Today, fried foods are very famous everywhere around the world and it can be observed by
the increasing number of fast food restaurants in the last few decades. Deep frying of foods …

This review provides an overview of the main vegetable oils of different botanical origin and
composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic …

Refined, bleached and deodorized tenera palm olein is widely used for domestic and
commercial food frying. However, repeated heating and frying might lead to oil spoilage …

This work investigates how the temperature dependence of soybean oil viscosity varies with
frying conditions and chemical composition, to develop a model that predicts oil degradation …

This study aimed to determine some physicochemical and bioactive properties of oils
obtained by the cold press method from wild plum and sour cherry kernels. The peroxide …

The oxidation of vegetable oils is generally treated as an apparent first order kinetic reaction.
This study investigated the deterioration of crude palm oil (CPO), refined canola oil (RCO) …

The quality and stability of oil during thermal processing reflect the reactions in vegetable oil.
The deterioration of the oil is close to the viscosity, fatty acid composition (FA), total polar …

The aim of this research was to determine the changes in the physicochemical properties of
palm oil and its blends by FTIR and rheological measurements. Application of heat produces …

Palm olein oil is widely used as a medium for deep-frying purposes in the domestic and
commercial sectors. However, repetitive usage beyond the recommended cycle leads to …

Simultaneous, rapid, on-line measurements of moisture loss and temperature of the oil and
the potato are employed to depict the major energy components during deep fat frying of …