Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a
difficult time, since these products generate a negative perception in consumers. This has …

Nanotechnology is being used to create innovative food packaging systems that can inhibit
the oxidation of foods, thereby improving their quality, safety, and shelf life. These nano …

Antioxidants are used to prevent oxidation reactions and inhibit the development of
unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf …

Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …

Highlights•Sensory methods for characterization of healthier meat products were
described.•The main strategies for the development of healthier meat products were …

The development of natural additives is considered an important research topic. In this work,
the use of Cymbopogon citratus (CC) extract as a natural additive for chicken sausage …

This study aimed to prepare and characterize chicken nugget formulations added with two
agroindustrial byproducts, okara flour (OF) and rice bran (RB), as substitutes for chicken …

Hydrogelled emulsions (HE) from chia and linseed oils (1: 1) were made with different
concentrations (0, 6, 8, and 10%) of jabuticaba peel extract (JPE) obtained by microwave …

The combined effects of pretreated black garlic (BG) extract and various cooking methods
were investigated. The chicken breast was prepared at a uniform size of 5× 5× 1.5 cm and …

The antioxidant capacity of organic coffee husk extract (Coffee arabica L.) added to chicken
burgers was evaluated. Two formulations were prepared: with addition of the extract (100 …