A5041119071- Nutritional Studies and Diet
- Protein Hydrolysis and Bioactive Peptides
- Probiotics and Fermented Foods
- Proteins in Food Systems
- Meat and Animal Product Quality
- Consumer Attitudes and Food Labeling
- Diet and metabolism studies
- Animal Nutrition and Physiology
- Obesity, Physical Activity, Diet
- Olfactory and Sensory Function Studies
- Nutrition and Health in Aging
- Metabolomics and Mass Spectrometry Studies
- Microtubule and mitosis dynamics
- Sensory Analysis and Statistical Methods
- Listeria monocytogenes in Food Safety
- Nutrition, Health and Food Behavior
- Food Safety and Hygiene
- Digestive system and related health
Agroscope
2014-2022
Federal Office for Agriculture
2022
Within the active field of in vitro digestion food research, COST Action INFOGEST aimed to harmonize protocols simulating human on basis physiologically inferred conditions. A harmonized static (IVD) method was recently published as a primary output from this network. To validate protocol, inter-laboratory trials were conducted within first study performed using skim milk powder (SMP) model and served compare different in-house used among members. In second applying degree consistency...
Recently, a static in vitro digestion (IVD) protocol was published by Minekus and coworkers (Minekus et al., 2014) within the COST INFOGEST network. The protocol, concentrating on physiological enzyme activities had main goal to improve comparability of experimental data between labs. validated several inter-laboratory studies using skim milk powder (SMP) indeed demonstrated improved harmonization compared with previous experiments individual IVD protocols (Egger 2016). Although salt...
Different studies have shown that people are aware of the benefits dairy products, but a sizeable part world's population still does not consume recommended amount produce. The aims present research were to determine which products consumed by middle-aged and elderly (50-81yr old) living in Switzerland explore why some this segment actually reducing their consumption products. On average, older Swiss adults 2.6 portions per day, is slightly less than 3 4 day. Additionally, about one-quarter...
Background: An adequate diet contributes to health and wellbeing in older age. This is nowadays more important than ever since industrialised countries the elderly population growing continually. However, information regarding consumption behaviour of persons Switzerland limited. Objective: The objective this investigation was explore how middle-aged Swiss view animal products relation health, what factors predict frequency. Design: A representative consumer survey among 632 people over age...
Reformulating recipes of ready-to-eat meat products such as salami to reduce salt content can mitigate the negative health impacts a high diet. We evaluated potential potassium lactate (KL) sodium chloride (NaCl) replacer during production. NaCl and KL stress tolerance comparisons showed that four food-derived Listeria innocua isolates were suitable biologically safe monocytogenes surrogates. Effects (4% NaCl) concentration applied in standard low (2.8% plus (1.6%) combination on product...
The data in this article are related to the research entitled "Physiological comparability of harmonized INFOGEST vitro digestion method vivo pig digestion" (Egger et al., 2012). In article, proteins identified different sections skim milk powder (SMP) presented. addition exemplary β-casein profiles paper, peptide patterns other most abundant during individual pigs shown as heatmaps and line graphs. These clearly reveal resistant protein regions illustrate variability between sampling...
The identification and validation of biomarkers food intake (BFIs) is a promising approach to develop more objective complementary tools the traditional dietary assessment methods. Concerning dairy, their evaluation in terms not simple, given variety existing foods, making it difficult establish association between specific dairy products consumption effects on human health, which also dependent study population. Here, we aimed at identifying BFI both milk (M) yogurt (Y) 14 healthy young...
Abstract Pork salami with a high content of polyunsaturated fatty acids (PUFA) may be unappealing for consumers as it is more prone to the development off-flavors and “greasy” texture. In Switzerland, share than 15.5% PUFA in back fat penalized payment deduction minimally CHF 0.10 per kilogram carcass weight. this study, we aimed assess effect different levels organic labeling on Swiss consumers’ acceptance pork salami. We conducted sensory consumer experiment, following two-factorial...