Results 161 to 170 of about 19,483 (205)

Safflower oil utilization in surface coatings

Journal of the American Oil Chemists' Society, 1966
AbstractThe unique high linoleic acid content of 78% in safflower oil makes it especially suitable to the coatings industry. The high content of linoleic acid, low amount of saturated acids, and absence of linolenic acid constitutes an oil which forms fast‐drying, nonyellowing films that have an excellent through dry and low wrinkling characteristics ...
A. E. Rheineck, L. O. Cummings
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High‐oleic safflower oil. Stability and chemical modification

Journal of the American Oil Chemists' Society, 1967
AbstractHigh‐oleic acid safflower oil has been shown to have high‐temperature oxidative stability comparable with that of hydrogenated vegetable oils. This stability, added to the ease of handling at low temperatures, should make the oil attractive as a commercial cooking oil.
G, Fuller, M J, Diamond, T H, Applewhite
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SAFFLOWER OIL AND PLASMA CHOLESTEROL

Journal of the American Medical Association, 1958
To the Editor:— A paper by Perkins, Wright, and Gatje in the April 26, 1958, issue ofThe Journal, page 2132, presents data which indicate that the addition of safflower oil to an average American diet produces no depression of plasma cholesterol level. The authors estimated that the final ratio of unsaturated to saturated fat in the diet was about one
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Estimation of Oil in Safflower Seed

Nature, 1961
WEIGHT per measured bushel is a widely used index of physical quality of grain1. In applying this measure of quality to varieties of safflower (Carthamus tinctorius) grown on dry land in southern Alberta during 1957–60, there was a correlation of r = − 0.68 (P < 0.01) between oil percentage and bushel weight. The weight per measured bushel of varieties
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Pilot‐plant preparation of edible safflower oil

Journal of the American Oil Chemists' Society, 1958
SummaryTests conducted on a pilot‐plant scale with two lots of commercial, alkali‐refined safflower oil demonstrate that no difficulty is experienced in producing a salad oil of good, initial quality with good flavor stability when stored at 60°C. in the dark.
R. E. Beal, H. A. Moser, O. L. Brekke
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Color problems in oils from experimental safflower varieties

Journal of the American Oil Chemists' Society, 1968
AbstractThe dark color found in extracted oils from two new thin‐hull safflower varieties is formed from a colorless precursor or precursors, which for convenience will be considered a single precursor. This precursor is extracted into the oil from the kernel portion of the seed with hot hexane.
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Development and commercialization of GLA safflower oil

Lipid Technology, 2013
AbstractGLA safflower oil is a new commercial source of gamma‐linolenic acid (GLA), an important dietary omega‐6 fatty acid with properties similar and complementary to those of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). In its native form, GLA safflower oil contains 60–70+% GLA.
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Cellulose nanomaterials in oil and gas industry: Current status and future perspectives

Progress in Materials Science, 2023
Mei-Chun Li
exaly  

HEPATOPROTECTIVE POTENTIAL OF SAFFLOWER OIL COMPARED TO COTTONSEED OIL

Toxic hepatitis is accompanied by profound hepatocellular damage and impairment of vital metabolic processes. One of the main markers of hepatocyte destruction is the elevation of cytolytic enzymes, particularly alanine aminotransferase (ALT) and aspartate aminotransferase (AST) [3,6]. Pharmacological hepatoprotectors are effective but often associated
Faizullaeva, N.Ya., Kayumov, A.A., Raufov, A.A.   +2 more
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Safflower Oil

2021
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