Search
Now showing items 11-20 of 48
Susceptibility of Rhyzopertha dominica to high CO2 modified atmospheres in packaged chickpeas
(Elsevier, 2019-11-15)
Three MAs with 50%, 70% and 90% CO2 in air was tested at different exposure times on all the developmental stages of R. dominica using chickpeas packed with 4% and 96% filling ratio in which there was ...
Effects of additional organic micro-minerals and methionine on carcass composition, gait score, bone characteristics, and osteochondrosis in replacement gilts of different growth rate
(Elsevier, 2019-08-23)
Osteochondrosis (OC) is a multifactorial defective endochondral ossification that causes lameness and early culling in gilts and sows. Previous research suggested that nutrition and growth rate could ...
Nutritional values of raw and cooked ‘calçots’ (Allium cepa L. resprouts), an expanding crop
(Wiley, 2019-04-11)
‘Calçot’ is the Catalan name for the immature floral stems of second‐year onion resprouts of the Blanca Tardana de Lleida (BTL) landrace. Highly appreciated for their sensory attributes, these resprouts ...
Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome
(Elsevier, 2019-10-10)
Saccharomyces cerevisiae flor yeast is used for the first time in sparkling wine-making. Twenty-six oenological variables and fifty-three volatile metabolites are quantified in the middle (P = 3 bar) ...
Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
(Elsevier, 2019-05-09)
The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae ...
Catalan Virgin Olive Oil Protected Designations of Origin: Physicochemical and Major Sensory Attributes
(Wiley, 2019-01-01)
Catalonia, located in the northeast of Spain, comprises five extra virgin olive oil (EVOO) protected designations of origin (PDOs). Despite the proximity between them, these PDOs represent unique ...
Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions
(Wiley, 2019-07-10)
Chefs around the world strive to go beyond ordinary and garnish dishes with edible foams and
emulsions, generally made using proteins derived from soy or animal sources. However, the
increasing number ...
Occurrence of selected viral and bacterial pathogens and microbiological quality of fresh and frozen strawberries sold in Spain
(Elsevier, 2019-10-23)
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 ...
Development of a dairy fouling model to assess the efficacy of cleaning procedures using alkaline and enzymatic products
(Elsevier, 2019-02-19)
Dairy fouling is defined as the accumulation of thermally insulating materials or deposits from process fluids which are especially formed on heat transfer surfaces. The selection of suitable cleaning ...
Automatic ham classification method based on support vector machine model increases accuracy and benefits compared to manual classification
(Elsevier, 2019-04-25)
The thickness of the subcutaneous fat (SFT) is a very important parameter in the ham, since determines the process the ham will be submitted. This study compares two methods to predict the SFT in slaughter ...