Background: The genetic basis of muscle fat deposition in pigs is not well known. So far, we have only identified a limited number of genes involved in the absorption, transport, storage and catabolism ...

In recent years, beef industry has improved production processes to ensure quality and certification for overseas meat markets. However, there is limited scientific information about the nutritional ...

A cada dia a sociedade se preocupa mais com as condições de utilização dos animais para a produção de alimentos, e essa maior preocupação quase sempre se refere ao momento da morte dos animais, bem ...

Over the last decades, interest in oats (Avena sativa L.) as healthy foods increased due to their multiple functional and bioactive components such as dietary fibers, polyphenols, and proteins. Protein ...

Freezing is an effective technology with which to maintain food quality. However, the formation of ice crystals during this process can cause damage to the cellular structure, leading to food deterioration. ...

Cyclic imines constitute a quite recently discovered group of marine biotoxins that act on neural receptors and that bioaccumulate in seafood. They are grouped together due to the imino group functioning ...

Strawberry production and exports have been increasing in Spain in recent decades. However, little information is available about their microbiological quality. Due to the growing concern about the ...

The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, primarily, phenolic compounds and tocopherols, which are strong antioxidants, but also carotenoids, squalene, and ...

Cuinar amb olis menys agressius en boca, de caràcter dolcenc i amb notes més suaus, pot suposar un canvi notable en el sabor de la nostra gastronomia futura.