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Article
Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil
Herein we examine the characteristics of date seed oil extracted from Chamaerops humilis L. var. humilis seeds (HSO) cultivated in a gardening zone in Tunisia. Its physicochemical properties, fatty acid composit...
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Article
Blending of Palm Mid-Fraction, Refined Bleached Deodorized Palm Kernel Oil or Palm Stearin for Cocoa Butter Alternative
This study evaluated the physicochemical properties of palm mid-fraction (PMF), refined bleached deodorized palm kernel oil (RBDPKO) and refined bleached deodorized palm stearin (RBDPS) as binary mixtures in t...
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Article
Improved design of polymeric composite electrothermal micro-actuator for high track density hard disk drives
Recently, we have developed a polymeric composite electrothermal micro-actuator for dual-stage applications in hard disk drives (HDDs). The polymer composite was demonstrated with a larger thermal expansion as...
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Article
Sample preparation optimization for the simultaneous determination of mycotoxins in cereals
The efficiency of three extraction solvents and three clean-up procedures was compared for simultaneous extraction and purification of aflatoxins (AFB1, AFB2, AFG1 and AFG2), ochratoxin A (OTA), and zearalenon...
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Article
Deep Frying Performance of Enzymatically Synthesized Palm-Based Medium- and Long-Chain Triacylglycerols (MLCT) Oil Blends
The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based medium- and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-fryi...
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Article
Enzymatic Synthesis of Medium- and Long-Chain Triacylglycerols (MLCT): Optimization of Process Parameters Using Response Surface Methodology
The main objective of this study was to understand the effects and relationship amongst four factors, which are reaction temperature, reaction time, enzyme load, and substrate mole ratio with the purpose of pr...
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Article
Effects of microwave heating on changes in chemical and thermal properties of vegetable oils
The effects of microwave heating on the cooling profiles of two vegetable oils (corn oil and soybean oil) were studied using differential scanning calorimetry (DSC) and compared to changes in chemical paramete...
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Article
Application of arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry
In this study, 10 different vegetable oils were oxidized at four different isothermal temperatures (383, 393, 403, and 413 K) in a differential scanning calorimeter (DSC). The protocol involved oxidizing veget...
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Article
Differential scanning calorimetric analysis of edible oils: Comparison of thermal properties and chemical composition
The thermal profiles of 17 edible oil samples from different plant origins were examined by differential scanning calorimetry (DSC). Two other confirmatory analytical techniques, namely gas-liquid chromatograp...
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Article
Quantitative differential scanning calorimetric analysis for determining total polar compounds in heated oils
A new differential scanning calorimetry (DSC) method was developed for the determination of total polar compounds (TPC) in heated oils. Three different types of edible oils, refined, bleached, and deodorized c...
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Article
Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips
The effects of antioxidants on the changes in quality characteristics of refined, bleached, and deodorized (RBD) palm olein during deep-fat frying (at 180°C) of potato chips for 3.5 h/d for seven consecutive d...
