Results 81 to 90 of about 5,829 (173)

Environmental effect on sunflower oil quality

Crop Breeding and Applied Biotechnology, 2016
Sunflower is one of the most important oilseed crops and produces a high-quality edible oil. Balance of fatty acids in standard sunflower oil shows preponderance of linoleic rather than oleic acid, and conditions during seed development, such as ...
Amadeu Regitano Neto, Ana Maria Rauen de Oliveira Miguel, Anna Lúcia Mourad, Ercília Aparecida Henriques, Rosa Maria Vercelino Alves   +4 more
doaj  

Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the "Chorizo Zamorano" Dry Fermented Sausage. [PDF]

Foods, 2022
Hernández-Jiménez M, Martínez-Martín I, Vivar-Quintana AM, Revilla I.   +3 more
europepmc   +1 more source

Physicochemical characterisation of hydroxypropyl methylcellulose and xanthan gum emulsion template oleogels with different vegetable oils

Food Chemistry Advances
The reformulation of processed foods to eliminate industrial trans fats and reduce saturated fat content has created an urgent need for alternative lipid structuring technologies that preserve functionality without compromising health or sustainability ...
Xiaoyu Yu, Laura Mascarraque, Wenyang Jia, Sean Hogan, Anastasios Koidis   +4 more
doaj   +1 more source

Thiol-Ene Coupling of High Oleic Sunflower Oil towards Application in the Modification of Flexible Polyurethane Foams. [PDF]

Materials (Basel), 2022
Dworakowska S, Cornille A, Bogdal D, Boutevin B, Caillol S.   +4 more
europepmc   +1 more source

Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty. [PDF]

Heliyon, 2021
Romano R, Filosa G, Pizzolongo F, Durazzo A, Lucarini M, Severino P, Souto EB, Santini A.   +7 more
europepmc   +1 more source

Feeding laying hens docosa hexaenoic acid-rich microalgae oil at 40 g/kg diet causes hypotriglyceridemia, depresses egg production, and attenuates expression of key genes affecting hepatic triglyceride synthesis and secretion, but is rescued by dietary co-supplementation of high-oleic sunflower oil. [PDF]

Poult Sci, 2023
Elkin RG, El-Zenary ASA, Bomberger R, Haile AB, Weaver EA, Ramachandran R, Harvatine KJ.   +6 more
europepmc   +1 more source

Contribution à l’étude de l’effet des températures basses sur la composition en acide gras de l’huile des akènes de tournesol (oléique et classique)

Oléagineux, Corps gras, Lipides, 2005
The climatic conditions of 2003 namely high summer temperatures induced atypical sunflower fatty acids profiles. The linoleic content of the oil was significantly lower that the codex values (60%), whereas the oleic concentration was high (40%).
Merrien André, Pouzet André, Krouti Mohammed, Dechambre Joëlle, Garnon Véronique   +4 more
doaj   +1 more source

Processing of High Oleic-High Stearic Sunflower Oil: Achievements and Challenges.

, 2019
Tropical fats and butters are characterized by their high contents of saturated fatty acids, which confer to them melting points and rheological properties suitable for the production of high valuable food commodities. The advances in oilseed breeding and biotechnology have provided with alternatives to these species for the production of new oils with
Bootello García, Miguel Ángel, Verdellet, P., Piispa, E., Hornyak, L., Zand, I., Garcés Mancheño, Rafael, Martínez-Force, Enrique, Salas, Joaquín J.   +7 more
openaire   +1 more source

ENVIRONMENTAL IMPACT ON OIL CONTENT AND FATTY ACID COMPOSITION OF NEW OS-HYBRID COMBINATIONS OF SUNFLOWER [PDF]

Poljoprivreda, 2013
This paper presents the results of 17 new OS-hybrid combinations of sunflower during three years (2009-2011) on two locations (Nova Gradiška and Osijek) aiming to determine the variability of oil content and fatty acid composition of the oil in different
Miroslav Krizmanić, Anto Mijić, Ivica Liović, Aleksandra Sudarić, Rezica Sudar, Tomislav Duvnjak, Goran Krizmanić, Marijan Bilandžić   +7 more
doaj  

Investigating the Thermal Stability of Omega Fatty Acid-Enriched Vegetable Oils

Foods
This study investigates the thermal stability of omega fatty acid-enriched vegetable oils, focusing on their behavior under high-temperature conditions commonly encountered during frying.
Katalin Nagy, Bogdan-Cezar Iacob, Ede Bodoki, Radu Oprean   +3 more
doaj   +1 more source