scholarly journals Kolkhoung (Pistacia khinjuk) Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability and Nutritional Value

2015 ◽  
Vol 53 (1) ◽  
pp. 81-86 ◽  
Author(s):  
Maryam Asnaashari ◽  
◽  
Seyed Mohammad Bagher Hashemi ◽  
Hamed Mahdavian Mehr ◽  
Seyed Hossein Asadi Yousefabad ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Vegetable Oils ◽  
Nutritional Value ◽  
Kernel Oil ◽  
Pistacia Khinjuk

Oxidative Stability, Physicochemical, and Sensory Characteristics of Vegetable Oils at Their Induction Periods

2019 ◽  
Vol 48 (6) ◽  
pp. 649-660
Author(s):  
Mi So Kim ◽  
Da-Som Kim ◽  
Jin-Ju Cho ◽  
Seong Jun Hong ◽  
Chang Guk Boo ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Vegetable Oils ◽  
Sensory Characteristics ◽  
Induction Periods

scholarly journals Co-encapsulation of vegetable oils with phenolic antioxidants and evaluation of their oxidative stability under long-term storage conditions

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111033
Author(s):  
Lorine Le Priol ◽  
Justine Gmur ◽  
Aurélien Dagmey ◽  
Sandrine Morandat ◽  
Karim El Kirat ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Vegetable Oils ◽  
Storage Conditions ◽  
Phenolic Antioxidants ◽  
Long Term Storage ◽  
Term Storage

The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef

Meat Science ◽  
2019 ◽  
Vol 148 ◽  
pp. 113-119 ◽  
Author(s):  
Karolina M. Wójciak ◽  
Dariusz M. Stasiak ◽  
Karolina Ferysiuk ◽  
Elżbieta Solska
Keyword(s):  
Oxidative Stability ◽  
Nutritional Value

Enhancement of Thermo-Oxidative Stability of Vegetable Oil Based Lubricant via Chemical Modification Techniques

2015 ◽  
Vol 813-814 ◽  
pp. 695-699
Author(s):  
S. Arumugam ◽  
G. Sriram ◽  
A. Hemanth Sai Kumar Chowdary ◽  
Janga Subramanya Sai
Keyword(s):  
Chemical Modification ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Rapeseed Oil ◽  
Chemical Structure ◽  
Thermo Gravimetric Analysis ◽  
Gravimetric Analysis ◽  
Thermo Gravimetric ◽  
Transesterification Method ◽  
Unique Chemical

The rising demand for environmentally acceptable lubricant has led researchers to look to vegetable oils as an alternative to petroleum based lubricants. Vegetable oils have radically distinctive properties owing to their unique chemical structure which have greater ability to lubricate and have higher biodegradability. In spite of advantages, they are limited to inadequate thermo-oxidative stability and poor low-temperature properties which hinder their utilization. In the present study in order to produce a bio lubricant with good thermo-oxidative stability, rapeseed oil was subjected to two different chemical modification techniques viz., epoxidation method and successive transesterification method. The thermo-oxidative stability of formulated oil was analysed using Thermo Gravimetric Analysis (TGA). TGA analysis divulges that the thermo-oxidative stability of rapeseed oil was greatly improved with the epoxidation method in comparison with the successive transesterification method.

scholarly journals The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process

2022 ◽  
Vol 18 (119) ◽  
pp. 231-242
Author(s):  
Aniseh Zarei Jelyani ◽  
hannan lashkari ◽  
Javad Tavakoli ◽  
Mahmood Aminlari ◽  
◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Thermal Process ◽  
Refining Process ◽  
Chemical Refining ◽  
Kernel Oil ◽  
Bene Kernel Oil
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