Protein oxidation: The effect of different preservation methods or phenolic additives during chilled and frozen storage of meat/meat products.

Lipid and protein oxidation have significant effects on the shelf-life and nutritional value of meat and meat products. While lipid oxidation has been extensively studied, it has been recognized that proteins are also susceptible to oxidation. However, the precise mechanisms of oxygen-induced amino acid and protein modifications in the food matrix remain unclear.

Chemopreventive and Chemotherapeutic Potential of Betulin and Betulinic Acid: Mechanistic Insights From In Vitro, In Vivo and Clinical Studies.

Betulin is a bioactive compound found in large quantities in birch bark and has a triterpene pentacyclic structure. Through the oxidation of betulin, betulinic acid is obtained, which is found in large quantities in nature. Betulin and betulinic acid have multiple pharmacological properties such as antiviral, anti-inflammatory, and anticancer properties.

Starch-based composite formulation of chickpea flour and black carrot (Daucus carota l.) pomace in extruded snacks: In vitro gastrointestinal behavior and stability of bioactive compounds.

Black carrot pomace (BCP) is a by-product of colorant production, containing various valuable components with the health promoting effects. In this study, for the first time, BCP was incorporated into a starch-based extruded snack formulation using wheat semolina and corn starch. Total phenolic content, total antioxidant capacity, phenolics, and anthocyanins after processing and in vitro gastrointestinal digestion were investigated, and physical and textural properties of the snack products were determined.

Fermented soy products: A review of bioactives for health from fermentation to functionality.

The increasing prevalence of metabolic diseases and the global drive toward achieving Sustainable Development Goals (SDGs) underscore the need for sustainable, nutrient-dense foods. Soybeans (Glycine max), a critical global crop, offer promising solutions; however, their predominant use as animal feed raises concerns regarding food security and environmental sustainability. Fermented soy products-including tempeh, natto, and miso-are rich in bioactive compounds such as peptides and isoflavones, which offer potential therapeutic effects and hold cultural and nutritional significance.