Results 41 to 50 of about 6,023 (239)
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
Inhibition of hydroperoxy-, keto- and hydroxy-FAME by alpha- and delta-tocopherol at Rancimat conditions [PDF]
, 2015 The effects of alpha- and delta-tocopherol on inhibition of hydroperoxides, keto and hydroxy compounds at Rancimat conditions, i.e. 100 ºC and air bubbling, were studied in samples of fatty acid methyl esters (FAME) obtained from high linoleic (HL) and ...
Marmesat, Susana +4 more
core +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
Evaluation of a numerical method to predict the polyphenol content in monovarietal olive oils [PDF]
, 2007 Three monovarietal virgin olive oils obtained from olives grown under biological agricultural system, in Portugal, with different ripening stages, were studied in what concerns the parameters usually related with oxidation status (total polyphenols ...
Andrade, P.B. +4 more
core +1 more source
Grasas y Aceites, 2020 The most highly recommended oils for the diet are those which are rich in unsaturated fatty acids. However, the presence of these components in the oils is related to oxidation, which can be determined by the induction period.
A. F.N. Volpini-Klein +6 more
doaj +1 more source
Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation [PDF]
, 2018 A study of the microencapsulation process of omega-3 rich oil extracted from chia (Salvia hispanica L.) seeds was carried out, which included a comparative analysis of the microcapsules obtained by the spray- and freeze-drying methods using isolated soy ...
González, Agustín +4 more
core +1 more source
Antioxidant Activities and Oxidative Stabilities of Some Unconventional Oilseeds [PDF]
, 2011 The oils of some unconventional oilseeds (hemp, radish, terebinth, stinging nettle, laurel) were obtained by a cold-press method in which the total oil content, fatty acids, tocopherol isomers, some metal contents (Ca, Mg, Fe, Cu), antioxidant activity ...
Nurhayat Özdemir, Sibel Uluata
core +2 more sources
Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient [PDF]
, 2016 Acknowledgments: Funds for the study were provided by the Scottish Government’s Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Diet and Health Theme of the ...
Bestwick, Charles +6 more
core +2 more sources
Oxidative stability and estimate of the shelf life of sacha inchi (Plukenetia volubilis L.) oil
Scientia Agropecuaria, 2015 Sacha inchi oil is rich in polyunsaturated fatty acids that may rust, limiting their shel flife. The Rancimat method is official, for evaluations of oxidative stability accelerated in oils.
Gilbert Rodríguez +2 more
doaj +3 more sources
Journal of Oleo ScienceThis study aimed to better understand the association between the amount of polyunsaturated fatty acids, namely, linoleic acid (LA) and linolenic acid (LNA), and the increases in the peroxide value that results from storing interesterified fats, which ...
Ai Suzuki-Iwashima +4 more
semanticscholar +1 more source