Browsing ARTICLES CIENTÍFICS by Subject "663/664 - Aliments i nutrició. Enologia. Olis. Greixos"
Now showing items 1-10 of 10
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Consumer acceptance of minced meat patties from boars in four European countries
(Meat Science, 2017-11-28)A consumer study was performed in four EU countries to further clarify the acceptability of meat with boar taint. In Denmark, France, Italy and Poland, a total of 476 female consumers evaluated 8 meat ... -
Dielectric properties of milk during ultra-heat treatment
(Journal of Food Engineering, 2017-09-27)Dielectric properties are important for predicting dielectric heating of foodstuffs. The dielectric properties of three types of milk (raw, skimmed and concentrated non-fat) were analyzed at high ... -
Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds
(Journal of Texture Studies, 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. ... -
Getting value from the waste: recombinant production of a sweet protein by Lactococcus lactis grown on cheese whey
(Microbial Cell Factories, 2018-08-15)Background Recent biotechnological advancements have allowed for the adoption of Lactococcus lactis, a typical component of starter cultures used in food industry, as the host for the production of ... -
Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings
(Food Research International, 2018-04-03)Calcium alginate structures are of interest as replacers for natural casings due to their high availability, biodegradability and low price. The aim of this paper is to study the effect of oil, surfactants ... -
Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines
(Food Chemistry, 2018-01-04)Production of sparkling wines involve a second alcoholic fermentation and contact with yeast less over an extended period of time, which influences the aroma composition and sensory quality of the ... -
Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography
(Animal, 2018-08-16)Intramuscular fat (IMF) content depends on sex, genotype and diet and varies with pig growth. The aim of the present work was to determine the evolution of IMF by genotype-sex, muscle and muscle location, ... -
Next generation of microbiological risk assessment: Potential of omics data for exposure assessment
(International Journal of Food Microbiology, 2017-10-04)In food safety and public health risk evaluations, microbiological exposure assessment plays a central role as it provides an estimation of both the likelihood and the level of the microbial hazard in ... -
Reduction of androstenone perception in pan‐fried boar meat by different masking strategies
(Journal of the Science of Food and Agriculture, 2017-10-05)BACKGROUND Consumers highly sensitive to androstenone María (AND) will probably reject meat from entire male pigs, which tends to have high levels of this hormone. To avoid this, the effect of different ... -
Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling
(Meat Science, 2018-02-01)The contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without the addition of curing agents were determined. Expressed on a dry weight basis, ZnPP averaged 45 mg/kg ...