Oils and fats, Edible -- Effect of temperature on. : Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures / edited by Dimitrios Boskou, Ibrahim Elmadfa
Oils and fats -- Flavor and odor : Handbook of fruit and vegetable flavors / edited by Y.H. Hui ; associate editors, Raquel P.F. Guiné [and others]
2010
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Oils and fats -- Flavor and odor -- Congresses. : Food lipids : chemistry, flavor, and texture / Fereidoon Shahidi, editor, Hugo Weenen, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
Hydrocarbon-rich byproducts from the non-fossilized BIOMASS that are combusted to generate energy as opposed to fossilized hydrocarbon deposits (FOSSIL FUELS)
Oils which evaporate readily. The volatile oils occur in aromatic plants, to which they give odor and other characteristics. Most volatile oils consist of a mixture of two or more TERPENES or of a mixture of an eleoptene (the more volatile constituent of a volatile oil) with a stearopten (the more solid constituent). The synonym essential oils refers to the essence of a plant, as its perfume or scent, and not to its indispensability
Oils high in unsaturated fats extracted from the bodies of fish or fish parts, especially the LIVER. Those from the liver are usually high in VITAMIN A. The oils are used as DIETARY SUPPLEMENTS. They are also used in soaps and detergents and as protective coatings
Oils high in unsaturated fats extracted from the bodies of fish or fish parts, especially the LIVER. Those from the liver are usually high in VITAMIN A. The oils are used as DIETARY SUPPLEMENTS. They are also used in soaps and detergents and as protective coatings
Complex petroleum hydrocarbons consisting mainly of residues from crude oil distillation. These liquid products include heating oils, stove oils, and furnace oils and are burned to generate energy
