Results 11 to 20 of about 16,862,515 (196)
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
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, 2022 4 Tablas.-- 1 FiguraThis chapter reviews the latest advancements in high-oleic sunflower seed development and agronomy and recent information on oil properties, quality, and applications.
Nurhan Turgut Dunford +2 more
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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
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Investigation of the oxidative stability of cold pressed sunflower oil of high-oleic type subjected to elevated temperature [PDF]
Hemijska Industrija, 2017 In this paper the oxidative stability of cold pressed sunflower oil of high-oleic type was investigated, using Schaal–Oven test at elevated temperature (63±2°C). At the same time samples of linoleic type oils, cold pressed and refined, were tested.
Romanić Ranko S., Kravić Snežana Z.
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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
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Applied SciencesThis study investigates the effects of hull and impurity content on the efficiency of cold-pressing high-oleic sunflower seeds using a screw press.
Tanja Lužaić +4 more
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Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei). [PDF]
Foods, 2023 Shrimp fried in vegetable oil is a very popular food, so it is important to study the changes in the quality of the oil during frying. In order to more precisely study the nature of frying oil during the cooking process, this study investigated the ...
Chen J +10 more
europepmc +2 more sources
Grasas y Aceites, 1996 After the elaboration of specific lists of descriptors for crisps and frozen pre-cooked french fries, the sensory profiles allowed to describe these products fried in sunflower, high oleic sunflower and palm/palm based blend oils. The sensory data were analysed by principal component analysis and factorial correspondence analysis.
R. Raoux, O. Morin, F. Mordret
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Processing of High Oleic-High Stearic Sunflower Oil: Achievements and Challenges.
, 2020 Tropical fats and butters are characterized by their high contents of saturated fatty acids, which confer to them melting points and rheological properties suitable for the production of high valuable food commodities. The advances in oilseed breeding and biotechnology have provided with alternatives to these species for the production of new oils with
Bootello García, Miguel Ángel +7 more
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Leveraging environmental data and dominance effects in genomic prediction may accelerate genetic gain in hybrid sunflower. [PDF]
Plant GenomeAbstract Genomic prediction improves the efficiency of plant breeding by allowing the performance of a new, untested genotype to be predicted without conducting field trials. There is a dearth of knowledge on best practices for performing genomic prediction in sunflower (Helianthus annuus L.), a hybrid crop.
McNellie JP +3 more
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