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Blending of linseed oil with edible oil to improve nutritional quality of edible oil blends
Journal of Oilseeds Research, 2023Per capita consumption of edible oils has significantly increased (Yadav et al., 2022). Deficiency of essential omega-3 fatty acid, altered omega-6 to 3 ratio and its impact on human health is well established (Simopoulos, 2002). Majority of the edible oil consumed in India are rich in omega-6 fatty acid, saturated fatty acids and have limited amount ...
null PRAMOD D FARDE +2 more
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Antioxidant Protection of Edible Oils
Plant Foods for Human Nutrition, 2007The ability of different cooking oils to withstand oxidation was investigated in relation to their native antioxidant capacity [measured as the Ferric Reducing/Antioxidant Power (FRAP) value]. The antiperoxidation effect of the presence of the Chinese herbs, du-zhong (Cortex Eucommia ulmoides) and ginseng (Panax ginseng C.A. Mayer) in corn oil was also
Sabrina Ching Man, Cheung +2 more
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The sterol hydrocarbons in edible oils
Food / Nahrung, 1975AbstractSince 1957 we have published the results of our research on the transformation of sterols in vegetable oils due the industrial treatment. During bleaching sterol hydrocarbons are formed which are partly removed due the deodorising. Hardening transforms them partly into other steroids.
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Sensitivity to edible vegetable oils
Journal of Allergy, 1949Abstract As a result of this hearing it was brought out: 1.1. That allergic sensitivity to the water-soluble protein fractions of various seeds from which edible vegetable oils are obtained is fairly frequent and severe, especially with reference to cottonseed.
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Nutrition & Food Science, 1982
In the oils and fats industry, development is less likely to mean the conception of entirely new food products, and more the modification of the naturally‐found oils and fats so that they are rendered more useful and versatile as ingredients for other food products.
A.A. McKerrigan, L. Boothby
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In the oils and fats industry, development is less likely to mean the conception of entirely new food products, and more the modification of the naturally‐found oils and fats so that they are rendered more useful and versatile as ingredients for other food products.
A.A. McKerrigan, L. Boothby
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The role of safflower oil in edible oil applications
Journal of the American Oil Chemists' Society, 1966AbstractSafflower oil has been used as an edible oil in numerous countries for many years. In the US, commercial use of safflower oil as an edible product was noted in the 1950's and the use continues at progressively higher levels each year.One use of safflower oil in 舠dressing舡 type products is related to the natural cold resistance of the oil. Other
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2000
Edible oils are mainly vegetable oils that have undergone several processes to remove undesirable constituents. Most crude vegetable oils are subjected to a refining process (neutralization, bleaching, and deodorization) to make them suitable for consumption. Only olive oil, which is a natural juice, can be consumed without any refining process.
Apostolos Kiritsakis +1 more
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Edible oils are mainly vegetable oils that have undergone several processes to remove undesirable constituents. Most crude vegetable oils are subjected to a refining process (neutralization, bleaching, and deodorization) to make them suitable for consumption. Only olive oil, which is a natural juice, can be consumed without any refining process.
Apostolos Kiritsakis +1 more
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Quality Characteristics of Edible Oils
2004Edible oils provide a concentrated source of energy and essential fatty acids through daily dietary intake. Lipids also serve as an important constituent of cell walls and carrier of fat-soluble vitamins. In addition, lipids provide flavor, texture and mouthfeel to the food.
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2017
The stable isotope ratio analysis of bulk oil allows the detection of the addition of C4 plant oil, such as maize oil, to other edible vegetable oils. Using compound specific carbon stable isotope ratio analysis, it is possible to identify other types of adulteration, such as the addition of pomace oil to virgin olive oil, or to distinguish different ...
Federica Camin, Luana Bontempo
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The stable isotope ratio analysis of bulk oil allows the detection of the addition of C4 plant oil, such as maize oil, to other edible vegetable oils. Using compound specific carbon stable isotope ratio analysis, it is possible to identify other types of adulteration, such as the addition of pomace oil to virgin olive oil, or to distinguish different ...
Federica Camin, Luana Bontempo
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Journal of the American Oil Chemists' Society, 1976
AbstractThe supply and demand of edible oils and fats is briefly reviewed, and certain trends, relevant for the application of fat modification techniques, are noted. The effect of hydrogenation conditions on a number of selectivity aspects in hydrogenation with nickel catalysts is explained in terms of mass transport effects for hydrogen and ...
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AbstractThe supply and demand of edible oils and fats is briefly reviewed, and certain trends, relevant for the application of fat modification techniques, are noted. The effect of hydrogenation conditions on a number of selectivity aspects in hydrogenation with nickel catalysts is explained in terms of mass transport effects for hydrogen and ...
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