In this paper, the effects of temperature, the addition of a free radical generator and the lipid content on the oxidation rate of phospholipids were investigated. Soy lecithin liposomes obtained by reverse-phase evaporation ...

This study was conducted in order to describe a proper method of extraction and quantification of peroxides in a complex matrix as biscuits. Different lipid extraction methods were applied in low lipid biscuits: direct ...

The nutritional and sensorial characteristics of chicken meat can be affected by oxidative rancidity, process of oxidation of lipids in the meat that constitutes one of the main forms of food deterioration. This problem ...

Oxidative damage to lipids was characterized in terms of the nature of the oxidant, the type of lipid, and the severity of the oxidation (Simontacchi et al., 2011). Even though malondialdehyde detection with the thiobarbituric ...

The role of lipid oxidation and humidity absorption on the shelf life of biscuits was analysed. Biscuits with low lipid and sugar content were prepared employing different oils, and texture changes that biscuits experience ...