Functional foods is a very popular term in the social and scientific media; consequently, food
producers have invested resources in the development of processed foods that may provide …

Background Meat and meat products have been recently perceived by consumers as
unhealthy foods. To avoid this drawback, the reformulation is a feasible approach that allows …

Modern microencapsulation techniques are employed to protect active molecules or
substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from …

The present study evaluated the replacement of beef fat in beef burgers using a tiger nut
(Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in …

Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat
by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO)(1.5, 1.5: 1). The …

Highlights•The use of hydrogel is a promising strategy to reformulate meat
products.•Emulsion hydrogels improve nutritional quality of meat products.•The use of …

Background The essential fatty acids (EFAs) are recognized as functional oils for humans as
they possess nutritional and pharmaceutical benefits and can promote whole-body health in …

The effects of guarana seed and pitanga leaf extracts on the physical–chemical and sensory
characteristics, and oxidative stability of modified atmosphere-packaged lamb patties with fat …

This study aimed to evaluate the effect of turmeric extract as natural antioxidant on modified
atmosphere-packaged fresh lamb sausages with fat replacement during storage (2° C). Five …

The effects of nisin (200 and 400 ppm), ε-polylysine (0.1 and 0.2%) and chitosan (0.5 and
1%) in combination with a Mixed Extract (green tea, stinging nettle and olive leaves extracts) …