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Jerzy Stangierski, Agata Kawecka, Ryszard Rezler, Lukasz Tomczyk and Przemyslaw Siejak
This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments were ...
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Giulia Polizzi, Loriana Casalino, Marika Di Paolo, Alma Sardo, Valeria Vuoso, Carlos Manuel Franco and Raffaele Marrone
The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is to evaluate the effec...
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Monika Momot, Barbara Stawicka and Aleksandra Szydlowska-Czerniak
Cold-pressed camelina oil (CPCO) is exceptional seed oil with a unique fatty acid profile promoting health and wellness. Therefore, this work focused on estimating and comparing the physicochemical properties and sensory quality of eight CPCO samples ava...
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Hanna Kowalska, Magdalena Trusinska, Katarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert and Malgorzata Nowacka
Fruit juice concentrates can be used as an alternative osmotic agent to enrich fruits with naturally occurring sugars as well as bioactive compounds. This has a positive effect on the nutritional value of osmodehydrated fruits compared with samples dehyd...
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Gabriela Frunza, Marius-Mihai Ciobanu, Otilia Cristina Murariu, Roxana Nicoleta Ra?u, Razvan-Mihail Radu-Rusu, Cristina Simeanu and Paul-Corneliu Boi?teanu
The aim of this study was to represent quality characterization, by gender and muscle type, of rabbit meat from the Flemish Giant (FG) breed, following the fatty acid profile, sanogenic indices, and instrumental (color and texture) and sensory analysis. ...
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Manuela Merayo, Dario Pighin, Sebastián Cunzolo, Mariela Veggetti, Trinidad Soteras, Verónica Chamorro, Adriana Pazos and Gabriela Grigioni
Distiller grains (DG), which are the by-product from the bioethanol industry, represent an interesting alternative as animal feedstock. To our knowledge, little information is available on the inclusion of DG on the quality of meat from pasture-fed heife...
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Liene Jansone, Zanda Kruma, Kristine Majore and Solvita Kampuse
The aim of this study was to evaluate dehydrated sauerkraut juice (DSJ) in bread and meat applications and investigate bioaccessibility (BAC) of TPC in the analyzed products. In current research, sauerkraut juice, dehydrated sauerkraut juice, and bread a...
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Hyunsoo Jang, Jisu Lee, Sebin Won, Yeeun Kim, Miae Doo, Inyong Kim and Jung-Heun Ha
This study investigated the impact of incorporating Cissus quadrangularis (CQ) powder into Yanggaeng, a traditional Korean food, focusing on its functional properties. This study examined the proximate composition, physicochemical characteristics, antiox...
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Mariusz Szymczak, Patryk Kaminski, Marta Turlo, Justyna Bucholska, Damir Mogut, Piotr Minkiewicz, Malgorzata Mizielinska and Magdalena Stobinska
The temperature has a significant effect on cathepsin activity, but the effect of temperature on the ripening of marinades, and the formation of protein hydrolysis products, is less studied than other technological factors. The results of this study show...
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Marko Munih, Zoran Ivanic and Roman Kamnik
We describe the Wearable Sensory Apparatus (WSA) System, which has been implemented and verified in accordance with the relevant standards. It comprises the Inertial Measurement Units (IMUs), real-time wireless data transmission over Ultrawideband (UWB),...
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