Kamel Essid

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This work is a contribution to the study of the refining process, especially the neutralization and the bleaching steps, which are very important stages in the refining process of vegetable oils. The results of the different analyses by chromatographic methods (CPG and HPLC) and a theoretical calculation, bearing on the distribution of the fatty acids on(More)
This work is a contribution to the study of the bleaching process, which is a very important stage in the refining process of vegetable oils and used to reduce or convert undesired constituents to harmless ones from fats and oils. The virgin olive oil, taken as reference, and the pomace-olive oil were bleached in the optimal conditions using Tunisian(More)
This study elucidate the modification on oxidative and thermal stability of acid olive oils during the neutralization step. The neutralization of an acidified olive oil, chosen as model, was carried out by substituting lime (calcium hydroxide) for soda (sodium hydroxide) as the neutralizing agent. Resulting olive oil preserved almost 95% of their(More)
The article deals with the use of mixed anhydrides for the synthesis of fatty esters. Both aliphatic and aromatic acids are involved, indicating different behaviors according to the chain length of the aliphatic acid. We describe a novel and efficient method for the synthesis of fatty esters by the esterification reaction of primary, secondary and tertiary(More)
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