Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex
mixture of various esters. In recent years, there has been a growing trend to use PGPR …

In recent years, new approaches have been developed to limit the oxidation of oil-based
food products by inhibiting peroxidation at the interfacial region. This review article …

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 …

The susceptibility of polyunsaturated fatty acids to oxidation severely limits their application
in functional emulsified foods. In this study, the effect of sesamol concentration on the …

BACKGROUND Rancidity causes unpleasant tastes and smells, and the degradation of fatty
acids and natural antioxidants, so that an oil is unfit to be consumed. Natural antioxidants …