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Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products
(Food Research International, 2019-07-22)
Temperature is one of the main factors governing the growth of microorganisms. The aim of the present study was to provide temperature conditions representative of the food products stored in domestic refrigerators and to ...
Modeling of sodium nitrite and water transport in pork meat
(Journal of Food Engineering, 2019-01-21)
Four models were used to simulate nitrite uptake and water loss during pork meat curing with sodium nitrite: three empirical ones (the Azuara, the Peleg and the Zugarramurdi and Lupin) and one theoretical (the diffusional).
By ...
Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin
(Food Chemistry, 2019-04-19)
The role of chicken hemoglobin in lipid oxidation of washed chicken muscle exposed to high hydrostatic pressure (0, 200, 400 and 600 MPa) was examined. The observed decrease in redness was higher with elevated pressures ...
Development of a dairy fouling model to assess the efficacy of cleaning procedures using alkaline and enzymatic products
(LWT - Food Science and Technology, 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 strategies to remove ...
Effect of high pressure processing temperature on dry-cured hams with different textural characteristics
(Meat Science, 2019-02-22)
High pressure processing is mainly used to eliminate pathogenic microorganisms and extend
the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different
depending on the initial ...
Shelf‐life extension of multi‐vegetables smoothies by high‐pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability
(Journal of Food Processing and Preservation, 2019-07-31)
Consumer demand for minimally processed food products based on fruits and vegetables is associated with their “fresh‐like” qualities and a desire for convenience. Smoothies could help meet these needs and contribute to ...
Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality
(Journal of Food Processing and Preservation, 2019-10-01)
Consumers are increasingly demanding food products based on minimally processed fruit and vegetables (Part I), which are associated with “fresh‐like” qualities and convenience. Smoothies may well fit in these needs and ...
A cross-cultural perspective on impact of health and nutrition claims, country-of-origin and eco-label on consumer choice of new aquaculture products
(Food Research International, 2019-04-15)
Over the last decade, an increasing number of new value-added aquaculture products made their way onto the European market, as a response to growing demand for healthier diet, and more sustainable and locally produced ...
Computer image analysis for intramuscular fat segmentation in dry-cured ham slices using convolutional neural networks
(Food Control, 2019-06-12)
Determination of intramuscular fat (IMF) content in dry cured meats is critical because it affects the sensory quality and consumer's acceptability. Recently, deep learning has become one of the most promising techniques ...
Modelling of avoidance of food additives: a cross country study
(International Journal of Food Sciences and Nutrition, 2019-04-16)
Food additives are strictly regulated and from technological point of view are useful ingredients. However, due to negative media news seeking for sensation, and sometimes irresponsible producer behaviour, utilisation of ...