Taste Of Products Research Articles

Influencer Marketing Factors Affecting Brand Awareness and Brand Image of Start-up Businesses

Influencer Marketing has become a trend recently. Influencers have loyal fan bases who trust their taste in products and support them through their endorsements. With the rising number of start-up businesses in the country, this study was conducted to discover whether or not Influencer Marketing affects the brand awareness and reputation of start-up businesses and the consumer's purchasing behavior. The study focused on five Influencer Marketing factors: influencer's online presence, influencer's expertise, content attractiveness, consumer's desire to mimic, and consumer's preferred platform. Using a quantitative research method, the study revealed that all five factors are essential to consumers and have a low to moderate positive relationship with one another. However, only three have a significant impact on increasing the brand awareness and reputation of start-up businesses: Influencer's Online Presence, Consumer's Desire to mimic, and Consumer's Preferred Platform.

Taste as an Example of a Non-Standard Subject of Protection in Polish Intellectual Property Law

Abstract In this text, I put forward the thesis that the taste of a dish or food product may be protected under intellectual property law. As is known, intellectual property law protects the creations of human intellect. Culinary, perceived by recipients mainly through the prism of taste, is undoubtedly one of the many areas in which human ingenuity is manifested. Therefore it is not surprising that the protection covers various intangible goods related to the taste of dishes and culinary products, such as quality labels, trademarks, works and legally protected secrets; one can and should ask about the ‘saturation’ of culinary issues with intellectual property. This study is an attempt to indicate the legal institutions applicable to the protection of culinary arts. It is disputed whether taste can be considered an object of copyright protection (in a work). This is due to the difficulty in identifying the elements of creativity in cooking. These elements can be indicated in the taste as being a derivative of the composition of the ingredients of the dish, their proportions and the harmony between them. There is no doubt that taste can be protected under the Protected Designation of Origin, Protected Geographical Indication and Traditional Speciality Guaranteed institutions, and as a sign of secrecy, be it by a cook or an entrepreneur employing a cook. On the other hand, the possibility of registering a taste as a trademark should be rejected.

What to Know about Food Flavor? A Review

The primary function of flavors is to add taste or aroma to foods, as they have no nutritional properties. According to Flavor and Extract Manufacturers Association (FEMA), flavors have a place in the food supply to meet consumer demand for a variety of safe and tasty products. This review provides an overview of the three flavor groups; natural flavors, nature-identical flavors, and artificial flavors, where they are added to replace the flavor lost through processing and to develop new products, while flavor enhancers are compounds with no intrinsic aroma or taste of their own, but when are added in low concentrations to appropriate foods, they improve the palatability of the food distinctly, a popular example is monosodium glutamate. The food industry is constantly striving to improve the quality and taste of modern food products through creating new flavors and improving existing ones. The flavors of commercially produced food products are usually created by florists who work for flavor companies. Among these commercial flavors are those that are often added to elderly food to offset the losses in their sense of smell and taste. Encapsulation can be used to treat flavors and protect them from evaporation, reaction, or disappearance from food. Flavors manufacturers need to know which ingredients are allowed in the community that includes restrictions and specific requirements for use in food applications.

Offering Fiber-Enriched Foods Increases Fiber Intake in Adults With or Without Cardiometabolic Risk: A Randomized Controlled Trial.

IntroductionPrevious efforts to increase fiber intake in the general population were disappointing despite growing awareness of the multiple benefits of a high fiber intake. Aim of the study was to investigate the acceptance and consumption of fiber-enriched foods.MethodsOne hundred and fifteen middle-aged healthy individuals with and without elevated waist circumference (> 102 cm in males and > 88 cm in females) were recruited and randomized to an intervention or an age- and sex-matched control group. Subjects assigned to the intervention group were invited to select fiber-enriched foods from a broad portfolio of products to increase fiber intake by 10 g/day. Control subjects could choose items from the same food basket without fiber enrichment. The primary outcome was the increase in dietary fiber intake, and secondary outcomes were changes in cardiometabolic risk factors, microbiota composition, food choices, and consumer acceptance of the fiber-enriched foods.ResultsCompared to baseline, daily fiber intake increased from 22.5 ± 8.0 to 34.0 ± 9.6 g/day after 4 weeks (p < 0.001) and to 36.0 ± 8.9 g/day after 12 weeks (p < 0.001) in the intervention group, whereas fiber intake remained unchanged in the control group. Participants rated the taste of the food products as pleasant without group differences. In both groups, the most liked foods included popular convenience foods such as pretzel breadstick, pizza salami, and pizza vegetarian. After 12 weeks of intervention, there were minor improvements in plasma lipids and parameters of glucose metabolism in both the intervention and control group compared to baseline, but no differences between the two groups. Increased fiber consumption resulted in an increased (p < 0.001) relative abundance of Tannerellaceae.ConclusionsFiber-enrichment of popular foods increases fiber intake in a middle-aged population with and without cardiometabolic risk and may provide a simple, novel strategy to increase fiber intake in the population.

Биогенные амины в рыбных полуфабрикатах и кулинарных изделиях

The purpose of scientific research was to form the taste and aroma of fish semi-finished products and culinary products. The objects of research in the development of the formulation and technology of model minced fish were: pollock, onion, eggs, milk or water, and powdered products were used as a biologically active additive: flour from buckwheat, corn, rice, wheat, amaranth, almonds, flax, chickpeas, spirulina and dill for cooking cutlets. Combinations of basic raw materials and additives were selected by the method of experiment planning. This made it possible to create a product that best meets the needs of the child's body in terms of nutritional value and calorie content. Butter was used as a plasticizing additive. The use of additives of plant origin makes it possible to stabilize the functional and technological properties of raw materials, increase the biological value, emphasize the organoleptic characteristics of finished products, reduce the content of biogenic amines in semi-finished products and dishes.

An assessment of the cheese product’s nutrient profile in implementation the new resource-saving technological solutions

In the сurrent conditions the cheese industry development is determining by perspective trends: medical and social – expansion the products range with dietary properties and reduced a calorie content, technological – mastering а new moulding methods for the production of complex and combined cheese products, economic – reduction of a milk consumption rates due to involvement secondary raw materials, ecological – minimizing the carbon footprint of cheese factories by reducing whey’s discharges. The patented method for producing the combined soft cheese product offers a set of resource-saving technological solutions for introducing into the cheese head an agarised jelly "filling" based on return salty whey with the spicy plant components addition. The original mold design forms a through hole in the center of the cheese head and provides the cheese part to the "filling" in а ratio as 4 : 1. The proposed method of the using salty sub-raw whey in soft cheese’s production is justified from the point of view the adequacy level its macro- and micronutrient composition to physiological requirements in food nutrients and energy. The new cheese product with a jelly "filling" contains 14.5% protein and 15.3% fat, that makes up for 17% of the requirements for adult. The product has a reduced calorie content to 208 kcal with a significant 28% energy contribution by the protein component, that gives it dietary properties. The cheese product’s provision by essential amino acids reaches 90% of the requirement in phenylalanine and tyrosine, 87% in lysine, 74% in isoleucine and leucine. The fatty acid profile is characterized by favorable a relative content values of linolenic and oleic acids. Low-molecular volatile fatty acids form the taste and aroma of cheese product without ripening. Its vitamin composition has functional availability for vitamins A - 40%, K - 31%, group B and PP - 15-20% of the requirement. The technological solutions for making of the cheese product with the "filling" maintain a functionality its nutrient profile, contribute to saving up to 20% of milk and increase the environmental friendliness of production.

Volume estimation models for avocado fruit.

Avocado (Persea americana Mill.) is an important horticultural crop and proved to be a very profitable commercial crop for both local consumption and export. The physical characteristics of fruits are an important factor to determine the quality of fruit produced. On the other hand, estimation of fruit volume is time-consuming and impractical under field conditions. Thus, this study was conducted to devise cultivar-specific and generalized allometric models to analytically and non-destructively determine avocado fruit volume of five wildly distributed avocado cultivars. A significant relationship (P ≤ 0.01) was found between fruit diameter, length, and volume of each cultivar. Our best models (VM2 -for cultivar specific, and VM7-generalized model) has passed all the rigorous cross-validation and performance statistics tests and explained 94%, 92%, 87%, 93%, 94% and 93% of the variations in fruit volume of Ettinger, Fuerte, Hass, Nabal, Reed, and Multiple cultivars, respectively. Our finding revealed that in situations where measurements of volume would be inconvenient, or time-consuming, a reliable volume and yield estimation can be obtained using site- and cultivar-specific allometric equations. Allometric models could also play a significant role in improving data availability on avocado fruit physical appearance which is critical to assess the quality and taste of fresh products influencing the purchase decision of customers. Moreover, such information can also be used as a ripeness index to predict optimum harvest time important for planned marketing. More importantly, the models might assist horticulturists, agronomists, and physiologists to conduct further study on avocado production and productivity through agroforestry landuse system across Ethiopia.

High-Protein Concentrated Pro-Yogurt (Pro-WPI) Enriched With Whey Protein Isolate Improved Athletic Anemia and Performance in a Placebo-Controlled Study.

Upcoming developments are attracting attention to both high-protein and probiotics supplementation for the sports community to promote good health and exercise performance. This study aimed at the production of high-protein concentrated pro-yogurt (Pro-WPI) enriched with 10 and 20% whey protein isolate (WPI) and investigation of the response of daily consumption on anthropometric, hematology parameters, and athletic performance in parallel with safety consideration assessment. Twenty-four athletes (19.6 ± 1.45 years; 175.96 ± 5.24 cm; 73.16 ± 8.65 kg) were participated in a randomized placebo-control study. They consumed Pro-WPI products with 10 (T1) and 20% (T2) WPI for treatments G1 (Pro-WPI30) and G2 (Pro-WPI60), respectively, 3 times per day/5 days per week/9 weeks. The taste of Pro-WPI products was sour and cheesy, while mouthfeel was described as soft and thick because of the increased protein content in T1 and T2 (14.15 and 22.58%). The hemoglobin of the athletes increased significantly from a baseline of 12.69 g/dl to 16 and 16.66 g/dl in G1 and G2, respectively. Furthermore, the athletic performance was enhanced in vertical jump, long jump, sprinting velocity, half squats, and pushups, which reached 58.75 cm, 255 cm, 3.5 m/s, 218.75 counts, and 85 counts, respectively in G2. The healthy gut microbiome (probiotics) in parallel with increased iron bioavailability by mineral binding (whey bioactive peptides), influenced iron status and can represent a healthy practice to improve athletic anemia and performance. On the other hand, urinary albumin exceeded the border of reference range (<30 mg/g) and reached 38.25 and 44.13 mg/g in G1 and G2, while urine pH was in the normal range (4.5–8). Increased urinary albumin might be due to high rates of protein metabolism that follow high protein intake. This study provided preliminary information on metabolic responses to high protein concentrated yogurt intake in athletes who engaged in daily exercise. Further studies are needed to determine the recommended intensity of 10 and 20% Pro-WPI product consumption to achieve its benefits and avoid implications on kidney function.

The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion.

The Codex Alimentarius Commission, a central part of the joint Food and Agricultural Organization/World Health Organizations Food Standards Program, adopts internationally recognized standards, guidelines, and code of practices that help ensure safety, quality, and fairness of food trade globally. Although Codex standards are not regulations per se, regulatory authorities around the world may benchmark against these standards or introduce them into regulations within their countries. Recently, the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) initiated a draft revision to the Codex standard for follow-up formula (FUF), a drink/product (with added nutrients) for young children, to include requirements for limiting or measuring the amount of sweet taste contributed by carbohydrates in a product. Stakeholders from multiple food and beverage manufacturers expressed concern about the subjectivity of sweetness and challenges with objective measurement for verifying regulatory compliance. It is a requirement that Codex standards include a reference to a suitable method of analysis for verifying compliance with the standard. In response, AOAC INTERNATIONAL formed the Ad Hoc Expert Panel on Sweetness in November 2020 to review human perception of sweet taste, assess the landscape of internationally recognized analytical and sensory methods for measuring sweet taste in food ingredients and products, deliver recommendations to Codex regarding verification of sweet taste requirements for FUF, and develop a scientific opinion on measuring sweet taste in food and beverage products beyond FUF. Findings showed an abundance of official analytical methods for determining quantities of carbohydrates and other sweet-tasting molecules in food products and beverages, but no analytical methods capable of determining sweet taste. Furthermore, sweet taste can be determined by standard sensory analysis methods. However, it is impossible to define a sensory intensity reference value for sweetness, making them unfit to verify regulatory compliance for the purpose of international food trade. Based on these findings and recommendations, the Codex Committee on Methods of Analysis and Sampling agreed during its 41st session in May 2021 to inform CCNFSDU that there are no known validated methods to measure sweetness of carbohydrate sources; therefore, no way to determine compliance for such a requirement for FUF.

The Functional Properties of Bread Enriched with Essential Fatty Acids

We developed ω-3-enriched bread by adding a liposomal polyunsaturated fatty acids (PUFAs) concentrate to the bread recipe. We determined that subsequent feeding of the ω-3-enriched bread to experimental animals in the alimentary dyslipidaemia state led to normalisation of the lipid profile of the blood serum, with a decrease in the total cholesterol, triglycerides, and low-density and very lowdensity lipoproteins. The high-density lipoproteins, antioxidants, reduced glutathione and glutathione reductase activity index increased compared to the corresponding indicators in animals with alimentary dyslipidaemia that were fed bread without ω-3. The ω-3-enriched bread diet significantly decreased harmful oxidation products (diene conjugates and malondialdehyde) in the blood plasma, erythrocytes and liver. Therefore, the results suggested that bread enriched with ω-3 fatty acids is a functional food with hypolipidaemic action. The results on the total content of fatty acids in lipids from bread samples prepared according to a standard recipe and bread enriched with concentrate showed that the relative content of omega-3 PUFAs in the fortified bread significantly increased by 3.2 times compared to bread without the addition of concentrate. The additive did not change the consumer qualities of the finished product (taste and smell of the bread).&#x0D; Keywords: alimentary dyslipidaemia, antioxidant effect, bread, functional food, lipid profile, ω-3 polyunsaturated fatty acids

Indigenous Knowledge on Production and Utilisation of Termite (Isoptera) in Western Kenya

The study sought to assess the level of knowledge on the utilization of termites, harvesting methods and characterise local edible termite species. Focus group discussion with key informants was used to collect data that was analysed using SPSS Version 21.0 to generate descriptive statistics. Results indicated different levels of termites’ utilisation where 45% of farmers use alates as food, 35% as feed for chicks and quails, while 20% use the queen to fatten young bulls. Majority of farmers (40%) prefer the use of termites as feed because it is readily available, followed with 20% that use it because of nutritive value,10% relate its use with better taste of poultry products, 5 % associate termite use in enhancing early maturity weight while 5% said it improves growth and strength of bulls. On harvesting, three methods are commonly used with most farmers (45%) using underground trapping method, (35%) use above ground trapping method but 20% use mound excavation. Varied plant materials are used as attractants and the effect is more when combined with dry cow dung. Farmers further characterised species based on time of emergence of alates and habitat’s physical features. Most respondents (45%) associated: big mounds with Macrotermes bellicosus (Mafendete); small mount to Macrotermes subhyalinus (Kitunda); presence of open big tunnels with Coptotermes millitaris (Riamke) while seasonal gallaries and small tunnels was a confirmatory feature of either Pseudocanthotermes militaris (Chiisiisi) and Pseudocanthotermes spiniger (Maburi). The study demonstrates the richness in indigenous knowledge on techniques of termite production and utilization.

Comprehensive Effects of Different Chemical Preservatives On Dehydrated Diced Radish During Storage

This study aimed to the effect of chemical preservatives on dehydrated diced radish, as well as their effect on the taste, nutritional value and shelf life of the final product. Before dehydration turnip diced were treated with different chemical preservatives and their different concentrations viz. The eight samples were added T1 = 0.1% potassium metabisulphite, T2 = 0.1% sodium benzoate, T3 = 0.1% potassium sorbate, T4 = 0.05% potassium metabisulphite + 0.05% sodium benzoate, T5 = 0.05% potassium metabisulphite + 0.05% potassium sorbate, T6 = 0.05% sodium benzoate + 0.05% potassium sorbateT7 = 0.05% potassium metabisulphite + 0.025% sodium Benzoate + 0.025% potassium sorbate, T0 = no chemical preservative. Samples were evaluated for physiochemical (moisture, pH, total solid, titratable acidity, ash and ascorbic acid), sensory (color, texture, taste and overall acceptability) and total bacterial count at 15 days interval of 90 days storage. Moisture value was decreased during storage. Maximum decreased was found in T0 (8.65) 3.52% while minimum decrease was observed in T1 (9.23)1.40%. pH was decreased during storage. The maximum decrease was observed in T0 (5.44) 16.10%. While minimum decreased found in T1 (5.64) 6.36%. Titratable acidity value was increased during storage. Maximum increase was observed in T0 (1.96) 17.78% while minimum increase was observed in T1 (1.81) 8.05%. Total solid was increased during storage. Maximum increase was found in T0 (91.35) 0.34 % and lower limit was detected in T1 (90.77) 0.14%. Ash content was increased with storage interval. Maximum increased in T0 (6.57) 2.31% while minimum in T1 (6.08) 0.99%. Ascorbic acid was decreased during storage. Maximum decreased in T0 (6.15)80.48% while minimum in T1 (9.05) 37.79%. Color, Texture, Taste and Overall acceptability were decreased with storage interval. Color maximum score was found in T1 (7.70) while minimum score was found in T0 (3.97). Texture maximum score was found in T1 (8.06) and minimum score in T0 (2.97). Taste maximum score was found in T1 (7.56) while minimum was noticed in T0 (3.33). Maximum score of overall acceptability was found in T1 (7.77) while minimum score obtained by T0 (3.42). Total bacterial count was increased with storage interval. Maximum increased in T0 (24.43x107) 800% while minimum increased in T1 (10.57x107cfu/g) 375%. Both chemical preservatives and storage intervals resulted in highly significant (p &lt; 0.000) differences for all parameters. When comparing the chemical preservatives, the best acceptability among all the treatments was obtained by T1 which was treated with 0.1% potassium metabisulphite.

Perspective: Unpacking the Wicked Challenges for Alternative Proteins in the United States: Can Highly Processed Plant-Based and Cell-Cultured Food and Beverage Products Support Healthy and Sustainable Diets and Food Systems?

Over the past decade, a plethora of alternative protein (AP) products has entered the US food system as plant-based food and beverage products. These AP products, which include plant-based meat and dairy alternatives and cell-cultured meat and seafood products, are being developed for the marketplace to simulate the appearance, texture, taste, and flavor and nutritional profiles of animal products. The new generation of AP plant-based and cell-cultured food and beverage products are part of a market-driven narrative that has embraced technology to address future human health, environmental, ethical, and planetary health challenges. This perspective article synthesizes evidence about the benefits of adopting minimally processed plant-based diets that support sustainable food systems and human and planetary health. Thereafter, it examines 4 wicked challenges related to AP products in the US context that include 1) a confusing marketing landscape for the public; 2) diverse views and varying acceptance among consumers about the health and environmental benefits of these products; 3) inadequate education and labeling provided by federal agencies to enable consumers to understand how these may support healthy sustainable diets; and 4) slow federal policy and regulatory actions to address the range of AP products and provide industry guidance. The article concludes with suggested policies and actions for government agencies and food system actors to address these challenges. Future research and actions are needed to balance the human health, equity, animal welfare, and economic viability goals and to clarify how AP products may support safe, healthy, sustainable diets and food systems.

The addition of nutmeg (Myristica fragrans) essential oil to intensify the aroma as a replacement of rum considering halal supply chain for cookies that use durian (Durio zibethinus) seeds waste-based flour to create sustainable advantages

The sources of aroma can be varied according to the food’s type and it is part of the ingredients that has an important role to increase people interest in certain foods. However, the most popular source of aroma is rum which is not halal for Muslim community. In this research, the researcher wanted to see the effect of adding essential oil from nutmeg seeds to the addition of the aroma of cookies made from durian seed flour to see the acceptance of customers of the product innovation using nutmeg essential oil to increase the aroma of cookies or food products that usually using rum or non-halal products and seeing the long-term impact that could possibly create sustainability advantages by occupying the waste of durian seed in to flour to substitute wheat flour. This study uses an organoleptic test. The science that uses the human senses to measure the texture, appearance, aroma, and taste of a food product is called sensory or organoleptic evaluation. Assessment of appearance, taste, and texture describes consumer acceptance of a product. The results show that consumers acceptance for this product innovation well so that the control prescription that can be given for this product innovation can be continued. The second experiment got the highest response compared to the first and third experiments.

Consumer perceptions of edible packaging made of gelatin as chili powder packaging

Edible packaging is a massive trend product which production will influence new perceptions about packaging. There has not been much research on consumers’ perceptions of edible films, so it is necessary to determine the acceptance. Chili powder packaging is one of the edible film applications in the food industry. Edible packaging applications replacing chili powder plastic packaging can reduce plastic consumption, increase the feasibility and maintain chili powder quality. However, certain materials utilization can affect the perception, such as gelatin. Unsavory perception about gelatin edible packaging, such as its halal legality, will detain its production and development. Thus, this research aimed to analyze consumers’ perception of edible packaging made of gelatin as chili powder packaging. This research was conducted using a survey method by Google Forms questionnaire working 215 respondents and organoleptic preference test employing randomly selected 101 untrained panelists. Based on observations, most respondents have positive knowledge and perception about edible packaging made of gelatin as chili powder packaging. The panelists accepted the product color, viscosity, aroma, and taste, respectively 87%, 77%, 72%, and 69%. Taken together, the findings highlight the perception and acceptance of gelatin edible packaging to replace chilli powder undegradable packaging.

Selected Quality Attributes of Freshwater Mussel Powder as a Promising Ingredient for Pet Food.

Simple SummaryBivalves such as clams, mussels, and oysters provide a good source of protein, glycogen, and minerals. The high-value compounds and bioactive properties of these organisms are well known and confirmed by numerous scientific studies. During the last two decades, the freshwater mussel Sinanodonta woodiana as one of the most invasive species, has penetrated into Europe along with fish shipments from Asia. Numerous studies indicate that both the soft tissues and mussel shells of this low-grade species may constitute promising biomaterial with potential processing ability. Due to growing interest in new raw materials having been observed recently in the pet food market, this study aimed to obtain and evaluate selected quality attributes of freshwater pond mussel powder. After initial ecotoxicity testing in vitro, powdered mussel tissue was evaluated with respect to its basic physicochemical and functional properties, such as solubility, emulsifying capacity, and gel-forming ability. The study also provides novel information about electrophoretic protein profile and amino acid composition, including taurine content. Based on the results obtained in this study, it can be concluded that tissues of mussels available locally from lakes and ponds can be proposed as an interesting source of new ingredients for developing formulated pet food products.The aim of this study was to describe the quality attributes of a freeze-dried preparation obtained from freshwater mussel Sinanodonta woodiana (SW) soft tissue in respect to its potential as a novel pet food ingredient. After ecotoxicological testing of the raw material with MARA (Microbial Assay for Risk Assessment), the basic physico-chemical properties of the powder, such as approximate composition, bulk density, color parameters, water activity, electrophoretic analysis (SDS-PAGE), solubility, gelling and emulsifying capacity, were analyzed. The powder with a water activity of 0.43 offers a toxically safe preparation that contains over 34% protein/100 g of dry matter (DM). The SDS-PAGE profile showed twelve protein bands with a molecular weight (MW) ranging from >250 to 10 kDa. Taurine content has been estimated at an essential amount above 150 mg/100 g of DM. The powder possessed desirable emulsifying properties with 230 mL per 1 g and demonstrated the ability to form a firmer gel with a strength of 152.9 g at a temperature above 80 °C with at least 10% protein content. The L*, a*, and b* values characterizing powder color were found to be 69.49, 16.33, and 3.86, respectively. The SW mussel powder seems to be a promising ingredient that can be added with other binding or gelling agents in order to improve both the taste and acceptance of the final pet food products.

Program Pendampingan Kemasan Pangan bagi Tenant melalui Pusat Pengembangan Wirausaha Bioindustri

Food Packaging Assistance Program for Tenants through the Bioindustry Entrepreneur Development Center&#x0D; Packaging is very important, especially on attracting consumer interest, so it needs to be adjusted based on market segments, because consumer tastes of products can be seen from the packaging. Generally, tenants already have packaging, but it was very simple, just mention the name of the product. Therefore, this mentoring program would increase awareness of tenants to make packaging based on labelling regulation for food products. The stages on this community service activity included provision of food packaging, presenting some packaging samples and assisting also giving consultation for tenant about food product packaging. This mentoring activity provided many benefits for tenants. There were 12 tenants participated on this activity. About 80% of participants got improve for their package, on design also information which required on the packaging.

Chinese Baijiu - Finding a channel to design a defined starter culture

Qu (a starter composed of multiple microbes, enzymes, and nutrients) is essential for initiating Chinese baijiu fermentation and is usually prepared in an open system to enrich the starter complex with microorganisms from the local environment. However, with the challenge of increasing manufacturing and labor costs, traditional spontaneous fermentation cannot meet the growing industrial needs for standardization and modernization. Nowadays, the development of a synthetic microbiota built up from selected and cultured microorganisms enables the repeatable, standardized production of fermented foods. The use of such synthetic microbiota to convert raw materials into foods can hopefully reproduce the smells and tastes of traditional products. This review critically summarizes the properties of traditional qu and discusses the potential of a defined synthetic microbiota to revolutionize the production of such fermentation starters for future baijiu production. The prospects and challenges in dealing with the identification, selection, cultivation, and incorporation of microbes into such synthetic microbiota (or new ecological complexes) are specifically related to developing a fully defined and effective mixed-starter culture for use in traditional fermented food production are detailed.

When Everyone’s a Critic: How U.S. Arts and Culture Critics Strategize to Maintain Their Cultural Authority

ABSTRACT Cultural criticism is a struggle for audience attention, cultural authority, and the power to curate cultural consumption and extend cultural capital. And the authority of cultural critics, whose subjective work evaluates the taste and merit of cultural products including music and film, is complicated by an explosion in cultural production, increased competition for audience attention and the ready availability of amateur culture opinions online. Through in-depth interviews with 44 professional U.S. critics devoted to a wide variety of cultural beats, this study examines the challenges to their cultural and journalistic authority these critics face, as well as the strategies and norms they have developed in order to maintain and reinforce that authority. These challenges include hot takes, performance of the self, amateur competition, and tension surrounding straying too far from their peers. And tactics to strengthen their authority include crafting cultural arguments, pursuing increasingly niche expertise, and supporting diversity and inclusion of non-white-male identities within their ranks.

Milk Production, Handling, Processing and Marketing Practices in Selected Districts in Southern Ethiopia

This study was conducted in Segen Area Peoples Zone, Southern Ethiopia, to analyze milk production, handling, processing, and marketing techniques. A total of 204 people were chosen for the study using simple random sampling technique, and data were collected utilizing a semi-structured questionnaire. During the research, both primary and secondary data were gathered. SPSS version 20 software was used to analyze the data using descriptive statistics, chi square test, and analysis of variance. 85 percent of the 204 houses surveyed were male headed household while the remaining 15% were female headed. The respondents' average age was 43.8610.064 years. In the current study, the age of the respondents ranged from 23 to 80 years old. In theDerashe district, almost 36.5 percent of respondents washed their udders before and after milking, indicating that the importance of udder cleaning was higher than in other regions. The majority of those polled (83 percent) smoked milk handling equipment to improve the taste and flavor of milk and milk products, as well as to eradicate harmful bacteria and promote milk fermentation. To churn milk, 17 percent of respondents use a gourd while 43 percent use a clay pot. The primary limits discovered in the 69 percent, 3 percent, 7.5 percent, 2.5 percent, 8 percent, and 10 percent were shortage of feeds, scarcity of water, disease, lack of market and market information, poor infrastructure, absence of improved breed, and inadequate artificial insemination. Farmers' attitudes should be modified through training and other means, and powerful dairy cooperatives should be founded, mainly in rural regions, to improve milk and milk product handling procedures and reduce cultural barriers in milk marketing.