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Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
(Elsevier, 2022-07-08)
Current trends towards the use of ingredients from natural origin in food, cosmetic and pharmaceutical industry, place macroalgae as a good reservoir of novel compounds. Among them, lipophilic major ...
The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads
(Taylor and Francis, 2022-06-13)
Despite the importance of breads through the history, the wide range of options might lead to a choice dilemma from health-conscious consumers when purchasing bread. In this study, commercial white, ...
Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research
(Taylor and Francis, 2022-02-11)
There is a growing criticism of meat-based products over environment, animal welfare, and public health. Meat lovers are keeping and adapting their habits, while other consumers are increasingly shifting ...
Seafood alternatives: assessing the nutritional profile of products sold in the global market
(Springer, 2022-03-18)
The global market for seafood alternatives is witnessing an exponential growth. Nevertheless, the nutritional quality of such products is scarcely studied. Thus, this study aimed to evaluate, for the ...
Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects
(Wiley, 2022-03-26)
Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent ...
Current and emerging trends in cereal snack bars: implications for new product development
(Taylor and Francis, 2022-02-20)
The change in consumers’ lifestyle promoted “snackification” favouring the commercialisation of on-the-go products such as cereal bars (CBs). Manufacturers are encountering challenges to develop healthy, ...
Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent
(Elsevier, 2022-02-07)
Feeding dogs and cats with raw meat-based pet food is taking relevance in the recent years. The high aw of these products together with the no cooking before its consumption by the animal pose a risk ...
High-pressure processing inactivation of Salmonella in raw pet food for dog is enhanced by acidulation with lactic acid
(Elsevier, 2022-06-03)
Raw pet food market is growing at rapid rate due to the raising perception as a natural option and the potential health benefits. However, raw pet food also may pose health concerns due to the occurrence ...
High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage
(Elsevier, 2022-09-09)
The trend of feeding dogs and cats with raw pet food claiming health benefits poses health concerns due to the occurrence of pathogenic bacteria. High pressure processing (HPP) allows the non-thermal ...
Challenges and opportunities related to the use of innovative modelling approaches and tools for microbiological food safety management
(Elsevier, 2022-04-01)
Modelling in food microbiology has become an indispensable approach in food safety to generate predictions about the microbial behaviour. One of its weaknesses is the lack of reliable and relevant data ...