A comprehensive review on lipid oxidation in meat and meat products
Meat and meat products are a fundamental part of the human diet. The protein and vitamin
content, as well as essential fatty acids, gives them an appropriate composition to complete …
content, as well as essential fatty acids, gives them an appropriate composition to complete …
Applications of essential oils and plant extracts in different industries
Essential oils (EOs) and plant extracts are sources of beneficial chemical compounds that
have potential applications in medicine, food, cosmetics, and the agriculture industry. Plant …
have potential applications in medicine, food, cosmetics, and the agriculture industry. Plant …
[HTML][HTML] Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products
Protein-lipid oxidation is one of the main causes of quality deterioration in meat and meat
products during processing and storage. The application of natural antioxidants in muscle …
products during processing and storage. The application of natural antioxidants in muscle …
Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: A flexitarian approach
Consumers are increasingly interested in nutritious, safe and healthy muscle food products
with reduced salt and fat that benefit their well-being. Hence, food processors are constantly …
with reduced salt and fat that benefit their well-being. Hence, food processors are constantly …
Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview
Highlights•Plant extracts are interesting food ingredients to improve meat and meat
products.•Guarana seed, pitanga leaf and black pepper are important sources of …
products.•Guarana seed, pitanga leaf and black pepper are important sources of …
A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods
AK Das, PK Nanda, P Madane, S Biswas, A Das… - Trends in Food Science …, 2020 - Elsevier
Background Meat and meat products, in spite of having high biological value protein and
essential nutrients required for human sustenance, are highly susceptible to lipid oxidation …
essential nutrients required for human sustenance, are highly susceptible to lipid oxidation …
[HTML][HTML] Edible flowers: Bioactive profile and its potential to be used in food development
JA Takahashi, FAGG Rezende, MAF Moura… - Food Research …, 2020 - Elsevier
The consumption of flowers as food is reported in various cultures around the world as part
of traditional cuisine or alternative medicine, in addition to their wide use as ornaments …
of traditional cuisine or alternative medicine, in addition to their wide use as ornaments …
[PDF][PDF] Peningkatan nilai gizi produk pangan dengan penambahan bubuk daun kelor (Moringa oleifera)
In several countries, moringa leaves are starting to be widely used in food products as an
alternative to overcome malnutrition. Malnutrition occurs due to a lack of energy and protein …
alternative to overcome malnutrition. Malnutrition occurs due to a lack of energy and protein …
[HTML][HTML] Beetroot and radish powders as natural nitrite source for fermented dry sausages
MM Ozaki, PES Munekata, RA Jacinto-Valderrama… - Meat Science, 2021 - Elsevier
The aim of this study was to investigate the use of radish and beetroot powders as potential
substitutes of nitrite in fermented dry sausages due to their high nitrate content (around …
substitutes of nitrite in fermented dry sausages due to their high nitrate content (around …
Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages
In this study, ɛ-polylysine (ɛ-PL) or ɛ-polylysine nanoparticle (ɛ-PLN) combined with plants
extracts (including green tea, olive leaves and stinging nettle extracts) were used as nitrite …
extracts (including green tea, olive leaves and stinging nettle extracts) were used as nitrite …