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Food systems are at the center of global environmental, social, and economic challenges such as resource scarcity, ecosystem degradation, and climate change
António Raposo; Fernando Ramos; Dele Raheem; Ariana Saraiva; Conrado Carrascosa. Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector. International Journal of Environmental Research and Public Health 2021, 18, 8073 .
AMA StyleAntónio Raposo, Fernando Ramos, Dele Raheem, Ariana Saraiva, Conrado Carrascosa. Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector. International Journal of Environmental Research and Public Health. 2021; 18 (15):8073.
Chicago/Turabian StyleAntónio Raposo; Fernando Ramos; Dele Raheem; Ariana Saraiva; Conrado Carrascosa. 2021. "Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector." International Journal of Environmental Research and Public Health 18, no. 15: 8073.
(1) Background: Cardiovascular disease (CVD) is a major public health concern worldwide and a key cause of morbidity and mortality in developed countries. Accumulating evidence shows that several CVD forms are characterized by significant microcirculatory dysfunction, which may both cause and be caused by macrovascular disease, often preceding clinical manifestations by several years. Therefore, interest in exploring food supplements to prevent and restore microcirculation has grown. Given the continuous need to expand the available therapeutic arsenal for CVD, the food supplements market has recently grown and is expected to continue growing. (2) Methods: We provide an authoritative up-to-date comprehensive review of the impact of food supplementation on microcirculation by analyzing the European and American legal food supplements framework and the importance of food safety/food quality in this industry. We review the main literature about food bioactive compounds with a focus on microcirculation and some main food supplements with proven benefits. (3) Results: Despite a lack of scientific evidence, diet and microcirculatory function are clearly connected. The main food supplement examples in the literature with potential beneficial effects on microcirculation are: Ruscus aculeatus L., Centella asiatica L., Ginkgo biloba L., Salvia miltiorrhiza Bunge, Crataegus spp., Ginseng, Mangifera indica L., Aesculus hippocastanum L., Hamamelis virginiana L., and Vitis vinifera L. (4) Conclusions: Further clinical trials are necessary to better explore the effects of these food supplements.
António Raposo; Ariana Saraiva; Fernando Ramos; Conrado Carrascosa; Dele Raheem; Rita Bárbara; Henrique Silva. The Role of Food Supplementation in Microcirculation—A Comprehensive Review. Biology 2021, 10, 616 .
AMA StyleAntónio Raposo, Ariana Saraiva, Fernando Ramos, Conrado Carrascosa, Dele Raheem, Rita Bárbara, Henrique Silva. The Role of Food Supplementation in Microcirculation—A Comprehensive Review. Biology. 2021; 10 (7):616.
Chicago/Turabian StyleAntónio Raposo; Ariana Saraiva; Fernando Ramos; Conrado Carrascosa; Dele Raheem; Rita Bárbara; Henrique Silva. 2021. "The Role of Food Supplementation in Microcirculation—A Comprehensive Review." Biology 10, no. 7: 616.
Food texture is a major food quality parameter. The physicochemical properties of food changes when processed in households or industries, resulting in modified textures. A better understanding of these properties is important for the sensory and textural characteristics of foods that target consumers of all ages, from children to the elderly, especially when food product development is considered for dysphagia. Texture modifications in foods suitable for dysphagic patients will grow as the numbers of elderly citizens increase. Dysphagia management should ensure that texture-modified (TM) food is nutritious and easy to swallow. This review addresses how texture and rheology can be assessed in the food industry by placing particular emphasis on dysphagia. It also discusses how the structure of TM food depends not only on food ingredients, such as hydrocolloids, emulsifiers, and thickening and gelling agents, but also on the applied processing methods, including microencapsulation, microgels as delivery systems, and 3D printing. In addition, we address how to modify texture for individuals with dysphagia in all age groups, and highlight different strategies to develop appropriate food products for dysphagic patients.
Dele Raheem; Conrado Carrascosa; Fernando Ramos; Ariana Saraiva; António Raposo. Texture-Modified Food for Dysphagic Patients: A Comprehensive Review. International Journal of Environmental Research and Public Health 2021, 18, 5125 .
AMA StyleDele Raheem, Conrado Carrascosa, Fernando Ramos, Ariana Saraiva, António Raposo. Texture-Modified Food for Dysphagic Patients: A Comprehensive Review. International Journal of Environmental Research and Public Health. 2021; 18 (10):5125.
Chicago/Turabian StyleDele Raheem; Conrado Carrascosa; Fernando Ramos; Ariana Saraiva; António Raposo. 2021. "Texture-Modified Food for Dysphagic Patients: A Comprehensive Review." International Journal of Environmental Research and Public Health 18, no. 10: 5125.
Conrado Carrascosa; Remigio Martínez; Esther Sanjuán; Rafael Millán; Cristóbal Del Rosario-Quintana; Félix Acosta; Alfredo García; José R Jaber. Identification of the Pseudomonas fluorescens group as being responsible for blue pigment on fresh cheese. 2021, 1 .
AMA StyleConrado Carrascosa, Remigio Martínez, Esther Sanjuán, Rafael Millán, Cristóbal Del Rosario-Quintana, Félix Acosta, Alfredo García, José R Jaber. Identification of the Pseudomonas fluorescens group as being responsible for blue pigment on fresh cheese. . 2021; ():1.
Chicago/Turabian StyleConrado Carrascosa; Remigio Martínez; Esther Sanjuán; Rafael Millán; Cristóbal Del Rosario-Quintana; Félix Acosta; Alfredo García; José R Jaber. 2021. "Identification of the Pseudomonas fluorescens group as being responsible for blue pigment on fresh cheese." , no. : 1.
The dietary guidelines as well as the organizations that establish the recommendations are not homogeneous across regions of the world. Each country utilizes specific icons to better describe to the public easy ways to follow specific recommendations, including the use of pyramids, plates, and other forms of presenting key information. All dietary guidelines are updated within certain periods to ensure that new findings or specific changes are communicated to the public. The purpose of this commentary is to describe the most updated information as well as some history on how these symbols are utilized in different countries or areas of the world. The updated Mediterranean pyramid as well as MyPlate and the Pyramids utilized in South Africa, Japan, and Argentina are discussed in this commentary.
Maria Fernandez; Dele Raheem; Fernando Ramos; Conrado Carrascosa; Ariana Saraiva; António Raposo. Highlights of Current Dietary Guidelines in Five Continents. International Journal of Environmental Research and Public Health 2021, 18, 2814 .
AMA StyleMaria Fernandez, Dele Raheem, Fernando Ramos, Conrado Carrascosa, Ariana Saraiva, António Raposo. Highlights of Current Dietary Guidelines in Five Continents. International Journal of Environmental Research and Public Health. 2021; 18 (6):2814.
Chicago/Turabian StyleMaria Fernandez; Dele Raheem; Fernando Ramos; Conrado Carrascosa; Ariana Saraiva; António Raposo. 2021. "Highlights of Current Dietary Guidelines in Five Continents." International Journal of Environmental Research and Public Health 18, no. 6: 2814.
Biofilms, present as microorganisms and surviving on surfaces, can increase food cross-contamination, leading to changes in the food industry’s cleaning and disinfection dynamics. Biofilm is an association of microorganisms that is irreversibly linked with a surface, contained in an extracellular polymeric substance matrix, which poses a formidable challenge for food industries. To avoid biofilms from forming, and to eliminate them from reversible attachment and irreversible stages, where attached microorganisms improve surface adhesion, a strong disinfectant is required to eliminate bacterial attachments. This review paper tackles biofilm problems from all perspectives, including biofilm-forming pathogens in the food industry, disinfectant resistance of biofilm, and identification methods. As biofilms are largely responsible for food spoilage and outbreaks, they are also considered responsible for damage to food processing equipment. Hence the need to gain good knowledge about all of the factors favouring their development or growth, such as the attachment surface, food matrix components, environmental conditions, the bacterial cells involved, and electrostatic charging of surfaces. Overall, this review study shows the real threat of biofilms in the food industry due to the resistance of disinfectants and the mechanisms developed for their survival, including the intercellular signalling system, the cyclic nucleotide second messenger, and biofilm-associated proteins.
Conrado Carrascosa; Dele Raheem; Fernando Ramos; Ariana Saraiva; António Raposo. Microbial Biofilms in the Food Industry—A Comprehensive Review. International Journal of Environmental Research and Public Health 2021, 18, 2014 .
AMA StyleConrado Carrascosa, Dele Raheem, Fernando Ramos, Ariana Saraiva, António Raposo. Microbial Biofilms in the Food Industry—A Comprehensive Review. International Journal of Environmental Research and Public Health. 2021; 18 (4):2014.
Chicago/Turabian StyleConrado Carrascosa; Dele Raheem; Fernando Ramos; Ariana Saraiva; António Raposo. 2021. "Microbial Biofilms in the Food Industry—A Comprehensive Review." International Journal of Environmental Research and Public Health 18, no. 4: 2014.
Owing to its chemical richness, propolis has a myriad of therapeutic properties. To the authors’ knowledge, this is the first comprehensive review paper on propolis to focus exclusively on its major effects for cardiovascular health. The propolis compound varieties with the most promising therapeutic benefits and their respective physiological mechanisms will be discussed. Propolis displays an anti-atherosclerotic activity, attained through modulation of the plasma lipid profile and through stabilization of the fatty plaque by inhibiting macrophage apoptosis, vascular smooth muscle proliferation and metalloproteinase activity. The antihypertensive effects of propolis probably arise through the combination of several mechanisms, including the suppression of catecholamine synthesis, stimulation of endothelium-dependent vasorelaxation and vascular anti-inflammatory activity. The anti-hemostatic activity of propolis is attributed to the inhibition of platelet plug formation and antifibrinolytic activity. By inhibiting the secretion of proangiogenic factors, propolis suppresses endothelial cell migration and tubulogenesis, exerting antiangiogenic activity. The antioxidant and anti-inflammatory activities are responsible for protection against vascular endothelial and cardiomyocyte dysfunction, mostly by the prevention of oxidative stress. Among the reviewed propolis varieties, the Brazilian green and red varieties show the largest number of beneficial activities. Further research, especially preclinical, should be conducted to assess the cardiovascular benefits of the given varieties with different compositions.
Henrique Silva; Rafaela Francisco; Ariana Saraiva; Simone Francisco; Conrado Carrascosa; António Raposo. The Cardiovascular Therapeutic Potential of Propolis—A Comprehensive Review. Biology 2021, 10, 27 .
AMA StyleHenrique Silva, Rafaela Francisco, Ariana Saraiva, Simone Francisco, Conrado Carrascosa, António Raposo. The Cardiovascular Therapeutic Potential of Propolis—A Comprehensive Review. Biology. 2021; 10 (1):27.
Chicago/Turabian StyleHenrique Silva; Rafaela Francisco; Ariana Saraiva; Simone Francisco; Conrado Carrascosa; António Raposo. 2021. "The Cardiovascular Therapeutic Potential of Propolis—A Comprehensive Review." Biology 10, no. 1: 27.
Sarpa salpa is a fish belonging to the Sparidae family and is usually found in local markets. Toxic metals such as aluminum (Al), cadmium (Cd), lead (Pb) and trace elements such as boron (B), barium (Ba), cobalt (Co), copper (Cu), chromium (Cr), iron (Fe), lithium (Li), manganese (Mn), molybdenum (Mo), nickel (Ni), strontium (Sr), vanadium (V) and zinc (Zn) are incorporated into fish tissues and remain there. The liver has the highest concentrations of all the analyzed toxic metals and almost all the analyzed trace elements. The consumption of 100 g/day of S. salpa muscle tissue does not pose a health risk. However, 100 g/day of liver consumption may pose a serious health risk due to the intake of Cd (572% of the tolerable weekly intake for adults with a body weight of 68.48 kg) and Pb (117% of the tolerable daily intake for adults weighing 68.48 kg). The consumption of liver of this species is not recommended due to its possible harmful effects on health.
Alberto Gutiérrez-Ravelo; Ángel J. Gutiérrez; Soraya Paz; Conrado Carrascosa-Iruzubieta; Dailos González-Weller; José M. Caballero; Consuelo Revert; Carmen Rubio; Arturo Hardisson. Toxic Metals (Al, Cd, Pb) and Trace Element (B, Ba, Co, Cu, Cr, Fe, Li, Mn, Mo, Ni, Sr, V, Zn) Levels in Sarpa Salpa from the North-Eastern Atlantic Ocean Region. International Journal of Environmental Research and Public Health 2020, 17, 7212 .
AMA StyleAlberto Gutiérrez-Ravelo, Ángel J. Gutiérrez, Soraya Paz, Conrado Carrascosa-Iruzubieta, Dailos González-Weller, José M. Caballero, Consuelo Revert, Carmen Rubio, Arturo Hardisson. Toxic Metals (Al, Cd, Pb) and Trace Element (B, Ba, Co, Cu, Cr, Fe, Li, Mn, Mo, Ni, Sr, V, Zn) Levels in Sarpa Salpa from the North-Eastern Atlantic Ocean Region. International Journal of Environmental Research and Public Health. 2020; 17 (19):7212.
Chicago/Turabian StyleAlberto Gutiérrez-Ravelo; Ángel J. Gutiérrez; Soraya Paz; Conrado Carrascosa-Iruzubieta; Dailos González-Weller; José M. Caballero; Consuelo Revert; Carmen Rubio; Arturo Hardisson. 2020. "Toxic Metals (Al, Cd, Pb) and Trace Element (B, Ba, Co, Cu, Cr, Fe, Li, Mn, Mo, Ni, Sr, V, Zn) Levels in Sarpa Salpa from the North-Eastern Atlantic Ocean Region." International Journal of Environmental Research and Public Health 17, no. 19: 7212.
At a moment when the population is increasingly aware and involved in what it eats, both consumers and the food sector are showing more interest in natural foods. This review work discusses, addresses and provides details of the most important aspects of consumer’s perceptions of and attitudes to natural foods and in-depth research into natural sweeteners. It also includes issues about their use and development as regards health impacts, food security and sustainability. In line with our main research outcome, we can assume that consumers are very keen on choosing foods with clean labelling, natural ingredients, preferably with other functional properties, without the loss of taste. In response to such a phenomenon, the food industry offers consumers alternative natural sweeteners with the advantage of added health benefits. It is noteworthy that Nature is a superb source of desirable substances, and many have a sweet taste, and many still need to be studied. Finally, we must stress that being natural does not necessarily guarantee market success.
Ariana Saraiva; Conrado Carrascosa; Dele Raheem; Fernando Ramos; António Raposo. Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts. International Journal of Environmental Research and Public Health 2020, 17, 6285 .
AMA StyleAriana Saraiva, Conrado Carrascosa, Dele Raheem, Fernando Ramos, António Raposo. Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts. International Journal of Environmental Research and Public Health. 2020; 17 (17):6285.
Chicago/Turabian StyleAriana Saraiva; Conrado Carrascosa; Dele Raheem; Fernando Ramos; António Raposo. 2020. "Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts." International Journal of Environmental Research and Public Health 17, no. 17: 6285.
Bulk sweetener maltitol belongs to the polyols family and there have been several dietary applications in the past few years, during which the food industry has used it in many food products: bakery and dairy products, chocolate, sweets. This review paper addresses and discusses in detail the most relevant aspects concerning the analytical methods employed to determine maltitol’s food safety and industry applications, its metabolism and its impacts on human health. According to our main research outcome, we can assume that maltitol at lower doses poses little risk to humans and is a good alternative to using sucrose. However, it causes diarrhoea and foetus complications at high doses. Regarding its determination, high-performance liquid chromatography proved the primary method in various food matrices. The future role of maltitol in the food industry is likely to become more relevant as processors seek alternative sweeteners in product formulation without compromising health.
Ariana Saraiva; Conrado Carrascosa; Dele Raheem; Fernando Ramos; António Raposo. Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts. International Journal of Environmental Research and Public Health 2020, 17, 5227 .
AMA StyleAriana Saraiva, Conrado Carrascosa, Dele Raheem, Fernando Ramos, António Raposo. Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts. International Journal of Environmental Research and Public Health. 2020; 17 (14):5227.
Chicago/Turabian StyleAriana Saraiva; Conrado Carrascosa; Dele Raheem; Fernando Ramos; António Raposo. 2020. "Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts." International Journal of Environmental Research and Public Health 17, no. 14: 5227.
Natividad Ramírez-Olivares; Gerardo Pérez-González; Rafael Millán; Conrado Carrascosa; Esther Sanjuán. Artisanal cheese with no designation of origin: keys to correctly label it. Journal of Applied Animal Research 2020, 48, 515 -524.
AMA StyleNatividad Ramírez-Olivares, Gerardo Pérez-González, Rafael Millán, Conrado Carrascosa, Esther Sanjuán. Artisanal cheese with no designation of origin: keys to correctly label it. Journal of Applied Animal Research. 2020; 48 (1):515-524.
Chicago/Turabian StyleNatividad Ramírez-Olivares; Gerardo Pérez-González; Rafael Millán; Conrado Carrascosa; Esther Sanjuán. 2020. "Artisanal cheese with no designation of origin: keys to correctly label it." Journal of Applied Animal Research 48, no. 1: 515-524.
Microbial contamination in shopping trolleys (eighty five) by considering different supermarkets (seven) from three major food companies in Las Palmas de Gran Canaria (Spain) was determined. The two sampled areas were trolley handles and food trolley baskets-child seats. Samples were analyzed by selective and differential microbiological culture media. E. coli four (2.4%) indicative of faecal contamination, Klebsiella pneumoniae twelve (6.5%) and Citrobacter freundii, six (5.1%), which have been isolated from human faecal samples, were isolated from trolleys; Pseudomonas rhodesiae, five (4.25%), and Pseudomonas fluorescens, three (2.55%), which both evidenced environmental contamination. Significant differences among the companies were found for the Enterobacteriaceae and coliforms. Regarding location, these differences (p < 0.003) were observed only for the coliform rates, which were higher in trolleys located outside. The results of this study suggest the implementation of cleaning and disinfection programmes to improve trolley sanitation, and to reduce exposure to both potential pathogenic and transmitting bacterial infections.
Conrado Carrascosa; Esther Sanjuán; Rafael Millán; Sara Martín; Pedro Saavedra; António Raposo; Cristóbal Del Rosario-Quintana; José Raduán Jaber. Is the use of supermarket trolleys microbiologically safe? Study of microbiological contamination. Journal of Applied Animal Research 2018, 47, 17 -23.
AMA StyleConrado Carrascosa, Esther Sanjuán, Rafael Millán, Sara Martín, Pedro Saavedra, António Raposo, Cristóbal Del Rosario-Quintana, José Raduán Jaber. Is the use of supermarket trolleys microbiologically safe? Study of microbiological contamination. Journal of Applied Animal Research. 2018; 47 (1):17-23.
Chicago/Turabian StyleConrado Carrascosa; Esther Sanjuán; Rafael Millán; Sara Martín; Pedro Saavedra; António Raposo; Cristóbal Del Rosario-Quintana; José Raduán Jaber. 2018. "Is the use of supermarket trolleys microbiologically safe? Study of microbiological contamination." Journal of Applied Animal Research 47, no. 1: 17-23.
Melissa López; Conrado Carrascosa; Rafael Millán; Graciela Hitatí Negro; António Raposo; Esther Sanjuán. Studying the compliance of the labelling in different types of farm fresh eggs for human consumption marketed in Gran Canaria (Spain) – An egg labelling proposition for those produced in Canary Islands. Biomedical and Biopharmaceutical Research Journal 2018, 15, 138 -155.
AMA StyleMelissa López, Conrado Carrascosa, Rafael Millán, Graciela Hitatí Negro, António Raposo, Esther Sanjuán. Studying the compliance of the labelling in different types of farm fresh eggs for human consumption marketed in Gran Canaria (Spain) – An egg labelling proposition for those produced in Canary Islands. Biomedical and Biopharmaceutical Research Journal. 2018; 15 (2):138-155.
Chicago/Turabian StyleMelissa López; Conrado Carrascosa; Rafael Millán; Graciela Hitatí Negro; António Raposo; Esther Sanjuán. 2018. "Studying the compliance of the labelling in different types of farm fresh eggs for human consumption marketed in Gran Canaria (Spain) – An egg labelling proposition for those produced in Canary Islands." Biomedical and Biopharmaceutical Research Journal 15, no. 2: 138-155.
Bisphenol A (BPA) is an industrial compound used extensively to produce synthetic polymers, such as epoxy resins, which are incorporated into the inner coating of metal cans, and also to manufacture polycarbonates with applications in bottles, including bottles of water. Several studies have reported on the transfer of this compound to food. Regarding human exposure to BPA, food intake can be considered the most serious among all the routes, not only because it potentially reaches more people in different age groups (including infants, an especially vulnerable group), but also because it inadvertently occurs over long time periods. BPA is considered an endocrine disruptor and several studies have proposed a relationship between exposure to BPA and the appearance of adverse health effects, such as cancer, infertility, diabetes, and obesity, among others. In 2015 however, the European Food Safety Authority concluded in its last scientific opinion that this compound does not pose any risk to the exposed population's health. Therefore, the EU regards BPA as an authorized product to be used as food contact material. Although BPA intake through food is apparently below the set limits, research into BPA and its potential negative effects is still ongoing. This review contains the most recent in vitro and in vivo studies on BPA toxicity and its harmful effects on health, and it intends to address human exposure to BPA, namely through dietary exposure and its impact on human health.
Susana Almeida; António Raposo; Maira Almeida-González; Conrado Carrascosa. Bisphenol A: Food Exposure and Impact on Human Health. Comprehensive Reviews in Food Science and Food Safety 2018, 17, 1503 -1517.
AMA StyleSusana Almeida, António Raposo, Maira Almeida-González, Conrado Carrascosa. Bisphenol A: Food Exposure and Impact on Human Health. Comprehensive Reviews in Food Science and Food Safety. 2018; 17 (6):1503-1517.
Chicago/Turabian StyleSusana Almeida; António Raposo; Maira Almeida-González; Conrado Carrascosa. 2018. "Bisphenol A: Food Exposure and Impact on Human Health." Comprehensive Reviews in Food Science and Food Safety 17, no. 6: 1503-1517.
Acoraida Fontaine; António Raposo; Rafael Millán; Esther Sanjuán; Conrado Carrascosa. Degree of implementation and satisfaction in food companies with the International Food Standards (IFS) and British Retail Consortium (BRC) certifications on the Canary Islands. Biomedical and Biopharmaceutical Research Journal 2018, 15, 8 -24.
AMA StyleAcoraida Fontaine, António Raposo, Rafael Millán, Esther Sanjuán, Conrado Carrascosa. Degree of implementation and satisfaction in food companies with the International Food Standards (IFS) and British Retail Consortium (BRC) certifications on the Canary Islands. Biomedical and Biopharmaceutical Research Journal. 2018; 15 (1):8-24.
Chicago/Turabian StyleAcoraida Fontaine; António Raposo; Rafael Millán; Esther Sanjuán; Conrado Carrascosa. 2018. "Degree of implementation and satisfaction in food companies with the International Food Standards (IFS) and British Retail Consortium (BRC) certifications on the Canary Islands." Biomedical and Biopharmaceutical Research Journal 15, no. 1: 8-24.
Broccoli belongs to the Brassicaceae family and the Brassica genus, also designated crucifers, which has been linked to reduced risk of certain diseases for their content of compounds like glucosinolates (GLS) and vitamin C. Isothiocyanates, nitriles, and thiocyanates are degradation products of glucosinolates, are substances that protect cells against oxidative stress, and present many other health benefits. Vitamin C also contains antioxidant properties that contribute to the beneficial effects that broccoli have for health. The present paper is an overview of the reduction of secondary plant products, such as GLS and vitamin C, by cooking. Nonetheless, these concentrations can be modified if the cell structure of the plant is disrupted, e.g., while cutting, chewing, or cooking. Myrosinase can come into contact with GLS and hydrolyze it to isothiocyanate sulforaphane or sulforaphane nitrile, depending on the environmental conditions, which produces changes in the composition and concentration of GLS. Thus, cooking induces many chemical and physical modifications in food, among which GLS and vitamin C content in broccoli can change. Vitamin C and GLS are water-soluble, which makes them more susceptible to loss during the cooking process. Despite some controversy, most reviewed studies show that conventional cooking methods (boiling, steaming, and frying) and nonconventional ones (microwaving) significantly lead to the degradation of vitamin C and GLS. Nonetheless, steaming is the conventional method that obtains the best result to better preserve these two compounds.
Ana Soares; Conrado Carrascosa; António Raposo. Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli. Food and Bioprocess Technology 2017, 10, 1387 -1411.
AMA StyleAna Soares, Conrado Carrascosa, António Raposo. Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli. Food and Bioprocess Technology. 2017; 10 (8):1387-1411.
Chicago/Turabian StyleAna Soares; Conrado Carrascosa; António Raposo. 2017. "Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli." Food and Bioprocess Technology 10, no. 8: 1387-1411.
© 2016. This manuscript version is made available under the CC-BY-NC-ND 4.0 license: http://creativecommons.org/licenses/by-nc-nd/4.0/"The purpose of this paper was to evaluate, by statistical analyses, risk factors on cheese farms that can influence the microbial contamination of their products. Various assessment tools, such as cheese production questionnaires, food handlers’ knowledge testing, and hygiene assessment system surveys, were used on 39 cheese farms on the island of Gran Canaria, Spain. The microbiological status of 773 raw milk and cheese samples from the cheese farms was assessed by enumerating total viable counts and 4 pathogens: Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. The results revealed that the highest contamination by Staph. aureus (4.39%, >105 cfu/ mL) was found in milk, and the highest contamination by E. coli (5.18%, >103 cfu/mL) was found in cheese. Very few samples (0.52%) were contaminated by L. monocytogenes or Salmonella spp. The factors associated with any tested microorganism were “handling,” “knowledge,” and “type of milk.” Subsequently, multidimensional logistic analysis for contamination by E. coli showed an independent association for factors “cleaning and disinfection test” and “type of milk.” The probability of total aerobic contamination of milk increased with lower hygiene assessment system survey scores. These results emphasize the need to apply and maintain good hygiene practices, and to study risk factors to prevent contamination and bacterial growth. Further research is required in other areas with different cheese farm types to reinforce the validity of these results.
Conrado Carrascosa; Rafael Millán; Pedro Saavedra; José Raduán Jaber; António Raposo; Esther Sanjuán. Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms. Journal of Dairy Science 2016, 99, 2606 -2616.
AMA StyleConrado Carrascosa, Rafael Millán, Pedro Saavedra, José Raduán Jaber, António Raposo, Esther Sanjuán. Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms. Journal of Dairy Science. 2016; 99 (4):2606-2616.
Chicago/Turabian StyleConrado Carrascosa; Rafael Millán; Pedro Saavedra; José Raduán Jaber; António Raposo; Esther Sanjuán. 2016. "Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms." Journal of Dairy Science 99, no. 4: 2606-2616.
António Raposo; Conrado Carrascosa; Esteban Pérez; Ana Tavares; Esther Sanjuán; Pedro Saavedra; Rafael Millán. Vending machine foods: evaluation of nutritional composition. 2016, 28, 1 .
AMA StyleAntónio Raposo, Conrado Carrascosa, Esteban Pérez, Ana Tavares, Esther Sanjuán, Pedro Saavedra, Rafael Millán. Vending machine foods: evaluation of nutritional composition. . 2016; 28 (3):1.
Chicago/Turabian StyleAntónio Raposo; Conrado Carrascosa; Esteban Pérez; Ana Tavares; Esther Sanjuán; Pedro Saavedra; Rafael Millán. 2016. "Vending machine foods: evaluation of nutritional composition." 28, no. 3: 1.
This survey-based study evaluates the effect of three factors (market location, kind of stall facilities and presence of intermediaries) on the hygienic-sanitary quality of markets, which could condition the food risk of the artisanal cheeses sold in them. As street vending in the Canaries archipelago is important tocommercialise traditional reference products, thisstudy compares the hygienic-sanitary conditions of stalls in several street markets on the Gran CanariaIsland by taking artisanal cheese as a reference product. The results show that the markets in coastal areas obtain a higher food sellers score than those in inland areas. Presence of permanent stalls allows the hygienic-sanitary criteria set out by law on street sales to be better applied than markets with temporary stalls. The former obtain much higher scores than the latter. Finally, presence of intermediaries made the survey scores drastically lower, but theywere higher when producers ranstalls. Facilitating the staff in this sector access to specialised training is fundamental. This is the main problem faced in such businesses, followed by asking competent authorities to collaborate more to ensure that current legislation is met, and to protect and improve traditional sales as their importance in society and today’s economy in many regions is vital.
Maria Del Pino Sánchez; Dácil Lugo; Rafael Millán; Abel Verdú; António Raposo; Esther Sanjuán; Conrado Carrascosa. Mobile Artisanal Cheese Vending in Small Street Markets of Gran Canaria. International Journal of Clinical Nutrition & Dietetics 2015, 1, 1 .
AMA StyleMaria Del Pino Sánchez, Dácil Lugo, Rafael Millán, Abel Verdú, António Raposo, Esther Sanjuán, Conrado Carrascosa. Mobile Artisanal Cheese Vending in Small Street Markets of Gran Canaria. International Journal of Clinical Nutrition & Dietetics. 2015; 1 (1):1.
Chicago/Turabian StyleMaria Del Pino Sánchez; Dácil Lugo; Rafael Millán; Abel Verdú; António Raposo; Esther Sanjuán; Conrado Carrascosa. 2015. "Mobile Artisanal Cheese Vending in Small Street Markets of Gran Canaria." International Journal of Clinical Nutrition & Dietetics 1, no. 1: 1.
António Raposo; Conrado Carrascosa; Esteban Pérez; Pedro Saavedra; Esther Sanjuán; Rafael Millán. Vending machines: Food safety and quality assessment focused on food handlers and the variables involved in the industry. Food Control 2015, 56, 177 -185.
AMA StyleAntónio Raposo, Conrado Carrascosa, Esteban Pérez, Pedro Saavedra, Esther Sanjuán, Rafael Millán. Vending machines: Food safety and quality assessment focused on food handlers and the variables involved in the industry. Food Control. 2015; 56 ():177-185.
Chicago/Turabian StyleAntónio Raposo; Conrado Carrascosa; Esteban Pérez; Pedro Saavedra; Esther Sanjuán; Rafael Millán. 2015. "Vending machines: Food safety and quality assessment focused on food handlers and the variables involved in the industry." Food Control 56, no. : 177-185.