Food packaging can be considered as a passive barrier that protects food from
environmental factors such as ultraviolet light, oxygen, water vapour, pressure and heat. It …

Functional foods is a very popular term in the social and scientific media; consequently, food
producers have invested resources in the development of processed foods that may provide …

Background By-products of agricultural waste are now utilized in the food industry rather
than being thrown away. Onion is a spicy vegetable that is an everyday ingredient in most …

Spoilage of meat products during processing, distribution and exposure in the markets have
an important negative impact on meat industry from an economic point of view. Two of the …

In the last decade, the use of multivariate statistical techniques developed for analytical
chemistry has been adopted widely in food science and technology. Usually, chemometrics …

The aim was to evaluate antioxidants from berries as replacement food additives for
inhibition of lipid and protein oxidation in meat and meat products, since meats are highly …

Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

The broad spectrum of the mechanism of action of immune-boosting natural compounds as
well as the complex nature of the food matrices make researching the health benefits of …

Antibiotics use in poultry as a growth promoter leads to the propagation of antibiotic-resistant
microorganisms and incorporation of drug residues in foods; therefore, it has been restricted …

The use of Allium species and their extracts has been known since immemorial times due to
their health beneficial properties. It is known that functional properties of Allium genus come …