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Now showing items 31-40 of 227
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 ...
Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides
(Elsevier, 2023-05-12)
The porcine liver could be used for the extraction of zinc-protoporphyrin (ZnPP) as a natural red meat pigment. During the autolysis process, porcine liver homogenates was incubated at pH 4.8 and 45 °C ...
Sustainable sheep production and consumer preference trends: Compatibilities, contradictions, and unresolved dilemmas
(Elsevier, 2013-05-20)
There are increasing concerns of society towards the consumption of animal products which have been produced
and transformed in a sustainable manner. This trend influences consumer purchasing decision ...
Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
(MDPI, 2021-05-20)
Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand ...
A short note on deep contextual spatial and spectral information fusion for hyperspectral image processing: Case of pork belly properties prediction
(Wiley, 2024-04-18)
This study demonstrates a new approach to process hyperspectral images
where both the contextual spatial information as well as the spectral
information are used to predict sample properties. The deep ...
Co-Creation with Consumers for Packaging Design Validated through Implicit and Explicit Methods: Exploratory Effect of Visual and Textual Attributes
(MDPI, 2022-04-19)
Packaging is no longer a mere structural element that only aims to preserve foods, but it is
also a powerful marketing tool able to affect product perception, purchase decision and consumers’
food ...
European consumer segments with a high potential for accepting new innovative fish products based on their food-related lifestyle
(Elsevier, 2022-02-09)
Consumer lifestyles influence consumer behaviour towards food product choices and provide important insights
about the existence of consumer segments that vary in their response to new food products. ...
Dietary silage supplement modifies fatty acid composition and boar taint in pork fat
(The Journal of National Research Institute of Animal Production, 2021-11-20)
In organic pig husbandry, the use of roughage is mandatory as dietary supplement. This study investigated the effects of oat silage on the fatty acid composition, in entire males and gilts, as well as ...
Growth of total fat and lean and of primal cuts is affected by the sex type
(Elsevier, 2017-02-10)
Knowledge of tissue and cuts growth depending on the sex could be used to improve performance and efficiency. Computed tomography (CT) is a non-invasive technology that enables the study of the body ...