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Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
(Elsevier, 2022-07-08)
Current trends towards the use of ingredients from natural origin in food, cosmetic and pharmaceutical industry, place macroalgae as a good reservoir of novel compounds. Among them, lipophilic major ...
Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life
(Wiley, 2022-04-04)
BACKGROUND: The purpose of the present study was to examine the inactivation of Salmonella enterica (50 ∼L; 109 CFU g−1),
Listeria monocytogenes (50 ∼L; 109 CFU g−1), and murine norovirus (MNV-1; 50 ...
Exploring sustainable food choices factors and purchasing behavior in the sustainable development goals era in Spain
(MDPI, 2021-07-01)
The aim of the present study was (1) to investigate what consumers include within the concept of food sustainability and its link with sustainable consumption, by identifying meaningful consumer typologies ...
Plant-based meat analogues: From niche to mainstream
(Springer, 2020-10-14)
Meat analogues are gradually moving from niche to mainstream products. These products are gaining popularity due to surging consumer demand for plant-based products as “better for you” and “better for ...
Automatic ham classification method based on support vector machine model increases accuracy and benefits compared to manual classification
(Elsevier, 2019-04-25)
The thickness of the subcutaneous fat (SFT) is a very important parameter in the ham, since determines the process the ham will be submitted. This study compares two methods to predict the SFT in slaughter ...
Quality assessment and geographical origin classification of extra-virgin olive oils imported into China
(Elsevier, 2022-06-30)
Extra-virgin olive oil (EVOO) is an important imported commercial product in China. This study comprehensively evaluated the quality of EVOOs imported from different countries into China based on chemical ...
Short communication. Sensory evaluation of commercial beef produced in Uruguay and three European countries
(Consejo Superior de Investigaciones Científicas, 2012-06-08)
The main goal of this study was to characterize and compare the organoleptic quality of beef from Uruguay and
from three European countries. In Uruguay, 40 Hereford steers were raised exclusively under ...
Gender-related differences in the formation of skatole metabolites by specific CYP450 in porcine hepatic S9 fractions
(Elsevier, 2014-12-03)
Higher accumulation of skatole in the fat of male pigs compared with female pigs might be due to gender-related differences in the rate of skatole degradation. In the present study, skatole metabolites ...
Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile
(2018-08-04)
The impact of low temperature treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high ...