This review presents recent technologies involved in vegetable oil refining as well as quality
attributes of crude oils obtained by mechanical and solvent extraction. Usually, apart from …

The interest around essential oils is constantly increasing thanks to their biological
properties exploitable in several fields, from pharmaceuticals to food and agriculture …

The formation, stability, and performance of oil-in-water emulsions may be improved by
using combinations of two or more different emulsifiers, rather than an individual type. This …

Conventional liposomes still face many challenges associated with the poor physical and
chemical stability, considerable loss of encapsulated cargo, lack of stimulus responsiveness …

The primary goal of nursery pig management is making a smooth weaning transition to
minimize weaning associated depressed growth and diseases. Weaning causes …

Lipid oxidation is one of the major causes of quality deterioration in natural and processed
foods and thus a large economic concern in the food industry. Phospholipids, especially …

Background Lecithin is widely used as an ingredient in the food industry due to its diverse
functionality, mainly attributed to phospholipids (PL), the principal constituents. However, a …

Background Long-term stability of water-in-oil (W/O) emulsions remains an urgent problem
that limits their further application in the food industry. Moreover, the healthier products are …

Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food
emulsions. The complexity of the reactions at play combined with the increased demand …

Background O. stamineus is a medicinal herb with remarkable pharmacological properties.
However, poor solubility of the active principles limits its medicinal value. This study sought …