Lignin, a by-product of processing lignocellulosic materials, has a polyphenolic structure
and can be used as an antioxidant directly or synergistically with synthetic types of …

Highlights●Plant-based lipids are being developed to replace those found in
meat.●Different technologies are being utilized to create plant-based lipids.●Structured …

A novel electrochemical detection method based on a nickel ferrite@ graphene (NiFe2O4@
Gr) nanocomposite-containing molecularly imprinted polymer (MIP) was developed for the …

Consumers are increasingly showing in maintaining a healthy dietary regimen, while food
manufacturers are striving to develop products that possess an extended shelf-life to meet …

Coriander, caraway, and mystical cumin are famous for their aromatic properties and widely
used in Moroccan cuisine. The nutritional/phytochemical composition of their seeds (used …

Polyphenols are well documented against the inhibition of foodborne toxicants in meat, such
as heterocyclic amines, Maillard's reaction products, and protein oxidation, by means of their …

Evidence on the association between red meat consumption and lung cancer risk is weak.
This study examined the associations between red meat and lung cancer across levels of …

The perception of polyphenols as a safe, healthy, and sustainable solution for replacing
synthetic antioxidants has been an important factor for their rapid growing in the global food …

Simple Summary The Food and Agriculture Organization of the United Nations, the World
Health Organization, and the Commission on Food Additives recognize lycopene as a Class …

Concerns regarding product quality and nutrition are raised due to the effects of high
temperatures on frying fats. The aim of this research was to examine the effects of …