The evaluation of practical learning instruction management and student satisfaction with the "photocolorimetric methodology platform for measuring egg yolk color" during the COVID-19 pandemic situation

Online teaching management has been widely used during the COVID-19 pandemic situation and it has a direct impact on practical teaching management because students do not have access to equipment, chemicals, and tools. This study's purpose is to evaluate practical learning instruction management and student satisfaction with "photocolorimetric methodology platform for measuring egg yolk color" during the COVID-19 pandemic. This study compared the student satisfaction and effectiveness of a learning instruction platform for measuring egg yolk color using a laboratory machine and an online teaching management platform using photocolorimetric methodology. The results of this experiment revealed that the two platforms evaluated yolk colors L*, a*, and b* similarly (P > 0.05). Furthermore, the students were satisfied with the learning instruction with the photocolorimetric methodology platform for measuring egg yolk color at 4.76 points or the most level.

Characterization of varieties biofortified in iron and zinc and local varieties of common bean

Iron and zinc are important minerals in humans in sub Saharan Africa, whose deficiency is known as "hidden hunger" due to the lack of recognised symptoms in the early stages. Although iron deficiency is the most prevalent, zinc is also involved in inhibition of replication of viruses, including the corona virus (COVID-19). In North Kivu and South Kivu provinces where more than 50% of common bean is produced and consumed in Democratic Republic of Congo, 36% and 47% of preschool children are anemic due to iron deficiency. This paradox is mainly due to insufficiency of iron-rich foods. The aim of this study is to characterise 59 iron and zinc biofortified varieties together with six local varieties of common bean for a potential selection programme in Butembo town in the Democratic Republic of Congo. We focused on 15 qualitative and five quantitative parameters. The qualitative parameters were helpful to distinguish the different morphotypes and for cluster analysis. In addition to the descriptive statistics, the quantitative data were used for Pearson correlation and for principal component analysis, PCA. Qualitative parameters enabled grouping of the study genotypes into 14 morphotypes according to the aspect and colour of the seed coat, the colour around the hilum and the size of seeds. Clustering grouped the 65 genotypes into 12 clusters with the most similar genotypes grouped in the same cluster. Quantitative parameters showed that the study genotypes were dissimilar (P=0.00). A positive correlation was obtained between the days to flowering and the days to maturity (P<0.05) and between the number of pods per plant and the days to flowering. A strong correlation was found between the number of pods per plant and seeds per pod (P<0.01). In contrast, a negative correlation was observed between the 100 seed weight and the number of seeds per pod. The PCA represented on two perpendicular axes showed 64.1% of the total variance of which the 42.3% is explained by the first axis and 21.8% by the second axis. Overall, the study genotypes are morphologically and quantitatively different and thus can be used in a selection programme.

E-food trade effects on purchasing approach regarding customer behavior

Our world is changing too fast. The distances have been shortened and communication has been increased by the invention and widespread use of the internet. Our habits started to change in many aspects of our lives by the development of digitalization. Especially during the pandemic Covid-19 that has started at the end of 2019, it's observed that mobility of people have been decreased and however, they began to have difficulties in meeting the needs. There has been a great demand for companies that sell over the internet. In particular, the tendencies of people to purchase food items which are their vital need over the internet have increased to a great extent. Looking at the e-commerce market on a sectorial basis during the pandemic, the biggest increase was seen in e-food trade with a growth of approximately 400%. Within that period, it is predicted that our purchasing habits will change rapidly and virtual markets will become much more important in our lives. The delivery of food products to the consumer has always been a big problem. The risk of deterioration of the products in a short time and the physical destruction of the products during their transportation has increased the importance of food logistics. The logistics channels are needed to be developed in order to increase e-food trade. For this reason, contemporary logistics channels have started to be used by integrating developed logistics applications to the traditional logistics channels. It will be much faster and cost-efficient to deliver the products to the consumer with the new logistics channels in the near future. Yield penalty due to transportation will decrease, and since the number of stock brokers is reduced, the consumer will be able to reach the product they demand at a more affordable price from the producer that they have chosen. In the future, physical stores will be replaced by logistics-supported virtual markets. The agriculture and food sector should also start working in order to accommodate quickly to the new trade order.

Rice as one of antioxidant source for farming family in COVID-19 pandemic: a case study from West Nusa Tenggara Indonesia

The main food consumption of farming families is an important concern during the pandemic. Farmers in West Nusa Tenggara (WNT) survive with the availability of rice to support household health and food security during the pandemic. In addition to its nutritional content, rice also contains phenolic compounds and has antioxidant activity. This study aims are to measure the frequency of rice consumption, food variety, varieties of rice consumed daily during the pandemic in WNT, as well as the antioxidant properties of several rice varieties grown in WNT. This study was conducted from September 2020 to June 2021 in East Lombok, Sumbawa and Bima Regencies, WNT Province, Indonesia using a survey approach. The data collection techniques were observation, Focus Group Discussion, recording, interviews with 74 respondents with a semi-structured questionnaire and study literature related to the nutritional content and bioactive compound of the rice. Quantitative data was tabulated to determine the frequency and average then descriptively analyzed, while qualitative data was thematically analysed. The most consumed rice varieties are seen from the production data of seed breeders in the WNT region, the phenolic content was determined using Folin-Ciocalteu, antioxidant activity was examined using DPPH assay. The result showed that the highest portion of food consumed by farmer households in WNT is rice. The most variety of rice produced by breeders is the Inpari 32 variety. There are about 97% of farmers consume rice for 3 times a day, while 3% of the remaining consume 2 times a day of rice. Food variety includes 7.9% vegetable-rice and 92.1% rice-vegetables-meat protein. The results of the analysis of antioxidant properties and phenolic content in rice is depending on the variety. The antioxidant properties of the Jeliteng, Baroma, Pamelen, Nutrizinc and Inpari 32 rice varieties were 44.85+or-0.51%, 9.87+or-1.55%, 9.96+or-1.22%, 9.75+or-1.09%, and 14.305+or-1.24%, respectively, while the phenolic contents were 9.76+or-0.09, 4.23+or-0.03, 4.48+or-0.02, 4.64+or- 0.07, 4.58+or-0.42 mg GAE/g dryrice extract, respectively. The results of this study indicate that rice has been used as one of antioxidants source for farming families during the pandemic.

Influence of perioperative oral nutritional supplementation on short-term efficacy of laparoscopic sleeve gastrectomy for obesity patients: a prospective study

Objective: To investigate the effect of perioperative oral nutritional supplementation on the short-term curative effect of obese patients after laparoscopic sleeve gastrectomy (LSG). Methods: A prospective research method was adopted. The clinical data of 218 obese patients who underwent LSG in Ningxia Medical University General Hospital from January 2018 to December 2021 were selected. The patients who received oral nutritional supplement therapy during the perioperative period were set as the experimental group, and those who received conventional treatment were set as the control group. Observation indicators: (1) Grouping of enrolled patients. (2) Postoperative and follow-up situation. (3) Nutrition-related indicators. (4) Diet compliance. (5) Status of weight loss-related indicators. Follow-up visits were conducted by telephone, We Chat and outpatient visits. The patients were followed up once 30 days after discharge, including albumin (Alb), hemoglobin (Hb), dietary compliance and weight loss-related indicators. The follow-up time will end in February 2022. The measurement data with normal distribution were expressed as x+or-s, and the comparison between groups was performed by independent sample t test. The measurement data is represented by M (range), and the comparison between groups is performed by Mann?Whitney U test. Enumeration data were expressed as absolute numbers or percentages, and the X2 test was used for comparison between groups. Repeated measures data were analyzed by repeated measures analysis of variance. The rank sum test was used to compare the rank data. Results (1) Grouping of the enrolled patients. Screened 218 eligible patients;42 males and 176 females;age (32+or-9) years;body mass index (BMI) (39+or-7) kg/m2. Among the 218 patients, there were 109 cases in the test group and 109 cases in the control group. Gender (male, female), age, BMI, preoperative Alb, and preoperative Hb of patients in the test group were 17 and 92 cases, (33+or-9) years old, (39+or-7) kg/m2, (40.6+or-4.8) g /L, (141.7+or-13.9) g/L;the above indicators in the control group were 25 and 84 cases, (31+or-8) years old, (39+or-8) kg/m2, (40.9+or-4.2) g/L, (142.9+or-9.7) g/L;there was no significant difference in the above (X2=1.89, t=-1.52, 0.51, 0.40, 0.71, P > 0.05). (2) Postoperative and follow-up situation. The first hospitalization time and first hospitalization expenses of the patients in the experimental group were (9.1+or-2.9) d and (3.6+or-0.5) ten thousand yuan respectively;the above indicators of the patients in the control group were (4.9+or-1.0) ten thousand yuan respectively;There were statistically significant differences in the above indicators between the two groups (t=5.58, 12.38, P < 0.05). Among the 218 patients, 119 were followed up, including 62 in the experimental group and 57 in the control group. The 119 patients were followed up for 31.0 (25.0-38.0) days. Among the 218 patients, 14 cases had postoperative complications and led to rehospitalization, including 2 cases in the experimental group, 1 case of nausea and vomiting and 1 case of intestinal obstruction;12 cases in the control group, 10 cases of nausea and vomiting, gastric fistula 2 cases;there was a statistically significant difference between the two groups in hospital readmission (X2=7.63, P < 0.05). The time interval between re-admission and first discharge of 14 patients was (22.0+or-6.7) days. (3) Nutrition-related indicators. The Alb and Hb levels of 62 patients in the experimental group who were followed up before operation, before the first discharge, and 1 month after operation were (40.4+or-5.5) g/L, (35.9+or-3.8) g/L, (45.4+or-2.9) g/L, respectively and (140.8+or-13.9) g/L, (130.5+or-16.9) g/L, (147.8+or-17.2) g/L;the above indicators of 57 patients in the control group were (41.2+or-3.9) g/L, (34.2 +or-3.9) g/L, (42.7+or-5.3) g/L and (143.0+or-9.7) g/L, (122.9+or-12.8) g/L, (139.0+or-11.4) g/L;There was a statistically significant difference between the Alb and Hb groups from preoperative to postoperative 1 mont

The influence on the fermentation process of bread with the addition of almond chestnut (Terminalia catappa L.): practical experiment in a domestic environment

This study verified the influence of the addition of castanets almond flour (Terminalia catappa L.) in the fermentation process of bread, analyzing attributes such as volume, weight, color, and flavor. The actions were coordinated remotely, in a domestic environment, in the city of Fortaleza (Ceara, Brazil) due to the restrictions caused by the pandemic of the new coronavirus (SARS-CoV-2). About 2 kg of castanets were collected and the processing process included washing, pulp extraction, drying, roasting, and endocarp breaking. The ingredients were placed in a bowl and homogenized until completely incorporated, following the process of kneading, resting, kneading, shaping, fermentation and cooking. For the study, the evaluation was carried out in quadruplicate, with four samples of each dough, these being named Basic Bread (PB) and Chestnut Bread (PC). The dough showed growth between minutes 0 to 60, however, there was a regression between minutes 90 to 120. It is possible to observe that the dough reached its peak of fermentation between 30 and 60 minutes. The PB samples showed an external golden color and white crumb caused by the Maillard Reaction, possibly from the added butter, and had small alveoli. The PB sample had a neutral taste but was salty. No interference was observed in the bread fermentation process with the addition of castanets flour.

Improvement of pempek production skills for people of Javanese descendants in Sumber Rahayu Village, South Sumatera

Pempek is a food that contains a lot of protein from fish meat in the form of a homogeneous protein gel, white in color, chewy and elastic texture. Improvement of pempek production skills for people of Javanese descendants in sumber Rahayu Village, south sumatera can to be a provision for the community as a side-home business in the midst of economic difficulties due to the Covid 19 pandemic. The methods in this activity are survey to get 15 person participants, pre-test and post-test of knowledge participant, discussion, demonstration producing of pempek and organoleptic test. Before training, a number of 53.8% of participants had ever made pempek and 38.5% of participants had knowledge about nutritional value of pempek. The average pre-test score is 38 points while the post-test score is 96 points. This shows that there is an increase in the knowledge and abilities of participants before and after being given the training. The average participant's assessment of the color, taste, and aroma of pempek is between 2.54 - 2.67. This shows that the participants like the color, taste, and aroma of pempek.

In celebration of providing the South and southern African sugar industry with more than 20 years of accredited quality analysis of mixed juice, molasses and sugar

The Sugar Milling Research Institute NPC (SMRI) has provided the South and southern African sugar industry with analytical services for more than 50 years. The need for an internationally-recognised quality assurance system to provide SMRI members and their customers with the necessary confidence in the results that they were receiving was recognised more than 25 years ago, and it culminated in the SMRI Analytical Services Division achieving ISO/IEC Guide 25:1990 accreditation in 1998. The SMRI analytical laboratory has since successfully progressed through the ISO/IEC 17025:1999 and ISO/IEC 17025:2005 iterations to the current ISO/IEC 17025:2017 standard. The SMRI has therefore had to continually expand the scope of its systems over the past 25 years, in order to match the updated requirements. The system is used for the analysis of weekly composite mixed juice and final molasses samples from all the SMRI South African member mills and some southern African member mills. Similarly, raw and white sugar analyses are conducted, with the reporting of results to the members' specifications. Critical to the accuracy of these results is the continual auditing and monitoring of the methods, equipment and chemical solutions that are used in the analysis methods. This is achieved by using Certified Reference Materials and control samples, as well as participating in internationally-recognised analytical proficiency schemes. Critical to the success of the laboratory in maintaining its accreditation is the competence of the laboratory staff who undergo continual training and assessments. This was demonstrated in 2020 and 2021, when they were able to continue providing the necessary services, despite the challenges faced during the Covid pandemic.

Sanitization of fruits and vegetables: a review

Recently, with the coronavirus pandemic, the eating habits of the population have been modified, observing the search for healthy diet. In this sense, the consumption of fruits and vegetables has increased, and the hygiene is a fundamental step in quality control, since fruits and vegetables can be consumed in natura. The objective of the work was to elaborate a review about the main chemical sanitizers used in the sanitization of fruits and vegetables. The study is a review based on scientific publications, using the combination of the following descriptors: hygiene, fruits and vegetables, sanitizers and sanitizing. It was possible to verify that the most used sanitizer in the sanitization of fruits and vegetables is chlorine and its derivatives, in concentrations from 100 to 200 ppm, normally for 15 minutes. Ozone could destroy numerous microorganisms and for its sanitizing effect it is necessary to have a longer exposure time, on average up to 30 minutes. When using organic acids (acetic, citric, lactic and peracetic acid), the concentrations vary up to 2% and the average exposure time is a few minutes, which can be used in combination or not. However, its use is not always effective. It is concluded that the application of each type of sanitizer varies according to its concentrations, pH, exposure time to the treatment and the type of fruit or vegetable to be sanitized.

COVID-19: honey as a potential adjuvant treatment

This article sums up the possible impact of honey in the amelioration of COVID-19 induced recognized pathogenesis. The pandemic due to the current outbreak of COVID-19 infected thousands of individuals round the globe. The indicator of COVID-19 infection suggests that increased inflammation, oxidation, and an overstressed immune reaction are key contributor of COVID-19 pathogenesis. This overstressed immune response leads to numerous cytokine production and consequently and led to the development of severe injury in lungs (ALI)/acute respiratory distress disorder and in some conditions becomes reason of death. Honey is formed when honey bees collect nectar from various, and then process it to form the honey. It is a natural remedy to reduce the incidence of various diseases, due to its potential anti-inflammatory, anti-oxidative, immune booster, antiviral, anti-diabetic, antimicrobial, anti-proliferative, cardiovascular, neurological and gastrointestinal diseases and anti-metastatic properties. Honey has been used for the curing of bronchial asthma, throat infections, tuberculosis, thirst, hiccups, fatigue, and hepatitis and also for the ALI/ARDS treatment caused by virus or any other pathogen. Doctors recommend honey as a nutritional supplement to boost the immunity of patients under critical conditions, reducing oxidative stress, inflammation, viral infections that confirm that honey may be used to combat the infection and other complications caused by COVID-19 pandemic. There are many reports which reveal that honey may be used in bacterial and viral infections such as COVID-19, however, further experimental studies are required to validate these speculations.

Rural women's behavior towards food safety and quality at Damanhour district, Beheira Governorate

The research aimed to identify the behavior of rural women towards food safety and quality at Damanhour Distrct, the simple random sample amounted to 240 respondents, representing 5% of the total. The data were collected through a personal interview by questionnaire. The most important results were: 47.9% of the respondents have a low and medium total level of knowledge of food safety and quality, and 59.5% of them have a low and medium level of implementation of those practices, 52.1% have a negative and neutral attitude towards these practices, 68.3% believe that they have not been previously infected with Covid 19, and 49.2% have not taken the vaccine for Covid 19, the All agreed on the availability of the vaccine, 35% of the respondents have a low and medium level of knowledge of practices related to food safety and quality under Covid 19, and 50.8% have a low and medium level of implementation of those practices. Also, five independent variables together explain 65.4% of the total variance in the respondents' knowledge of practices related to food safety and quality, four independent variables together explain about 62.3% of the total variance in the implementation of practices related to food safety and quality by the respondents. And seven independent variables together explain about 55.4% of the total variance in the attitudes of the rural women respondents towards food safety and quality.

Impacts of COVID-19 on Brazilian banana farming

This bulletin discusses the effects of the COVID-19 pandemic on the production, distribution, and consumption of bananas, which are an important crop in the Brazilian agricultural sector. The temporary closure of commercial points and institutions has caused significant impacts on the banana production chain, which was already facing other challenges such as phytosanitary issues and water restrictions. The bulletin highlights the nutritional benefits of bananas and presents short and medium-term alternatives to mitigate the negative impacts of the pandemic on banana producers. It also emphasizes the need for actions to strengthen the entire banana chain considering the "new normal" that is expected to emerge.

Optimization of high protein and zinc composite flour formulation with response surface methodology

Covid-19 pandemic had limited people's movement despite the demand to remain productive and maintain good health. Therefore, it was necessary to provide foods which are easy to distribute, durable, nutritious, and easily transformable to increase immunity. This research aims to develop a composite flour (TK) formula with optimal proportion of wheat flour (TT), snakehead fish flour (TIG), pumpkin flour (TBuL), and pumpkin seed flour (TBiL) which then enriched with zinc. The resulting TK is expected to be used as an ingredient for nutritious snacks containing high protein and zinc. The research was conducted in four stages, namely the making of each constituent flour, determining the best formulation with the Response Surface Methodology using Central Composite Design model, characterizing the physicochemical properties of TK and making meatballs, biscuits, and unting-unting from the TK. The three products were tested on experimental animals for their metabolic responses. The optimization of the formula resulted in three optimal formulations, namely formula A, B, and C with the proportion of TT:TIG:TBuL:TBiL respectively as follows 55:20:15:10;56.65:20:13.35:10;57.98:20:12.02:10. The most optimal formula of composite flour was formula A with the highest protein (26.12%) and zinc (18.06 mg/kg) content among other formulas. Then, zinc was added into Formula A using microencapsulation, and TK with protein content of 26.74% and zinc of 56.8 mg/kg were obtained. The histopatology observation on experimental animals showed that the three products made from TK did not cause necrosis of the liver or cell infiltration in the kidneys.

A review of the health benefits of tea: implications of the biochemical properties of the bioactive constituents

Tea is the second-most drank and refreshing beverage after water since the time immemorial. Tea harbours more than 4000 bioactive compounds viz, different classes of polyphenols, unique amino acid L-Theanine, alkaloids (Caffeine, Theobromine), and Volatile Flavor Compounds (VFC). Tea's polyphenols make its inherent therapeutic potential unlimited. Tea's significance in managing cancer, diabetes, stomach ulcer, influenza, neurological diseases, etc. is well-documented. However, advantageous biochemical capabilities of tea have yet to be fully utilised. Hence, this review aims at to examine tea's variety, drinking habits, biochemistry, and therapeutic qualities. A number of significant online resources, including Google Scholar, PubMed, Science Direct, and others, were searched for various research works on tea and its health-promoting qualities by using keywords like tea, health benefits, bioactive components against diseases, etc. Current review highlighted that drinking a cup or more green tea is recommended for improving antioxidant status and to manage diabetes and obesity related problem. However after detailed review work on tea it become clear that not only green tea but also other varies of tea like black, white tea are also harbour lots of bioactive molecules since they are processed from same plant. Tea improves antioxidant status and manages diabetes and obesity. It also helps prevent and cure, heart disease, malignancy, digestive dysfunction, and metabolic disorders including obesity and diabetes. Epigallocatechin Gallate (EGCG), found in tea, has been shown to reduce complications from Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-COV 2) infection. When taken in its traditional form to manage ailments, tea is sometimes controversial due to a lack of confirming evidence of its benefits. The paper covers the numerous health advantages of tea, focusing on the specific components contributing to such benefits, and stresses the value of diverse brewing processes.

Public perception of citrus fruit consumption during the COVID-19 pandemic in Brazil

Adequate nutrition has become a priority for the psychologically and emotionally affected population, especially those under stress due to quarantine and people affected by Coronavirus Disease in 2019 (COVID-19). However, records on eating behavior variations due to Brazil's pandemic are still incipient, and it is crucial to know and identify frequent incentives that arouse interest in a class of products. Therefore, this study aimed to analyze the final consumer behaviors and the consumption influence of citrus fruits and their products, as a vitamin C source, in the COVID-19 pandemic in Brazil. By applying an online questionnaire prepared on the Google.. Forms platform, a survey was conducted with the voluntary participation of 546 unidentified respondents. The answers obtained made it possible to trace the participants' sociodemographic characteristics and consumption habits. According to the interviewees, there was a predominance of adults between 25 and 34 years old, female, single, living in the Southeast macro-region, and people with a master's and doctorate. level education. With the onset of the COVID-19 pandemic, most of the population interviewed did not change their consumption of citrus fruits and their products, but the place of purchase changed, possibly due to social isolation. Marketing is of fundamental importance in the Brazilian citrus industry, which is facing the challenge of encouraging a healthier diet and searching for expansion of the fresh fruit market.

Consumption of bee products during the COVID-19 pandemic in Piaui

The aim was to investigate the use of bee products in Piaui state during the COVID-19 pandemic. To that end, data were collected remotely via an online form sent on WhatsApp and Instagram. Sampling was stratified considering the four mesoregions of Piaui and the sex of the participants using the Survey Monkey calculator. After stratification, the study contained 392 participants. A total of 85.46% of the interviewees reported regularly consuming bee products, primarily (24.78%) due to their nutritional potential. During the pandemic, 79.34% used bee products, honey being the most consumed (59.16%), followed by propolis honey (26.04%) and propolis alone (4.82%). With respect to COVID-19-related use, 23.47% and 3.21% of the subjects related consumption for disease prevention and treatment, respectively. In general, there was a 37.24% increase in the consumption of bee products during the pandemic, but most of the participants (52.05%) did not know the extent of the increase.

Exploring the potential therapeutic properties of bee products against COVID-19 (SARS CoV-2)

The new corona virus illness (COVID-19) swept around the world, quickly creating a serious international disaster. For the treatment and prevention of COVID-19, apitherapy appears to be a viable source of pharmacological and nutraceutical medicines. Honey, pollen, propolis, royal jelly, beeswax, and bee venom, for example, have been demonstrated to have significant antiviral action against infections that cause severe respiratory syndromes, including those produced by human corona viruses. Furthermore, many of these natural products are involved in the induction of antibody production, maturation of immune cells, and stimulation of innate and adaptive immunological responses and many of them are involved in the induction of antibody production, maturation of immune cells, and stimulation of innate and adaptive immunological responses.

Application of functional ingredients in canned meat production

A comprehensive literature search was conducted. An extended search was performed, including a targeted search on the websites of a number of intergovernmental and non-governmental organisations. All links identified in databases and search engines were uploaded to the Covidence systematic review tool for automatic deduplication and blind screening. The generalised material of the analysis represents a new typological basis of the market strategy for the analysis of the practices used by the dominant producers in the meat canning industry. Only a limited number of papers note the possible benefits of using functional ingredients in canned meat for human health, therefore further studies are required that would provide convincing evidence of the benefits of functional ingredients. As scientific evidence increases, researchers and meat producers should make more efforts to inform and educate consumers about the health benefits of functional ingredients used in meat canning.

The brewing industry in Friuli Venezia Giulia

This article discusses the impact of COVID-19 restrictions on beer production and consumption in Europe, with a focus on Friuli Venezia Giulia region in Italy. The pandemic restrictions have resulted in a contraction in the production and consumption of beer in Europe in 2020 and 2021. However, Italy has seen a recovery in the beer sector due to a surge in demand in the HoReCa channel. In terms of off-trade outlets, such as supermarkets and retail sales, there has been a continued growth trend seen in previous years, with an increasing preference for low-alcohol or alcohol-free beers. Friuli Venezia Giulia has experienced a rise in the number of beer consumers by 3.1% in 2021, with every 100 people witnessing a rise of 1.5% compared to the previous year, making it the region with the highest percentage of beer consumers in Italy. The region has seen continuous growth in craft brewing companies, with 55 as of 31 March 2022. Microbreweries are the predominant business type, and e-commerce is a service offered by 36% of the craft companies. The environmental impact resulting from the activities of the companies studied varies, and there is significant room for improvement in the future. Overall, the craft brewing industry in Friuli Venezia Giulia shows continued growth and development, contributing to the economic development of rural areas.

Research advances on processing and quality safety control technology of aquatic pre-made products

Due to the growing demand for instant food and lifestyle change after the COVID-19, aquatic pre-made products become popular. The unique nutritional and functional characteristics and processing suitability of aquatic products make them suitable for the development of ready-to-eat, instant heat, instant cooked and ready-to-use pre-made products. However, due to their unique fishy taste, texture and perishable characteristics, appropriate pretreatment technology, flavor and quality improvement and maintenance technology as well as storage technology in the processing and storage process need to be adopted so as to improve the quality of pre-made products. The main factors affecting the quality and safety of aquatic product pre-made products include biological hazards, chemical hazards and physical hazards. Therefore, quality control technologies of aquatic pre-made products including the raw material collection, processing process and the cold chain transportation process are necessary. In the future, aquatic pre-made products should be more nutritious, high-quality and diversified because of the improvement of nutrition and quality control technology.