Thermally Processed Hard Cooked Eggs

Furan in Thermally Processed Foods - A Review

Yun-Jeong Seok, Jae-Young Her, Yong-Gun Kim, Min Yeop Kim, Soo Young Jeong, Mina K. Kim, Jee-yeon Lee, Cho-il Kim, Hae-Jung Yoon and Kwang-Geun Lee Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea Bureau of Health Industry Promotion, Korea Health Industry De...

Thermally Processed Foods: Possible Health Implications

Antioxidant activity in cooked and simulated digested eggs.

The avian egg is an excellent source of nutrients consisting of components with beneficial properties but there is limited knowledge on the effect of cooking methods and gastrointestinal digestion on the antioxidant activity of eggs. The present study was focused on the effect of cooking and simulated gastrointestinal digestion on antioxidant activity of eggs using ORAC, ABTS and DPPH assays. T...

Carotenoid Content of Thermally Processed Tomato-Based Food Products

Tomato-based food products such as tomato paste, tomato sauce, and tomato-based soups are rich in carotenoid compounds and are frequently consumed in the United States. Foods such as these, which are high in carotenoid content, are of interest because of the demonstrated association between consumption of fruits and vegetables and reduced risk of lung and other epithelial cancers in humans. Lim...

Fabrication and Properties of Rapid Thermally Processed Carbon Nanofibers

The fabrication and properties of carbon nanofibers are interesting because of the fiber’s expected conductivity properties. If we can successfully control the fabrication and manipulation of carbon nanofibers we should be able to build nanoscale electronics. In this attempt, we have been able to successfully control some of the properties for the fabrication of nanofibers. Carbon nanofibers we...