Intake of antioxidants through diet is known to be important in reducing oxidative damage in
cells and improving human health. Although eggs are known for their exceptional, nutritional …

Synthetic antioxidants are widely used in the food industry. However, the potential toxicity,
carcinogenic effects, and possible health damage caused by the ingestion of synthetic …

The use of safe physical means to achieve egg yolk as natural carrier for active ingredients
plays an important role in increasing the added value of egg yolk. In this paper, we prepared …

The cholesterol oxidation products (COPs) are related to processing temperature, heating
time, storage conditions, level of activator present, packaging and most of the COPs found in …

More and more attention is nowadays given to the possible translational application of a
great number of biochemical and biological findings with the involved molecules. This is …

Dietary cholesterol oxidation products (COPs) are heterogeneous compounds formed
during the processing and storage of cholesterol‐rich foods, such as seafood, meat, eggs …

After short-term storage at 23° C, selected physicochemical properties of two hen egg white
powders (with and without hydrolysis) were studied. Overall, the effect of moisture content on …

The kinetics of carotenoid and color degradation, as well as furosine formation, were
investigated in apricot fruits during convective heating at 50, 60 and 70° C. Degradation of …

Aim of the study was to produce traditional and typical breads using stabilized sourdough
starter without the addition of baker's yeast activator. To this end, the spray drying technique …

Pasteurized liquid whole egg was subjected to spray drying to determine the effect of spray
drying conditions on moisture content, water activity, peroxide value, emulsion stability, gel …