Current state and perspectives on transesterification of triglycerides for biodiesel production

Autor: Salaheldeen, M, Mariod, AA, Aroua, MK, Rahman, SMA, Soudagar, MEM, Fattah, IMR

Triglycerides are the main constituents of lipids, which are the fatty acids of glycerol. Natural organic triglycerides (viz. virgin vegetable oils, recycled cooking oils, and animal fats) are the main sources for biodiesel production. Biodiesel (mon

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______363::94b0d92dfe8465ef645d4634ec4d755d
https://hdl.handle.net/10453/156038

Characterization and identification of the key volatile and non-volatile substances of Vangueria madagascariensis J.F. Gmel fruits (Kirkir) and exploration of their binding interactions with olfactory and taste receptors using computational chemistry methodology.

Autor: Tahir HE; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China. Electronic address: haroona28@yahoo.com., Hashim SBH; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China; Department of Food Technology, Faculty of Agricultural Technology and Fish Sciences, Alneelain University, Khartoum, Sudan., Arslan M; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China., Mahunu GK; Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana., Shishir MRI; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China., Zhihua L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China., Khan S; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China., Mariod AA; Indigenous Knowledge and Heritage Center at Ghibaish College of Science & Technology in Ghibaish, Sudan; College of Sciences, University of Jeddah, Saudi Arabia., Abaker HAM; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China., Ibrahim HE; Department of Food Technology, Faculty of Agricultural Technology and Fish Sciences, Alneelain University, Khartoum, Sudan., El-Seedi HR; Chemistry Department, Faculty of Science, Islamic University of Madinah, P. O. Box: 170, Madinah 42351, Saudi Arabia., Xiaobo Z; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, China. Electronic address: zou_xiaobo@ujs.edu.cn.

Publikováno v: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 3), pp. 140631. Date of Electronic Publication: 2024 Jul 31.

Chemical Composition and Geographic Variation of Cold Pressed Balanites aegyptiaca Kernel Oil.

Autor: El Harkaoui S; Department for Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Schützenberg 12, 32756 Detmold, Germany.; Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.; Department of Food Technology and Food Material Science, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Königin-Luise-Str. 22, 14195 Berlin, Germany., El Kaourat A; Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University in Rabat, 4 Avenue Ibn Battouta B.P., Rabat RP 1014, Morocco., El Monfalouti H; Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University in Rabat, 4 Avenue Ibn Battouta B.P., Rabat RP 1014, Morocco., Kartah BE; Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University in Rabat, 4 Avenue Ibn Battouta B.P., Rabat RP 1014, Morocco., Mariod AA; Department of Biological Science, College of Science, University of Jeddah, Jeddah 21931, Saudi Arabia.; Indigenous Knowledge and Heritage Center, Ghibaish College of Science & Technology, Ghibaish P.O. Box 100, Sudan., Charrouf Z; Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University in Rabat, 4 Avenue Ibn Battouta B.P., Rabat RP 1014, Morocco., Rohn S; Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany., Drusch S; Department of Food Technology and Food Material Science, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Königin-Luise-Str. 22, 14195 Berlin, Germany., Matthäus B; Department for Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Schützenberg 12, 32756 Detmold, Germany.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Apr 08; Vol. 13 (7). Date of Electronic Publication: 2024 Apr 08.

Gelatin and Chitosan as Meat By-Products and Their Recent Applications.

Autor: Elgadir MA; Department of Food Science & Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia., Mariod AA; Department of Biology, College of Science and Arts, Alkamil Branch, University of Jeddah, Alkamil 21931, Saudi Arabia.; Indigenous Knowledge and Heritage Centre, Ghibaish College of Science and Technology, Ghibaish P.O. Box 100, Sudan.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Dec 22; Vol. 12 (1). Date of Electronic Publication: 2022 Dec 22.

The Efficacy of Processing Strategies on the Gastroprotective Potentiality of Chenopodium quinoa Seeds.

Autor: Mariod AA; College of Sciences and Arts-Alkamil, University of Jeddah, Alkamil, Saudi Arabia., Salama SM; Department of Biomedical Science, Faculty of Medicine, University of Malaya, 50603 Kuala Lumpur, Malaysia.

Publikováno v: TheScientificWorldJournal [ScientificWorldJournal] 2020 May 28; Vol. 2020, pp. 6326452. Date of Electronic Publication: 2020 May 28 (Print Publication: 2020).