Color of meat is one of the first parameters of quality evaluated by consumers. Therefore, contro... more Color of meat is one of the first parameters of quality evaluated by consumers. Therefore, control of color is an aspect of meat industry of increasing interest. Each pixel of the food surfaces could be characterized from the analysis of digital images. Thus, this methodology is useful for food analysis, mainly in heterogeneous products. A low cost technique based on an image processing software to measure color in the CIELAB space was developed in a simple and versatile way. A case study has been carried out to study the effects of several treatments on a meat product; and thereby to determine the most suitable preservation method to keep the desirable color.
Summary Packaging has been developed as a way to protect food from the environment during handlin... more Summary Packaging has been developed as a way to protect food from the environment during handling, from transportation to preparation. The development of frozen packaging is significant and food packaging has continued to evolve since that time as an important method of preserving foods, particularly high value-added products such as poultry and other muscle foods. Today, food packaging aims to maintain quality characteristics such as physicochemical and microbiological parameters as well as aesthetic and retailing ...
ABSTRACT Background / Purpose: To identify opportunities for improving vitamin D status in Middle... more ABSTRACT Background / Purpose: To identify opportunities for improving vitamin D status in Middle Eastern people living in the UK.A food and health questionnaire was designed to obtain information about factors that can affect vitamin D status within the human body. Main conclusion: The risk factors from lifestyle or consumption frequency of foods rich in vitamin D were related to gender, age, and region of birth, ethnic origin, religion and occupation. More than two thirds of the subjects had low vitamin D intake (<5 µg/d).All Middle Eastern subjects may be at risk of vitamin D deficiency.
Color of meat is one of the first parameters of quality evaluated by consumers. Therefore, contro... more Color of meat is one of the first parameters of quality evaluated by consumers. Therefore, control of color is an aspect of meat industry of increasing interest. Each pixel of the food surfaces could be characterized from the analysis of digital images. Thus, this methodology is useful for food analysis, mainly in heterogeneous products. A low cost technique based on an image processing software to measure color in the CIELAB space was developed in a simple and versatile way. A case study has been carried out to study the effects of several treatments on a meat product; and thereby to determine the most suitable preservation method to keep the desirable color.
Proceedings of the British Society of Animal Science, 2001
Wilting grass before ensiling has become a firmly established practice, since it provides economi... more Wilting grass before ensiling has become a firmly established practice, since it provides economic advantages due to the increment of the dry matter content of the forage before ensiling. Most forage crops contain less than 20 per cent of dry matter when they are cut thus reduction of the weight of crop to be transported provides advantages (Gordon et al., 1999). Also, research has shown that such practices yield improved and reduced effluent loss from the silo and higher feeding value of the silage. Wilting of grass prior to ensiling has been widely adopted as a means of reducing effluents produced and improving the fermentation quality of silage. The aim of this research was to assess the effect of differing wilting periods and silage moisture levels of silage quality and microbial growth levels.
The purpose of this study was to develop two different functional breads (Pita and Tandoori) supp... more The purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submitted to sensory characteristics, shelf life, glycaemic and satiety indices assessments. Both guar gum and inulin independently and in combination significantly (p < 0.05) decreased post-prandial blood glucose and glycemic response of Pita (GI of guar gum bread was 55%, inulin 57%) and Tandoori (GI of guar gum bread was 57% and inulin bread was 60%) compared to the control breads (GI 100%). Moreover, the results of the area under the curve of satiety showed that the addition of functional ingredients increased satiety levels as follows: for Pita, control was 355, a combination of all ingredients was 418, inulin was 451 and guar gum was 452; for Tandoori, control was 329, a combination of all ingredients was 420, inulin was 381 and guar...
What follows is a PDF file of a peer-reviewed unedited (author’s) manuscript which has been accep... more What follows is a PDF file of a peer-reviewed unedited (author’s) manuscript which has been accepted for publication. The manuscript was further subject to copyediting, typesetting, and review of the resulting proof before it was published in its final form. Please note that during the production process errors may have been be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
Agricultural systems in Mexico have become more specialized and more intensive in recent decades;... more Agricultural systems in Mexico have become more specialized and more intensive in recent decades; these changes have been accompanied by a greater potential for uncontrolled losses of nutrients. The adoption of more integrated agricultural methods is a priority in food production systems as resource degradation has become a major limitation to sustained output (Ventura et al., 2001). Nitrogen (N) is the single most important nutrient for increasing crop yields and is often lost in different forms due to complex processes of transformation and transfer within components of agricultural systems (Dalton & BrandHardy 2003). Nitrogen losses through ammonia volatilization are known to occur in traditional, livestock-based agricultural systems, but little attention has been given to this source of N loss on farms in central Mexico. This study investigated N dynamics in farming systems in the Central Valley of Mexico, in the region of the former Lake of Texcoco, an area characterised by sal...
This report was presented at the UK Organic Research 2002 Conference. Consumer attitudes to foods... more This report was presented at the UK Organic Research 2002 Conference. Consumer attitudes to foods are mainly influenced by quality attributes. Ethical factors are important in some cases, but they may be overstated. The relationships between consumers' awareness of organic food, price and perceived quality of food were investigated by tests involving series of consumer panels and sensory evaluation. Sensory responses were also matched to instrumental analysis data. Results indicated that overall there was no relation between panellist’s views about organic foods and their sensory perceptions. Eighty percent of the panellists felt that organic products were too expensive, but would buy them if they were cheaper. However the study showed that most of the people would not be likely to change their preference once they had made a product choice based upon sensory attributes. This has important implications, indicating that not only price, but also sensory quality of organic food mus...
Color of meat is one of the first parameters of quality evaluated by consumers. Therefore, contro... more Color of meat is one of the first parameters of quality evaluated by consumers. Therefore, control of color is an aspect of meat industry of increasing interest. Each pixel of the food surfaces could be characterized from the analysis of digital images. Thus, this methodology is useful for food analysis, mainly in heterogeneous products. A low cost technique based on an image processing software to measure color in the CIELAB space was developed in a simple and versatile way. A case study has been carried out to study the effects of several treatments on a meat product; and thereby to determine the most suitable preservation method to keep the desirable color.
Summary Packaging has been developed as a way to protect food from the environment during handlin... more Summary Packaging has been developed as a way to protect food from the environment during handling, from transportation to preparation. The development of frozen packaging is significant and food packaging has continued to evolve since that time as an important method of preserving foods, particularly high value-added products such as poultry and other muscle foods. Today, food packaging aims to maintain quality characteristics such as physicochemical and microbiological parameters as well as aesthetic and retailing ...
ABSTRACT Background / Purpose: To identify opportunities for improving vitamin D status in Middle... more ABSTRACT Background / Purpose: To identify opportunities for improving vitamin D status in Middle Eastern people living in the UK.A food and health questionnaire was designed to obtain information about factors that can affect vitamin D status within the human body. Main conclusion: The risk factors from lifestyle or consumption frequency of foods rich in vitamin D were related to gender, age, and region of birth, ethnic origin, religion and occupation. More than two thirds of the subjects had low vitamin D intake (&lt;5 µg/d).All Middle Eastern subjects may be at risk of vitamin D deficiency.
Color of meat is one of the first parameters of quality evaluated by consumers. Therefore, contro... more Color of meat is one of the first parameters of quality evaluated by consumers. Therefore, control of color is an aspect of meat industry of increasing interest. Each pixel of the food surfaces could be characterized from the analysis of digital images. Thus, this methodology is useful for food analysis, mainly in heterogeneous products. A low cost technique based on an image processing software to measure color in the CIELAB space was developed in a simple and versatile way. A case study has been carried out to study the effects of several treatments on a meat product; and thereby to determine the most suitable preservation method to keep the desirable color.
Proceedings of the British Society of Animal Science, 2001
Wilting grass before ensiling has become a firmly established practice, since it provides economi... more Wilting grass before ensiling has become a firmly established practice, since it provides economic advantages due to the increment of the dry matter content of the forage before ensiling. Most forage crops contain less than 20 per cent of dry matter when they are cut thus reduction of the weight of crop to be transported provides advantages (Gordon et al., 1999). Also, research has shown that such practices yield improved and reduced effluent loss from the silo and higher feeding value of the silage. Wilting of grass prior to ensiling has been widely adopted as a means of reducing effluents produced and improving the fermentation quality of silage. The aim of this research was to assess the effect of differing wilting periods and silage moisture levels of silage quality and microbial growth levels.
The purpose of this study was to develop two different functional breads (Pita and Tandoori) supp... more The purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submitted to sensory characteristics, shelf life, glycaemic and satiety indices assessments. Both guar gum and inulin independently and in combination significantly (p < 0.05) decreased post-prandial blood glucose and glycemic response of Pita (GI of guar gum bread was 55%, inulin 57%) and Tandoori (GI of guar gum bread was 57% and inulin bread was 60%) compared to the control breads (GI 100%). Moreover, the results of the area under the curve of satiety showed that the addition of functional ingredients increased satiety levels as follows: for Pita, control was 355, a combination of all ingredients was 418, inulin was 451 and guar gum was 452; for Tandoori, control was 329, a combination of all ingredients was 420, inulin was 381 and guar...
What follows is a PDF file of a peer-reviewed unedited (author’s) manuscript which has been accep... more What follows is a PDF file of a peer-reviewed unedited (author’s) manuscript which has been accepted for publication. The manuscript was further subject to copyediting, typesetting, and review of the resulting proof before it was published in its final form. Please note that during the production process errors may have been be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
Agricultural systems in Mexico have become more specialized and more intensive in recent decades;... more Agricultural systems in Mexico have become more specialized and more intensive in recent decades; these changes have been accompanied by a greater potential for uncontrolled losses of nutrients. The adoption of more integrated agricultural methods is a priority in food production systems as resource degradation has become a major limitation to sustained output (Ventura et al., 2001). Nitrogen (N) is the single most important nutrient for increasing crop yields and is often lost in different forms due to complex processes of transformation and transfer within components of agricultural systems (Dalton & BrandHardy 2003). Nitrogen losses through ammonia volatilization are known to occur in traditional, livestock-based agricultural systems, but little attention has been given to this source of N loss on farms in central Mexico. This study investigated N dynamics in farming systems in the Central Valley of Mexico, in the region of the former Lake of Texcoco, an area characterised by sal...
This report was presented at the UK Organic Research 2002 Conference. Consumer attitudes to foods... more This report was presented at the UK Organic Research 2002 Conference. Consumer attitudes to foods are mainly influenced by quality attributes. Ethical factors are important in some cases, but they may be overstated. The relationships between consumers' awareness of organic food, price and perceived quality of food were investigated by tests involving series of consumer panels and sensory evaluation. Sensory responses were also matched to instrumental analysis data. Results indicated that overall there was no relation between panellist’s views about organic foods and their sensory perceptions. Eighty percent of the panellists felt that organic products were too expensive, but would buy them if they were cheaper. However the study showed that most of the people would not be likely to change their preference once they had made a product choice based upon sensory attributes. This has important implications, indicating that not only price, but also sensory quality of organic food mus...
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