Results 51 to 60 of about 1,715,466 (316)
Journal of Advanced Biotechnology and Experimental Therapeutics, 2019 Soybean and Canola oil are widely consumed cooking oils all over the world. Oils and fats are harmful to health so the experiment was conducted to study the possible histo-toxicological impacts of long term dietary supplementation of Soybean and Canola ...
Md. Arman Sharif +2 more
doaj +1 more source
Winter Canola Variety Trial [PDF]
, 2010 In 2009, the University of Vermont Extension Northwest Crops and Soils Team initiated a winter canola variety trial in Alburgh, VT as a part of the 2009-2010 National Winter Canola Variety Trial.
Cummings, Erica +4 more
core +1 more source
Journal of Agricultural and Food Chemistry, 2019 The progress of lipid oxidation in foods is evaluated by measuring the peroxides and their scission products. However, hydrogen abstraction-independent pathways are not considered by commonly applied methods despite the known reactivity of epoxides ...
Verena Grüneis +6 more
semanticscholar +1 more source
Implementation of Machine Learning Models to Predict Functionality of Pea Flour From Its Composition
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The goal of this research was to examine the relationship between the composition and functionality of pea flour using the following machine learning algorithms: linear regression, partial least squares regression (PLSR), Gaussian process regression (GPR), support vector regression, gradient‐boosted decision trees ...
Colten N. Nickerson +7 more
wiley +1 more source
Modification of fatty acid composition in broiler chickens fed canola oil
Biological Research, 2012 This article describes the possibility of modifying the composition of fat tissue in broiler chickens fed canola oil, which is high in monounsaturated fatty acids.
María A Gallardo +2 more
doaj
Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2013 Repeated uses of frying oil may cause oil deterioration due to subsequent hydrolysis and oxidation reactions. Oxidation products will expose the consumer health to serious dangers.
M. Kaviani +2 more
doaj +1 more source
Poultry Science, 2019 The potential use of an oil in water (o/w) emulsion made from perilla and canola oil in chicken sausage as an animal fat replacer was assessed. The (o/w) emulsion was made from 50% (wt/wt) perilla-canola oil mixture in a 30:70 ratio, 3.20% (wt/wt ...
D. T. Utama +4 more
semanticscholar +1 more source
Food Chemistry International, EarlyView.In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin +3 more
wiley +1 more source
Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
Journal of Dairy Science: The objective of the study was to improve the nutritional quality of fresh soft rennet cheese by replacing milk fat with canola oil. The structure matrices of soft rennet cheese with 50% and 100% milk fat replacement by canola oil were designed ...
M.M. Kasprzak +5 more
doaj +1 more source