Development of n-3 fortified, shelf-stable foods is facilitated by encapsulated docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), since natural n-3 food sources cannot withstand high temperature and prolonged shelf life. Organoleptic stability of n-3 fortified, shelf-stable foods has been demonstrated, but chemical changes in the food matrix throughout storage could conceivably impact...

The glass transition of food solids has received considerable attention and its relationships with food solids behaviour in various processes and food storage have been well established. The glass transition properties for food components have been obtained primarily from calorimetric measurements and their limit has been in identifying a transition temperature range with no particular informat...

BACKGROUND Despite well-recognized recommendations to reduce human exposure to zoonotic pathogens, the use of personal and herd-level protective practices is inconsistent in communities where human interactions with animals are common. This study assessed household-level participation in rodent- (extermination, proper food storage, trash disposal), occupational- (preventive veterinary care, boo...

We formulate a mathematical model for food collection and production of workers and nymphs in 2 species of mound building termites. We maximise the number of nymphs (reproductives) produced by each colony over its lifetime with respect to the proportion of eggs that hatch as nymphs as opposed to workers. The results predict that food storage has a very important influence on the pattern of nymp...

Humans have a tendency to discount the future; that is we value small, short-term rewards over larger, long-term rewards. The degree of future discounting, however, changes in response to socio-ecological factors. Here, we study Mbendjele BaYaka hunter-gatherers of northern Congo and their farmer neighbours to investigate adaptations in inter-temporal preferences in humans. We argue that in imm...

Changes in proximate composition, colour and textural characteristics of ozone-processed shrimp as affected by combined effects of increasing ozone exposures and iced storage were investigated and for the first time. Whilst proximate composition comprised of fat, moisture, and protein contents and colour comprised of L*, a*, b* and metric chroma (C), the texture comprised of adhesiveness, fract...

The role of plastics and paper as food packaging materials is reviewed with a brief outlook on the historical background of food packages in general. The inherent properties of these food packages that should be considered by food processors are also discussed. The current efforts in meeting the needs of consumers in ensuring food’s quality with prolonged shelf life during storage and distribut...

The Skylab manned space flight program presented unique food microbiology problems. This challenge was successfully met by careful evaluation of the total Skylab food system by considering the nature of Skylab foods, their processing and handling, and Skylab food safety requirements. Some of the unique problems encountered with the Skylab foods involved: extended storage times, variations in st...