Antioxidants are used to minimize the oxidative changes in meat and meat products.
Oxidative changes may have negative effects on the quality of meat and meat products …

The perceived level of risk associated with a food product can influence purchase and
consumption decisions. Thus, current trends in food safety address an issue of general …

A new ingredient from date palm coproducts (pits) was obtained and tested as a
preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were …

Lipid peroxidation is a chemical reaction known to have negative impacts on living
organisms' health and on consumer products' quality and safety. Therefore, it has been the …

The influence of different Chickpea Protein Concentrates (CPC) addition at different levels
(CPC: 1.5, 2.5 and 5%(w/w)) on physico-chemical, textural and hedonic properties of …

Chitosan nanoparticles loaded monoterpenes (ChMNPs) were prepared for preservation of
minced meat from oxidative changes and growth of microorganisms. Four monoterpenes …

This study evaluated the effect of porcine plasma hydrolysates (PPH) on the
physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausages …

Present study was conducted to evaluate the effect of porcine blood hydrolysate on lipid
oxidative stability and microbial growth in pork emulsion. Three levels of hydrolysate was …

The purpose of this study is to investigate bioactive compounds of lemongrass
(Cymbopogon citratus) essential oil from different parts of the plant and distillation methods …

The antioxidant and antimicrobial potential of clove, Sage and kiwifruit peel extracts as well
as their mixture, were evaluated as natural preservatives for fish fingers. The treated …