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Using 19% of alfalfa hay in beef feedlot finishing diets did not modify meat quality but increased feed intake and ADG
(Oxford University Press, 2019-02-06)
To evaluate the effects of including extra alfalfa hay in high concentrate diets fed to beef heifers on intake, average daily gain (ADG), gain to feed ratio (G:F), and carcass and meat quality, we used ...
Environmentally driven transcriptomic and metabolic changes leading to color differences in “Golden Reinders” apples
(Frontiers Media, 2022-08-01)
Apple is characterized by its high adaptation to diverse growing environments.
However, little is still known about how different environments can regulate
at the metabolic or molecular level specific ...
Marketing strategies to self-sustainability of autochthonous swine breeds from different EU regions: a mixed approach using the World Café technique and the Analytical Hierarchy Process
(Cambridge University Press, 2021-09-02)
Extensive and semi-extensive production based on local swine breeds such as Majorcan Black Pig, Cinta Senese, Gascon, Krškopolje and Turopolje is becoming extremely rare and on the verge of disappearing ...
Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil
(MDPI, 2023-03-13)
Unfiltered olive oils (UO) have gained popularity in the global market, but they lose their quality characteristics faster than filtered oils (FO). In this work, refrigeration and freezing temperatures ...
Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references
(Elsevier, 2023-12-04)
Wines covered by PDO or PGI quality labels have specific sensory characteristics. According to EU regulations, product characteristics (including the sensory description) must be defined in the PDO ...
Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)
(MDPI, 2022-04-04)
Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 24) were finished during 35 days on ...
Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese
(Emerald, 2021-11-24)
Purpose: In the past two decades the popularity of artisan cheese emerged. The present study aimed to investigate similarities and differences in beliefs towards artisan cheeses among participants from ...
Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt
(Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, 2018-02-01)
Yeast strains collected from three spontaneous laboratory sourdoughs, prepared over 10 days and using a traditional Spanish protocol,
and formulated with (non-essential) different ingredients were ...
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
(MDPI, 2023-02-27)
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as ...
Effects of Organic Farming on the Physicochemical, Functional, and Quality Properties of Pomegranate Fruit: A Review
(MDPI, 2023-05-31)
In this review, a selection of studies was carried out that evaluated the influence of organic
agronomic practices on the cultivation of pomegranate; specifically, the influence of these practices ...