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Methodology for design of suitable dishes for dysphagic people
(ElsevierEuropean Federation of Food Science and Technology, 2020)
info:eu-repo/semantics/article,
A methodology to adapt dishes for cerebral palsy (CP) dysphagic people was developed. Five conventional dishes were cooked, blended and texturized with mixtures of thickeners and gelling agents based on xanthan gum. The ...
Lipid and protein oxidation marker compounds in horse meat determined by MIR spectroscopy
(MDPI, 2020)
info:eu-repo/semantics/article,
This work broadens the study of lipid and protein oxidation marker compounds in foal meat, employing the technology of Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy (ATR-FT/MIR, shortened in the ...
Effects of chitosan coating with green tea aqueous extract on lipid oxidation and microbial growth in pork chops during chilled storage
(MDPI, 2020)
info:eu-repo/semantics/article,
Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study ...
Raw-cured Spanish traditional meat product 'Chistorra de Navarra': sensory and composition quality standards
(MDPI, 2020)
info:eu-repo/semantics/article,
The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra ...
The reformulation of a beef patty enriched with n-3 fatty acids and vitamin D3 influences consumers' response under different information scenarios
(MDPI, 2020)
info:eu-repo/semantics/article,
The objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil ...
Application of MIR spectroscopy to the evaluation of chemical composition and quality parameters of foal meat: a preliminary study
(MDPI, 2020)
info:eu-repo/semantics/article,
The aim of this work was to study the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences based on slaughter ages and finishing diets. ...
The use of concentrates rich in orange by-products in goat feed and its effects on physico-chemical, textural, fatty acids, volatile compounds and sensory characteristics of the meat of suckling kids
(MDPI, 2020)
info:eu-repo/semantics/article,
We analysed how replacing cereal concentrates with dehydrated orange pulp (DOP) in the diet of mother goats affects the meat quality of suckling kids. Three experimental diets for mother goats were designed. The DOP-0 diet ...