Results 41 to 50 of about 19,688 (206)
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
Grasas y Aceites, 1996 The objective of this study was to determine the composition of sterols in vegetable oils used in industrial frying operations, and sterols and sterol oxides in the fried potato products.
Paresh Chandra Dutta +1 more
doaj +1 more source
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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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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Oils and fats on food: is it possible to have a healthy diet? [PDF]
, 2017 Oils and fats are an important part of our diet as components of many food formulations. Thus, they are retailed for domestic or hostelry uses and broadly used by food industry for the elaboration of margarines, ice cream, canned food, pre-cooked ...
Garcés Mancheño, Rafael +3 more
core +2 more sources
Modelling the kinetics of transesterification reaction of sunflower oil with ethanol in microreactors [PDF]
, 2013 Transesterification reaction of vegetable oil with ethanol leads to ethyl esters, used to date for applications principally in food and cosmetic industry.
Prat, Laurent E. +2 more
core +4 more sources
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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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
doaj +1 more source
Fatty acid composition of edible oils and fats [PDF]
, 2013 The content of fatty acids as well as the ratio between unsaturated and saturated fatty acids is important parameter for determination of nutritional value of certain oil.
Bauer, Biljana +2 more
core
Granular crystals in palm oil based shortening/margarine : a review [PDF]
, 2020 Palm oil based shortenings and margarines are important products within the lipid industry. However, a widespread quality deterioration issue is often reported regarding their long-term storage: the appearance of granular crystals or grains that are ...
Dewettinck, Koen +4 more
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