Results 191 to 200 of about 9,288 (228)

Absorption by rats of tocopherols present in edible vegetable oils

Lipids, 2000
AbstractThe 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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Fluorescence Lifetime of Chlorophyll α in Oxidized Edible Vegetable Oil

Journal of Fluorescence, 2023
To promote the application of time-resolved fluorescence in oxidation determination of edible vegetable oil, fluorescence lifetime of chlorophyll α in oxidized edible vegetable oils was recorded and analyzed by simulated microenvironment experiments and spectral methods.
Hui Chen, Yunhao Guo, Xiu Chen, null Dawadunzhu, Teng Liu, Yuheng Zhang, Wenjun Chen, Meiqin Feng   +7 more
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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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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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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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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
openaire   +1 more source

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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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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Plasticizer Contamination in Edible Vegetable Oil in a U.S. Retail Market

Journal of Agricultural and Food Chemistry, 2013
With 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, Xiaojun, Pan, Shoujun, Yuan, Qiquan, Wang   +3 more
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Healthy oils: a process to obtain diglyceride-rich edible vegetable oils

INFORM International News on Fats, Oils, and Related Materials, 2018
Healthy 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, Spotti, María Laura, Di Cosimo, Juana Isabel   +2 more
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