Soybean meal (SBM) is a premier source of protein for feeding food-producing animals. However, its nutritional value can be compromised by oxidation. In this study, total 54 sources solvent extracted SBM (SSBM) and eight mechanically (MSBM), collected from different commercial producers geographic locations in the United States during years 2020 2021, were examined chemometric analysis to deter...

Binary blends of palm olein (PO) with sunflower oil (SFO), canola oil (CNO), and cottonseed oil (CSO) were formulated to assess their stability under continuous frying conditions. The results were then compared with those obtained in PO. The oil blends studied were: (1) 60:40 for PO + SFO; (2) 70:30 for PO + CNO; and (3) 50:50 for PO + CSO. The PO and its blends were used to fry potato chips at...

The aim of this work focuses on the study for degumming multi specie and ray liver oils obtained by fish industry trough phosphoric acid enzymes process. used as agents were Lecitase Ultra® phospholipase A1 LysoMax® Oil acyltransferase. effect phosphorous content, acidity, peroxide value, anisidine index, color density evaluated. Then, neutralization with NaOH was carried out to eliminate free ...

The purpose of the present study was to explore the influence of microwave heating for different periods on the primary and secondary oxidation, total oxidation as well as conjugation of stripped and non-stripped linseed oils. Color index of the oil samples was also evaluated to show changes of color during periodical heating. It was generally found that a significant increase in peroxide value...

Oleogels and emulgels were developed with winterized algal oil from Schizochytrium spp. rich in ω-3 fatty acids (FAs) to overcome physical limitations of using a highly unsaturated lipid source food applications. Both gel types monolaurin or combination mono- diacylglycerols (MAG/DAG) as the gelator at concentrations 8%, 10%, 12% (w/w) emulsion. A 30-day oxidation study was conducted peroxide v...