Article
Food Science & Technology
Neusa Jessen, Sofia Sousa, Marcello Gelormini, Susana Casal, Olivia Pinho, Pedro Moreira, Albertino Damasceno, Patricia Padrao, Nuno Lunet
Summary: This study assessed the variability of sodium and potassium composition in the most common homemade street foods in Maputo city, and found that these foods contain high levels of sodium, which has a significant impact on daily salt intake.
Article
Nutrition & Dietetics
Sally Mackay, Teresa Gontijo de Castro, Leanne Young, Grace Shaw, Cliona Ni Mhurchu, Helen Eyles
Summary: This study benchmarked the healthiness of the New Zealand fast-food supply in 2020 and found that fast-food products and combo meals contribute significantly more energy and negative nutrients than recommended daily intake targets. The study suggests that the New Zealand government should set reformulation targets and serving size guidance to reduce the potential impact of fast-food consumption on the health of New Zealanders.
Article
Food Science & Technology
Sofia Sousa, Ines Lanca de Morais, Gabriela Albuquerque, Marcello Gelormini, Mariana Santos, Aida Filipovic-Hadziomeragic, Dragana Stojisavljevic, Albertino Damasceno, Pedro Moreira, Joao Breda, Nuno Lunet, Patricia Padrao
Summary: The study examined street food and takeaway food in urban areas of Bosnia and Herzegovina, finding that these foods were high in saturated and trans fatty-acids, sodium, and low in potassium. Promoting the use of healthier fats and reducing salt in these foods could help prevent diet-related diseases.
Article
Food Science & Technology
Hasnah Haron, Zainorain Natasha Zainal Arifen, Suzana Shahar, Hamdan Mohamad, Siti Farrah Zaidah Mohd Yazid, Viola Michael, Rabindra Abeyasinghe, Tanaka Taketo, Kathy Trieu
Summary: Street food is a main source of food in middle- and low-income countries, and this study focuses on the sodium content in Malaysian street foods. The findings show that snacks and main meals have high levels of sodium, and the research can serve as baseline data for future interventions.
Article
Chemistry, Applied
Gabriela Albuquerque, Sofia Sousa, Ines Lanca de Morais, Marcello Gelormini, Mariana Santos, Pedro Moreira, Albertino Damasceno, Joao Breda, Nuno Lunet, Patricia Padrao
Summary: Street and takeaway food in urban Bosnia and Herzegovina, especially homemade options, have higher levels of total fat, saturated fat, trans fat, and sodium. This highlights the need for healthier urban food environments.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Nutrition & Dietetics
Adriana Blanco-Metzler, Jaritza Vega-Solano, Beatriz Franco-Arellano, Lorena Allemandi, Rodrigo Burgos Larroza, Lorena Saavedra-Garcia, Madyson Weippert, Bridve Sivakumar, Karla Benavides-Aguilar, Victoria Tiscornia, Guillermo Sequera Buzarquis, Leila Guarnieri, Mayra Meza-Hernandez, Felicia Canete Villalba, Luciana Castronuovo, Alyssa Schermel, Mary R. L'Abbe, JoAnne Arcand
Summary: In 2015, PAHO set sodium targets for packaged foods, but the impact on sodium content in Latin American countries (LAC) has not been evaluated. This study found that while progress has been made in reducing sodium content in LAC foods, sodium intakes in the region remain high, indicating the need for more stringent targets.
Article
Nutrition & Dietetics
Sanja Krusic, Hristo Hristov, Masa Hribar, Ziva Lavrisa, Katja Zmitek, Igor Pravst
Summary: High sodium intake is the leading diet-related risk factor for mortality globally. Slovenia implemented salt reduction policies, but the long-term effectiveness is limited. This study investigated the changes in sodium content in prepacked branded foods and found that sodium reduction was less frequent in market-leading products.
Article
Nutrition & Dietetics
Marie Le Bouthillier, Julie Perron, Sonia Pomerleau, Pierre Gagnon, Marie-eve Labonte, Celine Plante, Marc-Henri Guevel, Veronique Provencher
Summary: This study evaluated the nutritional value of sliced bread products available in Quebec, with findings showing that most breads had low fiber content and high sodium content. Attention should be paid to 100% refined grain bread and bread with refined flour as the main flour, as they are high sellers but have less favorable nutrient content.
Article
Public, Environmental & Occupational Health
Karin Karlsson, Karin Radholm, Elizabeth Dunford, Jason H. Y. Wu, Bruce Neal, Johan Sundstrom
Summary: This study investigated the sodium content in processed food in Sweden compared to other countries. Results showed that Sweden had higher sodium content in dairy and convenience foods, but lower in cereal and grain products, seafood and seafood products, and snack foods. While overall processed foods in Sweden had lower sodium content than in other countries, it was still high, especially in increasingly consumed categories such as convenience foods.
FRONTIERS IN PUBLIC HEALTH
(2023)
Review
Microbiology
Maria Eugenia Jimenez, Ciara M. O'Donovan, Miguel Fernandez de Ullivarri, Paul D. Cotter
Summary: Artisanal fermented products are produced around the world to preserve food, improve safety, increase nutritional value, and add specific flavors. South America has a wide variety of artisanal fermented foods, including indigenous foods and those introduced by European immigrants.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Chemistry, Applied
Lintao Zeng, Xiaoxue Xiao, Huan Ye, Dini Ma, Jinghong Zhou
Summary: In this study, a ratiometric fluorescence sensor was developed for the detection of meat spoilage. The sensor exhibited high sensitivity and fast response to cadaverine, a biomarker for spoiled meat. The test strips fabricated using the sensor showed a noticeable color change, providing a simple and visual method for monitoring beef spoilage. The integration of the test strips with a smartphone allows consumers and suppliers to obtain meat quality information easily.
Review
Nutrition & Dietetics
Karolina Jachimowicz-Rogowska, Anna Winiarska-Mieczan
Summary: Table salt is the main source of sodium in the human diet, and excessive sodium intake is strongly associated with various non-communicable diseases. Despite recommendations to limit daily salt intake, people still consume higher amounts. Initiatives to reduce salt intake include food composition changes, consumer education, labeling, and taxation, with a focus on reducing salt content in baked goods.
Article
Hospitality, Leisure, Sport & Tourism
Payel Das, Santanu Mandal, Ritesh Kumar Dubey, Tavleen Kaur, Saurabh Kumar Dixit
Summary: This study identifies the importance of authenticity, quality, staff-service, ambience, and value for money in developing desire for street food in individuals in India, which helps street food vendors sustain their operations during the COVID-19 pandemic. It also examines how street food nostalgia mediates the impact of each stimulus on the desire for street food, and how perceived risk of COVID-19, age, and gender moderate these effects. The findings are validated through perceptual responses from three prominent cities and well-known street food destinations in India, and suggest the relative importance of these stimuli in developing a desire for street food. The study also highlights the role of perceived risk, age, and gender as prominent moderators for the effects of stimuli on desires for street food.
CURRENT ISSUES IN TOURISM
(2023)
Review
Multidisciplinary Sciences
Jose Guilherme Prado Martin, Paul D. Cotter
Summary: The microbial diversity of artisanal cheeses, particularly the detection and identification of fungi on cheese rinds, has been extensively studied. The composition and abundance of fungi on cheese surfaces can greatly impact sensory qualities, defects, ripening, and mycotoxin risks. This review critically discusses the influence of fungi on artisanal cheese quality and the potential for producers to exploit their presence for innovative products with greater added value. These discussions are important for the future commercialization and regulation of artisanal cheeses with high abundance of molds.
Article
Food Science & Technology
Iuri Lima dos Santos Rosario, Carla Paulo Vieira, Luana Sipauba Moreno Barreto, Nathalia Brizack Monteiro, Rodrigo Vilela de Barros Pinto Moreira, Ana Paula Salim, Carini Aparecida Lelis, Manuela da Silva Solca, Sergio Borges Mano, Carlos Adam Conte-Junior, Marion Pereira da Costa
Summary: This study examined the effects of cachaca immersion on the physicochemical, microbiological, color, texture, and sensory parameters of artisanal goat coalho cheeses. The results showed that cachaca immersion did not affect the cheese's composition or starter culture viability, making it a suitable method for artisanal cheese production. The gold cachaca aged in oak casks was the most effective variety for sensory acceptance and purchase intention, offering small-scale producers a valuable strategy to enhance their product value and encourage consumption of artisanal goat coalho cheeses.
Article
Agriculture, Multidisciplinary
Francisco Rios, Manuel Lobo, Norma Samman
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2018)
Article
Chemistry, Applied
M. C. Rossi, M. N. Bassett, N. C. Samman
Article
Chemistry, Applied
Sonia Rosario Calliope, Manuel Oscar Lobo, Norma Cristina Samman
Article
Food Science & Technology
A. L. Mosso, M. E. Jimenez, G. Vignolo, J. G. LeBlanc, N. C. Samman
FOOD RESEARCH INTERNATIONAL
(2018)
Article
Chemistry, Applied
Maria Constanza Rossi, Isabel Castanheira, Norma C. Samman
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2019)
Article
Chemistry, Applied
Cristina Segundo, Alejandra Gimenez, Manuel Lobo, Laura Iturriaga, Norma Samman
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2020)
Article
Food Science & Technology
Sonia Calliope, Jorge Wagner, Norma Samman
Article
Chemistry, Applied
Sonia Rosario Calliope, Norma Samman
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2019)
Article
Chemistry, Applied
Norma Samman, Maria Constanza Rossi
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2019)
Article
Chemistry, Applied
Maria Dolores Jimenez, Manuel Lobo, Norma Samman
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2019)
