Glycerol is the principal by-product of biodiesel production. For each gallon of biodiesel produced, approximately 0.3 kg of crude glycerol accompanies. Such crude glycerol possesses very low value because of the impurities contained. As the demand and production of biodiesel grow exponentially, the utilization of the glycerol becomes an urgent topic. The make-up of crude glycerol varies depend...

The purpose of the present study was to explore the influence of microwave heating for different periods on the primary and secondary oxidation, total oxidation as well as conjugation of stripped and non-stripped linseed oils. Color index of the oil samples was also evaluated to show changes of color during periodical heating. It was generally found that a significant increase in peroxide value...

Biodiesel has become more attractive recently because of its environmental bene®ts and the fact that it is made from renewable resources. The cost of biodiesel, however, is the main hurdle to commercialization of the product. The used cooking oils are used as raw material, adaption of continuous transesteri®cation process and recovery of high quality glycerol from biodiesel by-product (glycerol...

In this study nine new varieties of sunflower seeds were obtained and subjected to oil extraction using soxhlet apparatus. The extracted oil was analyzed for fatty acid composition and phosphorus content to measure the phospholipid concentration. The results indicated that Armavirski variety had the highest oil content. The fatty acid composition of the extracted oils indicated that Armavirski ...

Extra virgin olive oil (EVOO), the main fat in Mediterranean diet, is consumed both raw and cooked. During cooking process, its major minor fractions are transformed, degraded, oxidized due to exposure heat oxygen. This review examines effect of on EVOO, including modification fatty acids compounds; interaction between EVOO food matrices; migration components from vice versa; how may enhance st...

Effects of cooking and drying on color, curcuminoids, essential oil, aroma compounds Curcuma longa L. were assessed. Sliced fresh turmeric rhizomes air-dried at 60°C directly or after 95°C for 3 90 min. Microscopic observations showed that curcuminoids oil are located in different dedicated cells. Curcuminoids dried both around 10% db. After processing, dispersed throughout the matrix. Drastic ...

Pseudomonas oleovorans NCIMB 6576 and Ralstonia eutropha 10442 were used for the production of Polyhydroxyalkanoates (PHA) from industrial waste cooking oils, bacteria cultured on tryptone soya broth (TSB) Tryptone agar (TSA). P. NCIMB6576 gave a better percentage PHB yield (8.2%) with PS oil as carbon source compared to 6.45% TS oil. However, very low (0.64%) was recorded when grown TSB withou...

BACKGROUND Epidemiologic studies associate lung cancer in nonsmoking Chinese women with Chinese-style wok cooking. Our goal was to quantify carcinogen and toxicant biomarkers in Chinese women who reported regularly doing home cooking compared with women randomly selected from the Singapore Chinese Health Study as controls. METHODS Biomarkers were quantified by high-performance liquid chromato...

INTRODUCTION Few studies have investigated the relationship between dietary pattern and household food insecurity. The objective of the present analysis was to describe the food consumption patterns and to relate these with the prevalence of food insecurity in the context of a rural community. METHODOLOGY Three hundred and seven (307) randomly selected households in Kilosa district participat...