Bakgrund Matkultur definieras av råvaror, matlagningsmetoder och sociala normer inom ett geografiskt område. Resor mellan kulturer och invandringar från andra kulturer har resulterat i nya maträtter som idag kompletterar svensk matkultur. Vid Umeå universitet kan utbytesstudenter träffa svenska studenter genom Buddyprogrammet, en social plattform som ger ett unikt möte mellan olika kulturer. Det ger en grund för att undersöka vad utbytesstudenterna tycker och upplever i mötet med den svenska matkulturen.  Syfte Att undersöka utbytesstudenters tankar och upplevelser i mötet med svensk matkultur. Metod Med en kvalitativ ansats genomfördes tre fokusgrupper med åtta utbytesstudenter från 5 olika länder. Fokusgrupperna spelades in med 2-4 personer åt gången och intervjuerna utfördes i 30-60 min. Intervjuerna transkriberades och analyserades med kvalitativ innehållsanalys. Resultat För utbytesstudenterna skedde mötet med svensk matkultur i vardagen med råvaror, matlagning och nya sociala situationer. Livsmedelspriser, märkning av livsmedel i butik och matlagning kunde upplevas svårt och anpassning till nya lokala livsmedel behövdes, därmed gavs förslag på introducering till svensk mat genom matlagningskurs med universitetet. För utbytesstudenterna fanns det sociala umgänget kring svensk mat i det allmänna rummet och fikastunderna gav förundran där tillfället blev en social upplevelse, vilket värderades högt. Slutsats Utbytesstudenterna mötte svensk matkultur i råvaror, smaker och sociala situationer där fikatillfällen ledde till positiva möten mellan människor. En ny tillvaro med självansvar var utmanande för många. Livsmedelsinformation, maträttskunskaper och matlagningskurser var behövlig för att utbytesstudenterna kunde välja hälsosamma alternativ och tog till sig den svenska matkulturen på ett positivt sätt. / Background Food culture is defined by the raw materials, cooking methods and social norms of people in a geographic region. Traveling between cultures and immigration from other cultures has resulted in new dishes that today complements Swedish food culture. At Umeå university exchange students can meet Swedish students through the Buddy program, a social platform for different cultures to meet. This provides a unique meeting between different food cultures and provides a base for investigating what the exchange students think about the meeting with the Swedish food culture.  Objective To examine the exchange students' thoughts and experiences in the encounter with Swedish food culture. Method With a qualitative approach, three focus groups were conducted with eight exchange students from five different countries. Groups of 2-4 people in interviews were conducted for 30-60 minutes. The focus groups were recorded, transcribed and analyzed with qualitative content analysis. Results The meeting with Swedish food culture for the exchange students' took place in their everyday life with raw materials, cooking and new social situations. Food prices, labeling of food in stores and cooking could be experienced as difficult, adaptation to new local foods was needed, and proposal for introduction to Swedish food through cooking courses at the university was mentioned. There was social interaction around Swedish food in the public room and Swedish fika provided wonderment of the occasion that became a social experience, which was highly valued.  Conclusion The exchange students' met the Swedish food culture in commodities, flavors and social situations and the concept of fika led to positive meetings between people. A new existence with self-responsibility was challenging for many. Food information, food knowledge and cooking courses were necessary for the exchange students to choose healthy alternatives and adopted the Swedish food culture in a positive way,

Indigenous or wild leafy vegetables are very nutritious foods which are underutilised. They have made a positive impact on the nutrient intake of local communities for many years due to their vitamin and mineral content, as well as their phytochemicals and antioxidants. The increase in the desire and need for convenience foods also makes it imperative that healthy options are made available amongst other convenience food products: time is valuable to the modern urban consumer, but issues of poor health attributed to convenience foods are on the rise around the world, especially obesity in South Africa. The use of African green leafy vegetables (AGLVs) helps to prevent traditional foods from becoming lost in a westernised environment, and also allows a healthier alternative product to be made available. In order to do this, consumers are vital to the process of product development as they are the ones who have the final say as to whether a product will be successful or not. The aim of this study was to investigate and determine the desired characteristics and specifications of AGLV products, to develop four culinary products using these vegetables, and lastly to evaluate one selected culinary product by means of sensory evaluation and consumer acceptance. This study was conducted in three phases. During the first phase a data content analysis was conducted to determine trends in the market in order to identify four possible product options for consumers to select from. In this first phase, a research questionnaire was applied to collect demographic information, establish background knowledge and product characteristics of these vegetables as well as consumption information of the participants to determine what type of convenience food product is desired. This was done to obtain background knowledge of the subjects. During Phase 2 the four products were developed by following an experimental procedure. In Phase 3 one developed product was selected for sensory evaluation, which ultimately aimed to describe and evaluate the final product. The target population for this study was urban consumers residing in Gauteng who were from different education levels, gender, race and age groups (over the age of 18 so that they were able to make their own purchasing decisions). The participants also had to be able to communicate in English, read and write English, and be computer literate. Overall the findings confirmed that the participants in the study desired morogo pasta to be developed to the convenience stage of ready-to-cook. Apart from the type of product chosen by the participants, it was evident that the morogo pasta should be seasoned (to mask the strong vegetable taste), could have a green colouring (as it was not indicated whether it should have a green colour or not) and could have a morogo or vegetable odour. This study contributes to closing the gap in the knowledge of the development of innovative indigenous leafy vegetable products. The process used would enable another innovative culinary product to be developed. It also promotes the use of indigenous leafy vegetables which are sometimes seen as inferior but have the potential to be developed. The growth in the consumption of products provided by the local ecosystem is also recognised internationally and is becoming more widespread. Value was also added to the study by a combination of culinary innovation and traditional recipe development used in the development process. Keywords: African green leafy vegetables (AGLVs), morogo, recipe development, consumer-led product development, sensory evaluation, Check All That Apply (CATA) / Dissertation (MSc)--University of Pretoria, 2020. / Consumer Science / MSc / Unrestricted

Early introduction of cow's-milk-based infant formulas, in particular the ABBOS epitope of bovine serum albumin (BSA), has been implicated as an autoimmune trigger in the pathogenesis of insulin dependent diabetes mellitus (IDDM). A direct enzyme-linked immunosorbant assay (ELISA), using polyclonal anti-BSA antibodies, was developed to determine the BSA content of cow's milk and 15 infant formulas. Powdered high-whey (60%) formulas averaged 41 mg BSA/100 ml; 2% milk contained 52 mg BSA/100 ml; and the high-casein formulas averaged 13 mg/100 ml. BSA content of powdered polymeric formulas and cow's milk varied directly with the whey protein concentration (correlation coefficient = 0.8445, Q = 0.008). BSA was not detected in any hydrolyzed powdered formula or commercially sterile liquid preparation regardless of protein composition. The absence of BSA was confirmed by polyacrylamide gel electrophoresis. It is unlikely that the ABBOS epitope is present in the formulas testing negative for BSA due to enzymatic hydrolysis and heat denaturation of these formula preparations. A laboratory technology was developed that could be upgraded to produce BSA free protein bases used in the manufacture of infant formula. Affinity chromatography, using paramagnetic beads with an immobilized antibody against BSA, was applied to extract BSA from cow's milk and whey isolates. Monoclonal and polyclonal antibody-activated beads were used to capture BSA from samples. The capture efficiency in milk was 11% and 19% for polyclonal beads, and 59% for monoclonal beads. Capture efficiency of monoclonal beads of 91% was significantly greater in both acid and sweet whey compared to the polyclonal beads exhibiting a capture efficiency 31% and 24% in acid and sweet whey, respectively. Capture efficiency of monoclonal and polyclonal beads did not differ significantly in milk, acid whey, or sweet whey. Removal of BSA from a known sample of 25ng of BSA treated with polyclonal beads was 70% effective with a capture efficiency of 35%. A net reduction of 99.9% of the BSA could be expected by coupling immunocapture with molecular sieving. Immunocapture was most effective in removing BSA when only small amounts were present in the sample.

Four healthy university women students (age 21-26) while on self-selected diets and living under normal living conditions served as experimental subjects in a study of changes of serum total lipids, distribution of lipid classes, and the fatty acid composition of lipid fractions during the menstrual cycle. Effect of meal frequency (2 meals vs 3 meals with no breakfast) was also included. Total lipids were extracted from serum. Chemical determinations of total lipids, total and free cholesterols, and lipid phosphorous were made on these extracts. Concentration of cholesterol esters and phospholipids were calculated and triglycerides plus free fatty acids were calculated by difference. The total lipids were separated into lipid classes by thin-layer chromatographic method while the methyl esters of fatty acids were analyzed by Gas-Liquid chromatographic method. The variation between the individual subjects was quite great in this study. Further work using a greater number of subjects, analyses for more days to obtain maximum peaks, and selection of subjects who have menstrual cycles of the same length, such as 28 days, are recommended to clearly identify changes of serum lipid metabolism during the menstrual cycle. Relating these basic data to endocrine excretion values should give information needed for future studies relating abnormal metabolism of lipids to atherosclerosis and coronary heart disease.

Dehydration is perhaps the oldest method of preserving fruits and vegetables. However, it is still an important method of preservation, During World War II, efforts were geared to investigate the possibilities of such newer dehydrated foods as powdered eggs, tomatoes, and potato granules. Since then many new products are flooding the market every year. The use of dehydrated products has increased primarily because they usually require leas space and have longer shelf life, and at the same time they have much more concentrated nutritive value than fresh, canned, or frozen foods, Hence, they can easily be adopted for military rations. Because of their ease of handling and transportation they may serve as a snack and picnic food.

The levels and weekly variations of certain lipid components were investigated in healthy adults, 33 to 60 years of age, on self-selected diets under home-living conditions with and without an increased proportion of polyunsaturated fats for a period of 26 weeks. Ten individuals served as controls and 16 were assigned to the experimental diet. Each of the groups contained an equal number of men and women. The experimental diet provided a ratio of polyunsaturated to saturated fatty acids of approximately one, with the substitution of vegetable oils for animal fats within the normal eating patterns of the participants. The control subjects made no dietary changes. Dietary intakes were calculated from records reported by the subjects for two days each week, using a food composition table constructed from all available sources of material. The amount of calories as fat was approximately 38 percent for all subjects. Analyses to determine the alpha-tocopherol, cholesterol and total lipid values, unsaturation of the lipids, and arythrocyte hemolysis were performed on blood collected by finger-tip puncture before breakfast weekly. Serum alpha-tocopherol and cholesterol values were within normal limits at the start of the study. Initial alpha-tocopherol levels for men and women were approximately the same (mean 0.52 mg per 100 ml.) Cholesterol values for women were higher than those for men (201 and 174 mg per 100 ml, respectively). Total lipids were higher in men than in women (767 and 685 per 100 ml, respectively). The experimental diet, consisting of highly unsaturated fats, commercially-available, increased the serum tocopherol slightly decreased the serum total lipids slightly, but had no significant effect upon the serum cholesterol despite a significant increase in dietary P:S ratio and a significant decrease in dietary cholesterol. Erythrocyte hemolysis did not increase in the experimental subjects. No linear relationship was found between serum alpha-tocopherol and erythrocyte hemolysis. The dietary vitamin E: polyunsaturated fatty acid ratio decreased in the experimental group but increased in the control group, the difference between the means being significant. No relationship was found between levels of serum cholesterol and serum tocopherol. Unsaturation of the lipids increased for all subjects, the increase being significant with time but not with the diet. Wide variations in tocopherol and cholesterol were found in sera from the same individual. Increased serum cholesterol levels appeared to coincide with stress or anticipation of stressful situations in several of the subjects.

Salt soluble extracts from mechanically deboned mutton were significantly higher (P < .01) in pH than the extracts from the hand boned mutton. An associated trend toward greater extractability, however, was not significant. Variation in emulsifying capacity between extracts from carcass parts were highly significant yet significant variation did not occur in the emulsifying capacity of hand versus mechanically deboned mutton. A new term, extractable- emulsifying capacity is presented which incorporates the extractability and emulsifying capacity of meat extracts into one value which should more accurately estimate the contribution of a meat ingredient in forming a stable sausage emulsion. Salami, utilizing mutton, was formulated from experimental results which indicated that up to 10 percent mutton fat and 68 percent mutton lean was acceptable to panelists. Pork was preferred to beef for use in combination with mutton as determined by panel scores, however disagreement was noted between panelists. Panelists were unable to detect flavor, moisture or texture differences between the final mutton salami and a commercial beef and pork formulation. They did however prefer the appearance of the mutton salami (P < .05).

A great deal of variability has been evident in reported pantothenic acid blood values. The purpose of .the study was to establish optimum enzyme treatment for liberation and assay of pantothenic acid in blood and sera. There were eight major findings . First, it was found that there was an active pantetheinase in sera, negating the need for hog kidney peptidase or pigeon liver enzyme in whole blood. The second finding (related to the first) indicated that there was significant autolysis of the peptidase bond between the pantothenic acid and cysteamine moie- ties of coenzyme A in whole blood. The third finding was that Clarase (a monoesterase) liberated equivalent amounts of pantothenic acid in fresh whole blood when compared to alkaline phosphatase, but less in frozen blood. The optimum time for enzymatic liberation of pantothenic acid from whole blood was determined in the fourth. When using alkaline phosphatase alone, or alkaline phosphatase plus a pantetheinase, maximum liberation of pantothenic acid occurred at 4 to 5 hours. The fifth find-ing was that in sera, acid or base hydrolysis and boiling increased pantothenic acid liberation by approximately lQO nanograms over and above that liberated by enzyme treatment with alkaline phosphatase and hog kidney peptidase. In whole blood, both boiling and acid hydrolysis increased pantothenic acid liberation by approximately 100 nanograms; however, base hydrolysis did not yield a similar increase in pantothenic acid. In the sixth, it was found that substantial autolysis of bound forms of pantothenic acid (to liberate free pantothenic acid) occurred in fresh and frozen whole blood at 37°C and 23°C . The autolysis did not occur in sera or in boiled blood. The results from the seventh finding indicated that blood frozen for 15 months showed less bound (released by alkaline phosphatase plus hog kidney peptidase) pantothenic acid and a greater amount of free pantothenic acid than did fresh blood. The eighth was actually a series of findings in which it was established that a protease digestion of whole blood with trypsin, chymotrypsin , papain , or pepsin increased pantothenic acid liberation from whole blood. Of the four proteases used, trypsin was found to be optimal for pantothenic acid liberation. The pantothenic acid liberated by a pro-tease digestion was released as free pantothenic acid, and was from a different source than that liberated by alkaline phosphatase plus hog kidney peptidase . When assaying trypsin digested whole blood with both the radioimmuno and microbiological assay, the r2 between assays was 0.901 . The source of the pantothenic acid which was liberated by the trypsin digestions is unknown .

The increasing importance of the lima beans as a substantial cash crop for the growers or farmers and as a quality food for the consumer has initiated many investigations directed towards improving its quality as a vegetable crop. Lima beans are well suited for processing; hence, studies of the quality of different varieties in relation to time of harvest have been made. Host processors are in agreement that the beans attain maximum quality before they are fully mature. After that, the yield and size increase whereas the quality decreases.

An increased amount of emphasis is constantly being placed on the standardization of diets where group feeding is involved. Especially is this true in the hospital where food is an essential part of the medical treatment of the patient. The directing personnel responsible for the diets for any hospital situation where a dietitian is employed, are the doctors who prescribe the diet orders and the dietitian who interprets them.