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
In the assumption of the importance of Functional Narration, the primary focus of Raffaella Conversano's pedagogical theory, not only as a cognitive path of the person in every sector of common life, from education to the medical field but, above all, in the sector of planned [....] » Read More
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
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
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
Fontina is an Italian semi-hard and semi-cooked cheese, labelled PDO, typically produced in Aosta Valley made from raw cow milk from Valdostana breed and ripened for at least 3 months in natural caves. In the summer this cheese is directly manufactured in alpine farms located in [....] » Read More
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
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
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
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
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
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
This study aims to compare two grinding techniques, namely ambient temperature grinding and cryogenic grinding, to produce environmentally friendly inhibitors and nano-inhibitors of corrosion, with potential applications in the agri-food industry. Cryogenic grinding, a widely use [....] » 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
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
Aflatoxins are naturally occurring Mycotoxins produced by certain molds (fungi) and can be found in food. Mold growth can occur either before harvest or after harvest, during storage, on/in the food itself often under warm, damp and humid conditions. Aflatoxins are toxic and amon [....] » 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
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
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
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
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
Pasta is a staple food that plays a pivotal role in nutrition worldwide. However, pasta is rich in carbohydrates and lacks vitamins, minerals, and dietary fiber. The addition of ingredients of high-added value can enhance its functionality. In recent years, in the frame of sustai [....] » Read More
The rising global incidence of chronic inflammatory diseases calls for innovative and sustainable medical solutions. Brewers’ spent grain (BSG), a byproduct of beer production, presents a unique opportunity in this regard. This review explores the multifaceted health ben- e [....] » 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
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
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
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
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 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
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
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
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
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
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
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
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
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Title : Connecting our research to improving the food system
Holly Gatzke, University of Nevada, Reno, 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 : Innovative food safety training solution using behavioral sciences to increase knowledge retention and behavioral change
Robert Mancini, Kansas State University, Canada
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
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 : Alcohol consumption and mortality data from the first 40 years of the Gubbio population study
Martino Laurenzi, CeSEG Centro Studi Epidemiologici di 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 : 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 : 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 : Comparison of bacterial communities in naturally fermented dairy products from Northeastern India and West Africa
Philippe Sessou, University of Abomey-Calavi, Benin
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
Title : Development of a food supplement based on cricket flour with high nutritional value for older adults
Norma Angelica Santiesteban Lopez, Universidad Autonoma de Puebla, Mexico
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
Title : Formulation and characterization of a beetroot (Beta vulgaris) waste-feed sourdough bread
Teresa Gladys Ceron Carrillo, Universidad Autonoma de Puebla, Mexico
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
Title : Flavonoid derivatives formed from inhibition of harmful Maillard product formation in thermally-processed foods: Potential benefits and health risks
Iftikhar Ali Khan, Easternalong Pharmaceutical Co., Ltd, China
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
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
Title : Assessing the dietary impact of COVID-19 on in-school nutrition programmes in South Africa
Hema Kesa, University of Johannesburg, South Africa
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
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 : Functional bioactive calcium chelated fibersol-2 desalted by yeast compare to calcium chelated oligopeptides
Aboubacar Oumar Bangoura, Université Gamal Abdel Nasser de 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