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High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights
(Elsevier, 2024-04-25)
High moisture extrusion processing (HMEP) is gaining attention in the plant-based food industry to obtain meat-like textures from different vegetal protein sources. The aim of this study was to evaluate ...
Global analysis of the association between pig muscle fatty acid composition and gene expression using RNA-Seq
(Nature Research, 2023-01-11)
Fatty acids (FAs) play an essential role as mediators of cell signaling and signal transduction, affecting metabolic homeostasis and determining meat quality in pigs. However, FAs are transformed by the ...
Effect of VacuumImpregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets
(Springer, 2023-01-04)
Marination is commonly used to preserve fish, which, in combination with other non-thermal technologies, such as vacuum impregnation and high hydrostatic pressure, may help to preserve freshness and ...
Brown Macroalgae (Phaeophyceae): A Valuable Reservoir of Antimicrobial Compounds on Northern Coast of Spain
(MDPI, 2022-12-12)
The search for new sources of antimicrobial compounds has become an urgent need, due to the threat that the spread of bacterial resistance represents for global health and food safety. Brown macroalgae ...
Editorial: Recent advances in hazelnut (Corylus spp.)
(Frontiers Media, 2023-01-04)
The European hazelnut (Corylus avellana L.) of the genus Corylus is a major species of interest for nutritional use, and its nuts are widely used worldwide in the chocolate, confectionery, and bakery ...
Chemical markers to distinguish the homoand heterozygous bitter genotype in sweet almond kernels
(MDPI, 2020-06-05)
Bitterness in almonds is controlled by a single gene (Sk dominant for sweet kernel, sk recessive for bitter kernel) and the proportions of the offspring genotypes (SkSk, Sksk, sksk) depend on the ...
GC-MS/LC-MS and transcriptome analyses revealed the metabolisms of fatty acid and flavonoid in olive fruits (Olea europaea L.)
(Elsevier, 2022-03-09)
Olive (Olea europaea L.) is an economical fruit tree for the usage of oil extraction and table olives. It is favored by consumers because of abundant unsaturated fatty acids and flavonoids, but little ...
Effects of Organic Farming on the Physicochemical, Functional, and Quality Properties of Pomegranate Fruit: A Review
(MDPI, 2023-05-31)
In this review, a selection of studies was carried out that evaluated the influence of organic
agronomic practices on the cultivation of pomegranate; specifically, the influence of these practices ...
Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)
(MDPI, 2022-04-04)
Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 24) were finished during 35 days on ...
Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil
(MDPI, 2023-03-13)
Unfiltered olive oils (UO) have gained popularity in the global market, but they lose their quality characteristics faster than filtered oils (FO). In this work, refrigeration and freezing temperatures ...