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Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles
(Elsevier, 2012-03)Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC) + 1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC) + 1.25%NaCl; 0.25% sodium tripolyphosphate (STPP) ... -
Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
(2015-06)The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared ... -
Socio-economic dynamics and innovative technologies affecting health-related lipid content in diets: Implications on global food and nutrition security
(2015-10)The recent increase in human population coupled with rural-to-urban migration has led to challenges in managing a balanced diet in both food ‘secure’ and food ‘insecure’ regions. As a result of this geographic phenomenon, ...