Thermal processing of food has the potential to produce a number of unwanted chemical
substances. One of these compounds that is created is acrylamide (in starch-rich foods) …

The small intestinal mucosa acts to recover nutrients from the lumen while providing a
barrier against potential hazards. Its unstirred water layer (USWL) at the lumen interface …

The present study was intended to evaluate hematoprotective and hepato-renal protective
effects of Thymus vulgaris against the toxicity induced by thermally oxidized oil. Rabbits …

Fish constitutes a occasional food for the Sidama people of Hawassa, the capital city of
Ethiopia's Sidama Region and the site of a large endorheic lake. Freshly-caught fish …

Sunflower oils obtained after frying potatoes for different times (1, 5, and 10) and non‐fried
oils were analyzed. In total, 43 aroma substances were identified by GC‐MS analyses and …

The Western diet is characterized by a high consumption of heat-treated fats and oils. During
deep-frying processes, vegetable oils are subjected to high temperatures which result in the …

Palm kernel shell ash (PKSA) is a waste from the use of palm kernel shell as fuel which is
very abundant, especially in Riau, Indonesia. The objective of this study utilized the PKSA to …

Color formation in oils during frying is one of the most noticeable degradation reactions that
occur in the frying oil. Degradation reactions cause formation of products that positively and …

Groundnut oil is one of the most commonly used vegetable oils in the household and
industry in Nigeria for deep frying purposes. This research work aimed to evaluate the …

I am fortunate to be able to serve as the President of this distinguished Association and I am
writing this message at a time that a new energetic Council of the NSSL has started the …