The issue of lipid changes in muscle foods under the action of atmospheric oxygen has
captured the attention of researchers for over a century. Lipid oxidative processes initiate …

Peppertree prickly ash, Amomum tsao-ko, cumin, and ginger have long been used in Asian
countries to modify the flavor and to partially neutralize any unpleasant odors present in …

Nowadays, many substances of plant origin are used for their antioxidant properties. The
aim of the study was to stabilize oxidative processes in cooked sausages by optimization of …

To investigate the effect of adding different spices (hot paprika, garlic, and oregano) on the
biochemical changes during the ripening process and on the sensory attributes of Galician …

This review is a detailed analysis of the results of the experimental studies carried out by
scientists from different countries and devoted to the practical application of …

Functional foods contain a reduced quantity of ingredients with negative image, and in the
same time are carries of health benefits for the consumer. In the present study, cooked …

Bulgaria is one of the countries with established traditions in the production and processing
of aromatic (essential oil-bearing) and medicinal plants, as well as in the investigation of the …

Bacterial starter Lactobacillus plantarum at a concentration of 5% was added to salami,
which was manufactured by using buffalo meat and belly fat, both separately and the same …

Promising technologies of food additives are technologies that allow obtaining biologically
active substances in the process of biosynthesis and extraction technologies of processing …

РЕЗЮМЕ SUMMARY Функционалните храни съдържат намалено количество съставки
с негативен ефект, а в същото време са носители на компоненти и здравословни ползи …