The relationship between cooking oil fumes (COFs) control and meat flavor retention remains inadequately elucidated. In this study, an intelligent stir-frying system was employed to systematically investigate the effects of various fume-exhaust configurations on the flavor profile of pork belly and concomitant emission...
Jing-Nan Lu, Hong-Lie Ding, Jia-Jin Sun et al.· Food Chemistry: X· 0 citations
Foodborne diseases pose a severe threat to human health. As a critical meat-borne pathogen, Escherichia coli O157:H7 (E. coli O157:H7) can trigger severe illnesses such as hemorrhagic enteritis, threatening public safety and causing a huge economic impact on the meat industry. However, previous detection methods have s...
Hong-Zhou Chen, Wei-Chao Wu, Meng-Yu Li et al.· Foods· 0 citations
A novel biosensor employing dual-signal output was developed through the combination of efficient magnetic separation and dual-modal precise detection that can sensitively detect S. aureus in meat matrices, thus showing good application prospects in food matrices and further improving the reliability and specificity of...
Temperature-dependent variations in the molecular characteristics of intact spores, including changes associated with Ca2+-dipicolinic acid, protein-related, and nucleic acid-related spectral features under different sporulation temperatures are revealed.
Mengya Li, Kequan Xing, Sun-Hee Wang et al.· Food Research International· 0 citations
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