Food processing techniques are inevitable technological measures that aim to increase and
sustain the quality of agricultural products. This is traditionally achieved by the application of …

This article reviews current and future techniques that are applied in the meat industry to
ensure product safety. Consumer demand for high‐quality food and raised economic …

Antimicrobial and antioxidant effects of nanoemulsions containing herb oils (rosemary,
laurel, thyme and sage) on the quality of rainbow trout were investigated. Fish fillets were …

Background Broiler meat is an essential source of food due to its favourable effects on
human health derived from its protein, fats, minerals, vitamins and its bioactive components …

The present study was conducted to evaluate the combined effect of low-dose gamma
irradiation (2.5 kGy) and chitosan edible coating (2%) containing grape seed extract …

This study was performed to explore the deterioration of physicochemical quality of beef
hind limb during frozen storage at− 20℃, affected by repeated freeze-thaw cycles. The …

The effects of oil-in-water nanoemulsions using different commercial oils (sunflower, canola,
corn, olive, soybean, and hazelnut oils) on the sensory, chemical (total volatile basic …

The review covers description of food irradiation process, the current status of global
legislation background in the field of irradiated foodstuffs, and the state of detection methods …

The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on
the sensory, physicochemical quality and microbiological assessment. The effects of three …

The fortification of the processed cheese (PC) with bioactive compounds can increase their
benefits for the health and also consumer acceptance. In the present study, rheological …