Background As demands for fried foods are increased by consumers, so is its health
concern. Food quality and safety specialists have been making efforts to provide healthy and …

Background Edible vegetable oils usually make up at least 30% of the human daily diet,
provide calories and essential fatty acids for the body, and make food palatability. However …

In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and
10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and …

In this study, oils extracted from nigella seeds (NS) subjected to microwave roasting at 180,
360, 540 and 720 W for 5 and 10 min were evaluated for quality and stability characteristics …

Oils from apple seeds were extracted with the application of supercritical fluid (SFE) and
Soxhlet techniques. The effect of SFE experimental variables such as pressure (10–30 …

Black cumin seed (BCS) is a novel oil source with potential health benefits. This study
investigates the influence of infrared (IR) and dry air (DA) roasting (140, 160 and 180° C for …

Studies were conducted on the chemical composition of 'Essahli'pumpkin seeds,'Ananas'
melon seeds and 'Crimson'watermelon seeds varieties.'Essahli'pumpkin seeds were found …

The prevalence of aflatoxins (AFs) B 1, B 2, G 1, and G 2 in Iranian edible oils were
assessed by immunoaffinity column cleanup and HPLC equipped with a fluorescence …

Foods undergo various physical and chemical reactions during cooking. Boiling, steaming,
baking, smoking and frying are common traditional cooking techniques. At present, new …

Oxidative deterioration of vegetable oils is of great importance in the food industry. In China,
vegetable oils produced via thermal pretreatment are popular owing to their strong oil flavor …