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Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers
(MDPI, 2023-05-26)
Meat and meat products are important sources of protein in the human diet. However, their consumption or excessive consumption has been questioned as this has been related to sustainability and health ...
Observation and Measurement of Ice Morphology in Foods: A Review
(MDPI, 2023-10-31)
Freezing is an effective technology with which to maintain food quality. However, the formation of ice crystals during this process can cause damage to the cellular structure, leading to food deterioration. ...
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 ...
Fatty acid composition and parasitism of European sardine (Sardina pilchardus) and anchovy (Engraulis encrasicolus) populations in the northern Catalan Sea in the context of changing environmental conditions
(Society for Experimental Biology, 2020-12-29)
The status of sardine and anchovy populations in the northern Mediterranean Sea has been declining in recent decades. In this study, fatty acids and parasitism at different reproductive and feeding ...
Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork
(MDPI, 2020-10-14)
Based on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) ...
Fatty acid content and profile of round sardinella (Sardinella aurita), an expanding thermophilic species in the NW Mediterranean
(Hellenic Centre for Marine Research, 2024-06-13)
Over the past few decades, due to sea warming driven by global climate change, the habitat range of round sardinella (Sardinella aurita) has expanded into the north-western Mediterranean Sea. This study ...
Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint
(Elsevier, 2023-03-28)
Pork production has undergone a shift towards the rearing of entire male pigs, however, its meat might carry with the presence of boar taint and it would be considered “unfit for human consumption”. To ...
Consumer animal welfare and healthy perception of fresh sausages’ fiber fat replaced and elaborated with meat from non-castrated male pigs
(Wiley Open Access, 2024-07-04)
Although replacement of fat with fiber is a good strategy to avoid boar taint on high-fat content products, as sausages, the final purchase intention is related to other external factors such as welfare ...
Possible roles of phytochemicals with bioactive properties in the prevention of and recovery from COVID-19
(Frontiers Media, 2024-07-10)
There have been large geographical differences in the infection and death rates of COVID-19. Foods and beverages containing high amounts of phytochemicals with bioactive properties were suggested to ...
Evaluation of production performance and carcass quality characteristics of boars immunised against gonadotropin-releasing hormone (GnRH) compared with physically castrated male, entire male and female pigs
(Consejo Superior de Investigaciones Científicas, 2010-09-01)
The objectives of this study were to assess the performance and carcass quality characteristics of boars immunised
against gonadotropin-releasing hormone GnRH (IM) compared with physically castrated ...