Ecology of Food & NutritionMayatepek, E., Atinga, P.E.W., Mrotzek, M. & Bremer, H. J. 1992. Food survey and chemical composition of food and ready-to-eat meals in the Luo area of south western Kenya. Ecology of Food and Nutrition 26, 259-269....
A nutritional survey including a 24‐hour‐recall method was performed in a farming area of the Luo tribe in South Western Kenya. 202 school children of two local primary schools of the Kanyawanga Community were interviewed. The questionnaire examined the main food items eaten for breakfast, lunc...
Michigan State University’s IFT-approved food science degree offers concentrations in basic science, food technology, food packaging, and food business and industry. Some of the interesting courses students will encounter are food laws and regulations, immunology, agribusiness and food industry sales, ...
Nanopore metatranscriptomics reveals cryptic catfish species as potential Shigella flexneri vectors in Kenya Andrew J. Tighe , Sean Grayson & Jens Carlsson Article 20 June 2022 | Open Access The relative abundances of yeasts attractive to Drosophila suzukii differ between fruit types and are grea...
Administration (FDA) states that it is “responsible for protecting public health by ensuring efficacy, safety, and security of human and veterinary drugs, biological products, and medical devices, by ensuring the safety of our nation’s food supply, cosmetics, and products that emit radiation” ...
Although the World Health Organization (WHO) and UNICEF recommend that infants should be exclusively breastfed for the first 6 months of life, evidence is scarce on how the mother’s undernourishment status at delivery and maternal dietary factors influence human milk (HM) composition during the fi...
domains of environmental indicators address the multiple environmental impacts of food systems: greenhouse gas emissions, land, biosphere integrity, water, pollution (conceptually including nutrient runoff, chemical exposure and solid waste) and agricultural production, which interacts with all other domains....
As a result, foods have become so industrially processed that in some cases they could be easily labeled as “edible food-like substances” – a synthetic man-made product – rather than actual nourishing food. Adding insult to injury, many staple foods such as potatoes and corn – often use...
Acid-Insoluble Substances: Not more than 0.2%. Arsenic: Not more than 3 mg/kg. Fluoride: Not more than 0.005%. Lead: Not more than 3 mg/kg. Loss on Drying: Not more than 2%. Magnesium and Alkali Salts: Not more than 1%.
An organic compound known as 5-hydroxymethylfurfural (HMF) is formed from reducing sugars in honey and various processed foods in acidic environments when they are heated through the Maillard reaction. In addition to processing, storage conditions affect