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There are 8364 results for: content related to: Optimisation of sunflower oil deodorising: balance between oil stability and other quality attributes

  1. Refining of edible oils: a critical appraisal of current and potential technologies

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 13–23, Chandrasekar Vaisali, Sampath Charanyaa, Prasanna D. Belur and I. Regupathi

    Article first published online : 26 SEP 2014, DOI: 10.1111/ijfs.12657

  2. Deodorization

    Standard Article

    Bailey's Industrial Oil and Fat Products

    W. De Greyt and M. Kellens

    Published Online : 15 JUL 2005, DOI: 10.1002/047167849X.bio027

  3. Phytosterols and γ-oryzanol in rice bran oils and distillates from physical refining process

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2030–2036, Pattong Sawadikiat and Parichat Hongsprabhas

    Article first published online : 3 MAR 2014, DOI: 10.1111/ijfs.12506

  4. Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 548–555, Enrico Valli, Alessandra Bendini, Rubén M. Maggio, Lorenzo Cerretani, Tullia Gallina Toschi, Ernestina Casiraghi and Giovanni Lercker

    Article first published online : 7 NOV 2012, DOI: 10.1111/j.1365-2621.2012.03220.x

  5. Cottonseed Oil

    Standard Article

    Bailey's Industrial Oil and Fat Products

    Richard D. O’Brien, Lynn A. Jones, C. Clay King, Phillip J. Wakelyn and Peter J. Wan

    Published Online : 15 JUL 2005, DOI: 10.1002/047167849X.bio022

  6. Deodorization of Garlic Breath Volatiles by Food and Food Components

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: C526–C533, Ryan Munch and Sheryl A. Barringer

    Article first published online : 4 MAR 2014, DOI: 10.1111/1750-3841.12394

  7. Current and future technologies for the sustainable and cost-efficient production of high quality food oils

    European Journal of Lipid Science and Technology

    Volume 114, Issue 10, October 2012, Pages: 1126–1139, Wim F.J. De Greyt

    Article first published online : 17 OCT 2012, DOI: 10.1002/ejlt.201200068

  8. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  9. A Primer on Oils Processing Technology

    Standard Article

    Bailey's Industrial Oil and Fat Products

    Dan Anderson

    Published Online : 15 JUL 2005, DOI: 10.1002/047167849X.bio077

  10. Identification of the aroma compounds in stinky mandarin fish (Siniperca chuatsi) and comparison of volatiles during fermentation and storage

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2429–2437, Chunping Li, Jiajia Wu, Yan Li and Zhiyuan Dai

    Article first published online : 22 JUL 2013, DOI: 10.1111/ijfs.12254

  11. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Article first published online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  12. Effect of refining on the lignan content and oxidative stability of oil pressed from roasted sesame seed

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1187–1192, Shimin Wu, Lin Wang, Feiya Shu, Wenming Cao, Fengxiang Chen and Xingguo Wang

    Article first published online : 16 JAN 2013, DOI: 10.1111/ijfs.12074

  13. Does the increase of deodorisation temperature improve the oxidative stability of refined olive oils?

    European Journal of Lipid Science and Technology

    Volume 116, Issue 7, July 2014, Pages: 825–831, Tommaso Gomes, Francesco Caponio, Vito Michele Paradiso, Viviana Durante, Carmine Summo and Antonella Pasqualone

    Article first published online : 4 JUL 2014, DOI: 10.1002/ejlt.201300341

  14. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Article first published online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  15. Deodorization optimization of Camelina sativa oil: Oxidative and sensory studies

    European Journal of Lipid Science and Technology

    Volume 113, Issue 4, April 2011, Pages: 513–521, Robert Hrastar, Ling-Zhi Cheong, Xuebing Xu, Charlotte Jacobsen, Nina Skall Nielsen, Rasmus Leth Miller and Iztok Jože Košir

    Article first published online : 29 DEC 2010, DOI: 10.1002/ejlt.201000438

  16. An initial study on the formation of 3-MCPD esters during oil refining

    European Journal of Lipid Science and Technology

    Volume 113, Issue 3, March 2011, Pages: 374–379, Karel Hrncirik and Gerrit van Duijn

    Article first published online : 14 FEB 2011, DOI: 10.1002/ejlt.201000317

  17. Micronutrients in vegetable oils: The impact of crushing and refining processes on vitamins and antioxidants in sunflower, rapeseed, and soybean oils

    European Journal of Lipid Science and Technology

    Frederic Fine, Claire Brochet, Marie Gaud, Patrick Carre, Noemie Simon, Fatiha Ramli and Florent Joffre

    Article first published online : 23 JUL 2015, DOI: 10.1002/ejlt.201400400

  18. Fats and Fatty Oils

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Alfred Thomas, Bertrand Matthäus and Hans-Jochen Fiebig

    Published Online : 30 SEP 2015, DOI: 10.1002/14356007.a10_173.pub2

  19. Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 82–88, Francesco Caponio, Mariagrazia Giarnetti, Vito M. Paradiso, Carmine Summo and Tommaso Gomes

    Article first published online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03161.x

  20. You have full text access to this OnlineOpen article
    Cross-linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for n-3 fatty acids

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1530–1543, Adela Mora-Gutierrez, Rahmat Attaie, Jeneanne M. Kirven and Harold M. Farrell Jr

    Article first published online : 28 JAN 2014, DOI: 10.1111/ijfs.12450