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Malgorzata Karwowska, Anna Kononiuk and Dariusz M. Stasiak
The studies concern the effect of the addition of acid whey in combination with sodium ascorbate on selected parameters related to proteolysis in uncured dry-fermented sausages. Four sausage samples (with different additives: curing mixture (C); sea salt...
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Dan Xu, Xiaojun Xiang, Xueshan Li, Ning Xu, Wencong Zhang, Kangsen Mai and Qinghui Ai
The present study was conducted to investigate the effects of dietary vegetable oils (VOs) replacing fish oil (FO) on fatty acid composition, lipid metabolism and inflammatory response in adipose tissue (AT) of large yellow croaker (Larimichthys crocea)....
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Lucio Bonaccorsi, Andrea Donato, Antonio Fotia, Patrizia Frontera and Andrea Gnisci
During the phenomenon of food degradation, several volatile organic compounds are generally released. In particular, due to lipid oxidation in stored and packed meat, hexanal is formed as a typical decomposition product. Therefore, its detection can prov...
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Calin Jianu, Radu Moleriu, Daniela Stoin, Ileana Cocan, Gabriel Bujanca, Georgeta Pop, Alexandra Teodora Lukinich-Gruia, Delia Muntean, Laura-Cristina Rusu and Delia Ioana Horhat
This study was designed to evaluate, for the first time, the antioxidant and antimicrobial activities of Nepeta × faassenii essential oil (NEO). Twenty-six compounds were identified by gas chromatography and mass spectrometry analysis, of which 4a alpha,...
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Hossein Haghighi, Anna Maria Belmonte, Francesca Masino, Giovanna Minelli, Domenico Pietro Lo Fiego and Andrea Pulvirenti
Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets co...
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