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Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation
(Elsevier, 2021-08-04)
The enzyme Ferrochelatase (FeCH), which is naturally present in pork liver, catalyses the formation of Zinc-protoporphyrin (ZnPP), a natural pigment responsible for the typical color of dry-cured Italian ...
Guidance on date marking and related food information: part 1 (date marking)
(Wiley Open Access, 2020-12-02)
A risk‐based approach was developed to be followed by food business operators (FBO) when deciding on the type of date marking (i.e. ‘best before’ date or ‘use by’ date), setting of shelf‐life (i.e. time) ...
Guidance on date marking and related food information: part 2 (food information)
(Wiley Open Access, 2021-04-22)
A risk‐based approach was used to develop guidance to be followed by food business operators (FBOs) when deciding on food information relating to storage conditions and/or time limits for consumption ...
Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties
(Elsevier, 2024-02-18)
Drying is a necessary step in the microalgae production chain to reduce microbial load and oxidative degradation
of the end product. Depending on the differences in applied temperature and treatment ...
European consumers’ beliefs about the main pillars of the sustainability: a comparison between wild and farmed fish
(Springer, 2023-02-17)
Aquaculture can represent an alternative means of economic yield and food security. Despite this fact, consumers still have a more negative perception of farmed fish when compared with wild fish, including ...
Effects of Rose Hip (Rosa canina L.) Extract as a Natural Ingredient on the Nutritional Composition, Oxidative Stability and Sensory Attributes of Raw and Cooked Pork Patties from Majorcan Black Pig Breed under Retail Conditions
(Acta Scientific Publications, 2022-06-30)
This research evaluated the effect of rose hip (RC, Rosa Canina L.) extract as a natural antioxidant ingredient on the nutritional composition and sensory attributes of Majorcan Black Pig patties. Patties ...
Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles
(MDPI, 2023-10-23)
Salmorejo is a tomato–oil cold puree commercialized as a “fresh-like” product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study ...
Addition of arginine and leucine to low or normal protein diets: performance, carcass characteristics and intramuscular fat of finishing pigs
(Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2017-01-20)
The effect of dietary crude protein (CP) reduction, supplementation with arginine or leucine on intramuscular fat (IMF) content was evaluated in (Landrace × Duroc) × Pietrain pigs. One-hundred and eight ...
Vegan Egg: A Future-Proof Food Ingredient?
(MDPI, 2022-01-08)
Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness ...
Potential Use of Near-Infrared Spectroscopy to Predict Fatty Acid Profile of Meat from Different European Autochthonous Pig Breeds
(MDPI, 2020-08-21)
Autochthonous pig breeds provide products of differentiated quality, among which quality control is difficult to perform and insufficient for current market requirements. The present research evaluates ...