Results 21 to 30 of about 4,479 (218)
Grasas y Aceites, 2014 The present study investigated the Kinetic parameter determination of edible argan oil (coldpressed from roasted argan kernels) and cosmetic argan oil (cold-pressed from unroasted argan kernels) under the Rancimat test conditions.
I. Zaanoun +4 more
doaj +1 more source
Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil [PDF]
, 2013 The enzymes used in degumming, called phospholipases, specifically act on phospholipids without degrading the oil itself. Degumming using a phospholipase C enzyme allows to meet all market specifications while it increases the oil yield.
AOCS +28 more
core +2 more sources
Determination of the oxidative stability of hazelnut oils by PDSC and Rancimat methods [PDF]
Journal of Thermal Analysis and Calorimetry, 2014 The present study was conducted to determine the oxidative stability of hazelnut oil and compare it with more common and previously tested olive oil and rapeseed oil. The oxidative stability was determined by means of two independent methods, pressure differential scanning calorimetry (PDSC), and oxidative stability index (OSI) using TA Instruments DSC
Ciemniewska-Żytkiewicz, Hanna +4 more
openaire +1 more source
Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants [PDF]
, 2017 The chia seed (Salvia hispanica L.) is globally popular and valued for its nutritional and health attributes. Chia oil is mainly composed of triglycerides, in which polyunsaturated fatty acids (PUFAs, linoleic and α-linolenic acids) are found in high ...
Bodoira, Romina Mariana +3 more
core +1 more source
Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil [PDF]
, 2019 The oil obtained from the seeds of chia (Salvia hispanica L.) is a valuable plant source of omega-3 polyunsaturated fatty acids (PUFA). Chia oil’s high PUFA content makes it an interesting source for enriching foods with these essential fatty acids, but ...
Copado, Claudia Noelia +3 more
core +2 more sources
Orbital: The Electronic Journal of Chemistry, 2019 Coconut oil has more than 90% of saturated fatty acids. Of this percentage, about 47% of lauric acid, an important saturated acid that gives great stability to oxidation, in addition to benefic properties such as anti-inflammatory.
Talita Cuenca Pina Moreira Ramos +5 more
doaj +1 more source
Open Agriculture, 2018 The present study has focused on the extraction and utilization of antioxidant compounds from the agricultural produce Zingiber officinale for its sustainable use in terms of stabilizing food from oxidation.
Jaiswal Swapnil G., Naik Satyanarayan
doaj +1 more source
Modified Rancimat Method for Evaluation of Antioxidative Effect against Skin Lipids [PDF]
Bulletin of the Korean Chemical Society, 2010 Skin is a highly complicated tissue which possesses the largest surface area in the body and serves as the protective layer for internal organs. It is designed to give both physical and biochemical protection, and is equipped with a large number of defense mechanisms.
Hye-Yoon Park +5 more
openaire +1 more source
Grasas y Aceites, 1992 The relationship between sensorial deterioration (shelf-life) and induction period of refined soybean oil was studied, according to data obtained with the Rancimat method and peroxide value during 190 days of storage of the sample at room temperature ...
A. M. O. Rauen-Miguel +2 more
doaj +1 more source
Comparison of oxidation stability of virgin olive oils from different locations of Turkey [PDF]
, 2014 Ten kinds of virgin olive oil of two major cultivars (Ayvalık and Memecik) produced in several areas of Turkey (Bayındır, Edremit, Ortaklar, Burhaniye, Ezine, Tire, Havran, Ayvalık, Altınoluk, and Küçükkuyu) were analysed.
Bayrak, A. +3 more
core +1 more source