There are more than 30 species of Glycyrrhiza genus extensively spread worldwide. It was
the most prescribed herb in Ancient Egyptian, Roman, Greek, East China, and the West from …

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 …

Spices and herbs are rich sources of powerful antioxidants. Spices and herbs have been
used for flavour, colour and aroma for more than 2000 years. They have also been used for …

The global meat industry is constantly evolving due to changes in consumer preferences,
concerns and lifestyles, as well as monetary, geographical, political, cultural and religious …

The effect of chlorogenic acid (CA) at different concentration levels (0, 6, 30, and 150 μmol/g
protein) on porcine myofibrillar protein (MP) gelling potential in relation to chemical and …

The number of articles devoted to study the effect of “natural antioxidants” on meat systems
has remarkably increased in the last 10 years. Yet, a critical review of literature reveals …

The Glycyrrhiza genus, generally well‐known as licorice, is broadly used for food and
medicinal purposes around the globe. The genus encompasses a rich pool of bioactive …

The dose-dependent effects of gallic acid (GA; at 0, 6, 30, and 150 μmol/g protein) on
chemical changes and gelling properties of oxidatively stressed porcine myofibrillar protein …

Alternative technologies for long-term preservation, quality assurance, and safety of meat
are continuously pursued by the food industry to satisfy the demands of modern consumers …

Background A series of chemical reactions lead to the oil degradation under frying
conditions, and a number of degraded compounds compromise the safety, nutrition, health …