Cerca
Ara mostrant els elements 41-50 de 52
Grain Proteins: Challenges and Solutions in Developing Consumer-Relevant Foods
(American Association of Cereal Chemists, 2020-11-01)
Plant proteins are gaining popularity as an animal-free alternative for food and beverage formulations. Proteins from pea, wheat, corn, and rice are the most commonly used proteins derived from cereals ...
Fatty acid composition and parasitism of European sardine (Sardina pilchardus) and anchovy (Engraulis encrasicolus) populations in the northern Catalan Sea in the context of changing environmental conditions
(Society for Experimental Biology, 2020-12-29)
The status of sardine and anchovy populations in the northern Mediterranean Sea has been declining in recent decades. In this study, fatty acids and parasitism at different reproductive and feeding ...
Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction
(Elsevier, 2020-07-04)
There is a new trend to produce dry-cured ham from lamb in shorter times by boning the ham before salting to later obtain restructured hams that are easier to dry and slice. However, little information ...
Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork
(MDPI, 2020-10-14)
Based on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) ...
More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
(Oxford University Press, 2020-06-20)
Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments such as anosmia. However, these reports have downplayed or failed to distinguish ...
Quantifying the bioprotective effect of Lactobacillus sakei CTC494 against Listeria monocytogenes on vacuum packaged hot-smoked sea bream
(Elsevier, 2020-09-30)
In this study, the bioprotective potential of Lactobacillus sakei CTC494 against Listeria monocytogenes CTC1034 was evaluated on vacuum packaged hot-smoked sea bream at 5 °C and dynamic temperatures ...
Understanding How Microorganisms Respond to Acid pH Is Central to Their Control and Successful Exploitation
(Frontiers Media, 2020-09-24)
Microbes from the three domains of life, Bacteria, Archaea, and Eukarya, share the need to sense and respond to changes in the external and internal concentrations of protons. When the proton concentration ...
Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory Symptoms
(Oxford University Press, 2020-12-25)
In a preregistered, cross-sectional study, we investigated whether olfactory loss is a reliable predictor of COVID-19 using a crowdsourced questionnaire in 23 languages to assess symptoms in individuals ...
Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature
(Elsevier, 2020-03-21)
Dry-cured ham is a shelf-stable product that can be contaminated with Listeria monocytogenes due to post-processing operations, compromising the compliance of zero tolerance policies (e.g. US Listeria ...
Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham
(Elsevier, 2020-12-24)
Food safety is often based on the application of several preservative (hurdle) factors whose combination must be smartly selected. The aim of the present study was to evaluate the effect of lactate and ...