Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Safinaz M. El-Shami"'
Publikováno v:
Grasas y Aceites, Vol 54, Iss 4, Pp 397-402 (2003)
Eight lipid patterns of Silybum marianum (L.) Gaertn seed oil, not hitherto reported, (20%) have been elucidated in this laboratory using capillary GLC and HPLC as main tools of analysis. The oil is rich in linoleic acid (53.3%) and oleic acid (21.3%
Externí odkaz:
https://doaj.org/article/30d5bf75b9404fc09b2eac89c1d069d7
Publikováno v:
Grasas y Aceites, Vol 54, Iss 4, Pp 343-349 (2003)
The effect of microwave heating on three vegetable oils having different lipid compositions was studied. Sunflower, soybean and peanut oils in comparison with oil admixture of soybean and peanut oil (1:1, w/w), were selected for this study. Each oil
Externí odkaz:
https://doaj.org/article/9dce520f32974ebc8c861c21a5a9fb74
Publikováno v:
Grasas y Aceites, Vol 52, Iss 2, Pp 94-103 (2001)
Changes in lipids of three newly developed varieties of rapeseed during seed maturation were studied. Triacylglycerol molecular species, fatty acid composition, whole sterol, and four sterol lipids as well as tocopherol were determined at different m
Externí odkaz:
https://doaj.org/article/098dd7f125ab4188aeb18464c5545c2b
Autor:
Mai Mostafa El-Abhar, Safinaz M. El-Shami, Ghada I. Mahmoud, Mohamed Hassan El-Mallah, Eman Ahmed Hanafy
Publikováno v:
Egyptian Journal of Chemistry.
Crude commercial soybean lecithin from two different sources named (A) and (C) were modified physically, chemically, and enzymatically using phospholipase A2 enzyme (PLA2) in order to improve their emulsification properties. All the modified lecithin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cc8737fcd47a4044e155b1649f59e73
https://doi.org/10.21608/ejchem.2020.27536.2579
https://doi.org/10.21608/ejchem.2020.27536.2579
Publikováno v:
American Journal of Food Technology. 11:12-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0bf0a5c765692f823b77c41713a3444
https://doi.org/10.3923/ajft.2016.12.20
https://doi.org/10.3923/ajft.2016.12.20
Autor:
Mona El-Hamidi, Safinaz M. El-Shami
Publikováno v:
American Journal of Food Technology. 10:135-146
Seven garlic extracts were prepared in different solvents. The extract yield ranged from 0.36 (n-hexane) to 71.73% water (H2O at 50°C), total phenolic content from 11.16 methanol/water (MeOH/H2O, 1:1) to 17.32 (H2O) mg GAE gG 1 extract and antioxida
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8dbd8d1a24543d75d4429b34cf61658e
https://doi.org/10.3923/ajft.2015.135.146
https://doi.org/10.3923/ajft.2015.135.146
Publikováno v:
Journal of Oleo Science. 60:99-107
Nigella sativa, lupin and artichoke seed oils have been investigated. The oils were subjected to detailed studies using gas chromatographic analysis (GLC) for fatty acids (FA, as methyl esters) and whole sterols (as silyl derivatives). Whereas, high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db6d8e0103b84049001bb86d4745a3a6
https://doi.org/10.5650/jos.60.99
https://doi.org/10.5650/jos.60.99
Publikováno v:
Dyes and Pigments. 74:684-691
Phospholipids mixture from commercial soybean lecithin (SBL) was prepared as acetone insoluble fraction (AIF) which was acetylated at 70%. Phospholipids composition was elucidated with TLC-Densitometry. The acetylated AIF was used for preparing lipos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e991402364019740e1be2937e9fcc25c
https://doi.org/10.1016/j.dyepig.2006.04.014
https://doi.org/10.1016/j.dyepig.2006.04.014
Publikováno v:
Grasas y Aceites, Vol 57, Iss 4, Pp 387-393 (2006)
Grasas y Aceites; Vol. 57 No. 4 (2006); 387-393
Grasas y Aceites; Vol. 57 Núm. 4 (2006); 387-393
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 57 No. 4 (2006); 387-393
Grasas y Aceites; Vol. 57 Núm. 4 (2006); 387-393
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
An analytical evaluation of some by-products resulting from edible oil refining processing steps has been carried out. By-product samples were taken from four different local refineries that apply chemical refining technology. Pretreatment of the rep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7064d91a321fd7fcf56d01f3808b304
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/64
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/64
Publikováno v:
Grasas y Aceites, Vol 52, Iss 2, Pp 94-103 (2001)
Grasas y Aceites; Vol. 52 No. 2 (2001); 94-103
Grasas y Aceites; Vol. 52 Núm. 2 (2001); 94-103
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 52 No. 2 (2001); 94-103
Grasas y Aceites; Vol. 52 Núm. 2 (2001); 94-103
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Changes in lipids of three newly developed varieties of rapeseed during seed maturation were studied. Triacylglycerol molecular species, fatty acid composition, whole sterol, and four sterol lipids as well as tocopherol were determined at different m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc87246ce41254fe73f78ef53a198ba1
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/379/382
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/379/382