Cottonseed Oils
Mostrando 1-12 de 22 artigos, teses e dissertações.
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1. Identifying olive oil fraud and adulteration using machine learning algorithms
As olive oil (OO) is more expensive than other vegetable oils, it is usually adulterated by blending it with more economic edible oils such as cottonseed oil (CSO), canola oil (CO), and soybean oil (SO). This research aimed to determine the fatty acid compositions obtained as a result of blending different proportions of CSO, CO and SO with OO using a gas ch
Química Nova. Publicado em: 2022
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2. Lipid Sources in Diets for Hy-Line White Laying: Performance, Biometrics of Digestive Organs, and Bone Characteristics
ABSTRACT Dietary inclusion of lipid sources has been one of the methods adopted by nutritionists aiming at better energy balancing. However, alternative energy feedstuffs have been sought in an attempt to reduce production costs. In this regard, lipid sources that can replace conventional ones, such as beef tallow, cottonseed oil, and sunflower oil have been
Braz. J. Poult. Sci.. Publicado em: 11/11/2019
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3. The impact of long-term consumption of diets enriched with olive, cottonseed or sesame oils on kidney morphology: A stereological study
Abstract: To date, most of studies have only focused on metabolic effects of dietary oils while recent evidence proposes that they can influence kidneys structure. Therefore, the aim of this study was to evaluate the impact of long-term consumption of olive, cottonseed and sesame oils on renal morphology in rats. 70 male Wistar rats randomly assigned into se
An. Acad. Bras. Ciênc.. Publicado em: 23/05/2019
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4. Influência da adição de hardfats sobre as propriedades tecnológicas do óleo de palma visando a aplicação em chocolates / Influence of the addition of hardfats on technological properties of palm oil aiming the application in chocolate
Palm threes (Elaesis guineensis) are one of the main sources of industrial vegetable oils. Palm oil, extracted from the pulp of the fruit is widely used in the food industry, as for instance, in the production of chocolates. However, in many applications the amount of palm oil added is restricted by its preferential ß - polymorphism, slow crystallization ra
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 30/09/2011
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5. Fatty-Acid composition of free-choice starter broiler diets
Two experiments were carried out to evaluate the inclusion of vegetable oils with different fatty acid content in starter and pre-starter broiler diets. In Experiment I 480 1- to 9-day-old male Ross 308 broilers were fed diets containing corn oil (CO), acid corn oil (ACO), linseed oil (LO) or coconut fat (CoF). Chicks were distributed according to a factoria
Publicado em: 2010
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6. Obtenção de gorduras zero trans por interesterificação quimica e caracterização para aplicação em alimentos / Obtaining zero trans fats by chemical interesterification and characterization for food applications
Chemical interesterification has been used as the main alternative for obtaining zero trans plastic fats. In particular, interesterification of liquid oils with fully hydrogenated oils (or hardfats) is the most versatile way for producing zero trans fats, yielding fat bases with different properties for food applications. In this work, blends of soybean oil
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 03/08/2009
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7. Fatty-Acid composition of free-choice starter broiler diets
Two experiments were carried out to evaluate the inclusion of vegetable oils with different fatty acid content in starter and pre-starter broiler diets. In Experiment I 480 1- to 9-day-old male Ross 308 broilers were fed diets containing corn oil (CO), acid corn oil (ACO), linseed oil (LO) or coconut fat (CoF). Chicks were distributed according to a factoria
Revista Brasileira de Ciência Avícola. Publicado em: 2009-03
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8. Estudo analitico e olfatometrico de oleo de algodão e oleina de palma utilizados em fritura de produtos carneos / Analytical and olfactometry study of deep-fat frying of meat products, using cottonseed and olein oils
Pretendeu-se através deste estudo levantar dados sobre frituras, em colaboração com agências fiscalizadoras das boas práticas de frituras. Estudou-se o grau de conhecimento de manipuladores de alimentos de 13 estabelecimentos comerciais de Campinas/SP, quanto às boas práticas de frituras, e avaliou-se a qualidade do óleo usado, através de métodos a
Publicado em: 2009
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9. Purificação da glicerina bruta obtida a partir da transesterificação do óleo de algodão / Purificação da glicerina bruta obtida a partir da transesterificação do óleo de algodão
The crude glycerine is a raw material that can be used in a wide variety of products. Even with all the impurities inherent in the process of being obtained, the crude glycerin is already in a marketable product. However, the market is much more favorable to the commercialization of purified glycerine. The glycerin is a byproduct gotten from the process of t
Publicado em: 2009
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10. Performance, abdominal fat deposition and bone characteristics of broilers fed diets containing different lipid sources
Two experiments were carried out to evaluate the performance, abdominal fat yield, and bone parameters of broiler chickens fed diets containing different lipid feedstuffs as energy source. During the starter phase (1 to 21 days) of Experiment 1, a completely randomized design with four treatments with eight replicates of 49 birds each one was applied. Broile
Revista Brasileira de Ciência Avícola. Publicado em: 2008-12
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11. Perfil de ácidos graxos e avaliação da alteração em óleos de fritura
The present study had the purpose of evaluating the profile of fatty acids and the total alteration of cottonseed, sunflower and palm oils brought about during discontinued frying processes of cassava frozen chips. An increase in the percentage of saturated fatty acids and a decrease in polyunsaturated fatty acids was observed, regardless of the type of oil
Química Nova. Publicado em: 2008
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12. Development and application of low trans fat in margarine and plain cake. / Desenvolvimento e aplicação de gorduras low trans em margarina e bolo tipo ingles.
Trans fatty acids (TFA) present in diet come mainly from the partially hydrogenated fats and a lower amount from the refined oils, meat and ruminant animals? milk. Some studies show that TFA consumption leads to an increase in low-density lipoprotein (LDL) as much as that caused by saturated fatty acids and decrease in high-density lipoprotein (HDL). Hence,
Publicado em: 2008