Results 151 to 160 of about 16,862,515 (196)

Gut microbiota-driven remodeling of fresh and oxidized edible oils revealed by integrated GC-MS and UPLC-HRMS/MS metabolomics. [PDF]

NPJ Sci Food
El-Shamy S, Bakry SM, Zayed A, Farag MA.
europepmc   +1 more source

Comparative effects of natural and functional lipid sources on physicochemical, textural, sensory, and nutritional lipid indices of spreadable processed cheese analogue. [PDF]

Sci Rep
Hamdy SM, Metwally AA, Deghedi MA, Abdelmontaleb HS.   +3 more
europepmc   +1 more source

Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators. [PDF]

Gels
Kırkyol M, Akköse A, Şişik Oğraş Ş, Yılmaz Oral ZF, Kaban G, Kaya M.   +5 more
europepmc   +1 more source

What Are We Actually Feeding ICU Patients? The Case for Studying Formula Composition. [PDF]

Crit Care Explor
Morowitz MJ, Simon DM, Huang DT, Martinez EE, Mehta NM.   +4 more
europepmc   +1 more source

Hyper-Cross-Linked Microporous Polymers as Cheap and Efficient Catalysts for the Synthesis of Biodiesel. [PDF]

ACS Appl Eng Mater
Bezzu CG, Hawkins N, Foster R, Antonangelo AR, Ryan JW, Williamson A, Carta M.   +6 more
europepmc   +1 more source

Effect of Solvents on the Fractionation of High Oleic–High Stearic Sunflower Oil [PDF]

Food Chemistry, 2015
Solvent fractionation of high oleic-high stearic (HOHS) sunflower oil was studied to determine the best solvent to use (hexane or acetone) in terms of the operational parameters and properties of the final stearins. Acetone fractionation on two types of HOHS sunflower oils (N17 and N20) was carried out at temperatures from 5 to 10 °C using micelles ...
Enrique Martínez Force, Joaquín J Salas, Garces Rafael   +2 more
exaly   +6 more sources

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior With Sunflower Oils and High-Oleic Sunflower Oils [PDF]

Foods, 2021
Frying performance of olive-pomace oils (OPOs) as compared to sunflower oils (SOs) and high-oleic sunflower oils (HOSOs) was studied in discontinuous frying (DF) and continuous frying (CF) for the first time. DF is used in household, restaurants and frying outlets, while CF is used in the food industry.
Gloria Marquez-Ruiz, Maria-Victoria Ruiz-Méndez, Joaquín Velasco   +2 more
exaly   +5 more sources

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Oxidative Stability of High-Oleic Sunflower Oil in a Porous Starch Carrier

Food Chemistry, 2015
This study evaluates the oxidation level of high-oleic sunflower oil (HOSO) plated onto porous starch as an alternative to spray drying. Encapsulated oils were subjected to accelerated oxidation by heat and light exposure, and peroxide value (PV) and conjugated dienes (CD) were measured. Bulk oil was the control.
María Teresa Rodríguez-Estrada, Barbara Giussani, Elena Vittadini   +2 more
exaly   +7 more sources

Lipase-catalysed transesterification of high oleic sunflower oil

Enzyme and Microbial Technology, 2002
The study of enzymatic transesterification of high oleic sunflower oil with butanol by immobilised Lipozyme® was realised in n-hexane and in a solvent-free system. A simplified model, based on the Ping Pong Bi Bi with alcohol competitive inhibition mechanism, was proposed to describe transesterification kinetics.
Valérie Dossat, Didier Combes, Alain Marty   +2 more
openaire   +1 more source

Oxidative and Thermal Stabilities of Genetically Modified High Oleic Sunflower Oil

Food Chemistry, 2007
Abstract The oxidative and thermal stabilities of genetically modified high oleic sunflower oil (87% oleic acid) were compared with those of regular sunflower (17% oleic acid), soybean, corn, and peanut oils during storage at 55 °C and simulated deep fat frying at 185 °C.
David B Min
exaly   +2 more sources