Results 111 to 120 of about 19,688 (206)

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  

Infusion of Essentail Oils in Agarose Gels to Create Antimicrobial Surfaces [PDF]

, 2017
The current use of antibiotics is very excessive in multiple settings, from treating patients to being present in cleaning products. This overuse of antibiotics is resulting in multiple consequences, ranging from having a negative impact on human health ...
Guron, Simran
core   +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

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

Thermo-pressing of cake meal from sunflower whole plant, one only operation for two actions : expression of residual oil and molding of biodegradable agromaterials [PDF]

, 2012
The starting material used in this study was a cake generated during thermo-mechanical fractionation of sunflower (Helianthus annuus L.) whole plant in a Clextral BC 45 (France) twin-screw extruder.
Evon, Philippe, Pontalier, Pierre-Yves, Rigal, Luc, Vandenbossche, Virginie   +3 more
core  

High-stearic/high-oleic sunflower oil: A versatile fat for food applications

, 2011
Peer ...
Dubinsky, E., Garcés Mancheño, Rafael
openaire   +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

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

Effects of α-tocopherol and oleic acid content in sunflower oil subjected to discontinuous and prolonged frying process. [PDF]

, 2019
Aiello, Alessandra, Manzo, Nadia, Pizzolongo, Fabiana, Romano, Raffaele, Santini, Antonello   +4 more
core   +1 more source

Rapid Monitoring and Quantification of Primary and Secondary Oxidative Markers in Edible Oils During Deep Frying Using Near-Infrared Spectroscopy and Chemometrics. [PDF]

Foods
Mehany T, González-Sáiz JM, Pizarro C.
europepmc   +1 more source