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Now showing items 11-20 of 23
Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees
(Frontiers Media, 2022-01-28)
Food safety can be compromised by some bioactive compounds such as biogenic amines that can be specially found in fermented foods due to the bacterial decarboxylation of some amino acids by fermentative ...
Hazard control through processing and preservation technologies for enhancing the food safety management of infant food chains
(Elsevier, 2022-05-02)
Food safety of infant foods is of paramount importance due to the high vulnerability of this population. Food
business operators guarantee safety of the products they put on the market by implementing ...
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 ...
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 ...
Environmentally driven transcriptomic and metabolic changes leading to color differences in “Golden Reinders” apples
(Frontiers Media, 2022-08-01)
Apple is characterized by its high adaptation to diverse growing environments.
However, little is still known about how different environments can regulate
at the metabolic or molecular level specific ...
Taurine, homotaurine, GABA and hydrophobic amino acids content influences “in vitro” antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates from algae
(Nature Research, 2022-12-02)
Prevention and control of diseases and delaying the signs of ageing are nowadays one of the major
goals of biomedicine. Sirtuins, a family of NAD+
dependent deacylase enzymes, could be pivotal
targets ...
Key Factors Determining the Behavior of Pathogens in Dry-Cured Ham after High Pressure Processing
(MDPI, 2022-12-12)
High pressure processing (HPP) inactivates pathogens and increases the safety of ready-to-eat meat products. The high-pressure lethality and the behavior of the surviving cells after HPP depends on ...
Update of the list of QPS-recommended microbiological agents intentionally added to food or feed as notified to EFSA 16: suitability of taxonomic units notified to EFSA until March 2022
(Wiley Open Access, 2022-07-25)
The qualified presumption of safety (QPS) approach was developed to provide a regularly updated generic pre-evaluation of the safety of microorganisms, intended for use in the food or feed chains, to ...
How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?
(Wiley Open Access, 2022-07-04)
Faba bean (Vicia faba L.) has attracted increasing interest as a high source of
proteins for human nutrition. However, the application of faba bean proteins is
still limited due to their low functional ...
Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing
(Frontiers Media, 2022-09-30)
Listeria monocytogenes is one of the most relevant pathogens for ready-to-eat food, being a challenge for the food industry to comply with microbiological criteria. The aim of the work was to assess the ...