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Distinct Correlations Between Lipogenic Gene Expression and Fatty Acid Composition of Subcutaneous Fat Among Cattle Breeds
(Biomed Central, 2018-05-23)
Background: The fatty acid (FA) composition of adipose tissue influences the nutritional quality of meat products. The unsaturation level of FAs is determined by fatty acid desaturases such as stearoyl- CoA desaturases ...
A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety
(MDPI, 2021-09-17)
Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage ...
Biosynthesis of gamma-aminobutyric acid by Lactiplantibacillus plantarum K16 as an alternative to revalue agri-food by-products.
(Nature, 2022)
Probiotic metabolites, known as postbiotics, have received attention due to their wide variety of promoting health effects. One of the most exciting postbiotic is gamma-aminobutyric acid (GABA), widely produced by lactic ...
Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry
(Nature Research, 2022-03)
[EN] Microalgae and microalgae-derived ingredients are one of the top trends in the food industry. However, consumers' acceptance and purchase intention of a product will be largely affected by odour and flavour. Surprisingly, ...
Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed
(MDPI, 2021-05-15)
A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis ...
Effect of ageing time on the volatile compounds from cooked horse meat
(Elsevier, 2022-02)
Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bret ' on horse meat (loin) were analyzed by solid-phase microextraction coupled to gas chromatography-mass spectrometry. A total of 77 volatile com-pounds ...
Caspase activity in post mortem muscle and its relation to cattle handling practices
(Wiley, 2021-12)
BACKGROUND Animal handling practices are one of the factors majorly affecting animal metabolism prior to slaughter. This phenomenon increases the occurrence of meat quality defects such as dark cutting-beef, causing high ...
Traditional part-time grazing: a more sustainable sheep milk and cheese production in the Basque Country
(Wageningen Academic Publishers, 2010)
[EN] The concept of sustainability when referring to food production rests, in general, on 3 main aspects: 1) respect for the environment; 2) economic and social benefits for all involved in production; and 3) production ...
The Sum of Plasma Fatty Acids iso16:0, iso17:0, trans11-18:1, cis9, trans11-CLA, and cis6-18:1 as Biomarker of Dairy Intake Established in an Intervention Study and Validated in the EPIC Cohort of Gipuzkoa
(MDPI, 2021-02-22)
The questioned reliability of 15:0, 17:0, and trans9-16:1 acids as biomarkers of dairy fat intake also questions the relationship between the intake of these products and their health effects. Two studies were conducted ...
Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese
(Elsevier, 2023)
Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the role of these microorganisms in volatile aroma ...