Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

Lipid oxidation is a major concern in the food, cosmetic, and pharmaceutical sectors. The
degradation of unsaturated lipids affects the nutritional, physicochemical, and organoleptic …

Carnosic acid (salvin), which possesses antioxidative and antimicrobial properties, is
increasingly exploited within the food, nutritional health and cosmetics industries. Since its …

Some of the most exciting research in the last decade has been the discovery of a group of
nutrients, which have protective effects against cell oxidation. These naturally occurring …

The importance of oxidation in the body and in foodstuffs has been widely recognized.
Oxidative metabolism is essential for the survival of cells. A side effect of this dependence is …

Methanol extracts prepared from five plant materials native to the Mediterranean area,
namely olive tree (Olea europaea) leaf, St. John's wort (Hypericum perforatum), hawthorn …

The susceptibility of lipids to oxidation is a major cause of quality deterioration in food
emulsions. The reaction mechanism and factors that influence oxidation are appreciably …

As the continues to improve the nutritional content of their products, challenges in prevention
of rancidity have increased due to the presence of more polyunsaturated fatty acids. In …

The activity of antioxidants in foods and biological systems is dependent on a multitude of
factors, including the colloidal properties of the substrates, the conditions and stages of …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …