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This study aims to determine the physicochemical and fatty acids composition of Serra da Estrela cheese (SEC), as well as health-related lipid indices, like the atherogenic and thrombogenic indices, and to evaluate the influence of producer, geographical origin and production date.

All 24 SEC produced between November 2017 and March 2018 were collected at selected certified producers and analyzed by NIR spectrophotometer and by GC. Data were statistically evaluated by chemometric tools.

In all evaluated SEC, 23 fatty acids were quantified. Cheese origin influenced nutritional and health-related lipid indices). The cheeses were characterized by a relative high abundance of saturated fatty acids (67-76%), followed by a medium content of monounsaturated fatty acids (17-25%) and by low level of polyunsaturated fatty acids (5-7%). A putative positive association between cheese consumption and healthy lipid indices could be reached.

The contents of some medium and long chain fatty acids as well as of nutritional and health indices were influenced by cheese producer, geographical origin and production date pointing out the need for standardizing production procedures.

The SEC plays a key role in the local economy, being an endogenous product with unique sensory characteristics and nutritional potential, for which the knowledge of the lipids profile and health indices is of utmost relevance.

SEC is an iconic Portuguese cheese with Protected Designation of Origin. Based on the results, like health-related lipid indices, evaluated for the first time, a positive association between cheese consumption and healthy lipid indices could be envisaged.

The aim of the study was to analyse the quality changes in marinated herring meat depending on the moment of adding milk thistle.

One control (C) and two experimental groups were investigated: MH (milk thistle added to a marinade solution) and FH (fillets rubbed with milk thistle before marination). The basic chemical composition, the meat colour, heavy metals concentration, fatty acids profile, quality of lipids and antioxidant capacity were determined.

The occurrence of Fe, Mn, Cu and Zn was higher in the experimental group than in the control group throughout the marinating process. The peroxide value was higher from the first day in the control group than in the experimental groups. On the last day of the study, the peroxide value in the control group exceeded the maximum acceptable value. The highest level of Thiobarbituric Acid Reactive Substances was determined in the control group on the first day, and the lowest in the FH group. On the first day, the highest percentage of DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical quenching was recorded in the FH group.

The results are the first to find that the addition of milk thistle to herring fillets in marinating process maintains or even improves the quality of the marinades. The process of previously coating the fillets in milk thistle and then marinating achieves a lower peroxide value, higher content of polyunsaturated fatty acids and a higher content of elements such as iron and manganese, which are very valuable for human health.

To meet the consumer demand for a healthier diet, this study emphasizes the feasibility of using vegetable oil gelled emulsions in low-fat industrialized burgers with high contents of polyunsaturated fatty acids (PUFAS). Commercial canola and olive oils have been tested as a relatively inexpensive source of PUFAS.

Beef burgers were reformulated by replacing (0, 25, 50, 75 and 100%) pork back-fat with two carrageenan gelled emulsions of vegetable oils (canola and olive oil). The technological characteristics, sensorial properties and the fatty acid profile of reformulated burgers were evaluated.

Moisture content and cooking loss increased and fat and protein contents reduced with higher replacements. Oxidative stability was not affected and replacements of up to 75% did not affect the burger's acceptance. A total fat content reduction of 40% was achieved in burgers with 100% back-fat replacement, improving its nutrient value by increasing the ω−6/ω−3 ratio and decreasing the saturated fatty acids content (in 47%) and the atherogenic (from 0.61 to 0.22) and thrombogenic (from 1.29 to 0.65) indexes. Replacing up to 75% with canola oil gelled emulsion is a promising approach in the design of healthier industrial low-fat burgers.

Due to the association of some diseases with the consumption of products rich in saturated fat, the industry looks for alternatives not only to reduce the fat content but also to modify the fatty acid profile in meat products. This study further confirms the possibility of using carrageenan gelled fat replacer in industrialized burgers formulated with meat and other ingredients/additives commonly used to provide economic benefit. Also, confirms the feasibility to use commercial vegetable oils with relatively cheap cost than ω−3 rich oils as the oil phase in the gelled emulsion.

The purpose of this paper is to optimize the processing conditions of ready-to-eat (RTE) milk “coagulum” rings.

Milk “coagulum” rings were prepared from milk coagulum. Milk at four different level of milk fat (0.1, 1.5, 3 and 4.5 percent) were used to obtain milk coagulum of four different fat level for preparing milk “coagulum” rings. Unripe banana powder (UPB) and banana peel powder (BPP) were incorporated at three different levels separately. The incorporation levels were also optimized to be 11 percent for UPB and 6 percent for BPP on the basis of sensory evaluation.

The yield, ash, moisture and total dietary fiber content of products with optimized level of UPB and BPP were significantly higher as compared to control while the protein and fat contents were lower. Incorporation of extenders resulted in a significant reduction in the color value of the treated products. The water activity was highest for T₂ and lowest for control at the end of 42 days. TBARS as lipid oxidation parameter was highest for control and the microbial count was comparable in T₁ and T₂ where as it was higher in control. The sensory scores of the control was higher than the two treated products during the entire storage period.

The shelf stable RTE milk coagulum-based snack using 1.5 percent fat can provide a nutritious, palatable and healthy product to the consumers.

This study aims to fabricate an electrospun scaffold by combining radish (Ra) and cerium oxide (CeO₂) into a polyurethane (PU) matrix through electrospinning and investigate its feasibility for cardiac applications.

Physicochemical properties were analysed through various characterization techniques such as scanning electron microscopy (SEM), Fourier transforms infrared transforms analysis (FTIR), contact angle measurements, thermal analysis, atomic force microscopy (AFM) and mechanical testing. Further, blood compatibility assessments were carried out through activated partial thromboplastin time (APTT) and prothrombin time (PT) and hemolysis assay to evaluate the anticoagulant nature.

PU/Ra and PU/Ra/CeO₂ exhibited a smaller fibre diameter than PU. Ra and CeO₂ were intercalated in the polyurethane matrix which was evidenced in the infrared analysis by hydrogen bond formation. PU/Ra composite exhibited hydrophilic nature whereas PU/Ra/CeO₂ composite turned hydrophobic. Surface measurements depicted the lowered surface roughness for the PU/Ra and PU/Ra/CeO₂ compared to the pristine PU. PU/Ra and PU/Ra/CeO₂ displayed enhanced degradation rates and improved mechanical strength than the pristine PU. The blood compatibility assay showed that the PU/Ra and PU/Ra/CeO₂ had delayed blood coagulation times and rendered less toxicity against red blood cells (RBC’s) than PU.

This is the first report on the use of radish/cerium oxide in cardiac applications. The developed composite (PU/Ra and PU/Ra/CeO₂) with enhanced mechanical and anticoagulant nature will serve as an indisputable candidate for cardiac tissue regeneration.

Examines the tenth published year of the ITCRR. Runs the whole gamut of textile innovation, research and testing, some of which investigates hitherto untouched aspects. Subjects discussed include cotton fabric processing, asbestos substitutes, textile adjuncts to cardiovascular surgery, wet textile processes, hand evaluation, nanotechnology, thermoplastic composites, robotic ironing, protective clothing (agricultural and industrial), ecological aspects of fibre properties – to name but a few! There would appear to be no limit to the future potential for textile applications.

This study aims to identify the dietary patterns of two groups of subjects (with and without COVID-19), and to assess the relationship of findings with the prognosis of COVID-19 and metabolic risk parameters.

This study included 100 individuals in the age range of 19–65 years. The medical history, and data on biochemical, hematological and inflammatory indicators were retrieved from the files. A questionnaire for the 24-h food record and the food intake frequency was administered in face-to-face interviews, and dietary patterns of subjects were assessed.

In individuals with COVID-19, the hip circumference, the waist-hip ratio and the body fat percentage were significantly higher (p < 0.05), and the muscle mass percentage was significantly lower (p < 0.05). Mediterranean diet adherence screener (MEDAS), dietary approaches to stop hypertension (DASH) and healthy eating ındex-2015 (HEI-2015) scores were low in the two groups. A linear correlation of DASH scores was found with the muscle mass percentage (p = 0.046) and a significant inverse correlation of with the body fat percentage (p = 0.006). HEI-2015 scores were significantly and negatively correlated with body weight, body mass index, waist circumference, hip circumference and neck circumference (p < 0.05). Every one-unit increase in MEDAS, DASH and HEI-2015 scores caused reductions in C-reactive protein levels at different magnitudes. Troponin-I was significantly and negatively correlated with fruit intake (p = 0.044), a component of a Mediterranean diet and with HEI-2015 total scores (p = 0.032).

The limitation of this study includes the small sample size and the lack of dietary interventions. Another limitation is the use of the food recall method for the assessment of dietary patterns. This way assessments were performed based on participants’ memory and statements.

Following a healthy diet pattern can help reduce the metabolic risks of COVİD-19 disease.

Despite these limitations, this study is valuable because, to the best of the authors’ knowledge, it is the first study demonstrating the association of dietary patterns with disease prognosis and metabolic risks concerning COVID-19. This study suggests that dietary patterns during the COVID-19 process may be associated with several metabolic risks and inflammatory biomarkers.

Materials and materials technologies are recognized to be key underpinning and critically enabling areas of R&D. Most industrial sectors and fields of technology application depend upon them. Materials research can provide new solutions capable of optimizing the application of current technologies, minimizing their negative side effects and reducing production costs. However, the long development time and slow return on materials research investments make industry reluctant to take on the associated risks. This alone suggests that policy initiatives to sustain long‐term research efforts are necessary. This article considers the policy findings of national foresight initiatives in the area of materials and material technologies.

Average intakes of vitamin B₆ are equal to, or greater than, reference nutrient intakes and clinical deficiency disease due to inadequate dietary intake is unknown. Although there is little scientific evidence of efficacy, the vitamin is widely recommended for treatment of premenstrual syndrome at levels of 50‐100mg/day (compared with reference nutrient intakes of under 2mg/day). At higher levels of intake (over 1,000mg/day), there is clear evidence of nerve damage, and there have been reports of symptoms of nerve damage in people taking between 50‐100mg/day.