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Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?
(Elsevier, 2022-09-16)
This study aimed at understanding which molecules were responsible for the differences existing in boar taint sensory evaluation. The latter was therefore linked to the results of skatole and androstenone ...
Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices
(Elsevier, 2024-05-11)
Mislabelling frozen-thawed fish fillets as fresh is one of the most important fraudulent practices during commercialisation. This study aimed to determine the ability of two portable miniaturised low-cost ...
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
(MDPI, 2023-06-16)
Microalgae are considered a valuable source of proteins that are used to enhance the nutritional value of foods. In this study, a standard vegetable cream recipe was reformulated through the addition ...
Dielectric Heating: A Review of Liquid Foods Processing Applications
(Taylor and Francis, 2022-07-01)
Dielectric heating is one of the most promising alternatives to conventional thermal treatment of fluid foods. Higher thermal efficiency and better heating uniformity of radio frequency and microwave ...
Enhancing assessment of social representations by comparing groups with different cultural and demographic characteristics: A case study on pulses
(Elsevier, 2021-01-19)
Culture plays an important role in the construction of social representations about food, influencing choices such as when, where, with whom, and how much to eat. Even within Europe, differences in the ...
Effect of environmental enrichment and herbal compounds-supplemented diet on pig carcass, meat quality traits, and consumers’ acceptability and preference
(MPDI, 2018-07-16)
Animal welfare can be considered an ethical attribute of product quality, but consumers
should appreciate its added value. The aim of this study was to evaluate consumer’s acceptability,
preference, ...
Modelling of avoidance of food additives: a cross country study
(Taylor & Francis, 2019-04-16)
Food additives are strictly regulated and from technological point of view are useful ingredients. However, due to negative media news seeking for sensation, and sometimes irresponsible producer behaviour, ...
Farmed or wild fish? Segmenting European consumers based on their beliefs
(Elsevier, 2020-10-03)
Wild fish cannot meet the global demand of fish, making aquaculture the most suitable alternative to support increase in fish consumption. However, farmed fish have a less positive image among consumers ...
Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality
(Elsevier, 2015-11-23)
Instrumental assessments and sensory tests were performed to evaluate the effects of diet and postmortem ageing time (1, 7 and 21 days) on beef quality. A total of 48 Friesian calves were randomly ...
Understanding consumers' perceptions towards Iberian pig production and animal welfare
(Elsevier, 2020-09-19)
The Spanish market offers a greater variety of Iberian pork products. The aim of this paper is to determine the perception of consumers of several aspects of Iberian pig production and animal welfare ...