Essential oils are highly demanded in recent decades due to their antioxidant and
antimicrobial properties, protecting food from spoilage. However, their incorporation into low …

Thyme is one of the most important medicinal plants because of its ethnopharmacological
relevance and high content of bioactive compounds. This review focuses particularly on …

Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

Since the beginning of the current millennium, innovations in food packaging systems have
evolved as response to the continuous changes in market trends and consumer's …

The thymol molecule is a food additive, used to boost the growth, production and feed
efficiency via improving the digestive secretion and activating the structure and function of …

In agreement with the current trend of giving value to natural and renewable resources, the
use of natural antimicrobial compounds, particularly in food and biomedical applications …

Meeting consumer concerns and preferences for fresh and safely processed fisheries
products free of chemical and synthetic preservatives is a challenge for the aqua-food …

Background Fish and other seafoods are highly perishable food products due basically to
microbiological growth and lipid oxidation, which are known to be the principal causes of …

Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall
flavor quality of fish products and impeding the sale of fresh fish. This review extensively …

As essential oils (EOs) possess GRAS status, there is a strong interest in their application to
food preservation. Trends in the food industry suggest consumers are drawn to …