Aim of study: To evaluate the physicochemical and sensory quality meat from Santa Inês × Dorper lambs fed diets with increasing levels sunflower cake.
 Area Rio Grande do Norte (Brazil).
 Material methods: Twenty-four castrated (initial weight 18.9 ± 2.17 kg) were distributed in a completely randomized design four treatments (0, 5, 10 15% cake diet) six repetitions kept confinement un...

Oil structuring using food-approved polymers is an emerging strategy and holds significant promise in the area of food and nutrition. In the current study, edible oleogels (containing >97 wt% of sunflower oil) were prepared using a combination of water soluble food polymers (methylcellulose and xanthan gum) and further evaluated for potential application as a shortening alternative. Microstruct...

Sunflower is the most important source of edible oil and fourth-largest oilseed crop in world. The purpose this study was to investigate effect using two organic fertilizers from various sources (compost coupled with biofertilizer (CCB), filter mud cake (FMC)) comparing them conventional inorganic their on quality sunflower seeds, oil, soil properties. data showed that highest value dry weight,...

Vegetable oil extraction generates high amounts of by-products, which are designated as cakes. Since the current strategies employed for cakes' reuse linked with some drawbacks, identification alternative approaches to decrease environmental impact and promote a circular economy is vital importance. In general, these materials characterized by fiber content, making them suitable be in solid sta...

Abstract The purpose of this study was to evaluate the thermal stability rice bran extract (RBE) and analyze effect RBE on shelf-life sunflower oil quality characteristics baked cake. evaluated by a Rancimat test using oil. Properties such as moisture content, porosity, crumb density pore area cakes with synthetic antioxidant butylated hydroxytoluene (BHT) were compared. Sensory properties tast...