نتایج جستجو برای: food labeling

تعداد نتایج: 326403  

2010
Sangeeta Bansal Guillaume Gruère

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Journal: :Nutricion hospitalaria 2017
Antoni García Gabarra Marta Castellà Soley Alicia Calleja Fernández

The aim of this document is to refl ect the changes happened in the European Union legislation and the opinions of the European Food Safety Authority in relation to the nutritional labeling on food, the reference values for energy, macronutrients and micronutrients, and the tolerable upper safe levels. The European legislation in force uses the labeling reference values established by the Scien...

2004
Jutta Roosen

After a series of food safety crises during the 1990s, regulators, producers, and retailers alike are trying to regain consumer confidence by redesigning legislation and quality-assurance programs. These programs focus on process innovation, traceability, and identity preservation of products. This paper reviews current developments in the European food and retail industry. Hypotheses on the li...

Journal: :Roczniki Panstwowego Zakladu Higieny 2015
Stanisław Kowalczyk

BACKGROUND Food fraud/adulteration has ever increasingly become a dominant food issue of the modern world in both developed and developing countries. It is presumed that globalisation is mainly one of the underlying reasons. OBJECTIVES To assess and analyse the occurrence of food fraud on the Polish market during 2005-2012. MATERIAL AND METHODS Adulteration of foodstuffs was determined from...

Journal: :Appetite 2016
Anne O Peschel Carola Grebitus Bodo Steiner Michele Veeman

This paper examines consumers' knowledge and lifestyle profiles and preferences regarding two environmentally labeled food staples, potatoes and ground beef. Data from online choice experiments conducted in Canada and Germany are analyzed through latent class choice modeling to identify the influence of consumer knowledge (subjective and objective knowledge as well as usage experience) on envir...

2017
Navneet Singh Deora

Gluten can be described as a complex mixture of proteins found in wheat, rye, barley and oats that pose a health risk to people affected by conditions such as celiac disease and non-celiac gluten sensitivity. A standardized method of analysis is needed to quantitatively determine the gluten content of food and provide the basis for enforcing regulations regarding use of the term gluten-free in ...

Journal: :The American journal of clinical nutrition 2006
Alison J Kretser

The food industry appreciates the complexity of applying the new Dietary Reference Intakes (DRIs) in labeling. The industry is prepared to update food labels to reflect new nutrient recommendations and views upcoming changes as an opportunity to harmonize nutrition information across the Dietary Guidelines for Americans 2005, MyPyramid.gov, and the food label. Members of the Grocery Manufacture...

Journal: :journal of algorithms and computation 0
p. jeyanthi 2research center, department of mathematics, aditanar college for women, tiruchendur - 628 216, india n. angel benseera department of mathematics, sri enakshi government arts college for women (autonomous), madurai - 625 002, india.

a graph g is said to have a totally magic cordial labeling with constant c if there exists a mapping f : v (g) ∪ e(g) → {0, 1} such that f(a) + f(b) + f(ab) ≡ c (mod 2) for all ab ∈ e(g) and |nf (0) − nf (1)| ≤ 1, where nf (i) (i = 0, 1) is the sum of the number of vertices and edges with label i. in this paper, we give a necessary condition for an odd graph to be not totally magic cordial and ...

2013
A. Bryan Endres

The Federal Food, Drug, and Cosmetic Act (FFDCA) provides that a food is misbranded if the label accompanying the product is false or misleading in any particular. Congress provided minimal guidance to assist the FDA in making these determinations. When challenged, courts have granted substantial deference to FDA’s various interpretations of what constitute a material fact. However, when confro...

2014
P. Byrne D. Pendell G. Graff

Whether or not to require labeling of food produced from crops that are genetically modified (GM) using recombinant DNA technology is a key issue in the ongoing debate over the risks and benefits of using biotechnology in agriculture. The U.S. government regulates GM food technologies, but once GM crops are approved they are considered to be ‘substantially equivalent’ to their conventional coun...

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