Results 11 to 20 of about 4,424 (120)

Characterization of Iranian Olive Oils based on Biophenolic Minor Polar Compounds and their Contribution to Organoleptic Properties

Yüzüncü Yıl Üniversitesi Tarim Bilimleri Dergisi, 2021
The presence of several minor compounds, such as biophenols, are associated with the quality, health benefits and sensory characteristics of olive oil. The objectives of this study were to compare the profile of the individual phenolic compounds of major
Forough SHAVAKHI , Anosheh RAHMANI , Parviz MORADI   +2 more
doaj   +1 more source

Capacitive sensor probe to assess frying oil degradation

Information Processing in Agriculture, 2015
The repeated usage of frying oil has been proven hazardous due to the degradation process by chemical reactions that lead to changes in the quality of the oil.
Alfadhl Yahya Khaled, Samsuzana Abd Aziz, Fakhrul Zaman Rokhani   +2 more
doaj   +1 more source

Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage

Food Science and Human Wellness, 2023
The flavor is a decisive sensory characteristic that determines the popularity of French fries (FFs). During high-oleic rapeseed oil (RO) frying, the flavor development of FFs showed three noticeable stages including break-in (3.5 %–7.5 % of total polar ...
Lirong Xu, Gangcheng Wu, Jianhua Huang, Hui Zhang, Qingzhe Jin, Xingguo Wang   +5 more
doaj   +1 more source

Analysis of Key Flavor Components in French Fries and Frying Oil at Different Frying Stages

Liang you shipin ke-ji, 2022
The flavor is a decisive sensory characteristic that determines the popularity of French fries (FFs). During high-oleic rapeseed oil (RO) frying, the flavor development of FFs showed three noticeable stages including break-in (3%-8.0% of total polar ...
XU Li-rong, CHANG Jia-rui, MEI Xue, ZHU Chen-fei, WU Gang-cheng, ZHANG Hui, JIN Qing-zhe, WANG Xing-guo   +7 more
doaj   +1 more source

Antioxidant and Enzyme Inhibitory Properties, and HPLC–MS/MS Profiles of Different Extracts of Arabis carduchorum Boiss.: An Endemic Plant to Turkey

Applied Sciences, 2022
In this study, six extracts of Arabis carduchorum prepared from solvents of varying polarity (water, methanol, ethyl acetate, dichloromethane, and n-hexane) were investigated for their chemical profiles and total phenolic and flavonoid contents (TPC/TFC)
Abdullahi Ibrahim Uba, Gokhan Zengin, Domenico Montesano, Ugur Cakilcioglu, Selami Selvi, Musa Denizhan Ulusan, Giovanni Caprioli, Gianni Sagratini, Simone Angeloni, Sharmeen Jugreet, Mohammad Mehedi Hasan, Mohamad Fawzi Mahoomodally   +11 more
doaj   +1 more source

Correlation between response surface methodology and artificial neural network in the prediction of bioactive compounds of unripe Musa acuminata peel

Engineering Science and Technology, an International Journal, 2020
The objective of this research is to study the correlation between response surface methodology (RSM) and artificial neural network (ANN) on the antioxidant activity and phenolic compound extracted from unripe Musa acuminata peel waste by microwave ...
Farhan M. Said, Jye Yi Gan, Junaida Sulaiman   +2 more
doaj   +1 more source

Extraction of phenolic compounds from rice husk via ethanol-water-modified supercritical carbon dioxide

Heliyon, 2023
Rice husk, a rice processing byproduct generated in large quantities (∼20% of the grain weight), creates a major disposal problem for the rice industry. However, rice husk contains high-value bioactive compounds that can provide potential health benefits.
Sumanjot Kaur, Ali Ubeyitogullari
doaj   +1 more source

Changes in Chemical Composition of Flaxseed Oil during Thermal-Induced Oxidation and Resultant Effect on DSC Thermal Properties

Molecules, 2022
To investigate the changes in chemical composition of flaxseed oil during thermal-induced oxidation and the resultant effect on thermal properties, samples with different oxidation levels were obtained by being heated at 180 °C for two hours and four ...
Zhenshan Zhang, Yunyi Wei, Ni Guan, Bingzheng Li, Yong Wang   +4 more
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Toxicological assessment of crude palm oil (Elaeis guineensis Jacq.) used in deep frying of akara (cowpea paste finger food)

Grasas y Aceites, 2014
Akara is cowpea paste which is deep-fried in crude palm oil (CPO; Elaeis guineensis Jacq.) and sold as a street finger food in Brazil and Africa. During the food frying oils can form toxic decomposition products as total polar compounds (TPC), which can ...
I. Felzenszwalb, J. L. da Costa Mazzei, S. Feitosa, C. A. Fortes Aiub, D. T. de Almeida   +4 more
doaj   +1 more source

Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty

Heliyon, 2021
The behaviour of high oleic sunflower oil in deep frying process of purple potato Purple Majesty has been evaluated simulating a fast food cooking process. This oil was used for 8h/day for 6 days, filling up from the 2nd day.
Raffaele Romano, Gioacchino Filosa, Fabiana Pizzolongo, Alessandra Durazzo, Massimo Lucarini, Patricia Severino, Eliana B. Souto, Antonello Santini   +7 more
doaj   +1 more source