Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive
oxygen species leading to a series of secondary reactions which in turn lead to degradation …

Plant extracts contain large amounts of bioactive compounds, mainly polyphenols.
Polyphenols inhibit the growth of microorganisms, especially bacteria. Their mechanism of …

Antioxidants are added to fresh and processed meat and meat products to prevent lipid
oxidation, retard development of off‐flavors, and improve color stability. In the food industry …

This review describes the effects of processing and preservation technologies on sensory
and nutritional quality of meat products. Physical methods such as dry aging, dry curing …

Food‐borne illnesses are a significant concern for consumers, the food industry, and food
safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf …

The efficacy of chitosan (CH) and whey protein (WP) films impregnated with garlic essential
oil (GEO, 2% v/v) or nanoencapsulated GEO (NGEO, 2% v/v) to extend the shelf life of …

Oxidation is a well-known non-microbial cause of quality loss in meat. Oxidative stress
occurs due to uneven generation of free radicals reactive oxygen species (ROS) and …

Simple Summary Polyphenols are secondary plant metabolites mainly known for their
antioxidant properties. Their use as feed additives in the nutrition of farm animals is …

Spoilage of ready-to-eat carbonado chicken during storage usually causes safety concerns
and economic losses. A novel edible nanoemulsion coating with natural antimicrobial and …

Performances of a mixed mode forced convection solar dryer integrated with paraffin wax
based thermal energy storage have been studied for drying the sliced black turmeric …