Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable
tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and …

Background During the last years, there has been a continuously growing demand from the
food industry for additives from natural sources (eg plant materials) as an alternative to …

The growing demand for natural food preservatives has promoted investigations on their
application for preserving perishable foods. Consequently, the meat market is demanding …

Color is an essential criterion for assessing the freshness, quality, and acceptability of red
meat and certain fish with red muscle. Myoglobin (Mb), one of the significant pigment …

Increasing awareness about the use of compounds obtained from natural sources exerting
health-beneficial properties, including antimicrobial and antioxidant effects, led to increased …

In the last few years, the consumer's concern with the relationship between health and diet
has led to the search of foods with functional properties beyond the nutritional. In this …

In recent years, considerable importance is given to the use of agrifood wastes as they
contain several groups of substances that are useful for development of functional foods. As …

Black rice is rich in phenolic acids and anthocyanin; however, limited studies have
determined its effect on ground beef quality. The objective was to determine the effects of 0 …

The aim of this study was to examine the possibilities of using chokeberry pomace extract for
improving the stability of pork meat products. The extract was isolated with pressurized …

Pomegranate (Punica granatum L.) is a rich source of constituents with confirmed strong
biological activities. However, pomegranate peel, which encompasses approximately 30 …