Results 181 to 190 of about 11,716 (203)

Effect of oil replenishment during deep‐fat frying of frozen foods in sunflower oil and high‐oleic acid sunflower oil

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, Carmen Cuesta, Francisco J. Sánchez‐Muniz   +2 more
openaire   +1 more source

Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil

Journal of the Science of Food and Agriculture, 2013
AbstractBACKGROUNDHigh 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, Nathalie, De Clercq, Davy, Van de Walle, Koen, Dewettinck   +3 more
openaire   +2 more sources

Lipid metabolism in pigs fed beef tallow or high-oleic acid sunflower oil

Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 1995
The 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
openaire   +2 more sources

Modulation of brain lipids of rats by various dietary oils: Sunflower, high-oleic sunflower, olive, rapeseed or coriander oil

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, Irmgard Kiewitt, Kumar D. Mukherjee   +2 more
openaire   +1 more source

ENHANCING THE FRYING PERFORMANCE OF HIGH OLEIC SUNFLOWER OIL USING SESAME OIL AND RICE BRAN OIL

Foodservice Research International, 1998
Frying 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, L. A. APPELQVIST, CHR. GERTZ, R.F. STIER   +3 more
openaire   +1 more source

Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty

Heliyon, 2021
Raffaele Romano, Fabiana Pizzolongo, Alessandra Durazzo   +2 more
exaly  

Adsorption of oleic acid from sunflower oil on Amberlyst A26 (OH)

Fuel Processing Technology, 2014
Oğuzhan Ilgen
exaly  

Comparison of the regiospecific distribution from triacylglycerols after chemical and enzymatic interesterification of high oleic sunflower oil and fully hydrogenated high oleic sunflower oil blend by carbon-13 nuclear magnetic resonance

Food Chemistry, 2016
Renato Grimaldi, Anita J Marsaioli
exaly  

Performance of sunflower oil with high levels of oleic and palmitic acids during industrial frying of almonds, peanuts, and sunflower seeds

JAOCS, Journal of the American Oil Chemists' Society, 2005
M Mancha, M Victoria Ruiz-Méndez, M C Dobarganes   +2 more
exaly  

Antioxidant effect of natural plant extracts on the microencapsulated high oleic sunflower oil

Journal of Food Engineering, 2008
Young-Pil Kim, Hak-Sung Kim
exaly