BACKGROUND The detrimental effects of partially hydrogenated vegetable oils (PHVOs) on apolipoproteins have been reported from several parts of the world. However, little data is available in this regard from the understudied region of the Middle East. The present study therefore tried to evaluate the association between type of vegetable oils and serum lipids and apolipoprotein levels among Ir...

Water is a basic resource for food and fuelwood production. In general, people in rural areas of India consume carbohydrate rich staples with small amounts animal foods. They mostly depend upon cooking. This study assesses the WFs fuel consumption India. The research question is: What green, blue grey water footprint (WF) cooking per province (m3/cap/year). It used WF method quantification. Dat...

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...

Problem Statement: The research on the production of biodiesel has increased significantly in recent years because of the need for an alternative fuel which endows with biodegradability, low toxicity and renewability. Plant oils, animal fats, microalgal oils and waste products such as animal rendering, fish processing waste and cooking oils have been employed as feedstocks for biodiesel product...

Poly (phenylene-ether-ether) sulfone membrane was fabricated and characterized by efficient glycerol/biodiesel separation produced from waste cooking oils trans-esterification. The membrane preparation was processed by phase inversion technique. The morphology, Physico-chemical properties and separation behavior of membranes were studied at various PPEES concentration. A uniform surface was...

Vegetable oils can be adjusted by different methods to enhance their commercial applications and increase pure quality nutrition. One of the most leisurely ways creating new innovative products with desirable textured oxidative properties is mixing vegetable fats/oils various properties. Pure sunflower (SFO) blended moringa (MOO) sesame (SEO) in ratio 95:5 90:10 w/w. The outcomes showed that hi...

The aim of this study was to assess the food nutritional profiles potato chips, chicken nuggets, and broccoli their palatability after deep-frying with different oils. trials consisted 4 cycles at 180°C for minutes using extra virgin olive oil (EVOO), canola, grapeseed Samples oils were taken untreated treatments sensorial chemical analysis. EVOO canola deep-fried preferred by colour, but fried...

introduction: food habits play important roles in maintaining physical and mental health and preventing chronic illnesses in the elderly. the aim of the present study was to investigate dietary behaviors of elderly people residing in yazd city which is located in central iran. methods: the present analysis was conducted on 1684 participants entered to yazd health study (yahs) aged over 60 years...

The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries. For instance, the use of recycled cooking oils is not allowed in the European Union, but they are used in other countries. However, oils recovered from industrial frying processes could show satisfactory quality for this purpose. Here we...