Using food additives (eg, preservatives, antioxidants) is one of the main methods for
preserving meat and meat product quality (edible, sensory, and technological) during …

Utilizing plant-based sources for the preservation of fresh and fresh-cut fruits and vegetables
offers a natural and chemical-free method. However, the inherent instability of plant …

Phenolic acids are commonly used as food biological preservatives. Grafting phenolic acids
onto polysaccharides could effectively enhance their biological activities and environmental …

Consumers are looking for safer and more natural food options that are produced through
natural methods without using synthetic preservatives. They also desire extended shelf life …

In this research, a new combination use of nano-encapsulated essential oils (EOs) and
modified atmosphere packaging (MAP) with 80% O2/20% CO2 was established to assess …

Meat and meat products are important food sources of proteins, fatty acids, vitamins, and
minerals (iron and zinc) for human beings. However, these nutritious meats are vulnerable …

The rapid emergence of multidrug-resistant (MDR) foodborne pathogens presents a critical
and growing threat to global food safety, endangering millions of lives annually. Essential …

Lignin is the second most abundant biopolymer, suitable for use as a raw material in various
industries due to its low cost and inherent properties. The development of lignin …

This study presents the development and optimization of keratin peptide-loaded
nanostructured lipid carriers (KP-NLCs) as an advanced formulation for hair repair and …

The increase in antimicrobial resistance (AMR) is a major global health problem with
implications on human and veterinary medicine, as well as food production. In the poultry …