Search results for "sun"
showing 10 items of 935 documents
Oat and lipolysis: Food matrix effect
2019
International audience; Oat is rich in a wide range of phytochemicals with various physico-chemical, colloidal and interfacial properties. These characteristics are likely to influence human lipid metabolism and the subsequent effect on health following oat consumption. The aim of this work was to investigate the impact of oat materials varying in complexity on the lipolysis process. The composition, structure and digestibility of different lipid systems (emulsions, oil bodies and oil enriched in phytosterols) were determined. The surface activities of phytosterols were examined using the pendant drop technique. Differences in lipid digestibility of the oat oil emulsions and the oil bodies …
Viscoelastic properties of acid milk gel as affected by fat nature at low level
2005
International audience; The viscoelastic properties of acid milk gels containing small amounts of different fats were investigated. Skim milk was reconstituted from ultra low-heat skim milk powder and emulsions made with 2% (v/v) sunflower oil, olive oil, groundnut oil, or anhydrous milk fat using a pressure homogenizer. Acidification at 20 °C for 14 h to pH ∼4.6 was achieved by adding glucono-δ-lactone to the emulsion. Stress relaxation testing enabled determination of the firmness and the solid-like properties, i.e., elasticity. Regardless of the physical state of the fat, emulsion gels exhibited higher firmness than fat-free gels, despite the low fat level used. The firmness of the gels …
Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy
2010
Fourier-transform infrared spectroscopy (FTIR), followed by multivariate treatment of the spectral data, was used to classify vegetable oils according to their botanical origin, and also to establish the composition of binary mixtures of extra virgin olive oil (EVOO) with other low cost edible oils. Oil samples corresponding to five different botanical origins (EVOO, sunflower, corn, soybean and hazelnut) were used. The wavelength scale of the FTIR spectra of the oils was divided in 26 regions. The normalized absorbance peak areas within these regions were used as predictors. Classification of the oil samples according to their botanical origin was achieved by linear discriminant analysis (…
Study of the formation of carbonyl compounds in edible oils and fats by 1H-NMR and FTIR
1999
Abstract Oils and fats start decomposing from the moment they are isolated from their natural environment. Heating accelerates oxidative rancidity and frying at high temperatures produces thermal degradation with the formation of decomposition products, such as aldehydes, ketones, free acids and hydroxilic compounds that in high levels can be harmful to human health. The decomposition products formed up to 300°C were determined by means of 1 H-NMR spectroscopy and an FTIR spectroscopic method was developed for the quantification of carbonyl compounds generated during heating. The results show that there is a formation of carbonyl compounds starting at 150°C and when the sample was heated at…
Adulteration detection of argan oil by inductively coupled plasma optical emission spectrometry
2010
Abstract The singularity of the trace element profile of argan oil has been demonstrated by means of inductively coupled plasma optical emission measurement in combination with different chemometric approaches. The ability of multivariate analysis methods; such as hierarchical cluster analysis (HCA), principal component analysis (PCA), classification trees using Chi -squared Automatic Interaction Detector (CHAID) and discriminant analysis (DA) to achieve edible oils classification based on its type or variety from their elemental content have been investigated. The calculations were performed using 16 variables (contents of Na, Mg, Al, K, Ca, Ti, Fe, Co, Ni, Cu, Zn, Cd, Pr, Sm, Er and Bi at…
Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels
2021
The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates was investigated. A level of 50% CB replacement was optimum, as higher level of replacement affected the sensory appearance in comparison to the control chocolate (without added oleogel). Four levels of HPMC (0.5, 1, 1.5 and 2%) were considered. Textural and calorimetric properties, as well as sensory properties obtained by Free Choice Profile of the formulated chocolates were investigated. Partial replacement of CB by the sunflower-HPMC based oleogel reduced significantly the chocolate hardness. Higher HPMC concentrat…
Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results
2010
Abstract An electronic nose based on an array of 6 metal oxide semiconductor sensors was used, jointly with linear discriminant analysis (LDA) and artificial neural network (ANN) method, to classify oils containing the five typical virgin olive oil (VOO) sensory defects (fusty, mouldy, muddy, rancid and winey). For this purpose, these defects, available as single standards of the International Olive Council, were added to refined sunflower oil. According to the LDA models and the ANN method, the defected samples were correctly classified. On the other hand, the electronic nose data was used to predict the defect percentage added to sunflower oil using multiple linear regression models. All …
Hazard analysis and critical control points in deep-fat frying
2002
The Hazard Analysis and Critical Control Point (HACCP) system was applied to sunflower oils used for frying in nineteen university restaurants. Guidelines for implementation that include training personnel, flow diagram, identifying hazards, controlling hazards at critical control points (CCP's), monitoring CCP's and measure of action for exceeding limit were developed. Polar compounds were used as a measure for deteriorated sunflower oil and the values obtained from university restaurants before and after personnel training and implementation of HACCP were determined. Implementation of the guidelines produced an improvement in the quality of the frying process, and all establishments reduc…
A statistical approach for calibrating a microsimulation model for freeways
2014
In this paper the calibration of a traffic microsimulation model based on speed-density relationships is presented. Hypothesis test was applied in the calibration process to measure the closeness between empirical data and simulation outputs and determine whether the difference between (observed and simulated) speed-density relationships was statistically significant. Statistical regressions between the variables of traffic flow were developed by using traffic data observed at the A22 Brenner Freeway, Italy. Similar relationships were obtained for a test freeway segment in uncongested conditions of traffic flow by using the Aimsun microscopic simulator; thus on field conditions were reprodu…
Recent Change—Atmosphere
2015
This chapter examines past and present studies of variability and changes in atmospheric variables within the North Sea region over the instrumental period; roughly the past 200 years. The variables addressed are large-scale circulation, pressure and wind, surface air temperature, precipitation and radiative properties (clouds, solar radiation, and sunshine duration). Temperature has increased everywhere in the North Sea region, especially in spring and in the north. Precipitation has increased in the north and decreased in the south. There has been a north-eastward shift in storm tracks, which agrees with climate model projections. Due to large internal variability, it is not clear which a…