Non-communicable diseases (NCDs) have become the largest contributor to worldwide
morbidity and mortality. Among them, cancer and cardiovascular diseases (CVDs) are …

Consumption of cold pressed oils rich in polyunsaturated fatty acids (PUFA) is considered
healthy. However, these oils are characterized by a lack of oxidative stability, leading to the …

Sacha inchi (Plukenetia volubilis) oil (SI) is appreciated for its nutritional and sensorial
characteristics. The aim of this study was to evaluate SI changes during French fries deep …

Four commercial samples of extra-virgin olive oil have been analysed in order to evaluate
the influence of storage time on quality. The following parameters were determined after 3 …

Over the years mainly three unconventional fluorescence techniques, Excitation–emission
matrix fluorescence (EEMF), synchronous fluorescence spectroscopy (SFS), and total …

Green glass (GG), ultraviolet grade absorbing glass (UVAGG), and multilayer (plastic-coated
paperboard aluminium foil)(MLP) packagings were used for storing two commercially extra …

Flaxseed oils contain significant amounts of unsaturated fatty acids and, consequently, are
susceptible to oxidative process. Additionally, inadequate conditions of storage result in the …

The present research studied the oil content of Lallemantia peltata (Balangu) extracted by
cold pressing method. Before extraction, the moisture contents of the seeds were adjusted to …

The most commonly used spectroscopic techniques in food analysis are atomic and
molecular spectroscopy. The vast majority of the applications of molecular spectroscopy in …

The influence of light exposure on the quality of commercially available extra-virgin olive oils
(EVOOs) of different chemical composition was studied as a function of storage (11 weeks) …