Protein oxidation, a phenomenon that was not well recognized previously but now better
understood, is a complex chemical process occurring ubiquitously in food systems and can …

One of the common ways to prevent food spoilage throughout product's shelf life is by using
artificial/synthetic preservatives. However, the growing negative perception of consumers …

Background Many food ingredients such as polyphenols, phenolic acids (eg present in fruit
and vegetables) and organosulphur compounds (eg present in mustard, garlic and chives) …

Epigallocatechin gallates (EGCGs), isolated from green tea, have intrinsic properties such
as anti-oxidant, anti-inflammation, and radical scavenger effects. In this study, we report a …

Plant-based proteins and polyphenols are increasingly being explored as functional food
ingredients. Colloidal complexes were prepared from pea protein (PP) and grape seed …

Alternative technologies for long-term preservation, quality assurance, and safety of meat
are continuously pursued by the food industry to satisfy the demands of modern consumers …

This study investigated the functional properties and structural changes associated with the
complexation of rice protein (RP) with anthocyanins (ACN). Furthermore, fractions (ie …

Date (Phoenix dactylifera L.) seeds are seen as good drug to cure rheumatoid arthritis and
asthma in Moroccan traditional medicine. The present research aimed to study the anti …

There is growing interest in the identification of plant-based functional ingredients for
utilization within the food industry. Complexes were fabricated from pea protein (PP) and …

The replacement of artificial by natural additives has gained consumer attention due to
concerns about toxic and carcinogenic effects of artificial additives and the growing search …