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 …

The lipoperoxidation and the oxidation of pigments and proteins reduces the quality and
nutritional value of meat products. The use of antioxidants slows down this reaction …

Antioxidants are added to fresh and processed meat and meat products to prevent lipid
oxidation, retard development of off‐flavors, and improve color stability. In the food industry …

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 …

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 …

Poultry and poultry meat are particularly susceptible to oxidative reactions. Oxidation
processes have been for decades the focus of animal and meat scientists owing to the …

In response to recent claims that synthetic antioxidants have the potential to cause
toxicological effects and consumers' increased interest in purchasing natural products, the …

Pomegranate (Punica granatum L.) belongs to the Punicaceae plant family. It is an important
fruit due to its nutritional and medicinal properties. Pomegranates are widely distributed …

Fabrication of active PET films assembled with antimicrobial chitosan and alginate coatings
incorporating black cumin oil (BCO) was performed by layer-by-layer (LbL) technique and …

Antioxidant effect of pomegranate peel extract (PE) to retard lipid and protein oxidation in
beef meatballs was investigated during frozen storage at− 18±1° C. Concentrated and …