Delivering flexibility: Contrasting patterns in the French and the UK food processing industry by James, S, Caroli, E., Gautié, J., Lamanthe, A., Lloyd, C.

Delivering Flexibility: Contrasting Patterns in the French and the UK Food Processing Industry by Caroli, E, Gautie, J, Lloyd, C, Lamanthe, A, James, S

“…This article provides a comparative analysis of changes in numerical and functional labour flexibility in the French and the UK food processing industry. Based upon case study data, it explores the interaction between competitive pressures and institutional and regulatory structures and their impact on workplace practices. …”

Too much pressure? Retailer power and occupational health and safety in the food processing industry by James, S, Lloyd, C.

Too much pressure? Retailer power and occupational health and safety in the food processing industry by Lloyd, C, James, S

“…This article examines the impact of supply chain pressures on the UK food processing industry and the implications for occupational health and safety. …”

Complex processing of prickly pear cactus (Opuntia sp.) by free-ranging long-tailed macaques: preliminary analysis for hierarchical organisation. by Tan, A, Luncz, L, Haslam, M, Malaivijitnond, S, Gumert, M

“…Complex food-processing techniques by gorillas, chimpanzees, and orangutans have allowed comparisons of complex hierarchical cognition between great apes and humans. …”

Generalized enthalpy model of a high pressure shift freezing process by Smith, N, Peppin, S, Ramos, A

“…High-pressure freezing processes are a novel emerging technology in food processing, offering significant improvements to the quality of frozen foods. …”

Carbonyl reductases: the complex relationships of mammalian carbonyl- and quinone-reducing enzymes and their role in physiology. by Oppermann, U

“…Reactive carbonyls, formed during lipid peroxidation or food processing, and xenobiotic quinones are able to covalently modify DNA or amino acids. …”

Increasing control over biomineralization in conodont evolution by Shirley, B, Leonhard, I, Murdock, DJE, Repetski, J, Świś, P, Bestmann, M, Trimby, P, Ohl, M, Plümper, O, King, HE, Jarochowska, E

“…We test this hypothesis quantitatively and demonstrate that the crystallographic order increased throughout the early evolution of conodont teeth in parallel with morphological adaptation to food processing. With the c-axes of apatite crystals oriented perpendicular to the functional feeding surfaces, the strongest resistance to uniaxial compressional stress is conferred along the long axes of denticles. …”

How will the COVID-19 pandemic impact food security and virtual water “trade”? by Hussein, H, Greco, F

“…The global food system is based on food production, food processing, food transport and trade. Furthermore, elements which could be affected by the virus are the food retailing sector and the income of final consumers. …”

Thermal stability and structural changes in bacterial toxins responsible for food poisoning by Regenthal, P, Hansen, J, André, I, Lindkvist-Petersson, K

“…Thus, we set out to investigate the thermo-stability of the three-dimensional structures of SEA, SEH and staphylococcal enterotoxin E (SEE), since heat inactivation is a common method to inactivate toxins during food processing. Interestingly, the investigated toxins behaved distinctly different upon heating. …”

Cutting the first ‘teeth’: a new approach to functional analysis of conodont elements by Murdock, D, Sansom, I, Donoghue, P

“…Nevertheless, conodonts are an invaluable resource for testing the generality of functional principles derived from vertebrate teeth, and for exploring convergence in a range of food-processing structures. In a few derived conodont taxa, occlusal patterns have been used to derive functional models. …”

The influence of the stagnation zone on the fluid dynamics at the nozzle exit of a confined and submerged impinging jet by Jeffers, N, Stafford, J, Conway, C, Punch, J, Walsh, E

“…Consequently, they are found in many engineering applications such as electronics cooling, annealing of metals, food processing, and others. This paper investigates the influence of the stagnation zone fluid dynamics on the nozzle exit flow condition of a low profile, submerged, and confined impinging water jet. …”

Earliest evidence for caries and exploitation of starchy plant foods in Pleistocene hunter-gatherers from Morocco. by Humphrey, LT, De Groote, I, Morales, J, Barton, R, Collcutt, S, Ramsey, C, Bouzouggar, A

“…We infer that increased reliance on wild plants rich in fermentable carbohydrates and changes in food processing caused an early shift toward a disease-associated oral microbiota in this population.…”

Bulk phase behaviour vs interface adsorption: Effects of anions and isotopes on β-lactoglobulin (BLG) interactions by Fries, MR, Skoda, MWA, Conzelmann, NF, Jacobs, RMJ, Maier, R, Scheffczyk, N, Zhang, F, Schreiber, F

“…HYPOTHESIS: Protein adsorption is highly relevant in numerous applications ranging from food processing to medical implants. In this context, it is important to gain a deeper understanding of protein-protein and protein-surface interactions. …”

Influence of immediate predation risk by lions on the vigilance of prey of different body size by Periquet, S, Todd-Jones, L, Valeix, M, Stapelkamp, B, Elliot, N, Wijers, M, Pays, O, Fortin, D, Madzikanda, H, Fritz, H, Macdonald, D, Loveridge, A

“…Routine vigilance can be conducted while chewing, although during intense vigilance chewing is halted and thus imposes foraging costs as food processing is delayed. As the most acute form of vigilance, we predicted that the presence of lions would lead to an increase in intense vigilance in both species. …”

Earliest evidence for caries and exploitation of starchy plant foods in Pleistocene hunter-gatherers from Morocco by Humphrey, LT, De Groote, I, Morales, J, Barton, R, Collcutt, S, Ramsey, C, Bouzouggar, A

“…We infer that increased reliance on wild plants rich in fermentable carbohydrates and changes in food processing caused an early shift toward a disease-associated oral microbiota in this population.…”

Handle with care: challenges associated with ultra-processed foods research by O'Connor, LE, Herrick, KA, Papier, K

“…Aside from mechanisms, questions remain about whether classifying foods based on processing contributes additional value beyond conventional dietary recommendations.5 Further, there are noted concerns about the definition, validity and reproducibility of food processing classification systems.6,7 This presents challenges for interpreting associations with health outcomes observed in the literature.…”

Nutritional quality of packaged foods targeted at children in Brazil: which ones should be eligible to bear nutrient claims? by Rodrigues, V, Rayner, M, Fernandes, A, de Oliveira, R, da Costa Proença, R, Fiates, G

“…Foods were classified as 'healthier' and 'less healthy' according to the UK/Ofcom nutrient profile model and to the NOVA classification based on level of food processing. Pearson's chi-squared test was used to compare proportions between models. …”

Incorporating added sugar improves the performance of the Health Star Rating front-of-pack labelling system in Australia by Peters, SAE, Dunford, E, Jones, A, Mhurchu, C, Crino, M, Taylor, F, Woodward, M, Neal, B

“…This has been criticised because intrinsic sugars naturally present in dairy, fruits, and vegetables are treated the same as sugars added during food processing. We assessed whether the HSR could better discriminate between core and discretionary foods by including added sugar in the underlying algorithm. …”

Contribution of highly industrially processed foods to the nutrient intakes and patterns of middle-aged populations in the European Prospective Investigation into Cancer and Nutrit... by Slimani, N, Deharveng, G, Southgate, D, Biessy, C, Chajès, V, Bakel, v, Boutron-Ruault, M, McTaggart, A, Grioni, S, Verkaik-Kloosterman, J, Huybrechts, I, Amiano, P, Jenab, M, Vignat, J, Bouckaert, K, Casagrande, C, Ferrari, P, Zourna, P, Trichopoulou, A, Wirfält, E, Johansson, G, Rohrmann, S, Illner, A, Barricarte, A, Rodríguez, L

“…Centre-specific mean food intakes (g/day) were computed according to their degree of food processing (that is, highly, moderately and non-processed foods) using a specifically designed classification system. …”