The current research was undertaken to estimate the in vitro antioxidant activity of
Cantharellus cibarius mushroom extracted by boiling in water for 30 minutes. Several …

Today, there is increasing demand for the meat industry to produce sausages with partial or
complete replacement of commercial antioxidants by natural ones, with minimal or no impact …

Oxidative stress triggers the emergence of degenerative diseases. Antioxidant-rich products
have been shown to reduce the degree of oxidative stress. Cardamom rhizome is reported …

The fruits of sumac Rhus coriaria L. are widely used in traditional folk medicine as spices
and flavors, especially in meats, because they are a rich source of natural antioxidants and …

Broiler chickens are livestock poultry that produces meat and are mostly maintained by the
community. The increasing demand for broilers causes breeders to try to accelerate and …

Among vegetables, onion and garlic production occupies a leading position worldwide due
to their wide usage in various sectors of the food industry. Husk is the main waste from onion …

The present study describes antioxidant properties of six wild mushrooms (Boletus edulis
Bull., Boletus regius Krombh., Leccinum pseudoscaber Kallenb., Boletus impolitus Fr …

Yacon tubers contain various bioactive including flavonoids and phenolic compounds,
having antioksidant properties. The aim of the study was to obtain the effect of using natural …

Meat is a highly perishable food that requires proper preparation and treatment in order to
extend its longevity. Active packaging is an innovation that continues to be developed for the …

In the current report, we explored the impact of applying ethanol and petroleum ether
extracts of rhizome (Alpinia officinarum) on the consistency and shelf life of chicken meat …