1,721,155 research outputs found
The future of analytical chemistry in foodomics
No full textThe field of food analytical chemistry has greatly evolved over the last years, moving from the descriptive view of raw food composition into the modern instrumental approaches known as the foodomics. The development and optimization of these integrated approaches, based on the use of high resolution techniques for tracing the chemical fingerprint of a food, is arriving to define molecular parameters for the qualification, authentication, and safety of the products. With these new tools, omics are solving some of the new issues of food quality and traceability, including the development of analytical methods to ensure the origin of food, as well as the discovery of biomarkers to identify potential food safety problems. Here we review the main methods used in foodomics from its birth until now, highlighting the use of high throughput instrumentation. This includes the computational problems they generate, but also the significant prospects for development of knowledge that are able to open in important areas such as food technology and biotechnology
The Indicators of Food Sustainability
No full textThe concept of food sustainability embodies an integrated model of food production and management, able to guarantee access to food resources for the entire world population without compromising the resources of the environment. Today, food and environmental sustainability are two essential objectives of development programs, considered crucial by plans such as the United Nations (UN) Sustainable Development 2030 Agenda and the agri-food strategies of the European Union (EU) included in the European Green Deal and in the Recovery Plan/Next Generation EU. Sustainable nutrition means not only ensuring the food security of all people globally, but also promoting environmentally friendly solutions to reduce the ecological footprint and decrease the carbon footprint. In this chapter we will address this complex issue, to understand what food sustainability is, which are the consensus indicators to describe and quantify its achievement and what are the main initiatives taken by the different countries to pursue it. Finally, the case of “novel foods”, foods that do not have a story of consumption in EU countries but strongly pushed by the research and to improve dietary shift to more sustainable protein sources will be examined as exemplary case studies
Moringa oleifera Lam. Proteins: Properties and Food Applications
No full textMoringa oleifera has been and is used in Asian traditional medicine as a panacea to treat and prevent several diseases and is part of the oriental diet both as a raw and cooked ingredient. The ability of the plant to resist unfavorable environmental conditions, such as drought and high temperatures, makes it a sustainable agricultural choice for the future. The high amounts of phytochemicals such as polyphenols, glucosinolates, isothiocyanates, which have been extensively characterized, make Moringa leaf an ideal ingredient in cosmetics, and phytopharmacology, etc. In addition, Moringa leaves have an abundant protein content, making them a nutritious food. The characterization of M. oleifera's proteome has been neglected despite the relatively high abundance of proteins, which is unusual for a plant leaf. This chapter aims at a comprehensive review of the information available in literature on the proteinaceous tissues of Moringa (i.e., seeds and leaves). Nutritional and food safety information about Moringa leaves and seed proteins were collected together with research gaps, particularly those related to their technological application in the food industry
Microalgae to Contrast the Climate Change: A Novel Food and Feed Ingredient With Technological Applications
No full textThe overpopulation and the negative impact of conventional crops and livestock on the environment are forcing the introduction in the food market of sustainable alternative ingredients. Microalgae may be an alternative source of proteins thanks to their easy cultivation, low land-use intensity and resources. In addition, this matrix can be exploited for the treatment of urban, agricultural and industrial wastewaters and in aquaculture and hydroponic, representing an important component in the perspective of a waste-saving circular process. This chapter aims at describing the chemical composition of microalgae and their current applications in food industry as novel functional and technological ingredients. It is also reported the state-of-art of current cultivation technologies of microalgal biomasses. Further efforts are still required to reduce process, energy and water usage during microalgae growth as well as to enhance the texture, taste and appeal of microalgae-based food products, thus increasing the number of consumers willing to buy them
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Relazioni tra esame batteriologico, cellule somatiche e California mastitis test in latte ovino
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In vitro formation of S-nitrosohemoglobin in red cells by inducible nitric oxide synthase
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