The perceived level of risk associated with a food product can influence purchase and
consumption decisions. Thus, current trends in food safety address an issue of general …

Antioxidants are used to prevent oxidation reactions and inhibit the development of
unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf …

The number of articles devoted to study the effect of “natural antioxidants” on meat systems
has remarkably increased in the last 10 years. Yet, a critical review of literature reveals …

Purpose The study aims to describe the main classes of antioxidants existing in fruit,
beverages, vegetables and herbs and the different extraction and application of antioxidants …

Oxidation processes are the major cause of deterioration of meat quality and shelf life of
meat products, leading to negative changes in nutritive value and in sensory and …

The global meat industry is constantly evolving due to changes in consumer preferences,
concerns and lifestyles, as well as monetary, geographical, political, cultural and religious …

The review highlights the role of antioxidants in minimizing oxidative changes that may
adversely affect the quality of meat and meat products, cause changes in their testing and …

Studies conducted in the past decade related to the use of natural antioxidants in meat
products revealed the prevalent use of plant-based antioxidative materials added as …

Healthy food is in global demand. The ability of antioxidants to contribute to health is evident
and emphasis on natural antioxidants is associated with intense studies of their activity and …

In the recent years, considerable research has been carried out evaluating natural
substances as antioxidative additives in food products, leading to novel combinations of …