Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and
poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns …

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 …

Regular moderate wine consumption is often associated with reduced morbidity and
mortality from a variety of chronic diseases in which inflammation is the root cause. This …

The antioxidant effectiveness of two different families of phenolic compounds,
hydroxycinnamic acids and catechins, added as a power (0.001% w/w) to chilled minced …

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 …

Hydroxytyrosol is a phenol found predominantly in the olive tree (Olea europea). It shows a
broad spectrum of beneficial effects such as cancer chemoprevention by inducing apoptosis …

This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic mackerel
during frozen storage at− 25° C and effect of treatment with antioxidants (sodium erythorbate …

The wine industry produces large amounts of grape stem byproducts, which have been
described as a natural source of polyphenols. In the present study, an extract from grape …

Fish products are known to provide high levels of constituents important for the human diet.
At the same time, wild and farmed fish species are highly perishable products, the quality …

Barks of Pinus pinaster and Pinus radiata were studied as source of procyanidins; these raw
materials, considered a byproduct of forestal industry, were extracted with ethanol. The …