Tree nuts contain an array of phytochemicals including carotenoids, phenolic acids,
phytosterols and polyphenolic compounds such as flavonoids, proanthocyanidins (PAC) …

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 …

Demand for oil extracted by cold press, such as rapeseed oil, is increasing, but oil extraction
yield, and nutraceuticals content are lower for cold pressed oil, compared with oil extracted …

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 stability of the saponifiable and unsaponifiable fractions of avocado oil, under a drastic
heating treatment, was studied and compared to that of olive oil. Avocado and olive oil were …

Much analytical work has been published on the chemistry of extra virgin olive oil (EVOO) as
a basis for the detection and quantitative analyses of the type and amount of adulteration …

The main objective of this work was to develop a novel dimensionality reduction technique
as a part of an integrated pattern recognition solution capable of identifying adulterants such …

This study was designed to investigate the influence of dry air roasting (140, 160 and 180° C
for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality …

OCCURRENCE AND CHARACTERISATION OF OILS AND FATS Page 1 37 2 OCCURRENCE
AND CHARACTERISATION OF OILS AND FATS FD Gunstone and JL Harwood 2.1 …

The authentication of olive oil and its adulteration with lower priced oils are still serious
problems in the olive oil industry. In this study, a method based on the intensity ratio of the …