Microencapsulation is a process of building a functional barrier between the core and wall
material to avoid chemical and physical reactions and to maintain the biological, functional …

Lipid oxidation analysis in food samples is a relevant topic since the compounds generated
in the process are related to undesirable sensory and biological effects. Proper …

Grape pomace is commonly considered a waste product of monovarietal red wine
production. Methods: HPLC-DAD analysis was performed to determine the polyphenol and …

BACKGROUND: Microalgae are able to enhance the nutritional content of conventional
foods and hence to positively affect human health, due to their original chemical …

Marine food, due to its phenomenal biodiversity is a treasure house of many novel healthy
food ingredients and biologically active compounds as fish oils, fish proteins, bioactive …

Water loss and lipid oxidation of meat products during processing and storage compromise
their sensory qualities, such as flavor, tenderness, juiciness. Herein, surfactant-stabilized …

Much attention has recently been paid to natural bioactive compounds from marine
organisms as functional ingredients due to their various beneficial health effects. Marine …

Background Cereals and cereal-based products as an important part of the daily diet
provide a considerable percent of macronutrients such as carbohydrate, protein and fiber …

Factors such as an ageing population, increased health care costs and rapid advances in
science and technology are likely driving the increase interest among consumers in …

Pasta products and noodles have been staple foods since ancient times in many countries
all over the world. These cereal products are still increasingly popular worldwide for their …