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Biological decontamination strategies using microorganisms to adsorb aflatoxins have shown promising results for reducing the dietary exposure to these contaminants. In this study, the ability of inactivated biomasses of Lacticaseibacillus rhamnosus (LRB) and Saccharomyces cerevisiae (SCB) incorporated alone or in combination into functional yogurts (FY) at 0.5-4.0% ( w / w ) to adsorb aflatoxin B 1 (AFB 1 ) was evaluated in vitro. Higher adsorption percentages (86.9-91.2%) were observed in FY containing 1.0% LR + SC or 2.0% SC ( w / w ). The survival of mouse embryonic fibroblasts increased after exposure to yogurts containing LC + SC at 1.0-4.0% ( w / w ). No significant differences were noted in the physicochemical and sensory characteristics between aflatoxin-free FY and control yogurts (no biomass) after 30 days of storage. The incorporation of combined LRB and SCB into yogurts as vehicles for these inactivated biomasses is a promising alternative for reducing the exposure to dietary AFB 1 . The results of this trial support further studies to develop practical applications aiming at the scalability of using the biomasses evaluated in functional foods to mitigate aflatoxin exposure.

Due to its physiological benefits from in vitro and in vivo points of view, Akkermansia muciniphila, a common colonizer in the human gut mucous layer, has consistently been identified as an option for the next-generation probiotic. A. muciniphila is a significant bacterium that promotes host physiology. However, it also has a great deal of potential to become a probiotic due to its physiological advantages in a variety of therapeutic circumstances. Therefore, it can be established that the abundance of A. muciniphila in the gut environment, which is controlled by many genetic and dietary variables, is related to the biological behaviors of the intestinal microbiota and gut dysbiosis/eubiosis circumstances. Before A. muciniphila is widely utilized as a next-generation probiotic, regulatory obstacles, the necessity for significant clinical trials, and the sustainability of manufacturing must be eliminated. In this review, the outcomes of recent experimental and clinical reports are comprehensively reviewed, and common colonization patterns, main factors involved in the colonization of A. muciniphila in the gut milieu, their functional mechanisms in establishing homeostasis in the metabolic and energy pathways, the promising delivery role of microencapsulation, potential genetic engineering strategies, and eventually safety issues of A. muciniphila have been discussed., (© 2023. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

Mead is an alcoholic beverage obtained by fermenting a dilute solution of honey with yeasts. The aim of this study was to develop and evaluate a probiotic mead from the co-fermentation of water kefir and Sacharomyces boulardii . According to the results, the combination of 10 g/L of water kefir grains and 0.75 g/L of S. boulardii , with a fermentation time of 9 days, produced a probiotic mead with a viable cell count of more than 8 Log 10 CFU/mL of S. boulardii and also for lactic acid bacteria, respectively. S. boulardii and lactic acid bacteria showed counts of over 6 Log 10 CFU/mL after gastrointestinal simulation in vitro, with a survival rate of over 70%. Probiotic mead has good luminosity (L*), a tendency to yellow color and the presence of total phenolic compounds and antioxidants. In conclusion, the co-fermentation of water kefir and S. boulardii has potential for the development of probiotic mead., Competing Interests: Conflict of interestThe author(s) declared no potential conflicts of interest in respect to the research, authorship, and/or publication of this article., (© The Korean Society of Food Science and Technology 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

This chapter provides an overarching view of the multifaceted aspects of milk β-casein, focusing on its genetic variants A1 and A2. The work examines the current landscape of A1-free milk versus regular milk, delving into health considerations, protein detection methods, technological impacts on dairy production, non-bovine protein, and potential avenues for future research. Firstly, it discussed ongoing debates surrounding categorizing milk based on A1 and A2 β-casein variants, highlighting challenges in establishing clear regulatory standards and quality control methods. The chapter also addressed the molecular distinction between A1 and A2 variants at position 67 of the amino acid chain. This trait affects protein conformation, casein micelle properties, and enzymatic susceptibility. Variations in β-casein across animal species are acknowledged, casting doubt on non-bovine claims of "A2-like" milk due to terminology and genetic differences. Lastly, this work explores the burgeoning field of biotechnology in milk production., (Copyright © 2024. Published by Elsevier Inc.)

Dairy foods have become an interest in chronic kidney disease (CKD) due to their nutritional profile, which makes them a good substrate for probiotics incorporation. This study evaluated the effect of probiotic-enriched Minas cheese with Lactobacillus acidophilus La-05 in an experimental rat model for CKD on cardiac, inflammatory, and oxidative stress parameters. Male Wistar rats were divided into 4 groups (n = 7/group): 5/6 nephrectomy + conventional Minas cheese (NxC); 5/6 nephrectomy + probiotic Minas cheese (NxPC); Sham + conventional Minas cheese (ShamC); Sham + probiotic Minas cheese (ShamPC). Offering 20 g/day of Minas cheese with Lact. acidophilus La-05 (10 8 -10 9 log CFU/g) for 6 weeks. The cardiomyocyte diameter was determined. Superoxide dismutase (SOD) activity in plasma, heart, kidney, and colon tissue was performed. At the end of supplementation, no significant changes in lipid profile and renal parameters were found. The NxPC group showed a decrease in cardiomyocyte diameter compared to the NxC group (16.99 ± 0.85 vs. 19.05 ± 0.56 μm, p = 0.0162); also they showed reduced plasmatic SOD activity (502.8 ± 49.12 vs. 599.4 ± 94.69 U/mL, p < 0.0001). In summary, probiotic-enriched Minas cheese (Lact. acidophilus La-05) consumption suggests a promisor cardioprotective effect and was able to downregulate SOD activity in a rat model of CKD., (© 2023. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

Cheese is one of the most susceptible dairy foods to accumulating aflatoxins due to their high affinity to caseins. The consumption of cheese contaminated with high levels of aflatoxin M 1 (AFM 1 ) can be highly harmful to humans. The present work, based on high-performance liquid chromatography (HPLC), highlights the frequency and levels of AFM 1 in coalho and mozzarella cheese samples ( n = 28) from the main cheese-processing plants in Araripe Sertão and Agreste in the state of Pernambuco, Brazil. Of the evaluated cheeses, 14 samples were artisanal cheeses and the remaining 14 were industrial (manufactured) cheeses. All samples (100%) had detectable levels of AFM 1 , with concentrations ranging from 0.026 to 0.132 µg/kg. Higher levels ( p < 0.05) of AFM 1 were observed in artisanal mozzarella cheeses, but none of the cheese samples exceed the maximum permissible limits (MPLs) of 2.5 µg/kg established for AFM 1 in cheese in Brazil and 0.25 µg/kg in the European countries by the European Union (EU). The high incidence of low levels of AFM 1 found in the evaluated cheeses underscores the need for stringent control measures to prevent this mycotoxin in milk used for cheese production in the study area, with the aim of protecting public health and reducing significant economic losses for producers.

This study aimed to assess the effects of the probiotic (PROB) Bifidobacterium animalis subsp. lactis HN019 in two different delivery vehicles in experimental periodontitis (EP), including the gene expression for IL-10, IFN-γ, and FOXP3. In total, 32 rats were assigned into groups (n=8): C (control), EP, EP-PROB/Water, and EP-PROB/Milk. The probiotic was administered for 4 weeks, from baseline to euthanasia. Periodontitis was induced by ligatures 14 days after baseline. Data were statistically analyzed (p<0.05). Both probiotic groups presented decreased alveolar bone loss and increased interproximal attachment level than group EP. Also, these parameters were significantly improved in the Milk group when compared with the Water group. EP-PROB/Milk showed higher gene expression for IL-10 and lower for FOXP3 in relation to EP-PROB/Water and EP groups. The use of milk was able to potentiate the protective effects of B. lactis HN019 in rats under EP., (© 2022. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

Freeze concentration technology is applied to concentrate liquid foods at low temperatures, thus separating pure ice crystals from the final concentrate solution. This method is an interesting alternative to concentrate food with high water levels and significant nutritional value such as dairy products, since several bioactive compounds are reduced when exposed to elevated temperatures. Considered that, this technique may be a great alternative to concentrating and maintaining both nutritional and sensory characteristics of liquid foods. The present review aims to introduce freeze concentration procedures as an eligible choice for conserving dairy products', also addressing its effects on the dairy matrix. PRACTICAL APPLICATION: This study reports the main techniques of freeze concentration applications in dairy products, to be used both on an industrial and laboratory scale, aiming to improve the nutritional quality of the products obtained., (© 2022 Institute of Food Technologists®.)

The concern with food safety in the milk chain begins with the quality of the raw milk. Due to the health hazard that this food can carry when contaminated, the focus of studies has turned to microbiological and chemical contaminants that may be present in raw milk. There is an essential concern about conventional pathogens (Shiga toxin-producing Escherichia coli, Salmonella spp., Listeria monocytogenes, Campylobacter spp., Salmonella spp., and coagulase-positive Staphylococcus spp.) and emerging pathogens (Arcobacter butzleri, Yersinia enterocolitica, Mycobacterium avium ssp. paratuberculosis, Helicobacter pylori, and Cronobacter sakazakii) found in raw milk and dairy products. In addition, a growing public health issue has been raised regarding antimicrobial-resistant pathogens and commensal strains found in milk and dairy products. The antibiotic residues in milk can also damage health, such as allergies, and cause technological problems in dairy products processing. This health issue extends to other chemical contaminants such as heavy metals, pesticides, polycyclic aromatic hydrocarbons, melamine, dioxins, polychlorinated biphenyls, plasticizers, and additives in milk and dairy products. Other chemical substances formed by microorganisms are also of high importance, such as biogenic amines and mycotoxins. Therefore, this chapter aimed to revise and discuss relevant biological and chemical risks to ensure the safety and quality of raw milk and dairy products., (Copyright © 2022 Elsevier Inc. All rights reserved.)

Probiotics are live microorganisms that, when administered in adequate numbers, confer health benefit/s on the host, while prebiotics are nondigestible food ingredients that are selectively stimulate the growth of beneficial microorganisms in the distal parts of the host digestive tract conferring health benefits. Dairy products manufactured mainly using bovine milk is the major vehicle in delivering probiotics to humans. At present, there is an increasing demand for non-bovine probiotic milk products. Both bovine and non-bovine dairy products contain several ingredients with prebiotic properties such as oligosaccharides that could positively interact with probiotics to alter their functional properties. Furthermore, these bovine and non-bovine products could be fortified with prebiotics from various sources such as inulin and oligofructose in order to provide additional health benefits. In addition, non-bovine milk products are good sources for isolating novel potential probiotics. Non-bovine milk such as goat, sheep, camel and donkey have been used in producing several probiotic products including set-yoghurt, drinking-yoghurt, stirred-yoghurt, ice cream and cheese. Prebiotic inclusions in non-bovine milk at present is mainly associated with goat and sheep milk products. In this context, this chapter focuses on the different types of non-bovine milk products containing probiotics and prebiotics, and product quality and microbiological characteristics with special reference to probiotic viability., (© 2020 Elsevier Inc. All rights reserved.)

Goat milk and goat milk and inulin were used as encapsulating agents of Bifidobacterium BB-12 and applied in Frozen Yogurt (GF2 and GF3, respectively) in order to evaluate the antagonistic effect against Escherichia coli. GF1 is a control containing only Escherichia coli. Simulation of gastrointestinal digestion occurred sequentially. Quantification of Bifidobacterium BB-12 was performed using plate counting while E. coli count was compared with quantification by qPCR with viable and nonviable cell differentiation. The Bifidobacterium BB-12 count was <1.0, 9.23 and 9.11 log CFU g -1 for GF1, GF2 and GF3, respectively. In the ascending colon, all samples showed E. coli counts of approximately 5 log CFU g -1 by plate counting and by qPCR. Throughout the transverse (24 h) and descending colon (48 h) samples GF2 and GF3 showed decrease in E. coli number. GF3 showed higher decrease of E. coli in the descending colon because of inulin bifidogenic characteristic. The production of organic acids by bifidobacteria was directly related to the decrease in the E. coli count. In plate counts, E. coli was not detected for the GF3 sample in the descending colon. However, when quantified by qPCR the sample presented amplification that corresponded to 3 log CFU g -1 . In this way, it was possible to observe the phenomenon of the viable but not-culturable cells of E. coli. Finally, it is recommended the microcapsule produced with goat milk and the inulin for application in goat milk products, due to the better antagonist effect against E. coli., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

There is a growing interest in the identification of molecules capable to promote health and with a concurrent potential for technological applications. Prebiotics are functional ingredients naturally occurring in some plant and animal foods that since many decades stimulated considerable attention from the pharmaceutical and food industries due to their positive health effects. Together the well-known biomolecules with ascertained prebiotic effect, in last year new molecules were finally recognized as prebiotics, so capable to improve the health of an organism, also through the positive effect exerted on host microbiota. Among the so-called prebiotics, a special mention should be given to polyphenols, probably the most important, or at least among the most important secondary metabolites produced by the vegetal kingdom. This short chapter wants to emphasize polyphenols and, after briefly describing the individual microbiome, to illustrate how polyphenols can, through their influence on the microbiome, have a positive effect on the health of the individual in general, and on some pathologies in particular, for which the role of a bad status of the individual microbiome has been definitively established., (© 2020 Elsevier Inc. All rights reserved.)

Extra virgin olive oil (EVOO), appraised for its healthy properties, represents an important element for the economy of several countries of the Mediterranean area, including Italy. Our study aimed to evaluate some biochemical characteristics (polyphenols and volatile compounds) as well as the antioxidant activity of three EVOOs obtained from the varieties Ravece , Ogliarola, and Ruvea antica , grown in the same field of an Irpinian village, Montella, in the Campania region, Southern Italy. Extra virgin olive oil Ruvea antica contained the greatest amount of total polyphenols and showed the highest antioxidant activity. Principal component analysis of the aromatic profiles indicated that the three EVOOs could be easily discriminated according to the cultivar. 1-Hexanol, 2-hexen-1-ol, 3-pentanone, representing the most abundant volatiles of the EVOO Ruvea antica , and 2-hexenal, which resulted the main component in EVOOs Ogliarola and Ravece , could be considered as markers to discriminate these three EVOOs, according to the ReliefF feature selection algorithm., Competing Interests: Authors declare that they do not have any conflict of interests., (© 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.)

Many herbs and spices have been recommended traditionally as galactagogues and several commercial formulations prepared using herbs. Due to the presence of various compounds such as polyphenols, flavonoids, isoflavones, and terpenes, bitter and stringent taste is elicited that make the consumption of these herbal preparations unpleasant. Moreover, these compounds are unstable when exposed to environmental conditions. In this regard, different approaches are used for taste masking such as microencapsulation. In the present study, microcapsules containing herbal galactagogue extract were developed through emulsification/external gelation and Box-Behnken design was used to investigate the effects of independent variables (sodium alginate: 1-1.5%, calcium chloride: 0.2-1% and extract concentrations: 1-5%) on encapsulation efficiency (EE%). Following evaluation of the model, the optimum condition of encapsulation process was selected as 1.49% sodium alginate, 0.84 CaCl 2 , and 1.58% extract with EE% of 77.97%. Microcapsules had an acceptable spherical morphology and the results of Fourier transform-infrared spectroscopy (FTIR) revealed the presence of the extract within the microcapsules. The mean diameters of the uncoated and chitosan-coated microcapsules were 52 and 123 μm and encapsulation yield was 50.21 and 69.7%, respectively. The polydispersity index of 0.45 and 0.48 were an indicative of polydisperse nature of the microcapsules. The loss of flavonoids in microcapsules stored at two different temperatures was insignificant. The in-vitro release in simulated gastric fluid (SGF; pH 1.2) and simulated intestinal fluid (SIF; pH 7.4) were 48.1% and 80.11%, respectively during 24 h. The prepared extract-loaded microcapsules have potential to be used in matrices with neutral pH.

The objective of this study was to evaluate the effects of the partial replacement of NaCl by blends of KCl and CaCl 2 on the physicochemical, microbiological, and sensory properties of jerked beef. For that, in the dry and wet salting stages, 50% NaCl of the control treatment (FC1) was replaced by 50% KCl (F1), 50% CaCl 2 (F2), and a blend containing 25% KCl and 25% CaCl 2 (F3) at equivalent concentrations based on the ionic strength. All reformulated treatments presented a significant sodium reduction when compared to the control (27.57% F1, 41.59% F2, and 36.74% F3). The CaCl 2 blends resulted in final products with bitter taste and rancid aroma accompanied by a higher TBARS and shear force and lower a* values (P < .05). The substitute salts did not affect the microbiological stability (P > .05). The present results demonstrate that adding 50% KCl may be a good strategy to reduce sodium in jerked beef., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

The objective of the present chapter was to demonstrate the state of the art in the recent advances in nutritional and functional components of dairy products research. In this chapter, the main mechanisms responsible and essential for a better understanding of nutritional and functional values of the components of milk and dairy products are highlighted. It also includes a discussion about the positive impacts of fermented milk, cheese, butter, ice cream, and dairy desserts components on the consumer's health., (© 2019 Elsevier Inc. All rights reserved.)

Objectives: To evaluate the effect of probiotic containing in dairy products on oral and salivary parameters., Material and Methods: Electronic searches were performed based on the PICO criteria. Randomized controlled trials in adults/children (P) in which dairy products containing probiotics (I) were compared to controls (C) for establishment of oral health (O) were included. Risk of bias and data extraction were performed. The meta-analysis evaluated the influence of probiotics on Streptococcus mutans (SM), Lactobacillus spp. (LB), and yeast counts, plaque index, and salivary pH. Random or fixed effect models were used, and heterogeneity was tested., Results: Thirty-two studies were included in the qualitative synthesis, and 24 in the meta-analysis. For dichotomous results, individuals who consumed probiotics exhibited decreased scores in SM concentrations (RD 0.15 [0.02, 0.28] p = 0.03, I 2  = 70%), but no change was observed for LB (RD 0.10 [- 0.03, 0.23] p = 0.13, I 2  = 94%), or yeast levels (RD 0.05 [- 0.02, 0.12] p = 0.7, I 2  = 48%). For continuous analysis, both probiotic and control groups presented similar results for SM and LB (MD - 0.55 [- 1.16, 0.07] p = 0.08, I 2  = 62%, and RD 0.10 [- 0.03, 0.23] p = 0.13, I 2  = 94%, respectively). The consumption of probiotics increased salivary pH (MD 0.20 [0.04, 0.35] p = 0.01, I 2  = 46%) and plaque index (MD 0.38 [0.11, 0.65] p = 0.005, I 2  = 0%). The probiotic milk reduced SM (MD - 0.59 [- 0.96, - 0.22] p = 0.002, I 2  = 0%), and the probiotic yogurt decreased LB counts (RD 0.35 [0.19, 0.51] p < 0.0001, I 2  = 0%)., Conclusions: In general, dairy probiotics were effective in reducing SM, increasing salivary pH, and promoting a higher plaque index. Liquid matrices, such as milk and yogurt, seem to be more effective in reducing SM and LB levels., Clinical Relevance: Consumption of dairy products containing probiotics could be a supporting method in caries prevention.

The choice and consumption of eggs are made considering a consumers' multidimensional perception, and their understanding becomes essential to the production targeting and the products' success in the market. In this context, this work aimed to verify the consumers' perception about the distinct types of hens' eggs, using a projective technique of completion task combined with presentation of images. A hundred consumers (n = 100) evaluated the main factors, both positive and negative, involved at the purchase time of eggs besides estimating their price. Between the positive factors that guide the eggs' consumption and purchase, the category with highest mention of terms was "Health," whereas negatively it was highlighted the category "Price." Concerning the perception of price, the results showed that the factory farm white eggs' value was the one that least differed from the average market price, possibly due to the nearness and familiarity with this variety. The methodology of completion task combined with presentation of images proved as being a practical and efficient tool to capture the consumers' perception of eggs, capable of providing valuable information to the ones involved in the production chain and commercialization of these products.

The persistence of Listeria monocytogenes in food industry environments has been associated to the ability of specific isolates to produce biofilms. This study aimed to evaluate the biofilm production of 85 L. monocytogenes strains previously isolated from samples of cheese, brine and the environment of two cheese processing plants located in São Paulo, Brazil. The L. monocytogenes isolates belonged to serotypes 4b, 1/2b and 1/2c, yielded 30 different pulsotypes by pulsed-field gel electrophoresis (PFGE), and were submitted to biofilm-formation assays on polystyrene microplates and stainless steel coupons incubated statically at 35±0.5°C for 48h. All isolates from different sources showed ability to produce biofilms on polystyrene microplates, from which 21 (24.7%) also produced biofilms on stainless steel. Four isolates (4.7%) belonging to four different pulsotypes were classified as strong biofilms-producers on polystyrene microplates, while isolates belonging to four pulsotypes previously evaluated as persistent had weak or moderate ability to produce biofilms on polystyrene microplates. No relationship between the serotypes or pulsotypes and their biofilm-forming ability was observed. This study highlights the high variability in the biofilm production among L. monocytogenes strains collected from cheese and cheese-production environment, also indicating that strong biofilm-formation ability is not a key factor for persistence of specific isolates in cheese processing plants., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Rapid sensory profiling methods have gained space in the sensory evaluation field. Techniques using direct analysis of the terms generated by consumers are considered easy to perform, without specific training requirements, thus improving knowledge about consumer perceptions on various products. This study aimed to determine the sensory profile of different commercial samples of chocolate ice cream, labeled as conventional and light or diet, using the "comment analysis" and "pivot profile" methods, based on consumers' perceptions. In the comment analysis task, consumers responded to 2 separate open questions describing the sensory attributes they liked or disliked in each sample. In the pivot profile method, samples were served in pairs (consisting of a coded sample and pivot), and consumers indicated the higher and lower intensity attributes in the target sample compared with the pivot. We observed that both methods were able to characterize the different chocolate ice cream samples using consumer perception, with high correlation results and configurational similarity (regression vector coefficient=0.917) between them. However, it is worth emphasizing that comment analysis is performed intuitively by consumers, whereas the pivot profile method showed high analytical and discriminative power even using consumers, proving to be a promising technique for routine application when classical descriptive methods cannot be used., (Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.)

Background: This research aimed to investigate whether consumer acceptance is affected by information on sustainable practices on the product label. Hedonic evaluations of freshwater prawns were performed by 80 consumers under three aspects: the blind condition - consumers taste samples without information; expected - without tasting samples, consumers evaluated the message 'Freshwater prawns were grown using sustainable practices, reducing environmental impacts caused by traditional breeding'; informed - in which prawns were tasted and the card evaluated., Results: For the entire consumer group, it was observed that the message about sustainability on packaging increased freshwater prawn acceptability (8.25, expected condition (E) versus 6.75, blind condition (B)). High scores were observed under all three test conditions, ranging from 6 (like slightly) to 9 (like extremely), on a 9-point scale., Conclusion: It can be concluded that the use of sustainable information can influence consumers' perception and increase their preference toward freshwater prawns, and even increase the sensory attributes of the product., (© 2014 Society of Chemical Industry.)

The urgent need for sodium reduction in meat products to enable healthy food choices has led food industry to search for more dynamic and fast methodological approaches to assess the sensory characteristics of their products. In the present study, dry fermented sausages with reduction in NaCl, replaced by KCl, CaCl 2 , and a blend of KCl and CaCl 2 were evaluated for their sensory properties using a check all that apply questionnaire (CATA) and a free listing task. The results were compared with those of a trained panel using quantitative descriptive analysis (QDA). The absence of concordance was observed between the CATA and free listing towards the two bidimensional sensory maps and configuration of the samples in comparison to QDA. However, free listing was able to generate a similar and resumed vocabulary when compared to QDA. Our findings suggest the potential of free listing as sensory descriptive methodology in the development of reformulated food products with respect to sodium reduction., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Bologna-type sausages were produced with 50% of their pork back-fat content replaced with gels elaborated with different ratios of pork skin, water, and amorphous cellulose (1:1:0, 1:1:0.1, 1:1:0.2, 1:1:0.3, and 1:1:0.4). The impact of such replacement on the physico-chemical characteristics and the consumer sensory profiling was evaluated. The modified treatments had 42% less fat, 18% more protein, and 8% more moisture than the control group. Treatments with amorphous cellulose had a lower cooking loss and higher emulsion stability. High amorphous cellulose content (1:1:0.3 and 1:1:0.4) increased hardness, gumminess, and chewiness. The gel formulated with the ratio of 1:1:0.2 (pork skin: water: amorphous cellulose gel) provided a sensory sensation similar to that provided by fat and allowed products of good acceptance to be obtained. Therefore, a combination of pork skin and amorphous cellulose is useful in improving technological quality and producing healthier and sensory acceptable bologna-type sausages., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

The aim of this work was to evaluate the physico-chemical, instrumental color and texture, and sensory qualities of restructured tilapia steaks elaborated with small sized (non-commercial) tilapia fillets and different levels of microbial transglutaminase (MTG). Four concentrations of MTG were used: CON (0 % MTG), T1 (0.1 % MTG), T2 (0.5 % MTG), and T3 (0.8 % MTG). In addition, bacterial content and pH shifts were also evaluated during 90 days of frozen storage. The different levels of MTG did not affect (P > 0.05) either the proximate composition of the restructured tilapia steaks or the bacterial growth during the frozen storage. MTG improved (P < 0.05) cooking yield and instrumental hardness and chewiness as well as sensory (salty taste, succulence and tenderness) attributes; strongly contributing to greater overall acceptance. Therefore, restructured tilapia steaks manufactured with MTG are potentially valued-added products with good consumer acceptance and better purchase-intention than steaks formulated with 0 % MTG.

The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl2 , or a blend of KCl and CaCl2 (1:1). The quality, safety, and the potential consumer market of dry fermented sausages were assessed. Neither 50% reduction of the NaCl content nor the substitution of 50% of the NaCl with KCl influenced the fermentation and maturation process. However, when CaCl2 was used as the substitute salt (50%), there was a significant decrease in pH, an increase in the water activity, and a decrease in lactic acid and micrococcus bacterial counts. Overall, the sensory acceptance decreased in dry fermented sausages with reduced sodium content. However, cluster analysis and internal preference mapping revealed potential for commercialization of samples with 50% of the NaCl content substituted with KCl or with a mixture of KCl and CaCl2 (1:1)., (© 2015 Institute of Food Technologists®)

The growing consumption of low- and reduced-fat dairy products demands routine control of their authenticity by health agencies. The usual analyses of fat in dairy products are very simple laboratory methods; however, they require manipulation and use of reagents of a corrosive nature, such as sulfuric acid, to break the chemical bounds between fat and proteins. Additionally, they generate chemical residues that require an appropriate destination. In this work, the use of an artificial neural network based on simple instrumental analyses, such as pH, color, and hardness (inputs) is proposed for the classification of commercial yogurts in the low- and reduced-fat categories (outputs). A total of 108 strawberry-flavored yogurts (48 probiotic low-fat, 36 low-fat, and 24 full-fat yogurts) belonging to several commercial brands and from different batches were used in this research. The statistical analysis showed different features for each yogurt category; thus, a database was built and a neural model was trained with the Levenberg-Marquardt algorithm by using the neural network toolbox of the software MATLAB 7.0.1. Validation with unseen data pairs showed that the proposed model was 100% efficient. Because the instrumental analyses do not require any sample preparation and do not produce any chemical residues, the proposed procedure is a fast and interesting approach to monitoring the authenticity of these products.

The aim of this study was to evaluate habits and practices of cheese consumers toward their level of knowledge of food safety. A total of 1000 people were interviewed in several cities of the state of Rio de Janeiro, Brazil. Five hundred thirty-eight (53.8%) people consume cheese daily, while 318 (31.8%) and 144 (14.4%) consume cheese weekly and monthly, respectively. Five hundred twenty-two (52%) people reported its usage as an ingredient used in the preparation of other dishes, while 320 (32%) of the interviewed people consume cheese directly as a part of the diet. Typical Brazilian cheeses such as "Minas Frescal" and "Prato" cheese are preferred by 528 (52.8%) of the consumers. Of the total consumers, 764 (76.4%) purchase cheese from supermarkets, while 236 (23.6%) from open-air markets. Inspected cheese is purchased by 350 (35%) consumers, while 650 (65%) buy it without knowing if they were submitted to previous fiscalization. Four hundred thirty (43%) consumers do not know any disease transmitted by cheese that has not been inspected. Overall, educational campaigns must be developed by the Sanitary Surveillance and the Health Agencies to improve the knowledge of the consumer about food safety of cheeses.

We present the case of a sixty-two-year-old man evaluated for a dyspnea episode. Echocardiographic study revealed a tumor in the right atrium that was related to a right kidney neoplasm. Complete resection was possible with a combined thoracic and abdominal approach. Pathological study indicated a renal cell carcinoma.

A case is reported of a male patient with rheumatic mitral valve disease and open mitral valve commissurotomy, performed 13 years before, who had fever and multiple septic embolic events. Serial blood cultures were positive for Pseudomonas aeruginosa. Transthoracic and transesophageal echocardiography demonstrated the presence of an irregular, round, very mobile mass inserted in the fossa ovalis region of the interatrial septum. After resolution of the infectious process, surgery was performed. The structure previously described corresponded to a elongated suture material covered by fibrin. It had been secondarily infected and it was the cause of the entire process.

Unlabelled: To evaluate the usefulness of transesophageal echocardiography in the diagnosis of patients with non-prosthetic intracardiac material and clinical suspicion of endocarditis. A brief review of the literature was also made., Patients: All the clinical cases of patients with febril syndrome, clinical suspicion of endocarditis and non-prosthetic intracardiac material who were referred to our Department of Echocardiography for an echocardiographic examination - transthoracic and transesophageal approach., Results: Four patients were found from our revision, three of them had a permanent endocavitary pacing catheter and one had a central venous catheter. Transthoracic echocardiography confirmed the diagnosis in three patients, but did not provide accurate information in two cases due to deficient acoustic window. Transesophageal echocardiography confirmed the clinical suspicion of endocarditis in all four patients and gave more information about the size and site of vegetations, involvement of cardiac valves and existence or absence of abcesses., Conclusions: Transesophageal echocardiography improves the diagnosis of right heart endocarditis in patients with non-prosthetic intracardiac material providing more accurate information, sometimes with prognostic and therapeutic importance.