Soybeans produced by induced mutation breeding and hybridization were cracked, flaked and hexane-extracted, and the recovered crude oils were processed to finished edible oils by laboratory simulations of commercial oil-processing procedures. Three lines yielded oils containing 1.7, 1.9 and 2.5% linolenic acid. These low-linolenic acid oils were evaluated along with oil extracted from the culti...

in order to complete the microbial control of the sawthoothed beetle by the fungus beauvaria bassiana (isolate 441c) in ipm program of stored date, 9 edible and commercial vegetable oils including canola, soybean, sesame, corn, coconut, grape seed, olive, sunflower and almond were investigated to formulate the fungus. results showed that b. bassiana formulated with sesame oil was the most suita...

The aims of the study were to determine the in vitro cytotoxicity and anti-inflammatory activities of common edible herbs and spices on cultured human gingival fibroblasts (HGFs). Piper betle L. (betel leaf), P.sarmentosum Roxb. (wild betel / kadok leaf), P.nigrum L. (black pepper seed), Eugenia caryophyllata L. (clove bud) and Cinnamomum zeylanicum Blume (cinnamon bark). Essential oils were ex...

Frying oils showed an increase in Peroxide Value (PV) at the initial stages of the frying process followed by a decrease, and there was no correlation between PV and Total Polar Compounds (TPC) in the same set of frying oils. All the frying oils had PVs lower than 4.42 meq O2 kg -1 oil during the frying process and, consequently, none of them was above the limit of 10 meq O2 kg -1 oil for edibl...

The European project FAIR-CT96-5053 concerned the application of the FT-Raman and infrared spectroscopy in food chemistry and quality control. Our research mainly concerned the study of the potential of Raman spectroscopy and the comparison with the results achieved in infrared spectroscopy. The discrimination of virgin olive oil from other edible oils, and the detection and quantification of v...

the usage of antimicrobial materials for coating meat products, in addition to reducing the microbial population and increase of the quality safety of products, be greatly reduced usage of nitrites as preservatives and synthetic carcinogens. compounds that have antimicrobial activity can be mixed, stabilized or incorporated with edible coatings. spices and vegetable extracts are also a group of...

Many nontraditional vegetable oils have been introduced to the market relatively recently, and therefore data on their antioxidant potential have not been reported. Such data are of importance for the evaluation of the nutritional and health impact of these oils. Antioxidant properties of the methanolic extracts of cold-pressed oils such as soybean, sunflower, rapeseed, corn, grapeseed, hemp, f...

glycidol undergoing 100 % transformation into 3-MCPD (reference value) (NaCl) [TF=0.67] GE stearate (NaCl) [TF=0.85] GE linolenate (NaCl) [TF=0.67] GE oleate (NaCl) [TF=0.71] glycidol undergoing 100 % transformation into 3-MBPD (reference value) (NaBr) [TF=0.48] GE stearate (NaBr) [TF=0.51] GE linolenate (NaBr) [TF=0.31] Linear (GE linolenate (NaBr) [TF=0.31]) Challenges in Analysing Glycidyl F...

Coriandrum sativum L. has a distinct flavour and aroma which is due to the essential oil present in it. The main component of the essential oil of the fruit is monoterpenoids and linalool. All parts of the plant are edible. The content and composition of essential oil is influenced by climatic conditions, agro technology and stage of maturity at time of harvesting, geography of growing region, ...

The most important parameter for the assessment of edible oils is the sensory evaluation, because the product has to fit the consumer likes, otherwise the product has no chance on the market. The sensory assessment can be done by a consumer panel with a huge number of untrained consumers which assess the product regarding likes and dislikes. The result says nothing about sensory defects of the ...