The global prevalence of cancer continues to increase, so does its mortality. Strategies that
can prevent/treat this condition are therefore required, especially low-cost and low-toxicity …

In this study, the effect of conventional roasting and the photo-oxidative stability of two cold-
pressed peanut oil varieties (Virginia and Valencia) were investigated. Changes in the …

Fragrant peanut oils (FPOs) are commonly defined as edible peanut oils having strong
natural roasted peanut flavor without peculiar unpleasant odors and produced from peanut …

Food byproduct oils may have antimicrobial impacts when used in coating and preservation.
Nuts are known to suffer from toxigenic fungi and their related mycotoxins. The present study …

Gardenia fruit is an extraordinary functional oil-bearing material product with few research
on its potential for the direct production of industrial oil-bearing products. This study …

Due to the susceptibility of peanut lipids to autooxidation, which compromises food quality
and safety, shelf-life studies are conducted. This research aimed to examine and compare …

Moisture-assisted aging technology (MAAT) is a green process that improves browning
characteristics and functionalities. This study investigated the physicochemical and …

Arachis hypogaea L.'Tainan 14'has purple skin characteristics. This study investigated the
effects of different materials (shelled or unshelled peanuts) and temperatures (120 or 140° …

Leptadenia pyrotechnica is considered a wild herb used to enhance the palatability of food,
particularly in the Gulf region. The effect of microwave (5, 8, and 10 min at 900 W) and hot …

Peanut oil has fairly low oxidation stability compared to some other vegetable oils, so it is
easily damaged. The Accelerated Shelf-Life Testing (ASLT) method can be used to …