Results 251 to 260 of about 1,715,466 (316)

Canola oil compared with sesame and sesame‐canola oil on glycaemic control and liver function in patients with type 2 diabetes: A three‐way randomized triple‐blind cross‐over trial

Diabetes/Metabolism Research Reviews, 2020
This study aimed to compare the effects of sesame (SO), canola (CO), and sesame‐canola (SCO: a blend) oils on glycaemic control markers and liver function enzymes in adults with type 2 diabetes.
Hamidreza Raeisi-Dehkordi, Mojgan Amiri, Alireza Zimorovat, Fatemeh Moghtaderi, Sadegh Zarei, Scott C. Forbes, A. Salehi-abargouei   +6 more
semanticscholar   +1 more source

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
openaire   +1 more source

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
openaire   +1 more source

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
openaire   +1 more source

Enzymatic Interesterification of Canola Oil

Canadian Institute of Food Science and Technology Journal, 1988
Abstract 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, B. Magnuson, A.R. McCurdy, J.W.D. GrootWassink   +3 more
openaire   +1 more source

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
openaire   +1 more source

Sedimentation in canola oil: a review

Australian Journal of Experimental Agriculture, 1999
Summary. Sediment formation or cloudiness in canola oil presents a problem for the industry which is currently solved by winterisation. Various techniques have been used to examine the chemical and physical properties of the sediment. Knowledge of the physical properties are due largely to investigations using differential scanning calorimetry ...
L. Hermann, R. Mailer, K. Robards
openaire   +1 more source

Polymorphism of hydrogenated canola oil

Journal of the American Oil Chemists' Society, 1985
AbstractThe 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
openaire   +1 more source

Using Canola Oil Organogels as Fat Replacement in Liver Pâté.

Journal of Food Science, 2019
Five canola oil organogel formulations were used to replace pork fat in pâtés to increase unsaturated fat content, and to determine their effects on texture and sensory properties.
S. Barbut, A. Marangoni, Uwe Thode, Brian E Tiensa   +3 more
semanticscholar   +1 more source

Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions

, 2020
Salt-extracted canola protein isolate (CPI) from a cold-pressed meal was used (1–4 wt%) to develop concentrated 50% canola oil-in-water emulsions (pH 7) using a high-pressure homogenizer and the effect of various environmental factors on emulsion ...
Y. Tang, Supratim Ghosh
semanticscholar   +1 more source