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Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev, Stefan Dragoev, Evgeni Petkov and Teodora Popova
The increasing production of edible insects on an industrial scale makes it crucial to implement appropriate technologies after harvesting to process safe and high quality insect products. The aim of this work was to compare the impact of different dryin...
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Anna Augustynska-Prejsnar, Jadwiga Topczewska, Malgorzata Ormian, Aneta Saletnik, Zofia Sokolowicz and Jadwiga Lechowska
The duck meat market is driven by a growing awareness of the health benefits associated with its consumption, the convenience of the products offered, and the expansion of fast-food chains. Increasing the range of duck meat products, especially allowing ...
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Anna Draszanowska, Miroslawa Karpinska-Tymoszczyk, Manuel Simões and Magdalena A. Olszewska
This study aimed to investigate the effects of turmeric rhizome at 1% and 3% on quality features, oxidative stability, and the microbiological safety of pork meatloaf. Vacuum-packed meatloaves were stored at 4 °C and sampled on days 0, 7, 14, and 21. The...
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Ileana Cocan, Andreea-Ioana Cadariu, Monica Negrea, Ersilia Alexa, Diana Obistioiu, Isidora Radulov and Mariana-Atena Poiana
Nowadays, when the supply chain of natural compounds for the production of value-added meat products is limited, the use of by-products from vegetable processing could become an attractive solution, contributing to the concept of circular economy. In thi...
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Tatiane Rogelio Ramos, Ana Carolina Pelaes Vital, Camila Mottin, Juliana Akamine Torrecilhas, Maribel Velandia Valero, Ana Guerrero, Emília Maria Barbosa Carvalho Kempinski, Ivanor Nunes do Prado
Pág. e47690
This work evaluated the effect of NaCl reduction on the quality and sensorial attributes of hamburgers. Three treatments were tested: control (CON), 100% NaCl; reduction of 25% NaCl (T25), and one with 50% NaCl (T50). The pH, color, lipid oxidation, cook...
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Camila Barbosa Carvalho, Grasiele Scaramal Madrona, Jane Graton Mitcha, Maribel Velandia Valero, Ana Guerrero, Mônica Regina da Silva Scapim, Fábio Yamashita, Ivanor Nunes do Prado
Pág. e42892
This study was performed to evaluate of active biodegradable packaging applied to low-sodium beef burgers stored at -18oC for 120 days. It was tested four treatments: Beef burgers with 25% (B25) and 50% (B50) of sodium reduction and biodegradable packagi...
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Camila Barbosa Carvalho, Grasiele Scaramal Madrona, Jane Graton Mitcha, Maribel Velandia Valero, Ana Guerrero, Mônica Regina da Silva Scapim, Fábio Yamashita, Ivanor Nunes do Prado (Author)
Pág. e42892
This study was performed to evaluate of active biodegradable packaging applied to low-sodium beef burgers stored at -18oC for 120 days. It was tested four treatments: Beef burgers with 25% (B25) and 50% (B50) of sodium reduction and biodegradable packagi...
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Tatiane Rogelio Ramos, Ana Carolina Pelaes Vital, Camila Mottin, Juliana Akamine Torrecilhas, Maribel Velandia Valero, Ana Guerrero, Emília Maria Barbosa Carvalho Kempinski, Ivanor Nunes do Prado (Author)
Pág. e47690
This work evaluated the effect of NaCl reduction on the quality and sensorial attributes of hamburgers. Three treatments were tested: control (CON), 100% NaCl; reduction of 25% NaCl (T25), and one with 50% NaCl (T50). The pH, color, lipid oxidation, cook...
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Wan Amnin Wan Yahaya
Pág. 14
Recent alternative of the use of renewable and natural resources as biopolymer in plastic helps to reduce waste disposal problems in the environment. Semi-refined carrageenan (SRC) are used as biopolymer in formulation of active film adding with glycerol...
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Marie-Aimée Galeron, Olivier Radakovitch, Bruno Charrière and Jean-François Rontani
Autoxidation is a complex abiotic degradation process, and while it has long been known and well studied in biological compounds, it has been widely overlooked in environmental samples and as a part of environmental processes. With recent observations sh...
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Pamela Andrea González,María C. Zuñiga,Claudio A. Olea-Azar,Cristina Loyola,Christian G. Folch-Cano
Pág. 262 - 271
P. González-Fuentes, M. Zuñiga, C. Olea-Azar, M. Loyola and C. Folch-Cano. 2017. Effect of the Olive Pruning Wood Extract on Lipid Oxidation in Sunflower Oil. Cien. Inv. Agr. The production of high quality natural antioxidants from olive pruning wood ext...
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Anna Reitznerová, Boris Semjon, Martin Bartkovský, Monika ?uleková, Jozef Nagy, Tatiana Klempová and Slavomír Marcincák
The present study aimed to evaluate the lipid content and oxidation of fallow deer (FD), wild boar (WB), and pig meat (PM) at -18 °C for a 360-day storage period. The lowest fat content was observed in thigh meat (TM) of FD (2.53%; p ? 0.05). The ratio o...
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Anna Belinska,Sergiy Bochkarev,Oleksandra Varankina,Vasyl Rudniev,Oksana Zviahintseva,Kateryna Rudnieva,Iryna Bielykh,Vadym Khosha
Pág. 6 - 14
The analysis of the main methods of modeling the formulations of protein-fat mixtures for special purposes has been conducted. Considerable attention is paid to the choice of methods for stabilizing their lipid component from oxidative damage. The urgenc...
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Federica Tinello, Stefania Zannoni and Anna Lante
Soybean oil has been supplemented with 10% (w/w) of ginger and turmeric powders derived from commercial products (GC?commercial ginger and TC?commercial turmeric), freeze-dried rhizomes (freeze-dried ginger (GR) and freeze-dried turmeric rhizome?TR) and ...
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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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Kathia Broce, Jozef Linssen (Autor/a)
Pág. 18 - 28
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Dayse Aline Ferreira Silva Bartolomeu, Nina Waszczynskyj, Peter Gaberz Kirschnik, Bruna Rafaela Dallabona, Fernanda Janaína Oliveira Gomes da Costa, Carolina Lopes Leivas
Pág. 561 - 567
Changes in smoked bologna sausage manufactured with Niletilapia (Oreochromis niloticus), and wheat fibers in refrigerated storage (6 ± 2°C) during 30 days were evaluated. Minced fish (MF) obtained from waste (parings from the filleting fish operations) o...
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Larissa Freitas, Gisanara Dors, Bruna Curry Carneiro, Pedro Carlos de Oliveira, Heizir Ferreira De Castro
Pág. 491 - 497
Different strategies to avoid the lipid feedstock oxidation in the enzymatic synthesis of monoglycerides (MAG) from glycerolysis of babassu oil were tested. The reactions were catalyzed by Burkholderia cepacia lipase immobilized on SiO2-PVA and the tests...
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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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Paula Borrajo, María López-Pedrouso, Daniel Franco, Mirian Pateiro and José M. Lorenzo
The growing interest in the development of functional foods, along with the control of food lipid oxidation and microbial spoilage, has led to the search for bioactive peptides from meat by-products. These valuable compounds could revalue these products,...
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