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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. ...
Bifurcaria bifurcata extract exerts antioxidant effects on human Caco-2 cells
(Elsevier, 2023-05-13)
The present research study investigated the potential protective effect of Bifurcaria bifurcata extract on cell viability and antioxidant defences of cultured human Caco-2 cells submitted to oxidative ...
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?
(Elsevier, 2020-09-29)
Inclusion of pulses flour in bread formulation has important nutritional effects but its successful implementation is challenging and requires a good understanding of the effect of flour functionality, ...
Pork belly quality variation and its association with fatness level
(Elsevier, 2024-03-07)
Belly is a very popular pork cut composed of different layers of fat and muscle tissue. This work aims to investigate the effect of belly fatness on the morphological, mechanical (firmness) and compositional ...
Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives
(Taylor and Francis, 2021-03-27)
Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining ...
Semi-solid fibre syrup for sugar reduction in cookies
(Wiley, 2021-08-05)
Since sugar reduction is a pillar of the international nutritional guideline, the food industry is constantly looking for new ingredients able to replace sugar technological functionality while satisfying ...
Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries
(Elsevier, 2020-09-11)
Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being ...
Oat proteins as emerging ingredients for food formulation: where we stand?
(Springer, 2021-01-30)
Over the last decades, interest in oats (Avena sativa L.) as healthy foods increased due to their multiple functional and bioactive components such as dietary fibers, polyphenols, and proteins. Protein ...
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 ...
Use of risk assessment and predictive microbiology in regulatory science related to the scientific opinions of the EFSA BIOHAZ Panel
(Elsevier, 2023-06-25)
EFSA's Panel on Biological Hazards (BIOHAZ Panel) deals with questions on biological hazards relating to food safety and food-borne diseases. This covers food-borne zoonoses, transmissible spongiform ...