Plenty of black cumin cake was generated as a natural waste material after pressing the oil.
Nigella sativa (black cumin) seeds and cakes are of precious nutritional value as they …

Lipid oxidation is among the major flaw-grounding processes in meat and meat-based
products that can affect interactions among lipids and proteins, leading to critically …

The effects of the retail display temperature (8° C, 3° C and− 1° C) on the discoloration of the
Longissimus thoracis et lumborum of rabbits and the associations among such effects with …

Background Diet supplementation with polyphenols is a novel strategy to improve meat
quality in livestock, by preventing oxidative deterioration of lipids and protein. Polyphenols …

The current study evaluated the effect of pomegranate peel-based edible coating on chicken
nuggets in order to develop a functional and safe product, high in nutritional value. For this …

This study investigated the effects of refrigerated storage (RF), superchilled storage (SC), RF
with natural extracts (namely, 0.3% polylysine, 0.75% Portulaca oleracea extract, and 0.03 …

Quality of beef and detect changes in freshness during storage was evaluated using
freshness indicator. The freshness indicator can indicate spoilage or freshness of the …

White wine pomace, a by-product from winemaking, was stabilized after the application of
thermal blanching (with the aim of deactivating the polyphenoloxidase enzyme), milling, and …

Multiple freeze-thaw cycles due to temperature fluctuations irreversibly damage the muscle
tissue of fish, thereby reducing their edibility. The aim of this study was to determine the …

This study examined the effect of palm oil (PO), sunflower oil (SO) and their combinations on
the growth performance, meat quality, intestinal morphology, ileal digestibility and blood …