Abstract Ferulic acid (4‐hydroxy‐3‐methoxycinnamic acid), an effective component of
Chinese medicine herbs such as Angelica sinensis, Cimicifuga heracleifolia and Lignsticum …

Laccase is a widely studied enzyme because of its potential use in several areas such as
textile, paper and pulp industries. This review presents the potential application of this …

A broad range of phenolic compounds (PCs) occur in food products, especially those of
plant material, in which they contribute to the organoleptic properties, ie, astringency, beer …

Polyphenols are known to react under oxidizing conditions with side chain amino groups of
peptides, leading to formation of cross-links in proteins. Plant-derived phenolic acids and …

The oxidation of polycyclic aromatic compounds was studied in systems consisting of
laccase from Trametes versicolor and so-called mediator compounds. The enzymatic …

Chemical and microbiological deteriorations are principal causes of quality loss of fish and
fish products during handling, processing, and storage. Development of rancid odor and …

The effects of several phenolic ocmpounds (caffeic acid, catechin, ferullic acid and tannic
acid) at various concentrations (1, 3 and 5% based on protein) on cross-linking and …

Hydroxycinnamates are among the most widely distributed plant phenylpropanoids present
in the free, conjugated-soluble and insoluble-bound forms. This review will focus on the …

On global scale, researchers and industries are investing considerable effort to find suitable
green alternative by switching to bioplastic that may help in reducing the negative impact on …

In recent years, phages used for the reduction of pathogenic bacteria have fostered many
attentions, but they are liable to lost bioactivity in food due to the presence of acidic …