Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises
eight oil‐soluble compounds: four tocopherols, namely, α‐, β‐, γ‐, and δ‐tocopherols; and …

Plant-based cheese is one of the most increasingly consumed dairy alternatives. Evidence
is lacking on their nutritional quality. We aimed to evaluate the nutritional composition of the …

This work attempts to investigate the inhibitory effect of L-lysine (Lys) on the thermal
aggregation of coconut protein (CP). The results showed that under neutral conditions (pH …

It has been reported that coconut oil supplementation can reduce neuroinflammation.
However, coconut oils are available as virgin coconut oil (VCO), crude coconut oil (ECO) …

A high acidity extent, as a result of the activation process of bleaching earth, is a major
drawback in the production of bleached-palm oil. The high acidity of bleaching earth …

The present study aimed to evaluate the effect of E-VCO on the neurobehaviour and
intestinal health parameters of obesity-induced rats, focusing on food consumption, body …

Oil was extracted from melon seeds with three different methods (Soxhlet, cold-pressed,
aqueous enzymatic extraction), aiming to evaluate its physicochemical properties and …

Odor is an important indicator to evaluate the quality of beef tallow. As a key step in the
production process of beef tallow, the temperature of smelting directly affects its odor quality …

The total phenol content (TPC) in coconut oil varies with extraction method, variety, nature of
coconut kernel components and geographical origin. Commonly reported TPCs of coconut …

In order to overcome the issues (losses of neutral oil and trace nutrients, waste discharge
and great energy consumption) in the traditional degumming and deacidification processes …