Meat quality of Italian Simmental young bulls as affected by the genes frequency of Montbéliarde origin

The aim of the research was the evaluation of carcass and meat quality traits of Italian Simmental young bulls, and their relationship with the degree of inclusion of genes of Montbéliarde origin

In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract

[EN] This work aims to study the effect of the addition of saffron extract on fresh pasta in-vitro digestibility. Fresh pasta was formulated with different concentrations of saffron extracts (0.2 and 0.4 %w/w), cooked at two different times (1.5 and 3¿min), and in vitro digested (oral, gastric and intestinal stages). Oil was added to pasta before digestion to evaluate the presence of lipids on starch and crocin bioaccessibility. Saffron enrichment and oil addition slowed down the digestion of starch, thus, decreasing the glycemic index of pasta. Concentration of saffron and oil addition contributed to crocin release in the digestion fluids, with the opposite effect of cooking time. Isomerization from trans to cis was enhanced by both, cooking and oil addition. Bioaccessibility of total crocins varied from 2.9¿±¿1.1, to 97¿±¿3%. Finally, the trans:cis isomers distribution was only close to 50:50 in enriched-pasta cooked during 3¿min or with oil addition.Authors are thankful the Province of Bolzano for financial support (Landesregierung mittels Beschluss Nr. 1472, 07.10.2013) and also the Research Institute for Food Research and Development at the Universitat Politecnica de Valencia (UPV), for laboratory facilities.Armellini, R.; Peinado, I.; Asensio-Grau, A.; Pittia, P.; Scampicchio, M.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2019). In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract. Food Chemistry. 283:155-163. https://doi.org/10.1016/j.foodchem.2019.01.041S15516328

Processing and Quality Guidelines for Organic Food Processing/Verarbeitungs- und Qualitätsleitfaden für biologische Lebensmittel/Linee guida per la lavorazione e la qualità visto che trasformazione di alimenti biologici

These guidelines on quality and processing of organic foods have been prepared as part of the Core Organic Plus funded project “SusOrganic - Development of quality standards and optimised processing methods for organic produce”

Processing and Quality Guidelines for Organic Food Processing

ForewordThese guidelines on quality and processing of organic foods have been prepared as part of the Core Organic Plus funded project “SusOrganic - Development of quality standards and optimi-sed processing methods for organic produce”. They intend to support actors in the organic food processing sector to simultaneously increase resource efficiency and product quality of their produce by providing deeper insights in raw material, process and product relevant aspects. The main focus of the presented work lies on the preservation of fruits, herbs, vegetables, fish and meat by the means of drying and chilling/freezing. THE AIMS OF THESE GUIDELINES ARE TO PROVIDE THE PROCESSORS WITH: • Drying related aspects • A deeper understanding for naturally occurring heterogeneities in raw materials and their impact on drying characteristics • Information on the impact of pre-treatment and holding time between preparation and drying on the resulting product quality • Information on the impact of drying and the related process settings on product quality • Information on improved drying strategies and process control concepts • Best practice examples for processing • Best practice based on LCA and LCCA • Food drying and related food logistics • Chilling and Freezing related aspects • General aspects of superchilling • Superchilling for organic meat and fish • Effects of freezing and freezing rate on organic fruit

Digestion of Raw and Roasted Almonds in Simulated Gastric Environment

Knowledge of digestion kinetics of solid foods in human stomach, as affected by food processing methods, is critical in establishing processing conditions at the manufacturing stage to achieve desirable release of nutrients in the gastrointestinal tract. The objective of this study was to investigate how roasting affected disintegration and solid release properties of almond in simulated gastric environment. In vitro trials were performed for raw and roasted almonds by using static soaking method and a model stomach system. The changes in sample weight, dry mass, and moisture during the trials were determined. Both compression and penetration tests were used to investigate the texture of almonds with a focus on the influence of absorption of gastric juice. Light microscopy and transmission electronic microscopy were used to study the change in microstructure of the raw and roasted almonds after simulated digestion. The results suggested that the slow disintegration rate and the high amount of swelling of the almonds in the stomach may contribute to their high satiety property. Roasting significantly improved the disintegration rates of almonds and increased loss of solids during simulated digestion, which is well correlated with the decrease in the rigidity of almond samples after absorbing gastric juice. Microstructure of digested almonds showed breakage and breach of cell walls due to acid hydrolysis. Intercellular and intracellular channels formed in almonds during roasting are important for penetration of gastric juice that may facilitate an effective digestion

Food Ethics Education

The book is divided in 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular detail of issues in the food industry and in consumer behavior; Section 2 includes chapters that present the basis of a code of conduct in the food profession as well as the description of existing codes of conduct of food industry and food scientist professionals, including ethics of publishing, and also ethics in risk communication; Section 3 includes chapters based on case studies with examples of teaching approaches currently used in teaching food ethics, easy to implement and already tested and confirmed as successful examples that engage students in this topic