Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality,...
share announcement

Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 25 July 2024 | Viewed by 5049

Special Issue Editors

Prof. Dr. Marion Da Costa

E-Mail Website
Guest Editor
Department of Preventive Veterinary Medicine and Animal Production, Veterinary Medicine and Zootechnics School, Universidade Federal da Bahia, Salvador, Brazil
Interests: dairy science; dairy processing; dairy chemistry; natural extracts; functional food ingredients; food quality and safety; foodborne pathogenic bacteria
Dr. Carla Paulo Vieira

E-Mail Website
Guest Editor
1. Food Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
2. Laboratório de Comunicação Celular, Instituto Oswaldo Cruz, Fiocruz, Rua Sizenando Nabuco, nº 100, Pavilhão 108, sala 28B, Manguinhos, Rio de Janeiro 21041-250, Brazil
Interests: dairy science; dairy processing; dairy chemistry

Special Issue Information

Dear Colleagues,

Artisanal foods of animal origin are often unique, of high quality, and have a distinctive character and identity that sets them apart from mass-produced foods, highlighting their importance to food culture, sustainability, and economic development. In this Special Issue, we welcome you to contribute submissions (including original papers, systematic compilations, and current review articles) on ethnographic studies, the impact of processing technologies (traditional or innovative), physicochemical properties, macro- and microstructure, microbiological diversity, and sensory evaluation that explore the variety, quality, and uniqueness of artisanal foods such as cheese, fermented milk, sausage, cured meat, and other animal foods from different regions of the world. We are also interested in exploring artisanal products’ cultural and social significance, nutritional value, and economic importance to small-scale producers and rural communities. Finally, this Special Issue aims to shed light on the challenges and opportunities of artisanal production of animal origin, including issues of animal welfare, food quality and safety, and environmental impact, making a significant contribution to the field of artisanal product studies, food science, and cultural studies, providing insights and recommendations for policy, practice, and further research.

Prof. Dr. Marion Pereira Da Costa
Dr. Carla Paulo Vieira
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • traditional techniques
  • foods of animal origin
  • human benefits
  • sustainability
  • small-scale production
  • food quality
  • food safety
  • microbiological diversity

Published Papers (3 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

23 pages, 14668 KiB  
Article
Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese’s Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication
by Adriana Di Trana, Emilio Sabia, Ambra Rita Di Rosa, Margherita Addis, Mara Bellati, Vincenzo Russo, Alessio Silvio Dedola, Vincenzo Chiofalo, Salvatore Claps, Paola Di Gregorio and Ada Braghieri
Foods 2023, 12(23), 4339; https://doi.org/10.3390/foods12234339 - 01 Dec 2023
Cited by 2 | Viewed by 1207
Abstract
Traditional agri-food products (TAPs) are closely linked to the peculiarities of the territory of origin and are strategic tools for preserving culture and traditions; nutritional and organoleptic peculiarities also differentiate these products on the market. One such product is Caciocavallo Podolico Lucano (CPL), [...] Read more.
Traditional agri-food products (TAPs) are closely linked to the peculiarities of the territory of origin and are strategic tools for preserving culture and traditions; nutritional and organoleptic peculiarities also differentiate these products on the market. One such product is Caciocavallo Podolico Lucano (CPL), a stretched curd cheese made exclusively from raw milk from Podolian cows, reared under extensive conditions. The objective of this study was to characterise CPL and evaluate the effects of ripening (6 vs. 12 months) on the quality and organoleptic properties, using the technological “artificial senses” platform, of CPL produced and sold in the region of Basilicata, Italy. Additionally, this study represents the first analysis of cheese-related digital communication and trends online. The study found no significant differences between 6-month- and 12-month-ripened cheese, except for a slight increase in cholesterol levels in the latter. CPL aged for 6 and 12 months is naturally lactose-free, rich in bioactive components, and high in vitamin A and antioxidants and has a low PUFA-n6/n3 ratio. The “artificial sensory profile” was able to discriminate the organoleptic fingerprints of 6-month- and 12-month-ripened cheese. The application of a socio-semiotic methodology enabled us to identify the best drivers to create effective communication for this product. The researchers recommend focusing on creating a certification mark linked to the territory for future protection. Full article
(This article belongs to the Special Issue Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits)
►▼ Show Figures

Graphical abstract

25 pages, 2889 KiB  
Article
Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu (Theobroma grandiflorum) Pulp and Flour
by Katherine Gutiérrez-Álzate, Iuri L. S. Rosario, Rafael L. C. de Jesus, Leonardo F. Maciel, Stefanie A. Santos, Carolina O. de Souza, Carla Paulo Vieira, Carlos P. Cavalheiro and Marion Pereira da Costa
Foods 2023, 12(11), 2217; https://doi.org/10.3390/foods12112217 - 31 May 2023
Cited by 1 | Viewed by 1409
Abstract
The use of fruits and their by-products in food has dramatically impacted the food industry due to the nutritional benefits and the technological and sensory effects of food matrices. Therefore, this research aimed to evaluate the effects of adding cupuassu (Theobroma grandiflorum [...] Read more.
The use of fruits and their by-products in food has dramatically impacted the food industry due to the nutritional benefits and the technological and sensory effects of food matrices. Therefore, this research aimed to evaluate the effects of adding cupuassu (Theobroma grandiflorum) pulp and flour on fermented milk beverages’ physicochemical, microbial, and sensory properties during refrigerated storage (0, 7, 14, 21, and 28 days). Twelve formulations were realized with different percentages of cupuassu pulp (0, 5, 7.5, and 10% w/v) and flour (0, 1.5, and 3% w/v). The treatments with 3% cupuassu flour presented the highest percentages of protein, fat, fiber, and carbohydrates, compared with the samples containing pulp. On the other hand, the addition of pulp increased water retention capacity and color parameters (L*, a*, b*, and C*) and decreased pH and syneresis on day 0 of storage. During storage, the samples with pulp showed increases in pH values, consistency index, and apparent viscosity. In comparison, cupuassu flour addition decreased syneresis values and increased L* and b* during storage, as did pulp. In addition, sample HPHF (10% pulp and 3% cupuassu flour), based on just-about-right, penalty, and check-all-that-apply analyses, improved some sensory attributes of the fermented milk beverage, such as brown color, acid taste, bitter taste, cupuassu flavor, and firm texture. It can be concluded that cupuassu pulp and flour addition improves the physicochemical and sensory quality of fermented milk beverages and can provide nutritional value to the product. Full article
(This article belongs to the Special Issue Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits)
►▼ Show Figures

Graphical abstract

17 pages, 1393 KiB  
Article
Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent
by Iuri Lima dos Santos Rosario, Carla Paulo Vieira, Luana Sipaúba Moreno Barreto, Nathália Brizack Monteiro, Rodrigo Vilela de Barros Pinto Moreira, Ana Paula Salim, Carini Aparecida Lelis, Manuela da Silva Solca, Sergio Borges Mano, Carlos Adam Conte-Junior and Marion Pereira da Costa
Foods 2023, 12(10), 1945; https://doi.org/10.3390/foods12101945 - 10 May 2023
Viewed by 1991
Abstract
Cachaça is a traditional Brazilian drink that has the potential to offer a new sensory and technological strategy for artisanal cheesemaking, particularly for small-scale producers and family farming. This study aimed to investigate the effects of cachaça immersion on the physicochemical, microbiological, color, [...] Read more.
Cachaça is a traditional Brazilian drink that has the potential to offer a new sensory and technological strategy for artisanal cheesemaking, particularly for small-scale producers and family farming. This study aimed to investigate the effects of cachaça immersion on the physicochemical, microbiological, color, texture, and sensory parameters of artisanal goat coalho cheeses using three different varieties of cachaça immersion. The results showed that cachaça immersion did not affect the cheese’s proximate composition or starter culture viability, indicating its suitability as a new method for artisanal cheese production. Additionally, gold cachaça aged in oak casks was the most effective variety for sensory acceptance and purchase intention, suggesting that it may be a valuable strategy for small-scale producers to add value and encourage the consumption of artisanal goat coalho cheeses without compromising their quality. Thus, this study provides important insights for small-scale producers and family farming to enhance their product offerings and increase their competitiveness in the market. Full article
(This article belongs to the Special Issue Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-3
Back to TopTop