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 …

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 …

The antioxidant activities of natural phenolic compounds (thymol, carvacrol, and
thymoquinone) were compared with commercial antioxidants (α-tocopherol, BHT, and BHA) …

Oil seeds are usually pressed individually to extract the oil. In this study, blends of black
cumin seed (BS) with sunflower seed (SS) were used to extract oil by cold pressing and the …

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 …

Oleogel significantly affects the product's sensory properties, texture, and shelf life. The goal
of this study was to create oleogel by combining corn oil and sunflower oil and utilizing …

Blending polyunsaturated oils with highly saturated or monounsaturated oils has been
studied extensively; however, in literature there is negligible information available on the …

The oil obtained from black cumin (Nigella sativa) seeds has many health-effective
properties, which is used in food applications and in traditional medicine. One practical …

This article reports the rapid screening and identification of the triacylglycerol content of
shea butter fat, palm kernel oil, and peanut oil sold in the local Ghanaian market for their …

Blending is a commonly utilized technique for enhancing the oxidative stability, nutritional
quality, and physicochemical properties of vegetable oils. This study explored the potential …