Natural Resources for Human Health,
Journal Year:
2024,
Volume and Issue:
4(4), P. 352 - 362
Published: Aug. 23, 2024
Implementation
of
business
and
process
transformation
can
be
accomplished
by
transforming
traditional
catering
enterprises
into
providers
shelf-stable
packaged
food,
capable
enduring
extended
periods
without
the
need
for
refrigeration
or
freezing.
It
is
necessary
to
achieve
a
F0
value
during
sterilization
minimum
3.0
minutes.
Ultra-micro
businesses,
particularly
those
in
food
service
industry
like
simple
with
household
menus,
have
significant
financial
burdens
when
it
comes
investing
equipment
ensuring
sterilizing
procedure
adequate.
To
address,
viable
approach
utilize
modified
pressure
cooker
purposes.
The
objective
this
study
examine
thermal
distribution
cookers
evaluate
effectiveness
various
product
sector.
Product
testing
involves
evaluating
using
both
General
Ball
Formula
methods.
research
findings
indicated
that
milkfish,
squid,
grilled
chicken,
rendang
undergone
commercial
values
7.44,
17.32,
7.01,
8.01
minutes,
respectively,
at
B
74,
83,
88,
82
conducted
temperature
246.2°F
cooker.
variable
utilized
products
provides
nine
scheduled
conditions.
With
exception
chicken
satay,
entire
has
capacity
remain
stable
more
than
1
year.
Commercial
enhance
shelf
life
products,
improve
security,
promote
sustainability
businesses.
LWT,
Journal Year:
2024,
Volume and Issue:
206, P. 116599 - 116599
Published: Aug. 1, 2024
This
study
investigates
the
effects
of
five
thermal
processing
methods
on
fish
nutritional
components,
oxidation,
degradation
and
flavor
characteristics
grass
carp
meat,
including
steam
(SM),
boil
(BO),
fry
(FY),
roast
(RO)
sous-vide
(SV).
The
results
found
that
heat
treatments
reduced
moisture
content,
total
sulfhydryl
redness,
hardness
chewiness
increased
carbonyl
TBA
value,
proteins
cross-linking
covalent
modification,
brightness
yellowness,
altered
fatty
acid
composition
flavor.
A
136
volatile
compounds
28
acids
were
identified
from
meat.
Correlation
analysis
suggested
2,4-Di-tert-butylphenol
tetracosane
are
formed
mainly
due
to
oxidation
which
in
turn
caused
changes
C18:2n6c,
C20:0,
C18:3n3,
C24:0
b*.
Heat
lipids
meat
produce
free
acids,
further
produced
compounds.
SV
RO
had
a
more
suitable
for
human
body,
while
FY
better
sensory
quality
but
excessive
intake
unfavorable
health.
work
is
expected
provide
guidance
consumers
selecting
methods,
as
well
offering
insights
development
pre-prepared
dishes.
International Journal of Molecular Sciences,
Journal Year:
2025,
Volume and Issue:
26(6), P. 2628 - 2628
Published: March 14, 2025
This
article
investigated
the
composition
and
content
of
volatile
organic
compounds
(VOCs)
in
cumin
from
three
Xinjiang
origins
(Hami,
Turpan,
Hetian)
at
different
processing
temperatures.
VOCs
varied
with
temperature
origin,
but
alcohols
terpenes
were
predominant
all
samples.
Hetian
exhibited
highest
VOC
stability
under
specific
treatments,
divided
into
an
ambient
treatment
(AMB)
a
70
°C
heat
treatment.
A
cluster
analysis
revealed
high
similarity
between
replicates
significant
differences
among
Venn
diagram
comparison
showed
that
reduced
number
common
36
to
19,
which
is
decrease
47.22%,
indicating
impact
heating
on
possibly
promoting
formation
new
compounds.
Finally,
utilizing
varying
abilities
types
polyphenols
inhibit
heterocyclic
aromatic
amines
(HAAs),
six
polyphenolic
compounds,
identified
as
sesamin,
6-caffeoylsucrose,
apigenin,
eschweilenol
C,
kaempferol
glucuronide,
luteolin,
preliminarily
determined
play
active
role
β-carboline
HAA
simulation
system.
Journal of Food Science,
Journal Year:
2024,
Volume and Issue:
unknown
Published: Nov. 24, 2024
Abstract
The
use
of
antioxidants
is
known
to
reduce
lipid
oxidation.
This
study
aimed
assess
the
interaction
two
antioxidant
mechanisms,
namely,
“chain‐breaking”
and
“termination‐enhancing”
by
combining
natural
derived
from
“oregano”
(
Origanum
vulgare
L.)
“peperina”
Minthostachys
mollis
K.)
essential
oils
(EOs)
in
an
accelerated
oxidation
process
sunflower
oil
at
60°C.
Concentrations
0.05%
w/w
(1)
0.02%
(2)
combined
oregano
peperina
EOs
were
evaluated.
Chemical
volatile
markers
determined
comparison
with
pure
compounds,
antioxidant‐free
control,
a
BHT‐treated
sample
(0.02%
w/w).
Although
combinations
exhibited
lower
indicator
values
(Anisidine
≈
136)
compared
control
213),
no
evidence
synergistic
effect
was
observed
(Anisidine:
Oregano
1
52;
2
199;
Peperina
155;
153),
indicating
that
combination
did
not
enhance
their
activity
beyond
EOs.
Thus,
evaluating
these
other
food
matrices
important.
Practical
Application
Food
one
main
causes
spoilage,
search
for
has
become
necessity
society's
increasing
knowledge
consumption
preference.
research
focused
on
demonstrating
only
phenolic
compounds
mechanism
have
efficient
but
also
non‐phenolic
terpenes
using
“termination
enhancer”
are
efficient,
them,
which
provides
more
alternative
industrial
applications.
