Recent Trends in Improving the Oxidative Stability of Oil-Based Food Products by Inhibiting Oxidation at the Interfacial Region

Recent Trends in Improving the Oxidative Stability of Oil-Based Food Products by Inhibiting Oxidation at the Interfacial Region

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 describes and discusses these particular approaches. In bulk oils, modifying the polarity of antioxidants by chemical method...

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Bibliographic Details
Main Authors: Malihe Keramat, Elham Ehsandoost, Mohammad-Taghi Golmakani
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
bulk oil
emulsion
interfacial region
oxidation
Online Access:https://www.mdpi.com/2304-8158/12/6/1191

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