Results 101 to 110 of about 121,899 (337)

How Different Lipid Blends Affect the Quality and Sensory Attributes of Short Dough Biscuits

Applied Sciences
The influence of different lipid blends on the physicochemical, nutritional, and sensory characteristics of short dough biscuits was investigated in comparison with a conventional formulation containing palm oil.
Silvia Marzocchi, Cesare Ravagli, Francesca Cuomo, Maria Cristina Messia, Emanuele Marconi, Maria Fiorenza Caboni, Federica Pasini   +6 more
doaj   +1 more source

Virgin olive oil and cardiovascular diseases. Plasma lipid profile and lipid composition of human erythrocyte membrane.

Grasas y Aceites, 1998
We studied the effect of virgin olive oil on plasma lipids and erythrocyte membrane lipids of healthy subjects and hypertensive patients (with or without hypercholesterolaemia). The effect of high-oleic sunflower oil was also tested.
V. Ruiz Gutiérrez, F. J. G. Muriana, J. Villar   +2 more
doaj   +1 more source

Correlation and path analysis in sunflower (Helianthus annuus L.) [PDF]

, 2015
This study was carried out to determine the correlation between agronomic traits and seed yield of sunflower cultivars and also to determine the direct and indirect effect of analyzed traits on seed yield.
Arsov, Emilija, Gorgieva, Biljana, Karov, Ilija, Kovacevik, Biljana, Markova Ruzdik, Natalija, Mitrev, Sasa   +5 more
core   +1 more source

Green synthesis of stretchable ethyl cellulose film plasticized with transesterified sunflower oil

, 2023
Athira Narayanan, Marco Friuli, Alessandro Sannino, Christian Demitri, Leonardo Lamanna   +4 more
openalex   +1 more source

Fluorescent light and sunlight radiations may improve rice bran oil colour and influence its oxidative stability and chemical composition

Food Biomacromolecules, EarlyView.
Abstract The influence of pretreatment of rice bran oil using fluorescent and sunlight radiations on its colour and their influence on its chemical composition and oxidative stability were assessed. Rice bran oil was stored under sunlight, fluorescent light and ambient conditions for 60 days. Oil samples were collected every 15 days for analysis.
Sab Sharon Mbape, Fabrice Tonfack Djikeng, Mallampalli Sri Lakshmi Karuna, Rachapudi Badari Narayana Prasad   +3 more
wiley   +1 more source

Training on Processing Sunflower Seed Oil (Helianthus annus L.) into Massage Oil

J.Abdimas
Massage treatment is part of traditional health services which can provide a stimulating and relaxing effect, improve the blood and lymph circulation system and strengthen other body systems, intended to improve health and fitness.
Dewi Perwito Sari, Asti Rahayu, Asri Wido Mukti, Prisma Trida Hardani, Ria Andriani Mukti, Ira Purbosari, Intan Ayu Kusuma Pramushinta, Setiana Andarwulan, Tatang Sopandi, Prasmita Dian Wijayati, M. Nushron Ali Mukhtar Mukhtar, Fatmawati, Nadya Ambarwati, Amanda Safithri Sinulingga, Sri Hidayati Amalia, Indra Dwi Framono   +15 more
doaj   +1 more source

Aqueous extraction of residual oil from sunflower press cake using a twin-screw extruder: Feasibility study [PDF]

, 2009
The objective of this study was to evaluate the feasibility of an aqueous process to extract the residual oil from sunflower press cakes using a co-rotating twin-screw extruder.
Amalia Kartika, Amalia Kartika, Choudhury, Dziezak, Evon, Galvin, Gautam, Gautam, Gogoi, Hagenmaier, Isobe, L. Rigal, Lacaze-Dufaure, Lacaze-Dufaure, P.Y. Pontalier, Ph. Evon, Rigal, Rosenthal, Rouilly, Southwell, V. Vandenbossche, Van Soest, Van Soest   +22 more
core   +3 more sources

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions [PDF]

, 2011
The antioxidant properties of caffeic acid and bovine serum albumin in oil-in-water and water-in-oil emulsions were studied. Caffeic acid (5 mmol/kg emulsion) showed good antioxidant properties in both 30% sunflower oil-in-water (OW) and 20% water-in ...
Conde, Enma, Dominguez, Herminia, Gordon, Micheal H., Moure, Andres   +3 more
core   +1 more source

Natural extracts of soursop flowers, aged green tea leaves, and ginger rhizomes mitigate thermo‐oxidative degradation of palm olein during plantain chip deep‐frying

Food Biomacromolecules, EarlyView.
Addition of old green tea leaves, soursop flowers and ginger root extract at concentrations 1000, 1400, and 1800 ppm in palm olein significantly extend its shelf‐life during frying of plantain chips. These plants' extracts are potential alternative to the use of synthetic antioxidants in preserving oil quality. Abstract This work was designed to assess
Valerie Demgne Loungaing, Gires Boungo Teboukeu, Sab Sharon Mbape, Fabrice Tonfack Djikeng, Hilaire Macaire Womeni   +4 more
wiley   +1 more source