Background Meat and meat products, in spite of having high biological value protein and
essential nutrients required for human sustenance, are highly susceptible to lipid oxidation …

Consumer demands for foods promoting health while preventing diseases have led to
development of functional foods that contain probiotic bacteria. Fermented dairy products …

Fermentation was traditionally used all over the world, having the preservation of plant and
animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation …

In recent years, many studies have been conducted to develop functional meat products,
focusing on strategies to maximize health-promoting compounds and reduce the presence …

The effects of chia, linseed, and olive oils as backfat replacers on the physico-chemical,
oxidative stability and sensory attributes of lamb sausages storage at 2° C were assessed …

The present work investigated the efficacy of Moringa flower (MF) extract to develop a
functional chicken product. Three groups of cooked chicken nuggets—control (C), T1 (with …

Foul-smelling odors are main quality defects of dry-cured ham, which are connected with the
excessive degradation of the structural proteins and excessive oxidation of lipids caused by …

High intensity ultrasound (HIUS) has a wide range of applications in different sectors of food
processing. It is a promising and emerging technology demonstrating the potential to …

Functional foods are gaining significant attention from people all over the world. When
added to foods, probiotic bacteria can turn them healthier and confer beneficial health …

The influence of pork backfat substitution by microencapsulated healthier oils on
physicochemical and nutritional properties of deer pâté was assessed. Four different …