Fats and oils are essential food components. Their quality and safety pose major concerns
for consumers and food producers because of factors such as oxidation and rancidity …

In this study, a controlled release system of coacervated complexes consisting of lactoferrin
(LF) and carboxymethyl tara gum (CMTG) was developed. Zeta potential and turbidity …

Deep fried foods are popular among consumers due to their unique taste and texture.
During the process of deep-frying, oil is subjected to a high temperature that results into the …

A highly sensitive, selective, stable, and cost-effective SnO 2-based electrochemical sensor
is reported for the detection of chloroquine phosphate (CQP). Hydrothermal synthesis is …

Recently, interest and demand for healthy and useful food products have become a global
requirement. Thus, the production of functional foods with high polyunsaturated fatty acids …

Promoting renewable solvents can play a ubiquitous role in sustainable development goals.
The investigation delved into the influence of temperature, solvent-to-solid mass ratio, and …

Blends of poly (lactic acid)(PLA) and poly (butylene adipate-co-terephthalate)(PBAT) are
biodegradable polymers with opposite, yet complementary, physical and thermal properties …

This research investigates the effects of different extraction processes on the oil
extractability, oxidative stability, bioactive compounds, and antioxidant activity of crude rice …

Here, we assess several potential plant-based lubricants to reveal their functional
characteristics in comparison to the traditionally used synthetic lubricant polyalphaolefin 4 …

Non-chemical modified native corn (NCS), rice (NRS), wheat (NWS), and waxy corn (WCS)
starch dispersions (5.0 g/100 g water) were heated (90° C, 20 min) for producing gelatinized …