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Consumers are looking for healthier foods. Animal nutrition is one of the most important environmental factors in product quality, and significantly influences meat and milk and its dairy products. So emphasis is often placed on improving quality though animal feeding. A main target in improving meat and dairy nutritional characteristics is the enhancement of lipid quality, which can be achieved by increasing the content and composition of beneficial fatty acids. Factors such as forage: concentrate ratio, dietary fat supplements, etc. have an essential effect on animal dairy and meat quality. A few studies have shown that meat and dairy from ruminants in pasture is enriched in bioactive substances of natural origin. These animals are also able to utilize increasing amounts of by-products or “unconventional” animal feedstuffs, which can improve the healthful properties of products. Epidemiological studies that find inverse associations between eating red meat and health do not distinguish between meat from livestock fed high-grain diets and livestock foraging on phytochemically rich mixtures of plants. Despite their alleged benefits, research has not elucidated linkages among plant diversity or alternative feedstuffs with potential functional properties in ruminant diets and human health. In addition, dietary manipulations favoring polyunsaturated FA incorporation in dairy and meat lipids increase the risk of lipoperoxidation, which can be efficiently prevented by use of dietary antioxidants. This book collected articles addressing optimal dietary composition for ruminant production to improve the quality of meat and dairy.

Research & information: general --- Biology, life sciences --- fatty acid profile --- mineral profile --- CLA --- milk yield --- circular economy --- concentrate --- silage --- modified atmosphere --- vacuum --- texture --- fatty acids --- water holding capacity --- consumer acceptability --- pecorino cheese --- pasture --- management system --- fatty acids profile --- sensory properties --- consumer liking --- grass silage --- zero-grazing --- grazing --- milk --- antioxidants --- organic beef --- ageing --- tenderisation speed --- meat quality --- sarcomere --- goat cheese --- odour --- raw milk --- volatile compounds --- antioxidant capacity --- dairy product quality --- n-3 and n-6 fatty acids --- retinol --- Roja Mallorquina sheep --- tocopherol --- total phenolic compounds --- fatty acid profile --- mineral profile --- CLA --- milk yield --- circular economy --- concentrate --- silage --- modified atmosphere --- vacuum --- texture --- fatty acids --- water holding capacity --- consumer acceptability --- pecorino cheese --- pasture --- management system --- fatty acids profile --- sensory properties --- consumer liking --- grass silage --- zero-grazing --- grazing --- milk --- antioxidants --- organic beef --- ageing --- tenderisation speed --- meat quality --- sarcomere --- goat cheese --- odour --- raw milk --- volatile compounds --- antioxidant capacity --- dairy product quality --- n-3 and n-6 fatty acids --- retinol --- Roja Mallorquina sheep --- tocopherol --- total phenolic compounds

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Consumers are looking for healthier foods. Animal nutrition is one of the most important environmental factors in product quality, and significantly influences meat and milk and its dairy products. So emphasis is often placed on improving quality though animal feeding. A main target in improving meat and dairy nutritional characteristics is the enhancement of lipid quality, which can be achieved by increasing the content and composition of beneficial fatty acids. Factors such as forage: concentrate ratio, dietary fat supplements, etc. have an essential effect on animal dairy and meat quality. A few studies have shown that meat and dairy from ruminants in pasture is enriched in bioactive substances of natural origin. These animals are also able to utilize increasing amounts of by-products or “unconventional” animal feedstuffs, which can improve the healthful properties of products. Epidemiological studies that find inverse associations between eating red meat and health do not distinguish between meat from livestock fed high-grain diets and livestock foraging on phytochemically rich mixtures of plants. Despite their alleged benefits, research has not elucidated linkages among plant diversity or alternative feedstuffs with potential functional properties in ruminant diets and human health. In addition, dietary manipulations favoring polyunsaturated FA incorporation in dairy and meat lipids increase the risk of lipoperoxidation, which can be efficiently prevented by use of dietary antioxidants. This book collected articles addressing optimal dietary composition for ruminant production to improve the quality of meat and dairy.

Research & information: general --- Biology, life sciences --- fatty acid profile --- mineral profile --- CLA --- milk yield --- circular economy --- concentrate --- silage --- modified atmosphere --- vacuum --- texture --- fatty acids --- water holding capacity --- consumer acceptability --- pecorino cheese --- pasture --- management system --- fatty acids profile --- sensory properties --- consumer liking --- grass silage --- zero-grazing --- grazing --- milk --- antioxidants --- organic beef --- ageing --- tenderisation speed --- meat quality --- sarcomere --- goat cheese --- odour --- raw milk --- volatile compounds --- antioxidant capacity --- dairy product quality --- n-3 and n-6 fatty acids --- retinol --- Roja Mallorquina sheep --- tocopherol --- total phenolic compounds --- n/a

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Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint.

Research & information: general --- Biology, life sciences --- Food & society --- agro-industrial by-product --- fortified pasta --- dietary fiber --- phenolic compounds --- starch digestibility --- prebiotics --- trypsin inhibitors --- inositol phosphates --- phenols --- legumes --- functional foods --- gluten-free --- durum wheat --- precision harvest --- pasta quality --- pasta short chain --- pasta --- glycaemic index --- high amylose --- resistant starch --- gluten-free bread --- hydration --- hydroxypropyl methylcellulose --- xanthan gum --- psyllium --- sucrose replacement --- cake --- dietary fibre --- clean label --- texture profile --- sensory quality --- obesity --- celiac disease --- bread fortification --- grape pomace --- agro-industrial by-products --- antioxidant activity --- sensory analysis --- dumpling --- gnocchi --- gluten free pasta --- fiber content --- cooking behavior --- color --- texture --- liking predictors --- consumer acceptability --- gluten analysis --- ELISA --- sandwich method --- R5 antibody --- G12 antibody --- agro-industrial by-product --- fortified pasta --- dietary fiber --- phenolic compounds --- starch digestibility --- prebiotics --- trypsin inhibitors --- inositol phosphates --- phenols --- legumes --- functional foods --- gluten-free --- durum wheat --- precision harvest --- pasta quality --- pasta short chain --- pasta --- glycaemic index --- high amylose --- resistant starch --- gluten-free bread --- hydration --- hydroxypropyl methylcellulose --- xanthan gum --- psyllium --- sucrose replacement --- cake --- dietary fibre --- clean label --- texture profile --- sensory quality --- obesity --- celiac disease --- bread fortification --- grape pomace --- agro-industrial by-products --- antioxidant activity --- sensory analysis --- dumpling --- gnocchi --- gluten free pasta --- fiber content --- cooking behavior --- color --- texture --- liking predictors --- consumer acceptability --- gluten analysis --- ELISA --- sandwich method --- R5 antibody --- G12 antibody

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In the food and beverage industries, implementing novel methods using digital technologies such as artificial intelligence (AI), sensors, robotics, computer vision, machine learning (ML), and sensory analysis using augmented reality (AR) has become critical to maintaining and increasing the products’ quality traits and international competitiveness, especially within the past five years. Fermented beverages have been one of the most researched industries to implement these technologies to assess product composition and improve production processes and product quality. This Special Issue (SI) is focused on the latest research on the application of digital technologies on beverage fermentation monitoring and the improvement of processing performance, product quality and sensory acceptability.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- sensor networks --- automation --- beer acceptability --- beer fermentation --- RoboBEER --- machine learning --- ultrasonic measurements --- long short-term memory --- industrial digital technologies --- yeast morphology --- automated image analysis --- heat stress --- vacuoles --- cell size --- computer vision --- foam stability --- image analysis --- lager beer --- foam retention --- polyphenols --- LC-ESI-QTOF-MS/MS --- HPLC --- medicinal plants --- ginger --- lemon --- mint --- herbal tea infusion --- antioxidants --- black pepper --- focus group --- hops --- Kawakawa --- off aromas --- gas sensors --- robotic pourer --- aroma thresholds --- climate change --- artificial neural networks --- volatile phenols --- glycoconjugates --- bushfires --- sparkling wine --- fermentation --- biogenic amines --- wine quality --- liquid chromatography --- principal component analysis --- augmented reality --- non-dairy yogurt --- contexts --- consumer acceptability --- emotional responses --- Fermentation --- Olea europaea --- respiration rate --- storage conditions --- transport --- TeeBot --- high throughput --- liquid handling robot --- metabolite analysis --- stochastic dynamic optimisation --- uncertainty --- n/a

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This book is a compilation of articles published in the Special Issue “Sensory and Consumer Research for a Sustainable Food System” of the journal Foods. The compilation includes 18 original research articles, 2 review articles, and 1 editorial. The articles show how sensory and consumer research can contribute to the development of a sustainable food system.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- organic food --- discount supermarket --- purchase intention --- structural equation model (SEM) --- grocery retailing --- heritage cereals --- consumer attitudes --- preferences and awareness --- formulation --- legume --- profile --- TDS --- multi-intake --- bitter --- beany --- astringent --- dual fortification --- sensory evaluation --- iron and zinc deficiency --- lentil --- willingness to try --- neophobia --- structural equation model --- consumer acceptance --- descriptive analysis --- meat analog --- meat extender --- plant-based --- alternative protein --- imitation meat --- lunch buffet --- vegetables --- food intake --- multisensory --- emotion terms --- ingredients --- pleasantness --- sensory --- sustainability --- acceptance --- sensory descriptive analysis --- CATA --- texture analyzer --- pulses --- green peas --- chickpea --- rice --- non-thermal processing technologies --- consumer perception --- fruit and vegetables --- food processing --- sensory characterisation --- discarded fish --- seafood --- fishing --- season --- food choice motivations --- food waste --- willingness to pay --- consumer behavior --- convenience food --- determinants --- consumption --- confirmatory factor analysis --- structural equation modeling --- plant-based dairy alternatives --- innovation --- sustainable foods --- mountain cheese --- acceptability --- conjoint analysis --- external information --- consumer segmentation --- food sustainability --- non-dairy cheese --- soy-based cheese --- paper-based packaging --- sensory attributes --- consumer acceptability --- biscuit packages --- meat packages --- consumers --- focus groups --- environmentally friendly --- brown rice --- white rice --- Just About Right scale --- JAR --- penalty analysis --- flexitarian --- meat analogue --- meat substitute --- online survey --- plant-based protein --- vegan --- vegetarian --- organic food --- discount supermarket --- purchase intention --- structural equation model (SEM) --- grocery retailing --- heritage cereals --- consumer attitudes --- preferences and awareness --- formulation --- legume --- profile --- TDS --- multi-intake --- bitter --- beany --- astringent --- dual fortification --- sensory evaluation --- iron and zinc deficiency --- lentil --- willingness to try --- neophobia --- structural equation model --- consumer acceptance --- descriptive analysis --- meat analog --- meat extender --- plant-based --- alternative protein --- imitation meat --- lunch buffet --- vegetables --- food intake --- multisensory --- emotion terms --- ingredients --- pleasantness --- sensory --- sustainability --- acceptance --- sensory descriptive analysis --- CATA --- texture analyzer --- pulses --- green peas --- chickpea --- rice --- non-thermal processing technologies --- consumer perception --- fruit and vegetables --- food processing --- sensory characterisation --- discarded fish --- seafood --- fishing --- season --- food choice motivations --- food waste --- willingness to pay --- consumer behavior --- convenience food --- determinants --- consumption --- confirmatory factor analysis --- structural equation modeling --- plant-based dairy alternatives --- innovation --- sustainable foods --- mountain cheese --- acceptability --- conjoint analysis --- external information --- consumer segmentation --- food sustainability --- non-dairy cheese --- soy-based cheese --- paper-based packaging --- sensory attributes --- consumer acceptability --- biscuit packages --- meat packages --- consumers --- focus groups --- environmentally friendly --- brown rice --- white rice --- Just About Right scale --- JAR --- penalty analysis --- flexitarian --- meat analogue --- meat substitute --- online survey --- plant-based protein --- vegan --- vegetarian