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Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
(MDPI, 2023-06-16)
Microalgae are considered a valuable source of proteins that are used to enhance the nutritional value of foods. In this study, a standard vegetable cream recipe was reformulated through the addition ...
Dielectric Heating: A Review of Liquid Foods Processing Applications
(Taylor and Francis, 2022-07-01)
Dielectric heating is one of the most promising alternatives to conventional thermal treatment of fluid foods. Higher thermal efficiency and better heating uniformity of radio frequency and microwave ...
Enhancing assessment of social representations by comparing groups with different cultural and demographic characteristics: A case study on pulses
(Elsevier, 2021-01-19)
Culture plays an important role in the construction of social representations about food, influencing choices such as when, where, with whom, and how much to eat. Even within Europe, differences in the ...
Modelling of avoidance of food additives: a cross country study
(Taylor & Francis, 2019-04-16)
Food additives are strictly regulated and from technological point of view are useful ingredients. However, due to negative media news seeking for sensation, and sometimes irresponsible producer behaviour, ...
Farmed or wild fish? Segmenting European consumers based on their beliefs
(Elsevier, 2020-10-03)
Wild fish cannot meet the global demand of fish, making aquaculture the most suitable alternative to support increase in fish consumption. However, farmed fish have a less positive image among consumers ...
Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality
(Elsevier, 2015-11-23)
Instrumental assessments and sensory tests were performed to evaluate the effects of diet and postmortem ageing time (1, 7 and 21 days) on beef quality. A total of 48 Friesian calves were randomly ...
Crude and acid oils from olive pomace as alternative fat sources in growing-finishing pigs
(Elsevier, 2021-11-27)
The inclusion of crude and acid oils from olive pomace can lead to more unsaturated meat products and, especially in the case of olive pomace acid oil, achieve a more economically and environmentally ...
Influence of different feeding strategies on carcass and meat quality of grassfed cull cows
(Asociación Latinoamericana de Producción Animal, 2022-07-25)
Animal performance, carcass and meat quality characteristics of beef cull cows under different feeding strategies were evaluated. Cows were allotted to one of four direct grazing treatments combining ...
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 ...
Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés
(MDPI, 2024-02-09)
This study aimed to investigate the coloring ingredient potential of liver homogenates that form Zn protoporphyrin (ZnPP), a natural red pigment, after anaerobic incubation. Liver homogenates were used ...