Authors:Lars Wadsö, Yina Salamanca, and Sanne Johansson
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
Authors:M. Tóth, E. Voigt, B. Baric, I. Pajac, M. Subic, P. Baufeld, and S. Lerche
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
Authors:Maria-Raluca Szabo, Dorina Chambre, and Cornelia Idiţoiu
sunflower oil obtained from Carnia hybrid and pork lard were the matrix used for antioxidants incorporation.
Materials and methods
Herbarium information of the seven plant species which are
Authors:Magdalena Troć, Diana Saja, Andrzej Kornas, Anna Żuraw, and Andrzej Skoczowski
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
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
Authors:Pieter Samyn, Gustaaf Schoukens, Leo Vonck, Dirk Stanssens, and Henk Van den Abbeele
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
Authors:F. Husvéth, E. Galamb, V. Farkas, L. Wágner, R. Jolánkai, and L. Pál
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
Authors:E. Keppelné Bognár, K. Zay, and L. Somogyi
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
Authors:J. Santos, I. Santos, M. Conceiçăo, S. Porto, M. Trindade, A. Souza, S. Prasad, V. Fernandes, and A. Araújo
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
Authors:R. Briones-Martínez, M. Juárez-Juárez, M. Oliver-Salvador, and M. Cortés-Vázquez
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.