Foods, Volume 11, Issue 16

Consumers and stakeholders are increasingly demanding that the meat industry guarantees high-quality meat products with stable and acceptable sensory and safety properties [...]

Sargassum thunbergii (Mertens ex Roth) Kuntze (ST) is a brown alga rich in indole-2-carboxaldehyde. This study aimed to investigate the anti-obesity effects of ethanol extract from ST in in vitro and in vivo models. In 3T3-L1 cells, ST extract signif...

People often consume juice to easily ingest antioxidants, which can scavenge free radicals and reduce the risk of lifestyle-related diseases. In this study, the SOD assay kit-WST method was used to evaluate the antioxidant activity of two types of fu...

Muscle and liver tissues from Italian heavy pigs were analyzed to investigate whether the chronic consumption of these products by local consumers could represent a health risk in relation to the contamination by some toxic metals and metalloids (TMM...

The differences in VOCs can affect the flavor and medicinal value of cabya, and the flavor changes that occur in stages as the fruit develops are currently unknown. In order to investigate the influence of the developmental stage on the aroma composi...

Canarium album fruit has great potential to be consumed as a raw material not only for food but also medicine. The diverse active metabolites composition and content of C. album fruits greatly affect their pharmacological effects. However, up to now,...

Scientific assessment of the coupled coordination degree between urbanization and food security (CDUFS) revealed regional differences and sources. Dynamic evolution and trends are important references for achieving a coordinated interaction between h...

This review collects and critically examines data on the levels of tumour necrosis factor-alpha (TNF-α) in lean, overweight and obese subjects, and the effects of intervention with different foods and food products containing bioactive constitu...

This study evaluated the effect of the incorporation of seaweed on the physicochemical and technological quality of pasta. For this purpose, enriched wheat pastas from different seaweeds (sea lettuce—Ulva lactuca, nori—Porphyra tenera, an...

This study was conducted to evaluate the possibility of using plasma-activated cow and soy milk powders as a substitute for sodium nitrite for wet curing of pork meat (m. longissimus thoracis et lumborum). Pork loin slices were cured for 4 d at refri...