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The fate of bioactive compounds during traditional preparation of einkorn wheat (Triticum monococcum L. subsp. monococcum) bulgur. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102890] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Valerino-Perea S, Lara-Castor L, Armstrong MEG, Papadaki A. Definition of the Traditional Mexican Diet and Its Role in Health: A Systematic Review. Nutrients 2019; 11:E2803. [PMID: 31744179 PMCID: PMC6893605 DOI: 10.3390/nu11112803] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 11/05/2019] [Accepted: 11/14/2019] [Indexed: 12/11/2022] Open
Abstract
Promoting traditional diets could potentially reduce the current high rates of non-communicable diseases (NCDs) globally. While the traditional Mexican diet (TMexD) could be specifically promoted in Mexico, a concise definition of the TMexD and evidence of its association with NCDs are needed before its promotion. To evaluate what constitutes this diet pattern, we aimed to systematically review, for the first time, how the TMexD has been described in the literature to date. A secondary aim was to examine whether the TMexD, as described by available definitions, is associated with NCD outcomes. We searched for records describing a whole TMexD up to July 2019 in 12 electronic databases, reference lists, a relevant journal, and by contacting experts on the topic. We reported the results using the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) guidelines. We included 61 records for the definition of the diet and six for the association with NCD outcomes. The food groups characterising the TMexD that were consistently mentioned in all the study subgroups were grains and tubers, legumes, and vegetables; specific foods included maize, beans, chile, squash, tomato, and onion. Other groups also mentioned, although with lesser frequency, were maize products, fruits, beverages, fish and seafood, meats, sweets and sweeteners, and herbs and condiments. Only a few studies reported on the frequency of consumption or the amounts in which these foods were consumed in the TMexD. It was not possible to reach strong conclusions for the association between adherence to the TMexD and NCD outcomes. The TMexD was weakly associated with developing breast cancer, not associated with triglyceride levels, and inconsistently associated with obesity and diabetes outcomes. However, results were limited by the small number of studies (n = 6), of which most were of observational nature and evaluated diets using different TMexD definitions. These findings provide systematically identified evidence of the characteristics of the TMexD. More studies are needed to ascertain the exact quantities by which foods were consumed in the TMexD in order to establish whether this dietary pattern is associated with health and should be promoted within the Mexican population.
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Affiliation(s)
- Selene Valerino-Perea
- Centre for Exercise, Nutrition and Health Sciences, School for Policy Studies, University of Bristol, 8 Priory Road, Bristol BS8 1TZ, UK; (M.E.G.A.); (A.P.)
| | - Laura Lara-Castor
- Friedman School of Nutrition Science and Policy at Tufts, Tufts University, 150 Harrison Avenue, Boston, MA 02111, USA;
| | - Miranda Elaine Glynis Armstrong
- Centre for Exercise, Nutrition and Health Sciences, School for Policy Studies, University of Bristol, 8 Priory Road, Bristol BS8 1TZ, UK; (M.E.G.A.); (A.P.)
| | - Angeliki Papadaki
- Centre for Exercise, Nutrition and Health Sciences, School for Policy Studies, University of Bristol, 8 Priory Road, Bristol BS8 1TZ, UK; (M.E.G.A.); (A.P.)
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Gurbuz IB, Yildiz E. Green consumerism: the influence of antioxidant parameters and socio-economic values on Tarhana consumption patterns. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:25526-25537. [PMID: 31267399 DOI: 10.1007/s11356-019-05807-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Accepted: 06/20/2019] [Indexed: 06/09/2023]
Abstract
This study aimed to examine the production and consumption patterns of the tarhana as a green food product and its content in terms of health value in the socio-economic framework by comparing urban and rural households. To be able to assess the tarhana's health value, the addition of antioxidative parameters was analysed. We obtained the data as a result of a two-part study. The first part of the research included a structured survey conducted between September and December 2015. In the second part, three types of tarhana samples evaluated in terms of their antioxidant capacity and total phenolic content as extractable, hydrolysable, and bioaccessible phenolics to support the claim that homemade tarhana offers higher nutritional potential and healthier content than commercially produced tarhana. Organic and additive-free homemade tarhana samples have great antioxidative potential, also depending on the content and the production pattern. The results of the antioxidant capacity, total phenolic content analyses, and their bioaccessibility revealed that non-fermented homemade tarhana and cranberry-added tarhana stand out, according to production process and content. Our findings showed that participants mostly produced the tarhana at home. In cases where they could not produce it themselves, they supplied it from their family and friends. This result showed us that participants preferred homemade tarhana over industrial tarhana sold in markets. Rural areas mostly consumed tarhana for its economic value. However, tarhana consumption did not decrease in cities. Only the consumption mode and the times have changed.
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Affiliation(s)
- Ismail Bulent Gurbuz
- Department of Agricultural Economics, Faculty of Agriculture, Bursa Uludag University, Gorukle, 16059, Nilufer/Bursa, Turkey.
| | - Elif Yildiz
- The College of Agriculture Urban Sustainability and Environmental Sciences, University of the District of Columbia, Washington, DC, USA
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Woods DF, Kozak IM, Flynn S, O’Gara F. The Microbiome of an Active Meat Curing Brine. Front Microbiol 2019; 9:3346. [PMID: 30687300 PMCID: PMC6336708 DOI: 10.3389/fmicb.2018.03346] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Accepted: 12/28/2018] [Indexed: 11/13/2022] Open
Abstract
Traditional food products are important to our culture and heritage, and to the continued success of the food industry. Many of the production processes associated with these products have not been subjected to an in-depth microbial compositional analysis. The traditional process of curing meat, both preserves a natural protein source, as well as increasing its organoleptic qualities. One of the most important salting processes is known as Wiltshire curing. The Wiltshire process involves injecting pork with a curing solution and immersing the meat into microbial-rich brine which promotes the development of the distinct organoleptic characteristics. The important microbial component of Wiltshire brine has not been extensively characterized. We analyzed the key microbial component of Wiltshire brine by performing microbiome analysis using Next Generation Sequencing (NGS) technologies. This analysis identified the genera, Marinilactibacillus, Carnobacterium, Leuconostoc, and Vibrio as the core microflora present in Wiltshire curing brine. The important food industrial applications of these bacteria were also assessed. The bacterial diversity of the brine was investigated, and the community composition of the brine was demonstrated to change over time. New knowledge on the characterization of key microbiota associated with a productive Wiltshire brine is an important development linked to promoting enhanced quality and safety of meat processing in the food industry.
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Affiliation(s)
- David F. Woods
- Biomerit Research Centre, School of Microbiology, University College Cork, Cork, Ireland
| | - Iwona M. Kozak
- Biomerit Research Centre, School of Microbiology, University College Cork, Cork, Ireland
| | - Stephanie Flynn
- Biomerit Research Centre, School of Microbiology, University College Cork, Cork, Ireland
| | - Fergal O’Gara
- Biomerit Research Centre, School of Microbiology, University College Cork, Cork, Ireland
- Telethon Kids Institute, Subiaco, WA, Australia
- Human Microbiome Programme, School of Pharmacy and Biomedical Sciences, Curtin Health Innovation Research Institute, Curtin University, Perth, WA, Australia
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Siddh MM, Soni G, Jain R, Sharma MK. Structural model of perishable food supply chain quality (PFSCQ) to improve sustainable organizational performance. BENCHMARKING-AN INTERNATIONAL JOURNAL 2018. [DOI: 10.1108/bij-01-2017-0003] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
PurposeThe purpose of this paper is to examine the concept of perishable food supply chain quality (PFSCQ) and to suggest a structural model that counts the influence of PFSCQ practices on organizational sustainable performance.Design/methodology/approachOn the basis of comprehensive literature review, PFSCQ highly significant practices were examined and designated. These practices were classified into four dimensions: upstream quality (supplier quality), downstream quality (customer focus), internal quality (process and logistics quality) and support practices (top management leadership and commitment to quality, quality of human resource, quality of information and supply chain integration). The measurement instrument of organizational sustainable performance was also build on, containing three aspects: economic, environmental and social performance.FindingsAn inventive conceptual model that specifies a comprehensive image cover up core dimensions of PFSCQ and various aspects of organizational sustainable performance was suggested. This conceptual model can be used as “a directive” for theory developing and measurement instrument development of PFSCQ practices and organizational sustainable performance. More prominently, on the road to achieving additional insight, an extensive structural model that makes out direct and indirect relationships between PFSCQ practices and organizational sustainable performance was also developed. Practitioners can apply this model as “a path plan” for implementing PFSCQ practices to improve organizational sustainable performance.Originality/valueThe integration of quality and supply chain even now remains inadequate in the literature. Consequently, it is required to have a more focused approach in assessing quality issues inside the upstream, internal and downstream of the supply chain. This study concentrates on the practices which make better quality aspects of the supply chain, known as PFSCQ practices. Suggested research models in this paper contribute to conceptual frameworks for theory building in PFSCQ and sustainable organizational performance. It is also expected that this research can suggest a useful direction for determining and implementing PFSCQ practices as well as make possible further studies in this arena.
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Giambanelli E, Ferioli F, D’Antuono FL. Alkylresorcinols and fatty acids in primitive wheat populations of Italian and Black sea region countries origin. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.02.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Albuquerque TG, Oliveira MBP, Costa HS. 25 years of European Union (EU) quality schemes for agricultural products and foodstuffs across EU Member States. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2475-2489. [PMID: 29210465 DOI: 10.1002/jsfa.8811] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2017] [Revised: 11/26/2017] [Accepted: 11/30/2017] [Indexed: 06/07/2023]
Abstract
Consumers are increasingly turning their attention to the quality and origin of products that they consume. European Union (EU) quality schemes are associated with a label, which was introduced to allow consumers to perform an informed choice and to protect producers from unfair practices. This present study provides an overview of the last 25 years of EU quality schemes [Protected Designations of Origin (PDO), Protected Geographical Indications (PGI) and Traditional Specialities Guaranteed (TSG)] on agricultural products and foodstuffs across the 28 EU Member States. According to the results, it was possible to conclude that Southern European countries have the highest number of registered products. The most used EU quality scheme is PGI, followed by PDO. Concerning the analysis of the evolution in the last 25 years, the number of registered products among EU Member States has increased significantly. The fruit, vegetables and cereals (fresh or processed) category is the one that accounts for the highest percentage (26.8%) of registered products, followed by cheeses and meat products (cooked, salted, smoked) categories, with 17.2% and 13.5%, respectively. Further investigations should address consumer preferences, knowledge and attitudes, especially Northern European countries with a lower number of registered products. Moreover, the investigation and registration of products should be encouraged among all EU Member States to allow the maintenance of important elements of the history, culture and heritage of the local areas, regions and countries. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Tânia G Albuquerque
- Department of Food and Nutrition, National Institute of Health Dr Ricardo Jorge, IP, Lisbon, Portugal
- REQUIMTE/Faculdade de Farmácia da Universidade do Porto, Porto, Portugal
| | | | - Helena S Costa
- Department of Food and Nutrition, National Institute of Health Dr Ricardo Jorge, IP, Lisbon, Portugal
- REQUIMTE/Faculdade de Farmácia da Universidade do Porto, Porto, Portugal
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Petruzzelli A, Haouet MN, Paolini F, Foglini M, Vetrano V, Di Lullo S, Altissimi MS, Tommasino M, Favretti M, Pezzuto A, Piovesana A, Mioni R, Osimani A, Clementi F, Tonucci F. Evaluation of the shelf life and cooking methods of Ascoli-style olives, an Italian specialty food. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3001-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Arzani A, Ashraf M. Cultivated Ancient Wheats (Triticumspp.): A Potential Source of Health-Beneficial Food Products. Compr Rev Food Sci Food Saf 2017; 16:477-488. [DOI: 10.1111/1541-4337.12262] [Citation(s) in RCA: 151] [Impact Index Per Article: 21.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 02/24/2017] [Accepted: 02/25/2017] [Indexed: 12/12/2022]
Affiliation(s)
- Ahmad Arzani
- Dept. of Agronomy and Plant Breeding, College of Agriculture; Isfahan Univ. of Technology; Isfahan 84156-83111 Iran
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Wild fennel (Foeniculum vulgare Mill., subsp. piperitum (Ucria) Cout.) culinary uses: an overview, preliminary on-field documentation and analytical perspectives. ACTA ACUST UNITED AC 2017. [DOI: 10.17660/actahortic.2017.1153.4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Assessing the effect of traditional hulled wheat processing on bioactive compounds retention. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.10.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Leroy F, Scholliers P, Amilien V. Elements of innovation and tradition in meat fermentation: Conflicts and synergies. Int J Food Microbiol 2015; 212:2-8. [DOI: 10.1016/j.ijfoodmicro.2014.11.016] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2014] [Revised: 11/10/2014] [Accepted: 11/20/2014] [Indexed: 12/31/2022]
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Leroy F, De Vuyst L. Fermented food in the context of a healthy diet: how to produce novel functional foods? Curr Opin Clin Nutr Metab Care 2014; 17:574-81. [PMID: 25115795 DOI: 10.1097/mco.0000000000000108] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
PURPOSE OF REVIEW This review presents an overview of recent studies on the production of functional fermented foods, of both traditional and innovative natures, and the mapping of the functional compounds involved. RECENT FINDINGS The functional aspects of fermented foods are mostly related to the concept of probiotic bacteria or the targeted microbial generation of functional molecules, such as bioactive peptides, during food fermentation. Apart from conventional yoghurt and fermented milks, several fermented nondairy foods are globally gaining in interest, in particular from soy or cereal origin, sometimes novel but often originating from ethnic (Asian) diets. In addition, a range of functional nonmicrobial compounds may be added to the fermented food matrix. Overall, a wide variety of potential health benefits is being claimed, yet often poorly supported by mechanistic insights and rarely demonstrated with clinical trials or even animal models. SUMMARY Although functional foods offer considerable market potential, several issues still need to be addressed. As most of the studies on functional fermented foods are of a rather descriptive and preliminary nature, there is a clear need for mechanistic studies and well controlled in-vivo experiments.
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Affiliation(s)
- Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Kroon PA, D'Antuono LF. Special issue: Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3403-3405. [PMID: 24129978 DOI: 10.1002/jsfa.6357] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
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