Results 1 to 10 of about 3,150,344 (264)

Determination of the oxidative stability of olive oil using an integrated system based on dielectric spectroscopy and computer vision

Information Processing in Agriculture, 2019
During storage, olive oil may suffer degradation leading to an inferior quality level when purchased and consumed. Oxidative stability is one of the most important parameters for maintaining the quality of olive oil, which affects its acceptability and ...
Alireza Sanaeifar, Abdolabbas Jafari
doaj   +1 more source

Structure-guided systems-level engineering of oxidation-prone methionine residues in catalytic domain of an alkaline α-amylase from Alkalimonas amylolytica for significant improvement of both oxidative stability and catalytic efficiency.

PLoS ONE, 2013
High oxidative stability and catalytic efficiency are required for the alkaline α-amylases to keep the enzymatic performance under the harsh conditions in detergent industries.
Haiquan Yang, Long Liu, Hyun-dong Shin, Jianghua Li, Guocheng Du, Jian Chen   +5 more
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Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

Proceedings, 2020
Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well
María Gabriela Bordón, Gabriela Noel Barrera, Maria C. Penci, Andrea Bori, Victoria Caballero, Pablo Ribotta, Marcela Lilian Martínez   +6 more
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Oxidative stability and tocopherol concentration of canola oil extracted using supercritical CO2

Grasas y Aceites, 2006
In this work the characteristics of canola seed oil extracted using supercritical CO2 under different conditions and its oxidative stability were analyzed and compared with those corresponding to the oil extracted with hexane.
Iván Jachmanián, Lucía Margenat, Ana I. Torres, Maria A. Grompone   +3 more
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Meat Composition, Fatty Acid Profile and Sensory Attributes of Meat from Goats Fed Diet Supplemented with Fermented Saccharina japonica and Dendropanax morbifera

Foods, 2020
A 90-day feeding trial was conducted to evaluate the effects of diets supplemented with three concentrations (control or 0%, 0.5% and 1.0%) of fermented Saccharina japonica and Dendropanax morbifera (FSJ-DM) on the meat composition, growth performance ...
Jamila Fatima L. Saturno, Muhammad Ammar Dilawar, Hong-Seok Mun, Dae Hun Kim, Dhanushka Rathnayake, Chul-Ju Yang   +5 more
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Oxidative stability of extra virgin olive oil assessed by electron paramagnetic resonance, chemical composition, and multivariate analysis

Current Research in Food Science
The oxidative stability of extra virgin olive oil (EVOO) is a key quality parameter influenced by its composition and antioxidant content. The determination of EVOO oxidative stability under stress conditions will help to address its nutritional ...
Jessica Costa, Maria Camilla Baratto, Francesca Borghini, Raffaello Nardin, Angelo Riccaboni, Rebecca Pogni   +5 more
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Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae

Poultry Science, 2020
Marine microalgae (MA) has received wide attention as a promising source of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) enrichment in animal products to improve the health status and wellbeing of the consumers.
Bing Liu, Qin Zhou, Jiaming Zhu, Gang Lin, Dongyou Yu, Tuoying Ao   +5 more
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The impact of oil type on the physical and oxidative stability of oil-in-water nanoemulsions: A comparative study of palm, olive, soybean, and flaxseed oils

Applied Food Research
The oxidation of the oil phase in oil-in-water nanoemulsions affects both their sensory properties and potential toxicity. This study aimed to investigate the influence of oil type (palm, extra virigin olive, soybean, and flaxseed) on the physical and ...
Masoumeh Marhamati, Golnaz Ranjbar, Reza Farhoosh, Mitra Rezaie   +3 more
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Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure

Agriculture, 2012
The objective of this study was to investigate the differences in the oxidative stability during storage of fish oil enriched cream cheeses when fish oil was added either as neat oil or pre-emulsified oil with sodium caseinate, whey protein isolate, or a
Andy Horsewell, Louise Helene Søgaard Jensen, Grethe Hyldig, Ulf Andersen, Ditte Green-Petersen, Nina Skall Nielsen, Anna Frisenfeldt Horn, Charlotte Jacobsen   +7 more
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The role of endogenous hydratable phospholipids in enhancing the oxidative stability of tiger nut (Cyperus esculentus L.) oil

Food Chemistry: X
Tiger nut oil (TNO) is a promising oil due to its excellent oxidative stability. The simulated system was developed using stripped tiger nut oil (STNO) and hydratable phospholipids (HP) extracted from TNO to study HP's antioxidant role.
Run-Yang Zhang, Jing-Ru Jia, Chen Liu, Xiao-Shuang Cai, Peng-Xiao Chen, Hua-Min Liu, Wen-Xue Zhu   +6 more
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