The meat industry is continuously facing challenges with food safety, and quality losses
caused by thermal processing. This systematic review reports recent clean label approaches …

This review explores the antioxidant properties of oak (Quercus sp.) extracts and their
potential application in preventing oxidative rancidity in food products. Oxidative rancidity …

This study aimed to investigate the effect of combined ultrasound and low-temperature short-
time heating (ULTSTH)(40 kHz, 0.2 W/cm 2 at 55° C for 15 min) as pretreatment on …

In this work, ultra-performance liquid chromatography-electrospray ionization mass
spectrometry (UPLC-ESI-MS) was applied to compare the lipidomics profile of chicken …

This study was designed to compare the effects of natural nitrite sources from the arugula
leaves (arugula extract and pre-converted arugula extract) and the use of barberry extract …

This study explored the evolution of key aroma compounds and their lipid precursors in the
lean (LN) and fat (FT) portions of non-smoked bacon during hot air drying. The results …

Background Livestock and poultry and their meat products (LPMP) are significant in
providing human nutrients. However, the presence of off-flavors such as boar taint from …

Peanut oil contains large amount of non-polar lipids and minor polar lipids. However, the
effect of roasting on lipid profile of peanut oil has not been investigated systematically …

This study aimed to investigate the feasibility of a rapid and non-destructive detecting
method for lipid oxidation degree in mutton by near-infrared hyperspectral imaging (NIR …

The mechanisms involved in the development of oxidative changes in pale, soft, exudative
(PSE) chicken meat during storage in the dark at 4° C for 5 days and after cooking at 80° C …