Food spoilage makes foods undesirable and unacceptable for human use. The preservation
of food is essential for human survival, and different techniques were initially used to limit the …

Phenolic compounds are well known for their health benefits related to antioxidant activity. In
addition, this kind of compounds can be extracted from natural sources, such as olives …

Spices can be used in cooking to enhance the flavor of food. In order to systematically
summarize and discuss the flavor components of 29 elegant spices, the free amino acids …

The shelf lives of hot-air-dried (HD) and freeze-dried (FD) Penaeus vannamei were
predicted by accelerated storage testing combined with Arrhenius Equation. Meanwhile, the …

Amomum tsaoko is widely distributed in south-west China as a spice. In present study, the
antibacterial activity of Amomum tsaoko essential oil (AEO) against foodborne pathogens …

In order to investigate the taste compounds of 18 strong fragrance spices, high performance
liquid chromatography was used to determine the content of free amino acids, nucleotides …

The growth kinetics for the total viable count (TVC) in sausages with modified hog casings
(treated by surfactant solutions and slush salt with lactic acid), natural hog casings and …

This study was conducted to elucidate minced beef stabilization properties of hydroalcoholic
extracts of commonly used culinary spices from Pakistan against meat oxidative stress and …

This study was undertaken to evaluate the impact of Chinese cinnamon powder (w/w), at the
levels of 0.5%, 1.5%, and 2.5% and control (without additive) on ground lamb meat quality …

This study was conducted to evaluate the antimicrobial and preservative effects of the
combinations of nisin (NS), tea polyphenols (TP), rosemary extract (RE), and chitosan (CS) …