ライフサイエンスコーパス: sunflower oil

1 ol; 0.49 [0.23-0.90] and 1.16 [1.01-1.53] vs sunflower oil).

2 h behenate oil, palm oil, or high-oleic acid sunflower oil.

3 as chromatography, especially for high oleic sunflower oil.

4 saturation more similar to olive oil than to sunflower oil.

5 e their effect on the oxidative stability of sunflower oil.

6 d emulsion, sunflower oil emulsions and bulk sunflower oil.

7 postprandial oxidative stress compared with sunflower oil.

8 Each portion contained 8.0 g added sunflower oil.

9 735) were comparable to those of soybean and sunflower oils.

10 ation of the analytes in soybean, canola and sunflower oils.

11 ify free phytoprostanes in olive and refined sunflower oils.

12 ) were determined in olive, corn, almond and sunflower oils.

13 this work EVOO samples were adulterated with sunflower oil (1-3%) and submitted to NTP treatment.

14 arch sample complexed with HSO (hydrogenated sunflower oil) (14.1+/-0.4%) being the highest.

15 igher than those produced by high-oleic acid sunflower oil (5.12+/-0.5 and 3.70+/-0.6 mmol/L, respect

16 higher than that produced by high oleic acid sunflower oil (5.22 +/- 0.52 mmol/L).

17 l antioxidants was observed in rice bran oil+sunflower oil (70:30) (2568.7 mg/kg).

18 omega-9), fish oil (omega-3) or a mixture of sunflower oil and fish oil (omega-3 and omega-9).

19 t treatments (frying in olive oil, frying in sunflower oil and griddled) on the antioxidant capacity

20 The opposite effect was observed in the bulk sunflower oil and its emulsion systems.

21 Good separation of sunflower oil and milk fat samples was obtained in contr

22 Sunflower oil and minced fish flesh, as model foods, wer

23 , although plasma TBARS was higher than with sunflower-oil and safflower-oil supplementation.

24 olled trial showed that infants treated with sunflower oil are less likely to experience nosocomial i

25 gestion of beta-carotene with a meal rich in sunflower oil as compared with a meal rich in beef tallo

26 taining beetroot juice as inner water phase, sunflower oil as oil phase and 0.5% or 1.0% whey protein

27 high oleic sunflower oil, rapeseed oil, and sunflower oil), as well as their 54 binary and 108 terna

28 The frying performance of sunflower oil blends (SOBs) stabilized with oleoresin ro

29 g unrandomized or randomized shea butter and sunflower oil blends (SSOBs), both of which contained ap

30 fferent lipid systems based on high linoleic sunflower oil: bulk oil, o/w-emulsion and a phosphatidyl

31 ions than either palm oil or high oleic acid sunflower oil, but this difference was not significant.

32 Dairy cream and its analogues with sunflower oil, coconut oil and palm oil in different mil

33 ls was higher postprandial glucose following sunflower oil compared with saturated fat (p = .03).

34 Sunflower oil consumption seems to conserve breast-milk

35 tocopherol isomeric composition, high oleic sunflower oil containing lower amount of linoleic acid s

36 t difference was observed between high oleic sunflower oil containing only alpha-tocopherol and the s

37 aining 10% of SL1 and SL2 (experimental) and sunflower oil (control) indicated no adverse effects on

38 d fed a commercial layer diet supplying 2.5% sunflower oil (control) or three levels (0.5, 1.0 and 1.

39 However, in the samples analyzed, sunflower oil could not be differentiated clearly from t

40 flax oil/d; 0.6 or 1.2 g fish oil/d; or 1 g sunflower oil/d for 12 wk.

41 vegetable oils (olive, rapeseed, soybean and sunflower oil) during their thermally-induced oxidation.

42 complexities, i.e., linoleic acid emulsion, sunflower oil emulsions and bulk sunflower oil.

43 of citrus pectin addition to 5%(w/v) linseed/sunflower oil emulsions stabilized with 0.5%(w/v) Tween

44 Two model spray-dried sunflower oil emulsions with a Na-caseinate-maltodextrin

45 associated with a lower risk than was use of sunflower oil [for use in cooking: RR: 0.49 (95% CI: 0.2

46 uffins high in SFAs (palm oil) or n-6 PUFAs (sunflower oil) for 7 weeks.

47 e suitable than hexane as a solvent for HSHO sunflower oil fractionation because it allowed the oil t

48 with plaques in patients in the control and sunflower oil groups (odds ratio 0.52 [95% CI 0.24-0.89]

49 crophages did not differ between control and sunflower oil groups.

50 Sunflower oil had little effect on the fatty acid compos

51 iment 1, animals receiving the diet with 30% sunflower oil had the best allograft survival (200+/-42

52 d in olive oil, whereas pomace olive oil and sunflower oil had the lowest level of these compounds.

53 fed a diet containing 1.25% (w/w) high oleic sunflower oil (HF-omega9, N=11), 1.25% fish oil (HF-omeg

54 stability of canola oil (CO) and high oleic sunflower oil (HOSO) during French potatoes frying at 18

55 evaluates the oxidation level of high-oleic sunflower oil (HOSO) plated onto porous starch as an alt

56 regular sunflower oil (SO) or in high oleic sunflower oil (HOSO) was compared over accelerated shelf

57 mpositions (sunflower oil (SO) or high oleic sunflower oil (HOSO)).

58 r oil (SO) and fully hydrogenated high oleic sunflower oil (HSO) blends and their interesterification

59 th either MCTs, palm oil, or high oleic acid sunflower oil in nine middle-aged men with mild hypercho

60 ted rosehip oil containing soybean, corn and sunflower oils in different proportions.

61 ng that the frying performance of high oleic sunflower oil is dictated primarily by the level of lino

62 The maximum yield for sunflower oil is found to be about 54.37 wt%, and is obt

63 ded determination of frying disposal time of sunflower oil is reported.

64 ra virgin olive oil samples adulterated with sunflower oil is used.

65 , two model spray-dried emulsions containing sunflower oil, maltodextrin, and either non-cross-linked

66 g the saturated fat meal than the high oleic sunflower oil meal after controlling for pre-meal measur

67 after the consumption of an oleic acid-rich sunflower oil meal and an unrandomized SSOB meal.

68 P, SAA, sICAM-1 and sVCAM-1 responses to the sunflower oil meal, making it look more like the respons

69 er a high saturated fat meal or a high oleic sunflower oil meal.

70 er a high saturated fat meal or a high oleic sunflower oil meal.

71 We randomly allocated patients control, sunflower oil (n-6), or fish-oil (n-3) capsules until su

72 Acetone fractionation on two types of HOHS sunflower oils (N17 and N20) was carried out at temperat

73 eals enriched with cocoa butter, high-oleate sunflower oil (oleate), or a structured triacylglycerol

74 ion (different lipid sources; animal fat and sunflower oil) on the oxidative stability of proteins an

75 carotene was ingested with a meal containing sunflower oil or beef tallow.

76 ) and contained equivalent amounts (60 g) of sunflower oil or beef tallow.

77 ound processing on tomato pulp containing no sunflower oil, or increasing amounts (i.e. 2.5%, 5% and

78 er after fish-oil supplementation than after sunflower oil (P: = 0.003) and safflower oil (P: = 0.001

79 er after fish-oil supplementation than after sunflower oil (P: = 0.01) and safflower-oil (P: = 0.0003

80 oil, corn oil, hazelnut oil, olive oil, and sunflower oil) prior to its determination by the single

81 Four oils (olive and sunflower oils, pure and enriched with natural and artif

82 ure oils (extra virgin olive oil, high oleic sunflower oil, rapeseed oil, and sunflower oil), as well

83 21 for long life whole and skimmed milk, and sunflower oil respectively.

84 in palmitic acid; 16:0) and high-oleic acid sunflower oil (rich in cis oleic acid; 18:1).

85 acylglycerol was higher (P < 0.05) after the sunflower-oil-rich meal than after the beef-tallow-rich

86 r ethylene diamine tetraacetate (EDTA)] in a sunflower oil salad dressing emulsion (SOSDE) and shelf

87 uantitative analysis of soybean oil (SO) and sunflower oil (SFO) as adulterants in extra virgin flaxs

88 g of different oils (virgin olive oil (VOO), sunflower oil (SFO), and a mixed seed oil (SFO/canola oi

89 Sunflower oil (SFO), Rice bran oil (RBO), Sesame oil (SE

90 e conducted in Wistar rats and compared with sunflower oil (SFO).

91 F (PDAGS/PMF), palm olein, POL(PDAGS/POL) or sunflower oil, SFO (PDAGS/SFO) at PDAGS molar fraction o

92 ng down the oxidation rate after frying with sunflower oil, significantly stabilizing the crisps.

93 the study - palm oil (PO); olive oil (OLO); sunflower oil (SNO); rice bran oil (RBO); sesame oil (SE

94 riacylglycerols (TAGs) present in high oleic sunflower oil (SO) and fully hydrogenated high oleic sun

95 oils with different fatty acid compositions (sunflower oil (SO) or high oleic sunflower oil (HOSO)).

96 e starch) potatoes (crisps) fried in regular sunflower oil (SO) or in high oleic sunflower oil (HOSO)

97 f volatile oxidation compounds produced from sunflower oil stored at 60 degrees C for 14days.

98 oils: rapeseed oil (R), sesame oil (Se) and sunflower oil (Su).

99 t the intake of breakfast prepared with pure sunflower oil subjected to deep frying causes an effect

100 er after fish-oil supplementation than after sunflower-oil supplementation (P: = 0.003).

101 er after fish-oil supplementation than after sunflower-oil supplementation (P: = 0.04), whereas plasm

102 wer after ingestion with the meal containing sunflower oil than after ingestion with the meal contain

103 Six treatments were prepared using sunflower oil to prepare the primary emulsion and gelati

104 eroxidation and polar compounds formation in sunflower oil triacylglycerols at 120 degrees C were inv

105 tearin obtained by dry fractionation of HOHS sunflower oil was also used to produce high-melting poin

106 tion on the frying performance of high oleic sunflower oil was evaluated during a 14-day restaurant s

107 Discrimination of olive oil from high-oleic sunflower oil was possible, despite the latter having a

108 ctionation of high oleic-high stearic (HOHS) sunflower oil was studied to determine the best solvent

109 Long life whole and skimmed milk, and sunflower oil were selected to validate the methodology

110 , binary blends of twelve olive oils and one sunflower oil were studied, in order to evaluate the var

111 Sodium caseinate and sunflower oil were used to make emulsions which were spr

112 corn, grapeseed, hazelnut, olive, peanut and sunflower oils were isolated by means of alkaline hydrol

113 Two different refined sunflower oils were used: sunflower oil with high oleic

114 d in order to define blends of olive oil and sunflower oil, which contain 50% of olive oil, compared

115 icantly improve extraction yield for refined sunflower oils, which 1% w/w addition of glyceryl oleate

116 ratures has been studied in seven samples of sunflower oils widely differing in their fatty acid comp

117 different refined sunflower oils were used: sunflower oil with high oleic acid content (HOSO) and su

118 ted the effect of the dietary replacement of sunflower oil with perilla oil in Nile tilapia (GIFT str

119 oil with high oleic acid content (HOSO) and sunflower oil with synthetic antioxidant (tertiary-butyl

120 Sunflower oil with TBHQ (SOTBHQ) (200mg/kg) and without

121 The comparison of the effect of fried sunflower oils with fried extra virgin olive oil shows t