Bread Pudding

Food, Science, Policy, and Regulation in the Twentieth Century: International and Comparative Perspectives, 2009

A uniquely American creation, the peanut butter and jelly sandwich, both illustrates and contains the basic ingredients of the U.S. food standards program. Controversies over the integrity of these food products changed the trajectory of food regulation in the U.S. launching questions about how much fruit should be in jams and jellies; what constitutes and defines "white" bread; and how many peanuts should there be in peanut butter.

Water Activity in Foods

Food Quality and Preference, 2006

Modern diets are largely heat-processed and as a result contain high levels of advanced glycation end products (AGEs). Dietary advanced glycation end products (dAGEs) are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardiovascular disease. This report significantly expands the available dAGE database, validates the dAGE testing methodology, compares cooking procedures and inhibitory agents on new dAGE formation, and introduces practical approaches for reducing dAGE consumption in daily life. Based on the findings, dry heat promotes new dAGE formation by >10-to 100-fold above the uncooked state across food categories. Animal-derived foods that are high in fat and protein are generally AGE-rich and prone to new AGE formation during cooking. In contrast, carbohydrate-rich foods such as vegetables, fruits, whole grains, and milk contain relatively few AGEs, even after cooking. The formation of new dAGEs during cooking was prevented by the AGE inhibitory compound aminoguanidine and significantly reduced by cooking with moist heat, using shorter cooking times, cooking at lower temperatures, and by use of acidic ingredients such as lemon juice or vinegar. The new dAGE database provides a valuable instrument for estimating dAGE intake and for guiding food choices to reduce dAGE intake. Advanced glycation end products (AGEs), also known as glycotoxins, are a diverse group of highly oxidant compounds with pathogenic significance in diabetes and in several other chronic diseases (1-6). AGEs are created through a nonenzymatic reaction between reducing sugars and free amino groups of proteins, lipids, or nucleic acids. This reaction is also known as the Maillard or browning reaction (7). The formation of AGEs is a part of normal metabolism, but if excessively high levels of AGEs are reached in tissues and the circulation they can become pathogenic (2). The pathologic effects of AGEs are related to their ability to promote oxidative stress and inflammation by binding with cell surface receptors or cross-linking with body proteins, altering their structure and function (8-10). Among the better-studied AGEs are the stable and relatively inert N ε-carboxymethyllysine (CML) and the highly reactive derivatives of methyl-glyoxal (MG). Both these AGEs can be derived from protein and lipid glycoxidation (11,12).

Journal of Sensory Studies, 2000

Journal of Food Science, 2006

Public Health Nutrition, 2011

ObjectiveThe present study directly compared prices of more and less nutritious foods within given categories in US supermarkets.DesignFoods selected from six supermarkets in Jackson County were categorized using the five criteria of the Nutrition Detectives™ (ND) programme and an item-to-item cost comparison was made using posted prices. The nutritional quality of foods was distinguished using the clues of the ND nutrition education programme for elementary-school children and validated using the Overall Nutritional Quality Index.SettingSupermarkets in Jackson County, MO, USA.SubjectsNot applicable.ResultsThe average price of the item for more nutritious foods did not differ significantly from that of less nutritious foods overall ($US 2·89 (sd$US 0·74)v.$US 2·85 (sd$0·68),P= 0·76). More nutritious breads cost more than less nutritious breads ($US 3·36 (sd$ US 0·28)v.$US 2·56 (sd$US 0·80,P= 0·03), whereas more nutritious cereals ($US 2·46 (sd$US 0·69)v.$US 3·50 (sd$US 0·30),P< 0...

This paper tells a story about my life as an anthropologist who is both “native” and “alien” to Japanese society. I am a native in that I was born to Japanese parents of prewar generation and was raised within a “genuine” Japanese family in Sendai, Japan. I consider Sendai home, where I now live and work, and I love the city in its entirety. I strongly identify myself with the people and culture of Sendai city and Tohoku region of Japan. I am also an alien, however, in that I spent two years of my early life from five to seven years old in Buffalo, New York, USA, which fact tuned me into a “returnee kid.” I later spent altogether five years at Michigan State University studying anthropology. I am doubly “Americanized.” I acquired American language and habits early on and I absorbed American anthropology in my early adulthood. Both became part and parcel of my way of life. As a result, I constantly oscillate between being a native and being an alien, between acting—as a native or an alien—and watching all that as an anthropologist. In this paper, I shall examine several episodes in which my native side collides with my alien side under the watchful eyes of my anthropologist side and discuss what that all means to me and potentially to anthropology as a discipline.

recomiendo que lo descrguen ya que los textos salen enteros, pero en la pajina se corta apapchos