Retardation of lipid oxidation in poultry muscle, eggs and their products is the primary focus of my research. A series of antioxidants have been used, including polyphosphates and tocopherols, especially vitamin E. Presently, investigations center on the use of hydroxytyrosol, a by-product from olive oil processing, and α-tocopherol from tomato pomace, an agricultural by-product consisting of peels, cores, seeds, stems and green tomatoes from tomato processing.
