Foods, Volume 12, Issue 16

Microwave-assisted induction heating (MAIH) is a composite microwave and induction heating to supply rapid and uniform heating of food. A recent study showed that the optimum MAIH heating condition for barramundi meat was 90 °C/110 s or 70 °C...

Previous studies have shown that interaction between polyphenols and proteins can benefit health, but the mechanism of its antidiabetic effect has not been thoroughly elucidated. Therefore, this study aimed to investigate the impact of the metallothi...

In the wake of the COVID-19 pandemic, and Ukraine–Russian conflict, both significant geo-political and socio-economic shocks to the global food system and food insecurity has risen across the world. One potential remedy to reduce the level of f...

In this study, we analyzed the effects of treatments with titanium dioxide nanoparticles (NPs-TiO2) and ethylene on anthocyanin biosynthesis and reactive oxygen species (ROS) metabolism during light exposure in ripe ‘red delicious’ apples...

The unique odors of yeast proteins (YPs) are decisive for their application in meat substitutes. Sensory evaluation, electronic nose, and gas chromatography–mass spectrometry/olfactory (GC-MS/O) were combined to characterize the aroma profiles...

Many components (such as tea polyphenols, catechins, theaflavins, theasinensins, thearubigins, flavonoids, gallic acid, etc.) in black tea have antioxidant activities. However, it is not clear which components have a greater influence on the antioxid...

Whey protein hydrolysate (WPH) has made a breakthrough in inhibiting oxidative deterioration and improving the quality of meat products during storage. Based on our previous study of extracting the most antioxidant active fraction I (FI, the molecula...

Edible oils (refined, virgin, and cold-pressed oils) are one of the most important components of the daily human diet and have a considerable influence on the proper functioning of our body [...]

Different types of pepper (Piper nigrum L.) and cayenne pepper (Capsicum annuum L.) are widely used spices that exhibit therapeutic properties in addition to nutritional properties. In order to characterize these foods in further detail, the content...

The responses of various microbial populations to modifications in the physicochemical properties of a food matrix, as well as interactions between these populations already present, are the main factors that shape microbial dynamics in that matrix....