Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por tema "Volatile compounds"
Mostrando ítems 1-4 de 4
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Fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from Burguete and Jaca Navarra foals fattened with different finishing diets
The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and ... -
Study of Pansalt® or Laminaria ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal "cecina"
(Elsevier, 2023) Artículo / ArtikuluaThis study aimed to evaluate the effect of the total or partial replacement of NaCl by a commercial low-salt mixture Pansalt® (T1) or Kombu (L. ochroleuca) seaweed powder (T2), respectively, on the quality properties of ... -
Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages
This study aimed to evaluate the influence of partial replacement of animal fat by oil mixture emulsion hydrogels on the quality properties of dry-fermented foal sausages. Three batches were elaborated: control (CON) -100 ... -
Volatile compounds, odour and flavour attributes of lamb meat from the navarra breed as affected by ageing
This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after ...