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Now showing items 131-140 of 213
Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references
(Elsevier, 2023-12-04)
Wines covered by PDO or PGI quality labels have specific sensory characteristics. According to EU regulations, product characteristics (including the sensory description) must be defined in the PDO ...
Poly Lactic Acid (PLA) Nanocomposites: Effect of Inorganic Nanoparticles Reinforcement on Its Performance and Food Packaging Applications
(MDPI, 2021-03-31)
Poly lactic acid (PLA) is a compostable, as well as recyclable, sustainable, versatile and environmentally friendly alternative, because the monomer of PLA-lactide (LA) is extracted from natural sources. ...
Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties
(Elsevier, 2023-09-07)
Energy bars are popular meal supplements due to their convenience and high nutritional content. Microalgae, such as Spirulina and Chlorella Vulgaris, are appealing food ingredients containing high-quality ...
Use of high concentrations of carbon dioxide for stunning rabbits reared for meat production
(Universidad Politécnica de Valencia, 2016-03-22)
An investigation was performed to determine whether high concentrations of carbon dioxide (CO2) at 70-98% in atmospheric air are a suitable alternative for stunning rabbits compared to conventional
approaches ...
Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis
(Elsevier, 2021-12-03)
This study assessed the ZnPP content, heme content, salt content, and instrumental color in the biceps femoris and semimembranosus muscles during the elaboration of Serrano dry-cured ham manufactured ...
High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights
(Elsevier, 2024-04-25)
High moisture extrusion processing (HMEP) is gaining attention in the plant-based food industry to obtain meat-like textures from different vegetal protein sources. The aim of this study was to evaluate ...
Mass Spectrometric Detection of Cholesterol Oxidation in Bovine Sperm
(Oxford University Press, 2011-07-01)
We report on the presence and formation of cholesterol
oxidation products (oxysterols) in bovine sperm. Although
cholesterol is the most abundant molecule in the membrane of
mammalian cells and is ...
Effect of VacuumImpregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets
(Springer, 2023-01-04)
Marination is commonly used to preserve fish, which, in combination with other non-thermal technologies, such as vacuum impregnation and high hydrostatic pressure, may help to preserve freshness and ...
Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
(Wiley Open Access, 2015-07-29)
The shelf life and oxidative stability of refrigerated raw ground beef enriched with omega-3 and/or conjugated linoleic acid (CLA) were studied. Grape seed extract (GSE) was used to inhibit lipid oxidation ...
Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes
(SAGE Publications, 2021-06-09)
This study investigated the impact of the addition of exogenous enzymes (Accelerzyme CPG, Debitrase DBP20) or cellular preparations (FlavoGard), traditionally used in the cheese industry, to accelerate ...