Physical and chemical changes were compared with soybean oil, corn oil, cottonseed oil , rice oil, rapeseed oil, lard, palm oil and coconut oil in continuous water spraying and heating system (Table -1 , Fig,-1•`4). Thermal oxidative changes such as viscosity increasing ratio, carbonyl and iodine value , showed close relation with the initial iodine value of these oils. However, in coconut oil ...

Background: Water in oil (W/O) nanoemulsions can be advantageous for encapsulation of bioactive hydrophilic substance alone or as a structural unit of a double emulsion. Methods: The influence of sonication time, addition of CaCl2 or bovine serum albumin (BSA) to aqueous phase, oil phase (corn or miglyol), and polyglycerol polyricinoleate (PGPR) content on droplet size and physical stability of...

the use of essential oils as the preservative agents in food industry faces the problem of interactions with food matrix components, low solubility in aqueous phase, high volatile character and sensitivity to environmental conditions. the aim of this study was to enhance thermal stability and antioxidant activity of thyme essential oil (to) by encapsulation in chitosan nanoparticles (cs-np). to...

Copper and nickel hydrogenations give a wide distribution of double bonds in the monoene fraction from both reduced soybean and linseed oils. With copper catalysts, high pressure hydrogenation reduces the extent of this double bond distribution when compared with low pressure hydrogenation. With nickel catalysts, some t.17-octadecenoate is formed but less than with a copper catalyst. In room od...

Deep-fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep-fat frying. The reactions in deep-fat frying depend on factors such as replenishment of fresh oil, frying conditions, original quality of fryi...

BACKGROUND Flaxseed oil is characterized by high content of essential polyunsaturated fatty acids (PUFA) promoted as a human dietary supplement protecting against atherosclerosis. The disadvantage of the high PUFA content in flax oil is high susceptibility to oxidation, which can result in carcinogenic compound formation. Linola flax cultivar is characterized by high linoleic acid content in co...

background and objectives : haemorrhagic septicaemia (hs), caused by pasteurella multocida, is the most important bacterial disease of cattle and buffaloes in india. oil adjuvant vaccine (oav) is the most potent vaccine available for the control of hs. the study aims to evaluate the effect of alum co-adjuvantation of oav on emulsion stability and immune response. materials and methods : two dif...

The objective of this study is to discover a synergistic effect between foam stability in bulk and micro-emulsion phase behaviour to design a high-performance chemical system for an optimized alkaline-surfactant-foam (ASF) flooding for enhanced oil recovery (EOR). The focus is on the interaction of ASF chemical agents with oil in the presence and absence of a naphthenic acid component and in si...

Title: CHARACTERIZATION OF OLIVE OILS COMMERCIALLY AVAILABLE IN THE UNITED STATES Shane Adam Ardo, M.S., 2005 Directed By: Associate Professor Liangli Yu, Department of Nutrition and Food Science This research examined 30 olive oils commercially available in the United States for their fatty acid composition, oxidative stability, and antioxidant capacities. The olive oils in this study differed...

this study carried out to determine the differences between oil content and fatty acid compositions of 12 exotic and 6 local safflower genotypes. the experiments were arranged in randomized complete blocks design with three replications in research station of ferdowsi university of mashhad. the results of variance analysis showed that the differences of seed yield, oil content and fatty acid co...