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The production of hams follows processes in which the characteristics of raw materials and processing conditions influence the quality attributes. The increased use of non-contact evaluation methods leads to a better understanding of the materials and processes involved, resulting in meat...
Polar water-soluble molecules can form different supra-molecular structures. In an amorphous matrix the molecules are randomly distributed while a crystalline structure is characterised by a symmetric arrangement of ions or molecules. Linked to the different molecular mobility in these...
Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables. The conjugated bonds in their structures, which absorb light at about 500 nm, are the basis for the red, blue and purple colours of fruits, vegetables and their products. Anthocyanin pigments readily degrade...
The Beijing Olympic Committee adopted a series of socio-technical innovations and a unified Good Nutrition Practice (GNP) to protect the total food chain supply and ensure food safety for athletes and coaches during the Games. The success of these measures was evidenced by the total absence of...
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