Spice plants have a great influence on world history. For centuries, different civilizations
have used them to condiment the foods of kings and nobles and applied them as embalming …

Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive
oxygen species leading to a series of secondary reactions which in turn lead to degradation …

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 …

The effect of oregano essential oil (OEO) and resveratrol (RES) nanoemulsion loaded pectin
(PEC) edible coating on fresh pork loin preservation under high oxygen modified …

Oxidation reactions during manufacturing, distribution, and storage of meat and meat
products result in undesirable physicochemical changes and aromas, which leads to …

Antioxidants are added to fresh and processed meat and meat products to prevent lipid
oxidation, retard development of off‐flavors, and improve color stability. In the food industry …

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 …

Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to
synthetic packaging due to their environmentally friendly properties and ability as carriers of …

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 oils (EOs) are liquid mixtures of volatile compounds obtained from aromatic plants.
Many EOs have antioxidant properties, and the use of EOs as natural antioxidants is a field …