Article
Food Science & Technology
Layal Karam, Fatma Ghonim, Patricia Dahdah, Grace Attieh, Shama Al-Ahmad, Salma Ghonim, Tareq Osaili
Summary: This study compared the use of different antimicrobials for preserving hummus during storage. The results showed that vinegar and its combinations had significantly higher antimicrobial effectiveness than other treatments, reducing the counts of total aerobic, Pseudomonas spp., and lactic acid bacteria. Therefore, the shelf-life of hummus can be extended by using vinegar alone or in combination.
Article
Food Science & Technology
Caique dos Santos Rocha, Marciane Magnani, Gustavo L. de Paiva Anciens Ramos, Fabricia F. Bezerril, Monica Q. Freitas, Adriano G. Cruz, Tatiana C. Pimentel
Summary: This study provides an overview of the effects of thermal and nonthermal emerging technologies on the sensory characteristics and consumer perception of food products compared with pasteurization. The results show that improved sensory characteristics and increased acceptance can be achieved with appropriate process parameters. However, limited information and higher prices are barriers to consumer acceptance. The authors advise on the dissemination of advantages and exploring consumer niches.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Plant Sciences
Marysol Alvear, Estela Santos, Felipe Cabezas, Andres Perez-SanMartin, Monica Lespinasse, Jorge Veloz
Summary: Chilean propolis exhibits antibacterial, antifungal, and antibiofilm activities, with main compounds such as pinocembrin, quercetin, and caffeic acid phenethyl ester (CAPE). Studies on the influence of geographical and floral variables on the chemical composition of propolis are valuable for understanding its biological properties.
Article
Food Science & Technology
Annchen Mielmann, Neoline Le Roux, Innike Taljaard
Summary: Studies have shown that sensory characteristics of chocolate and internal consumer behavior variables, such as mood, familiarity, acceptability, and attitude, influence consumers' emotional responses towards chocolate. Emotions are found to be related to the bitter sensory attributes of chocolate, and this emotional response is influenced by MFAA variables. Understanding the relative importance of consumer behavior components in sensory studies can help in designing food products like chocolates based on a more holistic view of the consumer.
Article
Food Science & Technology
Olakunbi Olubi, Joseline Veronica Felix-Minnaar, Victoria Adaora Jideani
Summary: Defatted egusi flour can be used to make high-protein instant soups with essential nutrients. A quadratic mixture model was used to optimize the formulation, resulting in a soup mix with optimal taste and appearance. The egusi soups were found to be rich in minerals, including phosphorus, potassium, magnesium, calcium, and iron.
Review
Food Science & Technology
Marius-Mihai Ciobanu, Diana-Remina Manoliu, Mihai-Catalin Ciobotaru, Bianca-Georgiana Anchidin, Madalina Matei, Mugurel Munteanu, Gabriela Frunza, Otilia Cristina Murariu, Elena-Iuliana Flocea, Paul-Corneliu Boisteanu
Summary: This review aims to describe consumer behavior towards game meat through elements of neuroperception. External factors that influence the biological basis of behavior can provide explanations for the acceptance or rejection of this type of meat. Neuroperception can explain the mechanism behind consumer decision-making, as external factors such as environment, mood, emotions, and stress shape the perception of the quality attributes of game meat.
Article
Agriculture, Multidisciplinary
N'Nan A. Sylvie Diby, Kahndo Prudence Deffan, Laurent Adinsi, Aurelie Bechoff, Alban Landry Kanon, Alexandre Bouniol, Yapi Eric Yapi, Zoe Deuscher, Christophe Bugaud, Boni N'Zue, Catherine Bomoh Ebah Djedji
Summary: This study evaluated the production process of attieke, identified the quality criteria associated with attieke, investigated the sensory drivers of consumer acceptance, and determined their thresholds. The results showed that overall liking for attieke was associated with sourness, texture, and brightness. This information is important for improving the adoption of cassava varieties for attieke production.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agriculture, Multidisciplinary
Raffaella Rossi, Sabrina Ratti, Vittorio M. Moretti, Mauro Vasconi, Carlo Corino
Summary: The study confirmed the effects of antioxidant mixture on Speck quality, including reducing weight loss, decreasing concentrations of specific compounds, and increasing consumer preference for Speck.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Thelma W. Sikombe, Himoonga B. Moonga, Sijmen E. Schoustra, John Shindano, Markus Stieger, Eddy J. Smid, Anita R. Linnemann
Summary: Consumer acceptability of four variants of mabisi, a traditional fermented Zambian dairy product, was investigated. The study found significant differences in sensory attributes among the variants, with textural attributes being the main drivers of liking. Consumers were segmented into three clusters based on their overall liking, and barotse and tonga variants were found to be more appealing to larger consumer segments. Further research into product quality optimization is recommended.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Karla Paiva Bocate, Alberto Goncalves Evangelista, Fernando Bittencourt Luciano
Summary: The study confirmed the effectiveness of garlic essential oil in inhibiting fungal growth and mycotoxin contamination in stored corn kernels. Although garlic essential oil showed potential in reducing mycotoxin production by fungi, it was unable to directly react with mycotoxins during simulated digestion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Isabela Rodrigues, Danielle Rodrigues Magalhaes, Marco Antonio Trindade
Summary: Check-all-that-apply (CATA) is a method for evaluating sensory product characteristics. This study found that the main difference among hot dogs was whether sodium reduction was implemented, with irradiation having minor effects on consumers. The use of focus group to select CATA descriptors for hot dogs was proven valid.
Review
Food Science & Technology
Scott C. Hutchings, Yash Dixit, Mahmoud Al-Sarayreh, Damir D. Torrico, Carolina E. Realini, Sara R. Jaeger, Marlon M. Reis
Summary: This review critically evaluates the potential of social media research in sensory-consumer science, highlighting its advantages and disadvantages. The findings suggest that social media approaches face challenges in controlling participant biases and maintaining measurement precision, but they also offer advantages such as the ability to study trends over time and access cross-cultural insights.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Qing-Qing Cao, Yan-Qing Fu, Jie-Qiong Wang, Liang Zhang, Fang Wang, Jun-Feng Yin, Yong-Quan Xu
Summary: Roasting has been found to reduce bitterness and astringency and enhance sweet aftertaste in Tieguanyin tea due to changes in flavonoids and gallic acid content. Additionally, certain compounds increased dramatically at 130 degrees C, while floral volatiles decreased. This study provides insights into the impact of roasting on oolong tea flavor and chemistry.
Article
Food Science & Technology
Alberto Bombelli, Carla Araya-Cloutier, Jean-Paul Vincken, Tjakko Abee, Heidy M. W. den Besten
Summary: The study investigated the potential of glabridin and 6,8-diprenylgenistein as food preservatives against L. monocytogenes. The results showed that both compounds exhibited antimicrobial activity under various conditions, especially at lower temperatures and pH levels.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Galia Zamaratskaia, Karin Gerhardt, Karin Wendin
Summary: Recent studies have shown that ancient cereal varieties may have beneficial nutritional profiles, with consumers enjoying the taste and flavor of foods based on ancient cereals. These cereals have the potential to improve sustainability and resilience in cropping systems, while also indirectly promoting biodiversity in environmental and organic farming circles. Due to their unique nutritional value, phytochemical profile, and sensory characteristics, there is great potential for ancient cereals and associated products to become a part of a healthy diet.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Jeffrey Clark, Corliss A. O'Bryan, Philip G. Crandall
Summary: Public health inspectors schedule inspections based on the level of risk in food facilities. Research shows high-risk facilities struggle with food safety practices and are linked to more foodborne illness outbreaks. Allocating more resources to high-risk establishments makes fiscal sense. Inspections reveal high-priority facilities have higher violation rates, indicating the risk classification aligns with health inspection results.
JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Thadeus L. Beekman, Han-Seok Seo
Summary: The study found that analytic consumers focus more on details and singular food attributes, while holistic consumers focus more on overall impressions and multiple food attributes. Cognitive styles have an impact on consumers' food-related experiences in everyday life.
JOURNAL OF SENSORY STUDIES
(2022)
Article
Food Science & Technology
Asmita Singh, Han-Seok Seo
Summary: The study found individual variations in sensory responses among autistic adults, but also identified patterns such as heightened sensitivity to certain tastes like sourness, bitterness, or spiciness. These sensory sensitivities affect food choice and preference in individuals on the autism spectrum.
JOURNAL OF SENSORY STUDIES
(2022)
Review
Food Science & Technology
Thadeus L. Beekman, Philip Glen Crandall, Han-Seok Seo
Summary: This research focuses on explaining consumers' perception, behavior, and decision-making regarding food from the perspective of psychological cognitive theories, with particular emphasis on the impact of analytic-holistic cognitive style theory.
Article
Food Science & Technology
Ragita C. Pramudya, Asmita Singh, Alana H. Patterson, Nguyen K. Ngo, Han-Seok Seo
Summary: This study aimed to investigate the influence of different forms of social presence on sensory and emotional responses to consumed meals. The results showed that participants preferred physical commensality the most, followed by digital commensality, with eating alone being the least liked condition. Different commensality conditions also influenced emotional responses and meal duration.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Martin Wendelin, Andrea Bauer, Elisabeth Buchinger, Lukas Danner, Eva Derndorfer, Vu Thi Minh Hang, Helene Hopfer, Marlies Wallner, Srinual Jantathai, Nina Julius, Imke Matullat, Dorota Majchrzak, Barbara Siegmund, Han-Seok Seo, Bernhard Spangl, Klaus Duerrschmid
Summary: Associative conceptualization is important in our perception and interaction with the environment, especially odor associations that are often vivid and long-lasting due to their strong connection with episodic memory and emotions. This study investigated odor-elicited life stage-associations (OELSA) in seven nations and found similarities and differences in how these nations conceptualize odor impressions. OELSA existed in all nations, with some variations between nationalities.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Sriloy Dey, Chandan Maurya, Navam Hettiarachchy, Han-Seok Seo, Wenchao Zhou
Summary: A new methodology was developed to print pizza dough with gluten free flour blend using 3-D printing technology. The printed gluten-free dough required longer fermentation time to achieve similar properties as gluten whole wheat dough. The study also found significant correlations in texture between the printed dough and commercially available dough.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Seth Ellsworth, Philip Glen Crandall, Han-Seok Seo, Corliss A. O'Bryan
Summary: This research aimed to determine if consumers would pay a higher price for a smoked chicken breast that was healthier and made with environmentally friendly ingredients. Two consumer panel groups were presented with information on the health and environmental benefits of smoked chicken. Health claims generated a higher premium, and the order of information presentation did not affect the results. Practical applications indicate that consumers are willing to pay more for chicken that is perceived as healthier and made with environmentally friendly ingredients.
JOURNAL OF SENSORY STUDIES
(2023)
Article
Food Science & Technology
Thadeus L. Beekman, Han-Seok Seo
Summary: Recent studies have found that differences in consumers' analytic-holistic cognitive styles can have significant impacts on their perceptions, opinions, and behaviors towards food. However, it has been suggested that the analysis-holism scale (AHS), the sole measurement tool for assessing analytic-holistic tendencies, may not be suitable for food-related research scenarios. In response to this, Studies 1 and 2 were conducted to develop and refine a food-related AHS (F-AHS) using exploratory and confirmatory factor analyses. Study 3 validated the F-AHS and demonstrated its better ability to separate participants into analytic and holistic groups compared to the AHS, making it more appropriate for sensory and consumer-related applications.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Won-Seok Choi, Han-Seok Seo
Summary: This study aimed to investigate the impact of age group, gender, and consumption frequency on texture perception and liking of cooked rice and wheat bread. The results showed that age group and gender had significant effects on textural attribute intensity and overall liking, while consumption frequency had minimal impact. The contributors of textural attributes to overall liking varied with demographic factors and test samples. This study provides valuable insights for agricultural and food systems professionals regarding the influence of demographics on texture perception and liking of foods.
Article
Food Science & Technology
Han-Seok Seo, Lydia Rockers, Young-Gab Kim
Summary: This study compared the effects of single-response and multiple-response conditions on food-evoked emotions and found that the multiple-response condition was better at distinguishing between different food samples. The findings have practical implications for sensory professionals when measuring food-evoked emotions.
Article
Food Science & Technology
Asmita Singh, Han-Seok Seo
Summary: This study aimed to determine whether different utensil conditions would affect consumer perception and acceptance of food samples evaluated under in-home testing. The results showed that ramen noodle samples evaluated under the Personal condition received higher ratings in terms of flavor, while samples evaluated under the Uniform condition received higher ratings in terms of saltiness. Providing uniform utensils in in-home testing can reduce the influences of utensils on consumer likings of food samples.
Proceedings Paper
Computer Science, Artificial Intelligence
Thanh-Dat Truong, Quoc-Huy Bui, Chi Nhan Duong, Han-Seok Seo, Son Lam Phung, Xin Li, Khoa Luu
Summary: This paper introduces a novel Transformer-based Directed Attention framework for robust action recognition. The method improves action recognition performance by addressing temporal ordering issues and introducing a Directed Attention mechanism, and achieves state-of-the-art results on multiple standard benchmarks.
2022 IEEE/CVF CONFERENCE ON COMPUTER VISION AND PATTERN RECOGNITION (CVPR 2022)
(2022)
Article
Agriculture, Dairy & Animal Science
Jesper Tessin, Judith Rohde, Arne Jung, Nicole Kemper, Jochen Schulz
Summary: In this study, samples from poultry house environment and culled birds were collected, and E. cecorum was successfully isolated. The principle of isolating the pathogen by streaking on a chromogenic agar may motivate researchers to investigate transmission routes and optimize biosecurity measures.
Article
Agriculture, Dairy & Animal Science
Junqin Zhang, Zimin Xie, Yanlin Pan, Zuoxin Chen, Yunzhen Huang, Linlin Li, Jiawen Dong, Yong Xiang, Qi Zhai, Minhua Sun, Xingying Li, Shujian Huang, Ming Liao
Summary: In recent years, there has been an increase in the occurrence of fowl adenovirus 2 (FAdV-2) in China, posing a significant threat to the poultry industry. This study investigated the epidemiology, phylogenetic relationship, genomic characteristics, and pathogenicity of FAdV-2. The results showed that FAdV-2 was the most commonly detected serotype among various FAdV serotypes. Genetic analysis revealed that these FAdV-2 strains formed a distinct branch within the FAdV-D group and had a high nucleotide similarity with reference strains. Recombination analysis identified recombination events between FAdV-2 and FAdV-11 in some strains. Pathogenicity experiments demonstrated that a recombinant FAdV-2 strain caused a high mortality rate and more severe disease in chickens. These findings contribute to our understanding of FAdV-2 and provide a basis for vaccine development.
Article
Agriculture, Dairy & Animal Science
Ebtsam Iraqi, Ali Abdel Hady, Nadia Elsayed, Hanaa Khalil, Amina El-Saadany, Karim El-Sabrout
Summary: Thermal manipulation during egg incubation, particularly at 12 to 18 days, has positive effects on embryonic development, hatching characteristics, chick quality, as well as posthatch thermotolerance and performance.
Article
Agriculture, Dairy & Animal Science
Yong Liu, Mingxin Song, He Bai, Chunhua Wang, Fei Wang, Qi Yuan
Summary: Dietary curcumin supplementation can significantly improve egg quality of quails in the late laying period, primarily by improving lipid metabolism and selectively regulating the intestinal microbial community.
Article
Agriculture, Dairy & Animal Science
Lei Zhang, Zhixuan Song, Peiyao Li, Xingju Song, Xinming Tang, Dandan Hu
Summary: This study evaluated the vaccine potential of recombinant proteins for avian coccidiosis caused by Eimeria. The results showed that the rEten5-B protein can trigger immune protection against E. tenella and may be a potential and effective subunit vaccine for the control of coccidiosis in poultry.
Article
Agriculture, Dairy & Animal Science
Milan Kumar Sharma, Amit Kumar Singh, Doyun Goo, Venkata Sesha Reddy Choppa, Hanseo Ko, Hanyi Shi, Woo Kyun Kim
Summary: The study investigates the effect of Eimeria infection on gastrointestinal physiology, growth performance, and egg production of Hy-Line W-36 laying hens during peak production. Results show that Eimeria infection negatively affects body weight, feed intake, immune response, and nutrient transporter gene expression. Egg production temporarily ceases in hens infected with high and medium-high dosages of Eimeria.
Article
Agriculture, Dairy & Animal Science
Elwy A. Ashour, Mahmoud Kamal, Hayman A. A. Altaie, Ayman A. Swelum, Gamaleldin M. Suliman, Guillermo Tellez-Isaias, Mohamed E. Abd El-Hack
Summary: This study evaluated the effects of CP and ME on the performance and nutritional value of Japanese quail lay chicken. The results showed that protein and energy levels significantly influenced all productive outcomes except feed conversion ratio. The combination of dietary energy and protein levels had a substantial effect on all egg quality trials evaluated. It is recommended to feed layer Japanese quail between the ages of 8 and 20 weeks during the summer with a dietary energy content of 2,900 kcal ME/kg and 20% CP.
Article
Agriculture, Dairy & Animal Science
J. E. Doornweerd, R. F. Veerkamp, B. de Klerk, M. van der Sluis, A. C. Bouwman, E. D. Ellen, G. Kootstra
Summary: Tracking group-housed individual broilers using video can provide valuable information on their health, welfare, and performance. This study conducted a comprehensive analysis on broiler tracking on video and potential tracking errors, highlighting the potential and challenges of phenotyping broiler locomotion. The results emphasized the importance of addressing tracking errors, potential algorithm improvements, and the need for an external animal identification system for efficient locomotion phenotyping.
Article
Agriculture, Dairy & Animal Science
Jiayu Wu, Yanan Wang, Yu An, Changyu Tian, Lingfeng Wang, Zuhong Liu, Desheng Qi
Summary: This study compared the gene expression differences in liver tissues of laying hens at different ages using RNA sequencing, and found that the transport and metabolism of amino acids changed during the growing period, which influenced the growth and development of the hens.
Article
Agriculture, Dairy & Animal Science
J. Raabe, G. Raveendran, W. Otten, K. Homeyer, T. Bartels
Summary: This study investigated the effects of different flicker frequencies on the behavior, performance, and stress response in male turkeys. The results showed that flicker frequencies of 165 Hz or higher had no detrimental effect on growth performance, injurious pecking, or endocrine stress response in the turkeys.
Article
Agriculture, Dairy & Animal Science
Adamu Mani Isa, Yanyan Sun, Yuanmei Wang, Yunlei Li, Jingwei Yuan, Aixin Ni, Hui Ma, Lei Shi, Hailai Hagos Tesfay, Yunhe Zong, Panlin Wang, Pingzhuang Ge, Jilan Chen
Summary: This study sequenced mRNAs and lncRNAs in the ovary stroma of specific chicken breeds and their reciprocal crossbreds to understand the molecular mechanism of heterosis for egg production. Results showed that genes with nonadditive expression were related to follicle growth and atresia as well as oxidative stress in the crossbred hens.
Article
Agriculture, Dairy & Animal Science
Zhepeng Wang, Qiu Chen, Yiwei Wang, Yulu Wang, Ruifang Liu
Summary: The study investigates the functional variants associated with chicken eggshell color in the SLCO1B3 gene by measuring the eggshell color of Lueyang black-boned chickens and analyzing the genetic data. It identifies 15 variants in SLCO1B3 that are significantly associated with eggshell color. However, the functional analysis shows that one specific variant, 1B3_SNP108, does not have a significant effect on promoter activity. This study highlights the importance of SLCO1B3 and its variants in breeding eggshell color.
Article
Agriculture, Dairy & Animal Science
P. Yin, Q. Tong, B. M. Li, W. C. Zheng, Y. Wang, H. Q. Peng, X. L. Xue, S. Q. Wei
Summary: This study investigated the welfare and health of laying hens in a multitier system. The results showed that the spatial distribution of hens changed with increasing age, and lower-ranking hens preferred to stay in lower tiers to avoid competition but still had access to resources. This improved the welfare and health of the hens near the end of the laying cycle.
Article
Agriculture, Dairy & Animal Science
Wenwen Liang, Siqiong Jie, Yiqin Wang, Xiaowei Wen, Yanling Xiong, Xiaoxi Lin, Zhengrong Lv
Summary: This study examined the effect of risk perceptions on preventive behavior among vendors in the live poultry wholesale market and the live poultry retail market in Guangdong Province using the health belief model and structural equation modeling. The results showed that perceived severity and perceived benefits positively influenced vendors' self-efficacy in the wholesale market, while perceived barriers negatively affected self-efficacy in both the wholesale and retail markets. Moreover, cues to action mediated the relationship between perceived severity, perceived benefits, and self-efficacy, and also mediated the effect of perceived susceptibility among wholesale market vendors.
Article
Agriculture, Dairy & Animal Science
Shreeya Sharma, Raveendra R. Kulkarni, Shayan Sharif, Hosni Hassan, Mohammadali Alizadeh, Scott Pratt, Khaled Abdelaziz
Summary: The study investigates the impact of exposing chick embryos to antigens via in ovo delivery of poultry-specific lactobacilli on the expression of genes associated with early bursal development and maturation. Results indicate that the supplementation of poultry-specific lactobacilli to chick embryos can accelerate the development and immunological maturation of the bursa of Fabricius.
