Results 81 to 90 of about 5,626 (158)

Crystallization behavior of high stearic high oleic sunflower oil stearins

, 2013
Soft (SS) and hard (HS) stearins obtained from high-oleic high-stearic sunflower oil were isothermally crystallized under dynamic (with agitation) and static conditions at 16, 17, 18, 19, and 20 °C and 24, 25, 26, 27, and 28 °C, respectively. Both fractions crystallized under the α-form at early stages of crystallization for all temperatures (T c ...
Martini, Silvana, Rincón Cardona, J. A., Ye, Y., Tan, C. Y., Candal, R., Herrera, M. L.   +5 more
openaire   +2 more sources

Labneh cheese with enhanced functional properties – composition, sensory profile and microbiological characteristics [PDF]

BIO Web of Conferences
The effect of storing Labneh cheese in high oleic and linoleic sunflower oils enriched with thyme essential oil in quantities of 0.1% and 0.2% was monitored. The chemical, microbiological, and sensory characteristics of the finished product were studied,
Ivanova Mihaela, Taneva Ira, Dobreva Krasimira, Valev Tsvetan, Dimov Milen, Iliev Ivan, Dimitrova-Dicheva Milena, Tumbarski Yulian, Stoyanova Albena   +8 more
doaj   +1 more source

Feeding laying hens docosa hexaenoic acid-rich microalgae oil at 40 g/kg diet causes hypotriglyceridemia, depresses egg production, and attenuates expression of key genes affecting hepatic triglyceride synthesis and secretion, but is rescued by dietary co-supplementation of high-oleic sunflower oil. [PDF]

Poult Sci, 2023
Elkin RG, El-Zenary ASA, Bomberger R, Haile AB, Weaver EA, Ramachandran R, Harvatine KJ.   +6 more
europepmc   +1 more source

Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil

Grasas y Aceites, 1996
A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO) or high oleic sunflower oil (HOBO). Furthermore, crisps have been fried in these oils with or without dimethyl polysiloxane (DMPS).
openaire   +5 more sources

ENVIRONMENTAL IMPACT ON OIL CONTENT AND FATTY ACID COMPOSITION OF NEW OS-HYBRID COMBINATIONS OF SUNFLOWER [PDF]

Poljoprivreda, 2013
This paper presents the results of 17 new OS-hybrid combinations of sunflower during three years (2009-2011) on two locations (Nova Gradiška and Osijek) aiming to determine the variability of oil content and fatty acid composition of the oil in different
Miroslav Krizmanić, Anto Mijić, Ivica Liović, Aleksandra Sudarić, Rezica Sudar, Tomislav Duvnjak, Goran Krizmanić, Marijan Bilandžić   +7 more
doaj  

Investigating the Thermal Stability of Omega Fatty Acid-Enriched Vegetable Oils

Foods
This study investigates the thermal stability of omega fatty acid-enriched vegetable oils, focusing on their behavior under high-temperature conditions commonly encountered during frying.
Katalin Nagy, Bogdan-Cezar Iacob, Ede Bodoki, Radu Oprean   +3 more
doaj   +1 more source

Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers

Foods
The quality of fried products greatly depends on the changes occurring during frying. The purpose of this work was to study the lipid quality changes taking place in selected frozen foods after domestic deep-frying.
María-Victoria Ruiz-Méndez, Joaquín Velasco, Adriana Salud Lastrucci, Gloria Márquez-Ruiz   +3 more
doaj   +1 more source

Extraction of High Stearic High Oleic Sunflower Oil Using Eco-Friendly Solvents

Processes
The present work aimed to evaluate the extractive performance of three green solvents—absolute ethanol, hydrated ethanol (96%), and absolute isopropanol (AIP)—in high stearic high oleic sunflower seeds, comparing them with the conventional solvent hexane.
Ana K. de Figueiredo, María B. Fernández, Susana M. Nolasco   +2 more
openaire   +1 more source

Processing of High Oleic-High Stearic Sunflower Oil: Achievements and Challenges.

, 2019
17th Euro Fed Lipid Congress 20-23 October 2019, Seville, Spain 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.
Bootello García, Miguel Ángel, Verdellet, P., Piispa, E., Hornyak, L., Zand, I., Garcés Mancheño, Rafael, Martínez-Force, Enrique, Salas, Joaquín J.   +7 more
openaire   +1 more source

High-Oleic Sunflower Oil as a Potential Substitute for Palm Oil in Sugar Coatings-A Comparative Quality Determination Using Multispectral Imaging and an Electronic Nose. [PDF]

Foods
Ollinger N, Blank-Landeshammer B, Schütz-Kapl L, Rochard A, Pfeifenberger I, Carstensen JM, Müller M, Weghuber J.   +7 more
europepmc   +1 more source