Results 31 to 40 of about 10,699 (259)

Trans- Free Fat Spread Produced from Rice Bran Oil and Rice Bran Oil Shortening Blends

Chiang Mai University Journal of Natural Sciences, 2021
The objective of this study was to produce trans-free fat spread from rice bran oil and rice bran oil shortening blends to replace partially hydrogenated fats which contain high levels of trans fatty acids. The W/O emulsion of rice bran oil spread was prepared from blending of rice bran oil and rice bran oil shortening with the mass ratio of 40: 60 ...
Pravit Santiwattana, Sirirak Siramard
openaire   +1 more source

Rice Bran Stabilization Using Autoclave and Optimization of Crude Rice Bran Oil Recovery Using Ultrasound-Assisted Extraction

BioResources, 2023
This research aimed to stabilize rice bran to reduce enzymatic reactions and optimize rice bran oil extraction using ultrasound-assisted extraction (UAE). The optimization was performed using response surface methodology (RSM).
Dodyk Pranowo, Tsamara Dhany Savira, Sukardi   +2 more
doaj   +2 more sources

Research on the Influence of Oil Types on the Texture of Fried French Fries Based on Mass Transfer Characteristics

Liang you shipin ke-ji, 2022
The potato of the Netherlands shiwu and four edible oils were taken as the research objects, and the effects of oil types on the texture, the kinetic constant of water loss and oil absorption, the spatial distribution of moisture, the crystal structure ...
ZHANG Hui, LI Pei-yan, WU Gang-cheng, YANG Dan, ZHAO Chen-wei, JIN Qing-zhe, WANG Xing-guo   +6 more
doaj   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

An alkali catalyzed trans-esterification of rice bran, cottonseed and waste cooking oil [PDF]

Hemijska Industrija, 2014
In this research work, biodiesel production by trans-esterification of three raw materials including virgin and used edible oil and non edible oil has been presented. A two step method following acidic and alkali catalyst was used for non edible
Akhtar Faheem H., Elsheikh Yasir A., Bassyouni M., Kaukab Monazza, Muhammad Ayyaz, Feroze Nadeem   +5 more
doaj   +1 more source

Structured Plant‐Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream ...
Md. Jannatul Ferdaus, Niaz Mahmud, Jiana Rebeca Matamoros, Lina Casale Aragon‐Alegro, Roberta Claro da Silva   +4 more
wiley   +1 more source

From Waste to Plant‐Based Protein: Impact of Solid‐State Fermentation on Functionality and Protein Extraction of Cassava Leaves

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Cassava leaves represent a significant waste stream in cassava cultivation, currently underutilized in both food and nonfood applications. This study investigates the use of solid‐state fermentation with Aspergillus oryzae, Lactobacillus plantarum, and Bacillus subtilis to modify the composition and functional ...
Cristiane Grella Miranda, Chenghao Li, Paula Speranza, Anielle de Oliveira, Luciana Alves de Oliveira, Takuji Tanaka, Michael T. Nickerson, Ana Carla Kawazoe Sato   +7 more
wiley   +1 more source

Integrated and closed‐loop biorefinery strategies for efficient waste valorization and biofuel production

The Canadian Journal of Chemical Engineering, EarlyView.
Abstract Advancements in biofuel production technologies are essential for reducing global dependence on fossil fuels and addressing their overexploitation. Many valuable components of biomass, such as cellulose, hemicellulose, and lignin, remain underused in traditional biorefineries, which typically rely on a single feedstock to produce a primary ...
Marcos Paulo Patta Granado, Prakhar Talwar, Sahil Sahil, Andrea Cressoni De Conti, Sonil Nanda, Janusz A. Kozinski   +5 more
wiley   +1 more source

Subcritical Butane and Propane Extraction of Oil from Rice Bran

BioResources, 2015
Rice bran oil was extracted using hexane, as well as subcritical butane and propane. The quality of rice bran oils obtained using these three solvents was comparatively studied.
Hua-Min Liu, Fei-Yun Wang, Hao-Yang Li, Xue-De Wang, Guang-Yong Qin   +4 more
doaj   +1 more source