Gram Of Product Research Articles

Formation of the quality of champignons using organic additives and biologically active substances

This article provides a summary of the results of research using various additives to improve the yield of mushrooms. To improve the quality of mushrooms mushrooms studies were carried out to increase the yield of mushrooms using organic additives and biologically active substances grown on substrates of soybean seeds, meat and bone meal, powder from buckwheat seeds and millet. Conducted a comparative characterization of the impact of mushrooms mushrooms on quality indicators. In carrying out the study different objectives, such as increasing the composition, the quality of agricultural products, as well as the volume of production, the impact on growth. The article presents current methodological and agro-technical problems of mushroom growing technology. However, they are not enough, in our opinion, studied the effect of organic additives and biologically active products on the formation of not only the yield but also the quality of mushrooms. Vitamins, macro - and microelements and energy value of mushrooms champignons presented in the results of the study. Cultivation of mushrooms is provided to meet the needs of humans and the environment on the basis of increasing their biological value, for therapeutic treatment of various cancers and use as a food, pesticide product, in everyday life for the human body, health, normal daily diet as a product with many benefits from high quality and simple mushrooms. In the study, vitamins C,PP showed higher values than other vitamins, And in the amount of 100 g of macro and trace elements can be noticed high content of potassium and phosphorus. It is worth noting that the calorie content of mushrooms is only 27 kilocalories per one hundred grams of product. The nutritional value of mushrooms is one of the factors affecting their population.

Microbeads in exfoliating products: occurrence, abundance, and potential for water contamination in Ho Chi Minh City, Vietnam

Microbeads in exfoliating products are a significant source of microplastics entering aquatic ecosystems. This study characterized microbeads in popular facial scrub and body scrub products from Ho Chi Minh City, Vietnam, to quantify abundances and estimate emissions. A selection of facial scrub and body scrub cleansers were collected from local markets and analyzed to quantify microbead properties including the size, color, mass, and abundance of microbeads in the exfoliating cleansers. Results revealed a wide range of microbead sizes (66–1012 μm) and different shapes and colors within and between products. Most contained heterogenous particles of white, green, blue, red, brown, and black spherical microbeads. The range of microbead abundance was 236–942 particles per gram of product. Annual microbead emissions from the use of these products in Ho Chi Minh City were estimated based on population and usage data. The total annual emission of microbeads from facial and body scrubs in Ho Chi Minh City amounted to 1.3 billion microbeads. On a per capita basis, this equaled 880 microbeads per person annually discharged into the local water environment. According to the study, a preliminary calculation indicated that approximately 2640 microbeads were released per year per female student in Ho Chi Minh City. By providing an initial ssessment of microbead pollution arising specifically from personal care items in Vietnam, this study raises awareness of microplastics introduction into Asian coastal zones via cosmetic products. The baseline data establishes a foundation for further investigations. This represents an important step in quantifying and addressing an emerging microplastic source in the region.

Magnetic Harvesting and Degradation of Microplastics using Iron Oxide Nanoflowers prepared by a Scaled-up Procedure

Addressing the ecological risks and human health threats posed by emerging contaminants requires the development of reproducible and scalable materials and technologies. In this context, the performance of multicore flower-shaped nanoparticles (NFs) with approximately 40 nm diameters was assessed for extracting and degrading polyethylene microplastics from cosmetics in water samples. These NFs, exhibiting cooperative magnetic behavior and high magnetic moment per particle, were scaled to grams of product in a larger reactor (1 L), yielding a 91 % mean reproducibility for structural, colloidal and magnetic properties. The NFs were directly attached to microplastic surfaces via ultrasonic treatment and separated using a permanent magnet, demonstrating removal capacities of up to 1000 mgMP/gNF under optimal conditions (pH 7, 10 mg NFs, 30 min, field strength 320 kA/m). Subsequently, microplastics in aqueous suspensions were hydrolyzed at 150 °C followed by mineralization through a Fenton-like reaction catalyzed by the NFs where reactive oxygen species produced, in the presence of H2O2, break the organic molecules. Mineralization yields ranged from 20 % to 75 % at 25 and 90 °C, respectively, with a further increase to 78 % achieved under an alternating magnetic field (60 mT, 100 kHz), obviating the need for high temperatures. These results highlight the potential of NFs and associated technologies in effectively addressing the challenges associated with emerging contaminants, offering promising avenues for environmental remediation and human health protection.

Mechanochemical Mitsunobu Reactions

AbstractA Mitsunobu process performed under neat grinding conditions, using a mixer mill, is reported. It proceeds in the absence of reaction solvent and in short reactions times (10–20 min). A broad substrate scope encompassing primary and secondary alcohols, as well as oxygen, nitrogen, sulfur, and carbon‐centered nucleophiles is demonstrated. Application to the functionalization of a selection of APIs is shown, also. The developed process is amenable to scale up on a planetary ball‐mill, yielding over 2 grams of product. Finally, a representative alcohol is inverted with excellent stereoselectivity.

Liquid-Liquid interfacial approach for rapid synthesis of Well-Crystalline Two-Dimensional Metal-Organic frameworks for nitro reduction

Two-dimensional metal–organic frameworks (2D MOFs) have garnered significant attention due to their exceptional properties across diverse research domains, including catalysis, biomedicine, gas adsorption, separation, energy storage, and sensing. Despite these promising attributes, the facile and large-scale synthesis of 2D MOFs with high crystallinity remains a formidable challenge. In this study, we propose a novel approach based on a modified liquid–liquid interfacial method for the rapid synthesis of well-crystalline 2D MOFs. By vigorously mixing water, a hydrophobic solvent, and an emulsifier, we generate micrometer-sized droplets that create substantial curved two-phase interfaces. This method is compatible with various ligands and metal ions, enabling the rapid formation of 2D MOFs at these curved interfaces under additional pressure. The subsequent separation of oil and water phases via centrifugal force promotes moderate π-π stacking within the 2D MOF, thereby stabilizing the lamellar structure and enriching the material at the two-phase interface. Remarkably, the entire synthesis process requires a mere 3 min, yielding grams of product in a single run. Furthermore, solvent reuse does not compromise the quality of the resulting 2D MOFs. As a practical application, we synthesized phthalocyanine (Pc)-based structures using this method for the catalytic reduction of nitroaromatics. Among these, Cu-CoPc (2D MOFs with Cu2+ coordinated to CoPc) emerged as the most active catalyst, achieving a turnover frequency (TOF) value of 4726 h−1 for the reduction of 4-nitrophenol (4-NP) to 4-aminophenol (4-AP). Notably, this TOF value surpasses that of non-precious catalysts and is 180 times higher than that of commercial Pd/C (10 wt%).

CHARACTERISTIC ORGANOLEPTIC, AND PROTEIN CONTENT OF COOKIES FROM MOCAF FLOUR WITH ADDITION LOMEK FISH FLOUR

The problem of wasting still occurs quite frequently in Indonesia so efforts are needed to overcome this so that it does not cause detrimental impacts in both the short and long term. One effort that can be made is by providing food that is high in protein originating from local food ingredients such as mocaf flour and lomek fish flour. One product that can be developed from this material was cookies. Therefore, in this research, researchers will develop a cookies product from mocaf flour with the addition of lomek fish flour. The aim of this research was to determined the organoleptic characteristics and protein content of cookies products made from mocaf flour with the addition of lomek fish flour. The research design used was a Completely Randomized Design (CRD). In this research, cookies product manufacturing, organoleptic testing, determination of the selected formula, and analysis of protein content were carried out. The organoleptic test results showed that the color, taste and texture attributes showed significantly different results (p-value<0.005) while the aroma attributes showed results that were not significantly different (p-value>0.005). The organoleptic test results show that formula 2 was preferable compared to formulas 1 and 3, especially in terms of taste attributes. Based on this, formula 2 was selected as the selected formula. Formula 2 contains 21.0 grams of protein per 100 grams of product and can be claimed as a high-protein product. This product requires further research related to organoleptic testing for the target group, complete proximate and amino acid content, and product shelf life.

Substitution of Tempeh and Adition of Dates in The Manufacture of Snack Bar as High Protein and Iron Snack

Snack bar is a ready-to-serve and nutrient-dense snack, making this product popular among people with a modern and practical lifestyle. The raw material for making snack bars in general is soy flour added with dried fruit. Along with the development of science and technology, efforts can be made to improve the quality and nutritional content of snack bar products. Tempe is a processed soybean product that has a higher nutritional content and quality than pure soybeans. Dates are one of the fruits that are abundantly available and have a complete nutritional composition. As an effort to improve the quality and nutritional content, research was conducted on the substitution of tempeh and the addition of dates in the manufacture of soy flour-based snack bars. Quantitative research using the experimental method using a completely randomized design (CRD), 3x2 factorial design resulted in 6 treatment formulas. Formula 4 with 30% tempeh substitution and 40% addition of dates became the best product based on the results of statistical analysis of product organoleptic assessment using a two-way ANOVA and DMRT follow-up test involving 50 panelists. The nutritional content test was carried out on formula 4 with the result that every 100 grams of product contained 19% protein and 4.62 mg of iron. The best snack bar formula per serving size of 15 g has a higher protein content than the three comparison products. Existing snack bars using soy flour as raw material are known to have a lower protein content compared to snack bars made from soybean flour substituted with tempeh. Likewise, the protein content in tempeh- based snack bars in the previous study and the USDA peanut-based snack bars still had lower protein content. In this regard, the combination of soy flour and tempeh in the manufacture of snack bars can increase the protein content of the product. In addition, the iron content of snack bars in this study was higher than USDA product 1980811. This is related to the composition of one of the raw materials for its manufacture, namely dates, which are known to be rich in iron minerals.

Efficacy Evaluation of a Commercial Formulation With Duddingtonia Flagrans in Equine Gastrointestinal Nematodes

The indiscriminate use of antiparasitics for the treatment of helminths in horses has caused the ineffectiveness of commonly used chemical active principles, therefore, new alternatives such as the use of helminthophagous fungi have been studied. In this context, this study aimed to evaluate the in vitro efficacy of the commercial formulation Bioverm, composed of the fungus Duddingtonia flagrans strain AC001, in the reduction of gastrointestinal nematode larvae in equine feces. In coproculture, the genus Cyathostomum sp. was the most prevalent in the analyzed samples. The commercial formulation with D. flagrans demonstrated effectiveness in the predation of Cyathostomum sp. in tests. The recommended dose of 0.4 g, containing 105 chlamydospores per gram of product, reduced larvae by 44.23%, while the extrapolated dose of 1.0 g with the same concentrations of chlamydospores (105/g) resulted in a reduction of 57.20%, indicating the effectiveness of the product in controlling infective larvae.

Comparative analysis of cattle, buffalo and bison meat

Nowadays, the consumption of bison meat is becoming more widespread worldwide, while it’s experiencing a renaissance in the United States. For the industry, this could lead to the emergence of a new market sector in the future. It is important to examine the extent to which the quality of its meat differs from that of the usual cattle or buffalo returning to the public consciousness. Our measurements were performed on the loin of bison, buffalo and cattle, including Angus cattle based on the consumer price per 100 grams of product, instrumental colour measurement, instrumental stock measurement, cooking, roasting and pressing loss, instrumental analytical examination and sensory evaluation. During our research, we concluded that bison meat may become a very popular product in Hungary in the future. There is a clear place for the consumption of both buffalo meat and bison meat in a health-conscious diet based on the measured results.

Nickel‐Catalyzed Intramolecular Alkene Difunctionalization by Ball‐Milling

AbstractA mechanochemical nickel‐catalyzed intramolecular difunctionalization reaction of alkene tethered aryl halides with alkyl halides is herein described. This method allows for synthesis of 3,3‐disubstituted heterocycles, namely oxindoles, with shorter reaction times than solution‐phase counterparts. Additionally, this process is solvent minimized, with DMA used in liquid‐assisted grinding (LAG) quantities and circumvents the need for chemical activation of the terminal reductant (manganese) through mechanical grinding. The process can be scaled up to yield over a gram of product and modest enantioinduction is possible by utilizing a chiral PyrOx ligand.magnified image

Dairy starters and fermented dairy products modulate gut mucosal immunity

The gut microbiota plays a crucial role in the regulation of mucosal immunity and of the function of the intestinal barrier. Dysbiosis is accordingly associated with rupture of mucosal immune homeostasis, leading to inflammatory intestinal diseases. In this context, probiotic bacteria, including a new generation of intestinal probiotics, can maintain intestinal homeostasis and promote health. Surprisingly, little is known about the impact of fermented dairy products in this context, while they represent our main source of live and active bacteria. Indeed, they provide, through our daily diet, a high number of bacteria whose effect on mucosal immunity deserves attention. Among bacteria ingested in fermented dairy products, Streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus helveticus, Lactococcus lactis and Propionibacterium freudenreichii are on top, as they are ingested in high concentrations (close to 109 per gram of product) in fermented milks or cheeses. This review gives an overview of the potential immunomodulatory effects of these main dairy starters. It further explores studies dealing with fermented dairy products containing theses starters, in a context of inflammation.

Independent Sun Care Product Screening for Benzene Contamination.

Independent Sun Care Product Screening for Benzene Contamination.

Estimation of Intake of Critical Nutrients Associated with Noncommunicable Diseases According to the PAHO/WHO Criteria in the Diet of School-Age Children in Montevideo, Uruguay.

Purpose: To estimate the effect of the consumption of products with an excessive amount of critical nutrients associated with NCDs, according to the PAHO Nutrient Profile Model on the quality of the diet of Uruguayan school-age children (4 to 12 years). Methods: A 24 h recall of food intake was conducted in a representative sample of 332 participants in the evaluation of the School Feeding Program in 2018 in public schools in Montevideo, Uruguay. Food and preparations were categorized according to the NOVA food classification, according to the nature, extent, and purposes of the industrial processes they undergo. Later, they were analyzed according to the Pan American Health Organization Nutrient Profile Model (PAHO NPM) to identify processed and ultra-processed products with an excessive content of critical nutrients. Results: Only 0.52% of children consumed exclusively natural foods, or culinary ingredients. Twenty-five per cent of children consumed ≥4 products categorized with an excessive content of free sugars, total fat, or saturated fat according to the PAHO NPM; in the case of excessive sodium, this was 40%. In general, children who included products with excessive free sugars, sodium, or saturated fat in their diet exceeded the limits established by the World Health Organization, and, as a result, their diet is of poorer nutritional quality compared to children who did not consume such products. Conclusion: Diets free of ultra-processed and processed products with excess free sugars, total fats, saturated fats, and sodium increased the chances of school-age children in Montevideo of meeting WHO nutrient intake recommendations. Meanwhile, intake of each additional gram of products with excessive critical nutrients according to PAHO NPM, significantly worsens diets, preventing children from meeting WHO recommendations.

Determination of caffeine in dietary supplements by miniaturized portable liquid chromatography

In this study three miniaturized liquid chromatography (LC) instruments have been evaluated and compared for the analysis of caffeine in dietary supplements, namely a benchtop capillary LC (capLC) system, a benchtop nano LC (nanoLC)system and a portable LC system. Commercial products derived from different sources of caffeine have been analyzed. Under optimized conditions, the methods based on benchtop systems were superior in terms of sensitivity. The limits of detection (LODs) found with the capLC and nanoLC systems were 0.01 and 0.003 µg mL−1, respectively, whereas the LOD obtained with the portable LC instrument was of 1 µg mL−1. The portable LC-based method was superior in terms of simplicity and throughput (total analysis time < 15 min). On the basis of the results obtained, a new method for the rapid measurement of caffeine in dietary supplements by portable miniaturized LC is presented. This method provided good linearity within the 1–20 µg mL−1 interval, and it allowed the quantification of caffeine even in products derived from decaffeinated green coffee extracts. The contents of caffeine found with the proposed portable LC method in the real samples analyzed ranged from 1.38 to 7 mg per gram of product, which were values statistically equivalent to those found with the benchtop capLC and nanoLC methods, being the precision, expressed as relative standard deviation (RDS), of 2 -14% (n = 3). The proposed portable LC based method can be used as a simple and rapid alternative to estimate the quality, effectiveness and safety of dietary supplements, regarding their caffeine content.

Threshold of Reactivity and Tolerance to Precautionary Allergen-Labelled Biscuits of Baked Milk- and Egg-Allergic Children

Extremely sensitive food-allergic patients may react to very small amounts of allergenic foods. Precautionary allergen labelling (PAL) warns from possible allergenic contaminations. We evaluated by oral food challenge the reactivity to a brand of PAL-labelled milk- and egg-free biscuits of children with severe milk and egg allergy. We explored the ability of proteomic methods to identify minute amounts of milk/egg allergens in such biscuits. Traces of milk and/or egg allergens in biscuits were measured by two different liquid-chromatography-mass spectrometry methods. The binding of patient’s serum with egg/milk proteins was assessed using immunoblotting. None of the patients reacted to biscuits. Egg and milk proteins were undetectable with a limit of detection of 0.6 µg/g for milk and egg (method A), and of 0.1 and 0.3 µg /g for milk and egg, respectively (method B). The immunoblots did not show milk/egg proteins in the studied biscuits. Milk/egg content of the biscuits is far lower than 4 µg of milk or egg protein per gram of product, the minimal doses considered theoretically capable of causing reactions. With high sensitivity, proteomic assessments predict the harmlessness of very small amount of allergens in foods, and can be used to help avoiding unnecessary PAL.

Technological advances in probiotic stability in yogurt: a review

Yogurt is one of the fermented dairy products widely produced and recognized around the world, in addition it is considered excellent vehicle for probiotics, which are live microorganisms that provide beneficial effects to the individual when consumed in adequate amounts. Thus, the aim of this literature review was to address the factors that affect the viability of probiotics in yogurt during the processing steps (heat treatment, homogenization, and fermentation), storage (acidification rate, pH, carbohydrate fraction, organic acids, oxygen, temperature, time, water activity and moisture content), consumption (gastric juice and bile salts) and shelflife (addition of other ingredients and packaging). However, to preserve the probiotics stability in yogurt and improve the quality and shelf life of products, several new technologies such as microencapsulation, ohmic heating, ultrasound, the addition of prebiotics, and advances in the use of packaging in production with an emphasis on improving the viability, are used and allow secure the minimum recommended level of at probiotics least 109 CFU per gram of product when consumed to have a beneficial effect on health and, moreover, they guarantee the growth and probiotics protection without influencing the flavor, from the production stage until the delivery of these in the gastrointestinal tract. Therefore, it is recognized from this research the need to optimize new technologies in the food environment, seeking to improve consumer products with increasingly favorable purposes for health.

Effect of a novel functional tomato sauce (OsteoCol) from vine-ripened tomatoes on serum lipids in individuals with common hypercholesterolemia: tomato sauce and hypercholesterolemia

BackgroundMost studies focused on the benefits of lycopene on serum lipids but no studies have been specifically designed to assess the role of a tomato sauce from vine-ripened tomatoes on patients affected by polygenic hypercholesterolemia. The aim of this study was to compare the lipid-lowering effect of a novel functional tomato sauce with a well-known functional food with a lipid-lowering effect, i.e. a sterol-enriched yogurt.MethodsIn this cross-over study, we evaluated a population of 108 ambulatory patients affected by polygenic hypercholesterolemia of both gender, who were allocated to a tomato sauce (namely OsteoCol) 150 ml/day or a sterol-enriched yogurt (containing sterols 1.6 g/die) treatment, for 6 weeks. Carotenoids content was 3.5 mg per gram of product. We measured serum lipids and creatinine and transaminases at basal and follow-up visit.ResultsA total of 91 subjects completed the protocol. A significant difference in LDL-cholesterol change was found between participants taking yogurt, tomato sauce (high adherence) and tomato sauce (low adherence) (− 16; − 12; + 8 mg/dl respectively; p < 0.001). We found a greater LDL-cholesterol reduction in the participants with a basal LDL-cholesterol more than 152 mg/dl (15% for sterol-enriched yogurt and 12% for tomato sauce at high adherence).ConclusionA novel functional tomato sauce from vine-ripened tomatoes compares favourably with a commercialised sterol-enriched yogurt in term of absolute LDL-cholesterol change. Intake of a tomato sauce with a high carotenoid content may support treatment of patients affected by common hypercholesterolemia. The present study has various limitations. The presence of other dietary components, which may have influenced the results, cannot be ruled out. Of course, these results cannot be extrapolated to other populations. Furthermore, there was a low adherence rate in the tomato sauce group. Moreover, we did not report serum carotenoids data.Trial registration: ID: 13244115 on the ISRCTN registry, retrospectively registered in 2019-5-14. URL: http://www.isrctn.com/ISRCTN13244115

Identification and Quantification by HPLCDAD of Furosemide as a Co-adulterant in Products of Natural Origin

The low cost added to easy access and expectation of low or no side effects make these products increasingly attractive. When a product of natural origin contains synthetic substances that are not declared in its formulation, the synthetic substance is characterized as adulteration. In order to identify and quantify adulterants in natural products, analytical methods have been developed and used as fundamental tools in the control of these products. Thus, two products of natural origin indicated for treatment of rheumatic and inflammatory diseases were analyzed to verify the presence of the co-adulterant furosemide. Co-adulterant presence in the products was tested using an Agilent® brand 1100 HPLC system with a quaternary pump, an automatic injector and a DAD detector, with a mobile phase composed of methanol/formic acid 0.2% 60/40 (v/v). HPLC-DAD indicates the presence of the undeclared furosemide compound in the original formulation of both analyzed samples. In sample A, 24 mg of furosemide per gram was found, while in sample B, 47mg per gram of product was obtained. The consumption of adulterated products may lead to risks such as drug interaction and intoxication, since active ingredients of synthetic origin are added without taking in consideration adjustments and quality of the raw material.

Thermally reduced graphene oxide as an electrode for CDI processes: A compromise between performance and scalability?

Capacitive deionization (CDI) is an alternative water desalination technology, which was investigated extensively in the last decade. The choice of electrodes' materials plays a major role in the electrosorption performance, affecting the whole desalination process. Graphene-based nanostructures in various types were extensively studied owing to their superior inherent physico-chemical properties. Whereas excellent electrosorption performance was reported – expressed in terms of salt adsorption capacity (SAC) or average salt adsorption rate (ASAR) – the cost-benefit of graphene-based electrodes, considering total production cost and much lower price of commercial activated carbon, is still controversial.Here, we explore partially exfoliated thermally reduced graphene oxide (GO) – denoted as PE-rGO – prepared by scalable low-temperature thermal exfoliation of GO under air atmosphere. PE-rGO displays a “paper-like” structure with nanoscale pores. By the construction of a lab-scale system, a few grams of product were produced in one batch. A PE-rGO electrode assembled in membrane-CDI three-electrode configuration showed moderate to high SAC of around 13 mg/g under potential window of 0–550 mV versus Ref. electrode in 2000 ppm NaCl solution. However, the energy consumption was shown to be nearly constant with increasing ASAR. This has significant implications for the energy consumption and the projected capital costs.

Nutritional quality of biscuits, breakfast cereals and sweet snacks sold in Italy: the Food Labelling of Italian Products (FLIP) study

AbstractIn Europe, the label information on food is regulated by the Reg. (EU) n.1169/2011 but many other regulated declarations (e.g. nutrition or heath claims (NHC), presence of gluten) can be provided on the pack. All this information could influence the perception of food quality and thus the consumers’ intention-to-buy. However, whether the nutritional quality of food products is comparable among products with different characteristics (e.g. presence/absence of NHC, gluten free (GF) declaration, brand) has been barely studied.Based on these premises, the Food Labelling of Italian Products (FLIP) Study aims to systematically investigate the overall nutritional quality of the main food categories sold on the Italian market. The present work focused on sweet cereal-based products (biscuits, breakfast cereals, and sweet snacks).Products were selected from the website of thirteen retailers present on the Italian market and data were collected from the complete images of all the sides of the pack. Then, biscuits, breakfast cereals, and sweet snacks were further sub-grouped for specific comparisons considering i) descriptive name reported, ii) presence/absence of GF declaration, iii) presence/absence of NHC declaration, iv) brand/own label. Data of energy, nutrient and salt contents per 100 grams of product for each product category were considered and comparisons among the sub-groups were performed (Mann Whitney test or Kruskal Wallis one-way ANOVA based on two or multiple independent samples, respectively) (ver. 25.0, SPSS Inc., Chicago, IL, USA). In addition, a Principal Component Analysis was performed for all products and for each product sub-category by considering energy and nutrient contents per 100 grams of product to better describe the inter-product nutritional variability.A total of 814 biscuits, 371 breakfast cereals and 476 sweet snacks were included. Limited differences were found between branded and own label products and between GF and gluten-containing products. Conversely, interesting differences were observed between products with and without NHC. For instance, biscuits with nutrition claims resulted with an overall lower content of total energy, total fats and sugars compared to product without these claims, in agreement with previous investigations. Finally, a high inter-product variability was observed among the different sub-categories for the three product categories.Future researches performed within the FLIP study will allow to have a clearer picture about the nutritional quality of food products sold in Italy and to understand if specific food characteristics might be considered as a “marker” of the overall quality of food products