Results 111 to 120 of about 2,855 (198)

Potentials of enhancing the physicochemical and functional characteristics of Nigella sativa oil by using the screw pressing technique for extraction

Grasas y Aceites, 2017
In the current investigation the crude oil of Nigella sativa was extracted from seeds using hydraulic and screw pressing techniques. Different parameters were evaluated in order to find out the appropriate technique to enhance the physicochemical and ...
S. F. Hamed, H. A. Shaaban, A. A. Ramadan, A. E. Edris   +3 more
doaj   +1 more source

Direct enrichment through conventional and ultrasound-assisted maceration of sunflower (Helianthus annuus L.) oil with saffron (Crocus sativus L.) stigmas as a natural antioxidant

Journal of Agriculture and Food Research
The flavoring of vegetable edible oils (VEO) with extracts from aromatic plants improves their acceptance, oxidative stability, and nutritional value.
Moussa Nid Ahmed, Aicha Eljid, Abderrahim Asbbane, Otmane Hallouch, Mohamed Ibourki, Brik Guenaze, Khalid Majourhat, Khang Wen Goh, Waleed Al Abdulmonem, Abdelhakim Bouyahya, El Hassan Sakar, Said Gharby   +11 more
doaj   +1 more source

Application of the accelerated oxidative test Rancimat to evaluate stability of dried microencapsulated oils

, 1998
Trabajo presentado en el 2nd Meeting European Section AOCS, celebrado en Cagliari (Italia) del 01 al 04 de octubre de 1998.
Velasco, Joaquín, Dobarganes, M. Carmen, Márquez Ruiz, Gloria   +2 more
openaire   +1 more source

Effetto dei sistemi di estrazione e della denocciolatura sulla conservabilità di un olio extravergine di oliva (cv. Bosana) [PDF]

, 2006
Comparison between oils two-phase and three-phase extracted pointed out a better stability to oxidation and higher antioxidant activity for the two-phase oils.
Del Caro, Alessandra, Piga, Antonio <1965- >, Poiana, Marco, Vacca, Vincenzo   +3 more
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Influenza del periodo e dei metodi di conservazione sulla shelf-life di un olio monovarietale ottenuto con tecnologie differenti [PDF]

, 2004
Stability of olive oil during shelf-life depends on several factors, such as cultivar, technology, and storage conditions. In this research the influence of different processing parameters and of packaging and storage conditions on some quality ...
Del Caro, Alessandra, Piga, Antonio <1965- >, Poiana, Marco, Vacca, Vincenzo   +3 more
core  

Comparative Evaluation of Camelina Seed Oils Obtained by Cold-Pressing and Solvent Extraction

Foods
This study aimed to analyze the physicochemical properties and nutritional quality of oil extracted from the camelina seed genotypes NS Zlatka and NS Slatka, grown in Serbia, using both Soxhlet extraction with n-hexane and the cold-pressing technique ...
Slađana Rakita, Nedeljka Spasevski, Ivan Savić, Ivana Savić Gajić, Jasmina Lazarević, Danka Dragojlović, Olivera Đuragić   +6 more
doaj   +1 more source

Antioxidant and Acetylcholinesterase Inhibiting Activity of Several Aqueous Tea Infusions in vitro

Food Technology and Biotechnology, 2008
A study of antioxidant activity and acetylcholineste ase (AChE) inhibitory activity of aqueous tea infusions prepared from walnut (Juglans regia L.), peppermint (Mentha×piperita L.), strawberry (Fragaria×ananassa L.), lemon balm (Melissa officinalis L.),
Višnja Katalinić, Verica Dragović-Uzelac, Ivica Ljubenkov, Mila Jukić, Olivera Politeo, Mladen Miloš, Anita Kriško, Branka Dejanović, Greta Pifat, Tea Kulišić-Bilušić   +9 more
doaj  

Αξιολόγηση της οξειδωτικής σταθερότητας αιθυλεστέρων λιπαρών οξέων (FAEE) [PDF]

, 2014
Samaras, Pantelis, Σαμαράς, Παντελής   +1 more
core   +1 more source

New Insights into the Loss of Antioxidant Effectiveness of Phenolic Compounds in Vegetable Oils in the Presence of Phosphatidylcholine. [PDF]

Antioxidants (Basel), 2023
Velasco J, Gil MJ, Wen YQ, García-González A, Ruiz-Méndez MV.   +4 more
europepmc   +1 more source

Potensi Senyawa Fenolik Bahan Alam sebagai Antioksidan Alami Minyak Goreng Nabati [PDF]

, 2011
Antioksidan adalah substansi yang dapat menghambat atau mencegah proses oksidasi pada substrat yang mudah teroksidasi (bahan makanan yang mengandung karbohidrat, protein, dan lemak) jika ditambahkan pada konsentrasi rendah.
Aditya Yudha, Aning Ayucitra
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