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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 ...
Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham
(Food Research International, 2018-03-02)
Defective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may lead to high ...
Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness
(Elsevier, 2017-10-12)
Excessive proteolysis during dry-cured ham processing may lead to high adhesiveness and consumer dissatisfaction. The aim of this research is to identify biomarkers for proteolysis and adhesiveness. Two ...
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 ...
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 ...
Linking sensory and proton transfer reaction–mass spectrometry analyses for the assessment of melon fruit (Cucumis melo L.) quality traits
(European Food Research and Technology, 2020-05-05)
Sixty-seven samples of ten melon types (Cucumis melo L.) were evaluated to determine the relationship between their quality traits: sensory attributes, pH, soluble solids, and volatile organic compounds. ...
More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
(Chemical Senses, 2020-06-20)
Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments such as anosmia. However, these reports have downplayed or failed to distinguish ...
Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)
(Food and Chemical Toxicology, 2020-07-05)
Excessive sodium (Na) intake has been associated with high blood pressure and cardiovascular diseases. Therefore, sodium reduction is a public health challenge worldwide. The aim of this study was to ...
Salmonella control in poultry flocks and its public health impact
(2019-02-19)
An increase in confirmed human salmonellosis cases in the EU after 2014 triggered investigation of contributory factors and control options in poultry production. Reconsideration of the five current ...
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 ...