Applied Sciences,
Год журнала:
2024,
Номер
14(24), С. 11649 - 11649
Опубликована: Дек. 13, 2024
(1)
Background:
Sea
fish
with
a
high
level
of
omega-3
very
long-chain
(VLC)
PUFAs
makes
them
valuable
component
healthy
diet.
One
the
most
popular
products
is
fingers,
for
which
market
still
growing.
The
content
VLC
in
fingers
may
differ
across
price
categories,
such
as
premium
or
budget,
despite
being
manufactured
from
same
species.
Furthermore,
labelling
typically
fails
to
indicate
quantity
present.
It
unclear
whether
can
increase
amount
Hence,
this
study
aimed
examine
pollock
and
budget
categories
by
producer
sold
supermarkets.
(2)
Methods:
were
made
fillet
ones
minced
meat.
Fat
fatty
acids
profile
analysed.
(3)
Results:
primary
acid
found
was
oleic
acid,
followed
linoleic
acid.
Saturated
less
than
7%.
This
reflected
composition
frying
fat,
rapeseed
oil.
Fish
contained
dietary
noticeable
PUFAs;
it
283.01
mg
123.44
per
100
g
product,
respectively.
(4)
Conclusions:
Not
all
have
nutritional
value,
Even
though
both
pollock,
better
source
EPA
DHA
low-cost
alternative.
Eating
three
sticks
(100
g)
examined
either
meet
recommended
daily
intake
at
100%
50%,
Food Chemistry X,
Год журнала:
2025,
Номер
26, С. 102259 - 102259
Опубликована: Фев. 1, 2025
Pumpkin
seed
oil
(PSO)
has
gained
popularity
worldwide
for
its
nutritional
profile
and
biological
effects,
significantly
increasing
market
demand
consumption.
However,
pumpkin
cake
(PSOC),
as
the
secondary
by-product
from
processing,
contains
high
potential
value
is
scarcely
utilised.
With
PSO
increase
in
production,
a
large
amount
of
PSOC
will
be
generated.
The
key
to
achieving
sustainable
food
system
maximising
supply
chain.
This
review
aims
summarise
highlight
current
advance
activity
valorisation
strategies
PSOC.
also
concludes
applications
meat
bakery
products,
respectively.
A
better
understanding
their
advances
can
help
achieve
maximisimg
processing
line
an
effective
approach.
Foods,
Год журнала:
2024,
Номер
13(17), С. 2659 - 2659
Опубликована: Авг. 23, 2024
Breast
milk
is
the
main
source
of
nutrition
during
early
life,
but
both
infant
formulas
(Ifs;
up
to
12
months)
and
baby
foods
(BFs;
3
years)
are
also
important
for
providing
essential
nutrients.
The
food
industry
rigorously
controls
potential
physical,
biological,
chemical
hazards.
Although
thermal
treatments
commonly
used
ensure
safety
in
IFs
BFs,
they
can
negatively
affect
sensory
qualities,
reduce
thermosensitive
nutrients,
lead
contaminant
formation.
To
address
these
challenges,
non-thermal
processing
technologies
such
as
high-pressure
processing,
pulsed
electric
fields,
radio
frequency,
ultrasound
offer
efficient
pathogen
destruction
similar
traditional
methods,
while
reducing
production
key
process-induced
toxicants
furan
5-hydroxymethyl-2-furfural
(HMF).
These
alternative
processes
aim
overcome
drawbacks
methods
retaining
their
advantages.
This
review
paper
highlights
growing
global
demand
healthy,
sustainable
foods,
driving
manufacturers
adopt
innovative
techniques
BFs.
Based
on
various
studies
reviewed
this
work,
application
novel
appears
intensity,
resulting
products
with
enhanced
properties,
comparable
shelf
improved
visual
appeal
compared
conventionally
processed
products.
Molecules,
Год журнала:
2025,
Номер
30(6), С. 1254 - 1254
Опубликована: Март 11, 2025
The
effects
of
furfural
and
5-methyl-2-furfural
produced
by
the
Maillard
reaction
on
PhIP
formation
were
investigated
in
chemical
models
roasted
pork
patties.
In
models,
results
indicated
that
increasing
levels
(r
=
−0.7338,
R2
0.9557)
−0.7959,
0.9864)
significantly
reduced
formation,
displaying
a
strong
linear
correlation.
precursors
phenylalanine
(Phe)
phenylacetaldehyde
showed
significant
reduction
Phe
level,
while
level
was
not
increased.
addition,
neither
nor
could
reduce
creatinine
or
PhIP.
Further
mechanism
studies
(5-methyl-2-furfural)
directly
captured
to
form
corresponding
Schiff
base
compounds
(2-((furan-2-ylmethylene)
amino)-3-phenylpropanoic
acid)
b
(2-(((5-methylfuran-2-yl)methylene)amino)-3-phenylpropanoic
acid).
This
process
production
phenylacetaldehyde,
thereby
inhibiting
pathway.
More
importantly,
these
two
detected
patties
which
glucose
added.
above
pathway
finally
confirmed
These
revealed
5-methyl-2-furfural,
formed
during
reaction,
play
role
reacting
with
Phe.
International Journal of Molecular Sciences,
Год журнала:
2025,
Номер
26(6), С. 2628 - 2628
Опубликована: Март 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,
Год журнала:
2024,
Номер
unknown
Опубликована: Ноя. 28, 2024
Abstract
This
review
attempts
to
set
forth
the
current
uses
and
benefits
of
sorghum
ingredients
(sorghum
syrup,
grain,
flour)
implications
for
future
potential
human
consumption.
Additionally,
this
aims
direct
innovation,
research,
development
grain
in
all
forms,
with
a
particular
focus
on
increasing
nutritional
quality
food
onsumption.
Sorghum
is
an
ancient
that
has
been
underutilized
terms
its
nutrient
antioxidant
density
functional
properties.
syrup
sweetener
complex
flavor
profile
lending
harmonious
balance
sweet
savory
product
formulations
provides
lower
glycemic
index
higher
content
compared
other
commonly
used
sweeteners.
great
within
beverage
category,
specifically
coffee,
as
clean‐label
profile.
Currently,
growing
interest
gluten‐free
alcohol,
specialty
brews,
sorghum's
shorter
season
barley
wheat,
being
more
frequently
alcohol
no‐
low‐alcohol
production.
utilized
products
non‐wheat,
nutrient‐dense
baking
than
high
resistant
starch,
contains
significantly
antioxidants.
Other
applications
include
non‐synthetic
dye
sustainable
biodegradable
alternative
plastic
films
coatings
foods.
should
be
considered
ingredient
formulation,
especially
light
ability
withstand
drought
temperatures
seen
global
warming.
