Background Oils and fats have many functions in food product preparation. Quality, stability
and nutritional features of oils are the most important factors in food technology. There is no …

A protocol for extraction of yellow mealworm larvae proteins was established, conditions
were evaluated and the resulting protein extract was characterised. The freeze-dried yellow …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

In this study, seeds of Milk thistle (Silybum marianum L.) as a biomedical plant were
pretreated with microwaves (800 W) for 2 and 4 min, to evaluate the process of intensifying …

The current popularity on structured lipids (SLs) is well known because they are presented
as improved lipids from the technological or nutritional point of view. Regardless of the …

Purpose: Nutritional quality and oxidation stability are two main factors in the evaluation of
edible oils. Oils in their pure form do not have an ideal fatty acid composition or suitable …

In this study, fatty acids, phytosterol classes and tocopherols composition of Milk thistle
seeds oil were determined at four varieties grown in Ardebil‐Iran. The four varieties …

This study highlights the effect of solvent polarity on the yield (Y%) and properties of oil
extracted from Algerian sesame seeds. Extractions were carried out under Soxhlet …

Soybean (Glycine max L.) seed contains amounts of protein, lipid, carbohydrate and mineral
elements, which protein and lipid have been known as a main part for soybean's trade …

Many vegetable oils are marketed as specialty oils because of their retained flavors, tastes
and distinct characteristics. Specialty oil samples which were commercially produced and …