Deep-frying is the century-old and the most common cooking process which is still being
used to prepare a variety of food products in industrial and domestic scales. Compared to …

Quality of deep‐fried food is inseparably attached to the quality of the used deep‐frying oil.
Taste, flavor, shelf life, consumer acceptance, and safety of fried food essentially depend on …

The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive
influence on the sensory quality of foods. To understand formation and degradation …

Fresh, in-use and discarded frying oils were collected from randomly selected restaurants in
downtown Toronto, Canada, in order to assess the oxidative and hydrolytic state of oil used …

Battered fried foods consistently remain in high demand despite concerns about their health
aspects, prompting food processors to develop new methods and alternative oils and batters …

A strategy for the rational design of a new optical sensor material for the selective
recognition of long-chain carboxylates in water is presented. The approach relies on the …

The 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay was used to predict the oxidative stability
of edible oils. The principle of DPPH method is to measure the free radicals generated from …

The effect of deep-fat frying on the viscosity, density and dynamic interfacial tension (against
air and water) of palm oil and olive oil was investigated. Repeated frying (up to 40 batches) …

A rapid, non-destructive and robust method for measuring peroxide values (PVs) and acid
values (AVs) of common edible oils (soybean, rapeseed, sunflower and peanut) …

The repeated usage of frying oil has been proven hazardous due to the degradation process
by chemical reactions that lead to changes in the quality of the oil. Currently, the degree of …