Results 11 to 20 of about 12,089 (262)
Optimization of Pumpkin Oil Recovery by Using Aqueous Enzymatic Extraction and Comparison of the Quality of the Obtained Oil with the Quality of Cold-Pressed Oil [PDF]
Food Technology and Biotechnology, 2016 The study was carried out to optimize pumpkin oil recovery in the process of aqueous extraction preceded by enzymatic maceration of seeds, as well as to compare the quality of the obtained oil to the quality of cold-pressed pumpkin seed oil.
Iwona Konopka +3 more
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Fatty acids, polyphenols and volatiles as predictive biomarkers of cold-pressed oil stability [PDF]
Food Chemistry: XCold-pressed vegetable oils are rich in PUFAs and bioactive polyphenols but are highly susceptible to oxidative deterioration. Six cold-pressed oils (black cumin, canola, sunflower, high-oleic sunflower, linseed and hempseed oil) from three Austrian ...
Tobias Pointner +2 more
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Lipid composition and nutritional quality of some commercially available cold pressed oils [PDF]
Frontiers in NutritionConsumer interest in alternatives to highly refined oils from soybean and corn for culinary applications has resulted in an increase in the availability of alternatives, especially cold pressed ones.
Lisa L. Dean
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Zhongguo youzhi, 2022 为了研究焙炒对植物油品质的影响，以油菜籽、亚麻籽、花生、葵花籽和芝麻为原料，经焙炒处理后采用液压压榨法制油（热榨油），分析植物油的理化指标（酸值、过氧化值、水分及挥发物、色泽）、主体组分（脂肪酸组成及含量、甘三酯组成及含量、挥发性组分）和总酚含量，并与未焙炒处理直接压榨制取的油（冷榨油）作对比。结果表明：热榨油酸值和过氧化值显著高于冷榨油 ...
董国鑫1，王淑珍1，雷风1，白琴2，苏学民2，宋杨波1，王进英1 DONG Guoxin1, WANG Shuzhen1, LEI Feng1, BAI Qin2, SU Xuemin2, SONG Yangbo1, WANG Jinying1
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Grasas y Aceites, 2023 In this study, cold-pressed rosehip seed oil was fully characterized. Acidity and oxidation levels were near the limit values or slightly exceeded them and improvement in the storage conditions was suggested. The oil started to crystallize at -45.25 °C,
T. Eren, S. Ok, E. Yılmaz
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Effect of Infrared Pretreatment on Quality and Storage Stability of Cold-Pressed Pecan Oil [PDF]
Shipin KexueAfter infrared (IR) pretreatment for 22, 41, 68, 104 and 148 s, the internal temperature of pecan kernels reached 70, 90, 110, 130 and 150 ℃, respectively.
JI Qin, PAN Lihua, LI Hexing, LUO Shuizhong, ZHENG Zhi
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Cold pressed versus refined winterized corn oils: quality, composition and aroma
Grasas y Aceites, 2017 The aims of this study were to characterize and compare cold pressed and fully refined winterized corn oils. Free fatty acidity (FFA), peroxide (PV) and p-anisidin (p-AV) values, saponification number, total carotenoid and phenolic contents of cold ...
B. Aydeniz Güneşer, E. Yılmaz, S. Ok
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Asian Pacific Journal of Tropical Biomedicine, 2014 Objective: To develop and validate an image analysis method for quantitative analysis of γ-oryzanol in cold pressed rice bran oil. Methods: TLC-densitometric and TLC-image analysis methods were developed, validated, and used for quantitative analysis of ...
Apirak Sakunpak +4 more
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Fortified Cold-Pressed Oils: The Effect on Sensory Quality and Functional Properties
Separations, 2021 The aim of this study was to monitor sensory quality, stability, selected nutritionally interesting properties and their changes in cold-pressed oil blends after fortification with chia and sesame seeds and seed oils during repeated thermal treatments ...
Alexandra Tauferova +4 more
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Lipid components and oxidative status of selected specialty oils
Grasas y Aceites, 2012 Many vegetable oils are marketed as specialty oils because of their retained flavors, tastes and distinct characteristics. Specialty oil samples which were commercially produced and retailed were purchased from local superstores in Reading, UK, and ...
S. R. P. Madawala +2 more
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