Novel marine proteins as a global protein supply and human nutrition: Extraction, bioactivities, potential applications, safety assessment, and deodorization …
Background Proteins are crucial in maintaining human health and provide significant
potential for various food-related purposes. According to recent data, the world protein …
potential for various food-related purposes. According to recent data, the world protein …
Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review
Y Ren, Y Wang, Y Zhang, Z Yang, Z Ma, J Chen… - Trends in Food Science …, 2024 - Elsevier
Background Livestock and poultry and their meat products (LPMP) are significant in
providing human nutrients. However, the presence of off-flavors such as boar taint from …
providing human nutrients. However, the presence of off-flavors such as boar taint from …
Effects of plant polyphenols on lipid oxidation in pea and soy protein solutions
V Soendjaja, AL Girard - Food Chemistry, 2024 - Elsevier
Significant lipid-derived off-flavors hinder broader acceptance and applicability of plant
protein ingredients. Polyphenols are strong antioxidants and can react with protein and …
protein ingredients. Polyphenols are strong antioxidants and can react with protein and …
Emerging deep eutectic solvents for food waste valorization to achieve sustainable development goals: Bioactive extractions and food applications
Food waste, accounting for about one-third of the total global food resources wasted each
year, is a substantial challenge to global sustainability, contributing to adverse …
year, is a substantial challenge to global sustainability, contributing to adverse …
Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration
L Su, Z Zhao, J **a, J **a, Y Nian, K Shan, D Zhao… - Food Chemistry, 2024 - Elsevier
Myoglobin (Mb) responsible for meat color is easily oxidized resulting in meat discoloration.
Here, betanin red (BR), as a natural pigment and antioxidant, was chosen for enhancing …
Here, betanin red (BR), as a natural pigment and antioxidant, was chosen for enhancing …
Post pH-driven encapsulation of polyphenols in next-generation foods: Principles, formation and applications
To meet the needs of a growing global population (∼ 10 billion by 2050), there is an urgent
demand for sustainable, healthy, delicious, and affordable next-generation foods. Natural …
demand for sustainable, healthy, delicious, and affordable next-generation foods. Natural …
Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp
J Cao, H Yan, B Ye, Y Shen, L Liu - Food Chemistry, 2024 - Elsevier
Lipid oxidation is the major cause of quality deterioration in freshwater fish, especially
mediated by myoglobin (Mb). This study aimed to investigate the antioxidant mechanism of …
mediated by myoglobin (Mb). This study aimed to investigate the antioxidant mechanism of …
[HTML][HTML] Targeted screening of baicalein inhibitor with controlling lipid and protein oxidation for quality preservation of grass carp fillets
Z Xu, Z Gong, S Murium, S **ong, H Du - LWT, 2024 - Elsevier
In this study, targeted screening of candidate polyphenols was conducted by docking
methods and inhibition assay. Baicalein (BCL) was identified as the target polyphenol, with …
methods and inhibition assay. Baicalein (BCL) was identified as the target polyphenol, with …
Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol
J Cheng, P Chen, X Liu, D Tang, H Yang, M Zhu - Food Control, 2025 - Elsevier
In this study, the effects of polyphenols extracted from fresh Prunus mume (PMP) on the
oxidation and nitrosation in Cantonese sausage were investigated. Different dosages of …
oxidation and nitrosation in Cantonese sausage were investigated. Different dosages of …
Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes
Y Li, X Liu, J Zhang, Z Yang, C Zhou, P Wu, C Li, X Xu… - Food Chemistry, 2025 - Elsevier
Integrating plant proteins into meat products offers a sustainable way to reduce the
environmental impact of meat consumption while satisfying the growing flexitarian …
environmental impact of meat consumption while satisfying the growing flexitarian …