Results 141 to 150 of about 115,116 (302)
THE DETERMINATION OF OLEIC ACID CONTENTS IN SUNFLOWER GENOTYPES
, 2017 High oleic sunflower is new trend both in Turkey and also in the world due to that it present healthy vegetable oil and also higher standing ability for frying. Higher oleic acid also affects from environment especially nigh temperatures during the grain
Colak, Caglar +9 more
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Pracaxi Oil as a Potential Inhibitor of Fat Bloom
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli +4 more
wiley +1 more source
Adsorption of oleic acid at sillimanite/water interface
, 2002 The interaction of oleic acid at sillimanite-water interface was studied by adsorption, FT-IR, and zeta potential measurements. The isoelectric point (IEP) of sillimanite obtained at pH 8.0 was found to shift in the presence of oleic acid.
Prabhakar, S +2 more
core +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta +2 more
wiley +1 more source
Conversion of Oleic Acid to Linoleic Acid
Journal of Biological Chemistry, 1961 C, YUAN, K, BLOCH
openaire +2 more sources
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Saturated fatty acids (SFAs) are generally regarded simply as being resistant to oxidation compared with unsaturated fatty acids. However, it has long been reported that SFAs can undergo oxidation when heated at high temperatures, leading to the formation of unique degradation products such as 2‐alkanones and lactones.
Kanji Aoyagi +2 more
wiley +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi +2 more
wiley +1 more source
Asia-Pacific Journal of Chemical Engineering, EarlyView.ABSTRACT The global trend toward sustainable and intensified bioprocesses is driving innovation in the design and scalable synthesis of liposomal nanocarriers, a cornerstone of modern drug delivery. For decades, these nanosystems have relied exclusively on polyethylene glycol (PEG) for their sustained circulation in vivo, but they are currently ...
Chandra Has
wiley +1 more source
ON THE INTERACTION OF AVIDIN AND OLEIC ACID
Journal of Biological Chemistry, 1948 H P, BROQUIST, E E, SNELL
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Journal of Applied Polymer Science, EarlyView.Polyurethane films were prepared from andiroba (Carapa guianensis) and buriti (Mauritia flexuosa) oil‐derived polyols, emphasizing their potential as bio‐based materials. UV–Vis analysis indicates the retention of carotenoid‐related chromophoric features within the polymer matrix.
João A. P. da Silva +5 more
wiley +1 more source