Search Results - "Soladoye"

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health by Soladoye, O.P., Juárez, M.L., Aalhus, J.L., Shand, P., Estévez, M.

“…Processed meats represent a large percentage of muscle foods consumed in the western world. Various processing steps affect the physicochemical properties of…”
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Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity by Fu, Yu, Zhang, Yuhao, Soladoye, Olugbenga P., Aluko, Rotimi E.

“…Food protein-derived peptides serve as food ingredients that can influence flavor and bioactivity of foods. The Maillard reaction plays a crucial role in food…”
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Use of native pea starches as an alternative to modified corn starch in low-fat bologna by Pietrasik, Z., Soladoye, O.P.

“…In an attempt to explore alternative ingredients that satisfy emerging consumers demand for clean label products, we investigated the impact of pea starches on…”
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Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits by Fu, Yu, Shi, Jia, Xie, Si-Yi, Zhang, Ting-Yi, Soladoye, Olugbenga P, Aluko, Rotimi E

“…In recent years, red beetroot has received a growing interest due to its abundant source of bioactive compounds, particularly betalains. Red beetroot betalains…”
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Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers by Pietrasik, Z., Sigvaldson, M., Soladoye, O.P., Gaudette, N.J.

“…Beef burgers (22% fat) were formulated to contain 5% of pea starch (PS), pea fibre (PF) or their combinations (PS:PF; 75:25, 50:50, 25:75). Wheat crumb…”
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Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review by Sun, Ao, Wu, Wei, Soladoye, Olugbenga P., Aluko, Rotimi E., Bak, Kathrine H., Fu, Yu, Zhang, Yuhao

“…[Display omitted] •Maillard reaction of food-derived peptides is a potential route to generate meat flavor.•The preparation and analysis technology of MRPs can…”
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The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor by Sun, Ao, Chen, Lining, Wu, Wei, Soladoye, Olugbenga P., Zhang, Yuhao, Fu, Yu

“…[Display omitted] •Meat flavoring was prepared by Maillard reaction of wheat gluten protein hydrolysates-xylose.•The UV absorption and fluorescence intensities…”
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Insights into formation, detection and removal of the beany flavor in soybean protein by Wang, Bei, Zhang, Qiang, Zhang, Na, Bak, Kathrine H., Soladoye, Olugbenga P., Aluko, Rotimi E., Fu, Yu, Zhang, Yuhao

“…Plant-based meat analogues (PBMA) are promising to address the issue of imbalance between global meat supply and demand. PBMA can contribute to an…”
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Functionality and consumer acceptability of low‐fat breakfast sausages processed with non‐meat ingredients of pulse derivatives by Pietrasik, Zeb, Soladoye, Olugbenga P

“…BACKGROUND Owing to recent changes in consumer eating behaviours as well as potential cost savings for processors, pulse ingredients are finding more…”
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Abnormal birth weight in urban Nigeria: An examination of related factors by Fayehun, Olufunke, Asa, Soladoye

“…There is a knowledge gap on abnormal birth weight in urban Nigeria where specific community contexts can have a significant impact on a child's health…”
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Towards food-derived self-assembling peptide-based hydrogels: Insights into preparation, characterization and mechanism by Zhu, Chenxiao, Wu, Wei, Soladoye, Olugbenga P., Zhang, Na, Zhang, Yuhao, Fu, Yu

“…Food proteins represent a vital source of self-assembling peptides, with hydrogels constructed through peptide self-assembly exhibiting widespread utility in…”
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Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon by Soladoye, O.P., Shand, P., Dugan, M.E.R., Gariépy, C., Aalhus, J.L., Estévez, M., Juárez, M.

“…This study aimed to examine the influence of cooking methods and pre-determined refrigerated storage days on the production of lipid oxidation (TBARS), protein…”
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Towards innovative food processing of flavonoid compounds: Insights into stability and bioactivity by Fu, Yu, Liu, Wanning, Soladoye, Olugbenga P.

“…Flavonoids are a ubiquitous group of phytochemicals with diverse bioactivities. They are widely distributed in numerous plant-based foods with potential health…”
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Preparation, receptors, bioactivity and bioavailability of γ-glutamyl peptides: A comprehensive review by Lu, Yujia, Wang, Jing, Soladoye, Olugbenga P., Aluko, Rotimi E., Fu, Yu, Zhang, Yuhao

“…The γ-glutamyl peptides refer to a series of bioactive peptides containing γ-glutamyl residues. The unique γ-glutamyl linkage endows γ-glutamyl peptides with…”
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The effect of glucosamine and glucosamine caramel on quality and consumer acceptability of regular and reduced salt breakfast sausages by Soladoye, O.P., Pietrasik, Z., Hrynets, Y., Betti, M.

“…Given the more recent interest in its flavour enhancing potential, the effects of the addition of glucosamine or glucosamine caramel on both technological and…”
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Deep eutectic solvents as new media for green extraction of food proteins: Opportunity and challenges by Zhou, Yuhao, Wu, Wei, Zhang, Na, Soladoye, Olugbenga P., Zhang, Yuhao, Fu, Yu

“…[Display omitted] •The recent research progress on extraction of food proteins by DES is reviewed.•DES can exhibit high extraction efficiency in the extraction…”
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Streptozotocin-induced type 1 and 2 diabetes in rodents: a model for studying diabetic cardiac autonomic neuropathy by Akinlade, Olawale Mathias, Owoyele, Bamidele Victor, Soladoye, Ayodele Olufemi

“…Several animal models are continually being developed to study diabetic complication. Several conflicting regimen for diabetes induction exist in the…”
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Towards potato protein utilisation: insights into separation, functionality and bioactivity of patatin by Fu, Yu, Liu, Wan‐Ning, Soladoye, Olugbenga P.

“…Summary Potato fruit juice (PFJ) is a dilute industrial by‐product of potato starch industry containing potato protein that is abundant in patatin, a major…”
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Sodium acetate protects against nicotine-induced excess hepatic lipid in male rats by suppressing xanthine oxidase activity by Dangana, E.O., Omolekulo, T.E., Areola, E.D., Olaniyi, K.S., Soladoye, A.O., Olatunji, L.A.

“…Fatty liver is the hepatic consequence of chronic insulin resistance (IR) and related syndromes. It is mostly accompanied by inflammatory and oxidative…”
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Sweet Taste Receptors and Associated Sweet Peptides: Insights into Structure and Function by Zhao, Shulei, Zheng, Hanyuan, Lu, Yujia, Zhang, Na, Soladoye, Olugbenga P., Zhang, Yuhao, Fu, Yu

“…Long-term consumption of a high-sugar diet may contribute to the pathogenesis of several chronic diseases, such as obesity and type 2 diabetes. Sweet peptides…”
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