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Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings
(Elsevier, 2018-04-03)
Calcium alginate structures are of interest as replacers for natural casings due to their high availability, biodegradability and low price. The aim of this paper is to study the effect of oil, surfactants ...
Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling
(Elsevier, 2018-02-01)
The contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without the addition of curing agents were determined. Expressed on a dry weight basis, ZnPP averaged 45 mg/kg ...
Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines
(Elsevier, 2018-01-04)
Production of sparkling wines involve a second alcoholic fermentation and contact with yeast less over an extended period of time, which influences the aroma composition and sensory quality of the ...
Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography
(Cambridge University Press, 2018-08-16)
Intramuscular fat (IMF) content depends on sex, genotype and diet and varies with pig growth. The aim of the present work was to determine the evolution of IMF by genotype-sex, muscle and muscle location, ...
Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds
(Wiley, 2018-06-23)
In the current study the collagen, texture, and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. ...
Getting value from the waste: recombinant production of a sweet protein by Lactococcus lactis grown on cheese whey
(BioMed Central, 2018-08-15)
Background
Recent biotechnological advancements have allowed for the adoption of Lactococcus lactis, a typical component of starter cultures used in food industry, as the host for the production of ...