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 …

Oxidative damage is one of the main reasons for loss of quality in sheep and goat meat and
meat products. Synthetic antioxidants are the current solution to stabilize oxidative process …

In recent years, due to food insecurity, lignocellulose, dietary fibre as well as inulin have
received wider attention owing to their abundance and being relatively low-cost indigestible …

Agroindustrial activities generate various residues or byproducts which are inefficiently
utilized, impacting the environment and increasing production costs. These byproducts …

Guava (Psidium guajava L.), is a fruit considered native to the American tropics. It is of great
economic importance in many countries of the world, due to its high production and diversity …

The present work investigated the efficacy of Moringa flower (MF) extract to develop a
functional chicken product. Three groups of cooked chicken nuggets—control (C), T1 (with …

The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes)
mushroom stem waste (MSW) powder on the physicochemical quality, color and textural …

Meat products represent an important component of the human diet, their consumption
registering a global increase over the last few years. These foodstuffs constitute a good …

Objective Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory,
textural, colour, physico-chemical and nutritional characteristics of chicken sausage were …

In this study, the efficacy of dragon fruit peel (DFP) powder as antioxidant dietary fibre (ADF),
at two different concentrations (T1-1.5% and T2-3.0%), on quality improvement and …