Foods, Год журнала: 2024, Номер 13(20), С. 3320 - 3320
Опубликована: Окт. 18, 2024
In this study, Caciocavallo, a typical cheese produced in Sicily Island (Italy), was obtained from the milk of dairy cows fed with and without enriched olive cake (ECO CTR, respectively) order to evaluate nutritional, microbiological, volatile, sensory differences cheeses. ECO showed greater (
Язык: Английский
Future Foods, Год журнала: 2024, Номер 10, С. 100426 - 100426
Опубликована: Авг. 8, 2024
Traceability is a transparent quality index in almost every supply chain. Especially when it comes to highly perishable products, such as dairy, the need for an effective traceability system unavoidable due increased fraudulent adulteration, excessive additives, and toxic substances. The dairy industry requires that ensures visibility transparency chain while enhancing safety, quality, adherence ethical standards; promotes consumer trust stakeholder collaborations; optimizes operations economic benefits; enables end-to-end tracking monitoring of processes. By effectively utilizing resources reducing wastage, supports principal objectives sustainable development through advancing reliability constant advancements. This paper offers insights into recent developments, trends, opportunities, impacts implementation industry. theoretical technological status was investigated, content analysis used examine intervention digital technologies sustainability indicators. study highlights research indicators different domains, suggesting potential pathways. It also discusses past, present, future aspects traceability, along with challenges, advancements technologies, its implications stakeholders. findings revealed implementing can help attain specific United Nations Sustainable Development Goals (UN SDGs).
Язык: Английский
Процитировано
5
Food Bioscience, Год журнала: 2025, Номер unknown, С. 106087 - 106087
Опубликована: Фев. 1, 2025
Язык: Английский
Процитировано
0
Journal of soil science and plant nutrition, Год журнала: 2025, Номер unknown
Опубликована: Фев. 27, 2025
Язык: Английский
Процитировано
0
International Dairy Journal, Год журнала: 2025, Номер unknown, С. 106245 - 106245
Опубликована: Март 1, 2025
Язык: Английский
Процитировано
0
Applied Food Research, Год журнала: 2024, Номер 4(2), С. 100474 - 100474
Опубликована: Авг. 13, 2024
Язык: Английский
Процитировано
3
Open Agriculture, Год журнала: 2024, Номер 9(1)
Опубликована: Янв. 1, 2024
Abstract Although edible insects (EI) have been consumed for ages in many countries around the world, most European countries, this is not a traditional practice. Still, it has encouraged as sustainable source of animal protein besides other nutrients. The Food and Agricultural Organization United Nations, recommend consuming EI way to contribute development goals. Hence, research investigated how participants from Portugal Romania perceive EI, these can be useful nutrients benefits human health, well possible risks. For that, was undertaken questionnaire survey, with data collected online two countries. analysis data, basis statistics chi-square tests were used. Results showed significant differences between Portuguese Romanian six out ten questions, namely regarding safety ( p < 0.001), use medicine infection parasites = 0.021), pesticides 0.031), their usage therapeutics 0.001) being potential sources allergens aflatoxins 0.001). Also, tested sociodemographic variables. results according age only three gender Education i.e., ten. These highlighted greater influence variables like country origin education perception effects health.
Язык: Английский
Процитировано
0
Sustainability, Год журнала: 2024, Номер 16(17), С. 7714 - 7714
Опубликована: Сен. 5, 2024
The aim of this study was to investigate the utilization buttermilk, a by-product butter production, in ice cream. Butterfly pea flower, which provides natural coloring and antioxidant properties, added buttermilk for investigating its improving effect on techno-functional sensory attributes Ice cream mixes were prepared with varying concentrations (0%, 20%, 40%, 60%, 80%, 100%) as first factor research. In addition, fermentation also investigated second experiment. ingredients included milk, cream, sucrose, dextrose, locust bean gum, butterfly flowers, vanilla extract. preparation involved extraction case fermented samples, homogenization, pasteurization, freezing, hardening. Quality such dry matter content, pH, color, rheological properties mixes, overrun, melting hardness analyzed determine maximal substitution level milk by without compromising quality. Our results explore impact content As concentration increased, decreased, ranging from 34.4 g/100 g at 0% 31.9 100% buttermilk. pH levels lower decreasing 6.5 non-fermented 4.6 samples. L* decreased higher while a* b* values increased slightly. flower provided blue hue across all samples; 20% content. Increasing led 40% decrease yield stress consistency coefficient, indicating less viscous mix. flow behavior index slightly suggesting more Newtonian-like levels. Overrun 45% 30% reduced air incorporation. meltdown rate meaning melted rapidly. 15 N 10 sample groups average 44% harder than groups. findings suggest that up can effectively replace formulations quality, providing sustainable health-beneficial use dairy by-product.
Язык: Английский
Процитировано
0
Foods, Год журнала: 2024, Номер 13(20), С. 3320 - 3320
Опубликована: Окт. 18, 2024
In this study, Caciocavallo, a typical cheese produced in Sicily Island (Italy), was obtained from the milk of dairy cows fed with and without enriched olive cake (ECO CTR, respectively) order to evaluate nutritional, microbiological, volatile, sensory differences cheeses. ECO showed greater (
Язык: Английский
Процитировано
0