Lipid Oxidation and Antioxidants, including stabilization during Frying
OXI-001: Evaluation of Applewood Extract as a Natural Antioxidant in Emulsified Meat Products
The growing demand for natural and sustainable food additives has driven research into alternatives to synthetic antioxidants. This study...
OXI-002: Towards a Complete Mapping of the Edible Oil Deterioration by Means of a Multispectroscopic Approach
FTIR spectroscopy provides a detailed molecular understanding of various changes occurring during degradation, including oxidation, as it is based...
OXI-003: Lipid Epoxides: How can we Focus better on the Landmines of Lipid Oxidation?
Lipid oxidation; one of the greatest analytical challenges in food chemistry, is a phenomenon that has gained more clarity in its mechanistic...
OXI-004: Exploring Palm Mid Fraction as A Frying Medium: Performance and Stability Assessment
Despite the widespread use of palm oil in frying applications, the potential of palm mid fraction (PMF) as a frying medium remains underexplored....
OXI-005: Impact of Firmness and Microstructure of Oleogels on their Oxidative Stability
Oleogels, also known as structured oils, have gained a lot of interest for food applications due to their ability to mimic the physical properties...
OXI-006: Phospholipid association colloids facilitate synergistic interactions between ascorbyl palmitate and the antioxidants α-tocopherol and Trolox
It is widely accepted that reverse micelles, spontaneously formed by amphiphilic minor oil components, play a significant role in lipid oxidation in...
OXI-007: Evolution of Volatile Oxidation Compounds in Potato Chips Stored at Room Temperature: Antioxidant effect of Rosemary Extract added to Frying Oil
The antioxidant activity of Rosemary Extract (RE) is attributed mainly to its phenolic diterpenes carnosic acid and carnosol. To study its effect,...
OXI-008: Storage of Potato Chips Fried in Sunflower Oil Enriched with Hydroxytyrosol Acetate: Evaluation of its Protective Effect.
Frying is one of the main culinary processes employed both industrially and domestically. However, this process involves the use of high...
OXI-009: Remarkable Impact of Frying within the Legally Permitted Oil Reuse Period on the Quality and Safety of Potato Chips during Storage
Frequent consumption of fried food has been associated with a higher risk of cardiovascular diseases and prostate cancer, as well as overall...
OXI-010: Effect of gamma-oryzanol Addition on the Stability of Sunflower Oil at Frying Temperatures
Gamma-oryzanol is a group of natural compounds obtained from rice bran, which is a by-product of the rice milling process. It mainly comprises...
OXI-011: Stability of Added gamma-oryzanol during Sunflower Oil Heating at Frying Temperatures: Kinetics and Degradation Products
Compounds with potential antioxidant capacity are frequently added in order to increase oil stabilty during food thermal processing. Nowadays, there...
OXI-012: Effect of the Addition of Tomato Peel Extract Microcapsules on the Volatile Profile of Sausages during Storage
Microencapsulation is a technology used to protect bioactive compounds in food systems In meat matrices, it can improve the nutritional and...
OXI-013: Oxidative Stability of Omega-3-rich Algae Oil Microcapsules Co-encapsulated with Olive By-product Extract
In recent years, there has been an increasing consumer interest in health-promoting and sustainable products. In this regard, algae oil has emerged...
OXI-014: Microcapsules of Carotenoids Rich Extract added to Sausages: Lycopene and Beta-carotene Quantity as Affected by Processing
Carotenoids are important antioxidant compounds for preventing cardiovascular, neurodegenerative or cancer diseases, among others. This is due to...
OXI-015: Oxidative Stability of Whole Grain and its effect in Bakery Products
The lipid fraction in baked products plays a fundamental role not only in determining the structural and sensorial characteristics, but also in...
OXI-016: Evaluation of Wheat Germ Oil for Deep-frying Application: Chemical Stability and Sensorial Assessment
Oil degradation during deep-frying significantly affects the quality of fried foods and raises safety concerns. To date, the effects of cooking on...
OXI-017: Studies on the use of Environmental Lactic Acid Bacteria (LAB) as an Antioxidant Agent in Lecithin-phytosterol Oleogel Emulsions
In recent years, increasing attention has been paid to oleogels – an innovative, solid lipid system obtained from liquid oil and oleogelling agents....
OXI-018: The Influence of Rapeseed Oil-based Oleogels with Rice Bran Wax and Beeswax on the Formation of Acrylamide and Oxidative changes in the Deep-frying Medium
Currently, scientists and food technologists are showing growing interest in oleogels, lipid systems created by the formation of a three-dimensional...
OXI-019: Investigation of the effect of the Addition of Mullein Flower Extract (Verbascum thapsus L.) on the Oxidative Stability of Linseed Oil
Vegetable fats are recognized for their health-promoting properties. Among them, linseed oil is distinguished by its exceptionally high content of...
OXI-020: The Effect of Natural Antioxidants (Loxidan E Ros Liquid +) on the Shelf-Life Prolongation of Beef Tallow and Pet Food
Natural antioxidants for the shelf-life prolongation of fat, oil and pet food are of great interest. Beef tallow is a rendered fat from cattle that...
LAMI-010: Small Additions of Structuring Fats Alter Crystallization and Texture in Milk Fat/Rapeseed Oil Blends
Texture is a key quality attribute in fat-based products. Understanding how formulation and processing influence structure formation in anhydrous...