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Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?
(Elsevier, 2022-09-16)
This study aimed at understanding which molecules were responsible for the differences existing in boar taint sensory evaluation. The latter was therefore linked to the results of skatole and androstenone ...
A matter of body weight and sex type: Pig carcass chemical composition and pork quality
(Elsevier, 2022-12-16)
This study compares minced carcass chemical composition and meat quality of castrated (CM), immunocastrated (IM) and entire male (EM), and female (FE) pigs at 70, 100 and 120 kg target body weights (TBW) ...
The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads
(Taylor and Francis, 2022-06-13)
Despite the importance of breads through the history, the wide range of options might lead to a choice dilemma from health-conscious consumers when purchasing bread. In this study, commercial white, ...
Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects
(Wiley, 2022-03-26)
Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent ...
High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage
(Elsevier, 2022-09-09)
The trend of feeding dogs and cats with raw pet food claiming health benefits poses health concerns due to the occurrence of pathogenic bacteria. High pressure processing (HPP) allows the non-thermal ...
Challenges and opportunities related to the use of innovative modelling approaches and tools for microbiological food safety management
(Elsevier, 2022-04-01)
Modelling in food microbiology has become an indispensable approach in food safety to generate predictions about the microbial behaviour. One of its weaknesses is the lack of reliable and relevant data ...
Spanish perspective on meat consumption and consumer attitudes
(Elsevier, 2022-05-31)
This paper analyses meat consumption and consumer attitudes towards meat and meat analogues in Spain, as well as the barriers and motives that could modify meat consumption in the future. Probably, the ...
Productive performance and in vivo body composition across the growing and finishing period and carcass traits in pigs of four sex types
(Elsevier, 2022-07-14)
This study compares performance, body and carcass composition among castrated (CM), immunocastrated (IM) and entire males (EM), and females (FE) at 30, 70, 100 and 120 kg of body weight (total of n = ...
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 ...
Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
(Elsevier, 2022-07-08)
Current trends towards the use of ingredients from natural origin in food, cosmetic and pharmaceutical industry, place macroalgae as a good reservoir of novel compounds. Among them, lipophilic major ...