Papers mentioning potato or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
), enhancing the relative abundance of SCFA-producing bacteria, promoting the production of short-chain fatty acids, reducing intestinal pH from 6.89 to 4.63 and ammonia. Among the... Read full abstract on PubMed →
> 0.70. Roselle extract and beef fat had a negative linear effect on the formation of the total HCAs, while PP had a positive linear effect. The optimal formula that minimizes the... Read full abstract on PubMed →
control in sweet potato postharvest storage by fumigant action. Read full abstract on PubMed →
Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little resear... Read full abstract on PubMed →
30548 is a marine-derived pigment producing filamentous fungus, isolated from the La Réunion island, in the Indian Ocean. The objective of this study was to examine and optimize th... Read full abstract on PubMed →
H NMR analysis in samples collected at increasing heating/frying time-points. Fast food restaurant-fried potato chip serving (FFRPCS) aldehyde contents were also monitored. Substan... Read full abstract on PubMed →
The present study underlines a statistically optimized, low cost, effective approach for efficient co-valorization of two non-efficiently utilized, highly accumulated, raw agro-ind... Read full abstract on PubMed →
BACKGROUND: Exploring different microbial sources for biotechnological production of organic acids is important. Dutch and Thai cow rumen samples were used as inocula to produce or... Read full abstract on PubMed →
Fatty acid esters of 2- and 3-chloropropanediol (MCPDEs) and fatty acid esters of glycidol (GEs) are commonly monitored in edible fats and oils. A recommendation issued by the Euro... Read full abstract on PubMed →
BACKGROUND: Co-fermentation is an attractive technology for improving volatile fatty acids (VFAs) production by treatment of solid organic wastes. However, it remains unclear how t... Read full abstract on PubMed →
The plant kingdom represents a prominent biodiversity island for microbes that associate with the below- or aboveground organs of vegetal species. Both the root and the leaf repres... Read full abstract on PubMed →
Abiotic stresses are critical delimiters for the increased productivity and cultivation expansion of sweet potato (Ipomoea batatas), a root crop with worldwide importance. The incr... Read full abstract on PubMed →
Mushroom-stewed-meat is one of the main traditional delicacy in China, however, different mushrooms give different flavor and taste to stew meat. The effects of <i>Lactarius hatsud... Read full abstract on PubMed →
The sustainable management of winery residues could represent a cornerstone for promoting environmental and economic sustainability from a circular economy perspective. In this con... Read full abstract on PubMed →
This review targets archaeological scientists and geoarchaeologists, examining the current state of lipid biomarker analysis in archaeological sediments-a growing field. Lipid comp... 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 →
The development of plant-based meat substitutes is imperative for reducing animal fat intake and promoting dietary diversification. However, the flavor profiles of these products f... Read full abstract on PubMed →
Zizhong Dongjian (ZZDJ) is one of the most famous and popular fermented vegetables in China. The aim of this study was to explore the microbial communities and volatile flavor comp... Read full abstract on PubMed →
There are complex and diverse substances in traditional vinegars, some of which have been identified as biologically active factors, but the variety of functional compounds is curr... Read full abstract on PubMed →
Cellulase can increase the soluble dietary fiber (SDF) content in Rosa roxburghii Tratt (RRT), but the effects on polyphenol content, bioactivity, and flavor are unknown. This stud... 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.