Deep-fat frying is a widely discussed topic globally in the field of food processing due to the
growing consumer demand. These foods are known for their appealing outer appearance …

Background Extra virgin olive oil (EVOO), the main fat in the Mediterranean diet, is
consumed both raw and cooked. During the cooking process, its major and minor fractions …

Increasingly, consumers want products containing little or no synthetic compounds. Avocado
seeds, which are a residue of the food industry, could be used to obtain extracts with high …

Reggio Calabria province (South Italy) is known for being almost the only area of cultivation
of the bergamot fruit, grown principally for its essential oil, but today much studied for the …

Extra virgin olive oil from Calabria Region (South Italy), pomace olive oil, palm oil and
soybean oil were heated at 180 and 220° C for 30, 60 and 120 min. Emission of volatile …

Melanoidins from real foods and model systems have received considerable interest due to
potential health benefits. However, due to the complexity of these compounds, to date, the …

Olive oil (Olea europaea L.) is widespread due to its bioactive composition, sensorial
characteristics, health benefits, and protection against certain diseases. Most of papers …

Olive fruit and its oil are in great demand due to its nutritional value, which can be influenced
by the pre-and post-harvest factors. The preand post-harvest factors are discussed in this …

Water scarcity is considered one of the biggest global risks worldwide, not only because
affects every continent but mostly because it can have dramatic impact in a long term. Deficit …

Cold-pressed oils are rich sources of bioactive substances, which may protect
triacylglycerols from degradation during frying. Nevertheless, these substances may …