نتایج جستجو برای: seed oil percent

تعداد نتایج: 302640  

2014
A. Tekeli H. RuSTu kuTlu

Tekeli, A., H. RuSTu kuTlu and l. Celik, 2014. Dietary inclusion of grape seed oil in functional broiler meat production. Bulg. J. Agric. Sci., 20: 924-932 The purpose of this study is to explore the effects of grape seed oil on growth performance, some blood parameters and fatty acid composition in broiler meat. in order to formulate isocaloric ratios, the corresponding amounts of soy oil were...

2013
Inmaculada Tasset-Cuevas Zahira Fernández-Bedmar María Dolores Lozano-Baena Juan Campos-Sánchez Antonio de Haro-Bailón Andrés Muñoz-Serrano Ángeles Alonso-Moraga

Borage (Borago officinalis L.) seed oil has been used as a treatment for various degenerative diseases. Many useful properties of this oil are attributed to its high gamma linolenic acid content (GLA, 18:3 ω-6). The purpose of this study was to demonstrate the safety and suitability of the use of borage seed oil, along with one of its active components, GLA, with respect to DNA integrity, and t...

2013

--------------------------------------------------------------ABSTRACT------------------------------------------------------Studies have shown that certain parts of Moringa oleifera Lam plant, such as its leaves, roots, flowers, and seeds possess antihepatotoxic activity. Also in recent times, there has been a surge in local demand for Moringa seed oil, largely due to its reportedly high medici...

2018
Domenico Montesano Francesca Blasi Maria Stella Simonetti Antonello Santini Lina Cossignani

Pumpkin (Cucurbita spp.) has received considerable attention in recent years because of the nutritional and health-protective value of seed oil. The nutritional composition of pumpkin native to central Italy, locally known as "Berrettina" (Cucurbita maxima L.), was evaluated. In particular, the lipid fraction of seed oil was characterized, and the triacylglycerol (TAG) was thoroughly studied by...

2017
Crystal B. Heim Jason D. Gillman

Soybean oil is highly unsaturated but oxidatively unstable, rendering it nonideal for food applications. Until recently, the majority of soybean oil underwent partial chemical hydrogenation, which produces trans fats as an unavoidable consequence. Dietary intake of trans fats and most saturated fats are conclusively linked to negative impacts on cholesterol levels and cardiovascular health. Two...

2013
Jianyin Miao Ke Che Ruchun Xi Liping He Xuexiang Chen Xiaosheng Guan Xueying Zhuang Xiujun Wen Yong Cao

A novel continuous subcritical n-butane extraction technique for Camellia seed oil was explored. The fatty acid composition, physicochemical properties, and benzo[a]pyrene content of Camellia seed oil extracted using this subcritical technique were analyzed. Orthogonal experiment design (L9(34)) was adopted to optimize extraction conditions. At a temperature of 45 °C, a pressure of 0.5 MPa, a t...

Journal: :Saudi medical journal 2014
Gang Li Xiao-Yan Wang You-Rui Suo Hong-Lun Wang

OBJECTIVES To investigate the protective effect of Herpetospermum pedunculosum (H. pedunculosum) seed oil against carbon tetrachloride (CCl4)-induced liver damage. METHODS This experimental study was conducted at the Northwest Institute of Plateau Biology, Chinese Academy of Sciences, and Yantai University, China from November 2012 to May 2013. The H. pedunculosum seed oil was extracted using...

Journal: :journal of agricultural science and technology 2010
a. rajaei m. barzegar m. a. sahari

tea and sesame seed oils extracted by different methods (including supercritical fluid extraction (sfe), at a pressure of 350 atm, a temperature of 60oc, a static extraction time of 20 minutes, a dynamic extraction time of 30 minutes and 150 g kg-1 of ethanol as a modifier). solvent (se) and ultrasound-assisted solvent extraction (ue)), as natural anti-oxidants, were evaluated during 15 days st...

Journal: :journal of food biosciences and technology 0
sh. mardani m. sc. of food technology ,college of engineering, department of chemical engineering, science and research branch, islamic azad university, tehran, iran. m. ghavami professor of the college of food science and technology, science and research branch, islamic azad university, tehran, iran. a. heidary-nasab associate professor of the college of engineering, department of chemical engineering, science and research branch, islamic azad university, tehran, iran. m. gharachorloo associate professor of the college of food science and technology, science and research branch, islamic azad university, tehran, iran.

abstract: degumming and neutralization processes are two essential stages carried out on crude edible oils in order to remove some unwanted impurities namely gums and free fatty acids. in this research study two popular less expensive commercial oils that are consumed to a great extent namely soyabean and sunflower seed oils are selected and subjected to both degumming and neutralization proces...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید