Papers mentioning chicken or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
< 0.05) total antioxidant capacity in birds. The in ovo + in-water delivery of EO might represent a potential antibiotic reduction strategy for the poultry industry but more resear... Read full abstract on PubMed →
Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic.... Read full abstract on PubMed →
-HSL was detected in 14.00% of the isolates. Both biofilm formation and motility were detected in 98.00% of the isolates. Protease activity was determined in 54.00% of the isolates... Read full abstract on PubMed →
The aim of this study was to find new sustainable, Nordic natural antioxidant sources, develop subcritical water extraction (SWE) process for recovering the antioxidant compounds f... Read full abstract on PubMed →
< .05). Therefore, it seems that the nanoencapsulated sour tea extract with CMC can be used as a natural preservative in meat and meat products. Read full abstract on PubMed →
Nowadays, active packaging is becoming significant for the extension of the shelf life of food products via the incorporation of raw nanomaterials such as nanoclays and bioactive c... Read full abstract on PubMed →
" commonly used in the washing machine to prevent colour run problems, we obtained an array made of six coloured spots (here named Dye name-CC@). The array, placed over the tray co... Read full abstract on PubMed →
Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is... Read full abstract on PubMed →
> 0.4 or less) between the HCA concentrations and the color. Our results demonstrate that there is a predictive correlation between the color changes perceptible for the consumers... Read full abstract on PubMed →
The present work investigated the efficacy of Moringa flower (MF) extract to develop a functional chicken product. Three groups of cooked chicken nuggets-control (C), T1 (with 1% M... Read full abstract on PubMed →
showed good anti-oxidation activity by down regulating the HSP7C protein, which can be used as a potential therapeutic target in chicken NAFLD. Read full abstract on PubMed →
There is a high demand for functional meat products due to increasing concern about food and health. In this work, Zn and Se bioavailability was increased in chicken meat emulsions... Read full abstract on PubMed →
< .05) the weight and size of cecum. Based on our findings, the combination of rosemary powder and vitamin E at different levels in diet is useful to limit the lipid oxidation of c... Read full abstract on PubMed →
< 0.01). It was concluded that heat stress reduces antioxidant properties and quality of thigh meat and dietary supplementation of turmeric and cinnamon powders together can remove... Read full abstract on PubMed →
Pet foods are expected to have a shelf-life for 12 months or more. Sensory analysis can be used to determine changes in products and to estimate products' shelf-life. The objective... Read full abstract on PubMed →
As a member of the <i>Brassicaceae</i> family, mustard plant is an annual herbaceous plant rich in diverse nutrients. Traditionally, it is often processed through spontaneous ferme... Read full abstract on PubMed →
Sec-butylamine, potassium sorbate, and citric acid were selected as preservatives to investigate their inhibitory effects on common plant pathogens-Aspergillus flavus, Alternaria a... Read full abstract on PubMed →
This study compared the physicochemical, sensory, and flavor-related properties of breast from two Korean native chicken (KNC) breeds, Woorimatdag No. 1 (WRMD1) and Woorimatdag No.... Read full abstract on PubMed →
To address unpredictable flavor changes in postharvest peaches during storage, this study investigated the use of bioactive packaging with melatonin-infused P34HB films. Films with... Read full abstract on PubMed →
Glutathione (GSH) is an important precursor of meat flavor. This study aimed to evaluate the effect of GSH-curing on the flavor of cooked chicken. GSH-cured chicken with different... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.