Relevant bibliographies by topics / Edible Oil and fats

Academic literature on the topic 'Edible Oil and fats'

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Published: 25 July 2024

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Journal articles on the topic "Edible Oil and fats"

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Hussein, Mohamed Amr. "Palm Oil Use in North Africa and West Asia." Food and Nutrition Bulletin 15, no. 2 (June 1994): 1–2. http://dx.doi.org/10.1177/156482659401500217.

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Edible oils and fats are important sources of food energy in North Africa and West Asia. Because of the high cost of animal fats and increased awareness of potential harm from their excessive consumption, the rise of vegetable oils is increasing. Palm oil has recently been introduced in response to the shortfall in the local production of edible fats and oils, and it is predicted that it will gain increasing acceptance and use because of its versatility and safety.
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Flores, Marcos, Victoria Avendaño, Jessica Bravo, Cristian Valdés, Oscar Forero-Doria, Vilma Quitral, Yesica Vilcanqui, and Jaime Ortiz-Viedma. "Edible Oil Parameters during Deterioration Processes." International Journal of Food Science 2021 (September 17, 2021): 1–16. http://dx.doi.org/10.1155/2021/7105170.

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With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those essential for the health of the population, is widely known. However, degradation compounds are also produced that eventually have negative effects. In this dual context, the monitoring of the changes suffered by nutritional compounds can be obtained thanks to the development of technologies and analytical methods applied to the study of lipids. The modifications that lipids undergo can be followed by a wide variety of methods, ranging from the basic ones associated with simple chemical titrations to the more complex ones associated with sophisticated laboratory equipment. These determinations involve chemical and/or physical quantification of lipids to know an initial condition on the major and minor components. In addition to technologies that allow monitoring during more complex processes such as thermal deterioration, in multiple conditions depending on the objective of the study, this review could benefit a comprehensive understanding of lipid deterioration for future developments and research in the study of fats and oils for human consumption.
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Flickinger, Brent D. "Utilizing Biotechnology in Producing Fats and Oils with Various Nutritional Properties." Journal of AOAC INTERNATIONAL 90, no. 5 (September 1, 2007): 1465–69. http://dx.doi.org/10.1093/jaoac/90.5.1465.

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Abstract The role of dietary fat in health and wellness continues to evolve. In today's environment, trans fatty acids and obesity are issues that are impacted by dietary fat. In response to new information in these areas, changes in the amount and composition of edible fats and oils have occurred and are occurring. These compositional changes include variation in fatty acid composition and innovation in fat structure. Soybean, canola, and sunflower are examples of oilseeds with varied fatty acid composition, including mid-oleic, high-oleic, and low-linolenic traits. These trait-enhanced oils are aimed to displace partially hydrogenated vegetable oils primarily in frying applications. Examples of oils with innovation in fat structure include enzyme interesterified (EIE) fats and oils and diacylglycerol oil. EIE fats are a commercial edible fat innovation, where a lipase is used to modify the fat structure of a blend of hard fat and liquid oil. EIE fats are aimed to displace partially hydrogenated vegetable oils in baking and spread applications. Diacylglycerol and medium-chain triglyceride (MCT)-based oils are commercial edible oil innovations. Diacylglycerol and MCT-based oils are aimed for individuals looking to store less of these fats as body fat when they are used in place of traditional cooking and salad oils.
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Ghosh, N., A. Datta, and P. K. Gupta. "Diffuse Reflectance Studies of Edible Fats." Applied Spectroscopy 56, no. 8 (August 2002): 1094–97. http://dx.doi.org/10.1366/000370202321275006.

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Light scattering properties of ghee (a form of clarified butter) and vanaspati (partially hydrogenated vegetable oil) have been investigated in order to explore the use of optical techniques for detection of adulteration of vanaspati in ghee. Significant differences in the diffuse reflectance spectra of ghee and vanaspati were observed. The estimates for the reduced scattering coefficient (μs′) and the absorption coefficient (μa) for ghee and vanaspati were also obtained from integrating sphere measurements. These suggest that the differences in the diffuse reflectance spectra of ghee and vanaspati are primarily due to the differences in their absorption characteristics in the spectral range of 400 to 550 nm. Further, the results obtained show that the ratio of diffuse reflectance at 460 nm to that at 410 nm could be used to detect adulteration of vanaspati in ghee.
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Nepovinnykh, N. V., V. S. Kutsenkova, and Yeganehzad Samira. "Development of confectionery products based on edible oleogel." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 4 (March 27, 2023): 202–8. http://dx.doi.org/10.33920/igt-01-2304-02.

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The article discusses the important issues of replacing saturated and trans fats in foodstuff s with edible oleogels — analogues of solid fats based on vegetable oils, which have a solid consistency. Formulations and technology of edible oleogels based on grape seed oil and a natural structure-former have been developed. The textural characteristics of hybrid gels have been studied. The technology of sugar-free confectionery based on oleogels has been developed.
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Gibon, Véronique, and Wim De Greyt. "Mineral oil hydrocarbons: a new challenge for the oils and fats processing industry." INFORM International News on Fats, Oils, and Related Materials 32, no. 10 (November 1, 2021): 11–17. http://dx.doi.org/10.21748/inform.11.2021.11.

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Mineral oils are widespread food contaminants, and edible oils, like many other foodstuffs, are often contaminated. The lack of robust analytical methods and proper toxicological evaluation make it difficult to set a tolerance level. • The best way to avoid mineral oil contamination is to prevent it by complying with good manufacturing practices, and the best solution to reducing mineral oil contamination in edible oils is through refining, especially during deodorization. This paper gives an overview of contamination sources, levels in some edible oils, regulatory aspects, analytical methods, and strategies for mitigation during refining.
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Venkatesan, V., and N. Nallusamy. "A Review on Microalgae Biodiesel Production and its Usage in Direct Injection Diesel Engines as Alternate Fuel." Applied Mechanics and Materials 787 (August 2015): 776–81. http://dx.doi.org/10.4028/www.scientific.net/amm.787.776.

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Biodiesel is one of the promising alternative fuels for automotive engines due to the depletion of fossil fuel resources, increasing energy demands and environmental concerns. The biodiesel can be obtained from various bio energy resources such as edible and non-edible vegetable oils and animal fats. However, the use of biodiesel derived from edible oils such as palm oil, sunflower oil and soybean oil has negative impact on global food market. Biodiesel from microalgae is considered as a third generation biofuel derived from non-edible resources and best suited for internal combustion engines. Microalgae have the potential to provide sufficient fuel for global consumption due to its high oil content and fast growing ability. This paper provides a brief overview of biodiesel production from microalgae biomass and its suitability as alternate fuel in diesel engines. This review highlights the selection of suitable algae species for oil production, fuel properties in comparison with standard diesel and other biodiesel fuels, performance, combustion and emission characteristics when used in engines, and the economical aspects. Further, the research and development aspects of biodiesel from microalgae as fuel for automobile diesel engines are also reviewed.
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Nauly, Dahlia. "Foreign Ownership Shares and Trade Propensity in Indonesian Edible Oil, Vegetable and Animal Fats Industry." Signifikan: Jurnal Ilmu Ekonomi 11, no. 1 (February 14, 2022): 95–106. http://dx.doi.org/10.15408/sjie.v11i1.18408.

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Presidential Regulation (Perpres) No 44/2016 states that in thevegetable and animal crude oil industry, copra industry, coconutoil industry, palm oil industry, foreign ownership is limited at amaximum of 95 percent. These industries are included in the edibleoil, vegetable and animal fats industry (ISIC 104). This studyanalyzes the effect of foreign ownership share on the trade propensityin the edible oil, vegetable and animal fats industry in Indonesiausing the Tobit model. The data used are the cross-section data from2015 Annual Survey of the Manufacturing industry from StatisticsIndonesia. The results show that firms with foreign ownership shareof more than 95 percent have the same export propensity with foreignownership of between 50 and 95 percent. However, the importpropensity of firms with foreign ownership between 50 and 95 percentis the lowest compared to other ownership. The government shouldcontinue to restrict foreign ownerhip shares at the maximum of 95percent in this industry.How to Cite:Nauly, D. (2022). Foreign Ownership Shares and Trade Propensity in Indonesian Edible Oil, Vegetable and Animal Fats Industry. Signifikan: Jurnal Ilmu Ekonomi, 11(1), 95-106. https://doi.org/10.15408/sjie.v11i1.18408.
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Buczek, Bronislaw. "Diesel Fuel from Used Frying Oil." Scientific World Journal 2014 (2014): 1–3. http://dx.doi.org/10.1155/2014/683272.

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New conversion technologies of used edible oils and waste animal fats into a biofuel appropriate for use in standard diesel engines have been developed, taking into consideration environmental requirements and improvement in the economics of current trans-esterification technologies. The variation in the properties of substrates made from used rape oil after treatment with mixed adsorbents (active carbon, magnesium silicate) was studied in this work. The obtained results are compared with the quality requirements for the substrates used in Vogel & Noot GmbH technology for transesterification of oils and fats.
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Pal, Amit, Raj Kumar Singh, and Shashank Mohan. "Biodiesel Conversionion of high FFA Neem oil by blending it with low FFA Sesame oil." Journal of Scientific and Innovative Research 4, no. 3 (June 25, 2015): 127–30. http://dx.doi.org/10.31254/jsir.2015.4304.

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Biodiesel is a clean, renewable fuel and may be considered as a potential option to supplement fossil-based fuels. It is deduced from a variety of edible and non-edible vegetable oils, animal fats, waste cooking oil and animal fat, etc. Non-edible vegetable oils are second generation feedstocks and a better alternative to edible feed crops for biodiesel production.This paper deals with production of Biodiesel from the oils of Sesame (Sesamum indicum L.) and Neem (Azadirachta indica) which are available in India and other parts of the world. Neem oil is non edible oil having very high free fatty acid (FFA) content. It requires pre-treatment neutralization step before undergoing the alkali catalyzed transesterification process, very high alcohol to oil molar ratio and comparatively larger reaction time needed to obtain sustainable yield of biodiesel. Sesame oil is an edible oil mainly used in pharmaceuticals due to its medicinal properties and has low FFA content. These two oils, one having very high FFA content and other having low FFA content are mixed in suitable proportions and this mixture is transesterified without the pre-treatment process at a molar ratio of 6:1. A significant conversion yield is achieved by mixing the feedstocks before transesterification reaction.
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Dissertations / Theses on the topic "Edible Oil and fats"

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Rindt, Allyson. "Consumer acceptance of cranberry seed oil in several food formulations." Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008rindta.pdf.

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Sedman, Jacqueline. "Application of Fourier transform infrared spectroscopy in the analysis of edible fats and oil." Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36833.

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The application of Fourier transform infrared (FTIR) spectroscopy in the assessment of oil quality and stability and the determination of the degree and type (cis or trans) of unsaturation of fats and oils was investigated. FTIR spectroscopy was shown to provide a rapid means of monitoring changes in oils undergoing oxidation or subjected to thermal stress. Absorption bands associated with common primary and secondary oxidation products were identified by relating them to those of spectroscopically representative reference compounds, and a quantitative approach based on the use of oils spiked with these reference compounds as calibration standards was proposed. A sample-handling accessory based on a heated 25-mum transmission flow cell and heated input and output lines was developed to facilitate the rapid analysis of oils and premelted fats in their neat form. Using this system, an FTIR edible oil analysis package was developed to simultaneously analyze for trans content, cis content, iodine value (IV), and saponification number (SN) of neat fats and oils, using partial-least-squares (PLS) calibrations based on pure triglycerides. An automated transmission-based peak height method for isolated trans isomer determination using the characteristic trans absorption band at 967 cm -1 in the spectrum of a neat fat or oil, ratioed against the spectrum of a trans-free oil, was also developed. A subsequent validation study involving the analysis of more than 100 oil samples demonstrated concurrence between the trans data obtained by the PLS and peak height FTIR methods as well as between IV results obtained by FTIR analysis and gas chromatography. In addition, the internal consistency of the IV, cis, and trans FTIR predictions provided strong experimental evidence that the FTIR edible oil analysis package measures all three parameters accurately. A PLS-based IV/trans method was developed for a heated single-bounce horizontal attenuated total reflectance (SB-HATR) sample-
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Midson, Kerri. "Comparative deterioration of frying oil due to different heat exchangers /." [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe17848.pdf.

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Zamani, Younes. "Determination of physical characteristics of food fats." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0007/MQ44324.pdf.

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朱翠珊 and Tsui-shan Chu. "Factors affecting the structure and oil content of steamed-and-fried instant noodles." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B31222511.

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Chu, Tsui-shan. "Factors affecting the structure and oil content of steamed-and-fried instant noodles /." Hong Kong : University of Hong Kong, 2000. http://sunzi.lib.hku.hk/hkuto/record.jsp?B22053955.

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Aladedunye, Adekunle Felix. "Inhibiting thermo-oxidative degradation of oils during frying." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, 2011, 2011. http://hdl.handle.net/10133/3257.

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The present study sought for practical ways to improve the frying performance of oils without compromising the availability of the essential fatty acids and nutraceuticals. To this end, the influence of temperature, oxygen concentrations, and compositions of minor components on frying performance was investigated. A novel frying protocol, utilizing carbon dioxide blanketing, was developed and found to significantly improve the performance of the frying oil. Optimizing both the amounts and the compositions of endogenous minor components also improved the performance of the frying oil. Twenty one novel antioxidants were synthesized and evaluated under frying and storage conditions. Antioxidant formulations consisting of a combination of endogenous and synthesized antioxidants were developed and tested in an institutional frying operation. A rapid and effective frying test was developed to assess the frying performance of oils and applied antioxidants. Furthermore, a novel procedure for direct hydroxynonenal analysis in frying oil was developed.
xx, 249 leaves; 29 cm
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Li, Hui 1970. "Analysis of edible oils by Fourier transform near-infrared spectroscopy." Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36819.

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Fourier transform near-infrared (FT-NIR) spectroscopy was investigated as a means of quantitative analysis of edible fats and oils. Initially, a method of simultaneously determining the cis and trans content, iodine value and saponification number of neat fats and oils using a heated transmission flow cell was developed. Two partial least squares (PLS) calibrations were devised, a process-specific calibration based on hydrogenated soybean oil and a more generalized calibration based on many oil types, the latter able to analyze oils from a variety of sources accurately and reproducibly. Methodology for the quantitative determination of the peroxide value (PV) of edible oils using a novel glass-vial sample handling system was subsequently developed, based on the stoichiometric reaction of triphenylphosphine with hydroperoxides to form triphenylphosphine oxide. The PV calibration was derived using PLS regression, and the results of a validation study demonstrated that PV could be quantitated accurately if a normalization routine was used to compensate for the inherent dimensional variability of the vials. The vial sample handling system was then used in the development of PLS IV calibrations for the process analysis of commercial oil samples, and these samples were also used to evaluate a global IV calibration devised by Bomem Inc. The discriminant features available through PLS were shown to enhance the accuracy of the IV predictions by facilitating the selection of the most appropriate calibrations based on the spectral characteristics of closely related oils. The predictions obtained using the global IV calibration provided clear evidence that a generalized calibration based on a large and varied selection of oils could provide a means of IV determination by FT-NIR spectroscopy. Subsequently, a generalized FT-NIR trans calibration was developed and shown to yield trans values that were in good agreement with those obtained by the AOCS mid-FTIR single-bounce hori
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Lazarick, Kelsey. "Cause of color component formation in oils during frying." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, c2012, 2012. http://hdl.handle.net/10133/3303.

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Color formation in oils during frying is one of the most noticeable degradation reactions that occur in the frying oil. Degradation reactions cause formation of products that positively and negatively impact the nutritional and sensory qualities of both the food being fried and the frying oil. The origins of these pigment forming reactions in the oil and the factors affecting these reactions are not well understood. Assessments of the mechanisms, the components involved and external conditions affecting oil darkening were conducted. The effect of basic food ingredients, commercially sold and laboratory formulated breading and battering, preformed lipid hydroperoxides and phospholipids on color formation and oil degradation of the frying oil were investigated. Protein products, specifically whey protein, caused both the fastest darkening and thermo-oxidative deterioration of the frying oil. This breakdown was aided further through the addition of minor food materials such as glucose and amino acids as well as lipid hydroperoxides in concentrations greater than 5 % of the frying oil. Nonenzymatic browning is the main reaction causing color formation in the frying oil and utilizes carbonyls from the food product such as starches, sugars and lipid oxidation products as starting materials alongside amino groups from proteins and amino acids. Breading ingredients contributed to oil color formation due to particles from the food crust breaking off into the frying oil to further accelerate browning reactions. Increasing the temperature of the frying oil provided additional stimulus for color forming and thermo-oxidative reactions to progress at a faster rate.
xv, 184 leaves : ill. ; 29 cm
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Memon, Khalida Perveen. "Solid fat index determination by Fourier transform (FTIR) spectroscopy." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=24028.

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This work describes an investigation of the development of a Fourier Transform Infrared (FTIR) spectroscopic method for the determination of Solid Fat Index (SFI) of fats as a possible replacement of the traditional dilatometric procedure. The initial approach considered was the use of an existing FTIR analytical package which was designed to measure iodine value (IV), saponification number (SN), and cis and trans content. It was hypothesized that these measures could be related to SFI using multiple linear regression (MLR), thereby allowing the existing analytical package to simultaneously make SFI measures. It was found that there was a strong relationship between SN/cis/trans measurements and SFI, especially in sequentially hydrogenated oils. The MLR relationships, however, did not reproduce the dilatometric SFI values with sufficient accuracy in the general case, and this approach had to be abandoned. Subsequently, a partial least squares (PLS) calibration approach was investigated, relating the dilatometric SFI data directly to the spectral characteristics of the melted fats. It was found that suitable PLS calibrations could be developed for soybean and Canola oils. Based on these results, an FTIR system was programmed to determine SFI and the performance of the system validated using pre-analyzed "unknowns". It was shown that the SFI of either soybean or Canola oils could be determined to within $ pm$ 1.0 SFI. As configured, the FTIR system is capable of determining the SFI of a neat and clear, melted fat sample at 80$ sp circ$C in less than two minutes, providing four SFI values, representing the solids content at 50, 70, 80 and 92$ sp circ$F. In contrast to the standard dilatometric method, which takes over two hours to carry out, the FTIR approach provides a rapid means of determining SFI, the technique being suitable for routine quality control applications in the fats and oils industry.
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Books on the topic "Edible Oil and fats"

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India. Central Pollution Control Board., ed. Comprehensive industry document, edible oil & vanaspati industry. Delhi: Central Pollution Control Board, 1994.

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1951-, Shahidi Fereidoon, ed. Bailey's industrial oil & fats products. 6th ed. Hoboken, N.J: John Wiley & Sons, 2005.

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Bhvāʺ, ʼOṅʻ Khyinʻ. Mranʻ māʹ cāʺ suṃʺ mhu dha leʹ nhaṅʻʹ cāʺ suṃʺ chī. Ranʻ kunʻ: Tuiṅʻʺ Laṅʻʺ Cā pe Tuikʻ, 2000.

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Dougherty, Karla. The changing face of edible fats and cooking oils. New York: Packaged Facts, 2002.

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Saradentu, Patnaik, Tilala Hiren, and Indian Institute of Management, Ahmedabad. Centre for Management in Agriculture., eds. Edible oils and oilseeds economy of India. New Delhi: Oxford & IBH Pub. Co., 2007.

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Inc, Hunt-Wesson, ed. The Wesson Oil cookbook. New York: Smithmark, 1992.

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Kiritsakis, Apostolos K. Olive oil. Champaign, Ill: American Oil Chemists' Society, 1990.

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Bailey, Alton Edward. Bailey's industrial oil and fat products. 5th ed. New York: Wiley, 1996.

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Heisch, Annette. Oil & vinegar. [United States]: Silverback Books, 2001.

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Erasmus, Udo. Fats that heal, fats that kill. Summertown, Tenn: Alive Books, 2007.

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Book chapters on the topic "Edible Oil and fats"

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Goh, Kok Ming, Kar Lin Nyam, and Chin Ping Tan. "Processing Contaminants in Edible Oil." In Recent Advances in Edible Fats and Oils Technology, 379–94. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_14.

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Chong, Wai-Ting, Yee-Ying Lee, Teck-Kim Tang, and Eng-Tong Phuah. "Minor Components in Edible Oil." In Recent Advances in Edible Fats and Oils Technology, 141–87. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_5.

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Karim, Nur Azwani Ab, Noor Hidayu Othman, and Masni Mat Yusoff. "Vegetable Oil." In Recent Advances in Edible Fats and Oils Technology, 101–40. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_4.

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Knochen, Moisés, and Germán Morales. "Edible fats and oils." In Handbook of Mineral Elements in Food, 573–86. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118654316.ch24.

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Fedeli, Enzo, and Giulio Testolin. "Edible Fats and Oils." In The Mediterranean Diets in Health and Disease, 125–34. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4684-6497-9_6.

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Belitz, H. D., W. Grosch, and P. Schieberle. "Edible Fats and Oils." In Food Chemistry, 643–72. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07279-0_15.

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Belitz, H. D., and W. Grosch. "Edible Fats and Oils." In Food Chemistry, 602–30. Berlin, Heidelberg: Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-662-07281-3_15.

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Taamalli, Amani, Ibrahim M. Abu-Reidah, and Hedia Manai-Djebali. "Edible Oils and Fats." In Emerging Food Authentication Methodologies Using GC/MS, 65–80. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-30288-6_4.

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Phuah, Eng-Tong, Li-Choo Chong, Chee-Hao Kuan, and Ali Yassoralipour. "Exotic Oil: Sources, Properties and." In Recent Advances in Edible Fats and Oils Technology, 27–76. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_2.

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Lai, Oi-Ming, Yee-Ying Lee, Eng-Tong Phuah, Teck-Kim Tang, Yong Wang, Ling-Zhi Cheong, and Chin-Ping Tan. "Diacylglycerol Oil: Benefits, Synthesis and Applications." In Recent Advances in Edible Fats and Oils Technology, 249–64. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_8.

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Conference papers on the topic "Edible Oil and fats"

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Papastergiadis, Antoinos, and Wim de Greyt. "MOSH/MOAH in edible oils and fats: current status and mitigation solutions." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mcyo3900.

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Mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) are main constituents of mineral oil-based lubricants that can find their way into food through various points in the production chain. Studies on contamination of oils and fats with MOSH and MOAH have progressed enough and it is now evident that in the coming years monitoring and mitigation measures will be implemented in the oils and fats industry. Accurate characterization and quantification of these contaminants is now possible, allowing to further study and assess consumer exposure and eventually establish regulatory limits. At the same time, the industry has already started to understand better how to avoid contamination and which unit operations can remove contaminants already present in the raw feedstocks. In this presentation critical information on the nature, analysis, occurrence and regulatory status of MOSH and MOAH as well as possible ways to avoid contamination will be discussed. Furthermore, available technological solutions for mitigation during edible oil refining will be presented.
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Ullmann, Tai. "Sustainability opportunities in edible oils and fats supply chain." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/doyk7304.

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At Cargill, our ambition is to build the most sustainable food supply chains in the world. From small family farms to global shipping lanes, Cargill works every day to implement new sustainable practices to reduce our impact on the planet and protect people. We know that we must address climate change and conserve water and forests, while meeting the rising demand for food. These are complex challenges, but we have overcome many obstacles to keep our food system resilient and we will continue. We feel a deep responsibility to protect the planet and its people, to ensure a cleaner, safer future for generations to come.We’ve set priorities that account for the diverse environmental, social and economic impacts of our business with clear goals to ensure progress in line with what the science says is needed to keep our people and planet thriving:· Climate: reduce greenhouse gas emissions in our operations by 10% by 2025 and reduce emissions in our supply chain by 30% per ton of product sold by 2030.· Land: transform our agricultural supply chains to be deforestation free by 2030· Water: achieve sustainable water management in our operations and all priority watersheds· Human Rights: promote and respect human rights as outlined in the Universal Declaration of Human Rights and improve the livelihoods of 10 million farmers by 2030 through training insustainable agriculture practices and better access to marketsOur global edible oil solutions are a key part of this ambition. From our new RegenConnect program for soybean oil to our RSPO Segregated palm oil products, we continue to drive sustainability progress against our priorities. But, we cannot do this alone. Through connection and collaboration with farmers, our customers, and global and local communities, we believe our food system will remain resilient.
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Galberd, Zachary, and Eric Appelbaum. "Filter Media Options in Renewable Fuels and Edible Oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gdwg6339.

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With the additional capacity being brought on in the biofuel space, additional filter media options must be considered. Adding capacity to the North American Diatomaceous Earth (DE) marketplace is a challenge but perlite and cellulose are viable alternatives. Both Biodiesel and Renewable Diesel are derived from fats and oils. These fats and oils can often present processing challenges due to contaminants that interfere with the efficiency of the reaction which need to be treated with adsorbent clays to protect catalyst activity. The use of DE, perlite or cellulose will improve the performance of the leaf filters, which also improves the performance of safety and polish filters. DE is the most well-known filter aid in this space, the use of perlite and cellulose offers many strategic benefits. Perlite offers greater efficiencies and economies than DE when used as a precoat for the treatment of fats and oils. Cellulose although not the most economical option, offers additional benefits that can counter its higher cost. This presentation looks at perlite and cellulose as alternatives to DE and highlight the benefits of each of them.
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Bauwens, Grégory, and Giorgia Purcaro. "Thoughtful Optimization of Microwave-assisted Saponification and Extraction of MOSH&MOAH in Edible Oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/npac2049.

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The analysis of mineral oil hydrocarbons (MOH) in food is a challenging task, mainly due to the high complexity of the matrices and the high affinity of mineral oil with the lipid fraction and its components. The sample preparation step represents a critical point as both time-consuming and prone to recovery loss. Nevertheless, even when dealing with edible oils it is indispensable to enrich the fraction of interest and remove potential interferences.The aim of this work is to improve the throughput of the enrichment step by performing a single step microwave-assisted extraction and saponification (MASE). The choice of the conditions and the solvents have been carefully studied to maximize the yield, the saponification efficiency, and avoid bias due to the different partition of the internal standards (ISs) in the different phases. The mixture of ethanol/water (1:1) showed the best performances in terms of saponification efficiency and ISs partition and it has been studied further to evaluate the effective extraction yield for MOSH and MOAH spiking different edible fats (coconut oil, sunflower oil, extra virgin olive oil and palm oil). The analysis well all performed exploiting the highly informative LC-GC×GC-TOFMS/FID platform.
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Sagar, James, Kate Kemsley, Marcel Lachenmann, Rachel Brignall, and Yvonne Brignall. "High throughput authenticity screening of high value edible oils with benchtop NMR." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nqle8204.

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The high value of edible oils such as olive and argan makes them economically attractive targets for adulteration. Argan oil is becoming increasingly widely used in areas from cooking to cosmetics due to its reported pharmacological effects. Because argan oil is recognised as a Protected Geographical Indication product of its native Morocco, supply is limited. These two factors have led to argan oil becoming one of the most expensive edible oils in the world, leading to increasing numbers of cases of adulteration.As a typical nut oil, argan oil is composed predominantly of triglycerides. In previous work with similar oils as well as meat speciation using animal fats, benchtop NMR analysis has been able to determine authenticity through measurement of the fatty acid composition of these triglycerides. Using samples of argan oil of documented origin, typical values of monounsaturated fatty acid content (47%) and polyunsaturated fatty acid content (32%) were determined. In addition, a group of compositional parameters that distinguish authentic argan oil has been determined. Using integrals derived from simple 1H one-dimensional benchtop NMR spectra, a nearest-neighbour class model has been developed to identify authentic and adulterated argan oil with minimal sample preparation and a measurement time of less than five minutes. The screening method identified several adulterated examples of argan oil in samples purchased at retail. More recently, it has been demonstrated that by applying a rank transformation pre-treatment to magnitude mode 1H NMR data this technique can be made robust across several instruments at different sites with different specifications and operators. This ensures consistency of results and opens the path to this technique becoming field deployable. This method can be extended to determine the authenticity of other high value edible oils including, olive, coconut, and avocado, clearly demonstrating the potential of benchtop NMR in ensuring food authenticity.
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Kuhlmann, Jan, and Nicolaus von Mouillard. "Solutions for modern routine analysis of mycotoxins in edible oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pbep9435.

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Mycotoxins are a large and heterogenic group of biogenic organic compounds that can impact the quality and safety of foods. Due to the diversity of fungi, different kinds of foods are affected by different mycotoxins. Some of them have received special attention due to their high frequency of occurrence or due to their toxicity. For example, aflatoxin B1 is genotoxic and one of the most carcinogenic biogenic compounds known so far. Hence, it is not surprise that several authorities worldwide have set maximum levels for this compound as well as for the most relevant further mycotoxins in certain foods, making analysis of regulated mycotoxins a common part of quality control in recent food business. As the most relevant mycotoxins regularly occur in grains, seeds, nuts and fruits, well established and validated techniques for extraction and analysis are available for these matrices. Mainly HPLC approaches or, less abundant, GC techniques are applied and frequently derivatization is part of the analysis. With respect to their mainly polar nature, most mycotoxins are not considered to occur in significant amounts in refined edible oils and fats. This might be the reason that not as much attention has been spent on method development and validation for their determination in edible oils. However, in terms of quality control during food processing and in order to monitor removal of undesired compounds from raw materials, the routine analysis of mycotoxins in edible oils and fats has become an important topic. In this presentation, an accredited in-house validated LC-MS routine method for the parallel determination of Aflatoxins, Ochratoxin-A and 9 Fusarium-toxins in edible oils & fats and various seeds, nuts, fruits and compound foods is introduced.
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Kuhn, Susanne, and Michael Koch. "Recent analytical methodologies for the determination of MOSH/MOAH in edible oils & fats." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jwfv6121.

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As an undissolved complex mixture, petroleum hydrocarbons pose a special challenge not only to toxicologists. Since this contaminant was first detected to migrate from cardboard packaging into foods in 1995, toxicological knowledge, methodology and awareness of petroleum sources have evolved. Likewise, the requirements for an analytical method in-creased. The risks of aromatic petroleum hydrocarbons (MOAHs), and in particular 3-7 ring MOAHs, has been increasingly emphasized by EFSA. Edible oils and fats are among the foods at high risk for mineral oil contamination. They are also one of the most difficult matrices. Typical interference from squalene, carotenoids, and other terpenic structures must be re-moved prior to quantification of MOAH by LC-GC-FID. Epoxidation, as the method of choice, is a crucial step in the removal of these biogenic interferences. This sample preparation step has recently been revised and improved. During the talk, the latest improvements of the epoxidation procedure will be presented with examples from a service laboratory. Furthermore, the advantages of GCxGC technology to evaluate the toxicological relevance of the MOAH fraction will be addressed.
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Nutter, Julia, Nuria Acevedo, and Xiaolei Shi. "Development and characterization of a novel, edible oleocolloid made of rice bran wax oleogel and sodium alginate-kappa-carrageenan hydrogel." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ikew5118.

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Even though tropical oils are extensively used in the food industry for their physicochemical characteristics; there are environmental concerns regarding their production. Therefore, suitable alternatives to solid fats are a challenge. This work aims to develop and characterize plant-based oleocolloids with the potential to mimic solid fats. Oleocolloids (OC) were prepared by combining an oleogel (OG) composed of 9 wt% rice bran wax (RBW), monoglycerides (MG, 0-2 wt%), and soybean oil with a hydrogel (HG) formulated with 1 wt% sodium alginate and 0.5 wt% kappa-carrageenan in water. Two OG:HG ratios; 7:3 and 8:2 were prepared and analyzed. Homogeneous and self-standing formulations were selected and characterized in their rheological properties by amplitude sweep tests. The microstructure was assessed using confocal scanning laser microscopy (CSLM) and the solid fat content (SFC) profile through pNMR. Micrographs showed that all samples exhibited HG-in-OG structure since HG droplets were dispersed in the OG phase, and their size decreased upon MG addition, accordingly with its emulsifying capacity. Overall, the elastic modulus (G’) and yield stress (σ*) values of 8:2OC were higher than those of 7:3OC. In 8:2OC, G’ and σ* were enhanced with the increase in MG concentration, suggesting that MG participates in the structuring mechanism of the OC, modifies the microstructure, and imparts superior mechanical strength to this matrix. The SFC remained between 6.5 and 8.5% for all OC at temperatures between 10 and 60°C and then it sharply decreased as the temperature approached the melting point (∼70°C). Significance of the work: Oleogel/hydrogel colloidal mixtures have the potential to act as healthy and sustainable alternatives to conventional solid fats; however limited research has been focused on the food applicability of these matrices. This work demonstrated that the novel plant-based oleocolloids developed hold promise to replace solid fats in high-fat foods while enhancing their nutritional profile.
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Cho, Karin, Nuria Acevedo, and Rodrigo Tarte. "Characterization of the mechanical properties, freeze-thaw stability, and oxidative stability of edible, high-lipid rice bran wax-gelatin biphasic gels." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/umbu8998.

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Although some consumers have a negative connotation of fats in food products, fats provide a unique mouthfeel, texture, and flavor to foods. Biphasic gels, which are semi-solid systems composed of two generally immiscible systems, were investigated as they may offer a potential solution to remove or reduce semi-solid fats in foods without sacrificing functionality. Edible biphasic gels with high lipid fractions ( >50%) were developed and characterized. The gels consisted of gelatin in aqueous buffer (hydrogel; HY), and rice bran wax in high-oleic soybean oil (oleogel; OE). The OE:HY ratios prepared were  40:60, 50:50, 60:40, and 70:30. Thermal analysis was performed with differential scanning calorimetry. Freeze-thaw stability of the gels was studied by rheology, liquid loss measurement, and microstructural characterization before and after one freeze-thaw cycle. Biphasic gels were also stored for approximately 6 months under accelerated oxidation conditions at 22°C to assess oxidative stability through PV analysis. The combination of HY and OE led to superior systems compared to the individual gel components. The yield stress (s*) values for biphasic gels were greater than for OE alone, and increased as the proportion of HY increased. CLSM showed that the HY was the continuous phase for all ratios. After exposure to one freeze-thaw cycle, biphasic gels showed no visual differences, a reduced water loss and an increase in G’ when compared to pure HY. Oxidative stability of the biphasic gels was shown by the low PV (less than 3 meq/kg) after the storage period. By changing the OE:HY, the biphasic gel can be tailored as semi-solid fat replacers with desired properties and good overall stability. The findings from this study demonstrate the improved functionality of oils by formulating into a biphasic gel system, thus potential to replace semi-solid fats.
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McGrath, Thomas, Adrian Covaci, Els Van Hoeck, Franck Limonier, Giulia Poma, Jasper Bombeke, Kevin Vanneste, Laure Joly, Mirjana Andjelkovic, and Raf Winand. "Gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-high resolution mass spectrometry (LC-HRMS) approaches for analysis of chlorinated paraffins in edible fats and oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wycg9726.

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Chlorinated paraffins (CPs) are high production volume chemicals composed of complex mixtures of thousands of compounds that have been applied widely as flame retardants and plasticizers. CPs have demonstrated toxic and bioaccumulative properties, while evidence suggests dietary intake to constitute a major pathway for human exposure. This study reports on the optimization and validation of an analytical method for the quantification of short- and medium-chained CPs (SCCPs and MCCPs, respectively) using gas chromatography-mass spectrometry (GC-MS) in fats and oils, and the development of liquid chromatography-high resolution mass spectrometry (LC-HRMS) methods for investigation of long chain CP (LCCP) occurrence. Extraction was performed by ultrasonication in n-hexane and dichloromethane followed by sulphuric acid and acidified silica cleanup and fractionation on neutral silica to remove potentially interfering organohalogen contaminants. Quantification of GC-MS results using a chlorine-content calibration procedure was assessed via repeated analysis (n=3) of olive oil fortified with SCCP and MCCP technical mixtures at two concentration levels and spiked lard samples from a recent European Union Reference Laboratory (EURL) interlaboratory study. The average accuracy ranged from 76 to 126% in the olive oil samples and from 57 to 150% in fortified lard, meeting the EURLs acceptability criteria for all tests, while the precision was < 15%. The applicability of the method was demonstrated by analysis of 26 fats and oil samples purchased in Belgium. SCCPs were detected in 31% of samples, ranging < LOQ to 19 ng/g, and MCCPs were present in 85%, ranging < LOQ to 190 ng/g. Each of four samples selected for homologue profiling by LC-HRMS were also found to contain LCCPs. This research demonstrates reliable methods for CP analysis in fats and oils and highlights the potential for contamination of these products by CPs. Fats and oils appear to be substantial contributors to overall human exposure to CPs.
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Reports on the topic "Edible Oil and fats"

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Mailer, Rodney, and STEFAN GAFNER. Olive Oil Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, March 2021. http://dx.doi.org/10.59520/bapp.lgd/evfu8793.

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Extra virgin olive oil is often described as the healthiest of all commercially available edible oils. Olive oil has a high percentage of monounsaturated fat and because it is generally consumed in the unrefined (virgin) crude state, the oil contains natural compounds which would otherwise be removed in refining. The high value of the virgin oil compared to refined seed oils make it highly susceptible to adulteration. This laboratory guidance document provides a review of (1) analytical methods used to determine whether olive products have been adulterated and, if so, (2) methods to identify the adulterants. As olive oil is frequently diluted with undeclared refined olive oil or degraded virgin olive oil, methods have been established to determine the quality of the oil’s freshness and compliance with international standards. Adulteration has also been observed in various vegetable oils including canola (Brassica napus, Brassicaceae), sunflower (Helianthus annuus, Asteraceae), and other oils. This document should be viewed in conjunction with the corresponding Botanical Adulterants Prevention Bulletin on olive oil published by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program.
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Nock, Anthony. Silica Hydrogel and its Use in Edible Oil Processing. AOCS, November 2016. http://dx.doi.org/10.21748/lipidlibrary.40336.

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Borden, Robert C. Protocol for Enhanced in situ Bioremediation Using Emulsified Edible Oil. Fort Belvoir, VA: Defense Technical Information Center, May 2006. http://dx.doi.org/10.21236/ada451205.

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Mbuya, Mduduzi NN, Jodie Thorpe, Abigail Carpio, Ainee Islam, Amrita Saha, Mysbah Balagamwala, Sabiha Sultana, Rubaiyath Sarwar, and Ayako Ebata. Why do companies fortify? Drivers of compliance with edible oil fortification in Bangladesh. Global Alliance for Improved Nutrition (GAIN), August 2020. http://dx.doi.org/10.36072/wp.8.

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Riha, B., B. Looney, J. Noonkester, W. Hyde, and R. Walker. TREATABILITY STUDY FOR EDIBLE OIL DEPLOYMENT FOR ENHANCED CVOC ATTENUATION FOR T-AREA, SAVANNAH RIVER SITE. Office of Scientific and Technical Information (OSTI), May 2012. http://dx.doi.org/10.2172/1040621.

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Isinika, Aida, and John Jeckoniah. The Political Economy of Sunflower in Tanzania: A Case of Singida Region. Institute of Development Studies (IDS), February 2021. http://dx.doi.org/10.19088/apra.2021.002.

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This paper looks at the challenges and shortcomings facing the sunflower sub-sector in Tanzania. It showcases the political economy of sunflower based on analyses of the performance of the sector over a 30-year period since the early 1990s, also studying the relations between the importers of edible oil, and the local actors of the sunflower value chain (farmers and processors). In addition, the authors discuss how disparities in accessing resources for production were established across gender, age, wealth status, which led to social differentiation. Following this, they examine how restrictions introduced as a result of the COVID-19 pandemic has affected activities and relations along the sunflower value chain.
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Mdoe, Ntengua, Aida Isinika, Gilead Mlay, Gideon Boniface, Christopher Magomba, John Jeckoniah, and Devotha Mosha. Is Rice and Sunflower Commercialisation in Tanzania Inclusive for Women and Youth? Institute of Development Studies (IDS), April 2022. http://dx.doi.org/10.19088/apra.2022.016.

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Rice is Tanzania’s third most important staple crop after maize and cassava, and produced by more than 1 million households who are mostly small-scale farmers. Meanwhile sunflower is the most important edible oil crop in Tanzania, also grown mostly by small-scale farmers. Over the last two decades, rice and sunflower have increasingly become important sources of income. This can be attributed to efforts by the government, in collaboration with development agencies, to commercialise rice and sunflower production to improve livelihoods and reduce poverty among actors in both value chains. There have also been efforts aimed at ensuring sustainable commercialisation and involvement of women and youth in the commercialisation process. Despite these initiatives, women and youth involvement in the rice and sunflower commercialisation process is likely to be constrained by their limited access to land and financial capital. Looking at government policy to promote commercial rice and sunflower production for poverty reduction, this brief examines the extent to which households headed by women and youth have been able to participate in the commercialisation process of the two value chains.
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Small Farmers, Big Dreams: Creating Value at the Base of the Pyramid in Mexico. Inter-American Development Bank, January 2010. http://dx.doi.org/10.18235/0006282.

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In rural Mexico, small farmers tend to grow staple crops like beans and corn, and sell them only in their immediate communities. With little accessto national supply chains or the working capital they need to expand their farms, they remain at subsistence levels. Meanwhile, Mexico is developing ever-higher rates of obesity and related health issues, leading the government to call for food companies to cut their use of saturated oils and trans-fats, and to implement public incentive plans to diversify the country's agricultural profile. Sabritas, a leading Mexican snack foods producer owned by PepsiCo, has decided to take action. With support from the Opportunities for the Majority (OMJ) initiative and the local financial institution Agrofinanzas, it will scale a pilot program that incorporates small farmers into its sunflower supply chain. The new production of sunflower oil will reduce the company's dependence on expensive, unhealthy imported palm oil, while giving small farmers the chance to expand their crop output and enter the formal economy.
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