Molecular Characterization of Lactic Acid Bacteria in Levačka Sausage
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Branka Borovic, Branko Velebit, Slavica Veskovic Moracanin, Brankica Lakicevic, Tatjana Baltic Levačka sausage is traditionally fermented dry sausage which is produced in central Serbia. It is made of beef and pork with the addition of solid fat and natural spices. The whole manufacturing process lasted for 21 days. The goal of this study was to create a collection of lactic acid bacteria isolated during the fermentation and identify them using molecular methods. A total of 50 isolates from different stages of fermentation were identif...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Sensory and Microbiological Parameters of Stored Wild Boar Meat
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Gabriela Borilova, Radka Hulankova, Irena Svobodova, Frantisek Jezek, Zdenka Hutarova, Simona Tesarova, Vladimir Vecerek, Iva Steinhauserova The influence of temperature on microbiological and sensory parameters of wild boar meat kept for 21 days was studied. Total viable count was higher in meat stored at 15°C than at lower temperatures on day 21. Colour saturation and hue did not differ at any temperature, but odor differences occurred in meat at 15°C. Redness (a*) in meat at 0°C was higher than at 15°C. Meat stored at 0 or 1...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
When Man Met Meat: Meat in Human Nutrition from Ancient Times till Today
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Milan Z. Baltic, Marija Boskovic Meat is one of the most valuable sources of proteins, and also contains fats, B vitamin complex, vitamins A and D, large amounts of iron, zinc, and other mineral substances. Although nowadays meat consumption is associated with a number of diseases including cardiovascular disease, cancer and diabetes, meat has a significant role not only for maintenance of proper growth, development and health, but in human evolution as well. There is evidence that meat consumption has had an influence on cranial-dental and in...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Effect of Modified Atmosphere Pakaging on the Shelf-life of Common Carp (Cyprinus carpio) Steaks
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Jelena Babic, Milan Milijasevic, Danijela Vranic, Slavica Veskovic-Moracanin, Jasna Djinovic-Stojanovic The effect of modified atmosphere packaging (MAP 1: 40%CO2+60%N2 and MAP 2: 100%CO2) on the shelf-life of carp steaks was studied. Carp steaks were stored at +3±0.5˚C and on days 1, 3, 6, 9, 13 and 15, microbiological, chemical and sensory testing was performed. Based primarily on odour scores it was observed that carp steaks packaged in MAP1 remained acceptable up to 13 days of storage, while carp steaks packaged in MAP2 remained un...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
The Effect of Editing Open-Ended Text Responses on Nutrient and Food Group Estimates from the Automated Self-Administered 24-Hour Dietary Recall (ASA24)
Publication date: 2015 Source:Procedia Food Science, Volume 4 Author(s): Thea Palmer Zimmerman , Nancy Potischman , Deirdre Douglass , Sujata Dixit-Joshi , Sharon I. Kirkpatrick , Amy F. Subar , Suzanne McNutt , Laura A. Coleman , Gwen L. Alexander , Lawrence H. Kushi , Frances E. Thompson The National Cancer Institute (NCI) Food Reporting and Comparison Study (FORCS) compares nutrient and food group estimates obtained from recalls collected through the web-based Automated Self-Administered 24-hour Recall (ASA24) to those from standard interviewer-administered telephone recalls among 1054 adults. Within the ...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
Towards Measuring the Food Quality of Grocery Purchases: An Estimation Model of the Healthy Eating Index-2010 Using only Food Item Counts
Publication date: 2015 Source:Procedia Food Science, Volume 4 Author(s): Le-Thuy T. Tran , Philip J. Brewster , Valliammai Chidambaram , John F. Hurdle Measuring the quality of food consumed by individuals or groups in the U.S. is essential to informed public health surveillance efforts and sound nutrition policymaking. For example, the Healthy Eating Index-2010 (HEI) is an ideal metric to assess the food quality of households, but the traditional methods of collecting the data required to calculate the HEI are expensive and burdensome. We evaluated an alternative source: rather than measuring the quality of the fo...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
Nationwide Variation of Sodium Levels and Portion Sizes of Chinese Restaurant Menu Items
This study aimed to examine the variability of sodium and order size in Chinese entrées. Eleven popular entréeswere sampled from independent restaurants in up to 12 nationwide locations and sent for nutrient analysis according to National Food and Nutrient Analysis Program protocol. Mean sodium levels ranged from 252 to 553mg/100g among the 11 entrées; differences in variability were indicated by CV's ranging from 13% (general Tso's chicken) to 56% (lemon chicken). The weight of an order varied among the different restaurants for each dish, creating an even greater impact on the sodium level per order. Sodium levels per...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
Prevalence of Structure Function Claims: 2006-2007 Food Label and Package Survey
Publication date: 2015 Source:Procedia Food Science, Volume 4 Author(s): Tomoko Shimakawa , Martine Ferguson The Food and Drug Administration (FDA) studies product labels from the United States (U.S.) food supply through the Food Label and Package Survey (FLAPS) to monitor industry responses to FDA regulations and policies on foods. The 2006-2007 FLAPS data were analyzed to obtain prevalence, food sources, and claim types of structure function (SF) claims. The SF claims describe the role of a nutrient or food component intended to maintain the normal structure or function of body (e.g., calcium builds strong bones). ...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
Key Players of the Australian Food Composition Program
Publication date: 2015 Source:Procedia Food Science, Volume 4 Author(s): Yasmine Probst This review aims to document the development of the food composition program in Australia with particular focus on the enablers and barriers to its progress. A process of reference harvesting and unstructured telephone interviewing was conducted with experts noted in the identified references. Academics, nutritionists, dietitians and food chemists who also played pivotal roles in its development, through fluctuating funding levels and varied influence from overseas, particularly the US and UK. Australia's food composition tables ha...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
Sodium Content of Foods Contributing to Sodium Intake: Comparison between Selected Foods from the CDC Packaged Food Database and the USDA National Nutrient Database for Standard Reference
Publication date: 2015 Source:Procedia Food Science, Volume 4 Author(s): Joyce Maalouf , Mary E. Cogswell , Keming Yuan , Carrie Martin , Cathleen Gillespie , Jaspreet KC Ahuja , Pamela Pehrsson , Robert Merritt The sodium concentration (mg/100g) for 23 of 125 Sentinel Foods (e.g. white bread) were identified in the 2009 CDC Packaged Food Database (PFD) and compared with data in the USDA's 2013 National Nutrient Database for Standard Reference(SR 26). Sentinel Foods are foods identified by USDA to be monitored as primary indicators to assess the changes in the sodium content of commercially processed foods from...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
Dietary Quality and Nutritional Biomarkers associated with Dietary Patterns of Socioeconomically Diverse Urban African American and White Population
The objective of this cross-sectional study was to determine the dietary and health-related quality of cluster patterns of African Americans and Whites, 30 to 64 years of age, examined in the Healthy Aging in Neighborhoods of Diversity across the Life Span (HANDLS) study. All ten clusters reflected a Western diet with low adherence to the Dietary Approaches to Stop Hypertension (DASH) eating pattern, ranging from 0.9 to 15.3%.Micronutrient adequacy scores ranged from 68.6 to 81.6 out of 100. Clinical and blood biomarkers provided evidence of the health risks for metabolic syndrome, inflammation, hypertension and prediabete...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
The Impact of Conventional Dietary Intake Data Coding Methods on Snacks Typically Consumed by Socioeconomically Diverse African American and White Urban Population: A Comparison of Coding Methods
This study assessed the significance of implementing combination codes generated by USDA's Automated Multiple Pass Method and the impact on the assessment of snacking using the Healthy Aging in Neighborhoods of Diversity across the Life Span (HANDLS) study. African American and White participants (n=2177) completed two 24-hour dietary recalls. All self-reported snacks were assigned a food group code, while snacks eaten in combination (e.g. cereal with milk) were additionally assigned a combination code and associated with a food group based on primary component (e.g. cereal). Combination codes produced significant variatio...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
Food Intake Patterns of Self-identified Vegetarians Among the U.S. Population, 2007-2010
We examined the differences of consumption of selected USDA Food Patterns food groups, subgroups, and food components, total calorie intake,and the number of food items between self-identified vegetarians and non-vegetarians in the U.S. population aged 1 year and older. Weighted reliable food consumption data from day 1 of the National Health and Nutrition Examination Survey, 2007-2010 and the USDA Food Patterns Equivalents Database, 2007-2010 were analyzed in the U.S. population (n=15,453) using SAS 9.3. Only 3% of the self-identified vegetarians (total 2.1%; n=323) did not consume any animal products. Compared to non-veg...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
Evaluation of U.S. Total Diet Study Data on Selenium
Publication date: 2015 Source:Procedia Food Science, Volume 4 Author(s): Dana Hoffman-Pennesi , Judith Spungen , P. Isaac Rabbani , Stephanie Briguglio , Mark Wirtz The potential usefulness of FDA's U.S. Total Diet Study (TDS) selenium (Se) data to the nutrition community was evaluatedas part of the TDS modernization program. TDS Se data collected from 2003 – 2010 was evaluated by comparing these data to Se concentration data in USDA's Standard Reference 26 (SR26) Database. We also evaluated trends in Se concentrations over time and differences in Se concentrations by Market Basket (MB). Comparable SR26 foods we...
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
Updating USDA's Key Foods List for what we Eat in America, NHANES 2011–12
This article describes the Key Foods list that NDL developed using data from SR26 and 2011-12 consumption data from NHANES-WWEIA. (Source: Procedia Food Science)
Source: Procedia Food Science - June 27, 2015 Category: Food Science Source Type: research
