Review
Food Science & Technology
Kelsey Robson, Moira Dean, Simon Haughey, Christopher Elliott
Summary: With ambiguous definitions and lack of specific guidance on food fraud in the food industry, there are challenges in understanding and preventing it effectively. The lack of clarity has resulted in varying definitions and a gap in knowledge regarding prevention and mitigation strategies. Further research and collaboration are needed to establish common practices and address the issue of food fraud comprehensively.
Article
Green & Sustainable Science & Technology
Romulus Gruia, Gabriel-Iustin Florescu, Liviu Gaceu, Oana Bianca Oprea, Nicolae Tane
Summary: This paper discusses the importance of improving waste management practices for the profitability and sustainability of restaurants in the context of circular economy and environmental protection. The research highlights the positive effects of applying a functional polyvalent model of the logistic chain in waste reduction and cost-saving in the restaurant industry.
Article
Food Science & Technology
Waeel Salih Alrobaish, Liesbeth Jacxsens, Pauline Spagnoli, Peter Vlerick
Summary: This paper introduces the concept of food integrity culture and its application in a large-scale meat distribution company in Belgium. The study utilizes three tools to explore different dimensions of food integrity culture, including subjective versus objective and individual versus organizational perspectives. The results confirm the hypothesis that companies with high perceived food integrity climate and performance have lower vulnerability to food fraud.
Article
Behavioral Sciences
Juliana F. W. Cohen, Hannah Posluszny, Jennifer Falbe, Megan P. Mueller, Ashley N. Gearhardt, Cindy W. Leung, Julia A. Wolfson
Summary: The COVID-19 pandemic has had a disproportionate impact on food consumption in lower-income communities in the U.S. This study found that although fast-food consumption slightly decreased during the pandemic, overall restaurant consumption remained high, especially among low-income individuals. Greater fast-food consumption was associated with poorer diet quality.
Article
Food Science & Technology
Xiao Chen, Peng Wu
Summary: A conservative estimate of postprandial blood glucose concentration is proposed using an in vitro-in silico approach, helping health-conscious individuals make quantitative decisions on food consumption. This strategy may be more effective in reality compared to conventional GI and GL concepts.
Article
Business
Jeou-Shyan Horng, Hsuan Hsu
Summary: This study explores the role of esthetic dining in the experience economy and finds that esthetic stimulation positively affects pleasantness and subsequent behavioral intentions. Memorable experiences fully mediate the relationship between pleasantness and behavioral intentions in the dining context, contributing to the construction of an esthetic dining context for restaurant practitioners.
JOURNAL OF HOSPITALITY MARKETING & MANAGEMENT
(2021)
Article
Hospitality, Leisure, Sport & Tourism
IpKin Anthony Wong, Jingwen Huang, Zhiwei (CJ) Lin, Haoyue Jiao
Summary: This study fills the gap in literature by exploring how service quality is shaped within smart technology in smart hospitality contexts. The authors propose the 5-S model of smart service quality (SSQ) to analyze the essence of smart service in smart dining establishments. By integrating theoretical concepts from service quality, information technology, and attention restoration, new insights are gained on the importance of technology in the hospitality industry.
INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT
(2022)
Article
Hospitality, Leisure, Sport & Tourism
Kaitano Dube, Godwell Nhamo, David Chikodzi
Summary: The restaurant and hospitality industries play crucial roles in the global economy, but are vulnerable to natural hazards such as the COVID-19 pandemic. This study found that COVID-19 had a severe impact on the global restaurant industry, resulting in loss of employment and revenue, and recommends extraordinary financial support and safety protocols as the industry reopens gradually.
CURRENT ISSUES IN TOURISM
(2021)
Article
Food Science & Technology
Saskia M. van Ruth, Onno Nillesen
Summary: The study found that a company's industry segment has a significant influence on its vulnerability to food fraud, while the effect of business size varies geographically. Businesses involved in animal product supply chains and end of chain nodes are most vulnerable, along with larger businesses and those located in Africa and Asia.
Article
Green & Sustainable Science & Technology
Aysen Coskun, Viachaslau Filimonau
Summary: The study found that denial of responsibility and appeal to higher loyalties are the key neutralisers that predict wasteful consumer behavior. Understanding food waste and personal attitudes can reduce the impact of these neutralisation techniques, but cannot eliminate it entirely.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Nutrition & Dietetics
Dominika Guzek, Dominika Glabska
Summary: Food neophobia and familiarity with French cuisine may influence food choices within a French restaurant menu. The study found that individuals with high food neophobia were less likely to choose dishes with neophobic components, while those familiar with French cuisine were more likely to choose dishes with animal-based components.
Article
Hospitality, Leisure, Sport & Tourism
Kajsa Hult, Jack Lainpelto, Ute Walter, Inger M. Jonsson
Summary: This study examines how employers construct the image of the hospitality worker through analyzing job advertisements. It reveals that social capacities and commitment to hospitality and gastronomy are relevant for gaining employment in the industry.
SCANDINAVIAN JOURNAL OF HOSPITALITY AND TOURISM
(2023)
Article
Food Science & Technology
A. L. Tan, A. Trupp, J. X. Tan
Summary: Food can be a motivation for tourism and gatherings, but food allergies have become a problem in the hospitality industry. A survey was conducted at restaurants to examine the understanding and practices of managers and employees regarding food allergies. The findings showed low knowledge and training on food allergies, especially among servers. It is important for all stakeholders to work together and develop educational tools to improve food allergy knowledge.
INTERNATIONAL FOOD RESEARCH JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Marina Creydt, Friedemann Fluegge, Robin Dammann, Burkhard Schuetze, Ulrich L. Guenther, Markus Fischer
Summary: Oregano is commonly counterfeited with various plant leaves, and marjoram is one of the most commonly used adulterants to increase profits. Previous studies only identified arbutin as a marker metabolite for marjoram adulteration in oregano, but its wide presence in plants necessitates the search for additional marker metabolites. This study aimed to use metabolomics-based approach to identify marker metabolites, specifically non-polar ones, in oregano adulterated with marjoram. Blumeatin was identified as an excellent marker compound for detecting marjoram adulteration, and it could not be detected in other common adulterants like olive, myrtle, thyme, sage, and peppermint.
Review
Food Science & Technology
John W. Spink
Summary: Background: In 2012, the Global Food Safety Initiative (GFSI) created a standardized method for assessing and managing food fraud incidents. Scope and approach: This research highlights the key milestones in GFSI's food fraud prevention strategy development. Key findings and conclusions: GFSI has established a broad definition and scope for the problem, addressing all types of fraud for all products. This comprehensive approach has propelled the field of food fraud prevention towards optimization and standardization, with GFSI itself evolving and maturing.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Saskia van Ruth, Pieter Dekker, Erwin Brouwer, Maikel Rozijn, Sara Erasmus, Dara Fitzpatrick
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Acoustics
Saskia M. van Ruth, Frans Hettinga, Pieter Dekker, Dara Fitzpatrick
Article
Agriculture, Multidisciplinary
Silvia Andini, Pieter Dekker, Harry Gruppen, Carla Araya-Cloutier, Jean-Paul Vincken
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Food Science & Technology
Zhijun Wang, Sara W. Erasmus, Pieter Dekker, Boli Guo, Jetse J. Stoorvogel, Saskia M. van Ruth
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Nutrition & Dietetics
Pieter M. Dekker, Sjef Boeren, Alet H. Wijga, Gerard H. Koppelman, Jacques J. M. Vervoort, Kasper A. Hettinga
Article
Biochemical Research Methods
Pieter M. Dekker, Sjef Boeren, Johannes B. van Goudoever, Jacques J. M. Vervoort, Kasper A. Hettinga
Summary: The study found significant interindividual variation in proteins and peptides in human milk, and identified distinct characteristics in different protein and peptide clusters through weighted correlation network analysis. Several associations between different data sets and specific sample characteristics were also discovered.
JOURNAL OF PROTEOME RESEARCH
(2022)
Article
Immunology
Pieter M. Dekker, Meghan B. Azad, Sjef Boeren, Piushkumar J. Mandhane, Theo J. Moraes, Elinor Simons, Padmaja Subbarao, Stuart E. Turvey, Edoardo Saccenti, Kasper A. Hettinga
Summary: This study explores the relationship between the human milk proteome and allergy in both mothers and breastfed infants. The results suggest that milk for infants who develop allergies contains higher levels of immunoglobulin chains, regardless of the mother's allergy status. Furthermore, network analysis reveals increased connectivity of proteins in the milk of allergic mothers and infants who develop allergies, particularly in proteins involved in protein translation machinery. These findings provide new insights into the complex interaction between the mother, milk, and infant in relation to allergy.
FRONTIERS IN IMMUNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Ton Baars, Betty van Esch, Luuk van Ooijen, Zuomin Zhang, Pieter Dekker, Sjef Boeren, Mara Diks, Johan Garssen, Kasper Hettinga, Remco Kort
Summary: This study aimed to characterize the microbiota and peptidomic composition of raw milk kefir and investigate its potential anti-allergic effects using validated research models for food allergy. The raw milk kefir was produced with a defined freeze-dried starter culture, and samples were taken during fermentation at seven time intervals. Peptide compositions were analyzed in the raw and heat-treated milk, as well as the kefir products made from these milks. The results showed that only raw milk kefir suppressed the acute allergic skin response in sensitized mice, indicating its potential health benefits.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
