Add to ORKGThe oxidative stability of bleached soybean and sunflower oils which were previously refined using NaOH and KOH at concentrations of 12, 14 and 16 Béo was studied in comparison with semirefined sunflower and crude soybean oils. Semirefined sunflower oil and crude soybean oil showed the highest stability. Oils previously refined using 12 Béo NaOH or KOH had an acceptable stability. Higher NaOH concentrations resulted in a decrease of stability
This study investigates the oxidative stability of sunflower oil body suspensions (10 wt-% lipid). T...
AbstractBinary mixtures of soybean (SbMB), sunflower (SfMB), colza (CzMB), corn (CoMB), cottonseed (...
The colour of peanut oil is pale-yellow, it has a neutral scent and it is rich in oleic and linoleic...
The oxidative stability of bleached soybean and sunflower oils which were previously refined using N...
The effect of different refining processes on the physical (colour, specific gravity, refractive ind...
The effect of NaOH and KOH at concentrations of 12, 14 and 16 Bé° during the refinin...
International audienceMinor compounds in vegetable oils are of health interest due to their powerful...
Refined sunflower oil has dissimilar shelf life compared to cold-pressed sunflower oil, which increa...
AbstractLipid oxidation is one of the major causes of food spoilage. This study was conducted to eva...
The influence of different stages of processing on composition and quality of crude sunflower oil wa...
Sunflower oil is well known because of its diversity of fatty acids profiles which allow different u...
Sunflower oil is well known because of its diversity of fatty acids profiles which allow different u...
Oxidative stability is an important parameter in evaluation the quality of oils and fats, as it give...
Kenaf seed oil has been suggested to be used as edible oil but there is limited information availabl...
The quality control of edible sunflower oil is monitored through several stages, from unrefined oil,...
This study investigates the oxidative stability of sunflower oil body suspensions (10 wt-% lipid). T...
AbstractBinary mixtures of soybean (SbMB), sunflower (SfMB), colza (CzMB), corn (CoMB), cottonseed (...
The colour of peanut oil is pale-yellow, it has a neutral scent and it is rich in oleic and linoleic...
The oxidative stability of bleached soybean and sunflower oils which were previously refined using N...
The effect of different refining processes on the physical (colour, specific gravity, refractive ind...
The effect of NaOH and KOH at concentrations of 12, 14 and 16 Bé° during the refinin...
International audienceMinor compounds in vegetable oils are of health interest due to their powerful...
Refined sunflower oil has dissimilar shelf life compared to cold-pressed sunflower oil, which increa...
AbstractLipid oxidation is one of the major causes of food spoilage. This study was conducted to eva...
The influence of different stages of processing on composition and quality of crude sunflower oil wa...
Sunflower oil is well known because of its diversity of fatty acids profiles which allow different u...
Sunflower oil is well known because of its diversity of fatty acids profiles which allow different u...
Oxidative stability is an important parameter in evaluation the quality of oils and fats, as it give...
Kenaf seed oil has been suggested to be used as edible oil but there is limited information availabl...
The quality control of edible sunflower oil is monitored through several stages, from unrefined oil,...
This study investigates the oxidative stability of sunflower oil body suspensions (10 wt-% lipid). T...
AbstractBinary mixtures of soybean (SbMB), sunflower (SfMB), colza (CzMB), corn (CoMB), cottonseed (...
The colour of peanut oil is pale-yellow, it has a neutral scent and it is rich in oleic and linoleic...