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Abstract The purpose of this study was to use 1H nuclear magnetic resonance (1H NMR) to quantify taste-active and bioactive compounds in chicken breasts and thighs from Korean native chicken (KNC) [newly developed KNCs (...

Globe artichoke is rich in nutrients and phenolic compounds. However, nearly 85% of its biomass is discarded following harvest. To propose a scalable and economically attractive process for the revalorization of this mat...

Abstract The taste-active and nutritional components of Thai native, broilers, black-boned, and spent hen chickens were analyzed. The amounts of tasty amino acids especially glutamic acid were the highest in Thai native ...

Abstract Meat industries utilize plant material such as celery in cured meat products. Extraction of valuable bioactive compounds, nitrates and nitrites often involves processes that increase cost or lack sustainability....

Abstract Microbial bioconversion using lactic acid bacteria (LAB) provides several human health benefits. Although whey and whey-derived bioactive compounds can contribute to an improvement in human health, the potential...

Soursop is an exotic tropical fruit, highly perishable, presents losses around 30% in postharvest, has marked commercial importance especially for internal consumption and a maximum shelf life. The objective of the prese...