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 …

Bioenergy generated from vegetable oils is an interesting alternative energy source to fossil
fuel in terms of reducing carbon footprint and realizing circular economy. Among many …

The behaviour of high oleic sunflower oil in deep frying process of purple potato Purple
Majesty has been evaluated simulating a fast food cooking process. This oil was used for …

The objective of this study was to evaluate the physicochemical characteristics of five
vegetable oils exposed to high temperatures for a short time interval. Sunflower, rapeseed …

This work explores the feasibility of using waste cooking oils (WCO) as eco-lubricants. Five
WCO from different food facilities were studied. Three of them were fractionated into both …

In this study, changes in chemical properties, oxidative stability, fatty acid composition (FAC)
and Fourier transform infrared (FTIR) spectra of soybean (SBO), rice bran (RBO), canola …

This handbook provides a comprehensive overview of the processes and technologies in
drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and …

Algae is an emerging source of vegetable oil. In this study, a comparative assessment of
algal oil for deep frying with sunflower and palm oil was performed. Potato sticks were fried …

To investigate the antioxidant activity and physicochemical properties of oil, sunflower (SFO)
and corn oil (CO) and their combinations with sesame oil (SO) were prepared. The analyses …

Isotope-labeled four polycyclic aromatic hydrocarbons (PAH4-d12) were applied to study the
migration and distribution of PAH4 in oil to French fries during frying. The results showed …