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Mostrando ítems 141-150 de 181
Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?
(Elsevier, 2017-10-16)
Check-All-That-Apply (CATA) is a simple and fast sensory profiling tool. Yet, its application has been mainly focused on consumer studies; the aim of this study was to evaluate the application of CATA ...
Shelf‐life extension of multi‐vegetables smoothies by high‐pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability
(Wiley, 2019-07-31)
Consumer demand for minimally processed food products based on fruits and vegetables is associated with their “fresh‐like” qualities and a desire for convenience. Smoothies could help meet these needs ...
Decision-making processes on sustainable packaging options in the European food sector
(Elsevier, 2023-11-28)
Food packaging improves shelf life and allows longer transportation distances in global food supply chains, but it is also responsible for huge volumes of waste. The transition to sustainable packaging ...
Effect of high pressure processing temperature on dry-cured hams with different textural characteristics
(Elsevier, 2019-02-22)
High pressure processing is mainly used to eliminate pathogenic microorganisms and extend
the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different
depending ...
Consumer attitudes toward consumption of meat products containing offal and offal extracts
(MDPI, 2021-06-23)
The development of food products containing offal and offal extracts could be part of the solution to the upcoming demand for animal protein. This study aimed to determine Spanish consumers’ attitudes ...
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 ...
Alternatives to piglet castration: from issues to solutions
(MDPI, 2021-04-07)
Because castrated male pigs convert feed into meat less efficiently than entire males, they are less efficient regarding the utilization of resources. Moreover, surgical castration without pain relief ...
Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes
(SAGE Publications, 2021-06-09)
This study investigated the impact of the addition of exogenous enzymes (Accelerzyme CPG, Debitrase DBP20) or cellular preparations (FlavoGard), traditionally used in the cheese industry, to accelerate ...
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 ...
Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing
(Frontiers Media, 2022-09-30)
Listeria monocytogenes is one of the most relevant pathogens for ready-to-eat food, being a challenge for the food industry to comply with microbiological criteria. The aim of the work was to assess the ...