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industry</title> <meta name="description" content="Search results for: Turkish food industry"> <meta name="keywords" content="Turkish food industry"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="Turkish food industry"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 8776</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: Turkish food industry</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8506</span> Utilization of Jackfruit Seed Flour (Artocarpus heterophyllus L.) as a Food Additive</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20S.%20D.%20S.%20Maduwage">C. S. D. S. Maduwage</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20W.%20Jeewanthi"> P. W. Jeewanthi</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20A.%20J.%20P.%20Wijesinghe"> W. A. J. P. Wijesinghe</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigated the use of Jackfruit Seed Flour (JSF) as a thickening agent in tomato sauce production. Lye peeled mature jackfruit seeds were used to obtain JSF. Flour was packed in laminated bags and stored for further studies. Three batches of tomato sauce samples were prepared according to the Sri Lankan Standards for tomato sauce by adding JSF, corn flour and without any thickening agent. Samples were stored at room temperature for 8 weeks in glass bottles. The physicochemical properties such as pH, total soluble solids, titratable acidity, and water activity were measured during the storage period. Microbial analysis and sensory evaluation were done to determine the quality of tomato sauce. JSF showed the role of a thickening agent in tomato sauce with lowest serum separation and highest viscosity during the storage period. This study concludes that JSF can be successfully used as a thickening agent in food industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jackfruit%20seed%20flour" title="Jackfruit seed flour">Jackfruit seed flour</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20additive" title=" food additive"> food additive</a>, <a href="https://publications.waset.org/abstracts/search?q=thickening%20agent" title=" thickening agent"> thickening agent</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20sauce" title=" tomato sauce"> tomato sauce</a> </p> <a href="https://publications.waset.org/abstracts/105872/utilization-of-jackfruit-seed-flour-artocarpus-heterophyllus-l-as-a-food-additive" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/105872.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">308</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8505</span> Extraction of Phycocyanin from Spirulina platensis by Isoelectric Point Precipitation and Salting Out for Scale Up Processes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Velasco-Rend%C3%B3n%20Mar%C3%ADa%20Del%20Carmen">Velasco-Rendón María Del Carmen</a>, <a href="https://publications.waset.org/abstracts/search?q=Cu%C3%A9llar-Berm%C3%BAdez%20Sara%20Paulina"> Cuéllar-Bermúdez Sara Paulina</a>, <a href="https://publications.waset.org/abstracts/search?q=Parra-Sald%C3%ADvar%20Roberto"> Parra-Saldívar Roberto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Phycocyanin is a blue pigment protein with fluorescent activity produced by cyanobacteria. It has been recently studied to determine its anticancer, antioxidant and antiinflamatory potential. Since 2014 it was approved as a Generally Recognized As Safe (GRAS) proteic pigment for the food industry. Therefore, phycocyanin shows potential for the food, nutraceutical, pharmaceutical and diagnostics industry. Conventional phycocyanin extraction includes buffer solutions and ammonium sulphate followed by chromatography or ATPS for protein separation. Therefore, further purification steps are time-requiring, energy intensive and not suitable for scale-up processing. This work presents an alternative to conventional methods that also allows large scale application with commercially available equipment. The extraction was performed by exposing the dry biomass to mechanical cavitation and salting out with NaCl to use an edible reagent. Also, isoelectric point precipitation was used by addition of HCl and neutralization with NaOH. The results were measured and compared in phycocyanin concentration, purity and extraction yield. Results showed that the best extraction condition was the extraction by salting out with 0.20 M NaCl after 30 minutes cavitation, with a concentration in the supernatant of 2.22 mg/ml, a purity of 3.28 and recovery from crude extract of 81.27%. Mechanical cavitation presumably increased the solvent-biomass contact, making the crude extract visibly dark blue after centrifugation. Compared to other systems, our process has less purification steps, similar concentrations in the phycocyanin-rich fraction and higher purity. The contaminants present in our process edible NaCl or low pHs that can be neutralized. It also can be adapted to a semi-continuous process with commercially available equipment. This characteristics make this process an appealing alternative for phycocyanin extraction as a pigment for the food industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=extraction" title="extraction">extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=phycocyanin" title=" phycocyanin"> phycocyanin</a>, <a href="https://publications.waset.org/abstracts/search?q=precipitation" title=" precipitation"> precipitation</a>, <a href="https://publications.waset.org/abstracts/search?q=scale-up" title=" scale-up"> scale-up</a> </p> <a href="https://publications.waset.org/abstracts/27087/extraction-of-phycocyanin-from-spirulina-platensis-by-isoelectric-point-precipitation-and-salting-out-for-scale-up-processes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27087.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">438</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8504</span> Determining the Awareness Level of Chefs and Students on Food Safety and Allergens in Kano State, Nigeria and Ankara City in Turkey</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Balarabe%20Bilyaminu%20Ismail">Balarabe Bilyaminu Ismail</a>, <a href="https://publications.waset.org/abstracts/search?q=Osman%20Cavus"> Osman Cavus</a>, <a href="https://publications.waset.org/abstracts/search?q=F%C3%BCgen%20Durlu%20%C3%96zkaya"> Fügen Durlu Özkaya</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study is aimed at determining the level of awareness of chefs and students of food science and technology on food safety in general and allergens in particular. To get appropriate data, a questionnaire comprising of 19 questions covering many food safety issues and allergens in foods were used to collect information for the study through face to face interviews. Interviews were conducted for 284 people in Nigeria and Turkey. Sixty-eight percent of respondents from Turkey; 31.3% were students and 68.7% were chefs. Thirty-one percent of respondents from Nigeria include 33.7% students and 66.3% chefs. The result of the study indicated that most of the findings of scientific studies on food safety issues have not been directly applied by the people working in the food sector. Additionally, the knowledge level of the gastronomy and culinary arts students on food safety and allergens are significantly higher than the restaurant chefs that prepare the food and serve it to the public. The study, therefore, concluded that proper training of food business operators is critical to ensuring the safety of foods and control of allergens. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=allergens" title="allergens">allergens</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title=" food safety"> food safety</a>, <a href="https://publications.waset.org/abstracts/search?q=questionnaire%20survey" title=" questionnaire survey"> questionnaire survey</a>, <a href="https://publications.waset.org/abstracts/search?q=training" title=" training"> training</a> </p> <a href="https://publications.waset.org/abstracts/66048/determining-the-awareness-level-of-chefs-and-students-on-food-safety-and-allergens-in-kano-state-nigeria-and-ankara-city-in-turkey" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/66048.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">362</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8503</span> The Role of Nutrition and Food Engineering in Promoting Sustainable Food Systems</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sara%20Khan%20Mohammadi">Sara Khan Mohammadi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The world is facing a major challenge of feeding a growing population while ensuring the sustainability of food systems. The United Nations estimates that the global population will reach 9.7 billion by 2050, which means that food production needs to increase by 70% to meet the demand. However, this increase in food production should not come at the cost of environmental degradation, loss of biodiversity, and climate change. Therefore, there is a need for sustainable food systems that can provide healthy and nutritious food while minimizing their impact on the environment. Nutrition and Food Engineering: Nutrition and food engineering play a crucial role in promoting sustainable food system. Nutrition is concerned with the study of nutrients in foods, their absorption, metabolism, and their effects on health. Food engineering involves the application of engineering principles to design, develop, and optimize food processing operations. Together, nutrition and food engineering can help to create sustainable food systems by: 1. Developing Nutritious Foods: Nutritionists and food engineers can work together to develop foods that are rich in nutrients such as vitamins, minerals, fiber, and protein. These foods can be designed to meet the nutritional needs of different populations while minimizing waste. 2. Reducing Food Waste: Food waste is a major problem globally as it contributes to greenhouse gas emissions and wastes resources such as water and land. Nutritionists and food engineers can work together to develop technologies that reduce waste during processing, storage, transportation, and consumption. 3. Improving Food Safety: Unsafe foods can cause illnesses such as diarrhea, cholera, typhoid fever among others which are major public health concerns globally. Nutritionists and food engineers can work together to develop technologies that improve the safety of foods from farm to fork. 4. Enhancing Sustainability: Sustainable agriculture practices such as conservation agriculture can help reduce soil erosion while improving soil fertility. Nutritionists and food engineers can work together to develop technologies that promote sustainable agriculture practices. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sustainable%20food" title="sustainable food">sustainable food</a>, <a href="https://publications.waset.org/abstracts/search?q=developing%20food" title=" developing food"> developing food</a>, <a href="https://publications.waset.org/abstracts/search?q=reducing%20food%20waste" title=" reducing food waste"> reducing food waste</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title=" food safety"> food safety</a> </p> <a href="https://publications.waset.org/abstracts/166241/the-role-of-nutrition-and-food-engineering-in-promoting-sustainable-food-systems" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/166241.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">86</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8502</span> The Impact of the “Cold Ambient Color = Healthy” Intuition on Consumer Food Choice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yining%20Yu">Yining Yu</a>, <a href="https://publications.waset.org/abstracts/search?q=Bingjie%20Li"> Bingjie Li</a>, <a href="https://publications.waset.org/abstracts/search?q=Miaolei%20Jia"> Miaolei Jia</a>, <a href="https://publications.waset.org/abstracts/search?q=Lei%20Wang"> Lei Wang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ambient color temperature is one of the most ubiquitous factors in retailing. However, there is limited research regarding the effect of cold versus warm ambient color on consumers’ food consumption. This research investigates an unexplored lay belief named the “cold ambient color = healthy” intuition and its impact on food choice. We demonstrate that consumers have built the “cold ambient color = healthy” intuition, such that they infer that a restaurant with a cold-colored ambiance is more likely to sell healthy food than a warm-colored restaurant. This deep-seated intuition also guides consumers’ food choices. We find that using a cold (vs. warm) ambient color increases the choice of healthy food, which offers insights into healthy diet promotion for retailers and policymakers. Theoretically, our work contributes to the literature on color psychology, sensory marketing, and food consumption. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ambient%20color%20temperature" title="ambient color temperature">ambient color temperature</a>, <a href="https://publications.waset.org/abstracts/search?q=cold%20ambient%20color" title=" cold ambient color"> cold ambient color</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20choice" title=" food choice"> food choice</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer%20wellbeing" title=" consumer wellbeing"> consumer wellbeing</a> </p> <a href="https://publications.waset.org/abstracts/148864/the-impact-of-the-cold-ambient-color-healthy-intuition-on-consumer-food-choice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/148864.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">142</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8501</span> Selection of Potential Starter Using Their Transcription Level</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elif%20Coskun%20Daggecen">Elif Coskun Daggecen</a>, <a href="https://publications.waset.org/abstracts/search?q=Seyma%20Dokucu"> Seyma Dokucu</a>, <a href="https://publications.waset.org/abstracts/search?q=Yekta%20Gezginc"> Yekta Gezginc</a>, <a href="https://publications.waset.org/abstracts/search?q=Ismail%20Akyol"> Ismail Akyol</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fermented dairy food quality is mainly determined by the sensory perception and influenced by many factors. Today, starter cultures for fermented foods are being developed to have a constant quality in these foods. Streptococcus thermophilus is one of the main species of most a starter cultures of yogurt fermentation. This species produces lactate by lactose fermentation from pyruvate. On the other hand, a small amount of pyruvate can alternatively be converted to various typical yoghurt flavor compounds such as diacetyl, acetoin, acetaldehyde, or acetic acid, for which the activity of three genes are shown to be especially important; ldh, nox and als. Up to date, commercially produced yoghurts have not yet met the desired aromatic properties that Turkish consumers find in traditional homemade yoghurts. Therefore, it is important to select starters carrying favorable metabolic characteristics from natural isolates. In this study, 30 strains of Str. Thermophilus were isolated from traditional Turkish yoghurts obtained from different regions of the country. In these strains, transcriptional levels of ldh, nox and als genes were determined via a newly developed qPCR protocol, which is a more reliable and precision method for analyzing the quantitative and qualitative expression of specific genes in different experimental conditions or in different organisms compared to conventional analytical methods. Additionally, the metabolite production potentials of the isolates were measured. Of all the strains examined, 60% were found to carry the metabolite production potential and the gene activity which appeared to be suitable to be used as a starter culture. Probable starter cultures were determined according to real-time PCR results. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gene%20expression" title="gene expression">gene expression</a>, <a href="https://publications.waset.org/abstracts/search?q=RT-PCR" title=" RT-PCR"> RT-PCR</a>, <a href="https://publications.waset.org/abstracts/search?q=starter%20culture" title=" starter culture"> starter culture</a>, <a href="https://publications.waset.org/abstracts/search?q=Streptococcus%20thermophilus" title=" Streptococcus thermophilus"> Streptococcus thermophilus</a> </p> <a href="https://publications.waset.org/abstracts/91926/selection-of-potential-starter-using-their-transcription-level" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/91926.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">189</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8500</span> Tracing the Concept of Equivalence in Translation Theories from the Linguistics Oriented Era to Present </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fatma%20%C3%9Clk%C3%BC%20Kavruk">Fatma Ülkü Kavruk</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The comparison of the old and new approaches reveals that the concept of equivalence has been interpreted and categorized in different ways by different scholars throughout the history. The aim of this study is to trace the concept of equivalence in translation theories from the linguistics-oriented era to present, referring to various translation scholars and to provide a critical evaluation of the nature and applicability of the concept of equivalence in today’s world of translation studies. Within the study, various interpretations of equivalence proposed by international scholars in translation studies are to be presented. In order to find out the reflections of these scholars’ approaches to the Turkish scholars’ research, the interpretations of equivalence by various Turkish scholars are to be examined. At the end of the paper, the applicability of the concept of equivalence in real life is to be discussed in light of these approaches. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=translation%20studies" title="translation studies">translation studies</a>, <a href="https://publications.waset.org/abstracts/search?q=equivalence" title=" equivalence"> equivalence</a>, <a href="https://publications.waset.org/abstracts/search?q=translation%20theories" title=" translation theories"> translation theories</a>, <a href="https://publications.waset.org/abstracts/search?q=evaluation" title=" evaluation"> evaluation</a> </p> <a href="https://publications.waset.org/abstracts/35234/tracing-the-concept-of-equivalence-in-translation-theories-from-the-linguistics-oriented-era-to-present" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/35234.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">493</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8499</span> Analysis of Organizational Factors Effect on Performing Electronic Commerce Strategy: A Case Study of the Namakin Food Industry</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Seyed%20Hamidreza%20Hejazi%20Dehghani">Seyed Hamidreza Hejazi Dehghani</a>, <a href="https://publications.waset.org/abstracts/search?q=Neda%20Khounsari"> Neda Khounsari</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Quick growth of electronic commerce in developed countries means that developing nations must change in their commerce strategies fundamentally. Most organizations are aware of the impact of the Internet and e-Commerce on the future of their firm, and thus, they have to focus on organizational factors that have an effect on the deployment of an e-Commerce strategy. In this situation, it is essential to identify organizational factors such as the organizational culture, human resources, size, structure and product/service that impact an e-commerce strategy. Accordingly, this research specifies the effects of organizational factors on applying an e-commerce strategy in the Namakin food industry. The statistical population of this research is 95 managers and employees. Cochran's formula is used for determination of the sample size that is 77 of the statistical population. Also, SPSS and Smart PLS software were utilized for analyzing the collected data. The results of hypothesis testing show that organizational factors have positive and significant effects of applying an e-Commerce strategy. On the other hand, sub-hypothesizes show that effectiveness of the organizational culture and size criteria were rejected and other sub-hypothesis were accepted. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=electronic%20commerce" title="electronic commerce">electronic commerce</a>, <a href="https://publications.waset.org/abstracts/search?q=organizational%20factors" title=" organizational factors"> organizational factors</a>, <a href="https://publications.waset.org/abstracts/search?q=attitude%20of%20managers" title=" attitude of managers"> attitude of managers</a>, <a href="https://publications.waset.org/abstracts/search?q=organizational%20readiness" title=" organizational readiness"> organizational readiness</a> </p> <a href="https://publications.waset.org/abstracts/67393/analysis-of-organizational-factors-effect-on-performing-electronic-commerce-strategy-a-case-study-of-the-namakin-food-industry" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/67393.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">280</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8498</span> Time Series Modelling for Forecasting Wheat Production and Consumption of South Africa in Time of War</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yiseyon%20Hosu">Yiseyon Hosu</a>, <a href="https://publications.waset.org/abstracts/search?q=Joseph%20Akande"> Joseph Akande</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Wheat is one of the most important staple food grains of human for centuries and is largely consumed in South Africa. It has a special place in the South African economy because of its significance in food security, trade, and industry. This paper modelled and forecast the production and consumption of wheat in South Africa in the time covid-19 and the ongoing Russia-Ukraine war by using annual time series data from 1940–2021 based on the ARIMA models. Both the averaging forecast and selected models forecast indicate that there is the possibility of an increase with respect to production. The minimum and maximum growth in production is projected to be between 3million and 10 million tons, respectively. However, the model also forecast a possibility of depression with respect to consumption in South Africa. Although Covid-19 and the war between Ukraine and Russia, two major producers and exporters of global wheat, are having an effect on the volatility of the prices currently, the wheat production in South African is expected to increase and meat the consumption demand and provided an opportunity for increase export with respect to domestic consumption. The forecasting of production and consumption behaviours of major crops play an important role towards food and nutrition security, these findings can assist policymakers and will provide them with insights into the production and pricing policy of wheat in South Africa. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ARIMA" title="ARIMA">ARIMA</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a>, <a href="https://publications.waset.org/abstracts/search?q=price%20volatility" title=" price volatility"> price volatility</a>, <a href="https://publications.waset.org/abstracts/search?q=staple%20food" title=" staple food"> staple food</a>, <a href="https://publications.waset.org/abstracts/search?q=South%20Africa" title=" South Africa"> South Africa</a> </p> <a href="https://publications.waset.org/abstracts/153563/time-series-modelling-for-forecasting-wheat-production-and-consumption-of-south-africa-in-time-of-war" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/153563.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">102</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8497</span> Measurement of Radionuclide Concentrations and Study on Transfer from Soil to Plant in Sfax-Tunisia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sonia%20Machraoui">Sonia Machraoui</a>, <a href="https://publications.waset.org/abstracts/search?q=Salam%20Labidi"> Salam Labidi</a>, <a href="https://publications.waset.org/abstracts/search?q=Karunakara%20Naregundi"> Karunakara Naregundi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Environmental radiation measurements are useful to identify areas of potential natural radiation hazard particularly in areas of phosphate industries where enhanced radiation levels are expected to be present. Measurements of primordial radionuclides concentrations have been carried out in samples collected from Sfax City around the SIAPE phosphate industry of Tunis. The samples analysed include fish, beef meat, egg, and vegetables as well as in soil and grass. Measurements were performed by gamma spectrometry method using a 42% relative efficiency N-type HPGe detector. The activity concentrations of radionuclides were measured by gamma ray spectrometry. As expected, the concentrations of radionuclides belonging to uranium and thorium series were low in food materials. In all the samples analysed, the 137Cs concentration was below detection level, except meat samples which showed the activity concentration of 2.4 Bq kg-1 (dry wt.) The soil to grass transfer factor was found to be similar to those reported in literature. The effective dose to the population due to intake of food products were also estimated and are presented in this paper. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=effective%20doses" title="effective doses">effective doses</a>, <a href="https://publications.waset.org/abstracts/search?q=phosphate%20industry" title=" phosphate industry"> phosphate industry</a>, <a href="https://publications.waset.org/abstracts/search?q=transfer%20coefficients" title=" transfer coefficients"> transfer coefficients</a>, <a href="https://publications.waset.org/abstracts/search?q=Tunisia" title=" Tunisia"> Tunisia</a> </p> <a href="https://publications.waset.org/abstracts/60366/measurement-of-radionuclide-concentrations-and-study-on-transfer-from-soil-to-plant-in-sfax-tunisia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/60366.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">219</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8496</span> Women in Violent Conflicts and the Challenges of Food Security in Northeast Nigeria: The Case of Boko Haram Insurgency</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Grace%20Modupe%20Adebo">Grace Modupe Adebo</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayodeji%20Oluwamuyiwa%20Adedapo"> Ayodeji Oluwamuyiwa Adedapo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Women are key actors in ensuring food security in terms of food availability, food access, and food utilization in the developing economy, however, they suffer mostly during violent conflicts due to their feminist nature of rearing and caring for their children and relatives. The study was embarked upon to access the effects of violent conflicts posed by Boko Haram insurgency on women and food security in the Northeast of Nigeria. The study made use of secondary data. A time series data collected over a 22 years period were used. The data collected were subjected to descriptive statistics and t-test analysis. The findings of the study established a significant difference in food production (availability) before and after the Boko Haram insurgency at the 1% level of significance. The high level of Internally Displaced Person (IDP) with a high proportion of women depicts a very low level of food accessibility as the men and women has fled and uninhabited their place of abode for over a period of four to five years, thus diminishing their economic power, and the means of acquiring food which invariably endanger food stability and utilization. The study confirmed the abduction and changing roles of women as cooks, porters, spies, partners, and sex slaves to Boko Haram troop members, thus affecting their livelihoods and food security. The study recommends hands-on interventions by the governmental, non-governmental and international agencies to terminate the activities of Boko Haram in the area and restore the food production for enhanced food security. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Boko%20Haram%20insurgency" title="Boko Haram insurgency">Boko Haram insurgency</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20accessibility" title=" food accessibility"> food accessibility</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20production" title=" food production"> food production</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20utilization" title=" food utilization"> food utilization</a>, <a href="https://publications.waset.org/abstracts/search?q=women%E2%80%99s%20livelihoods" title=" women’s livelihoods"> women’s livelihoods</a> </p> <a href="https://publications.waset.org/abstracts/93155/women-in-violent-conflicts-and-the-challenges-of-food-security-in-northeast-nigeria-the-case-of-boko-haram-insurgency" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/93155.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">149</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8495</span> Mechanical, Physical and Durability Properties of Cement Mortars Added with Recycled PP/PE-Based Food Packaging Waste Material</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Livia%20Guerini">Livia Guerini</a>, <a href="https://publications.waset.org/abstracts/search?q=Christian%20Paglia"> Christian Paglia</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In Switzerland, only a fraction of plastic waste from food packaging is collected and recycled for further use in the food industry. Therefore, reusing these waste plastics for building applications can be an attractive alternative to disposal in order to reduce the problem of waste management and to make up for the depletion of raw materials needed for construction. In this study, experiments were conducted on the mechanical properties (compressive and flexural strength, elastic modulus), physical properties (density, workability, porosity, and water permeability) and durability (freeze/thaw resistance) of cementitious mortars with additions of recycled low-/high-density polyethylene (LDPE/HDPE)/ polypropylene (PP) regrind (addition of 5% and 10% by weight) and LDPE sheets (addition of 0.5% and 1.5% by weight) coming from food packaging. The results show that as the addition of plastic material increases, the density and mechanical properties of the mortars decrease compared to conventional ones. Porosity is similar in all the mixtures made, while the workability and the permeability are affected not only by the amount added but also by the shape of the plastic aggregate. Freeze/thaw resistance, on the other hand, is significantly higher in mortars with plastic aggregates than in traditional mortar. This feature may be interesting for the realization of outdoor mortars in cold environments. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20packaging%20waste" title="food packaging waste">food packaging waste</a>, <a href="https://publications.waset.org/abstracts/search?q=durability%20properties" title=" durability properties"> durability properties</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20properties" title=" mechanical properties"> mechanical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=mortar" title=" mortar"> mortar</a>, <a href="https://publications.waset.org/abstracts/search?q=recycled%20PE" title=" recycled PE"> recycled PE</a>, <a href="https://publications.waset.org/abstracts/search?q=recycled%20PP" title=" recycled PP"> recycled PP</a> </p> <a href="https://publications.waset.org/abstracts/144698/mechanical-physical-and-durability-properties-of-cement-mortars-added-with-recycled-pppe-based-food-packaging-waste-material" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/144698.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">145</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8494</span> Tenure Security, Agricultural Diversity and Food Security</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Amanuel%20Hadera%20Gebreyesus">Amanuel Hadera Gebreyesus</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the literature, the study of tenure and food security has largely involved separate lines of inquiry. In effect, the nexus among these has received little attention; and the underinvestment in research related to the relationship between tenure and food security deters generation of tenure-related knowledge and policy guidance for improving food and nutrition security. Drawing from this motivation, we study the relationship among tenure security, agricultural diversity and food security and dietary diversity. We employ IV approaches to examine the effect of tenure security and agricultural diversity on food security and dietary diversity. We find tenure security is inversely related with food insecurity as shown by its negative association with hunger scale, hunger index and hunger category. On the other hand, results suggest that tenure security improves minimum dietary diversity of women while we find no association with child dietary diversity. Moreover, agricultural diversity is positively related with minimum dietary diversity of women, which may point to higher accessibility and consumption of dietary food groups by women. Also, findings suggest that farmers use their human (knowledge and skills) and resource (land) endowments to improve food security and dietary diversity. An implication from this is the importance of not only improving access to land but also long-term tenure security to promote agricultural diversity, food security and dietary diversity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=tenure%20security" title="tenure security">tenure security</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a>, <a href="https://publications.waset.org/abstracts/search?q=agricultural%20diversity" title=" agricultural diversity"> agricultural diversity</a>, <a href="https://publications.waset.org/abstracts/search?q=dietary%20diversity" title=" dietary diversity"> dietary diversity</a>, <a href="https://publications.waset.org/abstracts/search?q=women" title=" women"> women</a> </p> <a href="https://publications.waset.org/abstracts/166588/tenure-security-agricultural-diversity-and-food-security" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/166588.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">216</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8493</span> Food Traceability for Small and Medium Enterprises Using Blockchain Technology</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Amit%20Kohli">Amit Kohli</a>, <a href="https://publications.waset.org/abstracts/search?q=Pooja%20Lekhi"> Pooja Lekhi</a>, <a href="https://publications.waset.org/abstracts/search?q=Gihan%20Adel%20Amin%20Hafez"> Gihan Adel Amin Hafez</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Blockchain is a distributor ledger technology trend that extended to different fields and proved a remarkable success. Blockchain technology is a vital proliferation technique that recuperates the food supply chain traceability process. While tracing is the core of the food supply chain; still, a complex system mitigates the exceptional risk of food contamination, foodborne, food waste, and food fraud. In addition, the upsurge of food supply chain data variance and variety in the traceability system requires complete transparency, a secure, steadfast, sustainable, and efficient approach to face the food supply chain challenges. On the other hand, blockchain technical aspects merged with a detailed implementation plan, the advantages and challenges in food traceability have not been much elucidated for small and medium enterprises (SMEs.) This paper demonstrated the advantages and challenges of applying blockchain in SMEs combined with the success stories of firms implementing blockchain to cover the gap. Moreover, blockchain architecture in SMEs and how technology, organization, and environment frameworks can guarantee the success of blockchain implementation have been revealed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=blockchain%20technology" title="blockchain technology">blockchain technology</a>, <a href="https://publications.waset.org/abstracts/search?q=small%20and%20medium%20enterprises" title=" small and medium enterprises"> small and medium enterprises</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20traceability" title=" food traceability"> food traceability</a>, <a href="https://publications.waset.org/abstracts/search?q=blockchain%20architecture" title=" blockchain architecture"> blockchain architecture</a> </p> <a href="https://publications.waset.org/abstracts/155034/food-traceability-for-small-and-medium-enterprises-using-blockchain-technology" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/155034.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">189</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8492</span> Development of a Multi-User Country Specific Food Composition Table for Malawi</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Averalda%20van%20Graan">Averalda van Graan</a>, <a href="https://publications.waset.org/abstracts/search?q=Joelaine%20Chetty"> Joelaine Chetty</a>, <a href="https://publications.waset.org/abstracts/search?q=Malory%20Links"> Malory Links</a>, <a href="https://publications.waset.org/abstracts/search?q=Agness%20Mwangwela"> Agness Mwangwela</a>, <a href="https://publications.waset.org/abstracts/search?q=Sitilitha%20Masangwi"> Sitilitha Masangwi</a>, <a href="https://publications.waset.org/abstracts/search?q=Dalitso%20Chimwala"> Dalitso Chimwala</a>, <a href="https://publications.waset.org/abstracts/search?q=Shiban%20Ghosh"> Shiban Ghosh</a>, <a href="https://publications.waset.org/abstracts/search?q=Elizabeth%20Marino-Costello"> Elizabeth Marino-Costello</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food composition data is becoming increasingly important as dealing with food insecurity and malnutrition in its persistent form of under-nutrition is now coupled with increasing over-nutrition and its related ailments in the developing world, of which Malawi is not spared. In the absence of a food composition database (FCDB) inherent to our dietary patterns, efforts were made to develop a country-specific FCDB for nutrition practice, research, and programming. The main objective was to develop a multi-user, country-specific food composition database, and table from existing published and unpublished scientific literature. A multi-phased approach guided by the project framework was employed. Phase 1 comprised a scoping mission to assess the nutrition landscape for compilation activities. Phase 2 involved training of a compiler and data collection from various sources, primarily; institutional libraries, online databases, and food industry nutrient data. Phase 3 subsumed evaluation and compilation of data using FAO and IN FOODS standards and guidelines. Phase 4 concluded the process with quality assurance. 316 Malawian food items categorized into eight food groups for 42 components were captured. The majority were from the baby food group (27%), followed by a staple (22%) and animal (22%) food group. Fats and oils consisted the least number of food items (2%), followed by fruits (6%). Proximate values are well represented; however, the percent missing data is huge for some components, including Se 68%, I 75%, Vitamin A 42%, and lipid profile; saturated fat 53%, mono-saturated fat 59%, poly-saturated fat 59% and cholesterol 56%. A multi-phased approach following the project framework led to the development of the first Malawian FCDB and table. The table reflects inherent Malawian dietary patterns and nutritional concerns. The FCDB can be used by various professionals in nutrition and health. Rising over-nutrition, NCD, and changing diets challenge us for nutrient profiles of processed foods and complete lipid profiles. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=analytical%20data" title="analytical data">analytical data</a>, <a href="https://publications.waset.org/abstracts/search?q=dietary%20pattern" title=" dietary pattern"> dietary pattern</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20composition%20data" title=" food composition data"> food composition data</a>, <a href="https://publications.waset.org/abstracts/search?q=multi-phased%20approach" title=" multi-phased approach"> multi-phased approach</a> </p> <a href="https://publications.waset.org/abstracts/154621/development-of-a-multi-user-country-specific-food-composition-table-for-malawi" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/154621.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">93</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8491</span> The Future of Food and Agriculture in India: Trends and Challenges</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vishwambhar%20Prasad%20Sati">Vishwambhar Prasad Sati</a> </p> <p class="card-text"><strong>Abstract:</strong></p> India’s economy is agriculture dominated. About 70% of the total population depends on practicing agriculture. Out of an estimated 140.3 million ha net cultivated area, 79.44 million ha (57%) is rain-fed, contributing 44% of the total food grain production. Meanwhile, India ranks second and shares 11.3% of the arable land of the world. It means that India has a high potential to harness agricultural resources for present and future food security. However, about 21.9% of people are living below the poverty line, and similarly, a large number of people are deprived or insecure about food. This situation is most critical in rural areas, where about 70% population lives. The study examines the present status, future trends, and challenges of food and agriculture in India. Time series data of the last three decades was gathered from secondary sources on area, production, and yield of crops; irrigated area; production of major crops; area, production, and yield of crops in the major food-producing states of India; food storage and poverty. The data were analyzed using descriptive statistics, correlation methods, and a regression model. State-level data on area, production, and yield of crops and irrigation facilities were indexed into levels, and the potentials of food production in the major food-producing states were observed. It was noted that the progressive growth rate of food production is higher than the population, which means that food is enough to feed the population; however, it is not accessible to all optimally because of wastage, leakage, lack of food storage, and proper distribution of food. If food is stored and distributed properly, there would not be any food shortage in India, the study revealed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agriculture" title="agriculture">agriculture</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20production" title=" food production"> food production</a>, <a href="https://publications.waset.org/abstracts/search?q=population%20growth" title=" population growth"> population growth</a>, <a href="https://publications.waset.org/abstracts/search?q=poverty" title=" poverty"> poverty</a>, <a href="https://publications.waset.org/abstracts/search?q=future%20trends" title=" future trends"> future trends</a> </p> <a href="https://publications.waset.org/abstracts/158529/the-future-of-food-and-agriculture-in-india-trends-and-challenges" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/158529.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">100</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8490</span> The Advantages of Using DNA-Barcoding for Determining the Fraud in Seafood</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elif%20Tugce%20Aksun%20Tumerkan">Elif Tugce Aksun Tumerkan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Although seafood is an important part of human diet and categorized highly traded food industry internationally, it is remain overlooked generally in the global food security aspect. Food product authentication is the main interest in the aim of both avoids commercial fraud and to consider the risks that might be harmful to human health safety. In recent years, with increasing consumer demand for regarding food content and it's transparency, there are some instrumental analyses emerging for determining food fraud depend on some analytical methodologies such as proteomic and metabolomics. While, fish and seafood consumed as fresh previously, within advanced technology, processed or packaged seafood consumption have increased. After processing or packaging seafood, morphological identification is impossible when some of the external features have been removed. The main fish and seafood quality-related issues are the authentications of seafood contents such as mislabelling products which may be contaminated and replacement partly or completely, by lower quality or cheaper ones. For all mentioned reasons, truthful consistent and easily applicable analytical methods are needed for assurance the correct labelling and verifying of seafood products. DNA-barcoding methods become popular robust that used in taxonomic research for endangered or cryptic species in recent years; they are used for determining food traceability also. In this review, when comparing the other proteomic and metabolic analysis, DNA-based methods are allowing a chance to identification all type of food even as raw, spiced and processed products. This privilege caused by DNA is a comparatively stable molecule than protein and other molecules. Furthermore showing variations in sequence based on different species and founding in all organisms, make DNA-based analysis more preferable. This review was performed to clarify the main advantages of using DNA-barcoding for determining seafood fraud among other techniques. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=DNA-barcoding" title="DNA-barcoding">DNA-barcoding</a>, <a href="https://publications.waset.org/abstracts/search?q=genetic%20analysis" title=" genetic analysis"> genetic analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20fraud" title=" food fraud"> food fraud</a>, <a href="https://publications.waset.org/abstracts/search?q=mislabelling" title=" mislabelling"> mislabelling</a>, <a href="https://publications.waset.org/abstracts/search?q=packaged%20seafood" title=" packaged seafood"> packaged seafood</a> </p> <a href="https://publications.waset.org/abstracts/95287/the-advantages-of-using-dna-barcoding-for-determining-the-fraud-in-seafood" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/95287.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">168</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8489</span> Design of a Dietetic Food: Case of Lebanese Kishk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Henri%20El%20Zakhem">Henri El Zakhem</a>, <a href="https://publications.waset.org/abstracts/search?q=Dona%20Shalhoub"> Dona Shalhoub</a>, <a href="https://publications.waset.org/abstracts/search?q=Elias%20Atallah"> Elias Atallah</a>, <a href="https://publications.waset.org/abstracts/search?q=Jessica%20Koura"> Jessica Koura</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Due to the increase of demand on dietetic food and the need for more types of diet food, the production of dietetic food is increasing and improving. This demand on dietetic food has triggered us to study the market in which we found that Kishk (Lebanese dairy product) diet is not available. Production of a low fat product which is diet Kishk was our concern. A strategy was followed to choose the right idea that will satisfy the need of the market. The whole process was studied and explained thoroughly. The percentage of fat was found to be 32.52 % in regular Kishk and 3.84 % in the diet Kishk produced. The new product has the advantage to be high in protein, low in fat. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=design%20and%20industrialization" title="design and industrialization">design and industrialization</a>, <a href="https://publications.waset.org/abstracts/search?q=dietetic" title=" dietetic"> dietetic</a>, <a href="https://publications.waset.org/abstracts/search?q=diet%20Kishk" title=" diet Kishk"> diet Kishk</a>, <a href="https://publications.waset.org/abstracts/search?q=fat" title=" fat"> fat</a> </p> <a href="https://publications.waset.org/abstracts/58410/design-of-a-dietetic-food-case-of-lebanese-kishk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/58410.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">373</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8488</span> Challenges of Good Government in Enhancing Food Security for Sustainable National Development in Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Egboja%20Simon">Egboja Simon</a>, <a href="https://publications.waset.org/abstracts/search?q=Agi%20Sunday"> Agi Sunday</a> </p> <p class="card-text"><strong>Abstract:</strong></p> One of the most important key to success of a nation is to ensure steady development and national economic self - sufficiency and independence. There have been challenges in food security related issues in many developing nations. The problems may be as a result of rise in food price across the globe diminishing global food reserve and erratic weather patterns among other factors. In Nigeria several Agricultural politics have been formulated to curtail food security challenges. Unfortunately, these policies have not yielded the deserved results of increase food production. This paper is designed to identify the various challenges confronting food security in Nigeria with a view of highlighting the reasons that accounting for these problems. This paper also suggests ways of addressing these challenges and concludes by saying that subsidization of the process of farm inputs like fertilizer, improved seed and agro chemicals education of the farmers on modern methods of farming through extension services, improvisation of villages based food storage mechanism and provision of infrastructural facilities in rural areas to facilitate the preservation and easy evacuation of farm produce should be encouraged. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=governance" title="governance">governance</a>, <a href="https://publications.waset.org/abstracts/search?q=security" title=" security"> security</a>, <a href="https://publications.waset.org/abstracts/search?q=food" title=" food"> food</a>, <a href="https://publications.waset.org/abstracts/search?q=development" title=" development"> development</a>, <a href="https://publications.waset.org/abstracts/search?q=conflict" title=" conflict"> conflict</a>, <a href="https://publications.waset.org/abstracts/search?q=hunger" title=" hunger"> hunger</a>, <a href="https://publications.waset.org/abstracts/search?q=society" title=" society"> society</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a> </p> <a href="https://publications.waset.org/abstracts/36336/challenges-of-good-government-in-enhancing-food-security-for-sustainable-national-development-in-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/36336.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">330</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8487</span> Status Report of the Express Delivery Industry in China</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ying%20Bo%20Xie">Ying Bo Xie</a>, <a href="https://publications.waset.org/abstracts/search?q=Hisa%20Yuki%20Kurokawa"> Hisa Yuki Kurokawa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Due to the fast development, China's express delivery industry has involved in a dilemma that the service quality are keeping decreasing while the construction rate of delivery network cannot meet the customers’ demand. In order to get out of this dilemma and enjoy a succession development rate, it is necessary to understand the current situation of China's express delivery industry. Firstly, the evolution of China's express delivery industry was systematical presented. Secondly, according to the number of companies and the amount of parcels they has dealt each year, the merits and faults of tow kind of operating pattern was analyzed. Finally, based on the characteristics of these express companies, the problems of China's express delivery industry was divided into several types and the countermeasures were given out respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=China" title="China">China</a>, <a href="https://publications.waset.org/abstracts/search?q=express%20delivery%20industry" title=" express delivery industry"> express delivery industry</a>, <a href="https://publications.waset.org/abstracts/search?q=status" title=" status"> status</a>, <a href="https://publications.waset.org/abstracts/search?q=problem" title=" problem"> problem</a> </p> <a href="https://publications.waset.org/abstracts/31014/status-report-of-the-express-delivery-industry-in-china" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31014.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">363</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8486</span> Effects of Different Food Matrices on Viscosity and Protein Degradation during in vitro Digestion</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gulay%20Oncu%20Ince">Gulay Oncu Ince</a>, <a href="https://publications.waset.org/abstracts/search?q=Sibel%20Karakaya"> Sibel Karakaya</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food is a worldwide concern. Among the factors that have influences on human health, food, nutrition and life style have been regarded as the most important factors since they can be intervened. While some parts of the world has been faced with food shortages and hence, chronic metabolic diseases, the other part of the world have been emerged from over consumption of food. Both situations can result in shorter life expectancy and represent a major global health problem. Hunger, satiety and appetite sensation form a balance ensures the operation of feeding behavior between food intake and energy consumption. Satiety is one of the approaches that is effective in ensuring weight control and avoid eating more in the postprandial period. By manipulating the microstructure of food macro and micronutrient bioavailability may be increased or reduced. For the food industry appearance, texture, taste structural properties as well as the gastrointestinal tract behavior of the food after the consumption is becoming increasingly important. Also, this behavior has been the subject of several researches in recent years by the scientific community. Numerous studies have been published about changing the food matrix in order to increase expected impacts. In this study, yogurts were enriched with caseinomacropeptide (CMP), whey protein (WP), CMP and sodium alginate (SA), and WP + SA in order to produce goat yogurts having different food matrices. SDS Page profiles of the samples after in vitro digestion and viscosities of the stomach digesta at different share rates were determined. Energy values were 62.11kcal/100 g, 70.27 kcal/100 g, 70.61 kcal/100 g, 71.20 kcal/100 g and 71.67 kcal/100 g for control, CMP added WP added, WP + SA added, and CMP + SA added yogurts respectively. The results of viscosity analysis showed that control yogurt had the lowest viscosity value and this was followed by CMP added, WP added, CMP + SA added and WP + SA added yogurts, respectively. Protein contents of the stomach and duedonal digests of the samples after subjected to two different in vitro digestion methods were changed between 5.34-5.91 mg protein / g sample and 16.93-19.75 mg protein /g of sample, respectively. Viscosity measurements of the stomach digests showed that CMP + SA added yogurt displayed the highest viscosity value in both in vitro digestion methods. There were differences between the protein profiles of the stomach and duedonal digests obtained by two different in vitro digestion methods (p<0.05). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=caseinomacropeptide" title="caseinomacropeptide">caseinomacropeptide</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20profile" title=" protein profile"> protein profile</a>, <a href="https://publications.waset.org/abstracts/search?q=whey%20protein" title=" whey protein"> whey protein</a>, <a href="https://publications.waset.org/abstracts/search?q=yogurt" title=" yogurt"> yogurt</a> </p> <a href="https://publications.waset.org/abstracts/81853/effects-of-different-food-matrices-on-viscosity-and-protein-degradation-during-in-vitro-digestion" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/81853.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">489</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8485</span> Food Security of Migrants in a Regional Area of Australia: A Qualitative Study</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Joanne%20Sin%20Wei%20Yeoh">Joanne Sin Wei Yeoh</a>, <a href="https://publications.waset.org/abstracts/search?q=Quynh%20L%C3%AA"> Quynh Lê</a>, <a href="https://publications.waset.org/abstracts/search?q=Rosa%20McManamey"> Rosa McManamey</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food security indicates the ability of individuals, households and communities to acquire food that is healthy, sustainable, affordable, appropriate and accessible. Despite Australia’s current ability to produce enough food to feed a population larger than its current population, there has been substantial evidence over the last decades to demonstrate many Australians struggle to feed themselves, including those from a cultural and linguistically diverse (CALD) background. The study aimed to investigate migrants’ perceptions and experiences on food security in Tasmania. Semi-structured interviews were conducted with 33 migrants residing in North, South and North West Tasmania, who were recruited through purposive sampling. Thematic analysis was employed to analyse the interview data. Four main themes were identified from the interview data: (1) Understanding of food security; (2) Experiences with the food security in Tasmania; (3) Factors that influence migrants’ food security in Tasmania; and (4) Acculturation strategies. Various sub-themes have emerged under each of these four major themes. Though the findings indicate participants are satisfied with their current food security in Tasmania, they still encounter some challenges in food availability, accessibility, and affordability in Tasmania. Factors that influence migrants’ food security were educational background, language barrier, socioeconomic status, geographical isolation, and cultural background. By using different acculturation strategies, migrants managed to adapt to the new food culture. In addition, social and cultural capitals were also treated as vital roles in improving migrants’ food security. The findings indicate migrants residing in Tasmania face different challenges on food security. They use different strategies for food security while acculturating into a new environment. The findings may provide useful information for migrants in Australia and various private organisations or relevant government departments that address food security for migrants. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=experiences" title="experiences">experiences</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a>, <a href="https://publications.waset.org/abstracts/search?q=migrants" title=" migrants"> migrants</a>, <a href="https://publications.waset.org/abstracts/search?q=perceptions" title=" perceptions "> perceptions </a> </p> <a href="https://publications.waset.org/abstracts/14895/food-security-of-migrants-in-a-regional-area-of-australia-a-qualitative-study" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14895.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">424</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8484</span> Perception of Hygiene Knowledge among Staff Working in Top Five Famous Restaurants of Male’</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zulaikha%20Reesha%20Rashaad">Zulaikha Reesha Rashaad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> One of the major factors which can contribute greatly to success of catering businesses is to employ food and beverage staff having sound hygiene knowledge. Individuals having sound knowledge of hygiene has a higher chance of following safe food practices in food production. One of the leading causes of food poisoning and food borne illnesses has been identified as lack of hygiene knowledge among food and beverage staff working in catering establishments and restaurants. This research aims to analyze the hygiene knowledge among food and beverage staff working in top five restaurants of Male’, in relation to their age, educational background, occupation and training. The research uses quantitative and descriptive methods in data collection and in data analysis. Data was obtained through random sampling technique with self-administered survey questionnaires which was completed by 60 respondents working in 5 different restaurants operating at top level in Male’. The respondents of the research were service staff and chefs working in these restaurants. The responses to the questionnaires have been analyzed by using SPSS. The results of the research indicated that age, education level, occupation and training correlated with hygiene knowledge perception scores. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20and%20beverage%20staff" title="food and beverage staff">food and beverage staff</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20poisoning" title=" food poisoning"> food poisoning</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20production" title=" food production"> food production</a>, <a href="https://publications.waset.org/abstracts/search?q=hygiene%20knowledge" title=" hygiene knowledge"> hygiene knowledge</a> </p> <a href="https://publications.waset.org/abstracts/53042/perception-of-hygiene-knowledge-among-staff-working-in-top-five-famous-restaurants-of-male" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53042.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">289</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8483</span> July 15 Coup Attempt and the Use of New Communication Technologies</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yasemin%20Gulsen%20Yilmaz">Yasemin Gulsen Yilmaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Suleyman%20Hakan%20Yilmaz"> Suleyman Hakan Yilmaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammet%20Erbay"> Muhammet Erbay</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The new communication technologies have gradually improved its efficiency in all fields of life and made its presence irreplaceable. These technologies which appear in every aspect of life differently showed itself during the failed coup attempt in Turkey too. The evening of July 15, 2016, have already taken its place in the Turkish political history. In the evening of July 15, Turkish nation confronted to a coup attempted by a group within the Turkish Armed Forces. That evening, the scene of the confrontation between the coup attempters and the resisting civilians were watched minute-by-minute by the people using the new communication technologies. Pro-coup soldiers and the resisting groups that came face to face in the streets of metropolitan cities, made their in-group communications by using new media tools very actively. New media turned into the most important weapon both for coup plotters and for those who resisted. In the morning of next day, whoever used these tools better had the upper hand. The civilians were successful in protecting democracy not only by resisting against tanks and bullets but also by following the internet, organising in social media, sharing information-photos on the net and telling large masses their experiences through these technologies. In this study, we focused on and analysed the use of new media both by coup soldiers and resisting civilians during the failed coup attempt in July 15. Within the scope of this study, coup attempt news that took place in printed media within one week were examined; the information about the use of new media tools during the night of failed coup were compiled; and it was determined how, to what extend and what for these tools were used and how effective they were. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=communication" title="communication">communication</a>, <a href="https://publications.waset.org/abstracts/search?q=July%2015" title=" July 15"> July 15</a>, <a href="https://publications.waset.org/abstracts/search?q=new%20media" title=" new media"> new media</a>, <a href="https://publications.waset.org/abstracts/search?q=media" title=" media"> media</a> </p> <a href="https://publications.waset.org/abstracts/59329/july-15-coup-attempt-and-the-use-of-new-communication-technologies" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59329.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">244</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8482</span> Household Food Insecurity, Maternal Mental Health and Self-Efficacy </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nahid%20Salarkia">Nahid Salarkia</a>, <a href="https://publications.waset.org/abstracts/search?q=Nasrin%20Omidvar"> Nasrin Omidvar</a>, <a href="https://publications.waset.org/abstracts/search?q=Erfan%20Ghassemi"> Erfan Ghassemi</a>, <a href="https://publications.waset.org/abstracts/search?q=Vahideh%20Arab-Salari"> Vahideh Arab-Salari</a>, <a href="https://publications.waset.org/abstracts/search?q=Tirang%20Reza%20Neyestani"> Tirang Reza Neyestani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Household food insecurity has an adverse impact on the maternal mental health. This study was carried out to assess the relationship between household food insecurity, maternal depression and mother’s self-efficacy in Varamin, Iran, in 2014. Methods: In this cross-sectional study 423 mothers with children under 2 years old, with mean age 28.1±5.2 year; weight 66.3±13.4 kg; height 160.3± 5.7 cm and BMI 25.7±4.8 kg/m2 were selected by a multistage random sampling scheme. The instruments were: Beck Depression Inventory (BDI-III) and mother’s self-efficacy questionnaire. Data was analyzed using χ2 test, ANOVA and Pearson correlation. Results: Mildly, moderately and severely food insecure households were 39.5, 9.7 and 3.1%, respectively. Mild, moderate and sever depression was: 18.7, 13.9 and 5.7%. Mean score of depression in moderate and severe food insecure (8.6±5.3) was more than mild food insecure (4.8±4.7) and food secure (3.1±3.6) mothers. Frequency of very good, good and low mother’s self-efficacy were 62.8, 36.5, and 0.7%, respectively. Very good mother’s self-efficacy in food secure mothers (33.4%) was more than mild (25.4%) and moderate-sever food insecure groups (4%). There was a negative significant association between household food insecurity and mother’s self-efficacy (r= -0.297, p<0.01), and between mother’s depression and self-efficacy (r= -0.309, p=0.001). Conclusion: Empowerment of mothers with educational programs and social support can decrease mothers’ depression and increase self-efficacy that lead to improve maternal practices in food insecure households. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Household%20food%20insecurity" title="Household food insecurity">Household food insecurity</a>, <a href="https://publications.waset.org/abstracts/search?q=Iran" title=" Iran"> Iran</a>, <a href="https://publications.waset.org/abstracts/search?q=mothers" title=" mothers"> mothers</a>, <a href="https://publications.waset.org/abstracts/search?q=physiological%20characteristics" title=" physiological characteristics"> physiological characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=self-efficacy" title=" self-efficacy"> self-efficacy</a> </p> <a href="https://publications.waset.org/abstracts/17361/household-food-insecurity-maternal-mental-health-and-self-efficacy" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17361.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">513</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8481</span> Examining the Extent and Magnitude of Food Security amongst Rural Farming Households in Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ajibade%20T.">Ajibade T.</a>, <a href="https://publications.waset.org/abstracts/search?q=Omotesho%20%20O.%20A."> Omotesho O. A.</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayinde%20O.%20E"> Ayinde O. E</a>, <a href="https://publications.waset.org/abstracts/search?q=Ajibade%20E.%20T."> Ajibade E. T.</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad-Lawal%20A."> Muhammad-Lawal A.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was carried out to examine the extent and magnitude of food security amongst farming rural households in Nigeria. Data used for this study was collected from a total of two hundred and forty rural farming households using a two-stage random sampling technique. The main tools of analysis for this study include descriptive statistics and a constructed food security index using the identification and aggregation procedure. The headcount ratio in this study reveals that 71% of individuals in the study area were food secure with an average per capita calorie and protein availability of 4,213.92kcal and 99.98g respectively. The aggregated household daily calorie availability and daily protein availability per capita were 3,634.57kcal and 84.08g respectively which happens to be above the food security line of 2,470kcal and 65g used in this study. The food insecure households fell short of the minimum daily per capita calorie and protein requirement by 2.1% and 24.9%. The study revealed that the area is food insecure due to unequal distribution of the available food amongst the sampled population. The study recommends that the households should empower themselves financially in order to enhance their ability to afford the food during both on and off seasons. Also, processing and storage of farm produce should be enhanced in order to improve on availability throughout the year. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=farming%20household" title="farming household">farming household</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a>, <a href="https://publications.waset.org/abstracts/search?q=identification%20and%20aggregation" title=" identification and aggregation"> identification and aggregation</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security%20index" title=" food security index"> food security index</a> </p> <a href="https://publications.waset.org/abstracts/14136/examining-the-extent-and-magnitude-of-food-security-amongst-rural-farming-households-in-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14136.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">291</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8480</span> Copper Content in Daily Food Rations Planned and Served to Students from Selected Military Academies and Soldiers Doing Compulsory Military Service in the Polish Army</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=J.%20Bertrandt">J. Bertrandt</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20K%C5%82os"> A. Kłos</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Waszkowski"> R. Waszkowski</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Nowicki"> T. Nowicki</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Pytlak"> R. Pytlak</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20St%C4%99zycka"> E. Stęzycka</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Gazdzinska"> A. Gazdzinska</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the work was estimation of copper intake with the daily food rations used for alimentation of students of military high schools and soldiers doing compulsory military service in the Polish Army. An average planned copper content in daily food rations used for alimentation of students and soldiers amounted to 2.49±0.35 mg, and 2.44±0.25 mg respectively. The copper content in the daily food ration given for consumption to students amounted from 1.81±0.14 mg to 2.58±0.44 mg while daily food rations served to soldiers delivered from 2.06±0.45 mg to 2.13±0.33 mg. The copper content in the rations planned for students and soldiers’ alimentation was within the limits of the norms obligatory in Poland. Daily food rations given for consumption, except rations served for students, were within the limits of the recommended norms, but food rations really eaten by examined men didn’t cover the requirements for copper. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=copper" title="copper">copper</a>, <a href="https://publications.waset.org/abstracts/search?q=daily%20food%20ration" title=" daily food ration"> daily food ration</a>, <a href="https://publications.waset.org/abstracts/search?q=military%20service" title=" military service"> military service</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a> </p> <a href="https://publications.waset.org/abstracts/3786/copper-content-in-daily-food-rations-planned-and-served-to-students-from-selected-military-academies-and-soldiers-doing-compulsory-military-service-in-the-polish-army" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3786.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">275</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8479</span> The Grit in the Glamour: A Qualitative Study of the Well-Being of Fashion Models</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Emily%20Fortune%20Super">Emily Fortune Super</a>, <a href="https://publications.waset.org/abstracts/search?q=Ameerah%20Khadaroo"> Ameerah Khadaroo</a>, <a href="https://publications.waset.org/abstracts/search?q=Aurore%20Bardey"> Aurore Bardey</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fashion models are often assumed to have a glamorous job with limited consideration for their well-being. This study aims to assess the well-being of models through semi-structured interviews with six professional fashion models and six industry professionals. Thematic analysis revealed that although models experienced improved self-confidence, they also reported heightened anxiety levels, body image issues, and the negative influence of modelling on their self-esteem. By contrast, industry professionals reported no or minimum concerns about anxious behaviours or the general well-being of fashion models. Being resilient as a model was perceived as an essential attribute to have by both models and industry professionals as they face recurrent rejection in this industry. These results demonstrate a significant gap in the current understanding of the well-being of fashion models between industry professionals and the models themselves. Findings imply that there is an inherent need for change in the modelling industry to promote and enhance their well-being. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=body%20image" title="body image">body image</a>, <a href="https://publications.waset.org/abstracts/search?q=fashion%20industry" title=" fashion industry"> fashion industry</a>, <a href="https://publications.waset.org/abstracts/search?q=modelling" title=" modelling"> modelling</a>, <a href="https://publications.waset.org/abstracts/search?q=well-being" title=" well-being"> well-being</a> </p> <a href="https://publications.waset.org/abstracts/137709/the-grit-in-the-glamour-a-qualitative-study-of-the-well-being-of-fashion-models" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/137709.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">172</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8478</span> The Influence of Advertising in the Respect of the Right to Adequate Food: Some Notes regarding the Portuguese Legal Framework</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Susana%20Almeida">Susana Almeida</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The right to adequate food is a human right protected under several international human rights treaties of universal or regional application. In addition, this social right is – as we intend to demonstrate – guaranteed under the Portuguese Constitution. Therefore, in order to assure the protection of this right, the Portuguese State must not only abstain from interfering with this human right (negative obligation) but also take action to secure the human right to adequate food (positive obligation). In this context, the Portuguese State has developed several governmental policies, such as taxing sugary drinks, setting the maximum amount of salt in the bread or creating the National Program for the Promotion of Healthy Food. Nevertheless, we intend to demonstrate that special attention should be given to advertising, as advertisements have an extreme influence on the consumers' decisions and hence on the food decisions. In this paper, besides explaining the cross construction of the human right to adequate food, we aim to examine the Advertising Portuguese Code and to study the several provisions that could be held by the Portuguese consumer to challenge some advertisements due to the violation of the right to health and the right to adequate food. Moreover, having in mind the influence of advertising on the food decisions and the serious problems that unhealthy food may bring (e.g., child obesity), one should ask if this legal framework should not be reviewed in order to lay out some restrictions on advertising, namely setting advices like in alcohol advertisements. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=advertising%20code" title="advertising code">advertising code</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer%20law" title=" consumer law"> consumer law</a>, <a href="https://publications.waset.org/abstracts/search?q=right%20to%20adequate%20food" title=" right to adequate food"> right to adequate food</a>, <a href="https://publications.waset.org/abstracts/search?q=social%20human%20right" title=" social human right"> social human right</a> </p> <a href="https://publications.waset.org/abstracts/83006/the-influence-of-advertising-in-the-respect-of-the-right-to-adequate-food-some-notes-regarding-the-portuguese-legal-framework" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/83006.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">169</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8477</span> Complex Decision Rules in Quality Assurance Processes for Quick Service Restaurant Industry: Human Factors Determining Acceptability</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Brandon%20Takahashi">Brandon Takahashi</a>, <a href="https://publications.waset.org/abstracts/search?q=Marielle%20Hanley"> Marielle Hanley</a>, <a href="https://publications.waset.org/abstracts/search?q=Gerry%20Hanley"> Gerry Hanley</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The large-scale quick-service restaurant industry is a complex business to manage optimally. With over 40 suppliers providing different ingredients for food preparation and thousands of restaurants serving over 50 unique food offerings across a wide range of regions, the company must implement a quality assurance process. Businesses want to deliver quality food efficiently, reliably, and successfully at a low cost that the public wants to buy. They also want to make sure that their food offerings are never unsafe to eat or of poor quality. A good reputation (and profitable business) developed over the years can be gone in an instant if customers fall ill eating your food. Poor quality also results in food waste, and the cost of corrective actions is compounded by the reduction in revenue. Product compliance evaluation assesses if the supplier’s ingredients are within compliance with the specifications of several attributes (physical, chemical, organoleptic) that a company will test to ensure that a quality, safe to eat food is given to the consumer and will deliver the same eating experience in all parts of the country. The technical component of the evaluation includes the chemical and physical tests that produce numerical results that relate to shelf-life, food safety, and organoleptic qualities. The psychological component of the evaluation includes organoleptic, which is acting on or involving the use of the sense organs. The rubric for product compliance evaluation has four levels: (1) Ideal: Meeting or exceeding all technical (physical and chemical), organoleptic, & psychological specifications. (2) Deviation from ideal but no impact on quality: Not meeting or exceeding some technical and organoleptic/psychological specifications without impact on consumer quality and meeting all food safety requirements (3) Acceptable: Not meeting or exceeding some technical and organoleptic/psychological specifications resulting in reduction of consumer quality but not enough to lessen demand and meeting all food safety requirements (4) Unacceptable: Not meeting food safety requirements, independent of meeting technical and organoleptic specifications or meeting all food safety requirements but product quality results in consumer rejection of food offering. Sampling of products and consumer tastings within the distribution network is a second critical element of the quality assurance process and are the data sources for the statistical analyses. Each finding is not independently assessed with the rubric. For example, the chemical data will be used to back up/support any inferences on the sensory profiles of the ingredients. Certain flavor profiles may not be as apparent when mixed with other ingredients, which leads to weighing specifications differentially in the acceptability decision. Quality assurance processes are essential to achieve that balance of quality and profitability by making sure the food is safe and tastes good but identifying and remediating product quality issues before they hit the stores. Comprehensive quality assurance procedures implement human factors methodologies, and this report provides recommendations for systemic application of quality assurance processes for quick service restaurant services. This case study will review the complex decision rubric and evaluate processes to ensure the right balance of cost, quality, and safety is achieved. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=decision%20making" title="decision making">decision making</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title=" food safety"> food safety</a>, <a href="https://publications.waset.org/abstracts/search?q=organoleptics" title=" organoleptics"> organoleptics</a>, <a href="https://publications.waset.org/abstracts/search?q=product%20compliance" title=" product compliance"> product compliance</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20assurance" title=" quality assurance"> quality assurance</a> </p> <a href="https://publications.waset.org/abstracts/138009/complex-decision-rules-in-quality-assurance-processes-for-quick-service-restaurant-industry-human-factors-determining-acceptability" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/138009.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">188</span> </span> </div> </div> <ul class="pagination"> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=Turkish%20food%20industry&page=9" rel="prev">&lsaquo;</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=Turkish%20food%20industry&page=1">1</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=Turkish%20food%20industry&page=2">2</a></li> <li class="page-item disabled"><span 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