Berries extracts as natural antioxidants in meat products: A review
The aim was to evaluate antioxidants from berries as replacement food additives for
inhibition of lipid and protein oxidation in meat and meat products, since meats are highly …
inhibition of lipid and protein oxidation in meat and meat products, since meats are highly …
Dietary advanced glycation end‐products: Perspectives linking food processing with health implications
Q Zhang, Y Wang, L Fu - … Reviews in Food Science and Food …, 2020 - Wiley Online Library
Dietary advanced glycation end products (dAGEs) are complex and heterogeneous
compounds derived from nonenzymatic glycation reactions during industrial processing and …
compounds derived from nonenzymatic glycation reactions during industrial processing and …
Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review
Fresh and processed meats offer numerous nutritional and health benefits and provide
unique eating satisfaction in the lifestyle of the modern society. However, consumption of red …
unique eating satisfaction in the lifestyle of the modern society. However, consumption of red …
Recent developments of natural antimicrobials and antioxidants on fish and fishery food products
Fish and fishery products (FFP) are highly perishable due to their high nutritional value and
moisture content. The spoilage is mainly caused by microorganisms and chemical reactions …
moisture content. The spoilage is mainly caused by microorganisms and chemical reactions …
Trehalose and its applications in the food industry
A Chen, H Tapia, JM Goddard… - … Reviews in Food …, 2022 - Wiley Online Library
Trehalose is a nonreducing disaccharide composed of two glucose molecules linked by α, α‐
1, 1‐glycosidic bond. It is present in a wide variety of organisms, including bacteria, fungi …
1, 1‐glycosidic bond. It is present in a wide variety of organisms, including bacteria, fungi …
Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry
Protein oxidation in meat has received immense attention since it significantly affects the
quality of meat-based products. This review sheds light on the effects of protein oxidation on …
quality of meat-based products. This review sheds light on the effects of protein oxidation on …
Association of dietary nutrients with blood lipids and blood pressure in 18 countries: a cross-sectional analysis from the PURE study
A Mente, M Dehghan, S Rangarajan… - The lancet Diabetes & …, 2017 - thelancet.com
Background The relation between dietary nutrients and cardiovascular disease risk markers
in many regions worldwide is unknown. In this study, we investigated the effect of dietary …
in many regions worldwide is unknown. In this study, we investigated the effect of dietary …
Mechanisms of oxidative processes in meat and toxicity induced by postprandial degradation products: A review
Antioxidant system loss after slaughtering, reactive species production, cell disruption,
contact with oxygen and light, heme and nonheme iron, and irradiation starts up mainly by 2 …
contact with oxygen and light, heme and nonheme iron, and irradiation starts up mainly by 2 …
An overview of food lipids toward food lipidomics
Increasing evidence regarding lipids' beneficial effects on human health has changed the
common perception of consumers and dietary officials about the role (s) of food lipids in a …
common perception of consumers and dietary officials about the role (s) of food lipids in a …
Biological implications of lipid oxidation products
Essentially all fat-containing foods have the potential to undergo lipid oxidation even where
unsaturated fatty acid compositions are low. Therefore, consumption of lipid oxidation …
unsaturated fatty acid compositions are low. Therefore, consumption of lipid oxidation …