Search
Now showing items 51-60 of 121
Effects of additional organic micro-minerals and methionine on carcass composition, gait score, bone characteristics, and osteochondrosis in replacement gilts of different growth rate
(Elsevier, 2019-08-23)
Osteochondrosis (OC) is a multifactorial defective endochondral ossification that causes lameness and early culling in gilts and sows. Previous research suggested that nutrition and growth rate could ...
Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling
(Elsevier, 2018-02-01)
The contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without the addition of curing agents were determined. Expressed on a dry weight basis, ZnPP averaged 45 mg/kg ...
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, ...
Effect of sex and RYR1 gene mutation on the muscle proteomic profile and main physiological biomarkers in pigs at slaughter
(Elsevier, 2018-03-27)
Gender and RYR1 gene mutation might have an effect on the muscle metabolic characteristics and on the animal's stress at slaughter, which could influence the process of muscle-to-meat conversion. ...
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 ...
Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition
(Elsevier, 2020-05-16)
The performance of co-extruded alginate coatings containing no extra additives (A), polyglycerol esters of fatty acids (EA), or pea protein (PA) was assessed as an alternative to collagen casings (C) ...
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 ...
Spanish perspective on meat consumption and consumer attitudes
(Elsevier, 2022-05-31)
This paper analyses meat consumption and consumer attitudes towards meat and meat analogues in Spain, as well as the barriers and motives that could modify meat consumption in the future. Probably, the ...
Implementation of a quality by design approach in the potato chips frying process
(Elsevier, 2019-04-29)
The purpose of the article is to implement a holistic concept namely Quality by Design (QbD) approach for assessment of deep frying of potatoes chips. Critical quality attributes (CQAs), critical process ...