To obtain better qualities of litchi fruits, fruit pulps were subjected to ultrasonic treatment (UT)
followed by drying. Samples were subjected to UT at 3 W/g for 10 min with distilled or ice …

Potatoes are an important food crop worldwide and are rich in essential nutrients. However,
cooking can reduce their nutritional value and alter their texture. This study aimed to …

The potential application of olive mill wastewater (OMWW) and olive pomace (OP) extracts
with lecithin (L) as antioxidants to enhance the stability of refined sunflower oil (SFO) during …

Background: Vegetable oils containing polyunsaturated fatty acids are prone to oxidation
when exposed to high-temperature frying processes. Aims: This study aims to follow the …

Both rosemary (Rosmarinus officinalis) and marjoram (Origanum majorana) are abundant in
phenolic compounds, exhibiting exceptional antioxidant activity. This study aims to assess …

Quality parameters of potato chips (flat and serrated) fried either in palm oil (PO) alone or
containing natural (thyme (TPO) and rosemary (RPO) extracts) and synthetic BHT (BPO) …

The heating of oils and fats at high temperatures can lead to an oxidation process that
involves a series of complex reactions producing a great diversity of oxidation products …

The oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were
evaluated. Samples were submitted to different treatments: 10 days at 65° C, 20 days at 65° …

Palm oil is a vegetable oil that is widely used for cooking and deep-frying because of its
affordability. However, repeatedly heated palm oil is also prone to oxidation due to its …

Oils used for frying foods at high temperatures are known to be as deep frying oils. The
fundamental chemistry of deep frying oil and the reactions that occur in deep frying oil is an …