Effects of extrusion conditions on the morphological, functional, and sensory properties of soy press cake extrudates.

We developed and applied 4 extrusion regimens (moisture content between 30 % and 60 % and temperature from 110 °C to 120 °C) with twin-screw extruder for valorising soy press cakes, byproduct of soy drink (Soy) and tofu (Soy) manufacturing processes, by varying physical conditions of extrusion for improving their morphological, functional, and sensory parameters. The valorised soy press cakes were compared to their respective control samples (Soy or Soy) both before and after extrusion. Two quantities (3%-6%) of untreated and extruded soy press cakes were utilised to develop meat analogues.

Quantitative tools in microbial and chemical risk assessment.

The popularity of biological origin food protection substances is driven by demands from consumers for natural and clean label product, increasing various food-related safety and health concerns and sustainability issues. Lactic acid bacteria (LAB) are most promising because they are a large group of beneficial microorganisms commonly used in food protection due to their ability to inhibit the growth of pathogenic bacteria and enhance food safety. Extensive scientific research has been conducted to understand the mechanisms by which LAB exert their protective effects in various food systems.

Exploring the Antimicrobial Potential and Stability of Black Soldier Fly Larvae Fat for Enhanced Food Shelf-Life.

The larvae of the Black Soldier Fly (BSF, ) have been introduced as one of the tools to create a circular economy model, which will be used in areas such as waste management and the treatment of industrial by-products to produce high-added-value food grade ingredients. The main aim of this research was to investigate the fat composition and antimicrobial activity against food pathogens and spoilers of Black Soldier Fly larvae. The research revealed that the Black Soldier Fly larvae fats are predominantly lauric fatty (40.

Exploring Causes and Potential Solutions for Food Waste among Young Consumers.

Young consumers are often described as innovative and concerned about the environment. However, their practices sometimes are not strong enough, which are described as the attitude-behavior gap and are seen in significant amounts of food waste. The objective of this study is to focus on food waste among young consumers in high-income countries and to outline the main determinants of food waste generation.

Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties.

The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study. The experiment was carried out to replace between 0 and 100% of animal fat in meat patties with oleogels. Free fatty acids (FFAs), acid value (AV), oxidative stability index (OSI), conjugated diene value, malondialdehyde value, physicochemical properties, and the sensory properties of oleogels and meat patties were studied.