Edible oil is oxidized during processing and storage via autoxidation and photosensitized
oxidation, in which triplet oxygen (3O2) and singlet oxygen (1O2) react with the oil …

Although ultrasound has proven to be a very effective innovative technique of food
processing, being applicable to many processes for instance in the emulsification …

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

Physicochemical and thermal characteristics of Australian chia seed oil (CSO) were studied.
The specific gravity, viscosity and refractive index of CSO at ambient temperature were 0.93 …

Headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-
SPME/GC–MS) analysis combined with 'relative odour activity value (ROAV)'was used to …

To effectively control the quality of edible oil, polar compounds in edible oils have been
studied extensively in the past few decades, particularly in the field of frying. This article …

Vegetable oils are key ingredients of the human diet, as they are widely used for cooking
and as ingredients in many processed foods. However, processing may lead to their …

The oxidative stability of conventional and high‐oleic varieties of commercial vegetable oils,
with and without added antioxidants, was evaluated using the oil stability index (OSI). Oil …

The oxidation kinetics of three vegetable oils (sunflower, high oleic sunflower and rapeseed)
were followed during heat treatment (100° C, 120° C and 150° C for 6 h), in the absence or …

This work was primarily aimed to evaluate the use of maltodextrin in combination with
hydroxypropyl methylcellulose as wall materials for microencapsulation of both walnut and …