Food behavior

First, a food quahty relationship model has been developed. It considers food quahty (FQ) to be dependent on food behavior (FB) and human behavior (HB). FB is a function of food dynamics (FD) (such as variable pigment concentrations and differing color degradahon prohles) and apphed technological conditions (TCs) (such as oxygen control to maintain color concentrahons). Likewise, HB is a function of human dynamics (HD) (for example, varying color perceptions due to age differences), and administrative conditions (ACs) (such as use of color cards to support visual color inspection). These relations are reflected in the food quahty relationship model as ... 

The physical state and physicochemical properties of food components affect food behavior in processing and storage. Many of the food components can exist in the amorphous state, especially at low temperatures and/or low moisture contents. Amorphous materials may exist in a solid-like, glassy or in a viscous, rubbery state. The... 

Omnivores are extremely eommon in animal kingdom. but onmivoiy as a food behavior system is not yet properly understood,espeeially in a predator-prey system. Omnivory stabilizes natural systems especially... 

The aroma of fmit, the taste of candy, and the texture of bread are examples of flavor perception. In each case, physical and chemical stmctures ia these foods stimulate receptors ia the nose and mouth. Impulses from these receptors are then processed iato perceptions of flavor by the brain. Attention, emotion, memory, cognition, and other brain functions combine with these perceptions to cause behavior, eg, a sense of pleasure, a memory, an idea, a fantasy, a purchase. These are psychological processes and as such have all the complexities of the human mind. Flavor characterization attempts to define what causes flavor and to determine if human response to flavor can be predicted. The ways ia which simple flavor active substances, flavorants, produce perceptions are described both ia terms of the physiology, ie, transduction, and psychophysics, ie, dose-response relationships, of flavor (1,2). Progress has been made ia understanding how perceptions of simple flavorants are processed iato hedonic behavior, ie, degree of liking, or concept formation, eg, crispy or umami (savory) (3,4). However, it is unclear how complex mixtures of flavorants are perceived or what behavior they cause. Flavor characterization involves the chemical measurement of iadividual flavorants and the use of sensory tests to determine their impact on behavior. 

The iaterpretation of forensic toxicology (18) results is often challenging. Courts frequently ask if an amount of dmg detected ia a specimen could cause a specific type of behavior, ie, would someone be under the influence of a dmg at a specific concentration, would a particular dmg concentration cause diminished capacity, or was the dmg the cause of death In a random employee dmg testing case, a worker screened positive for opiates by EMIT and gc/ms analysis of the urine specimen showed low levels of morphine. Although one possibiUty was that the iadividual was a heroia user, a review of foods eaten ia the prior 24 hours suggested a more innocent cause a poppy-seed bagel. 

The concept and use of food polymer science in describing the behavior of starch during and after thermal treatment has been developed (20,21). In... 

Organisms evolving under aimual temperature cycles and in environments with varying temperatures spatially have incorporated thermal cues in reproductive behavior, habitat selection, and certain other features which act at the population level. Thus, the balance of births and mortaUties, which determines whether a species survives, is akin to the metaboHc balance at the physiological level in being dependent upon the match, within certain limits, to prescribed temperatures at different times of year. At the ecosystem level, relationships among species, eg, predators, competitors, prey animals, and plant foods, are related to environmental temperatures in complex ways. Many of these interactions are poorly understood. 

In the simplest emulsions just described, the final separation is into two Hquid phases upon destabilization. The majority of emulsions are of this kind, but in some cases the emulsion is divided into more than two phases. One obvious reason for such a behavior is the presence of a material that does not dissolve in the oil or the water. One such case is the presence of soHd particles, which is common in emulsions for food, pharmaceuticals, and cosmetics. Another less trivial reason is that the surfactant associates with the water and/or the oil to form a colloidal stmcture that spontaneously separates from the two hquid phases. This colloidal stmcture may be an isotropic Hquid or may be a semisoHd phase, a Hquid crystal, with long-range order. 

Mood and hedonic value associated with feeding, food intake, foraging, consummatory behaviors, and craving in addiction complex regulation by food entrainable oscillators in the brain and periphery, neuropeptides (including orexins) and biogenic amines. 

The cytokine leptin is secreted by adipocytes (fat cells) in proportion to the size of the adipose dq>ot and circulates via the bloodstream to the brain, where it ultimately affects feeding behavior, endocrine systems including reproductive function and, at least in rodents, energy expenditure. The major effect of Lqrtin is on the hy-pothalamous, where it suppresses appetite and hence food intake. Leptin exerts its effects via binding to the leptin receptor in the brain (specifically in the hypothalamus), which activates the JAK-STAT Pathway. 

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