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 th vegetable oils (canola oil, corn oil, and sunflower oil).

3 roxides and carbonyl compounds in a stripped sunflower oil.

4 postprandial oxidative stress compared with sunflower oil.

5 Each portion contained 8.0 g added sunflower oil.

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

7 ntic saury samples, all preserved in refined sunflower oil.

8 as efficient at least twice for bleaching of sunflower oil.

9 yonnaise at substitution ratios of 0-20 % to sunflower oil.

10 olive oil, olive oil, pomace olive oil) and sunflower oil.

11 re studied: coconut-gingelly oil and coconut-sunflower oil.

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

13 as chromatography, especially for high oleic sunflower oil.

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

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

16 to-oxidation, followed by corn, soybean, and sunflower oils.

17 ulteration with refined soybean, canola, and sunflower oils.

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

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

20 ify free phytoprostanes in olive and refined sunflower oils.

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

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

23 (3.0% w/w SSPS and SWC, 1:1 mass ratio) and sunflower oil (10% w/w) by aqueous phase complexation (A

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

25 to a 4-week lead-in phase of high oleic acid sunflower oil (3 g/day, defined as baseline), on fasting

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

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

28 ounts such as vegetable, rapeseed, olive and sunflower oils" (68%) compared to past (37%, 10%, respec

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

30 cua, while PLA films with extracts preserved sunflower oil against oxidation.

31 dministered 50 mg/kg CBD in sunflower oil or sunflower oil alone to pregnant mice from embryonic day

32 tudied in cakes formulated with hazelnut and sunflower oil, along with their oleogels as margarine su

33 and margarine using ML regression models and sunflower oil and canola-flaxseed oil margarine as adult

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

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

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

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

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

39 sis of methyl esters derived from high oleic sunflower oil and rapeseed oil, readily available on an

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

41 including extra-virgin olive oil, olive oil, sunflower oil, and mixed seed oil, has been conducted fo

42 Sunflower oil, and particularly soya-bean FMP types had

43 conut oil, olive oil, a vegetable oil blend, sunflower oil, and rapeseed oil) as bio-plasticising com

44 e oil was adulterated with soybean, corn and sunflower oils, and the model was validated using these

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

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

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

48 thylcellulose biopolymers (as oleogelators), sunflower oil (as the base oil), and palm stearin (as th

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

50 re determined and these oils were mixed with sunflower oil at 1-50% (v/v).

51 investigated in an ethyl linoleate model and sunflower oil at 110 degrees C.

52 lowest furan concentrations were detected in sunflower oil at all temperatures, while soybean oil gen

53 xidant to improve the oxidative stability of sunflower oil at frying temperatures (180 degrees C).

54 bstitutions of coconut, olive, rapeseed, and sunflower oils at 180 degrees C for a 300 min continuous

55 bstitutions of coconut, olive, rapeseed, and sunflower oils at 180C for a 300 min continuous thermo-o

56 in (Whey Protein) 3D model with a fat phase (Sunflower Oil) at various concentrations, i.e., 10%, 20%

57 Mono-dose sunflower oil bags were obtained with films with CF and

58 o compare the quality characteristics of the sunflower oils bleached with microwave and industrial te

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

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

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

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

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

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

65 nd in the sediment-rich fractions of settled sunflower oils compared to the sediment-free oil.

66 abolomic analysis using specific markers for sunflower oil confirmed adulteration in raspberry and st

67 Sunflower oil consumption seems to conserve breast-milk

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

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

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

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

72 wer oxidative stability than the coconut and sunflower oil controls, with phytosterol oleogelators ex

73 tionally, a method to extract oligomers from sunflower oil, cooked beans, soup and whole milk has bee

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

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

76 The application of highly ozonated sunflower oil did not improve the remaining scar area of

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

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

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

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

81 Sunflower oil enriched with curcuminoid compounds (CUs)

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

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

84 verfed SFA (palm oil) or n-6 (omega-6) PUFA (sunflower oil) for 8 wk.

85 NP encapsulated curcumin and vitamin D(3) in sunflower oil, forming LnE + Cu + vD(3) nanoemulsions (p

86 Sunflower oil fostered allicin decay to compounds such a

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

88 s exposed to DBRDFEs when using a PUFA-laden sunflower oil frying medium: these contents increased wi

89 (LMs) and NLCs were produced with high oleic sunflower oil, fully hydrogenated canola (CA) and crambe

90 our different fat-based food products (milk, sunflower oil, grapeseed oil and egg's yolk), were used

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

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

93 Sunflower oil had little effect on the fatty acid compos

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

95 Refined sunflower oil had the lowest free fatty acids (FFA) and

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

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

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

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

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

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

102 tant and green solvents including high oleic sunflower oil (HOSO), tricaprylin (TC), and cinnamaldehy

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

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

105 shown to detect corn, soybean, rapeseed and sunflower oils in clarified butter, milk and yogurt.

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

107 found experimentally that the elasticity of sunflower oil-in-water emulsions (SFO-in-W) stabilized b

108 Sunflower oil-in-water emulsions were enriched with two

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

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

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

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

113 resh O/W emulsions with different oil phase (sunflower oil-LCT or NEOBEE(R)1053-MCT) and emulsifiers

114 resh O/W emulsions with different oil phase (sunflower oil-LCT or NEOBEE(R)1053-MCT) and emulsifiers

115 ms with lycopene and beta-carotene protected sunflower oil mainly by their light barrier properties,

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

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

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

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

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

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

122 rated-fat meal than they did after the oleic-sunflower-oil meal (B = 4.44, SE = 1.88, P = 0.02).

123 er a high-saturated-fat meal or a high-oleic-sunflower-oil meal.

124 E guidelines was performed using a olive and sunflower oils mixture 1:1, w/w as representative matrix

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

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

127 oly(glycerol) poly(ricinoleate) dissolved in sunflower oil (O) using W1/O ratio of 80/20 (w/w) (Tween

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

129 ogelation of cellulose bead dispersions in a sunflower oil oleogel made with solvent-transferred whey

130 onut oil, Corn oil, Canola oil, Avocado oil, Sunflower oil, Olive oil, and Sesame oil).

131 5 % and 0.02 % of carnosol+carnosic acid) to sunflower oil on its degradation under frying conditions

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

133 solvents (three hydroalcoholic mixtures and sunflower oil) on the total and relative amounts of the

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

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

136 We administered 50 mg/kg CBD in sunflower oil or sunflower oil alone to pregnant mice fr

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

138 lysis by monitoring accelerated oxidation in sunflower oil over 14 days at 60 degrees C.

139 he films and their protective effect against sunflower oil oxidation was analysed.

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

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

142 palatal wound was treated with non-ozonated sunflower oil (placebo).

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

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

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

146 21 for long life whole and skimmed milk, and sunflower oil respectively.

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

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

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

150 Sunflower oil (SFO) and Flaxseed oil (FSO) were microenc

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

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

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

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

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

156 il exhibited the lowest oxidizability, while sunflower oil showed maximum antioxidant efficiency.

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

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

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

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

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

162 ate or whey protein isolate, both containing sunflower oil (SO) were fabricated by freeze drying tech

163 films based on soy protein isolate (SPI) and sunflower oil (SO) were fabricated using freeze drying (

164 of lower quality (LQAO), olive oil (OO), and sunflower oil (SO)) in EVAO.

165 ol (PEG-400), dimethylformamide (DMF) and in sunflower oil (SO).

166 o different types of edible oils (olive oil, sunflower oil, soy oil and corn oil).

167 d autoxidation of model substrates: stripped sunflower oil, squalene, and styrene.

168 d autoxidation of model substrates: stripped sunflower oil, squalene, and styrene.

169 natural extract (TNE) at 0.1 % and 0.5 % on sunflower oil stability under frying and accelerated sto

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

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

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

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

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

175 s study evaluated the oxidative stability of sunflower oil supplemented with fermented pomegranate pe

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

177 chnology to visually detect the oxidation of sunflower oil that was heated for six hours at 200 degre

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

179 s that enhance the resistance of soybean and sunflower oils to oxidation at frying temperatures.

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

181 sitosterol from the deodorizer distillate of sunflower oil using solid phase extraction is reported.

182 determination of cadmium at trace levels in sunflower oil using vortex assisted reverse phase-sprayi

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

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

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

186 Also, the digestion of sunflower oil was reduced proportionally to the concentr

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

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

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

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

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

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

193 fined palm olein and desterolized high oleic sunflower oils, were studied.

194 rformance as antioxidant active packaging to sunflower oil, where differences found in films barrier

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

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

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

198 palatal wound was treated with ozonized seed sunflower oil with a peroxide index between 510 and 625

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

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

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

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

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