Foods 2020 2021 - 111 articles
Online | 10–25 November 2020
Volume Editor: Christopher John Smith, University of Chester, UK
Algae are not only of high ecological, but also of great economic importance [...]
Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aim of this research was to obtain a better understanding of the impact of different oils in physicochemical properties, e...
Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses...
Avocado has become fashionable due to its great organoleptic and nutritional properties. It is consumed as a fresh product and it is also processed to obtain salad oil and guacamole. In all cases, the only usable portion is the pulp. Therefore, to be...
While we encounter sticky liquids in our daily life and are able to discriminate between them, instrumental measurements of stickiness are difficult to match to those that relate to our perception. In this paper, we examine some of the factors that i...
The study aimed to evaluate the effects of process parameters (time and raw material weight (RMW)) of conventional (boiling for 10–45 min) and microwave-assisted (2–8 min) aqueous extraction on the color quality (i.e., lightness (L*), chroma (C*...
With the modern and accelerated way of life, frying has become an extremely common way of food preparation. In the frying process, hot oil or fat serves as a heat transfer medium. Ideal fat in all frying processes does not exist due to differences in...
Virgin coconut oil (VCO) is known to have functional properties. It is important to maintain its quality, such as its sensory properties, especially during storage. This study evaluated the effects of elevated temperature storage (i.e., 35 °C, 40 °C,...
In Portugal, the main autochthonous sheep breeds exploited for meat production are Churra Galega Bragançana (CGB) and Bordaleira de Entre Douro e Minho (BEDM). This study aimed to characterise the evolution of spoilage microorganisms in refrigerated...
In recent years, the consumption of snacks has increased substantially. Analysis of consumption trends of this kind of food through the use of surveys would allow matching of the supply to the demand. The objective of the present work was to study sn...
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