Cattle are fed moderate amounts of fatty acids (FA) with the objective to enhance growth, lactation, health and reproduction. Most lipids fed to cattle are in the form of triacylglycerols in plant and animal products or as free FA or FA saponified to Ca in processed fat supplements. One of the premises of feeding fat to cattle is the inherited more dense caloric content than other dietary ingre...

Tobacco products, including cigarettes, cigars, chewing tobacco, snuff, and loose pipe tobacco, contain the dried, processed leaves of the tobacco plant Nicotiana rustica or Nicotiana tabacum. All forms of tobacco contain nicotine, an extremely addictive drug that can act as both a central nervous system stimulant and depressant. In addition to nicotine, tobacco contains thousands of other chem...

A diet dominated by plant foods, with limited amounts of refined processed foods and animal products conveys substantial health benefits. This study sought to explore adolescents' attitudes and perceptions towards plant-based foods. Semi-structured focus group interviews were conducted with adolescents (age 14-15 years) (n = 29) attending an inner city school in Yorkshire, UK. Using a grounded ...

assessment of salt and sodium in processed foods, iran 2011-2013 sajjadi f1 (bsc), maghroun m2 (bsc), sarhanghpor mr3 (msc, phd student), nouri f4 (msc), shriatifar m5 (msc), mohammadifard n4* (msc, phd student) 1 hypertension research center, cardiovascular research institute, isfahan university of medical sciences, isfahan, iran 2 cardiac rehabilitation research center, cardiovascular researc...

This study investigated the effects of storage and temperature duration on the stability of acrylamide (AA) and 5-hydroxymethylfurfural (HMF) in selected foods with long shelf-life. Products were analysed fresh and stored at temperatures of 4 and 25 °C after 6 and 12 months (with the exception of soft bread samples, which were analysed after 15 and 30 days). The AA and HMF contents were determi...

Background & objectives: Nowadays, consumers are demanding more accurate and clear food information than ever before, and meat products are no exception. Given the relatively high cost of raw meat, the possibility of adulteration is not unthinkable. The importance of detecting fraud meat products is due to the inclusion of other types of meat or cheap carcass components or the non-compliance of...

The Food and Drug Administration is responsible for regulating the use of polyphosphates in seafood. Sodium tripolyphosphate is the most commonly used polyphosphate in the processed shrimp industry; and current regulations limit its use in accordance with Good Manufacturing Practice. The potential exists for economic fraud through mislabeling or excessive use of tripolyphosphate. At this point;...

The effects of iodized salt use on the quality of processed Philippine food products were evaluated. Samples for the study included dried-salted and smoked fish products, nitrite-cured pork, and fermented plain and flavored shrimp pastes. Generally, no significant differences were detected between the physicochemical, microbiological and sensory characteristics of the test products prepared wit...