Suchergebnisse

With the increase in longevity, the number of women living into old age is rising and higher than that of men. Data was derived from the Melbourne Longitudinal Studies on Healthy Ageing Program, which included 533 women and 467 men aged 65 years and older, in Australia, over 10 years. Logistic regression modeling was used to investigate the prevalence of dual sensory loss and the unmet needs for vision and hearing devices in older women (compared to men) over time, as well as its impacts on self-reported general health, depression, perceived social activities, community service use and ageing in place. Results suggested that the prevalence of dual sensory loss increased for women from the age of 75 years and over. Dual sensory loss was higher for older women and men who were living alone, with government benefits as their main income source or were divorced, separated or widowed. Dual sensory loss had significant impacts on poor general health, perceived inadequate social activities and community service use for women and men and on depression for women only. Early identification of dual sensory loss is essential to minimize its effects, ensuring continued well-being for this population.

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO's unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends. ; The research leading to these results was funded by Xunta de Galicia supporting the Axudas Conecta Peme, the IN852A 2018/58 NeuroFood Project and the program EXCELENCIAED431F 2020/12; to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and to the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union's Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge hub on Nutrition and Food Security, has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (nº 696295). ; info:eu-repo/semantics/publishedVersion

Rays are usually caught for their high-value fins, but their flesh is also in demand in Philippine tribal areas. Compared to other commercial marine fish in the local market of Bongao, Tawi-Tawi, Philippines, stingrays are not very expensive, but they are high in protein. Fish flakes are a popular snack food made from intermediate moisture fish. This study evaluated sweet and spicy fish flakes made using dried stingray meat with the aid of white cane vinegar (T1) and water (T2) as pre-treatments. The newly developed fish flakes were evaluated by 100 panelists, particularly faculty and students. The results showed that the color, odor, texture, and general acceptability scores of sweet and spicy dried fish flakes did not differ significantly (P>0.05) between the two treatments. However, the taste scores showed a significant difference (P<0.05) in terms of sweetness. The sweetness score of sweet and spicy dried fish flakes pre-treatment with water (4.33 ± 0.09) was significantly higher than those pre-treatment with vinegar (3.99 ± 0.09). Moreover, the sensory quality scores suggest that either of the two treatments can be used to formulate this new fishery product. However, this new product requires further analysis, especially on shelf life, proximate and microbial analyses.

Front Cover; Contents; Preface; Acknowledgments; Editors; Contributors; Chapter 1: The Importance of Quality and Authenticity for Botanical R Chapter 2: The Importance of Proper Selection of Product Quality Specifications and Methods of Analysis for Botanical Product Evaluation; Chapter 3: Cultivating Botanicals for Sensory Quality : From Good Agricultural Practices to Taste Discernment by Smallholder Tea Farmers; Chapter 4: Using Traditional Taxonomy and Vouchers in Authentication and Quality Control. - Chapter 5: The DNA Toolkit : A Practical User's Guide to Genetic Methods of Botanical AuthenticationChapter 6: Metabolic Profiling and Proper Identification of Botanicals : A Case Study of Black Cohosh; Chapter 7: A Model for Nontargeted Detection of Adulterants; Chapter 8: The Promise of Class Prediction : How Multivariate Statistics Can Help Determine Botanical Quality and Authenticity; Chapter 9: Conformation of Botanical or Bio-Based Materials by Radiocarbon and Stable Isotope Ratio Analysis. - Chapter 10: Botanical Isoscapes : Emerging Stable Isotope Tools for Authentication and Geographic SourcingChapter 11: Nuclear Magnetic Resonance : A Revolutionary Tool for Nutraceutical Analysis; Chapter 12: Quality and Authenticity of Complex Natural Mixtures : Analysis of Honey Using NMR Spectroscopy and Statistics; Chapter 13: Application of CRAFT to Data Reduction of NMR Spectra of Botanical Samples; Chapter 14: Practical Use of FT-NIR for Identification and Qualification of Botanicals : A Fit-for-Purpose Approach

In the Serbian market can be found significant quantity of honey which authenticity can be doubt. Honey is changed sensory, as well as in certain chemical quality parameters. Sometimes it happens that honey is in accordance to quality requirements but that doesn't mean that it's natural and authentic honey. Many analysts who are engage in testing the quality of honey have experience to recognize the honey that isn't from honey bees but the work of skilled producers. The question is how to solve the problem - how to recognize forgery honey from natural although it is in accordance to quality requirements prescribed by the legislation? The most important is that this honey isn't selling to consumers as a natural honey. Analysts here are becoming helpless because the law is rigid and based on the quality parameters that we cannot with certainty tell if the honey is forgery or not. In this article we reviewed the results of examination of quality of honey from the market of Serbia, where the sensory evaluation demonstrated that it is a honey in which authenticity can be doubted. The results were: 1. honey that has sensory changed with good quality parameters and 2. honey that has sensory changed with quality parameters which isn't in accordance with Book of Regulation. The conclusion is that a larger number of samples that have been sensory changed did not satisfy the chemical quality parameters, and in one part of the samples were present residues of antibiotics and sulfonamides.

1 page, 1 table.-- The Proceedings of the British Society of Animal Science constitute summaries of papers presented at the Society's Annual Conference (Southport, UK, 30 March-1 April 2009). ; Visible and near infrared reflectance spectroscopy (Vis-NIR) has been widely used by the industry researchbase for large-scale meat quality evaluation to predict the chemical composition of meat quickly and accurately. Meat tenderness is measured by means of slow and destructive methods (e.g. Warner-Bratzler shear force). Similarly, sensory analysis, using trained panellists, requires large meat samples and is a complex, expensive and time-consuming technique. Nevertheless, these characteristics are important criteria that affect consumers' evaluation of beef quality. Vis-NIR technique provides information about the molecular bonds (chemical constituents) and tissue ultra-structure in a scanned sample and thus can indirectly predict physical or sensory parameters of meat samples. Applications of Vis-NIR spectroscopy in an abattoir for prediction of physical and sensory characteristics have been less developed than in other fields. Therefore, the aim of this study was to test the on-line Vis-NIR spectroscopy for the prediction of beef quality characteristics such as colour, instrumental texture, water holding capacity (WHC) and sensory traits, by direct application of a fibre-optic probe to the M. longissimus thoracis with no prior sample treatment. ; We are grateful to the Scottish Government for funding the research and Scotbeef, QMS, BCF and Signet for their substantial support. ; Peer reviewed

Prüfzeichen für Lebensmittel sind ein wichtiges Instrument verbraucherschutzpolitischer Maßnahmen und dienen den Herstellern zur Qualitätsdifferenzierung am Produktmarkt. Aufgrund bestehender Zweifel an der Wirksamkeit von Prüfzeichen vergleicht der vorliegende Beitrag am Beispiel der Zeichen QS, CMA und BIO die tatsächliche, durch die Siegel garantierte Qualität mit der von den Verbrauchern erwarteten Qualität. Das QS- und insbesondere das Bio-Siegel fordern eine spezifische Prozessqualität und zeichnen sich durch ein hohes Kontroll- und Sanktionsniveau aus. Das CMA-Prüfzeichen garantierte bis zu seiner Einstellung im Jahr 2009 eine bestimmte sensorische Produktqualität mit weniger strengen Kontroll- und Sanktionsmechanismen. Die Ergebnisse einer repräsentativen Online-Befragung zeigen, dass sich die Verbrauchererwartung an die Qualität und Sicherheit von Lebensmitteln mit dem CMA- und QS-Prüfsiegel nicht signifikant unterscheidet, obwohl das QS-Zeichen eine höhere Prozessqualität garantiert. Das CMA-Zeichen kann sich durch Regionalität als ideelle Dimension der Qualität absetzen, während sich das Bio-Siegel durch die materielle Qualitätsdimension mit dem Schwerpunkt auf Sicherheit und Qualität auszeichnet. Man kann schlussfolgern, dass durch positiv besetzte ideelle Produkteigenschaften die Wahrnehmung der materiellen Qualität von Prüfzeichen (z.B. des CMA-Zeichens) so verzerrt werden kann, dass sie besser beurteilt wird, als sie tatsächlich ist. ; Quality labels for food products are an important consumer policy tool and are used for product diversification strategies by the producers. In the literature, the effectiveness of such labels concerning the purchase behaviour of consumers has been doubted. In this context, our paper compares the guaranteed quality of three labels – QS, CMA and BIO – with their expected quality by the consumer. The QS label and particularly the BIO label are process-orientated and characterized by a high level of control and sanctions. The CMA label assured, till its termination in 2009, a specific sensory quality accompanied with less rigorous mechanisms of control and sanctions. The results of a representative online survey indicate that consumers expect the same quality level from the CMA label and the QS label, although, in fact, QS guarantees a higher process quality. The CMA label can differentiate from the others in consumers' perception as a regional origin label, whereas the BIO label stands out for the material dimension of quality including safety and quality items. To conclude, the perception of the material quality of labels (e.g. CMA label) can be biased by positively valued ideational product attributes. Thus, it is supposable that the consumer assesses the quality better than it actually is.

Sweet potatoes are one of the most consumed vegetables in Brazil and in the world, as they are cheap, easy to buy and healthy food. The objective of this work was to prepare sweet potato flour, bread with the addition of sweet potato flour and evaluate its effect. Four bread formulations were prepared: P0% (standard) and the others added potato flour of 8% (P8%), 16% (P16%) and 24% (P24%). The microbiological, physical-chemical, sensory parameters and the color of flour and bread were evaluated. A statistical analysis was performed with the averages by the Tukey test at 5%. The result of the microbiological analysis was in accordance with the legislation. In potato flour, components such as carbohydrates and proteins stood out. Bread samples showed a significant difference (<0, 05) in relation to the physical-chemical parameters with the exception of moisture and crude fibers. All formulations showed good acceptance in all attributes, presenting scores higher than 6 and a good purchase intention with more than 50% of the products with the exception of the P24% sample. ; La batata son una de las hortalizas más consumidas en Brasil y en el mundo, ya que son baratas, fáciles de comprar y alimentos saludables. El objetivo de este trabajo fue preparar harina de camote, pan con el agregado de harina de camote y evaluar su efecto. Se prepararon cuatro formulaciones de pan: P0% (estándar) y las demás agregaron harina de papa al 8% (P8%), 16% (P16%) y 24% (P24%). Se evaluaron los parámetros microbiológicos, físico-químicos, sensoriales y el color de la harina y el pan. Se realizó un análisis estadístico con los promedios por la prueba de Tukey al 5%. El resultado del análisis microbiológico fue conforme a la legislación. En la harina de patata destacaron componentes como carbohidratos y proteínas. Las muestras de pan mostraron una diferencia significativa (<0,05) en relación a los parámetros físico-químicos con excepción de la humedad y las fibras crudas. Todas las formulaciones mostraron buena aceptación en todos los atributos, presentando puntajes superiores a 6 y una buena intención de compra con más del 50% de los productos con excepción de la muestra P24%. ; A batata-doce é uma das hortaliças mais consumidas no Brasil e no mundo, por ser um alimento barato, de fácil aquisição e saudável. Objetivou-se neste trabalho elaborar a farinha de batata-doce, pães com adição da farinha de batata-doce e avaliar seu efeito. Foram elaboradas quatro formulações de pães: P0% (padrão) e as demais adicionadas farinha de batata de 8% (P8%), 16% (P16%) e 24% (P24%). Avaliou-se os parâmetros microbiológicos, físico-químicos, sensoriais e a cor, da farinha e dos pães. Foi realizada uma análise estatística com as médias pelo teste de Tukey a 5%. O resultado da analise microbiológica foi de acordo com a legislação. Em farinha de batata se destacou os componentes como carboidratos e proteínas. As amostras de pães apresentaram diferença significativa (<0,05) em relação aos parâmetros físico-químicos com exceção da umidade e fibras brutas. Todas as formulações apresentaram boa aceitação em todos os atributos apresentando notas maiores que 6 e uma boa intenção de compra com mais de 50% dos produtos com exceção da amostra P24%.

Increasing global population has resulted in a corresponding increase in global demand for meat and milk. For high quality milk, the demand is particularly for goat's milk due to consumers' increasing awareness on its benefits. However, there remain negative perceptions associated with goat's milk. Therefore, research on new feeding formulation (NFF) has to be undertaken to improve goat's milk production and quality assurance. In the present work, a sensory evaluation was performed to analyse the characteristics of four different samples of fresh goat's milk; two commercial, and two non-commercial. Face-to-face interviews using a structured questionnaire were conducted, utilising the Central Location Test (CLT) with 828 respondents being selected through the purposive sampling method. Data were analysed using descriptive analysis and one-way ANOVA. Based on the descriptive analysis outcomes, majority of the respondents (n = 662) had an experience consuming goat's milk. They also perceived goat's milk as fatty (n = 362) and sweet taste (n = 147). One-way ANOVA analysis on respondents' perception indicated their desires for goat's milk with attributes that are medium white, slightly weak of goaty aroma, and slightly viscous. They also favoured slightly sweet, slightly not salty, slightly creamy, and medium fresh milk. Next, the acceptance level of goat's milk attributes of four different samples showed that sample B (researched sample) scored higher ranging between 5 (either like or dislike) to 7 (medium like), as compared to the other samples. Importantly, most respondents (59.7%; n = 494) chose sample B as the most preferred milk. Therefore, the findings of the present work provided a solid basis in understanding the sensory characteristics of goat's milk most preferred by consumers to be used in product development and quality assurance by food processors and marketers.

Purpose
College student wellbeing and mental health can be negatively impacted due to roles intrinsic to being and becoming a student in higher education. Active engagement in natural environments has been shown to have benefits for wellbeing. The purpose of this paper is to examine collegiate students' utilization of a therapeutic garden on a college campus and the impact on their quality of life.

Design/methodology/approach
A case series mixed-methods design was used to track self-reported measures of quality of life. Participants were instructed to spend at least 1 h per week over four weeks in the therapeutic sensory garden on campus. Student participants were assessed using the EUROHIS-QOL-8, Positive and Negative Affect Scale and a semi-structured interview.

Findings
Pre-post quantitative measures of quality of life show significant improvement in quality of life of 12 graduate and undergraduate students. These results are triangulated with reduction in negative affect immediately following garden visits, and rich qualitative illustrations of the value of nature engagement on self-care and occupational balance. Small sample size and convenience sampling limits the generalizability of results.

Originality/value
Institutions of higher education recognize the value of green space on campus; however, they may lack the intentionality of designing a nature-based space to support student wellbeing. An intentionally designed campus-based therapeutic sensory garden may provide a novel opportunity to support overall student mental health and wellness.

Nutrition in health is a major area of focus in our national health priorities as we move into the 21st century. The government, food industry, food scientists, health professionals, and all disciplines that can assist need to work together in the development of "healthful food products" and encourage Americans to make healthful food choices (Drishell, 1990). Experimentation science provides strategies for helping food scientists improve existing food products and develop new ones. This paper describes a process where design of experiments and response surface methodology were utilized in the formulation development to guide product development of a healthful muffin that would meet predetermined nutritional parameters and reasonable sensory quality characteristics.

Coffee is one of the most popular beverages worldwide. Consumption of black coffee brew, which is prepared in traditional way is characteristic for this region. Consumer expectations in terms of quality and sensory characteristics of beverages can significantly affect on the acceptability of coffee. The aim of this study was to investigate the quality of roasted ground coffee, that is offered on market (as single sort of coffee and commercial coffee blends) and used for the coffee brews preparation in the traditional way. In order to define the quality of these products, basic chemical composition of roasted coffee samples was tested and the degree of roasting coffee based on the value of the color parameters measured instrumentally was determined. Color, taste, aroma and body of brews prepared from the coffee samples were determined by sensory analysis. Based on the results of chemical analysis of coffee samples, it was found that the quality of the product is in accordance with legislation. Instrumental measurement of color showed that tested coffee samples were dark and medium roasted. Coffee brews were evaluated with relatively high scores for selected sensory properties, depending on the condition of roasting and quality of samples. Color of coffee brew was bright and or characteristic, taste was expressive or characteristic, aroma was characteristic, expressive or very expressive and body of brew was expressive. Coffee brew should have a recognizable body and pleasent aroma. The results of the sensory analysis of the samples showed that black coffee brew quality depends on the degree of roasting, species and sorts of coffee. Based on results from testing of commercial coffee samples quality, it can be concluded that the expected quality coffee brew with specific and pleasent sensory properties and composition can be obtained by proper choice of species and sorts of coffee, their ratio in the blends and continuous control of roasting process and the quality of the product.