Results 21 to 30 of about 1,017 (168)
THE USE OF A BLEND OF MILK INGREDIENTS AND DIFFERENT PALM OIL FRACTIONS IN PROCESSED CHEESE FORM [PDF]
Journal of Food and Dairy Sciences, 2012 The objective of this research was to study the effect of using unhydrogenated palm oil fractions on processed cheese properties. Five treatments of processed cheese were manufactured using hydrogenated palm kernel oil (HPKO), palm kernel olein ...
M. Ismail
doaj +1 more source
Cosmetics, 2022 This study aimed to optimize the green synthesis of glucose palm oleate catalyzed by Carica papaya Lipase (CPL) through transesterification in a solvent-free system.
Phanuphong Chaiwut +4 more
doaj +1 more source
Temperature-Assisted Crystallization of Mustard Oil for Erucic Acid Reduction and Its Impact on Phenolic Compounds, Sterols and Oxidative Quality of Oil During Ambient Storage. [PDF]
Food Sci NutrErucic acid (EA) content of mustard oil (MO) was decreased to < 2% level using temperature‐assisted crystallization with no effect on free fatty acids (FFAs), peroxide value (PV), and color of MO and its olein and stearin variant. Olein was rich in phenolic compounds and had higher antioxidant capacity than MO and stearin.
Rahim MA +4 more
europepmc +2 more sources
Journal of Agriculture and Food Research, 2023 The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (
Rakhi S. Patil +2 more
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Agritech, 2012 Telah dilakukan proses fraksinasi bertingkat untuk meningkatkan nilai tambah RBD-palm olein. Palm olein difraksinasi menghasilkan super-olein dan super-olein difraksinasi ulang untuk menghasilkan top-olein.
Bangun P. Nusantoro
doaj +1 more source
Intake and body weight gain of rats fed different types of unused and used frying oils
Grasas y Aceites, 1998 Olive oil, sunflower oil and palm olein, unused or used in repeated potato frying until the oils reached the limit of 25% of polar compounds (PC) were used.
A. M. Pérez-Granados +2 more
doaj +1 more source
Plasma lipids and prothrombin time in rats fed palm oil and other commonly used fats in Egypt
Grasas y Aceites, 1993 Sprague-Dawley rats were fed for a total period of 8 weeks on six diets that were different in the source of their fat content. The fat content was provided either, palm oil or palm olein or corn oil or hydrogenated fat, or frying palm oil and mixture of
Mona M. Hussein +2 more
doaj +1 more source
Effect of Arabica Coffee Husk on Plasma Lipids and Obesity on Albino Rats. [PDF]
Food Sci NutrFeeding on a high‐fat diet supplemented with Arabica coffee husks (CH) for 8 weeks led to an improvement in plasma lipids and adipose tissues in rats compared to the high‐fat diet. ABSTRACT Hyperlipidemia is a major risk factor for the development of cardiovascular diseases.
Alshaikhsaleh SM.
europepmc +2 more sources
Antioxidant Potential of Red Palm-Pressed Mesocarp Olein
Journal of Oleo Science, 2021 Oxidative stress occurs due to the imbalance amount of the free radicals and antioxidants in human body which often associated with numerous chronic diseases. The antioxidant properties of red palm-pressed mesocarp olein (PPMO) have not been widely studied. Therefore, antioxidant properties of PPMO relative to commercially available edible oils, namely
Teh, Soek Sin +4 more
openaire +3 more sources
Copper bioavailability in rats fed unused palm olein and palm olein used in frying
Journal of the Science of Food and Agriculture, 2004 AbstractThe influence of the consumption of unused and used (in repeated potato frying operations) palm olein on copper bioavailability was investigated. Three diets containing respectively 8% olive oil (O), palm olein (P) and palm olein from 80 repeated potato frying operation without turnover (PF), which nearly reached the limit of 25% polar ...
Pérez Granados, Ana M. +2 more
openaire +2 more sources