In this review, the concept of phenolic antioxidants, mechanisms of action, and applications
have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a …

Background The golden color, crispy texture, and desirable aroma that consumers find
desirable are crucial factors contributing to the popularity of fried foods. However, the …

Waste frying oils (WFO) are a promising source in terms of feedstock for biodiesel
production, and have a lower cost than the typical refined vegetable oils. In addition, the use …

Essentially all fat-containing foods have the potential to undergo lipid oxidation even where
unsaturated fatty acid compositions are low. Therefore, consumption of lipid oxidation …

Background Oils and fats have many functions in food product preparation. Quality, stability
and nutritional features of oils are the most important factors in food technology. There is no …

Deep-fat frying is a widely discussed topic globally in the field of food processing due to the
growing consumer demand. These foods are known for their appealing outer appearance …

Anthocyanins are naturally occurring bioactive compounds that are extensively distributed in
plant-derived foodstuffs and, consequently, largely consumed by humans. The consumption …

Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor
leading to the popularity of deep-fried foods. Comparing with flavors from other conventional …

A New York Times bestseller Named one of The Economist's Books of the Year 2014
Named one of The Wall Street Journal's Top Ten Best Nonfiction Books of 2014 Kirkus …

Using natural antioxidants instead of synthetics ones has been the tendency for retarding
the oil deterioration during repeated deep frying process. Concerning this, the comparison …