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 …

Free fatty acids (FFA) are produced by the hydrolysis of oils and fats. The level of FFA
depends on time, temperature and moisture content because the oils and fats are exposed …

This paper considers newly emerging wireless technologies that can be explored for
potential exploitation in the future wireless sensor network solutions for water quality …

This paper presents energy-efficient solutions for wireless sensor systems intended for the
monitoring of water quality at water stations. Energy problems, such as energy scarcity and …

A novel 1H NMR method for the quantification of free fatty acid (FFA) content in vegetable
oils, animal fats, and biodiesel is reported. Nonedible oils and animal fats, which are …

Sažetak A new method of acid value determination in vegetable oils has been developed.
The method isbased on (a) simple, rapid and complete extraction of acids from an oil test …

We introduce a visible Raman spectroscopic method for determining the free fatty acid (FFA)
content of extra virgin olive oil with the aid of multivariate analysis. Oleic acid was used to …

Virgin olive oil is an important ingredient of the Mediterranean diet highly appreciated for its
beneficial health effects due to the presence of mono-unsaturated fatty acids and antioxidant …

A simple and rapid method for the quantitative determination of free fatty acid (FFA) contents
in palm olein by Fourier transform infrared (FTIR) transmission spectroscope is described. A …

Free fatty acids (FFAs) in edible oils are one of the most frequently determined quality
indices during production, storage, and marketing. In this study, a simple, stable and …