Brassica napus L. is a vegetable oil crop, commonly known as rapeseed (or canola). It is
widely used as a source of oil and protein for food and industrial applications, but also as a …

Background Oils and fats have many functions in food product preparation. Quality, stability
and nutritional features of oils are the most important factors in food technology. There is no …

Recently, interest and demand for healthy and useful food products have become a global
requirement. Thus, the production of functional foods with high polyunsaturated fatty acids …

Lipid oxidation in vegetable oils is the primary concern for food technologists. Modification of
oils like hydrogenation, fractionation, inter-esterification, and blending are followed to …

Andean lupin (Lupinus mutabilis) oil is rich in monounsaturated (54.2%) and
polyunsaturated (28.5%) fatty acids but has a ω-3: ω-6 ratio (1: 9.2) above the recommended …

Palm oil based shortenings and margarines are important products within the lipid industry.
However, a widespread quality deterioration issue is often reported regarding their long …

Perilla seed oil is mainly composed of omega-3 fatty acid (α-linolenic acid, ALA). Despite
being nutritionally favorable and rich in unsaturated fatty acids, its low oxidative stability …

Soybean oil (SBO) is an edible vegetable oil of importance although, prone to degradation
owing to its low oxidative stability. Blending of soybean oil with potentially stable oils and …

Modification of vegetable oils is carried out to make them suitable according to their specific
end use as most of the vegetable oils in original forms do not meet the recommended dietary …

The aim of this study was to investigate the thermal properties of bambangan kernel fat
(BKF) and palm stearin (PS) blends and their possibility as cocoa butter alternatives. The …