Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more susceptible to autoxidation. So a stabilization protocol for inactivating LA and LOX of WG with a ...

The safety and shelf-life of food products can be, respectively, ensured and extended with important food-processing technologies such as irradiation. The joint effect of cooking and 10 kGy gamma irradiation on the fatty acid composition of the oil of Pentaclethra macrophylla Benth was evaluated. Oils from the raw seed, cooked seeds, irradiated seeds (10 kGy), cooked, and irradiated seeds (10 k...

Together with generalized self-similarity and the fractal spectrum, local singularity analysis has been introduced as one part of the new 3S principle and technique for mineral resource assessment based on multifractal modeling, which has been demonstrated to be useful for anomaly delineation. Local singularity is used in this paper to characterize the property of multifractal distribution patt...

Refined sunflower oil has dissimilar shelf life compared to cold-pressed oil, which increases the use of refined and it is more abundant in diet. On other hand, production oils does not require chemical processing. Moreover, these contain significant amounts bioactive components with a beneficial health effect. Breeders are trying create new hybrids for improved oxidative characteristics. This ...

Background & Aims of the Study: The quality of the edible oils is made with chemical compositions and percentage of  the degree of unsaturation fatty acids. The peroxide value (PV) always measures the extent of primary oxidation (rancidification) of oils. Oils Rancidity can produce potentially toxic compounds associated with health effects such as heart and neurological disorde...

Fisheries processing produces fish skin as a by-product. By using simple technology, the can be processed to produce high-protein snack foods, that taste adjusted public tastes, such chips. The economic value of these chips improved if they are packaged attractively and contemporary taste. purpose this study was innovate technology in utilization fishery by-products salted egg analyze its chara...

Awareness of virgin coconut oil (VCO) as a functional food supplement has grown enormously. The treatment raw material and processing parameters is crucial they affect the overall yield quality oil. Meanwhile, microencapsulation technology offers better handling, good oxidative stability, longer shelf life VCO powder. Although liquid powdered oils can be obtained through sophisticated methods, ...

Soybean and sunflower oils contribute to the diet in many countries, serving as a source of protein, lipids fatty acids, repair worn-out tissues are useful energy. Their excessive or inadequate consumption may provide increased risk developing various diseases. Sunflower seed provides 20-40% oil soybeans with immense advantages due their high content essential acids. This work aimed evaluate ph...