Plant-based meat analogues (PBMA) are promising foods to address the global imbalance
between the supply and demand for meat products caused by the increasing environmental …

Maillard reaction products are largely responsible for the development of color, taste and
especially aroma of thermally treated food. For this reason, our review focused on gathering …

Pomegranate (Punica granatum L.) peel powder was incorporated into fish gelatin film-
forming solution (FFS) to develop an active packaging film. The physical, mechanical …

Recent scientific evidence indicates that protein hydrolysates contain bioactive peptides that
have potential benefits for human health. However, the bitter‐tasting hydrophobic peptides …

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 …

Maillard reaction is a non-enzymatic reaction takes place between reducing sugar and free
amine in food products. This reaction alters the organoleptic properties and possess …

Background The biodegradable, biocompatible, sustainable, and renewable nature of
biomaterials has led to increased interest in developing biopolymeric food packaging films …

Milk has two main components that have high nutritional value—milk protein (casein and
whey protein), and lactose. These components are extensively used in various areas …

Maillard reaction (MR) is a cascade of complex interactions between reducing sugars and
amine groups in food processing and storage. It produces a variety of volatile compound …

Background The global consumption of soy products has increased due to their excellent
nutritional value and associated health benefits. Scope and approach Various factors affect …