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This study investigates the oxidative stability of mayonnaise made with virgin coconut oil and fish oil blends over 30 days of storage. The research highlights chemical changes, lipid oxidation levels,
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The Carpathian Journal of Food is a scientific publication that focuses on research and studies related to food science, food technology, and nutrition, particularly in the Carpathian region.
Researchers, scholars, and professionals in the fields of food science and technology, as well as anyone contributing original research or articles related to food in the Carpathian region, are encouraged to submit their work to the journal.
Filling out the Carpathian Journal of Food typically involves preparing a manuscript following the journal's guidelines, which include formatting, structure, and citation style. Authors must submit their articles through the journal's online submission system.
The purpose of the Carpathian Journal of Food is to disseminate high-quality research findings in the field of food science, promote new research initiatives, and facilitate knowledge exchange among scientists and practitioners in the food industry.
Information reported in the Carpathian Journal of Food should include a clear presentation of research objectives, methodologies, results, and conclusions, as well as properly cited references and adherence to ethical standards for research.
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