BACKGROUND Lipid oxidation is a main problem during food processing, storage and consumption leading to losses of quality, stability, safety and nutritive value. Antioxidants have been used to prevent oxidation changes and off - flavor development in food products. Aim of the research was to evaluate antioxidative effect of thyme ethanol extract on sunflower oil during its storage in different ...

This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of mea...

Egg yolk lecithin (EYL) is a good source of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), and it is different from soy lecithin (SL) in both fatty acid and phospholipid class composition. These factors may lead to different behavior in oxidative stability and emulsification properties in food systems. Therefore, these characteristics were investigated in this study. Emulsification...

Emulsions are commonly used in foods, pharmaceuticals and home-personal-care products. For emulsion based products, it is highly desirable to control the droplet size distribution to improve storage stability, appearance and in-use property. We report preparation of uniform-sized silicone oil microemulsions with different droplets diameters (1.4-40.0 μm) using SPG membrane emulsification techni...

Industrial processes that apply high temperatures in the presence of oxygen may compromise the stability of conjugated linoleic acid (CLA) bioactive isomers. Statistical techniques are used in this study to model and predict, on a laboratory scale, the oxidative behaviour of oil with high CLA content, controlling the limiting factors of food processing. This modelling aims to estimate the impac...

The objectives of this study were to determine the frying stability of soybean oil (SBO) treated with a natural citric acid-based antioxidant, EPT-OILShield able to withstand high temperatures and to establish the oxidative stability of food fried in the treated oil. Soybean oil with 0.05% and 0.5% EPT-OILShield and an untreated control SBO were used for intermittent batch frying of tortilla ch...

In enhanced oil recovery (EOR), the micro-oil droplet heavily affected the stability of foam and prevented foam flooding. In this paper, the oil bridge-stretching mechanism of foam rupture was described through molecular dynamics with the aim of providing supplements to the experiments at the molecular level. Two important phenomena for foam rupture have been pointed out by the simulation. One ...

background: fatty acids are the main compounds in edible oils. oil thermal stability depends on the composition of fatty acids. so, this study was conducted to investigate the effect of fatty acid composition on the oxidative stability of extra virgin olive oil during heating process.  methods: totally, eight virgin olive oil samples, including five imported oils from market place of mahabad an...

The oil spill dispersant (OSD) play an important role to deal with the frequent oil spills in the marine environment, which can effectively reduce the interfacial tension between the oil and the seawater. However, there are many studies showing the stability of the OSD effect changes over time, and is related with the wave. In this paper, the results show the OSD will gradually move away from t...

Two cottonseed oil biodiesel samples (cottonseed oil methyl esters, COME) produced in Clemson lab, together with other two commercial cottonseed oil biodiesels were evaluated on their engine performance with the No. 2 diesel fuel as a reference. The results revealed that emission of CO, CO2 and NOx from cottonseed oil biodiesels was lower than that of the No. 2 diesel fuel. CO decreased by 13.8...