Hydrocolloids are important ingredients in food formulations and their modification can lead
to novel ingredients with unique functionalities beyond their nutritional value. Cold plasma is …

This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of
chemicals that commonly form during the cooking or processing of protein-rich foods. The …

Nine different black garlic samples aged at varying temperatures and durations were added
to the patties at 0.5% and 1% ratios and compared with raw garlic in terms of polycyclic …

The deep eutectic solvent (DES) is a novel environmentally-friendly solvent that shows
promising potential for applications in the field of functional food. However, the current …

The effect of quercetin and oil water separation system on the formation of heterocyclic
amines (HAs) was investigated during the frying process of braised chicken drumsticks. The …

This study assessed the levels of environment and food-related exposures in urine of
Austrian school children aged six to ten (n= 85) focusing on mycotoxins, phytoestrogens …

Evidence of the role of cooking methods on inflammation and metabolic health is scarce due
to the paucity of large-size studies. Our aim was to evaluate the association of cooking …

The International Agency for Research on Cancer has classified the consumption of heat-
processed meat as a direct human carcinogen and the consumption of red meat as a …

Diet is one of the main factors affecting human health. The frequent consumption of heat-
treated meat has been classified as both directly carcinogenic to humans and as a risk …

Chronic and acute release of petroleum crude into oceans and seas leads to catastrophic
effects on ecosystems and global climate. Employing effective strategies for the mitigation of …