Search
Now showing items 161-170 of 460
Vegan Egg: A Future-Proof Food Ingredient?
(MDPI, 2022-01-08)
Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness ...
Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process
(Elsevier, 2021-03-10)
Pastiness is a dry-cured ham defect that can be determined by sensory and chemical analysis. Since pastiness produces an increase of saliva viscosity, rheology might be useful to instrumentally evaluate ...
Sustainable food packaging: An updated definition following a holistic approach
(Frontiers Media, 2023-04-21)
Food packaging solutions need to be redesigned to be more sustainable, but determining which solution is ‘more optimal’ is a very difficult task when considering the entire food product value chain. ...
Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil
(MDPI, 2023-07-07)
The storage of olives in large hoppers is a widespread practice in oil mills, but these large
volumes and their unloading can cause a physical deterioration of the olives that will affect the quality
of ...
Consumer evaluation of meat quality from barrows, immunocastrates and boars in six countries
(Elsevier, 2022-02-16)
The practice of surgical castration of piglets and its alternatives is still under debate. Production of boars may impair meat quality due to boar taint and reduced tenderness compared to meat from ...
Varietal authentication of virgin olive oil: Proving the efficiency of sesquiterpene fingerprinting for Mediterranean Arbequina oils
(Elsevier, 2021-04-28)
Virgin olive oil (VOO) is a highly appreciated product fundamental in the Mediterranean diet. Since its sensory attributes are greatly influenced by the olive cultivar, the varietal authentication of ...
Efect of freezing, fast‑freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage
(Springer, 2022-07-09)
During storage, premium extra virgin olive oils (PEVOO), which are oils of exceptional sensory quality, may lose the organoleptic characteristics that define them. This study assessed the effect of ...
Compatibility interactions between the biocontrol agent Penicillium frequentans Pf909 and other existing strategies to brown rot control
(Elsevier, 2018-11-23)
Background
To improve efficacies achieved through biocontrol agent application, there has been increasing interest in studying the efficacy of biocontrol agent with other existing technologies like ...
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength
(MDPI, 2023-10-10)
Consumers within the EU are increasingly asking for natural and healthier food products,
which are additive-free and environmentally friendly. The aim of this study was to assess the effects
of Spirulina ...
Effect of protein-restricted diet during growing period on performance and carcass quality traits of Duroc x Iberian crossbred barrows under different management conditions
(Elsevier, 2023-11-24)
This study investigated the effects of feeding protein-restricted diets during the growing period on performance and carcass quality traits of Duroc (boars) x Iberian (sows) crossbred pigs slaughtered ...