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Journal articles on the topic 'Artisanal food'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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1

Quinn, Bernie, and Claire Seaman. "Artisan food production, small family business and the Scottish food paradox." Nutrition & Food Science 49, no. 3 (2019): 455–63. http://dx.doi.org/10.1108/nfs-04-2018-0104.

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Purpose This paper aims to draw together three strands of work currently being carried out at Queen Margaret University in Edinburgh to take an overview of food in Scotland and on-going local interventions. The provision of “artisan” food, defined here as food that forms part of the established tradition of its local area, usually produced on a relatively small scale, has become prominent in Scotland in recent years and is seen by many as part of a developing food culture that begins to address the Scottish food paradox. Design/methodology/approach A review of current research that considers a

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Bustamante, Fernanda, Eduard Maury-Sintjago, Fabiola Cerda Leal, et al. "Presence of Listeria monocytogenes in Ready-to-Eat Artisanal Chilean Foods." Microorganisms 8, no. 11 (2020): 1669. http://dx.doi.org/10.3390/microorganisms8111669.

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Ready-to-eat (RTE) artisanal foods are very popular, but they can be contaminated by Listeria monocytogenes. The aim was to determine the presence of L. monocytogenes in artisanal RTE foods and evaluate its food safety risk. We analyzed 400 RTE artisanal food samples requiring minimal (fresh products manufactured by a primary producer) or moderate processing (culinary products for sale from the home, restaurants such as small cafés, or on the street). Listeria monocytogenes was isolated according to the ISO 11290-1:2017 standard, detected with VIDAS equipment, and identified by real-time polym

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Capozzi, Vittorio, Mariagiovanna Fragasso, and Pasquale Russo. "Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance." Microorganisms 8, no. 2 (2020): 306. http://dx.doi.org/10.3390/microorganisms8020306.

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Current social and environmental trends explain the rising popularity of artisanal fermented foods and beverages. In contrast with their marketing success, several studies underline a lack of regulations necessary to claim differences occurred from the farm to the fork and to certify high quality and safety standards. Microbial-based fermentative processes represent the crucial phase in the production of fermented foods and beverages. Nevertheless, what are the effects of the application of the “artisanal” category to the management of food fermentations? This opinion paper is built up on this

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Onyeka, Uloma, Desmond Ukaero, and Egwu Kalu. "Potential Health Threat Due To Migration of Lead And Aluminum into Food Cooked with Recycled Metal And Alloy Pots." Current Developments in Nutrition 4, Supplement_2 (2020): 769. http://dx.doi.org/10.1093/cdn/nzaa052_038.

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Abstract Objectives Artisanal cooking pots constructed with recycled aluminum and scrapped car body parts are widely used in the developing world for large scale cooking of food for ceremonies, roadside sells and small-scale food processing. Assessment of the potential health risks of pots fabricated with recycled metal/alloy is the objective of this work Methods Three food stuffs; rice, beans and tomato, and five pots; new aluminum pot (NAP), pitted aluminum pot (PAP), artisan aluminum pot (AAP), stainless steel pot (SSP) and artisan alloy pot (AAY) were used to conduct the study. Each pot wa

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FALOLA, Abraham, Ridwan MUKAİLA, Temitope Esther OLONADE, İbrahum ADESHİNA, and Adedamola Moses ADEWALE. "Nijerya'da geleneksel balıkçılık yapan çiftçilerin refah düzeyleri: Etkili faktörler ve sorunlar." Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi 27, no. 3 (2022): 588–600. http://dx.doi.org/10.37908/mkutbd.1114623.

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Aims: Despite the contribution of artisanal fishery to the fishery sector, there is a dearth of information on the welfare of artisanal fish farmers. Therefore, this study investigated the welfare of artisanal fish farmers in Nigeria.Methods and Results: The study used primary data collected from 330 artisanal fish farmers, which were analysed with descriptive statistics, Foster-Greer-Thorbecke index and multiple regression. The results indicated that the artisanal fish farmers had poor access to credit facilities, standard medical facilities, quality and nutritious food, quality education for

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Coles, Benjamin. "Mixing space: affinitive practice and the insurgent potential of food." Geographica Helvetica 71, no. 3 (2016): 189–97. http://dx.doi.org/10.5194/gh-71-189-2016.

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Abstract. Recent debate in human geography has challenged the problematic "alternative"/"conventional" duality that characterises contemporary food provision. Within this binary, alternative food networks and initiatives (AFIs and AFNs) are positioned in opposition to more conventional, agri-capitalist modes of food production and distribution. Framing food around materially, discursively and spatially distinct, albeit relational, geographies not only reinforces this binary but also reaffirms the hegemony of agri-capitalism that alternative provision seeks to undo. Focusing on examples of arti

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Samuel Chukwudi, Agunyai, Victor Ojakorotu, and Oluwakemi Roseline Olatunji. "Artisanal Gold Mining and Local Socio-Economic Development in Ife Land, Southwest, Nigeria: A situational Analysis." African Journal of Development Studies (formerly AFFRIKA Journal of Politics, Economics and Society) SI, no. 2 (2022): 59–81. http://dx.doi.org/10.31920/2634-3649/2022/siv2a4.

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The article examines the effects of artisanal gold mining on cash crop plantations and safe coexistence in Ife land, Nigeria. It hypothesized that artisanal gold mining inadvertently encourages communities to sell their land cheaply to gold merchants and forego agricultural food production. These were with the view to advancing knowledge about how artisanal gold mining impedes local socio-economic development in Ife land. It utilizes mixed method of quantitative and qualitative research designs. Results showed widespread damage of cash crops, relocation of local indigenous cocoa investors from

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Chelotti, Luiza de David, Nícolas de Souza Brandão Figueiredo, and Paulo Roberto Santos Santos. "Artisanal fishing discards as birds' food resource in the southern Brazil." Boletim do Instituto de Pesca 45, no. 3 (2019): e339. http://dx.doi.org/10.20950/1678-2305.2019.45.3.339.

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Pyz-Łukasik, Renata, Michał Gondek, Dagmara Winiarczyk, et al. "Occurrence of Listeria monocytogenes in Artisanal Cheeses from Poland and Its Identification by MALDI-TOF MS." Pathogens 10, no. 6 (2021): 632. http://dx.doi.org/10.3390/pathogens10060632.

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Listeria monocytogenes is a foodborne pathogen. A source of infection can be artisanal cheeses. Identification of the Listeria species is important for the protection of public health and the food industry. This study aimed to examine artisanal cheeses for the presence of L. monocytogenes and the effectiveness of the MALDI-TOF MS method in the identification of the L. monocytogenes isolates. A total of 370 samples of artisanal cheeses were examined. L. monocytogenes was found in 23 cheese samples (6.2%). The reliability of L. monocytogenes identification achieved by MALDI-TOF MS was varied, an

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Ivanova, Teodora, Mihail Chervenkov, Ekaterina Kozuharova, and Dessislava Dimitrova. "Ethnobotanical Knowledge on Herbs and Spices in Bulgarian Traditional Dry-Cured Meat Products." Diversity 14, no. 6 (2022): 416. http://dx.doi.org/10.3390/d14060416.

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Artisan food production, with its unique flavors, is a source of knowledge about sustainable use of natural resources. This is because it reflects the skills of local communities in utilizing these resources (e.g., wild and cultivated plants and autochthonous breeds) under specific environmental conditions for a long period of time. Therefore, the use of local ingredients and the reduction in food miles make traditional food a safer, healthier and more ecofriendly choice for consumers. In the present research, we examined the herbal ingredients in Bulgarian dry-cured meats and discuss their co

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Muhammad, Nur Shahrulliza, Fareez Redza Mohd Fuad, Ahmad Shazeer Mohamed Thaheer, and Fairus Hamdan. "Exploring Halal Groceries Purchase Intention of Muslim Customers at Artisanal Grocery Stores." ADVANCES IN BUSINESS RESEARCH INTERNATIONAL JOURNAL 5, no. 3 (2019): 47. http://dx.doi.org/10.24191/abrij.v5i3.9988.

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Gone were the days where groceries were marketed in boring, old-school grocery stores. In Malaysia, grocery store scene is embracing the emergence of artisanal foods, foreign and locally produced, with and without halal certification as part of the marketplace and has been driven by demand among consumers for authentic, gourmet and specialized groceries. Artisanal grocery stores play a critical role in providing visitors destinations with unique groceries and in growing the food tourism industry by elevating groceries to a whole new level in which line of products available at the stores appea

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Conficoni, D., L. Alberghini, E. Bissacco, M. Ferioli, and V. Giaccone. "Heavy Metal Presence in Two Different Types of Ice Cream: Artisanal Ice Cream (Italian Gelato) and Industrial Ice Cream." Journal of Food Protection 80, no. 3 (2017): 443–46. http://dx.doi.org/10.4315/0362-028x.jfp-16-291.

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ABSTRACT Ice cream, a popular product worldwide, is usually a milk-based product with other types of ingredients (fruit, eggs, cocoa, dried fruit, additives, and others). Different materials are used to obtain the desired taste, texture, consistency, and appearance of the final product. This study surveyed ice cream products available in Italy for heavy metals (lead, cadmium, chromium, tin, and arsenic). The differences between artisanal and industrial ice cream were also investigated because of the importance in the Italian diet and the diffusion of this ready-to-eat food. Ice cream sampling

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Quizán-Plata, Trinidad, Jesús G. Carrasco-Miranda, Karla D. Murillo-Castillo, María Alba G. Corella-Madueño, Verónica López-Teros, and Edward A. Frongillo. "Determinants and Consequences of Food Insecurity in Artisanal Fishing Families From the Coastal Community of Sonora, Mexico." Food and Nutrition Bulletin 41, no. 4 (2020): 459–73. http://dx.doi.org/10.1177/0379572120965874.

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Background: Families living from artisanal fisheries are vulnerable to food insecurity. Objective: This research aimed to assess the determinants and consequences of food insecurity in artisanal fishing families from the coastal community of Sonora, Mexico, and to understand how these families face food insecurity. Methods: This was a cross-sectional study with 116 mothers. A socioeconomic, demographic, and nutritional knowledge survey was applied to assess determinants. A survey about food in the community and food security scale were collected to evaluate food insecurity and two 24-hour diet

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Pereira, Danillo Guilherme Rangel, Paloma De Andrade Silva, Guilherme Matheus Pessoa de Arruda, Eliziane Costa da Silva, Fálba Bernadete Ramos dos Anjos, and Giane Maria Guedes de Sousa. "Food safety and nutritional value of the fishery: from the capture to the preparation of a typical food from the north coast of Pernambuco, the caldeirada." Natural Resources 3, no. 2 (2014): 29. http://dx.doi.org/10.6008/ess2237-9290.2013.002.0024.

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The contribution of the artisanal fisheries to the national fishery production has presented an increase tendency since 1980. This project had the objective to identify the factors that affect the quality of the fisheries, from capture to the preparation at gastronomic establishments, besides the nutritional values of the condiments used to make the caldeirada, a typical food from the north coast of the state of Pernambuco. Artisanal fishermen in the municipalities of Itapissuma and Itamaracá – state of Pernambuco, Brazil - were interviewed about sanitary, social and economic factors. In addit

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Cruz Maceín, José Luis, Maite Iriondo DeHond, and Eugenio Miguel. "Cheese consumption culture in Central Spain (Madrid Region): drivers and consumer profile." British Food Journal 122, no. 2 (2019): 561–73. http://dx.doi.org/10.1108/bfj-08-2019-0578.

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Purpose The artisanal cheese industry in the Community of Madrid (CM) in Spain has recently experienced an increased development despite its traditionally limited cheese and milk production. The purpose of this paper is to explain this phenomenon by identifying the determinants of consumer attitudes towards cheese consumption in relation to the offer provided by recent artisan cheese producers. Design/methodology/approach A phone survey (n = 1,111 consumers) consisting of 17 questions was carried out to analyse cheese consumption culture in the CM. Principal component analysis was used to iden

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Jaramillo-Bedoya, Elizabeth, Yenny Alexandra Trujillo-Alzate, and Iván Darío Ocampo-Ibáñez. "Surveillance of Fresh Artisanal Cheeses Revealed High Levels of Listeria monocytogenes Contamination in the Department of Quindío, Colombia." Pathogens 10, no. 10 (2021): 1341. http://dx.doi.org/10.3390/pathogens10101341.

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Listeriosis is a foodborne disease caused by Listeria monocytogenes. Because outbreaks of listeriosis are associated with the ingestion of contaminated dairy products, surveillance of artisanal cheeses to detect the presence of this microorganism is necessary. We collected three types of artisanal non-acid fresh cheese (Campesino, Costeño, and Cuajada) from 12 municipalities of the Department of Quindío, Colombia. L. monocytogenes was identified using VIDAS® and confirmed with API® Listeria Rapid Kit. L. monocytogenes was detected in 104 (53.6%) of the 194 artisanal fresh-cheese samples analyz

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GELSOMINO, R., G. HUYS, K. D'HAENE, et al. "Antibiotic Resistance and Virulence Traits of Enterococci Isolated from Baylough, an Irish Artisanal Cheese." Journal of Food Protection 67, no. 9 (2004): 1948–52. http://dx.doi.org/10.4315/0362-028x-67.9.1948.

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Eight representative Enterococcus strains from a collection of over 600 previously isolated from an Irish artisanal cheese were subjected to phenotypic and genotypic analysis of antibiotic resistance and virulence properties. Genes encoding resistance to tetracycline (tet(M) and tet(L)) and/or erythromycin (erm(B)) were detected in five strains. In addition, all strains contained two or more of the virulence genes tested (agg, gel, cyl, esp, ace, efaAfs, and efaAfm). Further investigation into the transferability and environmental dissemination of these resistance and virulence traits will all

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Tari, Canan, Fatma Isık Ustok та Sebnem Harsa. "Production of Food Grade β-Galactosidase from Artisanal Yogurt Strains". Food Biotechnology 24, № 1 (2010): 78–94. http://dx.doi.org/10.1080/08905430903562807.

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Mapes, Gwynne. "Marketing elite authenticity: Tradition and terroir in artisanal food discourse." Discourse, Context & Media 34 (April 2020): 100328. http://dx.doi.org/10.1016/j.dcm.2019.100328.

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John, Ifabiyi O., Komolafe E. Sola, and Adisa R. S. "Food and Agricultural Organization (FAO) Model Analysis of Training Needs of Artisanal Fishers in Kwara State, Nigeria." Diyala Agricultural Sciences Journal 14, no. 1 (2022): 54–65. http://dx.doi.org/10.52951/dasj.22140107.

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The aim of the study is the Food and Agricultural Organisation (FAO) Model Analysis of Training Needs of Artisanal fishers in Kwara State, Nigeria. Data were collected with the use of a questionnaire and analysed using frequency count, percentages, mean score and Binary Logistic Regression. The food and Agriculture Organisation (FAO) Needs Assessment Model was used to determine the areas of training needs. Any task or skill that had a threshold score above 6.13 requires training intervention. The results revealed that all the respondents were male (100 %), 41.7 years was the average age of the

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Oliveira, Naila Albertina, Gabriela Marques Bittencourt, Giovana Verginia Barancelli, Eliana Setsuko Kamimura, Sarah Hwa In Lee, and Carlos Augusto Fernandes Oliveira. "Listeria monocytogenes in Brazilian foods: occurrence, risks to human health and their prevention." Current Research in Nutrition and Food Science Journal 7, no. 2 (2019): 320–30. http://dx.doi.org/10.12944/crnfsj.7.2.02.

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Listeria monocytogenes is a foodborne pathogen which occurs mainly in ready-to-eat food products, especially in artisanal products manufactured from raw milk such as some types of cheese, meat products and leafy vegetables. L. monocytogenes requires special attention in the food industry because of its ability to survive under adverse conditions and form biofilms on different surfaces in food processing environments. The potential for product contamination by L. monocytogenes strains in the industrial environment emphasizes the importance of preventive measures in the food industry. This revie

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Offiong Etim, Obo, Aniekanabasi Jonathan Okon, Olajumoke Esther Olanrewaju, and Simon Alain Inah. "Public Health Risk Knowledge, Awareness And Hygiene Practices Of Producers Of Artisanal Drinks Using Previously Disposed Plastic Bottles In Calabar Municipality, Cross River State, Nigeria." Global Journal of Pure and Applied Sciences 28, no. 2 (2022): 201–11. http://dx.doi.org/10.4314/gjpas.v28i2.10.

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Background: The magnitude of production and sales of unregulated beverages in Nigeria has significantly increased over the years. Several studies have found a high prevalence of pathogenic microorganisms in locally made drink samples which is a threat to public health. This study assessed the knowledge, awareness of public health risks associated with the use of previously disposed plastic bottles for packaging drinks and hygiene practices of producers of artisanal drinks in Calabar Municipality, Nigeria. Methods: The study adopted a descriptive cross-sectional design using a semi-structured q

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Jones, Donald E., Mario Covarrubias Pérez, Bret Ericson, et al. "Childhood Blood Lead Reductions Following Removal of Leaded Ceramic Glazes in Artisanal Pottery Production: A Success Story." Journal of Health and Pollution 3, no. 4 (2013): 23–29. http://dx.doi.org/10.5696/2156-9614-3.4.23.

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Background. Lead exposure within artisanal ceramics workshop communities in Mexico continues to be a major source of childhood lead poisoning. Artisanal ceramics workshops expose children through direct ingestion, contaminated soil, and food prepared in lead-glazed pottery. Conversion to non-lead glazes alone may not effectively reduce exposure. This paper describes a model comprehensive intervention and environmental remediation of an artisanal ceramics workshop in the state of Hidalgo, Mexico. Objectives. The purpose of the project was to evaluate the effectiveness of environmental intervent

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Belahcen, Loubnah, Denis Cassan, Elodie Canaguier, et al. "Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France." Foods 11, no. 20 (2022): 3208. http://dx.doi.org/10.3390/foods11203208.

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Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variability in the final product. The purpose of the study is to determine the physicochemical and sensory characteristics of artisanal pasta made from durum wheat flour. Seven brands of fusilli pasta manufactured in the Occitanie region (France) were selected and analyzed in terms of their physicochemical composition (protein and ash content in dry samples

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PAZ, SORAYA, ARTURO HARDISSON, NAZARET GUERRA, et al. "Exposure to Metals from Artisanal Cheeses Made with Goat's Milk." Journal of Food Protection 81, no. 12 (2018): 1950–55. http://dx.doi.org/10.4315/0362-028x.jfp-18-127.

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ABSTRACT Cheeses are an important source of essential elements. Nevertheless, the level of some metals could pose a health risk. Therefore, the concentration of trace elements and toxic metals (Cr, Cu, Li, Ni, Sr, Pb, Cd, and Al) has been determined in artisanal cheeses from different geographical locations, and the intake of these metals from cheese consumption has been evaluated. The metal concentration was determined in a total of 90 cheese samples from different locations by using inductively coupled plasma atomic emission spectroscopy. The highest concentration of Al (35.1 ± 4.42 mg/kg, w

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Mhlanga, Wilson, and Lindah Mhlanga. "Artisanal Fisheries in Zimbabwe: Options for Effective Management." International Journal of Environment 1, no. 1 (2013): 29–45. http://dx.doi.org/10.3126/ije.v1i1.8526.

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The small-scale (artisanal) fisheries in Zimbabwe play an important role in income-generation and food security at the household level. This sector has the potential to significantly increase its contribution to household income and food security if more effective fisheries management strategies are put in place. Historically, fisheries management has adopted a centralised “Top-down” approach. This approach has had very limited effectiveness. Over the last decade, efforts have been made to implement co-management in the fisheries sector. Several factors have hampered the success of fisheries c

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Câmara, SP, A. Dapkevicius, C. Riquelme, et al. "Potential of lactic acid bacteria from Pico cheese for starter culture development." Food Science and Technology International 25, no. 4 (2019): 303–17. http://dx.doi.org/10.1177/1082013218823129.

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Autochthonous lactic acid bacteria may provide a means of promoting the quality and safety of traditional fermented food products, in particular, artisanal cheeses. Pico cheese is an artisanal, dairy specialty of the Azores in risk of disappearing. Efforts to maintain its quality to the requirements of the modern markets are, thus, necessary. Lactic acid bacteria were isolated from artisanal Pico cheese, identified by sequencing of the 16S rRNA gene, and their potential as starter cultures was evaluated by studying their acidification ability, enzymatic activities (caseinolysis, lipolysis and

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Pihurov, Marina, Bogdan Păcularu-Burada, Mihaela Cotârleţ, Mihaela Aida Vasile, and Gabriela Elena Bahrim. "Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures." Microorganisms 9, no. 11 (2021): 2184. http://dx.doi.org/10.3390/microorganisms9112184.

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Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal cultures’ microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) production. The beneficial effects of the fermented products obtained with the artisanal cultures on human well-being are described by centuries and the interest for them is continuously increasing. The wild origin and microbial diversity of these above-mentioned consortia give them extraordinary protection capacity against

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Rubio-Castillo, Ángel Eduardo, José I. Méndez-Romero, Ricardo Reyes-Díaz, et al. "Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification." Foods 10, no. 10 (2021): 2446. http://dx.doi.org/10.3390/foods10102446.

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This study aims to analyze the chemical and microbial composition and characterize volatile compounds from the artisanal and commercial Tejuino beverage. For this, eight samples are analyzed (four artisanal and four commercial). The chemical and microbiological quality is determined by standard methods, and volatile compounds are determined by solid-phase microextraction. Overall, the physicochemical composition and microbiological quality are higher for artisanal Tejuino (p < 0.05). The pH values were 3.20 and 3.62, and 0.76 and 0.46 meq of lactic acid for artisanal and commercial Tejuino,

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Caro, I., E. J. Quinto, L. Fuentes, et al. "Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese." LWT 122 (March 2020): 109041. http://dx.doi.org/10.1016/j.lwt.2020.109041.

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Klemm, Rolf, Stella Nordhagen, and Peter Winch. "Young-Child Feeding in Challenging Settings: A Case Study in Artisanal Mining Families in the Republic of Guinea." Current Developments in Nutrition 4, Supplement_2 (2020): 714. http://dx.doi.org/10.1093/cdn/nzaa051_011.

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Abstract Objectives Artisanal and small-scale mining (ASM) is a common livelihood across 80 LMICs, particularly among the rural poor in remote areas. Such livelihoods offer higher income potential but also potentially higher environmental and health risks which may incude child malnutrition. Wasting affects ∼15% of children in gold-mining households in northern Guinea, for example, and higher-than-average levels observed in non-mining areas of other countries. This research aims to understand potential causes of child undernutrition by examining diets of children in ASM communities as well as

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Ercan, Duygu, Figen Korel, and Hande Orşahin. "Microbiological quality of artisanal Sepet cheese." International Journal of Dairy Technology 67, no. 3 (2014): 384–93. http://dx.doi.org/10.1111/1471-0307.12125.

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Souleymane, ZIO, SAVADOGO Aly, SONGRE-OUATTARA Laurencia ToulsoumdÃ©, et al. "Physicochemical quality of artisanal oils produced in Ouagadougou: case of four small companies of cottonseed oils and crude groundnut oils taken in the markets." JOURNAL OF ADVANCES IN BIOTECHNOLOGY 6, no. 2 (2016): 890–900. http://dx.doi.org/10.24297/jbt.v6i2.4803.

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Artisanal oils dominate in the diet of the Burkinabe population.Among the food products, artisanal oils represent important sources of potential health risks. The objective of this study is to evaluate the quality of artisanal oils produced in Ouagadougou. A total of 30 samples of cottonseed oil and groundnut oil were collected on the sites of production and markets of Ouagadougou. The physicochemical parameters (refractive index, acid value, peroxide value, iodine value, saponification value, residual soap content, water and volatile materials content, Î²-carotene content, sterols and mineral

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Onwuka, C. N., and S. O. Ohaturuonye. "Food security: Review of fishery development in Nigeria." Journal of Aquatic Sciences 34, no. 2 (2020): 107–16. http://dx.doi.org/10.4314/jas.v34i2.13.

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The importance of fish as food and animal protein for man and livestock, source of income and employment was discussed. The trend in fisheries development is x-rayed, with general characteristics of rural fisheries explained. The problems, constraints and likely solutions were highlighted. Recommendations were made for sustainable fisheries activities in Nigeria. Fisheries business is capable of increasing Nigeria’s Gross Domestic Product (GDP) to solve substantially the country’s unemployment problems and support Federal Government’s agenda on food security for all Nigerians. Keywords:

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Queiroz, Luciana De Souza, Sergio Rossi, Aida Tapia Mercander, et al. "THE SOCIAL AND ECONOMIC FRAMEWORK OF ARTISANAL FISHING IN THE STATE OF CEARÁ, BRAZIL." Geosaberes 11 (April 8, 2020): 180. http://dx.doi.org/10.26895/geosaberes.v11i0.871.

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Traditional communities situated in mangrove forests near the coast have developed a way of life based on ecosystem services associated with various uses and activities (firewood extraction, artisanal fishing, crab and clam harvesting, etc.). The importance of food security and sovereignty is frequently mentioned in the context of small-scale fishing but has seldom been articulated as an explicit objective. The present work identifies a knowledge gap concerning the profits generated by artisanal exploitation, which are not recorded in official statistics. We compiled economic data from Cumbe a

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Pappa, E. C., E. Kondyli, A. M. Vlachou, A. Kakouri, and E. Malamou. "Evolution of the biochemical and microbiological characteristics of mountainous Kefalotyri cheese during ripening and storage." Food Research 5, no. 6 (2021): 254–59. http://dx.doi.org/10.26656/fr.2017.5(6).132.

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As artisanal cheeses are gaining recognition during the last years by consumers, efforts should be made to standardize their manufacture in order to produce safe products of high and constant quality, supporting the local economy and spreading them outside the region of origin. In this work, the biochemical and microbiological characteristics of Kefalotyri cheese produced during summer in the mountains of Pindos using an artisanal cheesemaking procedure were studied. Sheep raw cheese milk was used without starter culture addition for Kefalotyri cheese manufacture. At 90 days of ripening and st

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Nanda, Doris, Germain Kansci, Sylvain Rafflegeau, Claire Bourlieu, Georges Ngando Ebongue, and Claude Genot. "Impact of post-harvest storage and freezing of palm fruits on the extraction yield and quality of African crude palm oil extracted in the laboratory." OCL 27 (2020): 52. http://dx.doi.org/10.1051/ocl/2020046.

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In the frame of African artisanal small-scale extraction of palm oil, the effects of post-harvest storage time and freezing of palm fruits on the extraction yield and quality of crude palm oil (CPO) were studied at laboratory scale using a process mimicking artisanal extraction. The extraction yield and free fatty acid (FFA) content of CPO increased with the length of fruit storage time at room temperature and freezing. FFA, total fatty acid and triacylglycerol profiles indicated a lack of specificity of the lipases at work. During post-harvest storage, the carotenoid content of CPO decreased

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Mebanga, S. A., K. P. Fooba, and A. Mamoudou. "Essais de la substitution partielle du maïs dans l’alimentation par la drêche artisanale séchée sur les performances zootechniques des poulets de chair." International Journal of Biological and Chemical Sciences 14, no. 3 (2020): 859–68. http://dx.doi.org/10.4314/ijbcs.v14i3.17.

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L’étude a été menée dans le but d’évaluer les effets du taux d’incorporation de la drêche artisanale séchée sur les performances zootechniques des poulets de chair. A cet effet, 192 poussins de souche Cobb 500 non sexés ont été répartis à partir de la phase de croissance en 4 lots en fonction du taux de substitution du maïs par la drêche artisanale séchée (0%, 15%, 30% et 45%) pendant 42 jours. Un lot témoin (LT) nourris à base d’une ration contenant le maïs comme principale source d’énergie a été comparée à trois lots expérimentaux (LE) nourris aux rations LE 15, LE 30 et LE 45 dans lesquelle

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Lamberti, C., F. Genovese, J. D. Coisson, G. Lobianco, L. Cocolin, and E. Pessione. "Anti-S. aureus and anti-List. monocytogenes molecules produced by cheese-isolated lactic acid bacteria." Czech Journal of Food Sciences 32, No. 1 (2014): 54–60. http://dx.doi.org/10.17221/505/2012-cjfs.

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Nine lactic acid bacteria from artisanal-made cheeses were investigated for their ability to inhibit Listeria monocytogenes and Staphylococcus aureus. Both extracellular and surface-bound bacteriocins were recovered. While Lb. plantarum molecule was present only extracellularly, all the other strains displayed interference in both compartments. Maximum bacteriocin production was observed at the end-logarithmic phase, with the exception of Lb. plantarum (late stationary) and L. lactis subsp. cremoris (very early exponential). Lactobacillus and Lactococcus strains inhibited both List. monocytoge

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Giacometti, Federica, Alex Lucchi, Gerardo Manfreda, Daniela Florio, Renato Giulio Zanoni, and Andrea Serraino. "Occurrence and Genetic Diversity of Arcobacter butzleri in an Artisanal Dairy Plant in Italy." Applied and Environmental Microbiology 79, no. 21 (2013): 6665–69. http://dx.doi.org/10.1128/aem.02404-13.

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ABSTRACTThe present study aimed to investigate the presence, distribution, and persistence ofArcobacterspp. in an artisanal dairy plant and to test the isolates to determine their different genotypes in the processing plant and in foods. Samples were collected in an artisanal cheese factory on four occasions between October and December 2012. Food samples (raw milk, ricotta cheese, mozzarella cheese, and conditioning liquid), water samples, and environmental samples were analyzed by the culture method; isolates were identified by multiplex PCR and genotyped by pulsed-field gel electrophoresis

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Loffredi, Eleonora, Maria Eletta Moriano, Letizia Masseroni, and Cristina Alamprese. "Effects of different emulsifier substitutes on artisanal ice cream quality." LWT 137 (February 2021): 110499. http://dx.doi.org/10.1016/j.lwt.2020.110499.

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Jaafar, Katherine, Janay Haidar, Sawsan Kuraydiyyah, et al. "Physicochemical, melissopalynological and antioxidant properties of artisanal honeys from Lebanon." Journal of Food Science and Technology 54, no. 8 (2017): 2296–305. http://dx.doi.org/10.1007/s13197-017-2667-8.

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Lacivita, Valentina, Maria Marziliano, Matteo Alessandro Del Nobile, and Amalia Conte. "Artisanal fresh filled pasta with pomegranate peels as natural preservative." LWT 172 (December 2022): 114209. http://dx.doi.org/10.1016/j.lwt.2022.114209.

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Nicolosi, Agata, Valentina Rosa Laganà, Daniel Laven, Claudio Marcianò, and Wilhelm Skoglund. "Consumer Habits of Local Food: Perspectives from Northern Sweden." Sustainability 11, no. 23 (2019): 6715. http://dx.doi.org/10.3390/su11236715.

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International studies are dealing with the promotion of sustainable food systems more frequently. Additionally, places of purchase and sharing in the choice of food to be consumed have become a network system for families. The aim of this work is to analyse the preferences of Swedish consumers for local/artisanal cheeses and the purchase motivations that guide their choices. We also studied the role played by consumers’ favourite shopping locations (retail store, hypermarket, city market, supply chain). On the one hand, we examined the attractiveness and the power exercised by the various stor

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Iuga, Mădălina, Víctor D. Ávila Akerberg, Tanya M. González Martínez, and Silvia Mironeasa. "Consumer Preferences and Sensory Profile Related to the Physico-Chemical Properties and Texture of Different Maize Tortillas Types." Foods 8, no. 11 (2019): 533. http://dx.doi.org/10.3390/foods8110533.

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Maize tortilla is a basic food in Mexico, and, lately, the food industry has tried to make the manufacturing process easier by using instant flours and specialized machines. The purpose of this study was to investigate consumers’ behaviors related to tortillas and to evaluate the sensory, textural, and physico-chemical parameters of tortillas from the Tlazala region, Mexico. The sensory profile revealed that the artisanal ones had better parameters in terms of smell, taste, and appearance compared to the others. These results are consistent with consumers’ preferences for tortillas made of mai

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Gralton, Anna, and Frank Vanclay. "Artisanality and culture in innovative regional agri-food development: lessons from the Tasmanian artisanal food industry." International Journal of Foresight and Innovation Policy 5, no. 1/2/3 (2009): 193. http://dx.doi.org/10.1504/ijfip.2009.022106.

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Almeida, Simone de Lira, Fernando Gomes Paiva Júnior, José Roberto Ferreira Guerra, and Janann Joslin Medeiros. "Cultural Regulation, Geographical Indication and the (re) Signification of an Artisanal Cheese." Organizações & Sociedade 28, no. 97 (2021): 422–41. http://dx.doi.org/10.1590/1984-92302021v28n9708en.

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Abstract Laws and norms can change the production processes of an organization, with repercussions for the tangible and symbolic composition of its products. Based on this assumption of Cultural Studies, we seek to understand how the practice of cultural regulation by a group of small producers is (re)signifying the rennet cheese produced artisanally in the Agreste region of the Brazilian state of Pernambuco. We use discourse analysis to analyze interviews and documents such as the decrees and regulations that deal with processing dairy products in Brazil, as well as those governing the proces

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Penna, Ana Lucia Barretto, Mirna Lucia Gigante, and Svetoslav Dimitrov Todorov. "Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects." Foods 10, no. 7 (2021): 1562. http://dx.doi.org/10.3390/foods10071562.

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This review focused on the historical, marketing, technological, and microbiological characteristics of artisanal Brazilian cheese. Brazilian cheese production was introduced and developed from the influence of immigrants considering the combination of climate, races of the animals, quality and specificity of milk, technological cheese-making processes and environmental microbiology, among other factors. It resulted in cheese products with specific physicochemical, microbiological, and sensory quality, which represent the heritage and identities of the different Brazilian regions. The producti

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VILLAMIEL, MAR, MARÍA ARIAS, NIEVES CORZO, and AGUSTÍN OLANO. "Survey of the Furosine Content in Cheeses Marketed in Spain." Journal of Food Protection 63, no. 7 (2000): 974–75. http://dx.doi.org/10.4315/0362-028x-63.7.974.

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The furosine content in 53 samples of different cheese types (fresh, ripened with molds, artisanal hard-pressed, industrial hard-pressed, and processed) marketed in Spain was analyzed. The lowest furosine values were observed in artisanal hard-pressed cheeses (4.8 to 10.2 mg per 100 g of protein) and ripened with molds cheeses (4.2 to 12.8 mg per 100 g of protein). Industrial hard-pressed cheeses showed furosine values between 3.5 and 43.8 mg per 100 g of protein. Differences between samples may be attributed to the heat-treatment intensity given to cheese milk and to cheesemaking conditions.

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Ajayi, Clementina. "Food Security Status of Artisanal Fishers and Concerns of Bycatch in Nigeria." Asian Research Journal of Agriculture 2, no. 2 (2016): 1–10. http://dx.doi.org/10.9734/arja/2016/29868.

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