Plants are recognized as natural sources of antioxidants (eg, polyphenols, flavonoids,
vitamins, and other active compounds) that can be extracted by green solvents like water …

Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive
oxygen species leading to a series of secondary reactions which in turn lead to degradation …

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 …

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 …

Fresh fruit and vegetables are highly utilized commodities by health‐conscious consumers
and represent a prominent segment in the functional and nutritional food sector. However …

Alternative technologies for long-term preservation, quality assurance, and safety of meat
are continuously pursued by the food industry to satisfy the demands of modern consumers …

Lipid oxidation is one of the most important problems that decrease the shelf life of meat and
meat products. Antioxidants are used to reinstate free radicals thereby retarding lipid …

Bee pollen, a honeybee product, offers an alternative approach to preventing the oxidative
deterioration in meat products. The aim of this study was to evaluate antioxidant properties …

Meat emulsions with a reduction of 0, 25, 50, 75, and 100% of phosphate levels were
produced. Soon after filling, the pieces were sonicated in an ultrasonic bath (normal mode …

The aim was to evaluate the addition of microencapsulated jabuticaba extract (MJE) to fresh
sausage as natural dye with antioxidant and antimicrobial activity. Fresh sausages without …