Numerous studies have demonstrated that garlic has many biological properties due to its phytochemicals. These components include organosulphur compounds (OSCs) such as allicin, which is a chemically unstable metabolite. ...

The available information on drug residue stability in chicken egg is scarce. The objective of this study was to evaluate the stability of drug residues in egg under different traditional cooking procedures. Fresh eggs ...

Food consumption patterns have changed significantly during the last years, showing an increase in the consumption of convenience foods. Frozen foods represent an important segment of this market. The aim of the present ...

Content of carcinogenic molecules like, 2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine in meals is one of the main mutagenic substances formed during meat cooking, and it can be used as a dietary exposure marker. Our ...

Optimal operating procedures for double-sided cooking of frozen hamburger patties were computed using dynamic optimization techniques. The mathematical statement was to find the optimal control (e.g., heating surface ...

Beef muscles cooked by the sous vide system were evaluated for the effects of pre-injection tumbling, brine addition and post-injection tumbling on technological parameters, physical properties, visual appearance and tissue ...

The present work studied the effect of the incorporation of encapsulated chia seed oil on the cooking quality of dry pasta. Pasta morphology and oil distribution in the samples were studied. No significant variations were ...

The stability of vegetable antioxidants in response to processing and cooking treatments may be affected by the variety. However, the information available in the literature is very limited. In this work we determined the ...

Hamburger patties are prepared from ground beef and cooked to obtain a safe product before consumption. Cooking process eliminates microbial hazards and results in certain quality changes (e.g., cooking loss, textural ...