Buscar
Mostrando ítems 31-40 de 477
Effect of light exposure on functional compounds of monovarietal extra virgin olive oils and oil mixes during early storage as evaluated by fluorescence spectra
(Springer, 2019-08)
The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chlorophyll, can affect the quality of the product. However, the effect of light exposure on these functional compounds and ...
Activity of water in pyrolysis oil—Experiments and modelling
(Elsevier Science, 2018-10)
Fast pyrolysis is an option to convert lignocellulosic biomass into a large fraction of liquid bio-oil besides some char/ash and non-condensable gas. When ash-rich material is used, this usually results in a higher water ...
Changes in Composition and Quality of Sunflower Oils during Extraction and Degumming
(Instituto de la Grasa, 2000-04)
The influence of different stages of processing on composition and quality of crude sunflower oil was studied through the determination of fatty acids, metal and phosphorus contents, free fatty acids, peroxide and anisidine ...
Chemical Characterization of Oils and Meals from Wild Sunflower (Helianthus petiolaris Nutt)
(Springer, 2004-12)
Chemical characterizations of oils and meals from the wild sunflower species Helianthus petiolaris Nutt and their comparison with those from cultivated sunflower (H. annuus) were performed. Seeds from indigenous populations ...
Extraction of high stearic high oleic sunflower oil (HSHO): Effect of dehulling and hydrothermal pretreatment
(Elsevier, 2019-01)
The effect of a hydrothermal pretreatment on the solvent extraction of oil and minor compounds (tocopherols) from high stearic high oleic sunflower seeds (HSHO), partially dehulled and undehulled, was analyzed. Samples of ...
Multi-environment evaluation of oil accumulation pattern parameters in olive
(Elsevier, 2019-06)
The pattern of olive oil accumulation is of paramount importance in olive because its influence in determining final oil yield and optimal harvesting date. In this work, we have evaluated the genetic and environment influence ...
Effect of natural antioxidants on the physicochemical properties and stability of freeze-dried microencapsulated chia seed oil
(John Wiley & Sons Ltd, 2018-09)
Chia oil possesses a very high content of polyunsaturated fatty acids, mainly α‐linolenic acid. This characteristic makes this oil possess beneficial properties to health but gives it a high susceptibility to the oxidation ...
Evaluation of hazelnut and walnut oil chemical traits from conventional cultivars and native genetic resources in a non-traditional crop environment from Argentina
(Springer, 2020-02)
The oil content and oil-quality responses of several hazelnut and walnut cultivars were evaluated in a new, non-traditional crop environment in north-western Patagonia. Moreover, two Argentinean landraces were studied for ...
Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil
(Wiley VCH Verlag, 2010-10)
A rapid Fourier transformed infrared (FTIR) attenuated total reflectance (ATR) spectroscopic method was applied to the determination of water content (WC), total phenol amount (TP) and antioxidant activity (ABTS.p) of ...
Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
(Springer, 2019-08-19)
The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chlorophyll, can affect the quality of the product. However, the effect of light exposure on these functional compounds and ...