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Industrial frying trials with high oleic sunflower oil
Grasas y Aceites, 1996 High oleic sunflower oil has been developed for some special purposes where a good oxidation stability is needed and a healthy fatty acid profile is preferred. The oil is especially suitable for deep fat frying.
J. R.K. Niemelä +2 more
doaj +3 more sources
Food Chemistry AdvancesThe aim of this research was to evaluate the physicochemical quality of two sunflower oils (conventional and high oleic) during the frying of churros, using different analytical methods.
Silvia Álvarez Graña +5 more
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Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans. [PDF]
Foods, 2022 Olive pomace oil (OPO) is mainly a source of monounsaturated fat together with a wide variety of bioactive compounds, such as triterpenic acids and dialcohols, squalene, tocopherols, sterols and aliphatic fatty alcohols. To date, two long-term intervention studies have evaluated OPO’s health effects in comparison with high oleic sunflower oil (HOSO ...
González-Rámila S +5 more
europepmc +5 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.
Francisca Holgado +3 more
openaire +4 more sources
, 2022 4 Tablas.-- 1 Figura This chapter reviews the latest advancements in high-oleic sunflower seed development and agronomy and recent information on oil properties, quality, and applications. Thermal and oxidative stability of the high-oleic sunflower seed oil has been highlighted.
Dunford, Nurhan Turgut +2 more
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Reduction of high oleic sunflower oil to glyceryl trioleyl ether [PDF]
European Journal of Lipid Science and Technology, 2013 “High oleic” sunflower oil was converted into the respective triether using InBr3 or GaBr3 as catalysts and triethylsilane or 1,1,3,3‐tetramethyldisiloxane (TMDS) as reducing agent in solvent‐free reactions. GaBr3/TMDS was found to be the most efficient reduction system enabling to carry out the reduction at room or moderately elevated temperature ...
Ursula Biermann, Jürgen O. Metzger
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Olive oil, high-oleic acid sunflower oil and CHD [PDF]
British Journal of Nutrition, 2001 The low levels of CHD morbidity and mortality in Mediterranean regions is partly attributed to dietary factors. Olive oil is a key component of the traditional Mediterranean diet, therefore there has been intensive investigation to determine how olive oil mediates this effect.
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Environmental effect on sunflower oil quality [PDF]
Crop Breeding and Applied Biotechnology, 2016 Sunflower is one of the most important oilseed crops and produces a high-quality edible oil. Balance of fatty acids in standard sunflower oil shows preponderance of linoleic rather than oleic acid, and conditions during seed development, such as ...
Amadeu Regitano Neto +4 more
doaj +1 more source
Journal of Education, Health and Sport, 2018 Purpose: To determine the number of biochemical parameters in rats’ serum derived from the portal vein and the inferior vena cava after consuming edible fats with different fatty acid composition.
Anatoly Levitsky +2 more
doaj +3 more sources
Composition of Human VLDL Triacylglycerols after Ingestion of Olive Oil and High Oleic Sunflower Oil [PDF]
The Journal of Nutrition, 1998 This work was undertaken to determine the effect of diets enriched with olive oil or high oleic sunflower oil on very low density lipoprotein (VLDL) triacylglycerol composition of healthy human subjects. Both oils contain a similar proportion of monounsaturated fatty acids (MUFA) but differ in their triacylglycerol composition.
Ruiz-Gutiérrez, Valentina +4 more
openaire +3 more sources