Results 251 to 260 of about 71,072 (280)

Quality characteristics of edible vegetable oil blends

Journal of the American Oil Chemists' Society, 1991
Two edible oil blends, namely groundnut oil:rice‐bran oil and mustard oil:rice‐bran oil, were prepared in different proportions and stored for a period of three years. Their physicochemical characteristics were determined. The results agreed with expected values except for free fatty acid percents and butyrorefrac‐tometer readings, presumably due to ...
null Nasirullah, K. N. Ankaiah, M. N. Krishnamurthy, K. V. Nagaraja   +3 more
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Concentrations of metals in vegetable edible oils

Food Chemistry, 1994
Abstract Concentrations of Na, K, Ca, Mg, Cu, Zn and Fe as well as the indices of acidity and peroxides have been determined in several Spanish edible oils. For Cu and Fe, respectively, 18·3% and 2·8% of the samples showed higher values than the maximum permitted by FAO/WHO.
M.D. Garrido, I. Frías, C. Díaz, A. Hardisson   +3 more
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Edible Vegetable Oils

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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Sensitivity to edible vegetable oils

Journal of Allergy, 1949
Abstract 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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Optimization of biodiesel production from edible and non-edible vegetable oils

Fuel, 2009
The non-edible vegetable oils such as Jatropha curcas and Pongamia glabra (karanja) and edible oils such as corn and canola were found to be good viable sources for producing biodiesel. Biodiesel production from different edible and non-edible vegetable oils was compared in order to optimize the biodiesel production process.
Prafulla D. Patil, Shuguang Deng
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A new strategy for edible vegetable oil production

Lipid Technology, 2013
AbstractConsumer preference has changed rapidly from refined oils towards virgin oils in recent years. Virgin oils are edible vegetable oils obtained by mechanical procedures, such as expelling or pressing from oil seeds, and are consumed without being refined. Such oils are considered as specialty oils, because only small and medium size mills produce
Selma Turkay, Hale Gurbuz
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Triacylglycerol Species of Less Common Edible Vegetable Oils

Food Reviews International, 2004
Abstract Chromatographic and spectroscopic methods used for the detection and quantification of triacylglycerol (TAG) species present in less common edible vegetable oils (almond, hazelnut, pumpkin seed, safflower, sesame, walnut, and wheatgerm oils) are reviewed.
Nikolaos K. Andrikopoulos, Antonia Chiou, Anastasia Mylona   +2 more
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Synchronous Fluorescence Spectroscopy of Edible Vegetable Oils. Quantification of Tocopherols

Journal of Agricultural and Food Chemistry, 2005
The study demonstrates the application of front face and right angle synchronous fluorescence spectroscopy for the characterization of edible oils. The method enables monitoring of tocopherols, pheophytins, and other fluorescent components in edible oils.
Ewa, Sikorska, Anna, Gliszczyńska-Swigło, Igor, Khmelinskii, Marek, Sikorski   +3 more
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Biolubricants from Non-Edible Vegetable Oil: A Bibliometric Review

2023
The petroleum-based lubricants cause harmful effect on the environment because they are non-degradable and highly toxic. This study reviewed articles from Google Scholar database on the subject of development of biolubricants from non-edible vegetable oil and its modifications; chemically and/or addition of nanoparticles to improve the tribological ...
Hammajam, A.A., Ayuba, D.M., Abba-Aji, M.A., Amos, C.   +3 more
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DEVELOPMENT OF DEEP FRYING EDIBLE VEGETABLE OILS

Journal of Food Lipids, 2001
ABSTRACTRefined soybean and rice‐bran oils have been selected as base oils for preparation of frying oils. Hexane and acetone fractionation of nontraditional tree seed oils (NTOs) such as sal, mango, mahua and palm fats was carried out at 5–20C. Chemical and chromatographic parameteres were used to fractionate each oil (NTOs) in order to obtain olein ...
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