The development of food-borne and infectious diseases has increased globally at an
anomalous rate and is combined with emerging social and economic problems. This …

Worldwide, consumers are demanding safe foods that are minimally processed and retain
quality and health properties. Achieving these requirements calls for the development of …

Fish oil has been widely applied in fortified food products because of its special health
benefits especially containing high unsaturated fatty acids mainly docosahexaenoic acid …

Microalgae have gained attention as alternative food sources due to their nutritional value
and biological effects. This study investigated the effect of salt stress on the antioxidant …

The microalgae Chlorella vulgaris and Arthrospira platensis were evaluated as
nutraceuticals. It was observed that Arthrospira platensis is richer in saturated fatty acids …

The present study was undertaken to evaluate the antioxidant effect of alcoholic extract of
Chlorella vulgaris and Spirulina platensis on extending the shelf life of rainbow trout …

This chapter will discuss the antimicrobial and antioxidant activities of various essential oils
on possible shelf-life extension of different seafood products. Furthermore, the effect of …

Spirulina platensis and its extracts possess positive benefits for human health indications
from malnutrition, antioxidant properties, and therapeutic properties. This study investigates …

Fish oil is highly susceptible to lipid oxidation, which leads to safety loss during storage.
Natural antioxidants can prevent lipid oxidation. Satureja bachtiarica Bunge, also known as …

Rosmarinic acid was esterified with ethanol, butanol, and hexanol to produce ethyl
rosmarinate, butyl rosmarinate, and hexyl rosmarinate, respectively. The antioxidant …