The looming urgency of feeding the growing world population along with the increasing
consumers' awareness and expectations have driven the evolution of food production …

Plants are recognized as natural sources of antioxidants (eg, polyphenols, flavonoids,
vitamins, and other active compounds) that can be extracted by green solvents like water …

Background Food antioxidants play a critical role in the food industry, and have become one
of the most widespread methods of conserving food. Their cheapness and ease of use have …

Background The golden color, crispy texture, and desirable aroma that consumers find
desirable are crucial factors contributing to the popularity of fried foods. However, the …

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 …

Phenolic compounds are well known for their health benefits related to antioxidant activity. In
addition, this kind of compounds can be extracted from natural sources, such as olives …

The rosemary extract is a new natural antioxidant. In this study, the stability of palm oil with
rosemary extract during frying and accelerated storage was studied. The antioxidant of palm …

This investigation aimed to evaluate the chemical composition and physicochemical
properties of seed oils from 6 date palm (Phoenix. dactylifera L.) cultivars (Barhi, Khalas …

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 …