Relating texture perception of cooked ham to the bolus evolution in the mouth.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.02.073
Abstract: The aim of the present study was to characterize the dynamics of the bolus formation that take place during mastication of commercial cooked ham samples. In addition, the relationships between these properties and texture perception… read more here.
Keywords: cooked ham; mouth; ham samples; texture perception ... See more keywords
Evaluation of Commercial Anti-Listerial Products for Improvement of Food Safety in Ready-to-Eat Meat and Dairy Products
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DOI: 10.3390/antibiotics12020414
Abstract: In ready-to-eat products, such as cooked ham, fresh cheese, and fuet in which Listeria monocytogenes is a concern, the use of biopreservation techniques represents an additional hurdle to inhibit pathogen growth during storage. The objective… read more here.
Keywords: phageguard listextm; ready eat; food; fresh cheese ... See more keywords