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Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
(MDPI, 2023-05-10)
Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. ...
Taurine, homotaurine, GABA and hydrophobic amino acids content influences “in vitro” antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates from algae
(Nature Research, 2022-12-02)
Prevention and control of diseases and delaying the signs of ageing are nowadays one of the major
goals of biomedicine. Sirtuins, a family of NAD+
dependent deacylase enzymes, could be pivotal
targets ...
Effectiveness of enzymatic treatment for reducing dairy fouling at pilot-plant scale under real cleaning conditions
(Elsevier, 2021-10-18)
Conventional cleaning with chemical products uses a substantial amount of water and energy to clean the fouling related to dairy production, resulting in significant economic costs. We evaluated an ...
Role of housing system and season on the carcass and meat quality traits of growing rabbits reared in Italian commercial farms
(Universidad Politécnica de Valencia, 2023-09-28)
The aim of this study was to compare the carcass traits and meat quality of growing rabbits reared in four types of commercially available housing systems (i.e. bicellular cages, dual-purpose cages, ...
Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate
(MDPI, 2021-12-16)
Tomato-based processed foods are a key component of modern diets, usually combined with salt and olive oil in different ratios. For the design of radiofrequency (RF) and microwave (MW) heating processes ...
What turns a product into a traditional one?
(MDPI, 2021-06-04)
Consumer interest in traditional food products (TFPs) has increased in recent decades. The concept of TFPs is made up of seven dimensions. However, it is not yet clear what the contributions of these ...
Flatbread - A canvas for innovation: A review
(Elsevier, 2022-03-04)
Flatbreads are among the oldest foods throughout the world. They are affordable, familiar, and authentic foods with a long history in several countries. Their high versatility puts forward their use as ...
Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand
(MDPI, 2022-07-11)
This study investigated differences between general New Zealand consumers and ethnic Chinese consumers living in New Zealand regarding the importance of lamb attributes at the point of purchase and ...
Prediction of tissue composition of live dairy calves and carcasses by computed tomography
(Elsevier, 2020-12-13)
Computed tomography (CT) is a non-destructive technique, based on X-rays, that has been used in several livestock species to evaluate carcass composition. The objective of this study was to construct ...
Influence of ultrasonic application on the enzymatic formation of zinc protoporphyrin
(Elsevier, 2023-02-03)
Ferrochelatase (FeCH), present in pork liver, catalyses the formation of zinc-protoporphyrin (ZnPP), a stable purple-red pigment found in Parma ham. Kinetics of ZnPP formation is especially slow. Thus, ...