Chickpea (Cicer arietinum L.) is a pulse consumed all over the world, representing a good
source of protein, as well as fat, fiber, and other carbohydrates. As a result of the growing …

Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive
oxygen species leading to a series of secondary reactions which in turn lead to degradation …

Protein-lipid oxidation is one of the main causes of quality deterioration in meat and meat
products during processing and storage. The application of natural antioxidants in muscle …

Active packaging (AP) is a new class of innovative food packaging, containing bioactive
compounds, is able to maintain the quality of food and extend its shelf life by releasing active …

Oxidative processes and meat spoilage bacteria are major contributors to decreasing the
shelf‐life of meat and meat products. Oxidative processes occur during processing, storage …

The global diversity of fungi has been estimated between 2 to 11 million species, of which
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …

The aim was to evaluate antioxidants from berries as replacement food additives for
inhibition of lipid and protein oxidation in meat and meat products, since meats are highly …

Anthocyanins are colored valuable biocompounds, of which extraction increases globally,
although functional applications are restrained by their limited environmental stability …

Fresh and processed meats offer numerous nutritional and health benefits and provide
unique eating satisfaction in the lifestyle of the modern society. However, consumption of red …

Biodegradable films constructed from food ingredients are being developed for food coating
and packaging applications to create more sustainable and environmentally friendly …