Results 41 to 50 of about 16,862,515 (196)

Development and evaluation of a microwave‐assisted continuous system for olive pomace oil extraction and in‐line esterification/transesterification

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract This study developed and evaluated a preliminary continuous microwave‐assisted system integrating oil extraction from olive pomace and subsequent conversion into fatty acid ethyl esters (FAEEs) in a single processing unit. A conventional microwave oven was adapted for continuous operation by incorporating magnetron power adjustment and a ...
Luís F. Barth, João H. C. Wancura, Rafael C. Beltrame, Flávio D. Mayer   +3 more
wiley   +1 more source

Oxidative changes of vegetable oils during microwave heating

Czech Journal of Food Sciences, 2005
The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions.
Jana Dostálová, Pavel Hanzlík, Zuzana Réblová, Jan Pokorný   +3 more
doaj   +1 more source

Stability analyses of sunflower (Helianthus annuus L.) hybrids for oleic acid and yield traits under multi location trials in Pakistan

Italian Journal of Agronomy, 2023
The development of a hybrid with high oleic acid is an important breeding goal for sunflower. High oleic acid sunflower has better cooking quality due to low oxidation and rancidity.
Masood Hussain Shah, Saeed Rauf, Shahid Nazir, Rodomiro Ortiz, Abdul Naveed, Seerat Fatima   +5 more
doaj   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

The influence of sowing dates on the oil content and fatty acid composition of standard, mid-oleic and high-oleic types of sunflower (Helianthus annuus L.)

, 2018
This study aimed to determine the oil ratios and fatty acid compositions of sunflowers grown in the warm climate of the Çukurova region at different sowing dates.
Ayşe Nuran ÇİL (6046313), Murat Reis AKKAYA (6046307), Akkaya, Murat Reis, ÇİL,Ayşe Nuran, Osman KOLA (6046319), AKKAYA,Murat Reis, Kola, Osman, Abdullah ÇİL (6046310), Hatice YÜCEL (6046316), ÇİL,Abdullah, Cil, Abdullah, KOLA,Osman, YÜCEL,Hatice, Cil, Ayse Nuran, Yucel, Hatice   +14 more
core   +1 more source

Impact of high temperature processing and heating duration on fatty acid composition and trans fatty acid formation in seven cold‐pressed and five refined vegetable oils

Food Biomacromolecules, EarlyView.
Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh, V. S. S. Prasad, R. Ananthan   +2 more
wiley   +1 more source

The influence of sowing dates on the oil content and fatty acid composition of standard, mid-oleic and high-oleic types of sunflower (Helianthus annuus L.)

, 2019
This study aimed to determine the oil ratios and fatty acid compositions of sunflowers grown in the warm climate of the Çukurova region at different sowing dates.
Ayşe Nuran ÇİL (6046313), Hatice YÜCEL (6046316), Murat Reis AKKAYA (6046307), Osman KOLA (6046319), Abdullah ÇİL (6046310)   +4 more
core   +1 more source

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +1 more source

Macronutrient and micronutrient profiles of meat types: insights into human health and diet

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Nazan Koluman, Yesim Ozogul   +4 more
wiley   +1 more source

Fluorescence Spectra and Chemical Composition of High Oleic Sunflower Oils with Herbs Oil Additives

Journal of Physics: Conference Series, 2021
Abstract Fluorescence spectra and chemical composition of cold-pressed sunflower oleic oils with addition of oils from: 1) basil (Ocimum basilicum), 2) rosemary (Rosmarinus officinalis) and 3) oregano (Origanum vulgare) were studied. The aim of the study is to compare chemical composition of cold pressed oil with and without addition of ...
Galia Gentscheva, Aleksandar Pashev, Krastena Nikolova, Stefka Minkova   +3 more
openaire   +1 more source