Food Quality
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Recent papers in Food Quality
Bifidus milk powder was prepared by supplementing cow's milk with predetermined level of additives to obtain slurry of desired concentration. The slurry was sterilized, cooled and inoculated with 24-h-old bulk culture of... more
Colour is the first attribute subject to consumer perception in determining food quality and, in many cases, this is the only possible mean to qualify product at purchase. For this reason, the description of colour by analytical methods... more
Fresh sliced apples were dipped in ethanol or cysteine solutions and/or packaged in air or modified atmosphere in order to retard oxidative browning. Modified atmosphere packaging was effective in inhibiting darkening for at least nine... more
A study of 63 Toronto restaurants found that certain attributes or amenities had a statistically significant effect on average check, as well as customers' ratings of decor and service quality. The features tested were offering... more
Organic farming has become an important element of European agri-environmental policy due to increasing concern about the impact of agriculture on the environment. This book describes in detail the environmental and resource use impacts... more
Equilibrium modified atmosphere packaging (EMAP) improve the preservation of fresh produce by using favorable levels of gases that remain constant for most of the packaging time. In the present study, a set of experiments were conducted... more
In order to study storage time, sensory properties and acceptability among consumers, regular, free-sugar (sucralose [Sucra] or stevioside [Ste]) and free-sugar/reduced calorie (Sucra or Ste], with whey protein concentrate as fat... more
The objective of this study was to assess the effects of some healthy ingredients on the properties of a ring-shaped bagel/pretzel-type bakery product to offer an alternative product satisfying consumer demand. For this purpose, ground... more
Fourteen vacuum packed cold smoked salmon products of different origin purchased in Italian retail were analysed at about half shelf-life (HSL) and at the expiry date (ED). On ED, eight on fourteen samples had concentration of total... more
ForewordThese guidelines on quality and processing of organic foods have been prepared as part of the Core Organic Plus funded project “SusOrganic - Development of quality standards and optimi-sed processing methods for organic produce”.... more
Valorisation of Argan oil requires the precise identification of different provenances markers. The concentration of tocopherol is regarded as one of the essential parameters that certifies the quality and purity of Argan oil. In this... more
published in: M. Montanari & J-R. Pitte, Les frontières alimentaires (Paris, 2009)
The extent of oxidative and storage stability of margarine samples were determined by measuring peroxide values (PV) and Accelerated Shelf-Life Testing (ASLT). Two margarine samples, A and B, which were packaged with parchment and... more