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Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham
(Elsevier, 2018-03-02)
Defective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may lead to high ...
Innovations in spray drying technology for liquid food processing: Design, mechanisms, and potential for application
(Elsevier, 2023-12-20)
Spray drying is a well-established approach to converting liquid food into powder. This review discusses four types of spray drying techniques currently being used for that purpose, namely: pulse ...
Development of a dairy fouling model to assess the efficacy of cleaning procedures using alkaline and enzymatic products
(Elsevier, 2019-02-19)
Dairy fouling is defined as the accumulation of thermally insulating materials or deposits from process fluids which are especially formed on heat transfer surfaces. The selection of suitable cleaning ...
Understanding the future meat consumers
(Elsevier, 2022-08-06)
Revered, desired, hated and even persecuted, meat leaves almost no one indifferent. It is a fundamental element of our culture and traditions, and gives rise to numerous controversies, trends and social ...
Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin
(Elsevier, 2019-04-19)
The role of chicken hemoglobin in lipid oxidation of washed chicken muscle exposed to high hydrostatic pressure (0, 200, 400 and 600 MPa) was examined. The observed decrease in redness was higher with ...
"One Fish, Two Fish, Red Fish, Blue Fish”: How ethical beliefs influence consumer perceptions of “blue” aquaculture products?
(Elsevier, 2019-05-16)
Respecting ethical beliefs of consumers is an important precondition for food manufacturers in their attempt to improve their positioning in the European food market. Based on a cross-cultural survey ...
Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?
(MDPI, 2021-11-12)
Vegan alternatives to cheese (VAC) and yogurt (VAY) are fast-growing markets in Europe due to the increasing interest in plant-based alternatives to dairy products. This study aimed to take a closer ...
Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers
(Elsevier, 2018-07-30)
The purpose of this study was to ascertain the potential of several food-grade emulsion (O/W) gels (GEs) for use as healthier fat replacers. The emulsions, formulated with a lipid phase rich in n-3 fatty ...
Pig cognitive bias affects the conversion of muscle into meat by antioxidant and autophagy mechanisms
(Elsevier, 2017-04-18)
Slaughter is a crucial step in the meat production chain that could induce psychological stress on each animal, resulting in a physiological response that can differ among individuals. The aim of this ...
Conceptualizing a Product with the Food-Related Lifestyle Instrument
(MDPI, 2022-11-08)
Product perception is important for consumers’ acceptance, especially when it is associated with a geographical location. Consumers’ food-related lifestyles (FRLs) have been used to better identify the ...