Winemaking generates large amounts of wine pomace, also called grape pomace. This by‐
product has attracted the attention of food scientists and the food industry, due to its high …

Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or
from contamination. Synthetic preservatives are widely used in fish storage to extend shelf …

Lipid oxidation is the principal cause of quality loss in seafood, which is known to contain
high amounts of polyunsaturated fatty acids. Such quality deterioration, associated with the …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall
flavor quality of fish products and impeding the sale of fresh fish. This review extensively …

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 …

Agro-industrial wastes are of great interest because they are important natural sources of
bioactive compounds and can generate value-added byproducts. Recent studies have …

The aim is to study the effect of grape antioxidant dietary fibre (GADF) addition to minced fish
muscle (MFM) on lipid stability during frozen storage for up to 6 months. Concentrations of 0 …

White grape antioxidant dietary fibre (WGDF) was obtained from white grape (Vitis vinifera,
var. Airén) pomace from wine production. The antioxidant capacity of WGDF was determined …

The effects of different plant extracts [green tea extract (GTE), grape seed extract (GSE), and
pomegranate rind extract (PRE)] at a level of 100 ppm equivalent phenolics and butylated …