Influence of thermal processing on the quality of hawthorn: quality markers of heat-processed hawthorn.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of separation science"
DOI: 10.1002/jssc.202200222
Abstract: Hawthorn and its derived products are used worldwide as foods as well as complementary medicine. During the preparation of hawthorn, heating and thermal processing are frequently reported. The thermal processing will change the medicinal purposes… read more here.
Keywords: processing; markers heat; quality; thermal processing ... See more keywords
Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04346-0
Abstract: In the present study we aimed at studying, determined and estimated the daily intake the contents of melanoidins and of their phenolic-bound compounds, and the antioxidant capacity of thermally processed foods regularly consumed in the… read more here.
Keywords: antioxidant capacity; intake; capacity; heat processed ... See more keywords
Integration of Non-targeted Proteomics Mass Spectrometry with Machine Learning for Screening Cooked Beef Adulterated Samples.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c06266
Abstract: The degradation of ingredients in heat-processed meat products makes their authentication challenging. In this study, protein profiles of raw beef, chicken, duck, pork, and binary simulated adulterated beef samples (chicken-beef, duck-beef, and pork-beef) and their… read more here.
Keywords: mass spectrometry; integration non; heat; heat processed ... See more keywords
Changes in odorants and flavor profile of heat-processed beef flavor during storage.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16363
Abstract: Flavor quality changes of heat-processed beef flavor (HPBF) upon storage are greatly affected by storage conditions. Flavor characterization of HPBF stored for 168 days resulted in 17 key odor-active compounds having flavor dilution factors log3… read more here.
Keywords: processed beef; beef flavor; heat processed; flavor ... See more keywords
Relevance of dietary exposure to acrylamide formed in heat-processed agri-food products.
Sign Up to like & getrecommendations! Published in 2022 at "Central European journal of public health"
DOI: 10.21101/cejph.a6779
Abstract: OBJECTIVES Acrylamide (AA) is considered one of the contaminants that occur in heat-processed agri-food products, which through diet can increase the risk of developing cancer for consumers of all age groups. METHODS This review analysed… read more here.
Keywords: food; processed agri; agri food; heat processed ... See more keywords
Simultaneous Determination of Tetrodotoxin in the Fresh and Heat-Processed Aquatic Products by High-Performance Liquid Chromatography–Tandem Mass Spectrometry
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11070925
Abstract: Tetrodotoxin (TTX) was simultaneously detected in the fresh and heat-processed aquatic products by high-performance liquid chromatography–tandem mass spectrometry method. The detection conditions were investigated, including the chromatography column and mobile phase. Based on the optimized… read more here.
Keywords: processed aquatic; aquatic products; fresh heat; heat processed ... See more keywords