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Trends in Food Science & Technology, ISSN 0924-2244, 09/2014, Volume 39, Issue 1, pp. 4 - 17
Meat and processed meat products are often perceived as unhealthy by consumers. Functional meat products may represent an opportunity for the meat industry to... 
FAT LEVELS | SODIUM | ESSENTIAL OILS | READY-TO-EAT | FOOD SCIENCE & TECHNOLOGY | DRY FERMENTED SAUSAGES | FUNCTIONAL FOODS | SENSORY QUALITY | VARYING SALT | QUALITY CHARACTERISTICS | ATTITUDES | Functional foods
Journal Article
Food Chemistry, ISSN 0308-8146, 2010, Volume 123, Issue 1, pp. 85 - 91
The present study investigated the changes in total phenols (TP), rosmarinic acid content and antioxidant capacity of six Lamiaceae herbs (rosemary, oregano,... 
Herbs | Antioxidant capacity | Rosmarinic acid | Total phenol | Drying | NUTRITION & DIETETICS | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED | EXTRACTS | CONSTITUENTS
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2011, Volume 126, Issue 1, pp. 339 - 346
► The optimal temperature for accelerated solvent extraction of the spices examined was 129 °C. ► Degradation of rosmarinic acid was observed at temperatures... 
Spice | Total phenols | Accelerated solvent extraction | Antioxidant | RSM | ACID | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | HAEMATOCOCCUS-PLUVIALIS | PARAMETERS | NUTRITION & DIETETICS | OIL | RADICAL-SCAVENGING ACTIVITY | CAPILLARY-ELECTROPHORESIS | PLANTS | CHEMISTRY, APPLIED | CARBON-DIOXIDE EXTRACTION
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 06/2017, Volume 41, p. 64
The effect of applying high intensity ultrasound on microbiological and quality parameters in several fish species was assessed at laboratory scale. Samples of... 
Salmon | Fishes | Analysis
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2011, Volume 44, Issue 1, pp. 299 - 306
The objective of this study was to investigate the effect of blast freezing and blanching in combination followed by chilling, on the antioxidant activity... 
Phenols | Ascorbic acid | Kinetics | Chill storage | Freezing | Blanching | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | FROZEN STORAGE | ORANGE JUICE | ASCORBIC-ACID | FRESH | VITAMIN-C CONTENT | INSTRUMENTAL COLOR | VEGETABLES
Journal Article
Food Chemistry, ISSN 0308-8146, 2009, Volume 114, Issue 2, pp. 484 - 491
The effect of treatment time (min) and storage on the antioxidant activity and Hunter colour parameters ( *, *, *) of carrot slices was investigated. Carrot... 
Sterilisation | Modelling | Carrots | Antiradical power | SPORES | LISTERIA | QUALITY | FOOD SCIENCE & TECHNOLOGY | ORANGE JUICE | PHENOLICS | VALIDATION | LYCOPENE | NUTRITION & DIETETICS | KINETICS | GROWTH | TOMATOES | CHEMISTRY, APPLIED | Antioxidants | Wetland flora | Models | Analysis
Journal Article
Journal of Applied Phycology, ISSN 0921-8971, 2014, Volume 27, Issue 1, pp. 519 - 530
Total phenolic content (TPC) and antioxidant activity of crude and enriched aqueous, ethanol/water and methanol/water extracts from four species of Irish... 
Antioxidants | Polyphenols | Mass spectrometry | Phlorotannins | Macroalgae | Irish | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | MARINE & FRESHWATER BIOLOGY | ALGAE | EXTRACTS | Analysis | Chromatography
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2011, Volume 126, Issue 1, p. 339
a* The optimal temperature for accelerated solvent extraction of the spices examined was 129[degrees]C. a* Degradation of rosmarinic acid was observed at... 
Antioxidants | Mathematical optimization | Methods
Journal Article
Food Chemistry, ISSN 0308-8146, 2010, Volume 121, Issue 1, pp. 62 - 68
C polyacetylenes are a group of bioactive compounds present in carrots which have recently gained scientific attention due to their cytotoxicity against cancer... 
Carrot | Thermal processing | Polyacetylenes | Colour | Regression modelling | BIOACTIVITY | STORAGE | LISTERIA | FALCARINOL | FOOD SCIENCE & TECHNOLOGY | NUTRITION & DIETETICS | DIFFERENT TEMPERATURES | GROWTH | CHEMISTRY, APPLIED
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 06/2017, Volume 41, pp. 64 - 70
The effect of applying high intensity ultrasound on microbiological and quality parameters in several fish species was assessed at laboratory scale. Samples of... 
High intensity | Decontamination | Natural flora | Lipid oxidation | Fish | Microbial | Ultrasound | SOXHLET | LETTUCE | TOTAL LIPID DETERMINATION | BACTERIA | FOOD SCIENCE & TECHNOLOGY | INACTIVATION | PRESSURE | EXTRACTION | OIL | ULTRASONICATION | PORK
Journal Article
Meat Science, ISSN 0309-1740, 2006, Volume 72, Issue 2, pp. 236 - 244
Dielectric properties of beef muscle were recorded during heating (5–85 °C) to assess their linkage to phase changes monitored by differential scanning... 
Beef muscle | Protein denaturation | Electrical conductivity | Rheology | DSC | Dielectric properties | Proteins | Actin | Analysis | Collagen | Denaturation | Myosin | Dielectrics | Beef | Muscle proteins | Microwave communications
Journal Article
Food Science and Technology International, ISSN 1082-0132, 12/2016, Volume 22, Issue 8, pp. 743 - 751
Journal Article