Plants are recognized as natural sources of antioxidants (eg, polyphenols, flavonoids,
vitamins, and other active compounds) that can be extracted by green solvents like water …

Nitrite and nitrate have been traditionally used for the preservation of meat products
because of the effective antimicrobial action of nitrite against Clostridium botulinum, the …

Meat and meat products are important foods in the human diet, but there are concerns about
their quality and safety. The discovery of carcinogenic and genotoxic N-nitroso compounds …

Plant extracts are obtained by extracting bioactive compounds from various plant sources
such as leaves, seeds, fruits, roots, stems, and agro‐industry byproducts. These are rich …

Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect
human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color …

This work describes the 25 classes of food additives that contain about 230 compounds with
technological, sensorial and/or microbiological functionalities. These compounds are added …

The efficacy of nonthermal plasma-activated water (PAW) in the decontamination of mung
bean sprouts was evaluated in this work. After being treated with PAW for 30 min, the …

The aim of this study was to investigate the use of radish and beetroot powders as potential
substitutes of nitrite in fermented dry sausages due to their high nitrate content (around …

According to the Codex Alimentarius, a food additive is any substance that is incorporated
into a food solely for technological or organoleptic purposes during the production of that …

Nitrate and nitrite ions are used as food additives to inhibit the growth of microorganisms in
cured and processed meats. Vegetables contain significant quantities of nitrate and nitrite …