There is growing interest in using healthy ingredients for the formulation of meat-based
products. Among them, the replacement of pork fat with vegetable oils has attracted much …

Iron deficiency remains one of the main nutritional disorders worldwide and low iron intake
and/or bioavailability are currently the major causes of anemia. To fight this public health …

En el mercado de lechal se pueden encontrar tipos comerciales clasificados en función del
peso de canal, conformación y estado de engrasamiento. La categorización de una canal …

In this study, the feasibility of predicting the lipid profiles of Iberian ham and shoulder samples
by using near infrared (NIR) spectroscopy was evaluated. Gas chromatography analysis …

Calibration statistical descriptors for both whole and ground lentils using Near Infrared
Spectroscopy (NIRS), combined with fiber-optic probe, are presented and discussed. The models …

The main objective of the study was to evaluate the effects of large amounts of paprika and
different amounts of hot paprika on the ripening process of dry sausage. The sausages, …

BACKGROUND Lentils are an ancient legume established worldwide for direct consumption
and with great potential for application in food processing. In addition, it is a sustainable …

Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory
analysis is an essential part of assessing its quality. However, sensory assessment is a …

Lentils (Lens culinaris spp.) are a type of edible pulse consumed and produced worldwide;
they are known for their valuable nutritional assets. The nutritional and chemical profiles of …

This study explores the viability of the application of Near Infrared Spectrometry (NIR) for the
rapid prediction of the ratio of 13 C/ 12 C stable isotopes and fatty acid composition in …