Results 61 to 70 of about 6,141 (173)

Gluten‐Free Cakes With Locusta migratoria as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes.
Ceyda Dadalı, Yağmur Özcan
wiley   +1 more source

Influence of Hull and Impurity Content in High-Oleic Sunflower Seeds on Pressing Efficiency and Cold-Pressed Oil Yield

Applied Sciences
This study investigates the effects of hull and impurity content on the efficiency of cold-pressing high-oleic sunflower seeds using a screw press.
Tanja Lužaić, Gjore Nakov, Snežana Kravić, Siniša Jocić, Ranko Romanić   +4 more
doaj   +1 more source

Carotenoids From Amazonian Fruits as Functional Pigments in Active and Intelligent Food Packaging: Materials, Stability, and Technological Performance

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Amazonian fruits represent an underexplored source of carotenoids with high technological, functional, and economic potential for applications in food packaging. In recent years, active and intelligent packaging systems based on biopolymers and natural pigments have emerged as effective strategies for extending shelf life, monitoring food ...
Rafaela Julyana Barboza Devos, Luana Regina Pereira Alves, Rômulo Alves Morais, Hermanny Matos Silva Sousa, Camila da Costa Gomes, Paulo Eduardo Peres de Sa Peixoto Junior, Glêndara Aparecida de Souza Martins   +6 more
wiley   +1 more source

Influence of oral fatty applications on biochemical indicators of inflammation and dysbiosis in the tissues of the rat mouth

Journal of Education, Health and Sport, 2018
Background. The negative impact on the body of high-fat nutrition largely depends on the fatty acid composition of edible fats and the presence of peroxidation products in them, which are formed during heat treatment.
A. V. Markov, Iu. Z. Labush, I. V. Khodakov, A. P. Levitsky, G. N. Varava   +4 more
doaj   +3 more sources

Rapid Quantitative Assessment of Lipid and Phytate Composition in Plant‐Based Protein Ingredients by 31P and 1H NMR

European Journal of Lipid Science and Technology, Volume 128, Issue 7, July 2026.
Lipid and phytate in commercial plant protein flours, concentrates, and isolates can be quantified by 31P and 1H NMR and allow for recognition of botanical origin and separation process. ABSTRACT Industrial plant protein ingredients contain significant amounts of lipids and phytate that can impact their functionalities in food products. It is therefore
Vincent Boerkamp, Niels de Roo, Lorenz Plankensteiner, Courtney Leigh, John P. M. van Duynhoven, Marie Hennebelle   +5 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

Understanding of Molecular Mechanisms and Breeding Strategies for Enhancing Oleic Acid Biosynthesis in Oil Crops

Food Frontiers, Volume 7, Issue 4, July 2026.
ABSTRACT Oleic acid (C18:1), a monounsaturated fatty acid, is a key determinant of nutritional value and oxidative stability of vegetable oils. Increasing its concentration has therefore become a central objective in oilseed crop improvement. This review summarizes current knowledge on the molecular mechanisms and breeding strategies underlying oleic ...
Muhammad Jawad Umer, Yuanxiao Zhu, Qing Lu, Hao Liu, Shaoxiong Li, Haifen Li, Runfeng Wang, Qianxia Yu, Yanbin Hong, Xuanqiang Liang, Lu Huang, Shengchun Zhang, Xiaoping Chen   +12 more
wiley   +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

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