Results 11 to 20 of about 198 (109)

Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products

European Journal of Lipid Science and Technology, Volume 125, Issue 10, October 2023., 2023
The aim of the present study is to determine the repeatability and reproducibility of lipid oxidation analyses performed under the same conditions in an interlaboratory study by 16 participants. Conjugated dienes measured over 9 weeks in sunflower and rapeseed oil at different temperatures were aggregated in the activation energy and statistically ...
Jonas Amft, Philipp M. Meissner, Anja Steffen‐Heins, Mario Hasler, Heiko Stöckmann, Anne Meynier, Lucie Birault, Joaquín Velasco, Ann Vermoesen, Ines Perez‐Portabella, Blanca Prió, Tito Porcellana, Emanuele Forte, Betül Yesiltas, Donny Merkx, Marie Hennebelle, Jianli Wang, John van Duynhoven, Sonia Losada‐Barreiro, Carlos Bravo‐Diaz, Claudio Bernal, Helena Abramovič, María J. Manzanos, Andrea Martínez‐Yusta, Bárbara Nieva‐Echevarría, María D. Guillén, Sarah Frühwirth, Marc Pignitter, Rafał Wołosiak, Dorota Derewiaka, Marlene Costa, Fátima Paiva‐Martins, Charlotte Jacobsen, Karin Schwarz   +33 more
wiley   +1 more source

Investigation of the oxidative stability of cold pressed sunflower oil of high-oleic type subjected to elevated temperature [PDF]

Hemijska Industrija, 2017
In this paper the oxidative stability of cold pressed sunflower oil of high-oleic type was investigated, using Schaal–Oven test at elevated temperature (63±2°C). At the same time samples of linoleic type oils, cold pressed and refined, were tested.
Romanić Ranko S., Kravić Snežana Z.
doaj   +1 more source

Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends

Journal of Food Quality, Volume 2023, Issue 1, 2023., 2023
Because of the limited technical properties of their native forms, oils and fats are frequently blended to achieve the desired textural and oxidative properties. In this study, canola and palm oil blends were prepared in nine different proportions: B1 (90 : 10), B2 (80 : 20), B3 (70 : 30), B4 (60 : 40), B5 (50 : 50), B6 (40 : 60), B7 (30 : 70), B8 (20 :
Ayman Younes Allam, Zakir Showkat Khan, Mohmad Sayeed Bhat, Bindu Naik, Sajad Ahmad Wani, Sarvesh Rustagi, Tahmeed Aijaz, Mohamed Farouk Elsadek, Tse-Wei Chen, Walid Elfalleh   +9 more
wiley   +1 more source

Preservative Effect of Ginger Root (Zingiber officinale R.) Extract in Refined Palm Olein Subjected to Accelerated Thermal Oxidation

Journal of Food Quality, Volume 2022, Issue 1, 2022., 2022
Oils and fats are susceptible to the oxidation of their unsaturated fatty acids during processing, storage, or handling. Oxidation reactions lead to serious damages to oil quality that makes it to be rejected by consumers for health issues and industries that might undergo financial challenges.
Fabrice Tonfack Djikeng, Hilaire Macaire Womeni, Mallampalli Sri Lakshmi Karuna, Bernard Tiencheu, Aduni Ufuan Achidi, Michel Linder, Rachapudi Badari Narayana Prasad, Gianfranco Picone   +7 more
wiley   +1 more source

Dietary Linalool is Transferred into the Milk of Nursing Mothers

Molecular Nutrition &Food Research, Volume 65, Issue 23, December 2021., 2021
Flavor transfer into human milk can shape the first aroma and taste impressions of infants and thereby contribute to early flavor learning. During an intervention study, nursing mothers donated milk samples before and after the consumption of a standardized curry dish. Combined sensory and instrumental analyses show a significant transition of linalool
Marcel W. Debong, Katharina N'Diaye, Diana Owsienko, Daniela Schöberl, Tayyaba Ammar, Roman Lang, Andrea Buettner, Thomas Hofmann, Helene M. Loos   +8 more
wiley   +1 more source

The impact of saturated monoacylglycerols on the oxidative stability of Canola oil under various time/temperature conditions

Grasas y Aceites, 2018
Due to the inconsistency of monoacylglycerols’ (MAGs) impacts and the lack of research concerning the weight of saturated monoacylglycerols on the oxidative stability of oils, the current study was designed.
M. Naderi, J. Farmani, L. Rashidi
doaj   +1 more source

Edible Oil Parameters during Deterioration Processes

International Journal of Food Science, Volume 2021, Issue 1, 2021., 2021
With the continuous increase in research on lipids, technologies and the development of chemical‐analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those essential for the health of the population, is widely ...
Marcos Flores, Victoria Avendaño, Jessica Bravo, Cristian Valdés, Oscar Forero-Doria, Vilma Quitral, Yesica Vilcanqui, Jaime Ortiz-Viedma, Eduard Hernández   +8 more
wiley   +1 more source

UTILIZATION OF NATURAL ANTIOXIDANT EXTRACTS OF POMEGRANATE PEELS AND GUAVA SEEDS IN VEGETABLE OILS STABILITY [PDF]

Journal of Food and Dairy Sciences, 2014
Waste management is one of the most modern important trends in food technology to overcome the problems related to its accumulation, and in the same time to maximize its economical value.
A. Ibraheem, F. Abou-Zaid
doaj   +1 more source

Avaliação da estabilidade oxidativa de biodiesel de óleo de girassol com antioxidantes Evaluation of oxidation stability of sunflower oil biodiesel with antioxidants

Química Nova, 2009
Biodiesel can contain unsaturated fatty acids, which are susceptible to oxidation, being able to change into polymerized compounds. In this work biodiesel was characterized according to physical-chemistry parameters and the antioxidant activity of ...
Roseli Aparecida Ferrari, Waleska Lemes de Souza   +1 more
doaj   +1 more source

Effects of Four Kinds of Antioxidants on the Oxidative Stability of Xanthoceras sorbifolia Bunge Oil and Analysis of Its Fatty Acid Compositions

Shipin gongye ke-ji, 2022
Taking cold-press Xanthoceras sorbifolia Bunge oil as material, the effects of antioxidants on the oxidation stability were studied by Schaal oven test according to peroxide value(POV), acid value(AV) and carbonyl value.
Jiangkui CHEN, Jing LI, Chunyan YIN, Qimeng LIAN, Jia YE   +4 more
doaj   +1 more source