Fat is generally a highly valued element of the diet to provide energy, palatability to dry foods or to serve as a cooking medium. However, some foods rich in fat have a low fat quality with respect to nutrition, i.e., a relative high content of saturated (SFA) as compared to unsaturated fatty acids, whereas others have a more desirable fat quality, i.e., a relative high content of unsaturated ...

The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil. Nonetheless, it would be convenient to have analytical methods for screening oils or supporting sensorial analysis using a reliable independent approach based on exploitation of mass spectrom...

Evidence indicates that dietary trans fatty acids (TFA) obtained from partially hydrogenated vegetable oils (PHVO) increase the risk of coronary heart disease (CHD). Studies have implicated TFA in increasing the risk and incidence of diabetes. Furthermore, TFA may compromise fetal and early infant growth and development. In rats, partial substitution of either linoleic acid (18:2 n-6) with satu...

BACKGROUND Scientific workers play an important role in the development of science and technology. However, evidence is lacking with regard to the associations between their dietary factors and their health-related quality of life (HRQOL). METHODS A cross-sectional survey was conducted among 775 scientific workers from multiple universities and institutes in the Southwest region of China. A s...

Baking and frying are two common food preparation methods, but there is limited knowledge about the lipid oxidation events that occur in food products prepared in these ways. Two commercially available breaded shrimp products were examined using gas chromatography, for changes in cholesterol, phytosterols, and fatty acids as a result of baking and deep frying after separation into breading and ...

Cooking conditions affect oil properties and consequently, the quality of derived biodiesel. Nevertheless, little information regarding impact cooking process on biodiesel is currently available, especially for palm Therefore, this study examined effect temperature, time use, length reuse, selected produced from palm-based waste oils (WCO). Several WCO collected restaurants belonging to four ca...

This article through the description cooking oil quality backward system setup procedure, proposed that in food tracing referral system's data acquisition and the polling message system establishment's essential factor, the implementation and the application, the system including the tracing database, the information acquisition, the network transmission and many kinds of inquiry terminals, int...