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Synthesis of polylactic acid initiated through biobased antioxidants: Towards intrinsically active food packaging
(MDPI, 2020-05-21)
Polylactide (PLA)-based polymers, functionalized with biobased antioxidants, were synthesized, to develop an intrinsically active, biobased and potentially biodegradable material for food packaging ...
The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations
(MDPI, 2020-09-26)
Due to the strong public initiative in Europe and increased regulator focus to mitigate pain, surgical castration of pigs is being gradually abandoned, while the importance of other sex categories like ...
Correction of defective textures in packaged dry-cured pork ham by applying conventional and ultrasonically-assisted mild thermal treatments
(Elsevier, 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 ...
Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams
(Elsevier, 2020-03-09)
There is a growing demand for clean label products and thus the elimination of curing additives in various dry-cured meats is of interest while maintaining colour characteristics. This study was aimed ...
Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries
(Elsevier, 2020-09-11)
Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being ...
Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition
(Elsevier, 2020-05-16)
The performance of co-extruded alginate coatings containing no extra additives (A), polyglycerol esters of fatty acids (EA), or pea protein (PA) was assessed as an alternative to collagen casings (C) ...
Guidance on date marking and related food information: part 1 (date marking)
(Wiley Open Access, 2020-12-02)
A risk‐based approach was developed to be followed by food business operators (FBO) when deciding on the type of date marking (i.e. ‘best before’ date or ‘use by’ date), setting of shelf‐life (i.e. time) ...
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling
(MDPI, 2020-11-20)
Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at ...
Exploratory survey on European consumer and Stakeholder attitudes towards alternatives for surgical castration of piglets
(MDPI, 2020-09-28)
Surgical castration of piglets without pain relief is still common practice in many countries. Possible alternatives for surgical castration are application of pain relief or anaesthesia or production ...
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) ...