Now showing items 1-3 of 3
Evaluation of Bioactive Compounds in Bean Oils (Phaseolus vulgaris L.), Perola and BRS Valente Varieties
(Current Nutrition & Food Science, 2018-01-01) [Artigo]
Background: Bean is a leguminous widely consumed in the world by most of its population and different nutritional, antioxidant and functional properties are associated in it. Besides being one of the most traditional foods ...
Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability
(Food Science and Biotechnology, 2018-08-01) [Artigo]
This study aimed to evaluate the oils of soybean (S), papaya (Pa) and melon (Me) seeds and compounds oils SPa (80:20 w/w); SMe (80:20 w/w); and SPaMe (60:20:20 w/w/w) subjected to thermoxidation. Compound oils showed lower ...
Evaluation of Oxidative Stability of Compound Oils under Accelerated Storage Conditions
(Brazilian Archives Of Biology And Technology, 2018-01-01) [Artigo]
The oxidative stability of linseed (L), cotton (A), and coconut (C) oils, as well as of linseed: cotton (LA), linseed: coconut (LC), and linseed:cotton:coconut (LAC) compound oils was evaluated under accelerated storage ...