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Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea bream
(Elsevier, 2020-09-30)
In this study, the bioprotective potential of Lactobacillus sakei CTC494 against Listeria monocytogenes CTC1034 was evaluated on vacuum packaged hot-smoked sea bream at 5 °C and dynamic temperatures ...
Active packaging applications for food
(Wiley, 2017-11-28)
The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, “healthier,” and higher‐quality foods, ideally ...
Current and emerging trends in cereal snack bars: implications for new product development
(Taylor and Francis, 2022-02-20)
The change in consumers’ lifestyle promoted “snackification” favouring the commercialisation of on-the-go products such as cereal bars (CBs). Manufacturers are encountering challenges to develop healthy, ...
On-line Ham Grading using pattern recognition models based on available data in commercial pig slaughterhouses
(Elsevier, 2018-04-13)
The thickness of the subcutaneous fat in hams is one of the most important factors for the dry-curing process and largely determines its final quality. This parameter is usually measured in slaughterhouses ...
Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds
(Wiley, 2018-06-23)
In the current study the collagen, texture, and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. ...
Iron, heme, and nitrosyl-heme content in Spanish meat derivatives
(Elsevier, 2023-11-15)
Heme and nitrosyl-heme have been pointed out as responsible for the association between processed meats and cancer. The objective of this study was to obtain reliable data on the current proximate ...
Levels of taurine, hypotaurine and homotaurine, and amino acids profiles in selected commercial seaweeds, microalgae, and algae-enriched food products
(Elsevier, 2021-08-05)
Amino acids and sulfonic acid derivatives (Taurine-Tau; Hypotaurine-HypTau; Homotaurine-HTau) of 26 different species of commercial macroalgae, microalgae and 10 algae-enriched food products from the ...
Pork belly quality variation and its association with fatness level
(Elsevier, 2024-03-07)
Belly is a very popular pork cut composed of different layers of fat and muscle tissue. This work aims to investigate the effect of belly fatness on the morphological, mechanical (firmness) and compositional ...