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The kiwifruit (Actinidia chinensis var chinensis cv. Hayward), a climacteric fruit, can be harvested at physiological maturity and maintain its quality for up to six months at cold storage. The length of the storage peri...

Abstract This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no...

Abstract Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative has not been thoroughly evaluated. Here, we examined the effects of cacao nib extr...

Gluten-free flours based products present technological difficulties in their preparation, the texture is very different in comparison to products that contain gluten and their nutritional quality is often deficient due ...

By reaction between stearic acid (SA) and a di-epoxidized oligomeric poly(ethylene glycol) under stoichiometric conditions, an amphiphilic β-hydroxyester (β-HE) bearing pendant alkyl chains was obtained with a typical ...