509 The rice bran oil (RBO) contains high levels of phytosterols, gammaoryzanol, tocotrienols as well as tocopherols and it extends the shelf-life of snack foods. The high oxidative stability of RBO makes it preferred oil for frying and baking applications. The saturated, monounsaturated and polyunsaturated fatty acids in RBO are in the ratio of approximately 1:2.2:1.5 and the major fatty acid ...

Fat frying is a popular food preparation method but several components like antioxidant vitamins could be lost due to oxidation and some others with toxic effects could appear. Because of such large consumption of frying oils, the effect of high temperatures on the oils is of major concern both for product quality and nutrition, taking into account that dietary fat source deeply influences seve...

Recently, thermoanalytic methods have frequently been used in the characterization of oils and fats. In this work, thermoanalytic and kinetic parameters of sunflower oils, with and without antioxidants, were evaluated using thermogravimetry / derivative thermogravimetry and differential scanning calorimetry. The thermogravimetric profiles for the sunflower oils had similar characteristics, show...

During frying of food in oil, the high oil temperature allows water evaporation to occur inside due rapid heat transfer, and evaporated is replaced by oil. Moisture loss absorption play an important role deep-frying process, providing a unique palatability sensory characteristics products. Rapeseed often used as for frying. Extra virgin olive (EVOO) also commonly kitchens. This study aimed comp...

Polyhydroxyalkanoates (PHA) are efficient, renewable and environment friendly polymeric esters. These polymers are synthesized by a variety of microbes under stress conditions. This study was carried out to check the suitability of waste frying oil in comparison to other oils for economical bioplastic production. Six bacterial strains were isolated and identified as Bacillus cereus (KF270349), ...

Deep-fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep-fat frying. The reactions in deep-fat frying depend on factors such as replenishment of fresh oil, frying conditions, original quality of fryi...

Overweight/obesity, CVD and type 2 diabetes are strongly associated with nutritional habits. High consumption of fried foods might increase the risk of these disorders. However, it is not clear whether the use of vegetables oils for cooking increases the risk of chronic diseases. We systematically searched for published studies that assessed the association between vegetable oil consumption inc...

Fried food consumption and its effects on cardiovascular disease are still subjects of debate. The objective of this review was to summarize current evidence on the association between fried food consumption and cardiovascular disease, diabetes, hypertension and obesity and to recommend directions for future research. We used PubMed, Google Scholar and Medline searches to retrieve pertinent pub...