Search
Now showing items 51-60 of 119
Effect of L-Hyp supplementation on collagen muscle histology, gene expression, growth performance, body composition and fillet texture on big size European sea bass (Dicentrarchux labrax)
(Elsevier, 2021-07-09)
Hydroxyproline (L-Hyp) is amply present in fishmeal but limited in plant-protein sources. This study was conducted to evaluate the effects of supplementation with dietary L-Hyp on the distribution of ...
Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry
(Elsevier, 2023-06-21)
New consumer demands have increased the need for improved food processing and new value-added products that meet the latest quality standards. Changes in eating habits may lead to a preference for lower ...
Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo
(MDPI, 2024-01-22)
Salmorejo, a Mediterranean tomato-oil puree, is considered a dietary source of antioxidant vitamins C and E and carotenoids lycopene and β-carotene, the latter endowed with provitamin A activity. However, ...
Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?
(Elsevier, 2022-09-16)
This study aimed at understanding which molecules were responsible for the differences existing in boar taint sensory evaluation. The latter was therefore linked to the results of skatole and androstenone ...
Farmed or wild fish? Segmenting European consumers based on their beliefs
(Elsevier, 2020-10-03)
Wild fish cannot meet the global demand of fish, making aquaculture the most suitable alternative to support increase in fish consumption. However, farmed fish have a less positive image among consumers ...
Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating
(MDPI, 2023-07-26)
Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a “fresh-like” pasteurised–chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) ...
Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology
(MDPI, 2023-05-06)
There is a growing demand for clean-label products. This study aimed to obtain a food-grade coloring ingredient for meat products based on the formation of Zn-protoporphyrin from porcine livers, thus ...
Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés
(MDPI, 2024-02-09)
This study aimed to investigate the coloring ingredient potential of liver homogenates that form Zn protoporphyrin (ZnPP), a natural red pigment, after anaerobic incubation. Liver homogenates were used ...
Effectiveness of enzymatic treatment for reducing dairy fouling at pilot-plant scale under real cleaning conditions
(Elsevier, 2021-10-18)
Conventional cleaning with chemical products uses a substantial amount of water and energy to clean the fouling related to dairy production, resulting in significant economic costs. We evaluated an ...
Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand
(MDPI, 2022-07-11)
This study investigated differences between general New Zealand consumers and ethnic Chinese consumers living in New Zealand regarding the importance of lamb attributes at the point of purchase and ...