Now showing items 51-54 of 54
Bioactive compounds of the lipid fractions of agro-industrial waste
(Food Research International, 2014) [Artigo]
This study aimed at evaluating the oils extracted from seeds originating from agro-industrial waste, in order to identify the presence of bioactive compounds. Therefore, determinations of fatty acid profile, triacylglycerols, ...
Effect of rosemary (Rosmarinus officinalis) extracts on the oxidative stability and sensory acceptability of soybean oil
(Journal of the Science of Food and Agriculture, 2014) [Artigo]
Background: Plant extracts have b een used as an alternative to the use of synthetic antioxidants in order to preserve oils fromoxidative degradation. Additionally, these extracts add special flavors and aromas to the food. ...
Antioxidant effect of thyme ( -L.) and oregano ( -L.) extracts in soybean oil under thermoxidation
(Journal of Food Processing and Preservation, 2014) [Artigo]
The rancidity of vegetable oils is considered one problem in the food industry,thus, are added antioxidants in food. The objective of this study was to investigatethe antioxidant effect of oregano and thyme extracts in ...
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 ...