Statistical techniques to estimate kinetic parameters (rate constants, activation energy, pre‐
exponential factor) have been reviewed. Differences between non‐linear and linear …

Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food
emulsions. The complexity of the reactions at play combined with the increased demand …

Considered Mother Nature's medicine cabinet in many areas of the world, marine organisms
have been known from time immemorial to possess curative powers. But until recently, their …

Zein fibres loaded with fish oil were generated by electrospinning of zein polymer solutions
(20% w/w) prepared in 70%(w/w) aqueous ethanol and isopropanol solvents. Zein fibres …

Docosahexaenoic acid (DHA) is a long chain polyunsaturated fatty acid of the omega‐3
series (ω‐3), which exerts strong positive influences on human health. The target of this …

Lipid oxidation is an important cause of quality deterioration in seafood, particularly those
products which contain high concentrations of lipid. Although this is a primary deteriorative …

Estimating the shelf-life of vegetable oils is important to develop solutions to reduce spoilage
by lipid oxidation. Typically, the shelf-life is predicted by detecting secondary oxidation …

Determining accurate shelf life data for foods is essential for assuring food quality and
protecting consumers from the effects of degradation. With a proper balance of theory and …

Oxidation is the most common event leading to the end of shelf life of microbiologically
stable foods. Thus, a reliable shelf-life assessment is crucial to verify how long the product …

The β-carotene bleaching assay, a common method for evaluating antioxidant activity, has
been widely criticized due to its low reproducibility, problematic quantification, complex …