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This review explores the Neapolitan pizza baking process in a traditional wood‐fired oven, employing visual color analysis and IR thermal scanning to detail heat exchange mechanisms. During cooking, the oven floor temperature in the pizza area decreased proportionally to the pizza's mass, whereas the free area maintained a constant temperature of 439 ± 3°C. An IR thermal camera indicated that the oven dome temperature reached approximately 480°C with a weak flame and 500°C with a strong flame. The pizza's bottom achieved a maximum temperature of 100 ± 9°C, facilitated by the Pizzaiolo's skill in lifting and rotating the pizza for uniform cooking. Top temperatures varied: up to 180°C for white pizza and 84°C and 67°C for tomato and Margherita pizzas, respectively. IRIS electronic eye analysis revealed more browning and blackening on the pizza's top compared to its bottom, with peaks of about 26% and 8% for white pizza, respectively. Rapid baking is pivotal in Neapolitan pizza‐making, necessitating precise heat and mass transfer management to influence sensory attributes. European Commission Regulation No. 97/2010 mandates wood‐fired ovens for true Neapolitan pizza, but environmental concerns prompted the Associazione Verace Pizza Napoletana to certify gas or electric ovens when wood‐fired ovens are impractical. Operating costs vary: liquefied petroleum gas ovens are the costliest, with costs ranging from €5.38 to €6.19/h, whereas natural gas and electric ovens have operating costs between €2.70 and €4.10/h. At €0.15/kg, firewood is the most economical, supporting traditionalist views. However, natural gas and electric ovens present competitive costs under stringent antipollution laws, making them viable alternatives. [ABSTRACT FROM AUTHOR]

Against the backdrop of climate change, soil loss, and water scarcity, sustainable food production is a pivotal challenge for humanity. As the global population grows and urbanization intensifies, innovative agricultural methods are crucial to meet rising food demand, while mitigating environmental degradation. Hydroponic and aquaponic systems, has emerged as one of these solutions by minimizing land use, reducing water consumption, and enabling year-round crop production in urban areas. This study aimed at assessing the yield, ecophysiological performance, and nutritional content of Lactuca sativa L. and Cichorium endivia L. var. crispum grown in hydroponic and aquaponic floating raft systems, with Oreochromis niloticus L. integrated into the aquaponic system. Both species exhibited higher fresh biomass and canopy/root ratios in hydroponics compared to aquaponics. Additionally, hydroponics increased the leaf number in curly endive by 18%. Ecophysiological parameters, such as the leaf net photosynthesis rate, actual yield of PSII, and linear electron transport rate, were also higher in hydroponics for both species. However, the nutritional profiles varied between the two cultivation systems and between the two species. Given that standard fish feed often lacks sufficient potassium levels for optimal plant growth, potassium supplementation could be a viable strategy to enhance plant development in aquaponic systems. In conclusion, although aquaponic systems may demonstrate lower productivity compared to hydroponics, they offer a more sustainable and potentially healthier product with fewer harmful compounds due to the reduced use of synthetic fertilizers, pesticides, and the absence of chemical residue accumulation. However, careful system management and monitoring are crucial to minimize potential contaminants. [ABSTRACT FROM AUTHOR]

Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high-pressure processing (HPP) to edible coatings, and their exploration and application in seafood processing are of great importance. This review synthesizes the recent advancements in various emerging technologies used in the seafood industry and critically evaluates their efficacy, challenges, and potential benefits. The technologies covered includeHPP, ultrasound, pulsed electric field, plasma technologies, pulsed light, low-voltage electrostatic field, ozone, vacuumcooking, purified condensed smoke, microwave heating, and edible coating. Each technology offers unique advantages and presents specific challenges; however, their successful application largely depends on the nature of the seafood product and the desired result. HPP and microwave heating show exceptional promise in terms of quality retention and shelf-life extension. Edible coatings present a multifunctional approach, offering preservation and the potential enhancement of nutritional value. The strength, weakness, opportunity, and threat (SWOT) analysis indicates that, despite the potential of these technologies, cost-effectiveness, scalability, regulatory considerations, and consumer acceptance remain crucial issues. As the seafood industry stands on the cusp of a technological revolution, understanding these nuances becomes imperative for sustainable growth. Future research should focus on technological refinements, understanding consumer perspectives, and developing regulatory frameworks to facilitate the adoption of these technologies in the seafood industry. [ABSTRACT FROM AUTHOR]

Fish products are widely consumed in different European countries for their nutritional composition, such as their high protein content, omega-3 fatty acids, minerals, vitamins, and low carbohydrate content. Therefore, fishing provides important income and commercial opportunities in different Mediterranean coastal countries. As the increased consumption of fish products is leading to negative ecological impacts on marine flora and fauna, sustainability labels are increasingly emerging. Furthermore, to increase transparency in the fisheries sector and increase consumer confidence when purchasing, fish traceability is becoming increasingly important. Therefore, this study aimed to analyze the importance of fish traceability and the knowledge of some fish sustainability labels in two European coastal countries, Italy and Spain. The investigation was carried out through an online questionnaire filled out by 1913 consumers in Italy and Spain. The main results show that receiving traceability information was mainly important for the Italian population, while, although fish sustainability is increasingly important, respondents did not demonstrate that they frequently buy fish products with sustainability labels. The study also highlighted how the main characteristics of the respondents may influence their habits and perceptions regarding the issues. [ABSTRACT FROM AUTHOR]

Lentils (Lens culinaris Medikus) are of interest to the food industry due to their affordability, nutritional value, associated health benefits, environmental benefits and agronomic productivity, including nitrogen fixation and drought resistance (Romano et al., 2021). The goal of this preliminary study was to investigate the impact of germination times (0, 24 and 48 hours) on some physico -chemical, functional and aromatic properties of lentils samples. Germinated samples showed some significant differences (p < 0.05) on results of properties of control sample (0 hours). The total starch of germinated samples decreased compared to the control sample (0 hours). Germination time affected properties, leading to a significant increase in techno - functional properties such as water absorption (WHC), oil absorption (OHC) capacities and swelling index (SI). The control had the smallest WHC (1.65 g/g), OHC (1.39 g/g) and SI values at all temperatures (60-90℃). Flavour attributes were significantly influenced by the germination times. Overall, a total of 13 (control sample) and 16 (germinated samples) aromatic compounds were identified. [ABSTRACT FROM AUTHOR]