Red palm oil
Red palm oil (RPO) has been showing up in an increasing number of health food stores—even in some large supermarket chains. How does RPO differ from ordinary yellow, refined, bleached, and deodorized palm oil?
Authenticity of plant oils in the market
The recent misrepresentation of an oil blend prepared for research purposes points out the need for independent verification of oil authenticity.
Optimizing the use of biomass waste through co-pyrolysis
Studies show that adding plastic or tire wastes to the pyrolysis of lignocellulosic biomass improves the quantity and quality of pyrolysis oil.
Is there a realistic solution to upgrading bio-oil to fuels and chemicals?
Why more research at an industrial level is needed.
Home ozone processing: protecting healthful lipids in seafood
Ozone is widely used to extend the shelf life of seafood, but could home ozone processing reduce lipid damage during iced storage?