The looming urgency of feeding the growing world population along with the increasing
consumers' awareness and expectations have driven the evolution of food production …

Background As plant secondary metabolites, polyphenols have gained more attention with
increasing market demand due to their potential benefit for health. However, the low uptake …

Maillard reactions lead to changes in food color, organoleptic properties, protein
functionality, and protein digestibility. Numerous different strategies for controlling Maillard …

Background Plant polyphenols are widely distributed in foods and beverages, either
naturally present in plant-based foods or added as plant extracts due to their multifaceted …

Background Food antioxidants play a critical role in the food industry, and have become one
of the most widespread methods of conserving food. Their cheapness and ease of use have …

The global meat industry is constantly evolving due to changes in consumer preferences,
concerns and lifestyles, as well as monetary, geographical, political, cultural and religious …

The number of articles devoted to study the effect of “natural antioxidants” on meat systems
has remarkably increased in the last 10 years. Yet, a critical review of literature reveals …

Oxidation is one of the deterioration reactions of proteins in food, the importance of which is
comparable to others such as Maillard, lipation, or protein‐phenol reactions. While research …

Simple Summary Polyphenols are secondary plant metabolites mainly known for their
antioxidant properties. Their use as feed additives in the nutrition of farm animals is …

Green tea has been an important beverage for humans since ancient times, widely
consumed and considered to have health benefits by traditional medicine in Asian countries …