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 …

Thuja occidentalis L.(Cupressaceae) has its origins in Eastern North America and is
cultivated in Europe and Brazil as an ornamental tree, being known as the “tree of life” or …

Interest in the content of natural antioxidants in plant-based foods can be from the human
health perspective, in terms of how these compounds might help promote one's health and …

The recovery of phenolic compounds of Eugenia pyriformis using different solvents was
investigated in this study. The compounds were identified and quantified by reverse-phase …

Oxidation is a key problem that reduces the shelf life of fresh and processed meat and meat
products. Antioxidants are added to stabilize free radicals there by delaying lipid and protein …

In this study, we evaluated leaf extract of Thuja oreantalis L. as a natural antioxidant additive
for biodiesel oxidation stability enhancement. Primarily the total phenolic content has been …

Inflammatory bowel disease (IBD) represents a group of chronic autoimmune and idiopathic
disorders that are characteristic of industrialized countries. In contrast to drug therapies …

Objective To evaluate the phenolic profile and antioxidant activity in vitro of peanut skin
extract (PSE) and effect of PSE on characteristics of sheep patties during storage. Methods …

In this study, Tteokgalbi, a meat product, was prepared with edible insect larvae extracts and
its antioxidant, physiochemical, and microbial properties were evaluated during refrigerated …

The amount of total phenols and flavonoids and the antioxidant activity of leaf, stem, and
rhizome methanolic extracts from a commonly consumed Anemopsis californica under …