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1. Sensory studies with low-income, food-insecure consumers

Author:
Ramaroson Rakotosamimanana, Vonimihaingo; De Kock, Henriëtte L
Source:
Current opinion in food science 2020 v.33 pp. 108-114
ISSN:
2214-7993
Subject:
nutritive value,   etc   ; consumers (people); food acceptability; food research; foods; malnutrition; sensory evaluation;     Show all 7 Subjects
Abstract:
... A substantial proportion of African population is food-insecure, of low socioeconomic background. While much effort is made to address cost, safety and nutritional quality of food for economically vulnerable consumers, research specifically focusing on food acceptance and preference is seriously lacking. Here, we present examples of recently published studies to demonstrate the value of food resea ...
DOI:
10.1016/j.cofs.2020.03.010

2. Fostering sustainable diets through a comprehensive approach of value-adding operations: What can vegetable box schemes contribute?

Author:
Huyard, Caroline
Source:
Journal of cleaner production 2020 v.256 pp. 120615
ISSN:
0959-6526
Subject:
nutritive value,   etc   ; diet; eating habits; environmental impact; food preparation; interviews; production technology; supply chain; vegetables;     Show all 9 Subjects
Abstract:
... Food value chains have a major impact on the environment. Experimentation with what can be called “alternative production systems”, i.e. innovative production and consumption patterns, involving actors within and outside supply chains, seems a potentially interesting way to reduce this impact. This study is based on the hypothesis that such systems may need to combine the provision of material goo ...
DOI:
10.1016/j.jclepro.2020.120615

3. Microalgae as a promising and sustainable nutrition source for managed honey bees

Author:
Ricigliano, Vincent A.
Source:
Archives of insect biochemistry and physiology 2020 v.104 no.1 pp. e21658
ISSN:
0739-4462
Subject:
nutritive value,   etc   ; apiculture; artificial diets; functional properties; honey bee colonies; honey bees; insect rearing; microalgae; pollen;     Show all 9 Subjects
Abstract:
... Managed honey bee colony losses are attributed to a number of interacting stressors, but many lines of evidence point to malnutrition as a primary factor. Commercial beekeepers have become increasingly reliant on artificial pollen substitute diets to nourish colonies during periods of forage scarcity and to bolster colony size before pollination services. These artificial diets may be deficient in ...
Handle:
10113/6862110
DOI:
10.1002/arch.21658

4. Ethnic and industrial probiotic foods and beverages: efficacy and acceptance

Author:
Behera, Sudhanshu S; Panda, Sandeep K
Source:
Current opinion in food science 2020 v.32 pp. 29-36
ISSN:
2214-7993
Subject:
nutritive value,   etc   ; beverages; commercialization; lactic fermentation; probiotics; sensory properties; shelf life;     Show all 7 Subjects
Abstract:
... Microbial fermentation is an indigenous process known to be adapted for centuries by different communities and folks for the improvement of the quality of the food. Quality enhancement of the food is mostly carried out by lactic acid fermentation and sometimes probiotic fermentation mainly for the elongation of shelf-life, nutritional value addition and improvement of the sensory property. Technol ...
DOI:
10.1016/j.cofs.2020.01.006

5. Occurrence of maltose in apple juices: Improved method of analysis, typical levels, and factors affecting it

Author:
Woźniak, Łukasz; Szczepańska, Justyna; Roszko, Marek; Skąpska, Sylwia
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.124 pp. 109154
ISSN:
0023-6438
Subject:
nutritive value,   etc   ; adulterated products; apple juice; apples; clarification (processing); enzymatic hydrolysis; enzymes; gas chromatography; maltose; starch;     Show all 10 Subjects
Abstract:
... Maltose is a disaccharide produced during the enzymatic hydrolysis of starch. Fruit juices generally contain low levels of this sugar, therefore high concentrations of maltose are perceived as an indication of the adulteration or use of low-quality material. The sole recommendation published by the International Fruit Juice Association (AIJN) states that maltose levels in clear apple juices should ...
DOI:
10.1016/j.lwt.2020.109154

6. Prebiotic carbohydrate concentrations of common bean and chickpea change during cooking, cooling, and reheating

Author:
Siva, Niroshan; Thavarajah, Pushparajah; Thavarajah, Dil
Source:
Journal of food science 2020 v.85 no.4 pp. 980-988
ISSN:
0022-1147
Subject:
nutritive value,   etc   ; amylose; chickpeas; cooking; cooling; fructooligosaccharides; heat treatment; markets; prebiotics; raffinose; resistant starch; sugar alcohols;     Show all 12 Subjects
Abstract:
... Thermal processing of pulse crops influences the type and levels of prebiotic carbohydrates present. Pulses such as common bean and chickpea are rich sources of prebiotic carbohydrates, including sugar alcohols (SAs), raffinose family oligosaccharides (RFOs), fructooligosaccharides (FOSs), resistant starch (RS), and amylose. This study determined the changes in prebiotic carbohydrate concentration ...
DOI:
10.1111/1750-3841.15066

7. Reformulation of spray‐dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders

Author:
Samborska, Katarzyna; Barańska, Alicja; Szulc, Karolina; Jankowska, Ewa; Truszkowska, Marzena; Ostrowska‐Ligęza, Ewa; Wołosiak, Rafał; Szymańska, Ewelina; Jedlińska, Aleksandra
Source:
Journal of the science of food and agriculture 2020 v.100 no.5 pp. 2224-2235
ISSN:
0022-5142
Subject:
nutritive value,   etc   ; apples; dried milk; glass transition temperature; honey; physicochemical properties; powders; skim milk; spray drying;     Show all 9 Subjects
Abstract:
... BACKGROUND: Apple concentrate and honey were spray‐dried with traditional carriers (maltodextrin, Nutriose®, Kleptose®) and with skimmed milk powder as a carrier substitute offering added value for the final product. RESULTS: Skimmed milk powder, although having the lowest glass transition temperature, was the best carrier in terms of the highest powder recovery (higher than 80% was achieved) and ...
DOI:
10.1002/jsfa.10247

8. Efficient separation of tocopherol homologues in vegetable oil by ionic‐liquid‐based countercurrent chromatography using a non‐aqueous biphasic system

Author:
Fan, Chen; Li, Nai; Cao, Xueli
Source:
Journal of separation science 2020 v.43 no.5 pp. 970-977
ISSN:
1615-9306
Subject:
nutritive value,   etc   ; bioactive compounds; chlorides; countercurrent chromatography; hydrogen bonding; ionic liquids; tocotrienols; vegetable oil;     Show all 8 Subjects
Abstract:
... Tocopherol homologues are important fat‐soluble bioactive compounds with high nutritional value. However, it is of great challenge to separate these homologues because of their high structural similarities. In this work, ionic‐liquid‐based countercurrent chromatography was used for the separation and purification of tocopherol homologues. Conventional countercurrent chromatography and ionic‐liquid ...
DOI:
10.1002/jssc.201900962

9. Modélisation de l’impact du respect des nouvelles recommandations alimentaires françaises sur les apports nutritionnels des adultes

Author:
Maillot, Matthieu; Darmon, Nicole
Source:
Cahiers de nutrition et de diététique 2020 v.55 no.1 pp. 18-29
ISSN:
0007-9960
Subject:
nutritive value,   etc   ; Dietary Guidelines; adults; calcium; compliance; dairy products; diet; energy; energy density; models; surveys;     Show all 11 Subjects
Abstract:
... The impact of compliance with the new French food-based dietary guidelines on nutrient intakes was tested, and compared according to the number of portions of dairy products: 2/d (current recommendation) or 3/d (previous recommendation). For each observed diet of adults in the INCA2 survey, two new diets (iso-energetic with the observed) were modeled, one respecting all the dietary recommendations ...
DOI:
10.1016/j.cnd.2019.10.003

10. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour

Author:
Pires, Manoela Alves; Barros, Julliane Carvalho; Rodrigues, Isabela; Sichetti Munekata, Paulo Eduardo; Trindade, Marco Antonio
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.119 pp. 108907
ISSN:
0023-6438
Subject:
nutritive value,   etc   ; Echium plantagineum; Salvia hispanica; backfat; beef; bologna; flour; lipid content; pork;     Show all 9 Subjects
Abstract:
... The aim of this study was to evaluate the substitution of Echium oil and chia flour for pork and beef back fat, respectively, in bologna type sausages. Three formulations were prepared: a control without chia flour and Echium oil; TE, without chia flour and with Echium oil instead of pork back fat; and T10CF, with Echium oil plus 10% chia flour. The results showed an increase in lipid content with ...
DOI:
10.1016/j.lwt.2019.108907

11. Linking consumer physiological status to food-web structure and prey food value in the Baltic Sea

Author:
Karlson, Agnes M. L.; Gorokhova, Elena; Gårdmark, Anna; Pekcan-Hekim, Zeynep; Casini, Michele; Albertsson, Jan; Sundelin, Brita; Karlsson, Olle; Bergström, Lena
Source:
Ambio 2020 v.49 no.2 pp. 391-406
ISSN:
0044-7447
Subject:
nutritive value,   etc   ; cod (fish); herring; least squares; physiological state; predation; predators; seals; trophic levels; Baltic Sea;     Show all 10 Subjects
Abstract:
... Declining physiological status in marine top consumers has been observed worldwide. We investigate changes in the physiological status and population/community traits of six consumer species/groups in the Baltic Sea (1993–2014), spanning four trophic levels and using metrics currently operational or proposed as indicators of food-web status. We ask whether the physiological status of consumers can ...
DOI:
10.1007/s13280-019-01201-1
PubMed:
31168701
PubMed Central:
PMC6965491

12. Toxicity of Metals and Metallic Nanoparticles on Nutritional Properties of Microalgae

Author:
Liang, Sharolynne Xiao Tong; Wong, Ling Shing; Dhanapal, Anto Cordelia Tanislaus Antony; Djearamane, Sinouvassane
Source:
Water, air, and soil pollution 2020 v.231 no.2 pp. 52
ISSN:
0049-6979
Subject:
nutritive value,   etc   ; freshwater; humans; metabolism; metals; microalgae; minerals; nanoparticles; nutrients; phenolic compounds; pigments; proteins; toxicity; vitamins;     Show all 14 Subjects
Abstract:
... Microalgae has been utilized as food and supplement by humans for more than thousands of years due to their high nutritional properties such as proteins, vitamins, minerals, and other nutrients. However, the improvement in the modern society caused increased release of metals and metallic nanoparticles (MNPs) into the freshwater that might cause toxicity to the marine and freshwater microalgae. Al ...
DOI:
10.1007/s11270-020-4413-5

13. Batch-based traceability for pork: A mobile solution with 2D barcode technology

Author:
Chen, Taibo; Ding, Kaifang; Hao, Shuaikang; Li, Gendao; Qu, Jingye
Source:
Food control 2020 v.107 pp. 106770
ISSN:
0956-7135
Subject:
nutritive value,   etc   ; animal-based foods; barcoding; business enterprises; pork; pork quality; supply chain; traceability; China;     Show all 9 Subjects
Abstract:
... As an animal-derived food, pork provides Chinese consumers with important nutritional value. The frequent safety incidents related to pork-made food have led the government and public advocate that a traceability system is as an effective means of controlling food quality and safety. This paper thus introduces a mobile pork quality and safety tracing system based on 2D (two-dimensional) barcode (a ...
DOI:
10.1016/j.foodcont.2019.106770

14. Quantification of Maillard reaction products in animal feed

Author:
Hofmann, Thomas; Engling, Anne Christin; Martens, Siriwan; Steinhöfel, Olaf; Henle, Thomas
Source:
European food research & technology 2020 v.246 no.1 pp. 253-256
ISSN:
1438-2377
Subject:
nutritive value,   etc   ; Maillard reaction products; acid hydrolysis; arginine; feeds; heat treatment; lysine;     Show all 7 Subjects
Abstract:
... Individual Maillard reaction products (MRPs), namely furosine, which is formed from Amadori product of lysine during acid hydrolysis, as well as N-ε-(carboxymethyl)lysine (CML), pyrraline and the arginine derivative MG-H1 (methylglyoxal-derived hydroimidazolone 1) were quantified in 78 samples of animal feed, belonging to 17 different feed types. The concentrations of the MRPs were dependent on th ...
DOI:
10.1007/s00217-019-03406-w

15. Digital technologies, hyper-transparency and smallholder farmer inclusion in global value chains

Author:
Kos, Diana; Kloppenburg, Sanneke
Source:
Current opinion in environmental sustainability 2019 v.41 pp. 56-63
ISSN:
1877-3435
Subject:
nutritive value,   etc   ; farmers; globalization; markets; supply chain;     Show all 5 Subjects
Abstract:
... Globalization of food value chains has increased the demand for greater transparency over where food is produced, how, by whom and with what effect on society and the environment. A range of new digital technologies are available to facilitate transparency, with the promise of leading the global food system to an era of ‘hyper-transparency’. Its impact on smallholder farmer inclusion, however, rem ...
DOI:
10.1016/j.cosust.2019.10.011

16. Correction: Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional

Author:
Ma, Tingting; Lan, Tian; Ju, Yanlun; Cheng, Guo; Que, Zhiluo; Geng, Tonghui; Fang, Yulin; Sun, Xiangyu
Source:
Food & function 2019 v.10 no.8 pp. 5239
ISSN:
2042-650X
Subject:
nutritive value,   etc   ; Actinidia; bioactive properties; kiwifruit;     Show all 4 Subjects
Abstract:
... Correction for ‘Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional’ by Tingting Ma et al., Food Funct., 2019, 10, 1317–1329. ...
DOI:
10.1039/c9fo90038a

17. Do men and women really live in different taste worlds?

Author:
Spence, Charles
Source:
Food quality and preference 2019 v.73 pp. 38-45
ISSN:
0950-3293
Subject:
nutritive value,   etc   ; hedonic scales; men; taste; women;     Show all 5 Subjects
Abstract:
... In this review, I highlight what is currently known about the sensory, psychological, and physical/nutritional, differences between men and women in terms of their sensory-discriminative and hedonic responses to multisensory tasting experiences. However, despite the evidence for there being numerous individual differences in tasting, few neatly support the claim that men and women live in differen ...
DOI:
10.1016/j.foodqual.2018.12.002

18. Co-optimization of safety, quality and legislation: opening Pandora’s box?

Author:
van Boekel, Martinus AJS; ter Steeg, Pieter F; Dahoe, Arief E
Source:
Current opinion in food science 2020 v.35 pp. 65-71
ISSN:
2214-7993
Subject:
nutritive value,   etc   ; computational methodology; food safety; food technology; heat; laws and regulations; processed foods; sensory properties; shelf life; spoilage;     Show all 10 Subjects
Abstract:
... Current scientific practices and legal reality are discussed related to process modeling of food quality. Historically, microbial safety was the focus, using simple first-order kinetics, known as the D-z concept. The impressive safety record of heated processed foods made this the standard in every food engineering textbook, and adopted by food safety authorities. However, procedures are empirical ...
DOI:
10.1016/j.cofs.2020.02.001

19. Functional properties of heat-moisture treated maize meal with added stearic acid by infrared energy

Author:
Mapengo, Clarity R.; Emmambux, M. Naushad
Source:
Food chemistry 2020 v.325 pp. 126846
ISSN:
0308-8146
Subject:
nutritive value,   etc   ; X-ray diffraction; corn meal; crystal structure; differential scanning calorimetry; functional properties; starch; stearic acid; value added; viscosity;     Show all 10 Subjects
Abstract:
... Functional properties of infrared heat-moisture treated (HMT) maize meal with stearic acid were studied. Maize meal with 1.5% stearic acid (SA) was treated by HMT using infrared (IR) energy (at 110 °C for 1, 2 & 3 h) and conventional HMT (at 110 °C for 16 h) independently. Infrared HMT is similar to conventional HMT since both treatments resulted in significantly (P < 0.05) reduced final viscosity ...
DOI:
10.1016/j.foodchem.2020.126846

20. Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making

Author:
Xu, Kang; Guo, Mengmeng; Roman, Laura; Pico, Joana; Martinez, Mario M.
Source:
Food chemistry 2020 v.317 pp. 126387
ISSN:
0308-8146
Subject:
nutritive value,   etc   ; alpha-amylase; breadmaking; breads; comparative study; enzyme activity; flour; glycemic effect; okra; pectins; phenolic compounds; pods; seeds; wheat;     Show all 14 Subjects
Abstract:
... The outstanding amount of phenolics and pectins of okra seeds and seedless pods, respectively, is well-known. However, their impact on bread nutritional quality, and particularly on slowing down α-amylase activity during crumb digestion, has never been studied. In this work, the phenolic and carbohydrate fractions of developed fine and coarse flours from okra seeds (OS) and seedless pods (OP) were ...
DOI:
10.1016/j.foodchem.2020.126387