Results 151 to 158 of about 5,626 (158)
Some of the next articles are maybe not open access.
Journal of Food Lipids, 2009
ABSTRACT Differential scanning calorimetry (DSC) was employed to detect high oleic sunflower oil (HOSo) as an adulterant in extra‐virgin olive oil (EVOo) by means of cooling and heating thermograms. Addition of HOSo did not significantly alter cooling profiles of EVOo except for onset temperature of crystallization, which was significantly shifted ...
E. Chiavaro +5 more
openaire +2 more sources
ABSTRACT Differential scanning calorimetry (DSC) was employed to detect high oleic sunflower oil (HOSo) as an adulterant in extra‐virgin olive oil (EVOo) by means of cooling and heating thermograms. Addition of HOSo did not significantly alter cooling profiles of EVOo except for onset temperature of crystallization, which was significantly shifted ...
E. Chiavaro +5 more
openaire +2 more sources
ENHANCING THE FRYING PERFORMANCE OF HIGH OLEIC SUNFLOWER OIL USING SESAME OIL AND RICE BRAN OIL
Foodservice Research International, 1998Frying operations at both industrial and foodservice levels have traditionally used animal fats, animal fat-vegetable oil blends, palm oil or hydrogenated vegetable oils. Saturated and trans fatty acids present in these oils are, however, considered nutritionally unfavorable because of their elevation of plasma cholesterol levels.
A. KAMAL-ELDIN +3 more
openaire +1 more source
Nutrition Research, 1999
Abstract Feeding oils containing various proportions of the monounsaturated oleic (18:1 n-9) and petroselinic (18:1 n-12) acids to rats was found to strongly affect the levels of arachidonate (AA, 20:4 n-6) [J Nutr 1995;125: 1563–1568; Nutr Res 1997; 17: 89–97] and docosahexaenoate (DHA, 22:6 n-3) [Nutr Res 1998; 18: 851–861] in liver and heart.
Nikolaus Weber +2 more
openaire +1 more source
Abstract Feeding oils containing various proportions of the monounsaturated oleic (18:1 n-9) and petroselinic (18:1 n-12) acids to rats was found to strongly affect the levels of arachidonate (AA, 20:4 n-6) [J Nutr 1995;125: 1563–1568; Nutr Res 1997; 17: 89–97] and docosahexaenoate (DHA, 22:6 n-3) [Nutr Res 1998; 18: 851–861] in liver and heart.
Nikolaus Weber +2 more
openaire +1 more source
Thermal behaviour of high-stearic high-oleic sunflower oil during refining process
2022New oils such as high-stearic high-oleic sunflower oils have many potential food applications for their unique properties and thereby their refining process is essential to be studied as to obtain high quality and safety foods. In this paper, thermal analysis by Differential Scanning Calorimetry has been applied to study changes at different stages of ...
Aguirre-González, Marta R. +2 more
openaire +1 more source
Argentina: high oleic sunflower oil (HO-SFO) for trans-fats replacement
INFORM: International News on Fats, Oils, and Related Materials, 2016openaire +1 more source
Inheritance of high oleic acid content in sunflower oil
1999FERNANDEZ H. +2 more
openaire +1 more source
Oxidative Stability of Virgin Olive and High Oleic Sunflower Oil
2005Tešanović, Dragan +2 more
openaire