Search Results (337)

Within the food industry, research on mobile gastronomy has increased from the consumer perspective. Food trucks play an important role as economic units worldwide, serving as a culinary alternative to traditional restaurants. They have emerged as an innovative initiative and business model that offers a disruptive alternative to home cooked meals. One of the aspects most appreciated by consumers is the charcoal-grilled food offered by food trucks. Globally, charcoal is widely used as an energy source and cooking fuel, with an annual production of approximately 53.2 million tons. Its characteristics and low cost make charcoal a dominant energy resource, and it plays a fundamental role in cooking in both low- and high-income countries due to the distinctive flavor and texture it imparts to food. Research has focused on air pollution and health risks, supplemented with information on the types of charcoal, characteristics and properties, production techniques, and added value. Charcoal ash residue production has not been fully analyzed, providing an opportunity for research to obtain data and evaluate various criteria, such as kilograms of charcoal purchased and food trucks’ residual charcoal ash. To address this gap, the authors propose a horizontal collaboration perspective through the application of the COHRV model to (1) collect data and create a database from food-truck business owners in Ciudad Juarez, Chihuahua; (2) develop a circular economy model for charcoal ash as a sustainable strategy within the food industry; and (3) estimate charcoal consumption during the grilling process and the generation of charcoal ash residue in the food truck sector. Full article

Published microbiological data for Albanian artisanal dairy and meat supply chains remain limited, particularly for origin-specific cheeses, raw farm milk, and selected meat products. This targeted exploratory study examined 145 physical samples representing independent product lots or, for raw milk, independent bulk-milk lots obtained in separate collection events. The samples were organised into 29 organism-by-matrix analytical categories, with five independent experimental units in each category. ISO-based methods were used to enumerate hygiene indicators and screen for selected pathogens. Beta-glucuronidase-positive Escherichia coli counts were below 10 CFU/g in cow milk feta-type brined cheese and sausage, while Enterobacteriaceae counts were below 10 CFU/g in goat yoghurt and pistachio cake. In three raw-milk cheese-origin groups with quantified Escherichia coli data, mean counts ranged from 3.08 to 3.25 log CFU/g. For Liqenasi and Bardhoke, all five results in each category were >300 CFU/g and were treated as right-censored; the exact counts above this value were not quantified, so these observations were excluded from numerical summaries. Raw milk aerobic colony counts ranged from 4.52 to 6.52 log CFU/mL. Unconfirmed presumptive Salmonella spp. culture screening findings were obtained for 5/5 frozen chicken portions tested at 10 g and 5/5 pork portions tested at 25 g. Listeria monocytogenes was not detected in 5/5 ready-to-eat grilled chicken portions, each 25 g. Findings apply only to the sampled lots and support confirmatory sampling, complete lot documentation, and quantitative follow-up of right-censored results. Full article

This study evaluates the feasibility of utilizing wood ash (WA), derived from grilled-fish barbecue waste, as a supplementary cementitious material, in combination with crushed clay blocks (CCB) as partial or full replacements for natural coarse aggregate, to improve the sustainability of concrete. A total of twelve concrete mixtures were produced using WA replacement levels of 0%, 10%, 20%, and 30% and CCB replacement levels of 0%, 50%, and 100%. The concrete specimens were evaluated in terms of workability, compressive strength, splitting tensile strength, flexural strength, density, water absorption, ultrasonic pulse velocity (UPV), thermal conductivity, and microstructural characteristics using scanning electron microscopy (SEM). The results show that replacing cement with 10% WA achieved the highest mechanical performance at 56 days, with compressive, splitting tensile, and flexural strengths of 50.58 MPa, 5.54 MPa, and 6.07 MPa, respectively. These results represent an improvement of 11% in concrete properties compared with the control mixture. However, the use of 20% of WA enhanced microstructural densification through pozzolanic reactions, whereas higher replacement levels resulted in increased porosity, the presence of unreacted particles, and reductions in strength and UPV values. In contrast, increasing the WA and CCB contents reduced density and workability while significantly increasing water absorption. Among the investigated mixtures, the combination of 10% WA and 50% CCB provided the most favorable balance between mechanical performance, thermal efficiency, and sustainability. Further studies are recommended to evaluate the long-term durability and economic feasibility of the proposed replacement levels for sustainable concrete production. Full article

The paper establishes a categorical framework linking L-quasi-internal and L-quasi-enclosed spaces with L-filter, L-grill, and L-neighborhood spaces within the context of complete lattices. We define and characterize L-quasi-internal and L-quasi-enclosed relations, demonstrating how these structures can be mutually induced by L-filter and L-grill spaces. Specifically, the study proves the existence of categorical Galois connections between the category of L-grill spaces and L-quasi-enclosed spaces, along with those between L-filter spaces and L-quasi-internal spaces. Additionally, we investigate the properties of stratified and strong L-quasi-structures, clarifying their interrelationships with L-neighborhood systems. The theoretical results are reinforced by illustrative examples and a practical application in epidemiological risk assessment, demonstrating the usefulness of the proposed framework for decision-making under uncertainty. Full article

Street-food grilling is a common occupation in Asia, yet the occupational health risks associated with cooking-generated polycyclic aromatic hydrocarbons (PAHs) exposure, occurring alongside plausible unmeasured co-exposures such as ambient heat and physical workload, remain under-researched. This study investigated the internal dose of PAH exposure and its association with early biological effects and physiological strain among grill restaurant workers. A cross-sectional study was conducted involving grill workers and 20 age/BMI-matched controls. Urinary 1-hydroxypyrene (1-OHP) was utilized as the primary exposure biomarker. The study assessed early biological effects such as oxidative stress (8-OHdG, F₂-isoprostanes), lung epithelial integrity (CC16), and genotoxicity (BPDE-DNA adducts) via ELISA. Physiological parameters, including blood pressure and heart rate, were recorded to evaluate acute cardiovascular strain. Workers had significantly elevated urinary 1-OHP levels compared to controls (Hodges–Lehmann ratio = 3.66, 95% CI: 1.68–7.12, representing a 3.7-fold median increase), with exposure levels increasing proportionally to smoke proximity. Notably, workers demonstrated a significantly higher median resting heart rate (HL ratio = 1.13, 95% CI: 1.05–1.23; +12.9%) and systolic blood pressure (HL ratio = 1.09, 95% CI: 1.00–1.18; +8.9%) compared to their office-based peers. Although strong correlations were observed among biological effect biomarkers (r_s = 0.42–0.63), there were no significant differences between groups for 8-OHdG, CC16, or BPDE-DNA adducts, suggesting that cardiovascular parameters reflect acute short-term responses, while genomic damage markers may require higher cumulative exposure thresholds to become detectable. The study revealed that grill restaurant workers face substantial internal PAH exposure and significant cardiovascular strain, occurring alongside plausible unmeasured co-exposures including ambient heat and physical workload. The prevalence of chronic cough and elevated heart rate is a critical early warning sign for occupational health. Our findings indicate that current general ventilation is inadequate, highlighting an urgent need for localized engineering controls and comprehensive health surveillance, including cardiovascular monitoring in the service sector. Full article

Selenium (Se) speciation in seafood is a key determinant of its nutritional value. However, limited data exist on the influence of common cooking methods on Se chemical forms. This study investigated Se speciation in commonly consumed Thai seafood prepared by different cooking methods, namely, fresh (control), boiling, frying, and grilling, using HPLC–ICP–QQQ–MS. Across all samples, Se was predominantly present in organic forms, with selenomethionine (SeMet) identified as the major species, followed by selenocystine (SeCys₂), while inorganic forms (Se(IV) and Se(VI)) were generally below the limit of quantification. Indo-Pacific horseshoe crab (eggs) consistently presented significantly higher SeMet concentrations than all other seafood species across all cooking methods (p < 0.05). In addition, frying and grilling resulted in higher apparent SeMet concentrations compared to fresh and boiled samples in several species (p < 0.05). This increase should be interpreted as a concentration effect associated with moisture loss during high-temperature cooking, rather than a true chemical formation of SeMet. SeCys₂ concentrations varied across species and cooking conditions, with significantly higher levels found in certain crustaceans, such as banana prawn and musk crab, particularly after boiling (p < 0.05). Extraction yields ranged from 77% to 94%, indicating high analytical recovery. Overall, cooking methods influenced the concentration of Se species but did not substantially alter their chemical forms. These findings suggest that commonly consumed Thai seafood is a rich source of bioavailable Se, particularly in the form of SeMet. Further research is warranted to characterize minor Se species and assess their nutritional implications. Full article

This study evaluated how two commercial egg types (free-range and barn-laid) influence the physical, compositional, and rheological properties of egg white and yolk in raw and grilled states. Free-range eggs showed stronger correlations between external dimensions and internal composition, suggesting potential for nondestructive grading, whereas barn eggs exhibited heavier shells but weaker morphometric–composition relationships. Haugh units differentiated production systems, and yolk redness was the only color parameter clearly associated with free-range origin. Mechanical tests revealed that barn eggs had shells capable of absorbing more energy during rupture. Rheological measurements showed matrix-dependent behaviors: in raw samples, egg white behaved as a weakly structured viscoelastic fluid, while yolk exhibited characteristics of a concentrated lipoprotein emulsion. Stress, frequency, and temperature sweeps revealed contrasting behaviors between the two commercial egg types: barn-laid eggs displayed a stronger egg-white protein network, whereas free-range eggs showed a more reinforced yolk lipoprotein matrix under the conditions evaluated. Yolk behavior fitted the weak gel model with excellent accuracy (R² ≈ 1), while egg white did not. Steady shear and three-step tests confirmed pronounced shear thinning and thixotropic behavior in both matrices, with barn eggs showing higher viscosities but lower structural recovery. Thermal treatment reduced the strong rheological differences between raw egg white and yolk, yet production system effects persisted. All grilled samples behaved as weak gels, with barn egg whites forming stiffer networks and free-range yolks generating more elastic, cohesive, and energy-absorbing gels. A trend toward higher MUFA levels was observed in raw free-range yolks. Microscopy further clarified how production system shapes the structural and functional behavior of egg matrices. Full article

Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous combustion-derived contaminants that represent a significant cross-cutting threat to human, animal, and environmental health. Viewed through an explicit One Health lens, this review shows how the shared combustion sources, evolutionarily conserved toxicological mechanisms, and food-web linkages connecting environmental contamination to wildlife and human exposure justify an integrated, cross-domain approach to PAH risk assessment and management. PAHs are generated predominantly through incomplete combustion of organic materials and are globally distributed through atmospheric transport, aquatic runoff, and food-web transfer, persisting in soils and sediments for decades. The present review synthesizes current knowledge on PAHs through an explicit One Health lens, examining shared sources, environmental fate, and convergent health effects across species and health domains, while also highlighting the need to move beyond the classical US EPA priority PAHs to include high-molecular-weight PAHs (>302 Da), alkylated homologues, and transformation products such as oxy- and nitro-PAHs. Common pathways such as dietary intake of grilled and smoked foods, inhalation of contaminated air, and occupational exposure create parallel toxicological burdens in both human and wildlife populations, particularly through genotoxic mechanisms mediated by aryl hydrocarbon receptor (AhR) activation and CYP1A1/CYP1B1-catalyzed bioactivation to reactive diol epoxides. The resulting DNA adduct formation links environmental PAH exposure to carcinogenicity, reproductive toxicity, immunosuppression, and developmental impairment across vertebrate species with remarkable mechanistic consistency. Wildlife, especially fish, marine mammals, and seabirds, serve as critical sentinels for environmental PAH contamination, while simultaneously facing direct health impacts on immune function, reproduction, and population viability. Vulnerable human populations, including children, subsistence communities, occupational workers, and residents near combustion-intensive industries, bear disproportionate burdens reflecting underlying environmental justice concerns. Integrated intervention strategies encompassing source control, dietary exposure reduction, site remediation, and coordinated biomonitoring are urgently needed. By incorporating emerging PAH classes with distinct persistence, trophic behavior, and toxicological potency, the One Health paradigm provides a more comprehensive conceptual framework for modern environmental surveillance, food safety, and integrated risk assessment, recognizing that the health of terrestrial and aquatic ecosystems is inseparable from that of the animals and humans within them. Full article

The diagnosis of coccidioidomycosis is often achieved serologically by the detection of antibodies against fungal antigens. While several serologic tests are available for coccidioidomycosis, all of them are performed in a laboratory setting causing delays in diagnosis and therapeutic intervention. Point-of-care testing offers the ability to provide a shorter time to result by avoiding specimen send-out, minimizing processing steps, and employing expeditious immunochemical techniques. A preliminary trial of a rapid anti-coccidioidal antibody lateral flow assay (LFA) using fingerstick blood was performed on 22 patients with coccidioidomycosis at the point of care during outpatient clinic visits. Patients were tested longitudinally over the course of one year. An LFA reader was implemented to provide an objective result by quantifying the intensity of the test line band. There was close qualitative concordance observed between positive LFA results with send-out immunodiffusion (89.5%) and complement fixation (78.4%) standard of care clinical laboratory assays. Additionally, the relationship between LFA test line density values and traditional complement fixation antibody titers was assessed. Full article

This study investigated the adaptation of culinary culture and behavioral adjustment to Turkish cuisine among international students. The sample comprised 82 students (61.0% males; 39.0% females) from over 20 countries across Europe, Central Asia, South/Southeast Asia, Africa, and the Middle East, all enrolled at Erciyes University. Data collection involved a sociodemographic questionnaire, assessments of food consumption frequency and cooking methods, and the Culinary Culture Adaptation Assessment Inventory. Results indicate that adaptation to Turkish cuisine occurs through a selective and gradual behavioral process. Higher adaptation levels were observed for basic dietary components (bread, soup, rice, yoghurt, and tea), whereas adoption of starch- and sugar-heavy dietary patterns was more limited. Gender comparisons revealed significantly higher scores for meat-heavy and starch-heavy dietary patterns among males (p = 0.048 and p = 0.031, respectively). In contrast, regional origin, economic status, and language proficiency were not significantly associated with culinary acculturation levels. Comparisons based on length of residence identified significant differences in meat-heavy and starch-heavy dietary patterns (p = 0.034 and p = 0.008, respectively). Cooking behaviors remained stable for boiling, grilling, and baking, while frying and roasting decreased. Reported changes in portion perception and body weight suggest that culinary acculturation may extend beyond food choice to broader eating behaviors. Based on these results, an AI-supported interactive platform was developed to facilitate culturally comparable food matching between Turkish and global cuisines. These findings may inform the development of culturally sensitive strategies to support culinary adaptation among international students. Full article

Considering the increasing consumer demand for natural meat tenderization methods, this study explores the potential of Aspergillus oryzae (Koji) to enhance beef quality. The aim of this study was to evaluate the enzymatic effect of Aspergillus oryzae (A. oryzae) on the physicochemical and sensory characteristics, as well as the perception of satiety, in Angus beef. Two distinct anatomical cuts, the neck and the round, were subjected to enzymatic aging using four different Koji-based mixtures. Parameters such as water content, thermal preparation (grilling) loss, expressible moisture, and pH were determined, supplemented by sensory analysis and a satiety test. Compared to untreated or traditionally marinated samples (Teriyaki sauce), Koji-treated samples exhibited lower grilling loss and improved texture. Sensory analysis highlighted a more intense flavor profile and increased acceptability of the enzymatically treated products. The satiety test indicated a predominantly positive perception of postprandial fullness, with negative ratings being rare and exclusive to the control group. These results support the potential of A. oryzae as a natural alternative for optimizing the technological and sensory quality of red meat, contributing to a favorable consumer experience, including satiety perception. Full article

We equip a topological space $(X,\tau )$ with a function $\mathfrak{a}:X\to \tau$ satisfying the single axiom $x\in \mathfrak{a}\left(x\right)$. The resulting triple $(X,\tau ,\mathfrak{a})$, which we call an aura topological space, provides a point-to-open-set assignment that differs from all existing auxiliary structures in topology—ideals, filters, grills, primals, and the various non-classical frameworks based on fuzzy, soft, or neutrosophic sets. The aura-closure operator ${\mathrm{cl}}_{\mathfrak{a}}\left(A\right)=\{x\in X:\mathfrak{a}\left(x\right)\cap A\ne ⌀\}$ is shown to be an additive Čech closure operator; it satisfies extensivity, monotonicity, and finite additivity, but idempotency fails in general. Iterating ${\mathrm{cl}}_{\mathfrak{a}}$ transfinitely yields a Kuratowski closure whose topology ${\tau }_{\mathfrak{a}}^{\infty }$ satisfies ${\tau }_{\mathfrak{a}}^{\infty }={\tau }_{\mathfrak{a}}\subseteq \tau$, where ${\tau }_{\mathfrak{a}}$ is the collection of all $\mathfrak{a}$-open sets. We introduce $\mathfrak{a}$-semi-open, $\mathfrak{a}$-pre-open, $\mathfrak{a}$-$\alpha$-open, and $\mathfrak{a}$-$\beta$-open sets, determine the complete hierarchy among these classes and their classical counterparts, and separate all non-coinciding classes by counterexamples on finite spaces as well as on the real line. The notions of $\mathfrak{a}$-convergence of sequences and the corresponding continuity notions and their decompositions are studied. Separation axioms $\mathfrak{a}$-$T_i$$(i = 0, 1, 2)$ are introduced, and it is proved that $\mathfrak{a}$-$T_1$ and $\mathfrak{a}$-$T_2$ are equivalent. A detailed comparison with ideals, filters, grills, and primals highlights the distinctive features of the aura framework. Full article

Literature suggests that umami, Maillard reaction, and flavor complexity could contribute to sensorial acceptability of plant-based alternatives, but that was yet to be tested. Two field studies with 612 paying customers evaluating a complete meal were conducted in an operating restaurant in Sweden. In the first study, a gray pea burger (Control) was compared to burgers with added monosodium glutamate (MSG) (Umami), grilled (Maillard), or both grilled and added MSG (Complex). In the second study, a simplified gray pea burger (Control 2) was compared to a grilled burger with MSG and aromatics (Complex 2). Check-all-that-apply (CATA) tests show that participants perceived sensory differences between the samples, but their effects in hedonic ratings were inconclusive; only the Maillard sample was significantly more liked than Control and Complex burgers in Study 1. Although limited to their variables and context, these two experiments indicate that umami, Maillard reaction, and complexity, per se, are not key factors to improve liking and willingness to buy (WTB) of plant-based dishes. These results suggest that rather than trying to emulate sensory characteristics considered associated with meat, future research could prioritize addressing cultural barriers to vegetarian food. Full article

The increasing demand for agricultural products, intensified by natural resource degradation and the lack of human labor in the agri-food sector, favors the adoption of advanced automated technologies in the entire farm-to-fork chain. Despite skepticism, 3D (three-dimensional) printing is amongst the methods that have drawn increasing attention and encourage expectations for tackling the aforementioned challenges. In this context, the current work has a multiperspective character. Firstly, it sheds light on the recent progress in the 3D printing fabrication area and focuses on laboratory-implemented parts improving the efficiency of typical agricultural processes. These cost-effective solutions vary from covers for damaged electric water pumps and joints for greenhouse structures to adjustable ventilation grilles, automatic irrigation valves and specialized fruit-harvesting grippers. Secondly, it reports on lessons learned, highlighting potential strengths/weaknesses during the fabrication process, assisted by complementary feedback collected via questionnaires from agricultural engineering students, their professors, and farmers. Experiences gained justify the optimism about the capacity of 3D printing to foster agriculture, but there are still concerns about the easiness of the 3D printing process and the ability of the 3D-printed parts to withstand harsh agricultural field conditions. Finally, it indicates future directions for the incorporation of 3D printing in agriculture toward increased sustainability pathways. Full article

Skin nerve activity (SKNA), extracted from electrocardiograms, is a noninvasive surrogate of sympathetic nervous system (SNS) activity. We evaluated whether complexity-based metrics derived from integrated SKNA (iSKNA; 500–1000 Hz) and time-varying SKNA (TVSKNA; 160–1140 Hz) discriminate SNS activation in experimental (n = 23) and clinical dental datasets (n = 49). Experimental tasks included the Valsalva maneuver and thermal grill stimulation; clinical recordings involved cold testing, with exploratory subgroup analyses based on anxiety status. Pain intensity was assessed using a visual analog scale (VAS); clinically significant pain (CSP+) was defined as a VAS score ≥ 4. Approximate entropy, sample entropy, Hjorth mobility and complexity, Katz fractal dimension, and standard deviation were computed. In the experimental dataset, the Valsalva maneuver produced large-to-huge effects (Cohen’s d = 1.93–3.46, p < 0.001). Thermal grill tasks showed moderate-to-large effects for adjacent pain levels (|d| = 0.63–0.71). ROC analysis showed strong discrimination for baseline vs. pain (AUC 0.80–0.99) but limited separation between adjacent pain levels (AUC 0.56–0.64). In the clinical dataset, discrimination was strongest for no pain vs. CSP+ (|d| = 0.86–1.17), with higher AUC in severe-anxiety participants (0.81–0.96) than non-severe (0.64–0.75). Complexity measures generally decreased during SNS activation, complementing amplitude-based changes. These findings support combined magnitude- and complexity-based descriptors for characterizing short-term sympathetic activation. Full article