Morpho-Colorimetric Characterization of the Sardinian Endemic Taxa of the Genus Anchusa L. by Seed Image Analysis

In this work, the seed morpho-colorimetric differentiation of the Sardinian endemic species of Anchusa (Boraginaceae) was evaluated. In Sardinia, the Anchusa genus includes the following seven taxa: A. capellii, A. crispa ssp. crispa, A. crispa ssp. maritima, A. formosa, A. littorea, A. montelinasana, and A. sardoa. Seed images were acquired using a flatbed scanner and analyzed using the free software package ImageJ. A total of 74 seed morpho-colorimetric features of 2692 seed lots of seven taxa of Anchusa belonging to 17 populations were extrapolated and used to build a database of seed size, shape, and color features. The data were statistically elaborated by the stepwise linear discriminant analysis (LDA) to compare and discriminate each accession and taxon. In addition, the seed morpho-colorimetric differences among coastal and mountainous taxa were evaluated. Considering the ecological conditions, the LDA was able to discriminate among the Anchusa taxa with a correct identification of 87.4% and 90.8% of specimens for mountainous and coastal plants, respectively. Moreover, the LDA of the 17 populations of Anchusa showed a low separation among species and populations within the coastal group, highlighting how the long-distance dispersal by flotation on the sea water surface and the pollination network may influence the similarity patterns observed. In addition, a misattribution was observed for A. crispa ssp. crispa, which was misclassified as A. crispa ssp. maritima in 14.1% of cases, while A. crispa ssp. maritima was misidentified as A. crispa ssp. crispa in 21.1% of cases, highlighting a close phenotypic relationship between these two taxa. The statistical results obtained through the seed image analysis showed that the morpho-colorimetric features of the seeds provide important information about the adaptation and evolution of Anchusa taxa in Sardinia

Target and Non-Target Approaches for Food Authenticity and Traceability

Over the last few years, the subject of food authenticity and food fraud has received increasing attention from consumers and other stakeholders, such as government agencies and policymakers, control labs, producers, industry, and the research community. Among the different approaches aiming to identify, tackle, and/or deter fraudulent practices in the agri-food sector, the development of new, fast, and accurate methodologies to evaluate food authenticity is of major importance. This book, entitled “Target and Non-Target Approaches for Food Authenticity and Traceability”, gathers original research and review papers focusing on the development and application of both targeted and non-targeted methodologies applied to verify food authenticity and traceability. The contributions regard different foods, among which some are frequently considered as the most prone to adulteration, such as olive oil, honey, meat, and fish. This book is intended for readers aiming to enrich their knowledge through reading contemporary and multidisciplinary papers on the topic of food authentication

Non-destructive Detection of Food Adulteration to Guarantee Human Health and Safety

The primary objective of this review is to critique the basic concepts of non-destructive detection of food adulteration and fraud which collectively represent a tremendous annual financial loss worldwide and a major cause of human disease. The review covers the principles of the analytical instrumentation used for the non-destructive detection of food adulteration. Examples of practical applications of these methods for the control of food adulteration are provided and a comparative analysis of the advantages and disadvantages of instrumental methods in food technology are critiqued.Целью данного обзора является критическое рассмотрение основных понятий неразрушающего выявления фальсификации и подделки продуктов питания, которые в целом вызывают огромные ежегодные финансовые убытки во всем мире и являются одной из основных причин заболеваний человечества. Материалы и методы. Литература, указанная в данном обзоре, была получена в результате поиска библиографической информации в CAB abstracts, AGRICOLA, SciFinder Scholar, Modern Language Association (MLA), American Psychological Association (APA), OECD / EEA database по инструментам, которые используются для экологической политики и управления природными ресурсами, и Web of Science.Результаты и обсуждение. Фальсификация пищевых продуктов означает преднамеренное, обманное добавление посторонних, нестандартных или дешевых ингредиентов в продукты, или разбавление или удаление некоторых ценных ингредиентов с целью увеличения прибыли. В современных условиях производители стремятся увеличить выпуск своей продукции зачастую путем изготовления и продажи некачественных и фальсифицированных продуктов.“Неразрушающее выявление фальсификации пищевых продуктов” означает анализ образца и его существенных признаков без изменения физических и химических свойств образца. Повышение качества и безопасности пищевых продуктов путем разработки научных методов обнаружения фальсификации является главным условием для поддержания здоровья потребителей. Точная объективная оценка качества и выявление фальсификации пищевых продуктов представляется важнейшей целью пищевой промышленности. В связи с совершенствованием технологии фальсификации продуктов важно быть в курсе современных, самых точных методов контроля их фальсификации. С этой целью данный обзор рассматривает основные понятия выявления фальсификации продуктов питания, принципы устройств и возможные практические применения современных методов неразрушающего выявления фальсификации продуктов питания; сравнительный анализ преимуществ и недостатков инструментальных методов, используемых в пищевых технологиях. Каждый из рассмотренных методов обсуждается с точки зрения возможных различных консистенций продуктов – газов (свободного пространства вокруг продукта), свободно текущих жидкостей (соков), мутных и вязких жидкостей (меда как продукта растительного происхождения, растительных масел) и интактных продуктов (фруктов и овощей).Выводы. Результаты, освещенные в обзоре, рекомендуется использовать при контроле качества и безопасности пищевых продуктов.Метою даного огляду є критичний розгляд основних понять неруйнівного виявлення фальсифікації і підробки продуктів харчування, які в цілому викликають величезні щорічні фінансові збитки у всьому світі і є однією з основних причин захворювань людства. Матеріали і методи. Література, зазначена в даному огляді, була отримана в результаті пошуку бібліографічної інформації в in CAB abstracts, AGRICOLA, SciFinder Scholar, Modern Language Association (MLA), American Psychological Association (APA), OECD/EEA database щодо інструментів, які використовуються для екологічної політики та управління природними ресурсами, та Web of Science. Результати та обговорення. Фальсифікація харчових продуктів означає умисне, облудне додавання сторонніх, нестандартних або дешевих інгредієнтів в продукти, або розбавлення чи видалення деяких цінних інгредієнтів з метою збільшення прибутків. У сучасних умовах виробники прагнуть збільшити випуск своєї продукції найчастіше шляхом виготовлення та продажу неякісних та фальсифікованих продуктів. “Неруйнівне виявлення фальсифікації харчових продуктів” означає аналіз зразка і його істотних ознак без зміни фізичних і хімічних властивостей зразка. Підвищення якості та безпеки харчових продуктів шляхом розробки наукових методів виявлення фальсифікації є головною умовою для підтримки здоров’я споживачів. Точна об’єктивна оцінка якості і виявлення фальсифікації харчових продуктів представляється найважливішою метою харчової промисловості. У зв’язку з удосконаленням технології фальсифікації продуктів важливо бути в курсі сучасних, найбільш точних методів контролю їх фальсифікації. З цією метою даний огляд розглядає основні поняття виявлення фальсифікації продуктів харчування, принципи пристроїв і можливі практичні застосування сучасних методів неруйнівного виявлення фальсифікації продуктів харчування; порівняльний аналіз переваг і недоліків інструментальних методів, що застосовуються в харчових технологіях. Кожен з розглянутих методів обговорюється з точки зору можливих різних консистенцій продуктів - газів (вільного простору навколо продукту), вільно текучих рідин (соків), каламутних та в'язких рідин (меду як продукту рослинного походження, рослинних масел) і інтактних продуктів (фруктів і овочів). Висновки. Результати, висвітлені в огляді, рекомендується використовувати під час контролю якості та безпеки харчових продуктів

Valorization of Food, Food Waste and By-Products by Means of Sensory Evaluation and Volatile Compounds Analysis

The detection of the aromatic profile of a food is relevant for the comprehension and the definition of the volatile fraction of product. Additionally, the identification of the molecules responsible for the sensory, specifically olfactory (direct and indirect), food perception is relevant to define its acceptability and, in some cases (e.g. olive oil), its quality. Combining data obtained from sensory evaluation and volatile compounds analysis is relevant for the definition of a product fingerprint, useful to describe the product itself but also to highlight its strengths and to emphasize many characteristics like a certain level of typicality (e.g. products defined by a strong connection with a geographical area) or novelty (products containing food waste or by-products). To this aim, a combined sensory and instrumental approach, in which the aromatic profile of different products was studied (olive oil, olive oil enriched in lycopene from tomato by-product, fresh cheese, salami, cooked ham, faba bean, chocolate and pear juice models), is applied. The sensory evaluation of different food samples was paired with the volatile compounds analysis, to define if any correlation exists among what human being can perceive and detectable volatile molecules of a product. Additionally, this approach was supported by the application of other instrumental techniques, like texture measurement or electronic eye evaluation. Even if characterization was done using several methodologies, sensory studies were always included as the most important means to evaluate the products, and other methods were to support and/or relate to them. Finally, this thesis put on evidence how relevant the development of quality indicators using modern research methods could be. The new knowledge could be used to promote these products to Italian and/or European consumers, as well as to better understand the characters of food matrices, which helps in developing new products and creating innovations

Water Current, Volume 42, No. 3, Summer 2010

Back-to-Back UNL Water Events in October Mapping Evapotranspiration Dvorak Temporarily Leaving for Czech Republic; Kuzila to Fill Water Center Director\u27s Post Meet the Faculty: Chris Henry, P.E., Tsegaye Tadesse, Ph.D. Bob Daugherty: Man of Vision Irrigation Management Project Expands Environmental Science Education: Motive and Opportunity, but Maybe Not the Means? Recent USGS Funding for NU Research Tips to Prepare for EPA CAFO Inspections Annual Water and Natural Resources Tour EPA Proposes New Permit Requirements for Pesticide Discharge News Briefs Invasive Saltcedar, Russian Olive Consume Similar Amounts of Water as Cottonwoods and Willow

Innovations in the Food System: Exploring the Future of Food

Innovations in Food Systems should be: Inclusive: ensuring economic and social inclusion for all food system actors, especially smallholders, women, and youth; Sustainable: minimizing negative environmental impacts, conserving scarce natural resources, and strengthening resiliency against future shocks; Efficient: producing adequate quantities of food for global needs while minimizing postharvest loss and consumer waste; Nutritious and healthy: enabling the consumption of a diverse range of healthy, nutritious, and safe foods. These are ambitious goals that will require multidisciplinary effort—from engineering to life sciences, biotechnology, medical sciences, social sciences, and economic sciences. New technologies and scientific discoveries are the solutions to the increasing demand for sufficient, safe, healthy, and sustainable foods influenced by the increased public awareness of their importance

Sustainability of Olive Oil System

Sustainability, defined as ‘meeting current needs without compromising the future’, is a widely accepted goal across many sectors of society. Sustainability’s criteria and indicators often only regard sustaining present conditions through increased resilience, intended as a system’s capacity to experience shocks while retaining essentially the same functions and structures. However, new sustainability concepts, sometimes referred to as “sustainagility”, also consider the properties and assets of a system that sustains the ability (agility) of agents to adapt and meet their needs in new ways, preparing for future unpredictability and unforeseen changes. Therefore, resilience must coexist with adaptive capacity for real, long-term sustainability. Consumers are paying increasing attention to the sustainability of the food supply chain; thus, sustainable development is necessary for all food processes. Since the olive oil sector has a well-established historical tradition, any change and innovation that aims to obtain a sustainable development not only needs to be analyzed in terms of environmental, economic, and social aspects, it should also be significantly improved and closely monitored. Thus, this Special Issue is a collection of papers that can increase sustainability knowledge in the olive-oil-processing chain, to take a significant step forward in future developments

Early preshistoric island archaeology in Cyprus: configuration of formative culture growth from the Pleistocene/Holocene boundary to the mid-3rd millenium B.C.

This dissertation studies the early prehistoric cultures of Cyprus from the beginnings to the Chalcolithic-Early Bronze Age transition in the 3rd millennium BC. Its aim is not to provide a culture-historical review, but to define, examine and explain processes of formative culture change in light of island biogeography and new evidence which has accumulated during the last decade. Current excavations on the South Coast not only indicate what may be the earliest instance of Mediterranean Island colonization, but they also hint at the existence of a proto-neolithic occupation prior to the aceramic Khirokitia Culture. This evidence is interpreted in terms of the causality of Quaternary biogeographic conditions and island colonizations by man and animals. Specifically, the discussion addresses the problem of inhibitive factors, the triggers required to overcome them, and the adaptive responses of the founder populations. Following colonization, excavated and surveyed sites attest to a widely distributed and culturally homogeneous aceramic occupation which lasted for over one millennium before disappearing in a lacuna in the archaeological record. A locational analysis attempts to define the rate of intra-island dispersal of this and the subsequent ceramic cultures, and it is argued that the use of a statistically meaningful sample of datable sites and the demographic trends it evidences contradict the hypothesis of an occupational gap. The themes of cultural continuity vs. discontinuity and demic diffusion are further explored within the framework of absolute chronology. A date-by-date discussion of 14C determinations for the Formative Period in light of advances in calibration and settlement stratigraphy is put in the context of artifactual and paleoenvironmental data and used as the chronometric underpinning for an explanation of the configuration of culture growth in an early island ecosystem. Fieldwork data are appended in a Gazetteer of Early Prehistoric Sites Supplement and a Gazetteer of Pleistocene Fossil Sites