Results 71 to 80 of about 5,626 (158)

Olive oil and high-oleic sunflower oil on human plasma and erythrocyte membrane lipids

Nutrition Research, 1997
Olive oil (OO) and high-oleic sunflower oil (HOSO) were employed as a natural sources of monounsaturated fatty acids (MUFAs) over two 4-wk periods, during which each twelve participants ate OO or HOSO diets, with a 4-wk washout period between the two MUFA diets. Plasma low-density-lipoprotein (LDL) cholesterol decreased (P < 0.05) by 9 and 6 % after OO
Ruiz-Gutiérrez, Valentina, Muriana, Francisco J. G., Guerrero, Aurora, Villar Ortiz, José   +3 more
openaire   +2 more sources

Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei). [PDF]

Foods, 2023
Chen J, Zhao Y, Wu R, Yin T, You J, Hu B, Jia C, Rong J, Liu R, Zhang B, Zhao S.   +10 more
europepmc   +1 more source

Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil. [PDF]

Food Sci Biotechnol, 2023
Lee TK, Hur G, Choi J, Ban C, Kim JY, Yang H, Park JHY, Lee KW, Kim JH.   +8 more
europepmc   +1 more source

Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the "Chorizo Zamorano" Dry Fermented Sausage. [PDF]

Foods, 2022
Hernández-Jiménez M, Martínez-Martín I, Vivar-Quintana AM, Revilla I.   +3 more
europepmc   +1 more source

Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation

Grasas y Aceites, 2009
Peroxide value and the determination of conjugated dienes by UV absorption at 232 nm are normally applied alternatively for the evaluation of primary oxidation compounds.
S. Marmesat, A. Morales, J. Velasco, M. V. Ruiz-Méndez, M. C. Dobarganes   +4 more
doaj   +1 more source

Influence of dimethylpolysiloxane addition to edible oils: dependence on the main variables of the frying process

Grasas y Aceites, 1996
Experiments were carried out in the absence of food to define the influence of significant variables of the frying process, i.e. oil unsaturation, temperature, surface-to-oil volume ratio, type of heating and dimethylpolysiloxane (DMPS) addition ...
N. Jorge, G. Márquez-Ruiz, M. Martín-Polvillo, M. V. Ruiz-Mendez, M. C. Dobarganes   +4 more
doaj   +1 more source

Thiol-Ene Coupling of High Oleic Sunflower Oil towards Application in the Modification of Flexible Polyurethane Foams. [PDF]

Materials (Basel), 2022
Dworakowska S, Cornille A, Bogdal D, Boutevin B, Caillol S.   +4 more
europepmc   +1 more source

Contribution à l’étude de l’effet des températures basses sur la composition en acide gras de l’huile des akènes de tournesol (oléique et classique)

Oléagineux, Corps gras, Lipides, 2005
The climatic conditions of 2003 namely high summer temperatures induced atypical sunflower fatty acids profiles. The linoleic content of the oil was significantly lower that the codex values (60%), whereas the oleic concentration was high (40%).
Merrien André, Pouzet André, Krouti Mohammed, Dechambre Joëlle, Garnon Véronique   +4 more
doaj   +1 more source

Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil

Grasas y Aceites, 1996
Storage studies were carried out to define the behaviour of both conventional and high oleic sunflower oils in the industrial preparation of crisps and prefried french fries. Samples of crisps and prefried french fries were stored during 6 and 21 months,
M. Martín-Polvillo, G. Márquez-Ruiz, N. Jorge, M. V. Ruiz-Mendez, M. C. Dobarganes   +4 more
doaj   +1 more source

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

Heliyon, 2021
Romano R, Filosa G, Pizzolongo F, Durazzo A, Lucarini M, Severino P, Souto EB, Santini A.   +7 more
europepmc   +1 more source