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Can innovations in traditional pork products help thriving EU untapped pig breeds? A non-hypothetical discrete choice experiment with hedonic evaluation
(Elsevier, 2019-04-11)
The EU is supporting measures that stimulate enhanced value-added products in order to conserve local and threatened livestock breeds. Several Traditional Pork Products (TPP) and Innovative Traditional ...
Implementation of a quality by design approach in the potato chips frying process
(Elsevier, 2019-04-29)
The purpose of the article is to implement a holistic concept namely Quality by Design (QbD) approach for assessment of deep frying of potatoes chips. Critical quality attributes (CQAs), critical process ...
Effects of additional organic micro-minerals and methionine on carcass composition, gait score, bone characteristics, and osteochondrosis in replacement gilts of different growth rate
(Elsevier, 2019-08-23)
Osteochondrosis (OC) is a multifactorial defective endochondral ossification that causes lameness and early culling in gilts and sows. Previous research suggested that nutrition and growth rate could ...
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 ...
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 ...
Automatic ham classification method based on support vector machine model increases accuracy and benefits compared to manual classification
(Elsevier, 2019-04-25)
The thickness of the subcutaneous fat (SFT) is a very important parameter in the ham, since determines the process the ham will be submitted. This study compares two methods to predict the SFT in slaughter ...
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 ...
Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products
(Elsevier, 2019-07-22)
Temperature is one of the main factors governing the growth of microorganisms. The aim of the present study was to provide temperature conditions representative of the food products stored in domestic ...
Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality
(Wiley, 2019-10-01)
Consumers are increasingly demanding food products based on minimally processed fruit and vegetables (Part I), which are associated with “fresh‐like” qualities and convenience. Smoothies may well fit ...
"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 ...