In a previous study Andrés et al., (2017) observed that freeze-dried vegetable extracts from tomato, olive, grape and pomegranate could extend shelf-life of meat patties. The aim of this work was to optimize the concentration of freeze-dried vegetable extracts (tomato, olive, grape and pomegranate) in order to extent shelf life of meat patties. Color (a*-value), lipid oxidation index (TBARs by Sorensen & Jorgensen, 1996) and microbial counts (mesophiles) were analyzed. Design Expert (10.0) was used to for experimental design, data analysis and model building by Response Surface Methodology (RSM). The significance of the regression model was tested by carrying out ANOVA for Response Surface Model using Expert design (version 10.0). Response surface and contour plots were obtained using the fitted model.

Regarding colour, a* evolution depended on extract concentration (P<0.05). The results indicated that, contrary to what it would be expected, for olive and grape extracts lower concentrations appeared to promote higher a* values. TBARs values was dependent of concentration (P<0.001), the higher the concentration, the lower the TBARs values. As for mesophile counts are concerned, these were lower as the concentration increased for every treatment (P<0.05).

The optimum processing conditions regarding the concentration of extracts was achieved using the numerical optimization technique in the Design Expert software in order to obtain the maximum red colour, and the minimum oxidation and mesophile count after 6 days. The optimum extract and its concentration to keep a maximum red colour and lipid stability as well as a minimum mesophile count after 6 days of storage was Olive Extract (OLI) at a concentration of 2708.92 mg kg-1.

World’s demand for biological resources as natural ingredients is growing rapidly, creating new opportunities for investment on natural-based products, but also threats for the conservation of local biodiversity. The Nagoya Protocol (NP) on Access and Benefit Sharing (ABS) seeks to safeguards user’s access to biological resources and traditional knowledge, in exchange of sharing the benefits derived from their use with the original providers. Myanmar, one of the most rich-biodiversity countries in the world, signed the NP in 2014, but has not implement it yet. Thanakha is a natural-based product from Myanmar’s Dry Zone traditionally used because of its skin care and cosmetic properties. Through mix research tools, this study seeks to analyse the potential of implementing ABS or other measures for promoting sustainable development of Thanakha, as a high-export potential natural BioTrade product from Myanmar. Nowadays, there is a weak regulatory framework related with ABS implementation in Myanmar. Current research and development (R&D) activities on Thanakha could trigger ABS obligations, but ongoing benefit sharing practices raise uncertainties. There is a low level of traceability, low/medium access to relevant information by the farmers, low access to fair prices by farmers, low commitment of companies with local development, and lack of agreements when sourcing Thanakha for R&D or commercial purpose. Thanakha farming represents an important source of income for rural inhabitants. Implementing BioTrade principles and ethical sourcing practices can promote sustainable trade of Thanakha and support the implementation of ABS. Other measures could be Geographical Indications, or Property Rights of Traditional Varieties.

Eggs and their products are easily perishable items because of their high nutrients content, especially Protein. Many efforts have been made to increase the shelf-life of these products however; Heat Treatment according to literature is the most promising although egg and its products are heat-sensitive. Thus, either a very low temperature or very high one in a short time are needed. Ultra-Heat Treatment (UHT) is one of the well-known technologies that are used for heat-sensitive products. The aim of the study is to investigate the effect of UHT treatment (approximately 67°C for 190 seconds) on Liquid Egg Yolk (LEY). During twenty-one days, the colour was measured every seven days. We also studied its effects in damaging proteins using DSC (Differential Scanning Calorimetry) and viscosity. On the 14th day of storing, the reference samples (raw LEY) showed a high microbial contamination resulting in stopping their tests while the UHT treated samples retained their properties until the 21st day. The Colour-difference (∆E*ab) was upper than (3). The endothermic peak of treatment egg yolk took a place after the endothermic peak of raw egg yolk. Ä°n the last day of storing, it was obvious that the viscosity of egg yolk had decreased. The effect of UHT treatment is clearly shown on the DSC and viscosity graphs. And the Colour-difference (∆E*ab) is very noticeable.

Body and soul are main constituents of human. To nourish body it needs exercise and nutritive food, while soul gets nourished through reading positive quotes or thoughts. A habit is a routine of behavior that is repeated regularly and tends to occur subconsciously.First you have a cue, which is what triggers the habit. Then you have a routine, which can be physical, mental, or emotional.  Then finally, you have a reward which helps your brain decide if you should make this routine a habit [Fig. 1]. A healthy diet is a diet that helps to maintain or improve overall health. A healthy diet provides the body with essential nutrition: fluid, macronutrients, micronutrients, and adequate calories. A healthy diet, in addition to exercise, may lower disease risks, such as obesity, heart disease, type 2 diabetes, hypertension and cancer. Reading positive quotes seep positivity through the subconscious mind and further helps in identifying positivity in almost everything and everyone, we meet ends with in daily life. Just a few minutes of reading each day and one can relieve all the pain and mental stresses from personal and professional life. The world is suffering from various kinds of diseases, stress and pressures. Bad eating habits, lack of exercise and reading is responsible for this situation. . As John Dewey says Education is not preparation for life; education is life itself. To reposition the life of human being and make it healthy, happy and satisfied let us include the courses like Principles of Healthy Living in primary and secondary schooling throughout the world. Which contain the syllabi related to methods and motivations for eating healthy diets, doing regular exercise and reading positive quotes daily. This will surely minimise the diseases percentage to negligible and increase the health, peace, and satisfaction in of the world making it heaven. We are what we eat and what we read.

The present study investigated five genetically improved varieties of Chenopodium quinoa Willd (Illpa INIA (Q2), INIA 431 Altiplano (Q3), Salcedo INIA (Q4), INIA 420 Negra Collana (Q5) e INIA 415 Pasankalla (Q6)) and one non-improved variety (Kancolla (Q1)). Grains were obtained from the National Agricultural Research Institute (INIA) of Peru. The microstructure of quinoa flour through scanning electron microscopy shows aggregates coated with a protein matrix, which agrees with Li and Zhu (2017) and Ruales and Nair (1994). Also the starch granules of quinoa flours were polygonal in shape and their sizes ranged from 1,347 to 2,438 μm; Q3 had the significantly smaller size, Q5 presented the largest size, and Q2, Q6, Q4 and Q1 presented intermediate size of starch granule. In relation was determined the size, weight of a thousand grains, the Relative density and color. Where the Q6 has the largest size, weight of a thousand grains and relative density with values of 2.104 mm, 3.77 gr and 77.37 Kg / HL respectively. Followed by the Q5 that presents 78.84 Kg / HL regarding the Relative density, for the weight of a thousand grains, values of 2.62 gr and the smaller size in comparison with the other varieties. The Q5 on the other hand presents higher values in the fiber content, ashes and lower carbohydrate content. The Q3 presents higher carbohydrate content. All have different characteristics which would affect their processing.

The antioxidant activity of extracts from several agro-industrial by-products has been long acknowledged and a great number of extracts have been evaluated in vitro and in vivo (Sagar et al., 2018). By-products from lemon and red pepper industry are produced in a great amount, and most of them are underused. The value of these by-products could be increased as used as potential antioxidant agents in foods (M’hiria et al., 2018 and Sandoval-Castro, 2017). In this work we obtained extracts from lemon and red pepper, and studied their composition and in vitro antioxidant potential in comparison to rosemary extract, a very well known natural antioxidant. The antioxidant activity of the extracts was based on the scavenging activity of the 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH) (expressed as IC50), the Fe2+-chelating ability (expressed as IC50) and the reducing power (Broncano et al., 2011). Total phenolic content (TPC) was measured using the Folin-Ciocalteu procedure (Singleton and Rossi, 1965). Total vitamin C content was assessed by RP-HPLC (Rizzolo et al., 2002). As it was assumed, rosemary extracts showed the highest scavenging, chelating and reducing activity (P<0.001). Lemon extracts also presented an important antioxidant potential, this potential being higher than the control (VIT C) in the DPPH assay (P<0.001). The highest content of vitamin C in lemon extracts (P<0.001) could be responsible of this great scavenging activity. Related to TPC, values of this parameter were significantly higher in rosemary extracts than in lemon or red pepper extracts.

Beer is one from the most popular alcoholic beverages worldwide. In recent years, there has been an increasing interest on the production of beers brewed in the region of Extremadura, South West of Spain. The characterization of different commercial craft beers is needed in order to entering the market. This study describes the differences between five different types of craft beers from Extremadura, (Stout, Strong ale, Double Ipa, Ipa and Blonde ale). The ain of this study was the physicochemical characterization of craft beers from the region of Extremadura and the study of in vitro antioxidant activity.  In this work, color (a*-value), pH, alcoholic degree (SchmidtHebbel , 1966), turbidity (FTU) and bitterness (ºIBU) were analyzed. The antioxidant activity of the beers was based on DPPH antioxidant activity (Broncano et al., 2011). All the types of beer showed pH under 4.5 and the alcoholic degree between 6º and 9º. Considering that no pasteurization was carried out during brewing, the combination of low pH and high alcoholic degree acts as a technological barrier in this kind of products without a heating process (Leistner & Gorris, 1995). Turbidity was high in all beers due to the lack of filtration (Bamforth, 1993). Regarding bitterness, the beers with more amount of added hop, Double Ipa (0.51%) and  Ipa (0.48%), showed higher bitterness values than Blonde ale (0.09%) and Strong ale (0.08%), with lower hop concentration. Finally, Stout craft beer showed the highest antioxidant activity (34.5%).

Lamb meat exports have increased during the latest years in Spain (MINECO, 2017). This fact leads to the necessity of using and improving preserving systems. Lamb forelegs were packed in three different gas mixtures (N₂: 70% N₂ - 30% CO₂; O₂: 70% O₂ - 30% CO₂; Ar: 70% Ar - 30% CO₂) and stored for 21 days. Shelf-life of lamb forelegs was studied. Red colour intensity (a*) was significantly reduced during the storage period (P < 0.05) from 16.4 to 11.5. The use of high amounts of oxygen (70 % O₂, O₂ treatment) promoted significantly higher values for a* in comparison with the rest of treatments (P < 0.05) accordingly with reports by Rubio et al. (2016) in lamb meat steaks. The effect of storage time did not turn out to be statistically significant (P > 0.05). O₂ treatment showed higher values of TBARs  (1.5 mg MDA Kg^-1) than the rest of the treatments, which is consistent with the highest O₂ content of this batch.  These results are in line with the values obtained by several authors (Gutiérrez et al., 2011; Rubio et al. 2016) in lamb meat cuts.The atmosphere treatment did not significant affect mesophile counts (P > 0.05, Table 6), which is consistent with the similar concentration of CO₂ in N₂, O₂ and Ar treatments. Lamb forelegs can be stored for up to 21 days in the conditions used in the current experiment since quality is maintained. A gas mixture consisting in 70% O₂ and 30% CO₂ is recommended, since lamb meat showed the reddest colour and oxidation levels were below the accepted limits.