Results 161 to 170 of about 1,098,555 (355)

CHITOSAN AND N-ALKYL CHITOSAN AS A HETEROGENEOUS BASE CATALYST IN THE TRANSESTERIFICATION REACTION OF USED COOKING OIL [PDF]

, 2014
It has conducted research on the use of chitosan, and N-alkyl chitosan (N-methyl chitosan, N-isopropyl chitosan) as a heterogeneous base catalyst in the transesterification reaction of used cooking oil.
Restu Ayu, Mumpuni, Tatang Shabur, Julianto   +1 more
core  

Cheia de axé (full of axé): Spirituality, resistance, and repair in Pernambuco's Afro‐Brazilian traditional communities

Feminist Anthropology, EarlyView.
Abstract This article explores how Afro‐Brazilian communities in Pernambuco respond to state‐led industrial development through culturally rooted practices of resistance and repair. Drawing on archival and ethnographic research in the coastal municipalities of Cabo de Santo Agostinho and Ipojuca, this study traces the effects of Brazil's large‐scale ...
Shelly Annette Biesel
wiley   +1 more source

Biotechnological valorization of waste cooking oils: lipase and microbial lipids production by Yarrowia lipolytica [PDF]

, 2015
[Excerpt] Waste cooking oils (WCO) generated from vegetable oils used at high temperatures in food frying, cause environmental problems and must be reutilized.
Alves, Joana M., Belo, Isabel, Lopes, Marlene, Miranda, Sílvia M.   +3 more
core  

Comparative study of the environmental impacts of used cooking oil valorization options in Thailand.

Journal of Environmental Management, 2022
Indika Thushari, S. Babel
semanticscholar   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

An investigation of the effect of temperature on the oxidation processes of metallic diesel engine fuel system materials and B100 biodiesel from used cooking oil in exposure testing. [PDF]

Fuel (Lond), 2021
Matbouei M, Weston DP, Liang X, Hainsworth SV.   +3 more
europepmc   +1 more source

Modifikasi Katalis Cao Dengan Sro Pada Reaksi Transesterifikasi Minyak Jelantah Menjadi Biodiesel Menggunakan [PDF]

, 2015
Minyak jelantah merupakan salah satu jenis minyak nabati yang dapat digunakan sebagai sumber produksi biodiesel yang murah. Biodiesel dapat diperoleh melalui proses esterifikasi dengan katalis asam maupun transesterifikasi dengan menggunakan katalis ...
Kusumastuti, E. (E), Widiarti, N. (N)
core  

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Fluorescent light and sunlight radiations may improve rice bran oil colour and influence its oxidative stability and chemical composition

Food Biomacromolecules, EarlyView.
Abstract The influence of pretreatment of rice bran oil using fluorescent and sunlight radiations on its colour and their influence on its chemical composition and oxidative stability were assessed. Rice bran oil was stored under sunlight, fluorescent light and ambient conditions for 60 days. Oil samples were collected every 15 days for analysis.
Sab Sharon Mbape, Fabrice Tonfack Djikeng, Mallampalli Sri Lakshmi Karuna, Rachapudi Badari Narayana Prasad   +3 more
wiley   +1 more source

Natural extracts of soursop flowers, aged green tea leaves, and ginger rhizomes mitigate thermo‐oxidative degradation of palm olein during plantain chip deep‐frying

Food Biomacromolecules, EarlyView.
Addition of old green tea leaves, soursop flowers and ginger root extract at concentrations 1000, 1400, and 1800 ppm in palm olein significantly extend its shelf‐life during frying of plantain chips. These plants' extracts are potential alternative to the use of synthetic antioxidants in preserving oil quality. Abstract This work was designed to assess
Valerie Demgne Loungaing, Gires Boungo Teboukeu, Sab Sharon Mbape, Fabrice Tonfack Djikeng, Hilaire Macaire Womeni   +4 more
wiley   +1 more source