Lipid Oxidation and Antioxidants, including stabilization during Frying

The growing demand for natural and sustainable food additives has driven research into alternatives to synthetic antioxidants. This study...

FTIR spectroscopy provides a detailed molecular understanding of various changes occurring during degradation, including oxidation, as it is based...

Lipid oxidation; one of the greatest analytical challenges in food chemistry, is a phenomenon that has gained more clarity in its mechanistic...

Despite the widespread use of palm oil in frying applications, the potential of palm mid fraction (PMF) as a frying medium remains underexplored....

Oleogels, also known as structured oils, have gained a lot of interest for food applications due to their ability to mimic the physical properties...

It is widely accepted that reverse micelles, spontaneously formed by amphiphilic minor oil components, play a significant role in lipid oxidation in...

The antioxidant activity of Rosemary Extract (RE) is attributed mainly to its phenolic diterpenes carnosic acid and carnosol. To study its effect,...

Frying is one of the main culinary processes employed both industrially and domestically. However, this process involves the use of high...

Frequent consumption of fried food has been associated with a higher risk of cardiovascular diseases and prostate cancer, as well as overall...

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...

Compounds with potential antioxidant capacity are frequently added in order to increase oil stabilty during food thermal processing. Nowadays, there...

Microencapsulation is a technology used to protect bioactive compounds in food systems In meat matrices, it can improve the nutritional and...

In recent years, there has been an increasing consumer interest in health-promoting and sustainable products. In this regard, algae oil has emerged...

Carotenoids are important antioxidant compounds for preventing cardiovascular, neurodegenerative or cancer diseases, among others. This is due to...

The lipid fraction in baked products plays a fundamental role not only in determining the structural and sensorial characteristics, but also in...

Oil degradation during deep-frying significantly affects the quality of fried foods and raises safety concerns. To date, the effects of cooking on...

In recent years, increasing attention has been paid to oleogels – an innovative, solid lipid system obtained from liquid oil and oleogelling agents....

Currently, scientists and food technologists are showing growing interest in oleogels, lipid systems created by the formation of a three-dimensional...

Vegetable fats are recognized for their health-promoting properties. Among them, linseed oil is distinguished by its exceptionally high content of...

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...

Texture is a key quality attribute in fat-based products. Understanding how formulation and processing influence structure formation in anhydrous...