Free radicals induce lipid peroxidation, playing an important role in pathological processes.
The injury mediated by free radicals can be measured by conjugated dienes …

Lipid oxidation is a significant problem relative to off-flavour and off-odour, and warmed-over
flavour appears to be related to lipid oxidation in meat. In this review article the thiobarbituric …

A rapid aqueous acid extraction thiobarbituric acid method for measuring malondialdehyde
as a marker of lipid peroxidation in animal tissue, food, and feedstuff samples has been …

Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat
by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO)(1.5, 1.5: 1). The …

Chitosan gelatin-based coating films were applied to beef steaks, and their effects on color
preservation and lipid oxidation during retail display were evaluated. Response surface …

Bee pollen, a honeybee product, offers an alternative approach to preventing the oxidative
deterioration in meat products. The aim of this study was to evaluate antioxidant properties …

The presence of foodborne pathogens in fresh Tuscan sausage has been reported and
these contaminations pose a potential risk to consumers. The objective of the present study …

In the present work, raw paper sheets were coated with biopolymeric solutions based on
gelatin crosslinked with transglutaminase enzyme, containing glycerol as plasticizer, and …

The meat and meat products present a considerable amount of lipid in their composition.
The lipid composition of these foods is diversified. Thus, depending on the type of meat …

The study examined the leaf extracts of Moringa oleifera and Bidens pilosa for presence of
bioactive phytochemicals and their antioxidant activities on pH and lipid oxidation of fresh …