Results 261 to 270 of about 71,072 (280)
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Absorption by rats of tocopherols present in edible vegetable oils
Lipids, 2000AbstractThe absorption of tocopherols (α, γ, and σ) and fatty acids from rapeseed (RO), soybean (SOO), and sunflower (SUO) oil, both from the natural oils and from the oils following moderate heating (180°C for 15 min), was measured in lymphcannulated rats. Oils were administered as emulsions through a gastrostomy tube, and lymph samples were collected
T, Porsgaard, C E, Høy
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Gas and liquid chromatography of hydrocarbons in edible vegetable oils
Journal of Chromatography A, 2001Hydrocarbons, an important part of the minor constituents belonging to vegetable oils are reviewed. Their importance, origin, characterization and detection in edible vegetable oils are considered. The determination of some of them as a means of establishing oil quality and genuineness is also highlighted.
W, Moreda, M C, Pérez-Camino, A, Cert
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Healthy oils: a process to obtain diglyceride-rich edible vegetable oils
INFORM International News on Fats, Oils, and Related Materials, 2018Healthy oils are obtained catalytically by upgrading vegetable oils in a four-phase reactor and without the use of solvents. Oil glycerolysis promoted by an inexpensive and fully recoverable solid base, magnesium oxide, increases up to 54wt.% the total diglyceride content, with 67% of this fraction being the healthy 1,3-diglyceride isomer. The distinct
Ferretti, Cristián Alejandro +2 more
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Use of Raman spectroscopy for analyzing edible vegetable oils
Applied Spectroscopy Reviews, 2016ABSTRACTVegetable oils provide high nutritional value in the human diet. Specifically, extra virgin olive oil is one of the main ingredients of the Mediterranean diet, which is among the healthiest of eating practices. This article reviews the use of Raman spectroscopy for analyzing edible vegetable oils including olive oil.
César Jiménez-Sanchidrián +1 more
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Reverse osmosis of edible vegetable oil industry effluent
Journal of Membrane Science, 2002Abstract Pilot-scale reverse osmosis (RO) studies were carried out to determine the feasibility of the process for treating the wastewater from a vegetable oil industry. The effect of varying feed pressure (0–69 bar) and feed TDS concentration (0.54–5.2% w/v) on separation performance of the thin film composite (TFC) polyamide RO membrane was ...
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Plasticizer Contamination in Edible Vegetable Oil in a U.S. Retail Market
Journal of Agricultural and Food Chemistry, 2013With the wide application of plastics, the contamination of plasticizers migrating from plastic materials in the environment is becoming ubiquitous. The presence of phthalates, the major group of plasticizers, in edible items has gained increasingly more concern due to their endocrine disrupting property.
Xiaolong, Bi +3 more
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Edible vegetable oils. Products and markets
1988Sous forme de tableaux et de representations graphiques, ce document met en evidence les grands courants d'echanges des huiles vegetales alimentaires aux niveaux francais, communautaire et international. Il analyse les prix internationaux et les niveaux d'auto-approvisionnemen t de la France et de la CEE.
Dronne, Yves +5 more
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Metal Impurities of Crude and Edible Vegetable Oils
1989It is getting on for 10 years since a research work has been begun at the Research Institute for Vegetable Oil and Detergent Industry that aimed the quantitative and qualitative recovery of those components in vegetable oils and fats which are undesirable from the viewpoint of food hygyene.
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Feasibility study of discriminating edible vegetable oils by 2D-NIR
Analytical Methods, 2012In order to develop a quick and non-destructive discrimination method for differentiating edible vegetable oils, near infrared spectra of four kinds of vegetable oil, namely soybean oil, palm oil, sesame oil and peanut oil from three different manufacturers were obtained using a Fourier transform near-infrared spectrometer and were combined using two ...
Bin Chen +4 more
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Classification of edible vegetable oils by laser near-infrared spectra
2014 IEEE International Conference on Progress in Informatics and Computing, 2014The Support Vector Classification (SVC) model was constructed in this study by applying the near infrared (NIR) analysis technology combined with the chemometrics method to classify and distinguish 11 types of vegetable oil, including "restaurant waste oil".
Zhiqiang Song +7 more
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