Article
Nutrition & Dietetics
Mavra Ahmed, Alyssa Schermel, Jennifer Lee, Madyson Weippert, Beatriz Franco-Arellano, Mary L'Abbe
Summary: This paper introduces the development and methods of the Food Label Information Program (FLIP) in Canada. Through a big data approach, FLIP collects comprehensive food label information, enabling a comprehensive evaluation and monitoring of the Canadian food supply environment, as well as revealing the relationship between nutritional quality and marketing of branded foods.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Evangelia Katsouri, Antonios Zampelas, Eleftherios H. Drosinos, George-John E. Nychas
Summary: A labelling assessment study was conducted to provide an overview of Greek prepacked quality label cheeses. The study found 158 prepacked products belonging to 19 quality label cheeses in the Greek market. Only 6 out of the 19 cheeses fully complied with EU labelling legislation. Nutritional data analysis showed significant variability between different cheeses and products.
Article
Nutrition & Dietetics
Alexandra Katidi, Stefania Xanthopoulou, Antonis Vlassopoulos, Stamoulis Noutsos, Kostas Priftis, Maria Kapsokefalou
Summary: This study explored the relationship between the consumption of ultra-processed foods (UPFs) and the presence of allergens. It found that UPFs are more likely to contain allergens compared to unprocessed foods. However, the degree of processing alone is not sufficient to identify allergen-free choices within the same category.
Article
Food Science & Technology
Maria de la Luz Sanchez, Valeria Caltzontzin, Ana A. Feregrino-Perez
Summary: This study evaluates the macronutrients and bioactive compounds of water boatmen eggs obtained from three different locations in Mexico. The results show that these eggs are rich in bioactive compounds, such as phenolic compounds, flavonoids, and tannins, as well as fatty acids and proteins.
Article
Food Science & Technology
Maria Martinez Rodriguez, Ma de Lourdes Samaniego-Vaesken, Elena Alonso-Aperte
Summary: A new database was developed to evaluate the nutritional composition of lactose-free products in Spain, including dairy and non-dairy products which do not contain lactose. The study found that there is a wide variety of lactose-free products in the market to meet the needs of lactose intolerant individuals.
Review
Nutrition & Dietetics
Igor Pravst, Masa Hribar, Katja Zmitek, Bojan Blazica, Barbara Korousic Seljak, Anita Kusar
Summary: Branded foods databases are valuable for nutrition research, food supply monitoring, and have key information sources from manufacturers. In Slovenia, datasets are compiled through standard food monitoring studies using a smartphone application. Datasets can assess nutritional composition, ingredients, and marketing techniques, with crowdsourcing being a promising method to keep datasets updated.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Danae Marshall, Faiza Bano, Kasia Banas
Summary: The use of meat-related terminology on labels of vegetarian products is controversial and banned in some countries due to concerns about misleading consumers. However, studies show that consumers actually prefer vegetarian dishes with meat-related labels, with no moderating effect of gender or gender conformity.
FOOD QUALITY AND PREFERENCE
(2022)
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 Tassy, Andreas Rytz, Adam Drewnowski, Alec Lecat, Emma F. Jacquier, Veronique Rheiner Charles
Summary: Food and beverage companies reformulate packaged foods to align with public health policies and consumer needs. A study comparing the nutritional quality of packaged foods launched globally between 2016 and 2020 found that nutrient composition changed for 40% of newly launched products. The study suggests that WHO nutritional recommendations had a positive impact on the composition of new packaged foods.
FRONTIERS IN NUTRITION
(2022)
Article
Green & Sustainable Science & Technology
Ryoma Shigi, Yuna Seo
Summary: Genome-edited (GE) foods are a new method introduced into the market for efficient food production and waste reduction. This study in Japan examined consumer acceptance of GE foods and constructed a model that showed the importance of awareness, information credibility, and perceived usefulness in influencing consumer acceptance. The findings suggest that Japanese consumers may require more information about the production process and benefits of GE foods, highlighting the need for effective food technology education and communication.
Review
Chemistry, Applied
Liezhou Zhong, Lauren C. Blekkenhorst, Nicola P. Bondonno, Marc Sim, Richard J. Woodman, Kevin D. Croft, Joshua R. Lewis, Jonathan M. Hodgson, Catherine P. Bondonno
Summary: An up-to-date nitrate food composition database of plant-based foods is imperative for assessing dietary nitrate intakes and their health implications. A recent study updated and expanded the vegetable nitrate database, including data from 1980 to 2021 on fruits, cereals, herbs, spices, pulses, and nuts. The study found substantial variations in nitrate contents among 264 plant-based foods from 64 countries, with leaf vegetables having the highest nitrate levels. This updated database, along with the animal-based food nitrate & nitrite database, can now be used to evaluate dietary nitrate intake in clinical and epidemiological studies.
Article
Food Science & Technology
Hanieh Moshtaghian, Kim Bolton, Kamran Rousta
Summary: This study examined the preferences of a Swedish population for nutritional, environmental, and food safety characteristics of upcycled foods, and explored the relationship between age and the importance of these characteristics. The findings showed that environmental and food safety characteristics were more important than nutritional characteristics, with age having an impact on the importance score of these characteristics. Therefore, product development and marketing strategies should focus on environmental benefits and food safety aspects to promote acceptance of upcycled foods across all age groups. Additionally, efforts should be made to educate people about the desirable nutritional features of upcycled foods.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Ana B. Ropero, Fernando Borras, Marta Rodriguez, Marta Beltra
Summary: This study provides an exhaustive analysis of processed foods with fibre-related nutrition claims, showing that as many as 88.7% of these foods are classified as 'less healthy'. When compared to foods without these claims, similar results were obtained. Therefore, processed foods with fibre-related nutrition claims are not healthy and do not have a better nutritional profile.
Article
Nutrition & Dietetics
Tailane Scapin, Ana Carolina Fernandes, Maria Shahid, Simone Pettigrew, Neha Khandpur, Greyce Luci Bernardo, Paula Lazzarin Uggioni, Rossana Pacheco da Costa Proenca
Summary: Providing information about sugar content on food labels is an important strategy to reduce consumers' sugar intake. This study found that using front-of-package warning labels can improve consumers' understanding of sugar content and decrease the selection of high-sugar products.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Ana Gimenez, Jessica Aschemann-Witzel, Gaston Ares
Summary: The study found that suboptimality triggers associations about quality issues and negative emotional reactions, significantly affecting perceived quality and purchase intention. Consumers showed a slightly higher intention to purchase products with defects when considering a discount.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Laura Antonise-Kamp, Ingrid H. M. Friesema, Wieke P. van der Vossen-Wijmenga, Desiree J. M. A. Beaujean
Article
Food Science & Technology
Wieke P. Van der Vossen-Wijmenga, Marcel H. Zwietering, Eric P. J. Boer, Elizabeth Velema, Heidy M. W. den Besten
Summary: Understanding consumers' perception of food-related risks is crucial for health and risk communication. Surveys conducted in the Netherlands revealed that consumers' risk scoring changed over time and aligned more with experts' scoring. Unbalanced diet was identified as the highest food risk by both experts and consumers in 2018, while in 2009 consumers prioritized environmental contaminants. Consumers perceived chemical risks and risks associated with new technologies higher than experts in both years. Socio-demographic characteristics such as age and gender influenced risk perception, with older consumers perceiving higher risks and women perceiving higher risks than men.
Article
Food Science & Technology
MLNE Dapkevicius, MJR Nout, FM Rombouts, JH Houben, W Wymenga
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2000)
Article
Chemistry, Applied
Ziba Hosseinpour, Vida Rezaei
Summary: Sol-gel chemistry is a unique method for constructing high-performance flexible sensors. This study successfully developed a novel naked eye sensor for fast detection of oxalate by incorporating indole inside the pores of sol-gel silica glasses. The sol-gel films exhibited excellent sensitivity, leaching resistance, and response time under optimized conditions. The prepared sensor showed a wide detection range and low detection limit for oxalate, and displayed good precision for both inter-day and intra-day measurements.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
S. T. Sarhir, R. Belkhou, A. Bouseta, A. A. Hayaloglu
Summary: In order to optimize the quality of Lben, this study investigated the impact of starter, fermentation conditions and substrate composition on its organoleptic and technological characteristics using response surface methodology. An optimized model for Lben production was developed based on fermentation time, Lben sensory quality and its biological activities.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Kornelia Kadac-Czapska, Malgorzata Rutkowska, Eliza Knez, Piotr Konieczka, Malgorzata Grembecka
Summary: The quality of food is crucial for the healthy growth of children, and this study investigated the levels of mercury in infant formulas. The analysis revealed significant variations in mercury levels among different products. While the current assessment suggests mercury content is within acceptable limits, elevated levels in certain products may pose health risks.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Velisaria-Eleni Gerogianni, Eirini A. Panagopoulou, Paraskevi B. Vasilakopoulou, Vaios T. Karathanos, Antonia Chiou
Summary: This study evaluated the content of free and bound polar phenols in Corinthian currant and identified phenolic acids and flavonoids as components of its bound polar phenol fraction. An efficient method for the release of bound phenols from the fruit matrix was also applied. This research has significant implications for understanding the health benefits of Corinthian currant.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jose Eduardo de Matos Paz, Aline Macedo Dantas, David Douglas de Sousa Fernandes, Marcio Jose Coelho Pontes
Summary: This work presents a new methodology based on digital images and multivariate analysis for the classification of sugar samples based on their color. By analyzing the frequency distribution of color indices and developing classification models, high accuracy can be achieved. The proposed method offers advantages such as low cost, simplicity, and non-destructiveness.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Maria Guerrero-Chanivet, Manuel J. Valcarcel-Munoz, M. Valme Garcia-Moreno, M. Carmen Rodriguez-Dodero, Dominico A. Guillen-Sanchez
Summary: This study conducted a comprehensive analysis of Brandies de Jerez aged in Sherry Casks with different seasoning times and types, demonstrating significant differences in chemical composition and sensory characteristics among the brandies.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Chayuttapong Malai, Kanvisit Maraphum, Khwantri Saengprachatanarug, Seree Wongpichet, Arthit Phuphaphud, Jetsada Posom
Summary: The quality of cassava can be measured using NIR spectroscopy to determine the starch content and dry matter content. A model developed from different scanning methods and surface conditions was compared, and the accuracy of the model using selected wavelengths was assessed. The prediction accuracy was found to depend on the scanning method, with the horizontal spectra obtaining the highest accuracy. The CARS-PLSR method was considered appropriate for predicting starch content, and the BOSS-PLSR method for predicting dry matter content.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Abhishek Sharma, Atul Kumar
Summary: This study detected antibiotics residues in goat milk in the Western Himalayan region of India and assessed the related health risks. It was found that the contamination did not pose acute health risks to adults and children at current levels, but children may be at a greater risk. The study highlights the need for monitoring and education to protect human health.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Livya Alves Oliveira, Stephanie Michelin Santana Pereira, Kelly Aparecida Dias, Stefany da Silva Paes, Mariana Grancieri, Luis Gonzalo Salinas Jimenez, Carlos Wanderlei Piler de Carvalho, Eugenio Eduardo de Oliveira, Hercia Stampini Duarte Martino, Ceres Mattos Della Lucia
Summary: This study characterized the powders of Tenebrio molitor and Gryllus assimilis, two types of insects, at different developmental stages. The powders were found to be rich in proteins, minerals, and vitamins, and showed good digestibility and solubility. The developmental stage of the insects affected their nutritional composition and functional properties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fernanda Rodrigues Spinelli, Jucara Aparecida Andre, Paulo Gustavo Celso, Marlos Schuck Vicenzi, Eder Julio Kinast, Caren Regina Cavichioli Lamb, Glauco Bertoldo
Summary: The production, marketing and consumption of grape juices have been constantly increasing in recent years due to consumers' search for products with proven health benefits. Brazilian data shows that grape juice produced from V. labrusca L. and hybrids has a lower soluble solids content, with more than half of the production falling between 14 and 16 degrees Brix. This suggests the need to re-discuss the 16 degrees Brix limit established by CXS 247-2005.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fatima Zohra Issaad, Ala Abdessemed, Khalid Bouhedjar, Hani Bouyahmed, Mouna Derdour, Karima Ouffroukh, Ahmed Fellak, Mohamed Abd Salem Dems, Salah Chihoub, Radouane Bechlem, Abdelkader Mahrouk, Mourad Houasnia, Amine Belaidi, Khaled Moumed, Zohir Sebai, Faiza Saidani, Houria Akmouche
Summary: This study investigates the differences in physicochemical parameters and composition of monovarietal extra virgin olive oil from different varieties in Algeria, and applies machine learning techniques for classification and verification analysis.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Seyedeh Faezeh Taghizadeh, Ramin Rezaee, Gholamreza Karimi
Summary: This study assessed the risk of simultaneous oral exposure to a combination of 20 pesticides and 7 metals in citrus fruit samples. The results showed that the oral exposure to non-carcinogenic metals did not pose a major risk, while nickel intake presented a moderate risk. The intake of organophosphorus compounds indicated a moderate risk, while no significant risk was found for pyrethroids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jian Zhao, Min Guo, Patricia Martins, Joao Ramos, Lingxi Li, Baoshan Sun
Summary: This study analyzed the structural composition of eight-year-old Syrah red wines produced using different winemaking technologies. The results showed that the structural features of polymeric polyphenols, including the proportions of proanthocyanidins, amino acids, phenolic acids, and anthocyanins, as well as the mean degree of polymerization, varied significantly depending on the winemaking technology used. These findings are important for winemakers to control the polymeric polyphenol composition of wines.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mahunan Francois Assogba, Roger Houechene Ahouansou, N. Olive Ruth Djohi, Yenoukounme Euloge Kpoclou, Gildas Dona Anihouvi, Herbert Ogouyo Iko Af Afe, Biowa Franck Tchibozo, Caroline Douny, Jacques Mahillon, Marie -Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Bienvenu Anihouvi
Summary: This study assessed the performance of new equipment and aimed to reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the end products. The results showed that using QUALISANI equipment with charcoal achieved the highest thermal efficiency and the lowest PAH levels in compliance with standards.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mehmet Ali Saridas, Erdal Agcam, Nafiye Unal, Asiye Akyildiz, Sevgi Paydas Kargi
Summary: Turkey's geographical location and climate conditions are suitable for growing various fruit species, with apricots being the most famous. Local and foreign varieties differ significantly in terms of soluble solids and acid content. The low taste values in foreign varieties are mainly due to their genotypic structure and early harvest. There are also differences in the main sugars and acid content among different apricot varieties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
