Conventional solid fats play a crucial role as an ingredient in many processed foods.
However, these fats contain a high amount of saturated fats and trans fats. Legislations and …

The identification and quantification of free fatty acids (FFA) in edible and non-edible
vegetable oils, including waste cooking oils, is a crucial index to assess their quality and …

Reductive methods of polyolefin waste deconstruction such as hydrogenolysis/
hydrocracking have enabled advances in plastic upcycling at low temperatures. However …

The saponification value of fats and oils is one of the most common quality indices, reflecting
the mean molecular weight of the constituting triacylglycerols. Proton nuclear magnetic …

The biological functions of lipids largely depend on their chemical structures. The position
and configuration of C= C bonds are two of the essential attributes that determine the …

Recent advances in mass spectrometry have expanded our knowledge of lipids and lipid
metabolic pathways involved in many (patho) physiological events. Targeted and non …

With a favored taste and various bioactivities, coffee has been consumed as a daily
beverage worldwide. The current study presented a multi-faceted comparative …

Essential oils (EOs) are valuable products commonly employed in the food industry and
intensively studied as biopreservatives for the extension of food shelf-life. Unfortunately, EOs …

The main objective of the present paper comprises the investigation of biodiesel production
from low-cost feedstock such as lard oil and waste cooking oil (WCO) using Sr–Al double …

The present study describes the development of a functional goats' milk yoghurt, using
Pistacia atlantica resin extracts and Saccharomyces boulardii, in an attempt to combine the …