Citrus fruits (orange, lemon, mandarin, and grapefruit) are one of the most extensively
cultivated crops. Actually, fresh consumption far exceeds the demand and, subsequently, a …

Meat industries are eager to find natural low-cost additives for improving the health benefits
and shelf life of meat products. The present study elucidated the effect of four different fruit …

Journal of Food Bioactives Page 1 Copyright: © 2023 International Society for Nutraceuticals
and Functional Foods. All rights reserved. 3 Review J. Food Bioact. 2023;21:3–20 Journal of …

Banana peel powder is considered one of the most nutritive and effective waste product to
be utilized as a functional additive in the food industry. This study aimed to determine the …

This study investigated the effect of supplementation with cantaloupe peel (CP) and seeds
(CS)(3, 6, 9, and 12%) powder on the quality and antioxidant activity of raw and cooked …

The moisture content of immersion vacuum-cooled sausages with modified casings
containing citrus fruit extracts under different storage conditions was studied using …

Several synthetic food additives that bear an E-number are used by the meat industry as
antioxidants/preservatives of cured meat products, such as pariza-type meat emulsion …

The study investigated the effect of 10% aqueous extracts of ginger, garlic and onion on the
quality and shelf life of frozen chevon and pork as reflected by changes in values of 2 …

Carotenoids are isoprenoids that are extensively dispersed in foods that have always been
part of the human diet. Certain carotenoids can be transformed into retinoids with vitamin A …

The current study aimed to determine the effect of some citrus peel powders represented by
lemon peel (LP) and orange peel powders (OP) by two concentrations (5% and 10% for …