The oxidative stability of mixtures of edible oils containing polyunsaturated fatty acids (PUFA) and microcrystalline cellulose (MCC) was investigated. The mixtures studied consisted of oils of either camelina (CAM), cod liver (CLO), or salmon (SO) mixed with either colloidal or powdered MCC. A 50:50 (w/w) ratio of oil:MCC resulted in an applicable mixture containing high levels of PUFA edible ...

Fats and oils are water-insoluble compounds consisting of mainly triacylglycerols: three fatty acids esterified to a glycerol molecule. Products are generally called “fats” when they are solid at room temperature and “oils” when they are liquid at room temperature, although the terms are often used interchangeably. Edible fats and oils contribute to the flavor, texture, aroma, and mouthfeel of ...

The detection of adulteration in edible oils is a concern in the food industry, especially for the higher priced virgin olive oils. This article presents a low field unilateral nuclear magnetic resonance (NMR) method for the detection of the adulteration of virgin olive oil that can be performed through sealed bottles providing a non-destructive screening technique. Adulterations of an extra vi...

BACKGROUND Listeria monocytogenes is one of the most virulent types of bacteria and causes severe foodborne illness, such as listeriosis. Because this pathogen has become resistant to sanitizers and other disinfectants that are used to clean utensils and surfaces during food processing, it poses a serious threat to the food industry. OBJECTIVES The study was conducted to determine the anti-li...

Fourier transform Raman spectroscopy has been used to investigate the chemical changes taking place during lipid oxidation in several edible oils. Oxidative degradation of six vegetable oils was accelerated by heating at 160 degrees C. Formation of aldehydes was detected, and saturated as well as alpha,beta-unsaturated aldehydes could be identified with the help of pure component spectra. The f...

Olive oil is considered to be one of the most healthy dietary fats. However, several types of olive oils are present in the market. A key question for the consumer is: What of the olive oils is the best when concerning nutritional purposes? With the data available at present, the answer is: the Virgin Olive Oil (VOO), rich in phenolic compounds. On November 2011, the European Food Safety Author...

Vidrih R., Vidakovič S., Abramovič H. (2010): Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils. Czech J. Food Sci., 28: 376–384. In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunfl...

abstract according to official statistics, domestic production of edible oils provides only less than 10 percent of the country's consumption needs, and therefore every year a significant amount of crude and prepared edible oils and fats is imported to the country spending a considerable amount of foreign exchange. over the past years rapeseed, as a new product, has been implemented by a limite...

background: lead and cadmium are toxic heavy metals found as major contaminants in food products and edible oils. the aims of this study were to investigate the lead and cadmium contaminations in seeds and extracted oils from brassica napus l and carthamus tinctorius grown in the vicinity of industrial sites (isfahan zobe ahan) near isfahan province/iran. methods: in this study, the seeds of b....