Using online attitudinal and completion test to understand the consumerś perception of probiotic dry-fermented sausage.

This study aimed to assess consumer perceptions and the connections between consumers' health-related concerns and their perceptions of probiotic fermented sausage. The study was carried out using a 4-step online questionnaire composed of: (1) identification and recruitment; (2) application of the completion test; (3) attitudinal exploration; (4) socioeconomic inquiry. The online test was applied using images simulating the shopping experience of a couple in a supermarket.

Using online projective techniques to understand the consumers' perception of dry-aged beef.

Consumer food preferences are constantly evolving, necessitating research to understand consumer intentions, habits, and attitudes. Dry aging was traditionally used for meat preservation and flavor enhancement. To assess current perceptions, an online questionnaire distributed via social media (snowball sampling) gathered data from 126 consumers.

Novel immobilization method of in grains for dry food products.

This study aimed to assess the potential use of grains (amaranth, millet, and quinoa) as immobilizing matrices on the metabolic activity of and evaluate the viability of the probiotic immobilized in millet during simulated oro-gastrointestinal digestion (OGI) and storage. Firstly, different grains, sterilization and immobilization times were assessed. Secondly, was immobilized in millet and its viability and metabolic activity were assessed during non-refrigerated long-term storage and OGI.

Bacteriophages as tools for biofilm biocontrol in different fields.

Microbial biofilms are difficult to control due to the limited accessibility that antimicrobial drugs and chemicals have to the entrapped inner cells. The extracellular matrix, binds water, contributes to altered cell physiology within biofilms and act as a barrier for most antiproliferative molecules. Thus, new strategies need to be developed to overcome biofilm vitality.