Antioxidant Effect of Essential Oil and Its Effect on Cooking Qualities of Supplemented Chicken Nuggets.

A commonly observed chicken meat issue is its lipid oxidation that leads to deterioration of its organoleptic and nutritional properties and its further-processed products. Basil L.) is one of the traditional culinary herbs exhibiting food preservation properties.

Nutritional Value, Phytochemical Potential, and Therapeutic Benefits of Pumpkin ( sp.).

Pumpkin is a well-known multifunctional ingredient in the diet, full of nutrients, and has opened new vistas for scientists during the past years. The fruit of pumpkin including the flesh, seed, and peel are a rich source of primary and secondary metabolites, including proteins, carbohydrates, monounsaturated fatty acids, polyunsaturated fatty acids, carotenoids, tocopherols, tryptophan, delta-7-sterols, and many other phytochemicals. This climber is traditionally used in many countries, such as Austria, Hungary, Mexico, Slovenia, China, Spain, and several Asian and African countries as a functional food and provides health promising properties.

Toxicity, Antioxidant Activity, and Phytochemicals of Basil ( L.) Leaves Cultivated in Southern Punjab, Pakistan.

Basil L.) is one of the most common aromatic herbs, a rich source of bioactive compounds, and is used extensively to add aroma and flavor to food. The leaves, both in fresh and dried form, are used as a culinary ingredient in different cultures.

Applications of Biotechnology in Food and Agriculture: a Mini-Review.

Unlabelled: Biotechnology is a wide-ranging science that uses modern technologies to construct biological processes, organisms, cells or cellular components. The clinical new instruments, industry, and products developed by biotechnologists are useful in research, agriculture and other major fields. The biotechnology is as ancient as civilization.

Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts.

Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of HAAs are linked with various factors such as meat type, heating time and temperature, cooking method and equipment, fresh meat storage time, raw material and additives, precursor's presence, water activity, and pH level.