Production and characterization of emulsified fish mortadella from Nile tilapia (Oreochromus niloticus)
This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 % pork fat), M2 (MSM - 84 % and 10 % pork fat) and M3 (MSM - 79 % and 15 % pork fat). The elaborated products were tested for technological, physical, physico-chemical, microbiolog...
By Heloísa Maria Ângelo Jerônimo, Maria Elieidy Gomes de Oliveira, Carlos Eduardo Vasconcelos de Oliveira, Natália Ferrão Castelo Branco Melo, Alex Poeta Casali, Antônio Rosendo da Costa, Aryane Ribeiro da Silva, Ricácia de Sousa Silva, Tânia Lúcia Montenegro Stamford
Physical and chemical characteristics of beef marinated by cashew apple extract
Marination is one of the methods that are often used in beef processing in an attempt to obtain high quality of beef. Cashew apple extract marinade (CAM) improves the microbiological characteristics of meat by inhibiting the growth of meat bacteria. The effect of CAM on other aspects such as physical (microbiological, tenderness, cooking loss, wate...
By Siti Susanti, Valentinus Priyo Bintoro, Antonius Hintono, Khoirun Nisa
Comparisons between flour qualities produced by three different mills: buhler, quadrumat, and industry mills
Three types of mills (Buhler, Quadrumat, and industry mill) have been used to determine the effect of mill type on the quality of the produced flour. Quadrumat and Buhler mills are usually used to produce flour at a laboratory level. Flour quality has been determined physically, chemically, and rheologically. Results showed that the particle size o...
By Abeer S. Alhendi, Tamadher H. Ahmad, Wasan S. Albayati, Balsam Q. Almukhtar, Zahraa K. Ali, Nuhoodh K. Al-Hayani
Exploring regulatory obstacles to the development of short food supply chains: empirical evidence from selected european countries
This paper explores the challenges in meeting the regulatory requirements of short food supply chains in 9 European countries based upon findings from the European H2020 3-year project "SMARTCHAIN". The assessments of the barriers that small food producers face in meeting different regulatory requirements are presented. Drawing on the results of 10...
By Lazar Živković, Mirjana B. Pešić, Hanna Schebesta, Viktor A. Nedović
Effect of Al content on the strength of terminal silanol species in ZSM-5 zeolite catalysts
Atmospheric cold plasma is an innovative, non-thermal technology. It has shown promising results for a broad range of food processing applications. On the basis of those facts, it has prompted growing attention in the scientific community. This paper reviews the literature generation trends surrounding atmospheric cold plasma technology. A bi...
By Dragan Vujadinović
Profile of currently employed European Food Scientists and Technologists: Education, experience and skills
The food & drink (F&D) sector in Europe ranks low in innovation and the European F&D industry has been losing importance in the global market. The food professionals, i.e., food scientists and technologists (FSTs), may not be meeting the varied demands of the sector. Here, we identify education, experience and skills of current FSTs and...
By Katherine Flynn, Barbara Ruiz Bejarano, Mafalda A.C. Quintas
Assessment of nutritional composition in elephant foot yam (Amorphophallus paeoniifolius Dennst- Nicolson) cultivars
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Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses
Lactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were to produce fermented goat milks with Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Brazilian artisanal cheeses, and to evaluate their physico-chemical, mi...
By Gustavo L. C. Valente, Leonardo B. Acurcio, Ranier C. Figueiredo, Felipe M. Sant'Anna, Rommel F. Brito, Luigi P. V. Freitas, Andréia M. Silva, Marcelo R. Souza, Cláudia F. A. M. Penna
Modelling relationships between raw milk quality parameters and climatic conditions - the case study of a 3-years survey in Serbia
This work examined the relationships between quality characteristics of raw milk and climatic conditions. Over a period of three years, a total of 5,065 samples were collected encompassing two types of farms. The quality characteristics analysed were titratable acidity (TA), total plate count (TPC) and somatic cells count (SCC). Climatic conditions...
By Ilija Djekic, Jelena Miočionović, Marija Bojčevski, Nada Šmigić, Igor Tomašević
Development of technology for the production of sausage produce using secondary collagen-containing raw materials
One of the main requirements for modern technologies is to expand the range of meat products by creating combined products with a balanced composition of food and biologically active substances. The purpose of the study was to develop a technology for the production of such combined meat products. The research used secondary meat raw materials of t...
By Natalia Gizatova, Albert Gizatov, Liliya Zubairova, Irina Mironova, Azat Nigmatyanov, Yuliya Chernyshenko, Alexey Pleshkov