Results 171 to 180 of about 16,862,515 (196)
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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
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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 +3 more sources
Journal of the American Oil Chemists' Society, 1994
AbstractMixing different proportions of high‐oleic sunflower oil (HOSO) with polyunsaturated vegetable oils provides a simple method to prepare more stable edible oils with a wide range of desired fatty acid composition. Oxidative stability of soybean, canola and corn oils, blended with different proportions of HOSO to lower the respective levels of ...
E. N. Frankel, S. W. Huang
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AbstractMixing different proportions of high‐oleic sunflower oil (HOSO) with polyunsaturated vegetable oils provides a simple method to prepare more stable edible oils with a wide range of desired fatty acid composition. Oxidative stability of soybean, canola and corn oils, blended with different proportions of HOSO to lower the respective levels of ...
E. N. Frankel, S. W. Huang
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Journal of the American Oil Chemists' Society, 1998
AbstractFrying stability of sunflower oil (SO) with 23% oleic acid and 61% linoleic acid, and of high‐oleic acid sunflower oil (HOSO) with 74% oleic acid and 13% linoleic acid was studied during 20 discontinuous deep‐fat fryings of various frozen foods, with or without frequent replenishment of the used oil with fresh oil. Alterations of both oils were
Antonio Romero +2 more
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AbstractFrying stability of sunflower oil (SO) with 23% oleic acid and 61% linoleic acid, and of high‐oleic acid sunflower oil (HOSO) with 74% oleic acid and 13% linoleic acid was studied during 20 discontinuous deep‐fat fryings of various frozen foods, with or without frequent replenishment of the used oil with fresh oil. Alterations of both oils were
Antonio Romero +2 more
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Olive oil and high-oleic sunflower oil on human plasma and erythrocyte membrane lipids
Nutrition Research, 1997We also gratefully acknowledge the technical assistance of Femanda Leone and Manuel Rodriguez, and the support of the Department for Food Analysis at the Instituto de la Grasa (CSIC).
Ruiz-Gutiérrez, Valentina +3 more
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Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil
Journal of the Science of Food and Agriculture, 2013AbstractBACKGROUNDHigh oleic sunflower oil (HOSO) and a fatty acid (FA) mixture were inter‐esterified in a solvent‐free system catalysed by Lipozyme RM IM to produce a cocoa butter equivalent (CBE). The effects of reaction conditions on the percentage of saturate–oleoyl–saturate (SOS) and saturate–saturate–oleoyl (SSO) triacylglycerols (TAGs) were ...
Sheida, Kadivar +3 more
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Lipid metabolism in pigs fed beef tallow or high-oleic acid sunflower oil
Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 1995The objectives of this study were to establish the effects of high-oleic sunflower oil (HOSO) and beef tallow on tissue fatty acids and stearoyl-CoA desaturase activities in swine; and to compare effects of HOSO and tallow on swine plasma triglycerides and lipoprotein-cholesterol fractions.
I L, Klingenberg, D A, Knabe, S B, Smith
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Adsorption of Oleic Acid From Sunflower Oil on Amberlyst A26 (OH)
Fuel Processing Technology, 2014Oğuzhan Ilgen
exaly