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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 ...
Hazelnut production and prospects in Spain
(International Journal of Anatolia Agricultural Engineering Sciences, 2019-12-25)
For many years, Spain was the fourth largest hazelnut producer worldwide, after Turkey, Italy and the USA. However, Spanish production currently occupies the tenth place with 10,500 t in 2017, due to ...
Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives
(MDPI, 2023-04-04)
The ability of additives to reduce the formation of acrylamide in simulated sugar cane
syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually
and in combination ...
High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights
(Elsevier, 2024-04-25)
High moisture extrusion processing (HMEP) is gaining attention in the plant-based food industry to obtain meat-like textures from different vegetal protein sources. The aim of this study was to evaluate ...
Mass Spectrometric Detection of Cholesterol Oxidation in Bovine Sperm
(Oxford University Press, 2011-07-01)
We report on the presence and formation of cholesterol
oxidation products (oxysterols) in bovine sperm. Although
cholesterol is the most abundant molecule in the membrane of
mammalian cells and is ...
Global analysis of the association between pig muscle fatty acid composition and gene expression using RNA-Seq
(Nature Research, 2023-01-11)
Fatty acids (FAs) play an essential role as mediators of cell signaling and signal transduction, affecting metabolic homeostasis and determining meat quality in pigs. However, FAs are transformed by the ...
Effect of VacuumImpregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets
(Springer, 2023-01-04)
Marination is commonly used to preserve fish, which, in combination with other non-thermal technologies, such as vacuum impregnation and high hydrostatic pressure, may help to preserve freshness and ...
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 ...
Getting value from the waste: recombinant production of a sweet protein by Lactococcus lactis grown on cheese whey
(BioMed Central, 2018-08-15)
Background
Recent biotechnological advancements have allowed for the adoption of Lactococcus lactis, a typical component of starter cultures used in food industry, as the host for the production of ...
Editorial: Recent advances in hazelnut (Corylus spp.)
(Frontiers Media, 2023-01-04)
The European hazelnut (Corylus avellana L.) of the genus Corylus is a major species of interest for nutritional use, and its nuts are widely used worldwide in the chocolate, confectionery, and bakery ...