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Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization
(Springer, 2022-02-25)
In this study, the potential of innovative (radiofrequency (RF) heating, high-pressure processing (HPP)) in combination with a renewable technology thermal solar energy (TSE)) to pasteurize fish soup ...
Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate
(MDPI, 2021-12-16)
Tomato-based processed foods are a key component of modern diets, usually combined with salt and olive oil in different ratios. For the design of radiofrequency (RF) and microwave (MW) heating processes ...
Crude and acid oils from olive pomace as alternative fat sources in growing-finishing pigs
(Elsevier, 2021-11-27)
The inclusion of crude and acid oils from olive pomace can lead to more unsaturated meat products and, especially in the case of olive pomace acid oil, achieve a more economically and environmentally ...
Role of housing system and season on the carcass and meat quality traits of growing rabbits reared in Italian commercial farms
(Universidad Politécnica de Valencia, 2023-09-28)
The aim of this study was to compare the carcass traits and meat quality of growing rabbits reared in four types of commercially available housing systems (i.e. bicellular cages, dual-purpose cages, ...
More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
(Oxford University Press, 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 ...
Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines
(MDPI, 2022-09-22)
Producers of PDO (Protected Designation of Origin) wines must submit to the EU authorities’ technical specifications that include the specific sensory description of each product typology, to be ...
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, ...
Understanding consumers' perceptions towards Iberian pig production and animal welfare
(Elsevier, 2020-09-19)
The Spanish market offers a greater variety of Iberian pork products. The aim of this paper is to determine the perception of consumers of several aspects of Iberian pig production and animal welfare ...
Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality
(Elsevier, 2015-11-23)
Instrumental assessments and sensory tests were performed to evaluate the effects of diet and postmortem ageing time (1, 7 and 21 days) on beef quality. A total of 48 Friesian calves were randomly ...
Xylitol: Production strategies with emphasis on biotechnological approach, scale up, and market trends
(Elsevier, 2023-08-07)
Xylitol, a sugar alcohol that is mostly derived from natural sources such as birch wood, corn cobs, and various plant materials like berries, oats, and mushrooms shows promising potential for use in ...