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Preparation and Properties Evaluation of Biolubricants Derived from Canola Oil and Canola Biodiesel
Journal of Agricultural and Food Chemistry, 2015This 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 ...
Rajesh V, Sharma +2 more
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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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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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Rapid extraction of canola oil
Journal of the American Oil Chemists' Society, 1983AbstractThe 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 +3 more
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Chemical degumming of canola oils
Journal of the American Oil Chemists' Society, 1982AbstractCrude 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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Polymorphism of hydrogenated canola oil
Journal of the American Oil Chemists' Society, 1985AbstractThe polymorphism of hydrogenated Canola oil was investigated using X‐ray diffraction. The effects of hydrogenation conditions (selective: 200 C; 48 kPa hydrogen pressure, and nonselective: 160 C; 303 kPa) and degree of unsaturation on the transformation β′ → β are discussed.
Azza Naguib‐Mostafa, John M. deMan
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Modification of epoxidised canola oil
Asia-Pacific Journal of Chemical Engineering, 2011AbstractEpoxidation of canola oil was carried out using a peroxyacid generated in situ from hydrogen peroxide and a carboxylic acid (acetic or formic acid) in the presence of liquid inorganic acid, H2SO4, as catalyst. Acetic acid was found to be a better oxygen carrier than formic acid as it gave about 11% more conversion of ethylenic unsaturation to ...
Rubeena Mungroo +3 more
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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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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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Enzymatic Interesterification of Canola Oil
Canadian Institute of Food Science and Technology Journal, 1988Abstract Commercially available porcine pancreatic lipase was used to interesterify Canola oil and mixtures of Canola oil and lauric acid, Canola oil and trilaurin or Canola oil and fully hydrogenated high erucic acid rapeseed oil (HEAR stearin). The interesterification activity was evident only when the enzyme was adsorbed on diato-maceous earth and
K.C. Thomas +3 more
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Antioxidant Activity of Capsaicinoid in Canola Oil
Journal of Agricultural and Food Chemistry, 2012Interest 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 +4 more
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