Prof Suhaila said AFDHA cooking oil was scientifically defined using the main ingredients, palm oil and Rutaceae herb, which are not only capable of reducing oil absorption in fried cooking up to 85 per cent but also minimise the risks of getting cardiovascular and cancer. (sciencedaily.com)
Mohamed has invented AFDHAL cooking oil which was formulated using natural herbal extracts, capable of reducing oil absorption in cooking and can be used repeatedly for at least 80 times. (sciencedaily.com)
The novel cellulose aerogels developed by the NUS team boast super high oil absorption capacity. (sciencedaily.com)