Belur, B.D.Iyyaswami, R.Sampath, C.Chandrasekhar, V.2026-02-082017Edible Oils: Extraction, Processing, and Applications, 2017, Vol., , p. 99-12897814987520919781498752107https://doi.org/10.1007/s11356-023-28489-7https://idr.nitk.ac.in/handle/123456789/33958Every edible oil industry strives to produce avor-neutral, light-colored, and physically and oxidatively stable oil, thereby meeting consumer acceptance and industry standards. Crude edible oils do not meet these criteria as they often contain a large amount of non-glyceride compounds, olive oil being the exception though. These numerous non-glycerides are removed through operations collectively known as refining. © 2017 by Taylor & Francis Group, LLC.