Results 251 to 260 of about 71,241 (276)
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Optimization of biodiesel production from edible and non-edible vegetable oils
Fuel, 2009The non-edible vegetable oils such as Jatropha curcas and Pongamia glabra (karanja) and edible oils such as corn and canola were found to be good viable sources for producing biodiesel. Biodiesel production from different edible and non-edible vegetable oils was compared in order to optimize the biodiesel production process.
Prafulla D. Patil, Shuguang Deng
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A new strategy for edible vegetable oil production
Lipid Technology, 2013AbstractConsumer preference has changed rapidly from refined oils towards virgin oils in recent years. Virgin oils are edible vegetable oils obtained by mechanical procedures, such as expelling or pressing from oil seeds, and are consumed without being refined. Such oils are considered as specialty oils, because only small and medium size mills produce
Selma Turkay, Hale Gurbuz
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Triacylglycerol Species of Less Common Edible Vegetable Oils
Food Reviews International, 2004Abstract Chromatographic and spectroscopic methods used for the detection and quantification of triacylglycerol (TAG) species present in less common edible vegetable oils (almond, hazelnut, pumpkin seed, safflower, sesame, walnut, and wheatgerm oils) are reviewed.
Nikolaos K. Andrikopoulos +2 more
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Synchronous Fluorescence Spectroscopy of Edible Vegetable Oils. Quantification of Tocopherols
Journal of Agricultural and Food Chemistry, 2005The study demonstrates the application of front face and right angle synchronous fluorescence spectroscopy for the characterization of edible oils. The method enables monitoring of tocopherols, pheophytins, and other fluorescent components in edible oils.
Ewa, Sikorska +3 more
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Biolubricants from Non-Edible Vegetable Oil: A Bibliometric Review
2023The petroleum-based lubricants cause harmful effect on the environment because they are non-degradable and highly toxic. This study reviewed articles from Google Scholar database on the subject of development of biolubricants from non-edible vegetable oil and its modifications; chemically and/or addition of nanoparticles to improve the tribological ...
Hammajam, A.A. +3 more
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DEVELOPMENT OF DEEP FRYING EDIBLE VEGETABLE OILS
Journal of Food Lipids, 2001ABSTRACTRefined soybean and rice‐bran oils have been selected as base oils for preparation of frying oils. Hexane and acetone fractionation of nontraditional tree seed oils (NTOs) such as sal, mango, mahua and palm fats was carried out at 5–20C. Chemical and chromatographic parameteres were used to fractionate each oil (NTOs) in order to obtain olein ...
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Absorption by rats of tocopherols present in edible vegetable oils
Lipids, 2000AbstractThe absorption of tocopherols (α, γ, and σ) and fatty acids from rapeseed (RO), soybean (SOO), and sunflower (SUO) oil, both from the natural oils and from the oils following moderate heating (180°C for 15 min), was measured in lymphcannulated rats. Oils were administered as emulsions through a gastrostomy tube, and lymph samples were collected
T, Porsgaard, C E, Høy
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Gas and liquid chromatography of hydrocarbons in edible vegetable oils
Journal of Chromatography A, 2001Hydrocarbons, an important part of the minor constituents belonging to vegetable oils are reviewed. Their importance, origin, characterization and detection in edible vegetable oils are considered. The determination of some of them as a means of establishing oil quality and genuineness is also highlighted.
W, Moreda, M C, Pérez-Camino, A, Cert
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Healthy oils: a process to obtain diglyceride-rich edible vegetable oils
INFORM International News on Fats, Oils, and Related Materials, 2018Healthy oils are obtained catalytically by upgrading vegetable oils in a four-phase reactor and without the use of solvents. Oil glycerolysis promoted by an inexpensive and fully recoverable solid base, magnesium oxide, increases up to 54wt.% the total diglyceride content, with 67% of this fraction being the healthy 1,3-diglyceride isomer. The distinct
Ferretti, Cristián Alejandro +2 more
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Use of Raman spectroscopy for analyzing edible vegetable oils
Applied Spectroscopy Reviews, 2016ABSTRACTVegetable oils provide high nutritional value in the human diet. Specifically, extra virgin olive oil is one of the main ingredients of the Mediterranean diet, which is among the healthiest of eating practices. This article reviews the use of Raman spectroscopy for analyzing edible vegetable oils including olive oil.
César Jiménez-Sanchidrián +1 more
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