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Now showing items 301-305 of 305
High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights
(Elsevier, 2024-04-25)
High moisture extrusion processing (HMEP) is gaining attention in the plant-based food industry to obtain meat-like textures from different vegetal protein sources. The aim of this study was to evaluate ...
Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree
(Elsevier, 2023-05-20)
Computer simulation models were used to study radiofrequency heating of liquid foods moving on a conveyor belt between staggered-through field electrodes of non-uniform electric field distribution. ...
Modelling of salt uptake for salt content standardization in dry-cured ham
(Elsevier, 2024-04-26)
Salt content standardization in dry-cured ham production is complex as there are many factors that influence salt uptake. The aim of this work was to study and model salt uptake as a function of salting ...
Effect of pH and temperature on tropane alkaloids within a processing strategy to provide safe infant cereal-based food
(Elsevier, 2024-05-06)
Tropane alkaloids (TAs) are secondary metabolites from weeds that can contaminate cereals and vegetables during harvest. Due to their toxicity, the Regulation (EC) 2023/915 sets maximum levels for ...
Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices
(Elsevier, 2024-05-11)
Mislabelling frozen-thawed fish fillets as fresh is one of the most important fraudulent practices during commercialisation. This study aimed to determine the ability of two portable miniaturised low-cost ...