FoodSciRN: Other Functional Foods最新文献

{"title":"Fixing the Business of Food: Aligning Food Company Practices with the SDGs","authors":"Columbia University- Columbia Center on Sustainable Investment, Barilla Center for Food and Nutrition (BCFN), UN Sustainable Development Solutions Network (SDSN), Santa Chiara Lab of the University of Siena (SCL), J. Sachs, Urvi Agarwal, Gaëlle Espinosa, Nora Mardirossian, Abrania Marrero, Erin O’Dwyer, Regan Plekenpol, Rico Rincón, D. Marcela, Lisa E. Sachs, Maher Al Khatib, Cristiano Busco, Simone Cresti, S. Cupertino, Giorgio Errera, E. Giovannoni, Valerio Perrella, A. Riccaboni, Cristiana Tozzi, Gianluca Vitale","doi":"10.2139/ssrn.3932013","DOIUrl":"https://doi.org/10.2139/ssrn.3932013","url":null,"abstract":"This report is part of an ongoing annual series of reports on Fixing the Business of Food initiated and actively supported by the Barilla Center for Food and Nutrition (BCFN). The report is the product of a team including BCFN, the Columbia Center on Sustainable Investment (CCSI) at Columbia University, the United Nations Sustainable Development Solutions Network (UN SDSN), and the Santa Chiara Lab (SCL) of the University of Siena. CCSI and UN SDSN are responsible for Section 1 of the report, on the Four Pillar Framework. Santa Chiara Lab is responsible for Section 2 of the report, on applying the Four Pillar Framework to a selection of major food companies. The BCFN has generously and actively supported the entire project and has been involved in all aspects of this work. We emphasize that Fixing the Business of Food is an annual report and very much a work in progress. The challenges that we are describing and aiming to address are deep, complex, and still very much under-addressed. Food companies are just becoming aware of the magnitude of the crisis, and many governments remain wholly unaware. The UN Food System Summit aims to change this reality, with all due urgency. We recognize that we are just at the start of a longterm transformation of the food system, and other parts of society (energy, infrastructure, health, education, and others) to achieve the SDGs, fulfill the Paris Climate Agreement, and ultimately, to build the future we want. Companies are just now becoming aware of the Four Pillar Framework. We intend to continue to develop, deepen, and expand our work in the years ahead, and therefore welcome comments, feedback, and opportunities for exchanging viewpoints and information.","PeriodicalId":216327,"journal":{"name":"FoodSciRN: Other Functional Foods","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121879266","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of the Influence of Stabilizers on the Viscosity of the Recovered Mixture of a Hypertonic Drink for Athletes","authors":"S. Bochkarev, V. Mazaeva, T. Ovsiannikova, O. Zviahintseva","doi":"10.21303/2585-6847.2020.001472","DOIUrl":"https://doi.org/10.21303/2585-6847.2020.001472","url":null,"abstract":"When introducing plant and animal protein products, in addition to nutritional value, it is advisable to assess their physicochemical properties and technological indicators, in particular, homogeneity and consistency stability. The aim of research is to determine the effect of consistency stabilizers on the viscosity of a reconstituted hypertonic drink for athletes based on flaxseed cake, sesame seeds and whey protein concentrate. \u0000The mass fraction of protein in the model dry mixture of a hypertonic drink, as well as in its individual components by the Kjeldahl method, the mass fraction of fiber – by the gravimetric method, the mass fraction of lipids – by the extraction-gravimetric method, the mass fraction of moisture – by the thermogravimetric method. The mass fraction of ash in the mixtures was carried out by the method of incineration followed by calcining the mineral residue at a temperature of 450 ... 600 °C. The effective viscosity in the reduced samples of mixtures without and with the addition of stabilizers was determined on a rotational viscometer \"Rheotest 2\". For the planning of the experiment and data processing, mathematical methods were applied using the Microsoft Office Excel 2003 software package. \u0000The chemical composition of individual components and a model dry mixture of a hypertonic drink for the nutrition of athletes, including the content of compounds that have a stabilizing effect on the restored product, has been investigated. It has been proved that the effective viscosity of the reconstructed model mixture in comparison with the effective viscosity of the individual components of the mixture nonaditively increases. The mutual influence of the consistency stabilizers (gum arabic (E 414) and carboxymethylcellulose (E 466)) on the value of the effective viscosity of the reconstituted hypertonic drink was investigated. The developed model mixture of a hypertonic drink is recommended to be used for the development of competitive dry mixtures of hypertonic drinks of plant and animal origin for the nutrition of athletes","PeriodicalId":216327,"journal":{"name":"FoodSciRN: Other Functional Foods","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115038372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Process Intensification for Enzyme Assisted Turmeric Starch Hydrolysis at Hydrotropic and Supercritical Condition","authors":"Yogita P. Labrath, Prafulla V. Belge, U. G. Kulkarni, V. Gaikar","doi":"10.2139/ssrn.3701162","DOIUrl":"https://doi.org/10.2139/ssrn.3701162","url":null,"abstract":"The turmeric rhizome (Curcuma longa) contains curcuminoids embedded in the starch matrix. It is important to target starch removal by hydrolysis to enhance the rate and extent of extraction of curcuminoids. Enzymes are green catalysts and their activity can be enhanced by working on certain parameters. In the case of starch hydrolysis, α- amylase is more efficient when the starch is in the gelatinized form than when it is in its natural form. α-Amylase activity improves under supercritical carbon dioxide (scCO2) conditions. Certain surfactants improve α- amylase activity. Hydrotropes are a mild form of the surfactants. However, there are no reports on hydrolysis of turmeric starch in hydrotropic or supercritical (SFC) conditions. The work in this report shows beneficial effect of hydrotrope on the enzymatic reactions. There is marked enhancement in the diffusion coefficient (De) for curcuminoid extraction. The increased starch hydrolysis also improves the solid filtration rates after hydrotropic extraction of the curcuminoids. In the case of hydrotropic extraction of curcuminoids alone otherwise the filtration rate decreases due to the sticky nature of the extraction mass, caused by swelling of the starch. \u0000 \u0000The present work includes hydrolysis of turmeric starch in its natural and gelatinized forms using α-amylase in hydrotrope solution (HS) and scCO2.The starch hydrolysis parameters include α-amylase concentration, solid loading concentration, scCO2 flow rate, presence of modifier in scCO2, residence time and scCO2 backpressure. The optimum hydrolysis parameters are 200 IU.cm-3 of α-amylase, at 328 K, 10 % (w/w) of turmeric loading concentration, 6.5 reaction pH, 900 rpm agitation speed for hydrotropic hydrolysis while the optimum conditions are 5 % w/w turmeric loading concentration, 40 min of scCO2 residence time, 15 cm3 of scCO2 phase modifier and 15 MPa as the scCO2 backpressure. The De for hydrolysis in the HS for turmeric starch in gelatinized form (A) was 4.1 x 10-11 m2s-1 and De for starch hydrolysis methods including in HS for turmeric starch in natural state (B), SFC condition for turmeric starch in natural state (C) and SFC for turmeric starch in gelatinized (D) were approximately 4.1 x 10-12 m2s-1. De for native turmeric starch in the absence of hydrotrope and SFC (E), and in case of gelatinized turmeric starch hydrolysis in absence of SFC and hydrotrope were 4.1x 10-14 and 4.1x 10-13 m2s-1, respectively. The filtration rates for (A), (D), (B), (C), (E) were 2 x 10-4, 1.25 x 10-11, 1.4 x 10-11, 7.3 x 10-11, 8.2 x 10-11 kgm2s-1 respectively. The De and filtration rate were noted in order (A) > (D) > (B) > (C) > (E) > (F). The 2.5 h SFC and 2.15 h HS enzyme treated turmeric powder gave 6.56 and 2.44 x 106 times increased filtration rate for curcuminoid extraction compared to untreated turmeric powder.","PeriodicalId":216327,"journal":{"name":"FoodSciRN: Other Functional Foods","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125340678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of Patterns in the Production of a Biologically-Active Component for Food Products","authors":"O. Kovaliova, Yuriy Tchoursinov, V. Kalyna, V. Koshulko, Ekaterina Kunitsia, A. Chernukha, Oleg Bezuglov, O. Bogatov, Dmytro Polkovnychenko, N. Grigorenko","doi":"10.15587/1729-4061.2020.200026","DOIUrl":"https://doi.org/10.15587/1729-4061.2020.200026","url":null,"abstract":"The study reported here has established patterns in the intensive technology for making a biologically active component (the sprouts of legumes) whose germination involved natural fruit acids (citric, malic, grape). The choice of high-quality and safe stimulants is important for the germination of different grain raw materials. Such substances are the fruit acids of natural origin. Their application has made it possible to obtain a high-value component for healthy foods, namely, the sprouts of a variety of legumes. The experimental research has proven the effectiveness of using fruit acids as the effective intensifiers and disinfectants for the process of obtaining the legume sprouts. It has been shown that their use makes it possible not only to intensify the germination of legumes but also contributes to the more active formation of sprouts, and disinfects the seedbed. Thus, the use of aqueous solutions of fruit acids at the concentration of 0.25–1.25 % led to an increase in the following indicators: the germination energy, by 4–7 %; the ability to germinate, by 5–8 %; the length of the sprouts, by 3–11 mm; the weight of the sprouts, from 1 to 12 % depending on the crop. In addition, the composition of the sprouts has been investigated, which confirmed the biological usefulness and rationality of their introduction to the composition of food products as a biologically active component. The reported study has shown that they contain the elevated content of amino acids (by 3–50 % depending on the amino acid), vitamins(В 1 , В 2 , В 3 , В 6 , В 12 , РР, Е, С, А),  the high content of protein (32 %) and extractive substances (44 %). This testifies to the biological and nutritional value of the sprouts obtained using intensive technology. The investigated technology for making legumes sprouts is innovative. The sprouts obtained can become highly nutritious components for new health food products","PeriodicalId":216327,"journal":{"name":"FoodSciRN: Other Functional Foods","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132897972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Rights/Development Nexus: Sen, Olson and the Obesity Rights Movement","authors":"D. W. Rasmussen","doi":"10.2139/ssrn.2981737","DOIUrl":"https://doi.org/10.2139/ssrn.2981737","url":null,"abstract":"This paper explores how economic development facilitates the creation of interest groups that seek to improve their “capabilities” that, as Amartya Sen has explained, can enhance human freedom. Mancur Olson’s work shows that long periods of political stability can foster “distributive coalitions” that benefit small interest groups at the expense of the nation. In this context the fat acceptance movement is analyzed. Oriented toward reducing discrimination against overweight people, it works to improve their well-being. The fat acceptance movement represents a new kind of distributive coalition: rather than transferring income to overweight people it imposes significant medical costs on the rest of society. This externality provides a justification for public policies that can influence weight without compromising the dignity of overweight people.","PeriodicalId":216327,"journal":{"name":"FoodSciRN: Other Functional Foods","volume":"449 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124284055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Behavioral Economics and Global Nutrition: Promoting Fortified Rice","authors":"J. Lindemans","doi":"10.2139/ssrn.3774622","DOIUrl":"https://doi.org/10.2139/ssrn.3774622","url":null,"abstract":"According to the World Health Organization, undernutrition contributes to about one third of all child deaths, and maternal and child undernutrition account for more than 10% of the global burden of disease. About 20% of deaths among children under-five could be avoided if children would be exclusively breastfed for six months, and given appropriate complementary foods starting at six months, while still breastfed for up to two years (World Health Organization, 2015). To fight global malnutrition, PATH has amongst other things developed Ultra Rice. In this report, we discuss some behavioral challenges and opportunities PATH might face in promoting and selling Ultra Rice, and we suggest solutions. We make suggestions not only on PATH’s strategy in dealing with these challenges but also on the design of studies PATH could undertake to make sure the strategy works.","PeriodicalId":216327,"journal":{"name":"FoodSciRN: Other Functional Foods","volume":"107 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121695813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Estimating Obesity Rates in the Presence of Measurement Error","authors":"Donal O’neill, Olive Sweetman","doi":"10.2139/ssrn.2238321","DOIUrl":"https://doi.org/10.2139/ssrn.2238321","url":null,"abstract":"Reliable measures of obesity are essential in order to develop effective policies to tackle the costs of obesity. In this paper we examine what, if anything, we can learn about obesity rates using self-reported BMI once we allow for possible measurement error. We combine self-reported data on BMI with estimated misclassification rates obtained from auxiliary data to derive upper and lower bounds for the population obesity rate for ten European countries. For men it is possible to obtain meaningful comparisons across countries even after accounting for measurement error. In particular the self-reported data identifies a set of low obesity countries consisting of Denmark, Ireland, Italy, Greece and Portugal and a set of high obesity countries consisting of Spain and Finland. However, it is more difficult to rank countries by female obesity rates. Meaningful rankings only emerge when the misclassification rate is bounded at a level that is much lower than that observed in auxiliary data. A similar limit on misclassification rates is also needed before we can begin to observe meaningful gender differences in obesity rates within countries.","PeriodicalId":216327,"journal":{"name":"FoodSciRN: Other Functional Foods","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114660178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutrient Trading Update","authors":"Brian P. Calabrese","doi":"10.2139/ssrn.2083667","DOIUrl":"https://doi.org/10.2139/ssrn.2083667","url":null,"abstract":"The Pennsylvania Infrastructure Investment Authority (PENNVEST) and the Department of Environmental Protection (DEP), along with financial information services company Markit, recently held a nutrient credit auction in March 2012 for the sale and purchase of nutrient credits in Pennsylvania's Chesapeake Bay Watershed. The auction resulted in the trade of over 145,000 nutrient credits for the Susquehanna Watershed, providing the nutrient credit purchasers a cost-effective method to meet their nutrient reduction quotas.","PeriodicalId":216327,"journal":{"name":"FoodSciRN: Other Functional Foods","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134111437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}