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Chestnuts are natural dried fruits grown in many regions of the globe and have been used in different gastronomic preparations for centuries. Chestnuts are part of the local gastronomic cultures in several regions and are also being used for culinary innovations. This work analysed 266 recipes containing chestnuts obtained from different sources, such as cookbooks or the internet. The recipes were classified according to different criteria, and data analysis included basic statistical tools, significance tests, factor analysis and cluster analysis. The results showed that the utilisation of chestnuts was particularly frequent in main dishes containing meat of some sort (26.3%), as well as in desserts (24.4%). The chestnuts were usually added to the recipes mostly fresh, whole (24.1%) or cut (26.7%). The nature of the recipes was divided into classical or modern, being significantly associated with the form of incorporation of the chestnut, but not significantly associated with most of the variables used to classify the recipes (dish type, cooking, cooking method, preparation time, or moment of incorporation of the chestnut). Factor analysis indicated three factors, clearly differentiated, that in globally explained 58.1% of the variance. Cluster analysis allowed the establishment of four clusters of recipes, which were found significantly different according to all the variables used to classify the recipes. Ingredient analysis showed that the most frequent categories were spices, followed by vegetables & legumes and that the ingredients used in lower quantities were most frequently listed. Word clouds based on frequency indicated, in each of the categories, the most relevant ingredients, which were flour, butter, egg, pork, bacon, shrimp, onion, garlic, lemon, almond, salt, pepper, oil, and sugar. Lastly, a successful innovative thematic menu was developed and composed of recipes containing chestnuts, including one starter, one main dish, and one dessert. This work allows to conclude about the diverse utilisation of chestnut as a gastronomic ingredient and not only as a dried fruit. • 266 chestnut recipes were analysed and classified following several criteria. • The use of chestnuts is frequent in main meat dishes and desserts. • Chestnuts are added to the recipes mostly in fresh, either whole or cut. • 4 clusters of recipes were found, diverging according to the type of recipe. • The most used other ingredients were spices, vegetables and Legumes. [ABSTRACT FROM AUTHOR]

Consumers worldwide are increasingly interested in the authenticity and naturalness of products. At the same time, the food, agricultural and forest industries generate large quantities of sidestreams that are not effectively utilized. However, these raw materials are rich and inexpensive sources of bioactive compounds such as polyphenols. The exploitation of these raw materials increases income for producers and processors, while reducing transportation and waste management costs. Many Northern sidestreams and other underutilized raw materials are good sources of polyphenols. These include berry, apple, vegetable, softwood, and rapeseed sidestreams, as well as underutilized algae species. Berry sidestreams are especially good sources of various phenolic compounds. This chapter presents the properties of these raw materials, providing an overview of the techniques for refining these materials into functional polyphenol-rich ingredients. The focus is on economically and environmentally sound technologies suitable for the pre-treatment of the raw materials, the modification and recovery of the polyphenols, as well as the formulation and stabilization of the ingredients. For example, sprouting, fermentation, and enzyme technologies, as well as various traditional and novel extraction methods are discussed. Regarding the extraction technologies, this chapter focuses on safe and green technologies that do not use organic solvents. In addition, formulation and stabilization that aim to protect isolated polyphenols during storage and extend shelflife are reviewed. The formulated polyphenol-rich ingredients produced from underutilized renewable resources could be used as sustainable, active ingredients--for example, in food and nutraceutical industries. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the chemical composition of pet rabbit feeds available on the market with respect to nutritional guidelines and to determine whether the manufacturer's guaranteed analysis differed from the measured analysis. Samples of 5 different rabbit feeds were collected from sealed bags, three per each type of feed. The samples were then ground into a powder using a laboratory mill. Guidelines from the Association of Official Analytical Chemists (AOAC) were used to assess the basic chemical composition of the samples. Four out of 5 feeds did not meet the minimum recommended level for crude fiber and analysis results for this nutrient were up to 67% lower than what was declared on the label. One feed did not meet the established minimum recommended level for crude proteins. In any of the feeds tested the nutrient levels matched the manufacturers guaranteed analysis. In four feeds, the deviations were outside the range of tolerance permitted by law. Results indicate that in the analyzed feeds there is considerable non-compliance with current EU guidelines for pet rabbit food and divergence from the manufacturers' guaranteed analyses. [ABSTRACT FROM AUTHOR]

This study aims to investigate the pitfalls of graduate students to present essential ingredients of research proposals. This case study examined twelve student research proposals. The collected data of the proposal ingredients were analyzed by organizing, comparing and interpreting the data. The findings indicate that students have problems to provide essential background information in the introduction, to present critical evaluation, to undertake a rigorous review, to include relevant research findings, to identify a research gap, and to describe a research design along with an adequate justification. In conclusion, the students have serious pitfalls in presenting certain ingredients of research proposal. [ABSTRACT FROM AUTHOR]

The Mediterranean diet is considered a set of food, social, and cultural related habits from the countries of the Mediterranean basin. The present research shows similarities and differences in ingredients use, and therefore flavors, of traditional recipes from five Mediterranean countries (Egypt, Lebanon, Italy, Portugal, Spain). Over 200 recipes were statistically analyzed (Q Cochran, Sheskin post-hoc, Correspondence Analysis). Results showed that five ingredients were shared across countries, which also belonged to an important culinary basis, the sofrito. Despite sharing some ingredients (e.g.: olive oil) significant differences contributed to each country's distinct flavor (e.g.: lemon in Egypt and Lebanon). [ABSTRACT FROM AUTHOR]

[Display omitted] • Plant-based beverages has been analyzed using producer's labels. • Nutritional profile is greatly dependent on the main ingredient. • Oils and hydrocolloids are technological aids for appearance and stability. • Micronutrients fortification is used to enhance nutritional quality. Despite the market expansion of plant-based beverages (PBB) there is limited information about what is driven the market and the nutritional status of the existing beverages. The objective was to identify the existing gaps in the PBB market with particular emphasis on their composition and nutritional value. PBB are mainly based on individual flour/powder and blends and sunflower oil is frequently present, besides gellan gum to stabilize the emulsion. In general, PBB are low calorie drinks (10–84 Kcal/ 100 mL), with low amount of saturated fat (0.1–1.90 g/ 100 mL) and fibers, and large variation in proteins (0.1–12 g/ 100 mL). The calcium fortification of PBB is comparable to the calcium levels of whole cow's milk, although the vitamin fortification is low. Analysis reveals that salt and oil reduction, as well as fibers enrichment might drive future innovations. [ABSTRACT FROM AUTHOR]

Ultrafiltration was investigated for its ability to alter the composition of hemp seed protein isolates (HSPI) and modify its functional properties. Hemp seeds that were germinated for 0, 1, 3, and 5 days underwent alkaline extraction and protein isolation by isoelectric precipitation (IP) or ultrafiltration (UF). UF processing with a 100 nm membrane resulted in the loss of off-color pigments as well as vicilin proteins and small peptides ∼9 kDa, which changed the physicochemical properties and functionality of HSPI. We found that HSPIs from UF were lighter in color and higher in protein purity than isolates from IP, but lower in solubility. Germination paired with UF increased the water holding capacity by 2.3 times, from 1.06 to 2.46 g water/g isolate, while oil holding capacity was unaffected by germination and UF. UF resulted in protein isolates with decreased foaming capacity and increased gelation concentration compared to IP, but 5-day germinated HSPIs had statistically unchanged emulsifying activity indexes between the two processing methods. Germination and UF are thus presented as clean-label processing techniques to modify the composition and functionality of HSPIs. • Ultrafiltration (UF) removed vicilin, small peptides, and pigments from hemp seed protein isolates. • UF generated high purity protein isolates but decreased extraction efficiency. • Germination and UF doubled water holding capacity and did not reduce emulsifying ability. • UF decreased hemp seed protein solubility, foaming, and gelling properties. [ABSTRACT FROM AUTHOR]

Apitherapy represents the utilization of bee products for preventing and curing a series of illnesses and also the promotion of a healthy life style through consumption of these products. Due to the fact that apitherapy is a part of medical science, bee products used for this purpose must have a certain quality, namely, they must possess a series of biologically active compounds that will help in the healing process. This study aims to show the "quality standards" for bee products used in apitherapy. Different samples of honey, propolis, bee-pollen, bee bread and royal jelly were analyzed for their physico-chemical parameters as well as for their active compounds, specific for each matrix. Standard methods were adapted in the lab for each matrix, using spectrophotometric and chromatographic determinations. Physico-chemical analyses of honey, bee-pollen, bee bread, propolis and royal jelly were in accordance with literature results. High amounts of flavonoids and phenolic acids were quantified in propolis tincture, bee pollen, bee bread, royal jelly and honey. Royal jelly samples were proved to be authentic and have a high amount of 10-hydroxydecenoid acid, a compound with high antioxidant and antibacterial activity. [ABSTRACT FROM AUTHOR]

To conduct this study, a market survey was conducted in the form of a questionnaire to see what assortment of cheese and what ingredients bioactive compounds people want to consume. In order to find out what assortment of cheese and what ingredients with bioactive compounds people want to consume, a market survey was made in the form of a questionnaire. Taking into account the results of the survey,to process a melted cheese mix with the addition of dried tomatoes and basil. A technological scheme was developed for this cheese and sodium bicarbonate was used instead of melting and emulsifying salts to try to obtain a healthier product. The obtained product was analyzed for a period of 30 days from a sensory and physico-chemical. Physico-chemical and sensory properties of the obtained product were analyzed for a period of 30 days. [ABSTRACT FROM AUTHOR]

The present communication contains research and experimental investigations regarding the labelling process of dairy products in tight relation with the national and European legislative requirements. Two methods have been used during the marketing research regarding the information present on the labels of alimentary products: the method based on documentation-observation and comparative analysis of data and information collected from the consume market in Sibiu. The method based on documentation and observation has been carried out using the observation sheet and contained the following analysis criteria: The name of the product, Country origin of the product (location of the producer). Synthesizing the results and the conclusions emerged as a result of the marketing research carried out with the purpose of contouring a labelling model of alimentary products, it can be stated that the dynamics of the alimentary products market in Romania is moderate and restrained by the economical and social factors and even by the still reduces promotion of a healthy alimentary education, with the complementary protection of human health and environment. [ABSTRACT FROM AUTHOR]

An increase in the prevalence of locally produced traditional herbal mixtures has been observed in various towns of Lesotho, particularly Maseru District. These mixtures are commonly sold by street vendors, herbalists and traditional practitioners in various traditional medicine ('muthi') markets and streets. Despite their extensive usage, a checklist of these herbal mixtures has hitherto not been made in the country. Therefore, the aim of the study was to record commercial herbal mixtures sold in the Maseru District of Lesotho, as well as their reported uses and composition. The checklist was attained by undertaking a physical survey in the Maseru market (traditional medicine market) and surrounding streets, recording the different herbal mixtures available in the market. A list of 49 herbal mixtures is presented in the current study, 40 of which are extracted using water, whereas nine are prepared with wine (even though alcohol percentage is not specified). However, new herbal mixtures are continuously being produced and added to the market, making it impossible to have a comprehensive list. The herbal mixtures are either given Sesotho (the native language of Lesotho) or non-Sesotho names, many of which translate into their strength and medicinal use. Many of these mixtures are reported to treat a wide variety of ailments, particularly chronic ones. For example, ' Makhona-tsohle ' (meaning all-able) is reported to treat arthritis, cancer, diabetes mellitus, fatigue, inflammation, phlegm, sexually transmitted infections, and sores, as well as regulate blood pressure and the menstrual cycle, boost the immune system and cleanse the blood. Even though a list of ailments, dosage, and route of administration is usually provided on the labels of various herbal mixtures, the ingredients and shelf-life are rarely given. The herbal mixtures are usually packaged in plastic or glass bottles. It is evident that herbal mixtures are widely sold in the Maseru District of Lesotho, and their numbers are likely to increase particularly because production of these herbal mixtures is not regulated in the country. Therefore, it is recommended that their efficacy and toxicity be evaluated to ensure safety and effective use. [Display omitted] [ABSTRACT FROM AUTHOR]

Mexican edible flowers are generally not consumed raw, but little attention has been paid to the ways in which traditional Mexican cuisine treats the different flower species in terms of dish types in which they appear, cooking methods and times, ingredient pairings, and other variables. The aim of the present work was to study the cooking process of four commonly consumed species of Mexican edible flowers, using traditional recipe collections and on-line recipes as a data source. In particular, the Mexican edible flowers considered in this work were squash blossoms (Cucurbita spp.), yucca flowers (Yucca spp.), coral tree flowers (Erythrina spp.), and agave flowers (Agave spp.). A total of 372 edible flower recipes were analysed for cooking variables and preferred ingredient patterns, using a variety of methods including crosstabs with chi-square tests, ingredient frequencies and word clouds, and hierarchical cluster analysis. Squash blossoms recipes showed differences with the other Mexican edible flower recipes and these results are discussed in terms of French cuisine influence on Mexican gastronomy during the 19th century. Importantly, the cluster analysis also revealed several prototypical ways of endemic edible flower consumption in Mexico. These flowers are typically either combined with maize in stews and tamales , or combined with eggs and dairy products. • The Mexican edible flower (MEF) species determines the way it is cooked and consumed. • Squash blossoms are cooked differently than yucca, coral tree, and agave flowers. • MEFs distinctively combine with maize, meat, eggs, dairy products, and vegetables. • Prototypical MEF dishes include stews, soups, sauces, scrambled eggs, and tamales. • MEFs have great potential to be used as vegetables in international cuisines. [ABSTRACT FROM AUTHOR]

Abstract: Fragranced consumer products are pervasive in society. Relatively little is known about the composition of these products, due to lack of prior study, complexity of formulations, and limitations and protections on ingredient disclosure in the U.S. We investigated volatile organic compounds (VOCs) emitted from 25 common fragranced consumer products—laundry products, personal care products, cleaning supplies, and air fresheners—using headspace analysis with gas chromatography/mass spectrometry (GC/MS). Our analysis found 133 different VOCs emitted from the 25 products, with an average of 17 VOCs per product. Of these 133 VOCs, 24 are classified as toxic or hazardous under U.S. federal laws, and each product emitted at least one of these compounds. For “green” products, emissions of these compounds were not significantly different from the other products. Of all VOCs identified across the products, only 1 was listed on any product label, and only 2 were listed on any material safety data sheet (MSDS). While virtually none of the chemicals identified were listed, this nonetheless accords with U.S. regulations, which do not require disclosure of all ingredients in a consumer product, or of any ingredients in a mixture called “fragrance.” Because the analysis focused on compounds emitted and listed, rather than exposures and effects, it makes no claims regarding possible risks from product use. Results of this study contribute to understanding emissions from common products, and their links with labeling and legislation. [Copyright &y& Elsevier]

Beer is a popular drink and represents the most widely consumed alcoholic beverage in the world. In recent years, there has been a significant growth of independent craft breweries, even in countries without a brewing tradition. A craft brewery is usually defined as a small, independent and traditional brewery. Nowadays, consumers are looking for genuine, singular, different and high-quality products. Craft beer manufacturers have responded to this with the introduction of a novel combination of raw or malted cereals and have modified the beer flavours and taste with the addition of fruit, spices, etc. This work presents an analysis of the different aspects related to craft beer. Its characteristics and brewing singularities are analyzed. The quality and safety standards used are examined and future trends of craft beer are also discussed. [ABSTRACT FROM AUTHOR]

Every clinician is asked “What should I feed my pet?” Understanding the ingredients in pet food is an important part of making the best recommendation. Pet food can be as simple as one ingredient or as complicated as containing more than 60 ingredients. Pet food and its ingredients are regulated by the Food and Drug Administration and state feed officials. Part of that regulation is the review and definition of ingredients. Existing ingredients change and new ingredients become available so the need for ingredient definitions grows. Ingredients for product formulations are chosen based on their nutrient content, digestibility, palatability, functionality, availability, and cost. As an example, a typical, nutritionally complete dry dog food with 42 ingredients is examined and the ingredients are discussed here. Safe, healthy pet food starts with safe ingredients sourced from well-monitored suppliers. The ultimate goal of both veterinarians and pet food manufacturers is the same—long healthy lives for dogs and cats. [Copyright &y& Elsevier]

Résumé: L’allergie de contact aux cosmétiques est en perpétuelle augmentation. Son exploration n’est pas facile et est déterminante pour le patient qui doit savoir quels ingrédients éviter. Dés l’interrogatoire il faudra rechercher tous les produits ű cachés Ƈ par le patient car ils peuvent paraître peu imputables. La lecture de la liste des ingrédients, des tests d’application répétée ou d’usage, dans certains cas des prick-tests ou de tests avec les ingrédients fournis par le fabriquant permettent de débusquer l’allergène. [ABSTRACT FROM AUTHOR]

Background: Herpes zoster affects approximately 1 million people annually in the United States, with postherpetic neuralgia as the most common complication. The frequent prescription of opioids as the first-line medication for herpes zoster or postherpetic neuralgia contributes to the increasing health care costs of their treatment. Despite the advent of internet retailers providing alternative products for the prevention and management these conditions, there are limited studies on the availability, ingredients, and consumer preference for the products. Objective: This study used the internet retailer Amazon to determine the availability of products for the management of herpes zoster and postherpetic neuralgia, and assessed consumer preference based on listed ingredients. Methods: The internet retailer Amazon was used to perform a search for products related to "shingles" in September 2020. Top products sorted by reviews and ratings were determined to be either shingles-specific (including "shingles" in either the product title or description) or shingles-nonspecific. Analysis of price, rating, type of vehicle, and ingredients was performed. The types of vehicles, ingredients, and percentages of positive and negative reviews related to "shingles" of the product groups were analyzed with a two-tailed two-sample proportions Z -test to assess the difference between shingles-specific and shingles-nonspecific products. Statistical significance was judged at P <.05. Results: The top 131 products among over 3000 products retrieved were determined based on a rating of 4 or more stars after searching for the term "shingles" on Amazon. Forty-six of the 131 products (35.1%) were shingles-specific. Shingles-nonspecific products were more likely to have positive reviews mentioning "shingles" (P =.005). Vehicles, balms (P =.02), and salves (P =.04) were more likely to be shingles-specific, whereas tablets or capsules (P =.002) were more likely to be shingles-nonspecific. Among the ingredients analyzed, aloe vera was the top-ranked ingredient, included in 29 of the 131 total products (22.1%). Aloe vera (P =.01), lemon balm (P<. 001), vitamin E (P =.03), and peppermint oil (P =.008) were more likely to be included in the shingles-specific products, whereas magnesium (P =.01) was more likely to be included in shingles-nonspecific products. Conclusions: There is an abundance of products and ingredients being used for the management and treatment of shingles with certain ingredients preferred by consumers. There is a discrepancy between approved ingredients and the ingredients preferred by consumers. Furthermore, there are insufficient studies on ingredients used by consumers on internet retailers such as Amazon, and future studies can focus on the effectiveness of popular ingredients to decrease misinformation on the internet. JMIR Dermatol 2021;4(1):e24971 doi:10.2196/24971 [ABSTRACT FROM AUTHOR]

Background Socio-cultural perspectives including religious and spiritual beliefs affect medicine use and adherence. Increasingly communities that pharmacists serve are diverse and pharmacists need to counsel medicine use issues with ethical and cultural sensitivity as well as pharmaceutical competence. There is very little research in this social aspect of pharmacy practice, and certainly none conducted in Australia, an increasingly multicultural, diverse population. Objectives The purpose of this study was to explore, from a pharmacy practitioner's viewpoint, the frequency and nature of cases where patients' articulated religious/spiritual belief affect medicine use; and pharmacist perspectives on handling these issues. Methods Qualitative method employing semi-structured interviews with pharmacy practitioners, constructed around an interview guide. Pharmacist participants were recruited purposively from areas of linguistic diversity in Sydney, New South Wales, Australia. Verbatim transcription and thematic analyses were performed on the data. Results Thematic analyses of 21 semi-structured interviews depicted that scenarios where religious and spiritual belief and medication use intersect were frequently encountered by pharmacists. Patient concerns with excipients of animal origin and medication use while observing religious fasts were the main issues reported. Participants displayed scientific competence; however, aspects of ethical sensitivity in handling such issues could be improved. This novel study highlights the urgent need for more research, training and resource development for practitioners serving patients in multi-faith areas. [ABSTRACT FROM AUTHOR]