The volatile composition and odor of meat and meat products is based on the precursors
present in the raw meat. These are influenced by various pre-slaughter factors (species …

The importance of oxidation in the body and in foodstuffs has been widely recognized.
Oxidative metabolism is essential for the survival of cells. A side effect of this dependence is …

The flavor fingerprint of Tricholoma matsutake Singer was developed and volatile
compounds were investigated by HS-GC–IMS fingerprinting combining with PCA. A total of …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Oxidative degradation of lipids, especially that induced by reactive oxygen species (ROS),
leads to quality deterioration of foods and cosmetics and could have harmful effects on …

The influence of four different cooking methods (roasting, grilling, microwaving and frying)
on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss …

Active packaging systems are considered an effective way to prolong the shelf life of fresh
food products. This study compared five different biopolymer films for their ability to delay the …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

The effects of guarana seed and pitanga leaf extracts on the physical–chemical and sensory
characteristics, and oxidative stability of modified atmosphere-packaged lamb patties with fat …

In this study, the flavor fingerprint of post-harvest peach fruits from Amygdalus persica L.
Yingshuanghong (YSH) was developed and volatile organic compounds (VOCs) were …