The effects of mango active volatile components (VOCs) on protein function were investigated from the perspective of nutrient transport. The active volatile components of five varieties of mango were analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry...

Research on the effects of animal diet on consumer liking of beef has yielded conflicting results. Currently it is unknown whether dynamic changes occur in liking during consumption of beef. This study applied a combination of traditional and temporal (free and structured) liking methods to...

Chili paste, is a popular traditional product derived from chili pepper, and its fermentation system is affected by the variable concentration of capsaicin, which originates from the peppers. In the present study, the effects of capsaicin and fermentation time on the microbial community and flavor...

Sustainability, human health, and animal welfare are three broad areas that pose a greater impact on mankind. The increased consumption of animal-based foods such as fish or seafood has threatened the ecosystem due to rising greenhouse gas emissions, biodiversity loss, diseases, and consumption of...

Lactulose is an isomer of lactose, formed under thermal processing of milk. Alkaline conditions favor the isomerization of lactose. As reducing sugar, lactose and lactulose could participate in the Maillard reaction and cause protein glycation in milk products. In this study, the influence of...

In this study, five species of lactic acid bacteria (LAB) isolated from kimchi were analyzed in terms of their potential antioxidant activity. Latilactobacillus curvatus WiKim38, Companilactobacillus allii WiKim39, and Lactococcus lactis WiKim0124 exhibited higher radical scavenging activity,...

This study aimed to determine the effects of fermented mixed feed (FMF) supplementation (0%, 5% and 10%) on the intestinal microbial community and metabolism, and the compositions of volatile flavor compounds and inosine monophosphate (IMP) contents in the longissimusthoracis. In this study, 144...

Nowadays, organic dairy products are gaining in popularity because of the increasing consumer awareness of food quality and safety. The premium price of organic milk (OM) results in frequent milk adulteration, causing global concern. Hence, there is a growing interest in analytical methods for...

Photooxidation occurs in milk during storage, possibly leading to loss of nutritional values and unacceptable flavour. The photooxidation of extended shelf-life (ESL) milk was evaluated by monitoring the concentrations of riboflavin and dissolved oxygen and volatile compounds, and peroxide values,...

Hydrogen peroxide (H₂O₂) and starch are common adulterants in milk. H₂O₂ is a powerful antimicrobial agent and starch is used to increase the viscosity and nutritional value of diluted milk. Adulterating milk with H₂O₂ and starch can cause serious health problems; therefore, it is important to...