This review summarizes the use of spectroscopic processes-based analytical tools coupled
with chemometric techniques for the identification of adulterants in edible oil. Investigational …

For decades, frying has been a popular technique for the preparation of foods, both on
domestic and industrial scales. The effects of edible oil type and frying operation conditions …

Hydrocolloids are often used as thickeners to create texture-modified diets for people with
dysphagia. The effect of different konjac gum (KGM)/xanthan gum (XG) ratios (12/0, 5/1, 3/1 …

This study is aimed to evaluate the applicability of using flaxseed gum (FG) as a texture-
modified agent for preparing dysphagia-oriented foods containing mung bean protein (MBP) …

Currently, the authentication analysis of edible fats and oils is an emerging issue not only by
producers but also by food industries, regulators, and consumers. The adulteration of high …

Sesame oil is one of the most valuable oil due to its bioactive properties, unique taste, odor,
and flavor. Therefore, consumers tend to consume and willing to pay a higher price for …

Superhydrophobic filtrating materials have been widely developed for rapid removal or
collection of oils from oil/water mixture due to the increasing water pollution caused by oil …

Given the importance of the extracellular medium during tissue formation, it was wise to
develop an artificial structure that mimics the extracellular matrix while having improved …

The structural changes induced in extra virgin olive oil (EVOO) by adulteration with soybean
oil (SBO) and heat treatment at 185° C for 4 and 8 h were investigated using Attenuated …

Raman spectroscopy is an emerging technique for the rapid detection of oil qualities. But the
spectral analysis is time-consuming and low-throughput, which has limited the broad …