Consumers are increasingly interested in nutritious, safe and healthy muscle food products
with reduced salt and fat that benefit their well-being. Hence, food processors are constantly …

Background Meat and meat products, in spite of having high biological value protein and
essential nutrients required for human sustenance, are highly susceptible to lipid oxidation …

Even though sheep and goat processed meat products are not as popular as pork, beef or
poultry and are generally considered not as important, they have a very important role in …

In recent years, due to food insecurity, lignocellulose, dietary fibre as well as inulin have
received wider attention owing to their abundance and being relatively low-cost indigestible …

The present work investigated the efficacy of Moringa flower (MF) extract to develop a
functional chicken product. Three groups of cooked chicken nuggets—control (C), T1 (with …

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 …

The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes)
mushroom stem waste (MSW) powder on the physicochemical quality, color and textural …

In the present study, the efficacy of litchi fruit pericarp (LFP) extract (0.5%, 1.0% and 1.5%
concentration) in retarding lipid oxidation of cooked sheep meat nuggets was evaluated and …

In this study, the efficacy of dragon fruit peel (DFP) powder as antioxidant dietary fibre (ADF),
at two different concentrations (T1-1.5% and T2-3.0%), on quality improvement and …

Artificial preservatives have long been used by the meat industry to control chemical,
microbial, and enzymatic degradation activities; and to enhance the shelf life, safety, and …