Background Plant-based meat alternatives are developed to address consumer demands
and sustainability of future food supply, and the market has grown exponentially in recent …

The topic of plant‐based meat alternatives (PBMAs) has been discussed for several
decades, but it has only recently become one of the hottest topics in the food and research …

Aging accompanied by several age-related complications, is a multifaceted inevitable
biological progression involving various genetic, environmental, and lifestyle factors. The …

The discussion about the development and consumption of plant-based meat alternatives
has been raised since numerous decades and has become the topic of prime concern these …

This work considers all factors along the production chain from farm to fork influencing the
quality of fresh pork and processed products. Pork quality is multidimensional and …

Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

Ruminant meat flavor is an important quality and sensory parameter which relays mainly on
the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and …

The Maillard reaction (MR) occurs widely during food manufacture and storage, through
controlled or uncontrolled pathways. Its consequences are ambiguous depending on the …

During the heat treatment of proteinaceous food, heterocyclic aromatic amines (HAAs), a
kind of strong mutagens/carcinogens are formed. HAAs can be classified into two major …

Spices are commonly used as flavour enhancer and natural antioxidants in processed meat
products. However, effect of spices on the formation of carcinogens especially heterocyclic …