Results 121 to 130 of about 11,073 (245)

Effect of Cooking Conditions on Cooking Yield, Juiciness, Instrumental and Sensory Texture Properties of Chicken Breast Meat

The aim of the research was to investigate the effect of baking and grilling temperatures and times on quality characteristics of chicken breast meat. Eight packs of Industrial skinless chicken breast meat samples were purchased, frozen and sliced into ...
Ngadi, Michael O, Okonkwo, Thomas M., Alugwu, Samson Ugochukwu.   +2 more
core   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

Qualitative Evidence Synthesis of Juiciness Components in Educational Game Design: A Thematic Meta-Synthesis Using the MDA Framework

Protocol Title Qualitative Evidence Synthesis of Juiciness Components in Educational Game Design: A Thematic Meta-Synthesis Using the MDA Framework Authors Mohsen Rahimbeigi¹, Yousef Mahdavinasab¹, Masoumeh Sadat Abtahi¹, Mahdi Ashoori¹ ¹ Department ...
mohsen rahimbeygi
core  

Amino Acid and Biogenic Amine Profiles in Sausages Reformulated With Processed, Fermented Oyster Mushrooms

ChemFoodChem, EarlyView.
This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi, György Kenesei, Meltem Boylu Kovács, Zsuzsanna Mednyánszky, Livia Simon Sarkadi   +4 more
wiley   +1 more source

The Impact of Glycation on Protein Digestibility

ChemFoodChem, EarlyView.
Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann, Simone Lipinski, Jana Raupbach   +2 more
wiley   +1 more source

Phenolic‐Associated Dietary Fiber Ingredients From Agro‐Industrial Residues: Processing‐Dependent Identity and Food‐Grade Translation

ChemFoodChem, EarlyView.
Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu, Ireland LaBass, Sicheng Wang, Cheu Peng Leh, Ting Han   +4 more
wiley   +1 more source

Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray

ChemFoodChem, EarlyView.
This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi, Adejoke D. Osinubi, Abosede A. Badeji   +2 more
wiley   +1 more source

When Two Dimensions Matter: A Critical Review of Recent Comprehensive Two‐Dimensional Gas Chromatography Applications in Food Analysis

ChemFoodChem, EarlyView.
Comprehensive two‐dimensional gas chromatography (GC×GC) is gaining importance in food analysis, particularly for volatile and aroma‐related compounds. This review examines recent applications across plant‐, animal‐, and other food matrices, revealing trends in sample preparation, column selection, modulation and detection, while highlighting ...
Ana Jano, Alba Bautista, Ana M. Ares, José Bernal   +3 more
wiley   +1 more source

Experimental Investigation on the Effect of Dry and Wet Activation Processes on the Morphological Properties of Activated Carbon Derived From Sugarcane Bagasse

Carbon Innovation, EarlyView.
Synthesis and characterization of sugarcane bagasse‐derived activated carbon via KOH‐assisted dry and wet activation. ABSTRACT This study explores the impact of activation processes on the morphological properties of activated carbon. Carbon is initially produced through vacuum pyrolysis at three temperatures (500°C, 600°C, and 700°C), with a heating ...
Sachin Channappa Hallad, N. L. Panwar, Kavankumar Venkatareddy, J. K. Maherchandani, Trilok Gupta, S. S. Meena   +5 more
wiley   +1 more source

Water self-diffusion differentiates two protein-based burger matrices with contrasting sensory juiciness. [PDF]

Curr Res Food Sci
Azachi MH, Wiesman Z.
europepmc   +1 more source