Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity.

Sweet potato ( (L.) Lam.) is a nutrient-dense crop rich in fibre, minerals, and antioxidant compounds, including carotenoids and phenolic compounds, such as anthocyanins.

Carbohydrate composition of cow milk and plant-based milk alternatives.

The prevalence of lactose intolerance is one of the factors driving consumers toward plant-based milk alternatives (PBMA). This study aimed to analyze the carbohydrate profile of cows' milk (regular and lactose-free from both pasteurized and UHT milks; n = 80) and PBMA (n = 60) by HPLC. The study revealed that no significant difference was present in the energy content and total carbohydrate content between regular milk and lactose-free milk.

Lipid Profile of Plant-Based Milk Alternatives (PBMAs) and Cow's Milk: A Comparison.

Some consumers are replacing cow's milk with plant-based milk alternatives (PBMAs). The present study aimed to characterize the lipid profiles of cow's milk ( = 60) and PBMA types (soya, oat, rice, almond, coconut, and hazelnut; = 10 per type). Significant differences were found in the fatty acid (FA) profiles of PBMAs and milk, particularly in FA diversity (15 FAs in PBMAs vs 54 FAs in milk) and the proportion of prime FA groups.

The Effect of the Species and Harvesting Location on Dried Salted Cod Fatty Acid Signatures and Nutritional Quality.

The Atlantic cod was listed as 'vulnerable' by the International Union for Conservation of Nature, a condition that persists today. Fishing pressure on the Atlantic cod could be partially transferred to the Pacific cod, since the two cod species share genetic and phenotypic similarities. The aim of this study is to expand knowledge of the composition of dried salted cod obtained from Atlantic and Pacific cod species, with the Atlantic cod being from two different harvesting locations.

Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil.

Mortadellas manufactured using Caiman yacare meat (70%) and pork fat (30%) were reformulated by substituting pork fat with increasing amounts of soybean oil (25%, 50%, and 100%) and evaluated 7, 30, and 60 days post-manufacture. The substitutions resulted in an increase in fat content and in the percentage of polyunsaturated fatty acids (total PUFA; 18:2 n-6 and 18:3 n-3), and a reduction in saturated fatty acids (total SFA; 14:0 and 16:0). These alterations reduced (P<0.

Effect of processing in volatiles from a Portuguese traditional dry-fermented ripened sausage 'Chourico Grosso Borba-Estremoz PGI'.

Volatile compounds from 'Chouriço Grosso', a Protected Geographical Indication (PGI) dry fermented and ripened pork sausage, were analyzed by a purge and trap - gas chromatography-mass spectrometry system (PT/GC/MS) and compared with those from sausages obtained through a modified drying/smoking technique. At the end of the processing (40 days), the two major groups of volatiles present in both types of sausages were sulphur compounds and hydrocarbons. Total volatiles concentration was about 71 mg/kg and 99 mg/kg, respectively for traditional and modified processes.

Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added.

The presence of biogenic amines (BA) along the processing stages and storage period of "Painho de Portalegre" and its relationship with the NaCl concentration on their levels were evaluated. Total BA concentration of current "Painho de Portalegre" dry fermented sausage increased (P<0.001) with drying/smoking processing time, attaining 655mgkg(-1) dry matter (DM) at day 6, a level about six times higher than that obtained in seasoned raw material mixtures before casing stuffing (115mgkg(-1)DM).

Influence of lairage environmental conditions and resting time on meat quality in pigs.

This study investigated the influence of lairage environmental conditions and resting time on pig carcasses and meat quality. The experimental material consisted of 1001 cross Pietrain-Duroc-Hampshire × Belgium-LR-LW pigs, held in lairage for either ≈30 min (direct slaughter) or between 2-3 h under 12 °C/90% relative humidity (RH), 20 °C/80% or 90% RH and 35 °C/50% or 85% RH. Prior to arrival at the lairage plant they were transported for about 45-60 min and subjected to a fasting period of 36 h before loading.