Results 31 to 40 of about 6,024 (172)
Effect of high-fat diets on functional and biochemical parameters of the large intestine of rats
Journal of Education, Health and Sport, 2017 Aim: To determine the effect of high fat diet on the state of the colon. Materials and Methods: Edible fats with different fatty acid composition were used: usual (high linoleic) sunflower oil, high-oleic sunflower oil “Olivka”, high-palmitic oils ...
A. V. Bocharov
doaj +3 more sources
PLoS ONE, 2023 Oleic acid is a monounsaturated fatty acid increasing oil oxidative stability. High content of oleic acid is thus a valuable trait in oilseed crops. Sunflower (Helianthus annuus L.) normally accumulates linoleic acid as a major fatty acid, but a mutant ...
Rim Gubaev +13 more
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Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT The rapid expansion of the global avocado oil market has intensified concerns about economic adulteration with lower‐cost, high‐oleic seed oils that resemble the fatty acid specifications of avocado oil. Cis‐vaccenic acid C18:1 (n−7) occurs at higher proportions in avocado oil than in common seed oil adulterants, making it a promising ...
Donpon Wannasin, Selina C. Wang
wiley +1 more source
How Different Lipid Blends Affect the Quality and Sensory Attributes of Short Dough Biscuits
Applied SciencesThe influence of different lipid blends on the physicochemical, nutritional, and sensory characteristics of short dough biscuits was investigated in comparison with a conventional formulation containing palm oil.
Silvia Marzocchi +6 more
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Italian Journal of Agronomy, 2023 The development of a hybrid with high oleic acid is an important breeding goal for sunflower. High oleic acid sunflower has better cooking quality due to low oxidation and rancidity.
Masood Hussain Shah +5 more
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Journal of the American Oil Chemists' Society, EarlyView.High temperatures in a short time on electric stoves in private homes. Fast loss of tocochromanols using standardized conditions and a miniature heating apparatus. ABSTRACT Tocochromanols (vitamin E compounds) are essential ingredients in human nutrition. Their consumption via edible oils is considered the main source of dietary intake.
Alicia Harter +2 more
wiley +1 more source
Oxidative changes of vegetable oils during microwave heating
Czech Journal of Food Sciences, 2005 The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions.
Jana Dostálová +3 more
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Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
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Food Biomacromolecules, EarlyView.Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh +2 more
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Food Biomacromolecules, EarlyView.Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj +8 more
wiley +1 more source