Banana (Musaceae) is one of the world's most important fruit crops that is widely cultivated
in tropical countries for its valuable applications in food industry. Its enormous by-products …

Edible films based on chitosan, coix seed starch (CSS), nano zinc oxide (ZnO) and Artemisia
annua essential oil (AO) were obtained through solvent casting method. Physico-chemical …

A commonly observed chicken meat issue is its lipid oxidation that leads to deterioration of
its organoleptic and nutritional properties and its further-processed products. Basil (Ocimum …

Bologna sausage, also called “la grassa”, is a very popular meat product despite its high fat
content and lipidic profile raising serious negative health concerns. An emulsion gel …

The objective of this study was to develop low-fat chicken nuggets with the inclusion of Oat
Flour (OF) and assess the cooking yield, textural properties, sensory properties and …

The present study was undertaken to evaluate the effect of different levels of pumpkin on the
quality characteristics of chicken sausages. The pumpkin was incorporated at three different …

This paper studies the application of Limosilactobacillus fermentum S8 from organic whey in
meat processing and investigation the effect of bacteria on the concentration of nitrosyl …

This paper reports on the development of new emulsion gels containing a mixture of olive,
chia and algae oil emulsified with soy protein isolate and stabilized by two different cold …

The aim was to determine the effects of sea salt, acid whey, native and autoclaved mustard
seed on the physico-chemical properties, especially colour formation, microbial stability and …

Purpose–The purpose of this study was to explore the potential of Aloe vera as a novel
source of natural antioxidant and preservative in the muscle foods and to evaluate the effect …