This new work starts from the analysis that has rarely taken into consideration those subjects who, with their difficulties of action, are defined "disabled" and undermine educational acts in the classroom. In promoting a change of thought that meant a real change of [....] » Read More
The importance of training food handlers is critical to effective food hygiene; however, there have been limited studies on the effectiveness of such training. Food safety training courses are administered worldwide in attempts to reduce outbreaks in food service, retail and t [....] » Read More
Soils are important for human health in a number of ways. Approximately 78% of the average per capita calorie consumption worldwide comes from crops grown directly in soil, and another nearly 20% comes from terrestrial food sources that rely indirectly on soil. Essential nutrient [....] » Read More
Nutrition is a fundamental aspect that allows prolonging the life of a population, as well as preventing various cardiovascular and chronic degenerative diseases and diseases related to malnutrition, so this project aims to develop a food supplement based on cricket flour (Acheta [....] » Read More
The Maillard reaction, which occurs during the thermal processing of foods, generates desirable flavor and aroma compounds. Unfortunately, this reaction is often accompanied by undesirable reactions that yield various harmful Maillard products such as heterocyclic amines (HAs), a [....] » Read More
Biosecurity Measures (BSM) are essential for reducing the risk of disease transmission across animal populations, limiting the introduction and spread of illnesses on farms, and assuring food safety. This study investigates the adoption of BSMs within Bangladesh's Dairy and M [....] » Read More
Background: During a child's formative years, access to adequate food and proper nutrition is paramount. Optimal nutrition serves as the foundation for their physical growth, cognitive development and overall wellbeing. The COVID-19 pandemic however exacerbated food insecurit [....] » Read More
Although Amaranthus is among the most popularly grown and consumed nutritious indigenous leafy vegetable in Africa, it is rarely cultivated in the Eastern Cape Province of South Africa but gathered from the wild. Farmers in the Eastern Cape are involved in production of exotic ve [....] » Read More
Woody species have the potential to meet the maintenance requirements of ruminants, especially when serving as supplement during the dry season. A study was conducted to determine the effect of S. plumosum meal inclusion in diets on nutrient intake, digestibility, and blood profi [....] » Read More
The possibility of using serish root gum as a fat replacer in the formulation of low fat ice cream was investigated. Some physical and rheological properties of samples were studied. All samples showed non Newtonian shear thining behavior. The flow behavior data were well fitted [....] » Read More
The prevalence of cancer has been increasing at an alarming rate in the recent decades. This chronic disease is associated with a high economic burden, disability, and early mortality. The cancer is the second leading cause of death behind cardiovascular diseases. Therefore, appr [....] » Read More
Spirulina, a blue-green algae, is emerging as a promising source of functional food, nutraceuticals, and dietary supplements, particularly for individuals with Autism. Rich in protein (62.84%) and essential amino acids (38.46% of protein content), Spirulina also boasts significan [....] » Read More
Sesame, one of the oilseed crops grown in Africa, brings in considerable income for producers and generates a very substantial annual resource. Despite its economic and food importance, meeting its sanitary quality and export criteria remains a challenge. In order to find solutio [....] » Read More
The increasing water crisis, as well as the inaccessibility and high cost of labor, have forced rice growers in Ghana to adopt direct planting methods. However, severe weed infestation poses a significant challenge to the productivity of this rice system. In this study, we evalua [....] » Read More
Traditional fermented milk products have been essential components of traditional food culture worldwide, including Doi of India, Kindourni, Fanire and Wagashi cheese of Niger and Benin. However, there are limited reports on the differences in bacterial communities that develop d [....] » Read More
An effective method for pinpointing beneficial probiotics involves isolating lactic acid bacteria from various food sources and subsequently screening for strains exhibiting exceptional performance and competitiveness. Thus, this investigation aimed to identify Lactobacillus spec [....] » Read More
Breeding maize for tolerance to acidic soils could improve maize yields. The current study aimed to identify maize genotypes with tolerance to highly acidic soils as well as finding secondary traits associated with tolerance to soil acidity at the seedling stage. Ten maize variet [....] » Read More
There is a high level of inadequate methods at all levels of food supply in the global food industry. The inadequacies have led to vast wastages of food, hence there is a need to curb the wastages that can later affect natural resources, water resources, and energy to avoid [....] » Read More
Lettuce is the most widely cultivated leafy vegetable in Colombia, constituting 22.65% of the cultivated area in Cundinamarca. Due to the low implementation rate of good agricultural practices, there is a high risk that contaminants, such as heavy metals, may adversely affect its [....] » Read More
Heavy metals such as Arsenic (As) and Cadmium (Cd) are considered toxic at trace levels, their accurate quantification in rice is quite complex due to their low concentration and interfere with other elements. The aim of this work was to develop, adjust and validate a methodology [....] » Read More
Bio-pesticides from bimolecular are characterized by their degradability in the environment, their low toxicity to humans and their mode of action on pests. One of the most damaging pests is probably the Varroa destructor, parasitic mite of the honey bee Apis mellifera, it causes [....] » Read More
Moyo is one of the main sauces of the gastronomy of Benin. It is essentially based on raw ingredients: fresh tomatoes, onion, a few drops of vegetable oil, salt, pepper and fish. Traditionally, it is prepared without heating and is eaten with dough (akassa, piron, kom). [....] » Read More
This study analyzed arable crop farmers' technical efficiency coupled with adaptation strategies to climate change in Ekiti State. A multistage sampling procedure was used to select 180 arable crop farmers. Obtained data were analyzed using composite climate change vulnerabil [....] » Read More
Concerns over the presence of acrylamide in food dates back to 2002, when Swedish scientists stated that, in carbohydrate-rich foods amounts of acrylamide were formed when cooked in high temperatures. Similar findings were reported by other researchers which, consequently, caused [....] » Read More
Background: Chronic dietary exposure to aflatoxins (AFs) is considered as a major public health concern, since they are recognized as hepatotoxic, mutagenic, genotoxic, and immunosuppressive toxins. Several food commodities consumed in Saudi Arabia (SA) are susceptible to AFs con [....] » Read More
This review concludes that some yoghurt on the sale shelves may not have acceptable microbial quality in developing countries. This event suggests applying strict hygienic actions during production, processing, and delivery of yoghurts to avoid contamination with unwanted resourc [....] » Read More
Ginseng is a perennial herbaceous plant from the Araliaceae family which belongs to the genus Panax, especially cultivated in Korea, ginseng is recognized for its general tonic effect, useful for invigorating the body of tired or weakened people, in particular due to its anti-inf [....] » Read More
This study aimed to identify the molds present in attiéké marketed in Burkina Faso. This is a cross-sectional and descriptive study involving 100 samples of attiéké taken from different sales sites in three (3) main cities of Burkina Faso (Ouagadougou, [....] » Read More
Public concern associated with food and feed contamination with toxigenic fungi or their metabolites has risen significantly in recent decades because of the well-known negative impact of these compounds on human health, including carcinogenic, teratogenic and nephrotoxic effects [....] » Read More
Fluoroquinolone (FQs) antibiotics are broad-spectrum agents widely used to treat a range of infections in the veterinary field or even in human medicine. In recent years FQs have been used in an abusive way within the alimentary industry, leading to the appearance of quinolone re [....] » Read More
Climate change has emerged as significant manmade global environmental challenge marked by rise in ambient temperature of the earth due to release of greenhouse gases in large proportion into the atmosphere by burning of fossil fuels, industrial processes, deforestation, and [....] » Read More
Ethnomedicinal research offers valuable insights for the advancement of drug discovery through the utilization of medicinal plants, which are essential natural resources crucial for human well-being. Medicinal plants represent as an alternative treatment to various diseases, and [....] » Read More
The general public is gradually receiving fragmented information from the media about plastic pollution and microscopic plastic particles. The scientific studies that help present a complete picture are mostly ignored by the media. Without supporting evidence and explanations, th [....] » Read More
Currently, 56.9% of the world's population lives in cities, with 68% anticipated to do so by 2050. Rapid urbanization is associated with increased urban poverty, pollution, food insecurity, malnutrition, and unemployment. The majority of people who live in cities consume read [....] » Read More
Background: After a dramatic increase in prevalence over several decades, obesity has become a major public health crisis in the United States. Research to date has consistently demonstrated a correlation between obesity and higher medical costs for a variety of U.S. subpopu [....] » Read More
Yam is a major staple food which provides both energy and bioactive compounds. In the French West Indies, over the past ten years, yam production declined by 70%, which was partly due to a fungal disease leaf anthracnose. New hybrids of Dioscorea alata resistant to anthracnose we [....] » Read More
Some wine industry by-products still contain both functional compounds and nutrients, making them potential material to be employed in new high value-added food products formulation. Our aim was to develop a Lactobacillus acidophilus fermented milk, fortified with marc flour belo [....] » Read More
Food contamination by chemicals migrating from Food Contact Materials (FCM), such as bisphenol A (BPA) and its analogs (BPS, BPF, TMBPF), is a significant concern. Recent studies have highlighted potential interactions between these xenobiotics and the gut microbiota (GM), which [....] » Read More
Context: Individuals with functional gastrointestinal disorders, like irritable bowel syndrome (IBS), benefit from a diet low in fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) since they are known as poorly absorbed substances found in various foods. When thes [....] » Read More
Sourdough is produced by fermentation between two main ingredients: water and flour. Fermentation occurs thanks to the interaction between yeast and bacteria. Beetroot peel is an agroindustrial waste containing high nutritional value due to its fiber, antioxidant, and phenolic co [....] » Read More
The Integral Monitoring Plan (IMP), established by ANMAT Regulation 10873/2017, represents the first national monitoring plan for packaged foods in Argentina. Its importance rests on the prevention of foodborne and chronic noncommunicable diseases, which encompass a wide range of [....] » Read More
3D printing, has gained significant attention across various industries due to its capability to produce complex structures with great accuracy and customization. In past years, 3D printing emerged as a disruptive tool for culinary innovation, personalized nutrition, food waste u [....] » Read More
The culinary landscape is characterized by a rich diversity of recipes, each comprising a unique combination of ingredients. However, the inconvenience of missing ingredients often hinders the cooking process, prompting the need for intelligent systems that can seamlessly recomme [....] » Read More
While antibodies have become the most popular recognition elements in biosensor words for four decades but it is difficult to produce monoclonal antibody towards many food contaminants such as mycotoxins, antibiotics and heavy metals. Given the practical advantages over analogous [....] » Read More
The study was conducted in the Department of Food Sciences in the Faculty of Agricultural Engineering at the University of Aleppo, where it aimed to study the chemical and physical composition of mortadella made from different mixtures of chopped and preserved rooster t [....] » Read More
This research investigated the ability of using potato and tomato peels as a source of the natural antioxidants. phenols was extracted from potato and tomato peels with three types of organic solvents (water, ethanol, methanol), then total phenols content was determined by Folin- [....] » Read More
Nutricosmetics, used for weight gain are available on line ; the presentation of these products shows sachets of tablets with different size and colours. Women are consuming after money transfer payment, and collect the product in a place without contact with vendors. The ob [....] » Read More
Cakes are sweet baked goods eaten as desserts and used for special occasions. Shortenings are hydrogenated refined vegetable oils with possibility of occurrence of trans fats. Ripe avocados mesocarps have buttery textured puree and contain monounsaturated fatty acids. Shea butter [....] » Read More
Cassava leaves are a leafy vegetable with a high nutritional value. The present study was therefore conducted to contribute to the valorization of cassava (Manihot esculenta) leaves. The study consisted of a diagnostic survey to assess cassava leaves' production, marketing, a [....] » Read More
Nowadays, atmospheric cold plasma demonstrates promising results in foodborne pathogen disinfection and hence can be utilized for in-field use. The study is focused on designing and estimating the potential of a mobile cold plasma device for pathogen inactivation from fruits and [....] » Read More
The health risks related to the contamination of food with mineral oil hydrocarbons will be explained, as well as the sources through which food gets contaminated and the upcoming EU legislation to regulate these substances in food. Mineral oil hydrocarbons (MOHs) are chemical [....] » Read More
Micro greens offer several benefits as an addition to the diet and Improves health and nutrition status of Human being. Micro greens are the seedlings of vegetables and herbs. Micro greens are packed with nutrients. The nutritional value of micro greens varies according to type, [....] » Read More
Introduction: This study investigated the optimization of extrusion cooking parameters for a multi-grain blend containing rice, mung bean, cowpea, sesame, and isolated soy protein. The focus was on understanding how temperature and screw rotation speed affect the quality of [....] » Read More
This study was carried out to determine the physicochemical properties of cookies produced from blends of wheat flour and tigernut residue flours. The fresh tigernuts were selected, washed, crushed and the milk was extracted. The residue remaining after milk extraction was dried, [....] » Read More
Fortified pap was produced from the blends of Sorghum and moringa leaf powder. The sorghum were sorted, cleaned, soaked, steeped for 72 hrs at room temperature, washed, dried and milled into flour. The moringa leaves were sorted, washed, and dried under room temperature and were [....] » Read More
The necessity for sustainable management practices to protect the world's halieutic richness is becoming more widely recognized. In this context, our study seeks to evaluate the stock of Boops boops between two insular environments in Tunisia, Djerba and Kerkennah. [....] » Read More
Agro-industrial waste is one of the many sources of CO2 emissions that exacerbate climate change. These emissions are even greater in regions where agriculture is the main economic source. In places like Seville, Spain, bitter orange (Citrus aurantium) trees are abundant in urban [....] » Read More
Antibiotic resistance has emerged as a major global health issue since it is thought to be the cause of approximately 0.7 million annual deaths, with that number predicted to increase to 10 million by 2050. On other hand, Residues of antibiotics detected in animal-derived food it [....] » Read More
Important Alert:
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Title : Unpacking a replicable and scalable holistic approach to improve smallholder production and all socio-ecologic systems throughout the global south
Michael Davidson, Davidson Consultants, United States
Planetary sustainability is threatened by much more than climate change. Ocean acidification, land system change, water use, biodiversity loss and extinction, aerosol loading, and stratospheric ozone depletion must be mitigated. In addition, when Earth’s population gr [....] » Read More
Title : Effectiveness of atmospheric cold plasma in inactivating microorganisms
Kasiviswanathan Muthukumarappan, South Dakota State University, United States
The environmentally conscious Cold Plasma (CP) technique is undergoing continuous improvement to effectively reduce microbial load in food products, biological substances, and packaging materials. The primary focus lies on understanding the interaction between reactive organisms [....] » Read More
Title : Connecting our research to improving the food system
Holly Gatzke, University of Nevada, United States
Food science and technology researchers may improve the impact of their work by considering potential changes needed in the food system to make it resilient during climate change. The presentation will encourage participants to reflect more broadly on where their work may i [....] » Read More
Title : Proteolytic peptides as molecular markers of quality in fontina PDO cheese typically produced in Aosta valley mountain pasture
Sabina Valentini, Institut Agricole Régional, Italy
Fontina PDO is a semi-cooked cheese, typically produced in Aosta Valley (North West of Italy), made from whole raw milk of autochthonous cattle breeds (Red Pied, Black Pied, and Chesnut) and strains selected in this mountain region and ripened for at least 80 days on wooden shelv [....] » Read More
Title : Milk protein polymorphisms of Aosta Valley cattle breeds
Mathieu Merlet, Institut Agricole Régional, Italy
Cow’s milk proteins are encoded by highly polymorphic genes characterized by several mutations, which result in different allelic variants. Each allelic variant has different possible effects on cheese-making properties and on human health. β-casein A1-A3-I-B, k-casein [....] » Read More
Title : Possibilities of using herbs and spices in horticulture therapy
Joanna Newerli Guz, Gdynia Maritime University, Poland
Why Horticulture Therapy is good for people? Horticulture therapy is used for centuries to treat different kinds of physical and mental infirmities. It involves the use of plants, as well as plant-based activities, for healing and rehabilitation. It brings a number of benefits: [....] » Read More
Title : Quality of ice cream made from sheep, goat, camel, mare and cow milk in relation to consumer attitudes and behavior
Agnieszka Palka, Gdynia Maritime University, Poland
The presentation concerns the examination of consumer attitudes and preferences towards ice creams made from various types of milk, as well as the assessment of the quality of ice creams made from sheep, goat, camel, mare and cow milk. The survey on consumer attitudes and behavio [....] » Read More
Title : The importance of testing the quality and authenticity of food products: The example of honey
Aleksandra Wilczynska, Gdynia Maritime University, Poland
The aim of our study was to review methods of honey testing in the assessment of its quality and authenticity. The quality of honey, like other food products, is multidimensional. This quality can be assessed not only on the basis of the characteristics evaluated by the consumer [....] » Read More
Title : Adaptation strategies of agriculture to climate change
Elena Grigorieva, ICARP FEB RAS, Russian Federation
Agricultural productivity is closely tied to weather and climate stability, making climate change a significant challenge for agricultural activities. This study aims to review adaptation strategies and interventions proposed globally to mitigate the impact of climate change on a [....] » Read More
Title : Zero waste culinary in restaurants: Research and practical cases
Kateryna Fedosova, Odesa National University of Technology, Ukraine
This study explores the implementation of zero waste culinary practices within restaurant settings, offering insights and practical recommendations. Through online surveys and market analyses of global and Ukrainian restaurants, demand for waste reduction strategies was assessed. [....] » Read More
Title : Chemical analysis directing strategic planning for producing high quality olive oil- case study
Haider Al Lawati, Sultan Qaboos University, Oman
Due to the economic value and health impact of olive oil, many non-Mediterranean countries are trying to cultivate olive trees. However, this is challenging, as the proper climate condition play an important role in producing olive that has a high quality oil. Oman is one of the [....] » Read More
Title : Comprehensive profiling and authentication of porcine, bovine, and goat bone gelatins through UHPLC-HRMS metabolomics and chemometric strategies
Putri Widyanti Harlina, Universitas Padjadjaran, Indonesia
Given the growing prevalence of gelatin-based pharmaceutical and food items, it is imperative to authenticate gelatin. The halal authentication of porcine, bovine, and goat gelatin has been successfully conducted using a combination of metabolomic method and selective c [....] » Read More
Title : Exploring the cereal by-product cell wall against different chronic diseases
Tabussam Tufail, Jiangsu University, China
The present research was carried out to characterize the different cereal brans i.e. wheat, barley, maize and oat, for their nutritional, biochemical profile, isolation of cell walls, utilization of cell wall in different food products and effect of cell wall against different ch [....] » Read More
Title : First record of Nigrospora sphaerica causing nigrospora head blight in wheat plants
Farag Mohamed, Plant Pathology Research Institute, Egypt
A Nigrospora head blight disease was observed on the tops portions of Wheat (Triticum aestivumL.) during the cropping season (2022–2023). Symptoms of Nigrospora Head blightwere observed on grown in Beni Suef Governorate (Nasser and Beba Counties) in 2022. Symptoms are [....] » Read More
Title : Evaluation of physico?chemical and sensory attributes of cheese wagashi gasire produced in various agroecological regions in Benin
Salifou Chakirath Folake Arike, Universty of Abomey‐Calavi, Benin
The distinct textures and flavors of wagashi crafted from cow milk in diverse regions of Benin, despite employing identical production techniques, remain a puzzle awaiting resolution. This study endeavors to unravel this enigma by scrutinizing the treatments applied to [....] » Read More
Title : Functional bioactive calcium chelated fibersol-2 desalted by yeast compare to calcium chelated oligopeptides
Aboubacar Oumar Bangoura, University Gamal Abdel Nasser of Conakry, Guinea
A substantial amount of work has been carried out on interactions between metal ions and simple amino acids and peptides. Since 1969 Wander and Willouhby studied the structural aspect of calcium ion complexes of oligopeptides. Martin, Petit-Ramel, Sharff, (1973) and Martin (1974) [....] » Read More
Title : Involvement of Northern civil society organizations in the sustainable management of fisheries resources through the promotion of sustainable fishing around Lagdo Lake (northern Cameroon)
Boniface Botna, RDDH, Cameroon
The cell for integrated development and the environment is an NGO active in the North Region of Cameroon. Its mission is to support and accompany grassroots community organizations as well as decentralized local communities bordering protected areas in northern Cameroon to fight [....] » Read More
Title : New electrochemical approach to stabilize hibiscus sabdariffa i extract
Ndiaye Khady, ESP/UCAD, Senegal
The richness of anthocyanins in antioxidants, vitamin C and minerals, among others, provides Hibiscus juice with proven nutritional qualities. Research into the stabilization of anthocyanins from Hibisus sbdariffa L. is a particularly sensitive subject, due to their rapid degrada [....] » Read More
Title : Alcohol consumption and mortality data from the first 40 years of the Gubbio population study
Martino Laurenzi, CeSEG - Gubbio, Italy
Background: The Gubbio Population Study (‘Gubbio Study’) is a prospective epidemiological study carried out on the population residing within the historical center of the city of Gubbio, Perugia, Italy. Together with public health objectives (control and awarene [....] » Read More
Title : Evidence of old and regional varieties of apple and pear trees in selected municipalities in the southwest of Kromeriz region, Czech Republic
Martin Posolda, Mendel University in Brno, Czech Republic
In 2009 – 2013 evidence of old and regional varieties of apple and pear trees were organized in selected municipalities in the southwest of Kromeriz region. The area is characterized by the occurrence of a large number of quality previously cultivated varieties which [....] » Read More
Title : Theoretical considerations and advancements in magnetohydrodynamic pumps and their application in food processing systems
Javad Khazaei, University of Tehran, Tehran, Iran (Islamic Republic of)
The Magnetohydrodynamic (MDH) effect is a physical phenomenon describing the motion of conducting fluids flowing under influencing of external electric and magnetic field. In practical situations, when an electric current flows through a conductive fluid and interacts with a [....] » Read More
Title : Study of potential probiotic of Lactobacillus strains isolated from Algerian traditional fermented milk and their antagonistic activity against resistant Staphylococcus aureus
Samia Hamma Faradji, Université de Bejaia, Algeria
Background: Probiotics have gained significant attention due to their potential health benefits, including their ability to modulate the gut microbiota and positively influence various aspects of human and animal health. Lactobacillus plantarum is a well-known probiotic strain kn [....] » Read More
Title : Processing and commercialization of pseudostem and rhyzom of banana plant for food security in Ethiopia
Wondimagegne Mamo, Bio and Emerging Technology Institute, Ethiopia
Background: Banana is a staple food grown in the tropical regions of the world. The banana pseudostem and rhizome which are considered to be of little or no significance is often discarded as waste after the fruit is being harvested, thereby constituting a menace to the environme [....] » Read More
Title : Insights into the health-benefits of protein/peptides of royal jelly and honey
Seif Eldin A Mohammed, Environment & Natural Resources and Desertification Institutute, Sudan
Royal jelly (RJ) is a secretion of the hypopharyngeal and mandibular glands of young worker honeybees 5-15 days old. Larvae designated to be queens are lavishly fed RJ their entire lives, while all other larvae are disconnected from RJ and are provided a bee-bread three days afte [....] » Read More
Title : Biochemical characterization of YoAlp®: A sheep-fermented milk obtained with autochthonous starter cultures
Tania Flutto, Institut Agricole Régional, Italy
Fermented milks are a source of bioactive molecules with different potential benefits on human health and may be considered as functional foods. This study focused on YoAlp®, a newly isolated lactic acid bacteria (LAB) mixture used for the production of innovative food produc [....] » Read More
Title : Preservation and quality enhancement of fresh dates using innovative edible gum Arabic coating
Nashi Alqahtani, King Faisal University, Saudi Arabia
Due to the high perishability and limited shelf life of fresh fruits, there are challenges in their storage and distribution. Consequently, there is an increasing demand for new preservation approaches to maintain the quality of fresh fruit, such as date palm fruit at the Khalal [....] » Read More
Title : Effect of willow silage on carcass characteristics and meat quality of fattening awassi lambs
Rawad Sweidan, National Center for Agricultural Research, Jordan
The objective of this study was to evaluate the effect of willow silage (Salix Spp.) on carcass characteristics and meat quality of Awassi lambs in Jordan. Twenty-six male Awassi lambs were randomly assigned to three groups with different levels of silages (0%; 50%; and 100% of f [....] » Read More
Title : Characterization of engineered titanium dioxide nanoparticles (TiO2 -NP) in selected food products
Norah BinSaeedan, Saudi Food & Drug Authority (SFDA), Saudi Arabia
TiO2 an E171 manufacturer-made food additives, is extensively utilized as a colorant in drug and a food products. Some studies showed that most of confectionary and food items contain inexplicable particles. The aim of this article is the determine the size and structure of TiO2 [....] » Read More