Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises
eight oil‐soluble compounds: four tocopherols, namely, α‐, β‐, γ‐, and δ‐tocopherols; and …

Deep-fat frying at 180° C or above is one of the most common food processing methods
used for preparing of human kind foods worldwide. However, a serial of complex reactions …

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 …

The number of research activities to find alternative fuels for Internal Combustion Engines
has increased tremendously in recent years, owing to depleting oil reserves and growing …

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 …

Soybean oil and palm olein were used to fry French fries, chicken leg fillets and pork chops.
Total polar compounds were measured by column chromatography and two rapid …

Despite its high nutritional value, tiger nut oil is hardly used in food industries compared to
other vegetable oils such as olive and peanut oil. However, its benefits are increasingly …

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) …

Virgin olive oil consumption, as final seasoning or within cooked foods, is increasing
worldwide, mainly due to its recognized nutritional benefits. However, the maintenance of its …

This work explores the feasibility of using waste cooking oils (WCO) as eco-lubricants. Five
WCO from different food facilities were studied. Three of them were fractionated into both …