The production of food is responsible for major environmental impacts. Bearing this in mind, it is even worse when food is lost rather than consumed. In Switzerland, 46% of all processing potatoes and 53% of all fresh potatoes are lost on their way from field to fork. Our study therefore compares the environmental impacts of losses of fresh potatoes with those of French fries. With the aid of a...

Chemical detection is still a continuous challenge when it comes to designing single-walled carbon nanotube (SWCNT) sensors with high selectivity, especially in complex chemical environments. A perfect example of such an environment would be in thermally oxidized soybean oil. At elevated temperatures, oil oxidizes through a series of chemical reactions which results in the formation of monoacyl...

The article presents the possibility of using waste oil obtained by repeatedly frying fish, and it in process fattening karakul. main properties purified were determined an IR spectroscopic analysis was carried out. Bleached is used emulsion greasing karakul with soft, smooth elastic leather tissue. KEY WORDS: karakul, fatliquoring, oil, emulsifier, material, acid number, vegetable oils.

Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination of these cooking methods could produce greasy fatty products thus negatively affect health in a long term. Other be better alternatives to the common methods. Therefore, this study aimed investigate effect six namely boiling, steaming, air frying, deep-frying, microwaving oven-cook...

Reuse of coconut oil, especially for deep frying various foods is a common practice in domestic and commercial food preparations Sri Lanka. A study was carried out to find whether there are any changes quality characteristics repeatedly deep-fried oil. Reused oil (18 samples) used were collected from home kitchens, street outlets outlets. Simultaneously fresh samples as reference also collected...

The oil palm, Elaeis guineensis, is the source of palm oil – the ‘tropical golden oil’. Malaysia is the world’s largest exporter of this golden oil. Palm oil is a versatile oil with a wide range of uses in food and nonfood areas. Triglycerides constitute the major component of crude palm oil, with smaller proportions of diglycerides and monoglycerides. The oil also contains other minor constitu...

This study sought to investigate the effect of thermal oxidation on the physicochemical properties, malondialdehyde, and β-carotene content of arachis oil. Pure arachis oil was heated for 20 mins with a corresponding temperature of 220°C. Thereafter, changes in the physicochemical properties (acid, iodine, and peroxide values) of the oil samples were determined. Subsequently, the level of lipid...

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying i...

Biodiesel or fatty acids alkyl esters (FAAE) of long chain are an alternative fuel produced by a transesterification process. The potential production of biodiesel from rapeseed oil in Chile is associated to the solution of economic, environmental and social problems. Experiences from other countries have demonstrated that biodiesel prices are higher than diesel, due to the high costs of the ra...

Background. Palm oil is commonly consumed in Asia. Repeatedly heating the oil is very common during food processing. Aim. This study is aimed to report on the risk of atherosclerosis due to the reheated oil consumption. Material and Methods. Twenty four male Sprague Dawley rats were divided into control, fresh-oil, 5 times heated-oil and 10 times heated-oil feeding groups. Heated palm oil was p...