Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a
difficult time, since these products generate a negative perception in consumers. This has …

Background Rising health awareness has driven tremendous public interest among food
manufacturers and academicians in identifying and developing novel functional foods …

Background Degradation of edible oil by oxidation during the processing, storage, and
heating has long been recognized as a major concern in the edible oil industry. The edible …

Grapefruit (Citrus paradisi) peel (GP) is rich in flavonoids and phenolics which have several
proven pharmacological effects. However, their chemical instability towards oxygen, light …

Background A series of chemical reactions lead to the oil degradation under frying
conditions, and a number of degraded compounds compromise the safety, nutrition, health …

Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to
the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These …

Oxidation of vegetable oils is a phenomenon that alters the nutritional value of the oil and
produces unpleasant flavors, it is also the main factor limiting the quality of vegetable oils …

Commercial and freeze-dried powders of ginger and turmeric rhizomes were incorporated in
the soybean oil at the concentration of 10%(w/w) to develop a food seasoning containing …

Frying foods in hot vegetable oil is an efficient and convenient method for food preparation
that imbues the product with qualities that are desirable to consumers. During the process of …

This study aimed to estimate the effects of simultaneous application of antioxidants in meat
and in oil on heterocyclic aromatic amine (HAA) formation in fried chicken during 40 deep-fat …