Results 11 to 20 of about 6,024 (172)

Industrial frying trials with high oleic sunflower oil

Grasas y Aceites, 1996
High oleic sunflower oil has been developed for some special purposes where a good oxidation stability is needed and a healthy fatty acid profile is preferred. The oil is especially suitable for deep fat frying.
J. R.K. Niemelä, I. Wester, R. M. Lahtinen   +2 more
doaj   +3 more sources

Behaviour of sunflower (Helianthus annuus L.) oil and high oleic sunflower oil during the frying of churros

Food Chemistry Advances
The aim of this research was to evaluate the physicochemical quality of two sunflower oils (conventional and high oleic) during the frying of churros, using different analytical methods.
Silvia Álvarez Graña, Daniel Abarquero, Julio Claro, Patricia Combarros-Fuertes, José María Fresno, M. Eugenia Tornadijo   +5 more
doaj   +3 more sources

Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans. [PDF]

Foods, 2022
Olive pomace oil (OPO) is mainly a source of monounsaturated fat together with a wide variety of bioactive compounds, such as triterpenic acids and dialcohols, squalene, tocopherols, sterols and aliphatic fatty alcohols. To date, two long-term intervention studies have evaluated OPO’s health effects in comparison with high oleic sunflower oil (HOSO ...
González-Rámila S, Mateos R, García-Cordero J, Seguido MA, Bravo-Clemente L, Sarriá B.   +5 more
europepmc   +5 more sources

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

Foods, 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, María Victoria Ruiz-Méndez, Joaquín Velasco, Gloria Márquez-Ruiz   +3 more
openaire   +4 more sources

Olive Oil Quality Analysis and the Detection of Adulterations by GC-MS With Cold EI. [PDF]

J Mass Spectrom
ABSTRACT Olive oil is widely consumed for its nutritional and health benefits, yet its high market value makes it vulnerable to adulteration and mislabeling. Current analytical approaches for assessing olive oil quality and authenticity rely largely on indirect analyses, such as fatty acid methyl ester (FAME) profiles, peroxide values, or UV absorbance,
Neumark B, Elkabets O, Shabi Z, Amirav A.   +3 more
europepmc   +2 more sources

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

European Journal of Lipid Science and Technology, 2013
“High oleic” sunflower oil was converted into the respective triether using InBr 3 or GaBr 3 as catalysts and triethylsilane or 1,1,3,3‐tetramethyldisiloxane (TMDS) as reducing agent in solvent‐free ...
Ursula Biermann, Jürgen O. Metzger
openaire   +1 more source

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

Пищевые 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, T. B. Tsyganova, E. A. Yakovlev, E. V. Dudkina   +3 more
doaj   +1 more source

Formation of Ages in Penaeus Vannamei Fried with High Oleic Acid Sunflower Oil

Food Chemistry: X, 2023
Here, we investigated the effects of frying process on the formation of advanced glycation end products (AGEs) in shrimps using Penaeus vannamei as the raw material. The results showed that the oil, malondialdehyde, fluorescent AGEs, carboxymethyl lysine (CML), methylglyoxal hydroimidazolone (MG-H1) and the outer layer carboxyethyl lysine (CEL) content
Jiao Mo, Yuanyuan Zhao, Runlin Wu, Benlun Hu, Caihua Jia, Jianhua Rong, Ru Liu, Siming Zhao   +7 more
openaire   +3 more sources

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

Grasas 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, F. J. G. Muriana, J. Villar   +2 more
doaj   +1 more source

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

British 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