The antioxidant and antimicrobial effect of sesame oil (10, 30, and 50 g/kg) and sesamol
(0.1, 0.3, and 0.5 g/kg) in meatballs during cold storage for 18 days at 3±1° C was …

Summer savory (Satureja hortensis L.) can be used for the preservation and/or extension of
the shelf life of raw and processed foods owing to its antioxidant and antimicrobial activities …

The effect of grape seed and green tea extracts was compared with effect of sodium
ascorbate on bacterial spoilage, lipid stability and sensory quality in cooked pork meatballs …

The present study was undertaken to evaluate antimicrobial and antioxidant effect of
essential oils on the quality of fresh (raw, ready to cook) chicken sausages. Several …

Food additives are required to maintain the freshness and quality of foods, particularly
meats. However, chemical additives may not be preferred by consumers, and natural …

This study was realized to determine the effects of whey protein isolate (5% w/v) based
edible coatings (WPC) containing different concentrations (3, 6, 9% w/v) of acai powder …

Infrared (IR) heating offers several advantages over conventional heating in terms of heat
transfer efficiency, compactness of equipment, and quality of the products. Roasting of …

The present study was undertaken to evaluate antimicrobial and antioxidant effect of
essential oils on the quality of fresh chicken sausages. Total 15 essential oils (EOs) were …

Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract
(GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages …

The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black
elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene …