This study was to assess the nutritional quality and bioactive properties of black cumin
(Nigella sativa L.) seeds and oil commonly found in the Chinese market. The results showed …

Modern food industries are using cooking oils in the blended/hybrid form to improve fried
food's nutritional quality and taste. In the current study, biodiesels were produced from waste …

Plant leaves are an abundant natural antioxidant source that could effectively alternate
synthetic antioxidants. Here, we investigated the effect of the lyophilized …

Abstract Effects of washing crude olive pomace oil (COPO) with hydrogen-rich water (HRW)
on its physicochemical and sensory properties, and phytochemicals were investigated …

Plant by-products are safe, sustainable, and abundant natural antioxidant sources. Here we
investigated the antioxidant activity of a mixture of lyophilized pomegranate, guava, and …

The current study focuses on comparing the physico-chemical changes during frying of palm
oil designer lipid (PODL) and two different blends of palm oil with medium chain triglycerides …

Objective Bohai algae oil contains polyunsaturated fatty acids, such as EPA
(eicosapentaenoic acid) and DHA (docosahexaenoic acid), which are the very important …

Several cardiometabolic disorders are risk factors for cardiovascular diseases (CVDs), and
prevention is imperative in reducing the burden of these diseases on the healthcare system …

Oilseed crops are widely cultivated and are related to nutrition and human health as
valuable nutraceutical sources with valuable biological properties. The growing demand for …

Pure, blends and enzymatically interesterified blends in different proportions of pracaxi
oil/cupuassu fat (PC) and pracaxi oil/palm stearin (PS)(w/w)(40: 60, 50: 50, 60: 40 and 70 …