Thiols and Their Uses in the Food Industry
Studies have shown that many of the synthetic additives which are added to food for different purposes have negative impacts on human health. For this reason, researchers have focused on natural additives that can replace with synthetic ones and positively affect health through their various functio...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2020-06-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2993 |
| _version_ | 1797917593830424576 |
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| author | İnci Cerit Aslı Demirer Eda Bülbül Merve Yaman Şeyma Nur Güngör Omca Demirkol |
| author_facet | İnci Cerit Aslı Demirer Eda Bülbül Merve Yaman Şeyma Nur Güngör Omca Demirkol |
| author_sort | İnci Cerit |
| collection | DOAJ |
| description | Studies have shown that many of the synthetic additives which are added to food for different purposes have negative impacts on human health. For this reason, researchers have focused on natural additives that can replace with synthetic ones and positively affect health through their various functions. Biothiols have effects on color, taste and aroma in foods. In addition, they possess various functions in the prevention of cancer, Alzheimer's, Parkinson's, lung and heart diseases by decreasing oxidative damage with their antioxidant and protective effects. In this review, the studies about thiol contents of food, their functions and the possibilities of using thiols in the food industry instead of synthetic additives have been brought together. |
| first_indexed | 2024-04-10T13:16:04Z |
| format | Article |
| id | doaj.art-8dd28caf0836443f8e5424d70dce7669 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T13:16:04Z |
| publishDate | 2020-06-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-8dd28caf0836443f8e5424d70dce76692023-02-15T16:12:22ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2020-06-01851027103810.24925/turjaf.v8i5.1027-1038.29931623Thiols and Their Uses in the Food Industryİnci Cerit0Aslı Demirer1Eda Bülbül2Merve Yaman3Şeyma Nur Güngör4Omca Demirkol5Department of Food Engineering, Faculty of Engineering, Sakarya University, 54187 Esentepe/SakaryaDepartment of Food Engineering, Faculty of Engineering, Sakarya University, 54187 Esentepe/SakaryaDepartment of Food Engineering, Faculty of Engineering, Sakarya University, 54187 Esentepe/SakaryaDepartment of Food Engineering, Faculty of Engineering, Sakarya University, 54187 Esentepe/SakaryaDepartment of Food Engineering, Faculty of Engineering, Sakarya University, 54187 Esentepe/SakaryaDepartment of Food Engineering, Faculty of Engineering, Sakarya University, 54187 Esentepe/SakaryaStudies have shown that many of the synthetic additives which are added to food for different purposes have negative impacts on human health. For this reason, researchers have focused on natural additives that can replace with synthetic ones and positively affect health through their various functions. Biothiols have effects on color, taste and aroma in foods. In addition, they possess various functions in the prevention of cancer, Alzheimer's, Parkinson's, lung and heart diseases by decreasing oxidative damage with their antioxidant and protective effects. In this review, the studies about thiol contents of food, their functions and the possibilities of using thiols in the food industry instead of synthetic additives have been brought together.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2993antioksidanlartiyollerkatkı maddeleriglutatyonoksidatif stres |
| spellingShingle | İnci Cerit Aslı Demirer Eda Bülbül Merve Yaman Şeyma Nur Güngör Omca Demirkol Thiols and Their Uses in the Food Industry Turkish Journal of Agriculture: Food Science and Technology antioksidanlar tiyoller katkı maddeleri glutatyon oksidatif stres |
| title | Thiols and Their Uses in the Food Industry |
| title_full | Thiols and Their Uses in the Food Industry |
| title_fullStr | Thiols and Their Uses in the Food Industry |
| title_full_unstemmed | Thiols and Their Uses in the Food Industry |
| title_short | Thiols and Their Uses in the Food Industry |
| title_sort | thiols and their uses in the food industry |
| topic | antioksidanlar tiyoller katkı maddeleri glutatyon oksidatif stres |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2993 |
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