Open Access
Issue |
BIO Web Conf.
Volume 170, 2025
71st International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2024”
|
|
---|---|---|
Article Number | 04002 | |
Number of page(s) | 6 | |
Section | Food, Nutrition and Dietetics | |
DOI | https://doi.org/10.1051/bioconf/202517004002 | |
Published online | 01 April 2025 |
- A. Gupta, P. Khanal, The potential of snails as a source of food and feed. J. Agric. Food Res. 18, (2024). https://doi.org/10.1016/j.jafr.2024.101330. [Google Scholar]
- A. Havelaar, S. Brul, A. de Jong, R. de Jonge, M. Zwietering, B. Ter Kuile, Future challenges to microbial food safety. Int. J. Food Microbiol. 139 Suppl 1, S79–94 (2010). https://doi.org/10.1016/j.ijfoodmicro.2009.10.015. [Google Scholar]
- A. Panebianco, L. Nalbone, F. Giarratana, G. Ziino, First discoveries of microplastics in terrestrial snails. Food Control 106, 06722 (2019) https://doi.org/10.1016/j.foodcont.2019.106722. [Google Scholar]
- D. Baldwin, Sous-vide cooking: A review. Int. J. Gastronomy Food Sci. 1(1), 15–30 (2012). https://doi.org/10.1016/j.ijgfs.2011.11.002. [Google Scholar]
- H. Moruf, M. Taiwo, O. Moruf, Nutritional information on escargots and the implication of culinary taboos on the gastronomic quality of edible snails in Nigeria: A mini-review. Acta Bioeth. 15(1), 37–56 (2023). [Google Scholar]
- I. Acham, D. Kundam, A. Girgih, A review on potential of some Nigerian local food as source of functional food and their health-promoting benefits. Asian Food Sci. J. 2, 1–15 (2018). https://doi.org/10.9734/AFSJ/2018/41784. [Google Scholar]
- L. Martins, G. Peltre, C. J. F. Costa Faro, E. Pires, F. Inácio, The Helix aspersa (brown garden snail) allergen repertoire. Int. Arch. Allergy Immunol. 136(1), 7–15 (2005). https://doi.org/10.1159/000082579. [Google Scholar]
- L. Nyoagbe, V. Appiah, J. Nketsia, D. Larbi, I. Adjei, Evaluation of African giant snails (Achatina and Archachatina) obtained from markets (wild) and breeding farms. Afr. J. Food Sci. 10, 94–104 (2016). https://doi.org/10.5897/AJFS2015.1320. [Google Scholar]
- M. Pissia, A. Matsakidou, V. Kiosseoglou, Raw materials from snails for food preparation. Future Foods 3, (2021). https://doi.org/10.1016/j.fufo.2021.100034. [Google Scholar]
- M. Roldán, T. Antequera, A. Martín, A. Mayoral, J. Ruiz, Effect of different temperature–time combinations on physicochemical, microbiological, textural, and structural features of sous-vide cooked lamb loins. Meat Sci. 93(3), 572–578 (2013). https://doi.org/10.1016/j.meatsci.2012.11.014. [Google Scholar]
- O. Dragicevic, M. Baltic, Snail meat: Significance and consumption. Veterinarski Glasnik 59, 463–474 (2005). https://doi.org/10.2298/VETGL0504463D. [Google Scholar]
- R. Liang, S. Lin, D. Chen, N. Sun, Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics. Food Chem. 378, (2022). https://doi.org/10.1016/j.foodchem.2022.132092. [Google Scholar]
- R. Rezler, M. Krzywdzińska-Bartkowiak, M. Piątek, The influence of sous-vide cooking time on selected characteristics of pork loin. Molecules 28, (2023). https://doi.org/10.3390/molecules28166102. [Google Scholar]
- Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. [Google Scholar]
- Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin. [Google Scholar]
- Regulation (EC) No 1441/2007 and Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs. [Google Scholar]
- S. Douglas, G. Bernardez-Morales, B. Nichols, A. Belk, T. Reyes, J. Ball, J. Sawyer, Influence of sous-vide cooking on ground beef patties. Foods 12, (2023). https://doi.org/10.3390/foods12193664. [Google Scholar]
- S. Ghosh, C. Jung, V. B. Meyer-Rochow, Snail as mini-livestock: Nutritional potential of farmed Pomacea canaliculata (Ampullariidae). Agric. Nat. Resour. 51(6), 504–511 (2017). https://doi.org/10.1016/j.anres.2017.12.007. [Google Scholar]
- S. Oranusi, Microbiological safety evaluation of ready-to-eat shrimps and snails sold along Lagos- Shagamu expressway, Nigeria. Covenant J. Phys. Life Sci. 4, 20–32 (2016). [Google Scholar]
- S. Stanko, H. Fidan, R. Rusev, M. Baeva, Low- temperature cooking method “Sous-vide” in the restaurant industry: A review. Food Sci. Appl. Biotechnol. 3(1), 92–102 (2020). https://doi.org/10.30721/fsab2020.v3.i1.83. [Google Scholar]
- S. Zavadlav, M. Blažić, F. Van de Velde, C. Vignatti, C. Fenoglio, A. Piagentini, M. Pirovani, C. Perotti, D. Bursać Kovačević, P. Putnik, Sous- vide as a technique for preparing healthy and high- quality vegetable and seafood products. Foods 9(11), 1537 (2020). https://doi.org/10.3390/foods9111537. [PubMed] [Google Scholar]
- World: Snails (Except Sea Snails) – Market Report. Analysis and Forecast to 2025. IndexBox Inc. (2018). [Google Scholar]
- Y. Chauhan, Culinary creativity unleashed: A review of innovative techniques in food gastronomy. Int. J. Multidimensional Res. Perspect. 1(2), (2023). [Google Scholar]
- Y. Song, F. Huang, X. Li, D. Han, L. Zhao, H. Liang, M. Rui, J. Wang, C. Zhang, Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study. Food Res. Int. 148, (2021). https://doi.org/10.1016/j.foodres.2021.110614. [Google Scholar]
- A. Cicero, G. Giangrosso, G. Cammilleri, A. Macaluso, V. Currò, L. Galuppo, D. Vargetto, D. Vicari, V. Ferrantelli, Microbiological and chemical analysis of land snails commercialized in Sicily. Ital. J. Food Saf. 4, 66–68 (2015). https://doi.org/10.4081/ijfs.2015.4196. [Google Scholar]
- S. Temelli, C. Dokuzlu, M. Kurtulus, C. Sen, Determination of microbiological contamination sources during frozen snail meat processing stages. Food Control 17(1), 22–29 (2006). https://doi.org/10.1016/j.foodcont.2004.08.004. [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.