The changes occurring in soybean (SBO), sesame seed (SSO), almond (AO) and avocado
(APO) oils during repeated frying cycles of potato chips were monitored. Potato chips were …

A low-cost, compact, and high sensitivity dual-mode microwave sensor for edible oil
determination and quality monitoring is proposed in this paper. Two magnetic-LC (MLC) …

Aims: To investigate the effects of continuous deep fat frying of white (Irish) potatoes on the
physical and chemical attributes of ten brands of edible cooking oils: Fortune Butto, Roki …

Quality parameters of potato chips (flat and serrated) fried either in palm oil (PO) alone or
containing natural (thyme (TPO) and rosemary (RPO) extracts) and synthetic BHT (BPO) …

The potential of biodiesel has been recognized widely, however limited availability of
feedstocks have hampered its frequent production. In present study feasibility of waste …

Background: Frying of food triggers different chemical reactions and most street food
vendors use oils repeatedly before discarding in order to reduce cost. This repetitive use …

The physical and chemical properties of oil can be changed during deep frying. To
investigate those changes three major oils namely Coconut, Palm (olein) and Sunflower oils …

The purpose of this investigation was to study the influence of deep fryingfor Farm Frits
Potato fingers at 180 ºC on oxidation and thermal degradation in sunflower and soybean …

The study examined the effects of heating the same batch of oil for multiple frying cycles on
the pollutants that are released into the air and the degradation of the oil's quality. Principal …

This investigation was aimed to assess and evaluate the effect of frying process with three
different oils (corn, olive and margarine) on fatty acids and lipid classes' composition of clam …