Sodium chloride, commonly known as salt, is a widely used additive in food industry due to
its preservation and antimicrobial properties provided by its ability to reduce water activity …

Background High pressure (HP) is an effective technology in food preservation. However, in
fish, changes in appearance, texture, and chemical composition of the meat can be …

Centesimal composition and lipid profiles were evaluated in muscle tissue of four species of
Brazilian fish using the Kjeldahl and Bligh & Dyer gravimetric methods and gas …

The main biological cause of oxysterols is the oxidation of cholesterol. They differ from
cholesterol by the presence of additional polar groups that are typically hydroxyl, keto …

Oxysterols (oxidized derivatives of cholesterol and phytosterols) can be generated in the
human organism through different oxidation processes, some requiring enzymes …

Dietary cholesterol oxidation products (COPs) are heterogeneous compounds formed
during the processing and storage of cholesterol‐rich foods, such as seafood, meat, eggs …

Synthetic antioxidants are widely used in the food industry. However, the potential toxicity,
carcinogenic effects, and possible health damage caused by the ingestion of synthetic …

This study determined the bioactive composition and antioxidant potential of parsley, chives
and their mixture (Brazilian cheiro-verde). Additionally, the effect of these herbs against …

The efficacy of plasma-activated water (PAW) as a chemical-free and environmentally
friendly preservative has been documented for a variety of foods, but the onset of lipid …

Cholesterol oxidation products (COPs) are a group of substances formed during food
processing. COPs in diet is a health concern because they may affect human health in …