The biological activities of omega-3 fatty acids (n-3 FAs) have been under extensive study
for several decades. However, not much attention has been paid to differences of dietary …

Crystallization of fats is a determinant physical event affecting the structure and properties of
fat-based products. The stability of these processed foods is regulated by changes in the …

Optimized non-aqueous reversed-phase high-performance liquid chromatography method
using acetonitrile–2-propanol gradient elution and the column coupling in the total length of …

Nonthermal plasma (NTP) is superior to thermal technologies as a technique that provides a
satisfactory microbial safety and maintains reasonable standards in food quality attributes …

The worldwide annual production of lobster was 165,367 tons valued over
3.32billionin2004,butthisfigureroseupto304,000tonsin2012.Overhalfthevolumeoftheworldwidelobsterpr …

Purpose This review aims to examine the potential of oleogels as a frying medium to
decrease oil absorption during deep-frying and enhance the nutritional and energy content …

Structured lipids (SL) represent a new generation of lipids, considered bioactive
compounds. Medium-chain, oleic (18: 1n-9), and medium-chain fatty acid (MCFA) structured …

Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods,
has influenced the food industry, particularly the meat sector. However, due to the important …

Chemical interesterification is currently the main alternative for the production of plastic fats
containing no trans fatty acids. However, directing the industrial application of an …

The present work shows the possibility of use of gallic acid (GA) and methyl gallate (MG) as
natural antioxidants replacing the powerful synthetic antioxidant TBHQ in frying process …