Results 51 to 60 of about 117,168 (225)
Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation
Czech Journal of Food Sciences, 2009 Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil, soybean oil and olive oil) on the heating plate with
Z. Réblová, D. Tichovská, M. Doležal
doaj +1 more source
DETERMINATION OF VITAMIN E CONTENT IN SUNFLOWER OILS AVAILABLE ON THE ROMANIAN MARKET
Agricultura, 2021 Vitamin E is soluble in fat and alcohol, withstands temperatures up to 250ºC, but is sensitive to light and oxygen. Very high or very low temperature values reduce the amount of tocopherol in food by up to two-thirds.
L. Dordai, Anca Becze
doaj +1 more source
Sunflower under conventional and organic farming systems: results from a long term experiment in Central Italy [PDF]
, 2006 Sunflower productivity under organic and conventional agricultural systems was studied between 2002 and 2004 in the frame of the MASCOT experiment (Mediterranean Arable Systems COmparison Trial), established in 2001.
Antichi, D +4 more
core
Sterol concentration and distribution in sunflower seeds (Helianthus annuus L.) during seed development [PDF]
, 2010 Sunflower seeds are currently used for edible oil production. Among oil minor compounds, phytosterols are of special interest due to their cholesterol reducing properties.
Alignan, Marion +5 more
core +2 more sources
Advancing European Plant Variety Registration: Data‐Driven Insights and Stakeholder Perspectives
Agribusiness, EarlyView.ABSTRACT Efficient plant variety registration is crucial for fostering innovation in the European Union, yet the current regulatory framework is complex and faces calls for reform. This study provides data‐driven evidence to inform the ongoing legislative debate by employing a mixed‐methods approach.
Sergio Urioste Daza +2 more
wiley +1 more source
Development and utilization of sunflower genotypes with altered oil quality [PDF]
Journal on Processing and Energy in Agriculture, 2014 Sunflower oil is among the highest quality oils of plant origin. The oil of standard sunflowers has an average of 10% saturated fatty acids, 20-30% oleic acid and 60-70% linoleic acid.
Cvejić Sandra +6 more
doaj
Trace elements content in virgin sunflower oil production
Czech Journal of Food Sciences, 2000 Trace elements content Cd, As, Hg, Pb, Ni, Cr, Fe, Cu, Zn, Co and Mn in the single steps of virgin sunflower oil production were studied. It was determined that mercury is cumulated in sunflower kernel and passes into oil.
M. Koreňovská, O. Poláčeková
doaj +1 more source
Do crude oil prices influence new crop sunflower seed futures price discovery in Hungary? [PDF]
, 2015 The oil produced from sunflower seed is primarily used for human consumption. It can substitute for other edible vegetable oils, such as rapeseed oil, processed into biodiesel in the European Union.
Potori, Norbert, Stark, András
core +1 more source
Advanced Intelligent Systems, EarlyView.Droplet‐based microfluidics enables precise, high‐throughput microscale reactions but continues to face challenges in scalability, reproducibility, and data complexity. This review examines how artificial intelligence enhances droplet generation, detection, sorting, and adaptive control and discusses emerging opportunities for clinical and industrial ...
Junyan Lai +10 more
wiley +1 more source
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 +4 more
wiley +1 more source