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 …

Solid-phase microextraction (SPME) is a simple, sensitive, rapid and solvent-free technique
for the extraction of analytes from gaseous, liquid and solid samples and takes a leading …

Sacha inchi (Plukenetia volubilis) oil (SI) is appreciated for its nutritional and sensorial
characteristics. The aim of this study was to evaluate SI changes during French fries deep …

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 …

Oil deterioration during deep-frying influences the quality of fried foods to a great extent. In
this study, the frying performance of six vegetable oils, ie, hemp, lupin, oat, rapeseed, soy …

As a replacement for saturated fats, bigel butter spread (BgBs) based on sesame oleogel
and alginate hydrogel was developed. Morphology, oxidative stability, microbiological …

Many studies have been conducted to evaluate the quality of repeatedly heated oils (RHO)
used in deep-frying potato fries, but little is known about the quality of RHO used for deep …

Camelina sativa seed is an underutilized oil source; however, it is a potential source of
omega-3-rich oil. Supercritical carbon dioxide (SC-CO 2) is a desired green solvent for the …

This study investigated the chemical composition of three commercial pomegranate seed
oils (PSO) from Turkey and Israel, with emphasis on PSO's bioactivity and quality, as follows …

Frying is one of the oldest cooking procedures and is still among the most popular ones for
food preparation. Due to their unique sensory characteristics, fried foods are consumed …