scholarly journals A study on whey protein supplementation to improve emulsion sausage quality

2021 ◽  
Vol 63 (8) ◽  
pp. 60-64
Author(s):  
Thanh Tam Phan ◽  
◽  
Honglikith Houangsa ◽  
Keyword(s):  
Whey Protein ◽  
Market Share ◽  
Nutritional Value ◽  
Meat Product ◽  
Protein Supplementation ◽  
Product Line ◽  
The World ◽  
Heating Mode ◽  
Emulsion Sausage

Emulsion sausages are one of the most popular meat product groups in the world because of their delicious taste, nutritional value, and firm and elastic texture, which is very favourable. In Vietnam, the emulsion sausage product line currently occupies the most popular market share in the meat product group and is mainly produced by big companies such as Duc Viet, CP, Dabaco, Mavin, etc. The quality of this product is determined by many factors. Therefore, this study investigated the effect of whey protein supplementation on the quality of sausage emulsion to improve the structure, color, and stability, and provided suitable technology parameters (heating mode and store condition).

scholarly journals Industrial processing of canned beans

2017 ◽  
Vol 47 (5) ◽  
Author(s):  
Vanderleia Schoeninger ◽  
Silvia Renata Machado Coelho ◽  
Priscila Zaczuk Bassinello
Keyword(s):  
Literature Review ◽  
Nutritional Value ◽  
Quality Standards ◽  
Dry Bean ◽  
Production Chain ◽  
Industrial Processing ◽  
Unit Operations ◽  
The World ◽  
Technological Quality

ABSTRACT: Beans are popular as a protein-filled legume of high nutritional value, being one of the most planted species in the world. However, recent years have seen a decrease in the consumption of beans, owing to the time necessary to cook it domestically. Thus, it is being replaced in people’s diets by other foods. An alternative preparation that supplies modern consumers’ demands is industrially processed beans. This article aimed to provide a literature review on the processing of canned beans. Few recent studies have been performed in Brazil on this subject, as most studies have focused instead on the technological quality of dry bean grains processing. In this article industrial processing concepts and features, production unit operations, and canned beans quality standards will be discussed. These efforts are expected to contribute to the Brazilian beans production chain, and consequently to increase consumption of canned beans and the demand for industrial processing of beans in both the domestic market and future product exports.

Spotrebiteľská gramotnosť a falšovanie medu. Časť II.

2021 ◽  
Vol 16 (1) ◽  
pp. 2-10
Author(s):  
Frantisek Olsavsky
Keyword(s):  
Nutritional Value ◽  
Slovak Academy ◽  
Shopping Behavior ◽  
Consumer Decisions ◽  
Conscious Decision ◽  
Wide Range ◽  
World Markets ◽  
The World ◽  
World Organization

In the process of shopping behavior, consumer decisions are influenced by a wide range of factors as well as the decisions of the consumer himself. In this article, attention is paid to consumer literacy. It interacts in the range of psychographic factors of motivation, perception, learning, belief and attitudes to the extent that the consumer makes a conscious decision about the preferences of the product, its quality or brand. Cultivating consumer literacy enables the consumer to make informed choices. There are not only benefits on the site of the consumer, but also on the site of the producer, or even the whole industry. The aim of the paper is to identify the importance of consumer literacy in the purchase of bee honey in the context of its fraud. The article identifies unfair practices of honey fraud and devaluing its nutritional value. These are currently a common practice, reflected in the reduced quality of honey offered on the Slovak and world markets. The paper is based on the findings of a honey quality survey carried out by the Institute of Molecular Biology of the Slovak Academy of Science and the measures of the world organization of beekeeping associations Apimondia on honey fraud. Subsequently, measures are proposed to increase consumer literacy when buying bee honey.

scholarly journals SHORT-TERM EFFECT OF WHEY PROTEIN SUPPLEMENTATION ON THE QUALITY OF LIFE OF PATIENTS WAITING FOR LIVER TRANSPLANTATION: A DOUBLE BLINDED RANDOMIZED CLINICAL TRIAL

2021 ◽  
Vol 34 (2) ◽  
Author(s):  
Michelle Carvalho de Oliveira D’ALESSANDRO ◽  
Amanda Dias GOMES ◽  
Jéssica França MORAIS ◽  
Yani Glaúcia Gomide MIZUBUTI ◽  
Thales Antônio da SILVA ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Clinical Trial ◽  
Liver Transplantation ◽  
Liver Disease ◽  
Functional Status ◽  
Whey Protein ◽  
Protein Supplementation ◽  
Term Effect ◽  
Short Term

ABSTRACT Background: Chronic liver disease is associated with malnutrition that negatively impacts a patient’s health-related quality of life (HRQoL). Aim: To evaluate the short-term effect of whey protein supplementation on the HRQoL and nutritional and functional status of patients waiting for liver transplantation. Methods: This was a double-blind randomized clinical trial with patients waiting for liver transplantation who were randomized into two groups: WP (whey protein supplementation) and the control (casein supplementation). Both groups received 40 g (20 g in the morning and 20 g in the evening) for 15 days. Nutritional and functional status were evaluated. Energy balance was calculated as the difference between energy intake (24-hour recall) and total energy expenditure (assessed by indirect calorimetry). The chronic liver disease questionnaire was used to assess HRQoL. All measurements were performed before and after the intervention. Results: Fifty-six patients were evaluated. Malnutrition was present in 56.9%, and it was directly associated with a poor HRQoL (p<0.05). No improvement on the nutritional and functional status was observed, in either group after protein supplementation. HRQoL improved after WP and casein supplementation, with no differences between groups (p>0.05). Patients who met protein requirements and had a positive energy balance demonstrated a higher HRQoL score (4.9, p<0.05), without between-group differences. Conclusion: Malnutrition substantially reduces HRQoL. Short-term WP or casein supplementation improved similarly the HRQoL.

scholarly journals Żywność funkcjonalna w Unii Europejskiej — pojęcie, wymagania i rozwój rynku

Ekonomia ◽  
2018 ◽  
Vol 23 (4) ◽  
pp. 151-167
Author(s):  
Teresa Korbutowicz
Keyword(s):  
Nutritional Value ◽  
Functional Foods ◽  
Good Health ◽  
State Of Health ◽  
The European Union ◽  
Food Markets ◽  
The World ◽  
Quality Of Food ◽  
The Relationship

Functional foods in the European Union — the concept, requirements and development of marketsThe interest of consumers in maintaining good health and the development of technology increase the importance of functional foods in the food markets. The functional foods themselves have a beneficial effect on health over nutritional value. It is not explicitly defined for the variety of food products included in this category.Undoubtedly the so-called health trend in societies afflicted with civilization diseases e.g. obesity, diabetes, cardiovascular disease, cancer has changed the consumer’s attitude towards food. The knowledge about the relationship between quality of food consumption and quality of life, especially a state of health of people was increased. The answer to these trends is the growing number of functional foods that are provided by entrepreneurs. There is also a growing consumption of such food in the world and European countries.

scholarly journals Influencing Factors of Grain Nutritional Quality and its Genetic Improvement Strategy in Rice

2020 ◽  
pp. 1-11
Author(s):  
Bo Peng ◽  
Qing-Xi Zhang ◽  
Xia-Yu Tian ◽  
Yan-Fang Sun ◽  
Xin-Hua Huang ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Genetic Improvement ◽  
Nutritional Value ◽  
Improvement Strategy ◽  
Rice Varieties ◽  
Factors Affecting ◽  
Nutrition Quality ◽  
The World ◽  
Main Food Source

Rice is one of the most important food crops in the world, and about half of the world’s population uses it as the main food source. China’s annual rice output accounts for about 34% of the world’s annual rice output, ranking first in the world, thus China is known as the "Rice Kingdom". Rice has high nutritional value, providing the human body with 35% of the total energy intake and about 28% of the required protein. Therefore, the nutritional value of rice is directly related to human nutrition and health. In this paper, the three aspects of rice nutrition and human health, factors affecting rice nutritional quality and genetic improvement of nutritional quality of rice are reviewed. The new challenges of rice nutrition quality were analyzed, and the prospect of improving rice nutritional quality was prospected. The results provide theoretical basis for genetic improvement of rice nutrition quality and cultivation of new high-quality rice varieties in the future.

Effects of endurance and strength exercises associated with whey protein supplementation on quality of life (SF36) in community-dwelling seniors

2020 ◽  
Vol 30 (Supplement_2) ◽  
Author(s):  
H Loureiro ◽  
M Pocinho ◽  
A Faria ◽  
J Azenha ◽  
M Silva ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Physical Exercise ◽  
Whey Protein ◽  
Protein Supplementation ◽  
Community Dwelling ◽  
Controlled Study ◽  
Control Group ◽  
Protein Supplement ◽  
Post Intervention

Abstract Introduction Ageing is a natural, physiological and markedly heterogeneous process; however, it is possible to modify the functional decline and to promote healthy ageing. The practise of physical exercise and nutrition have shown benefits in the promotion of a better quality of life (QoL). Objectives To verify whether protein supplementation associated with physical exercise contributes to the QoL of seniors living in the community. Methodology A clinical prospective, blind, randomized, placebo-controlled study with a control group was conducted. The sample was probabilistic and randomly assigned. They were distributed through the 4 arms of the study with 19 participants each:1-physical exercise (strength and endurance) + whey protein supplement (20g); 2-physical exercise (strength and endurance) + placebo; 3-only whey protein supplement (20g); 4-control (without intervention). Each group was assessed at baseline and past 12 weeks. QoL was evaluated through SF36, before and after the intervention. Descriptive and inferential statistics were used. Results The sample consisted of 79 individuals, 55 women and 25 men, with a mean age of 68.54±5.72, mean height 1.57±0.09m, mean weight 72.7±14.3kg, being homogeneous with respect to age by sex and the anthropometric characteristics (body mass index, arm and leg circumferences). The comparison between the pre and post-intervention results showed that groups 1 and 2 significantly improved their QoL (p &lt; 0.05); patients in groups 1 and 3 improved substantially more than in groups 2 and 4 (p &lt; 0.05). Subjects in group 4 worsened their outcomes in all domains of QoL assessed. Conclusion Protein supplementation showed a positive influence on the quality of life, primarily when associated with physical exercise. In fact, seniors who were not submitted to supplementation or a prescribed exercise showed a worsening of their quality of life throughout the study.

scholarly journals SHORT-TERM EFFECT OF WHEY PROTEIN SUPPLEMENTATION ON THE NUTRITIONAL STATUS AND QUALITY OF LIFE OF PATIENTS WAITING FOR LIVER TRANSPLANTATION

2020 ◽  
Author(s):  
Michelle d’Alessandro ◽  
Jéssica Morais ◽  
Yani Mizubuti ◽  
Thales da Silva ◽  
Silvia Fernandes ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Liver Transplantation ◽  
Liver Disease ◽  
Functional Status ◽  
Chronic Liver Disease ◽  
Whey Protein ◽  
Protein Supplementation ◽  
Term Effect ◽  
Short Term

Background & aims: Chronic liver disease is associated with malnutrition that negatively impacts a patient’s health-related quality of life (HRQoL). We evaluated the short-term effect of whey protein supplementation on the HRQoL and nutritional and functional status of patients waiting for liver transplantation (LT). Methods: This was a double-blind randomized clinical trial with patients waiting for LT who were randomized into two groups: WP (whey protein supplementation) and the control (casein supplementation). Both groups received 40g (20g in the morning and 20 g in the evening) for 15 days. Nutritional and functional status were evaluated. Energy balance (EB) was calculated as the difference between energy intake (24-hour recall) and total energy expenditure. The chronic liver disease questionnaire (CLDQ) was used to assess HRQoL. All measurements were performed before and after the intervention. Results: Fifty-six patients were evaluated. Malnutrition was present in 56.9% of patients, and it was directly associated with a poor HRQoL (p<0.05). No improvement on the nutritional and functional status was observed, in either group after protein supplementation. HRQoL improved after WP and casein supplementation, with no differences between groups (p>0.05). Patients who met protein requirements and had a positive EB demonstrated a higher HRQoL score (4.9) (p<0.05), without between-group differences. Conclusion: Malnutrition substantially reduces HRQoL. Short-term WP or casein supplementation improved the HRQoL.

scholarly journals New poultry meat product

2019 ◽  
Vol 81 (3) ◽  
pp. 86-90
Author(s):  
M. V. Klychkova ◽  
Y. S. Kichko ◽  
M. D. Romanko
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Product ◽  
Poultry Meat ◽  
Modern World ◽  
Balanced Diet ◽  
Physico Chemical ◽  
Heat Treated ◽  
The Cost

In the modern world, an increasing number of people prefer poultry sausages, since this product has a low calorie level. In addition, poultry sausages contain less fat and cholesterol, which is ideal for people who have a healthy and balanced diet. The creation of new recipes for products from poultry meat with the inclusion of components of animal and vegetable origin is aimed at increasing meat resources and improving the quality of finished products. In many cases, the addition of new components, as well as changing the ratio and methods of introduction into the recipe, can increase the nutritional value of the finished product. A chicken roll recipe was developed using chicken offal, Unicell-500 hydrated wheat fiber and heat-treated carrots. Kiwi was used to soften offal. Organoleptic, physico-chemical and microbiological studies of chicken rolls, developed according to classical technology and a new recipe, were carried out. The research results showed that the use of carrots and offal in chicken roll improves the taste of the product, allows you to reduce calorie content and get the product with the necessary consistency, improve functional properties, improves economic performance by reducing the cost of finished products from poultry meat. The use of Unicell-500 dietary fiber reduces the consumption of expensive meat raw materials due to the high moisture-binding ability of fiber. Enrichment of chicken roll allowed to improve physico-chemical, organoleptic, microbiological indicators.

scholarly journals Changes and Development in Marketing and Strategies - Study on ASUS Computer Inc.

2021 ◽  
Vol 4 (1) ◽  
pp. 66-77
Author(s):  
Rudresh Pandey ◽  
Liem Gai Sin ◽  
Shreyas Agnihotri ◽  
Utkarsh Chaudhary ◽  
Natasha Tiffany ◽  
...  
Keyword(s):  
Market Share ◽  
Product Line ◽  
Advantages And Disadvantages ◽  
The World ◽  
Highly Evolved

Computers have highly evolved and a lot of companies, such ASUS, have consistently improving and innovating computers and other products. ASUS stands as the world’s 6th largest PC Vendor in 2020, mission of which is to deliver innovative and spectacular IT solutions. This research investigates how ASUS developed into a tech giant and what techniques and strategies they used to capture such great market share. The research will also contain certain additional ideas that Asus can work upon to be the no. 1 Tech giant in the world and the USP (Unique Selling Proposition) of Asus product line of and the advantages and disadvantages over competitors. Furthermore, comparison of Asus’s major rivals will give a better understanding of their decisions taken in the last 10 years.

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