1. Introduction. The oxidative stability of edible oils during and after processing is one of the most important features of the edible oils, which should be taken into account for both technological and nutritional aspects (Franco et al., 2025).In addition, there is also considerable interest in consumption of traditional edible oils (e.g., olive oil) as well as introducing new natural oil ...
A survey on the quality of traditional butters produced in West Azerbaijan province, Iran Article (PDF Available) in International Food Research Journal 24(1):327-332 · January 2017 with 107 Reads
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Abstract. In this study, blended films of low-density polyethylene (LDPE) and different concentrations of propolis (5, 10, 15, and 20% w/w) were prepared by the extrusion method, and their antimicrobial and mechanical properties were investigated.
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SFX and Citation Linker. Frequently asked questions concerning SFX; Electronic books. The e-book database EBC; Audiovisual media; Research data; Alliance and national licences
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Abstract: Rice bran oil, non conventional oil was blended with six traditional oils in the ratio of 70:30 and 80:20 for the enhancement of its market acceptability and awareness in consumers regarding its use in cooking.Effect of deep-fat frying on these blends was studied by assessing the changes in percent fat absorption and physicochemical properties during repeated frying process (three ...
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The systematic research on the structure and physicochemical properties of palygorskite before and after disaggregation confirmed that the nanometer effect of disaggregated palygorskite makes it more effective to improve the mechanical, light transmittance, water-resistance, and fire-redartant performance of polymer composites. It can tune the ...
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IOSR Journal of Computer Engineering (IOSR-JCE) IOSR Journal of Electrical and Electronics Engineering (IOSR-JEEE) IOSR Journal of Mechanical and Civil Engineering (IOSR-JMCE)
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For Sale China Oil Press Production Line In Rwanda Best Edible Oil
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Physicochemical properties like density, viscosity, boiling point, saponification value (SV), iodine value (IV),and peroxide value (PV) of Corn and Mustard oils were studied to evaluate the compositional quality of oils and also to investigate the effect on the use of same oil for repeated frying as it ultimately changes the physicochemical, nutritional and sensory properties of the oil.
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Study of physicochemical properties of edible oil and evaluation of frying oil quality by E. et al., Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform Please cite this article in press as: Zahir, E. et al., Study of physicochemical properties of edible oil and evaluation of
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Physicochemical, bioactive, and antimicrobial properties of different cold press edible oil byproducts (almond (AOB), walnut (WOB), pomegranate (POB), and grape (GOB)) were investigated. Oil, protein, and crude fiber content of the byproducts were found between 4.82 and 12.57%, between 9.38 and 49.05%, and between 5.87 and 45.83%, respectively.
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PHYSICOCHEMICAL PROPERTIES OF MORINGA OLEIFERA LAM. The results of the present study were compared with those reported in literature for different regional habitats and species variants. PRACTICAL APPLICATIONS. A high‐oleic oil with a good potential for edible and industrial use can be produced from Moringa oleifera Lam.
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Two classic reports on the physicochemical properties of palm oil and its components were published by Tan & Oh (1981a, 1981b). However, continuous improvements in our understanding of the physicochemical properties of this major edible oil will play an important role in the sustainable development of the palm oil industry.
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a brieg study about changes in edible oil quality can make you to a healthy body and effects of continous use of oil in humans. Study of physicochemical properties of edible oil and evaluation of frying oil quality by FT-IR Spectroscopy, Arabian Journal of Chemistry, In Press (2) Tsuzuki W., Matsuouka A. and Ushida K.
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Effect of FDA approved edible dyes on physicochemical stability of microwave treated olive oil. J. Adv. Chem. 10, 3274–3283. Srivastava Y, Semwal AD. 2015. A study on monitoring of frying performance and oxidative stability of Coconut oil (VCO) during continuous/prolong deep fat frying process using chemical and FTIR spectroscopy. J.
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The viscosity data indicated the increase in ion-solvent interactions with temperature characteristic of structure-breaking electrolytes. The thermodynamic data and molar heat capacities indicated that the process of formation of potassium iodide solution in edible oil-DMF solvent is endothermic in nature.
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30-6-2017· This study was conducted to investigate the physicochemical properties of meat batters prepared with fresh pork meat, back fat, water, and salt and formulated with three different amounts (5%, 10%, and 15%) of silkworm pupae (Bombyx mori) powder and transglutaminase (TG).Meat batters formulated with silkworm pupae powder showed significantly higher contents of protein and ash than
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Pistachio kernel oil (PKO) was prepared by cold‐pressing from raw (RPKO), conventional (CRPKO), and microwave (MRPKO) roasted kernels for Kerman pistachio. Physicochemical properties, bioactive compounds, antioxidant activities, and thermal behaviors of extracted oils were determined in this study.
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Sulfur Content in Selected Oils and Fats and their Corresponding Methyl Esters. Comparative Study of the Physicochemical Properties of FAME from Seed biojet production using cold-press oil
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Edible Oil Processing Edited by R.J. Hamilton and W. Hamm CRC Press LLC USA and Canada only: ISBN 0-8493-2816-0 The right of the Author to be identified as the 3.2 Composition and properties of palm oil and fractions 59 3.2.1 Palm oil 59 3.2.2 Palm oleins 64
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Study on Physicochemical Properties of Edible Oils Available in Bangladeshi Local Market . Md. Sabbir Hasan 1, Study Design: This study was designed for selecting a good quality edible oil among various edible oils available in the local market of Bangladesh.
Get PriceAbstract This study described the manufacture and characterization of Effects of Succinylation on the Physicochemical Properties and Structural Characteristics of Edible could be employed to improve the properties of rapeseed protein and SRPI films have great potential to be used as edible films. Citing Literature. Volume 96, Issue 10.
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EFFECT OF CHEMICAL AND ENZYMATIC INTERESTERIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PALM OIL AND. DSC Study on the Melting Properties of Palm Oil, Sunflower Oil and Palm Kernel Oil Blends Before and After Chemicall Interesterification Rozendaal, A. 1990. Interesterification of Oils and Fats In Edible Fats and Oil
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Physicochemical Parameters, Phytochemical Composition and The physical, chemical and nutritional properties of Persea americana fruits variety ‘Hass’ produced in the Algarve region were studied. Edible and non-edible parts of the fruits (pulp, seeds and peel)
Get PriceIn our work, the oil from copra has also been analyzed for both physicochemical and phytochemical properties. The physicochemical properties of coconut oil assayed included evaluation of parameters such as color, specific gravity, viscosity, acid value, peroxide value, and para-anisidine value.
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In this study, the physicochemical properties and fatty acid composition of Citrullus lanatus (egusi melon) were investigated. Oil from the seeds of Citrullus lanatus (egusi melon) was extracted with petroleum ether as solvent. The ether extract was evaluated for its specific gravity, refractive index, acid, iodine, peroxide and saponification values.
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In the present study, the effects of roasting and boiling on the proximate composition of the kernels as well as the physicochemical properties and oxidative stabilities of the extracted oils of Balanites aegyptiaca were investigated. Roasting was performed at 180 ˚C for 15 minutes, whereas boiling of the kernels was carried out in tap water for one hour.
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Comparative study of ozonized olive oil and ozonized The knowledge of the physicochemical properties of ozonized vegetable oils has a great ether, potassium hydroxide, phenolphthalein, iodine bromide, toluene, dimetoxipropane from MERCK (Germany). Edible sunflower and olive oils were obtained from Ideal registered
Get PriceSome physical and chemical properties, mineral content and fatty acid compositions of kernel and oils of several walnut types (Büyük Oba, Kaman2, Kaman5) were determined. The oil yields from these kernels changed between 61.4% to 72.8%. The crude fibre contents of ker nels ranged between 3.77% and 3.80%. In add ition, crude protein contents of kernels ranged between 7.05% and 8.10%.
Get PriceWe evaluated the correlations between dietary fiber (DF) components and their crystallinity, thermal, physicochemical, and functional properties, and found that the structure and properties of DF are largely attributed to cellulose content. This study will provide a better understanding of the structure–function relationship of DF.
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Some Physicochemical Properties of the Petroleum Ether-Extracted Watermelon ( Result of the study showed these properties of the seed oil viz: specific gravity (0.87), color (light yellow), pH (4.9) and The watermelon seed oil properties compared fairly with that of the standard edible and industrial oil sources, suggesting its
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Physicochemical Properties of Edible and Preservative Films from Chitosan/Cassava Starch/Gelatin Blend Plasticized with Glycerol Qiu-Ping Zhong1* and Wen-Shui Xia2 1Food Department, Hainan University, CN-571737 Danzhou, Hainan, PR China 2Key Lab of Food Science and Safety, Ministry of Education, Jiangnan University, CN-214122 Wuxi, Jiangsu, PR
Get PriceThe aim of this study was to extract oil from Prunusamygdalus L seeds, determine the oil’s physical and chemical characteristics, and recommended possible uses for the oil as a prelude to an investigation into the scientific evidence for its use. Additionally, the properties of the almondseed oil were compared to other edible
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Free Online Library: Effect of Storage on Physicochemical Characteristics of Some Selected Vegetable Oils.(Report) by "Pakistan Journal of Scientific and Industrial Research Series A: Physical Sciences"; Science and technology, general Peroxides Refractive index Analysis Saponification Storage (Physical) Influence Ultraviolet radiation Vegetable oils Chemical properties Physiological aspects
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7-6-2017· PHYSICOCHEMICAL ANALYSIS OF GROUNDNUT AND PALM OIL ABSTRACT Groundnut and palm Oils were purchased from Nasarawa main market and local method was used to prepare the oil in this study. All of the vegetable oil produced conformed physicochemical to the standards established by the Asian and Pacific Coconut Community (APCC) and Codex Alimentarius Commission.
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In this study, the physicochemical properties and fatty acid composition of Citrullus lanatus (egusi melon) were investigated. Oil from the seeds of Citrullus lanatus (egusi melon) was extracted with petroleum ether as solvent. The ether extract was evaluated for its specific gravity, refractive index, acid, iodine, peroxide and saponification values.
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However, the use of edible oil for industrial application adversely affects their availability for edible purposes. Chaulmoogra oil is a non-edible oil obtained from the seeds of chaulmoogra tree that grows in wastelands. The fatty acid constituents of vegetable oils determine their properties.
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