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https://www.selleckchem.com/products/SL327.html Deep fried foods are popular among consumers due to their unique taste and texture. During the process of deep-frying, oil is subjected to a high temperature that results into the generation of harmful compounds. The repeated usage of frying oil is a common exercise and associated with various health hazards. Thus, determination of frying oil quality is a critical practice to follow. The chemical methods employed to determine the quality of frying oil are destructive and require large amount of harmful chemical, thus researchers are exploring the application of various vibrational spectroscopic techniques for this purpose. The first part of this review provides a detailed insight into fundamental theoretical aspects of two main vibrational spectroscopic techniques (infrared and Raman spectroscopy) and chemical alteration in frying oils under thermal stress. While in the following parts, the application of near-infrared (NIR) and Fourier transform infrared (FTIR) and Raman spectroscopy for evaluating the quality of various frying oils and fats under thermal stress has been discussed. It is anticipated that this review paper can serve as a reference source for impending research in this field.The persistence of Salmonella enterica on abiotic surfaces in hospitals and the agri-food industries leads to several infections worldwide. In this context, this work aimed to study the adhesion of S. Enteritidis on plasma-modified stainless steel to prevent biofilm-associated-infections. Surface modification was achieved by the elaboration of organosilicon coatings from the monomer 1,1,3,3-tetramethyldisiloxane, mixed with oxygen, using a flowing nitrogen microwave post-discharge plasma polymerization technique. The effect of cold plasma parameters on the properties of the coatings, the coated surface topography and S. Enteritidis cell adhesion was studied. The results showed that the surface topography influenced the bacterial adh

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