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UQ research finds Australians’ food habits have changed
UQ research Australians’ food habits
2009/12/15
Cleverly marketed convenience foods combined with time-poor households have resulted in changed eating habits for Australian families, a recent UQ PhD has found.Nutritionist Lisa Schubert used in-dept...
Millefeuille:The emergence of a multi-layered controls system in the European food sector
official controls food safety self controls rapid alert system first-line inspections second-line inspections
2009/11/27
More and more substances used in (the processing of) food as well as food products travel world wide and as a result the food production chain is becoming increasingly complex. It goes without saying ...
Food Stamp Participation among Adult-Only Households
Food Stamp Participation Adult-Only Households
2009/11/5
Several recent changes in the Food Stamp Program have been directed toward households without children. Some, including new work requirements for able-bodied adults without dependents (ABAWDs), were i...
A Study on Gelation of Chicken “Nikogori” (Jelly-Shaped Food):Changes in Soluble Components and Rheological Properties under Several Heating Conditions
Nikogori chicken collagen rheological properties SDS-PAGE size exclusion chromatography
2009/8/26
“Nikogori” gel extracted from cooked fish is a traditional food in Japan. In this study, chicken was substituted for fish and the Nikogori sol was prepared under various heating times and temperatures...
Comparison with the Actual Measurement and Calculated Value of a Food Composition Which Are Included in Takeout Lunch—It Is about 17 Nutrients except Vitamins—
takeout lunch food composition nutrients dietary reference intakes for Japanese 2005 the fifth increased and revised food composition table
2009/8/26
The labeled and measured nutritional information were compared for takeout lunches. Although nutrition information is displayed on takeout lunches, it involves calculated values in many cases. The cal...
Simple and Objective Evaluation of the Rheological Properties of Liquid Food
sol commercial thickening agent rheological properties spring relaxation tilting test tube method glass ring method
2009/8/26
Guar gum-based and starch-based samples were used as typical examples of liquid food to assess three different simple and objective methods for measuring the rheological properties of the samples with...
Measurement of Palatal Pressure during Mastication of Various Sol and Gel Foods—Estimation of Hardness of Food Suitable for People with Difficulty Chewing—
palatal pressure tongue mastication sol and gel food texture
2009/8/20
The palatal pressure while eating and swallowing various sol, gel and jelly samples was measured with six transducers embedded in an artificial palate fixed to the human hard palate. Subjects were thr...
Survey on the Contribution of Odour to Food Preference:Soybean Paste (Miso)
soybean paste (miso) odour food preference familiarity GC-O
2009/8/19
The results of the sensory evaluation also suggested that familiarity with the food contributed to its overall desirability. Most subjects seemed to be unfamiliar with soy miso and barley miso, althou...
Physical Properties and Swallowing Characteristics of a Mixed Gel-Sol Food Based on Grated Yam
mixed gel-sol food grated yam minced food physical properties swallowing characteristics
2009/8/19
The higher the concentration of the sol used in the sample, the higher were the values for the “adhesive energy” and “cohesiveness.” The results of a sensory evaluation of the mixed gel-sol samples re...
Mastication Velocity of the First Molar in Relation to the Mechanical Properties of Food
mastication velocity texture Young's modulus molar movement mechanical measurement
2009/8/18
The velocity of the first molar was measured while eating various foods in a natural way and investigated in relation to the mechanical properties of the foods eaten. A masseter myograph simultaneousl...
Effect of Familiarity with Eating a Particular Food on the Preference for That Food--Based on a Sensory Evaluation of Soybean Paste (Miso)--
soybean paste (miso) odour food preference familiarity with eating food
2009/8/18
The influence of familiarity with eating a particular food on the preference for that food was examined by a sensory evaluation of four kinds of soybean paste (miso). We compared the preference for th...
Inflation cross-currents：energy, food, and homeownership
Inflation cross-currents homeownership
2009/6/15
Inflation cross-currents：energy, food, and homeownership。
Large meat, grain supplies cut recent food price increases
Large meat food price increases grain supplies
2009/6/12
Food prices helped to hold down the overall rate of inflation during the first half of 1981, although a resurgence took place in the third quarter; weather conditions and long-term production decision...
End of purchase requirement fails to change food stamp use
purchase requirement food stamp
2009/5/13
Recipients no longer must buy stamps, but this has had little effect on characteristics of participants; highest participation is among single mothers, blacks, and no wage earners, according to the Co...
The major cause of lessened inflation in 1991 was the decline in energy prices, following a runup due to concerns about the Persian Gulf war. Slack economic conditions and movements in food prices als...