Results 141 to 150 of about 6,024 (172)
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Comparison of the frying stability of regular and high‐oleic acid sunflower oils
Journal of the American Oil Chemists' Society, 2006AbstractThe frying stability of a regular sunflower oil (RSFO) was compared with that of a high‐oleic acid sunflower oil (HOSFO). The rate of FFA formation was greater for HOSFO than RSFO during 72 h of frying. The content of tocopherols was much higher in RSFO and their degradation was markedly slower than that observed for HOSFO.
L. Normand +2 more
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HIGH OLEIC SUNFLOWER OIL - AN ALTERNATIVE TO OLIVE OIL IN THE PRODUCTION OF SOLID TOILET SOAP
Вестник Всероссийского научно-исследовательского института жиров, 2023Рассмотрены жирнокислотные составы высокоолеинового подсолнечного и оливкового масел и дана оценка различий в содержании олеиновой кислоты и соотновшения между насыщенными и ненасыщенными жирными кислотами. Показано, что высокоолеиновое подсолнечное масло отличается более высоким содержанием олеиновой кислоты, что обеспечивает его более высокую ...
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Food Chemistry, 2011
Cocoa butter equivalents (CBEs) are fats with a similar composition and melting profile as cocoa butter (CB), which are usually prepared by blending mid-palm fractions and stearate-rich tropical butters. In this regard, high stearic-high oleic sunflower oil contains disaturated triacylglycerols typically present in CBEs, albeit at a lower concentration
Salas, Joaquín J. +3 more
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Cocoa butter equivalents (CBEs) are fats with a similar composition and melting profile as cocoa butter (CB), which are usually prepared by blending mid-palm fractions and stearate-rich tropical butters. In this regard, high stearic-high oleic sunflower oil contains disaturated triacylglycerols typically present in CBEs, albeit at a lower concentration
Salas, Joaquín J. +3 more
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Journal of Food Lipids, 2009
ABSTRACT Differential scanning calorimetry (DSC) was employed to detect high oleic sunflower oil (HOSo) as an adulterant in extra‐virgin olive oil (EVOo) by means of cooling and heating thermograms. Addition of HOSo did not significantly alter cooling profiles of EVOo except for onset temperature of crystallization, which was significantly shifted ...
E. Chiavaro +5 more
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ABSTRACT Differential scanning calorimetry (DSC) was employed to detect high oleic sunflower oil (HOSo) as an adulterant in extra‐virgin olive oil (EVOo) by means of cooling and heating thermograms. Addition of HOSo did not significantly alter cooling profiles of EVOo except for onset temperature of crystallization, which was significantly shifted ...
E. Chiavaro +5 more
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Journal of the American Oil Chemists' Society, 1994
AbstractMixing different proportions of high‐oleic sunflower oil (HOSO) with polyunsaturated vegetable oils provides a simple method to prepare more stable edible oils with a wide range of desired fatty acid composition. Oxidative stability of soybean, canola and corn oils, blended with different proportions of HOSO to lower the respective levels of ...
E. N. Frankel, S. W. Huang
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AbstractMixing different proportions of high‐oleic sunflower oil (HOSO) with polyunsaturated vegetable oils provides a simple method to prepare more stable edible oils with a wide range of desired fatty acid composition. Oxidative stability of soybean, canola and corn oils, blended with different proportions of HOSO to lower the respective levels of ...
E. N. Frankel, S. W. Huang
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Olive oil and high-oleic sunflower oil on human plasma and erythrocyte membrane lipids
Nutrition Research, 1997We also gratefully acknowledge the technical assistance of Femanda Leone and Manuel Rodriguez, and the support of the Department for Food Analysis at the Instituto de la Grasa (CSIC).
Ruiz-Gutiérrez, Valentina +3 more
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Journal of the American Oil Chemists' Society, 1998
AbstractFrying stability of sunflower oil (SO) with 23% oleic acid and 61% linoleic acid, and of high‐oleic acid sunflower oil (HOSO) with 74% oleic acid and 13% linoleic acid was studied during 20 discontinuous deep‐fat fryings of various frozen foods, with or without frequent replenishment of the used oil with fresh oil. Alterations of both oils were
Antonio Romero +2 more
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AbstractFrying stability of sunflower oil (SO) with 23% oleic acid and 61% linoleic acid, and of high‐oleic acid sunflower oil (HOSO) with 74% oleic acid and 13% linoleic acid was studied during 20 discontinuous deep‐fat fryings of various frozen foods, with or without frequent replenishment of the used oil with fresh oil. Alterations of both oils were
Antonio Romero +2 more
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High-stearic/high-oleic sunflower oil: A versatile fat for food applications
2012Peer ...
Dubinsky, E., Garcés Mancheño, Rafael
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