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Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation
(Elsevier B.V., 2012-01-01)
The qualitative characteristics, lipids and chemical composition of the meat of 35 Nellore young bulls were analyzed. These bulls had an average slaughter weight and fat thickness of 532.17 +/- 30.2 kg, and 7.00 mm, ...
Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
(Taylor & Francis, 2017-12)
In this study, the effects of two garlic-flavouring processes on quality parameters and the organosulphur compound profile were investigated. The results showed that the addition of fresh garlic increased acidity and ...
Advances in oil crops research-classical and new approaches to achieve sustainable productivity
(Frontiers Media S.A., 2019-06)
The world production of main oil crops is steadily increasing, mainly due to population growth and increased use of oil crops in bio-fuel production and in edible vegetable oils. From the perspective of sowing area in the ...
Markers of quality and genuineness of commercial extra virgin sacha inchi oils
(Consejo Superior de Investigaciones CientíficasES, 2016)
This work tackles the study of the quality and authenticity of oils labeled and commercialized as extra virgin sacha inchi oil. Major and minor components as triglycerides, fatty acid methyl esters, tocopherols, sterols ...
Influence of spray-drying operating conditions on sunflower oil powder qualities
(Elsevier Science Sa, 2014-01)
The main aim of the study was to develop a vegetable oil (VO) microencapsulation process using a spray drying technique with the aid of the response surface methodology (RSM). The specific objectives were to evaluate ...
Degradation in soybean oil, sunflower oil and partially hydrogenated fats after food frying, monitored by conventional and unconventional methods
(Elsevier Sci LtdOxfordInglaterra, 2011)
Características físico-químicas de azeites obtidos no Brasil, Portugal, Itália, Espanha e Grécia
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-11-28)
Brazil has increased its consumption of olive oil considerably in recent years, and its consumers are increasingly demanding quality parameters, where consumption is greater than production, to supply the domestic market, ...
Tocopherol oil concentration in field-grown sunflower is accounted for by oil weight per seed
(Springer, 2004-12)
Tocopherols are natural antioxidants that increase the stability of fat-containing foods and perform important biological activities. Significant variations (389 to 1873 μg g oil-1) in the total tocopherol concentration ...
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 ...
Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
(2017)
In this study, the effects of two garlic-flavouring processes on quality
parameters and the organosulphur compound profile were investigated.
The results showed that the addition of fresh garlic increased acidity ...