The development of non-destructive methodologies based on Hyperspectral Imaging (HSI),
Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) techniques to …

Highlights•MRI and NMR are non-destructive techniques that can be used to evaluate food
quality.•Recent developments have resolved the limitations of using NMR/MRI in food …

Background Dry-cured ham is one of the most valued food products by Mediterranean
consumers. In this sense, the appropriate development of its different production stages is …

The extraordinary organoleptic qualities of Iberian ham derive from the singular producing
pig breed and from the traditional rearing conditions, both of which define its lipid content …

In many Brazilian cities, the most common procedure for planning cycling networks is using
aggregated population data in census tracts, which may not take into account the true origin …

The effect of ultrasonic-assisted freezing (UAF) on the water distribution of dough and
molecular structure of gluten was in-situ monitored by low field nuclear magnetic resonance …

The design strategy of a food process must be aimed to provide food safety while retaining
optimal organoleptic and nutritional characteristics and, possibly, to optimize the energy …

Most plastics need to incorporate flame retardants (FR) to meet fire safety standard
requirements. FRs are organic compounds used to increase the resistance to ignition …

Salt content standardization in dry-cured ham production is complex as there are many
factors that influence salt uptake. The aim of this work was to study and model salt uptake as …

Variability of salt content in dry-cured ham production can pose microbiological food safety
issues, especially in salt reduced and/or non-nitrified products. In this regard, computed …