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Feed determines the quality of pork meat, in which the composition of the fatty acid (FA) profile is one of the easiest to modify by the application of selected feed components. Barley grains are considered to have an impact on meat quality, including pork; however, there are still limited data on the use of hybrid barley in fattening pigs’ nutrition in relation to meat quality. The aim of this study was to determine the relation between meat quality, i.e., its oxidative stability, especially the FA profile, and fattening pigs’ diets with hybrid barley and/or wheat. In group I, hybrid barley (HB) composed 80% of the feed; in group II, a mixture of (40% each) wheat and barley was used; and in group III, wheat (W) composed 80% of the feed. Meat samples were taken from twelve randomly selected carcasses chosen from each group. The meat analyses covered the physicochemical and sensory traits. The results showed that the pork meat of fattening pigs fed fodder with 80% HB had decreased palmitic acid concentrations and increased oleic acid concentrations. The meat of these pigs was characterised by the best marbling, which was closely related to its juiciness after thermal processing and determined its final culinary quality. Moreover, the meat from these pigs exhibited a reddish colour, before and after thermal processing. In summary, the application of hybrid barley into pig nutrition improved the quality of the culinary meat.
Anna Szuba-Trznadel; Małgorzata Korzeniowska; Tomasz Hikawczuk; Bogusław Fuchs. The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile. Animals 2021, 11, 2134 .
AMA StyleAnna Szuba-Trznadel, Małgorzata Korzeniowska, Tomasz Hikawczuk, Bogusław Fuchs. The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile. Animals. 2021; 11 (7):2134.
Chicago/Turabian StyleAnna Szuba-Trznadel; Małgorzata Korzeniowska; Tomasz Hikawczuk; Bogusław Fuchs. 2021. "The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile." Animals 11, no. 7: 2134.
Food consumption involves several dimensions, being some of them directly associated with the consumers' characteristics. The interrelationships between these domains impact consumer behaviour for food choice and the consequent decisions for food consumption. In these frameworks, economic motivations are determinant. On the other hand, the scientific literature highlights that the economic-based stimuli to choose food is still underexplored. In this perspective, the objective of this study was to assess the main sociodemographic and anthropometric determinants of the economic motivations for food choice. For that, a questionnaire survey was carried out involving 11,919 respondents from 16 countries. A validated questionnaire was used, translated into the native languages in all participating countries, using a back-translation process. First, the information obtained was assessed through factor analysis to reduce the number of variables associated with the economic motivations and to identify indexes. After, and considering the indexes obtained as dependent variables, a classification and regression tree analysis was performed. As main insights, it is highlighted that the main determinants of the economic motivations are country of residence, age, gender, civil state, professional activity, educational level, living environment, responsibility for buying food, weight, height, body mass index, healthy diets and physical exercise practices. Additionally, the results also reveal that economic motivations may be associated with two indexes, one related to convenience attitudes and the other to quality concerns. Finally, the younger persons and the women are the social groups more concerned with healthy diets and food quality. In conclusion, this work confirmed that food choice is to a high extent influenced by several sociodemographic and behavioural factors.
Vítor J. P. D. Martinho; Elena Bartkiene; Ilija Djekic; Monica Tarcea; Irena Colić Barić; Maša Černelič-Bizjak; Viktória Szűcs; Alessandra Sarcona; Ayman El-Kenawy; Vanessa Ferreira; Dace Klava; Małgorzata Korzeniowska; Elena Vittadini; Marcela Leal; Dieuwerke Bolhuis; Maria Papageorgiou; Raquel P. F. Guiné. Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour. International Journal of Food Sciences and Nutrition 2021, 1 -13.
AMA StyleVítor J. P. D. Martinho, Elena Bartkiene, Ilija Djekic, Monica Tarcea, Irena Colić Barić, Maša Černelič-Bizjak, Viktória Szűcs, Alessandra Sarcona, Ayman El-Kenawy, Vanessa Ferreira, Dace Klava, Małgorzata Korzeniowska, Elena Vittadini, Marcela Leal, Dieuwerke Bolhuis, Maria Papageorgiou, Raquel P. F. Guiné. Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour. International Journal of Food Sciences and Nutrition. 2021; ():1-13.
Chicago/Turabian StyleVítor J. P. D. Martinho; Elena Bartkiene; Ilija Djekic; Monica Tarcea; Irena Colić Barić; Maša Černelič-Bizjak; Viktória Szűcs; Alessandra Sarcona; Ayman El-Kenawy; Vanessa Ferreira; Dace Klava; Małgorzata Korzeniowska; Elena Vittadini; Marcela Leal; Dieuwerke Bolhuis; Maria Papageorgiou; Raquel P. F. Guiné. 2021. "Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour." International Journal of Food Sciences and Nutrition , no. : 1-13.
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.
James Chacha; Liyan Zhang; Chigozie Ofoedu; Rashid Suleiman; Joachim Dotto; Ume Roobab; Adedoyin Agunbiade; Haile Duguma; Beatha Mkojera; Sayed Hossaini; Waheed Rasaq; Ivan Shorstkii; Charles Okpala; Malgorzata Korzeniowska; Raquel Guiné. Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021). Foods 2021, 10, 1430 .
AMA StyleJames Chacha, Liyan Zhang, Chigozie Ofoedu, Rashid Suleiman, Joachim Dotto, Ume Roobab, Adedoyin Agunbiade, Haile Duguma, Beatha Mkojera, Sayed Hossaini, Waheed Rasaq, Ivan Shorstkii, Charles Okpala, Malgorzata Korzeniowska, Raquel Guiné. Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021). Foods. 2021; 10 (6):1430.
Chicago/Turabian StyleJames Chacha; Liyan Zhang; Chigozie Ofoedu; Rashid Suleiman; Joachim Dotto; Ume Roobab; Adedoyin Agunbiade; Haile Duguma; Beatha Mkojera; Sayed Hossaini; Waheed Rasaq; Ivan Shorstkii; Charles Okpala; Malgorzata Korzeniowska; Raquel Guiné. 2021. "Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)." Foods 10, no. 6: 1430.
The valorization of brewers’ spent grain (BSG) as an ingredient has been reported to increase the nutritional value of various food items. However, it diminishes its mechanical properties, technological processing properties, and the acceptability of the final food products. This study aims to modify the dietary fiber composition of BSG by autoclave treatment (AT) in order to improve its functional properties. Different temperatures and time exposures were evaluated along with the involvement of pressure. The results show that AT is able to modify the composition of soluble and insoluble dietary fiber, hydration properties, oil holding capacity, and color, in addition to the proximate composition of BSG. FTIR spectrum confirms the changes in the microstructure of BSG, specifically in the hydroxyl and acid functional groups. AT increases the lightness of BSG, which allow for greater additions in food products. AT also decreased the Aw, thus inhibiting the degradation due to microbial growth and chemical reaction. Therefore, AT seemingly extends the safety of BSG during storage. In conclusion, autoclave treatment can be used to improve the quality of BSG, with the consideration that certain conditions need to be optimized. Further studies on food applications and specific biological compounds are expected.
Joncer Naibaho; Małgorzata Korzeniowska; Aneta Wojdyło; Adam Figiel; Baoru Yang; Oskar Laaksonen; Maike Foste; Raivo Vilu; Ene Viiard. Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient. LWT 2021, 149, 111877 .
AMA StyleJoncer Naibaho, Małgorzata Korzeniowska, Aneta Wojdyło, Adam Figiel, Baoru Yang, Oskar Laaksonen, Maike Foste, Raivo Vilu, Ene Viiard. Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient. LWT. 2021; 149 ():111877.
Chicago/Turabian StyleJoncer Naibaho; Małgorzata Korzeniowska; Aneta Wojdyło; Adam Figiel; Baoru Yang; Oskar Laaksonen; Maike Foste; Raivo Vilu; Ene Viiard. 2021. "Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient." LWT 149, no. : 111877.
The increase in the slaughter of pregnant cows (SPCs) for meat (except as may be approved by veterinarians on health grounds to salvage the animal) is unethical. SPCs for meat is also counterproductive, detrimental to food security, and may enhance zoonotic disease transmission. In this context, therefore, this current study examined slaughter conditions and the slaughtering of pregnant cows, and the implications for meat quality, food safety, and food security in Southeast Nigeria. The direct observational method was employed to examine the slaughterhouse activities, from when the cattle arrived at the lairage to the post-slaughter stage. A pre-tested and validated closed-ended-questionnaire was used to elicit information on causes of the SPCs and the method of disposal of eviscerated foetuses. Pregnancy status of cows slaughtered was determined by palpation followed by visual examination of the eviscerated and longitudinal incised uteri. The study lasted for six months during which 851 cows out of 1931 slaughtered cattle were surveyed. Assessment/decision-making protocol of slaughterhouse conditions, welfare conditions of slaughter-cattle, reasons for sale or slaughter of pregnant cows, distribution of pregnant cows slaughtered, method of disposal of eviscerated foetuses, and estimated economic losses of SPCs were delineated. Of the 851 cows examined, 17.4% (148/851) were pregnant while 43.2% (64/148) of the total foetuses recovered were in their third trimester. Major reasons adduced for SPCs by proportion of involved respondents were: ignorance of the animals’ pregnancy status (69.7%, 83/119), high demand for beef (61.3%, 73/119), preference for large-sized cattle (47.9%, 57/119), economic hardship (52.1%, 62/119) and diseases conditions (42.9%. 51/119). The conduct of SPCs for meat would not be profitable. This is because within six months, an estimated loss of about 44,000 kg of beef, equivalent to ₦ 70.1 million or $186,400 would be associated with SPCs and the consequential foetal wastages. If losses were to be replicated nationwide across slaughterhouses, 4.3 tons of beef estimated at ₦ 8.6 billion or $23 million would be wasted. Improving slaughter conditions and the welfare of slaughter-cattle in Nigerian slaughterhouses through advocacy, training of slaughterhouse workers, and strict implementation of laws promoting humane slaughter practices is imperative. Preventing SPCs for meat and inhumane slaughter practices at the slaughterhouse would enhance the welfare needs of slaughter cattle, grow the national herd size, and improve meat safety as well as food security.
Ugochinyere Njoga; Emmanuel Njoga; Obichukwu Nwobi; Festus Abonyi; Henry Edeh; Festus Ajibo; Nichodemus Azor; Abubakar Bello; Anjani Upadhyay; Charles Okpala; Małgorzata Korzeniowska; Raquel Guiné. Slaughter Conditions and Slaughtering of Pregnant Cows in Southeast Nigeria: Implications to Meat Quality, Food Safety and Security. Foods 2021, 10, 1298 .
AMA StyleUgochinyere Njoga, Emmanuel Njoga, Obichukwu Nwobi, Festus Abonyi, Henry Edeh, Festus Ajibo, Nichodemus Azor, Abubakar Bello, Anjani Upadhyay, Charles Okpala, Małgorzata Korzeniowska, Raquel Guiné. Slaughter Conditions and Slaughtering of Pregnant Cows in Southeast Nigeria: Implications to Meat Quality, Food Safety and Security. Foods. 2021; 10 (6):1298.
Chicago/Turabian StyleUgochinyere Njoga; Emmanuel Njoga; Obichukwu Nwobi; Festus Abonyi; Henry Edeh; Festus Ajibo; Nichodemus Azor; Abubakar Bello; Anjani Upadhyay; Charles Okpala; Małgorzata Korzeniowska; Raquel Guiné. 2021. "Slaughter Conditions and Slaughtering of Pregnant Cows in Southeast Nigeria: Implications to Meat Quality, Food Safety and Security." Foods 10, no. 6: 1298.
Mycotoxins are produced by fungi and are known to be toxic to humans and animals. Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin, citrinin, ergot alkaloids, deoxynivalenol, fumonisins, trichothecenes, Alternaria toxins, tremorgenic mycotoxins, fusarins, 3-nitropropionic acid, cyclochlorotine, sporidesmin, etc. These mycotoxins can pose several health risks to both animals and humans, including death. As several mycotoxins simultaneously occur in nature, especially in foods and feeds, the detoxification and/or total removal of mycotoxins remains challenging. Moreover, given that the volume of scientific literature regarding mycotoxins is steadily on the rise, there is need for continuous synthesis of the body of knowledge. To supplement existing information, knowledge of mycotoxins affecting animals, foods, humans, and plants, with more focus on types, toxicity, and prevention measures, including strategies employed in detoxification and removal, were revisited in this work. Our synthesis revealed that mycotoxin decontamination, control, and detoxification strategies cut across pre-and post-harvest preventive measures. In particular, pre-harvest measures can include good agricultural practices, fertilization/irrigation, crop rotation, using resistant varieties of crops, avoiding insect damage, early harvesting, maintaining adequate humidity, and removing debris from the preceding harvests. On the other hand, post-harvest measures can include processing, chemical, biological, and physical measures. Additionally, chemical-based methods and other emerging strategies for mycotoxin detoxification can involve the usage of chitosan, ozone, nanoparticles, and plant extracts.
Chinaza Awuchi; Erick Ondari; Chukwuka Ogbonna; Anjani Upadhyay; Katarzyna Baran; Charles Okpala; Małgorzata Korzeniowska; Raquel Guiné. Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit. Foods 2021, 10, 1279 .
AMA StyleChinaza Awuchi, Erick Ondari, Chukwuka Ogbonna, Anjani Upadhyay, Katarzyna Baran, Charles Okpala, Małgorzata Korzeniowska, Raquel Guiné. Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit. Foods. 2021; 10 (6):1279.
Chicago/Turabian StyleChinaza Awuchi; Erick Ondari; Chukwuka Ogbonna; Anjani Upadhyay; Katarzyna Baran; Charles Okpala; Małgorzata Korzeniowska; Raquel Guiné. 2021. "Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit." Foods 10, no. 6: 1279.
In Nigeria, the National Agency for Food and Drug Administration and Control (NAFDAC) guides the inspection and production of beef meat and prescribes the good practices pertinent to beef products’ handling, processing, and packaging. Specifically, good hygiene practice (GHP) assures beef product safety and consumer protection, whereas good storage practice (GSP) assures the continuity of hygiene activities within the storage stages. Relevant literature about butchers’ knowledge and perception of good hygiene and storage practices within Nigeria slaughterhouses remains scant. This current study, therefore, assessed butchers’ knowledge and perception of good hygiene and storage practices through a cattle slaughterhouse case analysis. The selected cattle slaughterhouse serves the increasingly thriving Nsukka beef market in Enugu State, Nigeria. Content validation was utilised to authenticate the questionnaire items, which were administered face-to-face to the respondents (i.e., the butchers). The questionnaire included a total of 30 questions. The results showed that the butchers were male (Freq. = 100%, n = 50), acquired their knowledge informally (Freq. = 88%, n = 44), were largely with more than 5 years of slaughterhouse experience (Freq. = 82%, n = 41), and were strongly (p< 0.0001) familiar with good hygiene (Freq. = 96%, n = 48) and storage (Freq. = 98%, n = 49) practices. The butchers provided examples that demonstrated knowledge and perception aspects of GHP and GSP. The perception aspects of GHP and GSP were correlated more, compared to knowledge and knowledge versus perception. Very conscious of their knowledge and perception of good hygiene and storage practices, the butchers herein have to strive for continuous improvement in their slaughterhouse activities to assure beef quality and consumer safety.
Charles Okpala; Obichukwu Nwobi; Małgorzata Korzeniowska. Assessing Nigerian Butchers’ Knowledge and Perception of Good Hygiene and Storage Practices: A Cattle Slaughterhouse Case Analysis. Foods 2021, 10, 1165 .
AMA StyleCharles Okpala, Obichukwu Nwobi, Małgorzata Korzeniowska. Assessing Nigerian Butchers’ Knowledge and Perception of Good Hygiene and Storage Practices: A Cattle Slaughterhouse Case Analysis. Foods. 2021; 10 (6):1165.
Chicago/Turabian StyleCharles Okpala; Obichukwu Nwobi; Małgorzata Korzeniowska. 2021. "Assessing Nigerian Butchers’ Knowledge and Perception of Good Hygiene and Storage Practices: A Cattle Slaughterhouse Case Analysis." Foods 10, no. 6: 1165.
The nutritional properties of brewers’ spent grain (BSG) have been widely studied, considering its potential as a healthy food ingredient. Because of its fiber composition (amount and ratio), however, adding BSG into the food matrix to bring about changes in physical properties has been believed to impact negatively on the acceptability of the final products’ properties, particularly color and texture. Fiber modification can enhance the quality of fiber and can be applied to BSG. Although it appears challenging, modifying fiber composition requires further study, particularly if the acceptability of the final products is to be improved. Furthermore, the level of fiber degradation during the modification treatment needs to be examined to meet the increased demand for BSG in final food products. This concise synthesis provides a new perspective for increasing the use of BSG as a food ingredient that is characterized by high nutrition and acceptability.
Joncer Naibaho; Małgorzata Korzeniowska. Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment. Journal of Food Science 2021, 86, 1532 -1551.
AMA StyleJoncer Naibaho, Małgorzata Korzeniowska. Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment. Journal of Food Science. 2021; 86 (5):1532-1551.
Chicago/Turabian StyleJoncer Naibaho; Małgorzata Korzeniowska. 2021. "Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment." Journal of Food Science 86, no. 5: 1532-1551.
The effects of dietary supplementation with extracts of rosemary (RO) and blackcurrant (BC) on the performance indices and the oxidative stability of broiler meat were investigated during a 35-d experiment. For the experiment, 120 one-day-old male Hubbard Flex broiler chicks were randomly allocated to 5 experimental groups (control group and 4 treatments, each in 6 replications, 24 birds per group, 4 birds per replicate) and fed control starter and grower diets or basal diets containing two concentrations (2.5 and 5 g/kg) of the RO and BC extracts. Basic performance traits (body weight gain, feed intake, feed conversion) were recorded during the trial. At the end of the experiment, pectoral and thigh muscles were collected. Thiobarbituric acid (TBA) assays using the muscles samples were performed after 1 and 5 d of chilling (4 °C) and after 90 d of frozen storage (−18 °C). The inclusion of RO and BC in the birds’ diet had no significant effects on weight gain and feed conversion ratio of chickens, or on carcass characteristics, compared with control group. Enrichment of chicken diet with RO and BC did not affect the oxidative stability of chicken breast muscles, but the tested extracts significantly reduced the malondialdehyde (MDA) formation in frozen thigh muscles.
Kamil Sierżant; Małgorzata Korzeniowska; Janusz Orda; Aneta Wojdyło; Florence Gondret; Tomasz Półbrat. The Effect of Rosemary (Rosmarinus officinalis) and Blackcurrant Extracts (Ribes nigrum) Supplementation on Performance Indices and Oxidative Stability of Chicken Broiler Meat. Animals 2021, 11, 1155 .
AMA StyleKamil Sierżant, Małgorzata Korzeniowska, Janusz Orda, Aneta Wojdyło, Florence Gondret, Tomasz Półbrat. The Effect of Rosemary (Rosmarinus officinalis) and Blackcurrant Extracts (Ribes nigrum) Supplementation on Performance Indices and Oxidative Stability of Chicken Broiler Meat. Animals. 2021; 11 (4):1155.
Chicago/Turabian StyleKamil Sierżant; Małgorzata Korzeniowska; Janusz Orda; Aneta Wojdyło; Florence Gondret; Tomasz Półbrat. 2021. "The Effect of Rosemary (Rosmarinus officinalis) and Blackcurrant Extracts (Ribes nigrum) Supplementation on Performance Indices and Oxidative Stability of Chicken Broiler Meat." Animals 11, no. 4: 1155.
Numerous reactive oxygen species (ROS) entities exist, and hydrogen peroxide (H2O2) is very key among them as it is well known to possess a stable but poor reactivity capable of generating free radicals. Considered among reactive atoms, molecules, and compounds with electron-rich sites, free radicals emerging from metabolic reactions during cellular respirations can induce oxidative stress and cause cellular structure damage, resulting in diverse life-threatening diseases when produced in excess. Therefore, an antioxidant is needed to curb the overproduction of free radicals especially in biological systems (in vivo and in vitro). Despite the inherent properties limiting its bioactivities, polysaccharides from natural sources increasingly gain research attention given their position as a functional ingredient. Improving the functionality and bioactivity of polysaccharides have been established through degradation of their molecular integrity. In this critical synopsis; we articulate the effects of H2O2 on the degradation of polysaccharides from natural sources. Specifically, the synopsis focused on free radical formation/production, polysaccharide degradation processes with H2O2, the effects of polysaccharide degradation on the structural characteristics; physicochemical properties; and bioactivities; in addition to the antioxidant capability. The degradation mechanisms involving polysaccharide’s antioxidative property; with some examples and their respective sources are briefly summarised.
Chigozie Ofoedu; Lijun You; Chijioke Osuji; Jude Iwouno; Ngozi Kabuo; Moses Ojukwu; Ijeoma Agunwah; James Chacha; Onyinye Muobike; Adedoyin Agunbiade; Giacomo Sardo; Gioacchino Bono; Charles Okpala; Małgorzata Korzeniowska. Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis. Foods 2021, 10, 699 .
AMA StyleChigozie Ofoedu, Lijun You, Chijioke Osuji, Jude Iwouno, Ngozi Kabuo, Moses Ojukwu, Ijeoma Agunwah, James Chacha, Onyinye Muobike, Adedoyin Agunbiade, Giacomo Sardo, Gioacchino Bono, Charles Okpala, Małgorzata Korzeniowska. Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis. Foods. 2021; 10 (4):699.
Chicago/Turabian StyleChigozie Ofoedu; Lijun You; Chijioke Osuji; Jude Iwouno; Ngozi Kabuo; Moses Ojukwu; Ijeoma Agunwah; James Chacha; Onyinye Muobike; Adedoyin Agunbiade; Giacomo Sardo; Gioacchino Bono; Charles Okpala; Małgorzata Korzeniowska. 2021. "Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis." Foods 10, no. 4: 699.
Cubing machines in food processing have evolved over the years, which have made products like Star®, Knorr®, and Chicken® bouillon cubes become commercially available today, even in many parts of Africa. On the other hand, the fermented mesquite seed “okpeye” food condiment, traditionally produced by well-trained artisans and widely utilised in Nigeria, requires further product development in order to compete with bouillon cubes. Quality comparisons between the cubed “okpeye” condiment and commercially available bouillon cube products have not yet been reported. Therefore, cubing fabrication/costing and machine performance on African fermented “okpeye” condiment quality attributes, compared with commercial bouillon types, were done. The processing of mesquite seeds into the “okpeye” condiment resembled those of artisans. Bouillon cube products involved the Star®, Knorr®, and Chicken® types. Quality attributes involved proximate, micronutrient, phytochemical, and microbial aspects. Results showed that the throughput capacity of a cubing machine increased with an efficiency of 48 condiment cubes/min, forming properly without separation. Across all studied samples, the protein, ash, moisture, crude fat, crude fibre, and carbohydrate contents were in the range of 1.45–42.50%, 5.29–6.75%, 8.50–12.29%, 2.56–18.54%, 2.45–3.19%, and 18.16–25.56%, respectively. The protein, fat, moisture, calcium, iron, magnesium, and manganese contents of “okpeye” condiment were significantly higher (p < 0.05) than those of bouillon cubes. Fair amounts of vitamins B1, B2, B3, and E were found, with the “okpeye” condiment higher in vitamin E. Besides the flavonoids (0.12–0.18%), alkaloids (0.08–0.15%), saponins (0.19–0.55%), and tannins (0.69–0.93%) present, the microbial loads were similar (p > 0.05) across all samples. Indeed, the “okpeye” condiment can be cubed, and by quality attribute, it competes favourably, and very promising substitute to commercial bouillon cubes.
Eunice Uzodinma; Chigozie Okoyeuzu; Nneka Uchegbu; Charles Okpala; Waheed Rasaq; Ivan Shorstkii; Giacomo Sardo; Gioacchino Bono; Małgorzata Korzeniowska. Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types. Processes 2021, 9, 481 .
AMA StyleEunice Uzodinma, Chigozie Okoyeuzu, Nneka Uchegbu, Charles Okpala, Waheed Rasaq, Ivan Shorstkii, Giacomo Sardo, Gioacchino Bono, Małgorzata Korzeniowska. Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types. Processes. 2021; 9 (3):481.
Chicago/Turabian StyleEunice Uzodinma; Chigozie Okoyeuzu; Nneka Uchegbu; Charles Okpala; Waheed Rasaq; Ivan Shorstkii; Giacomo Sardo; Gioacchino Bono; Małgorzata Korzeniowska. 2021. "Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types." Processes 9, no. 3: 481.
This work intended to explore some motivations that influence people’s eating habits towards sustainability. This was an observational, cross-sectional study, carried out by questionnaire survey on a non-probabilistic sample of 10,067 participants from 13 countries (Argentina, Brazil, Croatia, Greece, Hungary, Latvia, Lithuania, Poland, Portugal, Serbia, Slovenia, Romania and United States). Results indicated that people prefer fresh local foods from the season, being important because it allows transportation and storage to be reduced, which in many cases implies refrigeration systems and consequent energy expenditure. Although people avoid food waste at home, the awareness for the waste at restaurants still needs to be improved. Consumers seem to prefer foods that have been produced and packed in sustainable ways but still give importance to the package—understandable for food products. The results also indicated significant differences in the food choice motivations between groups for all sociodemographic variables tested (age, sex, marital status, education, professional area, living environment and country), but the association was high only for variable country. Additionally, a tree classification analysis allowed to identify the relative importance of the influential variables on the sustainable food choices, with country being the most important, followed by age and sex. Additionally, discriminant function analysis allowed establishing a model for the relation between country and six variables accounting for preservation of biodiversity, respect for life, save natural resources, save energy, reduce industrial pollution and minimal packaging. Although with some limitations, this study brings valuable insight into some aspects linked with sustainable food choices on a number of countries and how people shape their food choices according to some sustainability issues.
Raquel Guiné; Elena Bartkiene; Sofia Florença; Ilija Djekić; Maša Bizjak; Monica Tarcea; Marcela Leal; Vanessa Ferreira; Ivana Rumbak; Panagiotis Orfanos; Viktória Szűcs; Dace Klava; Małgorzata Korzeniowska; Kathy Isoldi; Paula Correia; Manuela Ferreira; Ana Cardoso. Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework. Sustainability 2021, 13, 2869 .
AMA StyleRaquel Guiné, Elena Bartkiene, Sofia Florença, Ilija Djekić, Maša Bizjak, Monica Tarcea, Marcela Leal, Vanessa Ferreira, Ivana Rumbak, Panagiotis Orfanos, Viktória Szűcs, Dace Klava, Małgorzata Korzeniowska, Kathy Isoldi, Paula Correia, Manuela Ferreira, Ana Cardoso. Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework. Sustainability. 2021; 13 (5):2869.
Chicago/Turabian StyleRaquel Guiné; Elena Bartkiene; Sofia Florença; Ilija Djekić; Maša Bizjak; Monica Tarcea; Marcela Leal; Vanessa Ferreira; Ivana Rumbak; Panagiotis Orfanos; Viktória Szűcs; Dace Klava; Małgorzata Korzeniowska; Kathy Isoldi; Paula Correia; Manuela Ferreira; Ana Cardoso. 2021. "Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework." Sustainability 13, no. 5: 2869.
In this current work, the functional and quality characteristics of ginger, pineapple, and turmeric juice mix as influenced by blend variations were investigated. Specifically, the blends had constant ginger amounts, decreased pineapple, and increased turmeric proportionally. Additionally, the functional properties involved physicochemical (pH, soluble solids (SS), total titratable acidity (TA) and viscosity), proximate (moisture, protein, fat and ash), minerals (Ca, and Mg) and vitamin C and β-carotene analyses, whereas quality properties involved microbiological and sensory analyses. The results showed that as quantities of pineapple and turmeric respectively decreased and increased, there was significant increases in Ca, Mg, vitamin C, and β-carotene contents (p < 0.05). Across the blends, the degree of significant differences (p < 0.05) in the protein, fat, and ash seemed more compared to those of moisture contents. Despite the increases in pH and viscosity, and decreases in SS and TA, the increases in turmeric potentially reinforced by ginger most likely decreased the bacterial/fungi counts, as well as inhibition zones. Increasing and decreasing the respective amounts of turmeric and pineapple might not necessarily make the blends more acceptable, given the decreases in appearance, taste, aroma, and mouthfeel scores.
Akama Ogori; Julius Amove; Precious Aduloju; Giacomo Sardo; Charles Okpala; Gioacchino Bono; Małgorzata Korzeniowska. Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations. Foods 2021, 10, 525 .
AMA StyleAkama Ogori, Julius Amove, Precious Aduloju, Giacomo Sardo, Charles Okpala, Gioacchino Bono, Małgorzata Korzeniowska. Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations. Foods. 2021; 10 (3):525.
Chicago/Turabian StyleAkama Ogori; Julius Amove; Precious Aduloju; Giacomo Sardo; Charles Okpala; Gioacchino Bono; Małgorzata Korzeniowska. 2021. "Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations." Foods 10, no. 3: 525.
This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products.
Joncer Naibaho; Małgorzata Korzeniowska; Aneta Wojdyło; Adam Figiel; Baoru Yang; Oskar Laaksonen; Maike Foste; Raivo Vilu; Ene Viiard. The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity. Proceedings 2020, 70, 86 .
AMA StyleJoncer Naibaho, Małgorzata Korzeniowska, Aneta Wojdyło, Adam Figiel, Baoru Yang, Oskar Laaksonen, Maike Foste, Raivo Vilu, Ene Viiard. The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity. Proceedings. 2020; 70 (1):86.
Chicago/Turabian StyleJoncer Naibaho; Małgorzata Korzeniowska; Aneta Wojdyło; Adam Figiel; Baoru Yang; Oskar Laaksonen; Maike Foste; Raivo Vilu; Ene Viiard. 2020. "The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity." Proceedings 70, no. 1: 86.
The objective of the study was to test the effect of diets supplemented with β-alanine, L-histidine, and carnosine on the histidine dipeptide content and the antioxidative status of chicken breast muscles and blood. One-day-old Hubbard Flex male chickens were assigned to five treatments: control diet (C) and control diet supplemented with 0.18% L-histidine (ExpH), 0.3% β-alanine (ExpA), a mix of L-histidine\β-alanine (ExpH+A), and 0.27% carnosine (ExpCar). After 28 days, chicken breast muscles and blood samples were analyzed for the antioxidant enzyme activity (catalase (CAT), glutathione peroxidase (GPx), superoxide dismutase (SOD)), carnosine and anserine content, amino acid profile, and anti-radical activity (ABTS, DPPH, ferric reducing antioxidant power (FRAP)). The results of the study showed that carnosine supplementation effectively increased body weight and breast muscle share in chicken carcasses. Carnosine and L-histidine supplementation with or without β-alanine increased carnosine content in chicken breast muscles up to 20% (p = 0.003), but the boost seems to be too low to affect the potential antioxidant capacity and amino acid content. The β-alanine-enriched diet lowered dipeptide concentration in chicken blood serum (p = 0.002) and activated catalase in chicken breast muscles in relation to the control group (p = 0.003). It can be concluded that histidine or dipeptide supplementation of chicken diets differently affected the total antioxidant potential: in breast muscles, it increased dipeptide content, while in blood cell sediment (rich in erythrocytes), increased SOD and GPx activities were observed.
Wieslaw Kopec; Dorota Jamroz; Andrzej Wiliczkiewicz; Ewa Biazik; Anna Pudlo; Malgorzata Korzeniowska; Tomasz Hikawczuk; Teresa Skiba. Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine. Antioxidants 2020, 9, 1093 .
AMA StyleWieslaw Kopec, Dorota Jamroz, Andrzej Wiliczkiewicz, Ewa Biazik, Anna Pudlo, Malgorzata Korzeniowska, Tomasz Hikawczuk, Teresa Skiba. Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine. Antioxidants. 2020; 9 (11):1093.
Chicago/Turabian StyleWieslaw Kopec; Dorota Jamroz; Andrzej Wiliczkiewicz; Ewa Biazik; Anna Pudlo; Malgorzata Korzeniowska; Tomasz Hikawczuk; Teresa Skiba. 2020. "Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine." Antioxidants 9, no. 11: 1093.
The aim of the study was to determine the effect of dietary hybrid barley and/or wheat on production parameters, selected biochemical parameters of blood serum characterizing health status in fattening pigs. In group I, hybrid barley constituted 80% of feed; in II—wheat and hybrid barley were used, each in amount of 40% feed; in III—contained 80% of wheat. No significant differences were noted in case of performance results (body weight gains, feed intake, and feed conversion ratio) and meatiness of fatteners. All estimated biochemical indices determined in serum were within normal range. Usage of 80% hybrid barley decreased concentration of total cholesterol, low-density lipoprotein fraction (LDL), and triglycerides in blood (p < 0.05). However, high-density lipoprotein fraction (HDL) content increased (p < 0.01) up to 1.04 mmol·dm−3, comparing to the group with 80% of wheat (0.84 mmol·dm−3). Summarized, the diet with high level of barley had a beneficial effect on blood lipid indices, what indicate a good health status of all animals.
Anna Szuba-Trznadel; Tomasz Hikawczuk; Małgorzata Korzeniowska; Bogusław Fuchs. Effect of Different Amounts of Hybrid Barley in Diets on the Growth Performance and Selected Biochemical Parameters of Blood Serum Characterizing Health Status in Fattening Pigs. Animals 2020, 10, 1987 .
AMA StyleAnna Szuba-Trznadel, Tomasz Hikawczuk, Małgorzata Korzeniowska, Bogusław Fuchs. Effect of Different Amounts of Hybrid Barley in Diets on the Growth Performance and Selected Biochemical Parameters of Blood Serum Characterizing Health Status in Fattening Pigs. Animals. 2020; 10 (11):1987.
Chicago/Turabian StyleAnna Szuba-Trznadel; Tomasz Hikawczuk; Małgorzata Korzeniowska; Bogusław Fuchs. 2020. "Effect of Different Amounts of Hybrid Barley in Diets on the Growth Performance and Selected Biochemical Parameters of Blood Serum Characterizing Health Status in Fattening Pigs." Animals 10, no. 11: 1987.
In the present study, supercritical solvent impregnation (SSI) has been applied to incorporate thymol into bio-composite polymers as a potential active packaging material. Thymol, a natural component with a proven antimicrobial activity, was successfully impregnated into starch-chitosan (SC) and starch-chitosan-zeolite (SCZ) films using supercritical carbon dioxide (scCO2) as a solvent. Experiments were performed at 35 °C, pressures of 15.5 and 30 MPa, and an impregnation time in the range of 4–24 h. The highest impregnation yields of SC films with starch to chitosan mass ratios of 1:1 and 1:2 were 10.80% and 6.48%, respectively. The addition of natural zeolite (15–60%) significantly increased the loading capacity of films enabling thymol incorporation in a quantity of 16.7–27.3%. FTIR and SEM analyses were applied for the characterization of the films. Mechanical properties and water vapor permeability of films before and after the impregnation were tested as well. Thymol release kinetics in deionized water was followed and modeled by the Korsmeyer-Peppas and Weibull model. SCZ films with thymol loading of approximately 24% exhibited strong antibacterial activity against E. coli and methicillin-resistant Staphylococcus (S.) aureus (MRSA).
Jelena Pajnik; Ivana Lukić; Jelena Dikić; Jelena Asanin; Milan Gordic; Dusan Misic; Irena Zizović; Malgorzata Korzeniowska. Application of Supercritical Solvent Impregnation for Production of Zeolite Modified Starch-Chitosan Polymers with Antibacterial Properties. Molecules 2020, 25, 4717 .
AMA StyleJelena Pajnik, Ivana Lukić, Jelena Dikić, Jelena Asanin, Milan Gordic, Dusan Misic, Irena Zizović, Malgorzata Korzeniowska. Application of Supercritical Solvent Impregnation for Production of Zeolite Modified Starch-Chitosan Polymers with Antibacterial Properties. Molecules. 2020; 25 (20):4717.
Chicago/Turabian StyleJelena Pajnik; Ivana Lukić; Jelena Dikić; Jelena Asanin; Milan Gordic; Dusan Misic; Irena Zizović; Malgorzata Korzeniowska. 2020. "Application of Supercritical Solvent Impregnation for Production of Zeolite Modified Starch-Chitosan Polymers with Antibacterial Properties." Molecules 25, no. 20: 4717.
The aim of the present study was to investigate the effect of modifications of pig-feeding by additions of rapeseed oil and the humus-containing mineral additive Humokarbowit® on selected quality parameters of cured ham. Pig hybrids (Polish Landrace × Large White Breed) × Piétrain) were used in the feeding experiments. Humokarbowit® was added up to 4%. Rapeseed oil was added at the dosage of 10 g·kg−1 of complete diet. The physicochemical, technological and sensory qualities of prepared hams were evaluated. Supplementation of pig diet with rapeseed oil and humus-containing mineral additive did not change the technical parameters of the final product, namely, the yield of the production process and weight losses. Cured hams manufactured meat from pigs fed the supplemented diet were brighter and less yellow than cured hams of pigs fed a normal diet. The applied feed modification contributed also to better storage stability of the meat product color. The control and experimental products did not show significant differences in sensory value. Supplementation of pig diets with rapeseed oil and Humokarbowit® increased content of polyenoic—especially n-3-free—fatty acids, comparing to control group, as well as ratio between n-6 and n-3 FFA. Used additives were effective as feed component in prevention of changes in the fatty acids content of cured hams during storage. In summary, the addition of rapeseed oil and humus-containing preparation to pig diets had a positive effect on raw meat quality and may have a beneficial effects on human health by increased polyenoic fatty acids content.
Anna Marietta Salejda; Grażyna Krasnowska; Małgorzata Korzeniowska; Monika Mazur; Anna Zwyrzykowska-Wodzińska. Effect Of Rapeseed Oil and Mineral Additive in Pig Diet on Physicochemical and Sensory Parameters of Cured Ham. Applied Sciences 2020, 10, 6796 .
AMA StyleAnna Marietta Salejda, Grażyna Krasnowska, Małgorzata Korzeniowska, Monika Mazur, Anna Zwyrzykowska-Wodzińska. Effect Of Rapeseed Oil and Mineral Additive in Pig Diet on Physicochemical and Sensory Parameters of Cured Ham. Applied Sciences. 2020; 10 (19):6796.
Chicago/Turabian StyleAnna Marietta Salejda; Grażyna Krasnowska; Małgorzata Korzeniowska; Monika Mazur; Anna Zwyrzykowska-Wodzińska. 2020. "Effect Of Rapeseed Oil and Mineral Additive in Pig Diet on Physicochemical and Sensory Parameters of Cured Ham." Applied Sciences 10, no. 19: 6796.
Supercritical fluid extraction as an environmentally friendly technology was applied to isolate biologically active extracts from celery and parsley fruits for potential applications in the food industry. The extractions were performed under mild temperature conditions of 39.85 °C and at pressures of 10 and 30 MPa. The extracts were analyzed regarding their chemical composition, antibacterial activity, and cytotoxic effect. Sedanolide was the dominant component of the celery fruit extracts, comprising more than 70% of the obtained fraction, while the content of apiole in the parsley fruit SC CO2 extracts exceeded 85%. The celery fruit extracts showed strong and moderately strong antibacterial activity against tested Staphylococcus aureus, Bacillus (B.) cereus, B. subtilis, B. circulans, Listeria (L.) greyi, L. seeligeri and L. welshimeri, with minimal inhibitory concentration (MIC) values between 160 and 640 µg/mL, and weak activity against the selected Salmonella isolates with a MIC of 2560 µg/mL. The parsley extract obtained at 10 MPa showed strong and moderately strong antibacterial effects against Bacillus strains with obtained MICs of 160–640 µg/mL, and weak activity against Staphylococcus, Listeria, and Salmonella with a MIC of 2560 µg/mL. Cytotoxicity investigation showed that the extracts with proven antibacterial activity had no cytotoxic effect on rabbit kidney cells at concentrations of up to 640 µg/mL.
Dusan Misic; Vanja Tadic; Malgorzata Korzeniowska; Jakov Nisavic; Ksenija Aksentijevic; Jelena Kuzmanovic; Irena Zizovic. Supercritical Fluid Extraction of Celery and Parsley Fruit-Chemical Composition and Antibacterial Activity. Molecules 2020, 25, 3163 .
AMA StyleDusan Misic, Vanja Tadic, Malgorzata Korzeniowska, Jakov Nisavic, Ksenija Aksentijevic, Jelena Kuzmanovic, Irena Zizovic. Supercritical Fluid Extraction of Celery and Parsley Fruit-Chemical Composition and Antibacterial Activity. Molecules. 2020; 25 (14):3163.
Chicago/Turabian StyleDusan Misic; Vanja Tadic; Malgorzata Korzeniowska; Jakov Nisavic; Ksenija Aksentijevic; Jelena Kuzmanovic; Irena Zizovic. 2020. "Supercritical Fluid Extraction of Celery and Parsley Fruit-Chemical Composition and Antibacterial Activity." Molecules 25, no. 14: 3163.
Many aspects linked to personal characteristics, society and culture constitute some of the motivators that drive food choice. The aim of this work was to determine in what extent the eating behaviors of individuals are shaped by six different types of determinants, namely: health, emotions, price and availability, society and culture, environment and politics, and marketing and commercials. This is a descriptive cross-sectional study, involving a non-probabilistic sample of 11,960 participants from 16 countries. The objective of this work was to validate the questionnaire, so as to make it suitable for application in different contexts and different countries. For that, six scales were considered for validation by confirmatory factor analysis with structural equation modelling. The obtained results showed that the six individual scales evaluated presented good or very good fitting indices, with saturation in goodness-of-fit index in all cases. The values of chi-square ratio were 6.921 (for health), 0.987 (environment), 0.610 (emotions) and 0.000 in the remaining cases (convenience, society, marketing). Furthermore, the fit was perfect, with saturation for all indices, in three of the six models (convenience, society and marketing). The results of this wok allowed the validation of the six scales, and the assessing of different types of factors that can influence food choices and eating behaviors, namely in the categories: health, emotions, price and availability, society and culture, environment and politics, and marketing and commercials.
Raquel P. F. Guiné; Elena Bartkiene; Viktória Szűcs; Monica Tarcea; Marija Ljubičić; Maša Černelič-Bizjak; Kathy Isoldi; Ayman El-Kenawy; Vanessa Ferreira; Evita Straumite; Małgorzata Korzeniowska; Elena Vittadini; Marcela Leal; Lucia Frez-Muñoz; Maria Papageorgiou; Ilija Djekić; Manuela Ferreira; Paula Correia; Ana Paula Cardoso; João Duarte. Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants. Foods 2020, 9, 888 .
AMA StyleRaquel P. F. Guiné, Elena Bartkiene, Viktória Szűcs, Monica Tarcea, Marija Ljubičić, Maša Černelič-Bizjak, Kathy Isoldi, Ayman El-Kenawy, Vanessa Ferreira, Evita Straumite, Małgorzata Korzeniowska, Elena Vittadini, Marcela Leal, Lucia Frez-Muñoz, Maria Papageorgiou, Ilija Djekić, Manuela Ferreira, Paula Correia, Ana Paula Cardoso, João Duarte. Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants. Foods. 2020; 9 (7):888.
Chicago/Turabian StyleRaquel P. F. Guiné; Elena Bartkiene; Viktória Szűcs; Monica Tarcea; Marija Ljubičić; Maša Černelič-Bizjak; Kathy Isoldi; Ayman El-Kenawy; Vanessa Ferreira; Evita Straumite; Małgorzata Korzeniowska; Elena Vittadini; Marcela Leal; Lucia Frez-Muñoz; Maria Papageorgiou; Ilija Djekić; Manuela Ferreira; Paula Correia; Ana Paula Cardoso; João Duarte. 2020. "Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants." Foods 9, no. 7: 888.