food processing – mycolab.ai

Clean-Label Strategies for the Replacement of Nitrite, Ascorbate, and Phosphate in Meat Products: A Review

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This review explores how meat producers can replace synthetic additives with natural ingredients to meet growing consumer demand for clean-label products. Vegetables like celery and radish, combined with beneficial bacteria or plant extracts rich in vitamin C and polyphenols, can provide similar functions to artificial curing salts and preservatives. While these natural alternatives show promise in maintaining meat color, safety, and quality, creating consistent, scalable solutions for the meat industry remains a key challenge.

Impact of Dehydration Techniques on the Nutritional and Microbial Profiles of Dried Mushrooms

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This comprehensive review examines different methods for drying mushrooms and how each technique affects their nutritional value and safety. Freeze drying maintains the best nutritional quality but is expensive, while microwave and hot air drying are faster and more cost-effective while still reducing harmful bacteria. The study helps consumers and food producers understand which drying methods produce the highest quality dried mushrooms for cooking and health benefits.

The Effects of Iterative Freeze–Thaw Cycles on the Structure, Functionality, and Digestibility of Grifola frondosa Protein

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This research shows that freezing and thawing maitake mushroom protein in controlled cycles can significantly improve its ability to stabilize oil and water mixtures in food products. The best results occur after 2-3 cycles, which enhance both how well the protein breaks down during digestion and how effectively it works as an emulsifier in foods like sauces and dressings. This simple physical treatment method offers a sustainable way to improve mushroom protein for food manufacturing without affecting its nutritional quality.

Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects

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Mushrooms are nutrient-rich foods packed with beneficial compounds that can help prevent various diseases including cancer, heart disease, and diabetes. They contain natural antioxidants and immune-boosting substances that support overall health. Scientists are developing new extraction methods to capture these beneficial compounds more efficiently, and various cooking and processing techniques can help preserve their nutritional value for daily consumption.

Comparative Characterization of Oxidative Enzymes for Arabinoxylan and Protein Cross-Linking via Ferulic Acid and Tyrosine in Model Systems

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Scientists tested different enzymes to see which ones work best at linking proteins and fiber molecules together in bread dough. They found that combining certain enzymes, especially peroxidase with glucose oxidase, works better than using them alone. By adjusting the amounts of ferulic acid and tyrosine (compounds in food), they could control whether the cross-links formed within the same molecule or between different molecules. This research helps food makers choose the right enzymes to improve bread texture without extra processing steps.

Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods

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This review explores how microorganisms can make food production more sustainable and healthier. It discusses traditional fermented foods like yogurt and sauerkraut, modern biotechnology techniques to reduce food waste and create natural preservatives, and special food ingredients with beneficial bacteria that support digestive and mental health. The paper shows how applying microbial science could help address global food challenges while meeting consumer demands for natural, safe, and healthy products.

Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes

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Scientists studied how three different drying methods affect the flavor of shiitake mushrooms. They found that freeze-drying produces mushrooms with the strongest umami (savory) taste, while hot-air drying creates the most characteristic shiitake mushroom aroma. The study shows that drying changes which flavor compounds are present—fresh mushrooms taste more like typical mushrooms, while dried versions develop unique onion and garlic-like flavors depending on the drying method used.

Analysis of the Development and Thermal Properties of Chitosan Nanoparticle-Treated Palm Oil: An Experimental Investigation

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Researchers added tiny chitosan nanoparticles made from mushrooms and marine sources to palm oil used in cooking and frying. They found that mushroom-based chitosan nanoparticles improved the oil’s ability to conduct heat better than marine-sourced alternatives. This enhancement could make cooking faster and more efficient while reducing harmful compounds formed during high-temperature cooking. The oil treated with chitosan nanoparticles maintains good quality and remains safe for food use.

The effect of combining the enzymolysis of snail digestive enzyme and β-glucanase on the release of flavor in Lentinus edodes powder

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Scientists treated shiitake mushroom powder with special enzymes to improve its flavor and aroma. They found that combining two enzymes—one from snails and another that breaks down plant fibers—removed unpleasant tastes like bitter almond and grassy notes while enhancing pleasant fruity and savory flavors. The treated mushroom powder maintained its characteristic mushroom taste while tasting better overall, making it a more desirable ingredient for cooking.

Application Potential of Lion’s Mane Mushroom in Soy-Based Meat Analogues by High Moisture Extrusion: Physicochemical, Structural and Flavor Characteristics

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Researchers created a plant-based meat substitute using soy protein and Lion’s Mane mushroom powder processed through extrusion. Adding 20% mushroom powder created the best texture, making it more similar to real meat with visible fibers. The mushroom also improved the flavor, adding mushroom-like aromas and making the product brown better during cooking. This discovery could help make better-tasting plant-based meat alternatives for consumers.

Research Keyword: food processing