During high-temperature frying, heated culinary oils undergo thermooxidative degradation of
unsaturated fatty acids, resulting in the generation of harmful aldehydic lipid oxidation …

Many consumers are incorporating more plant-based foods into their diets as a result of
concerns about the environmental, ethical, and health impacts of animal sourced foods like …

In this manuscript, a series of research reports focused on dietary lipid oxidation products
(LOPs), their toxicities and adverse health effects are critically reviewed in order to present a …

Over the twentieth century, male reproductive health has suffered a substantial decline, as
evidenced by decreases in sperm counts and testosterone levels and increases in …

Introduction: Toxic aldehydic lipid oxidation products (LOPs) arise from the thermo-oxidative
deterioration of unsaturated fatty acids present in heated culinary oils when exposed to high …

The chemical stability of edible oils rich in polyunsaturated fatty acids (PUFAs) is a major
challenge within the food and supplement industries, as lipid oxidation reduces oil quality …

Soybean oil is the second most exported oil from the United States and South America, and
is widely marketed as a cooking oil product containing numerous health benefits for human …

The consumption of highly polyunsaturated fatty acid rich (PUFA)-culinary oils is of growing
concern, knowing that they are highly susceptible to thermo-oxidation, which renders them a …

A healthy diet cannot comprise only one single natural fat or oil. The American Health
Association (AHA) recommends for consumption a balanced fatty acid ratio of approximately …

Whey protein isolate (WPI) has functional properties such as gelation and emulsification.
Emulsion gels combine the benefits of both emulsions and hydrogels. In this study, WPI …