Food ingredients commonly undergo heat treatment. Meat, in particular, is typically
consumed after some form of heating, such as boiling or roasting. Heating of meat can …

Meat and its by-products offer a rich source of bioactive compounds which have potential
applications in both the food and pharmaceutical industries. In this review, we present …

Herein, the effect of the dipping (static) marination process (at 4° C for 2 h) with different
types of vinegar (balsamic, pomegranate, apple, and grape) on various quality properties …

The aim of this study was to evaluate the chemical composition of precursor flavor substance
of Wuding chicken with the age of 110, 140, 170, 200 and 230 days. The metabolic …

Abstract Purpose of Review This report analyzes emerging evidence about the role of
dietary advanced glycation end products (AGEs) as a cardiometabolic risk factor. Two …

The effects of different cooking temperatures (65, 75, and 85° C) and cooking levels
(medium and well) on some quality properties, the formation of heterocyclic aromatic amines …

Abstract Effects of different cooking methods (deep fat frying, hot plate, boiling, microwave,
pan‐frying with oil, pan‐frying without fat or oil and oven cooking) on some quality criteria …

Meat and meat products constitute an important source of nutrients and play vital roles for
growth, maintenance and repair of the body. In addition to the high quality of proteins, meat …

As people age they are at a greater risk for many disorders including cardiovascular, renal,
and neurodegenerative diseases, and these conditions are exacerbated by diabetes. An …

In order to distinguish the taste styles of dry-cured hams (Jinhua, Xuanwei, Country, Parma
and Bama), we established a 1 H nuclear magnetic resonance spectroscopy method to …