Biodiesel is a fatty acid alkyl ester which is renewable, biodegradable and non-toxic fuel which can be derived from any vegetable oil and animal fats. Vegetable oils and animal fats in their raw form have high viscosity that makes them unsuitable as fuels for diesel engines. Transesterification is one of the well-known process by which fats and oils are converted into biodiesel. The reaction o...

This study involved the determination of the peroxide value (POV) as a measure of the resistance of the oxidation of edible oil with grape vine cane additives to assess their antioxidation potential. The study demonstrated that grape extracts of canes could effectively inhibit the lipid oxidation of edible oils and that this ability varied significantly due to the different extraction solvents ...

Coconut oil is a common edible oil in many countries, and there is mixed evidence for its effects on lipid profiles and cardiovascular disease risk. Here we examine the association between coconut oil consumption and lipid profiles in a cohort of 1,839 Filipino women (age 35-69 years) participating in the Cebu Longitudinal Health and Nutrition Survey, a community based study in Metropolitan Ceb...

The globe has been compelled to develop other fuels due tight emission restrictions, poor environmental circumstances, depletion of oil reserves, and rising prices petroleum fuels. rapid development the automobile sector resulted in a sharp increase demand for petroleum-based Petroleum-based have finite amount reserves. Biodiesel, viable alternative fuel qualities that are similar diesel By com...

India being an agricultural economy, packaging will play a prominent role in food related sector. Processed food sector will be a major purchaser of packaging supplies. Transportation of milk, food grains and commodities like tea, coffee, edible oil over long distances and under changing climatic conditions is a major challenge to the packaging industry. Fruits and vegetables are perishable and...

The most important parameter for the assessment of edible oils is the sensory evaluation, because the product has to fit the consumer likes, otherwise the product has no chance on the market. The sensory assessment can be done by a consumer panel with a huge number of untrained consumers which assess the product regarding likes and dislikes. The result says nothing about sensory defects of the ...

In lipid-based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel-like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products. However, the recent ban on the use of trans-fat in the US, coupled with the increasing concerns about the negative health effects of s...

Chemical degradation of edible oils has been studied using conventional spectroscopic methods spanning the spectrum from ultraviolet to mid-IR. However, the possibility of morphological changes of oil molecules that can be detected at terahertz frequencies is beginning to receive some attention. Furthermore, the rapidly decreasing cost of this technology and its capability for convenient, in si...