Food Research最新文献_第6页

The effect of Ajwa dates extract (Phoenix dactylifera L.) on gut microbiota ofSprague Dawley rats induced by a high-fat diet 阿吉瓦红枣提取物（Phoenix dactylifera L.）对高脂饮食诱导的斯普拉格道利大鼠肠道微生物群的影响

Food Research Pub Date : 2024-02-20 DOI: 10.26656/fr.2017.8(1).080

M. Karim, N. Taslim, A. Bukhari, F. Hamid, I. Idris, H. Sanusi

{"title":"The effect of Ajwa dates extract (Phoenix dactylifera L.) on gut microbiota of\u0000Sprague Dawley rats induced by a high-fat diet","authors":"M. Karim, N. Taslim, A. Bukhari, F. Hamid, I. Idris, H. Sanusi","doi":"10.26656/fr.2017.8(1).080","DOIUrl":"https://doi.org/10.26656/fr.2017.8(1).080","url":null,"abstract":"Excessive intake of nutrients will lead to obesity associated with changes in the gut\u0000microbiota composition and inflammatory-metabolic disorders. Ajwa dates have a high\u0000fibre content to promote the growth of beneficial bacteria and inhibit pathogenic bacteria\u0000that trigger metabolic diseases. This study aimed to determine the effect of Ajwa date\u0000extract (ADE) on the gut microbiota of Sprague dawley rats induced by a high-fat diet\u0000(HFD). The research design was a pre-post test with a control group design. A total of\u0000fifteen male rats were divided into 3 groups, 5 rats in the control group were only given\u0000standard feed (control group, CG), 5 rats were induced standard feed and HFD (treatment\u0000group I, TG I), and 5 rats that were treated with standard feed, HFD, and the intervention\u0000of ADE (treatment group II, TG II). HFD induction for 28 days and ADE for 7 days. The\u0000microbiota in the faeces samples were extracted and determined by qPCR (quantitativePolymerase Chain Reaction) method. After the intervention of ADE showed that CG and\u0000TG I did not experience a significant change in microbiota composition, while in TG II\u0000there was a significant change in the genus Bifidobacterium (p<0.01), Bacteroides fragilis\u0000(p<0.043), Clostridium (p<0.036), Lactobacillus (p<0.043), and Escherichia coli\u0000(p<0.043). In conclusion, ADE was able to modulate the gut microbiota of Sprague\u0000Dawley rats induced by a high-fat diet.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"11 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139958068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Simultaneous determination of tartrazine and auramine O using FTIRspectroscopy and partial least square 利用傅立叶变换红外光谱和偏最小二乘法同时测定酒石酸和金胺 O

Food Research Pub Date : 2024-01-04 DOI: 10.26656/fr.2017.8(1).200

L.H. Nurani, C. Edityaningrum, A. Guntarti, M. Ahda, A.D. Lestari, S. Martono, A. Rohman

{"title":"Simultaneous determination of tartrazine and auramine O using FTIR\u0000spectroscopy and partial least square","authors":"L.H. Nurani, C. Edityaningrum, A. Guntarti, M. Ahda, A.D. Lestari, S. Martono, A. Rohman","doi":"10.26656/fr.2017.8(1).200","DOIUrl":"https://doi.org/10.26656/fr.2017.8(1).200","url":null,"abstract":"Nowadays, the use of colouring agents are needed to increase customers’ acceptability of\u0000foods. However, the development of food technology averts a big opportunity to use\u0000prohibited food colouring agents. Tartrazine (TAR) and Auramine O (AO) are two\u0000colouring agents may be used as food colorants. TAR is allowed, while AO is not allowed\u0000to be used in food colorants, respectively. For this study, the goal was to validate and\u0000apply Fourier transform infrared (FTIR) combined with multivariate calibrations for\u0000quantitative analysis of TAR and AO in beverages. An attenuated total reflectance FTIR\u0000scan of samples was performed at wavenumbers ranging from 4000-650 cm-1\u0000.\u0000Quantitative analysis using FTIR spectroscopy was made by plotting the actual levels of\u0000TAR and AO obtained using HPLC and the prediction levels facilitated by partial least\u0000square (PLS) from the sample series. Internal cross-validation is performed on the model\u0000using the leave-one-out method. The root mean square error of prediction (RMSEP), the\u0000root mean square error of cross validation (RMSECV), the root mean square error of\u0000calibration (RMSEC), as well as the coefficient of determination (R2\u0000) become validation\u0000criteria. The results exhibited that calibration model was gained using variables of FTIR\u0000spectra at wavenumbers of 1730-1264 cm-1\u0000. Correlation coefficients (r) of 0.9437 (TAR)\u0000and 0.9381 (FTIR) are present in the calibration model for the correlation of actual and\u0000predicted values. The method for analyzing tartrazine and auramine O in powdered\u0000beverages was validated using multivariate PLS FTIR calibration spectroscopy. FTIR\u0000spectroscopy could be further developed as an alternative technique for analysis of TAR\u0000and AO in beverages.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"87 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139386066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Screening of different extraction methods for maximum production of totalflavonoids, tannins, and antioxidants from Centella asiatica 筛选不同的提取方法，最大限度地提取积雪草中的总黄酮类化合物、单宁酸和抗氧化剂

Food Research Pub Date : 2024-01-04 DOI: 10.26656/fr.2017.8(1).057

M.A. Hossain, N.U. Ahmad, M. Alam, M.M. Hossain, A. Sarkar

{"title":"Screening of different extraction methods for maximum production of total\u0000flavonoids, tannins, and antioxidants from Centella asiatica","authors":"M.A. Hossain, N.U. Ahmad, M. Alam, M.M. Hossain, A. Sarkar","doi":"10.26656/fr.2017.8(1).057","DOIUrl":"https://doi.org/10.26656/fr.2017.8(1).057","url":null,"abstract":"The study was carried out to maximise the extraction efficiency of different extraction\u0000methods and evaluate the total flavonoid, tannin, and antioxidant activity of the wellknown medicinal herb Centella asiatica. A total of nine extraction methods were used viz.\u0000squeezing of fresh leaves, extraction of fresh leaves and oven-dried powder using boiled\u0000water, ethanol, methanol, and acetone as solvents, respectively. Different in vitro assays\u0000were used to maximize the extraction of total flavonoid content, and total tannin content.\u0000The antioxidant activities in terms of total phenolic content (TPC), DPPH(1,1-Diphenyl-2-\u0000picrylhydrazyl) radical scavenging assay, and ferric reducing antioxidant power (FRAP)\u0000of C. asiatica were also evaluated. The extract from oven-dried powder using 70%\u0000acetone exhibited the maximum flavonoid (3.0533±0.1069 mg QE/g) and tannin content\u0000(0.7800±0.0100 mg TAE/g). The powder extract using 70% acetone also exhibited the\u0000highest total phenolic content (13.883±0.050 mg GAE/g), DPPH (70.630±2.310%) and\u0000FRAP value (166.670±2.260 mg AAE/100g). The acetone extract of dried C. asiatica\u0000powder was found to be the best extraction procedure for tannin, total flavonoids, and\u0000antioxidant production. The findings of this study might be helpful in extracting natural\u0000antioxidants from C. asiatica and improve the existing literature.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"53 24","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139386733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Some physical properties and relationship between fractions of dabai fruit(Canarium Odontophyllum Miq.) variety ‘Ngemah’ 大白果（Canarium Odontophyllum Miq.）品种 "Ngemah "的一些物理性质及各组分之间的关系

Food Research Pub Date : 2024-01-04 DOI: 10.26656/fr.2017.8(1).027

R. Shamsudin, S.H. Ariffin, W. Z. @. Zainol @ Abdullah, N.S. Azmi, A.A.A. Halim

{"title":"Some physical properties and relationship between fractions of dabai fruit\u0000(Canarium Odontophyllum Miq.) variety ‘Ngemah’","authors":"R. Shamsudin, S.H. Ariffin, W. Z. @. Zainol @ Abdullah, N.S. Azmi, A.A.A. Halim","doi":"10.26656/fr.2017.8(1).027","DOIUrl":"https://doi.org/10.26656/fr.2017.8(1).027","url":null,"abstract":"Some physical properties of different fractions part of dabai fruit were determined for\u0000useful application in appropriate mathematical models for the process optimization and\u0000designing processing equipment. The objective of this study was to determine and\u0000compare some physical properties of three different fractions (whole, kernel and nut) by\u0000measuring the dabai fruit. Based on the result, the whole fruit reported the highest value in\u0000terms of length (L) (39.14 mm), thickness (T) (22.76 mm), geometric mean diameter (Dg )\u0000(26.86 mm), arithmetic mean diameter (Da) (27.89mm), surface area (2269.80 mm2\u0000), mass\u0000(12.38 g), volume (11300 mm3\u0000), sphericity (68.67%), and aspect ratio (Ra) (55.69%). On\u0000the other hand, the true density, bulk density, and porosity, the nut fraction has the highest\u0000values with 2755.0 kg/m3\u0000, 738.180 kg/m3\u0000and 71.44%, respectively. Based on principal\u0000component analysis (PCA), the first principal component has a large positive association\u0000with L, T, W, mass, Ra, Dg, Da and surface area. Meanwhile, there is a large negative\u0000association with true density and porosity for the second component analysis.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"33 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139385416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effectiveness of sugar palm fruit (Arenga pinnata (Wurmb) Merr.) and chitosanas edible coating on cherry tomatoes (Solanum lycopersicum var. cerasiforme) 糖棕榈果（Arenga pinnata (Wurmb) Merr.）和壳聚糖食用涂层对樱桃番茄（Solanum lycopersicum var.）

Food Research Pub Date : 2024-01-04 DOI: 10.26656/fr.2017.8(1).134

T. Muhandri, D.R. Adawiyah, S. Listyawati, H. Fadhilatunnur

{"title":"Effectiveness of sugar palm fruit (Arenga pinnata (Wurmb) Merr.) and chitosan\u0000as edible coating on cherry tomatoes (Solanum lycopersicum var. cerasiforme)","authors":"T. Muhandri, D.R. Adawiyah, S. Listyawati, H. Fadhilatunnur","doi":"10.26656/fr.2017.8(1).134","DOIUrl":"https://doi.org/10.26656/fr.2017.8(1).134","url":null,"abstract":"Cherry tomatoes are a highly consumed yet highly perishable fruit. One of the postharvest treatments to extend the shelf-life of the fruits is edible coating technology. This\u0000study was conducted to evaluate and compare the effectiveness of commercial liquid\u0000chitosan and sugar palm fruit as an edible coating in delaying the ripening of cherry\u0000tomatoes. Edible coatings were applied to cherry tomatoes using the dipping method. The\u0000analyses consisted of weight loss, pH and colour changes during an 18-day storage. The\u0000rates of the quality changes were calculated to compare the effectiveness of both edible\u0000coatings. The results showed that edible coating from chitosan and sugar palm fruit slurry\u0000(sugar palm fruit-water with the ratio of 1:6 added with 1% glycerol (b/v)) could\u0000significantly retard weight loss and changes in pH, L*, a*, b* and ΔE* values of cherry\u0000tomatoes stored at room temperature. Analysis of variance for the rates of changes of all\u0000measured parameters showed no significant difference (p>0.05) between commercial\u0000liquid chitosan and sugar palm fruit as an edible coating. These results inferred that both\u0000coating materials had similar effectiveness in delaying the ripening process of cherry\u0000tomatoes stored at room temperature.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"67 44","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139385491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of sensory, biochemical, and microbial quality of fermented shrimppaste product during long-term cold storage 评估长期冷藏发酵虾酱产品的感官、生化和微生物质量

Food Research Pub Date : 2023-12-22 DOI: 10.26656/fr.2017.7(6).103

S. Chakma, M.A. Rahman, P. Mondal, M.R. Ullah, M.S. Hoque, S. Bhowmik, M.R.I. Rubel, S. Debnath, S.K. Mali

{"title":"Evaluation of sensory, biochemical, and microbial quality of fermented shrimp\u0000paste product during long-term cold storage","authors":"S. Chakma, M.A. Rahman, P. Mondal, M.R. Ullah, M.S. Hoque, S. Bhowmik, M.R.I. Rubel, S. Debnath, S.K. Mali","doi":"10.26656/fr.2017.7(6).103","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).103","url":null,"abstract":"Shrimp paste (Ngapi) is the oldest method of preservation and is used as a condiment in\u0000culinary in almost all Asian countries. It has specific taste and flavor properties developed\u0000due to aging or fermentation. Therefore, the primary goal of the current study was to\u0000investigate the shelf-life of shrimp paste produced in the laboratory. The sensory\u0000characteristics, biochemical, and microbiological aspects of low salt fermented shrimp\u0000paste products were conducted at various storage periods (0, 10, 20, 30, 50, 70, and 90\u0000days). Ngapi samples were kept at chilled storage of -2.2±0.5°C during the experimental\u0000period. Sensory attributes were determined by expert panel members, and nutritional,\u0000biochemical, and microbial quality were determined by the standard validated methods.\u0000Sensory investigation revealed that the quality was adequate during the storage period.\u0000The protein, lipid, and moisture decreased significantly (p<0.05), although ash and total\u0000volatile base-nitrogen increased during the experimental period. Throughout the\u0000investigation, the microbial quality remained within permissible limits. Finally, the\u0000findings of the study demonstrated that the nutritional, biochemical, and microbiological\u0000quality of shrimp paste (Ngapi) products could be preserved for a longer storage duration,\u0000providing a safer food item for consumers especially ethnic people in Bangladesh.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"16 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138944723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modification of free fatty acid test for food products containing fat and organicacid 修改含脂肪和有机酸食品的游离脂肪酸测试方法

Food Research Pub Date : 2023-12-22 DOI: 10.26656/fr.2017.7(6).060

M. Su'i, E. Sumaryati, F.D. Anggraeni, S. Suprihana, M. Mustika, Y. Utomo

{"title":"Modification of free fatty acid test for food products containing fat and organic\u0000acid","authors":"M. Su'i, E. Sumaryati, F.D. Anggraeni, S. Suprihana, M. Mustika, Y. Utomo","doi":"10.26656/fr.2017.7(6).060","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).060","url":null,"abstract":"The free fatty acid test in food products containing fat (insoluble water) and organic acid\u0000(soluble water) usually uses the titration method with ethanol solvent. However, the free\u0000fatty method with 1 step titration detected both free fatty acid and non-fatty acid.\u0000Therefore, this study aimed to modify the free fatty acid test method in food products\u0000containing fat and organic acid. This research used free fatty acid methods with two steps\u0000of titration. Oil and acetic acid were used as a sample in the first step, while yogurt was\u0000used in the second titration step. The results showed that the free fatty acid method in food\u0000products containing fat and organic acids should be done with two-step titration using\u0000ethanol and distilled water solvent in steps 1 and 2, respectively. The amount of free fatty\u0000acids in the first and the second titration differed. The two-step titration method exhibited\u0000a free fatty acid content of about 0.27%, which was higher than the one-step titration. The\u0000different titration results between ethanol and distilled water were in NaOH volume used\u0000by free fatty acids. Therefore, the analysis of free fatty acid in food containing fat/oil and\u0000water-soluble organic acids were more precise using the two-step titration than one-step\u0000titration.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"51 39","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138946311","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The thermostability of temulawak extract encapsulation with several coatingvariations of sodium tripolyphosphate and chitosan 用三聚磷酸钠和壳聚糖的几种包衣变化包封泰木拉瓦提取物的热稳定性

Food Research Pub Date : 2023-12-22 DOI: 10.26656/fr.2017.7(6).909

A. Rosidi, R. Farha, F. F. Jauharany, H. Sulistyaningrum, A.R. Firtriyanti, Nurhidajah, E. Sulistyowati, A. Lahdji

{"title":"The thermostability of temulawak extract encapsulation with several coating\u0000variations of sodium tripolyphosphate and chitosan","authors":"A. Rosidi, R. Farha, F. F. Jauharany, H. Sulistyaningrum, A.R. Firtriyanti, Nurhidajah, E. Sulistyowati, A. Lahdji","doi":"10.26656/fr.2017.7(6).909","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).909","url":null,"abstract":"Temulawak (Temulawak zanthorhiza Roxb) is a rhizome plant that contains curcuminoid\u0000compounds (curcumin, demethoxycurcumin, and bisdemethoxycurcumin) and essential\u0000oils. Curcumin is unstable to heat, hence it is encapsulated to increase its thermostability\u0000of curcumin. Encapsulation was made using the freeze-drying method. The study used a\u0000completely randomized design method with two factors, namely variations in coating and\u0000temperature. This study aimed to produce encapsulation of Temulawak extract with the\u0000best thermostability. The variation of the coating used is the concentration of chitosan and\u0000sodium tripolyphosphate (STPP) (g/mL), (0.1%: 0.05%), (0.2%: 0.1%), (0.3% : 0 .15%),\u0000and (0.4%: 0.2%), and the addition of tween 80. The thermostability method used\u0000immersion samples at temperatures of 30°C,40°C,50°C,60°C,70°C, and 80°C with the\u0000parameter of the amount of curcumin released which was measured using a UV-VIS\u0000spectrophotometer at a wavelength of 425 nm. Encapsulation of Temulawak extract and\u0000heating temperature were significantly different from curcumin content. After 80°C heat\u0000treatment for 20 mins, Curcuma extract in formula 1 coating with 0.1% chitosan and\u00000.05% STPP had the highest residual curcumin.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"4 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138944373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fatty acid composition, biological activity and authentication of marine fish oil 海洋鱼油的脂肪酸组成、生物活性和鉴定

Food Research Pub Date : 2023-12-19 DOI: 10.26656/fr.2017.7(6).472

Irnawati, L.O.M.H. Nadia, A. Windarsih, F. Riswanto, A.R. Putri, A. Rohman, S. Ambardini

引用次数: 0

Seafood in Uruguay: knowledge, attitudes and practices of professional chefs ina country with its back to the sea 乌拉圭的海产品：背靠大海的国家的专业厨师的知识、态度和做法

Food Research Pub Date : 2023-12-19 DOI: 10.26656/fr.2017.7(6).591

D. Lercari, G. Martinez, M. Del Bo, I. Mazzucchelli

{"title":"Seafood in Uruguay: knowledge, attitudes and practices of professional chefs in\u0000a country with its back to the sea","authors":"D. Lercari, G. Martinez, M. Del Bo, I. Mazzucchelli","doi":"10.26656/fr.2017.7(6).591","DOIUrl":"https://doi.org/10.26656/fr.2017.7(6).591","url":null,"abstract":"Despite having valuable fisheries resources, including diversity, Uruguay shows a\u0000deficient level of seafood consumption, although it is highly recommended for the human\u0000diet. However, many of the country's fishery resources may be exploited unsustainably.\u0000The recent increase in gastronomic activity makes professional chefs key actors who could\u0000influence the consumption of seafood products sustainably. In this context, this paper\u0000aimed to analyze the knowledge, attitudes and practices (KAP) of a focus group in the\u0000gastronomic sector, assessing their potential as promoters of changes in eating habits\u0000towards seafood products. Results showed that the knowledge of seafood products was\u0000generally very low. The topics that showed the best responses were those related to\u0000management, such as institutions and tools. The least known aspects refer to fishing\u0000seasons (\"Zafras\") and the origin of the products (wild or aquaculture). Respondents\u0000showed a positive attitude toward the need to encourage seafood consumption in the\u0000country following sustainability criteria. Seafood products were well represented on\u0000specialized restaurant menus. Certain practices are recurrent to highlight these products in\u0000the offer, such as suggesting \"catch of the day\" or varying species according to\u0000availability. Regarding the purchase of seafood products, practices show the importance of\u0000seasonal supply, their sustainability and the personal preferences of the chefs. The\u0000importance of direct purchases from small-scale fishermen stands out. It is concluded that\u0000acquiring greater knowledge by professionals could improve the food practices they\u0000develop.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":" 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138961547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0