Results 61 to 70 of about 6,324 (175)

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, Volume 2, Issue 3, Page 465-476, September 2026.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source

A new generation of frying oils

Czech Journal of Food Sciences, 2003
Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under deep frying conditions.
H. Sakurai, T. Yoshihashi, H.T.T. Nguyen, J. Pokorný   +3 more
doaj   +1 more source

Research of factors influencing the accuracy of determining of oil raw materials quality indicators based on the NMR pulse method

Новые технологии, 2019
The article presents the results of the study of factors affecting the accuracy of the results of measuring the mass fraction of oleic acid in sunflower seed oil using a pulsed NMR method.
O. S. Agafonov, S. M. Prudnikov, T. A. Shakhrai, E. P. Victorova   +3 more
doaj   +1 more source

Characterization of different ozonized sunflower oils II. Triacylglycerol condensation and physical properties

Grasas y Aceites, 2019
Within the chemical transformations that vegetable oils undergo, oxidative reactions are one of the most widely studied. During the process of oxidation oils react with oxygen in their different forms to produce a large variety of chemical species that ...
O. E. Ledea-Lozano, L. A. Fernández-García, D. Gil-Ibarra, M. Á. Bootello, R. Garcés, E. Martínez-Force, J. J. Salas   +6 more
doaj   +1 more source

油炸条件对高油酸食用油中反式脂肪酸生成的影响及规律研究Effects of frying conditions on trans-fatty acids formation in high-oleic acid edible oils and its patterns

Zhongguo youzhi
旨在为食品油炸工艺的优化提供科学指导，以高油酸花生油、高油酸菜籽油和高油酸葵花籽油为研究对象，普通葵花籽油为对照，考察了油炸条件对高油酸食用油中反式脂肪酸（TFA）生成的影响，探究其生成规律，筛选适宜高温油炸的油品，并研究了油炸条件对优选高油酸食用油酸值的影响。结果表明：随着油炸温度的升高，3种高油酸食用油中的TFA含量均呈上升趋势，其中高油酸葵花籽油的TFA生成量最少，且其多不饱和脂肪酸和单不饱和脂肪酸含量在油炸过程中基本保持稳定；在240 ℃油炸0~ 7 h时 ...
陈佳绵1，卢颖1，李乐1，顾文瑶1，谢嘉欣1，邢梦姣2，张天釜2，方奕文1，刘粟侥1CHEN Jiamian1，LU Ying1，LI Le1，GU Wenyao1，XIE Jiaxin1，XING Mengjiao2， ZHANG Tianfu2，FANG Yiwen1，LIU Suyao1
doaj   +1 more source

Contribution à l’étude de l’effet des températures basses sur la composition en acide gras de l’huile des akènes de tournesol (oléique et classique)

Oléagineux, Corps gras, Lipides, 2005
The climatic conditions of 2003 namely high summer temperatures induced atypical sunflower fatty acids profiles. The linoleic content of the oil was significantly lower that the codex values (60%), whereas the oleic concentration was high (40%).
Merrien André, Pouzet André, Krouti Mohammed, Dechambre Joëlle, Garnon Véronique   +4 more
doaj   +1 more source

Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils

Grasas y Aceites, 1996
After the elaboration of specific lists of descriptors for crisps and frozen pre-cooked french fries, the sensory profiles allowed to describe these products fried in sunflower, high oleic sunflower and palm/palm based blend oils. The sensory data were analysed by principal component analysis and factorial correspondence analysis.
R. Raoux, O. Morin, F. Mordret
openaire   +4 more sources

Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei). [PDF]

Foods, 2023
Chen J, Zhao Y, Wu R, Yin T, You J, Hu B, Jia C, Rong J, Liu R, Zhang B, Zhao S.   +10 more
europepmc   +1 more source

Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil. [PDF]

Food Sci Biotechnol, 2023
Lee TK, Hur G, Choi J, Ban C, Kim JY, Yang H, Park JHY, Lee KW, Kim JH.   +8 more
europepmc   +1 more source

Oil quality and marker assisted selection for oleic acid content in response to seed bio-priming with Trichoderma asperellum in Helianthus annuus L.

Discover Applied Sciences
Bio-priming with beneficial microbes has drawn the attention of researchers to address environmental constraints resulting from modern agricultural practices.
Siva Devika Ogireddy, Sabyasachi Koley, Jarupula Suman, Amitava Rakshit   +3 more
doaj   +1 more source