Results 1 to 10 of about 165,113 (190)
A Review of Advanced Methods for the Quantitative Analysis of Single Component Oil in Edible Oil Blends [PDF]
Foods, 2022 Edible oil blends are composed of two or more edible oils in varying proportions, which can ensure nutritional balance compared to oils comprising a single component oil.
Xihui Bian +6 more
doaj +2 more sources
Authentication of Edible Oil by Real-Time One Class Classification Modeling [PDF]
FoodsAdulteration detection or authentication is considered a type of one-class classification (OCC) in chemometrics. An effective OCC model requires representative samples. However, it is challenging to collect representative samples from all over the world.
Min Liu +10 more
doaj +2 more sources
Pattern of edible oil consumption and practice of reuse: A health concern [PDF]
Journal of Family Medicine and Primary CareBackground: The per capita consumption of edible oil in Indian households has risen substantially in the last decade contributing to the rising incidence of non-communicable diseases (NCDs).
Ajeet Saoji +3 more
doaj +2 more sources
Microfluidic Microwave Sensor Loaded with Star-Slotted Patch for Edible Oil Quality Inspection [PDF]
Sensors, 2022 In this paper, we present a new microfluidic microwave sensor loaded with a star-slotted patch for detecting the quality of edible oil. The relative dielectric permittivity and the quality of edible oil will change after being heated at a high ...
Xueyun Han +6 more
doaj +2 more sources
Food Chemistry: X, 2023 This study exposed high-oleic rapeseed oil (HORO) to different pretreatment (microwave or roasting) and processing methods to investigate (cold pressing, hexane extraction, subcritical butane extraction, and aqueous enzymatic extraction) the effects of ...
Huihui Zhang +9 more
doaj +1 more source
Palmitoylethanolamide gels edible oils
Food Chemistry, 2022 Palmitoylethanolamide (PEA) is an endogenous compound with no adverse effect for oral intakes of a gram per day. We show that PEA gels edible oils at concentrations as low as 0.5 wt%. The elastic moduli values of the formed gels are 1400 Pa at 1 wt% and 9000 Pa at 2 wt%. The study of the gels by cryo-SEM, optical microscopy and WAXS show that PEA forms
Schwaller, Duncan +4 more
openaire +3 more sources
Research Progress of Edible Oil Nutrition and Management Statue of Their Health Claims
Shipin gongye ke-ji, 2022 With the change of people’s consumption concept and the increase of edible oil types, more and more people pay attention to the nutritional value of edible oil.
Jingru CHEN +6 more
doaj +1 more source
Grasas y Aceites, 2023 Non-hydratable phospholipids as pro-oxidants are likely to cause a decrease in the quality of vegetable oils. The influence of phosphatidylethanolamine (PE) and phosphatidylserine (PS) on the oxidative stability, antioxidant capacity and color reversion
J.J. Zhong +4 more
doaj +1 more source
Colorimetric Determination of Peroxidation Values of Edible Pure Vegetable Oil by Using Fe3O4@COOH Nanozyme [PDF]
Shipin Kexue, 2023 A colorimetric method for the determination of the peroxide value (POV) of edible vegetable oils was established based on the peroxidase-like catalytic activity of Fe3O4@COOH nanoenzyme. For five edible vegetable oils (corn oil, peanut oil, sunflower oil,
LI Xin, LUO Lei, XIONG Yingzi, WANG Ling, LI Maiquan, LIU Xia
doaj +1 more source
Wild edible plants as potential antioxidants in vegetables oils [PDF]
, 2013 The effect of the addition of fruits of Rosa canina and Quercus ballota and leaves of Sanguisorba minor to sunflower, seed, and olive oils on lipid oxidation during the frying process was analyzed.The three underutilised edible plants increased the ...
Pretel Pretel, María Teresa +3 more
core +2 more sources