Results 221 to 230 of about 212,937 (312)

Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil-Candelilla Wax Oleogel. [PDF]

J Food Sci
Kutahneci E, Yalcin H.
europepmc   +1 more source

Experimental Valorization of Recycled Palm Oil in Topical Formulations: Preparation, Characterization, and Antimicrobial Assessment. [PDF]

Molecules
Rusu P, Creteanu A, Ipate AM, Danu M, Zaltariov MF, Rusu D, Tuchilus CG, Tantaru G, Lisa G.   +8 more
europepmc   +1 more source

Waste Sunflower Oil as a Feedstock for Efficient Single-Cell Oil and Biomass Production by Yarrowia lipolytica. [PDF]

Foods
Sayın B.
europepmc   +1 more source

The Valorization of Rapeseed Meal as Hydrolyzed and Lyophilized Extract to Improve the Antioxidant Properties of Refined Rapeseed Oil During Frying and Fried French Fries. [PDF]

Foods
Rabiej-Kozioł D, Szydłowska-Czerniak A.   +1 more
europepmc   +1 more source

Impact of Ethanol Stress on <i>Yarrowia lipolytica</i> for Sustainable Bioconversion of Agro-Food Oil Wastes into Lipases and Lipids. [PDF]

Foods
Laribi A, Bryś J, Selmania A, Ikhlef A, Btaïche I, Mouzai A, Zieniuk B, Bouchedja DN.   +7 more
europepmc   +1 more source

The Quality Prediction of Olive and Sunflower Oils Using NIR Spectroscopy and Chemometrics: A Sustainable Approach. [PDF]

Foods
Mehany T, González-Sáiz JM, Pizarro C.
europepmc   +1 more source

Enhanced Thermal Resilience of Olive Oils: Fatty Acid Dynamics with Polyphenols Supplementation. [PDF]

Foods
Mehany T, González-Sáiz JM, Pizarro C.
europepmc   +1 more source

Thermo-Oxidative Stability and Functional Properties of Extra Virgin Olive Oil Oleogels. [PDF]

Gels
Bascuñan D, Vergara C, Valdes C, Mirabal Y, Quiroz R, Ortiz-Viedma J, Barros V, Vargas J, Flores M.   +8 more
europepmc   +1 more source

Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (<i>kerupuk</i>) Through Egg White Substitution and Alternative Frying. [PDF]

Food Sci Nutr
Wardana AA, Kaneth, Setiarto RHB, Wulandari R, Wigati LP, Tanaka F, Tanaka F.   +6 more
europepmc   +1 more source

Effect of Zedo Gum-Based Coatings Containing Tarragon and <i>Zataria multiflora</i> Boiss Essential Oils on Oil Uptake, Acrylamide Formation and Physicochemical Properties of Fried Potato Strips. [PDF]

Food Sci Nutr
Khajeh N, Babapour H, Hassani B, Mohammadi Nafchi A, Mohammadi Nafchi A, Nouri L, Abedinia A.   +6 more
europepmc   +1 more source