughout history, herbs have been used to add taste and/or preservation to foods. The creative use of herbs can make food much more enjoyable, and not less healthy. Various herbal infusions can be added to beverage compositions to increase nutritional qualities and health benefits while maintaining a sensory and pleasant balance throughout the fortification process. OBJECTIVES: The primary objective of the study was to develop and manufacture specialty drinks made from fruit juices and extracts of medicinal and aromatic plants that had a high concentration of biologically active chemicals and a high antioxidant activity. Three types of soft drinks have been developed: those with potentially targeted physiologically beneficial effects on metabolism, cardiovascular system, and body resistance, as well as those with medicinal and aromatic herbs whose positive healing effects have already been documented in previous research. METHOD / DESIGN: Fruit juices were made by mechanically processing mature fruits, that have not been fermented and have been preserved only via physical methods. The plant material was dried in ambient conditions and ground shortly before extraction. A single percolation method was used to create liquid plant extracts. Extracts of medicinal and aromatic herbs were mixed in combinations with specific functional characteristics sensory acceptable and compatible with fruit blends. Total flavonoid content, polyphenols, and antioxidant capacity were determined. RESULTS: Plant extracts and fruit juices were first classified in terms of total phenols, and their antioxidant activity was assessed using the FRAP and DPPH tests. The total antioxidant activity determined by the FRAP assay and the antioxidant activity

In chemical product design, the aim is to formulate a product with desired performance. Ingredients and internal product structure are two key drivers of product performance with direct impact on the mechanical, electrical, and thermal properties. Thus, there is a keen interest in elucidating the dependence of product performance on ingredients, structure, and the manufacturing process to form the structure. Design of product structure, particularly microstructure, is an intrinsically complex problem that involves different phases of different physicochemical properties, mass fraction, morphology, size distribution, and interconnectivity. Recently, computational methods have emerged that assist systematic microstructure quantification and prediction. The objective of this paper is to review these computational methods and to show how these methods as well as other developments in product design can work seamlessly in a proposed performance, ingredients, structure, and manufacturing process framework for the design of structured chemical products. It begins with the desired target properties and key ingredients. This is followed by computation for microstructure and then selection of processing steps to realize this microstructure. The framework is illustrated with the design of nanodielectric and die attach adhesive products. [Figure not available: see fulltext.]. © 2021, Higher Education Press.

In the context of the world's increasing environmental challenges and the rise of green consumerism, promoting sustainable consumer behavior is more important than ever. This study aims at extending the understanding of consumers' purchase intention of environmentally friendly cosmetic products. With a theoretical starting point in theories of green promotion and the theory of planned behavior, a total of ten hypotheses and sub-hypotheses were formulated to answer the research question how green promotional cues can be used to affect consumers' beliefs and increase purchase intention. Central concepts in the study’s constructed conceptual framework are intrinsic cues which represent concrete characteristics of a product such as ingredients and formula, and extrinsic cues which are attributes not present within the product itself such as packaging and brand. A quantitative approach using an online survey in an experimental vignette designed questionnaire generated responses from a sample of 325 participants in three treatment groups, and the data was subsequently examined through statistical analysis. The study’s main findings show that intrinsic cues have a stronger influence on purchase intention than extrinsic cues but that extrinsic cues seem to have a stronger influence on consumers’ subjective beliefs. The study provides implications on how cosmetic companies can use the insights generated by the study when developing promotional strategies for green cosmetics.

Herds are typically composed of hundreds to thousands of cows, and are managed in groups of roughly 25 to 100 cows. Since each group of cows contains so many cows, and each herd has so many groups, individual management of each cow within these groups is impossible, as it would take too much time. Also, feed costs represent roughly 60-70% of cost of milk production, so feed efficiency is extremely important. The team approached this problem by attempting to create a system that would allow farmers to manage individual cows in a timely manner. This is done by creating a web-based framework where farmers could simply upload data, and view reports generated by data analysis. The Integrated Framework for the Dairy Feeding project aims to provide a central online platform for dairy production monitoring and optimization. The web platform created by our team provides the farmer with an easy-to-use interface where the farmer can construct new diets for the individual cattle or pens of cattle based on statistical feedback on previous milk composition data and health reports. Throughout the project term, the Dairy Feeding Framework team found that Django is not very compatible with CentOS 7. Rather a containerized virtual machine on the Virginia Tech cloud container cluster was more compatible and flexible than using RLOGIN on CentOS 7.

Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica’s phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.

Floods do have multiple aspects: they are integral phenomena by nature. In this paper we deal with the meteorological aspects, which need to be adequately understood in order to understand the occurrence and development of floods. This holds the more as different meteorological environments and accompanying mechanisms can result in different types of heavy precipitation and so in different flood responses. In this paper, the meteorological aspects of floods are described from the perspective of a precipitation event. The characteristics, the categorisations and the ingredients of the storm systems are presented. The influences of global warming on heavy precipitation events will be discussed as well. The sequence of these aspects reads as a logical succession of the distinct topics of the meteorological aspects of a heavy precipitation event. Since floods commonly have a profound impact on environment and society, the understanding of the meteorological aspects is a first and necessary step in a challenge of dealing with floods. The ultimate goal of this step is to diminish the harmful consequences of floods as adequately as possible.

The 29th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment.

Hoy en día, vivimos en un mundo en donde el uso de los smartphones impera cada vez más, sin distinguir edad ni ubicación geográfica, debido a las facilidades y servicios que ellos proporcionan en la vida diaria de las personas. Android es el Sistema Operativo para dispositivos móviles que ocupa la mayor cuota del mercado, su innovación constante crea mayores oportunidades para los desarrolladores de aplicaciones, en donde es fundamental proporcionar un servicio eficiente que satisfaga una necesidad. Las enfermedades alérgicas afectan a millones de personas y en los últimos años es cada vez más común escuchar de personas con alergias a un grupo de alimentos. Para un alérgico, el momento de preparar alimentos dentro de casa, salir a comer a un restaurante, comprar productos en un supermercado, puede volverse un gran suplicio, ya que el comprobar la presencia de cada uno de los alérgenos que afectan a su salud puede ser bastante molesto y difícil, sobre todo si se encuentra en un lugar cuyo idioma sea desconocido. En el ámbito sanitario, la tecnología es un gran aliado, por ello el presente proyecto pretende cubrir un nicho de mercado que aún no ha sido explotado, al brindar al usuario la facilidad de buscar recetas de acuerdo a sus necesidades, detectar los alérgenos que causan afecciones por medio de escaneos, detección de texto y traducción de imágenes en tiempo real o fotografías, además del análisis, basado en palabras clave o nombre del plato, del contenido de un conjunto de recetas, de manera que sirva como una herramienta de soporte, previo al consumo de alimentos que puedan afectar la salud de la persona. En definitiva, esta aplicación pretende ser un instrumento que ayude tanto en la preparación de comida en casa, como en el consumo de productos fuera de ella, con la finalidad de servir como prevención de la ingesta de alimentos que puedan producir reacciones alérgicas y con ello mejorar la calidad de vida de aquellas personas que sufren de estas afecciones.

If the built environment can affect wellbeing, could a design approach that is centered around fostering reflective lifestyle habits in post-secondary student wellness centers improve the cultural perception of spaces for mental health?In health, “mind and body dualism represents the metaphysical stance that mind and body are two distinct substances, each with a different essential nature.” 1 This frame of mind has distracted academic “focus away from the dynamic nature of human beings, [and] their relationship with the environment.”2 Contrary to mind-body dualism, this thesis argues that the built environment plays an intrinsic role in holistic wellbeing. Historically places for mental health have been about isolation away from society, and there is still an element of stigma or shame that shrouds these spaces. Contemporary society is at the crux of a cultural shift which hopes to see mental health maintenance as a fundamental element of holistic health. Architecture can mediate and promote this shift by providing spaces which, contrary to asylums or psychiatric offi ces, empower those struggling with their mental wellbeing.3 Employing an approach called the ‘measure-free recipe’ methodology, this thesis proposal endeavors to curate texture, path, context and light; tactfully manage concepts of self, control, security and time; and architecturally manifest an environment which would promote phenomenological experiences of empowerment, curiosity, comfort and decompression. Development of the ‘measure-free recipe’ derives from a review of atmospheres which have negatively impacted cultural perception of holistic health, in comparison to phenomenologically positive atmospheres. Details of this approach will be further articulated later in the text. Importantly, the design of the Laurentian University Habitat for Holistic Healing and Wellbeing serves as the first ‘measure-free recipe’ taste test for growing spaces which foster ritualistic self-care.

Effective textiles are a part of technical textiles that are defined as comprising all those textile-based products that are used principally for their performance or functional characteristics rather than their aesthetic or decorative characteristics. protective clothing is specially designed for sun protection and generally produced from the fabric rated for its level of ultraviolet (UV) protection. Ultraviolet rays constitute a very low fraction of the solar spectrum but influence all leaving organism. The sun is the principal source of UV exposure for most people. Exposure to the sun is known to be associated with various skin diseases, skin cancers, accelerated skin aging and other eye diseases, and probably has an adverse effect on persons ability to resist infectious diseases. The rating system of fabric specifies an ultraviolet protection factor (UPF) value, which can be thought as a time factor for the protection of Caucasian skin compared to exposure without exposure without any protection from sun's UV as a means of protecting skin from damage. The shorter the wavelength, the higher the energy of radiation.UVA rays account for 90 to 95% of UV radiation that reaches the earth. While UVB makes only 5 to 10% of solar radiation, its high-energy damages surface epidermal layers and cause sunburn.UVB is strongest particularly between 10 AM to 4 pm from April to October and UVA present equally throughout daylight hours and throughout seasons both types of UV rays can cause skin cancer because they damage skin cells and alter their DNA, and also causes premature aging of the skin. A novel weave structure and denier (related to thread count per inch) may provide the sun protective properties. nowadays textiles and fabrics used for sun protective clothing are pre-treated with chemically modified UV- inhibiting ingredients during manufacturing to enhance their effectiveness, here in this paper author tried to use some environment-friendly natural ingredients as an a

The problem today is that people do not eat climate-smart food; this results in that the food will not suffice, and what we eat may harm the greenhouse effect. The problem is that people do not have the time or knowledge to cook climate-smart food. A solution is to use a Content Management System (CMS). A Content Management System processes selected type of data in a specific way which is then stored. This report will address the basics and the making of a CMS in a recommendation system for a user. The system will entail a more climate-smart food alternative to achieve the individual's personal needs. The result was that with the help of data from various sources, an ingredient of a recipe could add additional information such as nutritional value, allergies, and whether it is vegetarian. Tests such as performance tests on the execution time for the CMS, parsing accuracy, and matching product accuracy, a better result was achieved. Most of the ingredients in the recipe became enriched, which leads to more climate-smart food alternatives, which are better for the environment. The accuracy is the matching of ingredients in the recipe to the names of products in the business. The next step was to enrich the recipes using enriched ingredients., Problemet i dag är att människor inte äter klimatsmart mat med resultatet att maten inte kommer räcka till i framtiden. Vad vi äter kan ha en negativ påverkan på växthuseffekten. Problemet är att människor inte har tid eller kunskap att tillaga klimatsmart mat. Detta kan lösas med hjälp av ett innehållshanteringssytem. Ett innehållshanteringsystem bearbetar vald typ av data på ett bestämt sätt som sedan lagras. Denna rapport kommer att behandla grunden och uppbyggnaden av ett innehållshanteringsystem som ska ingå i ett rekommendationssystem för en användare. Systemet ska medföra mer alternativ av klimatsmart mat för att uppnå individens personliga behov. Resultatet blev att med hjälp av data från olika källor kunde koppla samman ingredienser där information som näringsvärde, allergier samt om kosten är vegetarisk. Genom tester som prestandatest av exekveringstid för innehållshanteringsystemet, träffsäkerhet av parsning och förbättring av träffsäkerheten uppnåddes ett bättre resultat. Majoriteten av ingredienserna i receptet blev berikade vilket medför till mer klimatsmart matalternativ, vilket är bättre mot miljön. Träffsäkerheten är ingredienser i receptet som matchas mot namn av produkter i affärer. Nästa steg var att med hjälp berikade ingredienser berika recepten.

Fragranced consumer products—such as cleaning supplies, air fresheners, and personal care products— emit numerous volatile organic compounds (VOCs), some classified as potentially hazardous. In addition, emissions from fragranced products can be a primary contributor to indoor and outdoor air pollutants, and human exposure risks. Further, exposure to volatile emissions from fragranced products has been associated with adverse human health effects in approximately one-third of Australians. However, fragranced products are exempt from full ingredient disclosure, thus limiting information and awareness about emissions. Moreover, relatively little prior research has analysed emissions from these products. The overall aim of this thesis research is to investigate volatile emissions from a wide range of fragranced consumer products. As a three-part research study, it investigates VOCs emitted from 200 products in three groups: 42 baby products, 24 essential oils, and 134 consumer products. Products include both regular versions and those with claims of being green or related terms such as organic or natural. Volatile emissions from each individual product were analysed using headspace gas chromatography/mass spectrometry. Overall, the study found 2,817 VOCs, including 848 potentially hazardous VOCs, emitted from the 200 products. Specifically, for each group of products, the study found (1) 684 VOCs including 207 potentially hazardous VOCs in baby products; (2) 589 VOCs including 124 potentially hazardous VOCs in essential oils; and (3) 1,538 VOCs including 517 potentially hazardous VOCs in consumer products. Across the 200 products, fewer than 4% of VOCs and 9% of potentially hazardous VOCs were disclosed by being listed on product labels. For each of the three groups of products, emissions of potentially hazardous VOCs were not significantly different between regular and green fragranced products. This dissertation research provides contributions to knowledge through th

If the built environment can affect wellbeing, could a design approach that is centered around fostering reflective lifestyle habits in post-secondary student wellness centers improve the cultural perception of spaces for mental health?In health, “mind and body dualism represents the metaphysical stance that mind and body are two distinct substances, each with a different essential nature.” 1 This frame of mind has distracted academic “focus away from the dynamic nature of human beings, [and] their relationship with the environment.”2 Contrary to mind-body dualism, this thesis argues that the built environment plays an intrinsic role in holistic wellbeing. Historically places for mental health have been about isolation away from society, and there is still an element of stigma or shame that shrouds these spaces. Contemporary society is at the crux of a cultural shift which hopes to see mental health maintenance as a fundamental element of holistic health. Architecture can mediate and promote this shift by providing spaces which, contrary to asylums or psychiatric offi ces, empower those struggling with their mental wellbeing.3 Employing an approach called the ‘measure-free recipe’ methodology, this thesis proposal endeavors to curate texture, path, context and light; tactfully manage concepts of self, control, security and time; and architecturally manifest an environment which would promote phenomenological experiences of empowerment, curiosity, comfort and decompression. Development of the ‘measure-free recipe’ derives from a review of atmospheres which have negatively impacted cultural perception of holistic health, in comparison to phenomenologically positive atmospheres. Details of this approach will be further articulated later in the text. Importantly, the design of the Laurentian University Habitat for Holistic Healing and Wellbeing serves as the first ‘measure-free recipe’ taste test for growing spaces which foster ritualistic self-care.

Background: The Tobacco Products Directive (2014/40/EU) obliges manufacturers and importers of tobacco products and related to notify Member States the commercialization of these products through the EU Common Entry Portal (EU-CEG). The objective of this study is to describe the main data available in EU-CEG in Spain and analyze its implications for smoking control policies. Methods: Cross-sectional analysis of the data obtained in EU-CEG for Spain. The access is done through .xml or .pdf files, downloaded from the portal or consulted through its interface. It describes the distribution of products, manufacturers, presence of priority ingredients, Slim cigarettes and concentration of nicotine in liquids. Results: In the EU-CEG portal for Spain there are currently 42,736 records. 83.7% corresponds to the devices susceptible to nicotine release (67% of refill liquids, mainly with concentrations of 3, 6, 12 and 18 mg). In tobacco products, cigarettes (5%), cigars (5.9%) and water pipe tobacco (2.8%) stand out. Herbal products for smoking account for 0.1%. 5 of the priority ingredients for surveillance are present in more than 75% of cigarettes and rolling tobacco. There are 44 records of Slim cigarettes and 9 novel tobacco products. Conclusions: The EU-CEG portal has become a powerful tool in tobacco control. We highlight challenges that require a joint and comprehensive approach in aspects such as labeling and ingredients, Slim cigarettes and new forms of consumption., Fundamentos: La Directiva de Productos del Tabaco (2014/40/EU) obliga a los fabricantes e importadores de productos de tabaco y relacionados a notificar a los Estados miembros la comercialización de estos productos, a través del Portal de Entrada Común de la UE (EU-CEG). El objetivo del estudio fue describir los principales datos disponibles en el EU-CEG en España, así como analizar sus implicaciones para las políticas de control del tabaquismo. Material y métodos: Se realizó un análisis transversal de los datos obtenidos en el EU-CEG para España. El acceso se realizó a través de archivos en formato xml o pdf, descargados del portal o consultados mediante su interfaz. Se describió la distribución de productos, de fabricantes, la presencia de aditivos prioritarios, y la concentración de nicotina en los líquidos. Resultados: En el portal EU-CEG para España existen actualmente 42.736 registros. El 83,7% correspondía a los dispositivos susceptibles de liberación de nicotina (67% de líquidos de recarga, principalmente con concentraciones de 3, 6, 12 y 18 mg). En productos de tabaco destacaron los cigarrillos (5%), los puros (5,9%) y el tabaco para pipa de agua (2,8%). Los productos de hierbas para fumar supusieron el 0,1%. Cinco de los aditivos prioritarios para su vigilancia estaban presentes en más del 75% de los cigarrillos y del tabaco de liar. Existían 44 registros de cigarrillos Slim y 9 de productos novedosos de tabaco. Conclusiones: El portal EU-CEG se ha convertido en una potente herramienta en el control del tabaco. Destacan los retos que requieren un abordaje conjunto e integral en aspectos como el etiquetado y los ingredientes, los cigarrillos Slim y las nuevas formas de consumo.

Effective textiles are a part of technical textiles that are defined as comprising all those textile-based products that are used principally for their performance or functional characteristics rather than their aesthetic or decorative characteristics. protective clothing is specially designed for sun protection and generally produced from the fabric rated for its level of ultraviolet (UV) protection. Ultraviolet rays constitute a very low fraction of the solar spectrum but influence all leaving organism. The sun is the principal source of UV exposure for most people. Exposure to the sun is known to be associated with various skin diseases, skin cancers, accelerated skin aging and other eye diseases, and probably has an adverse effect on persons ability to resist infectious diseases. The rating system of fabric specifies an ultraviolet protection factor (UPF) value, which can be thought as a time factor for the protection of Caucasian skin compared to exposure without exposure without any protection from sun's UV as a means of protecting skin from damage. The shorter the wavelength, the higher the energy of radiation.UVA rays account for 90 to 95% of UV radiation that reaches the earth. While UVB makes only 5 to 10% of solar radiation, its high-energy damages surface epidermal layers and cause sunburn.UVB is strongest particularly between 10 AM to 4 pm from April to October and UVA present equally throughout daylight hours and throughout seasons both types of UV rays can cause skin cancer because they damage skin cells and alter their DNA, and also causes premature aging of the skin. A novel weave structure and denier (related to thread count per inch) may provide the sun protective properties. nowadays textiles and fabrics used for sun protective clothing are pre-treated with chemically modified UV- inhibiting ingredients during manufacturing to enhance their effectiveness, here in this paper author tried to use some environment-friendly natural ingredients as an a

Effective textiles are a part of technical textiles that are defined as comprising all those textile-based products that are used principally for their performance or functional characteristics rather than their aesthetic or decorative characteristics. protective clothing is specially designed for sun protection and generally produced from the fabric rated for its level of ultraviolet (UV) protection. Ultraviolet rays constitute a very low fraction of the solar spectrum but influence all leaving organism. The sun is the principal source of UV exposure for most people. Exposure to the sun is known to be associated with various skin diseases, skin cancers, accelerated skin aging and other eye diseases, and probably has an adverse effect on persons ability to resist infectious diseases. The rating system of fabric specifies an ultraviolet protection factor (UPF) value, which can be thought as a time factor for the protection of Caucasian skin compared to exposure without exposure without any protection from sun's UV as a means of protecting skin from damage. The shorter the wavelength, the higher the energy of radiation.UVA rays account for 90 to 95% of UV radiation that reaches the earth. While UVB makes only 5 to 10% of solar radiation, its high-energy damages surface epidermal layers and cause sunburn.UVB is strongest particularly between 10 AM to 4 pm from April to October and UVA present equally throughout daylight hours and throughout seasons both types of UV rays can cause skin cancer because they damage skin cells and alter their DNA, and also causes premature aging of the skin. A novel weave structure and denier (related to thread count per inch) may provide the sun protective properties. nowadays textiles and fabrics used for sun protective clothing are pre-treated with chemically modified UV- inhibiting ingredients during manufacturing to enhance their effectiveness, here in this paper author tried to use some environment-friendly natural ingredients as an a

The problem today is that people do not eat climate-smart food; this results in that the food will not suffice, and what we eat may harm the greenhouse effect. The problem is that people do not have the time or knowledge to cook climate-smart food. A solution is to use a Content Management System (CMS). A Content Management System processes selected type of data in a specific way which is then stored. This report will address the basics and the making of a CMS in a recommendation system for a user. The system will entail a more climate-smart food alternative to achieve the individual's personal needs. The result was that with the help of data from various sources, an ingredient of a recipe could add additional information such as nutritional value, allergies, and whether it is vegetarian. Tests such as performance tests on the execution time for the CMS, parsing accuracy, and matching product accuracy, a better result was achieved. Most of the ingredients in the recipe became enriched, which leads to more climate-smart food alternatives, which are better for the environment. The accuracy is the matching of ingredients in the recipe to the names of products in the business. The next step was to enrich the recipes using enriched ingredients., Problemet i dag är att människor inte äter klimatsmart mat med resultatet att maten inte kommer räcka till i framtiden. Vad vi äter kan ha en negativ påverkan på växthuseffekten. Problemet är att människor inte har tid eller kunskap att tillaga klimatsmart mat. Detta kan lösas med hjälp av ett innehållshanteringssytem. Ett innehållshanteringsystem bearbetar vald typ av data på ett bestämt sätt som sedan lagras. Denna rapport kommer att behandla grunden och uppbyggnaden av ett innehållshanteringsystem som ska ingå i ett rekommendationssystem för en användare. Systemet ska medföra mer alternativ av klimatsmart mat för att uppnå individens personliga behov. Resultatet blev att med hjälp av data från olika källor kunde koppla samman ingredienser där information som näringsvärde, allergier samt om kosten är vegetarisk. Genom tester som prestandatest av exekveringstid för innehållshanteringsystemet, träffsäkerhet av parsning och förbättring av träffsäkerheten uppnåddes ett bättre resultat. Majoriteten av ingredienserna i receptet blev berikade vilket medför till mer klimatsmart matalternativ, vilket är bättre mot miljön. Träffsäkerheten är ingredienser i receptet som matchas mot namn av produkter i affärer. Nästa steg var att med hjälp berikade ingredienser berika recepten.

The 28th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment.

Objective: a study is carried out on the type of consumption practiced in the Metropolitan Area of Monterrey, Nuevo León, Mexico. In order to know if this is done in such a way those individuals may be considering their impact on the environment. Methodology: to do so, a survey of 613 citizens was carried out and the results were analyzed using statistical methods. Results: it is found that although people point out know concepts related to sustainability, they give little importance to the harm that their demand for goods and services causes to the environment. Limitations: for budgetary reasons, it has realized a representative sampling but it was not random. Conclusions: although people in their majority point out to know concepts related to sustainability, we can warn that more than reasoned these are intuitive and, overall, taught from the media., Objetivo: realizar un estudio sobre el tipo de consumo que se practica en el Área Metropolitana de Monterrey, Nuevo León, México. Con el propósito de saber si éste se efectúa de forma tal que los individuos pudieran estar considerando su impacto sobre el medio ambiente. Metodología: se efectuó una encuesta a 613 personas del lugar y los resultados fueron analizados con métodos estadísticos. Resultados: se encontró que aunque la gente señala conocer conceptos relacionados a la sostenibilidad, le dan poca importancia al perjuicio que su demanda de bienes y servicios causa al medio ambiente. Limitaciones: por cuestiones presupuestarias, haber realizado un muestreo que aunque representativo no fue aleatorio. Conclusiones: aunque los individuos en su mayoría señalan conocer conceptos relacionados a la sostenibilidad, podemos advertir que más que razonados estos son intuitivos y, en general, aleccionados desde los medios de comunicación.

Objective: a study is carried out on the type of consumption practiced in the Metropolitan Area of Monterrey, Nuevo León, Mexico. In order to know if this is done in such a way those individuals may be considering their impact on the environment. Methodology: to do so, a survey of 613 citizens was carried out and the results were analyzed using statistical methods. Results: it is found that although people point out know concepts related to sustainability, they give little importance to the harm that their demand for goods and services causes to the environment. Limitations: for budgetary reasons, it has realized a representative sampling but it was not random. Conclusions: although people in their majority point out to know concepts related to sustainability, we can warn that more than reasoned these are intuitive and, overall, taught from the media., Objetivo: realizar un estudio sobre el tipo de consumo que se practica en el Área Metropolitana de Monterrey, Nuevo León, México. Con el propósito de saber si éste se efectúa de forma tal que los individuos pudieran estar considerando su impacto sobre el medio ambiente. Metodología: se efectuó una encuesta a 613 personas del lugar y los resultados fueron analizados con métodos estadísticos. Resultados: se encontró que aunque la gente señala conocer conceptos relacionados a la sostenibilidad, le dan poca importancia al perjuicio que su demanda de bienes y servicios causa al medio ambiente. Limitaciones: por cuestiones presupuestarias, haber realizado un muestreo que aunque representativo no fue aleatorio. Conclusiones: aunque los individuos en su mayoría señalan conocer conceptos relacionados a la sostenibilidad, podemos advertir que más que razonados estos son intuitivos y, en general, aleccionados desde los medios de comunicación.

This thesis presents FeedOmics approach as a toolkit, to evaluate (novel) protein containing feed ingredients of different origin considering both their nutritional and functional value in terms of their capacity to support or modify nutrient supply, the animal’s physiology, tissue development and functioning. Such knowledge may contribute to introduce novel and/or alternative protein containing feed ingredients in the diet of livestock, thus creating a sustainable food supply for growing human population.

The objective of this study was to perform a short literature survey to provide information about purifying manure effluents with duckweed with regard to varieties, cultivation, harvesting methods, utilization and valorisation of duckweed. The results of the study show that duckweed can be used to recuperate nutrients from manure effluents and that the concerning duckweed can be utilized as a source of feed, energy and ingredients, Het doel van de studie was het uitvoeren van een korte literatuurinventarisatie over het zuiveren van mesteffluenten met behulp van eendenkroos, waarbij gekeken is naar kroossoorten, teelt, oogstmethode, gebruik en valorisatie van eendenkroos. De resultaten van de studie laten zien dat eendenkroos gebruikt kan worden om nutriënten terug te winnen uit mesteffluenten en dat het eendenkroos gebruikt kan worden als bron van veevoer, energie en ingrediënten.

The aim of the study was to perform a hazard assessment of ingredients in sunscreen products available on the Swedish market. Data was collected by documentation of all ingredients in 110 frequently occurring sunscreen products from 15 different brands and by a screening of four known databases for collection of hazard classifications of the ingredients. The study shows that 96 out of 347 ingredients pose a hazard to aquatic environments in various degrees. 19 % of the ingredients were classified as a very high hazard, 30 % as a high hazard, 22 % as a medium hazard, and 29 % as a low hazard. The cosmetic functions that are of very high concern for aquatic environments are UV filter, perfuming, emollient and masking ingredients. Paired t-test showed no statistic significant difference in average content of hazardous ingredients between ecologically labelled and conventional sunscreen products. However, there were on average more ingredients classified as a low and a high hazard in conventional products compared to ecolabelled. There were also more UV- filters classified as a low hazard in conventional sunscreen products. The hazard assessment showed that the ingredients of highest concern for aquatic environments are Ethylhexyl Triazone, C12-15 Alkyl Benzoate, Diethylamino Hydroxybenzoyl Hexyl Benzoate, Limonene, Magnesium Sulfate, Benzophenone-3, Benzyl Benzoate, BHT, Ceteareth-12 och Ceteareth-20. It is difficult to assess the risk these ingredients may pose to aquatic environments due to the lack of information about how much of each ingredient a sunscreen product consists of. This is information that companies do not share. There is a need for more investigations about the ecotoxicological effects of a lot of the ingredients in sunscreen products as well as biomonitoring of them. The lack of exposure data makes it especially crucial to apply the precautionary principle when assessing the hazard the ingredients may pose to aquatic environments., Solkräm – en miljöfara? Solskyddsprodukter används i allt större utsträckning för att skydda oss mot bland annat hudcancer. Vi informeras ständigt om vikten av att smörja oss med solskydd för att undvika skador på huden. Vad som däremot inte informeras om är att vi samtidigt bidrar till stora utsläpp av kemikalier som kan ge negativa effekter för livet i sjöar och hav. Solvårdsprodukter såldes under 2014 för över 400 miljoner kronor i Sverige. För att få säljas måste produkterna testas så att vår hälsa inte skadas genom att använda dem. Det är däremot inte lika viktigt att ingredienserna i produkterna ska vara ofarliga för miljön. Tidigare studier har ofta fokuserat på att bedöma risker med UV-filter då det är den ingrediens som gör solkrämer till vad de är. Problemet är att det inte bara finns UV-filter i solskyddsprodukter utan även många andra ingredienser som kan medföra en risk för vattenmiljön. Examensarbetet genomfördes därför för att ta reda om UV-filter är den främsta miljöfaran och om det är mindre antal farliga ingredienser i ekologiska solskydd jämfört med konventionella. Studien visade att 96 av 347 ingredienser i 110 olika solskyddsprodukter kunde klassas som miljöfarliga enligt kriterierna i rapporten. 19 % av ingredienserna medför en mycket hög fara, 30 % en hög fara, 22 % en medelhög fara och 29 % en låg fara. Kosmetiska funktioner som medför en mycket hög fara för vattenmiljöer är främst UV-filter men även parfymämnen, mjukgörande medel, tensider och ingredienser som maskerar produktens doft. Det fanns inte mindre antal farliga ingredienser i en genomsnittlig ekologisk solskyddsprodukt jämfört med en konventionell. Däremot fanns det fler ingredienser som enligt kriterierna hade klassats med låg fara och hög fara i konventionella solskyddsprodukter. Det fanns även fler UV-filter med låg fara i konventionella solskydd. För en konsument är det en tuff uppgift att sätta sig in i alla ingrediensers kemiska beteckningar och om de medför en fara. I och me

Before, during and after physical activity, hydration is a limiting factor in athletic performance. Therefore, adequate hydration provides benefits for health and performance of athletes. Besides, hydration is associated to the intake of carbohydrates, protein, sodium, caffeine and other substances by different dietary aids, during the training and/or competition by athletes. These requirements have led to the development of different products by the food industry, to cover the nutritional needs of athletes. Currently in the European context, the legal framework for the development of products, substances and health claims concerning to sport products is incomplete and scarce. Under these conditions, there are many products with different ingredients out of European Food Safety Authority (EFSA) control where claims are wrong due to no robust scientific evidence and it can be dangerous for the health. Further scientific evidence should be constructed by new clinical trials in order to assist to the Experts Commitees at EFSA for obtaining robust scientific opinions concerning to the functional foods and the individual ingredients for sport population., Antes, durante y después de la actividad física, la hidratación es un factor limitante en el rendimiento deportivo. Por lo tanto, una adecuada hidratación proporciona beneficios para la salud y el rendimiento de los deportista. Además, la hidratación se asocia a la ingesta de hidratos de carbono, proteínas, sodio, cafeína y otras sustancias durante el entrenamiento y/o competición de los deportistas. Estos requisitos han llevado al desarrollo de diferentes productos por parte de la industria alimentaria, para cubrir las necesidades nutricionales de los deportistas. Actualmente en el contexto europeo, el marco legal para el desarrollo de productos, sustancias y declaraciones nutricionales y de propiedades saludables relativas a productos deportivos, es incompleta y escasa. Hay muchos productos con diferentes ingredientes controlados por la Agencia Europea de Seguridad Alimentaria (EFSA), los cuales poseen declaraciones nutricionales y de propiedades saludables erróneas, debido a la falta o escasa evidencia científica, resultado peligroso para la salud. Se necesita mayor evidencia científica obtenida a través de nuevos ensayos clínicos con el fin de ayudar a los Comités de expertos de la EFSA para la obtención de dictámenes científicos sólidos relativos a los alimentos funcionales y los ingredientes individuales para la población deportiva.

Before, during and after physical activity, hydration is a limiting factor in athletic performance. Therefore, adequate hydration provides benefits for health and performance of athletes. Besides, hydration is associated to the intake of carbohydrates, protein, sodium, caffeine and other substances by different dietary aids, during the training and/or competition by athletes. These requirements have led to the development of different products by the food industry, to cover the nutritional needs of athletes. Currently in the European context, the legal framework for the development of products, substances and health claims concerning to sport products is incomplete and scarce. Under these conditions, there are many products with different ingredients out of European Food Safety Authority (EFSA) control where claims are wrong due to no robust scientific evidence and it can be dangerous for the health. Further scientific evidence should be constructed by new clinical trials in order to assist to the Experts Commitees at EFSA for obtaining robust scientific opinions concerning to the functional foods and the individual ingredients for sport population., Antes, durante y después de la actividad física, la hidratación es un factor limitante en el rendimiento deportivo. Por lo tanto, una adecuada hidratación proporciona beneficios para la salud y el rendimiento de los deportista. Además, la hidratación se asocia a la ingesta de hidratos de carbono, proteínas, sodio, cafeína y otras sustancias durante el entrenamiento y/o competición de los deportistas. Estos requisitos han llevado al desarrollo de diferentes productos por parte de la industria alimentaria, para cubrir las necesidades nutricionales de los deportistas. Actualmente en el contexto europeo, el marco legal para el desarrollo de productos, sustancias y declaraciones nutricionales y de propiedades saludables relativas a productos deportivos, es incompleta y escasa. Hay muchos productos con diferentes ingredientes controlados por la Agencia Europea de Seguridad Alimentaria (EFSA), los cuales poseen declaraciones nutricionales y de propiedades saludables erróneas, debido a la falta o escasa evidencia científica, resultado peligroso para la salud. Se necesita mayor evidencia científica obtenida a través de nuevos ensayos clínicos con el fin de ayudar a los Comités de expertos de la EFSA para la obtención de dictámenes científicos sólidos relativos a los alimentos funcionales y los ingredientes individuales para la población deportiva.

A technological and physiological integrated approach for appetite control. From identification of novel biomarkers to development of new functional ingredients. Human dietary behaviour is driven by homeostatic, hedonic and environmental factors. Foods can influence these factors throughout extrinsic (marketing suggestions, portion sizes, form) and intrinsic characteristics (taste, flavour, smell, texture). In turn biochemical response and psychological traits influenced food taste, flavour, smell and texture perception determining the hedonic value of a meal. This interplay between the food and the subjective psychophysiological response determine the control of energy intake, therefore must be considered in developing food for appetite control. In the present thesis four human studies are described. Of these two were conducted to investigate the role of the saliva and the endocannabinoids system in the food preference and liking during the cephalic phase of digestion. We found out that salivary enzymes activity are influenced by nutritional status, food preference and food habits. Moreover, food palatability influenced some plasma endocannabinoid and N-acylethanolamine concentrations during the cephalic phase response and indicated that 2-arachidonoylglycerol and pancreatic polypeptide can be used as biomarkers of food liking in humans. These findings can have interesting implications in designing foods for appetite control: salivary enzymatic activity must be considered because it influence taste and texture perception and consequently food choice; the measure of 2-arachidonoylglycerol can offer the possibility to merge the sensory and biochemical approach to compare the satiating and rewarding capacity of foods. The other two studies investigated the potential satiating effect on the short term energy intake of specific food ingredients. As previous in animal studies shown, we demonstrated (chapter 4) that also in humans the circulating oleoylethanolamide levels

Many confectionery companies employ semi-finished lipid products, such as nut pastes, as an ingredient for the preparation of several foods. Nevertheless, during the storage, nut pastes have some drawbacks due both to the onset of rancidity, both to the separation between oil and semi-solid phase. The development of stable semi-finished walnut products in form of powder would allow to extend the walnut use in various preparations by increasing their convenience. As is well known, walnuts are highly nutritious fruits with well evidenced health benefits. In spite of natural antioxidant content walnut kernels are rich in polyunsaturated fatty acids and vulnerable to oxidation. In order to preserve thermo sensitive substances, a freeze-drying (lyophilizing) technique was developed by addition of polysaccharide matrices (including dietary fiber) in a walnut paste obtained by roasted kernels. This study aims to provide information on the impact of technological treatments and ingredient combinations on oxidative stability of freeze-dried walnut products. In preliminary tests, kernels were roasted at 110 °C for 5 min, 10 min, and 15 min. Residual moisture, pH and total acidity, peroxide value, and polyphenol contents were measured, as quality evaluation, in order to select the optimum operating conditions for the paste preparation. Optimal paste was obtained by milling 10 min roasted kernels, as it ensured a low residual humidity without affecting peroxides and polyphenols. Water and different combinations of maltodextrins DE12, tragacanth gum, and barley betaglucan were added to optimal walnut paste by creating emulsions which were then lyophilized. Quality evaluation was carried out on samples before and after freeze-drying treatment, and on freeze-dried products after 7 day, 60 °C storage. The formulation, containing maltodextrin and tragacanth gum, supplemented with betaglucans (at a ratio of 1:100 with the optimal walnut paste), showed no differences in the values of

Consumers have no option but to rely on food labels to inform their purchasing decisions. They expect the label to accurately reflect the product’s content and quality. However, is the labelling of meat-based products telling consumers the truth? This is the overarching question that seven European consumer organisations have looked into from different angles. The results are now disclosed in the final part of BEUC’s ‘Can we trust our meat?’ campaign. Between April 2014 and August 2015, BEUC member organisations tested several types of meat-based foods to check their labels, ingredients and for the presence of undeclared or illegal food additives. Results showed a large number of discrepancies – and in some cases vast differences – between what the labels said and what the products were actually made of. The ambiguous, inaccurate, and even misleading labels identified in our members’ tests reveal the need for stricter enforcement of EU legislation to ensure that food information is clear and trustworthy. This report summarises key findings from our members’ tests and outlines BEUC’s policy recommendations for honest meat labels.

of a presentation at the ADDICTION 2015: the Australian & New Zealand Addiction Conference, Gold Coast, Australia, 20-22 May.

This report summarizes a 1-year study, completed in November 2012, of the effectiveness of nisin as a bacteriocin in tuna-filled tortillas during storage, as part of the Next Generation Hurdle Technologies (NGHT) Program. This Department of Defense, Combat Feeding Directorate Program provides not only the foundation for the development of innovative intermediate moisture (IM), eat-on-the-move ration components, but also an opportunity to improve existing IM ration components, which rely on controlling both the product's water activity (aw) and pH. The NGHT Program lowers these boundaries, i.e., increases pH and aw, of existing hurdles, using food-grade bioactive compounds to yield a higher quality ration component without compromising food safety. Ham, chicken, and tuna spread wraps were formulated with nisin because it is generally regarded as safe and as the most effective bacteriocin with possible use at lower concentrations when used in conjunction with other bacteriocins. However, nisin is only added to the tuna filling, not to the wrap. Thus there is concern that the nisin may migrate from the filling to a tortilla wrap during storage, thereby diluting bacteriocin concentration in the tuna, reducing the total bacteriocin activity and increasing the possibility of microbial/pathogen growth. The purpose of this study was to determine if nisin migrates from the tuna filling to the wrap during storage at 25 degrees C., The original document contains color images.

Predviđena istraživanja u ovoj doktorskoj disertaciji su usmerena u pravcu iznalaženja novih, efikasnijih i bržih mikrotalasno-stimulisanih metoda hemijskih transformacija koje ne uključuju prisustvo katalizatora i/ili organskih rastvarača. Primenom specijalnih silicijum-karbidnih reakcionih sudova, brzina i preciznost izvođenja mikrotalasno-stimulisanih transformacija prikazana je kroz stresne studije aktivnih farmaceutskih ingredijenata u SiC ploči, odnosno HPLC/GC vialima kao reakcionim sudovima. Ispitano je postojanje netermičkih mikrotalasnih efekata i njihov značaj za precizno tumačenje rezultata mikrotalasne sinteze. U drugom delu ove doktorske disertacije izvršena jemikrotalasno-stimulisana sinteza potencijalno biološki aktivnih supstanci iz prirodnih lako dostupnih materijala kao što su naftenske kiseline. Sintetizovani su amidi i estri individualnih i prirodnih naftenskih kiselina Velebit. U radu je takođe ispitana biološka aktivnost sintetizovanih derivata. Proučavan je uticaj prirodnih naftnih kiselina Velebit injenih derivata na rast pet sojeva Pseudomonassp., kao i uticaj odabranih sintetisanih jedinjenja na proliferaciju pet ćelijskih linija humanih tumora pri čemu je kao kontrola služila jedna zdrava humana ćelijska linija., Scientific research predicted in this PhD thesis isdirected to ascertainment new, efficient and faster microwave-assisted methods of chemical transformations in the absence of catalysts and/or organic solvents. Applaying special silicon-carbide reaction vessels, speed and accuracy of microwave-assisted transformations are ilustrated within stress testing of active pharmaceutical ingredients in HPLC/GC vials placed in SiC plate. Existence of nonthermal microwave effects and their influence on accurate interpretation of microwave synthesis results are also investigated. In the second part of this thesis microwave-assisted synthesis of potentionally biologically active compounds from readily available natural materials, such as naphthenic acid is accomplished. Amides and esters of individual and natural naphthenic acids Velebitare synthetised. The thesis also examined the biological activity ofthe synthesized products. The effect of natural petroleum acids Velebitand its derivatives are examined on the growth of five strains of Pseudomonas sp., and the impact of selected synthesized compounds on the proliferation of five human tumor cell lines in which a healthy human cell line is tused as the control.