Colorants are widely employed in the food industry as an essential ingredient in many
products since color is one of the most valued attributes by consumers. Furthermore, the …

The use of natural food ingredients has been increased in recent years due to the negative
health implications of synthetic ingredients. Natural bioactive compounds are important for …

Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable
choices to replace synthetic antioxidants in meat products. These natural antioxidants from …

Beetroot (Beta vulgaris) is the most well-known and commonly cultivated fruit from the
Chenopodiaceae family. Beetroot is a rich source of nutrients including vitamins (B complex …

Beetroot is rich in various bioactive phytochemicals, which are beneficial for human health
and exert protective effects against several disease conditions like cancer, atherosclerosis …

Although mushrooms have been exploited since ancient times because of their particular
taste and therapeutic properties, the interest in edible species as a source of ingredients and …

Advancements in food science and technology have paved the way for the development of
natural antimicrobial compounds to ensure the safety and quality of meat and meat products …

The meat industry is continuously facing challenges with food safety, and quality losses
caused by thermal processing. This systematic review reports recent clean label approaches …

At present, a wide variety of analytical methods is available to measure antioxidant capacity.
However, this great diversity is not reflected in the analysis of meat and meat products, as …

Beta vulgaris, also known as Beetroot, is a member of a family of Chenopodiaceae and is
widely used as a natural food colorant. It gets its distinctive color due to nitrogen-containing …