Search

Grazing experiments were conducted for the zooplankton Artemia franciscana on three of its most common Great Salt Lake (Utah: USA) phytoplankton species (> 80–90% of phytoplankton biovolume: a chlorophyte, Dunaliella viridis; a cyanobacterium, Euhalothece sp., and a bacillariophyte, the pennate diatom Nitzschia epithemioides). For each Artemia developmental stage (nauplii, juveniles and adults), grazing rates (same phytoplankton abundances, temperatures, and salinities) are reported along with grazing preferences for the phytoplankton species in mixes of species pairs and all three species together. Each Artemia developmental stage exhibited different preferences for the phytoplankton species. Preferences measured for each species pair were consistent with preferences when all three species were together and were correlated with the phytoplankton's survival value for each Artemia developmental stage. Survival values were positively related to the ingestion rate for each phytoplankton species (biovolume/individual/h), likely a function of cell size, and its nutritional quality treated as a function of phytoplankton N:P relative to Artemia developmental stage N:P. [ABSTRACT FROM AUTHOR]

In the ever-evolving realm of allied health sciences, a profound transformation is underway through the integration of intelligent systems with food and nutrition management. This research paper embarks on a comprehensive journey into the confluence of intelligent systems and food-related practices within the allied health context. By conducting a thorough analysis of applications, benefits, challenges, and ethical considerations, this paper illuminates the profound impact of intelligent systems on food ordering, dietary guidance, nutritional analysis, and health outcomes. Drawing insights from a diverse array of case studies, this paper provides a detailed exposition of the evolutionary trajectory of intelligent systems within the allied health landscape and underscores their potential to revolutionize food and nutrition management. [ABSTRACT FROM AUTHOR]

This study proposes investigating the effect of food value on food bloggers' reviews (i.e., the direct effect) and the customers' purchase intentions (i.e., the direct and indirect effects) of fast-food restaurants. In addition, this study examines the moderating role of content credibility on food blogger reviews and customers' purchase intention relationships. The quantitative method is used in this study to gather data from fast-food restaurant customers in Cairo, Egypt. Where 450 questionnaires were given out to fast-food restaurant customers, 354 valid questionnaires were gathered for analysis. The data were analyzed using SPSS and Amos software. Food value positively influences food bloggers' reviews and fast-food restaurant customers' purchasing intentions. Additionally, this research found that food blogger reviews mediate a positive relationship between food value and fast-food restaurant customers' intentions to purchase. Importantly, this study discovered that content credibility has a positive moderating impact on the relationship between food blogger reviews and the purchase intention of fast-food restaurant customers. The study contributes to the literature on tourism and hospitality, where we employed food value as a decisive and influencing factor in improving food bloggers' reviews and thus influencing fast-food restaurant customers' intention to purchase. Thus, fast-food restaurant managers should create all the suggested food values because of their impact on food bloggers' reviews and customers' intentions to purchase.

Alternative protein sources are being studied to substitute animal protein production and decrease the environmental issues that are inherent to the production of animal-based foods.This study investigates the potential of red macroalgae (Gracilaria verrucosa, Porphyra dioica, and Palmaria palmata) as an eco-friendly alternative protein source. Using the Osborne fractionation methodology, proteins were extracted under varying parameters (pH and grinding) and techniques (ultrasound and enzymatic extractions). Seaweed proteins exhibited a strong affinity for water and alkaline environments. Optimal extraction yields were obtained with H2O for G. verrucosa (33.24 ± 1.81 g protein/100 g algae protein) and P. palmata (29.56 ± 1.73 gprotein/100 galgae protein), while P. dioica showed highest yields with aqueous 0.1 M NaOH (26.28 ± 5.90 gprotein/100 galgae protein). Molecular weight patterns revealed aggregates (> 200 kDa) in G. verrucosa and P. palmata in the 0.1 M NaOH fraction. H2O extracts displayed peaks (48–84 kDa) linked to phycobiliproteins, showcasing good emulsifying properties. Solubility varied with solvents, with saline and 70 % EtOH dissolving lower molecular weight proteins. Aqueous 0.1 M NaOH extracts demonstrated promising texturizing capacity.Overall, proteins from red macroalgae show potential for food product development, offering an alternative with lower environmental impact compared to conventional animal-based proteins.

This study proposes investigating the effect of food value on food bloggers' reviews (i.e., the direct effect) and the customers' purchase intentions (i.e., the direct and indirect effects) of fast-food restaurants. In addition, this study examines the moderating role of content credibility on food blogger reviews and customers' purchase intention relationships. The quantitative method is used in this study to gather data from fast-food restaurant customers in Cairo, Egypt. Where 450 questionnaires were given out to fast-food restaurant customers, 354 valid questionnaires were gathered for analysis. The data were analyzed using SPSS and Amos software. Food value positively influences food bloggers' reviews and fast-food restaurant customers' purchasing intentions. Additionally, this research found that food blogger reviews mediate a positive relationship between food value and fast-food restaurant customers' intentions to purchase. Importantly, this study discovered that content credibility has a positive moderating impact on the relationship between food blogger reviews and the purchase intention of fast-food restaurant customers. The study contributes to the literature on tourism and hospitality, where we employed food value as a decisive and influencing factor in improving food bloggers' reviews and thus influencing fast -food restaurant customers' intention to purchase. Thus, fast-food restaurant managers should create all the suggested food values because of their impact on food bloggers' reviews and customers' intentions to purchase. [ABSTRACT FROM AUTHOR]

Copyright of Horticulture / Kertgazdaság is the property of Herman Otto Intezet Nonprofit Kft. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fish constitute a major component of diet for the people of northeastern India and one of the main food items for most people in Assam. But fishes are facing serious risks due to parasitic infestations which deteriorate the food value and also leads to fish mortality. The present study aims to investigate the occurrence of helminth parasites in some selected fishes of the species Mystus tengara, Channa punctata, and Trichogaster fasciata collected from Deepor Beel, Guwahati, Assam. Trematode parasite species have been recorded from Trichogaster fasciata. The recovered trematode is Clinostomum complanatum belonging to the family Clinostomatidae. The present study incorporates the morphological, morphometric, and scanning electron microscopy studies of the prevailing parasite. This study is the first report on the occurrence of helminth parasites in the edible freshwater fishes collected from Deepor Beel. [ABSTRACT FROM AUTHOR]

Xanthoceras sorbifolia Bunge, an indigenous oilseed tree from China, is a major woody energy plant that has been used for biodiesel production for a long time. In the past decade, X. sorbifolia has become a hot research topic due to its diverse bioactivities, which include improving learning and memory deficits, killing sperm, stabilizing capillaries, lowering cholesterol, and rheumatism. This review aims to analyze a comprehensive appraisal of X. sorbifolia, including its history, traditional uses, biological activities, food value, economic value, and current applications, and provide instruction for promoting the multipurpose utilization of X. sorbifolia. [ABSTRACT FROM AUTHOR]

Peanut is a crucial source of edible oil and nutrients. Five peanut genotypes' yield and quality parameters were assessed to select superior genotypes. The experiment was conducted in Bangladesh Institute of Nuclear Agriculture HQ's experimental field, Mymensingh-2202. Correlation study identified significant positive correlation of pods plant-1, kernel weight and shelling % with pod yield. Considering yield and oil content, the genotype B6/282/80 performed the best, with a yield of 2.25t/ha and 54.6% edible oil content. Oleic acid/Linoleic acid (O/L) ratio and iodine content were also higher in B6/282/80, followed by B6/282/63. RMKha-19 contains the maximum amount of protein (32.42%), while crude fibre and carbohydrate content were the highest in Binachinabadam-4. B6/282/64 possessed the maximum moisture (6.2%), while B6/282/80 had the highest amount of ash (2.35%). The principal component analysis identified that the first two principal components explained about 74.93% of the total variation. Biplot revealed that B, crude fibre, and ash content were higher in Binachinabadam-4. The genotype B6/282/63 was superior in K, S, Fe, moisture, and carbohydrate content. Genotype B6/282/80 was the best genotype for P content. Ca, Cu, N, Mg and Zn content was higher in the RM-KHA-19 genotype. Combining all the energy sources, the genotype B6/282/80 provides the maximum energy, i.e., 628.4 Kcal/100g. Considering the studied traits, the B6/282/80 has the potential to be set on a multilocational trial for the detection of stability as a new variety. [ABSTRACT FROM AUTHOR]

The most important phytonutrients of sea buckthorn (Hippophae rhamnoides L.) berry are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, water and fat-soluble vitamins, tannins and pectin substances, phospholipids, macro- and microelements. In the Chelyabinsk region it is almost impossible to find well-groomed industrial plantings of sea buckthorn, since its main areas (600 hectares) are concentrated in amateur and home gardens. To form a healthy diet, it is important not only to ensure the safety of horticultural products, but also to raise the priority of signs that determine consumer demand, namely the quality and chemical composition of fruits, their saturation with the necessary micronutrients. While studying food and biologically active substances of sea buckthorn berries of the "Velikan" variety growing in different garden agrocenoses of the Chelyabinsk region it has been determined that sea buckthorn berries cultivated in the garden "Lokomotiv-1" (Chelyabinsk) contain more flavonoids (by 21.4 %), proteins (by 17.4 %), mineral elements – Al (in 5.3 times), V (3.4 times), Cu (3 times), Ti (2.4 times), Ca and Fe (1.9 times), Mn (1.5 times), in berries obtained in the garden "Dizelist-1" (Chelyabinsk region, Troitsk) contains more sugars (by 15.1 %), as well as Mo and Sr (2–2.3 times), Se (1.4 times), Cr (by 76.2 %), etc. In terms of Se content, the studied fruits exceed the clarke values by 4–6 times; in terms of Pb content, they turned out to be as close as possible to the upper limit of MPC according to the requirements of the Technical Regulations of the Customs Union. The study of the mineral composition of sea buckthorn is especially important in the context of the ecological disadvantage of the Chelyabinsk region due to the pollution of the environment with heavy metals.

The article examined the use of composite flour in the production of flour confectionery. With the addition of flour of composite mixtures to sugar cookies, protein content increases on average by 4.5%, fat by 17.2%, calcium by 13%, magnesium by 40.4%, and the amount of carbohydrates decreases by 4.33% and energy 24 kcal value compared to control. Due to the essential amino acids, vitamins, microelements and other useful substances contained in chickpea and oats, the sugar cookies obtained from composite mixtures can be recommended for therapeutic and preventive nutrition, which will expand the range of functional confectionery products.

Short sleep has been linked to adolescent risk of obesity, but questions remain regarding the dietary mechanisms by which this occurs. We tested whether mildly shortening sleep influences how rewarding and appealing healthy adolescents find several kinds of foods. Eighty‐eight healthy adolescents completed a within‐subjects crossover sleep experiment comparing 5 days of Short Sleep (6.5 hr sleep opportunity) with 5 days of Healthy Sleep (9.5 hr sleep opportunity). Following each condition, adolescents completed measures of food appeal and reinforcing value of food across five food types: sweets/desserts, fruits/vegetables, lean meats/eggs, fast food and processed snacks. Adolescents averaged 2.2 hr/night longer sleep periods in Healthy Sleep versus Short Sleep. We observed a significant interaction of experimental order with sleep condition on three of four primary outcomes related to the appeal and reinforcing value of foods (p's <.005). When Short Sleep preceded Healthy Sleep, adolescents endorsed significantly greater appeal (p <.04) and rewarding value of food (p's ranging from <.01 to.048) during Short Sleep (compared to Healthy Sleep). However, when Healthy Sleep preceded Short Sleep, we did not observe a main effect of sleep condition on the same outcomes (p's >.05). This study provides evidence that restricting adolescents' sleep opportunity to 6.5 hr (compared to sleeping a healthy amount) increases the appeal and reinforcing value of a variety of foods, but this may occur only under protracted short sleep. Increased food reward may be one mechanism linking chronically shortened sleep with risk of obesity in adolescence. [ABSTRACT FROM AUTHOR]

The present study was conducted with the ethno-botanical survey, documentation and future potentialities of the wild edible fruits used through the tribal people of Chittagong Hill Tracts (CHTs). The wild edible fruits play an important role in meeting the food and nutritionneeds of the tribal people living in the CHTs. This paper deals with documentation of 49 types of wild edible fruits plant speciesbelonging to 25 families used by the tribal people of CHTs. Their botanical names, families, local name, habit and fruit ripening time are discussed. Suggestions have been made to improve the quality (variety) of wild fruits through domestication, hybridization, grafting and also for their chemical analysis for improved food values and economic properties. Attempts should be taken to protect the wild edibles fruit species in the vanishing from natural forests. Also the general public should be encouraged to cultivate and use these wild fruits in addition to the conventional fruits by improving the varieties and nutritional value of the wild fruits through research. [ABSTRACT FROM AUTHOR]

Scented (joha) and black rice indigenous to northeast region (NER) of India are the two among 40,000 varieties of species Oryza sativa, prevalent for its great aroma, medicinal property, and/or equally noteworthy taste. Biochemical and target‐based liquid chromatography mass spectrometry (LCMS) analysis was performed to identify and quantify the different phytonutrients from the selected rice grains of those two varieties. Biochemical assay revealed that the selected black rice (Chakhao Amubi) contains ∼1.8‐fold higher amount of total phenolic and ∼2.3‐fold higher amount of total flavonoid than the scented rice grain (Kon joha). The total starch content was significantly lower in scented rice in comparison to black rice grain. The health beneficial ratio of ω‐6/ω‐3 essential unsaturated fatty acid is notably better in scented rice grain than black rice grain. The targeted LC‐MS/MS analysis confirms the presence of oryzanol and ferulic acid in both the samples. The presence of 4‐hydroxy benzoic acid, apigenin, tricin, avenasterol, coumarin, coumaric acid, phenyl alanine, caffeic acid, and α‐tocophenol were confirmed in the scented rice, whereas the black rice confirms the presence of protocatechuic acid and dehydroxy myricetin. Further the quantitative analysis showed that the lipids lysophosphatidylinositol (LPI) 16:0, lysophosphatidyl ethanolamine (LPE) 14:0, lysophosphatidyl choline (LPC) 18:2, LPE 18:2, phosphatidyl etanolamine (PE), along with oryzanol, hydroxy docosanoic acid are at least threefold higher in scented rice varietal; whereas, in Chakhao Amubi, the content of petunidin galactoside, LMMPE18:2, PC14:0 are higher than the scented rice grain. In conclusion, different phytonutrients including phenol, polyphenol, and flavonoid have been identified as bioactive phytochemicals in selected rice varietals. Practical Application: This work will provide the information about the nutritional benefit of studied rice varietals. The used targeted LC‐MS/MS analysis will provide the one‐step information about the bioactive phytochemicals. Overall, this study will help to commercialize those varieties with proper scientific evidences. [ABSTRACT FROM AUTHOR]

Out of various species of Ziziphus, there are three, namely Z. mauritiana Lam., Z. rotundifolia Lam. and Z. nummularia (Burm. f.) wt., that are most abundantly occurring species in drier part of India. Z. mauritiana has socio-economic importance in the rural life of the local people being part of each and every farming system supplying food, fuel, fodder, fencing and nutritious fresh as well as value added products. Z. nummularia is an excellent top feed species producing nutritious leaves locally called 'Pala' serve as good source of fodder for desert livestock such as sheep, goat, camel and cattle. Z. rotundifolia have much value as timber however its importance lies as rootstock for vegetative propagation and played an important role in commercialization of cultivated Z. mauritiana. These species have tremendous potential for improvement and utilization as commercial crop of arid regions. The paper is an attempt to synthesize available information on Ziziphus species, their distribution, botanical description, nutritional and medicinal value, and experimental findings on genotypic diversity, adaptability under progressive drought situation, mass multiplication method, pruning, system based production and rejuvenation of unproductive trees. These information and research findings on improvement, production and utilization of jujube would create a strong commercial opportunities in arid and semi arid regions. [ABSTRACT FROM AUTHOR]

Within Asia, imported fruits and vegetables are often considered as a delicacy and of high value, and are increasingly demanded compared to local products. There are numerous significant factors involved with consumers’ characteristics and their corresponding values towards these products. This study investigates potential consumers and their preferences towards imported fruits and vegetables in three Asian countries: Taiwan, Japan, and Indonesia. A total of 1350 survey responses collected from Taiwan, Japan, and Indonesia are examined by a best–worst scaling method with a latent class multinomial logit model. Results show that consumers tend to choose imported fruits that are not commonly provided by domestic producers. While a food safety certified label and freshness are consistently identified as the most and second most important food values for Taiwanese, Japanese, and Indonesian consumers, price is still an important factor for certain consumer groups. The majority of Taiwanese and Japanese consumers (i.e., female, higher education, and from an urban area) prefer imported fruits and vegetables, while the majority of Indonesian consumers do not pay much attention to imported fruits and vegetables. While Taiwan, Japan, and Indonesia are island countries, the novelty of this study shows that consumer preferences do not behave the same. The implications of this study should be of interest to producers and exporters who wish to positively impact the design of their international marketing strategies.

Milk processing not only makes the production of traditional dairy foods possible, but it is also followed by the formation of by-products, which are not fully utilized, and their emissions into wastewater worsen the environment. The modern technical and technological level of milk processing allows the full use of by-products, which are a source of whey proteins, lactose and other potentially useful ingredients at their base. Amid the decrease in milk production in recent years, an urgent problem is to increase the rank of milk processing in order to obtain products with high added value. The article presents the results of analytical studies of the state of the issue of whey processing in Ukraine. Modern conceptual approaches to solve the problems of processing various types of whey, which is formed as a by-product in the production of cheeses, cottage cheese, casein, are presented. The new types of products and ingredients obtained from whey, having a wide range of functional and technological properties and being in demand in the production of food products, are shown. The development trends of the novelty technologies for obtaining a wide range of whey-based products and ingredients are analyzed, new research data on their role in ensuring human health are presented. The review article reviews and justifies the feasibility of introducing modern membrane technologies for whey processing at domestic milk processing enterprises, this allowing rational use of raw milk resources, reducing negative environmental impact, and increasing production profitability. The results of scientific and applied research using membrane methods and enzymatic hydrolysis of lactose in technologies of dry demineralized whey and condensed low-lactose whey, are presented. The use of existing industrial equipment allows, due to changes in the protein-mineral composition of whey, obtaining products with a wide range of functional and technological properties and increased nutritional values.

Although one of the main goals of supply-chain management is to maximize consumer values, the research to date has mainly focused on the supply side. In the case of the food industry, understanding consumer needs and maximizing its utility are essential. In this study, we analyze consumers’ 12 meta-values (e.g., safety, taste, health, price, environment, etc.), then suggest the strategy of food cold-chain management satisfying consumers’ perception. We focused on consumers from three countries in Asia: Korea, China, and Japan. The survey was conducted with over 1000 consumers in those three countries, and a random parameter logit model was utilized to determine the importance of each food value that could affect consumers’ food choice. Similarities and differences were both found in share of preference of each food value across countries. While safety is one of the top three values in all three countries, naturalness and nutritional value ranked among the top three only in China. To propose the consumer-centric strategy of food cold-chain management, we investigated the relationship between each food value and each node of supply chain based on the big data analysis. It shows that consumers prefer when the entire supply chain is managed where each node is organically connected with each other instead of individual nodes being managed separately. Further, strategies for food cold-chain management should be developed differently by country, incorporating differences of consumers’ preferences on food value. These results would motivate governments and companies related to food cold chain to reconsider their marketing strategies on the import and export food market.

Milk processing not only provides people with traditional dairy foods, but also results in the formation of by-products. They are not fully utilised, and their effluents worsen the environment. The modern technical and technological level of milk processing allows the full use of by-products, which are a source of whey proteins, lactose, and other potentially useful ingredients. As milk production has been decreasing in recent years, an urgent problem is to increase the level of milk processing in order to obtain products with high added value. The article presents the results of analytical studies of the situation about whey processing in Ukraine, and describes modern conceptual approaches to processing various types of whey, which is formed as a by-product in the manufacture of cheeses, sour milk cheese, casein. It is shown that new products and ingredients obtained from whey have a wide range of functional and technological properties and prove useful in the manufacture of other foods. The development trends of the new technologies for a wide range of whey-based products and ingredients are analysed, and new research data on their importance for human health are presented. The article is a review that proves how practical it is to introduce modern membrane technologies of whey processing at domestic milk processing enterprises. These technologies will allow using raw milk resources rationally, reducing damage to the environment, and increasing production profitability. The article presents the results of scientific and applied research of using membrane methods and enzymatic hydrolysis of lactose in the technologies of dry demineralised whey and condensed low-lactose whey. The use of existing industrial equipment allows, due to changes in the proteinmineral composition of whey, obtaining products with a wide range of functional and technological properties and increased nutritional values. [ABSTRACT FROM AUTHOR]

The area of distribution and data of origin of witloof chicory are presented in the article. The method of development and main characteristics of cv. «Konus» of VNIISSOK”s breeding are described. The way of utilization, food value, medical properties of witloof chicory are shown. The biological features of the crop, adaptive characteristics, agro-technology of growing in open ground are described. Technological properties of growing room, the requirement for substrate, thermal conditioning, and watering are provided. The harvest time, planting material preparation for seed production, crop production practices and harvest of seed plants of witloof chicory are considered.

Purslane (Portulaca oleracea) one of the auxiliary plants was traditionally consumed in many parts of the world for its nutritional and medicinal benefits. The nutrient components of purslane such as total protein, total carbohydrates and mineral content such as macro elements (Na, K, Ca and Mg) and micro elements (Fe, Cu, Pb and Zn) were estimated at different concentrations of selenium which treated in soil where the plant cultivated. The protein and carbohydrate contents of leaves as well as protein of stems increase with increasing the selenium concentration, while protein and carbohydrate of roots as well as carbohydrate of stems decrease with increasing Se concentration. The mineral content was also affected by Se concentration, Fe, Cu and Zn of leaves decreased with increasing Se concentration, while K, Ca, Mg and Na are directly proportional with Se concentration. In stems, Zn only is inversely proportional with Se concentration. In roots, Fe, Cu, Mg and K are inversely proportional with Se concentration, while Na, Ca and Zn are directly proportional. The findings of this study revealed that carbohydrates, protein and mineral contents of purslane can be affected and controlled by selenium concentration. DOI: http://dx.doi.org/10.5281/zenodo.1283418

This study was carried out to develop an intermittent energy-saving drying process that best preserves the quality attributes of the onion. Onion slices, 5 mm thick were dried at 45, 55 and 65°C under air flow rates of 20, 24 and 28 dm3/s. The first critical drying time determined was between 0.75 and 3.5 h while the second was between 3.25 and 14 h. The most energy-efficient couple (temperature; air flow) was (65°C; 24 dm3/s). An intermittent drying process (step-down) was developed and these critical drying times and the most energy-efficient couple were put into consideration. This step-down process was compared to the most energy saving continuous drying at 65°C under the air flow of 24 dm3/s. The results showed an improvement on the energy efficiency of 12.70% of the intermittent process compared with continuous drying and the nutritional quality, particularly the fat content (166.04%), the vitamin C (53.85%) and proteins (2.50%) were significantly maintained. The modeling of drying kinetics (by ten empirical models) showed that the model Two term exponential and the model of Midilli described both the continuous drying and the developed intermittent process.

The aim of the study was to investigate and compare the nutritional value of raw and processed fillets (marinated and smoked) of whitefish from Bolsena Lake (Italy). The study was carried out in collaboration with the "Lago vivo" Fisherman Cooperative using 40 whitefish caught by net. The chemical composition showed increased nutrient (protein, lipid and carbohydrate) concentration with processing due to dehydration. Regarding the fatty acid profile of fillets, marinating was associated with higher levels of n-6 PUFAs, whereas the smoked and raw fillets showed higher concentrations of α-linolenic, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. Whitefish fillets were characterized by high nutritional value and good oxidative stability, mainly as smoked products. [ABSTRACT FROM AUTHOR]