Fast food, mass-produced food product designed for quick and efficient preparation and distribution that is sold by certain restaurants, concession stands, and convenience stores. Fast food is perhaps most associated with chain restaurants—including suc
Pulses are recommended in diets due to providing nutritional support. Food legumes contain certain bioactive compounds that execute nourishing properties when consumed in the daily diet. Different studies used different methodologies with diverse range of sensitivity. For some analyses, a range of results...
the cellular material. The chemical reactions catalyzed by the enzymes result in the degradation of food quality, such as the development of off-flavours, the deterioration of texture, and the loss of nutrients. The typical microorganisms that cause food spoilage are bacteria (e.g.,Lactobacillus)...
Products that are most commonly preserved include ready-made dishes and sauces, meat and fish products, fizzy drinks, and ready-made deserts [9, 10]. Other substances used as preservatives are acids and acidity regulators. These substances lower the pH level and slow down the growth of enzymes...
Spring onion extracts may contain organic acids that can influence the pH of the cheese [35]. These organic acids may be decrease the pH, depending on their concentration and the buffering capacity of the cheese matrix. Figure (1c) represents the change in the ratio of soluble nitrogen to ...
Our current food system relies on unsustainable practices, which often fail to provide healthy diets to a growing population. Therefore, there is an urgent demand for new sustainable nutrition sources and processes. Microorganisms have gained attention a
27 prepared or preserved meat, fish, poultry meat, meat by-product or poultry by-product when the total amount of those ingredients is less than 10 percent of a prepackaged product that consists of an unstandardized food 28 alimentary paste that does not contain egg in any form or any flour...
The molecules that elicit taste sensation are perceived by interacting with the taste receptors located in the taste buds. Enzymes involved in the detoxification processes are found in saliva as well as in type II cells, where taste receptors, including bitter taste receptors, are located. These ...
In order to tenderize the meat and develop desirable sensory attributes, amarinade is often helpful. Typical marinades contain salt, vinegar, lemon juice, spices,citric acid, andoil. Tenderization of meats is particularlyenhancedby marinades that containproteolytic enzymes—that is, enzymes that help...
Food availability and usage is a major adaptive force for the successful survival of animals in nature, yet little is known about the specific signals that activate the host digestive system to allow for the consumption of varied foods. Here, by using a