EVALUATION OF MEAT AND MEAT PRODUCT OXIDATION AND OFF-FLAVOR FORMATION: MANAGING OXIDATIVE CHANGES

One of the primary issues with processed foods during heat treatment and freezing storage is fat oxidation, which causes significant changes in fats due to their interaction with reactive oxygen species (ROS).This interaction leads to the creation of various aldehydes that have a high affinity for large molecules, fairytale once upon a time theme p

Abstract Assessment of burn extent and depth are critical and require very specialized diagnosis.Automated image-based algorithms could assist in performing wound detection and classification.We aimed to develop two deep-learning algorithms that respectively identify burns, and classify whether they require surgery.An additional aim assessed the pe