Alternative technologies for long-term preservation, quality assurance, and safety of meat
are continuously pursued by the food industry to satisfy the demands of modern consumers …

Metabolic syndrome (MetS) constitutes a group of risk factors that may increase the risk of
cancer and other health problems. Nowadays, researchers are focusing on food compounds …

The objective of this study was to examine the effects of reformulation of Turkish dry
fermented beef sausage (sucuk) by replacing nitrite with beetroot powder (BP), which has …

Fermented mandarin fish have been receiving attention from consumers due to their
nutritional value and specific flavor. Microbial diversity in fermented mandarin fish has an …

Linear low-density polyethylene (LLDPE) based novel active clay nanocomposite packaging
films were prepared by twin-screw extrusion followed by blow molding. Layered structure of …

Black carrot pomace (BCP), an industrial by-product of juice processing, is a promising
source of polyphenols, in particular anthocyanins. In the present study, we investigated the …

Anthocyanin-rich extracts from black carrots are being considered as a candidate replacer
for the red colour in processed foods. The present investigation optimizes the extraction of …

The effect of chitosan (C), chitosan enriched with thyme (CT) or rosemary (CR) essential oils,
and potassium sorbate (PS) against superficial fungal growth was investigated in fermented …

Aroma and aroma-active compounds of the heat-treated Turkish sausages obtained from
beef, turkey, and chicken meats were studied. Aroma compounds were isolated by using …

The use of nitrite and nitrate in meat products has been questioned due to the generation of
N-nitroso compounds with carcinogenic effects. Thus, research has been focused on their …