Results 61 to 70 of about 1,148 (167)

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches [PDF]

Journal of Food Science and Technology, 2014
The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0 % of cassava starch) and CORN (5.0 % of regular corn ...
R C, Prestes, L B, Silva, A M P, Torri, E H, Kubota, C S, Rosa, S S, Roman, A P, Kempka, I M, Demiate   +7 more
openaire   +2 more sources

Enzymatic Hydrolysis and Characterization of Protein Concentrate Obtained From Mechanically Separated Meat of Nile Tilapia (Oreochromis niloticus)

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT The valorization of mechanically separated meat (MSM) from Nile tilapia through enzymatic hydrolysis can convert an underutilized co‐product into functional ingredients; however, a practical balance between the degree of hydrolysis (DH) and techno‐functional performance remains underexplored.
Poliana dos Santos Mendes, Flávia Aparecida Reitz Cardoso, Maria Fernanda Giugiolli, Gabriela Wolhmuth, Maria Isabel Campos Oliveira, Vitória de Freitas Fante, Jéssica Novelo Nascimento Brenag, Evandro Bona, Patrícia Casarin, Adriana Aparecida Droval Arcain   +9 more
wiley   +1 more source

Histamine in Brazilian Foods: A Comprehensive Review of Occurrence and Risk Assessment for Intoxication and Intolerance

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
Even though histamine plays an important role in human health, it has been associated with food intoxication and intolerance episodes. The most relevant, current state of knowledge regarding histamine's biochemical and health aspects is provided. Histamine levels are provided for 17 food groups, including 335 food types and 11,437 samples, allowing ...
Maria Beatriz A. Gloria, Fabiana B. Diniz, Bruno M. Dala‐Paula, Biane Philadelpho, José Eduardo Gonçalves, Ederlan S. Ferreira, Livia Simon Sarkadi   +6 more
wiley   +1 more source

Chenopodium quinoa and Amaranthus spp. raw meals as meat extenders in Pelibuey mortadella [PDF]

Brazilian Journal of Food Technology
This study examined the impact of partially replacing wheat flour with raw flours from Andean pseudocereals (Chenopodium quinoa Willd. and Amaranthus spp.) in Bologna-style mortadella formulations made with pelibuey meat (Ovis aries).
Gabriela Revelo Salgado, Marco Burbano Pulles, Francisco Domínguez Rodríguez, Freddy Giovanny Torres Mayanquer   +3 more
doaj   +1 more source

Oregano essential oil as an alternative antimicrobial for the control of Listeria monocytogenes and Salmonella in Turkey mortadella during refrigerated storage.

Food Chemistry Advances, 2023
Given consumer preference for “natural” and clean-labeled products, validating new ingredients that achieve the same antimicrobial, antioxidant, or other functions as those being replaced is critical. In this study, the antimicrobial activity of free and
Leonor Lastra-Vargas, Ruth Hernández-Nava, Nancy Ruíz-González, María Teresa Jiménez-Munguía, Aurelio López-Malo, Enrique Palou   +5 more
doaj   +1 more source

Investigation of genetically modified additives in meat and meat products in Mosul city [PDF]

Iraqi Journal of Veterinary Sciences
Consumer demands for meat and meat products have increased over the last years; Therefore, meat yields were improved using biotechnology. Gene modification techniques have been applied for these purposes using transgenic plants. The goal of this study is
Mohammed H. Alassaf, Muntaha G. Hasan
doaj   +1 more source

Valorization of Eco‐Friendly Nanochitosan Particles on the Production of Low‐Sodium Smoked Fish Products

Food Bioengineering, Volume 4, Issue 3, Page 351-364, September 2025.
ABSTRACT Smoked fish products are widely consumed; however, they often contain high sodium levels (up to 4 g NaCl/100 g), which are associated with an increased risk of hypertension and cardiovascular diseases. Therefore, developing low‐sodium alternatives without compromising product quality and safety has become an urgent public health priority ...
Marwa A. Sheir, Nesrin S. Mohammed, Hesham F. Amin, Khaled Y. Farroh   +3 more
wiley   +1 more source

Pseudocereal Proteins: Structural and Nutritional Properties, Applications in Food Matrices, In Vitro Digestibility, and Bioactivity

Sustainable Food Proteins, Volume 3, Issue 3, September 2025.
The trend toward plant‐based proteins has driven the study of unconventional sources, such as pseudocereal proteins (amaranth, quinoa, and buckwheat). This review analyzes their nutritional, techno‐functional, and bio‐functional aspects, their application in food products, especially beverages, and their digestibility through in vitro methods ...
Santiago E. Suárez, Francisco Speroni, María Cristina Añón   +2 more
wiley   +1 more source

PHYSICO-CHEMICAL AND SENSORY EVALUATION OF THREE TYPES OF PORK MORTADELLA MANUFACTURED IN THE IULS MEAT PROCESSING MICROSECTION

, 2023
The objective of this study was to develop and characterize three batches of mortadella made at the IULS meat processing microsection from three anatomical regions of the pork carcass: loin, tenderloin, and chop.
Bianca Georgiana ANCHIDIN, Marius Mihai CIOBANU, Diana Remina MANOLIU, Paul Corneliu BOISTEANU, Mihai Catalin CIOBOTARU, Alina Narcisa POSTOLACHE   +5 more
core   +1 more source

Visual and textual prompts as a nudge to promote the selection of healthy dairy products among adolescent and young adult students

International Journal of Dairy Technology, Volume 78, Issue 3, July–September 2025.
Combining visual and textual prompts in a simulated cafeteria increased the selection of healthier dairy options, such as yoghurt and white cheese, among adolescents and young adults. This low‐cost educational nudge may support healthier eating habits during a critical stage of dietary habit formation.
Elson Rogerio Tavares Filho, Ramon Silva, Tatiana C Pimentel, Maria Terezinha S L Neta, Elane S Prudencio, Neila S P S Richards, Eliane T Marsico, Mônica Q Freitas, Erick A Esmerino, Adriano Gomes Cruz   +9 more
wiley   +1 more source