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Guárdia, Miguel de la; Garrigues, Salvador

doi:10.1002/9781118654316.ch14

Cited by 6 publications

(7 citation statements)

References 95 publications

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“…Fe, Mg, Zn, Cu, Mn, Cr and Se are trace elements which are essential for well-defined physiological functions of human biological system and insufficient intake of these trace minerals can cause nutritional problems ( Guardia and Garrigues, 2015 ). Among these elements, Fe is one of the vital minerals needed for the optimum function of blood.…”

Section: Resultsmentioning

confidence: 99%

“…Among these elements, Fe is one of the vital minerals needed for the optimum function of blood. The World Health Organization (WHO) estimates that some 2 billion people suffer from anemia due to iron deficiency, whose high-risk populations including adolescents, menstruating women and the elderly ( Guardia and Garrigues, 2015 ). The result showed that although Fe content from porcine blood was lower than duck and chicken blood, its heme iron content was similar to duck blood, and was shown a higher content as compared to chicken blood ( p <0.05) ( Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

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Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood

Sorapukdee

Narunatsopanon

2017

Korean Journal for Food Science of Animal Resources

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Hematological, chemical and functional characteristics of porcine, chicken and duck blood were evaluated. A porcine blood sample showed the most abundant red blood cell, hemoglobin concentration, packed cell volume and plasma protein content as well as its freeze-dried blood possessed the highest contents of protein, fat, Cu and Cr with the highest percentage of heme iron (p<0.05). Unlike porcine blood, chicken blood showed a well balance in some essential amino acids, specifically for a higher isoleucine content (p<0.05). Furthermore, it possessed the highest contents of carbohydrate, Zn and non-heme iron (p<0.05). The most rapid response to form a strong gel, especially at 70°C and 80°C, was found in chicken blood, followed by duck and porcine blood, respectively. The result of emulsion activity index (EAI) and emulsion stability index (ESI) at the low protein concentration indicated that chicken blood had the most superior emulsion properties (p<0.05). Regarding duck blood, it exhibited the highest content of Mg and Mn (p<0.05). Moreover, duck blood had similar foaming properties to porcine blood in which they showed higher values than chicken blood (p<0.05). Specific characteristics of blood were therefore diminished by animal species in which this information could be used as food supplementation or product development based on their potential applications.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood

Sorapukdee

Narunatsopanon

2017

Korean Journal for Food Science of Animal Resources

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“…There are several methods of preparing wild edible mushrooms, particularly Tricholoma , the most common of which are heat-treated, dried, or pickled. Maintaining regular physiological functions in the human body requires a diet with the optimal intake of essential elements (Fe, Zn, Cu, Mn, Mo, Se) [ 66 ], and their deficiency or excessive intake can cause health problems [ 67 ]. In addition to essential elements, there are also non-essential elements (Al, As, Ba, Cd, Hg, Ni, Pb) that have no biological functions in the body and are considered dangerous/toxic to consumers [ 66 ].…”

Section: Resultsmentioning

confidence: 99%

Occurrence and Health Risk Assessment of Cadmium Accumulation in Three Tricholoma Mushroom Species Collected from Wild Habitats of Central and Coastal Croatia

Širić

Kumar

Eid

et al. 2022

JoF

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This study deals with the biomonitoring of cadmium (Cd) heavy metal in the three selected Tricholoma mushroom species collected from wild habitats of central and coastal Croatia. For this, mushroom (T. columbetta: n = 38, T. portentosum: n = 35, and T. terreum: n = 34) and surface soil samples were collected from nine forest localities of Croatia and analyzed for Cd concentration using inductively coupled plasma–optical emission spectrometry (ICP–OES) through the acid digestion method. The findings revealed that Cd was present in Tricholoma spp. and surface soil. However, the maximum mean Cd concentration (mg/kg dry weight) was recorded in T. portentosum (cap: 0.98; stipe: 0.72), followed by T. columbetta (cap: 0.96; stipe: 0.73) and T. terreum (cap: 0.81; stipe: 0.63). The bioconcentration factor (BCF) value (>1) revealed that the selected Tricholoma spp. had the potential for Cd accumulation. Moreover, the principal component (PC) and hierarchical cluster (HC) analyses were used to derive the interactions and similarities between Cd levels Tricholoma spp. and sampling localities. The multivariate analysis suggested that central sampling localities had higher Cd levels as compared to coastal localities. However, the daily intake of metals (DIM < 0.426) and health risk index (HRI < 1) showed that there was no potential health risk associated with the consumption of selected Tricholoma spp. The findings of this study are helpful to understand the Cd accumulation behavior of wild edible Tricholoma spp. collected from Croatia.

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“…The diverse set of minerals and vitamins present in meat analogs are analyzed by various kinds of different methods (spectroscopic, chromatographic, atomic emission spectroscopy, etc.) and the interested reader is referred to textbooks for more information [ 47 , 48 ].…”

Section: Proximate Composition and Protein Characterizationmentioning

confidence: 99%

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

McClements

Weiß

Kinchla

et al. 2021

Foods

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The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.

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Cited by 6 publications

References 95 publications

Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood

Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood

Occurrence and Health Risk Assessment of Cadmium Accumulation in Three Tricholoma Mushroom Species Collected from Wild Habitats of Central and Coastal Croatia

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

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