Results 41 to 50 of about 11,716 (203)
Storage stability of crips measured by headspace and peroxide value analyses
Grasas y Aceites, 1996 Normal sunflower oil and high oleic acid sunflower oil were tested in industrial frying of crisps against the reference oil palm olein. A protective agent, dimethyl polysiloxane (DMPS), was also tested in crisp frying.
R. M. Lahtinen +2 more
doaj +1 more source
High stearic sunflower oil: Latest advances and applications☆
Oilseeds and fats, crops and lipids, 2021 Regular sunflower oil is rich in linoleic acid. To improve its properties for different applications several genotypes with modified fatty acid compositions have been developed.
Salas Joaquín J. +4 more
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PLoS ONE, 2023 Oleic acid is a monounsaturated fatty acid increasing oil oxidative stability. High content of oleic acid is thus a valuable trait in oilseed crops. Sunflower (Helianthus annuus L.) normally accumulates linoleic acid as a major fatty acid, but a mutant ...
Rim Gubaev +13 more
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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 +5 more
doaj +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta +2 more
wiley +1 more source
, 2019 Schneider S. A., Makarenko O. A, Topov I. G. EXPERIMENTAL REASONS THE EFFICIENCY OF HIGH-OLEIC SUNFLOWER OIL FOR PREVENTION OF CAREIS AND PERIODONTAL DISEASES. ВІСНИК МОРСЬКОЇ МЕДИЦИНИ. 2019;2(83):77-83. ISSN 0049-6804.
Topov, I. G. +2 more
core +1 more source
How Different Lipid Blends Affect the Quality and Sensory Attributes of Short Dough Biscuits
Applied SciencesThe influence of different lipid blends on the physicochemical, nutritional, and sensory characteristics of short dough biscuits was investigated in comparison with a conventional formulation containing palm oil.
Silvia Marzocchi +6 more
doaj +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 +3 more
doaj +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 +3 more
openaire +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi +2 more
wiley +1 more source