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Now showing items 21-30 of 48
Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes
(SAGE Publications, 2021-06-09)
This study investigated the impact of the addition of exogenous enzymes (Accelerzyme CPG, Debitrase DBP20) or cellular preparations (FlavoGard), traditionally used in the cheese industry, to accelerate ...
Grain Proteins: Challenges and Solutions in Developing Consumer-Relevant Foods
(American Association of Cereal Chemists, 2020-11-01)
Plant proteins are gaining popularity as an animal-free alternative for food and beverage formulations. Proteins from pea, wheat, corn, and rice are the most commonly used proteins derived from cereals ...
Future-Proofing Dietary Pea Starch
(American Chemical Society, 2021-08-28)
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, ...
Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction
(Elsevier, 2020-07-04)
There is a new trend to produce dry-cured ham from lamb in shorter times by boning the ham before salting to later obtain restructured hams that are easier to dry and slice. However, little information ...
Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment
(Elsevier, 2024-05-15)
Salt content variability of dry-cured ham production is a challenge for the industry since many factors can influence salt uptake during the salting procedure. The aim of this work was to define and ...
Linking sensory and proton transfer reaction–mass spectrometry analyses for the assessment of melon fruit (Cucumis melo L.) quality traits
(Springer, 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. ...
Nutritional properties of organic and conventional beef meat at retail
(Wiley, 2019-02-20)
BACKGROUND: Consumers perceive that organic meat has superior nutritional properties compared to conventional meat,although the available evidence from commercial samples is very scarce. The present ...
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 ...
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 ...