Plant extracts are obtained by extracting bioactive compounds from various plant sources
such as leaves, seeds, fruits, roots, stems, and agro‐industry byproducts. These are rich …

Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable
choices to replace synthetic antioxidants in meat products. These natural antioxidants from …

Flavor is a key attribute of fried oil that shows a critical correlation with temperature.
Therefore, selecting the appropriate temperature is important in preparing fried shallot oil …

The beneficial effects of plant-rich diets and traditional medicines are increasingly
recognized in the treatment of civilization diseases due to the abundance and diversity of …

This research aims to investigate the effects of Staphylococcus xylosus YCC3 (Sx YCC3)
and Lactobacillus plantarum MSZ2 (Lp MSZ2) on lipid hydrolysis and oxidation, the bacterial …

The Brazilian flora is very rich in edible fruits but only a fraction of this potential is known and
properly used. In this study, we discuss the importance of Brazilian edible fruits using data …

The use of synthetic antioxidants in the food industry has raised important questions about
the effects of prolonged consumption on human health. On top of that, the consumption of …

Seeds of guarana (Paullinia cupana Kunth, Sapindaceae) feature diverse pharmacological
functions, for example, antimicrobial, antioxidant, anticarcinogenic, stimulating, and …

Chinese fermented sausage is a famous fermented meat product with a complex microbiota
that has a potential impact on flavor and quality. In this study, Lactobacillus plantarum MSZ2 …

Ethnopharmacological relevance Cissampelos pareira is used traditionally in India as a
remedy for the treatment of various diseases including malaria but the active ingredients …