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Antioxidants and Oxidative Stability in Fats and Oils

This Special Issue addresses the critical issue of oxidative degradation in food systems, particularly as polyunsaturated lipids are increasingly incorporated into foods. It explores the chemistry, functionality, and innovation related to phenolic antioxidants and lipid stabilization strategies. Ini...

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Збережено в:
Формат: Online
Мова:Англійська
Опубліковано: MDPI - Multidisciplinary Digital Publishing Institute 2025
Предмети:
cold-pressed black cumin oils
antioxidant capacity
tocopherols
sterols
oxidative stability
fatty acid profile
quantitative descriptive sensory analysis
principal component analysis
nanoemulsification
polyglycerol ester
polysorbate 80
natural
oregano oil
oak extract
peroxidation
kinetic
bond dissociation
tocopherol
polyphenols
EPR
sunflower oil
peroxyl radical
oxygen consumption
phenoxyl radical
active packaging
composite films
nano-additives
green carbon dots
antioxidant properties
phenolic acid derivatives
β-lactoglobulin
oil-water-emulsions
pro-oxidant
transition metal complexation
iron reducing power
radical scavenging
oxidation products
black seed oil
encapsulation
free oxylipins
bioaccessibility
in vitro digestion
volatile compounds
virgin olive oil
flavored olive oil
rosemary
basil
oxidation
thymoquinone
thymohydroquinone
cyclovoltammetry
superoxide
DFT
partition constant
antioxidant
edible oils
emulsion
intermolecular interactions
Acer truncatum seed oil
rosemary extract
carnosic acid
lecithin
tetrahydroxyl-phenol antioxidants
synthesis and purification
free radical scavenging
lipid antioxidant
protein hydrolysate
ultrafiltration
emulsifying peptides
oil-in-water emulsions
antioxidant activity
sensory profile
reverse micelles
lipid oxidation
phosphatidylcholine
α-tocopherol
Trolox
Rancimat
Онлайн доступ:ONIX_20250812T110751_9783725841981_375
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ONIX_20250812T110751_9783725841981_375

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