Myoprotein-phytophenol interaction: Implications for muscle food structure-forming properties.
Sign Up to like & getrecommendations! Published in 2021 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12733
Abstract: Phenolic compounds are commonly incorporated into muscle foods to inhibit lipid oxidation and modify product flavor. Those that are present in or extracted from plant sources (seeds, leaves, and stems) known as "phytophenols" are of… read more here.
Keywords: structure forming; phytophenol interaction; muscle foods; food ... See more keywords
Structure-Forming Properties of Pleurotus ostreatus: A Promising Resource for Edible 3D Printing Applications
Sign Up to like & getrecommendations! Published in 2025 at "Molecules"
DOI: 10.3390/molecules30163350
Abstract: Approximately 20–30% of cultivated oyster mushrooms (Pleurotus ostreatus) are classified as low grade due to morphological and visual imperfections or mechanical damage, representing significant waste in mushroom production systems. This review examines the structural and… read more here.
Keywords: structure forming; promising resource; properties pleurotus; forming properties ... See more keywords