Protein oxidation (P-OX) is an innovative topic of increasing interest among meat
researchers. Carbonylation is generally recognized as one of the most remarkable chemical …

Oxidation is a well-known non-microbial cause of quality loss in meat. Oxidative stress
occurs due to uneven generation of free radicals reactive oxygen species (ROS) and …

Processed meats represent a large percentage of muscle foods consumed in the western
world. Various processing steps affect the physicochemical properties of the meat …

The increased demand for avocado, and therefore production and consumption, generate
large quantities of by-products such as seeds, peel, and defatted pulp, which account for …

The processing industry discards avocado seeds, which increases production and ultimately
pollutes the environment. It would be advantageous to handle these waste by-products both …

ABSTRACT Avocado (Persea americana Mill) is a native American fruit. Its industrial
processing generates a large number of wastes (leaves, peels, and seeds). These wastes …

Interest in the content of natural antioxidants in plant-based foods can be from the human
health perspective, in terms of how these compounds might help promote one's health and …

Historically, meat and poultry processors in the US have relied on the use of synthetic
antioxidants like butylated hydroxyanisole, butylated hydroxytoluene, tert …

Growing concern about diet and health has led to development of healthier food products. In
general consumer perception towards the intake of meat and meat products is unhealthy …

This work investigated the interrelationship among myoglobin, lipid, and protein oxidations
in rabbit meat during refrigerated and superchilled storage. Peroxide value gradually …