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 …

Overweight/obesity, CVD and type 2 diabetes are strongly associated with nutritional habits.
High consumption of fried foods might increase the risk of these disorders. However, it is not …

Several polyunsaturated fatty acids are considered to have beneficial health effects, while
saturated fatty acids and industrial trans fatty acids (TFAs) are linked to negative health …

Human ingestion of cytotoxic and genotoxic aldehydes potentially induces deleterious
health effects, and high concentrations of these secondary lipid oxidation products (LOPs) …

The phase equilibrium of interest in biodiesel production by reactive distillation was
modeled. Mixtures were composed of the main components found in esterification and …

This study presents a novel application of simultaneous microwave and ultrasound (MW/US)
irradiations on transesterification of used vegetable oil catalyzed by barium oxide …

In this study, an ultrasonic bleaching method for soya bean oil under different conditions was
optimised by monitoring the reduction of oil‐containing colourants. Ultrasonic power, clay …

The relative cryoprotective effects of flaxseed protein hydrolysate and pectin in comparison
with conventional cryoprotectant (sucrose+ sorbitol+ sodium tripolyphosphates) on …

Continuous or frequent ingestion of fried foods containing cytotoxic/mutagenic/genotoxic
lipid oxidation products (LOPs) may present significant human health risks; such toxins are …

Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat were
investigated. It was observed that boiling for 15 min increased the digestibility and nutritional …