Nowadays, there is an interest in the consumption of food without synthetic additives and
rather with the use of natural preservatives. In this regard, natural extracts of the Lamiaceae …

Background A series of chemical reactions lead to the oil degradation under frying
conditions, and a number of degraded compounds compromise the safety, nutrition, health …

Frying foods in hot vegetable oil is an efficient and convenient method for food preparation
that imbues the product with qualities that are desirable to consumers. During the process of …

The frying process is an excellent way to obtain food with desirable sensory. However, some
harmful substances, such as aldehydes and monoepoxy oleic acids, could also be …

Production of harmful compounds during deep frying in repeatedly used oils is a serious
concern faced by the food industry. In this study, apple pomace-based antioxidants (crude …

Repetitive use of same oil for deep-frying over extended period results in the production of
various harmful compounds thus posing a serious health threat to consumers. Apple …

In this study, Pelvetia canaliculata L. macroalga, collected from the Atlantic Portuguese
coast, was used as a source of bioactive compounds, mostly antioxidants, to incorporate …

Lipid oxidation has been identified as a major deterioration process of vegetable oils, which
leads to the production of primary and secondary oxidative compounds that are harmful to …

The deep‐frying process for plenty of fried products using vegetable oils needs safe and
effective antioxidants. In the present exploration, the nutmeg essential oil (NEO) was …

In this study, the effects of rosemary (Rosmarinus officinalis L.) plant (RP), its alcoholic
extracts (REE and RME) and essential oil (REO) on the oxidative stability of hazelnut oil …