olive oil

Non-Invasive Rapid Method to Evaluate Tunisian Virgin Olive Oil Based on color Measurement by Digital Images and Chlorophyll-Carotenoids Content

Mahdi Fendri, Sawssen Mhamdi, Fadwa Jendoubi & Ajmi Larbi · Asian Food Science Journal · 2021

Color and pigment analyses are not required by the majority of olive oil marketing standards. However, it is a basic attribute that is highly associated, by most consumers, with the idea of quality. In this study, we aim at providing a fast non-invasive method for routine analysi...

Open access Research Article 10.9734/afsj/2021/v20i430292

Effect of Selected Oils on Antioxidant and Physicochemical Properties of Breakfast Sausage

D. O. Oshibanjo, O. O. Olusola, J. S. Luka, A. I. Adesope, Lawrence Abegunde, K. A. Gbeffe, A. K. Adeniyi & M. A. Akwashiki · Asian Food Science Journal · 2019

Aims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism...

Open access Research Article 10.9734/afsj/2019/v11i330061