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Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain
(MDPI, 2021-01-16)
Algae are a source of functional ingredients, with a large spectrum of healthy and functional compounds. Therefore, this study aimed to provide an overview on commercialized food and beverages made from ...
Effect of L-Hyp supplementation on collagen muscle histology, gene expression, growth performance, body composition and fillet texture on big size European sea bass (Dicentrarchux labrax)
(Elsevier, 2021-07-09)
Hydroxyproline (L-Hyp) is amply present in fishmeal but limited in plant-protein sources. This study was conducted to evaluate the effects of supplementation with dietary L-Hyp on the distribution of ...
Exploratory survey on European consumer and Stakeholder attitudes towards alternatives for surgical castration of piglets
(MDPI, 2020-09-28)
Surgical castration of piglets without pain relief is still common practice in many countries. Possible alternatives for surgical castration are application of pain relief or anaesthesia or production ...
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling
(MDPI, 2020-11-20)
Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at ...
Estimation of carcass composition and cut composition from computed tomography images of live growing pigs of different genotypes
(Elsevier, 2014-09-12)
The aim of the present work was (1) to study the relationship between cross-sectional computed tomography (CT) images obtained in live growing pigs of different genotypes and dissection measurements and ...
Nutritional Quality of Beef Produced in Chile from Different Production Systems
(Instituto de Investigaciones Agropecuarias, 2012-01)
In recent years, beef industry has improved production processes to ensure quality and certification for overseas meat
markets. However, there is limited scientific information about the nutritional ...
Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation
(Elsevier, 2021-08-04)
The enzyme Ferrochelatase (FeCH), which is naturally present in pork liver, catalyses the formation of Zinc-protoporphyrin (ZnPP), a natural pigment responsible for the typical color of dry-cured Italian ...
Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties
(Elsevier, 2024-02-18)
Drying is a necessary step in the microalgae production chain to reduce microbial load and oxidative degradation
of the end product. Depending on the differences in applied temperature and treatment ...
European consumers’ beliefs about the main pillars of the sustainability: a comparison between wild and farmed fish
(Springer, 2023-02-17)
Aquaculture can represent an alternative means of economic yield and food security. Despite this fact, consumers still have a more negative perception of farmed fish when compared with wild fish, including ...
Effects of Rose Hip (Rosa canina L.) Extract as a Natural Ingredient on the Nutritional Composition, Oxidative Stability and Sensory Attributes of Raw and Cooked Pork Patties from Majorcan Black Pig Breed under Retail Conditions
(Acta Scientific Publications, 2022-06-30)
This research evaluated the effect of rose hip (RC, Rosa Canina L.) extract as a natural antioxidant ingredient on the nutritional composition and sensory attributes of Majorcan Black Pig patties. Patties ...