The consumers' opinion concerning conventional palm (Elaeis guineensis) oil is negatively
affected by environmental and nutritional issues. However, oils extracted from drupes of …

Sacha inchi (Plukenetia volubilis) oil (SI) is appreciated for its nutritional and sensorial
characteristics. The aim of this study was to evaluate SI changes during French fries deep …

Plant oils contain a high content of unsaturated fatty acids. Studies of food products have
revealed a considerable disproportion in the ratio of ω 6 to ω 3. This article presents …

The aim of this study is to design special blends of oils with a balance between the major
fatty acid groups {(saturated (SFA): monounsaturated (MUFA): polyunsaturated (PUFA) …

The growing awareness of consumers means that new products are sought after, which,
apart from meeting the basic demand for macronutrients and energy, will have a positive …

The aim of the study was to determine the stability and heat resistance of extra premium
olive oil. The study material consisted of six extra virgin olive oils (EVOO) obtained from …

Raw bentonite (RB) was chemically modified by citric acid (CA) to obtain a low-cost and
environment-friendly citric acid incorporated bentonite (CAB) adsorbent, which was applied …

Acid value (AV), is a widely used indicator of oil degradation that, by definition, measures the
free fatty acids formed via the hydrolysis of triacyclglycerols. However, based on …

The process of deep fat frying is the most common technological procedure applied to
rapeseed oil. During heat treatment, oil loses its nutritional properties and its original …

The aim of the study was to analyze the influence of the surface area to volume ratio of
pressed and refined rapeseed oils on the changes in tocopherol content and polymerization …