Results 91 to 100 of about 4,479 (218)
Journal of the American Oil Chemists' Society, Volume 102, Issue 6, Page 1015-1028, June 2025.Abstract The synthesis of docosahexaenoic acid (DHA)‐enriched medium‐ and long‐chain triacylglycerols (MLCT), particularly with DHA at the sn‐2 position and medium chain fatty acids (MCFA) at the sn‐1,3 positions, is a promising strategy to enhance DHA bioavailability.
Evelyn Ling Lee +8 more
wiley +1 more source
Effect of temperature on the oxidation of soybean biodiesel [PDF]
, 2015 This paper proposes to examine the effect of temperature on the oxidation behavior of biodiesel. Soybean biodiesel was oxidized at different temperatures (room temperature, 60, and 110 °C), and the increase in primary and secondary oxidation products was
Barrera-Arellano, Daniel +5 more
core +4 more sources
Comparison of rancimat evaluation modes to assess oxidative stability of fish oils
Journal of the American Oil Chemists' Society, 1997 AbstractTwo Rancimat evaluation modes, the induction period (IP), and the time needed to achieve a selected difference in conductivity (tΔK) were compared for assessing relative stability of anchovy, sardine, and hake liver oils. Mean coefficients of variation were 2.5 and 2.4% for IP and tΔK values, respectively, for oils oxidized in the range 55–90°C.
Méndez, Eduardo +3 more
openaire +2 more sources
Future Postharvest and Food, Volume 2, Issue 2, Page 205-215, June 2025.The storage of rice bran oil, sesame oil, sunflower oil, groundnut oil and mustard oil to sunlight radiations significantly alters their quality and oxidative stability compared to ambient dark conditions by increasing their total oxidation, free fatty acid value and reducing their induction time.
Fabrice Tonfack Djikeng +4 more
wiley +1 more source
The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application [PDF]
, 2011 The potential use of medium- and long-chain triacylglycerols (MLCT) oil blends in food applications such as frying oil and salad dressings were investigated.
Arifin, Norlelawati +5 more
core
Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends [PDF]
, 2011 The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based medium- and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-frying conditions.
Arifin, Norlelawati +5 more
core +1 more source
Fruit ResearchNut kernel rancidity is a significant postharvest concern because it compromises flavor and decreases shelf-life. Roasting of nut kernels changes the chemical structure and leaves the kernel more susceptible to rancidity.
Gina M. Sideli +4 more
doaj +1 more source
Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties : implications for health [PDF]
, 2013 Peer reviewedPublisher ...
Bestwick, Charles +4 more
core +2 more sources
Antioxidant Effect on Oxidation Stability of Blend Fish Oil Biodiesel with Vegetable Oil Biodiesel and Petroleum Diesel Fuel [PDF]
, 2013 Two different phenolic synthetic antioxidants were used to improve the oxidation stability of fish oil biodiesel blends with vegetable oil biodiesel and petroleum diesel. Butylhydroxytoluene (BHT) most effective for improvement of the oxidation stability
Hossain, M. (M) +2 more
core
Oxidative Stability of Selected Edible Oils
Molecules, 2018 The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 ° ...
Magdalena Maszewska +5 more
doaj +1 more source