Protein-lipid oxidation is one of the main causes of quality deterioration in meat and meat
products during processing and storage. The application of natural antioxidants in muscle …

Background: The concept of a clean label is difficult to define, even in common language, as
the interpretation of what a “clean” food is differs from one person to another and from one …

Several plant-based materials are discarded by the food industry due to oversupply, lack of
transport, and inappropriate storage. These materials contain valuable essential …

Food authorities have not yet provided a definition for the term “clean label”. However, food
producers and consumers frequently use this terminology for food products with few and …

Olive (Olea europaea) is one of the most extensive crops in the Mediterranean countries,
and an important source of extra distinctive compounds that has been widely tested due to …

Hydroxytyrosol (HT) is an amphipathic functional phenol found in the olive tree, both in its
leaves and fruits, in free or bound forms, as well as in olive oil and by-products of olive oil …

Sheep meat is consumed and appreciated all over the world for its nutritional value and
flavor. However, this meat is very perishable and easily subjected to the action of both …

Brownies, enriched with fiber and Moringa oleifera, hydroxytyrosol (HXT), and spirulina
(encapsulated and nonencapsulated), and dietary fiber using psyllium were elaborated. For …

Despite the technologies applied to food production, microbial contamination and chemical
deterioration are still matters of great concern. In order to limit these phenomena, new …

The mincing process of raw meat favors microbial spoilage as well as chemical and
enzymatic oxidation processes. In order to limit this degradative process, preservatives are …