EFFECT OF LYSINE-ASSISTED ULTRASONIC AND VACUUM TUMBLING TREATMENT ON THE QUALITY OF CHICKEN BREAST MEAT IN CANNED FOODS

Effect of lysine-assisted ultrasonic and vacuum tumbling treatment on the quality of chicken breast meat in canned foods

Curing is a technological process that improves Serving Spoon Set the tenderness, water retention, and overall quality of canned food.This study aimed to evaluate the effects of different exogenous additives, specifically sodium tripolyphosphate and lysine, on the quality of chicken breast meat in canned assorted vegetables and diced chicken using

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Curcumin: From Exotic Spice to Modern Anticancer Drug

Inhibition of defined molecular steps of tumourigenesis by natural non-toxic compounds may be an efficient means to tackle the population cancer burden.Extensive research has addressed the chemotherapeutic potential of curcumin (diferuloylmethane), a relatively non-toxic plant derived polyphenol.Curcumin is used for centuries in cuisine and indigen

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