Tag: lipid oxidation

New research shows that a 3 kilogray electron beam dose eliminates major foodborne pathogens in raw beef while leaving its ...

A new study in Food Chemistry: X reveals how different aroma types of Baijiu chemically strip gamey odors from stir-fried ...

Researchers in South Korea found that dipping Salmonella-inoculated chicken breast in dilute lime, chive, or pomegranate juice modestly reduced pathogen ...

By timing when a stir-fry machine's exhaust runs, researchers found that flavor retention and harmful cooking fume emissions can be ...

A University of Nevada study found that celery powder delivers cured-ham quality equivalent to synthetic nitrite, while high-pressure processing only ...

Vanderbilt scientist Dr. Annet Kirabo, whose research revealed how immune activation and inflammation drive hypertension, will receive the American Heart ...

Scientists found that the peanut embryonic axis, a bitter by-product usually discarded during processing, is rich in triterpenoids and fiber ...

New research reveals how artificial light intensity and the muscle pigment myoglobin jointly drive the lipid oxidation reactions that create ...

A new study shows that extract from Magnolia denudata flowers improves cooking yield, water retention, and storage stability in chicken ...

New research shows that hemoglobin from red blood cells acts as a natural sunlight-driven photosensitizer that rapidly oxidizes edible oil ...