Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under
strictly controlled conditions of time and temperature. Over the past few years, scientific …

Ginger is one of the most popular spices and medical herbs with its unique pungent flavour
and taste. Although there has been much research into the drying methods of ginger, the …

The impact of temperature-controlled smoldering smoking conditions on the accumulations
of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HAs) in Frankfurter …

The Frankfurter sausages smoked with beech, oak, and alder, respectively, were used to
clarify the underlying impact of the smoke chemical composition on the levels of heterocyclic …

Sous-vide (SV) cooking is a practical strategy to improve the texture of chicken breast
products. Nevertheless, there has been minimal research on the impact of SV cooking …

The production of sausages without the use of phosphates and sodium nitrite improves the
quality and safety of the product, meeting the demand of consumers for natural and healthy …

Heterocyclic aromatic amines (HAAs) constitute a group of highly toxic organic compounds
strongly associated with the onset of various types of cancer. This paper aims to serve as a …

A modified QuEChERS method using magnetic graphene oxide as purification material was
developed to determine four heterocyclic aromatic amines (IQ, Harman, Norharman and Phe …

Перспективним є використання прополісу як унікального харчового інгредієнту з
усвідомленням важливості кожного технологічного етапу та формування його якості …