Norton Komora
YOU?
Author Swipe
View article: Development of a Clean-Label Meat-Free Alternative to Deli Ham
Development of a Clean-Label Meat-Free Alternative to Deli Ham Open
Reducing meat consumption is a key strategy to mitigate environmental impact, lower the incidence of diet-related diseases, and promote sustainable food production. In response, the plant-based food market has grown significantly, motivate…
View article: Spicy Food Ingredient from Red Habanero By-Product Obtained by Ultrasound-Assisted Extraction
Spicy Food Ingredient from Red Habanero By-Product Obtained by Ultrasound-Assisted Extraction Open
The production of spicy sauces from chili peppers (Capsicum spp.) generates 5–30% of spicy by-product which is rich in valuable compounds (e.g., capsaicinoids, carotenoids, phenolics, etc.) and can serve as a source of Capsicum oleoresins,…
View article: In vitro colonic fermentation of clean label ham formulations: Gut microbiota modulation and metabolite production
In vitro colonic fermentation of clean label ham formulations: Gut microbiota modulation and metabolite production Open
Consumer wishes for "clean label" products have prompted the rise of these products available in the market. With dietary choices directly influencing market trends, developing novel meat products with natural nitrate and nitrite alternati…
View article: From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a Saccharomyces cerevisiae Yeast Protein Extract and Chlorella vulgaris Mixed System
From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a Saccharomyces cerevisiae Yeast Protein Extract and Chlorella vulgaris Mixed System Open
History aside, traditional mayonnaise faces a rising animal welfare concern dietary approach and remains dependent on cold environments throughout the supply chain due to food safety. Nowadays, consumers are able to find alternative formul…
View article: The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup
The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup Open
Introduction Mayonnaise, mustard, and ketchup are table sauces enjoyed worldwide, adding flavour and texture to many dishes. However, these products often contain high sodium content, which contributes to health issues such as high blood p…
View article: The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities’ Dynamics and Quality Parameters of a Fermented Meat Sausage Model
The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities’ Dynamics and Quality Parameters of a Fermented Meat Sausage Model Open
Traditional foods are increasingly valued by consumers, whose attention and purchase willingness are highly influenced by other claims such as ‘natural’, ‘sustainable’, and ‘clean label’. The purpose of the present study was to evaluate th…
View article: Microbiological and Chemical Quality of Portuguese Lettuce—Results of a Case Study
Microbiological and Chemical Quality of Portuguese Lettuce—Results of a Case Study Open
In addition to environmental pollution issues, social concerns about the sustainability, safety, and quality of conventionally grown fruits and vegetables have been increasing. In order to evaluate if there were any microbiological differe…
View article: Effect of high-pressure carbon dioxide processing on the inactivation of aerobic mesophilic bacteria and <i>Escherichia coli</i> in human milk
Effect of high-pressure carbon dioxide processing on the inactivation of aerobic mesophilic bacteria and <i>Escherichia coli</i> in human milk Open
El presente estudio se orientó a investigar el efecto de la utilización de dióxido de carbono de alta presión en la inactivación de bacterias aerobias mesófilas y Escherichia coli ATCC 25922 previamente inoculadas en leche humana. Durante …