Results 41 to 50 of about 2,855 (198)
Journal of Oleo Science, 2017 Algae oil and fish oil are n-3 PUFA mainstream commercial products. The various sources for the stability of n-3 PUFA oxidation are influenced by the fatty acid composition, extraction and refined processing. In this study, the oil stability index (OSI) occurs within 2.3 to 7.6 hours with three different n-3 PUFA rich oil.
Kai-Min, Yang +5 more
openaire +3 more sources
Aromatic Plants: Antioxidant Capacity and Polyphenol Characterisation
Foods, 2017 The antioxidant properties and polyphenol content of some selected aromatic plants grown in Greece were studied. Plants were refluxed with 60% methanol after acid hydrolysis.
Charalampos Proestos, Theo Varzakas
doaj +1 more source
Composition and antioxidant activity of thymus vulgaris volatiles: comparison between supercritical fluid extraction and hydrodistillation [PDF]
, 2010 Supercritical fluid extraction (SEE) of the volatile oil from Thymus vulgaris L. aerial flowering parts was performed under different conditions of pressure, temperature, mean particle size and CO2 flow rate and the correspondent yield and composition ...
Akgün +34 more
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Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements [PDF]
, 2016 In this research, in situ generated ozone exposure/wash cycles of 1, 3, and 5 min applied to shrimp samples either before (BIS) or during iced storage (DIS) has been used to study the lipid oxidation kinetics using the peroxide values (PV). The induction
Bono, Gioacchino +5 more
core +3 more sources
Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin
Antioxidants, 2022 Yoghurt sauces are considered fatty products which are quite susceptible to oxidation and must be stabilised using antioxidants. Novel formulations for yoghurt sauces often involve replacement of fat with dietary fibres and use of natural preservatives ...
Magdalena Martínez-Tomé +3 more
doaj +1 more source
Changes in volatile compounds and oil quality with the method of olive tree propagation and saline water irrigation [PDF]
, 2015 The main goal of this study was to investigate the effects of moderate saline water irrigation on the composition and quality of olive oil of the “Chemlali” olive cultivar in comparison to a control plot grown under rain-fed conditions from two methods ...
Balti, R. +3 more
core +1 more source
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 +3 more sources
The oxidation stability of extra virgin avocado oil : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Science at Massey University [PDF]
, 2002 Extra virgin avocado oil (EVAO) is extracted from avocado fruit with minimal processing. It contains a wide range of non-lipid compounds that have a profound affect on oil stability.
Sherpa, Nimma
core
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Thymus serpyllum (wild thyme) contains bioactive compounds such as carvacrol, thymol, β‐caryophyllene, γ‐terpinene, and α‐thujene, along with essential vitamins and minerals. These constituents exhibit antioxidant, antimicrobial, anti‐inflammatory, and antidiabetic activities.
Ahmad Mujtaba Noman +8 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 4, April 2026.The results established that the treatments obviously retard the thermal degradation and hydrolytic decomposition of the palm oil, which can be attributed to the antioxidant effects (high phytochemical content) of the essential oils used as the treatment material. Markedly, the bio‐fortified palm oil samples recorded greater nutritional, physiochemical,
Manal A. Almalki +10 more
wiley +1 more source