Background There has been an alarming increase in the dumping of Hong Kong’s municipal solid waste (MSW), predominantly food waste, in landfill (9,547 tonnes of MSW per day in 2013) [1]. One way of promoting an environmentally friendly method of minimising food waste is to turn the waste into energy by producing biodiesel from waste cooking oils. Biodiesel is a biodegradable fuel that can be ma...

Introduction Auto-ignition of cooking oils causes a significant proportion of household fires [1,2]. In addition, the majority of the 50% of all accidental fires in hotels, restaurants and fast food outlets that start in kitchens involve liquid cooking oil or fat as the primary ignition source [3,4]. The potential risk of loss of life and property damage due to cooking oils fires is high. Cooki...

The epoxy fatty acid cis-12,13-epoxy-oleic acid, which acts as a DNA adduct, may be generated during long-term storage of many seed oils, including those used in cooking, with frying oils and fried foods being a major source in the modern human diet. Removal of this epoxy fatty acid from the locus of the N-formyl peptide receptors was associated with recovery from cogwheel rigidity and akinesia...

OBJECTIVES The goal of this study was to determine the possible mechanism that is involved in the blood pressure-raising effect of heated vegetable oils. METHODS Adult male Sprague-Dawley rats were divided into 11 groups; the control group was fed with rat chow, and the other groups were fed with chow that was mixed with 15% weight/weight palm or soy oils, which were either in a fresh form or...

Edible oils and fats are among the most abundant cooking ingredients in the world, and are an important part of a healthy balanced diet, especially if they are high in omega-6 and omega-3 polyunsaturated fatty acids. Rather than just the total fatty acid compositions, the analysis of individual lipid species within these oils and fats have become increasingly important. Within the past decade s...

and selective hydrogenation of liquid oils is practiced to change the physical proper~ies for solid fat products or to improve the stability of highly unsaturated oils during high temperature use. Hydrogenated ' vegetable oils are used in the formulation of shortenings, margarines, salad/cooking oils, and other foods. In the United States, the total consumption of visible and non-visible fat is...

Background and Objectives: Previous research has established that Vitamin D3 (Cholecalciferol) deficiency is considered to be a highly prevalent nutritional problem worldwide. Data from National Food and Nutrition Surveillance Program (2015) revealed that prevalence of vitamin D3 deficiency in Iran is more than 70% of the population. Vegetable oils are considered to be potential candidates for ...

Raw white rice has not been considered a good carrier for oral vaccination, probably because of its antiviral activity. Methods are required to overcome antiviral activity in raw white rice. This study was carried out to determine the effects of various treatments of raw white rice on the survival of strain I-2 of Newcastle disease virus. These included cooking and baking the rice or mixing the...

background: drinking a high amount of tea, cooking methods, dietary habits and different spices used during the cooking process could be associated with different chronic diseases such as overweight and hypertension. this study was conducted with regards to the prevention importance of these disorders from an early age. methods: a representative sample of 110 young females aged between 18 and 2...

Vegetable oils and fats make up a significant part of the energy intake in typical European diets. However, their use as ingredients in a diverse range of different foods means that their consumption is often hidden, especially when oils and fats are used for cooking. As a result, there are no reliable estimates of the consumption of different vegetable oils and fats in the diet of European con...