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Meta-recommendation of pork technological quality standards
(Elsevier, 2021-08-05)
Pork quality classification is supported by different reference standards that are widely reported in the literature. However, selecting the most suitable standard for each type of meat samples remains ...
Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating
(MDPI, 2023-07-26)
Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a “fresh-like” pasteurised–chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) ...
A cross-cultural perspective on impact of health and nutrition claims, country-of-origin and eco-label on consumer choice of new aquaculture products
(Elsevier, 2019-04-15)
Over the last decade, an increasing number of new value-added aquaculture products made their way onto the European market, as a response to growing demand for healthier diet, and more sustainable and ...
Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization
(Springer, 2022-02-25)
In this study, the potential of innovative (radiofrequency (RF) heating, high-pressure processing (HPP)) in combination with a renewable technology thermal solar energy (TSE)) to pasteurize fish soup ...
Effectiveness of enzymatic treatment for reducing dairy fouling at pilot-plant scale under real cleaning conditions
(Elsevier, 2021-10-18)
Conventional cleaning with chemical products uses a substantial amount of water and energy to clean the fouling related to dairy production, resulting in significant economic costs. We evaluated an ...
Role of housing system and season on the carcass and meat quality traits of growing rabbits reared in Italian commercial farms
(Universidad Politécnica de Valencia, 2023-09-28)
The aim of this study was to compare the carcass traits and meat quality of growing rabbits reared in four types of commercially available housing systems (i.e. bicellular cages, dual-purpose cages, ...
Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness
(2017-10-12)
Excessive proteolysis during dry-cured ham processing may lead to high adhesiveness and consumer dissatisfaction. The aim of this research is to identify biomarkers for proteolysis and adhesiveness. Two ...
Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate
(MDPI, 2021-12-16)
Tomato-based processed foods are a key component of modern diets, usually combined with salt and olive oil in different ratios. For the design of radiofrequency (RF) and microwave (MW) heating processes ...
Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses
(Elsevier, 2019-08-09)
The dry-cured pork ham industry lacks non-destructive quality control techniques able to characterize relevant textural defects, such as pastiness or softness. The aim of this study is to analyze the ...
What turns a product into a traditional one?
(MDPI, 2021-06-04)
Consumer interest in traditional food products (TFPs) has increased in recent decades. The concept of TFPs is made up of seven dimensions. However, it is not yet clear what the contributions of these ...