The influence of environment upon the composition of sunflower seed oils. II.—Composition of the seed oils of sunflowers grown in English gardens from five specimens of different African sunflower seed

1950 ◽  
Vol 1 (5) ◽  
pp. 140-144 ◽  
Author(s):  
C. Barker ◽  
T. P. Hilditch
Keyword(s):  
Sunflower Seed ◽  
Seed Oils

Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees

Meat Science ◽  
2013 ◽  
Vol 93 (3) ◽  
pp. 652-658 ◽  
Author(s):  
Yun-Sang Choi ◽  
Kwaon-Sik Park ◽  
Hyun-Wook Kim ◽  
Ko-Eun Hwang ◽  
Dong-Heon Song ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Sunflower Seed ◽  
Quality Characteristics ◽  
Seed Oils ◽  
Reduced Fat ◽  
Pork Fat

Using of Ultrasonic in Degumming of Soybean and Sunflower Seed Oils: Comparison with the Conventional Degumming

2016 ◽  
Vol 41 (1) ◽  
pp. e12799
Author(s):  
Hamid Mahmood-Fashandi ◽  
Mehrdad Ghavami ◽  
Maryam Gharachorloo ◽  
Roya Abbasi ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Sunflower Seed ◽  
Seed Oils

scholarly journals Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

2017 ◽  
Vol 68 (1) ◽  
pp. 173 ◽  
Author(s):  
S. Ok
Keyword(s):  
Olive Oil ◽  
Sunflower Seed ◽  
Edible Oils ◽  
Ultra Violet ◽  
Seed Oils ◽  
Magnetization Relaxation ◽  
Olive Oils ◽  
Low Field ◽  
Nmr Relaxometry ◽  
Vis Spectroscopy

Adulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-field (LF) proton (1H) nuclear magnetic resonance (NMR) relaxometry and ultra-violet (UV) visible spectroscopy are used to detect adulteration of olive oil. Three different olive oil with different oleoyl acyl contents were mixed with almond, castor, corn, and sesame oils with three volumetric ratios, respectively. In addition, Arbequina olive oil was mixed with canola, flax, grape seed, peanut, soybean, and sunflower seed oils with three volumetric ratios. Transverse magnetization relaxation time (T2) curves were fitted with bi-exponential decaying functions. T2 times of each mixture of olive oils and castor oils, and olive oils and corn oils changed systematically as a function of volumetric ratio. To detect the adulteration in the mixtures with almond and sesame oils, both LF 1H NMR relaxometry and UV-Vis spectroscopy were needed, where UV-Vis-spectroscopy detected the adulteration qualitatively. In the mixtures of Arbequina olive oil and flax, peanut, soybean, and sunflower seed oils, both T21 and T22 values became longer systematically as the content of the olive oil was decreased. The unique UV-Vis maximum absorbance of flax oil at 320.0 nm shows the adulteration of olive oil qualitatively.

scholarly journals Investigation on the quality diversity and quality-FTIR characteristic relationship of sunflower seed oils

RSC Advances ◽  
2019 ◽  
Vol 9 (47) ◽  
pp. 27347-27360 ◽  
Author(s):  
Yang Yi ◽  
Juan Yao ◽  
Wei Xu ◽  
Li-Mei Wang ◽  
Hong-Xun Wang
Keyword(s):  
Fatty Acid ◽  
Sunflower Seed ◽  
Seed Oils ◽  
Relationship Of ◽  
Characteristic Relationship ◽  
Fatty Acid Compositions

For sunflower seed oils, FTIR combined with chemometrics was feasible for analyzing their quality diversity, cooking-caused changes and fatty acid compositions.

Wax composition of sunflower seed oils

2002 ◽  
Vol 79 (8) ◽  
pp. 763-768 ◽  
Author(s):  
Amalia A. Carelli ◽  
Lorna M. Frizzera ◽  
Pedro R. Forbito ◽  
Guillermo H. Crapiste
Keyword(s):  
Sunflower Seed ◽  
Seed Oils
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