Antioxidants delay or inhibit lipid oxidation at low concentration. Tocopherols, ascorbic acid,
carotenoids, flavonoids, amino acids, phospholipids, and sterols are natural antioxidants in …

Lipid oxidation is a major concern in the food, cosmetic, and pharmaceutical sectors. The
degradation of unsaturated lipids affects the nutritional, physicochemical, and organoleptic …

Our objective was to evaluate the antioxidant activity of olive leave extract (OLE)
encapsulated by nano-emulsions in soybean oil. The average droplet size one day after …

Diabetic polyneuropathy (DPN) is the most frequent and prevalent chronic complication of
diabetes mellitus (DM). The state of persistent hyperglycemia leads to an increase in the …

Twenty years ago, Porter et al.(J. Agric. Food Chem. 1989, 37, 615− 624) put forward the
polar paradox stating among others that apolar antioxidants are more active in emulsified …

Active packaging is designed to interact with foods by releasing active components with
biological properties, allowing the extension of foods shelf-life, being aromatic plants a …

The effect of storage temperature (65° C, 48h) on the oxidative stability of a food-grade water-
in-oil-in-water (W/O/W) emulsion was studied by comparison with an oil-in-water (O/W) …

This article investigates the effect of green tea extract (GTE) on biscuits lipid fraction
oxidative stability. The antioxidant activity of GTE was compared with commonly used …

RASPBERRY POMACE AS A POTENTIAL FIBER SOURCE FOR COOKIES ENRICHMENT
Danuta Górecka1, Bogdan Pachołek2, Krzysztof Dziedzic1, Mi Page 1 S C IE N T IARUM …

The objectives of the present work were (a) to extract the phenolic fraction from the peels of
two Danish varieties of potatoes, viz. Sava and Bintje, and examine their antioxidant …