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Foodborne Illness
Published in Gary S. Moore, Kathleen A. Bell, Living with the Earth, 2018
Gary S. Moore, Kathleen A. Bell
In food, nitrites react with amines to form nitrosamines. This is of concern because nitrosamines have caused cancer of the liver, kidney, bladder, stomach, and pancreas in laboratory animals. Because nitrosamines are not added to foods, they are not excluded by the Delaney Clause. The FDA has lowered the amount of nitrites added to meats and has suggested the addition of ascorbate or sodium erythorbate to prevent the formation of nitrosamines.
Microencapsulation of propolis by spray drying: A review
Published in Drying Technology, 2022
Kashif Maroof, Ronald F. S. Lee, Lee Fong Siow, Siew Hua Gan
The microencapsulation process efficiency (76.86%), in terms of phenolic compound content, was high. The oxidative stability of the burgers was assessed in terms of increase in malonaldehyde (MDA/kg meat) on the processing day and weekly during the 28 days of frozen storage. The lipid oxidation of the burgers was determined by thiobarbituric acid reactive substances (TBARS) method at 0, 7, 14, 21, and 28 days. After 14 days of storage, lipid oxidation was inhibited by the addition of microencapsulated propolis (MP). When compared, MP (0.95 mg at MDA/kg meat) provided greater lipid stability than sodium erythorbate (1.20 mg at MDA/kg meat). Overall, burger meat containing MP showed less desirable smell and flavor but close to ideal grades for the color, appearance and texture with a global assessment of 63.80%.
Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review
Published in International Journal of Environmental Health Research, 2022
Leila Peivasteh-Roudsari, Marziyeh Karami, Raziyeh Barzegar-Bafrouei, Samane Samiee, Hadis Karami, Behrouz Tajdar-Oranj, Vahideh Mahdavi, Adel Mirza Alizadeh, Parisa Sadighara, Gea Oliveri Conti, Amin Mousavi Khaneghah
Li et al. (2012) has proved that five antioxidants including bamboo leaves (0.2 g kg−1), sodium erythorbate (0.1 g kg−1), tea polyphenols (0.1 g kg−1), vitamin E (0.1 g kg−1), and tert-butyl- hydroquinone (0.2 g kg−1) performed as inhibitory agent in decreasing AA formation during cookie processing by 63.9%, 43.0%, 71.2%, 49.6%, and 54.1%, respectively (Li et al. 2012).