Seed and vegetable oils are complex mixtures of components, with the major classes
including mono-, di-and triacylglycerols, fatty acids, phytosterols, tocopherols and …

Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet (MedD). In this
narrative review, we synthesize and illustrate the various characteristics and clinical …

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 …

Globally, there is growing interest to integrate insect-derived ingredients into food products.
Knowledge of consumer perception to these food products is growing rapidly in the …

The objective of this study was to evaluate the physicochemical characteristics of five
vegetable oils exposed to high temperatures for a short time interval. Sunflower, rapeseed …

To compare the oxidation products of four types of vegetable oils (palm oil, soybean oil
rapeseed oil, and flaxseed oil) during thermal processing, lipidomics, volatolomics and …

Foods undergo various physical and chemical reactions during cooking. Boiling, steaming,
baking, smoking and frying are common traditional cooking techniques. At present, new …

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean
diet. There are many properties related to this golden ingredient, from supreme organoleptic …

Purpose This review aims to examine the potential of oleogels as a frying medium to
decrease oil absorption during deep-frying and enhance the nutritional and energy content …

Nine steaming nine sun-drying is a traditional processing technology for food or medicinal
materials. The dynamic changes of the proximate composition, protein structure and volatile …