Results 61 to 70 of about 8,790 (235)

Optimization of Base Catalyzed Ethanolysis of Vegetable Oils in Microreactors Using Design of Experiments

Applied Sciences, 2020
The base-catalyzed ethanolysis of soybean oil and waste cooking oil (WCO) was investigated in two types of continuous reactors (microreactor and T-mixer) and in a batch reactor.
Ekaterina Borovinskaya, Eva Ritter, Wladimir Reschetilowski   +2 more
doaj   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

The Testing of Waste Cooking Oil as Waste Recycle to Realising Green Technical Vocational Education and Training

Journal of Sustainable Development of Energy, Water and Environment Systems
This research explores the role of Sustainable Development Goals in addressing waste management issues, particularly within Technical Vocational Education and Training institutions that focus on culinary practices.
Ari Dwi Agus Sulistyo, Mochamad Bruri Triyono, Zainal Arifin, Muhamad Jalu Purnomo, Tri Adi Prasetya, Chrisna Tri Harjanto   +5 more
doaj   +1 more source

Comparison of Biodiesel Obtained from Virgin Cooking Oil and Waste Cooking Oil Using Supercritical and Catalytic Transesterification

Energies, 2017
Comparative analysis of transesterification of virgin cooking oil (VCO) and waste cooking oil (WCO) in catalyzed and supercritical transesterification process using methanol and ethanol as solvents has been conducted in this study.
Jeeban Poudel, Sujeeta Karki, Nawaraj Sanjel, Malesh Shah, Sea Cheon Oh   +4 more
doaj   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Aloe vera in Food Preservation: Harnessing Bioactive Constituents for Clean‐Label Innovation and Safety Assurance

Food Safety and Health, EarlyView.
Aloe vera‐derived biopolymers and nanoformulations enhance antimicrobial, antioxidant, and barrier functions in clean‐label edible coatings and films, whereas safety‐critical anthraquinone thresholds and regulatory constraints shape their translational potential.
Acharya Balkrishna, Hemant Sharma, Sonam Verma, Amar Jeet, Sumit Kumar Singh, Sharad Kumar Tripathi, Vedpriya Arya   +6 more
wiley   +1 more source

Food Contamination and Safety in Nigeria: A Systematic Synthesis of Heavy Metals, Microbial Pathogens, and Health Risk Metrics

Food Safety and Health, EarlyView.
This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi, Naomi A. Mogborukor, Baridoo Donatus Dooka, Polycarp Dauda Madaki, Chiara Frazzoli, Mohamed Haddad, Orish Ebere Orisakwe   +6 more
wiley   +1 more source

Microbial conversion of waste cooking oil into riboflavin by Ashbya gossypii

Bioscience Journal, 2013
The conversion of waste cooking oil into riboflavin by Ashbya gossypii was investigated in this paper. The effect of initial pH and the original volume of added waste cooking oil in the medium were evaluated to optimize the fermentation efficiency.
Shiping Wei, Fang Zhao, Zhenglong Jiang, Dongsheng Zhou   +3 more
doaj  

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

PERILAKU PENGGUNAAN MINYAK GORENG SERTA PENGARUHNYA TERHADAP KEIKUTSERTAAN PROGRAM PENGUMPULAN MINYAK JELANTAH DI KOTA BOGOR

Jurnal Ilmu Keluarga dan Konsumen, 2010
Specific objectives of the study are to: (1) determine cooking oil buying and using behavior; (2) analyze the influence of internal factors on the amount of cooking oil purchased and utilized; and (3) analyze the affecting factors on house wives ...
Firina Firina, Retnaningsih Retnaningsih, Irni Rahmayani Johan   +2 more
doaj   +1 more source