The susceptibility of food oil to quality loss is largely determined by the presence of oxygen.
This article reviews the current understanding concerning the effect of oxygen types …

Food oils are primarily composed of triacylglycerols (TAG), but they may also contain a
variety of other minor constituents that influence their physical and chemical properties …

A comprehensive and accessible textbook, Food Packaging: Principles and Practice,
Second Edition presents an integrated approach to understanding the principles underlying …

In view of understanding colour instability of pasteurised orange juice during storage, to the
best of our knowledge, this study reports for the first time in a systematic and quantitative …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because
of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as …

Fruit juices are low-fat, non-alcoholic, lactose-free, and nutritious beverages that are highly
desired by consumers. However, fruit juices undergo microbial, enzymatic, and chemical …

Ascorbic acid (AA) is a highly sensitive nutrient, which degrades at high temperatures (> 60°
C), in the presence of metal ions and oxygen. There is a dearth of studies on the effect of …

The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality
defect. It negatively affects consumer acceptance and consumption behavior and …

Aloe vera plant is known worldwide for its medicinal properties and application in gel-based
products such as shampoo, soap, and sunscreen. However, the demand for these gel-based …