Predictive Model for in RTE Meats Using Exclusive Food Matrix Data.

Post-processing contamination of has remained a major concern for the safety of ready-to-eat (RTE) meat products that are not reheated before consumption. Mathematical models are rapid and cost-effective tools to predict pathogen behavior, product shelf life, and safety. The objective of this study was to develop and validate a comprehensive model to predict the growth rate in RTE meat products as a function of temperature, pH, water activity, nitrite, acetic, lactic, and propionic acids.

A comprehensive review on influence of millet processing on carbohydrate-digesting enzyme inhibitors and implications for diabetes management.

Millets, often overlooked as food crops, have regained potential as promising stable food sources of bioactive compounds to regulate blood sugar levels in the diabetic populace. This comprehensive review delves into various millet varieties, processing methods, and extraction techniques aimed at isolating bioactive compounds. The review elucidates the inhibitory effects of millet-derived bioactive compounds on key enzymes involved in carbohydrate metabolism, such as α-amylase and α-glucosidase.

Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant Properties.

Millets are recognized as future foods due to their abundant nutrition and resilience, increasing their value on the global stage. Millets possess a broad spectrum of nutrients, antinutrients, and antioxidants, making it imperative to understand the effects of various processing methods on these components. Antinutritional factors interfere with the digestibility of macro-nutrients and the bioavailability and bio accessibility of minerals.