Differential scanning calorimetry (DSC) was used to follow changes in the thermal characteristics of commercial frying oils (sunflower seed, colza, and groundnut) during heating at 180 degrees C for up to 10 h. DSC tracings ...

BACKGROUND: Omega-3 and omega-6 fatty acids-rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. Microencapsulation can be a powerful tool for protection against ambient conditions. In ...

It is assumed that oil bees in the tribe Centridini and oil flowers in the family Malpighiaceae have a conservative evolutionary association, and it is postulated that they also have a tight ecological relationship. Here, ...

The construction and the operation conditions of a high vacuum glass-equipment for deodorizing sardine oil at laboratory scale is described. The equipment working at 120-degrees-C and at a pressure of 0.05-0.1 mmHg maintains ...

This work aimed to assess the influence of olive maturity and oil season on the potential quality of monovarietal virgin olive oils from the area assigned to the Protected Designation of Origin of “Aceite de la Alcarria” ...

Sunflower oil is one of the most frequently consumed oils in the world. Its processing and storage conditions are very important since they can influence the oil quality by varying the quantity and proportion of its minor ...

Olive oil has been introduced in many regions with Mediterranean climate around the world. However, many of these areas have not yet implemented an adequate olive oil culture. In this work, the preferences of Argentinian ...

Olive oil has been introduced in many regions with Mediterranean climate around the world. However, many of these areas have not yet implemented an adequate olive oil culture. In this work, the preferences of Argentinian ...