Abstract Development of sustainable energy resources is the need of present day in view of
the depleting energy resources and increase in the energy demand throughout the world …

Antioxidants delay or inhibit lipid oxidation at low concentration. Tocopherols, ascorbic acid,
carotenoids, flavonoids, amino acids, phospholipids, and sterols are natural antioxidants in …

Deep‐fat frying produces desirable or undesirable flavor compounds and changes the flavor
stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols …

Biodiesel (fatty acid methyl ester) is a nontoxic and biodegradable alternative fuel that is
obtained from renewable sources. A major hurdle in the commercialization of biodiesel from …

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

Olive oil production is a significant source of economic profit for Mediterranean nations,
accounting for around 98 percent of global output. Olive oil usage has increased …

The development of renewable and sustainable products to replace fossil fuels is a key topic
in this decade from an industrial, environmental, and scientific perspective. There is an …

The olive tree, Olea europaea, is native to the Mediterranean basin and parts of Asia Minor.
The fruit and compression-extracted oil have a wide range of therapeutic and culinary …

Transesterification of waste fryer grease (WFG) containing 5–6 wt.% free fatty acid (FFA) was
carried out with methanol, ethanol, and mixtures of methanol/ethanol maintaining the oil to …

Virgin olive oils were subjected to simulated common domestic processing, including frying,
microwave heating, and boiling with water in a pressure cooker. The impact of these …