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Mostrando ítems 11-20 de 29
Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction
(Elsevier, 2020-07-04)
There is a new trend to produce dry-cured ham from lamb in shorter times by boning the ham before salting to later obtain restructured hams that are easier to dry and slice. However, little information ...
CD36 gene polymorphism -31118 G > A (rs1761667) is associated with overweight and obesity but not with fat preferences in Mexican children
(Hogrefe, 2020-05-18)
CD36 glycoprotein is a candidate receptor involved in the gustatory detection of lipids and emerging evidence has suggested that genetic variations in CD36 may modulate the oral perception threshold to ...
Microscopic analysis and microstructural characterization of the organic and inorganic components of dairy fouling during the cleaning process
(American Dairy Science Association, 2020-01-13)
This study evaluated the organic residues of milk fouling using fluorescence and confocal laser scanning microscopy. The inorganic content was analyzed with energy-dispersive X-ray spectroscopy, ...
Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams
(Elsevier, 2020-03-09)
There is a growing demand for clean label products and thus the elimination of curing additives in various dry-cured meats is of interest while maintaining colour characteristics. This study was aimed ...
Correction of defective textures in packaged dry-cured pork ham by applying conventional and ultrasonically-assisted mild thermal treatments
(Elsevier, 2020-03-16)
Pastiness is a textural defect characterized by an excessive softness and loss of elasticity which lacks corrective actions at industrial level. The objective of this study was to evaluate the textural ...
Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat
(Elsevier, 2020-11-22)
Palatability of meat is known to be affected by intramuscular fat (IMF), but the effect in relatively low-fat New Zealand lamb is unknown. This study evaluated the eating quality of 108 loins (M. ...
Linking sensory and proton transfer reaction–mass spectrometry analyses for the assessment of melon fruit (Cucumis melo L.) quality traits
(Springer, 2020-05-05)
Sixty-seven samples of ten melon types (Cucumis melo L.) were evaluated to determine the relationship between their quality traits: sensory attributes, pH, soluble solids, and volatile organic compounds. ...
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?
(Elsevier, 2020-09-29)
Inclusion of pulses flour in bread formulation has important nutritional effects but its successful implementation is challenging and requires a good understanding of the effect of flour functionality, ...
Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries
(Elsevier, 2020-09-11)
Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being ...
Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition
(Elsevier, 2020-05-16)
The performance of co-extruded alginate coatings containing no extra additives (A), polyglycerol esters of fatty acids (EA), or pea protein (PA) was assessed as an alternative to collagen casings (C) ...