The utilisation of agricultural by-products in processed meat products: Effects on physiochemical, nutritional and sensory quality–Invited Review
Several plant-based materials are discarded by the food industry due to oversupply, lack of
transport, and inappropriate storage. These materials contain valuable essential …
transport, and inappropriate storage. These materials contain valuable essential …
The role of additives on acrylamide formation in food products: A systematic review
AH Abedini, N Vakili Saatloo, M Salimi… - Critical Reviews in …, 2024 - Taylor & Francis
Acrylamide (AA) is a toxic substance formed in many carbohydrate-rich food products,
whose formation can be reduced by adding some additives. Furthermore, the type of food …
whose formation can be reduced by adding some additives. Furthermore, the type of food …
[HTML][HTML] Active coating based on carboxymethyl cellulose and flaxseed mucilage, containing burdock extract, for fresh-cut and fried potatoes
F Esmaeili, M Mehrabi, H Babapour, B Hassani… - Lwt, 2024 - Elsevier
An active coating made of carboxymethyl cellulose (CMC) and flaxseed mucilage (FM) in
equal amounts (1: 1), along with various levels of nanoencapsulated burdock extract (NBE) …
equal amounts (1: 1), along with various levels of nanoencapsulated burdock extract (NBE) …
The impact of natural spices additions on hazards development and quality control in roast beef patties
Z Yu, Y Lu, F Wei, Y Zhang, L Dong, S Wang - Food Chemistry, 2024 - Elsevier
The current focus in thermally processed meat production is to reduce the presence of
hazardous compounds while maintaining product quality. This study utilized UPLC-MS/MS …
hazardous compounds while maintaining product quality. This study utilized UPLC-MS/MS …
A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies
Y Wang, J Zhao, L Jiang, L Zhang… - … Reviews in Food …, 2024 - Wiley Online Library
Nowadays, the food industry is facing challenges due to the simultaneous rise in global
warming, population, and food consumption. As the integration of synthetic biology and food …
warming, population, and food consumption. As the integration of synthetic biology and food …
Acrylamide in coffee: Strategies, research and future Perspectives
BS Yashwanth, MS Premachandran, PS Karkera… - Food Control, 2024 - Elsevier
Acrylamide is produced through intricate reactions involving asparagine, and reducing
sugars when foods with lower moisture are exposed to high temperatures. Globally, coffee is …
sugars when foods with lower moisture are exposed to high temperatures. Globally, coffee is …
[HTML][HTML] Incorporation of ginseng extract to reduce cooking-induced heterocyclic aromatic amines in roasted chicken
G Yao, Y Zhou, Z Li, Q Ma - LWT, 2024 - Elsevier
Abstract Ginseng (Panax ginseng CA Mey) has become widely recognized as a medicinal
and food plant. Nevertheless, there has been minimal research on the impact of ginseng …
and food plant. Nevertheless, there has been minimal research on the impact of ginseng …
Antioxidant and antimicrobial characteristics of mangosteen peel extract and synergistic capacity in beef burger preservation
KTP Nguyen, NHK Nguyen, LTK Vu… - International Journal of …, 2024 - Wiley Online Library
This study aimed to investigate the efficiency of mangosteen peel extract (MPE) in
preservation of beef burgers. MPE was first evaluated for its total phenolic content (TPC) …
preservation of beef burgers. MPE was first evaluated for its total phenolic content (TPC) …
A review of heterocyclic aromatic amines in cooked meat: generation pathways and mitigation mechanism by natural exogenous additives
J Chu, Y Yuan, S Lin, X Wang, S Zhang - Journal of Food Measurement …, 2024 - Springer
Heterocyclic aromatic amines (HAAs) are a class of carcinogenic substances formed during
thermal processing of meat foods. Natural exogenous additives have been widely used in …
thermal processing of meat foods. Natural exogenous additives have been widely used in …
新疆烤羊肉串中杂环胺的生成规律研究进展.
李惠霖， 龚誉， 赵新豪， 黄万挺… - Journal of Food …, 2024 - search.ebscohost.com
烤羊肉串, 作为新疆特色美食, 以其引人入胜的外观和独特的风味深受广大消费者追捧. 然而,
这类经过高温加工的食品容易产生多种致癌物质, 其中之一就是杂环胺. 杂环胺主要源自富含 …
这类经过高温加工的食品容易产生多种致癌物质, 其中之一就是杂环胺. 杂环胺主要源自富含 …