Results 61 to 70 of about 15,404 (287)

Hydrocracking of Non-edible Vegetable Oils with Co-Ni/HZSM-5 Catalyst to Gasoil Containing Aromatics

Bulletin of Chemical Reaction Engineering & Catalysis, 2017
Biofuel has been considered as one of the environmentally friendly energy sources to substitute fossil fuel derived from non-edible vegetable oil. This research aims to investigate the effect of the non-edible vegetable oil composition on a specific ...
Danawati Hari Prajitno, Achmad Roesyadi, Muhammad Al-Muttaqii, Lenny Marlinda   +3 more
doaj   +1 more source

Diglyceride-rich oils from glycerolysis of edible vegetable oils

Catalysis Today, 2018
Abstract The human metabolism of 1,3-diglyceride is believed to occur through a pathway that avoids re-synthesis of triglycerides and the consequent fat deposit in the body tissues. The synthesis of healthy vegetable oils with reduced triglyceride content was investigated using food production-compatible MgO as basic catalyst.
Ferretti, Cristián Alejandro, Spotti, María Laura, Di Cosimo, Juana Isabel   +2 more
openaire   +2 more sources

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes

Grasas y Aceites, 2023
The current demand for edible vegetable oil is increasing worldwide, and the development of new sources of high-quality vegetable edible oil is an essential task.
S.S. Kumar, V. Manasa, C.K. Madhubalaji, A.W. Tumaney, P. Giridhar   +4 more
doaj   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Comparative analysis of limit standards for contaminants in edible vegetable oils between domestic and international regulations

Zhongguo shipin weisheng zazhi
This paper conducts a comprehensive comparison and analysis of domestic and international standards pertaining to high-risk contaminants in edible vegetable oils， including solvent residues， polycyclic aromatic hydrocarbons， mycotoxins， heavy metals， 3 ...
GAO Yuan, TU Fengqin, WANG Dongmei, XU Wei, CHEN Zhe, HAN Shihe, WANG Shu   +6 more
doaj   +1 more source

Optimization of Saponification Process for Quantification of Individual and Total Tocopherols and Phytosterols in Canola Oil Refining By‐Products

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, saponification variables were optimized using a face‐centred central composite design‐response surface methodology. The variables included reaction temperature (50°C–120°C), reaction time (30–180 min), KOH concentration (0.5–3 M) and pyrogallol concentration (0–1% w/v).
Milad Kazemi, Paul Prenzler, Lachlan Schwarz, Michael Loughlin, Randy Adjonu   +4 more
wiley   +1 more source

TRENDS IN EDIBLE VEGETABLE OILS ANALYSIS. PART A. DETERMINATION OF DIFFERENT COMPONENTS OF EDIBLE OILS – A REVIEW

Polish Journal of Food and Nutrition Sciences, 2011
This review presents recent approaches applied to analysis of edible oils. In the last decade increasing attention has been paid to human diet concerning also edible oils and fats as a source of healthy energy. One of the major problems related to fats are oil oxidation reactions which decrease the nutritive value of edible oils.
Justyna Gromadzka, Waldemar Wardencki
openaire   +1 more source

Cis‐Vaccenic Acid as a Compositional Marker for Detecting High‐Oleic Seed Oil Adulteration in Avocado Oil

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The rapid expansion of the global avocado oil market has intensified concerns about economic adulteration with lower‐cost, high‐oleic seed oils that resemble the fatty acid specifications of avocado oil. Cis‐vaccenic acid C18:1 (n−7) occurs at higher proportions in avocado oil than in common seed oil adulterants, making it a promising ...
Donpon Wannasin, Selina C. Wang
wiley   +1 more source

The twin-screw extrusion technology, an original and powerful solution for the biorefinery of sunflower whole plant [PDF]

, 2010
The objective of this study was to evaluate the feasibility of an aqueous process for the biorefinery of sunflower whole plant using a twin-screw extruder.
Evon, Philippe, Pontalier, Pierre-Yves, Vandenbossche, Virginie, Rigal, Luc   +3 more
core   +1 more source