Results 41 to 50 of about 19,901 (218)

Direct extraction of oil from sunflower seeds by twin-screw extruder according to an aqueous extraction process: Feasibility study and influence of operating conditions [PDF]

, 2007
The objective of this study was to evaluate the feasibility of an aqueous process to extract sunflower seed oil using a co-rotating twin-screw extruder. Aqueous extraction was carried out using whole seeds and the influence of the operating conditions on
Amalia Kartika, Amalia Kartika, Bligh, Choudhury, Domínguez, Domínguez, Dziezak, Fullbrook, Galvin, Gautam, Gautam, Gogoi, Hagenmaier, Isobe, L. Rigal, Lacaze-Dufaure, Lacaze-Dufaure, Lanzani, P.Y. Pontalier, Ph. Evon, Rigal, Rosenthal, Sineiro, Southwell, V. Vandenbossche, Van Soest, Van Soest   +26 more
core   +4 more sources

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

Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations

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, Lars-Åke Appelqvist   +1 more
doaj   +1 more source

QTL mapping of oleic acid content in modern VNIIMK sunflower (Helianthus annuus L.) lines by using GBS-based SNP map.

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, Stepan Boldyrev, Elena Martynova, Alina Chernova, Tatyana Kovalenko, Yuliya Chebanova, Tatyana Peretyagina, Svetlana Goryunova, Denis Goryunov, Zhanna Mukhina, Cecile Ben, Laurent Gentzbittel, Philipp Khaitovich, Yakov Demurin   +13 more
doaj   +1 more source

Stability analyses of sunflower (Helianthus annuus L.) hybrids for oleic acid and yield traits under multi location trials in Pakistan

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, Saeed Rauf, Shahid Nazir, Rodomiro Ortiz, Abdul Naveed, Seerat Fatima   +5 more
doaj   +1 more source

Olive oil [PDF]

, 2007
Analyses of phytosterol classes of olive and hazelnut oils collected from different countries by TLC, GC and GC-MS revealed considerable quantitative differences.
Azadmard-Damirchi, Sodeif
core   +1 more source

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, EarlyView.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

How Different Lipid Blends Affect the Quality and Sensory Attributes of Short Dough Biscuits

Applied Sciences
The 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, Cesare Ravagli, Francesca Cuomo, Maria Cristina Messia, Emanuele Marconi, Maria Fiorenza Caboni, Federica Pasini   +6 more
doaj   +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, Pavel Hanzlík, Zuzana Réblová, Jan Pokorný   +3 more
doaj   +1 more source

Sunflower Variety Trial [PDF]

, 2013
Sunflowers are being grown in the Northeast for their potential to add value to a diversified operation as fuel, feed, fertilizer, and an important rotational crop. The major sunflower production areas are in the northern Great Plains, so seed production
Burke, Conner, Cummings, Erica, Darby, Heather, Harwood, Hannah, Monahan, Susan   +4 more
core   +1 more source