Lipid oxidation and/or protein decomposition caused by endogenous enzymatic activity and
microbial contamination have a negative impact on the quality of fish in storage, increasing …

Food shelf‐life extension is important not only to food manufacturers, but also to home
refrigeration/freezing appliance companies, whose products affect food quality and food …

The term 'vitamin C'describes a group of compounds with antiscorbutic activity of l-ascorbic
acid (AA). Despite AA's omnipresence in plant-derived foods, its derivatives have also been …

Acidification of meat can improve texture however it also increases susceptibility to lipid
oxidation. The effect of injection and marination of citric acid to acidify and sodium carbonate …

Herring and salmon filleting co-products were pH-shift processed together with seven
antioxidant-containing raw materials (“helpers”) including lingonberry-, apple-, oat-, barley …

Lipid oxidation is a complex process in muscle-based foods (red meat, poultry and fish)
causing severe quality deterioration, eg, off-odors, discoloration, texture defects and …

Food antioxidants are of primary importance for the preservation of food quality during
processing and storage. However, the status of food depends on a balance of antioxidants …

The effects of a hydroxyl radical-generating system induced by iron catalyzed oxidation
(Fe2+/H2O2) on lipids and proteins of sardine, Atlantic bonito, anchovy and bluefish were …

Fractionation is a potential way to valorize under-utilized fishes, but the quality of the
resulting fractions is crucial in terms of their applicability. The aim of this work was to study …

Oxygenation, autoxidation as well as pro-oxidative activity of haemoglobins from tropical fish
(Asian seabass, tilapia and grouper) as influenced by different pH (6, 6.5 and 7) were …