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Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile
(2018-08-04)
The impact of low temperature treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high ...
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 ...
Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
(Elsevier, 2019-05-09)
The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae ...
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 ...
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 ...
Modeling of sodium nitrite and water transport in pork meat
(Elsevier, 2019-01-21)
Four models were used to simulate nitrite uptake and water loss during pork meat curing with sodium nitrite: three empirical ones (the Azuara, the Peleg and the Zugarramurdi and Lupin) and one theoretical ...
High-pressure processing inactivation of Salmonella in raw pet food for dog is enhanced by acidulation with lactic acid
(Elsevier, 2022-06-03)
Raw pet food market is growing at rapid rate due to the raising perception as a natural option and the potential health benefits. However, raw pet food also may pose health concerns due to the occurrence ...
Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams
(Elsevier, 2020-03-09)
There is a growing demand for clean label products and thus the elimination of curing additives in various dry-cured meats is of interest while maintaining colour characteristics. This study was aimed ...
Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages
(Elsevier, 2021-03-16)
The resistance of Salmonella to the harsh conditions occurring in shelf-stable dry fermented sausages (DFS) poses a food safety challenge for producers. The present study aimed to model the behaviour ...