scholarly journals Table Grapes: There Is More to Vitiviniculture than Wine…

2021 ◽  
Author(s):  
Ana Cristina Agulheiro-Santos ◽  
Marta Laranjo ◽  
Sara Ricardo-Rodrigues
Keyword(s):  
Skin Color ◽  
Consumer Preferences ◽  
Sugar Content ◽  
Morphological Description ◽  
Human Consumption ◽  
Grape Skin ◽  
Table Grapes ◽  
Introductory Note ◽  
The Impact ◽  
World Distribution

Table grapes are fruits intended for fresh human consumption due to their sensory attributes and nutritional value. The objective of this chapter is to review the existing knowledge about table grapes, including a description of different varieties, with particular emphasis on the new highly appreciated seedless varieties. Following an introductory note on the world distribution and production of table grapes, also considering the impact of climate change, selected varieties of table grapes will be characterized in terms of their physiology, postharvest features, and consumer preferences. A morphological description of each variety, with emphasis on grape skin, grape rachis and grape cluster will be included. A final note on the drying of table grapes into raisins, and the most appropriate varieties for drying, will be given. The major changes occurring throughout the growth, development, and ripening phases of table grapes production will be discussed, regarding both physical (skin color and skin and pulp texture) and chemical (phenolic compounds, sugar content and acidity) parameters, as well as growth regulators.

scholarly journals Spectral and Hyperspectral Technologies as an Additional Tool to Increase Information on Quality and Origin of Horticultural Crops

Agronomy ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 7
Author(s):  
Maria Luisa Amodio ◽  
Muhammad Mudassir Arif Chaudhry ◽  
Giancarlo Colelli
Keyword(s):  
Biological Tissue ◽  
Near Infrared ◽  
Cultural Practices ◽  
Consumer Preferences ◽  
Storage Conditions ◽  
Minimal Processing ◽  
Additional Tool ◽  
Horticultural Crops ◽  
Table Grapes ◽  
The Impact

Nowadays, consumer awareness of the impact of site of origin and method of production on the quality and safety of foods, and particularly of fresh produce, is driving the research towards developing various techniques to assist present certifications, traceability, and audit procedures. With regard to horticultural produce, consumer preferences have shifted to fruit and vegetables, which are healthy and ecologically produced, and toward processed foods having sustainable or social certifications and with sites of origin clearly reported on the label. Some recent studies demonstrate the potentiality of near infrared (NIR) technology (including hyperspectral imaging) for discriminating fresh and processed horticultural products based on their composition, quality attributes, and origin. These studies principally mention that each biological tissue possesses a fingerprint NIR spectrum, which consists of a unique and characteristic pattern of radiation, distinguishing a particular biological tissue from physically and/or chemically different samples. Particularly, recent studies discriminated apples, wine, wheat kernels, and derived flours based on their geographical origins. Spectral information allowed discrimination among growing methods (organic and conventional) for asparagus and strawberry fruits, and among harvest dates for fennels, table grapes, and artichokes. Moreover, information about freshness and storage days after minimal processing can be obtained. Recent literature and original results will be discussed. From our perspective, present results suggest that these techniques may have a potentiality to increase information about product history, but if and only if the variability captured by the classification models is vast in terms of diverse samples belonging to various cultivars, varieties, harvest times, cultural practices, geographical origins, storage conditions, and maturity stages, while being used as a complementary method to the conventional ones―either to make an initial screening of critical features, or to add to the amount of available information. Lacking the inclusion of these parameters could result in good classification results, but the reliability of the classification in this case would be dubious in terms of assessment of the factor contributing towards correct classification.

scholarly journals Perception of Older Adults about Health-Related Functionality of Foods Compared with Other Age Groups

2020 ◽  
Vol 12 (7) ◽  
pp. 2748
Author(s):  
Dávid Szakos ◽  
László Ózsvári ◽  
Gyula Kasza
Keyword(s):  
Older Adults ◽  
Functional Foods ◽  
Consumer Preferences ◽  
Sugar Content ◽  
Age Groups ◽  
Nutritional Composition ◽  
Animal Origin ◽  
Nutrition Claims ◽  
Health Related ◽  
The Impact

The proportion of older adults in the population is significantly growing in the EU, therefore, wellbeing of the older population has become a social challenge. Functional foodstuffs are food products with nutritional composition that may reduce the risk of diet-related diseases or enhance physiological functions. Therefore, they could play an important role in prevention and mitigation of health-related problems, and in promotion of healthy ageing. The aim of this study is to present the impact of age on consumer preferences about functionality of foods, covering attitude aspects, nutrition claims, possible carriers, some particular health problems and expectations about sustainable production. The results are based on a representative quantitative survey. Findings highlight statistically significant (p < 0.05) differences in preferences of older adults compared to other age segments. They generally accept functional foods, especially when functionality is attached to increased vitamin, protein, and fiber content. Older adults also prefer products with lower salt and sugar content, which were less relevant for other age groups. Products of fruit and vegetable origin are distinguished as carriers of functional traits. Compared to other segments, older adults accept products of animal origin (especially milk products) and even breakfast products on a higher level. The paper provides details about particular health issues that could be addressed by functional foods based on actual consumer concerns.

Wybrane socjodemograficzne determinanty postaw konsumentów wobec żywności o obniżonej zawartości cukru

2016 ◽  
pp. 145-157
Author(s):  
Katarzyna Staniewska ◽  
Danuta Jakubowska ◽  
Monika Radzymińska
Keyword(s):  
Research Method ◽  
Sugar Content ◽  
Consumer Attitudes ◽  
Demographic Variables ◽  
Demographic Characteristics ◽  
Educational Institutions ◽  
Gender And Age ◽  
Indirect Technique ◽  
The Impact ◽  
Interview Questionnaire

The aim of this study was to determine the impact of socio-demographic variables on consumer attitudes towards food with a reduced sugar content. The study was conducted in educational institutions, a university and educational centers for seniors located in the Warmia-Mazury, using a survey research method, indirect technique (an original interview questionnaire). In total, 750 respondents were interviewed. The majority of respondents, regardless of socio-demographic characteristics, assesses the health benefits of the sugar content reduction as large and rather large. Despite this, a relatively small portion of respondents, varied by gender and age, used in their diets sugar substitutes and was interested in products with a reduced sugar content. According to the most of the respondents, lowering the sugar content of a product affects the deterioration of its flavor.

Correcting Misperceptions About Genetically Modified Food on Social Media: Examining the Impact of Experts, Social Media Heuristics, and the Gateway Belief Model

2020 ◽  
pp. 107554702098137
Author(s):  
Leticia Bode ◽  
Emily K. Vraga ◽  
Melissa Tully
Keyword(s):  
Social Media ◽  
Food Safety ◽  
Genetically Modified ◽  
Human Consumption ◽  
Genetically Modified Food ◽  
The Public ◽  
Scientific Consensus ◽  
Gm Food ◽  
Belief Model ◽  
The Impact

We experimentally test whether expert organizations on social media can correct misperceptions of the scientific consensus on the safety of genetically modified (GM) food for human consumption, as well as what role social media cues, in the form of “likes,” play in that process. We find expert organizations highlighting scientific consensus on GM food safety reduces consensus misperceptions among the public, leading to lower GM misperceptions and boosting related consumption behaviors in line with the gateway belief model. Expert organizations’ credibility may increase as a result of correction, but popularity cues do not seem to affect misperceptions or credibility.

scholarly journals The Impact of Climate Change on the Sugar Content of Grapes and the Sustainability of their Production in the Czech Republic

2020 ◽  
Vol 13 (1) ◽  
pp. 222
Author(s):  
Miroslava Navrátilová ◽  
Markéta Beranová ◽  
Lucie Severová ◽  
Karel Šrédl ◽  
Roman Svoboda ◽  
...  
Keyword(s):  
Climate Change ◽  
Czech Republic ◽  
Sugar Content ◽  
Growing Season ◽  
Vegetation Period ◽  
The Czech Republic ◽  
Impact Of Climate Change ◽  
Secondary Sources ◽  
The Impact ◽  
Growing Region

The aim of the presented article is to evaluate the impact of climate change on the sugar content of grapes in the Czech Republic during the period 2000–2019 through selected indicators on the basis of available secondary sources. Attention is focused on the developments in both the main wine-growing regions of Moravia and Bohemia. In the field of viticulture and wine-growing, the sugar content of grapes, as a basic parameter for the classification of wines, plays an important role. In the Czech Republic, the average sugar content of grapes has had a constantly growing trend. This trend is evident both in the wine-growing region of Bohemia and in the wine-growing region of Moravia. The impact of climate change, especially the gradual increase of average temperatures in the growing season, cannot be overlooked. It greatly affects, among other things, the sugar content of grapes. Calculations according to the Huglin Index and the Winkler Index were used to determine the relationship between climate and sugar content. These indexes summarize the course of temperatures during the entire vegetation period into a single numerical value. The results show that both indexes describe the effect of air temperature on sugar content in both wine regions of the Czech Republic in a statistically significant way. The Huglin Index shows a higher correlation rate. The Winkler Index proved to be less suitable for both areas. Alternatively, the Winkler Index calculated for a shorter growing season was tested, which showed a higher degree of correlation with sugar content, approaching the significance of the Huglin Index.

The impact of alternative dietary lipids on the in vitro bioaccessibility of sole fillets for human consumption

Aquaculture ◽  
2017 ◽  
Vol 474 ◽  
pp. 66-74 ◽  
Author(s):  
C. Afonso ◽  
C. Cardoso ◽  
M. Freire ◽  
I.E. Silva ◽  
F. Linares ◽  
...  
Keyword(s):  
Dietary Lipids ◽  
Human Consumption ◽  
In Vitro Bioaccessibility ◽  
The Impact

Influence of flour from oilseed meal on sugars content in rye bread

2021 ◽  
Vol 9 (16) ◽  
pp. 57-68
Author(s):  
Halyna Voloshchuk ◽  
Keyword(s):  
Chemical Composition ◽  
Mass Fraction ◽  
Raw Materials ◽  
Sugar Content ◽  
Jerusalem Artichoke ◽  
Oilseed Meal ◽  
Rye Bread ◽  
Rye Flour ◽  
Pumpkin Seeds ◽  
The Impact

Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.

Stimulation of melanin synthesis in melanoma cells by cold plasma

2018 ◽  
Vol 400 (1) ◽  
pp. 101-109 ◽  
Author(s):  
Sybille Hasse ◽  
Marie-Christine Müller ◽  
Karin Uta Schallreuter ◽  
Thomas von Woedtke
Keyword(s):  
Transcription Factor ◽  
Cell Lines ◽  
Skin Color ◽  
Reactive Nitrogen Species ◽  
Cold Plasma ◽  
Biological Effects ◽  
Ample Evidence ◽  
Melanin Biosynthesis ◽  
Melanin Contents ◽  
The Impact

Abstract Skin color is derived from epidermal melanocytes that contain specialized organelles in which melanin is formed. The formation of melanin is a well-orchestrated process, and reactive oxygen species (ROS) play a role in numerous enzymatic conversions, such as the reactions catalyzed by tyrosinase and tyrosine hydroxylase. Currently, there is ample evidence that cold plasma exerts biological effects on cells through the impact of ROS and reactive nitrogen species (RNS). Modulation of melanin biosynthesis by cold plasma has not yet been investigated. This study investigated melanin biosynthesis of human melanoma cell lines with different endogenous melanin contents (SK-Mel 28, G-361, FM-55-P and MNT-1) in response to cold plasma-derived reactive species. Initially, the distribution of melanosomes, via immunofluorescence, and the influence of microphthalmia-associated transcription factor (MiTF), as a key transcription factor, was investigated. In our experimental setup, all of the tested cell lines had an elevated melanin content after exposure to cold plasma. These promising results suggest a novel potential application of cold plasma for the regulation of melanogenesis and may be a useful tool for influencing skin color in the future.

Could new information influence attitudes to foods supplemented with edible insects?

2017 ◽  
Vol 119 (9) ◽  
pp. 2027-2039 ◽  
Author(s):  
Fanny Barsics ◽  
Rudy Caparros Megido ◽  
Yves Brostaux ◽  
Catherine Barsics ◽  
Christophe Blecker ◽  
...  
Keyword(s):  
A Priori ◽  
Human Consumption ◽  
Edible Insects ◽  
Content Type ◽  
Edible Insect ◽  
Information Session ◽  
Organoleptic Characteristics ◽  
New Information ◽  
Gender Information ◽  
The Impact

Purpose Broader acceptance of entomophagy (i.e. human consumption of insects) will depend on factors that impact consumers’ perceptions of edible insects. The purpose of this paper is to examine how a broad-based information session would affect consumers’ perceptions and attitudes about an edible insect product. Design/methodology/approach During a taste testing session, preceded or followed by an information session about entomophagy, participants rated the organoleptic characteristics of two bread samples on nine-point hedonic scales. The two bread samples were identical, though one was faux-labelled as containing an insect product. Findings Generalised linear model (GLM) analysis showed effects of gender, information session exposure, entomophagy familiarity, and entomophagy experience on participants’ ratings of the samples. Wilcoxon-Mann-Whitney ranked sum tests showed that appearance, flavour, and overall liking were significantly better rated for the bread sample labelled as insect free by participants who attended the presentation a priori. Potential ways to improve information content and delivery in favour of encouraging dietary shifts are discussed. Practical implications This study shows that information about insect-based products could change consumers’ perceptions of such products. The results provide clues regarding how the food industry can adapt communication for target audiences. Originality/value Actual edible insect products were not used in this study. Paradoxically, it is the first to show the impact of an information session on the acceptability of edible insect products, by revealing participants’ perceptual expectations.

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