1,721,153 research outputs found
Food Ethics Education
No full textThe book is divided in 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular detail of issues in the food industry and in consumer behavior; Section 2 includes chapters that present the basis of a code of conduct in the food profession as well as the description of existing codes of conduct of food industry and food scientist professionals, including ethics of publishing, and also ethics in risk communication; Section 3 includes chapters based on case studies with examples of teaching approaches currently used in teaching food ethics, easy to implement and already tested and confirmed as successful examples that engage students in this topic
Unraveling the intricate connection between dietary factors and the success in long-term space missions
No full text: In recent decades of spaceflight, inadequate caloric intake has posed significant nutritional challenges, contributing to muscle degradation, weakened immune and cardiovascular systems during and after space missions. This challenge becomes more acute on longer exploration missions, where transporting all food for the entire mission becomes a logistical challenge. This places immense pressure on the food system, requiring energy-dense, varied, stable, and palatable food options. Prolonged storage can lead to nutrient degradation, reducing their bioavailability and bioaccessibility to astronauts. Research is essential not only to improve the quality and stability of space food but also to enhance nutrient bioavailability, thereby reducing weight and volume of food. Muscle and bone loss represent major risks during extended spaceflight, prompting extensive efforts to find exercise countermeasures. However, increased exercise requires additional energy intake, and finding the optimal balance between energy needs and the preservation of muscle and bone mass is challenging. Currently, there is no reliable way to measure total energy expenditure and activity-related energy expenditures in real-time. Systematic research is necessary to develop onboard technology for accurate energy expenditure and body composition monitoring. This research should aim to establish an optimal exercise regimen that balances energy requirements while maintaining astronaut strength and minimizing food transport. In summary, this overview outlines key actions needed for future exploration missions to maintain body mass and physical strength of space travellers. It addresses the requirements for food processing and preservation, considerations for space food formulation and production, and the essential measures to be implemented
Utilizzo delle proteine del siero come emulsionanti in burro leggero
No full textTo evaluate their emulsifying and stabilizing effects, freeze dried (i) whole whey and (ii) whey protein concentrate were added to 40%-fat commercial 'light' butter (without emulsifier) at 5, 10 and 20% and 1.2 and 4.8%, respectively. The powders were incorporated into the butter by homogenization at 25°C for 5 min, using a Politron homogenizer (Kinematica GmbH) at speed 5. The test samples, cooled rapidly to 4°C, were compared with 2 commercial 'light' products, one containing monoglycerides and the other gelatin and caseinates, which had been homogenized under the same conditions as the test samples. The comparison covered product composition (DM, moisture, ash, lipids, proteins), a w, effect of centrifugal force on their stability, total bacterial counts and yeast and mould counts. Increasing amounts of (i) led to a decline in a w, although even at 20% addition the a w values did not guarantee retardation of microbiological changes. Stability generally declined with increasing centrifugal force (4000 and 8000 r.p.m.); (i) had a positive effect on the stability of the test samples at 5%, but less so at 10 and 20%, although their stability was comparable to that of commercial samples containing emulsifiers and stabilizers. Addition of (ii) at 1.2% had a beneficial effect on emulsion stability, particularly at low centrifugal forces (2000 and 4000 r.p.m.), the effect being less pronounced at 4.8%. Aspects to be considered if (i) and (ii) are to be used on a commercial scale are discussed
Effect of colloidal properties of oil-in water emulsions on ethanol liquid vapour partition
No full textMaillard reaction in glucose-glycine systems studied by differential scanning calorimetry
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