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Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate
(MDPI, 2021-12-16)
Tomato-based processed foods are a key component of modern diets, usually combined with salt and olive oil in different ratios. For the design of radiofrequency (RF) and microwave (MW) heating processes ...
Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses
(Elsevier, 2019-08-09)
The dry-cured pork ham industry lacks non-destructive quality control techniques able to characterize relevant textural defects, such as pastiness or softness. The aim of this study is to analyze the ...
Evaluation of alternative methods of tunnel composting (submitted by the European Composting Network) II
(Wiley Open Access, 2024-04-26)
Two alternative methods for producing compost in a tunnel, from certain category (Cat.) 3 animal by-products (ABP) and other non-ABP material, were assessed. The first method proposed a minimum temperature ...
The use of the so-called ‘superchilling’ technique for the transport of fresh fishery products
(Wiley Open Access, 2021-01-28)
Superchilling entails lowering the fish temperature to between the initial freezing point of the fish and about 1–2°C lower. The temperature of superchilled fresh fishery products (SFFP) in boxes without ...
What turns a product into a traditional one?
(MDPI, 2021-06-04)
Consumer interest in traditional food products (TFPs) has increased in recent decades. The concept of TFPs is made up of seven dimensions. However, it is not yet clear what the contributions of these ...
Flatbread - A canvas for innovation: A review
(Elsevier, 2022-03-04)
Flatbreads are among the oldest foods throughout the world. They are affordable, familiar, and authentic foods with a long history in several countries. Their high versatility puts forward their use as ...
A matter of body weight and sex type: Pig carcass chemical composition and pork quality
(Elsevier, 2022-12-16)
This study compares minced carcass chemical composition and meat quality of castrated (CM), immunocastrated (IM) and entire male (EM), and female (FE) pigs at 70, 100 and 120 kg target body weights (TBW) ...
Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity
(Elsevier, 2023-06-01)
In this study, umami taste intensity (UTI) and umami taste components in chicken breast (CB) and
chicken-spices blends were characterized using sensory and instrumental analysis. Our main objective was ...
Parámetros genéticos de rasgos productivos de cuyes (Cavia porcellus) de las líneas Saños y Mantaro
(Universidad Nacional Mayor de San Marcos, 2022-06-29)
El objetivo del estudio fue estimar los componentes de varianzas, la heredabilidad y correlaciones genéticas y fenotípicas de los rasgos productivos de las líneas de cuyes Saños y Mantaro, desarrolladas ...
Effects of Agronomical Practices on Crop Quality and Sensory Profile
(MDPI, 2024-05-21)