Meat derived from pasture feeding, is associated with a high level of antioxidants.
Antioxidants are incorporated within cell membranes and protect tissues against oxidation …

The odorant volatile compounds of raw salmon and smoked salmon have been investigated
by two gas chromatography− olfactometry methods (frequency detection and odorant …

Phospholipids (PLs), the most important class of polar lipids in foods, are ubiquitous
compounds because they are the major components of animal and plant cell membranes …

Conventional and low-fat cooked sausages (cursive) were prepared with fish oil as a source
of n− 3 polyunsaturated fatty acids. Fish oil was incorporated pre-emulsified with caseinates …

The effects of gender and age on intramuscular fat (IMF) levels, cholesterol concentration,
and fatty acid composition were investigated in the semitendinosus (ST) and triceps brachii …

Essential oils of Mentha piperita, Punica granatum, Thymus vulgaris and Citrus limon in
olive oil as a carrier were mixed with biopolymer chitosan to prepare nanoemulsions. The …

In this study, changes of intramuscular phospholipids and free fatty acids were tracked
during the processing of Nanjing dry-cured duck. Phospholipids were identified and …

This work aimed to study the effect of three drying methods, namely sun-drying (SD)(T= 32°
C), continuous convective drying (CCD)(T= 35±2° C) and interval starting accessibility …

Both in meatandespecially infishthereisahighrisk of qualityloss duetooxidation [1, 2]. Lip‐id
oxidation in meat and fish-products leads to rancid taste and off flavor and development of manydifferentsubstancesfromwhichsomeha …

Sea rice bran powder is a new type of instant food additive. Currently, its solubility is low,
and its flavor is not pleasant. Superheated steam cooking is a promising treatment in …