Find research datasets worth reusing

opencc-by-4.0Apr 2024View details →

Chimpanzee food processing video archive (Waibira community, Budongo Forest, Uganda)

This is a video archive containing data (n = 474 videos) on food processing techniques and other behaviours used by the chimpanzees in the Waibira community, Budongo Forest, Uganda. Each video is labelled with data on date, location, individuals and behaviours present (including non-processing behaviours).  Also included is the ethogram used to categorise processing behaviours as they are labelled in the archive, and 19 exemplar clips demonstrating some of these behaviours. This archive is intended to be used as a data ark for future interdisciplinary research. While the videos themselves cannot be made publicly accessible, those interested in collaborations may browse the available videos and contact the researchers to request access to specific videos.

opencc-by-4.0Apr 2024View details →

Beyond the Surface: Exploring Ancient Plant Food Processing through Confocal Microscopy and 3D Surface Texture Analysis

This repository contains the raw data and code to reproduce the analyses presented in the paper "Beyond the Surface: Exploring Ancient Plant Food Processing through Confocal Microscopy and 3D Surface Texture Analysis" by Zupancich et al. The repositiory includes: <ul> <li>CSV files containing the raw data of 3D surface measurement of experimental active and passive tools utilised in processing cereals and legumes.</li> <li>Rmarkdown files of the code utilised to perform the analyses</li> </ul>

opencc-by-4.0Mar 2022View details →

Pathogen reduction data when applying high pressure processing to milk/colostrum and ready-to-eat foods

Introduction This dataset was built by members of the EFSA Working Group on high pressure processing (HPP) of food during the preparatory work on the BIOHAZ Scientific Opinion on the efficacy and safety of high pressure processing of food (EFSA-Q-2020-00380) (<a href="https://doi.org/10.2903/j.efsa.2022.7128">https://doi.org/10.2903/j.efsa.2022.7128</a>). It was used to answer to the following Terms of Reference (ToR) of the mandate: ToR2. To assess the efficacy of HPP when applied to raw milk and raw colostrum from ruminants, and in particular: a. To recommend minimum requirements as regards time and pressure of the HPP, and other factors if relevant, for the control of Mycobacterium spp., Brucella spp., Listeria monocytogenes, Salmonella spp. and Shiga toxin-producing Escherichia coli (STEC), to achieve an equivalent efficacy to that of thermal pasteurisation.   ToR3. To assess the efficacy of HPP when applied to foods known to cause human listeriosis and in particular: a. To recommend minimum requirements as regards time and pressure of the HPP, and other factors if relevant, to reduce significantly L. monocytogenes levels (e.g. by a certain log reduction), and assuming that the parameters influencing the growth of L. monocytogenes remain unchanged (e.g. shelf-life and storage conditions); b. To assess the efficacy on other relevant pathogens when applying the minimum requirements identified in a. A literature search was conducted to retrieve studies reporting on pathogen-specific parameters when treating milk/colostrum and ready-to-eat foods with HPP. A modelling approach was used to fit the derived log10 reductions (logR) at specific pressure-holding time combinations. More information can be found in the Scientific Opinion. Description Two MS-Excel files contain the extracted data. One file consists of the data used for answering ToR2 and contains data on HPP inactivation of Mycobacterium bovis, L. monocytogenes, Salmonella spp., STEC, Campylobacter spp., and Staphylococcus aureus in milk and colostrum from ruminants. The other file was used for answering ToR3 and contains data on HPP inactivation of L. monocytogenes, Salmonella spp. and E. coli in three types of RTE food categories: category “cooked meat products”,  category “smoked and gravad fish” and category “soft or semi-soft and fresh cheese”. Both files contain metadata related to product characteristics (e.g. the food matrix and composition), contamination characteristics (e.g. pathogen/strain used for inoculation, inoculation level, medium used for enumeration), HPP treatment characteristics (e.g. target pressure, time), and outcome (e.g. log10 reduction).

opencc-by-4.0Jun 2023View details →

BioValue´s Sensory Evaluation Workshop of Novel Processed Foods

The Workshop for the sensory evaluation of novel processed foods was organised with great success in May 2023 at CIHEAM MAICh. Nine newly developed novel processed foods containing at least one of the underutilized selected crops, i.e., Lens culinaris, Lathyrus spp., Fagopyron spp., Tomato ideotypes, Eggplant landraces, Cucumis melo var. flexuosus and Sonchus oleraceus, were prepared in the experimental kitchen of MAICh. A group of about 30 tasters consisting of professionals, i.e., nutritionists, food chemists, doctors, chefs, as well as consumers from a range of societal groups participated in the sensory evaluation process that included blind-tasting and filling in a specific questionnaire prepared for the evaluation of the appearance, aroma, taste, and texture of the new products. For the selection of the participants, gender equality and age variation were taken into consideration. In accordance with the feedback obtained from this evaluation, the improvement of the recipe design will be discussed. The BioValue team of CIHEAM MAICh would like to thank all the participants for their time and willingness to take part in this workshop.

opencc-by-4.0Oct 2021View details →

Processing of Legume Products to new Foods

The aim of the work is to develop and produce new foods from various legume processing products. Knowledge of the raw material properties (like water absorption, acidity and aggregation properties) of legume products is very important for product development. It was tried to find connections between raw material parameters and quality of the developed products. Therefore, different technologies were used. The first orienting tests showed that extrusion is the most suitable technology for product development. Due to the dominance of the protein components, experiments were carried out during development in which the pH value was shifted to the alkaline range. Roasting was also tested. A flour was produced from roasted peas, but it did not have good processing properties. These products should have good chances for marketing with regard to their properties. Therefore, properties should be achieved which represent unique selling points for these products. Essential characteristics are that these products are vegetarian or vegan, free of gluten, GMO and allergens. A further goal is a high protein content of the food, which offers the possibility to market these products as meat analogues. Since 2017, the work has been carried out in the pilot plants of IGV GmbH. The first products have been prototyped with pea products (green peas, yellow peas) and lentils. Flours of peeled peas, pea protein concentrates and pea protein isolates have been processed into directly expanded or gelatinised products by means of various types of extrusion, in particular by twin screw extrusion. Expanded products are produced by hot extrusion. They can be used as ready to eat snacks or form the basis for further developments. Gelatinated extrudates are extruded using a gentle process and are semi-finished products, that can be further processed by flocculation or deep-frying.             A product family based on pea protein is currently completed. These basic products can be used in various applications. The work will be continued with other legume products (Fava beans, Lentils).

opencc-by-4.0Oct 2022View details →

FPCA - From mobile app-based crowdsourcing to crowd-trusted food price estimates in Nigeria: pre-processing and post-sampling strategy for optimal statistical inference

Timely and reliable monitoring of commodity food prices is an essential requirement for the assessment of market and food security risks and the establishment of early warning systems, especially in developing economies. However, data from regional or national systems for tracking changes of food prices in sub-Saharan Africa lacks the temporal or spatial richness and is often insufficient to inform targeted interventions. In addition to limited opportunity for [near-]real-time assessment of food prices, various stages in the commodity supply chain are mostly unrepresented, thereby limiting insights on stage-related price evolution. Yet, governments and market stakeholders rely on commodity price data to make decisions on appropriate interventions or commodity-focused investments. Recent rapid technological development indicates that digital devices and connectivity services are becoming affordable for many, including in remote areas of developing economies. This offers a great opportunity both for the harvesting of price data (via new data collection methodologies, such as crowdsourcing/crowdsensing — i.e. citizen-generated data — using mobile apps/devices), and for disseminating it (via web dashboards or other means) to provide real-time data that can support decisions at various levels and related policy-making processes. However, market information that aims at improving the functioning of markets and supply chains requires a continuous data flow as well as quality, accessibility and trust. More data does not necessarily translate into better information. Citizen-based data-generation systems are often confronted by challenges related to data quality and citizen participation, which may be further complicated by the volume of data generated compared to traditional approaches. Following the food price hikes during the first noughties of the 21st century, the European Commission's Joint Research Centre (JRC) started working on innovative methodologies for real-time food price data collection and analysis in developing countries. The work carried out so far includes a pilot initiative to crowdsource data from selected markets across several African countries, two workshops (with relevant stakeholders and experts), and the development of a spatial statistical quality methodology to facilitate the best possible exploitation of geo-located data. Based on the latter, the JRC designed the Food Price Crowdsourcing Africa (FPCA) project and implemented it within two states in Northern Nigeria. The FPCA is a credible methodology, based on the voluntary provision of data by a crowd (people living in urban, suburban, and rural areas) using a mobile app, leveraging monetary and non-monetary incentives to enhance contribution, which makes it possible to collect, analyse and validate, and disseminate staple food price data in real time across market segments. The granularity and high frequency of the crowdsourcing data open the door to real-time space-time analysis, which can be essential for policy and decision making and rapid response on specific geographic regions. <a href="https://datam.jrc.ec.europa.eu/datam/perm/news/870?rdr=1666109837893">Link to the project</a>

opencc-by-4.0Mar 2023View details →

Comparing effects of food mechanical properties on oral processing behaviors in two sympatric lemur species - Dataset

Dataset for maximal random slope mixed models from manuscript "Comparing effects of food mechanical properties on oral processing behaviors in two sympatric lemur species". Column headers are described in the article and the key tab of the excel.

opencc-by-4.0Sep 2020View details →

FOP nutrient labels in Argentina: purchase intent, perception of healthiness and understanding in three processed food categories.

Data analysis (non-statistically significant results) and raw survey response data.

dryad32/100

Data from: Always chew your food: freshwater stingrays use mastication to process tough insect prey

Chewing, characterized by shearing jaw motions and high-crowned molar teeth, is considered an evolutionary innovation that spurred dietary diversification and evolutionary radiation of mammals. Complex prey-processing behaviours have been thought to be lacking in fishes and other vertebrates, despite the fact that many of these animals feed on tough prey, like insects or even grasses. We investigated prey capture and processing in the insect-feeding freshwater stingray Potamotrygon motoro using high-speed videography. We find that Potamotrygon motoro uses asymmetrical motion of the jaws, effectively chewing, to dismantle insect prey. However, CT scanning suggests that this species has simple teeth. These findings suggest that in contrast to mammalian chewing, asymmetrical jaw action is sufficient for mastication in other vertebrates. We also determined that prey capture in these rays occurs through rapid uplift of the pectoral fins, sucking prey beneath the ray's body, thereby dissociating the jaws from a prey capture role. We suggest that the decoupling of prey capture and processing facilitated the evolution of a highly kinetic feeding apparatus in batoid fishes, giving these animals an ability to consume a wide variety of prey, including molluscs, fishes, aquatic insect larvae and crustaceans. We propose Potamotrygon as a model system for understanding evolutionary convergence of prey processing and chewing in vertebrates.

opencc-zeroDec 2015View details →

opencc-zeroSep 2015View details →

High Throughput Multispectral Image Processing with applications in Food Science

Raw image samples for the PLoS ONE paper entitled "High Throughput Multispectral Image Processing with applications in Food Science". Segmented images for the PLoS ONE paper entitled "High Throughput Multispectral Image Processing with applications in Food Science".

opencc-by-4.0Jan 2024View details →

Replication data for: Processed food intake assortativity in the personal networks of older adults

This is the replication data for the scientific paper titled "Processed food intake assortativity in the personal networks of older adults." For details on how to use the data files, please consider the "Supplementary Material" file and the paper preprint where the context of the study and the variables of interest are presented.

FIGURE 4 in Ecomorphology of main food processing structures of four ocypodid species: how do they relate to the crabs' trophic habits?

FIGURE 4. Variations in the dorsal urocardiac teeth from the gastric mills of crabs with different diets. A, a deposit-feeder, Uca sp. (Ocypodidae); B, vascular plant-eater, Aratus pisonii (H. Milne Edwards, 1837) (Sesarmidae); C, an opportunistic carnivore/ omnivore (believed), Helice tridens (De Haan, 1835) (Varunidae). Scale = 1 mm. (A, B, after Warner 1977: 91, fig. 28; C, after Sakai et al. 2006: 6, fig. 4C).

FIGURE 3 in Ecomorphology of main food processing structures of four ocypodid species: how do they relate to the crabs' trophic habits?

FIGURE 3. Urocardiac ossicle, ventral view (A, B, C, D) and the lateral tooth of the zygocardiac ossicle (E, F, G, H) dorsal view, showing the comb-like structures of the four ocypodid species. A, E, Austruca annulipes (H. Milne Edwards, 1837); B, F, Gelasimus vocans (Linnaeus, 1758); C, G, Petruca panamensis; and D, H, Ocypode ceratophthalmus (Pallas, 1772).

FIGURE 2 in Ecomorphology of main food processing structures of four ocypodid species: how do they relate to the crabs' trophic habits?

FIGURE 2. Scatterplot and fitted lines of 'number of spoon-tipped setae' against 'carapace width' on the second maxilliped for Austruca annulipes (H. Milne Edwards, 1837), Petruca panamensis (Stimpson, 1859), Gelasimus vocans (H. Milne Edwards, 1837) and the absence of spoon-tipped setae on the second maxilliped of Ocypode ceratophthalmus (Pallas, 1772) (inset photograph).

FIGURE 1 in Ecomorphology of main food processing structures of four ocypodid species: how do they relate to the crabs' trophic habits?

FIGURE 1. Characteristics of the gastric mill of Ocypode ceratophthalmus (Pallas, 1772). A, Ventral view showing relative positions of the urocardiac ossicle and the zygocardiac ossicle; B, Dorso-lateral view of the lateral teeth of the zygocardiac ossicles, showing the comb-like structures and some details of the dentition. MT, median tooth; St, stem; U, urocardiac ossicle; Z, zygocardiac ossicle.