consumer’s demand for functional foods is increasing, however, production of such food is not an easy task, and sometimes the sensory aspects of food are affected adversely. to ensure the customers of the quality of food, it is necessary to label the product with accurate nutrition information in order to make people aware of the positive nutrition effects of such foods. the aim of this researc...

background: in order to avoid potential harm of synthetic additives food, development of novel functional foods containing natural ingredients is considered in current years. in this study, inhibitory effect of echinophora platyloba essential oil (eo) on growth of aspergillus flavus was evaluated in culture media and cheese. methods: e. platyloba eo was extracted by hydrodistillation method usi...

Uyghur food culture has a long history. It is rich in resources, with the strong characteristics of being "green" and healthy, and having high nutritional value. We analyze the development and current status of Uyghur food culture, and explore the value of developing this food culture's resources. Traditional Uyghur food culture formed with influences from many ethnic groups, and has evolved in...

reexamined: Broadening our understanding of social and evolutionary influences, pp. 155-190. Acknowledgments. The authors are grateful to Hazel R. Markus and Adam B. Cohen for their extremely helpful comments and suggestions on a previous version of this chapter. The need to include cultural factors to explain behavior seems particularly obvious when it comes to food given an easily observed cu...