The susceptibility of food oil to quality loss is largely determined by the presence of oxygen.
This article reviews the current understanding concerning the effect of oxygen types …

Food oils are primarily composed of triacylglycerols (TAG), but they may also contain a
variety of other minor constituents that influence their physical and chemical properties …

This monograph is a critical review of the biological activities that occur during virgin olive oil
(VOO) extraction process. Strategic choices of plant engineering systems and of processing …

Weakness of the recognition of odour and taste of similar patterns by electronic sensing
systems has been recently investigated. This research was aimed at resolving this …

The kinetics of astaxanthin degradation and lipid oxidation in shrimp oil from
hepatopancreas of Pacific white shrimp (Litopenaeus vannamei) as affected by storage …

This work aims at presenting the state-of-the-art about the influence of the activity of olive
endogenous enzymes, as well as of the application of adjuvants in olive oil technology …

The aim of this work is to evaluate the effectiveness of different inert gases, other than
nitrogen, to develop a preservation method that can maintain the high quality of extra virgin …

The road of scientific research from the pilot scale plant to the industrial applications is often
long and winding. Probably, it has happened to everyone, one more time in the life, to …

Virgin olive oil vertical centrifugation under inert gas (IVC) was compared with conventional
vertical centrifugation in contact with air (CVC). IVC gives a strong reduction of the oil …

Deodorization is an important process step for ensuring the quality of the final refined oils.
This work presents a simple deodorization method for improving the quality of microalgal …