Brewing cultures in early modern towns : an introduction

Since Antiquity, fermented drinks have played an important role in European culture. In eastern and northern areas, ale - and from the close of the Middle Ages hopped beer - formed part of people's diets, provided livelihoods for rural alewives as well as urban brewers and accompanied countless forms of social exchange. These drinks came in different varieties and strengths, were consumed in large quantities (especially during feasts and rites of passage) and the potential consequences exercised secular and ecclesiastical authorities in great measure

Моделювання рецептур сироватково-полуничних напоїв профілактичного призначення

Expediency of the development of formulae and innovative technologies for production of prophylactic application drinks possessing antioxidant, probiotic and hepatoprotective properties with the use of the secondary dairy product – whey, as well as the domestic vegetable raw materials having a high content of bioactive substances has been substantiated. Formulation composition of the prophylactic drinks based on cheese whey, extract of Tagetes patula flowers and the berry filler “Strawberry” with the use of the response surface method has been developed. Bioactivity of the drinks and the complex quality indicator which accounts for the total influence of the bioactivity, organoleptic assessment and weight coefficients of the specified unit indicators were taken as the optimization criteria; as the independent factors that were varied in the course of the experiment, the mass fractions of the marigold flowers extract and the strawberries filler were selected. It is recommended that the mass fractions of the berry filler “Strawberry” and the extract of Tagetes patula flowers in the prophylactic drinks are set as 7 and 20 % of the finished product, accordingly. The practical mass fraction of the citric acid of 0.2 % was determined as it ensures high organoleptic characteristics of the finished drinks. Recommendations are given concerning development of innovative technologies of unfermented and fermented strawberry whey drinks of prophylactic application enriched with the extract of Tagetes patula flowers.Обґрунтовано доцільність розроблення рецептур та інноваційних технологій напоїв профілактичного призначення з антиоксидантними, пробіотичними та гепатопротекторними властивостями з використанням вторинної молочної сировини – сироватки, а також вітчизняної сировини рослинного походження з високим вмістом біологічно активних речовин. Розроблено рецептурний склад напоїв профілактичного призначення на основі сирної сироватки, екстракту квітів Tagetes patula і ягідного наповнювача «Полуниця» з використанням методології поверхні відгуку. У якості критеріїв оптимізації обрано біологічну активність напоїв і комплексний показник якості, який враховує сукупний вплив біологічної активності, органолептичної оцінки і коефіцієнтів вагомості зазначених одиничних показників; незалежними факторами, які варіювалися, в експерименті – масові частки екстракту квітів чорнобривців і полуничного наповнювача. Рекомендовано масову частку ягідного наповнювача «Полуниця» та екстракту квітів Tagetes patula в напоях профілактичного призначення встановити 7 і 20 % від маси готового продукту відповідно. Визначено раціональну масову частку лимонної кислоти – 0,2 %, яка забезпечує високі органолептичні характеристики готових напоїв. Наведено рекомендації з розробки інноваційних технологій неферментованих і ферментованих сироватково-полуничних напоїв профілактичного призначення, збагачених екстрактом квітів Tagetes patula

D 5.5.2. Report on near-market consumer testing of new improved products and substitutes in Africa. Project AFTER “African Food Tradition rEvisited by Research”

In this deliverable, the reengineered products relating to groups 1 to 3 are tested by consumers in Africa in order to test whether the acceptance meets consumer needs. The summaries are by group. These products were widely different and tested in differing cultures and situations. A common feature, however, is that all products are already commonly consumed by the communities and accepted, particularly with respect to the baseline products. Some products were found to be more acceptable (Gowe and Akpan in Benin, Kenkey in Ghana, Kong and Lanhouin in Senegal, Bissap and Baobab in Senegal), some of similar acceptance (Kitoza in Madagascar) and some were less acceptable (Kishk Sa'eedi in Egypt and Jaabi in Cameroon). Ways forward are discussed in all cases. Group 1: The reengineered group 1 products had mixed acceptance to consumers. Ones that were highly accepted were the reengineered Akpan which was highly accepted regardless of age, gender, socio- professional category and possessions (goods) and the majority (84.9%) expressed an interest for purchasing the reengineered Akpan and the reengineered gowe (n=100 consumers) in Benin, which was strongly accepted and more so than the traditional gowe. However, the reengineered Kenkey in Ghana while being comparable acceptance to the traditional white kenkey this would only meet a niche market. However, for the reengineered Kishk Sa'eedi, it was less acceptable and the difference was due to sour taste and spicy flavour. Group 2:The group 2 products had mixed acceptance among consumers. In the case of Kong in and Lanhouin in Senegal, the reengineered products had improved acceptance while for kitoza in Madagascar, there was no improvement in acceptance apart from those in terms of quality and safety. More specifically, Kong made using liquid smoke novel technique (RLK) had by far the highest acceptance and could easily be integrated as part of the Senegalese cuisine. This shows that there is a potential for RLK on the Senegalese market. Two types of reengineered Lanhouin types (Lanhouin dry powder, Lanhouin dry fillet) were greatly acceptable and the powdered form more than the fillet. In the case of Kitoza, consumer acceptance studies showed that there was no significant difference between all samples tested. Group 3: Group 3 reengineered products had mixed acceptance among consumers. Re-engineered bissap (hibiscus drinks) in Senegal were positively appreciated by consumers in Senegal and better accepted than the traditional commercial infusion used as baseline comparison. However, the new drinks were not perceivably different from the baseline drink to consumers concerning both the traditional character and the nutritional and healthy attributes. The reengineered baobab drinks were positively appreciated by consumers in Senegal and significantly better appreciated than the traditional commercial ones earlier tested. Jaabi (Ziziphus mauritiana). The result is the proposition of a reengineered Yaabande presenting fine texture well appreciated by consumers. However, particle size was critical and this needed to be lower than 125μm. Due to this limit, processors have adopted the manual production of flour of particle size 250μm>Ø>125μm, which is less tiresome, though it appears in second rank in the preference of consumers. The detailed methodology for each product is given for Groups I, II and III respectively. Common to all of the methodologies is the Ethical assessment and consent which is listed as follows: Ethical assessment and consent. The studies have been assessed and approved by the University of Greenwich Research Ethics Committee and the Ethics Committee at CIRAD. Consent was sought from sensory panellists and from adult consumers participating in this study. Enumerators informed participants about the study and explained that their participation was entirely voluntary, that they could stop the interview at any point and that the responses would be anonymous

Plant-based beverages as good sources of free and glycosidic plant sterols

To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health claim (European Commission and Food and Drugs Administration). Plant sterols are part of those limited lists of approved compounds for their cholesterol-lowering properties but have been praised for their anti-inflammatory and anti-carcinogenic properties as well. Despite this indisputable reputation, direct quantitative data is still lacking for naturally present (conjugated) plant sterols in beverages. This study aimed to fill this gap by applying a validated extraction and UPLC-MS/MS detection method to a diverse range of everyday plant-based beverages. B-sitosterol--D-glucoside (BSSG) showed to be by far the most abundant sterol in all beverages studied, with concentrations up to 60–90 mg per 100 mL in plant-based milk alternatives and fresh fruit juices. Ergosterol (provitamin D2) could be found in beers (0.8–6.1 g per 100 mL, from the yeast) and occasionally in juices (17–29 g per 100 mL). Overall, the results demonstrated that the concentrations of water-soluble sterol conjugates have been underestimated significantly and that specific plant-based beverages can be good, low-fat sources of these plant sterols

Co-fermentation of onion and whey: a promising synbiotic combination

Juice from three different onion varieties was mixed with sweet whey and used as growth 18 substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to 19 evaluate the possibility to exploit such substrates, known to be reach in bioactive 20 molecules, as fermented drinks for human consumption. Results show good growth 21 performance for Lactobacillus fabifermentans, L. plantarum and Streptococcus 22 macedonicus. On the contrary S. thermophilus did not grow in the mixture while S. 23 macedonicus did not develop in pure onion juice. After 48 h the overall sugar content 24 decreased significantly. In particular, glucose was not utilized while inulin was completely 25 preserved. Moreover, MS/MS analysis revealed the presence of the rare trisaccharide 26 lactosucrose. 27 In the light of these considerations, the formulation obtained may be considered a potential 28 synbiotic product with pleasant taste and beneficial effects for consumers and also an eco-29 friendly solution to convert an agro-food by-product into value added products

Lifestyle Profile of Elderly Living with Non-communicable Disease in Bangkok and Surabaya

Lifestyle is one of the underlying risk factor of non-communicable disease (NCD). Dietary habit and exercise pattern are two indicators of lifestyle. Elderly are prone to NCD due to increased age which being independent risk factor. This study aimed to analyze and compare the lifestyle profile of elderly living with NCD between Bangkok and Surabaya, in term of dietary habit and exercise pattern, and to determine the best predictor of sedentary lifestyle among this population. This cross-sectional study involved 100 and 96 elderly with HT and/or DM in communities of Bangkok and Surabaya respectively (n=196). Self-developed instrument was used in data collection (r=0.178–0.715, Chronbach Alpha=0.644). Mann-Whitney U and regression tests were used in data analysis (α<0.05). There was a significant difference of lifestyle in elderly living with NCD between Bangkok and Surabaya (p=0.008), especially in term of eat variety food (p=0.002), oily food (p=0.015), and curry with coconut milk (p=0.026). Eat vegetable and fruit could not predict dietary habit in elderly living with NCD (p=0.064). Eat fermented food was came up as the best predictor of lifestyle (p=0.000). It was accounted for 52.1% variance in lifestyle score in this population

Cacao’s Relationship with Mesoamerican Society

We know what we eat, but do we eat what we know? Our diet extends far beyond nutrients and food availability—we imbue food with cultural significance. The meaning and use of a particular food is subject to change over time, but the fact that it holds a place in society remains constant. Improving technologies and intensified globalization have dispersed foods across the world and through time. An excellent example of such a food is Theobroma cacao L., now commonly known as chocolate (for a brief history of the plant, see McNeil 2006:1-28). It has a long history in human culture. By examining how it was first used, we can gain insight to an evolution of its meaning and eventually larger ideas on food studies. Cacao had great religious, political, and social weight in the Mesoamerican region. There is considerable evidence for the ritual use of cacao among the Preclassic Maya, and its role as noteworthy political currency appears to increase by Late Classic times, reflected in the vessels themselves and their archaeological contexts. The Preclassic era lasted from 2000 BC-AD 200 and the Classic from AD 200-700. I argue that while the ritual use and significance of cacao remained constant throughout time, the cacao-containing vessels, or “chocolate pots”, became recognized as powerful social objects unto themselves. In order to demonstrate this idea, this paper will discuss the ecology of cacao, Mesoamerican preparation, political and social elements, cacao pots, religious and ritual contexts, and cacao as a political currency

JAVANESE WOMEN’S BELIEF ABOUT RECOMMENDED AND UNRECOMMENDED FOODS AND DRINKS IN THE PREGNANCY AND POST PARTUM PERIOD

Background: Javanese women in Indonesia have different belief during pregnancy and postpartum. This belief was adopted because of the influence of cultures from their parents. Purpose: This study aims to determine the Javanese women's belief about recommended and un-recommended food or drink during pregnancy and postpartum period. Method: The research used qualitative design with in-depth interview and phenomenological approach. The samples were 4 women who have been pregnant and given birth. Results: This study has eight categories i.e recommended foods in the pregnancy, unrecommended foods in the pregnancy, recommended foods post partum period, unrecommended foods post partum period, recommended drinks in the pregnancy, unrecommended drinks in the pregnancy, recommended drinks post partum period, and unrecommended drinks post partum period. Javanese women believed that the recommended foods during pregnancy are rice, vegetables, fruit, and side-dishes. They must meet the demands of cravings (desire to eat) of certain foods when they want. The foods which are taboo or not recommended during pregnancy are durian, chili, fermented cassava, eel, pineapple, sugar cane, sweet meals, beef sate, catfish, shrimps, and plentiful hot and spicy foods. The foods recommended after childbirth are nutritious food, katu leaves, spinach, corn fritters, braised tofu and tempeh. The foods which are not recommended in postpartum are chili, spicy foods, hot and sour foods, egg and fish. Meanwhile, the drinks recommended during pregnancy are maternal milk, coconut water, water, herbal drink and honey mixed with chicken egg. The un-recommended drinks during pregnancy involve ice, herbs and sweet drinks, while the drinks recommended after childbirth are herbal drinks for breast milk production. In postpartum, women are not recommended to have iced drinks. Conclusion: Community nurses to provide services in accordance with its beliefs that are contrary to the concept of health and support the ones which are in line with it. Keywords: community nurses, pregnancy, postpartum, recommended foods, un-recommended drink

Безопасность и качество пищевых продуктов = Practical Food Safety and Food Quality : практикум

Даны описания практических и лабораторных работ, проводимых в рамках курсов «Международные стандарты и безопасность продуктов питания» и «Контроль качества биотехнологических продуктов». Задания сопровождаются подробными комментариями. Используются активные формы обучения, такие как работа в команде, игровые технологии и пр. Для иностранных и российских студентов, обучающихся на английском языке, изучающих пищевую биотехнологию, контроль качества и безопасность пищевых продуктов