scholarly journals Effect of substituting pork fat for sacha inchi oil (Plukenetia volubilisL.) and banana flour on cooking performance, fat content, peroxide value and general acceptability of hamburger

2021 ◽  
Vol 11 (3) ◽  
pp. 261-267
Author(s):  
Elena Urraca ◽  
Christina Loú ◽  
Jesús Obregón
Keyword(s):  
Peroxide Value ◽  
Fat Content ◽  
Sacha Inchi Oil ◽  
Sacha Inchi ◽  
Banana Flour ◽  
Pork Fat ◽  
General Acceptability

Sacha Inchi Oil

2020 ◽  
pp. 651-655
Author(s):  
Sabine Krist
Keyword(s):  
Sacha Inchi Oil ◽  
Sacha Inchi

Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability

2018 ◽  
Vol 120 ◽  
pp. 339-345 ◽  
Author(s):  
Juarez Vicente ◽  
Luciano José Barreto Pereira ◽  
Lívia Pinto Heckert Bastos ◽  
Mario Geraldo de Carvalho ◽  
Edwin Elard Garcia-Rojas
Keyword(s):  
Size Distribution ◽  
Droplet Size ◽  
Rheological Behavior ◽  
Xanthan Gum ◽  
Droplet Size Distribution ◽  
Tween 80 ◽  
Oil In Water ◽  
Sacha Inchi Oil ◽  
Sacha Inchi

scholarly journals Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5076
Author(s):  
Yunqi Wen ◽  
Lili Xu ◽  
Changhu Xue ◽  
Xiaoming Jiang ◽  
Zihao Wei
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Edible Oils ◽  
The Body ◽  
New Approach ◽  
Sunflower Oils ◽  
Sacha Inchi Oil ◽  
Sacha Inchi ◽  
Oil Refinement ◽  
The Impact

The consumption of vegetable oil is an important way for the body to obtain tocols. However, the impact of oil types and grades on the tocopherol and tocotrienol contents in vegetable oils is unclear. In this study, nine types of traditional edible oils and ten types of self-produced new types of vegetable oil were used to analyze eight kinds of tocols. The results showed that the oil types exerted a great impact on the tocol content of traditional edible oils. Soybean oils, corn oils, and rapeseed oils all could be well distinguished from sunflower oils. Both sunflower oils and cotton seed oils showed major differences from camellia oils as well as sesame oils. Among them, rice bran oils contained the most abundant types of tocols. New types of oil, especially sacha inchi oil, have provided a new approach to obtaining oils with a high tocol content. Oil refinement leads to the loss of tocols in vegetable oil, and the degree of oil refinement determines the oil grade. However, the oil grade could not imply the final tocol content in oil from market. This study could be beneficial for the oil industry and dietary nutrition.

W/O Nano-Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil

2018 ◽  
Vol 120 (5) ◽  
pp. 1700471 ◽  
Author(s):  
Lingyi Liu ◽  
Zhou Jin ◽  
Min Wang ◽  
Wangyang Shen ◽  
Zhenzhou Zhu ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Leaf ◽  
Sacha Inchi Oil ◽  
Sacha Inchi ◽  
Leaf Phenolics

scholarly journals Effect of Gamma or Beta Radiation on Salmonella DT 104 in Ground Pork†

2006 ◽  
Vol 69 (6) ◽  
pp. 1430-1433 ◽  
Author(s):  
KATHLEEN T. RAJKOWSKI ◽  
STEVEN E. NIEBUHR ◽  
JAMES DICKSON
Keyword(s):  
Gamma Radiation ◽  
Radiation Treatment ◽  
Meat Products ◽  
Fat Content ◽  
Beta Radiation ◽  
Pork Products ◽  
Radiation Sources ◽  
Significant Difference ◽  
Ground Pork ◽  
Pork Fat

Mixtures of six Salmonella Typhimurium DT 104 strains were inoculated into three ground pork products to determine the effect of fat content on the radiation resistance of Salmonella DT 104. The ground pork products were 90% lean, 50:50 fat:lean, and 100% fat. Inoculated products were irradiated using a gamma radiation source in a self-contained 137Cesium irradiator or a 10 MeV accelerator producing electrons (e-beam). The radiation D10-values (dose required for a 90% inactivation of viable CFU) for Salmonella DT 104 inoculated into 90% lean ground pork, 50:50 fat/lean ground pork, and 100% pork fat and subjected to beta radiation were 0.42 kGy, 0.43 kGy, and 0.43 kGy, respectively. The corresponding radiation D10-values for Salmonella DT 104 subject to gamma radiation were 0.56, 0.62, and 0.62 kGy, respectively. There was no statistical significant difference (P = 0.3) in radiation D10-values for Salmonella in the three products subject to either radiation treatment. Therefore, fat content had no effect. There was a significant difference (P = 0.001) between the radiation D10-values obtained with the two radiation sources. The radiation D10-values were within the reported range for irradiation destruction of Salmonella contaminated raw meat products.

scholarly journals Neuroprotective Effect of Sacha Inchi Oil (Plukenetia volubilis L.) in an Experimental Model of Epilepsy

2019 ◽  
Vol 11 (6s) ◽  
pp. 1591-1596
Author(s):  
Oscar Herrera-Calderon ◽  
Ricardo Angel Yuli-Posadas ◽  
Johnny Aldo Tinco-Jayo ◽  
Edwin Enciso-Roca ◽  
Cesar Franco-Quino ◽  
...  
Keyword(s):  
Experimental Model ◽  
Neuroprotective Effect ◽  
Sacha Inchi Oil ◽  
Plukenetia Volubilis ◽  
Sacha Inchi
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