Winemaking generates large amounts of wine pomace, also called grape pomace. This by‐
product has attracted the attention of food scientists and the food industry, due to its high …

Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

Gelatin and chitosan are edible polymers, which may be used in combination with
antimicrobial/antioxidant extracts as thin coatings to extend shelf life of foods. The effect of …

The antimicrobial and antioxidant effects of two spice extracts and their combination on raw
chicken meat during storage for 15 days at 4° C were studied. Raw chicken meat was …

Our objective was to evaluate the antioxidant activity of olive leave extract (OLE)
encapsulated by nano-emulsions in soybean oil. The average droplet size one day after …

The Maillard reaction (MR) occurs widely during food manufacture and storage, through
controlled or uncontrolled pathways. Its consequences are ambiguous depending on the …

During the heat treatment of proteinaceous food, heterocyclic aromatic amines (HAAs), a
kind of strong mutagens/carcinogens are formed. HAAs can be classified into two major …

Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the
Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing …

Thermal food processing has many beneficial consequences, although it also produces
some unintentional undesired effects, such as the formation of potentially mutagenic and …

In this study, chitosan and gelatin materials incorporated with grape seed (Vitis vinifera
L.)(VSE) and jabuticaba peel (Plinia cauliflora)(PPE) extracts were developed with potential …