The characterisation of the cooking oils presents a significant challenge due to minor changes in their dielectric behaviour. In this paper, new metamaterial-based sensor incorporating split-ring resonator (SRR) with microstrip transmission line is presented characterise oils. design demonstrates metamaterial characteristics negative permittivity and permeability simultaneously at resonance fre...

In search of a more sustainable society, humanity has been looking to reduce the environmental impacts caused by its various activities. The energy sector corresponds one most impactful activities since energies produced come from fossil fuels, such as oil and coal, which are finite resources. Moreover, their inherent processes convert into electricity emit pollutants, responsible for global wa...

This work explores the feasibility of using waste cooking oils (WCO) as eco-lubricants. Five WCO from different food facilities were studied. Three them fractionated into both lighter and heavier fractions by molecular distillation. A comprehensive chemical characterization (fatty acids distribution, polar compounds acidity) was carried out on all WCOs their fractions, which led to set relation...

The quality of locally available Ghee and oils was investigated at the department of Agricultural Chemistry, NWFP Agricultural University, Peshawar, Pakistan during May – October, 2005. Different brands of Ghee i.e. Shama Banaspati, Gulab Banaspati, Kohinoor Banaspati and Fauji Banaspati and Oil (Handi Cooking Oil) were analyzed for vitamin A contents and quality parameters (acid and iodine val...

BACKGROUND Olive oil provides a mixture of lipids and antioxidant nutrients which may help preventing age-related diseases such as age-related macular degeneration (AMD). However, little is known about the associations between olive oil consumption and the risk of AMD. OBJECTIVE To examine associations between olive oil use and AMD prevalence in elderly subjects. METHODS Alienor (Antioxydan...

Cooking was a breakthrough for mankind that improved the flavor digestibility and quality of food. Heat treatment is an operation widely used in food processing. As heat-processed foods are much appreciated, analytical studies that can assess the changes caused by heating have been demanded from researchers (LAMBELET et al., 2003). Some foods like fats and oils, when heated, suffer thermal oxid...