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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 ...
Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese
(2018-03-30)
The aim of this work was to study the degree of agreement between consumer liking and the sensory quality scored by the trained panel in charge of the quality control of a traditional product (PDO ...
Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham
(2018-12-26)
The effect of high pressure processing (HPP) (600 MPa during 6 min) at different temperatures (0, 20 and 35 °C) in dry-cured ham has been studied in order to optimize the technique and reduce its impact ...
Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
(Elsevier, 2019-05-09)
The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae ...
A validated ultra-performance liquid chromatography with diode array detection coupled to electrospray ionization and triple quadrupole mass spectrometry method to simultaneously quantify taurine, homotaurine, hypotaurine and amino acids in macro- and microalgae
(Elsevier, 2018-12-26)
A fast and reliable method for the simultaneous quantification of Taurine, Homotaurine, Hypotaurine and 19 amino acids in algae samples by Ultra-performance liquid chromatography coupled with diode array ...
Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds
(Elsevier, 2020-05-07)
The aim of the study was to ascertain the acceptability of Traditional (T) and Innovative (IT) pork products by European consumers considering also the influence of the sensory properties. The tests ...
Incorporation of a solar tracking system for enhancing the performance of solar air heaters in drying apple slices
(Elsevier, 2020-11-28)
The main aim of this study was to develop an integrated solar-tracking system to maximize the efficiency of solar heaters manufactured from recyclable aluminum cans (RAC) for optimum drying of apple ...
Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings
(Elsevier, 2018-04-03)
Calcium alginate structures are of interest as replacers for natural casings due to their high availability, biodegradability and low price. The aim of this paper is to study the effect of oil, surfactants ...
Effect of processing smoked salmon on contaminant contents
(Elsevier, 2021-05-17)
The influence of the type of smoking process (natural/liquid; hot/cold) and salt (NaCl or KCl) on the levels of polybrominated diphenyl ethers (PBDEs) and polycyclic aromatic hydrocarbons (PAHs) in ...
Recent advances in meat color research
(Elsevier, 2021-02-24)
Types of diets and energy intakes of animals, feeding types and withdrawal times were perceived as most important pre-harvest and the use of vacuum and active packaging in combination with lower ...