All Abstracts
ANIM-001: Fatty Acid Composition of Black Soldier Fly Larvae (Hermetia Illucens) reared on different Feeding Media
Hermetia illucens (L.) (Black Soldier Fly) has recently gained significant attention as a promising alternative protein source in animal nutrition....
ANIM-002: Sustainable Fats and Oils in Pet Food: Exploring Alternatives for a Greener Future
Novel sustainable fats and oils are increasingly important in pet food production as demand grows for environmentally friendly and ethical...
ANIM-003: Techniques for Lipid Extraction from Edible Insects
Because of their nutritious profile and low environmental impact, edible insects have become a popular food source. The market potential of edible...
ANIM-004: Effect of Feeding Laying Hens with Palm Kernel Fatty Acid Distillates on Egg Yolk Lipid Composition
Fats and oils are used to supplement poultry diets because they provide energy and some essential ingredients such fat-soluble vitamins and fatty...
ANIM-005: Effect of Feeding Laying Hens with Palm Kernel Fatty Acid Distillates on Egg Yolk Lipid Composition
Fats and oils are used to supplement poultry diets because they provide energy and some essential ingredients such fat-soluble vitamins and fatty...
ANIM-006: Polyphenols-tannins Complexes in Chicken Meat: Evalution of their Impact on Lipid Oxidation, Colour, Cooking Yield and Sensory Profile
Natural compounds are receiving increasing attention in the food industry as alternatives to synthetic compounds, which, despite their efficiency,...
ANIM-007: Formulation and optimization by Response Surface Methodology (RSM) of a Tenebrio Molitor Oil Emulsion-based Oleogel for use as a Shortening Substitute in Food Products
Among emerging lipid sources, oil extracted from Tenebrio molitor is notable for its high content of unsaturated fatty acids and its favorable...
ANLI-001: Fingerprinting of Unsaponifiable Fraction for Pistachio Geographical Authentication
The genus Pistacia (Anacardiaceae family) includes several species, but only Pistacia vera L. produces edible seeds, commonly known as pistachios....
ANLI-002: Improving health and safety of cooking oils
Mineral oil aromatic hydrocarbons (MOAHs) can be found in food products as a result of, amongst others, contamination from processing equipment...
ANLI-003: Process contaminants: mitigation through understanding and monitoring
Process contaminants (for example acrylamide) form during food processing and pose significant health risk. In innovative products like vegetable...
ANLI-004: Almond Authentication: A Comparative Study of Metabolite Fingerprinting, Elemental and Isotope Analysis
Almond production is a key agricultural sector in countries such as the USA, Spain, and Australia, but increasingly exposed to fraud risks,...
ANLI-005: Rapid Quantitative Assessment of Lipid and Phytate Composition in Plant-based Protein Ingredients by 31P and 1H NMR
Industrial plant-based protein ingredients contain significant amounts of lipids and phytic acids that can impact their functionality in food...
ANLI-006: Cd(II) and Cu(II) Profile of Commercially Available Essential Oils: A Solid Phase Extraction Preconcentration prior to Determination by FAAS
Essential oils (EOs) are complex and unstable compounds processed from aromatic plants including terpenes, alcohols, esters, aldehydes, etc. These...
Anli-007: Targeted Isolation of 5,6-Epoxy, 7-Keto, and 7-OH Phytosterol Oxidation Products via semipreparative LC-PDA-MS
Phytosterols are bioactive plant-derived compounds widely present in vegetable oils and known for their beneficial effects on human health. However,...
ANLI-008: Evaluation of Mineral Oil Hydrocarbons Contamination in Dry Foods Using Advanced Chromatographic Techniques (LC-GC/FID and GC×GC-QToF/FID)
Petroleum distillation and refining generate a complex mixture of chemical compounds known as Mineral Oil Hydrocarbons (MOH). MOH can enter the food...
ANLI-009: Investigating the effects of UV Light, Daylight, and Heat Treatment on the Degradation and Transformation of Polychlorinated Alkanes in Edible Oils
Polychlorinated alkanes (PCAs or in the past: chlorinated paraffines CP) are primarily used as plasticizers and flame retardants in consumer goods....
ANLI-010: Differentiation and Quantification of Fatty Acids in Vegetable Oils: A Comparative Analysis of Predictive Models Using ¹H NMR
The fatty acid composition is a key parameter for assessing the quality and origin of vegetable oils. The American Oil Chemists' Society (AOCS)...
ANLI-011: Chlorinated paraffin levels in vegetable oils from the European market – An Overview
Chlorinated paraffins (CPs), are complex mixtures of polychlorinated alkanes (PCAs) used in high amounts in different industrial processes [1]....
ANLI-012: Fate of Chlorinated Paraffins during the Refining of Vegetable Oils
Chlorinated paraffins (CPs) are complex industrial mixtures composed of thousands or more polychlorinated alkanes (PCAs). Based on their carbon...
ANLI-013: Chiral Separation of Triacylglycerol containing Acetyl Group in Fully Hydrogenated Plant Oil
Edible oils and fats are mainly composed of triacylglycerols (TAGs). In another presentation by our research group at this congress, LC/MS...
ANLI-014: Comprehensive Authentication of Commercial Berry Seed Oils Using FTIR and DSC Profiles Combined with Chemometrics
Production of juice from berry fruits generates large number of byproducts, mostly in the form of pomace and seeds. The valorization of berry seeds...
ANLI-015: Fate of Technical Hexane in the Extraction of Oils and Fats
Technical hexane is a widely authorized solvent for the extraction and fractionation of edible vegetable oils, fats and other foodstuffs. It is...
ANLI-016: MOAH: Current Bogey of Edible Oil Industry
MOAH (mineral oil aromatic hydrocarbons) is one of the subcategories of mineral oil hydrocarbons (MOH), which are classified as environmental and...
LAMI-011: Determination of the peroxide value in algae oil by 19F-NMR – method comparison
For the analysis of edible fats and oils, various methods have already been established. A particular focus in oil analysis is on determining the...
LAMI-012: Measures to Ensure Harmonization of MOSH & MOAH Analysis Results Across Sample Matrices
Mineral oil hydrocarbons (MOH) were defined as the collective mixture of n-C10–n-C50 paraffins, naphthenic and aromatics hydrocarbons derived from...
APP-001: Intelligent Nanosensors Embedded in Biodegradable Films for Real-Time Detection of Lipid Oxidation Markers
Intelligent nanosensors integrated into biodegradable films represent a promising innovation for real-time detection of lipid oxidation markers....
BIO-001: Application of Lyases for Chemo-enzymatic Cascade Reactions for the Biotechnological Utilization of Lipids
As fossil fuels dwindle, the future demands a switch to renewable energy. In this regard, the valorization of plant oils and waste streams from...
HND-001: Recent Regulatory Changes and Trends in Europe Regarding Hexane Extraction
Hexane is widely used in the world for food extraction. Each year, about 1.2 million tons of hexane are consumed to produce edible oils, natural...
HND-002: Possible protective role of high-fiber diet on liver fatty acid metabolism during aging in rat model of obesity
Recent decades have seen a rise in the consumption of high-fat and free-sugar foods, alongside decreases in physical activity, contributing to the...
HND-003: Gastrointestinal Stability of Phytosterols Encapsulated in Liposomes
The bioavailability of many biologically active compounds in the digestive tract can be enhanced by encapsulating them into liposomes used as direct...
HND-004: Cytotoxicity of Conventional and PEGylated Liposomes Encapsulated with Stigmasterol after Gastrointestinal Digestion
The bioavailability of many biologically active compounds in the digestive tract can be enhanced by encapsulating them into liposomes used as direct...
HND-005: Mechanistic Insight into the Inhibition of α-Glucosidase by Millet Prolamin K3ZAN2: An Integrated Experimental and Molecular Simulation Study
Abstract: Dietary proteins with α-glucosidase inhibitory activity are gaining interest for their role in supporting glycemic control. Here, we...
HND-006: Spreadable Fat Products from Milk Fat, Blended and Plant-based Sources: A Comparative Study of Nutritional Properties and in vitro Digestibility
Spreadable products are widely consumed in Europe, playing a significant role at both breakfast and in culinary applications. They are used not only...
HND-007: Comparative in vitro Lipolysis Study of LC-PUFA-rich Marine Liposomes and Emulsions by Phospholipases under Simulated Gastrointestinal Conditions
Marine oils are a natural source of n-3 long-chain polyunsaturated fatty acids (LCPUFAs), with eicosapentaenoic acid (EPA; C20:5 n-3) and...
HND-008: Evaluation of Anticancer and Antioxidant Effects of Unsaturated Fatty Acids from Yarrowia lipolytica: Co-Culture vs. Metabolite-Based Approaches
This research supports sustainable biotechnology by utilizing Yarrowia lipolytica, a GRAS-status, non-pathogenic yeast, as a microbial cell factory...
HND-009: Effects of Oral MCT intake on Bowel Function
In Japan, many people experience symptoms of constipation1) . As Chronic constipation negatively affects quality of life (QOL)2) , early...
HND-010: Hydroxy-alkenals (4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal) in Infant Formula
Due to the health benefits of long-chain polyunsaturated fatty acids (LC-PUFA), an increasing trend to enrich foods with these fatty acids has been...
HND-011: Linoleic Acid Decrease and Oleic Acid Increase in Maize Grains with the Phosphorus Supplied during Cultivation
Maize is the most consumed cereal worldwide and the main source of fatty acids for most of the world population. Its most abundant fatty acid is...
HND-012: Krill Oil in Osteoarthritis Treatment: An Updated Review of Experimental Studies
Introduction: Osteoarthritis (OA) is a common degenerative joint disease characterised by cartilage degeneration, synovial inflammation and chronic...
LITE-001: Influence of Stir-frying on the Lipid Stability and Flavor Substances in Oat Flour during Storage using HS-SPME-GC-MS and Electronic Nose
Objectives: We used stir-fried oat flour as experimental material and raw oat flour as a control to explore the influence of stir-frying on the...
LITE-002: Lipidomic Profiles of Plasma and Blood Reveal Metabolic Alterations and Potential Biomarkers in Systemic Lupus Erythematosus and Systemic Sclerosis
Systemic lupus erythematosus (SLE) and systemic sclerosis (SS) are among the most prevalent systemic autoimmune diseases and are highly debilitating...
LITE-003: LC-MS Characterization of Epoxy-triacylglycerols Occurring in Vegetable Oils
Polyunsaturated fatty acids (PUFA) are vulnerable to oxidation. This leads to a large number of oxidation products, i.e. oxylipins such as...
MARI-002: Stability of EPA and DHA in Turkey Sausages Enriched with Algae Oil: Effect of Microencapsulation and Storage
The lipid profile of meat products is frequently criticised due to their elevated saturated fatty acid content. The enrichment of these products...
MARI-003: Stability Improvement of Omega-3 Lipids and its Application in Baking
Omega-3 (ω-3) lipids are closely related to human health and have positive effects on the heart, brain, bone, vision, intestine, and even mood....
MARI-004: Macroalgae versus lipid oxidation -case studies with sea lettuce (Ulva fenestrata)
Although macroalgae, i.e., seaweed, accumulate low levels of lipids, their polar nature, high PUFA-levels and co-existence with e.g., pigments, and...
MARI-005: Modification of Fish oil Using Novel Technologies its Applications and health Benefits
Fish oil is a primary source of the essential omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are vital for...
MARI-006: Enhancing lipid recovery from Chlorella sorokiniana through pretreatment and solvent optimization
Microalgae are increasingly recognized as a sustainable resource for food and biofuel production due to their ability to accumulate substantial...
OLEO-001: Synthesis of Biobased Rheology Modifiers for Cosmetic Applications
As part of a collaboration between Gattefossé and the Charles Gerhardt Institute in Montpellier (ICGM), gelled or thickened formulations for...
OLEO-002: Soy-Based Copolymers for Agricultural Applications
Biodegradable plant-based polymers have enormous potential applications considering the environmental impact of disposable consumer products made...
OLEO-003: Fat Substitution in Pastry Products: Techno-Functional and Baking Optimization
This research aims to investigate the functionality of structured lipids by developing and characterizing oleogels, and subsequently incorporating...
OLIV-001: Determination of Antioxidant Activity od Oils Obtained from Flavoured Olive Powder
The aim of this study was to determine the antioxidant activities of the oils extracted without using hexane from the flavoured olive powder mixture...
OLIV-002: New Insights into Tracing Virgin Olive Oil Provenance: Comparing Isotopic Markers and Sesquiterpene Fingerprints
This study presents a pioneering comparison of stable isotope ratio analysis and sesquiterpene (SH) fingerprinting for authenticating the...
OLIV-003: Quality and Oxidative Stability of Commercial Olive Oils for Pharmaceutical Use: A Statistical and Chemometric Evaluation
The natural degradation of fatty acids in olive oil, even in the presence of inherent antioxidants such as phenolic compounds and tocopherols, poses...
OLIV-004: Comparative Assessment of Ni(II) Concentrations in Different Olive Oil Samples from Balıkesir, Türkiye
Humans may be exposed to toxic elements such as Ni(II) mainly from consumption of food and drinking water. Considering the importance of olive oil...
OLIV-005: Pilot Study on the Transfer of Analytical Fingerprinting Techniques to Public Policy: Olive Oil Fraud Screening and Enhanced Agro-Food Inspection Plans
Recent developments in food authentication have introduced powerful fingerprinting techniques capable of processing complex datasets to efficiently...
OLIV-006: Protein and Amino Acid Profiling of Virgin Olive Oils during their Industrial Production
The quality of virgin olive oils gradually deteriorates during the phase of storage after their production. Moisture, microorganisms, enzyme...
OLIV-007: AI-supported Identification of Vegetable Fats and Oils
The authentication of edible oils has become increasingly important for ensuring product quality, safety, and compliance with regulatory standards....
OLIV-008: Extra Virgin Olive Oil Filtration: A Case Study on Chemical and Operational Parameters
Olive oil filtration is a critical process that takes place before the bottling stage of extra virgin and virgin olive oil. The unfiltered extra...
OLIV-009: Abstract
Background: Alzheimer's disease (AD) is the most common form of dementia in older people and is a progressive disease of the brain that leads to...
LAMI-004: Enhancing lipid recovery from Chlorella sorokiniana through pretreatment and solvent optimization
Chlorella sorokiniana is a lipid-rich microalga considered a promising feedstock for biodiesel production. Efficient lipid recovery requires...
LAMI-009: Identification and Expression Dynamics of Key Genes involved in the Biosynthesis of Major Virgin Olive Oil Phenolics during Olive Development
Virgin olive oil (VOO) is one of the oldest known vegetable oils and underpins many of the recognized health benefits of the Mediterranean diet....
OTTO-001: Study on Mechanism of Foxtail Millet Improving Blood Glucose Metabolism
Millet originated in the Yellow River basin of China, with a planting history of more than 4,000 years, is widely recognized as a nutritious and...
OTTO-002: Impact of Climate and Edaphic Changes on the Yield and Physicochemical Composition of Seeds Oils of Two Ecotypes of Argania spinosa L in the Regions Semi-arid of Stidia Mostagnem and Arid of Oud-Elma Tindouf from Algeria
Argania spinosa is a tree of the sapotaceae family, endemic of the arid zones. The species is found in Southern-West Algeria. This tree was recently...
OXI-001: Evaluation of Applewood Extract as a Natural Antioxidant in Emulsified Meat Products
The growing demand for natural and sustainable food additives has driven research into alternatives to synthetic antioxidants. This study...
OXI-002: Towards a Complete Mapping of the Edible Oil Deterioration by Means of a Multispectroscopic Approach
FTIR spectroscopy provides a detailed molecular understanding of various changes occurring during degradation, including oxidation, as it is based...
OXI-003: Lipid Epoxides: How can we Focus better on the Landmines of Lipid Oxidation?
Lipid oxidation; one of the greatest analytical challenges in food chemistry, is a phenomenon that has gained more clarity in its mechanistic...
OXI-004: Exploring Palm Mid Fraction as A Frying Medium: Performance and Stability Assessment
Despite the widespread use of palm oil in frying applications, the potential of palm mid fraction (PMF) as a frying medium remains underexplored....
OXI-005: Impact of Firmness and Microstructure of Oleogels on their Oxidative Stability
Oleogels, also known as structured oils, have gained a lot of interest for food applications due to their ability to mimic the physical properties...
OXI-006: Phospholipid association colloids facilitate synergistic interactions between ascorbyl palmitate and the antioxidants α-tocopherol and Trolox
It is widely accepted that reverse micelles, spontaneously formed by amphiphilic minor oil components, play a significant role in lipid oxidation in...
OXI-007: Evolution of Volatile Oxidation Compounds in Potato Chips Stored at Room Temperature: Antioxidant effect of Rosemary Extract added to Frying Oil
The antioxidant activity of Rosemary Extract (RE) is attributed mainly to its phenolic diterpenes carnosic acid and carnosol. To study its effect,...
OXI-008: Storage of Potato Chips Fried in Sunflower Oil Enriched with Hydroxytyrosol Acetate: Evaluation of its Protective Effect.
Frying is one of the main culinary processes employed both industrially and domestically. However, this process involves the use of high...
OXI-009: Remarkable Impact of Frying within the Legally Permitted Oil Reuse Period on the Quality and Safety of Potato Chips during Storage
Frequent consumption of fried food has been associated with a higher risk of cardiovascular diseases and prostate cancer, as well as overall...
OXI-010: Effect of gamma-oryzanol Addition on the Stability of Sunflower Oil at Frying Temperatures
Gamma-oryzanol is a group of natural compounds obtained from rice bran, which is a by-product of the rice milling process. It mainly comprises...
OXI-011: Stability of Added gamma-oryzanol during Sunflower Oil Heating at Frying Temperatures: Kinetics and Degradation Products
Compounds with potential antioxidant capacity are frequently added in order to increase oil stabilty during food thermal processing. Nowadays, there...
OXI-012: Effect of the Addition of Tomato Peel Extract Microcapsules on the Volatile Profile of Sausages during Storage
Microencapsulation is a technology used to protect bioactive compounds in food systems In meat matrices, it can improve the nutritional and...
OXI-013: Oxidative Stability of Omega-3-rich Algae Oil Microcapsules Co-encapsulated with Olive By-product Extract
In recent years, there has been an increasing consumer interest in health-promoting and sustainable products. In this regard, algae oil has emerged...
OXI-014: Microcapsules of Carotenoids Rich Extract added to Sausages: Lycopene and Beta-carotene Quantity as Affected by Processing
Carotenoids are important antioxidant compounds for preventing cardiovascular, neurodegenerative or cancer diseases, among others. This is due to...
OXI-015: Oxidative Stability of Whole Grain and its effect in Bakery Products
The lipid fraction in baked products plays a fundamental role not only in determining the structural and sensorial characteristics, but also in...
OXI-016: Evaluation of Wheat Germ Oil for Deep-frying Application: Chemical Stability and Sensorial Assessment
Oil degradation during deep-frying significantly affects the quality of fried foods and raises safety concerns. To date, the effects of cooking on...
OXI-017: Studies on the use of Environmental Lactic Acid Bacteria (LAB) as an Antioxidant Agent in Lecithin-phytosterol Oleogel Emulsions
In recent years, increasing attention has been paid to oleogels – an innovative, solid lipid system obtained from liquid oil and oleogelling agents....
OXI-018: The Influence of Rapeseed Oil-based Oleogels with Rice Bran Wax and Beeswax on the Formation of Acrylamide and Oxidative changes in the Deep-frying Medium
Currently, scientists and food technologists are showing growing interest in oleogels, lipid systems created by the formation of a three-dimensional...
OXI-019: Investigation of the effect of the Addition of Mullein Flower Extract (Verbascum thapsus L.) on the Oxidative Stability of Linseed Oil
Vegetable fats are recognized for their health-promoting properties. Among them, linseed oil is distinguished by its exceptionally high content of...
OXI-020: The Effect of Natural Antioxidants (Loxidan E Ros Liquid +) on the Shelf-Life Prolongation of Beef Tallow and Pet Food
Natural antioxidants for the shelf-life prolongation of fat, oil and pet food are of great interest. Beef tallow is a rendered fat from cattle that...
LAMI-010: Small Additions of Structuring Fats Alter Crystallization and Texture in Milk Fat/Rapeseed Oil Blends
Texture is a key quality attribute in fat-based products. Understanding how formulation and processing influence structure formation in anhydrous...
PHCO-001: Self-Assembly Properties of Enzymatically Treated Oat Oil
The demand from consumers and industry for sustainably produced and healthy ingredients for food and pharmaceuticals has increased. The modification...
PHCO-002: Self-shaping as a Route for Control of Drop Size and Dispersions Rheology
Lipid droplets can spontaneously change their shape upon cooling, providing that: (1) the lipid can arrange in intermediate phases...
PHCO-003: Brewed for Skin: From Coffee Waste to Sustainable Self-care
According to the International Coffee Organization (ICO), every day, people around the world consume approximately 30 million kilograms of coffee,...
PHCO-004: Antimicrobial and Biofilm Inhibition Properties of Novel Bio-based Quaternary Ammonium Salts
The rise of antibiotic-resistant microorganisms continues to pose a serious global health threat, highlighting the urgent need for new agents with...
PROC-002: Impact of Process Parameters on DAK Formation during Interesterification of Palm Oil
Nowadays, industrial practices aim to provide edible fats with improved properties while ensuring they remain healthy. Chemical interesterification...
PHYS-002: The Effect of Hydrophobic Additives on the Physical Properties of O/W Nano-Colloidal Dispersion
The crystallization and polymorphic behavior of lipids in colloidal dispersions significantly influence product properties and functionality....
PHYS-003: Development and Characterization of Hazelnut Oil Oleogels Using Rice Bran Wax
As consumer awareness of the health impacts of dietary fats increases, the food industry is shifting towards healthier alternatives by replacing...
PHYS-004: Effect of Heat Transfer in Solid-liquid Transitions of Lipid as phase-change Materials
This study investigates the impact of heat transfer on the polymorphism of coconut oil samples with varying compositions used as phase change...
PHYS-005: Real Time Characterization of Lipid System by Ultrasonic Waves
Lipid-based food products, such as margarine, butter, and spreads, rely on controlled fat crystallization to achieve desirable texture and...
PHYS-006: Control of Crystallization and Stability of Oleogel and Oleogel Emulsion by Emulsifier
Oleogel is a semi-solid oil in which solid particles are dispersed in liquid oil. The formation of crystals in oil is a challenge in the gelation of...
PHYS-007: Tannins as Natural Modulators of Sterols Solubility and Physical State
Tannins are polyphenolic compounds capable of interacting with biomolecules and altering their functional properties, including solubility. This...
PHYS-008: Comparison of the Behavior of Cocoa Butter Substitute (CBS) based on Differences in Composition
Cocoa butter is facing issues of supply shortages and high prices due to the unstable production of cocoa beans. As a result, the use of cocoa...
PHYS-009: Formation Mechanism of Lipid Whisker Crystals for the Development of Oleogels with Controllable Physical Properties
In recent years, oleogel has been attracting attention as an edible fat aimed at eliminating trans fatty acids and reducing saturated fatty acid...
PHYS-010: The effect of Sucrose Fatty Acid Esters for Fat Bloom
Sucrose Fatty Acid Esters (SE’s) are food emulsifiers that are manufactured from sucrose and fatty acid methyl esters, have a wide range of...
PHYS-011: Direct Observation of the Crystallization Process of Cocoa Butter Using a Transmission Electron Microscope (TEM)
Cocoa butter (CB), the main fats and oils component of chocolate, shows six polymorphs; form I -VI, differ in melting point, thermodynamic stability...
PHYS-012: Ethyl Cellulose Oleogels from Cold Pressed Beechnut (Fagus sylvatica) Seed Kernel Oil- Structural and Oxidative Properties as Influenced by Glycerol Monostearate and Cinnamon Essential Oil
Ethyl cellulose (EC), is approved as food additive and is capable alone of forming oleogels in the direct method, presenting potential for the...
PHYS-013: Determination of Physical Stability of Nanoemulsions Loaded Algal Carotenoids
In this study, carotenoid-loaded nanoemulsions were prepared after extracting carotenoids from Gracilaria dura, Sargassum acinarium and Ulva rigida...
PLA-001: Evaluation and Characterization of Ocimum basilicum (L.) Seed Oil
The physicochemical properties and the fatty acid, tocopherol, DSC, H NMR, FTIR, UVVisible profiles of non-conventional oil extracted from Ocimum...
PLA-002: Rheological Study of Oil Extracted from Butiá Seeds
Butia is a wild native fruit (Butiá odorata) typical of the palm groves of Rocha (Uruguay), whose consumption and commercialization are growing. The...
PLA-003: Changes in the Omega-3/Omega-6 acyl Group Ratio and Volatile Profile of Banana Peels during Ripening. A 1H NMR and SPME-GC/MS Study
Banana (Musa sp.) is one of the main food crops in many countries, known for its high commercial value. Its peel, which accounts for 35% to 50% of...
PLA-004: Analysis of the Impact of Extraction Methods of Hemp (Cannabis sativa L.) and Camelina (Camelina sativa L.) Oils on selected Quality Indicators
The extraction of oils from seeds can be carried out using various methods, depending on the technology and the desired properties of the oil and...
PRLI-001: Composition and Extraction of Sunflower and Beechnut Seed Kernels Oleosomes with Kangen Water®
Interest in plant-derived oleosomes in the food industry has recently grown significantly, as these unique natural emulsions are made of unrefined...
PRLI-002: Assessment of the Protein Potential of Rapeseed Cake based on its Content of Complex Phenolic Compounds
The industrial use of rapeseed press cake for food production is currently limited due to antinutritative compounds like phenolics in rapeseed....
PROC-001: Structured Lipids Derived from Meat By-Products: A Novel Trend in Sustainable Functional Foods
In recent years, the food industry has witnessed a growing trend towards the development of sustainable and health-promoting lipid sources. One...
PROC-003: Uncovering the Roles of Particle size and Drying Methods on The Extraction Efficiency of Phenolic Compounds
The efficient recovery of natural antioxidants from plant matrices depends not only on the extraction method but also on the sample preparation,...
PROC-004: Simultaneous Extraction and Fractionation of Oil and Fat by means of Supercritical Carbon Dioxide
Supercritical carbon dioxide is commonly known as a green alternative for hexane when it comes to the extraction of oils and fats. The polarity of...
PROC-005: Electrospun Apricot-Loaded Fibers for Potential Food and Biomedical Applications
Nowadays, acute and chronic constipation has become a common health problem due to sedentary lifestyles and inadequate fiber and fluid intake....
PROC-006: Production of low MOSH/MOAH contaminant in refined palm oil via deodorisation at different temperatures.
Mineral oil hydrocarbons (MOH), comprising saturated (MOSH) and aromatic (MOAH) fractions, are potential food contaminants in vegetable oils, often...
PROC-007: Evaluating Deodorization Distillates for Enzymatic Fatty Amine Synthesis
The FLEXIZYME project (CBE-JU EU No. 101157528) proposes a novel chemo-enzymatic platform for converting fat- and protein-rich residues into fatty...
PROC-008: Electrochemical Valorization of Soapstock Using Membrane Cell
Soap stock, a major byproduct of vegetable oil alkali refining, contains large amounts of fatty acid salts and has conventionally been treated as...
PROC-009: Effect of Nickel Content in NiMo/Al2O3 Catalyst on Yield and Reaction Pathways during the Hydrotreating of High-oleic Sunflower Oil
Catalytic hydrotreating of vegetable oils is a promising and convenient alternative for producing renewable biofuels. The process enables the direct...
PROC-010: Effect of Sequential Freeze-thaw and Enzymatic Pre-treatment on Flaxseed Oil Yield and Quality: A Thermo-kinetic Approach
Aim: The growing demand for polyunsaturated fatty acid (PUFA) rich edible oils needs efficient extraction techniques and advanced pre-treatments to...
PROC-011: Co-Extraction of Bioactives from Rosa canina Flowers for Oleolite Production Using Supercritical CO₂: Focus on Oxidative Stability Enhancement
The growing demand for natural antioxidants and clean-label lipid formulations has prompted the development of eco-friendly extraction technologies....
PROC-012: The Impact of Sustainable Processing on the Quality of Rapeseed Proteins and Rapeseed Oils
Growing concerns regarding to climate change drive a green transition of EU economy including the food industry. The substitution of conventional...
PROC-013: Protein Loaded Emulgels as Fat Replacing Systems in Cocoa Spreads
Chocolate spreads contain saturated fats which greatly determine their sensory properties. However, due to health concerns, solid fats are lately...
PROC-014: Investigation on Sweaty Off-flavors in Small Mill Sesame Oil and its Formation Mechanism via Odor Screening and Secondary Verification Strategy
Abstract: The distinctive and enjoyable aroma of small mill sesame oil originates from the aqueous extraction process. However, in the sedimentation...
PROC-015: Cavitation as a Tool for Efficient Neutralization of Rapeseed Oil
Ultrasound-assisted refining offers several advantages over conventional methods in edible oil processing, including improved yield, reduced...
PROC-016: Oxidative Stability of Salmon Oil
Most of the oil extracted from farmed salmon is used in animal feed and pet food. In order to use this oil for human consumption, thereby exploiting...