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concentration) [ 12 ]. In this article, a measurement on sunflower seeds in non-aerated vials is presented. The measurement was made by dehulling sunflower seeds ( Heliantus annuus var. Peredovik) and imbibing the seeds in water for 12 h. Three seeds

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Brückner C. and Korneyev S. V. (2010): Strauzia longipennis (Diptera, Tephritidae), an important pest of sunflowers recorded for the first time in the Palaearctic region. Ukrainska Entomofaunistika, 1, 55–57. Korneyev S. V

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sunflower oil obtained from Carnia hybrid and pork lard were the matrix used for antioxidants incorporation. Materials and methods Plant material Herbarium information of the seven plant species which are

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below). Preparation of extracts The flowers of arnica, leaves of hypericum, milfoil, ribwort, sage and sunflower were received from “Herbapol” in Kraków. Then, the tissues were ground to powder. The extracts were

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Bãrbulescu, A., Voinescu, I., Sadagorschi, D., Penescu, A., Popov, C. and Vasilescu, S. (2001): CRUISER 350 FS — a new product for maize and sunflower seed treatment against Tanymecus dilaticollis Gyll. Rom

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undertaken to commercialize oil-based products from palm, soy, corn, palmkernel, sunflower, castor, coconut, and rapeseed or canola [ 6 ]. To name some examples, the thermal stability of sunflower oil from the northeast part of Brazil was studied by pyrolysis

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Ivan, M., Mir, P.S., Koenig, K.M., Rode, L.M., Neill, L., Entz, T. & Mir, Z. (2001): Effects of sunflower seed oil on rumen protozoa population and tissue concentration of conjugated linoleic acid in sheep. Small Rum. Res. , 41 , 215

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of paramount importance during frying as well. The objective of the current work was to study the formation of 3-MCPD-FE during frying different pre-fried deep frozen products in high oleic sunflower oil (HOSO). HOSO was chosen due to its high

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Journal of Thermal Analysis and Calorimetry
Authors: J. Santos, I. Santos, M. Conceiçăo, S. Porto, M. Trindade, A. Souza, S. Prasad, V. Fernandes, and A. Araújo

Abstract  

Thermoanalytical, kinetic and rheological parameters of commercial edible oils were evaluated. The thermal decomposition of the oils occurred in three steps, due to polyunsaturated, monounsaturated and saturated fatty acids decomposition, respectively. According to the temperature of the beginning of the decomposition, the following stability order was observed: corn (A)>corn>sunflower (A)>rice>soybean>rapeseed (A)>olive>rapeseed>sunflower (A - artificial antioxidants). Kinetic parameters were obtained using Coats-Redfern and Madhusudanan methods and presented good correlation. According to the activation energy of the first thermal decomposition event, obtained of Coats-Redfern' method, the following stability order is proposed: sunflower>corn>rice>soybean>rapeseed>olive. In relation to rheological properties, a Newtonian behavior was observed and no degradation occurred in the temperature range studied.

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Journal of Thermal Analysis and Calorimetry
Authors: R. Briones-Martínez, M. Juárez-Juárez, M. Oliver-Salvador, and M. Cortés-Vázquez

Abstract  

DSC was used to study the extent of denaturation of hemisphaericin and mexicain hydrolysates from corn gluten, soybean and sunflower meals. It was observed that the defatted meals studied exhibited only one broad peak transition. The data obtained demonstrated that the partial protein denaturation found with hemisphaericin or mexicain is correlated to modifications of functional properties. The two enzymes display different modes of action, according to the protein source.

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