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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="food culture products"> <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> 10372</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: food culture products</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10372</span> The Enquiry of Food Culture Products, Practices and Perspectives: An Action Research on Teaching and Learning Food Culture from International Food Documentary Films</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tsuiping%20Chen">Tsuiping Chen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> It has always been an international consensus that food forms a big part of any culture since the old times. However, this idea has not been globally concretized until the announcement of including food or cuisine as intangible cultural heritage by UNESCO in 2010. This announcement strengthens the value of food culture, which is getting more and more notice by every country. Although Taiwan is not one of the members of the United Nations, we cannot detach ourselves from this important global trend, especially when we have a lot of culinary students expected to join the world culinary job market. These students should have been well educated with the knowledge of world food culture to make them have the sensibility and perspectives for the occurring global food issues before joining the culinary jobs. Under the premise of the above concern, the researcher and also the instructor took on action research with one class of students in the 'Food Culture' course watching, discussing, and analyzing 12 culinary documentary films selected from one decade’s (2007-2016) of Berlin Culinary Cinema in one semester of class hours. In addition, after class, the students separated themselves into six groups and joined 12 times of one-hour-long focus group discussion on the 12 films conducted by the researcher. Furthermore, during the semester, the students submitted their reflection reports on each film to the university e-portfolio system. All the focus discussions and reflection reports were recorded and collected for further analysis by the researcher and one invited film researcher. Glaser and Strauss’ Grounded Theory (1967) constant comparison method was employed to analyze the collected data. Finally, the findings' results were audited by all participants of the research. All the participants and the researchers created 200 items of food culture products, 74 items of food culture practices, and 50 items of food culture perspectives from the action research journey through watching culinary documentaries. The journey did broaden students’ points of view on world food culture and enhance their capability on perspective construction for food culture. Four aspects of significant findings were demonstrated. First, learning food culture through watching Berlin culinary films helps students link themselves to the happening global food issues such as food security, food poverty, and food sovereignty, which direct them to rethink how people should grow, share and consume food. Second, watching different categories of documentary food films enhances students’ strong sense of responsibility for ensuring healthy lives and promoting well-being for all people in every corner of the world. Third, watching these documentary films encourages students to think if the culinary education they have accepted in this island is inclusive and the importance of quality education, which can promote lifelong learning. Last but not least, the journey of the culinary documentary film watching in the 'Food Culture' course inspires students to take pride in their profession. It is hoped the model of teaching food culture with culinary documentary films will inspire more food culture educators, researchers, and the culinary curriculum designers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20culture" title="food culture">food culture</a>, <a href="https://publications.waset.org/abstracts/search?q=action%20research" title=" action research"> action research</a>, <a href="https://publications.waset.org/abstracts/search?q=culinary%20documentary%20films" title=" culinary documentary films"> culinary documentary films</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20culture%20products" title=" food culture products"> food culture products</a>, <a href="https://publications.waset.org/abstracts/search?q=practices" title=" practices"> practices</a>, <a href="https://publications.waset.org/abstracts/search?q=perspectives" title=" perspectives"> perspectives</a> </p> <a href="https://publications.waset.org/abstracts/113607/the-enquiry-of-food-culture-products-practices-and-perspectives-an-action-research-on-teaching-and-learning-food-culture-from-international-food-documentary-films" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/113607.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">110</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">10371</span> The Socio-Cultural Aspect of Food in Ceremonial Turkey</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Suheyla%20Saritas">Suheyla Saritas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> No matter who we are or where we live, our lives revolve around food, which is much more than a merely sustenance. As a part of the human culture, food carries complex significance and symbolic meanings. Turkish people attribute great value to food and its usage specifically tied to rites of passages of human life. Traditions, especially the ones practiced during rites of passages, such as birth, circumcisions, weddings and funerals, have always been accompanied by food in Turkish culture. Since food celebrates and symbolizes human progress in life in the culture, it also surrounds by aspects of belief, custom, magic, ritual and religion and has always been used in ceremonial context during such rites. Even though that context may be different depending on the religious, economic and social nuances of the various Turkish regions, like wheat, meat and bread, certain kinds of food play key roles during Turkish rites, generally upholding traditions. This paper highlights the sociocultural aspect of food in the rites of passages in the Turkish culture. The importance of this work also is how the ceremonial food represents the identity of Turkish people. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food" title="food">food</a>, <a href="https://publications.waset.org/abstracts/search?q=culture" title=" culture"> culture</a>, <a href="https://publications.waset.org/abstracts/search?q=rites%20of%20passages" title=" rites of passages"> rites of passages</a>, <a href="https://publications.waset.org/abstracts/search?q=ritual%20and%20identity" title=" ritual and identity"> ritual and identity</a> </p> <a href="https://publications.waset.org/abstracts/29212/the-socio-cultural-aspect-of-food-in-ceremonial-turkey" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29212.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">430</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">10370</span> The Production of B-Group Vitamin by Lactic Acid Bacteria and Its Importance in Food Industry</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Goksen%20Arik">Goksen Arik</a>, <a href="https://publications.waset.org/abstracts/search?q=Mihriban%20Korukluoglu"> Mihriban Korukluoglu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lactic acid bacteria (LAB) has been used commonly in the food industry. They can be used as natural preservatives because acidifying carried out in the medium can protect the last product against microbial spoilage. Besides, other metabolites produced by LAB during fermentation period have also an antimicrobial effect on pathogen and spoilage microorganisms in the food industry. LAB are responsible for the desirable and distinctive aroma and flavour which are observed in fermented food products such as pickle, kefir, yogurt, and cheese. Various LAB strains are able to produce B-group vitamins such as folate (B11), riboflavin (B2) and cobalamin (B12). Especially wild-type strains of LAB can produce B-group vitamins in high concentrations. These cultures may be used in food industry as a starter culture and also the microbial strains can be used in encapsulation technology for new and functional food product development. This review is based on the current applications of B-group vitamin producing LAB. Furthermore, the new technologies and innovative researches about B vitamin production in LAB have been demonstrated and discussed for determining their usage availability in various area in the food industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=B%20vitamin" title="B vitamin">B vitamin</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20industry" title=" food industry"> food industry</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</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=technology" title=" technology"> technology</a> </p> <a href="https://publications.waset.org/abstracts/73676/the-production-of-b-group-vitamin-by-lactic-acid-bacteria-and-its-importance-in-food-industry" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/73676.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">390</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">10369</span> Quality of Romanian Food Products on Rapid Alert System for Food and Feed Notifications</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Silvius%20Stanciu">Silvius Stanciu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Romanian food products sold on European markets have been accused of several non-conformities of quality and safety. Most products incriminated last period were those of animal origin, especially meat and meat products. The study proposed an analysis of the notifications made by network members through Rapid Alert System for Food and Feed on products originating in Romania. As a source of information, the Rapid Alert System portal and the official communications of the National Sanitary Veterinary and Food Safety Authority were used. The research results showed that nearly a quarter of network notifications were rejected and were withdrawn by the European Authority. Although national authorities present these issues as success stories of national quality policies, the large number of notifications related to the volume of exported products is worrying. The paper is of practical and applicative importance for both the business environment and the academic environment, laying the basis for a wider research on the quality differences between Romanian and imported products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food" title="food">food</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=RASFF" title=" RASFF"> RASFF</a>, <a href="https://publications.waset.org/abstracts/search?q=Rapid%20Alert%20System%20for%20Food%20and%20Feed" title=" Rapid Alert System for Food and Feed"> Rapid Alert System for Food and Feed</a>, <a href="https://publications.waset.org/abstracts/search?q=Romania" title=" Romania"> Romania</a> </p> <a href="https://publications.waset.org/abstracts/104400/quality-of-romanian-food-products-on-rapid-alert-system-for-food-and-feed-notifications" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/104400.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">160</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">10368</span> Bee Products Development and Innovation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hasan%20Vural">Hasan Vural</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, innovation subject is explained firstly. Later the basic concepts of innovation and new food products development in marketing of bee products are investigated. Examples of the application of research results will be presented. Subject will be discussed benefiting from scientific studies based on literature review. Innovation is widely recognised as important to commercial success in the food industry, as both a major source of competitive advantage and the creation of a company’s future. However, the new product development process is described as being fraught with failures, with only approximately 10% of new products remaining on the market within a year of commercialisation. In addition, for every new food product that does reach commercialisation, there are likely to be many concepts that are rejected during the new food product development process. No roadmap exactly describes a route to a goal: exhortations to follow ‘10 Steps to a successful Product’ or use ‘Smith’s Method to Do Successful Products’ are, therefore, all approximations. Roadmaps do not describe the actual journey, only the general direction. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=innovation" title="innovation">innovation</a>, <a href="https://publications.waset.org/abstracts/search?q=agrofood%20product%20development" title=" agrofood product development"> agrofood product development</a>, <a href="https://publications.waset.org/abstracts/search?q=beekeeping%20products" title=" beekeeping products"> beekeeping products</a>, <a href="https://publications.waset.org/abstracts/search?q=honey%20marketing" title=" honey marketing"> honey marketing</a> </p> <a href="https://publications.waset.org/abstracts/49117/bee-products-development-and-innovation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/49117.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">411</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">10367</span> Comparison of Methods for the Detection of Biofilm Formation in Yeast and Lactic Acid Bacteria Species Isolated from Dairy Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Goksen%20Arik">Goksen Arik</a>, <a href="https://publications.waset.org/abstracts/search?q=Mihriban%20Korukluoglu"> Mihriban Korukluoglu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lactic acid bacteria (LAB) and some yeast species are common microorganisms found in dairy products and most of them are responsible for the fermentation of foods. Such cultures are isolated and used as a starter culture in the food industry because of providing standardisation of the final product during the food processing. Choice of starter culture is the most important step for the production of fermented food. Isolated LAB and yeast cultures which have the ability to create a biofilm layer can be preferred as a starter in the food industry. The biofilm formation could be beneficial to extend the period of usage time of microorganisms as a starter. On the other hand, it is an undesirable property in pathogens, since biofilm structure allows a microorganism become more resistant to stress conditions such as antibiotic presence. It is thought that the resistance mechanism could be turned into an advantage by promoting the effective microorganisms which are used in the food industry as starter culture and also which have potential to stimulate the gastrointestinal system. Development of the biofilm layer is observed in some LAB and yeast strains. The resistance could make LAB and yeast strains dominant microflora in the human gastrointestinal system; thus, competition against pathogen microorganisms can be provided more easily. Based on this circumstance, in the study, 10 LAB and 10 yeast strains were isolated from various dairy products, such as cheese, yoghurt, kefir, and cream. Samples were obtained from farmer markets and bazaars in Bursa, Turkey. As a part of this research, all isolated strains were identified and their ability of biofilm formation was detected with two different methods and compared with each other. The first goal of this research was to determine whether <em>isolates</em> have the potential for <em>biofilm</em> production, and the second was to compare the validity of two different methods, which are known as “Tube method” and “96-well plate-based method”. This study may offer an insight into developing a point of view about biofilm formation and its beneficial properties in LAB and yeast cultures used as a starter in the food industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biofilm" title="biofilm">biofilm</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20products" title=" dairy products"> dairy products</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a> </p> <a href="https://publications.waset.org/abstracts/61705/comparison-of-methods-for-the-detection-of-biofilm-formation-in-yeast-and-lactic-acid-bacteria-species-isolated-from-dairy-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61705.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">263</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">10366</span> Geographical Indication Protection for Agricultural Products: Contribution for Achieving Food Security in Indonesia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mas%20Rahmah">Mas Rahmah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Indonesia is the most populous Southeast Asian nations, as Indonesia`s population is constantly growing, food security has become a crucial trending issue. Although Indonesia has more than enough natural resources and agricultural products to ensure food security for all, Indonesia is still facing the problem of food security because of adverse weather conditions, increasing population, political instability, economic factors (unemployment, rising food prices), and the dependent system of agriculture. This paper will analyze that Geographical Indication (GI) can aid in transforming Indonesian agricultural-dependent system by tapping the unique product attributes of their quality products since Indonesia has a lot of agricultural products with unique quality and special characteristic associated with geographical factors such as Toraja Coffee, Alor Vanili, Banda Nutmeg, Java Tea, Deli Tobacco, Cianjur Rise etc. This paper argues that the reputation and agricultural products and their intrinsic quality should be protected under GI because GI will provide benefit supporting the food security program. Therefore, this paper will expose the benefit of GI protection such as increasing productivity, improving the exports of GI products, creating employment, adding economic value to products, and increasing the diversity of supply of natural and unique quality products, etc. that can contribute to food security. The analysis will finally conclude that the scenario of promoting GI may indirectly contribute to food security through adding value by incorporating territory specific cultural, environmental and social qualities into production, processing and developing of unique local, niche and special agricultural products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=geographical%20indication" title="geographical indication">geographical indication</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%20product" title=" agricultural product"> agricultural product</a>, <a href="https://publications.waset.org/abstracts/search?q=Indonesia" title=" Indonesia"> Indonesia</a> </p> <a href="https://publications.waset.org/abstracts/48571/geographical-indication-protection-for-agricultural-products-contribution-for-achieving-food-security-in-indonesia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48571.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">369</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">10365</span> The Food Industry in Nigeria: Development and Quality Assurance</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Agi%20Sunday">Agi Sunday</a>, <a href="https://publications.waset.org/abstracts/search?q=Agih%20Ukuru%20Agih"> Agih Ukuru Agih </a> </p> <p class="card-text"><strong>Abstract:</strong></p> In Nigeria, the food processing sector is dominated by small and medium enterprises, as well as multinational food companies. Quality standards are usually related to improving the safety of food products suitable for consumption in accordance to specifications by food regulatory bodies. These standards are essential elements for local and international businesses which contribute to economic progress through industrial development and trade. This review takes a critical look on the Nigerian food industry development in terms of quality standards that are necessary to be given consideration in the production of food and also ways of improving food production in Nigeria through the use of Total Quality Management (TQM) technique and the use of computerized systems to produce high quality and high value products while at the same time reducing production time and cost. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20industry" title="food industry">food industry</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20assurance" title=" quality assurance"> quality assurance</a>, <a href="https://publications.waset.org/abstracts/search?q=Nigeria" title=" Nigeria"> Nigeria</a>, <a href="https://publications.waset.org/abstracts/search?q=TQM" title=" TQM"> TQM</a>, <a href="https://publications.waset.org/abstracts/search?q=computerized%20systems" title=" computerized systems"> computerized systems</a> </p> <a href="https://publications.waset.org/abstracts/10088/the-food-industry-in-nigeria-development-and-quality-assurance" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10088.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">455</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">10364</span> The Palm Oil in Food Products: Frequency of Consumption and Composition</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kamilia%20Ounaissa">Kamilia Ounaissa</a>, <a href="https://publications.waset.org/abstracts/search?q=Sarra%20Fennira"> Sarra Fennira</a>, <a href="https://publications.waset.org/abstracts/search?q=Asma%20Ben%20Brahim"> Asma Ben Brahim</a>, <a href="https://publications.waset.org/abstracts/search?q=Marwa%20Omri"> Marwa Omri</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdelmajid%20Abid"> Abdelmajid Abid</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The palm oil is the vegetable oil the most used by the food-processing industry in the world. It is chosen for its economic and technologic advantages. However, this oil arouses the debate because of its high content in saturated fatty acids, which are fats promoting atherosclerosis. Purposes of the work: To study the frequency and the rate of consumption of industrial products containing some palm oil and specify the rate of this oil in certain consummated products. Methodology: We proceeded to a consumer survey using a questionnaire collecting a list of food containing the palm oil, sold on the Tunisian market. We then analyzed the most consumed food to specify their fat content by “Soxhelt’s” method. Finally, we studied the composition in various fatty acids of the extracted fat using the chromatography in the gas phase (CPG) Results: Our results show that investigated individuals having a normal weight have a more important and more frequent consumption of products rich in palm oil than overweight subjects. The most consumed foods are biscuits, cakes, wafers, chocolates, chips, cereal, creams to be spread and canned pilchard. The content in palm oil of these products varies from 10 % to 31 %. The analysis by CPG showed an important content in saturated fatty acid, in particular in palmitic acid, ranging from 40 % to 63 % of the fat of these products. Conclusion: Our study shows a high frequency of consumption of food products, the analysis of which proved a high content in palm oil. Theses facts justifies the necessity of a regulation of the use of palm oil in food products and the application of a label detailing the type and fat rates used. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=palm%20oil" title="palm oil">palm oil</a>, <a href="https://publications.waset.org/abstracts/search?q=palmitic%20acid" title=" palmitic acid"> palmitic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20industry" title=" food industry"> food industry</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20acids" title=" fatty acids"> fatty acids</a>, <a href="https://publications.waset.org/abstracts/search?q=atherosclerosis" title=" atherosclerosis"> atherosclerosis</a> </p> <a href="https://publications.waset.org/abstracts/26258/the-palm-oil-in-food-products-frequency-of-consumption-and-composition" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26258.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">544</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">10363</span> Halal Authentication for Some Product Collected from Jordanian Market Using Real-Time PCR</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Omar%20S.%20Sharaf">Omar S. Sharaf</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The mitochondrial 12s rRNA (mt-12s rDNA) gene for pig-specific was developed to detect material from pork species in different products collected from Jordanian market. The amplification PCR products of 359 bp and 531 bp were successfully amplified from the cyt b gene of pig the amplification product using mt-12S rDNA gene were successfully produced a single band with a molecular size of 456 bp. In the present work, the PCR amplification of mtDNA of cytochrome b has been shown as a suitable tool for rapid detection of pig DNA. 100 samples from different dairy, gelatin and chocolate based products and 50 samples from baby food formula were collected and tested to a presence of any pig derivatives. It was found that 10% of chocolate based products, 12% of gelatin and 56% from dairy products and 5.2% from baby food formula showed single band from mt-12S rDNA gene. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=halal%20food" title="halal food">halal food</a>, <a href="https://publications.waset.org/abstracts/search?q=baby%20infant%20formula" title=" baby infant formula"> baby infant formula</a>, <a href="https://publications.waset.org/abstracts/search?q=chocolate%20based%20products" title=" chocolate based products"> chocolate based products</a>, <a href="https://publications.waset.org/abstracts/search?q=PCR" title=" PCR"> PCR</a>, <a href="https://publications.waset.org/abstracts/search?q=Jordan" title=" Jordan"> Jordan</a> </p> <a href="https://publications.waset.org/abstracts/32463/halal-authentication-for-some-product-collected-from-jordanian-market-using-real-time-pcr" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32463.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">534</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">10362</span> Strategies to Accelerate Indonesian Halal Food Export to the Japan Market</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ferry%20Syarifuddin">Ferry Syarifuddin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The potential for growth in the Japanese halal industry is promising, especially for the export of processed food products, due to the significant increase in the Muslim population over the past decade. Japan is also the second largest destination for processed food export from developing countries. However, there has been a decline in the export of processed food from Indonesia, a Muslim-majority developing country, to Japan, dropping from $350 million in 2019 to $119 million in 2023. To address this issue, this study aims to assess the strengths, weaknesses, opportunities, and threats (SWOT) of Indonesian halal processed food products export to the Japanese market, investigate successful strategies employed by other countries and recommend the most prioritized strategy for exporting Indonesian halal processed food products to the Japan market. Our findings identify collaborating with Japan's food industry associations and trade organizations as the key strategy for successful export to the Japanese market. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ANP-SWOT" title="ANP-SWOT">ANP-SWOT</a>, <a href="https://publications.waset.org/abstracts/search?q=export%20strategy" title=" export strategy"> export strategy</a>, <a href="https://publications.waset.org/abstracts/search?q=halal%20product" title=" halal product"> halal product</a>, <a href="https://publications.waset.org/abstracts/search?q=Japan%20market" title=" Japan market"> Japan market</a> </p> <a href="https://publications.waset.org/abstracts/185162/strategies-to-accelerate-indonesian-halal-food-export-to-the-japan-market" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/185162.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">46</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">10361</span> Development of Probiotic Edible Film Coated Extruded Food Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Manab%20Bandhu%20Bera">Manab Bandhu Bera</a>, <a href="https://publications.waset.org/abstracts/search?q=Navdeep%20Singh"> Navdeep Singh</a>, <a href="https://publications.waset.org/abstracts/search?q=Paramjit%20Singh%20Panesar"> Paramjit Singh Panesar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In view of exploiting the health benefits of probiotic yeast S.boulardii NCDC 363 and make it available in the form of non-dairy food products, study was undertaken. In this, probiotic yeast S.boulardii NCDC 363 was incorporated in the edible film made from sodium alginate (SA), whey protein concentrate (WPC) and glycerol (50%). Response surface methodology was used to optimize process variables such as; concentration of SA (0.25-0.75%), WPC (1-2%) and temperature (70-80°C) and also to investigate effect of these process variables on viability of probiotic yeast and hardness when applied as an edible coat on extruded food products. Accelerated storage stability of optimized probiotic extruded food products samples was determined at 38 C and 90% RH. The optimized products were packed in high-density polyethylene (HDPE) and aluminum laminated polyethylene (ALP) pouches at 38°C and relative humidity maintained was 90%. It was observed that product stored in ALP had better stability in terms of moisture absorption, hardness and viability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=probiotic%20yeast" title="probiotic yeast">probiotic yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=extruded%20food%20product" title=" extruded food product"> extruded food product</a>, <a href="https://publications.waset.org/abstracts/search?q=WPC" title=" WPC"> WPC</a>, <a href="https://publications.waset.org/abstracts/search?q=RSM" title=" RSM"> RSM</a> </p> <a href="https://publications.waset.org/abstracts/51806/development-of-probiotic-edible-film-coated-extruded-food-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/51806.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">10360</span> Food Consumer Protection in Moroccan Legal System: A Systematic Review</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bouchaib%20Gazzaz">Bouchaib Gazzaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Mounir%20Mehdi"> Mounir Mehdi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In order to ensure consumer food protection, the food industry has a legal obligation to provide food products that comply with the requirements of the legislation in force. National regulations in this area occupy an important place in the food control system in terms of consumer protection. This article discusses the legal and regulatory framework of food safety and consumer protection in Moroccan law. We used the doctrinal research approach by analyzing the judicial normative and bibliographic legal research. As a result, we were able to present the basic principles of consumer food protection by showing to what extent the food safety law provides effective consumer protection in Morocco. We have concluded that there is an impact -in terms of consumer legal protection- of food law reform on the concept of food safety. <p class="card-text"><strong>Keywords:</strong> <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=Morocco" title=" Morocco"> Morocco</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer%20protection" title=" consumer protection"> consumer protection</a>, <a href="https://publications.waset.org/abstracts/search?q=framework" title=" framework"> framework</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20law" title=" food law"> food law</a> </p> <a href="https://publications.waset.org/abstracts/146727/food-consumer-protection-in-moroccan-legal-system-a-systematic-review" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/146727.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">240</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">10359</span> Inhibitory Activity of Lactic Acid Bacteria on the Growth and Biogenic Amines Production by Foodborne Pathogens and Food Spoilage Bacteria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abderrezzak%C2%A0khatib">Abderrezzak khatib</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Biogenic amines are low molecular weight nitrogenous compounds that have the potential to accumulate in food, posing a significant risk to food safety and human health. In this study, we investigated the inhibitory activity of three strains of lactic acid bacteria (LAB), against the growth and production of biogenic amines by both foodborne pathogens and food spoilage bacteria. The foodborne pathogens studied included Staphylococcus aureus, Pseudomonas aeruginosa, and Salmonella Paratyphi, while the food spoilage bacteria comprised Enterobacter cloacae and Proteus mirabilis. The methodology involved bacterial growth determination in petri dishes, bacterial culture extraction and derivatization, and biogenic amine analysis using HPLC. Our findings revealed that the inhibitory effects of LAB on these pathogens varied, with all three LAB strains demonstrating a remarkable reduction in the total bacterial count when combined with most pathogens, compared to the individual cultures of the pathogens. Furthermore, the presence of LAB in co-cultures with the pathogens resulted in a significant decrease in the production of tyramine and other biogenic amines by the pathogens themselves. These results suggest that LAB strains hold considerable promise in preventing the accumulation of biogenic amines in food products, thereby enhancing food safety. This study provides insights into the potential utilization of LAB in the context of preserving and ensuring the safety of food products. It highlights the significance of conducting additional research endeavors to elucidate the underlying mechanisms involved and to identify the precise bioactive compounds that are responsible for the observed inhibitory effects. <p class="card-text"><strong>Keywords:</strong> <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=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=foodborne%20pathogens" title=" foodborne pathogens"> foodborne pathogens</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20spoilage%20bacteria" title=" food spoilage bacteria"> food spoilage bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=biogenic%20amines" title=" biogenic amines"> biogenic amines</a>, <a href="https://publications.waset.org/abstracts/search?q=tyrosine" title=" tyrosine"> tyrosine</a> </p> <a href="https://publications.waset.org/abstracts/180647/inhibitory-activity-of-lactic-acid-bacteria-on-the-growth-and-biogenic-amines-production-by-foodborne-pathogens-and-food-spoilage-bacteria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/180647.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">55</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">10358</span> Primal Instinct: Formation of Food Aversion</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zihuan%20%28Dylan%29%20Wang">Zihuan (Dylan) Wang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper analyzes the formation of human food aversion from a biological perspective. It points out that this biased behavior is formed through the accumulation of long-term survival and life experiences. By introducing the "Food Chain Energy Pyramid" model and the analogous deduction of the "Human Food Aversion Pyramid," with energy conversion efficiency as the primary reason, it analyzes the underlying reasons for the formation of food preferences. Food industry professionals can gain inspiration from this article to combine the theory presented with their expertise in order to leverage product quality and promote environmentally conscious practices. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20aversion" title="food aversion">food aversion</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20preference" title=" food preference"> food preference</a>, <a href="https://publications.waset.org/abstracts/search?q=energy%20conversion%20efficiency" title=" energy conversion efficiency"> energy conversion efficiency</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20and%20culture" title=" food and culture"> food and culture</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=research%20and%20development" title=" research and development"> research and development</a> </p> <a href="https://publications.waset.org/abstracts/184423/primal-instinct-formation-of-food-aversion" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/184423.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">59</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">10357</span> Understanding Retail Benefits Trade-offs of Dynamic Expiration Dates (DED) Associated with Food Waste</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Junzhang%20Wu">Junzhang Wu</a>, <a href="https://publications.waset.org/abstracts/search?q=Yifeng%20Zou"> Yifeng Zou</a>, <a href="https://publications.waset.org/abstracts/search?q=Alessandro%20Manzardo"> Alessandro Manzardo</a>, <a href="https://publications.waset.org/abstracts/search?q=Antonio%20Scipioni"> Antonio Scipioni</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dynamic expiration dates (DEDs) play an essential role in reducing food waste in the context of the sustainable cold chain and food system. However, it is unknown for the trades-off in retail benefits when setting an expiration date on fresh food products. This study aims to develop a multi-dimensional decision-making model that integrates DEDs with food waste based on wireless sensor network technology. The model considers the initial quality of fresh food and the change rate of food quality with the storage temperature as cross-independent variables to identify the potential impacts of food waste in retail by applying s DEDs system. The results show that retail benefits from the DEDs system depend on each scenario despite its advanced technology. In the DEDs, the storage temperature of the retail shelf leads to the food waste rate, followed by the change rate of food quality and the initial quality of food products. We found that the DEDs system could reduce food waste when food products are stored at lower temperature areas. Besides, the potential of food savings in an extended replenishment cycle is significantly more advantageous than the fixed expiration dates (FEDs). On the other hand, the information-sharing approach of the DEDs system is relatively limited in improving sustainable assessment performance of food waste in retail and even misleads consumers’ choices. The research provides a comprehensive understanding to support the techno-economic choice of the DEDs associated with food waste in retail. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dynamic%20expiry%20dates%20%28DEDs%29" title="dynamic expiry dates (DEDs)">dynamic expiry dates (DEDs)</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20waste" title=" food waste"> food waste</a>, <a href="https://publications.waset.org/abstracts/search?q=retail%20benefits" title=" retail benefits"> retail benefits</a>, <a href="https://publications.waset.org/abstracts/search?q=fixed%20expiration%20dates%20%28FEDs%29" title=" fixed expiration dates (FEDs)"> fixed expiration dates (FEDs)</a> </p> <a href="https://publications.waset.org/abstracts/144201/understanding-retail-benefits-trade-offs-of-dynamic-expiration-dates-ded-associated-with-food-waste" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/144201.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">114</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">10356</span> Consumers’ Trust and Values towards Halal Food Products in Malaysia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20B.%20Elistina">A. B. Elistina</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Norhafifah"> S. Norhafifah</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20N.%20Nashaqilla"> R. N. Nashaqilla</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20A.%20Afida%20Mastura."> M. A. Afida Mastura.</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20Mohhidin"> O. Mohhidin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The issue of halal, especially in food products, raises lots of concern among Muslim consumers. Halal is often associated with safe, clean and nutritious food, according to the principle of halal toyyiban. Apart from that, the importance of halal food is not only emphasized by Muslim consumers but also non-Muslims. This is because the halal product is something that has been recognized for its cleanliness and safety. Nevertheless, consumers often face problems to ensure that the products they buy are genuinely halal as they can only rely on the certification of the authorities. However, the issue is the extent to which consumers place trust in the responsible certification authorities to determine the status of halal for a product. Therefore, this paper is intended to identify the relationship between consumer values and trust towards responsible parties such as Department of Islamic Development Malaysia (JAKIM), the Ministry of Health (MOH), foreign halal certification body and producers with consumers’ behavior. Apart from that, this study will also determine the value which consumers hold when choosing halal food and its relationship with consumers’ behavior. The total of 400 respondents who had been selected through stratified random sampling had participated in this study, and the data were collected through a set of self-administered questionnaire. The results showed that trust towards JAKIM is the highest, followed by trust towards MOH, foreign Halal certification agency and lastly the producers. Meanwhile, the values associated with halal foods are the quality, followed by emotional, economic and lastly social values. Results show that all factors can explain 20.3% variance in consumers’ behavior when consuming halal food products and trust towards the producers become the main determinant factor. Therefore, this study is expected to help the certification authorities local or abroad to inculcate trust among consumers as well as assisting food products manufacturers to enhance the halal food industry in Malaysia. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=behavior" title="behavior">behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=consumers" title=" consumers"> consumers</a>, <a href="https://publications.waset.org/abstracts/search?q=halal%20food" title=" halal food"> halal food</a>, <a href="https://publications.waset.org/abstracts/search?q=trust" title=" trust"> trust</a>, <a href="https://publications.waset.org/abstracts/search?q=value" title=" value"> value</a> </p> <a href="https://publications.waset.org/abstracts/87968/consumers-trust-and-values-towards-halal-food-products-in-malaysia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/87968.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">408</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">10355</span> Food Safety and Quality Assurance and Skills Development among Farmers in Georgia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kakha%20Nadiardze">Kakha Nadiardze</a>, <a href="https://publications.waset.org/abstracts/search?q=Nana%20Phirosmanashvili"> Nana Phirosmanashvili</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The goal of this paper is to present the problems of lack of information among farmers in food safety. Global food supply chains are becoming more and more diverse, making traceability systems much harder to implement across different food markets. In this abstract, we will present our work for analyzing the key developments in Georgian food market from regulatory controls to administrative procedures to traceability technologies. Food safety and quality assurance are most problematic issues in Georgia as food trade networks become more and more complex, food businesses are under more and more pressure to ensure that their products are safe and authentic. The theme follow-up principles from farm to table must be top-of-mind for all food manufacturers, farmers and retailers. Following the E. coli breakout last year, as well as more recent cases of food mislabeling, developments in food traceability systems is essential to food businesses if they are to present a credible brand image. Alongside this are the ever-developing technologies in food traceability networks, technologies that manufacturers and retailers need to be aware of if they are to keep up with food safety regulations and avoid recall. How to examine best practice in food management is the main question in order to protect company brand through safe and authenticated food. We are working with our farmers to work with our food safety experts and technology developers throughout the food supply chain. We provide time by time food analyses on heavy metals, pesticide residues and different pollutants. We are disseminating information among farmers how the latest food safety regulations will impact the methods to use to identify risks within their products. <p class="card-text"><strong>Keywords:</strong> <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=GMO" title=" GMO"> GMO</a>, <a href="https://publications.waset.org/abstracts/search?q=LMO" title=" LMO"> LMO</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20coli" title=" E. coli"> E. coli</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a> </p> <a href="https://publications.waset.org/abstracts/7270/food-safety-and-quality-assurance-and-skills-development-among-farmers-in-georgia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7270.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">514</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">10354</span> Development of Pasta Production by Using of Hard and Soft Domestic Sorts of Wheat</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.N.%20Zhilkaidarov">A.N. Zhilkaidarov</a>, <a href="https://publications.waset.org/abstracts/search?q=G.K.%20Iskakova"> G.K. Iskakova</a>, <a href="https://publications.waset.org/abstracts/search?q=V.Y.%20Chernyh"> V.Y. Chernyh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> High-qualified and not-expensive products of daily usage have a big demand on food products’ market. Moreover, it is about independent and irreplaceable product as pasta. Pasta is a product, which represents itself the conserved dough from wheat flour made through special milling process. A wide assortment of the product and its pleasant taste properties allow to use pasta products in very different combinations with other food products. Pasta industry of Kazakhstan has large perspectives of development. There are many premises for it, which includes first an importance of pasta as a social product. Due to for its nutritional and energetically value pasta is the part of must have food. Besides that, the pasta production in Kazakhstan has traditional bases, and nowadays the market of this product develops rapidly as in quantity as well as in quality aspects. Moreover, one of the advantages of this branch is an economical aspect – pasta is the product of secondary processing, and therefore price for sailing is much higher as its own costs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pasta" title="pasta">pasta</a>, <a href="https://publications.waset.org/abstracts/search?q=new%20wheat%20sorts" title=" new wheat sorts"> new wheat sorts</a>, <a href="https://publications.waset.org/abstracts/search?q=domesic%20sorts%20of%20wheat" title=" domesic sorts of wheat"> domesic sorts of wheat</a>, <a href="https://publications.waset.org/abstracts/search?q=macaronic%20flour" title=" macaronic flour"> macaronic flour</a> </p> <a href="https://publications.waset.org/abstracts/34598/development-of-pasta-production-by-using-of-hard-and-soft-domestic-sorts-of-wheat" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/34598.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">526</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">10353</span> Analysis of Histamine Content in Selected Food Products from the Serbian Market</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Brizita%20Djordjevic">Brizita Djordjevic</a>, <a href="https://publications.waset.org/abstracts/search?q=Bojana%20Vidovic"> Bojana Vidovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Zrnic"> Milica Zrnic</a>, <a href="https://publications.waset.org/abstracts/search?q=Uros%20Cakar"> Uros Cakar</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivan%20Stankovic"> Ivan Stankovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Davor%20Korcok"> Davor Korcok</a>, <a href="https://publications.waset.org/abstracts/search?q=Sladjana%20Sobajic"> Sladjana Sobajic</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Histamine is a biogenic amine, which is formed by enzymatic decarboxylation from the amino acid histidine. It can be found in foods such as fish and fish products, meat and fermented meat products, cheese, wine and beer. The presence of histamine in these foods can indicate microbiological spoilage or poor manufacturing processes. The consumption of food containing large amounts of histamine can have toxicological consequences. In 62 food products (31 canned fish products, 19 wines and 12 cheeses) from the market of Serbia the content of histamine was determined using enzyme-linked immunosorbent assay (ELISA) test kit according to the manufacturer's instructions (Immunolab GmbH, Kassel, Germany). The detection limits of this assay were 20 µg/kg for fish and cheese and 4 µg/L for wine. The concentration of histamine varied between 0.16-207 mg/kg in canned fish products, 0.03-1.47 mg/kg in cheeses and 0.01- 0.18 mg/L in wines. In all analyzed canned fish products the results obtained for the histamine were below the limits set by European and national legislation, so they can be considered acceptable and safe for the health consumers. The levels of histamine in analyzed cheeses and wines were very low and did not pose safety concerns. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cheese" title="cheese">cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=enzyme-linked%20immunosorbent%20assay" title=" enzyme-linked immunosorbent assay"> enzyme-linked immunosorbent assay</a>, <a href="https://publications.waset.org/abstracts/search?q=histamine" title=" histamine"> histamine</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20products" title=" fish products"> fish products</a>, <a href="https://publications.waset.org/abstracts/search?q=wine" title=" wine"> wine</a> </p> <a href="https://publications.waset.org/abstracts/13046/analysis-of-histamine-content-in-selected-food-products-from-the-serbian-market" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/13046.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">445</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">10352</span> Export and Import Indicators of Georgian Agri-food Products during the Pandemic: Challenges and Opportunities</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Eteri%20Kharaishvili">Eteri Kharaishvili</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction. The paper analyzes the main indicators of export and import of Georgian agri-food products; identifies positive and negative trends under the pandemic; based on the revealed problemssubstantiates the need formodernization ofin agri-food sector. It is argued that low production and productivity rates of food products negatively impact achieving the optimal export-to-import ratio; therefore, it leads toincreaseddependence on other countries andreduces the level of food security. Research objectives. The objective of the research is to identify the key challenges based on the analysis of export-import indicators of Georgian food products during the pandemic period and develop recommendations on the possibilities of post-pandemic perspectives. Research methods. Various theoretical and methodological research tools are used in the paper; in particular, a desk research is carried out on the research topic; endogenous and exogenous variables affecting export and import are determined through factor analysis; SWOT and PESTEL analysis are used to identify development opportunities; selection and groupingof data, identification of similarities and differences is carried outby using analysis, synthesis, sampling, induction and other methods; a qualitative study is conducted based on a survey of agri-food experts and exporters for clarifying the factors that impede export-import flows. Contributions. The factors that impede the export of Georgian agri-food products in the short run under COVID-19 pandemic are identified. These are: reduced income of farmers, delays in the supply of raw materials and supplies to the agri-food sectorfrom the neighboring industries, as well as in harvesting, processing, marketing, transportation, and other sectors; increased indirect costs, etc. The factors that impede the export in the long run areas follows loss of public confidence in the industry, risk of losing positions in traditional markets, etc. Conclusions are made on the problems in the field of export and import of Georgian agri-food products in terms of the pandemic; development opportunities are evaluated based on the analysis of the agri-food sector potential. Recommendations on the development opportunities for export and import of Georgian agri-food products in the post-pandemic period are proposed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agri-food%20products" title="agri-food products">agri-food products</a>, <a href="https://publications.waset.org/abstracts/search?q=export" title=" export"> export</a>, <a href="https://publications.waset.org/abstracts/search?q=and%20import" title=" and import"> and import</a>, <a href="https://publications.waset.org/abstracts/search?q=pandemic%20period" title=" pandemic period"> pandemic period</a>, <a href="https://publications.waset.org/abstracts/search?q=hindering%20factor" title=" hindering factor"> hindering factor</a>, <a href="https://publications.waset.org/abstracts/search?q=development%20potential" title=" development potential"> development potential</a> </p> <a href="https://publications.waset.org/abstracts/145028/export-and-import-indicators-of-georgian-agri-food-products-during-the-pandemic-challenges-and-opportunities" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/145028.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">10351</span> De-Commoditisation of Food: How Organic Farmers from the Madrid Region Reconnect Products and Places through Web Marketing</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Salvatore%20Pinna">Salvatore Pinna</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The growth of organic farming practices in the last few decades is continuing to stimulate the international debate about this alternative food market. As a part of a PhD project research about embeddedness in Alternative Food Networks (AFNs), this paper focuses on the promotional aspects of organic farms websites from the Madrid region. As a theoretical tool, some knowledge categories drawn on the geographic studies literature are used to classify the many ideas expressed in the web pages. By analysing texts and pictures of 30 websites, the study aims to question how and to what extent actors from organic world communicate to the potential customers their personal beliefs about farming practices, products qualities, and ecological and social benefits. Moreover, the paper raises the question of whether organic farming laws and regulations lack of completeness about the social and cultural aspects of food. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alternative%20food%20networks" title="alternative food networks">alternative food networks</a>, <a href="https://publications.waset.org/abstracts/search?q=de-commoditisation" title=" de-commoditisation"> de-commoditisation</a>, <a href="https://publications.waset.org/abstracts/search?q=organic%20farming" title=" organic farming"> organic farming</a>, <a href="https://publications.waset.org/abstracts/search?q=madrid" title=" madrid"> madrid</a>, <a href="https://publications.waset.org/abstracts/search?q=reconnection%20of%20food" title=" reconnection of food"> reconnection of food</a> </p> <a href="https://publications.waset.org/abstracts/26744/de-commoditisation-of-food-how-organic-farmers-from-the-madrid-region-reconnect-products-and-places-through-web-marketing" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26744.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">350</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">10350</span> Tanzanian Food Origins and Protected Geographical Indications</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Innocensia%20John">Innocensia John</a>, <a href="https://publications.waset.org/abstracts/search?q=Henrik%20Egelyng"> Henrik Egelyng</a>, <a href="https://publications.waset.org/abstracts/search?q=Razack%20Lokina"> Razack Lokina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> As the world`s population is constantly growing, food security has become a thorny trending issue. The impact has particularly been felt more in Africa as most of the people depend on food Agriculture products. Geographical Indications can aid in transforming the Tanzania agriculture-dependent economy through tapping the unique attributes of their quality products like soil, taste color etc. Consumers worldwide demand more uniquer products featuring a ´connect´ with the land use systems producing particular qualities. Tanzania has demonstrated the capacity to tap into the organic world market and has untapped potential for harvesting market value from geographical indications. This paper presents preliminary results from VALOR — a research project investigating conditions under which Tanzanian origin food producers can add value by incorporating territory specific cultural, environmental and social qualities into marketing, production and processing of unique local, niche and specialty products. Cases are investigated of the prospects for Tanzania to leapfrog perhaps into exports of geographical indications products, and certainly into allowing smallholders to create employment and build monetary value, while stewarding local food cultures and natural environments and resources, and increasing the diversity of supply of natural and unique quality products and so contribute to enhanced food security. Rice from Kyela, coffee and Sugar from Kilimanjaro, are some of the product cases investigated and provides for the in-depth case study, as ´landscape´ products incorporating ´taste of place´. Framework conditions for producers creating or capturing market value as stewards of cultural and landscape values and environments and institutional requirements for such creation or capturing to happen, including presence of export opportunities, are discussed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20origins" title="food origins">food origins</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=protected%20geographical%20indications" title=" protected geographical indications"> protected geographical indications</a>, <a href="https://publications.waset.org/abstracts/search?q=case%20study%20analysis" title=" case study analysis "> case study analysis </a> </p> <a href="https://publications.waset.org/abstracts/39633/tanzanian-food-origins-and-protected-geographical-indications" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/39633.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">302</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">10349</span> Predictive Modelling Approaches in Food Processing and Safety</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Amandeep%20Sharma">Amandeep Sharma</a>, <a href="https://publications.waset.org/abstracts/search?q=Digvaijay%20Verma"> Digvaijay Verma</a>, <a href="https://publications.waset.org/abstracts/search?q=Ruplal%20Choudhary"> Ruplal Choudhary</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food processing is an activity across the globe that help in better handling of agricultural produce, including dairy, meat, and fish. The operations carried out in the food industry includes raw material quality authenticity; sorting and grading; processing into various products using thermal treatments – heating, freezing, and chilling; packaging; and storage at the appropriate temperature to maximize the shelf life of the products. All this is done to safeguard the food products and to ensure the distribution up to the consumer. The approaches to develop predictive models based on mathematical or statistical tools or empirical models’ development has been reported for various milk processing activities, including plant maintenance and wastage. Recently AI is the key factor for the fourth industrial revolution. AI plays a vital role in the food industry, not only in quality and food security but also in different areas such as manufacturing, packaging, and cleaning. A new conceptual model was developed, which shows that smaller sample size as only spectra would be required to predict the other values hence leads to saving on raw materials and chemicals otherwise used for experimentation during the research and new product development activity. It would be a futuristic approach if these tools can be further clubbed with the mobile phones through some software development for their real time application in the field for quality check and traceability of the product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=predictive%20modlleing" title="predictive modlleing">predictive modlleing</a>, <a href="https://publications.waset.org/abstracts/search?q=ann" title=" ann"> ann</a>, <a href="https://publications.waset.org/abstracts/search?q=ai" title=" ai"> ai</a>, <a href="https://publications.waset.org/abstracts/search?q=food" title=" food"> food</a> </p> <a href="https://publications.waset.org/abstracts/159720/predictive-modelling-approaches-in-food-processing-and-safety" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/159720.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">82</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">10348</span> IT System in the Food Supply Chain Safety, Application in SMEs Sector</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohsen%20Shirani">Mohsen Shirani</a>, <a href="https://publications.waset.org/abstracts/search?q=Micaela%20Demichela"> Micaela Demichela</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food supply chain is one of the most complex supply chain networks due to its perishable nature and customer oriented products, and food safety is the major concern for this industry. IT system could help to minimize the production and consumption of unsafe food by controlling and monitoring the entire system. However, there have been many issues in adoption of IT system in this industry specifically within SMEs sector. With this regard, this study presents a novel approach to use IT and tractability systems in the food supply chain, using application of RFID and central database. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20supply%20chain" title="food supply chain">food supply chain</a>, <a href="https://publications.waset.org/abstracts/search?q=IT%20system" title=" IT system"> IT system</a>, <a href="https://publications.waset.org/abstracts/search?q=safety" title=" safety"> safety</a>, <a href="https://publications.waset.org/abstracts/search?q=SME" title=" SME "> SME </a> </p> <a href="https://publications.waset.org/abstracts/38267/it-system-in-the-food-supply-chain-safety-application-in-smes-sector" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/38267.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">477</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">10347</span> Evaluation of Two Functional Food Products: Tortillas and Yogurt Based on Spirulina platensis and Haematococcus pluvialis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Raul%20Alexis%20Sanchez%20Cornejo">Raul Alexis Sanchez Cornejo</a>, <a href="https://publications.waset.org/abstracts/search?q=Elena%20Ivonne%20Mancera%20Andrade"> Elena Ivonne Mancera Andrade</a>, <a href="https://publications.waset.org/abstracts/search?q=Gibran%20Sidney%20Aleman%20Nava"> Gibran Sidney Aleman Nava</a>, <a href="https://publications.waset.org/abstracts/search?q=Angel%20Josue%20Arteaga%20Garces"> Angel Josue Arteaga Garces</a>, <a href="https://publications.waset.org/abstracts/search?q=Roberto%20Parra%20Saldivar"> Roberto Parra Saldivar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> An unhealthy diet is one of the main factors for a wide range of chronical diseases such as diabetes, obesity, cancer, cardiovascular diseases, among others. Nowadays, there is a current need to provide innovate healthy products to people in order to decrease the number of people with unhealthy diet. This study focuses on the production of two food products based on two microalgae strains: Tortillas with powder of Haematococcus pluvialis and Spirulina platensis biomass and yogurt with microencapsulated biomass of the same strains. S. platensis has been used widely as food supplements in a form of powder and pills due to its high content in proteins and fatty acids. Haematococcus pluvialis has been recognized for its ability to produce high-added value products under stressful conditions such as antioxidants (astaxanthin). Despite the benefits that those microalgae have, few efforts have been done to use them in food products. The main objective of this work is to evaluate the nutritional properties such as protein content, lipid fraction, carbohydrates, antioxidants,, and vitamins, that these microalgae strains provide to the food product. Additionally, physicochemical, and sensory evaluation were assessed to evaluate the quality of the product. The results obtained will dictate the feasibility of the product to be commercialized. These novel products will have the ability to change the nutritional intake and strength the health of the consumers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20food" title="functional food">functional food</a>, <a href="https://publications.waset.org/abstracts/search?q=Haematococcus%20pluvialis" title=" Haematococcus pluvialis"> Haematococcus pluvialis</a>, <a href="https://publications.waset.org/abstracts/search?q=microalgae" title=" microalgae"> microalgae</a>, <a href="https://publications.waset.org/abstracts/search?q=Spirulina%20platensis" title=" Spirulina platensis"> Spirulina platensis</a>, <a href="https://publications.waset.org/abstracts/search?q=tortilla" title=" tortilla"> tortilla</a>, <a href="https://publications.waset.org/abstracts/search?q=yogurt" title=" yogurt"> yogurt</a> </p> <a href="https://publications.waset.org/abstracts/57524/evaluation-of-two-functional-food-products-tortillas-and-yogurt-based-on-spirulina-platensis-and-haematococcus-pluvialis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/57524.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">313</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">10346</span> Searching for an Effective Marketing in the Food Supplement Industry in Japan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Michiko%20Miyamoto">Michiko Miyamoto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The market for "functional foods" and "foods with functional claims" that are effective in maintaining and improving health, has expanded year by year due to the entry of major food and beverage manufacturers following the introduction of the specified health food system in 1991 in Japan. To bring health claims related products or services to the market, it is necessary to let consumers to learn about these products or services; an effective marketing through advertising are important. This research proposes a framework for an effective advertisement medium for the food supplement industry by using survey data of 2,500 people. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20foods" title="functional foods">functional foods</a>, <a href="https://publications.waset.org/abstracts/search?q=dietary%20supplements" title=" dietary supplements"> dietary supplements</a>, <a href="https://publications.waset.org/abstracts/search?q=marketing%20strategy" title=" marketing strategy"> marketing strategy</a>, <a href="https://publications.waset.org/abstracts/search?q=structural%20equation%20modeling" title=" structural equation modeling"> structural equation modeling</a> </p> <a href="https://publications.waset.org/abstracts/132121/searching-for-an-effective-marketing-in-the-food-supplement-industry-in-japan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/132121.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">144</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">10345</span> The Qualitative and Quantitative Detection of Pistachio in Processed Food Products Using Florescence Dye Based PCR</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Erg%C3%BCn%20%C5%9Eakalar">Ergün Şakalar</a>, <a href="https://publications.waset.org/abstracts/search?q=%C5%9Eeyma%20%C3%96z%C3%A7irak%20Erg%C3%BCn"> Şeyma Özçirak Ergün</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pistachio nuts, the fruits of the pistachio tree (Pistacia vera), are edible tree nuts highly valued for their organoleptic properties. Pistachio nuts used in snack foods, chocolates, baklava, meat products, ice-cream industries and other gourmet products as ingredients. Undeclared pistachios may be present in food products as a consequence of fraudulent substitution. Control of food samples is very important for safety and fraud. Mix of pistachio, peanut (Arachis hypogaea), pea (Pisum sativum L.) used instead of pistachio in food products, because pistachio is a considerably expensive nut. To solve this problem, a sensitive polymerase chain reaction PCR has been developed. A real-time PCR assay for the detection of pea, peanut and pistachio in baklava was designed by using EvaGreen fluorescence dye. Primers were selected from powerful regions for identification of pea, peanut and pistachio. DNA from reference samples and industrial products were successfully extracted with the GIDAGEN® Multi-Fast DNA Isolation Kit. Genomes were identified based on their specific melting peaks (Mp) which are 77°C, 85.5°C and 82.5°C for pea, peanut and pistachio, respectively. Homogenized mixtures of raw pistachio, pea and peanut were prepared with the ratio of 0.01%, 0.1%, 1%, 10%, 40% and 70% of pistachio. Quantitative detection limit of assay was 0.1% for pistachio. Also, real-time PCR technique used in this study allowed the qualitative detection of as little as 0.001% level of peanut DNA, 0,000001% level of pistachio DNA and 0.000001% level of pea DNA in the experimental admixtures. This assay represents a potentially valuable diagnostic method for detection of nut species adulterated with pistachio as well as for highly speciﬁc and relatively rapid detection of small amounts of pistachio in food samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pea" title="pea">pea</a>, <a href="https://publications.waset.org/abstracts/search?q=peanut" title=" peanut"> peanut</a>, <a href="https://publications.waset.org/abstracts/search?q=pistachio" title=" pistachio"> pistachio</a>, <a href="https://publications.waset.org/abstracts/search?q=real-time%20PCR" title=" real-time PCR"> real-time PCR</a> </p> <a href="https://publications.waset.org/abstracts/53014/the-qualitative-and-quantitative-detection-of-pistachio-in-processed-food-products-using-florescence-dye-based-pcr" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53014.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">265</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">10344</span> Evaluation of Scenedesmus obliquus Carotenoids as Food Colorants, and Antioxidant Activity in Functional Cakes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hanaa%20H.%20Abd%20El%20Baky">Hanaa H. Abd El Baky</a>, <a href="https://publications.waset.org/abstracts/search?q=Gamal%20S.%20El%20Baroty"> Gamal S. El Baroty</a>, <a href="https://publications.waset.org/abstracts/search?q=Eman%20A.%20Ibrahem"> Eman A. Ibrahem</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Microalgae Scenedesmus obliquus, the carotenoides (astaxanine and β-caroteine) were identified as the major bioactive constituents. In this work we prepared functional pre-biotic cakes to increase general mental health. Functional cakes were formulated by adding algal caroteinods at 2 and 4 mg/100g to flower and the cakes were storage for 20 days. Oxidative stability of both function cakes products were examined during storage periods by DPPH and TBA assays, and the results revealed that both values in function food products were significantly much low than that in untreated food products. Data of sensory evaluation revealed that treated biscuit and cakes with algae or algae extracts were significantly acceptable as control for main sensory characteristics (colour, odour/aroma, flavour, texture, the global appreciation, and overall acceptability). Thus, it could be concluded that functional biscuits and cakes (very popular and well balanced nutritional food) had good sensory and nutritional profiles and can be developed as new niche food market. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Scenedesmus%20obliquus" title="Scenedesmus obliquus">Scenedesmus obliquus</a>, <a href="https://publications.waset.org/abstracts/search?q=carotenoids" title=" carotenoids"> carotenoids</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20cakes%20antioxidant" title=" functional cakes antioxidant"> functional cakes antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20profiles" title=" nutritional profiles"> nutritional profiles</a> </p> <a href="https://publications.waset.org/abstracts/16287/evaluation-of-scenedesmus-obliquus-carotenoids-as-food-colorants-and-antioxidant-activity-in-functional-cakes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16287.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">283</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">10343</span> A Critical Analysis of the Current Concept of Healthy Eating and Its Impact on Food Traditions</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Carolina%20Gheller%20Miguens">Carolina Gheller Miguens</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Feeding is, and should be, pleasurable for living beings so they desire to nourish themselves while preserving the continuity of the species. Social rites usually revolve around the table and are closely linked to the cultural traditions of each region and social group. Since the beginning, food has been closely linked with the products each region provides, and, also, related to the respective seasons of production. With the globalization and facilities of modern life we are able to find an ever increasing variety of products at any time of the year on supermarket shelves. These lifestyle changes end up directly influencing food traditions. With the era of uncontrolled obesity caused by the dazzle with the large and varied supply of low-priced to ultra-processed industrial products now in the past, today we are living a time when people are putting aside the pleasure of eating to exclusively eat food dictated by the media as healthy. Recently the medicalization of food in our society has become so present in daily life that almost without realizing we make food choices conditioned to the studies of the properties of these foods. The fact that people are more attentive to their health is interesting. However, when this care becomes an obsessive disorder, which imposes itself on the pleasure of eating and extinguishes traditional customs, it becomes dangerous for our recognition as citizens belonging to a culture and society. This new way of living generates a rupture with the social environment of origin, possibly exposing old traditions to oblivion after two or three generations. Based on these facts, the presented study analyzes these social transformations that occur in our society that triggered the current medicalization of food. In order to clarify what is actually a healthy diet, this research proposes a critical analysis on the subject aiming to understand nutritional rationality and relate how it acts in the medicalization of food. A wide bibliographic review on the subject was carried out followed by an exploratory research in online (especially social) media, a relevant source in this context due to the perceived influence of such media in contemporary eating habits. Finally, this data was crossed, critically analyzing the current situation of the concept of healthy eating and medicalization of food. Throughout this research, it was noticed that people are increasingly seeking information about the nutritional properties of food, but instead of seeking the benefits of products that traditionally eat in their social environment, they incorporate external elements that often bring benefits similar to the food already consumed. This is because the access to information is directed by the media and exalts the exotic, since this arouses more interest of the population in general. Efforts must be made to clarify that traditional products are also healthy foods, rich in history, memory and tradition and cannot be replaced by a standardized diet little concerned with the construction of taste and pleasure, having a relationship with food as if it were a Medicinal product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20traditions" title="food traditions">food traditions</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20transformations" title=" food transformations"> food transformations</a>, <a href="https://publications.waset.org/abstracts/search?q=healthy%20eating" title=" healthy eating"> healthy eating</a>, <a href="https://publications.waset.org/abstracts/search?q=medicalization%20of%20food" title=" medicalization of food"> medicalization of food</a> </p> <a 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