Meat and meat products are a fundamental part of the human diet. The protein and vitamin
content, as well as essential fatty acids, gives them an appropriate composition to complete …

At present, a wide variety of analytical methods is available to measure antioxidant capacity.
However, this great diversity is not reflected in the analysis of meat and meat products, as …

Abstract Changes in the volatile components of dry-cured fish during storage at 4℃ and
25℃ were investigated by HS-GC-IMS fingerprinting combined with principal component …

A direct extraction of volatile organic compounds (VOC) using HS-SPME method was
proposed. The identification and quantification of VOC of six dry-cured meat products were …

The effects of guarana seed and pitanga leaf extracts on the physical–chemical and sensory
characteristics, and oxidative stability of modified atmosphere-packaged lamb patties with fat …

Defective textures in dry-cured ham are a common problem that causes important economic
losses in the ham industry. An increase of proteolysis during the dry-cured ham processing …

NaCl is fundamental for the development of the physico-chemical, sensorial and
microbiological stability in meat products made from whole pieces such as dry-cured lacón …

To investigate the effect of high pressure (HP) treatment (150 and 300 MPa for 15 min at 20°
C) on lipolysis-oxidation and volatile profile of marinated pork meat in soy sauce, the …

Background The produced peanuts by-products are a huge challenge, but they are
recognized to be a source of valuable nutrients, including natural antioxidants and …

The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; treatment III: 45%
NaCl, 25% KCl, 20% CaCl 2 and 10% MgCl 2 and treatment IV: 30% NaCl, 50% KCl, 15 …