Results 101 to 110 of about 8,041 (202)

Effect of Natural Antioxidants on the Stability of Linseed Oil and Fish Stored under Anaerobic Conditions

Journal of Chemistry, 2018
Vegetable and animal oils are susceptible to the oxidation of their lipid components on storage. Polyphenols from apple peels are investigated as potential natural antioxidants used for stabilizing polyunsaturated fatty acid and preventing oxidation. The
Kinga Śpitalniak-Bajerska, Antoni Szumny, Alicja Zofia Kucharska, Robert Kupczyński   +3 more
doaj   +1 more source

Pomace Olive Oil Improves Endothelial Function in Spontaneously Hypertensive Rats by Increasing Endothelial Nitric Oxide Synthase Expression [PDF]

, 2007
BACKGROUND: The effect of dietary pomace olive oil, which has the same concentration of oleic acid but a higher proportion of oleanolic acid (OA) than olive oil, was examined on animal models of hypertension for the first time. METHODS: During 12 weeks,
Rodríguez Rodríguez, Rosalía, Álvarez de Sotomayor Paz, María, Ruiz-Gutiérrez, Valentina, Herrera, M. D., Herrera González, María Dolores, Ruiz Gutiérrez, Valentina, Rodríguez-Rodríguez, Rosalía, Álvarez de Sotomayor, María   +7 more
core   +1 more source

Oat Hulls and Sea Buckthorn Pomace – a Potential Source of Antioxidants for Hempseed Oil

Hempseed oil, as well as other oils containing polyunsaturated fatty acids, is subjected to oxidation processes caused by air, heat or light. Usually these processes are suppressed by addition of various synthetic phenol type antioxidants.
Vojevodova, Anna, Strēle, Maija, Mieriņa, Inese, Jure, Māra, Zēberga, Sindija   +4 more
core   +1 more source

Effects of Red Pepper Pomace Protein and Oil on the Properties of Starch-Based Edible Films

Purpose: As the issue of sustainability gains importance in recent days, efforts to reduce or eliminate waste problems are gaining importance. The use of various industrial by-products is being investigated to produce edible packaging materials.
Akinci, Zeynep Kader, Karaman, Halil, Yildirim-Yalcin, Meral, Olcay, Hatice Sena, Inan, Mehmet, TOKER, Ömer Said   +5 more
core   +1 more source

Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil. [PDF]

Foods, 2023
Velasco J, García-González A, Zamora R, Hidalgo FJ, Ruiz-Méndez MV.   +4 more
europepmc   +1 more source

Olive Oil: ¿Virgin or refined? and ¿Pomace-olive oil?

, 2020
International Meeting on Fats and Oils (2020)
openaire   +1 more source

Treatment of Pomace Olive Oil Wastewater by Peroxy - Electrocoagulation with Aluminium Sheets

Inżynieria Mineralna
The extraction of olive pomace oil is a significant aspect of the edible oil industry in Mediterranean regions where olives a re widely cultivated. The resulting wastewater generated from this industry is known to harbor pollutants, including residual solvents, oils, and chemicals from the refining process, that can have adverse effects on the ...
Martins, Ramiro, Tesuka, Leticia Harumi, Grabowski, Thais Theomaris dos Santos   +2 more
openaire   +3 more sources

Posibility to improve the quality characteristics of olive-pomace oils and to enhance differentiation with refined olive-pomace oil

, 2001
An investigation was carried out to evaluate the oxidative and hydrolytic degradation of 37 olive-pomace oils marketed in southern Italy and to compare the results with those obtained from 10 deodorised olive-pomace oils representative of large stocks ...
CAPONIO, Francesco, T. GOMES
core  

Olive pomace oil improves the oxidative stability and nutritional value of oil-based cakes with anise essence, a traditional confectionery product in Spain

Los datos han sido generados utilizando Excel Office 2019 e IBM SPSS Statistics versión 29.0. Los datos SPSS han sido exportados a Excel.-- Fecha de finalización del proyecto: 30/08/2025.This dataset corresponds to data obtained in a study on the use of ...
García-González, Aída, Velasco, Joaquín, Zamora, Rosario, Hidalgo, Francisco J., Ruiz Méndez, Mª Victoria   +4 more
core   +1 more source

Characterization of Oil-in-Water Emulsions Prepared with Triblock Copolymer Poloxamer 407 and Low-Molecular-Mass Surfactant Mixtures as Carriers of Grape Pomace Waste Polyphenols

Pharmaceutics
Background: Natural antioxidants, such as grape pomace polyphenols, can be extracted by a surfactant-based green technology and incorporated into various emulsions.
Veljko S. Krstonošić, Darija B. Sazdanić, Dejan M. Ćirin, Ivana R. Nikolić, Miroslav S. Hadnađev, Milica T. Atanacković Krstonošić   +5 more
doaj   +1 more source