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Now showing items 131-140 of 251
Radio frequency cooking of pork hams followed with conventional steam cooking
(Elsevier, 2020-01-27)
Radio frequency (RF) is a volumetric heating technology that reduces the time needed to cook foodstuffs, but heating is not evenly distributed. The aim of this work was to develop a two-step cooking ...
The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products
(Wiley Open Access, 2020-04-29)
On‐land transport/storage of fresh fishery products (FFP) for up to 3 days in ‘tubs’ of three‐layered poly‐ethylene filled with freshwater and ice was compared to the currently authorised practice (fish ...
How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?
(Wiley Open Access, 2022-07-04)
Faba bean (Vicia faba L.) has attracted increasing interest as a high source of
proteins for human nutrition. However, the application of faba bean proteins is
still limited due to their low functional ...
Effectiveness of specularity removal from hyperspectral images on the quality of spectral signatures of food products
(Elsevier, 2020-05-24)
Specularity or highlight problem exists widely in hyperspectral images, provokes reflectance deviation from its true value, and can hide major defects in food objects or detecting spurious false defects ...
Pulse Spray Drying for Bovine Skimmed Milk Powder Production
(MDPI, 2024-03-13)
Pulse Spray Drying (PSD) has potential as a sustainable means of skimmed milk powder (SMP) production. In this study, powders were obtained from PSD using different drying outlet temperatures (70, 80, ...
Editorial: Quality of animal-source foods related to their production and processing conditions
(Elsevier, 2022-01-17)
The quality of a food is generally reliant on the attributes that give it the ability to satisfy the stated or implicit needs of a user. The notion of quality has become increasingly complex, especially ...
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 ...
Marketing strategies to self-sustainability of autochthonous swine breeds from different EU regions: a mixed approach using the World Café technique and the Analytical Hierarchy Process
(Cambridge University Press, 2021-09-02)
Extensive and semi-extensive production based on local swine breeds such as Majorcan Black Pig, Cinta Senese, Gascon, Krškopolje and Turopolje is becoming extremely rare and on the verge of disappearing ...
Alternatives to piglet castration: from issues to solutions
(MDPI, 2021-04-07)
Because castrated male pigs convert feed into meat less efficiently than entire males, they are less efficient regarding the utilization of resources. Moreover, surgical castration without pain relief ...
Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species
(MDPI, 2021-10-22)
The aim of this paper was to develop high-protein vegetable creams through the incorporation of microalgae. Single-cell ingredients from Arthrospiraplatensis (spirulina), Chlorella vulgaris, Tetraselmis ...