A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.08.075
Abstract: Currently, the food industry is focused in replacing the use of synthetic by natural antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in… read more here.
Keywords: natural synthetic; comparative study; synthetic additives; study ... See more keywords
Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2081664
Abstract: Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives… read more here.
Keywords: alternatives processed; meat legislation; processed meat; natural alternatives ... See more keywords
Nature-Derived and Synthetic Additives to poly(ɛ-Caprolactone) Nanofibrous Systems for Biomedicine; an Updated Overview
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DOI: 10.3389/fchem.2021.809676
Abstract: As a low cost, biocompatible, and bioresorbable synthetic polymer, poly (ɛ-caprolactone) (PCL) is widely used for different biomedical applications including drug delivery, wound dressing, and tissue engineering. An extensive range of in vitro and in… read more here.
Keywords: updated overview; poly caprolactone; nature derived; pcl ... See more keywords