Results 31 to 40 of about 1,281,080 (207)

Assessment of the effects of microwave‐produced biodiesel blends on electric generator performance and emissions

Environmental Progress &Sustainable Energy, EarlyView.
Abstract Biodiesels are emerging as alternatives to diesel fuel. However, to be a feasible solution, biodiesels must meet strict criteria including high efficiency and minimal environmental impact. The current study focuses on evaluating ethyl ester biodiesel and its blends with diesel fuel to assess their potential.
Ilham Yahya, Fakher Hamdi, Mehrez Gassoumi, Tommaso Giannoni, Andrea Nicolini, Hakan Serhad Soyhan, Ridha Ennetta   +6 more
wiley   +1 more source

Treatments of free fatty acids to prevent or decrease colour fixation in cottonseed oil

Grasas y Aceites, 1994
Some treatments have been investigated to prevent or remove colour fixation of cottonseed oil containing high level of free fatty acids without using excess of sodium hydroxide in the refining step.
H. E. Helmy, F. S. Taha, E. A. Abd El-Motaal   +2 more
doaj   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Flavour changes due to effect of different packaging materials on storing of cottonseed oil, hydrogenated oil and margarine.

Grasas y Aceites, 1997
Bleached cottonseed oil, partially hydrogenated palm oil and margarine were packed in metal cans and white plastic bottles and stored for seven months at room temperature on side bench.
Y. El-Shattory, M. A. Saadia, F. H. Said
doaj   +1 more source

Impact of high temperature processing and heating duration on fatty acid composition and trans fatty acid formation in seven cold‐pressed and five refined vegetable oils

Food Biomacromolecules, EarlyView.
Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh, V. S. S. Prasad, R. Ananthan   +2 more
wiley   +1 more source

Importance of cottonseed oil and improvement of its quality and quantity through different breeding strategies

Journal of Cotton Research
Upland cotton (Gossypium hirsutum) is the most important fiber and oilseed crop globally. Cottonseed produces approximately 15% of the farm-gate value in cotton production.
Savyata Kandel, F. Omar Holguin, John Idowu, Jinfa Zhang   +3 more
doaj   +1 more source

Biosurfactant‐assisted recovery and remediation of hydrocarbons from oily sludge using a mobile aerated washing system

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND The oil industry generates oily sludge, the accumulation of which poses a serious environmental problem. Conventional methods require high costs, specialized equipment, and qualified personnel. This waste can be treated using biosurfactants.
Maria Eduarda Pereira da Silva, Fabíola Carolina Gomes de Almeida, Gabriel Neves da Motta Silveira, Bruno Humberto de Almeida Silva, Maria da Glória Conceição da Silva, Celmy Maria Bezerra de Menezes Barbosa, Leonie Asfora Sarubbo   +6 more
wiley   +1 more source

Frictional performance of chemically modified cottonseed-based fossil-free biolubricant oil in a sliding tribopair

Frontiers in Mechanical Engineering, 2023
In this study, the tribological properties of a green lubricant synthesized from cottonseed oil through a two-step transesterification process are investigated, with a specific focus on the maximum throughput of the second step that involves the reaction
I. S. S. Ghumman, S. K. Afaq, Ali Usman, Ali Usman   +3 more
doaj   +1 more source

Macronutrient and micronutrient profiles of meat types: insights into human health and diet

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Nazan Koluman, Yesim Ozogul   +4 more
wiley   +1 more source

Disclosing the production of fungal chitinases and proteases using insect by‐products as substrates in solid‐state fermentation

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The world population is projected to reach nearly 9.7 billion by 2050, significantly increasing the demand for novel and sustainable protein sources. Edible insects, such as Tenebrio molitor, emerge as promising alternatives due to their high nutritional value, but adult insects and frass are direct and abundant by‐products of this ...
Borja Fernández, Helena Fernandes, Nuno Muñoz‐Seijas, Francisco Soto‐Beltrán, José Manuel Domínguez, Helena Peres, José Manuel Salgado   +6 more
wiley   +1 more source