Results 71 to 80 of about 5,829 (173)

Development, Characterization, and Stability of Burgers With Partial or Total Replacement of Beef by Vegetable Ingredients

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT This study evaluated the partial or total replacement of beef (0%, 25%, 50%, 75%, and 100%) with plant‐based ingredients (risotto rice, textured soy protein, and cassava starch) in burgers, combined with the incorporation of freeze‐dried açaí pulp as an antioxidant and natural colorant, and sesame oil as a substitute for beef fat.
Sheyla Maria Barreto Amaral, Silmara de Fátima Silva Cavalcante, Janevane Silva de Castro, Luiz Alves Bitu, Felipe Sousa da Silva, Mairlane Silva de Alencar, Adriano Lincoln Albuquerque Mattos, Ana Erbênia Pereira Mendes, Paulo Henrique Machado de Sousa, Elisabeth Mary Cunha da Silva   +9 more
wiley   +1 more source

Biodiesel Production From Canola Oil by Titanium Dioxide‐Photocatalysed Transesterification

GCB Bioenergy, Volume 18, Issue 6, June 2026.
Photocatalytic transesterification of canola oil over TiO2 under UVA irradiation enables biodiesel production under mild conditions. Yields up to 73% FAME and 38% FAEE were achieved, with negative Gibbs free energy (ΔG < 0) confirming thermodynamic favourability.
Rosilene A. Welter, Harrson Santana, Lucimara G. de la Torre, Osvaldir Pereira Taranto, Michael Oelgemöller   +4 more
wiley   +1 more source

Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils

Grasas y Aceites, 1996
After the elaboration of specific lists of descriptors for crisps and frozen pre-cooked french fries, the sensory profiles allowed to describe these products fried in sunflower, high oleic sunflower and palm/palm based blend oils. The sensory data were analysed by principal component analysis and factorial correspondence analysis.
R. Raoux, O. Morin, F. Mordret
openaire   +4 more sources

Multidimensional Quality Assessment of Duck Breast Meat Subjected to Different Thermal Cooking Methods: Physicochemical, Microbiological, Sensory, Mineral and Microstructural Insights

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
Different thermal processing methods significantly influenced the physicochemical, sensory, microbiological, mineral, and microstructural properties of duck breast meat. Sous‐vide best preserved moisture, structural integrity, and oxidative stability, whereas charcoal grilling provided superior sensory quality and consumer acceptability.
Sabire Yerlikaya, Süleyman Gökmen, Nuran Erdem, Hatice Berna Poçan   +3 more
wiley   +1 more source

Genetic diversity analysis of high oleic inbred lines in sunflower (Helianthus annuus)

Electronic Journal of Plant Breeding, 2019
Sunflower hybrids with high oleic acid content have nutritional benefits similar to olive oil. High oleic sunflower hybrids can be obtained by using genetically divergent high oleic parental lines in heterosis breeding.
S. Viswa Bharathy, PL. Viswanathan, S. Manonmani and, R. Chandirakala   +3 more
doaj   +1 more source

Oil quality and marker assisted selection for oleic acid content in response to seed bio-priming with Trichoderma asperellum in Helianthus annuus L.

Discover Applied Sciences
Bio-priming with beneficial microbes has drawn the attention of researchers to address environmental constraints resulting from modern agricultural practices.
Siva Devika Ogireddy, Sabyasachi Koley, Jarupula Suman, Amitava Rakshit   +3 more
doaj   +1 more source

Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei). [PDF]

Foods, 2023
Chen J, Zhao Y, Wu R, Yin T, You J, Hu B, Jia C, Rong J, Liu R, Zhang B, Zhao S.   +10 more
europepmc   +1 more source

Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil

Grasas y Aceites, 1996
A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO) or high oleic sunflower oil (HOBO). Furthermore, crisps have been fried in these oils with or without dimethyl polysiloxane (DMPS).
openaire   +5 more sources

Olive oil and high-oleic sunflower oil on human plasma and erythrocyte membrane lipids

Nutrition Research, 1997
We also gratefully acknowledge the technical assistance of Femanda Leone and Manuel Rodriguez, and the support of the Department for Food Analysis at the Instituto de la Grasa (CSIC).
Ruiz-Gutiérrez, Valentina, Muriana, Francisco J. G., Guerrero, Aurora, Villar Ortiz, José   +3 more
openaire   +2 more sources

Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil. [PDF]

Food Sci Biotechnol, 2023
Lee TK, Hur G, Choi J, Ban C, Kim JY, Yang H, Park JHY, Lee KW, Kim JH.   +8 more
europepmc   +1 more source