Choibá (Dipteryx oleifera Benth.) is a promising source of edible oil with high nutritional quality and a significant content of oleic acid (52% 54%). To promote Choibá as source of edible oil is necessary to ensure its stability along the time of production, distribution and storage. Loss of nutritional and organoleptic quality in lipids is mainly due to lipid peroxidation reactions. The aim o...

Lipid damages were studied during a prolonged storage of canned fish. Albacore tuna was processed at two sterilization conditions (115°C, 74 min; 120°C, 40 min) and then stored up to six years. Analyses (lipid oxidation and hydrolysis, browning, fluorescent compounds formation) were achieved on the lipids extracted from the white muscle of the fish and on the packing oils. Muscle lipids were pa...

the aim of this study was evaluation of phytochemical components, antioxidant activity, and antibacterial effects of basil (ocimum basilicum l.) essential oil (beo) in vitro. the lipid oxidation of the meat and antibacterial effects of beo were also evaluated in beef burger product. in this empirical study, essential oil of the basil was isolated by hydrodistillation. then, beo was analyzed by ...

The separation of water from oil that is collected in any oil spill recovery operation is a continuing and necessary requirement during every stage of the effort. Its importance is reflected in the cost of transport and storage of large volumes of oily water, the salvage value of separated oil and the added labor costs associated with long-term recovery operations. This paper addresses the effe...

17. SIMMONs, R. 0. and QUACKENBUSH, F. W. The sequence of formation of fatty acids in developing soybean seeds. Jour. Amer. Oil Chemists' Soc. 31: 441-443. 1954. 18. STANSBURY, M. F. and GUTHRIE, J. D. Storage of cottonseed and peanuts under conditions which minimize changes in chemical composition. Jour. Agr. Res. 75: 49-62. 1947. 19. STANSBURY, M. F. and HOFFPAUIR, C. L. Relation between fatt...