Consuming olive oil every day may improve heart health due to its high content of monounsaturated fats, which are beneficial ...

The best way to tell if your olive oil has gone bad is smell and taste.

Fatty acids are a vital class of carboxylic acid compounds characterized by hydrocarbon chains attached to carboxyl groups. These compounds are predominantly found in esterified forms within various ...

Scottish farmed salmon was the UK's top food export last year, ending up in restaurants and on dinner tables all over the ...

The holiday season is here, and it’s the perfect time to rejuvenate our kitchen storage spaces. Those neglected corners of ...

Identifying which compounds are causing unpleasant flavors and odors in food is a difficult challenge, and one that is tricky ...

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Bacon and cured hams have an extremely short freezer life (less than a month) because the salt in them increases the rate at which rancidity develops in the meat. Hot dogs and luncheon meats can weep ...

A requirement to ensure the fish has "no rancidity" is now essentially reduced to an informal smell test. The 2008 protected geographical indication was intended to guarantee the salmon's Scottish ...