Lipid oxidation is the most crucial quality parameter in foods. Many methods were
developed to determine the level of oxidation and antioxidant activity. This review compares …

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 Over the last three decades, consumption of total and saturated fat has steadily
declined in Western diets as a proportion of calories intake. At the same time, omega (ω)-6 …

Food provides abundant nutrients for human beings, but also has sensory functions and
physiological regulation. Lipids are the main components of food as well as the important …

Background Due to its short lifetime food packaging leads to a rapid accumulation of plastic
in our surroundings and thereby also has a huge impact on environmental pollution. To …

In modern times, seaweeds have become widely involved in several biotechnological
applications due to the variety of their constituent bioactive compounds. The consumption of …

Background Oxidation of foods due to exposure to artificial light or sunlight is a major
challenge in the food industry since it leads to quality deterioration, reduced shelf life …

Lipids in foods are sensitive to various environmental conditions. Under light or high
temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of …

Oil-in-water emulsions containing curcumin with different droplet sizes were produced by
premix membrane emulsification with different carrier oils: tributyrin (short chain …

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 …