Simultaneous evaluations over the whole practical range of peroxidation, including the
initiation and propagation phases, provide more informative and reliable data than single …

When talking about shelf life of foods, in the vast majority of cases we are talking about
sensory shelf life of foods. The review presents an overview of the published research over …

The response surface methodology (RSM) was employed to optimize the
microencapsulation condition of sunflower oil (SO) as a typical seed oil. The …

This study demonstrates that natural plants extract (NPE) such as rosemary, broccoli sprout
and citrus can effectively inhibit the lipid oxidation of microencapsulated high oleic sunflower …

Lipid oxidation is a major issue affecting products containing unsaturated fatty acids as
ingredients or components, leading to the formation of low molecular weight species with …

Highlights•Hydrocarbon fuels produced from non-edible sunflower oils were
targeted.•Effects of the reaction temperatures on oil yield and properties were …

Induction period of the formation of hydroperoxides and conjugated dienes at 50° C and
oxidative stability index at 100–130° C as the oxidative stability measures of different types …

The effect on microbial, chemical and sensorial properties of sesame seeds was determined
after irradiation and storage. The sesame seeds were analyzed before and after irradiation …

There is a growing development of foods and food supplements enriched in n‐3 lipids,
whereas quantitative data on oxidation products present throughout the food chain are …

Lipid oxidation was effectively prevented by natural antioxidants (NA) for surface free and
encapsulated oils in microencapsulated seed oil (MESO) coated with dextrin and milk …