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Now showing items 111-120 of 222
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality?
(Wiley, 2021-08-18)
Replacing fat and saturated fat in baked goods without affecting their quality characteristics is a challenging task. This study evaluated complete and partial substitution of saturated fats (butter and ...
Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle
(MDPI, 2021-12-20)
The traditional method for sparkling wine making consists of a second fermentation of a
base wine followed by ageing in the same bottle that reaches the consumers. Nitrogen metabolism
is the second ...
The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products
(Wiley Open Access, 2020-04-29)
On‐land transport/storage of fresh fishery products (FFP) for up to 3 days in ‘tubs’ of three‐layered poly‐ethylene filled with freshwater and ice was compared to the currently authorised practice (fish ...
Advances in Hazelnut (Corylus avellana L.) Rootstocks Worldwide
(MDPI, 2021-08-26)
Studies on hazelnut (Corylus avellana L.) rootstocks have been limited to date. However, the use of vigorous, non-suckering rootstocks for this species could increase the cost-effectiveness of orchards ...
Investigating isotopic markers for hazelnut geographical authentication: Promising variables and potential applications
(Elsevier, 2024-03-23)
Hazelnuts' features and price are influenced by their geographical origin, making them susceptible to fraud,
especially counterfeit claims regarding their provenance. Stable isotope analysis is a ...
Risk Assessment Strategies for Contaminants in Seafood (RASCS)
(Wiley, 2023-12-05)
Risk Assessment Strategies for Contaminants in Seafood (RASCS) is an EFSA Partnering Grant focusing on KEamong seven European Institutions. The project lasted from June 2021 to June 2023. The proposal ...
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 ...
Pulse Spray Drying for Bovine Skimmed Milk Powder Production
(MDPI, 2024-03-13)
Pulse Spray Drying (PSD) has potential as a sustainable means of skimmed milk powder (SMP) production. In this study, powders were obtained from PSD using different drying outlet temperatures (70, 80, ...
Editorial: Quality of animal-source foods related to their production and processing conditions
(Elsevier, 2022-01-17)
The quality of a food is generally reliant on the attributes that give it the ability to satisfy the stated or implicit needs of a user. The notion of quality has become increasingly complex, especially ...
Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils
(MDPI, 2023-01-03)
Premium extra virgin olive oils (PEVOO) are oils of exceptional quality and retail at high prices. The green color of recently extracted olive oils is lost during storage at room temperature, mainly ...