Foods of the Future: Challenges, Opportunities, Trends, and Expectations.

Creating propositions for the near and distant future requires a design to catch the tide of the times and move with or against trends. In addition, appropriate, adaptable, flexible, and transformational projects are needed in light of changes in science, technology, social, economic, political, and demographic fields over time. Humanity is facing a period in which science and developing technologies will be even more important in solving food safety, health, and environmental problems.

The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter.

Oxidation is one of the most important factors limiting shelf life and is a major deterioration process affecting both the sensory and nutritional quality of food. The high oxidation stability of lipids, which can be improved by the addition of antioxidants, is important for health protection, food quality, and economic reasons. In recent years, research on plant-derived antioxidants for use in human health and food has steadily increased.

Quality and Nutritional Parameters of Food in Agri-Food Production Systems.

Organic farming is a production system that avoids or largely excludes the use of synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilisers, supplements, preservatives, flavouring, aromatic substances and genetically modified organisms, and their products. This system aims to maintain and increase soil fertility and quality, and relies on systems such as crop rotation, polyculture, intercropping, ecosystem management, covering crops, legumes, organic and bio-fertilisers, mechanical cultivation and biological control methods. The present review summarises and evaluates research comparing the quality of traditionally, organically and conventionally produced foods.

Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin ( L.).

The effects of black cumin (BC) at 0, 1 or 2% in Erzincan Tulum cheese (Tulum cheese) on its microbiological, chemical and proteolysis properties during ripening were investigated. The addition of BC caused an increase in the dry matter, protein, ash, total nitrogen (TN), water-soluble nitrogen (WSN) (% of TN) (ripening index), 5% phosphotungstic acid soluble nitrogen (PTA-SN) (% of TN), and 12% trichloroacetic acid soluble nitrogen (TCA-SN) (% of TN) concentrations compared to BC-free (control) cheese. Additionally, the addition of BC caused a decrease in coliforms, yeasts & moulds, fat-in-dry matter (FDM), pH, and acidity.

Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties.

This study was performed to determine the viability of Lactobacillus acidophilus and Bifidobacterium bifidum in yogurt made with strawberry marmalade (SM) and to examine the quality properties of probiotic yogurt. Acidity, pH, bacterial counts and sensory analysis of the yogurt samples were investigated on days 1, 3, 5, 7, 10 and 14 during storage at 4 °C. The survival rate of L.

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream.

Background: The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production.

Results: The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream.

Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese.

Mould-ripened civil is a traditional cheese produced mainly in eastern Turkey. The cheese is produced with a mixture of civil and whey curd cheeses (lor). This mixture is pressed into goat skins or plastic bags and is ripened for more than three months.

Morphological, molecular, and mycotoxigenic identification of dominant filamentous fungi from moldy civil cheese.

Moldy Civil is a mold-ripened variety of cheese produced mainly in eastern Turkey. This cheese is produced with Civil cheese and whey curd cheese (Lor). Civil cheese has had a geographical presence since 2009 and is manufactured with skim milk.