Lipid oxidation is the most crucial quality parameter in foods. Many methods were
developed to determine the level of oxidation and antioxidant activity. This review compares …

Knee osteoarthritis (KOA) is a chronic multifactorial pathology and a current and essential
challenge for public health, with a negative impact on the geriatric patient's quality of life …

The aims of this study were to characterize postbiotics, and to evaluate their antibacterial
effects in-vitro and on chicken drumsticks. Postbiotics [Pediococcus. acidilactici (PA) …

The purpose of this study is to examine the effects of chitosan (CS) coating with oregano
essential oil (OEO)(0.25%–2.0%, v/v) on the microbial and physicochemical characteristics …

BACKGROUND A high‐fiber emulsion gel (EG) containing inulin, soy protein isolate, and
soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage …

New approaches to reducing synthetic preservatives in the preservation of foods draw the
attention of plant-derived bioactive compounds, especially for application in foods highly …

Lipid oxidation is a major issue affecting products containing unsaturated fatty acids as
ingredients or components, leading to the formation of low molecular weight species with …

Multi-functional packaging materials are an important development for food preservation.
Emulsion electrospinning is a novel and simple method that can be used to prepare multi …

Background Diet supplementation with polyphenols is a novel strategy to improve meat
quality in livestock, by preventing oxidative deterioration of lipids and protein. Polyphenols …

Changes in the lipid oxidation of silver carp (Hypophthalmichthys molitrix) stored in ice for
14 days and that of its respective washed mince were evaluated. Total lipid, phospholipid …