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Determination of Volatile Terpenes in Coriander Cold Pressed Oil by Vacuum Assisted Sorbent Extraction (VASE) [PDF]
Molecules, 2021 Cold-pressed plant oils are of high interest to consumers due to their unique and interesting flavors. As they are usually only pressed at low temperatures and filtered, without further processing stages (as refining), they preserve their character that ...
Henryk H. Jeleń +2 more
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Antioxidants, 2021 One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170–190 °C, and it requires a relatively ...
Małgorzata Wroniak +4 more
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QUALITATIVE CHARACTERISTICS OF SAUSAGES MADE WITH ADDITION OF PUMPKIN AND BLACK SEED OILS
Journal of Agriculture and Plant Sciences, 2021 This paper presents the results from examination on impact of cold-pressed pumpkin oil and cold -pressed black seed oil on the chemical composition and oxidative changes (degree of acidity and peroxide value) of Bacon Folk sausages.
Boban Malinov, Aco Kuzelov
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Influence of Drying, Pressing, and Antioxidants on Yield and Oxidative Stability of Cold Pressed Oils [PDF]
Kemija u Industriji, 2023 Investigated were the influence of drying and pressing parameters of rapeseed, sunflower, and safflower seeds on oil yield, as well as antioxidant addition on the oxidative stability of cold pressed oils.
Tihomir Moslavac +6 more
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Investigation of the oxidative stability of cold pressed sunflower oil of high-oleic type subjected to elevated temperature [PDF]
Hemijska Industrija, 2017 In this paper the oxidative stability of cold pressed sunflower oil of high-oleic type was investigated, using Schaal–Oven test at elevated temperature (63±2°C). At the same time samples of linoleic type oils, cold pressed and refined, were tested.
Romanić Ranko S., Kravić Snežana Z.
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Effects of pretreatment on flavor of peanut oil with cold-pressed process
Liang you shipin ke-ji, 2020 The volatile flavor compounds from cold-pressed peanut oils which were pretreated by pulsed electric field (PEF), microwave (MW) and ultrasonic wave (UW) respectively were concentrated by HS-SPME and analyzed by GC-MS.
QIAO Ze-ru, LIU Guo-qin, LI Lin
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Evaluation of Chemical Properties of Cold Pressed Ficus Carica Seed Oil
Pakistan Journal of Analytical & Environmental Chemistry, 2021 Free fatty acid, peroxide value , conjugated diene and triene, chlorophyll, β-carotene, fatty acid composition, triglyceride, tocol (tocopherol and tocotrienol) compositions, sterol, wax and total polymeric compound amounts of cold pressed Ficus carica ...
Hamide Filiz Ayyildiz +2 more
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Influence of Fresh Palm Fruit Sterilization in the Production of Carotenoid-Rich Virgin Palm Oil
Foods, 2021 Palm oil is known to be rich in carotenoids and other phytonutrients. However, the carotenoids and phytonutrients degrade due to high heat sterilization of oil palm fruits.
Nik Suhaimi Mat Hassan +7 more
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Oilseeds and fats, crops and lipids, 2022 Soybean oil is the most consumed oil worldwide due to its cheapness but presented a weak thermo-resistance due to its richness in poly-unsaturated fatty acids.
Benbouriche Aicha +8 more
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The Antioxidant Activity and Oxidative Stability of Cold‐Pressed Oils [PDF]
Journal of the American Oil Chemists' Society, 2014 AbstractIn our study, we characterized the antioxidant activity and oxidative stability of cold‐pressed macadamia, avocado, sesame, safflower, pumpkin, rose hip, Linola, flaxseed, walnut, hempseed, poppy, and milk thistle oils. The radical scavenging activity of the non‐fractionated fresh oil, as well as the lipophilic and hydrophilic fractions of the ...
Prescha, Anna +3 more
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