During food processing, especially heating, the flavor and color of food change to a great
extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in …

High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and
polysaccharides into fibrous structure that is used in the industrial production of meat …

Plant-based meat analogues (PBMA) are promising foods to address the global imbalance
between the supply and demand for meat products caused by the increasing environmental …

Background Long-term high sodium diet consumption has been largely implicated in the
pathogenesis of several cardiovascular disease conditions. Non-sodium salts such as …

Background Plant-based meat analogues (PBMA) are promising to address the issue of
imbalance between global meat supply and demand. PBMA can contribute to an …

Sodium is one of the essential additives in meat processing, but excessive sodium intake
may increase risk of hypertension and cardiovascular disease. However, reducing salt …

The global demand for high-quality animal protein faces challenges, prompting a surge in
interest in plant-based meat analogues (PBMA). PBMA have emerged as a promising …

Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation
mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu …

Salt is important for food flavor, but excessive sodium intake leads to adverse health
consequences. Thus, salty and saltiness-enhancing peptides are developed for sodium …

Background Umami taste, which is one of the five basic tastes, refers to the taste expressed
by specific chemicals such as glutamic and inosinic acids. Such a taste is known to make the …