Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and
off-flavor development. Lipids contribute to food flavor generation due to their degradation to …

Early reviews focused on volatile compounds in cooked meat or meat products by GC–MS
analysis. However, actually only a small number of odor-active activities, ie, odorants, play …

Muscle foods and their products are a fundamental part of the human diet. The high protein
content found in muscle foods, as well as the high content of essential amino acids, provides …

Essential oils (EOs) and plant extracts are sources of beneficial chemical compounds that
have potential applications in medicine, food, cosmetics, and the agriculture industry. Plant …

Lipid oxidation is the most crucial quality parameter in foods. Many methods were
developed to determine the level of oxidation and antioxidant activity. This review compares …

Food quality has recently received considerable attention from governments, researchers,
and consumers due to the increasing demand for healthier and more nutritious food …

Background Meat, fish and derived products are perishable food items with quick
deterioration under improper storage. Edible films and/or coatings present an interesting …

Highlights•Feed and withdrawal times are currently the most important pre-harvest
factors.•Vacuum and active packaging are currently the most important post-harvest …

Protein-lipid oxidation is one of the main causes of quality deterioration in meat and meat
products during processing and storage. The application of natural antioxidants in muscle …

Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have
numerous useful applications in cured meats and a vital component in giving cured meats …