Determination of nitroso-compounds in food products
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DOI: 10.1016/j.mex.2021.101289
Abstract: Nitrite and nitrate are present in many foods. Nitrate can be converted into nitrite in human body. Nitrite can react with secondary amines to form secondary amines and with thiols to form nitrosothiols. Some nitrosamines… read more here.
Keywords: food products; determination nitroso; determination; nitroso compounds ... See more keywords
Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects
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DOI: 10.3390/antiox11040742
Abstract: This review paper gives an insight into the effective delivery mechanisms for health-promoting substances and highlights the challenges of using antioxidants and bioactives in foods. The selection criteria for choosing bioactives and their extraction in… read more here.
Keywords: critical review; bioactive compounds; food critical; antioxidants bioactive ... See more keywords
Antimicrobial Compounds in Food Packaging
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DOI: 10.3390/ijms24032457
Abstract: This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discussed, including how smart packaging differs from active packaging,… read more here.
Keywords: food; food packaging; packaging; compounds food ... See more keywords
Phenolic Compounds in Food: Characterization and Health Benefits
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DOI: 10.3390/molecules27030783
Abstract: Oxidative stress is involved in the onset and development of several human diseases, such as cardiovascular diseases, diabetes, ageing, cancer, and neurodegenerative diseases [...]. read more here.
Keywords: food characterization; health benefits; compounds food; characterization health ... See more keywords