There is growing recognition of the role of diet and other environmental factors in modulating
the composition and metabolic activity of the human gut microbiota, which in turn can impact …

Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

The relationship between the consumption of meat and health is multifaceted, and it needs
to be analyzed in detail, with specific attention to the relevant differences that characterize …

Colorectal cancer (CRC) incidence increases yearly, and is three to four times higher in
developed countries compared to developing countries. The well-known risk factors have …

Nitrate is a natural constituent of the human diet and an approved food additive. It can be
partially converted to nitrogen monoxide, which induces vasodilation and thereby decreases …

The aim of this study was to investigate the use of radish and beetroot powders as potential
substitutes of nitrite in fermented dry sausages due to their high nitrate content (around …

This article reviews empirical research on consumers' adoption of meat substitutes
published up to spring 2018. Recent meat substitutes often have sustainable characteristics …

Highlights•Structuring of edible oils can be used to develop animal fat alternatives.•Novel
structuring materials help to improve fat content of meat products.•Oleogels open up a …

This study investigates consumer attitude and purchase intention towards processed meat
products with added natural compounds and a reduced level of nitrite. The rationale for such …

Advanced glycosylation end products (AGEs) and N-nitrosamines (NAs) are common
hazards in the processing of meat products. AGEs are produced by Maillard reaction and fat …