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... liu and colleagues said that compared with emulsions, emulsion gels have more potential when applied as the carriers for bioactive compounds in functional foods, due to their controlled release profiles and improved oxidative stability

... about 80 per cent of the fat in the peanut kernels comprises unsaturated fatty acids, making it prone to oxidative and hydrolytic changes, thus affecting its quality and desired nutty flavour ... oxidative stability of the samples was monitored during the 12 weeks of storage by measuring the oxidative stability index (osi) to estimate the shelf life of the peanut samples, commented the team ... results the researchers found that the roasted and roasted–sonicated–coated samples with the cmc and natural extracts of jujube and pomegranate fruit combination had a higher superior oxidative stability during storage than the control ... the researchers concluded that the sonication treatment significantly improved storage stability of roasted peanuts ... “meanwhile, the oxidative stability of samples roasted–sonicated coated with cmc added with extracts of jujube and pomegranate was significantly improved by 24

... the study, published in lwt - food science and technology, measured the oxidative stability of whole grain bread by monitoring levels of antioxidants, oxidation products, and using a sensory analysis ... “the ability to delay or even prevent lipid oxidation in bread with extended shelf life would entail an improvement in flavour stability and an enhancement in consumer satisfaction,” wrote the researchers, led by sidsel jensen a phd student at the university of copenhagen and aarhus university, denmark ... “moreover a product with a higher oxidative stability could contribute to a reduction in the amount of bread returns ... the stability of whole wheat flour and bread is affected by the balance between lipid composition and the presence of different antioxidants ... the researchers stated that the characterisation of early oxidative changes occurring during storage should be valuable for the understanding of quality changes for such products, and may provide a tool for shelf life prediction of bread products

... positive research completed to date includes the effect of pomegranate extract on the oxidative stability of ground pork, frozen for 60 days, thawed and stored at 2

... study details the researchers, led by susan brewer, investigated the effect of various antioxidants on the oxidative and colour stability of pre-cooked pork patties ... “grape seed extract has the potential to inhibit oxidative rancidity as well as current synthetic antioxidants,” wrote the researchers ... x “effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties” authors: a

... trans fatty acids have been useful in foods due to their extended shelf life and flavour stability, and displaced natural solid fats and liquid oils in many areas of food processing ... “successful replacements of trans fatty acids is not easily achieved by simply removing the trans isomer, because of a host of beneficial functional characteristics that are readily attributable to trans fatty acids," wrote wassell and young, pointing out that the presence of the trans isomer influences melting behaviour, oxidative stability and textural properties

... positive research completed to date includes the effect of pomegranate extract on the oxidative stability of ground pork, frozen for 60 days, thawed and stored at 2

... encapsulation of conjugated linoleic acids (cla) using whey protein led to better stability of the ingredient and consumer acceptance when used in dairy, says a new study ... fortification of dairy with the ingredient has been limited by stability issues that ultimately affect taste and consumer acceptance, said the researchers behind the new study ... "the conjugated bonds in cla decrease the oxidative stability of the cla, resulting in decreased nutritional quality and off-flavour development," wrote the researchers in the journal "cla is easily oxidised and several studies have suggested that it must be protected until used as a fortifier or additive in foods," they added

... trans -fatty acids (tfas) are attractive for the food industry due to their extended shelf life and flavour stability, and have displaced natural solid fats and liquid oils in many areas of food processing ... "successful replacements of trans fatty acids is not easily achieved by simply removing the trans isomer, because of a host of beneficial functional characteristics that are readily attributable to trans fatty acids," wrote danisco's paul wassell and niall young, pointing out that the presence of the trans isomer influences melting behaviour, oxidative stability and textural properties

... trans-fatty acids are attractive for the food industry due to their extended shelf life and flavour stability, and have displaced natural solid fats and liquid oils in many areas of food processing ... "successful replacements of trans fatty acids is not easily achieved by simply removing the trans isomer, because of a host of beneficial functional characteristics that are readily attributable to trans fatty acids," wrote wassell and young, pointing out that the presence of the trans isomer influences melting behaviour, oxidative stability and textural properties