Fresh and processed meats offer numerous nutritional and health benefits and provide
unique eating satisfaction in the lifestyle of the modern society. However, consumption of red …

Bioactive peptides (BP) are organic substances formed by amino acids joined by covalent
bonds known as amide or peptide bonds. Although some BP exist free in its natural source …

The antimicrobial and antioxidant effects of two spice extracts and their combination on raw
chicken meat during storage for 15 days at 4° C were studied. Raw chicken meat was …

Antioxidant properties of food-derived peptides have been described in an increasing
number of studies in recent years. Consequently, these peptides are being considered as …

Abstract Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus sakei and
Staphylococcus xylosus were evaluated to determine their roles in the lipolysis and lipid …

Faba bean is a protein-rich, sustainable, but understudied legume. Faba bean protein
isolates (FBPIs) can serve as promising emulsifiers. This review aims to summarize the …

The potato (Solanum tuberosum L.) tuber follows only rice and wheat in world importance as
a food crop for human consumption. Cultivated potatoes have spread from the Andes of …

Proteins can inhibit lipid oxidation by biologically designed mechanisms (eg antioxidant
enzymes and iron-binding proteins) or by nonspecific mechanisms. Both of these types of …

The effects of partially replacing NaCl with sodium substitutes (SS) on the lipid and protein
oxidation and flavor development of Harbin dry sausage was investigated. There were three …

Pickering emulsion is a potential substitute for animal fat due to high stability and solid-like
properties. Therefore, the effect of replacing 25%–100% pork backfat with Pickering …