Background Meat is a perishable product and during storage, the actions of microorganisms
and endogenous enzymes result in chemical compositional changes. Total volatile basic …

A number of reactive oxygen and nitrogen species are produced during normal metabolism
in human body. These species can be both radical and non-radical and have varying …

Muscle foods and their products are a fundamental part of the human diet. The high protein
content found in muscle foods, as well as the high content of essential amino acids, provides …

Background Meat, fish and derived products are perishable food items with quick
deterioration under improper storage. Edible films and/or coatings present an interesting …

Bacteria have to cope with oxidative stress caused by distinct Reactive Oxygen Species
(ROS), derived not only from normal aerobic metabolism but also from oxidants present in …

Over the recent decades, protein oxidation in muscle foods has gained increasing research
interests as it is known that protein oxidation can affect eating quality and nutritional value of …

There are many examples of bioactive proteins and peptides that would benefit from oral
delivery through functional foods, supplements, or medical foods, including hormones …

Meat tenderness is an important quality trait critical to consumer acceptance, and
determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent …

High intensity ultrasound (HIU) offers an alternative to traditional methods of food
preservation, and is regarded as a green and promising emerging technology. Ultrasound …

The rearing of fish in intensive systems reduces their immunity leading to eruption of
diseases, consequently prompting the use of antibiotics. Antibiotics are currently used in …