Heat stress is one of the most stressful events in livestock life, negatively impacting animal
health, productivity, and product quality. Moreover, the negative impact of heat stress on …

Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a
sustainable and functional ingredient with applications in the food and nutraceutical …

Sodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat
products by improving microbial safety, sensory attributes and technological properties …

Recently, products of plant origin have been utilized to extend the shelf life of meat products.
This study examined the impact of hemp seed oil as a replacement for animal fat and …

This study aimed to evaluate the effect of the total or partial replacement of NaCl by a
commercial low-salt mixture Pansalt®(T1) or Kombu (L. ochroleuca) seaweed powder (T2) …

Date processing industries generate substantial quantities of waste, including date seeds,
which present disposal challenges and environmental concerns. Traditionally, date seed …

In the production of meat products, animal fats, which are rich mainly in saturated fatty acids,
are used as a recipe ingredient. To improve the quality and fatty acid profile of meat …

All over the world, especially in Western societies, table salt intake that is inordinately higher
than the acceptable level has been observed. An excess of Na in the human diet, mostly …

Today, food scientists are interested in more rational use of crops that possess desirable
nutritional properties, and buckwheat is one of the functional pseudocereals that represents …

Objectives: This study was conceived with the aim of translating the experience and
knowledge of the research group into the design and creation of multi-active phytocomplex …