Composition, phase behavior and thermal stability of natural edible fat from rambutan (Nephelium lappaceum L.) seed.

TL;DR: In this paper, the authors focused on optimizing extraction conditions (methanol, ethanol, and water) and their concentration, temperature, time, and the effect of ultrasound-assisted extraction (UAE) for extracting phenolic compounds of rambutan fruit peel.

TL;DR: This study showed that LSOMEs have the potential to supplement petroleum-based diesel.

TL;DR: A systematic depiction of chemical composition and bioactivities of the rambutan fruit peel, pulp, and seed is presented and it is suggested that a phytochemical analysis would further establish the r Ambutan fruit as a sustainable candidate in developing functional foods and pharmaceuticals.

TL;DR: The composition of the rambutan seed is described, which is examined from a critical interpretation regarding the suitable use of this co-product, and the total yield, physicochemical and thermal properties of its fat are compared for evaluating the potential of this fruit co- product as a source of natural edible fat with potential industrial uses.

TL;DR: In this paper, the authors present a list of residues in foods, including poisons, poisons and feed additives in animal tissues, as well as their applications in food processing and in the field of agriculture.

TL;DR: In this article, the authors present an overview of the medical and agricultural aspects of lipids, including properties of lipid metabolism, structural and physical properties, as well as chemical properties.

TL;DR: This review will focus on feeding behaviour and link it in with the neuroanatomy of the POMC neurones in the hypothalamus and brainstem, which has other functions, including regulation of sexual behaviour, lactation, the reproductive cycle and possibly central cardiovascular control.