An increase in fish consumption, combined with a decrease in wild fish harvest, is driving the
aquaculture industry at rapid pace. Today, farmed seafood accounts for about half of all …

To meet consumers' demand for natural foods, edible oil producers and food processing
industries are searching for alternatives to synthetic antioxidants to protect oils against …

Sacha inchi (Plukenetia volubilis L.) is native to the Peruvian Amazon and is recognised in
other parts of the world as a sustainable crop with viable commercial applications. In recent …

The majority of current approaches to identify adulterated edible vegetable oils are of limited
practical benefits because they require long analysis times, expensive equipment, and …

The superhydrophobic surfaces inspired by the lotus have excellent performances and are
known for their low contact angle hysteresis and smooth surfaces. However, there are still …

Amazonian plants possess high amounts of little-explored lipid compounds. Chemical
parameters and lipophilic compounds present in twelve oils and fats from different …

Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to
the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These …

In this study, near infrared (NIR) spectroscopy combined with chemometrics was used for the
quantitative analysis of corn oil in binary to hexanary edible blend oil. Sesame oil, soybean …

Abstract Omega‐3 fatty acids (omega‐3 FAs) have been widely recognized for their
therapeutic advantages, including anti‐inflammatory and cardioprotective properties. They …

Trans fats are desired by the edible oil industry as they impart firmness, plasticity, and
oxidative stability to oil. However, clinical trials have demonstrated the adverse effects of …