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		<title>Fruit Powder Sprays Slash Harmful Compounds in Charcoal-Grilled Pork by Up to 86 Percent</title>
		<link>https://bioengineer.org/fruit-powder-sprays-slash-harmful-compounds-in-charcoal-grilled-pork-by-up-to-86-percent/</link>
		
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		<pubDate>Sat, 10 Oct 2026 17:49:14 +0000</pubDate>
				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[advanced glycation end products]]></category>
		<category><![CDATA[barbecue sauce]]></category>
		<category><![CDATA[CEL]]></category>
		<category><![CDATA[charcoal grilling]]></category>
		<category><![CDATA[CML]]></category>
		<category><![CDATA[food chemistry]]></category>
		<category><![CDATA[fruit powder]]></category>
		<category><![CDATA[Maillard reaction]]></category>
		<category><![CDATA[methylglyoxal]]></category>
		<category><![CDATA[polyphenols]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[spray application]]></category>
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					<description><![CDATA[Researchers found that spraying strawberry or kumquat powder formulations onto pork before charcoal grilling reduces advanced glycation end-product formation by up to 86 percent, with the application method proving more influential than fruit choice.]]></description>
		
		
		
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