Children's Diets and Planetary Health: A Study in Wroclaw, Poland, and Sydney, Australia.

Meals served to children should not only satisfy hunger and taste preferences but also be nutritionally adequate. Nutrition in early childhood is critical, as children spend a significant portion of their day in kindergarten or preschool, making these settings key contributors to their overall dietary intake. With the rising prevalence of nutrition-related health conditions among children, early interventions are essential for developing and establishing lifelong healthy eating habits.

Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci.

Smoked bovine sausages, traditional meat products from the Balkan Peninsula, are rich in microbial diversity and represent potential sources of pro-technological microorganisms. This study aimed to characterize these sausages from three different producers collected in green markets of North Macedonia. The analyses included physico-chemical (proximate composition, pH, a), morpho-textural (color and texture), and microbiological assessments (viable plate counts).

Assessment of Changes in the Fat Profile of House Cricket Flour during 12 Months of Storage in Various Conditions.

Considering flour's growing importance and utilization as an ingredient in many food products, research on its storage is essential. The objective of this study was to determine the chemical and nutritional fat profile of house cricket () flour during storage for 12 months under different storage temperatures (-18 °C, +4 °C, and +20 °C in two variants, with and without access to light). Insect flour was studied using Fourier-transform infrared spectroscopy (FTIR).

Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles.

The quality of poultry meat offered to the consumer depends mainly on the level of hygiene during all stages of its production, storage time, and temperature. This study investigated the effect of refrigerated storage on the microbiological contamination, color, and pH of turkey thigh muscles stored at 1 °C over six days. Microbial growth, including total mesophilic aerobes, presumptive lactic acid bacteria, and Enterobacteriaceae, significantly increased, impacting the meat's sensory attributes and safety.

Edible Insects in Slavic Culture: Between Tradition and Disgust.

Insects are a conventional food in many cultures worldwide. Why therefore are they treated with aversion by the majority of people in Western countries? The aim of this work is to understand cultural norms and historical practices related to insects that can explain why in the countries of the West it is so difficult to accept them as a foodstuff, and why the disgust that they arouse is more common than in other regions of the world. Insects in Western countries are associated with negative experiences resulting from cultural and religious beliefs, traditions, stories, myths and individual experiences.

Effect of replacing durum wheat semolina with larvae powder on the techno-functional properties of the binary blends.

(TM) larvae, due to their high nutritional value, are gaining growing attention in food and feed sectors. Although few studies dealt with wheat-based products functionalized with TM larvae powder, there is a lack of comprehensive characterization of the raw materials to optimize the formulations for end-product recommendation. This study aimed at investigating the effects of partial replacement of durum wheat semolina with increasing amounts of TM larvae powder (5-30%) on the techno-functional properties of the binary blends.

Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome.

In the present study, naturally fermented and unpasteurized cucumbers (Cucumis sativus L.) collected from 4 producers located in different regions of Poland were studied. The fermented cucumbers were characterized by significant nutritional features in terms of polyphenols content and antioxidant activity.

Chemical and Nutritional Fat Profile of , , and .

The use of edible insects in the human diet is gaining importance because they are characterized by high nutritional value, and their cultivation is much more environmentally friendly than traditional livestock farming. The objective of this study was to determine the chemical and nutritional fat profile of selected edible insects as follows: house cricket ( adult), field cricket ( adult), mealworm ( larvae), and palm weevil ( larvae) which are now commercially available worldwide. Additionally, the degree of implementation of nutrition standards for selected nutrients by these insects was assessed.

PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome.

Queijo Serra da Estrela is a PDO Portuguese cheese produced through coagulation of raw ewe’s milk using cardoon (Cynara cardunculus L.) flowers. The present research was aimed at depicting an up-to-date and comprehensive overview of the microbiota of Queijo Serra da Estrela cheese.

Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese.

Queijo de Nisa PDO (Protected Designation of Origin) is a semi-hard cheese obtained from raw ewe's milk clotted with cardoon (Cynara cardunculus, L.) rennet. The aim of the present study was to characterize the bacterial communities naturally occurring in Queijo de Nisa PDO cheese samples through viable counting and metataxonomic analysis.

Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO.

The aim of the present study was to characterize the bacterial and fungal communities naturally occurring in Queijo da Beira Baixa PDO cheese samples produced in Castelo Branco district (Beira Baixa Region, Portugal) through viable counts and metataxonomic analyses. Physico-chemical and morpho-textural analyses were also carried out, together with the analysis of volatile organic compounds (VOCs). In the analyzed samples, pH values ranged between 4.

An Assessment of the Nutritional Value of the Preschool Food Rations for Children from the Wroclaw District, Poland-The Case of a Big City.

The evaluation of nutrition is an essential element of preventing chronic diseases and can be used to determine nutritional recommendations. A child spends about 7-8 h a day in a kindergarten; therefore, meals served there should be balanced appropriately to ensure the full psychophysical development of the young organism. At preschool age, children develop eating habits that can have life-long effects.

The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat.

The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products.

Edible Insects versus Meat-Nutritional Comparison: Knowledge of Their Composition Is the Key to Good Health.

Recently, attention has been drawn to the fact that increasing the consumption of edible insects may positively impact the state of the natural environment and reduce the problem of malnutrition in large parts of society. Indeed, insects are seen as an alternative to traditional meat products, primarily meat. This article aimed to compare the nutritional value of edible insects and meat.

Research Note: Effect of packaging atmosphere on the fatty acid profile of intramuscular, subcutaneous fat, and odor of goose meat.

The aim of the study was to investigate changes of the fatty acid profile in the intramuscular and subcutaneous fat as well as odor sensory evaluation of goose packaged under different conditions of modified atmosphere (vacuum and high-oxygen modified atmosphere of 80% O and 20% CO composition) and stored under refrigeration (4°C) for 11 D. Packaging in a high-oxygen modified atmosphere had a negative impact on goose meat quality due to the reduction of polyunsaturated fatty acids (PUFA), PUFA/saturated fatty acids (SFA) and the increase of SFA, which means a substantial loss of its nutritional value. Goose meat can be stored for 11 D without changes in the fatty acid profile, provided that a vacuum is used that limits oxygen exposure.

Consumers' Attitudes Facing Entomophagy: Polish Case Perspectives.

Based on high nutritional value and low production costs, edible insects are an excellent and sustainable source of animal proteins. However, completely replacing meat with edible insects requires a change in consumer mentality not only in Poland, but also in other European countries. In western countries, most people reject eating insects, mainly for cultural reasons.