Search
Now showing items 61-70 of 90
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 ...
Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)
(Elsevier, 2020-07-05)
Excessive sodium (Na) intake has been associated with high blood pressure and cardiovascular diseases. Therefore, sodium reduction is a public health challenge worldwide. The aim of this study was to ...
Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?
(Elsevier, 2017-10-16)
Check-All-That-Apply (CATA) is a simple and fast sensory profiling tool. Yet, its application has been mainly focused on consumer studies; the aim of this study was to evaluate the application of CATA ...
Shelf‐life extension of multi‐vegetables smoothies by high‐pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability
(Wiley, 2019-07-31)
Consumer demand for minimally processed food products based on fruits and vegetables is associated with their “fresh‐like” qualities and a desire for convenience. Smoothies could help meet these needs ...
Effect of high pressure processing temperature on dry-cured hams with different textural characteristics
(Elsevier, 2019-02-22)
High pressure processing is mainly used to eliminate pathogenic microorganisms and extend
the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different
depending ...
Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds
(Wiley, 2018-06-23)
In the current study the collagen, texture, and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. ...
Reduction of androstenone perception in pan‐fried boar meat by different masking strategies
(Wiley, 2017-10-05)
BACKGROUND
Consumers highly sensitive to androstenone María (AND) will probably reject meat from entire male pigs, which tends to have high levels of this hormone. To avoid this, the effect of different ...
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 ...
More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
(Oxford University Press, 2020-06-20)
Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments such as anosmia. However, these reports have downplayed or failed to distinguish ...