Article
Food Science & Technology
Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Flavia Gasperi
Summary: This study examines the impact of mountain pasture product information on the acceptability of local PDO cheese, finding that external information has a strong effect on consumer liking. Additionally, individual factors such as attitudes towards sustainability can also influence consumer preferences.
Article
Clinical Neurology
Shailee Shah, Rocio Vazquez Do Campo, Neeraj Kumar, Andrew McKeon, Eoin P. Flanagan, Christopher Klein, Sean J. Pittock, Divyanshu Dubey
Summary: This study retrospectively reviewed the clinical, radiologic, and serologic features of 32 patients with paraneoplastic myeloneuropathy, finding common symptoms including asymmetric paresthesias, neuropathic pain, subacute onset, sensory ataxia, bladder dysfunction, and unintentional weight loss.
Article
Agriculture, Multidisciplinary
Mishika Thakur, Chetan Sharma, Annu Mehta, Damir D. Torrico
Summary: This research studied the effect of health claims on the acceptability, emotional responses, and purchase decisions of protein bars. The results showed that taste had a greater influence on acceptability than health claims, but there were slight effects of health claims on consumers' emotional responses.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2022)
Article
Public, Environmental & Occupational Health
Angela Batson, Janneke Berecki-Gisolf, Sharon Newnam, Voula Stathakis
Summary: Truck drivers are a vulnerable population with higher rates of health issues compared to other occupational drivers. They are more likely to have hospital records of diabetes, hypertension, tobacco use, and alcohol misuse/abuse.
Article
Food Science & Technology
Denise Felix da Silva, Luca Bettera, Richard Ipsen, Anni Bygvraa Hougaard
Summary: This study compared the emulsification properties of cheese powder and egg yolk powder in mayonnaise, and found that mayonnaise made using Cheddar cheese powder showed the highest similarity to egg yolk powder in terms of rheological properties and stiffness. On the other hand, samples with Camembert cheese powder showed lower consistency index and stiffness.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Sisheng Li, Bo Jiao, Shi Meng, Weiming Fu, Shah Faisal, Xiaomin Li, Hongzhi Liu, Qiang Wang
Summary: This study investigated the use of PPI microgels in mayonnaise-like Pickering emulsion. The effects of acetic acid, sodium chloride, and sucrose on the emulsion properties were studied. The results showed that PPI microgels have the potential to form egg-free mayonnaise.
Article
Food Science & Technology
Krista Miklavec, Masa Hribar, Anita Kusar, Igor Pravst
Summary: The study found that the use of heart images on food labels is common, but references to health are less common. Consumers tend to associate a brand with a heart image with health benefits when accompanied by a worded health claim or a heart image designed specifically to imply health benefits, while a heart image alone does not lead to health associations for most consumers.
Article
Public, Environmental & Occupational Health
Ayala Wineman, Moses C. Ekwueme, Liliane Bigayimpunzi, Alice Martin-Daihirou, Eth Ludmillade Gois V. N. Rodrigues, Priscilia Etuge, Yale Warner, Heidi Kessler, Arlene Mitchell
Summary: School meal programs in Africa have rapidly expanded in the past decade, however, there is currently no systematic documentation of these programs. The survey results underscore the important position of school meal programs within African food systems and their potential to improve food security, child health, and nutrition.
FRONTIERS IN PUBLIC HEALTH
(2022)
Article
Agriculture, Dairy & Animal Science
Longwei Xi, Qisheng Lu, Yulong Liu, Jingzhi Su, Wen Chen, Yulong Gong, Dong Han, Yunxia Yang, Zhimin Zhang, Junyan Jin, Haokun Liu, Xiaoming Zhu, Shouqi Xie
Summary: This study evaluated the effects of replacing dietary fish meal with Chlorella meal on growth performance, pigmentation, and liver health in largemouth bass. The results showed that moderate supplementation of Chlorella meal improved pigmentation in largemouth bass, but complete replacement of fish meal led to growth retardation, apoptosis, and liver damage.
Article
Immunology
Dimitrios Papagiannis, George Rachiotis, Foteini Malli, Ioanna Papathanasiou, Ourania Kotsiou, Evangelos C. Fradelos, Konstantinos Giannakopoulos, Konstantinos Gourgoulianis
Summary: The study found a high acceptance rate of COVID-19 vaccines among physicians, dentists, and pharmacists, with age over 45, absence of fear over vaccine safety, and information from Greek public health authorities being significant factors associated with vaccine acceptance.
Article
Green & Sustainable Science & Technology
Sophie Saget, Marcela Costa, David Styles, Mike Williams
Summary: The study indicates that replacing egg yolk with aquafaba may increase the environmental footprint of mayonnaise. Vegan options do not always have a smaller environmental footprint and can represent a trade-off in their comparatively more humane and healthier offer.
Article
Food Science & Technology
Maria Rocha Vieira, Sara Simoes, Cecilio Carrera-Sanchez, Anabela Raymundo
Summary: In recent years, there has been a growing demand for clean label food, which consists of shorter and simpler ingredient lists that contain familiar and natural ingredients. This study aimed to develop a vegan clean label mayonnaise by replacing additives with fruit flour obtained from fruit with reduced commercial value. The incorporation of fruit flour improved the structure and antioxidant activity of the mayonnaise, with nectarine flour showing the most promising results in terms of texture and antioxidant capacity.
Article
Mathematics
Hong Mao, Krzysztof Ostaszewski
Summary: This paper examines how to devise an optimal insurance claim settlement scheme under the constraint of a cap on the claim payment amount. Objective functions are established to maximize net benefit due to exaggerated claims and total expected wealth of the insured, while also minimizing total expected loss including the insurer's perspective. The paper illustrates applications and provides numerical analysis along with an example.
Article
Nutrition & Dietetics
Kaley Carman, Lauren H. Sweeney, Lisa A. House, Anne E. Mathews, Karla P. Shelnutt
Summary: Food insecurity is a prevalent issue among individuals with low income, and exploring creative solutions such as meal kits could potentially improve food access. A pilot study focusing on African American primary food preparers with children and low income showed that participants highly utilized and accepted the meal kit program, indicating that meal kits may offer a solution to improving food access for families with low income. Participants were willing to pay $88.61 for a meal kit with three meals after the intervention, suggesting that affordability is key to the success of meal kit programs for low-income families.
Article
Biochemistry & Molecular Biology
Donny W. H. Merkx, Andries Swager, Ewoud J. J. van Velzen, John P. M. van Duynhoven, Marie Hennebelle
Summary: Food emulsions high in unsaturated fats, like mayonnaise, are susceptible to lipid oxidation, causing off-flavor development. A predictive model based on the kinetics of hydroperoxide formation has been developed to assess oxidative stability and shelf-life of such emulsions. The Foubert function accurately predicts the onset of aldehyde generation, indicating a critical LOOH concentration and potential antioxidant mechanisms.
Article
Food Science & Technology
Sharon Puleo, Nicoletta A. Miele, Silvana Cavella, Paolo Masi, Rossella Di Monaco
JOURNAL OF TEXTURE STUDIES
(2020)
Article
Engineering, Chemical
Nicoletta A. Miele, Angela Borriello, Marcello Fidaleo, Paolo Masi, Silvana Cavella
JOURNAL OF FOOD ENGINEERING
(2020)
Article
Nutrition & Dietetics
Sara Spinelli, Caterina Dinnella, Federica Tesini, Alessandra Bendini, Ada Braghieri, Cristina Proserpio, Luisa Torri, Nicoletta A. Miele, Eugenio Aprea, Agata Mazzaglia, Tullia Gallina Toschi, Erminio Monteleone
Article
Nutrition & Dietetics
Stefano Predieri, Fiorella Sinesio, Erminio Monteleone, Sara Spinelli, Marta Cianciabella, Giulia M. Daniele, Caterina Dinnella, Flavia Gasperi, Isabella Endrizzi, Luisa Torri, Tullia Gallina Toschi, Alessandra Bendini, Ella Pagliarini, Camilla Cattaneo, Rossella Di Monaco, Paola Vitaglione, Nicola Condelli, Monica Laureati
Article
Food Science & Technology
Nicoletta A. Miele, Sharon Puleo, Rossella Di Monaco, Silvana Cavella, Paolo Masi
Summary: The study aimed to characterize the sensory profile of different PDO water buffalo ricotta cheeses and compare them with cow and sheep ricotta cheeses. The sensory profile of water buffalo ricotta cheeses was described with intense global flavor and taste, soft and spreadable, and very homogeneous in appearance, making them more balanced compared to other ricotta cheeses.
JOURNAL OF SENSORY STUDIES
(2021)
Article
Nutrition & Dietetics
Sara Spinelli, John Prescott, Lapo Pierguidi, Caterina Dinnella, Elena Arena, Ada Braghieri, Rossella Di Monaco, Tullia Gallina Toschi, Isabella Endrizzi, Cristina Proserpio, Luisa Torri, Erminio Monteleone
Summary: This study aimed to identify consumer groups with different sweetness preferences and sensory-liking patterns in order to promote the acceptability of healthy phenol-rich foods. By adding sucrose to chocolate pudding, the researchers found that individuals differed in their sensory responses and liking of samples, with differences in age, gender, and personality among the identified clusters. The study highlighted the importance of understanding individual sensory-liking patterns to develop effective strategies for promoting the consumption of healthy phenol-rich foods.
Article
Biotechnology & Applied Microbiology
Marcello Fidaleo, Nicoletta A. Miele, Vincenzo Armini, Silvana Cavella
Summary: Using FDA and D-optimal mixture design, a successful model was established for the formulation process of a food suspension. Through functional data analysis, it can efficiently predict particle size distribution and apparent viscosity curves, providing important references for fluid food production.
FOOD AND BIOPRODUCTS PROCESSING
(2021)
Article
Food Science & Technology
Sharon Puleo, Paolo Masi, Silvana Cavella, Rossella Di Monaco
Summary: The study found that sensitivity to flowability significantly affects liking of chocolate creams and solid food choice, while food neophobia influences liking of chocolate creams but is not correlated to flowability sensitivity. These results confirm that texture sensitivity and food neophobia play a role in determining food preferences and choices.
Article
Food Science & Technology
Sharon Puleo, Marika Valentino, Paolo Masi, Rossella Di Monaco
Summary: This study aimed to determine human sensitivity to different levels of hardness in food products using mechanical tests and consumer evaluations. Different sensitivities were found to affect liking scores, with young subjects more sensitive than adults and males more sensitive than females. Individual characteristics such as gender and age may play a role in hardness perception and food liking.
FOOD QUALITY AND PREFERENCE
(2021)
Review
Materials Science, Multidisciplinary
Muhammad Rehan Khan, Stefania Volpe, Marika Valentino, Nicoletta Antonella Miele, Silvana Cavella, Elena Torrieri
Summary: The urgent need to increase food supplies in anticipation of a growing global population has led to the development of active edible coatings and films as a promising technology for extending the shelf life of food products. Among these technologies, protein-based coatings, particularly those derived from casein, have shown potential in reducing respiration rates and enhancing gas barrier properties. Further research is needed to explore the interactions between bioactive compounds and biopolymer materials to optimize the physicochemical properties of food packaging.
Article
Food Science & Technology
Sharon Puleo, Ada Braghieri, Corrado Pacelli, Alessandra Bendini, Tullia Gallina Toschi, Luisa Torri, Maria Piochi, Rossella Di Monaco
Summary: This study aimed to assess the relationship among individual factors, odor sensitivity, and enjoyment, and to evaluate how overall flavor perception and liking in actual food samples are affected by odor sensitivity. The results showed that odor sensitivity plays a pivotal role in the perception and liking of real food products.
Article
Food Science & Technology
Angela Borriello, Nicoletta Antonella Miele, Paolo Masi, Silvana Cavella
Summary: This study aimed to develop new creams based on hazelnut and pumpkin seed oil, and assess the impact of different fat and sugar phases on the structure and physical properties of these creams. The results showed the possibility of reformulating creams to improve their nutritional profiles.
Article
Food Science & Technology
Aniello Falciano, Sharon Puleo, Francesca Colonna, Mauro Moresi, Rossella Di Monaco, Paolo Masi
Summary: This study aimed to evaluate the changes in texture and sensory properties of pizzas from the moment they are taken out of the oven until they are consumed at home. It was found that freshly baked pizzas were preferred, but frozen pizzas were more preferred than pizzas kept in cardboard boxes for 10-30 minutes. The carbon footprint and cost of frozen pizzas were also assessed to show how they can be turned into a profitable alternative takeaway pizza service.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Giovanni Luca Russo, Antonio Luca Langellotti, Gabriele Buonocunto, Sharon Puleo, Rossella Di Monaco, Aniello Anastasio, Valeria Vuoso, Giorgio Smaldone, Marco Baselice, Federico Capuano, Francesca Garofalo, Paolo Masi
Summary: This study investigates the effects of cooking temperatures, freeze-thaw processes, and food preservatives on the quality and shelf-life of sous vide Mediterranean mussels. The study found that higher cooking temperatures improved microbiological quality and refrigerated mussels maintained taste comparability to freshly cooked samples. Freezing and slow thawing preserved moisture content and reheating frozen samples via microwaving resulted in more intense flavor. Food additives reduced spoilage and lipid oxidation, inhibited bacterial growth, and maintained acceptable nitrogen content. The study provides valuable insights for optimizing cooking and preservation methods for sous vide cooked seafood.
Article
Food Science & Technology
Terhi Pohjanheimo, Pauliina Ojansivu, Anu Hopia
Summary: The surrounding environment plays a significant role in well-being and behavior, and the sensory experience of a place has not been systematically measured and characterized. The current study developed the Sensory Walk Questionnaire and tested it in a restaurant environment. The results showed differences in perceived odour and sound intensity, pleasantness of odours, sounds, and visual environment, as well as sensory descriptors between different areas in the restaurant.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Dae Hee Chung, Doo Bong Han, Rodolfo M. Nayga Jr, Sang Hyeon Lee
Summary: This study investigates the effects of calorie-related information on food choices and reveals that presenting either daily calorie recommendations or specific calorie information can reduce consumers' calorie consumption. However, when both types of information are presented concurrently, this effect is nullified. The study also finds that personality traits, such as extroversion and self-esteem, influence food choices, with extroverts more likely to choose lower-calorie options. Good self-restraint is also linked to lower-calorie choices. These findings highlight the importance of strategic calorie information policies in promoting healthier choices.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
C. Rorandelli, A. Lippi, S. Spinelli, L. Pierguidi, E. Monteleone, C. Dinnella
Summary: This study aimed to validate a protocol for assessing PROP status in remote conditions and to compare the results obtained using solutions and paper disks. The results showed that PROP ratings did not vary across remote and lab conditions. The classification in remote-solution and lab-disk conditions was comparable to the lab-solution reference condition, while the classification in remote-disk condition was not fully comparable.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Sule Kocabas, Nevin Sanlier
Summary: This study explored how the disgust emotion affected adults' obsession with healthy eating. The results showed that women exhibited higher disgust tendencies than men, and men had a lower tendency toward healthy eating obsession. There was a negative correlation between BMI and disgust propensity and sensitivity. People's disgust propensity and obsession with healthy eating increased with age.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Valentina Maria Merlino, Oriana Mosca, Ferdinando Fornara, Rocco Roma, Elisabetta Bonerba, Achille Schiavone, Rosa Laura Passaro, Martina Tarantola
Summary: This research explores the impact of key socio-psychological dimensions on individuals' intention to eat insect-based foods. The findings indicate that individuals with higher concern for environmental and ethical sustainability are more open to eating insects, particularly if they are treated ethically. The integrated attitude-food-intention model used in this study represents an innovative approach in consumer behavior research.
FOOD QUALITY AND PREFERENCE
(2024)
