Sacha inchi (Plukenetia volubilis) oil (SI) is appreciated for its nutritional and sensorial characteristics. The aim of this study was to evaluate SI changes during French fries deep-frying at 170 °C or 180 up 119 50 min, respectively; commercial soybean (SO) tested as control. had high ?-linolenic acid (53.8%), linoleic (33.4%) total tocopherols (2540.1 mg/kg). During frying tocopherol conten...

The main aim of the present study was to improve oxidation stability and cold flow properties biodiesel produced from waste frying/cooking oil palm oil. In this work, methyl ester (WFME) (PME) were prepared using an alkali-catalyzed transesterification process, physicochemical pure as well binary blends among them investigated. results indicated that WFME18, a mixture frying, cooking, sunflower...

Enhanced production of thermostable lipase from Bacillus cereus ASSCRC-P1 in waste frying oil based medium using statistical experimental designGhada E. A. Awad, Hanan Mostafa, Enas N. Danial, Nayera A.M. Abdelwahed, Hassan M. Awad