Results 31 to 40 of about 2,594 (158)
Biodiesel at the Crossroads: A Critical Review [PDF]
, 2019 The delay in the energy transition, focused in the replacement of fossil diesel with biodiesel, is mainly caused by the need of reducing the costs associated to the transesterification reaction of vegetable oils with methanol.
Aguado-Deblas, Laura +7 more
core +1 more source
Chemical Engineering Transactions, 2021 Intensifying the reaction of non-edible Pistacia khinjuk oil with methyl acetate utilising potassium methoxide as a catalyst with hydrodynamic cavitation is a sustainable way of biodiesel synthesis. The objective of current study is to intensify the non-edible oil in the hydrodynamic caviation pilot reactor for the production of cleaner and greener ...
Asif Saira +3 more
openaire +2 more sources
Food Science &Nutrition, Volume 13, Issue 10, October 2025.This review has studied omega fatty acids, their importance, functionality, health benefits, sources, oxidation, preservation, and the function of foods. These essential omega fatty acids have been studied for their health benefits and effectiveness against the pathophysiology of various diseases.
Muhammad Abdul Rahim +6 more
wiley +1 more source
Effect of water content and temperature on Carica papaya lipase catalyzed esterification and transesterification reactions [PDF]
, 2003 Temperature and water activity (a.) of the reaction medium are two factors that govern enzyme reactions. We studied the influence of these two parameters on the esterification and transesterification activity of Carica papaya lipase in water and solvent ...
Caro, Yanis +4 more
core +2 more sources
Structured lipids obtained by chemical interesterification of olive oil and palm stearin
LWT - Food Science and Technology, 2010 Abstract Interesterification of palm stearin (PS) with liquid vegetable oils could yield a good solid fat stock that may impart desirable physical properties, because PS is a useful source of vegetable hard fat, providing β′ stable solid fats. Dietary ingestion of olive oil (OO) has been reported to have physiological benefits such as lowering serum ...
Roberta C. da Silva +6 more
openaire +1 more source
Used food oils: physical-chemical indicators of quality degradation [PDF]
, 2017 Comunicação apresentada em 11th Baltic Conference on Food Science and Technology “Food science and technology in achanging world” FOODBALT 2017 Conference Proceedings. Jelgava, LLUUsed food oil (UFO), designated as frying oil, is a residue.
Basto de Lima, Maria Gabriela +6 more
core +1 more source
Development of fats based on olive oil by chemical interesterification and its utilization in cookie production [PDF]
Acta Alimentaria, 2018 Refined olive oil (ROO) was blended with tristearin (TS) and palm oil (PO) at two different ratios (ROO:TS:PO; 75:15:10 and 85:10:5) and chemical interesterification was performed in order to produce two interesterified fats (IF1 and IF2) with high unsaturated fatty acids and low trans fatty acids contents. Solid fat content (SFC), slip melting
Kaçar, D., Erinç, H., Sivri Özay, D.
openaire +4 more sources
Structured Lipids: Synthesis, Genetic Engineering, and Applications
Journal of the American Oil Chemists' Society, Volume 102, Issue 9, Page 1325-1337, September 2025.ABSTRACT Lipids are essential to the human body, but some can be harmful. As a result, current research focuses on structured lipids (SLs), which are engineered to have specific fatty acid arrangements. These structural modifications can enhance both nutritional and physical properties.
Chandu S. Madankar +5 more
wiley +1 more source
Transesterification of Palm Olein by Immobilised Microbial Lipases [PDF]
, 1996 Enzymatic transesterification of palm olein in organic solvent was studied. The enzyme was first immobilised to celite, lyophilised for 4 h and then added to a reaction medium composed of water-saturated hexane containing of 10% (w/v) palm olein.
Sidek, Hamidah
core
European Journal of Lipid Science and Technology, Volume 127, Issue 9, September 2025.This comprehensive and focused review describes how lipid oxidation plays a crucial role in determining the sensory quality and hence shelf life of low‐moisture packaged snacks: a category of food product that is not often discussed in literature, but is commonly found in our diets.
Rebecca L. Mora +2 more
wiley +1 more source