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 …

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 …

Density, surface tension and viscosity of five food oils were experimentally measured using
the Archimedean method, Pendant drop method, and Brookfield viscometer respectively …

Modern food industries are using cooking oils in the blended/hybrid form to improve fried
food's nutritional quality and taste. In the current study, biodiesels were produced from waste …

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 …

Abstract The collection of Waste Cooking Oils (WCOs) has been growing in recent years due
to the increase in society's awareness of environmental aspects since the uncontrolled …

The ultrasound assisted microwave vacuum frying system was investigated to achieve
higher physicochemical and quality attributes of frying oil. In this study, the effect of …

A fluorine-free superhydrophobic cotton is successfully fabricated using a simple and cost-
effective one-pot synthesis method, employing octadecyltrimethoxysilane (ODTMS) as a …

We present a microfluidic approach that utilizes temperature-responsive and biocompatible
palm oil as the shell material in microcapsules to simultaneously achieve hermetic sealing …

Oil absorption behavior of fried foods is affected by oil property during frying process. The
present study investigated the effect of oil viscosity and surface activity on the oil uptake of …