Now showing items 1-10 of 21
Antimicrobial and antioxidant effects of combined high pressure processingand sage in beef burgers during prolonged chilled storage
(Innovative Food Science and Emerging Technologies, 2018-04-17) Qualitat i Tecnologia Alimentària
The combined effect of sage (0.3 and 0.6%) and high pressure processing (HPP) [300 MPa (10 min, 9.9 °C) and 600 MPa (10 min, 10.2 °C)] on the antimicrobial and antioxidant characteristics of beef burgers ...
Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography
(Animal, 2018-08-16) Qualitat i Tecnologia Alimentària
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, ...
Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts
(EFSA Journal, 2018-12-12) Funcionalitat i Seguretat Alimentària
Studies evaluating the safety and efficacy of lactic and acetic acids to reduce microbiological surface contamination on pork carcasses pre-chill and pork meat cuts post-chill were assessed. Lactic ...
Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers
(Food Research International, 2018-07-30) Qualitat i Tecnologia Alimentària
The purpose of this study was to ascertain the potential of several food-grade emulsion (O/W) gels (GEs) for use as healthier fat replacers. The emulsions, formulated with a lipid phase rich in n-3 fatty ...
Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese
(Wiley, 2018-03-30) Qualitat i Tecnologia Alimentària
The aim of this work was to study the degree of agreement between consumer liking and the sensory quality scored by the trained panel in charge of the quality control of a traditional product (PDO ...
Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham
(Food Research International, 2018-03-02) Qualitat i Tecnologia Alimentària
Defective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may lead to high ...
A validated ultra-performance liquid chromatography with diode array detection coupled to electrospray ionization and triple quadrupole mass spectrometry method to simultaneously quantify taurine, homotaurine, hypotaurine and amino acids in macro- and microalgae
(Journal of Chromatography A, 2018-12-26) Qualitat i Tecnologia Alimentària; Funcionalitat i Seguretat Alimentària
A fast and reliable method for the simultaneous quantification of Taurine, Homotaurine, Hypotaurine and 19 amino acids in algae samples by Ultra-performance liquid chromatography coupled with diode array ...
Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures
(Food Chemistry, 2018-11-10) Qualitat i Tecnologia Alimentària
This research work evaluates the feasibility of a smartphone-based spectrometer (740–1070 nm) for salted minced meat composition diagnostics at industrial scale. A commercially available smartphone-based ...
Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?
(International Journal of Food Microbiology, 2018-02-05) Funcionalitat i Seguretat Alimentària
Public health risks associated with food‐borne parasites
(2018-12-04) Funcionalitat i Seguretat Alimentària
Parasites are important food‐borne pathogens. Their complex lifecycles, varied transmission routes, and prolonged periods between infection and symptoms mean that the public health burden and relative ...