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2009, ISBN 1893997979, vii, 587
The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils... 
Oils and fats, Edible | Huiles et graisses comestibles
Book
2014, ISBN 1118332512, 405
The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in "new" markets outside the Mediterranean region... 
Food - Sensory analysis | Olive oil industry | Olive oil | Food
eBook
Comprehensive reviews in food science and food safety, ISSN 1541-4337, 07/2017, Volume 16, Issue 4, pp. 632 - 646
.... During frying, part of the oil is absorbed by the food, thereby becoming part of our diet; most interestingly, in the Mediterranean area approximately 50... 
frying | olive oil | sterols | vitamins | phenolics | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Sterols | Olive oil | Vegetable oils | Sensory properties | Food composition | Reviews | Cooking
Journal Article
Chemical engineering & technology, ISSN 0930-7516, 02/2019, Volume 42, Issue 2, pp. 512 - 517
Light cycle oil (LCO) and waste sunflower cooking oil (WSO) were co‐processed with the aim of obtaining more environmentally friendly fuels... 
used cooking oil | Co‐processing | pseudoboehmite | decarboxylation | light cycle oil | Co-processing | Engineering | Engineering, Chemical | Technology | Science & Technology | Distillation | Fourier transforms | Naphthalene | Cooking | Computer simulation | Catalysts | Deoxygenation | Catalysis | Leaching | Silicon dioxide | Hydrodesulfurization | Aluminum oxide
Journal Article