Tomato pomace, a waste product consisting of peels, seeds, rich on fibrous matter,
represents an underutilized source of bioactive compounds, such as polyphenols and …

The quality deterioration of meat products due to lipid oxidation could be controlled by
utilizing agri-food by-products rich in antioxidants. This study evaluated the effect of adding …

Tomato drying implies high energy consumption due to the high moisture content, and
limiting drying temperatures is necessary to avoid carotenoid degradation. To explain the …

Current pressure on the need to reduce nitrite content in meat products without affecting
sensory properties such as color requires research for the development of healthy foods and …

Meat products contain protein, which is important for growth needed by human body, in
addition to contain some minerals and vitamins as iodine, iron, zinc, and B 12. This high …

The study was conducted for measuring the efficiency of pectin extraction from tomato peels
using different extraction methods (cold water, hot water, alcoholic (ethanol) and ultrasonic) …

In the dairy industry, cleaning and disinfection of surfaces are important issues, and the
development of innovative strategies in this matter may improve food safety. Biofilm …