Buscar
Mostrando ítems 41-50 de 181
Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés
(MDPI, 2024-02-09)
This study aimed to investigate the coloring ingredient potential of liver homogenates that form Zn protoporphyrin (ZnPP), a natural red pigment, after anaerobic incubation. Liver homogenates were used ...
Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham
(2018-12-26)
The effect of high pressure processing (HPP) (600 MPa during 6 min) at different temperatures (0, 20 and 35 °C) in dry-cured ham has been studied in order to optimize the technique and reduce its impact ...
Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo
(MDPI, 2024-01-22)
Salmorejo, a Mediterranean tomato-oil puree, is considered a dietary source of antioxidant vitamins C and E and carotenoids lycopene and β-carotene, the latter endowed with provitamin A activity. However, ...
Potential sensitivity of pork production situations aiming at high-quality products to the use of entire male pigs as an alternative to surgical castrates
(Cambridge University Press, 2017-11-16)
The perspective of a possible ban on surgical castration of male pigs in the EU is a real challenge for pork production systems
aiming at (very) high-quality products. Information was collected from a ...
Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
(Elsevier, 2019-05-09)
The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae ...
Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing
(MDPI, 2023-01-19)
Whey exhibits interesting nutritional properties, but its high β-Lactoglobulin (β-Lg) content could be a concern in infant food applications. In this study, high-pressure processing (HPP) was assessed ...
Impact of Aging Methods and Frozen Storage on Beef Quality Attributes from Different Finishing Diets
(Iowa State University Digital Press, 2024-06-10)
The effects of finishing diet (pasture or grain) and meat preservation method on beef’s physicochemical, micro- biological, and sensory attributes were evaluated. The preservation methods assessed were ...
Challenges and future perspectives for the European grading of pig carcasses – A quality view
(Elsevier, 2023-11-10)
This study sought to evaluate pig carcass grading, describing the existing approaches and definitions, and highlighting the vision for overall quality grading. In particular, the current state of pig ...
Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds
(Elsevier, 2020-05-07)
The aim of the study was to ascertain the acceptability of Traditional (T) and Innovative (IT) pork products by European consumers considering also the influence of the sensory properties. The tests ...
Incorporation of a solar tracking system for enhancing the performance of solar air heaters in drying apple slices
(Elsevier, 2020-11-28)
The main aim of this study was to develop an integrated solar-tracking system to maximize the efficiency of solar heaters manufactured from recyclable aluminum cans (RAC) for optimum drying of apple ...