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Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality
(Journal of Food Processing and Preservation, 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 ...
Effect of high pressure processing temperature on dry-cured hams with different textural characteristics
(Meat Science, 2019-02-22)
High pressure processing is mainly used to eliminate pathogenic microorganisms and extend
the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different
depending ...
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
(Elsevier, 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 ...
Shelf‐life extension of multi‐vegetables smoothies by high‐pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability
(Journal of Food Processing and Preservation, 2019-07-31)
Consumer demand for minimally processed food products based on fruits and vegetables is associated with their “fresh‐like” qualities and a desire for convenience. Smoothies could help meet these needs ...
Computer image analysis for intramuscular fat segmentation in dry-cured ham slices using convolutional neural networks
(Food Control, 2019-06-12)
Determination of intramuscular fat (IMF) content in dry cured meats is critical because it affects the sensory quality and consumer's acceptability. Recently, deep learning has become one of the most ...
Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products
(Food Research International, 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 ...
Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham
(Elsevier, 2018-12-26)
The effect of high pressure processing (HPP) (600 MPa during 6 min) at different temperatures (0, 20 and 35 °C) in dry-cured ham has been studied in order to optimize the technique and reduce its impact ...
Computer image analysis for intramuscular fat segmentation in dry-cured ham slices using convolutional neural networks
(Food Control, 2019-06-12)
Determination of intramuscular fat (IMF) content in dry cured meats is critical because it affects the sensory quality and consumer's acceptability. Recently, deep learning has become one of the most ...
Correction of defective textures in packaged dry-cured pork ham by applying conventional and ultrasonically-assisted mild thermal treatments
(LWT - Food Science and Technology, 2020-03-16)
Pastiness is a textural defect characterized by an excessive softness and loss of elasticity which lacks corrective actions at industrial level. The objective of this study was to evaluate the textural ...
Radio frequency cooking of pork hams followed with conventional steam cooking
(LWT - Food Science and Technology, 2020-01-27)
Radio frequency (RF) is a volumetric heating technology that reduces the time needed to cook foodstuffs, but heating is not evenly distributed. The aim of this work was to develop a two-step cooking ...