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 …

The volatile composition and odor of meat and meat products is based on the precursors
present in the raw meat. These are influenced by various pre-slaughter factors (species …

Background Hemoglobin, a by-product of livestock and poultry blood processing, is an
excellent source of bioactive compounds and high-quality proteins. The utilization of such by …

Impacts of Maillard reaction on bitterness, physicochemical properties, antioxidant activities
of salmon frame protein hydrolysates (PH) and its plastein (PT) using ribose or glucosamine …

A large amount of poultry blood is annually generated, and currently underutilized or largely
disposed of as waste, resulting in environmental pollution and waste of protein resources …

Fibrils from food proteins were widely reported but it has not been reported on sus scrofa
hemoglobin. Utilizing fibrillization strategies can efficiently utilize hemoglobin and reduce …

This article presents an analysis of the impact of blanching and Ginkgo biloba extract (GBE)
on the volatile organic compounds (VOCs) in Cantonese bacon using gas chromatography …

La protéolyse enzymatique est un procédé couramment utilisé pour améliorer les propriétés
technico-fonctionnelles des protéines. Or l'utilisation des enzymes et le mode de mise en …