Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Le tourteau de soja est aujourd’hui la principale source de protéines dans l’alimentation des poules pondeuses. Cette matière première est majoritairement produite à l’étranger (Brésil, Argentine, USA) ce qui rend l’Europe très dépendante des importations. Une meilleure autonomie protéique pourrait limiter l’impact économique (fluctuations des prix liées à une augmentation de la demande de la Chine notamment) et environnemental (déforestation) lié à l’importation et à la culture du soja dans la forêt Amazonienne.
Une des options régulièrement étudiée depuis quelques dizaines d’années pour augmenter la production de protéines en Europe est la culture de protéagineux tels que le pois, la féverole et le lupin. Cependant, leur composition diffère de celle du tourteau de soja : taux de protéines plus faible, présence de facteurs antinutritionnels, profil en acides aminés moins idéal ; ils sont donc plus difficiles à utiliser. De plus, même si de nombreux projets ont été mis en place à l’échelle européenne ou nationale pour encourager le développement des cultures de protéagineux et leur compétitivité, les surfaces consacrées à ces cultures diminuent depuis la fin des années 90.
La partie expérimentale du travail consistait à évaluer l’impact d’une ration de substitution partielle du soja sur les performances de production de poules pondeuses (sur la ponte, la qualité des œufs et notamment le profil en acides gras) de deux rations en faisant varier la source de protéine : 22% de tourteaux de soja pour la ration témoin et une association de 30% de pois, 15% de féveroles et 6% de tourteau de soja pour la ration expérimentale. La substitution partielle du tourteau de soja par des protéagineux donne des performances acceptables et n’a pas induit de diminution des qualités physiques ou nutritionnels des œufs.

pea --- faba bean --- laying performance --- egg quality --- fatty acid --- poultry feed --- Sciences du vivant > Productions animales & zootechnie

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Ensuring microbiological safety in the food (of animal origin) chain is a challenging task due to the complex interactions among animals, humans and the environment. However, technological and analytical advances in recent years have provided a broader insight into microbiological hazards in the food chain and risk assessment. The objective of the proposed Special Issue “Study of Microbiological Safety in the Food Chain” was therefore to obtain scientific papers addressing microbiological hazards in the food chain, such as bacterial antimicrobial resistance, bacterial or fungal spoilage of foods, the antimicrobial potential of the indigenous microbiota, the aminogenic or amine-reducing capacity of the microbiota, and papers that apply novel methods to study the food microbiome to discover potential, previously unknown microbial hazards. This Special Issue of the journal Processes entitled “Study of Microbiological Safety in the Food Chain” consists of nine research papers and one review paper. Four papers focus on the microbiological aspects of milk and dairy products, three on meat and meat products, two on eggs, and one on various market foods. The microorganisms of interest were species of lactobacilli, enterococci and molds, Yersinia enterocolitica, Bacillus cereus and the general microbiota in certain foods.

antimicrobial resistance --- Lactobacillus johnsonii --- Lactobacillus zeae --- MALDI-TOF-MS --- milk --- PCR --- mold --- egg --- Penicillium --- colony morphology --- Ehrlich reaction --- creatine --- restriction enzyme --- PCR-ITS-RFLP --- egg quality --- Cladosporium --- Fusarium --- raw goat milk --- enterococcal species --- safety --- virulence factor --- bacteriocins --- meat safety --- biological hazards --- Yersinia enterocolitica --- Toxoplasma gondii --- food chain information --- emerging foodborne pathogens --- Bacillus --- probiotics --- ewe --- milk lump cheese --- microbiome --- microbial flora --- dry aged beef --- rancidity --- index --- meat products --- dry-cured hams --- sensory evaluation --- surface moulds --- Aspergillus --- Croatian regions --- biogenic amines --- enterococci --- lactobacilli --- lactococci --- ripened cheese --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Ensuring microbiological safety in the food (of animal origin) chain is a challenging task due to the complex interactions among animals, humans and the environment. However, technological and analytical advances in recent years have provided a broader insight into microbiological hazards in the food chain and risk assessment. The objective of the proposed Special Issue “Study of Microbiological Safety in the Food Chain” was therefore to obtain scientific papers addressing microbiological hazards in the food chain, such as bacterial antimicrobial resistance, bacterial or fungal spoilage of foods, the antimicrobial potential of the indigenous microbiota, the aminogenic or amine-reducing capacity of the microbiota, and papers that apply novel methods to study the food microbiome to discover potential, previously unknown microbial hazards. This Special Issue of the journal Processes entitled “Study of Microbiological Safety in the Food Chain” consists of nine research papers and one review paper. Four papers focus on the microbiological aspects of milk and dairy products, three on meat and meat products, two on eggs, and one on various market foods. The microorganisms of interest were species of lactobacilli, enterococci and molds, Yersinia enterocolitica, Bacillus cereus and the general microbiota in certain foods.

Humanities --- Social interaction --- antimicrobial resistance --- Lactobacillus johnsonii --- Lactobacillus zeae --- MALDI-TOF-MS --- milk --- PCR --- mold --- egg --- Penicillium --- colony morphology --- Ehrlich reaction --- creatine --- restriction enzyme --- PCR-ITS-RFLP --- egg quality --- Cladosporium --- Fusarium --- raw goat milk --- enterococcal species --- safety --- virulence factor --- bacteriocins --- meat safety --- biological hazards --- Yersinia enterocolitica --- Toxoplasma gondii --- food chain information --- emerging foodborne pathogens --- Bacillus --- probiotics --- ewe --- milk lump cheese --- microbiome --- microbial flora --- dry aged beef --- rancidity --- index --- meat products --- dry-cured hams --- sensory evaluation --- surface moulds --- Aspergillus --- Croatian regions --- biogenic amines --- enterococci --- lactobacilli --- lactococci --- ripened cheese --- antimicrobial resistance --- Lactobacillus johnsonii --- Lactobacillus zeae --- MALDI-TOF-MS --- milk --- PCR --- mold --- egg --- Penicillium --- colony morphology --- Ehrlich reaction --- creatine --- restriction enzyme --- PCR-ITS-RFLP --- egg quality --- Cladosporium --- Fusarium --- raw goat milk --- enterococcal species --- safety --- virulence factor --- bacteriocins --- meat safety --- biological hazards --- Yersinia enterocolitica --- Toxoplasma gondii --- food chain information --- emerging foodborne pathogens --- Bacillus --- probiotics --- ewe --- milk lump cheese --- microbiome --- microbial flora --- dry aged beef --- rancidity --- index --- meat products --- dry-cured hams --- sensory evaluation --- surface moulds --- Aspergillus --- Croatian regions --- biogenic amines --- enterococci --- lactobacilli --- lactococci --- ripened cheese

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Nutraceuticals are a challenge for the future of prevention and therapy in healthcare. The possibility to prevent and/or support pharmacological therapy, which is nowadays mainly based on pharmaceuticals, can be a powerful tool to face pathological, chronic, long-term diseases in subjects who do not qualify for a pharmacological therapy. Nutraceuticals are obtained from vegetal or animal origin foods, and prospective research on these products will clarify their role, safety and efficacy by substantiating their role with clinical data. An effort to clarify their mechanism of action will open a door to the next generation of therapeutic agents that do not propose themselves as an alternative to drugs, but, instead, can be helpful to complement a pharmacological therapy, and to prevent the onset of chronical diseases. The market as well as the interest of people in naturally-derived remedies and less synthetic pharmaceuticals is growing, and the attention of the collective public imagination is nowadays more strongly focused on these food-derived products. This Special Issue is dedicated to the role of and perspectives on nutraceuticals in human health, examined from different angles ranging from analytical aspects to clinical trials, and from efficacy studies to beneficial effects on health conditions.

Research & information: general --- Biology, life sciences --- Food & society --- bioactive polysaccharides --- extraction --- biomedical applications --- fenugreek seed --- garlic --- linseed --- copper sulfate --- yolk --- cholesterol --- carotenoid --- flavonoids --- oxidative status --- polyphenols --- yolk color --- apigenin --- luteolin --- degradation --- ferrous ions --- cupric ions --- cervical cancer cells --- growth inhibition --- apoptosis --- egg quality --- Haugh unit --- spirulina --- antioxidant capacity --- fulvic acids --- functional beverage --- iron --- mineral --- Allium sativum --- β-carboline alkaloids --- anti-adipogenic effects --- 3T3-L1 preadipocytes --- Ac-α-tubulin --- grape --- grape seeds --- FTIR spectroscopy --- chemometrics --- fatty acids --- phenolic compounds --- biorefinery --- nutraceuticals --- Prunus serotine --- defatted flour --- soluble protein --- protein concentrate --- emulsifying properties --- emulsion stability --- ginger water --- obesity --- energy homeostasis --- gene expression --- rat --- anti-inflammatory --- antimicrobial --- antioxidant --- anthocyanins --- medicinal foods --- Platycodon grandiflorus --- medicinal food --- saponins --- human health --- applications --- cherry --- intestinal absorption --- nanoparticles --- nanosystems --- HUVEC --- bioactive compounds --- safety --- health --- regulation --- clinical tests --- efficacy --- analysis --- formulation

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The future food systems will have to provide food and nutrition security while facing unprecedented sustainability challenges: this underlines the need for a transition to more sustainable food systems. Taking into account these premises and considering the complexity of food systems, this book aims to present original research articles, reviews, and commentaries concerning the following:Advancements in food and beverage;Dietary supplements, nutraceuticals, and functional food;Food allergy and public health;Food and nutritional toxicology;Food biotechnology and food processing;Food microbiology and food safety;Food packaging;Food safety and food inspection;Food security and environmental impacts;Food waste management;Nutrition and metabolism;Sustainable food systems and agro-ecological food production.

Research & information: general --- Biology, life sciences --- Food & society --- perceived consumer effectiveness --- green food consumption --- social trust theory --- social ideal theory --- psychological wellbeing --- China --- food additives --- food industry --- food safety --- health impacts --- maltitol --- metabolism --- sweeteners --- consumer's perceptions and attitudes --- food security --- natural food products --- natural sweeteners --- sustainability --- food sovereignty --- reindeer herding --- food value chain --- Indigenous peoples --- COVID-19 pandemic --- the Arctic --- Western Siberia --- Yamal-Nenets Autonomous Okrug --- epistemic trust --- risk perception --- genetically modified food --- public acceptance --- partial least squares structural equation modeling --- community-based intervention --- diet --- home food availability --- home food environment --- sugar sweetened beverages --- fruit and vegetable intake --- Mediterranean diet --- Mediterranean diet pyramid --- sustainable diets --- environmental concerns --- nutrition --- food-based dietary guidelines --- migrants --- diabetes --- food habits --- culturally tailored diet --- transcultural mediator --- café --- green ambience --- Delphi method --- indicator design --- grain production --- spatial-temporal characteristic --- influencing factors --- the Huang-Huai-Hai Plain --- Crepis vesicaria L. subsp. taraxacifolia --- nutritional value --- phenolic profile --- chicoric acid --- antioxidant --- anti-inflammatory --- Brazil --- community restaurants --- food handlers --- food insecurity --- low-income --- COVID-19 --- families --- children --- food acquisition --- restaurants --- biofilms --- food microbiology --- dietary guidelines --- Mediterranean --- the USA --- Japan --- Argentina --- South Africa --- egg quality traits --- ginger --- immunity --- Japanese quail performance --- halal food performance --- availability --- healthy/nutritional factor --- accreditation --- clean/safe/hygiene factor --- trust --- attachment --- halal-friendly image --- retention --- muslim travelers --- Escherichia coli --- bacterial retention --- surface topographies --- meat exudate --- wipe cleaning --- conditioning film --- Cape Verde --- cereals --- metals --- dietary intake --- risk assessment --- Indigenous health --- food systems --- colonialism --- community-based --- participatory --- dysphagia --- the elderly --- food products --- processing --- rheology --- texture --- capital endowment --- ecological cognition --- environment-friendly technology --- adoption level --- Hackman model --- environmental health --- perceived consumer effectiveness --- green food consumption --- social trust theory --- social ideal theory --- psychological wellbeing --- China --- food additives --- food industry --- food safety --- health impacts --- maltitol --- metabolism --- sweeteners --- consumer's perceptions and attitudes --- food security --- natural food products --- natural sweeteners --- sustainability --- food sovereignty --- reindeer herding --- food value chain --- Indigenous peoples --- COVID-19 pandemic --- the Arctic --- Western Siberia --- Yamal-Nenets Autonomous Okrug --- epistemic trust --- risk perception --- genetically modified food --- public acceptance --- partial least squares structural equation modeling --- community-based intervention --- diet --- home food availability --- home food environment --- sugar sweetened beverages --- fruit and vegetable intake --- Mediterranean diet --- Mediterranean diet pyramid --- sustainable diets --- environmental concerns --- nutrition --- food-based dietary guidelines --- migrants --- diabetes --- food habits --- culturally tailored diet --- transcultural mediator --- café --- green ambience --- Delphi method --- indicator design --- grain production --- spatial-temporal characteristic --- influencing factors --- the Huang-Huai-Hai Plain --- Crepis vesicaria L. subsp. taraxacifolia --- nutritional value --- phenolic profile --- chicoric acid --- antioxidant --- anti-inflammatory --- Brazil --- community restaurants --- food handlers --- food insecurity --- low-income --- COVID-19 --- families --- children --- food acquisition --- restaurants --- biofilms --- food microbiology --- dietary guidelines --- Mediterranean --- the USA --- Japan --- Argentina --- South Africa --- egg quality traits --- ginger --- immunity --- Japanese quail performance --- halal food performance --- availability --- healthy/nutritional factor --- accreditation --- clean/safe/hygiene factor --- trust --- attachment --- halal-friendly image --- retention --- muslim travelers --- Escherichia coli --- bacterial retention --- surface topographies --- meat exudate --- wipe cleaning --- conditioning film --- Cape Verde --- cereals --- metals --- dietary intake --- risk assessment --- Indigenous health --- food systems --- colonialism --- community-based --- participatory --- dysphagia --- the elderly --- food products --- processing --- rheology --- texture --- capital endowment --- ecological cognition --- environment-friendly technology --- adoption level --- Hackman model --- environmental health