The food sector frequently faces difficulties in implementing food safety standards. Indeed, there are many barriers to appropriation of quality management standards which make effective implementation difficult for small and medium enterprises (SMEs), such as limited access to information, lack of financing and cognitive resources, food hazard perception, and insufficient access to adequately trained personnel. Consequently, one fundamental objective for practitioners such as managers, public bodies and development agencies is to help these food SMEs in improving their implementation capacity, which is usually done through the launch of different forms of collective initiatives such as associations, clubs, learning platforms, regional actions and other forms of collaboration. Globally speaking, the objective of these initiatives typically is to develop a step by step approach providing guidance on good practices associated with the implementation of these systems. The objective of the article is to explore and test the validity of this hypothesis, rooted in a general idea of “organizational network learning”: the capacity of SMEs to adopt new food safety schemes is seen as a whole and necessitates mobilizing, at the same time, 1) formal innovation networks, which bring cognitive resources and institutional credibility, and 2) the practice by managers of informal network activities through interactive exchanges of information, benchmarking, knowledge transfer and translation, and experiential learning.

Grape berries are a good source of nutrients and nutraceuticals and have many benefits for human health. Growing interest in the export potential and consumption of a new grape (cv. Karaerik), cultivated as a table grape in Turkey, encouraged us to profile its major nutrient contents from six different locations. Due to its popularity, the nutritional value of this grape berry needs to be investigated to ascertain its potential economic and health benefits. The most abundant sugars in the grape berry were fructose and glucose (peel/whole fruit; averages 236.57 and 127.87, and 183.36 and 108.60 (g kg-1 fresh weight), respectively), while the major organic acids were tartaric and malic acids (7.17 and 2.81, and 2.61 and 1.76(g kg-1 fresh weight), respectively). Linoleic acid (peel/whole fruit/seed; 37.14, 33.12 and 57.83%, respectively) was the predominant fatty acid, while potassium (peel/whole fruit/seed; 9331.5, 10226.33 and 5354 mg/g dry weight, respectively) was the predominant mineral, followed by phosphorus (1592.8, 2672 and 3072.67) in the berry. Our results demonstrate that the nutrient components and physicochemical parameters varied significantly among the sampling locations. The grape berry contains considerable quantities of potentially beneficial healthy nutrients worthy of further evaluation.

The manufacture of food during distribution, a concept known as “made-in-transit” (MIT) manufacture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for the manufacturer include maximising throughput while minimising manufacturing space and inventory. This concept is new, with mushrooms being the only MIT food developed so far. The feasibility of developing an MIT product from a fermented food was reviewed using yoghurt as a model system. Through the alteration of some of the yoghurt manufacturing parameters (e.g. milk base formulation, heat treatment, starter culture composition and fermentation temperature) it is possible to develop this form of yoghurt production. A predictive microbiology approach is suitable for predicting the effects of both time and temperature on designing and predicting the fermentation process. This review demonstrates the potential of the MIT concept for a fermented food.

The objectives of this study were to optimize the conditions for cell growth and exopolysaccharides (EPS) production by using pure and mixed microbial cultures of Streptococcus thermophilus and Lactobacillus bulgaricus, and to evaluate the antioxidant and antibacterial activities of EPS in vitro. The mixed cultures of two strains showed a higher cell growth whereas the higher EPS production was detected in pure culture with S. thermophilus. The optimal medium were determined as follows (g/l): sucrose 50, yeast extract 10, KH2PO4 3 , MgSO4.7H2O 0.05 and pH initial 6.5 at 30°C. Under the optimized conditions, the values of dry cell weight (DCW) and EPS were 5.2± 0.8 g/l and 56.8 ± 0.62 mg/ml, respectively.  The EPS demonstrated a positive antioxidant potential on DDPH radical scavenging. The agar diffusion assay showed that purified EPS exhibited antibacterial activities against tested pathogens such as Escherichia coli ATCC 250922 and Staphyloccocus aureus ATCC 250923 at (62-1000) μg/mL. In conclusion, EPS have an antioxidant activity and could have applications in the food industry.

Rose petals have been applied as food additives in teas, cakes and flavor extracts. The aim of this research study was to explore and reveal the antioxidant potential of aqueous extracts of rose petals belonging to nine genotypes of rose (wild as well as hybrid). The in vitro antioxidant activities of roses were studied by lipid peroxidation assay, DPPH radical scavenging assay, iron chelation assay, phosphomolybdenum reduction assay and total phenolic and flavonoid contents. The aqueous extract showed inhibition against lipid peroxidation (TBARS), induced by prooxidants (10 µM FeSO4) in mice liver homogenate. The free radical scavenging activities of the extracts were determined by scavenging of the DPPH radical. Extracts also showed metal chelating activities and high antioxidant activity in the phosphomolybdenum assay. The high content of phenolics and flavonoids detected in aqueous extracts may be responsible for the antioxidant activity. Amongst the different rose genotypes, screened, Rosa moschata (musk rose) was found to carry slightly higher antioxidant potential, owing to its higher phytochemical content.

Quinoa has higher protein content (11-16% m/m) and better amino acid profile than cereals and represents a valuable resource for healthy nutrition. The aim of this work was to study the saponins extraction kinetics during washing of soaked quinoa. The experimental curves of saponins content as a function of time was measured at water temperatures of 20, 40, 60, and 70ºC. A spectrophotometric method was proposed to determine total saponins content, while an unsteady state diffusional model was applied to this extraction problem, assuming strict internal control to the mass transfer rate. As a first analysis, the complete analytical solution for constant diffusion coefficient (Deff) using the initial radius (R0) provided an accurate predicted curve at each temperature. The diffusion coefficients (around 10−10 m2s-1), were correlated with temperature using an Arrhenius-type relationship to obtain an activation energy Ea  of 16.9 kJ mol-1.  The preliminary values of Ea and preexponential factor (D0) thus obtained were used as initial values of a second, more robust fitting where the whole dataset of saponins concentrations as a function of time for all temperatures. The Arrhenius equation was directly inserted into the diffusional solution. The following parameters were obtained: Ea= 17.2 kJ mol-1 and, D0= 3.232×107 m2 s-1, respectively with an overall r2=0.985. Saponins content agreed well with experimental values. As the equation is capable of predicting saponin extraction times for various operating conditions, it can be used within equipment design schemes.

What is the profile of Food Engineering education in Brazil? Are we following the contemporary professional renewal trend? Driven by these questions, the present study analyzed data regarding 21 academic courses, which represent approximately 22% of the total bachelor’s degree in food engineering courses offered in the country. Samples were defined considering a Brazilian annual ranking of undergraduate programs: very good (four stars) and excellent (five stars). Next, information was recovered from both the Brazilian Ministry of Education and institutional homepages of each analyzed program. The results suggest that food engineering programs exhibit relative identity, naturally due to their history and the path of each program and their faculty, shaping particularities in how fields of knowledge are constituted, in addition to their representativeness in the total workload of the program. However, initial analysis is suggestive regarding understanding that Brazil is not properly doing its homework, based on global movement, concerning food engineering education. The need to rethink Brazilian technical education, without culminating in additional workload, is emphasized, not only regarding new materials and technologies for learning and teaching, but also in terms of bringing a human and market approach. The achievement of this complex goal seems to be provided by the encouragement of student associations, transversal learning processes, and learning experiences outside the classroom as a means of improving undergraduate programs and human resources.

The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following standard procedures. Yoghurt of acceptable consistency was made from camel milk using 1.2% gelatin, 5% bovine skim milk powder, 1.5 ml/L of calcium chloride, 40 ml/L of maple strawberry syrup and 6% yoghurt culture (YF-L811) and by incubating the milk at 42°C for 18 h. The average values for moisture, ash, syneresis, pH, titratable acidity and total solids of camel milk yoghurt were 83.4%, 1.13%, 58%, 4.37, 1.255% lactic acid and 16.7%, respectively. The corresponding values for cow milk yoghurt were 80.6%, 0.71%, 56%, 4.67, 0.865% lactic acid and 19.5%, respectively. The titratable acidity of camel milk yoghurt was significantly higher (P<0.05) than cow milk yoghurt; however, no significant difference was observed between the two yoghurt types for the other parameters. Coliforms were not detected in both yoghurt types. The sensory analysis showed that cow milk yoghurt was more preferred by the panellists than camel milk yoghurt. Production of yoghurt from camel milk using the same procedure as for cow milk yoghurt proved to be difficult.  Further research is called for to improve the acceptability of camel milk yoghurt using locally available and acceptable flavouring agents. Research needs to be conducted to optimize the operating parameters and standardize the production procedures of camel milk yoghurt in the future.

This study employs the logit model to assess the determinants of consumers’ willingness to consume cassava leaves as a leafy vegetable in the Kumasi Metropolis of Ghana. A multistage sampling technique was used to select 180 respondents for the study. The study found that majority (76%) of the respondents had no knowledge of the nutritional value of cassava leaves, though they had consumed the product before. The empirical results showed that socioeconomic characteristics of respondents such as age, sex, household size and monthly income, as well as their perceptions on the attributes and use of cassava leaves as food have significant influence on willingness to consume cassava leaves as a leafy vegetable. There is the need to provide information on the nutritional benefits of cassava leaves to facilitate decision-making on its utilisation/consumption. Programmes aimed at promoting the consumption of cassava leaves should consider the significant variables that have influence on the consumption of the product.

The present research aimed to evaluate and compare the antioxidant activity in both pulp and peel and the physicochemical contents in the pulp of four local varieties of banana, i.e. Musa acuminata species named Sagor, Champa, Shail and Bichi, available in Sylhet region of Bangladesh. The antioxidant activity from a methanolic extract of banana peels and pulps was evaluated by determination of total phenolic content and DPPH scavenging activity. The physicochemical contents of banana pulp such as protein, fat, moisture, ash and carbohydrate were also determined. The results showed that the overall antioxidant activity of banana peel was higher than the pulp of banana. The pulp of the Shail variety had the highest antioxidant activity (TPC = 80.14 mg GAE/100 g, DPPH radical scavenging activity =91.37%) among the four varieties. Fat (1.38%) and moisture (76.23%) contents were higher in the pulp of Shail, while protein (1.82%) and carbohydrate (22.71%) contents were higher in the pulp of Bichi. The Champa variety contained higher ash content (1.05%). Among the jellies prepared from those banana varieties, the jelly of the Shail variety showed the highest score for overall acceptance (6.8) whilst the jelly prepared from the Bichi variety showed the highest score for taste (7.75). This may be due to higher carbohydrate content. The study suggests that banana peel could be used in the food industry as a raw material to produce bakery products and in cosmetics and pharmaceutical industries as an antioxidant supplement.