Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation
reactions, which lead to the formation of off-flavor, due to side-reaction products that …

Polyunsaturated fatty acids, especially long-chain polyunsaturated omega-3 fatty acids
(LCω3-PUFA), are essential in human nutrition because they play an important role in …

Abstract Ribose-lysine (RL), ribose-glycine (RG), fructose-lysine (FL) and fructose-glycine
(FG) Maillard models (whole mixture (WM) pH 4 and 9) were heated at 60, 80, 121° C for 30 …

Four chicken charqui samples were prepared, namely, BB (Broiler Breast charqui); BT
(Broiler Thigh charqui); HB (Hen Breast charqui); HT (Hen Thigh charqui), and analyzed for …

The spent brewer's yeast (SBY) is a promising raw material due to its high content of
proteins, but cells must be disrupted to release yeast compounds. Our work aimed to study …

The protein amounts of chia seeds were determined between 27.56%(control) and
28.37%(boiled). Total phenolic and antioxidant activity values of chia seeds treated by …

Lipid oxidation is the major cause of quality deterioration in freshwater fish, especially
mediated by myoglobin (Mb). This study aimed to investigate the antioxidant mechanism of …

Abstract Glycated nitrosohaemoglobin (G-NO-Hb) prepared from porcine blood cells was
used in natural fermented Harbin dry sausages to evaluate their possible as an alternative …

The significant demand for high quality food has motivated us to adopt appropriate
processing methods to improve the food nutritional quality and flavors. In this study, the …

One of the stressful situations for livestock and poultry is heat stress (HS), which has a
detrimental effect on animal physiology, production, and product quality. Because of their …