Zobrazeno 1 - 10
of 1 474
pro vyhledávání: '"Palm olein"'
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Palm oil is an edible oil derived from the mesocarp of oil palm fruit (Elaeis guineensis), which has a high content of carotenoids and tocopherol components. This research aimed to study the effects of light intensity on the photo-oxidation stability
Externí odkaz:
https://doaj.org/article/a43d0780e85040749b47c8eeafc2f200
Publikováno v:
Ultrasonics Sonochemistry, Vol 106, Iss , Pp 106897- (2024)
Partial coalescence is a key factor contributing to the instability of crystalline oil-in-water emulsions in products like dressings and sauces, reducing shelf life. The intrinsic characteristics of semi-crystalline droplets, including solid fat cont
Externí odkaz:
https://doaj.org/article/9ecf7a1596d146f4870312b8c845265f
Autor:
Elsa Nguepi Solefack, Fabrice Tonfack Djikeng, Gires Boungo Teboukeu, Bernard Tiencheu, Hilaire Macaire Womeni
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100668- (2024)
The objective of this study was to determine the influence of sunlight on the quality of soybean oil (SBO) and palm olein (POL) and the consequences of their consumption on some biochemical parameters of rats. SBO and POL were purchased from the loca
Externí odkaz:
https://doaj.org/article/8a6ea80e98e94a91b5eec270b4411a6e
Autor:
Ardani Aulia Safrina, Millati Ria, Yanti Rini, Rohana Nanda Legiasa Rabiul Tsani, Hidayat Chusnul
Publikováno v:
Polish Journal of Chemical Technology, Vol 25, Iss 4, Pp 1-9 (2023)
This study aimed to synthesize structured lipids containing high mono- and diacylglycerol by glycerolysisinteresterification of palm olein and coconut oil blend in two high-shear continuous stirred tank reactors in series. The result showed that vari
Externí odkaz:
https://doaj.org/article/e090633c459f4f419396131f0ae01835
Publikováno v:
Toxicology Reports, Vol 11, Iss , Pp 233-240 (2023)
Falafel is the most common Egyptian street food, and deep-frying palm oil is a commonly used for frying it. The main objective of this research was to evaluate the effect of deep-frying palm olein oil-fried street falafel on testes of Wistar rats. Tw
Externí odkaz:
https://doaj.org/article/b2ddbc270e2e4dd39a94c0da58618551
Autor:
Raiane Vieira Cardoso, Davi Vieira Teixeira da Silva, Samíria de Jesus Lopes Santos-Sodré, Patricia Ribeiro Pereira, Cyntia Silva Freitas, Diego Moterle, Luiz Alberto Kanis, Luiza Helena Meller da Silva, Antonio Manoel da Cruz Rodrigues, Vania Margaret Flosi Paschoalin
Publikováno v:
Foods, Vol 13, Iss 17, p 2765 (2024)
Capsaicin, carotenoids, and phenolic compounds from cumari-do-Pará peppers (Capsicum chinense Jacq.) harvested from two different locations in Pará, Brazil, and at different ripening stages were extracted by employing green methodologies as an alte
Externí odkaz:
https://doaj.org/article/56b57117d2fa4d3a8838add02103dc44
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100778- (2023)
The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX va
Externí odkaz:
https://doaj.org/article/cff50f3adbfe4ec9af021e72048fd8de
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 5, Iss 2, Pp 144-153 (2022)
This research aimed to evaluate the effect of flow rate and processing time on the synthesis of high mono- and diacylglycerol (MDAG) from palm stearin-olein blend using high shear continuous stirred tank reactor (HS-CSTR). Glycerolysis-interesterific
Externí odkaz:
https://doaj.org/article/002e3119c30d4a67a28365a8a4c6aca9
Publikováno v:
Pigment & Resin Technology, 2021, Vol. 51, Issue 1, pp. 6-12.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/PRT-06-2020-0056
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 1, Pp 1-14 (2022)
Palm oil (PO) is an edible vegetable oil that is extracted from the mesocarp of oil palm fruit (Elaeis guineensis), which is known to contain an almost equal proportion of saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs). PO is used g
Externí odkaz:
https://doaj.org/article/605cf1f55a2745c78319a793ba0e51e8