Results 151 to 160 of about 11,401 (212)

The stability of canola oil blended with sunflower oil or cottonseed oil

, 1986
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Canola extract as an alternative natural antioxidant for canola oil

JAOCS, Journal of the American Oil Chemists' Society, 1994
AbstractThe antioxidative activity of ethanolic extracts of canola meal at 100, 200, 500 and 1000 ppm on refined‐bleached (RB) canola oil was examined and compared with commonly used synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), BHA/BHT/monoglyceride citrate (MGC) andtert‐butyl‐hydroquinone (TBHQ ...

exaly   +2 more sources

Preparation and Properties Evaluation of Biolubricants Derived from Canola Oil and Canola Biodiesel

Journal of Agricultural and Food Chemistry, 2015
This study demonstrates the evaluation and comparison of the lubricity properties of the biolubricants prepared from the feed stocks such as canola oil and canola biodiesel. Biolubricant from canola biodiesel has a low cloud and pour point properties, better friction and antiwear properties, low phase transition temperature, is less viscous, and has ...
Ajay Dalai
exaly   +3 more sources

Canola Oil

Nutrition Bulletin, 1991
SummaryCanola oil is a low erucic acid rapeseed oil which is now Canada's third most important crop. The low‐linolenate variety of Canola is stable to high frying temperatures and has a bland odour. It is also used in salad oils, and blended with other oils, in margarines and shortenings.
N. A. M. ESKIN, B. E. McDONALD
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Antioxidant Activity of Capsaicinoid in Canola Oil

Journal of Agricultural and Food Chemistry, 2012
Interest in replacing synthetic antioxidants, namely, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), with natural antioxidants is increasing. The present study examined the antioxidant activity of capsaicinoid from chili pepper in heated canola oil.
Wenhui, Si, Yintong, Liang, Ka Ying, Ma, Hau Yin, Chung, Zhen-Yu, Chen   +4 more
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Hydrogenation of Canola Oil

1990
Oils and fats play an important role in the human diet. Besides their high caloric value, they are also the source of essential fatty acids (e.g., linoleic and arachidonic acids) and an important vehicle for the fat-soluble vitamins—A, D, E, and K. In frying foods, fats provide an efficient heat-transfer medium for rapid and uniform cooking.
S. S. Koseoglu, E. W. Lusas
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Chemical degumming of canola oils

Journal of the American Oil Chemists' Society, 1982
AbstractCrude oil produced from 2 varieties of canola (low thioglucoside rapeseed), i.e., Candle and Tower, were chemically degummed using 54 reagents. Phosphorus, iron, calcum and free fatty acid levels, and Lovibond colors were measured. Inorganic and organic acids or their anhydrides gave the best results in terms of phosphorus removal.
L. L. Diosady, P. Sleggs, T. Kaji
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Rapid extraction of canola oil

Journal of the American Oil Chemists' Society, 1983
AbstractThe simultaneous size reduction and solvent extraction of canola seeds were studied using a laboratory blender and a small, pilot‐scale Szego mill. The laboratory tests established that over 95% of the oil may be removed from the seed in a single contact stage. The effects of contact time and solvent‐to‐seed ratio were investigated.
L. L. Diosady, L. J. Rubin, N. Ting, O. Trass   +3 more
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Stabilization of canola oil with flavonoids

Food Chemistry, 1994
Abstract The antioxidant activity of a number of flavonoids in refined-bleached (RB) canola (double-zero rapeseed) oil is compared with that of commonly used synthetic antioxidants, namely, butylated hydroxyanisole, BHA, and butylated hydroxytoluene, BHT.
Udaya N. Wanasundara, Fereidoon Shahidi
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