The microenvironment formed by surface active compounds is being recognized as the
active site of lipid oxidation. Trace amounts of water occupy the core of micro micelles and …

Edible oils are used as a frying medium and in the preparation of several food products.
They are mainly constituting triacylglycerols as major components, while other compounds …

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

In this work, an Italian extra-virgin olive oil (EVOO) sample and the same sample added with
a carotenoid-rich nutraceutical extract from Lycium barbarum L.(EVOOCar) were subjected …

Foods fried in olive oil received great attention due to its bioactive profile, antioxidants, high
stability, and health benefits. However, several chemical alterations contribute to olive oil …

Phenolic profile, antioxidant potential and pigment contents of wild watercress (Nasturtium
officinale L.) were studied to assess the potential for future studies and its applications in …

Camellia seed oil is one of most important edible oil, rich in oleic acid and contains many
natural antioxidants with various biological activities. During preparation of foods or storage …

Triacylglycerol (TG), the main component of edible oil, is oxidized by thermal-or photo-
oxidation to form TG hydroperoxide (TGOOH) as the primary oxidation product. Since …

Food antioxidants are of primary importance for the preservation of food quality during
processing and storage. However, the status of food depends on a balance of antioxidants …

Lipid oxidation can lead to flavor and safety issues in fat‐containing foods. In order to
measure the extent of lipid oxidation, hydroperoxides and their scission products are …