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The research provides a systematic literature review on the environmental sustainability of the globe artichoke [Cynara cardunculus L. var. scolymus (L.) Fiori], in the cultivated cardoon [Cynara cardunculus L. var. altilis DC.] and in the wild cardoon [Cynara cardunculus L. var. sylvestris (Lamk)] supply chains, to fill in the literature data gaps and to identify new research directions.

In the light of the PRISMA standard guidelines, the research provides a systematic literature review according to six research strings on Scopus and Web of Science. 45 scientific articles have been selected out of 407 contributions. Data have been synthesized according to a co-word analysis through the VOSviewer software, to provide insights into the structure of the research network, to offer a multidimensional scaling and clustering into research groups and to discuss the results.

The research identifies five main research trends: (1) biomass-to-bioenergy or biomass-to-biocomposite materials; (2) waste-to-bioenergy or waste-to-bioproducts; (3) crop management to increase yield productivity; (4) environmental impacts assessment; (5) irrigation water management. Besides, the research highlights momentous challenges and adopted strategies to tackle climate change and to reduce natural resources consumption, as well as the nexus between circular economy and environmental impact assessment.

The novelty of this study relies on the fact that it analyses the environmental sustainability of the Cynara cardunculus L. spp. Supply chain in a systematic way, giving the opportunity to identify future research directions regarding the environmental impacts associated with agricultural production and industrial transformation.

The aim of this study was to evaluate the influence of temperature and action time on the extraction rate of carbohydrates of Jerusalem artichoke concentrate powder and inactivation of inulin during boiling and sterilization.

Water suspension of Jerusalem artichoke concentrate (5g/100ml) at 25, 50 and 100^○C was tested after 5, 15, 30 and 60min to determine the content of inulin, glucose, fructose and sucrose and evaluate the extraction rate. The stability of inulin was studied after boiling and sterilization at 120^○C during 1, 2 and 3h. The extraction rate was evaluated by Fourier‐Transform Infrared (FT‐IR) spectroscopy as well.

It was shown that extraction of soluble carbohydrates – fructose, glucose, sucrose and inulin, from water suspension of Jerusalem artichoke concentrate was practically completed in 5min at 25^○C. The extraction rate was not significantly influenced by temperatures lower than 100^○C. Inulin was stable during boiling for 1h but sterilization for 1h caused significant losses. Infrared spectral analysis of soluble and insoluble fractions showed that inulin was practically fully extracted.

The paper shows that inulin can be easily extracted from Jerusalem artichoke concentrate powder even at 25^○C and it maintains for 60min at temperatures up to 100^○C, nevertheless boiling or sterilization at higher temperatures for longer time causes significant loses of inulin and consequently the functional quality of Jerusalem artichoke powder. These results must be taken into account when applying inulin concentrates as functional food components.

The purpose of this study was to investigate the polyphenoloxidases (PPO) activities in Jerusalem artichoke tubers as well as their inactivation. The following are important for the processing of this food: treatment and conversion used in preserving processes.

The PPO of whole tubers and the separated tuber skins as determined using a modified PPO essay with 0.01 M dopamine.HCl as reactant and photometry (ΔA₄₇₀ plotted against reaction time up to 3 min). Nine varieties used in German tuber production were in the test.

The highest enzyme activity of PPO was in the skin, range from 1,274 up to 3,026 nkat. In the pulps of the tubers nearly traces of PPO could be detected (range: 2 up to 5 nkat). The inhibition of PPO activity in tuber homogenates was investigated in simulated processes which were used in the food industry: heat (drying, pasteurisation) and oxidase inhibitors such as lemon juice, ascorbic and/ or citric acid. The optimum temperature of PPO was 60°C and the inactivation occurred at 85°C. The range of the PPO activity was between pH 5 and 10, with the optimum at pH 7.0. Lemon juice is a natural inhibitor of the PPO activity in fruit and vegetable juices containing Jerusalem artichoke as well as in canning the tubers. Lemon juice combined with citric acid and ascorbic acid is recommended against enzymatic browning reaction.

The characterisation of the parameters which influence enzymatic browning of Jerusalem artichoke tubers during food processing: heat and pH, have not been described before.

Dahlia is an ornamental plant originating from Mexico where it is considered as the National flower. The purpose of this paper is to investigate tubers from yellow, white and red‐flowered cultivars of the common garden Dahlia (D. pinnata) for their chemical composition.

The composition of minerals was determined using Atomic Absorption Spectrometry (AAS), whereas vitamins were analyzed by High‐Performance Liquid Chromatography (HPLC).

Carbohydrates represented the major constituent in Dahlia tubers, followed by fibre and protein. Tubers of the yellow‐flowered cultivar “HGH” contained the highest amount of carbohydrates, while tubers of the white‐flowered cultivar “BJ” and those of the red‐flowered cultivar “XM” abounded in fibre and protein, respectively. In addition, Dahlia tubers exhibited varying concentrations of minerals, among which potassium, calcium, magnesium, phosphorus, zinc and chromium were predominant. Tubers of the white‐flowered cultivar “LB” contained the highest amounts of magnesium and phosphorus. Moreover, tubers of the red‐flowered cultivar “MLH” showed the highest contents of potassium and chromium, whereas those of the red‐flowered cultivar “XM” were rich in calcium and zinc. Furthermore, Dahlia tubers were found to contain water and fat soluble vitamins, among which vitamins B2, B6, B7 and E were the most abundant. Tubers of the white‐flowered cultivar “BJ” exhibited the highest contents of water soluble vitamins, whereas those of the white‐flowered cultivar “LB” abounded in fat soluble vitamins.

Despite the considerable variability observed among cultivars, Dahlia might be utilized as an alternative food resource for human nutrition.

The purpose of this study is to propose a new mapping tool called Circular Value Stream Mapping (C-VSM) that combines Circular Economy principles with Lean tools to enhance sustainability performance in operations.

To develop the C-VSM tool, the researchers conducted a literature review and a focus group. The tool was then applied to two real case studies in the agri-food sector, specifically analyzing an artichoke and olive oil producer, to assess its validity and effectiveness.

The study introduces the Circular Resource Box (CRB) as a key innovation in the C-VSM tool. This visual representation effectively captures resource circularity and how resources and wastes are managed, making it easy to identify circularity in the production process. By combining qualitative and quantitative information with this visual representation, companies can identify improvement opportunities aligned with the CE.

The research is limited in scope as it focuses on the application of the C-VSM tool in the agri-food sector. Further research could explore its applicability in other industries and settings to understand its broader impact.

The C-VSM tool provides practical benefits to companies seeking to transition from linear to circular production processes. It enables practitioners to identify opportunities to reduce environmental impacts and optimize production operations in line with CE.

The introduction of the C-VSM tool is a novel approach that bridges the gap between Lean Manufacturing and CE concepts, advancing the understanding of how CE thinking can be effectively implemented in operations.

The aim of this study is to find out the appropriate fermentation conditions of Jerusalem artichoke powder (JAP) based media to obtain light beverage containing inulin.

JAP water suspension or filtrate were used for preparation of growth media with or without enzymatic hydrolysis of inulin for fermentation by Zymomonas mobilis 113 “S” or Saccharomyces cerevisiae.

If enzymatic hydrolysis of inulin was not used significantly higher amount of inulin (7.42 per cent) was unconverted by Z. mobilis than by S. cerevisiae (2.22 per cent) while the ethanol concentration was much higher (2.86 per cent) after S. cerevisiae fermentation than after Z. mobilis fermentation (1.21 per cent). Considerably more ethanol was produced by Z. mobilis during co‐fermentation with Fructozyme L of JAP suspension filtrate (5.98 per cent) and suspension (4.96 per cent). Analyses of volatile components of fermentation broths showed that for production of inulin containing light beverages the best was Z. mobilis fermentation of JAP water suspension or filtrate without enzymatic treatment. FT–IR spectroscopy can be used as a quick semi‐quantitative method for evaluation of inulin content.

JAP – containing not only inulin but all tuber ingredients, was used as a media for ethanol fermentations by Z. mobilis 113 “S” or S. cerevisiae with or without hydrolysis of inulin. It was shown that Z. mobilis fermentation broths containing 7.42 per cent of inulin can be used as beverage with prebiotic‐dietary fibre benefits. The taste of this product can be regulated by appropriate fermentation conditions and the concentration of fructose and ethanol.

Various studies suggest that some of natural agents create a specific action of hypocholesterolemic effect. Considering this fact, the aim of this paper is to work on describing selected natural agents that may reduce cholesterol concentrations by different mechanism of actions.

The advantages, phytochemical components and the mechanisms of the agents were reviewed and supported from the findings of the in vitro, double-blind and clinical studies from published journals, books and articles. The journals used in this review were published between 1987 and 2016, and are available from PubMed, ScienceDirect and Google Scholar.

Plant stanols and sterols, turmeric, fenugreek, avocado, tomato, artichoke, red yeast rice and garlic showed a positive effect in maintaining cholesterol levels by specific mechanisms or actions. These agents each had a specific action in creating a hypocholesterolemic effect either by inhibition of the enzyme significant to the synthesis process, disturbing the absorption of cholesterol, conversion of cholesterol to other related forms and through the reduction of the oxidative stress.

However, this field still needs more studies as, currently, there is not any detailed information regarding the main active ingredients responsible for the mechanism to reduce cholesterol levels in humans.

This paper enlightens the authors’ understanding of some natural agents that have the potential to be used in controlling cholesterol.

Presents an analysis of the domestic market for field vegetables and comments on the nature of the market changes and the role of market intelligence. Concludes with a discussion of how British producers can use their competitive advantages to exploit current opportunities and to build new markets.

1. The Committee have received a request from the Tea and Coffee Division for advice as to appropriate standards for liquid “coffee essences” including coffee and chicory essences, with a view to the issue of an Order prescribing standards for these products under the Defence (Sale of Food) Regulations, 1943. 2. From the information given to the Committee by members of the trade and by the Division, the following conclusions were drawn :—(i) Purchasers of coffee and chicory essences appreciate the characteristic bitterness of chicory and would not regard with favour a product made with coffee only. (ii) If supplies of chicory in any season fell short of the quantity necessary for the maintenance of the desired output of coffee and chicory essences, there would be a tendency to include some alternative flavouring such an mangolds, malt, artichokes or parsnips. (iii) These materials are in no way deleterious to health, and their use is not objectionable provided the public is not misled as to the nature of the product. 3. Standards for coffee essences and coffee and chicory essences have been established in certain of the Dominions. The former are usually required to contain not less than 0·5 per cent. weight in weight of caffeine, the latter not less than 0·25 per cent. weight in weight. In this country a minimum standard of 4 per cent. weight in weight of dry coffee extractives has been proposed for coffee and chicory essences. Assuming that coffee contains 1·225 per cent. of caffeine, that it yelds 25 per cent. of dry extractives, and that these standards relate to essences that have a specific gravity of 1·2, 0·5 per cent. of caffeine corresponds to about 4¾lb. of coffee per gallon, and 4 per cent. of extractives corresponds to slightly under 2lb. per gallon. 4. If the standards are expressed as a percentage weight in weight manufacturers of products having a lower gravity would be able to use less coffee per unit volume of product than would have to be used by manufacturers of products of higher gravity. This is obviously undesirable and for this and other reasons the Committee consider it preferable to express the standard as a percentage weight in volume so that the proportion of coffee to be used for the manufacture of a given volume of essence will be independent of variations in the proportions of other ingredients. 5. Having regard to the above standards and to the proportions of coffee used both pre‐war and at present in most of the coffee and chicory essences on the market, the Committee are of the opinion that a product should not be sold as coffee essence unless prepared with at least 4lb. of roasted coffee per gallon, and that no compounded coffee product for producing a beverage should be sold as derived from coffee unless it contains at least 2lb. of roasted coffee per gallon. 6. There is, however, no direct method of determining the proportion of coffee used in these products, and for analytical purposes it is necessary to rely on determinations of the caffeine content and, when no other vegetable ingredient is present, of the dry extractives. Part of the value of the essences must be ascribed to the stimulating effect of the caffeine content which is derived solely from the coffee. The use of an adequate proportion of coffee in the manufacture of essences and the presence of a reasonable proportion of caffeine can therefore be conveniently ensured by expressing the standard in terms of a minimum percentage of caffeine. The Committee consider that a fair average figure for the caffeine content of roasted coffee is 1·25 per cent. A coffee essence prepared with the minimum proportion of coffee suggested above, namely, 41b. of coffee per gallon, would, if the coffee is of average caffeine content, contain 0·5 per cent. w/v of caffeine and coffee and chicory essences not less than 0·25 per cent. w/v of caffeine. 7. While an essence prepared with the minimum proportion of coffee would comply with the above standard if the coffee were of average caffeine content, the latter may fall to 1 per cent. or, on rare occasions, even‐lower. Thus a manufacturer who did not regularly submit his essence to analysis might market an essence which although prepared with the minimum proportion of coffee that is considered desirable did not comply with the caffeine standard. The Committee therefore recommend that it should be a defence in any prosecution in respect of an alleged infringement of the standard to prove that the essence had been made with not less than 41b. of roasted coffee per gallon in the case of a coffee essence or with not less than 21b. of roasted coffee per gallon in the case of a coffee and chicory essence. 8. Consideration has been given to the bearing of the foregoing recommendations on the use of alternatives to chicory in products regarded as falling within the broad definition of “Coffee Essence” adopted for the particular purposes of the Coffee Essence (Control) Order, 1942. The Committee are of the opinion that the sale of these preparations under the description “coffee essence” or “coffee and chicory essence” without qualification would, in general, be misleading. In addition, a requirement that they should contain not less than 21b. of coffee per gallon might prove embarrassing to the manufacturers. It is accordingly suggested that products sold under these descriptions should not be permitted to contain vegetable extractives other than extractives of coffee or coffee and chicory respectively. If standards including a requirement to this effect be prescribed for these two types of essence by an Order under the Defence (Sale of Food) Regulations, 1943, then under the Food Standards Order, 1944, it will be obligatory to describe products containing alternatives to chicory in such a way as not to lead an intending purchaser to believe that he is purchasing either coffee essence or coffee and chicory essence. Traders and the public will then be able clearly to distinguish products containing only coffee and chicory from those which contain alternatives either in addition to, or in place of, chicory. 9. The further question arises whether a standard chicory content should be prescribed for coffee and chicory essences. Although it is usually possible to ascertain the chicory content of such essences with fair accuracy from the figures for the ash and extractive matter derived from the amount of coffee calculated to be present by reference to the caffeine content, so far as the Committee are aware there is no method of sufficient accuracy for use in enforcing a statutory standard. Apart from this it appears to be unnecessary to fetter the discretion of manufacturers to the extent of fixing the relative proportions of coffee and chicory provided the combined weights of coffee and chicory are satisfactory. The standard proposed above for coffee and chicory essences will ensure a content of not less than 21b. of roasted coffee per gallon, and having regard to the weights of coffee and chicory used both pre‐war and at present in eighteen brands the Committee consider that it should be made a condition of the grant of a licence under the Coffee Essence (Control) Order, 1942, that these products should be prepared with not less than 41b. of roasted coffee and chicory per gallon. 10. The Committee accordingly recommend that : (1) Liquid coffee should be required to contain not less than 0·5 per cent. weight in volume of caffeine derived from coffee. (2) Liquid coffee essences should not be permitted to contain vegetable extractives other than extractives derived from coffee. (3) Liquid coffee and chicory essences should be required to contain not less than 0·25 per cent. weight in volume of caffeine derived from coffee. (4) Liquid coffee and chicory essences should not be permitted to contain vegetable extractives other than extractives derived from coffee or chicory. (5) In any proceedings in respect of an alleged infringement of the standard for coffee essences or for coffee and chicory essences, it should be a defence for the defendant to prove that the essence was prepared with not less than 41b. of roasted coffee per gallon in the case of coffee essences or 21b. per gallon in the case of coffee and chicory essences. (6) It should be made a condition of the grant of a licence under the Coffee Essence (Control) Order, 1942, for the manufacture of a coffee and chicory essence that the product should be prepared with not less than 41b. of roasted coffee and chicory per gallon. In a précis of the Committee's report which has been issued by the Ministry, it is stated that in certain Dominions coffee essences are required to contain not less than 0·5 per cent. weight in weight of caffeine, and coffee and chicory essences not less than 0·25 per cent. weight in weight. In this country a minimum standard of 4 per cent. weight in weight of dry coffee extractives has been proposed for coffee and chicory essences. Assuming that coffee contains 1·25 per cent. of caffeine, that it yields 25 per cent. of dry extractives, and that these standards relate to essences that have a specific gravity of 1·2, 0·5 per cent. of caffeine corresponds to about 4¾lb. of coffee per gallon, and 4 per cent. of extractives corresponds to slightly under 21b. per gallon. If the standards are expressed as a percentage weight in weight, manufacturers of products having a lower gravity would be able to use less coffee per unit volume of product than manufacturers of products of higher gravity. For this and other reasons the Committee consider it preferable to express the standard as a percentage weight in volume. In view of the above standards and the proportions of coffee used both pre‐war and at present in most of the coffee and chicory essences on the market, the Committee consider that a product should not be sold as coffee essence unless prepared with at least 41b. of roasted coffee per gallon, and that no compounded coffee product for producing a beverage should be sold as derived from coffee unless it contains at least 21b. of roasted coffee per gallon. In the absence of a direct method of determining the proportion of coffee used, and since part of the value of the essences must be ascribed to the stimulating effect of the caffeine content, the Committee recommend that the standard be expressed as a minimum percentage of caffeine. A coffee essence prepared with 41b. of coffee per gallon would, if the coffee contained 1·25 per cent. of caffeine, which is regarded as a fair average, contain 0·5 per cent. w/v of caffeine, and coffee and chicory essences not less than 0·25 per cent. w/v of caffeine. The defence suggested in recommendation 5 above is to provide for the possibility that the caffeine content of the coffee used may be below the average. Reference is made in the recommendations to preparations containing alternatives to chicory, which may be regarded as falling within the broad definition of “Coffee Essence,” adopted for the particular purposes of the Coffee Essence (Control) Order, 1942. The Committee consider that the sale of these preparations under the description “coffee essence” or “coffee and chicory essence” without qualification would, in general, be misleading. In addition, a requirement that they should contain not less than 21b. of coffee per gallon might prove embarrassing to the manufacturers. It is therefore suggested that products sold under these descriptions should not be permitted to contain vegetable extractives, other than extractives of coffee or coffee and chicory respectively. Under the Food Standards Order, 1944, it will then be obligatory to describe products containing alternatives to chicory in such a way as not to lead an intending purchaser to believe that he is purchasing either coffee essence or coffee and chicory essence. Traders and the public will thus be able clearly to distinguish products containing only coffee and chicory from those which contain alternatives either in addition to, or in place of, chicory. The Committee suggest that it is unnecessary to fetter the discretion of manufacturers to the extent of fixing the relative proportions of coffee and chicory provided the combined weights of coffee and chicory are satisfactory as suggested in recommendation 6.

This chapter examines the financial performance efficiency of the restaurant sector in Croatian counties over the period 2013–2017. Today's tourists are ambitious explorers who travel in order to find and explore new experiences and motives for travelling as long as there are interesting things, activities and offers which correspond to their preferences. Among the many motives that today's tourist decides to travel, gastronomic tourism certainty plays an important role. The observation period began in 2013, since that was the year when Croatia acceded to the European Union and joined all the other prominent European food destinations. In order to evaluate the financial performance efficiency, the methodology of the data envelopment analysis (DEA) was applied separately to the data processing of each year. The results of the Charnes–Cooper–Rhodes model showed that only four counties (Lika-Senj, Zadar, Istria and Dubrovnik-Neretva) achieved continuous efficiency over the whole observed period. In 2013 the results of scale efficiency showed that 10 counties (Krapina-Zagorje, Karlovac, Bjelovar-Bilogora, Lika-Senj, Požega-Slavonia, Zadar, Šibenik-Knin, Split-Dalmatia, Istria and Dubrovnik-Neretva) achieved a score of 1, and in later years there was a decrease. One of the main obstacles of the existing inefficiencies in the entire restaurant sector in Croatian counties is certainly changeable tax legislation and lack of employees in the restaurant sector.