cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318243.v1
title: What are the problems of the red meat processing industry?: A case study from Turkey

description: Abstract The red meat processing industry has an important place in the food industry in Turkey. However, there are significant problems that limit the contribution of the industry to the red meat sector, particularly with regard to the livestock enterprises which are the source of raw materials. The aim of this paper is to identify the problems of the red meat processing industry, and to suggest solutions to these problems, through a case study of Izmir and Afyonkarahisar provinces, which together provide a useful representation of the structural characteristics typically found in the red meat sector in Turkey. In this study, a total of 71 face-to-face surveys were conducted with the managers of slaughterhouses (19), meat combines (13) and meat and meat product processing plants (39). The current situation of the enterprises and their problems were examined, particularly with regard to raw material supply, production and marketing. High and unstable prices of raw materials, combined with high costs, are the major problems. In order to resolve the problems in the industry, horizontal and vertical integration needs to be improved throughout the entire supply chain, starting from livestock farming through to the point where the end product reaches the final consumer.
DOI: 10.6084/m9.figshare.14318245
title: Vitamin characterization and volatile composition of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) at different maturation stages

description: Abstract During the process of fruit development there is synthesis and catabolism of compounds that culminate with the specific characteristics of each species, such as changes in color, size, acidity, vitamins content and volatile composition. In the present study was evaluated during the development of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) the contents of pH, At, SS (ºBrix), Vitamin C, polyphenols, (L *, a * and b *) coloration and volatile composition using the HSPME-CGMS technique, at different stages of development. During development, an increase in the ºbrix variable was detected (6.92 to 9.02), and a decrease in the levels of vitamin C 1150 mg/100 g and total polyphenols 1280mg / 100g. Regarding the volatile composition, there was a difference of compounds according to the stage of development analyzed. Among the identified components, terpenes were the major class of compounds at all stages of maturation (p&lt;0.05).
DOI: 10.6084/m9.figshare.14318246.v1
title: Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)

description: Abstract Fermented indigenous foods are of global interest, in the case of South America, fermented beverages made from cassava (Manihot esculenta) are a vital component in the daily life and diet of indigenous groups. Traditional fermentation methods promote the microbiota of beverages and consequently the generation of secondary metabolites during the spontaneous fermentation process. In addition, they improve nutritional value, ensure microbiological stability, promote flavor and aroma formation (flavor) and degrade cassava’s own cyanogenic compounds. The objective of this review article is to describe the methods of artisan elaboration, the role of microorganisms on the chemical parameters of the substrates of indigenous beverages and their significance as a potential source of probiotics. The fermented cassava-based beverages studied were chicha, calugi, yakupa, caxiri, cauim, tarubá, y parakari, from Ecuador, Peru, Brazil and Guyana. A specific search was carried out in the main scientific databases using the key words: chicha, cassava, fermented beverages, Brazil, Ecuador and Peru. Articles in English and Spanish were chosen from the last 7 years to the present. It is recommended to study these beverages in depth for subsequent research and development of industrialization processes, and thus rescuing the ancestral traditions of native indigenous groups.
DOI: 10.6084/m9.figshare.14318246
title: Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)

description: Abstract Fermented indigenous foods are of global interest, in the case of South America, fermented beverages made from cassava (Manihot esculenta) are a vital component in the daily life and diet of indigenous groups. Traditional fermentation methods promote the microbiota of beverages and consequently the generation of secondary metabolites during the spontaneous fermentation process. In addition, they improve nutritional value, ensure microbiological stability, promote flavor and aroma formation (flavor) and degrade cassava’s own cyanogenic compounds. The objective of this review article is to describe the methods of artisan elaboration, the role of microorganisms on the chemical parameters of the substrates of indigenous beverages and their significance as a potential source of probiotics. The fermented cassava-based beverages studied were chicha, calugi, yakupa, caxiri, cauim, tarubá, y parakari, from Ecuador, Peru, Brazil and Guyana. A specific search was carried out in the main scientific databases using the key words: chicha, cassava, fermented beverages, Brazil, Ecuador and Peru. Articles in English and Spanish were chosen from the last 7 years to the present. It is recommended to study these beverages in depth for subsequent research and development of industrialization processes, and thus rescuing the ancestral traditions of native indigenous groups.
DOI: 10.6084/m9.figshare.14318248.v1
title: Methods for gas permeability measurement in edible films for fruits and vegetables: a review

description: Abstract Permeability is a crucial parameter to describe the transport rate of a gas under pressure gradient, relevant to gas molecule movement in pores. The gas permeability of edible film, used on fresh or minimally processed fruits and vegetables, is an important parameter because it directly affects the product’s respiration rate and metabolic activity. The present study summarizes the principal methods for gas permeability measurement in edible films, considering methods developed at laboratory scale and the methods of the American Society for Testing and Materials Standards (ASTM), some of which have been adapted for edible films. The methods are classified as follows: gravimetric, differential pressure, and continuous flow. Gas permeability results depend heavily on the procedure achieved and laboratory conditions employed, as well as the preconditioning of the films before the tests.
DOI: 10.6084/m9.figshare.14318248
title: Methods for gas permeability measurement in edible films for fruits and vegetables: a review

description: Abstract Permeability is a crucial parameter to describe the transport rate of a gas under pressure gradient, relevant to gas molecule movement in pores. The gas permeability of edible film, used on fresh or minimally processed fruits and vegetables, is an important parameter because it directly affects the product’s respiration rate and metabolic activity. The present study summarizes the principal methods for gas permeability measurement in edible films, considering methods developed at laboratory scale and the methods of the American Society for Testing and Materials Standards (ASTM), some of which have been adapted for edible films. The methods are classified as follows: gravimetric, differential pressure, and continuous flow. Gas permeability results depend heavily on the procedure achieved and laboratory conditions employed, as well as the preconditioning of the films before the tests.
DOI: 10.6084/m9.figshare.14318252.v1
title: Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes

description: Abstract The paper examines the effect of eleven sterilization regimes on the emulsion capacity and achieved lethal effect of sterilized meat pâté with reduced fat content and addition of inulin. The changes in the inulin-type fructan content were traced under the different sterilization conditions. Optimal Central Composite Design (OCCD) was adopted to study, as independent variables of the sterilization process are selected: temperature and holding time. The mathematical models obtained describe with relatively high accuracy the effect of temperature and holding time of sterilization on the emulsion stability, the residual fructan content and the factual lethality during the sterilization process. It was found that the increase of the sterilization duration of the pâtés was responsible to a larger extent for the reduction of their emulsion stability whereas the rise in temperature had a more significant effect on their residual fructan quantity.
DOI: 10.6084/m9.figshare.14318252
title: Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes

description: Abstract The paper examines the effect of eleven sterilization regimes on the emulsion capacity and achieved lethal effect of sterilized meat pâté with reduced fat content and addition of inulin. The changes in the inulin-type fructan content were traced under the different sterilization conditions. Optimal Central Composite Design (OCCD) was adopted to study, as independent variables of the sterilization process are selected: temperature and holding time. The mathematical models obtained describe with relatively high accuracy the effect of temperature and holding time of sterilization on the emulsion stability, the residual fructan content and the factual lethality during the sterilization process. It was found that the increase of the sterilization duration of the pâtés was responsible to a larger extent for the reduction of their emulsion stability whereas the rise in temperature had a more significant effect on their residual fructan quantity.
DOI: 10.6084/m9.figshare.14318251
title: An exploratory study of possible food waste risks in supermarket fruit and vegetable sections

description: Abstract Food waste is an emerging issue in terms of food policy; the most common cause of fruit and vegetable waste at a retailer, in addition to excess stock and consumer behaviour, is the lack of employees certified in food handling. Fruits and vegetables require specific handling and storing to avoid waste. The objective of this work was to survey the employees of fruit and vegetable sections in supermarkets to understand their experience and the reasons they believe products are wasted. The results show that most employees have secondary educations; the average age of these employees is 33 with at least one year working for the company; and no significant correlation was found between age and seniority in the company. In comparison to international supermarkets, national supermarkets train their employees less. Employees perceived the best-selling fruits to be bananas, apples, papayas, melons and pineapples and the vegetables to be tomatoes, onions, green peppers (serrano), and potatoes, which are essential in Mexican cuisine, and their perceptions of best-selling produce were related to waste, probably due to the widespread availability of these types of produce. One of the strategies to avoid wasting fruits and vegetables in good condition is donating them to food banks.
DOI: 10.6084/m9.figshare.14318255.v1
title: Determination of some chemical compounds of bignay (Antidesma bunius) fruit juice

description: Abstract Bignay fruits are produced from wild trees of Antidesma bunius Spreng which can be found in India, Ceylon, and South East Asia countries. Each mature tree can produce hundreds of kilograms of fruits per year, so this fruit has the potential to be used as a raw material in juice and beverage industries. In addition, recent trends in consumer demand indicates that consumers are more inclined to demand products which can provide health benefits. In order to assess the potential of bignay fruit as a raw material for juice production, it is important to determine the health-promoting bioactive compounds contained in fresh bignay fruit juice. Therefore, the objective of this study was to determine the concentration of bioactive compounds in fresh bignay fruit juice. Results obtained from this study showed that bignay fruit juice contained 1202.5 mg GAE/100 mL of total phenolic, 436.602 mg/100 mL of anthocyanin, 48.931 mg/100 mL of ascorbic acid, and 3.78 mg/100 mL of flavonoid. The scavenging activities obtained from DPPH and ABTS methods were 0.110 mg/mL and 0.126 mg/mL respectively. The above results indicate that bignay fruits contain health-promoting chemical compounds and can be used as a natural source of antioxidants.
DOI: 10.6084/m9.figshare.14318254.v1
title: Conservation advances on Physalis peruviana L. and Spondia purpurea: a review

description: Abstract This research aims to describe the different methodologies that have been developed for the conservation of two fruits (Physalis peruviana L. and Spondia purpurea) present in the Ecuadorian highlands, as well as in other American countries. Information has been collected regarding the development of alternative and efficient technologies for the conservation of these fruits and their bioactive compounds. The studies performed to date are associated with the effect that the different conservation methods have shown in the post-harvest behavior (color, antioxidant potential, polyphenols, etc.) of the fruits, as well as its characterization in different maturation stages (soluble solids, acidity, pH, etc.). The contrast and comparison of this information will support choosing the most appropriate methodology according to the objectives to be achieved and the available resources. The research concludes that the knowledge about the healthy components in fruits increase their consumption and therefore motivates, the research to preserve these components for a longer time, reducing costs and waste.
DOI: 10.6084/m9.figshare.14318255
title: Determination of some chemical compounds of bignay (Antidesma bunius) fruit juice

description: Abstract Bignay fruits are produced from wild trees of Antidesma bunius Spreng which can be found in India, Ceylon, and South East Asia countries. Each mature tree can produce hundreds of kilograms of fruits per year, so this fruit has the potential to be used as a raw material in juice and beverage industries. In addition, recent trends in consumer demand indicates that consumers are more inclined to demand products which can provide health benefits. In order to assess the potential of bignay fruit as a raw material for juice production, it is important to determine the health-promoting bioactive compounds contained in fresh bignay fruit juice. Therefore, the objective of this study was to determine the concentration of bioactive compounds in fresh bignay fruit juice. Results obtained from this study showed that bignay fruit juice contained 1202.5 mg GAE/100 mL of total phenolic, 436.602 mg/100 mL of anthocyanin, 48.931 mg/100 mL of ascorbic acid, and 3.78 mg/100 mL of flavonoid. The scavenging activities obtained from DPPH and ABTS methods were 0.110 mg/mL and 0.126 mg/mL respectively. The above results indicate that bignay fruits contain health-promoting chemical compounds and can be used as a natural source of antioxidants.
DOI: 10.6084/m9.figshare.14318254
title: Conservation advances on Physalis peruviana L. and Spondia purpurea: a review

description: Abstract This research aims to describe the different methodologies that have been developed for the conservation of two fruits (Physalis peruviana L. and Spondia purpurea) present in the Ecuadorian highlands, as well as in other American countries. Information has been collected regarding the development of alternative and efficient technologies for the conservation of these fruits and their bioactive compounds. The studies performed to date are associated with the effect that the different conservation methods have shown in the post-harvest behavior (color, antioxidant potential, polyphenols, etc.) of the fruits, as well as its characterization in different maturation stages (soluble solids, acidity, pH, etc.). The contrast and comparison of this information will support choosing the most appropriate methodology according to the objectives to be achieved and the available resources. The research concludes that the knowledge about the healthy components in fruits increase their consumption and therefore motivates, the research to preserve these components for a longer time, reducing costs and waste.
DOI: 10.6084/m9.figshare.14318257
title: Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam

description: Abstract The purpose of this study was to determine the effect of thermal vacuum processing and thermal processing without vacuum on the content of bioactive compounds and the antioxidant activity of low-calorie mixed Brazilian cerrado fruit jam. The mixed jam consisted of 60% of mixed pulp of Marolo, soursop and sweet passion fruit, and 40% other ingredients. This jam was utilized a completely randomized design to evaluate the antioxidant activity, total phenolic profile and content, carotenoid profile, and ascorbic acid content. The results showed that there was a reduction in bioactive compounds in the jam of 44.37% for total phenolics, 50.56% for ascorbic acid, 78.40% total carotenoids, and 65.14% for antioxidant activity when compared with the mixed pulps. In the carotenoid profile, reduction was observed for all compounds in relation to the mixed pulps, especially β-carotene (average loss of 81.89%). Independent of the processing, there was a significant increase in m-coumaric acid in the jam compared with the mixed pulp. The concentrations of other phenolic compounds decreased after processing. These results suggest that thermal vacuum processing is most suitable for the production of jam with higher nutritional value.
DOI: 10.6084/m9.figshare.14318257.v1
title: Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam

description: Abstract The purpose of this study was to determine the effect of thermal vacuum processing and thermal processing without vacuum on the content of bioactive compounds and the antioxidant activity of low-calorie mixed Brazilian cerrado fruit jam. The mixed jam consisted of 60% of mixed pulp of Marolo, soursop and sweet passion fruit, and 40% other ingredients. This jam was utilized a completely randomized design to evaluate the antioxidant activity, total phenolic profile and content, carotenoid profile, and ascorbic acid content. The results showed that there was a reduction in bioactive compounds in the jam of 44.37% for total phenolics, 50.56% for ascorbic acid, 78.40% total carotenoids, and 65.14% for antioxidant activity when compared with the mixed pulps. In the carotenoid profile, reduction was observed for all compounds in relation to the mixed pulps, especially β-carotene (average loss of 81.89%). Independent of the processing, there was a significant increase in m-coumaric acid in the jam compared with the mixed pulp. The concentrations of other phenolic compounds decreased after processing. These results suggest that thermal vacuum processing is most suitable for the production of jam with higher nutritional value.
DOI: 10.6084/m9.figshare.14318258.v1
title: Consumers value healthy eating and environmental responsibility: how negative food contexts aid decision-making

description: Abstract The research aims to explore consumers’ intention toward traceable food in the dual context of the animal disease outbreak (i.e. African Swine Fever - ASF) and the current food safety issues. An extended Theory of Planned Behavior (TPB) model was used to predict purchase intention/attitude toward traceable pork. The study employed the structural equation modeling (SEM) to extract insights from the dataset of 230 students in Vietnam. The current detrimental context of food safety deemed promoting the consumption of traceable food, a risk-mitigating alternative. Healthy and environmentally responsible consumers held positive standpoints toward traceable pork as a solution to fulfill their responsibility with the environment and healthy eating lifestyle. The extended model was promising in explaining 52% of the variance of the purchase intention. The study confirmed both the positive impacts of the long-lasting unsafe food issues and the short-term animal disease outbreak on intention toward traceable food. To promote traceable food, industry food marketers should tailor their marketing and communication strategies to target healthy and responsible eaters.
DOI: 10.6084/m9.figshare.14318258
title: Consumers value healthy eating and environmental responsibility: how negative food contexts aid decision-making

description: Abstract The research aims to explore consumers’ intention toward traceable food in the dual context of the animal disease outbreak (i.e. African Swine Fever - ASF) and the current food safety issues. An extended Theory of Planned Behavior (TPB) model was used to predict purchase intention/attitude toward traceable pork. The study employed the structural equation modeling (SEM) to extract insights from the dataset of 230 students in Vietnam. The current detrimental context of food safety deemed promoting the consumption of traceable food, a risk-mitigating alternative. Healthy and environmentally responsible consumers held positive standpoints toward traceable pork as a solution to fulfill their responsibility with the environment and healthy eating lifestyle. The extended model was promising in explaining 52% of the variance of the purchase intention. The study confirmed both the positive impacts of the long-lasting unsafe food issues and the short-term animal disease outbreak on intention toward traceable food. To promote traceable food, industry food marketers should tailor their marketing and communication strategies to target healthy and responsible eaters.
DOI: 10.15468/5as9vq
title: First record of Metatarsonemus (Acari: Tarsonemidae) from India with description of two new species

description: This dataset contains the digitized treatments in Plazi based on the original journal article Mondal, Priyankar, Karmakar, Krishna (2021): First record of Metatarsonemus (Acari: Tarsonemidae) from India with description of two new species. Zootaxa 4942 (2): 229-251, DOI: https://doi.org/10.11646/zootaxa.4942.2.6
DOI: 10.6084/m9.figshare.14318260
title: Morphology about the varieties mexican pomegranate fruit (Punica granatum) and its ripening stage

description: Abstract The pomegranate (Punica granatum) is a bush with abundant foliage originating from Iran, it was brought to Mexico during the time of the conquest and whose main characteristic is the fruit it generates, which is a big, globose berry with thick, shiny skin of red, green or yellow colour depending on the specie of pomegranate and the ripening stage in which itis founding. Recent research has shown that pomegranate contains chemical compounds with antioxidant and bactericidal activities resulting from its secondary metabolism as what are mainly polyphenols, terpenes and alkaloids, which affect the specific concentration of the state of maturity of the product and where most of them, polyphenolic compounds, are found in large quantities at this stage, presenting antioxidant activity and bactericide. The present article has the objective to analyse the ripening stage of three varieties of mexican pomegranate (Wonderful, Apaseo and Tecozautla) through a physicochemical characterization for which the morphology (sizes, colours and hardness) was analyzed as the amount of total suspended solids, pH and titratable acidity in the juice of the product to finish with the determination of the concentration of polyphenolic compounds with possible antioxidant and bactericide activity.