The paper examines the effect of eleven sterilization regimes on emulsion capacity and achieved lethal sterilized meat pâté with reduced fat content addition inulin. changes in inulin-type fructan were traced under different conditions. Optimal Central Composite Design (OCCD) was adopted to study, as independent variables process are selected: temperature holding time. mathematical models obtai...

Today, many consumers demand and have available a wide assortment of high quality foods. The quality of meat products is influenced by intrinsic factors such as breed, genotype, reared system, and feeding regime. Thus, cooked products manufactured from raw material from Iberian and white pigs should show different sensory quality. The aim of this study was to evaluate different cooked products ...

Carbon dioxide (CO2) is an important gas used in modified atmosphere packaging of non-respiring foods where it solubilizes into the aqueous and lipid phases food exerts antimicrobial effect. Prediction CO2 solubility within thus paramount importance to anticipate its benefit on preservation. In present study, machine learning algorithms were applied a set 362 values solubilities collected from ...

In this study, different microbial strains, as single and mixed-cultures, were used to ferment the pâté olive cake (POC), a by-product of oil processing. particular, strains belonging Candida boidinii, Wickerhamomyces anomalus Lactiplantibacillus plantarum used. The fermentation was carried out on diluted (3:2) POC without with glucose (2% w/v) addition. Furthermore, phenolic compounds monitore...