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Rossella Vadalà, Vincenzo Nava, Vincenzo Lo Turco, Angela Giorgia Potortì, Rosaria Costa, Rossana Rando, Hedi Ben Mansour, Nawres Ben Amor, Asma Beltifa, Antonello Santini and Giuseppa Di Bella
The reclaim of less-used plant sources is a novel approach to the growing demand for healthy and eco-friendly foods, and it constitutes a sustainable alternative to replace conventional food ingredients and sources of bioactives. In this work, a phytoche...
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Laurentiu Mihai Palade, Mioara Negoi?a, Alina Cristina Adascalului and Adriana Laura Mihai
The chemical group comprising polycyclic aromatic hydrocarbons (PAHs) has received prolonged evaluation and scrutiny in the past several decades. PAHs are ubiquitous carcinogenic pollutants and pose a significant threat to human health through their envi...
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Maxat Toishimanov, Meruyet Nurgaliyeva, Assiya Serikbayeva, Zhulduz Suleimenova, Karima Myrzabek, Aksholpan Shokan and Nurgul Myrzabayeva
Here, we present the results of analyzing the fatty acid composition of the main edible vegetable oils from Kazakhstani oilseed producers (safflower, sunflower, maize (corn), linseed, cottonseed, soybean and rapeseed) in comparison with the known fatty a...
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Adriana Ramona Memete, Alin Cristian Teusdea, Adrian Vasile Timar, Adrian Nicolae Vuscan, Olimpia Smaranda Minta?, Simona Cavalu and Simona Ioana Vicas
The aim of this study was to evaluate the effects of edible coatings based on gelatine, oils (sunflower and coconut) and beeswax on the physicochemical properties, bioactive compounds (total phenols and monomeric anthocyanin content), antioxidant capacit...
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AA Elbadawi, SA Suliman, HM Elkhair, HH Abuelhassan, MK Sabahelkhier
Pág. 143 - 149
In the present study, recycling edible oils which have been used in frying purposes of taamia, fish, potatoes, etc. are used to produce biodiesel in order to help in solving the fuel shortages and to share in the energy conservation efforts. Four types o...
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Carmen Socaciu, Florinela Fetea, Floricuta Ranga, Andrea Bunea, Francisc Dulf, Sonia Socaci and Adela Pintea
Attenuated total reflectance-Fourier transform infrared ppectroscopy (ATR-FTIR) proved to be a reliable, rapid, and easy-to-use technique to evaluate vegetable oils quality and authenticity. The spectral range of the middle infrared region (MIR) of FTIR ...
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Yi Liu, Laijun Sun, Hongyi Bai and Zhiyong Ran
Taking a variety of edible oils as the research object, including soybean oil, peanut oil, rapeseed oil, a method based on Near-Infrared Spectroscopy (NIRS) to identify the frying times is proposed to evaluate the quality of frying oil. Ten rounds of fry...
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Gabriella Giani Pieretti, Mayara Pataluch Pinheiro, Monica Regina da Silva Scapim, Jane Martha Graton Mikcha, Grasiele Scaramal Madrona (Author)
Pág. e36402
This study focuses on an alginate edible coating with oregano and rosemary essential oils (EO) as well as its application in a Fresh cheese. The practical application was carried out by analyzing microbial contents, centesimal composition, texture (shear...
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Olufunso Omowunmi Adeniyi
Pág. 48 - 52
Citrullus lanatus (watermelon) and Sesamum indicum (sesame) are edible plants that provide a lot of nutritional benefits to man; despite their wide consumption and benefits, their seed oils remain underutilized. Seed oils from these plants found in south...
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Arantzazu Valdés, Marina Ramos, Ana Beltrán, Alfonso Jiménez and María Carmen Garrigós
The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to...
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