Published: Jan. 1, 2024
Language: Английский
Smart Agricultural Technology, Journal Year: 2024, Volume and Issue: 9, P. 100553 - 100553
Published: Aug. 28, 2024
Language: Английский
Citations
21
Published: Jan. 1, 2025
Language: Английский
Citations
0
Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 171 - 208
Published: Jan. 1, 2025
Language: Английский
Citations
0
Nutrients, Journal Year: 2024, Volume and Issue: 16(11), P. 1606 - 1606
Published: May 24, 2024
The aim of the study was to ascertain consumers’ interest in innovative fruit and cereal bars their expectations changes that could be applied by manufacturers improve health-promoting properties. An additional assess how these interests expectations, as well information provided on product label, determine willingness purchase a bar with Data were collected through quantitative CAWI survey conducted 2020. It involved 1034 respondents. A logistic regression model developed which dependent variable respondents’ an whose packaging manufacturer declared its found producers’ efforts change organic one (OR = 1.24) along enriching chia seeds/flaxseed 1.22), vitamins minerals 1.19), 1.14) protein 1.12), or removing ingredients cause allergies, would significantly increase chance respondents purchasing such bar. celebrity image claim “helps maintain healthy body weight” label also encourage purchases. On other hand, reducing sugar content powdered insects reduce propensity buy it.
Language: Английский
Citations
3
Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(3), P. 2131 - 2144
Published: Jan. 2, 2024
Abstract The dairy–cereal‐based food, known as Doowina, is one of the traditional fermented foods in Iran. We aimed to improve health‐promoting properties Doowina by using turnips, butternut squash, and sourdough a new functional food with high nutritional value antioxidant activity. Therefore, physicochemical, microbial, sensory samples supplements (8% turnip 8% squash) different concentrations (0, 0.5, 1%) were studied during 0, 3, 6, 9 days fermentation time. results showed that there was no significant difference ( p < .05) moisture ash content between formulations Doowina. There also phenolic compound activity period. However, number lactic acid bacteria (LAB) increased significantly until 6th day fermentation, protein decreased all According results, squash had highest total content, activity, linoleic rating samples.
Language: Английский
Citations
2
Applied Sciences, Journal Year: 2024, Volume and Issue: 14(6), P. 2338 - 2338
Published: March 11, 2024
In a quest to meet the rising demand for nutrient-rich products, this study delves into realm of innovative bars enriched with Aronia melanocarpa by-product powder. By repurposing waste material from fruit pressing, research unveils sustainable approach enhancing health profile food products. Two variants were used: one as control and other freeze-dried aronia Both had similar nutrient content, containing approximately 10% fibre, 12.20% protein, 20.51% fat, 429–430 kcal calories. The investigation showcases remarkable 61% increase in antioxidant activity powder compared traditional bars. vitro digestion tests demonstrated enhanced release powder-enriched Moreover, 70-day storage analysis microbiological stability bars, which is essential their commercial viability (final total viable cell count 4.41 log10 CFU/g). Also, fungi-yeast moulds increased 4.17 ± 0.131 CFU/g 3.91 0.107 after 70 days storage. This collaborative effort not only sheds light on nutritional physico–chemical characteristics but also propels development functional products heightened content bioactive compounds.
Language: Английский
Citations
2
Foods, Journal Year: 2024, Volume and Issue: 13(22), P. 3596 - 3596
Published: Nov. 11, 2024
Food sustainability through traditional food production and the reuse of by-products is one characteristics most valued by consumers. The Iberian ham linked to vaporization dehesa conservation maintenance rural environment, but there are some that not destined for direct consumption. In this context, previous studies have used trimmed fat obtain a bioactive essence rich in antioxidants monounsaturated fatty acids. Furthermore, it important keep mind consumer's decision influenced nutritional/health sensory product its shelf life. objective present study was evaluate consumer acceptance and/or preference different essences obtained from sliced determine microbiological physicochemical stability selected sustainable over time. results showed generally accepted consumers microbiologically stable
Language: Английский
Citations
0
Processes, Journal Year: 2024, Volume and Issue: 12(12), P. 2941 - 2941
Published: Dec. 23, 2024
Due to the beneficial composition of wine pomace, it has found several applications in food industry, mostly form flour or extracts. This study suggests use grape skin separated from pomace as a functional ingredient for fruit bars based on hypothesis that can contribute bar antioxidant potential. Fruit were produced with dried figs/dates, skin, and cocoa/hazelnut mix different proportions (48–70%, 30–50%, 0–2%, respectively). The addition proved total polyphenolic content (TPC) capacity. Furthermore, consumers appeared like newly developed product, up 30% did not have an adverse effect sensory properties. graded A NutriScore value microbiologically compliant safety regulations. These results demonstrate possibility development which be only chemical point view, but also economically feasible environmentally friendly.
Language: Английский
Citations
0
Published: Jan. 1, 2024
Language: Английский
Citations
0