Foods, Volume 11, Issue 10

The aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative characteristics of the beef were in...

The negative role of lipids in rice starch digestion is well-known; however, the effect of individual native lipids on starch digestibility has not been studied. In this study, native rice lipids, such as triacylglycerols (TAGs), diacylglycerols (DAG...

Ultra-high temperature (UHT) processing of milk can result in protein changes during storage; however, the progress of dehydroalanine (DHA) mediated protein cross-linking and Maillard reactions in relation to the sediment formation have not been inve...

The use of high polar pesticides such as glyphosate and metabolites has increased due to their low cost, low persistence in the environment and high effectiveness. The use of glyphosate is currently permitted in the European Union until 15 December 2...

Plant-based meat products have gained attention in the food industry and with consumers. Plant-based meat products primarily comprise plant proteins and are rich in nutrients. However, the products are highly susceptible to bacterial contamination du...

Kombucha is a beverage made by fermenting sweetened tea with a symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha beverage shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant,...

Commercially available Irish edible brown (Himanthalia elongata—sea spaghetti (SS), Alaria esculenta—Irish wakame (IW)) and red (Palmaria palmata—dulse (PP), Porphyra umbilicalis—nori) seaweeds were incorporated into pork saus...

Athletes are under the utmost pressure to reach excellence in their performance and achieve the desired outcomes in competitions, prompting them to use dietary supplements. Given the threats to both health and eligibility, it is crucial to observe th...

Milk powders produced from similar spray dryers have different visual appearances, while the surface appearance of the powder is a key quality attribute because the smoothness of the milk powder also affects flowability and handling properties. Tradi...

PAI is a linoleic acid isomerase from Propionibacterium acnes and is the key enzyme in the synthesis of trans10, cis12-conjugated linoleic acid. However, the majority of the expressed PAI in Escherichia coli occurs in its nonfunctional form in inclus...