Papers mentioning cooking oil or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study investigated the changes in volatile flavor compounds of <i>Boletus edulis</i> under different cooking methods (fresh, steaming, frying, roasting and boiling) using gas... Read full abstract on PubMed →
Thermal oxidation of edible oils during high-temperature cooking produces complex fumes containing harmful volatile compounds. However, the role of water, a common co-reactant in p... Read full abstract on PubMed →
Acrylamide is a chemical compound that can form in certain foods during high-temperature cooking processes like frying, roasting, and baking. The presence of acrylamide in used coo... Read full abstract on PubMed →
Many scholars have studied Tricholoma matsutake soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods.... Read full abstract on PubMed →
Noni seed oil (NSO), a potentially edible oil rich in bioactive compounds, requires refining before consumption. However, this process may alter its chemical composition and functi... Read full abstract on PubMed →
Marigold (<i>Tagetes erecta</i> L.) residue, a by-product of industrial lutein extraction, is rich in carotenoids and polyphenols, offering potential as a poultry feed additive. Th... Read full abstract on PubMed →
This study presents the first molecular-level comparative analysis of chicken scrambled eggs and vegan scrambled eggs, identifying a total of 20 odorants using Aroma Extract Diluti... Read full abstract on PubMed →
<h4>Objective</h4>The objective of this study was to determine the optimal cooking time for Dachang Tang in order to promote Chinese cuisine culture and to improve the utilization... Read full abstract on PubMed →
Currently, pathogenic microorganisms are becoming more active in public utility areas like parking lots and waste shelters due to the accumulation of organic waste. This uncontroll... Read full abstract on PubMed →
Locally sourced waste cooking oil (WCO) was successfully base-catalyzed and transesterified with methanol into biodiesel to produce biostimulant (nitrobenzene) formulations and rep... Read full abstract on PubMed →
Unsaturated aliphatic aldehyde oxidation plays a significant role in the deep oxidation of fatty acids to produce volatile chemicals. Exposing the oxidation process of unsaturated... Read full abstract on PubMed →
<b>Background and Objective:</b> The dual demand for palm oil, both as a cooking oil and as a raw material for biodiesel, gives rise to concerns regarding potential sho... Read full abstract on PubMed →
Moringa oleifera Lam (syn. M. ptreygosperma Gaertn.) leaves are globally acclaimed for their nutritional content and mitigation of malnutrition. In most impoverished rural communit... Read full abstract on PubMed →
Compression ignition engines powered by diesel are the work horses of developing countries like India. However, burning fossil fuel causes a lot of air pollution and the depletion... Read full abstract on PubMed →
A synergistic effect of the activated limestone-based catalyst (LBC) and microwave irradiation on the transesterification of waste cooking oil (WCO) was screened using a two-level... Read full abstract on PubMed →
Cooking oil waste leads to well-known environmental impacts and its bioremediation by lipase-based enzymatic activity can minimize the high cytotoxic potential. In addition, they a... Read full abstract on PubMed →
BACKGROUND: Symplocos paniculata, asiatic sweetleaf or sapphire berry, is a widespread shrub or small tree from Symplocaceae with high oil content and excellent fatty acid composit... Read full abstract on PubMed →
Corn cob (CC) and waste cooking oil (WCO) were co-pyrolyzed in a fixed bed. The effects of various temperatures of 500 °C, 550 °C, 600 °C and CC/WCO mass ratios of 1:0, 1:0.1, 1:0.... Read full abstract on PubMed →
This study investigated the prevalence and occurrence of 3-monochloropropanediol esters (3-MCPDEs) and glycidyl esters (GEs) in domestically and commercially prepared food in Singa... Read full abstract on PubMed →
The heterocyclic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is considered as a human carcinogenic or mutagenic compound that is produced from the co-condensation... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.