Zobrazeno 1 - 10
of 4 228
pro vyhledávání: '"Edible Oil"'
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 5, Pp 93-100 (2024)
The processing of edible oil mainly involves three stages: oilseed pretreatment, oil extraction, and oil refining. Oilseed pretreatment is the primary step in edible oil production. Thermal pretreatment of oilseeds plays a crucial role in improving o
Externí odkaz:
https://doaj.org/article/85de7fe5e766462395f0cc9cb8c1f1b8
Autor:
Heder Djamaludin, Anies Chamidah
Publikováno v:
Jurnal Pijar MIPA (Pengkajian Ilmu dan Pengajaran Matematika dan Ilmu Pengetahuan Alam), Vol 19, Iss 4, Pp 668-672 (2024)
Spirulina sp. is a potential microalgae. One of the potentials that continue to be developed, such as edible oil. Various extraction methods can obtain Spirulina oil content, i.e., the osmotic shock method as a green extraction method. Each method us
Externí odkaz:
https://doaj.org/article/1901a98362254d1196ace36d94986cb7
Autor:
Xinjing Dou, Fengqin Tu, Li Yu, Yong Yang, Fei Ma, Xuefang Wang, Du Wang, Liangxiao Zhang, Xiaoming Jiang, Peiwu Li
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1806-1818 (2024)
Abstract Edible oil adulteration is a mostly practiced phenomenon. However, the traditional discriminant methods fail to detect oil adulteration involving more than one adulterant. Recently, one‐class classifiers were built for food or oil authenti
Externí odkaz:
https://doaj.org/article/89523fb7b545418fbe8e2c2db8162689
Publikováno v:
Shipin Kexue, Vol 45, Iss 12, Pp 324-339 (2024)
Thermal cooking is one of the major application scenarios of edible oils in Chinese cooking. Cooking oil fume (COF), which is generated from edible oils during thermal cooking, is a complex mixture of solid particles, liquid droplets and gaseous vola
Externí odkaz:
https://doaj.org/article/db22015b24724309b30cdd7cb78195df
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101750- (2024)
The objective of current research was to measure the amount of acrylamide in falafel samples by GC–MS (Gas chromatography–mass spectrometry) technique. The results presented, the average amount of acrylamide in falafel samples was 1.23 ± 0.83 mg
Externí odkaz:
https://doaj.org/article/12d66b00c3664b36a2f66483c9a07f4e
Autor:
Sujith Kumar, Ahammed Shabeer, Faraz Rashid, Ibandalin Mawlong, Reema Rani, Vijay Veer Singh, Babli Mog, Manoj Pillai
Publikováno v:
Emirates Journal of Food and Agriculture, Vol 36, Iss , Pp 1-12 (2024)
Members of Brassica seed oil are important sources of nutritionally superior edible oil. There are no comprehensive reports on complete lipidomic profile of these oilseed crops. In this study, the lipidomic profiling of edible oil from 7 different cu
Externí odkaz:
https://doaj.org/article/634a3472a938438eaa6f6c58e773ce7f
Autor:
Mozhdeh Sarraf, Sara Naji-Tabasi, Adel Beig-Babaei, José Enrique Moros, Maria Carmen Sánchez Carrillo, Adrián Tenorio-Alfonso
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101917- (2024)
The utilization of edible oleogels as oil structures has been proven to comprise a suitable alternative to fat. In this research, whey protein concentrate (WPC) oleogel structure was designed and improved by the creation of a soluble complex of WPC-b
Externí odkaz:
https://doaj.org/article/28b80b7a8e9a44aa8819bb21b9fa83ae
Publikováno v:
Journal of Applied Sciences and Environmental Management, Vol 28, Iss 7 (2024)
It has been earlier reported that Cucumeropsis mannii seed oil is rich in unsaturated fatty acids, antioxidants, and minerals and cholesterol-free, and has a lot of medicinal and nutritional benefits. Hence, the objective of this paper is to evaluate
Externí odkaz:
https://doaj.org/article/a46fb3ecd469482d929daff4880aa728
Publikováno v:
Malaysian Journal of Science and Advanced Technology, Vol 4, Iss 2 (2024)
Oil authentication has been widely discussed in recent years. One of the issues is the usage of gutter oil. This happened in China where many of the street foods were prepared using oils from sewage, gutters, and restaurant fryers. Other concerning i
Externí odkaz:
https://doaj.org/article/759c85b1d6904d518e2f2bf59bd6f8cb
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-10 (2024)
Abstract This paper proposes a refrigerant cooling method using an inner tube in a storage tank to improve the cooling performance and thermal uniformity during the storing of edible oil. With a prototype of an oil tank in Central Grain Reserve of Zh
Externí odkaz:
https://doaj.org/article/b103aeda204a4734910eeae0cd82aec3