Pork and beef gelatins.

Pork and beef gelatins.

Pork and beef gelatins. Gelatin is a key ingredient in the food industry due to its texturizing, gelling, stabilizing, and nutritional properties. Derived from animal collagen, it is mainly obtained from pig and cattle skins and bones through partial hydrolysis...
Pork and beef gelatins.

Gelatinas de cerdo y de vacuno

Gelatinas de cerdo y de vacuno La gelatina es un ingrediente clave en la industria alimentaria por sus propiedades texturizantes, gelificantes, estabilizantes y nutricionales. Derivada del colágeno animal, se obtiene principalmente a partir de pieles y huesos de cerdo...
The Umami Flavor in the Food Industry

The Umami Flavor in the Food Industry

The Umami Flavor in the Food Industry Umami flavor is considered the fifth basic taste, alongside sweet, sour, salty, and bitter. It derives from the Japanese term umai (delicious). It is characterized by a smooth, long-lasting, and complex taste sensation capable of...
The Umami Flavor in the Food Industry

El sabor umami en la industria alimentaria.

El sabor umami en la industria alimentaria. El sabor umami está considerado el quinto sabor básico junto al dulce, ácido, salado y amargo. Deriva del término japonés umai (delicioso) Se caracteriza por una sensación gustativa suave, prolongada y compleja, capaz de...
Pyrrolizidine Alkaloids in Food

Pyrrolizidine Alkaloids in Food

Pyrrolizidine Alkaloids in Food Pyrrolizidine alkaloids (PAs) are a group of natural compounds produced as secondary metabolites by various plant species. More than 600 different alkaloids of this class have been identified, over half of which are toxic to humans and...