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Now showing items 251-260 of 319
Nutritional properties of organic and conventional beef meat at retail
(Wiley, 2019-02-20)
BACKGROUND: Consumers perceive that organic meat has superior nutritional properties compared to conventional meat,although the available evidence from commercial samples is very scarce. The present ...
Future-Proofing Dietary Pea Starch
(American Chemical Society, 2021-08-28)
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
(Wiley, 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 ...
Decision-making processes on sustainable packaging options in the European food sector
(Elsevier, 2023-11-28)
Food packaging improves shelf life and allows longer transportation distances in global food supply chains, but it is also responsible for huge volumes of waste. The transition to sustainable packaging ...
Effect of high pressure processing temperature on dry-cured hams with different textural characteristics
(Elsevier, 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 ...
Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C
(Elsevier, 2019-04-26)
Smoked salmon is a highly appreciated delicatessen product. Nevertheless, this ready-to-eat (RTE) product is considered at risk for Listeria monocytogenes, due to both the prevalence and growth potential ...
Consumer attitudes toward consumption of meat products containing offal and offal extracts
(MDPI, 2021-06-23)
The development of food products containing offal and offal extracts could be part of the solution to the upcoming demand for animal protein. This study aimed to determine Spanish consumers’ attitudes ...
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 ...
Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis
(Elsevier, 2021-12-03)
This study assessed the ZnPP content, heme content, salt content, and instrumental color in the biceps femoris and semimembranosus muscles during the elaboration of Serrano dry-cured ham manufactured ...
Statement on how to interpret the QPS qualification on ‘acquired antimicrobial resistance genes’
(Wiley Open Access, 2023-10-31)
The qualified presumption of safety (QPS) approach was developed to provide a regularly updated generic pre-evaluation of the safety of microorganisms intended for use in the food or feed chains. Safety ...