Food quality 4.0: From traditional approaches to digitalized automated analysis
Food quality has recently received considerable attention from governments, researchers,
and consumers due to the increasing demand for healthier and more nutritious food …
and consumers due to the increasing demand for healthier and more nutritious food …
Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Y Zhang, G Bai, J Wang, Y Wang, G Jin, W Teng… - Trends in Food Science …, 2023 - Elsevier
Background Freezing has been widely used to preserve meat and aquatic products.
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …
[HTML][HTML] Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products
Protein-lipid oxidation is one of the main causes of quality deterioration in meat and meat
products during processing and storage. The application of natural antioxidants in muscle …
products during processing and storage. The application of natural antioxidants in muscle …
Food processing 4.0: Current and future developments spurred by the fourth industrial revolution
Abstract “Food processing 4.0” concept denotes processing food in the current digital era by
harnessing fourth industrial revolution (called Industry 4.0) technologies to improve quality …
harnessing fourth industrial revolution (called Industry 4.0) technologies to improve quality …
Microencapsulation as a noble technique for the application of bioactive compounds in the food industry: A comprehensive review
The use of natural food ingredients has been increased in recent years due to the negative
health implications of synthetic ingredients. Natural bioactive compounds are important for …
health implications of synthetic ingredients. Natural bioactive compounds are important for …
Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage
Background The quality change of shrimp is inevitable during storage, while shrimp
preservation is extremely important in the fishery and food industries. Many efforts have …
preservation is extremely important in the fishery and food industries. Many efforts have …
Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry
Protein oxidation in meat has received immense attention since it significantly affects the
quality of meat-based products. This review sheds light on the effects of protein oxidation on …
quality of meat-based products. This review sheds light on the effects of protein oxidation on …
Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets
Oxidation of myofibrillar proteins (MPs) is considered as an important reason for the quality
deterioration of frozen stored fish fillets, but the impact of the thawing process on the …
deterioration of frozen stored fish fillets, but the impact of the thawing process on the …
Coconut milk treated by atmospheric cold plasma: Effect on quality and stability
Y Chen, Y Chen, Y Fang, Z Pei, W Zhang - Food Chemistry, 2024 - Elsevier
Commercial sterilization plays an important role in extending the shelf-life of coconut milk.
However, thermal sterilization affects the quality of coconut milk. This study was initiated to …
However, thermal sterilization affects the quality of coconut milk. This study was initiated to …
Lipid oxidation in foods and its implications on proteins
L Geng, K Liu, H Zhang - Frontiers in Nutrition, 2023 - frontiersin.org
Lipids in foods are sensitive to various environmental conditions. Under light or high
temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of …
temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of …