Results 11 to 20 of about 19,688 (206)

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils [PDF]

open access: yesFoods, 2021
Frying performance of olive-pomace oils (OPOs) as compared to sunflower oils (SOs) and high-oleic sunflower oils (HOSOs) was studied in discontinuous frying (DF) and continuous frying (CF) for the first time. DF is used in household, restaurants and frying outlets, while CF is used in the food industry.
Francisca Holgado   +3 more
openaire   +4 more sources

Reduction of high oleic sunflower oil to glyceryl trioleyl ether [PDF]

open access: yesEuropean Journal of Lipid Science and Technology, 2013
“High oleic” sunflower oil was converted into the respective triether using InBr3 or GaBr3 as catalysts and triethylsilane or 1,1,3,3‐tetramethyldisiloxane (TMDS) as reducing agent in solvent‐free reactions. GaBr3/TMDS was found to be the most efficient reduction system enabling to carry out the reduction at room or moderately elevated temperature ...
Ursula Biermann, Jürgen O. Metzger
openaire   +1 more source

Investigation of the oxidative stability of cold pressed sunflower oil of high-oleic type subjected to elevated temperature [PDF]

open access: yesHemijska Industrija, 2017
In this paper the oxidative stability of cold pressed sunflower oil of high-oleic type was investigated, using Schaal–Oven test at elevated temperature (63±2°C). At the same time samples of linoleic type oils, cold pressed and refined, were tested.
Romanić Ranko S., Kravić Snežana Z.
doaj   +1 more source

Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies [PDF]

open access: yesТехника и технология пищевых производств, 2021
Introduction. The quality profile and nutritional values of cookies depend on the raw material. The research objective was to study the effect of oils and fats on the quality characteristics and storage capacity of cookies. Study objects and methods. The
Elena A. Demchenko   +2 more
doaj   +1 more source

Effect of solvents on the fractionation of high oleic–high stearic sunflower oil [PDF]

open access: yesFood Chemistry, 2015
Solvent fractionation of high oleic-high stearic (HOHS) sunflower oil was studied to determine the best solvent to use (hexane or acetone) in terms of the operational parameters and properties of the final stearins. Acetone fractionation on two types of HOHS sunflower oils (N17 and N20) was carried out at temperatures from 5 to 10 °C using micelles ...
Bootello García, Miguel Ángel   +3 more
openaire   +3 more sources

Study of oleogel based on components Helianthus annuus L. and Rosmarinus officinalis L. as frying oil

open access: yesПищевые системы, 2023
The aim of this study was to study the oxidation resistance and functional properties of oleogels based on high oleic oil and wax from Helianthus annuus L. with the addition of a natural complex antioxidant — an extract from Rosmarinus officinalis L. and
A. V. Samoylov   +3 more
doaj   +1 more source

On-line monitoring of the transesterification reaction between triglycerides and ethanol using near infrared spectroscopy combined with gas chromatography [PDF]

open access: yes, 2011
Many analytical procedures have been developed to determine the composition of reaction mixtures during transesterification of vegetable oils with alcohols.
Dubreuil, Brigitte   +4 more
core   +3 more sources

Virgin olive oil and cardiovascular diseases. Plasma lipid profile and lipid composition of human erythrocyte membrane.

open access: yesGrasas y Aceites, 1998
We studied the effect of virgin olive oil on plasma lipids and erythrocyte membrane lipids of healthy subjects and hypertensive patients (with or without hypercholesterolaemia). The effect of high-oleic sunflower oil was also tested.
V. Ruiz Gutiérrez   +2 more
doaj   +1 more source

Olive oil, high-oleic acid sunflower oil and CHD [PDF]

open access: yesBritish Journal of Nutrition, 2001
The low levels of CHD morbidity and mortality in Mediterranean regions is partly attributed to dietary factors. Olive oil is a key component of the traditional Mediterranean diet, therefore there has been intensive investigation to determine how olive oil mediates this effect.
openaire   +2 more sources

Environmental effect on sunflower oil quality [PDF]

open access: yesCrop Breeding and Applied Biotechnology, 2016
Sunflower is one of the most important oilseed crops and produces a high-quality edible oil. Balance of fatty acids in standard sunflower oil shows preponderance of linoleic rather than oleic acid, and conditions during seed development, such as ...
Amadeu Regitano Neto   +4 more
doaj   +1 more source

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