Flesh quality recovery in female rainbow trout (Oncorhynchus mykiss) after egg production
Flesh quality recovery in female rainbow trout (Oncorhynchus mykiss) after egg production. Aquaculture Europe 2019
Sensory Evaluation of Liver/Meat Pâté Made from Fresh or Frozen Eland Meat and Beef
Published in Scientia Agriculturae Bohemica
Small animal producers in Europe can financially benefit if they sell not only carcasses or dissected cuts, but also processed meat and edible offal in value added products such as traditional and popular pâté. In particular, when introducing a new exotic species like eland (Taurotragus oryx) to the market, the sale of low valued cuts with higher c...
Does oral health affect food comfortability and bolus properties during consumption of dairy products in elderly populat...
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The elderly population is growing increasingly. In 2030, 1/3 of the population will be over 60 years old. However this population has specific nutritional needs and often, oral impairments such as loss of tooth and/or decrease of salivary flow. Therefore it is necessary to develop foods adapted for the elderly, in terms of organoleptic properties a...
Traits affecting early season nitrogen uptake in nine legume species.
Published in Heliyon
Legume crops are known to have low soil N uptake early in their life cycle, which can weaken their ability to compete with other species, such as weeds or other crops in intercropping systems. However, there is limited knowledge on the main traits involved in soil N uptake during early growth and for a range of species. The objective of this resear...
Genotype and environment effects on sensory, nutritional, and physical traits in chickpea (Cicer arietinum L.)
The development of chickpea cultivars with high quality grains for human consumption is an important objective in breeding programs. Genotype and environment effects on seed quality traits (sensorial, nutritional and physical) were studied in chickpea dry grain. Twenty genotypes were grown in winter and spring sowings over two campaigns in four dif...
Understanding and changing children’s sensory acceptance for vegetables
Vegetable intake of children is well below recommendations in Australia and in most other western countries. Vegetables are the food category least liked by children. As acceptance is a key driver of intake, strategies are needed to increase children’s acceptance of vegetables. The present thesis was directed at understanding and changing children’...
Organic Food: A Comparative Study of the Effect of Tomato Cultivars and Cultivation Conditions on the Physico-Chemical P...
Published in Foods (Basel, Switzerland)
The objective of this review was to present an update of the currently managed studies on the characterization physical, chemical, and sensory analysis of several tomato cultivars. This review has indicated the importance of farming system and genotype on sensory and biochemical characteristics. It is necessary to use selected genotypes responding ...
Polyphenols: from plants to a variety of food and nonfood uses
Polyphenols are major plant secondary metabolites, structurally extremely diverse, essential for a variety of functions in plants, responsible for major organoleptic and nutritional properties of plant-derived foods, and useful for numerous practical applications. During the 27th International Conference on Polyphenols and 8th Tannin Conference, he...
Physico-chemical and sensory parameters of tomato cultivars grown in organic systems
The objectives of this research were to perform the physical, chemical and sensorial characterization, for hybrid and open pollinated tomato, within the Santa Cruz and Italian groups, aiming fresh consumption. A total of 14 fresh market tomato cultivars was used, six of them being experimental varieties and eight were commercial ones. The experimen...
Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chroma...
Polysaccharides are one of the major classes of macromolecules found in wines. They play a critical role in stabilizing other molecules in solution and thus are able to modify both the wine processing and organoleptic properties. Detailed analyses of these polysaccharides are essential to know their physicochemical properties and biological functio...
