Results 191 to 200 of about 19,901 (218)
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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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Nutritional and Stability Characteristics of High Oleic Sunflower Seed Oil
Lipid / Fett, 1990AbstractHigh Oleic Sunflower Seed Oil is a monounsaturated oil, containing approximately 80 percent of its fatty acids as oleic acid. This is the highest level of monounsaturate available on the market today. This unusually high level imparts excellent nutritional properties to the oil, especially with respect to cholesterol metabolism.
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The use of high-oleic sunflower oils in production of solid toilet soap
Вестник Всероссийского научно-исследовательского института жиров, 2021В статье рассмотрена возможность использования высоко олеинов ого подсолнечного масла в производстве твердого туалетного мыла. Проведено сравнение с мылом на основе оливкового масла. Показано, что основным фактором целесообразности использования высоко олеинов ого подсолнечного масла в сравнении с оливковым маслом является более высокое содержание ...
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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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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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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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Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil
Journal of the Science of Food and Agriculture, 2013AbstractBACKGROUNDHigh oleic sunflower oil (HOSO) and a fatty acid (FA) mixture were inter‐esterified in a solvent‐free system catalysed by Lipozyme RM IM to produce a cocoa butter equivalent (CBE). The effects of reaction conditions on the percentage of saturate–oleoyl–saturate (SOS) and saturate–saturate–oleoyl (SSO) triacylglycerols (TAGs) were ...
Sheida, Kadivar +3 more
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Lipid metabolism in pigs fed beef tallow or high-oleic acid sunflower oil
Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 1995The objectives of this study were to establish the effects of high-oleic sunflower oil (HOSO) and beef tallow on tissue fatty acids and stearoyl-CoA desaturase activities in swine; and to compare effects of HOSO and tallow on swine plasma triglycerides and lipoprotein-cholesterol fractions.
I L, Klingenberg, D A, Knabe, S B, Smith
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Nutrition Research, 1999
Abstract Feeding oils containing various proportions of the monounsaturated oleic (18:1 n-9) and petroselinic (18:1 n-12) acids to rats was found to strongly affect the levels of arachidonate (AA, 20:4 n-6) [J Nutr 1995;125: 1563–1568; Nutr Res 1997; 17: 89–97] and docosahexaenoate (DHA, 22:6 n-3) [Nutr Res 1998; 18: 851–861] in liver and heart.
Nikolaus Weber +2 more
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Abstract Feeding oils containing various proportions of the monounsaturated oleic (18:1 n-9) and petroselinic (18:1 n-12) acids to rats was found to strongly affect the levels of arachidonate (AA, 20:4 n-6) [J Nutr 1995;125: 1563–1568; Nutr Res 1997; 17: 89–97] and docosahexaenoate (DHA, 22:6 n-3) [Nutr Res 1998; 18: 851–861] in liver and heart.
Nikolaus Weber +2 more
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