Oxysterols (oxidized derivatives of cholesterol and phytosterols) can be generated in the
human organism through different oxidation processes, some requiring enzymes …

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

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

Shrimp oil, a rich source of n-3 fatty acids and astaxanthin, was encapsulated in
nanoliposomes, prepared using ultrasonication (US) and microfluidization (MF) methods, to …

Chitosan nanoparticles loaded with cinnamon essential oil (CE-NPs) exhibited the excellent
antimicrobial and antioxidant property for the pork during refrigerated storage. In this study …

The impact of chestnut extracts (Castanea sativa) from leaf, bur and hull at different
concentrations on the shelf-life of beef patties during 18 days of refrigerated storage at (2±1° …

Microbiological, chemical and sensory changes of sea bass slices wrapped with fish protein
isolate (FPI)/fish skin gelatin (FSG) films incorporated with 3% ZnO nanoparticles …

The present study compared the effect of grilling (150° C until 72° C core temperature) and
sous-vide (SV) cooking (75° C for 35 min in a water bath under vacuum) on lamb patties …

The aim of this study was to investigate the utilization of clove bud extract (CBE) and grape
seed extract (GSE) as natural antioxidants for retarding lipid and protein oxidation in silver …

Antioxidative activity and properties of bigeye snapper and brownstripe red snapper skin
gelatin-based films incorporated with BHT (butylated-hydroxy-toluene) or α-tocopherol were …