Results 101 to 110 of about 212,937 (312)
Animal, 2013 The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries.
A. Tres +5 more
doaj +1 more source
IMPROVEMENT OF THE TRANSESTERIFICATION PARAMETERS USING BLENDS: OIL CRUDE FISH OIL AND FRYING OIL [PDF]
Periódico Tchê Química, 2018 To improve the parameters of the transesterification process by the basic route for the production of biodiesel, crude fish oil (AP), obtained from the viscera of fish, and residual vegetable oils (AR) blenders were used. Because the AP contains high percentages of long chain polyunsaturated fatty acids that are responsible for its instability is ...
H. D. CHIRINOS +3 more
openaire +1 more source
The use of edible insects in human food
Journal of the Science of Food and Agriculture, EarlyView.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 more
wiley +1 more source
Intake and body weight gain of rats fed different types of unused and used frying oils
Grasas y Aceites, 1998 Olive oil, sunflower oil and palm olein, unused or used in repeated potato frying until the oils reached the limit of 25% of polar compounds (PC) were used.
A. M. Pérez-Granados +2 more
doaj +1 more source
HCME: An Environment-Friendly I.C. Engine Fuel [PDF]
, 2012 The study revealed that Hura crepitans oil is a good candidate for Hura crepitans methyl ester (HCME) production. Two steps (esterification and transesterification) production stages influenced the high yield of HCME.
Adepoju, Tunde F. +3 more
core
Effect of palm olein addition on the quality characteristics of sunflower oil during deep fat frying [PDF]
, 2014 The aim of the present study was to investigate the effects of palm olein (PO) addition on the quality characteristics of sunflower oil (SFO) during frying of potato pieces. The blends were prepared in the volume ratios of 20:80 (PO:SFO, PSF1) and 40:60 (
Abbas Ali, M. +4 more
core +1 more source
Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion
Journal of the Science of Food and Agriculture, EarlyView.Abstract Background Acrylamide, a probable human carcinogen found in thermally processed potato products, is reactive towards amino and thiol compounds. This reactivity suggests acrylamide might react with them in the gastrointestinal tract resulting in mitigation of associated risk with acrylamide.
Burçe Ataç Mogol +11 more
wiley +1 more source
Grasas y Aceites, 2007 Palm oil, soybean oil and partially hydrogenated soybean oil were used to define the repeatability of oil degradation under thermoxidation in the absence of food and during the frying of potatoes.
Eliana Rodrigues Machado +3 more
doaj +1 more source
Processed foods and the nutrition transition: evidence from Asia [PDF]
, 2014 This paper elucidates the role of processed foods and beverages in the ‘nutrition transition’ underway in Asia. Processed foods tend to be high in nutrients associated with obesity and diet-related non-communicable diseases: refined sugar, salt ...
Baker, Phillip, Friel, Sharon
core +1 more source
Impact of Heated Versus Unheated Cooking Oil on Postprandial Vascular Function and Metabolism
Lipids, EarlyView.ABSTRACT The impact of repeated heating of seed‐based culinary oils on cardiometabolic health has not been well established. Heating oils to high temperatures (> 150°C) causes lipid peroxidation, thus generating potentially harmful compounds that may impair vascular function. This randomized, single‐blind, crossover study investigated the acute effects
Rosiered Brownson‐Smith +5 more
wiley +1 more source