Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: A flexitarian approach
AK Das, PK Nanda, P Dandapat, S Bandyopadhyay… - Molecules, 2021 - mdpi.com
Consumers are increasingly interested in nutritious, safe and healthy muscle food products
with reduced salt and fat that benefit their well-being. Hence, food processors are constantly …
with reduced salt and fat that benefit their well-being. Hence, food processors are constantly …
Recent trends in the use of natural antioxidants for meat and meat products
Antioxidants are added to fresh and processed meat and meat products to prevent lipid
oxidation, retard development of off‐flavors, and improve color stability. In the food industry …
oxidation, retard development of off‐flavors, and improve color stability. In the food industry …
The biology of ergothioneine, an antioxidant nutraceutical
Ergothioneine (ERG) is an unusual thio-histidine betaine amino acid that has potent
antioxidant activities. It is synthesised by a variety of microbes, especially fungi (including in …
antioxidant activities. It is synthesised by a variety of microbes, especially fungi (including in …
Edible mushrooms as a natural source of food ingredient/additive replacer
Although mushrooms have been exploited since ancient times because of their particular
taste and therapeutic properties, the interest in edible species as a source of ingredients and …
taste and therapeutic properties, the interest in edible species as a source of ingredients and …
Increasing the production of the bioactive compounds in medicinal mushrooms: an omics perspective
Macroscopic fungi, mainly higher basidiomycetes and some ascomycetes, are considered
medicinal mushrooms and have long been used in different areas due to their …
medicinal mushrooms and have long been used in different areas due to their …
Effect of squid pen chitooligosaccharide and epigallocatechin gallate on discoloration and shelf-life of yellowfin tuna slices during refrigerated storage
This study evaluated the effects of treatments of squid pen chitooligosaccharide (COS) or
epigallocatechin gallate (EGCG) or COS/EGCG mixture (1: 1, w/w) at different …
epigallocatechin gallate (EGCG) or COS/EGCG mixture (1: 1, w/w) at different …
Shelf life extension for Bluefin tuna slices (Thunnus thynnus) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract
This study investigated and determined the changes in various qualities of Bluefin tuna
(Thunnus thynnus) slices that were wrapped with fish myofibrillar protein films (FMP) and …
(Thunnus thynnus) slices that were wrapped with fish myofibrillar protein films (FMP) and …
Potential application of lactic acid bacteria for controlling discoloration in tuna (Thunnus orientalis)
Pacific bluefin tuna (Thunnus orientalis) is a highly valued seafood consumed globally. The
red color of tuna meat is considered a crucial indicator of its freshness and value, influencing …
red color of tuna meat is considered a crucial indicator of its freshness and value, influencing …
Inhibition of browning and shelf life extension of button mushroom (Agaricus bisporus) by ergothioneine treatment
X Qian, Q Hou, J Liu, Q Huang, Z Jin, Q Zhou… - Scientia …, 2021 - Elsevier
The effect of ergothioneine (EGT) on postharvest quality and possible browning
mechanisms in button mushroom (Agaricus bisporus) was investigated. Mushrooms were …
mechanisms in button mushroom (Agaricus bisporus) was investigated. Mushrooms were …
Utility of winter mushroom treated by atmospheric non-thermal plasma as an alternative for synthetic nitrite and phosphate in ground ham
K Jo, S Lee, C Jo, HJ Jeon, JH Choe, YS Choi, S Jung - Meat science, 2020 - Elsevier
The utility of plasma-treated winter mushroom powder (PWMP) as an alternative to synthetic
nitrite and phosphate in ground ham was evaluated. Treatment of atmospheric non-thermal …
nitrite and phosphate in ground ham was evaluated. Treatment of atmospheric non-thermal …