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High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
(MDPI AG, 2021)
Goat cheeses from high heat treated milk (HHTM: 80◦C/5 min (E1) and 90◦C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65◦C/30 min (C)). Descriptive analysis ...
Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)
(MDPI, BASEL, 2020)
Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and ...
Quality Multiverse of Beef and Pork Meat in a Single Score
(MDPI, 2022)
The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first ...
Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils
(MDPI, BASEL, 2020)
Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by ...
Using Front-Face Fluorescence Spectroscopy and Biochemical Analysis of Honey to Assess a Marker for the Level of Varroa destructor Infestation of Honey Bee (Apis mellifera) Colonies
(FoodsFoods, 2023)
Varroa destructor is a parasitic mite responsible for the loss of honey bee (Apis mellifera) colonies. This study aimed to find a promising marker in honey for the bee colony infestation level using fluorescence spectroscopy ...
Emotions and Food Consumption: Emotional Eating Behavior in a European Population
(FoodsFoods, 2023)
Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to ...
Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits
(FoodsFoods, 2023)
The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is ...
Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”
(FoodsFoods, 2023)
“Pirot ‘ironed’ sausage“ (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical–chemical properties (pH, water activity, fats, ...
Broccoli, amaranth and red beet microgreens juices: the influence of cold-pressing on the phytochemical composition, antioxidant and sensory properties
(Foods, 2024)
The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties ...
Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate
(FoodsFoods, 2022)
Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc. Dark chocolate is consumed worldwide by different ...