Search

Purpose: This study aims to explore the structural changes in food consumption expenditure in Indonesia before and during the COVID-19 pandemic using data from the 2020 and 2021 National Socioeconomic Survey by Statistics Indonesia. Design/methodology/approach: The quadratic almost-ideal demand system analysis model is used to estimate changes in the share of food consumption and the demand and price elasticity of food commodities in Indonesia. A total of 15 food items are analyzed to determine changes in food consumption expenditure during the COVID-19 pandemic. Findings: The results of this study show that during the COVID-19 pandemic, there was an increase in the proportion of household expenditure related to the consumption of home-cooked food. Simultaneously, the proportion of expenditure on prepared food significantly decreased. Practical implications: The pandemic has changed household food consumption in Indonesia. This study recommends that the government ensure the availability of supplies and stability of food prices and provide financial subsidies to maintain food consumption, especially for lower-income communities. Originality/value: There has yet to be a study on the changes in household food consumption during the COVID-19 pandemic in Indonesia. Therefore, this research provides empirical evidence that there were changes in household food expenditure during the pandemic. [ABSTRACT FROM AUTHOR]

In the next decade, the US anticipates a rapid increase in the older adult population, who also face an increased risk for disease. To reduce this risk, research should explore increasing intake of nutrient‐dense foods and prepared meals that include dairy foods and utilize novel food processing that better retain nutrients. This study identified attributes that older adults (age = 65+) desire in dairy‐rich ready‐to‐eat breakfasts and desserts, two meals important in healthy aging. Two online choice‐based conjoint analysis surveys were fielded (one for breakfast and one for dessert) to determine desirable attributes amongst respondents (breakfast n = 211; dessert n = 300). Breakfast concepts included protein source, primary ingredient, type of dairy, and health claim. Dessert concepts included primary flavor, primary sweetener, type of inclusion, and health claim. Breakfast results revealed the desirable attributes included "no meat" (utility value [UV] = 0.138), "eggs" (UV = 0.384), "cheese" (UV = 0.034), and "good source of fiber" (UV = 0.163). Two consumer clusters were identified with cluster 1 (n = 151) desiring "red meat" as the protein source and cluster 2 (n = 60) preferring "no meat." The majority of respondents (86%) indicated a willingness to consume foods processed with a novel technique. For the dessert meals, desirable attributes were "chocolate flavor" (UV = 0.638), "sugar" (UV = 0.859), "fruit inclusions" (UV = 0.522), and "heart‐healthy" (UV = 0.453). Dessert consumer cluster 1 (n = 145) desired chocolate desserts sweetened with sugar, whereas cluster 2 (n = 155) desired vanilla desserts sweetened with honey. Participants who preferred oral manipulation of food via "smooshing" expressed a higher liking for desserts with no inclusions. These results provide insight for future product development for older adults involving dairy products or novel processing techniques. Practical Applications: This study shows that both sensory attributes and health claims are important considerations when developing ready to eat meals for older adults. For breakfast, providing a vegetarian option is important while for desserts, both chocolate and vanilla remain popular options. [ABSTRACT FROM AUTHOR]

Summary: The current work was carried out to enhance the quality (including product colour, rehydration performance, textural properties, product cracking rate and sensory evaluation) of microwave freeze‐dried prepared taro balls, a popular starch‐based food product, by synergistic addition of guar gum and sodium bicarbonate. The results showed that taro balls with added sodium bicarbonate had the shortest freeze‐drying time (153 min), but the high‐cracking rate (66.67%) was not acceptable to consumers. The addition of guar gum could effectively reduce the cracking rate (17.5%) during freeze‐drying of taro balls, but did not significantly improve sensory evaluation and textural properties. The combination of sodium bicarbonate and guar gum demonstrated satisfactory positive effects in increasing the rehydration rate of freeze‐dried taro balls (53.67%), maintaining the whiteness (WI = 84.52) and reducing the cracking rate (21.67%). Although sodium bicarbonate alone produced the best results in terms of sensory ratings and textural properties, there was no significant difference between the effects of sodium bicarbonate alone and the combination of the two food additives on rehydrated taro balls. Therefore, the combination of sodium bicarbonate and guar gum is an appropriate hybrid strategy for producing high quality freeze‐dried taro balls. [ABSTRACT FROM AUTHOR]

As an important aquatic prepared food, surimi products are favored by consumers due to their unique viscoelastic properties and high nutritional value. Gel properties are the main indicators to measure the quality of surimi products. The gelation of surimi mainly involves intramolecular (conformational change) and intermolecular (chemical force) changes. Factors such as processing treatments, raw fish species and exogenous additives affect surimi protein structure, chemical forces and endogenous enzyme activities, which further affect the gel properties of surimi products. This review focuses on the mechanism of surimi heat‐induced gel, mainly including protein chain expansion and aggregation through various chemical forces to form a three‐dimensional network structure. In addition, the mechanism and application of different factors on the gel properties of surimi were also discussed, providing a reference for the selection of fish species, the control of heating conditions in the gel process of surimi products, the selection of additives and other measures to improve the gel performance. [ABSTRACT FROM AUTHOR]

In this study, an initiative has been taken to study the food safety of breads, prepared using wheat grains from different areas of Punjab and Haryana, India. Natural radioactivity (40K, 238U, and 232Th radionuclides) was measured for prepared food samples, using NaI (Tl) Gamma Ray Spectrometer. Breads made from the studied wheat grain flours were found to be within safe limits. Further nutritional analysis of the formulated breads and detection of radiation in the products indicated that the collected wheat grains for bread formations were consumable and safe for the population. [ABSTRACT FROM AUTHOR]

Increases in wildfire activity and rainfall intensification are driving more postfire debris flows (PFDF) in many regions around the world. PFDFs are most common in the first postfire year and may even occur before a fire is fully controlled. This underscores the importance of assessing postfire hazards before a fire starts. Evaluation of PFDF hazards prior to fire can help strategize interventions lessening the negative effects of future fires. However, debris‐flow runout and inundation analyses are not routine in PFDF hazard assessments, partially due to time constraints and substantial uncertainties in boundary conditions. Here, we propose a prefire PFDF inundation assessment framework using a debris‐flow runout model based on the Herschel‐Bulkley (HB) rheology (HEC‐RAS v6.1). We constrain model inputs and parameters using Bayesian posterior analysis, rainfall‐runoff simulations, and a debris‐flow volume model. We use observations from recent PFDF incidents in northern Arizona, USA, to calibrate model components and then apply our prefire inundation assessment framework in a nearby unburned area. Specifically, we (a) identify yield stress as the most influential factor on inundation extent and arrival time in a HB model, (b) establish posterior distributions for model parameters suitable for forward modeling by leveraging uncertainties in field observations, and (c) implement a predictive forward analysis in an area that has not burned recently to evaluate PFDF inundation under several future fire scenarios. This study improves our ability to assess postfire debris‐flow hazards before a fire begins and provides guidance for future applications of single‐phase rheological models when assessing PFDF hazards. Plain Language Summary: Wildfires and increased rainfall are causing more dangerous postfire debris flows around the world. These are most likely within the first year after a fire, sometimes even while the fire is ongoing. Recognizing this, it's important to assess these hazards before a fire starts to minimize damage. Current methods for predicting where and how debris flow will happen after a fire are not used often enough, mainly because they take a lot of time and there are many uncertainties involved. Our study proposes a new approach using a model to predict debris flow behavior before a fire occurs. This model, tested with data from northern Arizona, helps us understand factors like the mud's "stickiness" which influences how far and fast it travels. We also improve the way we estimate model parameters by incorporating uncertainties from real‐world observations. Finally, we use this model to foresee the impact of debris flow in different fire scenarios that could happen in the future. This work not only gets us better prepared for postfire debris flow but also offers guidance on how to use these models in future hazard assessments. Key Points: Yield stress has the greatest influence on postfire debris flows (PFDF) inundation extent and arrival time in the Herschel‐Bulkley modelPosterior distributions for model parameters are established for forward modeling by leveraging observation uncertaintiesA predictive forward analysis can be implemented to evaluate PFDF inundation for future fire scenarios [ABSTRACT FROM AUTHOR]

Background: Food labels are typically significant to the costumers. It is crucial to ensure that labels are accurate as they provide essential information about products. Therefore, the major objective of this study was to assess the current printing information. Methods: In this descriptive analytical study, 120 food products were selected in January 2020 and divided into eight food categories. Ten requirements of the food labels and the levels of compliance with the criteria developed by the Food and Drug Administration were evaluated. The data were subsequently analyzed using chi-square test and SPSS Software. Results: The results revealed that 82.7% of the product labels contained food labeling requirements in line with the regulations developed in Iran. Among the non-compliant labels, the highest rate (62%) was associated with the use of deceptive words and the lowest rate (0.8%) was linked to inclusion of the company's name. The highest noncompliance rate was observed in the groups of prepared and semi-prepared foods, snacks, cereals and flours, as well as confectioneries. Conclusions: In order to prevent consumer confusion and decrease non-communicable diseases, it is necessary to develop coherent plans and unify all food labels, regarding the acceptable compliance of labeling requirements with the country's regulations and the compatibility of the existing developed criteria with the regulations and standards of other Islamic and leading countries. [ABSTRACT FROM AUTHOR]

This study developed a kind of PEG-crosslinked O-carboxymethyl chitosan (O-CMC–PEG) with various PEG content for food packaging. The crosslinking agent of isocyanate-terminated PEG was firstly synthesized by a simple condensation reaction between PEG and excess diisocyanate, then the crosslink between O-carboxymethyl chitosan (O-CMC) and crosslinking agent occurred under mild conditions to produce O-CMC–PEG with a crosslinked structure linked by urea bonds. FT-IR and 1H NMR techniques were utilized to confirm the chemical structures of the crosslinking agent and O-CMC–PEGs. Extensive research was conducted to investigate the impact of the PEG content (or crosslinking degree) on the physicochemical characteristics of the casted O-CMC–PEG films. The results illuminated that crosslinking and components compatibility could improve their tensile features and water vapor barrier performance, while high PEG content played the inverse effects due to the microphase separation between PEG and O-CMC segments. The in vitro degradation rate and water sensitivity primarily depended on the crosslinking degree in comparison with the PEG content. Furthermore, caused by the remaining –NH2 groups of O-CMC, the films demonstrated antibacterial activity against Escherichia coli and Staphylococcus aureus. When the PEG content was 6% (medium crosslinking degree), the prepared O-CMC–PEG−6% film possessed optimal tensile features, high water resistance, appropriate degradation rate, low water vapor transmission rate and fine broad-spectrum antibacterial capacity, manifesting a great potential for application in food packaging to extend the shelf life. [ABSTRACT FROM AUTHOR]

Due to the increasing consumer interest in wines with a controlled place of origin, PGI (Protected Geographical Indication) and PDO (Protected Designation of Origin), the most acute question is how to identify them. One of the most effective ways to confirm the place of origin of wine in global practice is a comprehensive study of the elemental profile using statistical analysis methods. In the period from 2020 to 2023, 152 grape samples of grapes were collected from various wineries in Crimea and Kuban. The grape must that was obtained from them was fermented in laboratory conditions. The elemental profile was determined in the prepared wines, which included 71 indicators. In the conducted work, it was revealed that wines from Crimea and Kuban differ statistically significantly in the concentration of the elements B, Ca, Cu, Mn, Na, Ni, Re, Si, Sn and U. At the same time, the contents of the elements U, Sn and Re prevail in wines from Crimea, and those of B, Ca, Cu, Mn, Na, Ni and Si prevail in wines from Kuban. At the same time, methods of univariate and multivariate statistics do not allow us to reliably classify wine samples from Crimea and Kuban by their place of origin. In order to reveal the non-linear dependence of the studied indicators in wines on the geographical place of grape growing, the method of a supervised learning Random Forest was used. After training the model on the dataset, the proportion of its correct predictions was 96%. The model used 61 parameters, among which the most important were Ni, Re, Ba, Rb, Na, U, Sb, Zn, Bi, Ag and Ti. [ABSTRACT FROM AUTHOR]

With increasing health awareness and the accelerating pace of life, whole-grain prepared foods have gained popularity due to their health benefits and convenience. However, the potential risk of type B trichothecene toxins has also increased, and these mycotoxins in such foods are rarely regulated. In this study, a quantitative method combining a single-valve dual-column automatic online solid-phase extraction system with ultra-high-performance liquid chromatography–tandem mass spectrometry (UHPLC–MS/MS) was developed for the first time using restricted-access media columns. This method can simultaneously determine trace residues of seven type B trichothecenes within 15 min. The method is convenient, sensitive (limit of detection and quantification of 0.05–0.6 μg/kg and 0.15–2 μg/kg, respectively), accurate (recovery rates of 90.3%–106.6%, relative standard deviation < 4.3%), and robust (>1000 times). The established method was applied to 160 prepared food samples of eight categories sold in China. At least one toxin was detected in 70% of the samples. Whole-wheat dumpling wrappers had the highest contamination rate (95%) and the highest total content of type B trichothecenes in a single sample (2077.3 μg/kg). Exposure risk assessment indicated that the contamination of whole-grain prepared foods has been underestimated. The total health risk index of whole-wheat dumpling wrappers, which are susceptible to deoxynivalenol, reached 136.41%, posing a significant threat to human health. Effective measures urgently need to be taken to control this risk. [ABSTRACT FROM AUTHOR]

This study aims to examine the meaning related to food following the lifestyle identity, in the case of dairy products, Semi-prepared food, and Non-alcoholic Beverages in Czechia and Ukraine. The study used a structural equation model for the three types of commodities (dairy products, semi-prepared food, and non-alcoholic beverages). One hundred eighty-eight university students were involved in the study. The model examines the link between meaning and the social identity of the lifestyle. The study finds the meaning related to local food following the lifestyle identity in today's society. It confirmed the connection between meaning and food lifestyle identity in the three types of commodities in Czechia and Ukraine. [ABSTRACT FROM AUTHOR]

Copyright of Cuadernos del Centro de Estudios de Diseño y Comunicación is the property of Cuadernos del Centro de Estudios de Diseno y Comunicacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

As a kind of traditional fermented soybean food in China, douchi produced in Yangjiang is widely used in Cantonese cuisine and prepared foods and is exported to more than 30 countries. Yangjiang Douchi has a unique flavor and in-depth research on it can enhance its aroma quality. In this study, the key aroma-active compounds were characterized by the combined gas chromatography–olfactometry detection (GC–O) and gas chromatography–mass spectrometry (GC–MS) with sensory evaluation. In total, 39 aroma compounds were identified, and 18 of them with flavor dilution (FD) > 4 were determined. After quantifying, it was found that there were 12 aroma-active compounds with odor activity value (OAV) > 1. It was further verified that 9 aroma-active compounds contributed greatly to the aroma including acetic acid, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3-methylbutyric acid, maltol, guaiacol, phenylacetaldehyde, furanone, 3-methylthiopropanal and 1-methoxy-4-propenylbenzene. Sensory evaluations showed that the flavor profile mainly consisted of sauce-like, sour, nutty, smoky, caramel-like, and fruity notes. [ABSTRACT FROM AUTHOR]

Convenient foods are defined as fully prepared or partially prepared food items where some or all of the preparation time, culinary skills or energy inputs are provided by food processor than a home maker. The study proposed to find the suitability of fruit flours namely jackfruit and breadfruit flour in the production of extruded products. The study tried different combinations of oyster mushroom and fruit flours and the best treatment was selected using organoleptic evaluation. Incorporation level of 90 per cent of fruit flours and 10 per cent of mushroom flour was found suitable than other combinations. In the selected treatments from each fruit flour based pasta, nutritional evaluation of proximate values and minerals, shelf life studies and cost of production was carried out. When comparing the sensory aspects of the two pastas, jackfruit-based pasta was preferred, whereas breadfruit-based pasta was superior in terms of nutritional value. The study thus demonstrates that both underutilised fruits can be effectively utilized in the manufacturing of low cost gluten-free pasta with additional research on industrial production and modification. [ABSTRACT FROM AUTHOR]

This research attempt involved the development and utilization of a newly designed surface plasmon resonance (SPR) sensor which incorporated sulfur-doped graphitic carbon nitride (S-g-C3N4) as the molecular imprinting material. The primary objective was to employ this sensor for the quantitative analysis of Fenpicoxamid (FEN) in rice samples. The synthesis of S-g-C3N4 with excellent purity was achieved using the thermal poly-condensation approach, which adheres to the principles of green chemistry. Afterwards, UV polymerization was utilized to fabricate a surface plasmon resonance (SPR) chip imprinted with FEN, employing S-g-C3N4 as the substrate material. This process involved the inclusion of N,N′-azobisisobutyronitrile (AIBN) as the initiator, ethylene glycol dimethacrylate (EGDMA) as the cross-linker, methacryloylamidoglutamic acid (MAGA) as the monomer, and FEN as the analyte. After successful structural analysis investigations on a surface plasmon resonance (SPR) chip utilizing S-g-C3N4, which was imprinted with FEN, a comprehensive investigation was conducted using spectroscopic, microscopic, and electrochemical techniques. Subsequently, the kinetic analysis applications, namely the determination of the limit of quantification (LOQ) and the limit of detection (LOD), were carried out. For analytical results, the linearity of the FEN-imprinted SPR chip based on S-g-C3N4 was determined as 1.0–10.0 ng L−1 FEN, and LOQ and LOD values were obtained as 1.0 ng L−1 and 0.30 ng L−1, respectively. Finally, the prepared SPR sensor's high selectivity, repeatability, reproducibility, and stability will ensure safe food consumption worldwide. [ABSTRACT FROM AUTHOR]

We prepared a long-arm octopus Jangjorim prototype (LOJP) by optimizing the ratio of ingredients for seasoning and establishing heat sterilization parameters. The optimal amounts of purified water (2.9–56.6%, A), starch syrup (0.3–37.8%, B), and soy sauce (25.5–71.5%, C) for the production of seasoning soy sauce were obtained using response surface analysis. The LOJP was prepared by combining A, B, and C under the optimal conditions and evaluated for consumer preferences and physicochemical, nutritional, and microbiological properties and compared with Korea's legal management standards for geriatric nutrition. The hardness of the LOJP produced using the optimal mixing ratio of purified water (51.2%, 154.0 g), starch syrup (29.3%, 308.0 g), and soy sauce (19.5%, 256.9 g) was 36.7 × 1000 N/m2. This value was lower than the hardness of raw octopus (2153.6 × 1000 N/m2) by 2116.9 × 1000 N/m2. It received the highest score (8.7) in the preference evaluation of older consumers. The LOJP was classified as level 2, allowing consumption through the gums of elderly consumers per Korea's food standards for the elderly. The LOJP was the product highly preferred by elderly consumers with chewing disorders due to its ease of intake and nutritional content. [ABSTRACT FROM AUTHOR]

Copyright of Enfermería Investiga: Investigaciin, Vinculación, Docencia y Gestiin is the property of Revista Enfermeria Investiga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigated the prevalence and occurrence of 3-monochloropropanediol esters (3-MCPDEs) and glycidyl esters (GEs) in domestically and commercially prepared food in Singapore and assessed the total dietary exposure for the Singaporean population. Minimal impact on the formation of 3-MCPDEs and GEs was observed from the domestic cooking methods commonly practiced in Singapore such as deep frying and stir frying. The estimated total dietary exposure to 3-MCPDEs for the Singaporean population (aged 15 to 92) was 0.982 µg/kg bw/day for general consumers and 2.212 µg/kg bw/day for high consumers (95th percentile), which accounted for 49.1% and 110.6% of the tolerable dietary intake (TDI) at 2 µg/kg bw/day by the European Food Safety Authority (EFSA). The calculated margins of exposure (MOE) for GEs based on the dietary exposure for general consumers at 0.882 µg/kg bw/day and 2.209 µg/kg bw/day for high consumers were below 10,000, indicating a potential health concern. Our study showed that the occurrence of 3-MCPDEs and GEs varied among vegetable oils, and domestic cooking methods did not significantly impact the levels of 3-MCPDEs and GEs in prepared food. The critical factor influencing the prevalence and occurrence of 3-MCPDEs and GEs was the choice of oil used for cooking, which absorbed into the cooked food. It is essential to encourage the food industry to continue its innovation on mitigation measures to control and reduce 3-MCPDEs and GEs in vegetable oil production. Consumers are advised to make informed choices on food consumption and cooking oil for food preparation to reduce their exposure to 3-MCPDEs and GEs. [ABSTRACT FROM AUTHOR]

Prepared foods bring great convenience to people’s lives, but they also entail safety risks in all aspects, from production to sales. The cooperation of the supply chain and the supervision of the government are key to promoting the safety management of prepared foods. This paper considers the government’s regulation, focuses on the interaction relationship between the producer and the retailer of prepared foods, and builds an evolutionary game model to analyze the influence of collaborative decision-making between prepared food producers and retailers in preventing and controlling food safety risks under the government’s regulatory strategy. The research finds that: (1) Under certain conditions, there are three stable equilibrium strategies within the prepared foods supply chain: bilateral low-safety inputs, unilateral high-safety inputs, and bilateral high-safety inputs. (2) Government regulators can influence the safety input behaviors of prepared food supply chain enterprises by adjusting investigation probabilities and punishment severity. (3) The safety input behaviors of these enterprises are influenced by various factors, including costs, revenues, brand image, reputation, and the consequences associated with contractual violations. This paper represents the first systematic analysis of prepared food safety from a supply chain perspective. It fills a gap in the existing literature in this area, offering guidance and suggestions for prepared food supply chain enterprises, as well as references and recommendations for government regulators.

In this work, metal–organic frameworks (MOFs) including Fe-MIL-101 and Ti-MIL-125 were prepared and fixed on the melamine foam (MF) by polyvinylidene fluoride (PVDF) to prepare MF/PVDF/MOFs, which was used as adsorbents in pipette-tip solid-phase extraction (PT-SPE) for rapid extraction of organophosphorus pesticides (OPPs). Then, a gas chromatograph-flame thermionic detector (GC-FTD) was used for simultaneous analysis of Dimethoate (DMT), Iprobenfos (IBF), Parathion-methyl (PAM), and Chlorpyrifos (CPF). The morphology, crystal structure, and functional groups of MF/PVDF/MOFs were characterized, indicating that Ti-MIL-125 and Fe-MIL-101 were successfully synthesized and distributed on MF. The Fe-MIL-101 and Ti-MIL-125 showed good extraction ability for OPPs, which was mainly due to the π-π interaction and the multiple porous structures. Under the optimal conditions, the limit of detection (LODs) of four OPPs was 0.03–0.14 μg L−1 and the RSDs were less than 9.9%. The developed PT-SPE method showed a short extraction time (<3 min). The recoveries in fruits and vegetables (Celery, cabbages, and oranges) ranged from 75.3%–118.8% (RSDs<9.6%). The prepared MF/PVDF/MOFs demonstrated the efficient extraction performance of OPPs, contributing to the rapid pretreatment of OPPs from food and the environment. [ABSTRACT FROM AUTHOR]

Food packaging films were prepared by using guar gum/polyvinyl alcohol (GP) as the film matrix, 2% Ag nanoparticles (AgNPs) as reinforcing filler and antimicrobial agent, and 1%, 2% and 3% pokeweed betacyanins (PB) as the colorant and antioxidant agent. The structures and color-changing, barrier, mechanical, thermal and antioxidant/antibacterial properties of different films were measured. The results show that the PB were pH-sensitive pigments with pink, purple and yellow colors at pH 3–8, pH 9–11 and pH 12, respectively. PB improved the compatibility of guar gum and polyvinyl alcohol through hydrogen bonds. The films with PB showed a color-changing capacity under ammonia vapor and good color stability in chilled storage. AgNPs and PB elevated the barrier capacity of GP film to light, water vapor and oxygen gas. Meanwhile, AgNPs and PB improved the stiffness, thermal stability and antioxidant/antibacterial activity of GP film. The film with AgNPs and 3% PB showed the highest barrier capacity, stiffness, thermal stability and antioxidant/antimicrobial activity. In shrimp spoilage test, the films with AgNPs and 2% and 3% PB indicated shrimp freshness through film color changes. The results reveal the potential use of the prepared films in active and smart packaging. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In recent years, with the rise of the prepared food market in China, compound seasonings are becoming more and more important in the food industry, catering industry and home cooking. The market size of compound seasonings is increasing rapidly, exhibiting a trend of mraket diversification. However, the existing safety risks are becoming more and more prominent: not only the health of consumers is threatened, but also the development of the prepared food industry is restricted. This paper introduces the existing safety risk of compound seasonings from the aspects of raw materials, production technology, packaging materials, storage and sales, etc. In order to ensure the healthy development of compound seasoning industry and propel the quality improvement and effectivenss enhancement of the prepared vegetable industry in China, enterprises are suggested to strengthen the management of supply chain, establish flexible and efficient HACCP system, and innovatively develop the production processes and technologies, while the regulatory authorities need to improve the principles for the uses of additives, conduct safety assessments of compound seasonings and organize trainings for practitioners. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

With the changes of lifestyles and rapid growth of prepared food industry, prepared fried rice that meets the consumption patterns of contemporary young people has become popular in China. Although prepared fried rice is convenient and nutritious, it has the following concerns in the supply chain: (1) susceptible to contamination by microorganisms; (2) rich in starch and prone to stall; and (3) vegetables in the ingredients have the issues of water loss and discoloration, and meat substances are vulnerable to oxidation and deterioration. As different ingredients are used in prepared fried rice, their food processing and quality monitoring techniques are also different. This paper reviews the key factors that cause changes in the quality of prepared fried rice, and the advantages and limitations of technologies in the processing and monitoring processes. The processing technologies for prepared fried rice include irradiation, high-voltage electric field, microwave, radio frequency, and ohmic heating, while the quality monitoring technologies include Raman spectral imaging, near-infrared spectral imaging, and low-field nuclear magnetic resonance technology. These technologies will serve as the foundation for enhancing the quality and safety of prepared fried rice and are essential to the further development of prepared fried rice in the emerging market. [ABSTRACT FROM AUTHOR]

Herein, an affordable, sensitive, and accurate potentiometric method based on a modified carbon paste electrode (MCPE) incorporating 2,2′‐(ethane‐1,2‐diylbis (sulfanediyl)) dianiline, as a selective ionophore, has been introduced for the determination of Cu(II) ions concentration in different real samples. The developed MCPE has a high sensitivity for Cu(II) ions within a wide concentration range from 1.0 × 10−7 to 5.0 × 10−3 mol L−1, a low limit of detection value (LOD) of 5.6 × 10−8 mol L−1, and a Nernstian slope of 29.4 ± 0.28 mV/decade. Furthermore, the developed sensor has a rapid response time (24 s), can work successfully in a wide pH range of 4.5–7.0, and is highly selective to Cu(II) ions over many other cations. The proposed sensor's external surface was scrutinized by the scanning electron microscope (SEM) and energy dispersive X‐ray analysis (EDX). Finally, the optimized MCPE was successfully applied for the determination of Cu(II) ions content in different soil samples. Moreover, our MCPE is the first potentiometric sensor applied for the monitoring of the release of Cu(II) ions from one of the commercially available unlined copperware after exposure to food simulants under different conditions. The results were in agreement with those of the inductively coupled plasma (ICP) technique. [ABSTRACT FROM AUTHOR]

In recent years, due to the influence and promotion of several factors, the Chinese market demands for prepared foods have grown rapidly. However, there are still many problems with Chinese prepared food. As China's prepared foods are still at an early stage of development, there are problems such as vague concepts, outdated processing techniques and equipment, imperfect, unclear and inconsistent national standards, and prominent safety risks. The existence of these problems hinders the high quality and stable development of prepared foods. Thus, to meet the further development of prepared foods, it is necessary to conduct further analysis and research on the concept and boundary of prepared foods, set the Chinese national standards for prepared foods further, reform and upgrade the processing technology and equipment of prepared foods, and develop the safety control management system of prepared foods to promote the high-quality development of the prepared foods industry and provide a solid foundation for the further development of this industry. In this paper, the research progress of prepared foods' processing techniques and the difficulties of industry development have been reviewed. In addition, an outlook on the future of prepared foods is provided, with a view to giving some reference for the innovative and stable development of prepared foods in the future. [ABSTRACT FROM AUTHOR]

Background: One-third of all cancer deaths are preventable by alterations in diet. Methods: A case control study was conducted in a Regional Cancer Center in North India to evaluate the relationship of diet with selected gastrointestinal cancers. A total of 171 cases, 151 hospital controls, and 167 healthy controls were interviewed using food frequency questionnaire. Data was analyzed using odds ratio with 95% confidence interval and Chi-square test. Results: Two to three times increased risk of GI cancers was observed with hot and salted tea. Alcohol [OR 2.30 (1.32-4)] and smoking [OR (2.77 (1.77-4.33)] emerged as risk factors in healthy controls among whom freshly prepared food had significant protective effect [OR 0.57 (0.37-0.88)]. Sweet tea showed protective effect in hospital and healthy controls (OR 0.33 and 0.26, respectively). NSAIDS was associated with significantly higher risk of GI cancers. Consumption of dietary fibers decreased risk, which was significant for wheat and pulses but insignificant for rice. Vegetables and fruits showed significant protective effect ranging from 20 to 80% while intake of non-vegetarian foods showed significantly higher odds among controls (OR 2.37-13.4). Odds of GI cancer cases having consumed chutneys and pickles were significantly higher in comparison to healthy controls while consumption of dairy products showed protection. Low and medium intake of mixed spices inclusive of curcumin showed protection (OR 0.13 and 0.39, respectively) while intake of red chillies was associated with 2-30 times significantly higher odds. Conclusions: We have been able to generate baseline evidence of association between diet and selected GI cancers to encourage prevention and further research. [ABSTRACT FROM AUTHOR]

Uncontrolled hemorrhage remains the leading cause of trauma-related death. The QuikClot is the most popular hemostatic device; however, it also shows severe security hidden dangers. This study aimed to evaluate the efficacy and safety of the selfdeveloped Zeolite Dressing in a rabbit model of hemorrhagic groin injury. A complex hemorrhagic groin injury model was prepared in the right femoral artery of 96 rabbits by lacerating at a half depth and a subsequent 30-second spontaneous hemorrhage, and security was evaluated at the appointed time (1 and 3 weeks after operation). Experimental rabbits were randomly divided into four groups (12 males and 12 females in each group), including sham-operated control group without vascular injury (Con), standard gauze dressing (SD) group, QuikClot (QC) group and Zeolite Dressing (ZD) group. Vascular suture operation and postoperative debridement were thoroughly performed after hemostasis. The results showed that bleeding times of QC and ZD groups were significantly shorter than that of SD group (p<0.001), and there was nonsignificant difference between QC and ZD groups. Similarly, total blood loss was significantly reduced after the intervention of QC or ZD compared with SD group (p<0.001). No obvious toxic reaction was recorded 3 weeks after the treatment in both ZD and QC groups. A high wound temperature (maximum temperature was 96.6±27.9°C) and the "cooked meat like" pathological changes in the skin and muscle were only found in QC group. In conclusion, Zeolite Dressing exhibited a commensurate power to stop bleeding with higher safety compared with QuikClot, indicating that it is a practicable alternative for treating severe hemorrhage. [ABSTRACT FROM AUTHOR]

Despite significant advances in pathogen survival and food cleaning measures, foodborne diseases continue to be the main reason for hospitalization or other fatality globally. Conventional antibacterial techniques including pasteurization, pressurized preparation, radioactivity, as well as synthetic antiseptics could indeed decrease bacterial activity in nutrition to variable levels, despite their serious downsides like an elevated upfront outlay, the possibility of accessing malfunctions due to one corrosiveness, as well as an adverse effect upon those the foodstuffs' organoleptic properties and maybe their nutritional significance. Greatest significantly, these cleansing methods eliminate all contaminants, including numerous (often beneficial) bacteria found naturally in food. A huge amount of scientific publication that discussed the application of virus bioremediation to treat a multitude of pathogenic bacteria in meals spanning between prepared raw food to fresh fruit and vegetables although since initial idea through using retroviruses on meals. Furthermore, the quantity of widely viable bacteriophage‐containing medicines licensed for use in health and safety purposes has continuously expanded. Bacteriophage bio‐control, a leafy and ordinary technique that employs lytic bacteriophages extracted from the atmosphere to selectively target pathogenic bacteria and remove meaningfully decrease their stages meals, is one potential remedy that solves some of these difficulties. It has been suggested that applying bacteriophages to food is a unique method for avoiding bacterial development in vegetables. Because of their selectivity, security, stability, and use, bacteriophages are desirable. Phages have been utilized in post‐harvest activities, either alone or in combination with antimicrobial drugs, since they are effective, strain‐specific, informal to split and manipulate. In this review to ensure food safety, it may be viable to use retroviruses as a spontaneous treatment in the thread pollution of fresh picked fruits and vegetables, dairy, and convenience foods. [ABSTRACT FROM AUTHOR]

There may be no such thing as a free meal, but many species have evolved mechanisms for other species to consume the literal fruits of their labors. In the present article, inspired by a chef's recognition that such species are "nature's chefs," we consider food-making species from the plant, animal, and fungal kingdoms, which produce food or mimic food to increase their own fitness. We identify three ways that species can produce or prepare meals—as food, drinks, or lures—and further distinguish between those providing an honest meal and those deceiving consumers with food mimics. By considering these species holistically, we highlight new hypotheses about the ecology and evolution of the widespread phenomenon of organisms that produce food for other organisms. We find surprising and useful generalities and exceptions among species as different as apple trees and anglerfish by examining species interactions across taxa, systems, and disciplines. [ABSTRACT FROM AUTHOR]

This study aims to evaluate the effectiveness of methods for equipping employees with food and necessities to ensure Business Continuity Plans (BCPs) under the threat and risk of disasters. Although employee food and livelihoods are essential to implementing a BCP in the event of a disaster, more research needs to be conducted on this method. For this study, participants will be divided into two teams and given a lecture and an exercise to simulate a disaster so that they can visualize it step by step. Then a comparative study is conducted before and after the exercise, as well as a comparative study of the disparity in the amount of disaster information between the two teams. The results of this experiment show that this method motivates participants to participate and effectively selects food and daily necessities that companies should be prepared to provide. It was also found that individuals share and discuss specific information with the team, enhancing the effectiveness of the selection process. [ABSTRACT FROM AUTHOR]

The incorporation of natural extracts into polymeric films has been a significant advancement as active and eco-friendly food packaging. Chitosan (Ch) based films incorporated with poly(ethylene glycol) (PEG) and Tectona grandis leaf extract (TGLE) were prepared. The controlled films of Ch/PEG blends showed phase separation, but on the inclusion of TGLE, the films became homogeneous. As the concentration of TGLE was increased to 5% v/v, DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity of the Ch/PEG/TGLE composite films increased up to 87.52%. The addition of TGLE in the films significantly reduced the water content, solubility, and swelling of the films which are considered as favourable properties of packaging films that help in increasing the shelf life of food products. However, with the addition of the extract, the UV-visible light-blocking property of the films improved, but the mechanical properties of the films decreased marginally. Based on the findings of the current study, the prepared bio-composite films may be proposed as an ideal material for active food packaging. [ABSTRACT FROM AUTHOR]