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1. Preference for local food as a matter of helping behaviour: Insights from Norway

Author:
Skallerud, Kåre; Wien, Anders H.
Source:
Journal of rural studies 2019
ISSN:
0743-0167
Subject:
food industry,   etc   ; foods; imports; Norway;     Show all 4 Subjects
Abstract:
... Consumption of local food is a fast-growing trend supported by local food advocates and governments. This trend has also captured the interest of researchers. The present study draws from the foundational principles of the theoretical perspective of helping behaviour with a view to enhancing the understanding of why people buy local food. This article tests a conceptual framework with proposed rel ...
DOI:
10.1016/j.jrurstud.2019.02.020

2. L- asparaginase – A promising biocatalyst for industrial and clinical applications

Author:
Shakambari, Ganeshan; Ashokkumar, Balasubramaniem; Varalakshmi, Perumal
Source:
Biocatalysis and agricultural biotechnology 2019 v.17 pp. 213-224
ISSN:
1878-8181
Subject:
food industry,   etc   ; asparaginase; biocatalysts; therapeutics;     Show all 4 Subjects
Abstract:
... L-asparaginase is a versatile enzyme with application in food and therapeutics and under constant quest for a reliable microbial source for commercial production. The review is an aid to comprehend the key milestones of L-asparaginase ever since its discovery, its potential sources, economical production strategies using cheaply available alternate substrates, its purification and downstream proce ...
DOI:
10.1016/j.bcab.2018.11.018

3. Redefining power relations in agrifood systems

Author:
Rossi, Adanella; Bui, Sibylle; Marsden, Terry
Source:
Journal of rural studies 2019 v.68 pp. 147-158
ISSN:
0743-0167
Subject:
food industry,   etc   ; governance; plant breeding; France; Italy;     Show all 5 Subjects
Abstract:
... Reconfiguration of power relations is crucial to transformations in agro-food systems. In this paper, we propose a conceptual basis for understanding this relation, building on the approaches to power of transition studies and other strands of studies. We explore the conditions for reconfigurations to occur by analysing three cases, concerning participatory plant breeding in Italy, public food pro ...
DOI:
10.1016/j.jrurstud.2019.01.002

4. Spatial dynamic analysis of productivity growth of agri‐food companies

Author:
Martínez‐Victoria, MCarmen; Maté‐Sánchez‐Val, Mariluz; Lansink, Alfons Oude
Source:
Agricultural economics 2019 v.50 no.3 pp. 315-327
ISSN:
0169-5150
Subject:
food industry,   etc   ; agricultural economics; spatial data; Spain;     Show all 4 Subjects
Abstract:
... This study analyzes the spatial dynamics in productivity growth and its components for a sample of agri‐food companies in Murcia (Spain) over the period 2005–2014. We find that productivity growth of a company is related to productivity growth of neighboring companies, in both the short and long term. The marginal effects of the different factors on productivity growth are stronger in the short ru ...
DOI:
10.1111/agec.12486

5. Spatial determinants of productivity growth on agri‐food Spanish firms: a comparison between cooperatives and investor‐owned firms

Author:
Martínez‐Victoria, MCarmen; Maté Sánchez‐Val, Mariluz; Arcas‐Lario, Narciso
Source:
Agricultural economics 2018 v.49 no.2 pp. 213-223
ISSN:
0169-5150
Subject:
food industry,   etc   ; cooperatives; Spain;     Show all 3 Subjects
Abstract:
... This study analyses the effect of the spatial factor, location, and interaction effects among peer companies, on the productivity growth of agri‐food companies in Spain. With this aim, we build a productivity growth index and apply a multiequational Seemingly Unrelated Regression on a sample of 344 Spanish cooperatives and investor‐owned firms for the period 2010–2012. Our findings show that agri‐ ...
DOI:
10.1111/agec.12410

6. Consumers' willingness to buy and willingness to pay for fair trade food: The influence of consciousness for fair consumption, environmental concern, trust and innovativeness

Author:
Konuk, Faruk Anıl
Source:
Food research international 2019 v.120 pp. 141-147
ISSN:
0963-9969
Subject:
food industry,   etc   ; consciousness; statistical analysis; willingness to pay;     Show all 4 Subjects
Abstract:
... The emerging trend of fair trade (FT) production has gained increasing attention in the food industry due to the growing amount of socially sensitive consumers. In this respect, the purpose of this study is to comprehend how consciousness for fair consumption (CFC), environmental concern (EC), trust in FT label and consumer innovativeness (CI) impact consumers' willingness to buy (WTB) and willing ...
DOI:
10.1016/j.foodres.2019.02.018

7. A sensitive and high throughput method for the analysis of d-psicose by capillary electrophoresis

Author:
Surapureddi, Sri Rama Krishna; Kunta, Ravindhranath; Sameer Kumar, Gantasala S.; Sappidi, Sreedhar Reddy; Dadke, Shrikrishna
Source:
Food chemistry 2019 v.281 pp. 36-40
ISSN:
0308-8146
Subject:
food industry,   etc   ; capillary electrophoresis; foods; fructose; glucose; psicose;     Show all 6 Subjects
Abstract:
... d-Psicose/allulose is a rare sugar and it has high potential benefits for pharmaceutical and food industry. The existed analytical methods have its own limitations to quantify fructose and d-psicose mixtures. Hence there is a need for the development of an effective, efficient and sensitive analytical method for quantification of d-psicose in presence of other sugars. Quantification of sugars by c ...
DOI:
10.1016/j.foodchem.2018.12.081

8. Production of plant metabolites with applications in the food industry using engineered microorganisms

Author:
Kallscheuer, Nicolai; Classen, Thomas; Drepper, Thomas; Marienhagen, Jan
Source:
Current opinion in biotechnology 2019 v.56 pp. 7-17
ISSN:
0958-1669
Subject:
food industry,   etc   ; antioxidant activity; metabolic engineering; metabolites; microorganisms; preservatives; texturization;     Show all 7 Subjects
Abstract:
... Secondary plant metabolites are extensively used in today’s food industries, for example, as coloring-agents, flavouring-agents or texturizing agents. In particular, metabolites with antioxidative properties find applications as preservatives or anti-browning agents. Today, extraction from plant material represents the major source of these metabolites, but progress in the field of metabolic engin ...
DOI:
10.1016/j.copbio.2018.07.008

9. Validation of a laser based in‐line aflatoxin sorting technology in Spanish type raw peanut in factory‐scale production conditions

Author:
Liu, Jenney Jing; Cai, Zhenzhen; Liao, Yongcheng; Zhao, Lina; Moulin, Julie; Hartmann, Christoph
Source:
Journal of food safety 2019 v.39 no.2 pp. e12611
ISSN:
0149-6085
Subject:
food industry,   etc   ; aflatoxin B1; food safety; grains; nondestructive methods; peanuts;     Show all 6 Subjects
Abstract:
... Aflatoxin (AF) contamination of peanuts represents a significant food safety risk. Developing a rapid and non‐destructive method for in‐line AF detection has received significant attentions. This study confirmed the effectiveness of a laser based in‐line AF sorting technology in a peanut processing factory, with 99% specificity and 75% sensitivity for aflatoxin B1 (AFB1). In total, 80 in‐line sort ...
DOI:
10.1111/jfs.12611

10. Consumers’ expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country?

Author:
Nacef, Menouar; Lelièvre-Desmas, Maud; Symoneaux, Ronan; Jombart, Laureen; Flahaut, Christophe; Chollet, Sylvie
Source:
Food quality and preference 2019 v.72 pp. 188-197
ISSN:
0950-3293
Subject:
food industry,   etc   ; cheeses; food choices; packaging; product quality; questionnaires; France;     Show all 7 Subjects
Abstract:
... Consumers’ food choices are affected by various factors whose study is of interest for food industry. This paper aims to investigate the influence of familiarity on the expectation and liking of Maroilles cheese among consumers familiar and unfamiliar with the product in France. It specifically focuses on two elements of the familiarity: consumption frequency and knowledge and studies their intera ...
DOI:
10.1016/j.foodqual.2018.10.004

11. Microwave-convective drying of food materials: A critical review

Author:
Kumar, C.; Karim, M. A.
Source:
Critical reviews in food science and nutrition 2019 v.59 no.3 pp. 379-394
ISSN:
1549-7852
Subject:
food industry,   etc   ; convection; drying; food quality; industrial applications; mathematical models;     Show all 6 Subjects
Abstract:
... Microwave convective drying (MCD) is gaining increasing interest due to its unique volumetric heating capability and ability to significantly reduce drying time and improve food quality. The main objective of this paper is to discuss, critically analyze and evaluate the recent advances in MCD and suggest the future directions in this field. The main focus of this paper is the mathematical modeling ...
DOI:
10.1080/10408398.2017.1373269

12. Advances in online methods for monitoring microbial growth

Author:
Zhang, Xuzhi; Jiang, Xiaoyu; Hao, Zhihui; Qu, Keming
Source:
Biosensors & bioelectronics 2019 v.126 pp. 433-447
ISSN:
0956-5663
Subject:
food industry,   etc   ; automation; biosensors; health services; microbial growth; monitoring;     Show all 6 Subjects
Abstract:
... Understanding the characteristics of microbial growth is of great significance to many fields including in scientific research, the food industry, health care, and agriculture. Many methods have been established to characterize the process of microbial growth. Online and automated methods, in which sample transfer is avoided, are popular because they can facilitate the development of simple, safe, ...
DOI:
10.1016/j.bios.2018.10.035

13. Recent developments in Pickering emulsions for biomedical applications

Author:
Harman, Clarissa L.G.; Patel, Mehzabin A.; Guldin, Stefan; Davies, Gemma-Louise
Source:
Current opinion in colloid & interface science 2019 v.39 pp. 173-189
ISSN:
1359-0294
Subject:
food industry,   etc   ; catalytic activity; dispersibility; droplets; emulsions; health services; liquids;     Show all 7 Subjects
Abstract:
... Pickering emulsions, stabilised by organic or inorganic particles, offer long-term dispersibility of liquid droplets and resistance to coalescence. The versatility of stabilising particles and their ability to encapsulate and release cargo with high internal payload capacity makes them attractive in a wide variety of applications, ranging from catalysis to the cosmetic and food industry. While the ...
DOI:
10.1016/j.cocis.2019.01.017

14. Trust formation in agri-food institutional support networks

Author:
McKitterick, Lynsey; Quinn, Barry; Tregear, Angela
Source:
Journal of rural studies 2019 v.65 pp. 53-64
ISSN:
0743-0167
Subject:
food industry,   etc   ; business enterprises; interviews; models; traditional technology;     Show all 5 Subjects
Abstract:
... The important role of institutional support actors in building the networking capacities of rural economic actors and communities has been noted. Over the last two decades, rural and agri-food network models of institutional support have undergone substantive change. Trust is a vital feature of such programmes, however the nature of trust, and how it is manifest, in rural support programmes is und ...
DOI:
10.1016/j.jrurstud.2018.11.008

15. Translation into Portuguese, adaptation, and validity assessment of the food safety climate self‐assessment tool

Author:
Martins, Werner Souza; de Campos Leite, Ana Beatriz; de Carvalho Balian, Simone
Source:
Journal of food safety 2018 v.38 no.6 pp. e12552
ISSN:
0149-6085
Subject:
food industry,   etc   ; climate; food safety;     Show all 3 Subjects
Abstract:
... The aims of this study were to translate into Portuguese, adapt, and test the reliability, internal consistency, conceptual equivalence, and validity of the food safety climate self‐assessment tool. Translation and back translation were performed to test the reliability, internal consistency, conceptual equivalence, and validity of the translated instrument. The process of translating and adapting ...
DOI:
10.1111/jfs.12552

16. Erythritol as sweetener—wherefrom and whereto?

Author:
Regnat, K.; Mach, R.L.; Mach-Aigner, A.R.
Source:
Applied microbiology and biotechnology 2018 v.102 no.2 pp. 587-595
ISSN:
0175-7598
Subject:
food industry,   etc   ; baked goods; erythritol;     Show all 3 Subjects
Abstract:
... Erythritol is a naturally abundant sweetener gaining more and more importance especially within the food industry. It is widely used as sweetener in calorie-reduced food, candies, or bakery products. In research focusing on sugar alternatives, erythritol is a key issue due to its, compared to other polyols, challenging production. It cannot be chemically synthesized in a commercially worthwhile wa ...
DOI:
10.1007/s00253-017-8654-1
PubMed:
29196787
PubMed Central:
PMC5756564

17. Design of combined crosslinked enzyme aggregates (combi-CLEAs) of β-galactosidase and glucose isomerase for the one-pot production of fructose syrup from lactose

Author:
Araya, Erick; Urrutia, Paulina; Romero, Oscar; Illanes, Andrés; Wilson, Lorena
Source:
Food chemistry 2019 v.288 pp. 102-107
ISSN:
0308-8146
Subject:
food industry,   etc   ; beta-galactosidase; biocatalysts; crosslinking; enzyme activity; fructose; glucose; glutaraldehyde; isomerases; lactose; syrups;     Show all 11 Subjects
Abstract:
... A new bi-enzymatic catalyst has been produced by precipitation and crosslinking (combi-CLEAs) of β-galactosidase and glucose isomerase for catalyzing the cascade reactions of lactose conversion into fructose, producing a lactose-fructose syrup (LFS). Glucose isomerase was chemically aminated to increase its reactive surface groups for favour the crosslinking step. The effect of β-galactosidase to ...
DOI:
10.1016/j.foodchem.2019.02.024

18. Gap analysis of the Canadian food fraud regulatory oversight and recommendations for improvement

Author:
Cadieux, Brigitte; Goodridge, Lawrence D.; Spink, John
Source:
Food control 2019 v.102 pp. 46-55
ISSN:
0956-7135
Subject:
food industry,   etc   ; adulterated foods; drugs; food fraud; ingredients; packaging; risk assessment; Canada;     Show all 8 Subjects
Abstract:
... The Canadian regulatory framework prohibits selling adulterated food or selling food in a false, misleading or deceptive manner. Although the number of prosecutions for food fraud cases in Canada has steadily decreased in the last decade, except for a spike in 2017, penalties are becoming more severe (i.e. 12-fold increase in fine amount between 2008 and 2018). The majority of cases are in violati ...
DOI:
10.1016/j.foodcont.2019.03.012

19. The evolving landscape of cannabis edibles

Author:
Blake, Alexia; Nahtigal, Istok
Source:
Current opinion in food science 2019 v.28 pp. 25-31
ISSN:
2214-7993
Subject:
food industry,   etc   ; Cannabis; beverages; flowers; food science; landscapes; market share; taste; world markets; Canada; United States;     Show all 11 Subjects
Abstract:
... Cannabis has become a global market as increasingly more jurisdictions legalize medical or recreational consumption. Canada and the United States have arguably pioneered this movement, being the first of the G7 countries to actively replace black markets with highly regulated, legal markets. Under this framework, advancements in extraction technology, production scalability, and accessibility to a ...
DOI:
10.1016/j.cofs.2019.03.009

20. Chemically modified polysaccharides: Synthesis, characterization, structure activity relationships of action

Author:
Xu, Yong; Wu, Yu-ji; Sun, Pei-long; Zhang, Fu-ming; Linhardt, Robert J.; Zhang, An-qiang
Source:
International journal of biological macromolecules 2019 v.132 pp. 970-977
ISSN:
0141-8130
Subject:
food industry,   etc   ; anticoagulants; antineoplastic activity; antioxidants; immunomodulation; polysaccharides; structure-activity relationships; sugars;     Show all 8 Subjects
Abstract:
... Polysaccharides are a major class of biomacromolecules. Their bioactivities depend on chemical structure, which includes monosaccharide composition, linkages below sugar residues, and solution conformation. Many researchers report that chemical modifications of polysaccharides lead to a significantly increase in the structural diversity, promoting bioactivity and even add new bioactivities, includ ...
DOI:
10.1016/j.ijbiomac.2019.03.213