Relevant bibliographies by topics / Grapeseed oil

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Grapeseed oil'

Author: Grafiati
Published: 4 June 2021
Last updated: 26 July 2025

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Journal articles on the topic "Grapeseed oil"

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Sánchez-Osorno, Diego Mauricio, Angie Vanesa Caicedo Paz, María Camila López-Jaramillo, Aída Luz Villa, and Julián Paul Martínez-Galán. "Protection of Mono and Polyunsaturated Fatty Acids from Grapeseed Oil by Spray Drying Using Green Biopolymers as Wall Material." Foods 11, no. 24 (2022): 3954. http://dx.doi.org/10.3390/foods11243954.

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One of the most common ways to protect oils is microencapsulation, which includes the use of encapsulating agents. Due to the environmental problems facing humanity, this study seeks to combine green biopolymers (microcrystalline cellulose and whey protein isolate) that function as encapsulating agents for grapeseed oil. Grapeseed oil that is obtained from agro-industrial waste has shown health benefits, including cardioprotective, anticancer, antimicrobial, and anti-inflammatory properties. These health benefits have been mainly associated with monounsaturated (MUFA) and polyunsaturated (PUFA
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de Alzaa, Florencia, Claudia Guillaume, and Leandro Ravetti. "Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils." Journal of Food Quality 2021 (March 13, 2021): 1–14. http://dx.doi.org/10.1155/2021/7319013.

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The aim of this study was to assess the food nutritional profiles of potato chips, chicken nuggets, and broccoli and their palatability after deep-frying with different oils. The trials consisted of 4 cycles of deep-frying at 180°C for 4 minutes using extra virgin olive oil (EVOO), canola, and grapeseed oils. Samples of food and oils were taken untreated and after the treatments for sensorial and chemical analysis. EVOO and canola oil deep-fried food were preferred by their colour, but canola fried food was disliked because of its flavour. Results showed that there is a transference between fo
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ȚINCU, Robert, Cristina TODAȘCĂ, Victoria ARTEM, and Adrian-Ionuț NICOARĂ. "Dye removal from wastewaters using grape seed residues." Revue Roumaine de Chimie 66, no. 2 (2021): 185–92. http://dx.doi.org/10.33224/rrch.2021.66.2.09.

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Dye removal from industrial wastewaters is a constant concern in industry, like textile or paper, since the consumers demands are in continuous increase and new dye combinations are developed and used. Therefore, efficient, and environmentally friendly dye adsorbents are a continuous necessity. This research aims to characterize the absorbents capacities of grapeseed material (rest material after grapeseed oil extraction). Apart from adsorbent characterization, the influence of contact time, adsorbent quantity and the influence of the solution pH are investigated. Following the principles of s
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Soukup, Josef, and Lenka Kouřimská. "The effect of fatty acid profile on the stability of non-traditional and traditional plant oils." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 744–50. http://dx.doi.org/10.5219/1064.

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 The effect of fatty acid composition on the autoxidation of selected plant oils (rapeseed (canola) oil, corn oil, frying oil, grapeseed oil, pomace olive oil, rice bran oil, sunflower oil and high oleic sunflower oil) during their storage was studied. Oils were purchased in retail food stores. Oxidative stability of plant oils was monitored during the storage under the Schaal test conditions at 60 °C in 100 mL beakers and the dark for 40 days. The weight changes, the peroxide and acid values were analysed during the storage. Changes in the composition of fatty acids were analyzed by the
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Maszewska, Magdalena, Anna Florowska, Elżbieta Dłużewska, Małgorzata Wroniak, Katarzyna Marciniak-Lukasiak, and Anna Żbikowska. "Oxidative Stability of Selected Edible Oils." Molecules 23, no. 7 (2018): 1746. http://dx.doi.org/10.3390/molecules23071746.

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The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 °C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. The induction times for the rice bran, corn, pean
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Yang, Bo, Xu Zhang, Liguo Zhang, et al. "Ionic Liquid-Based Grapeseed Oil Emulsion for Enhanced Anti-Wrinkle Treatment." Pharmaceuticals 17, no. 10 (2024): 1273. http://dx.doi.org/10.3390/ph17101273.

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Objectives: To address the poor efficacy and percutaneous penetration of grape seed oil, ionic liquids and nanotechnology were combined to prepare a grape seed oil emulsion. Methods: A novel Menthol-CoQ10 ionic liquid and ionic liquid based grapeseed oil emulsion were prepared and confirmed. Results: The average size of the grapeseed oil emulsion was 218 nm, and its zeta potential was −33.5 mV. The ionic liquid-based grape seed oil emulsion exhibited a transdermal penetration effect 4.63-fold higher than that of ordinary grape seed oil emulsion. Ionic liquid also displayed enhanced efficiency
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EIKANI, MOHAMMAD H., and FERESHTEH GOLMOHAMMAD. "OPTIMIZED SUPERHEATED HEXANE EXTRACTION OF GRAPESEED OIL." Journal of Food Lipids 16, no. 4 (2009): 514–23. http://dx.doi.org/10.1111/j.1745-4522.2009.01163.x.

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Pande, Ayu Naya Kasih Permatananda, Putu Citra Udiyani Desak, and Gede Suranaya Pandit I. "Lip Balm Formulation Based on Balinese Grape seed Oil (Vitis vinifera l. Var Alphonso Lavallee)." International Journal of Current Science Research and Review 04, no. 07 (2021): 633–39. https://doi.org/10.47191/ijcsrr/V4-i7-03.

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Abstract : Lip balm is defined as a cosmetic formulation that is applied to the lips to prevent dryness of the lips and protect the lips from foreign bodies, which makes lip balms different from lipsticks. There are many plant oils that can be used in making moisturizers, including lip balm, one of which is grapeseed oil. Although less popular with the public, Balinese grape has a higher flavonoid content than other grapes. The purpose of this study was to create a lip balm product derived from Balinese grape seed oil and find the best concentration of Balinese grape seed oil to create a lip b
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Fišnar, Jakub, Monika Sabolová, and Zuzana Réblová. "Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils." Czech Journal of Food Sciences 36, No. 6 (2019): 441–51. http://dx.doi.org/10.17221/73/2018-cjfs.

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Alpha tocopherol and total tocopherols depletion in relation to polymerised triacylglycerols formation were studied during the heating of nine vegetable oils (olive, palm, peanut, sunflower, rapeseed, soybean, grapeseed, maize and rice) at oil temperature 180°C (as a typical temperature during frying practise). It was observed that the rate of tocopherols depletion (expressed as the function of polymerised triacylglycerols content) decreased with the increasing degree of unsaturation and total antioxidant capacity of the tested oils (P < 0.05). Consequently, no tocopherols were present
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Oomah, B. Dave, Jun Liang, David Godfrey, and Giuseppe Mazza. "Microwave Heating of Grapeseed: Effect on Oil Quality." Journal of Agricultural and Food Chemistry 46, no. 10 (1998): 4017–21. http://dx.doi.org/10.1021/jf980412f.

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Dissertations / Theses on the topic "Grapeseed oil"

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Severino, Ana Cristina Fernandes. "Produção de sucedâneos de gordura de leite humano a partir de tripalmitina e de óleo de grainha de uva catalisada por lipases imobilizadas." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/7406.

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Mestrado em Engenharia Alimentar - Processamento dos Alimentos - Instituto Superior de Agronomia<br>The aim of this study was the production of human milk fat substitutes (HMFS) by acidolysis of tripalmitin with free fatty acids (FFA) from grapeseed oil, in solvent-free media, catalyzed by sn-1,3 selective lipases. The commercial immobilized lipase from Rhizomucour miehei, Lipozyme RM IM and the recombinante Ryzopus oryzae lipase (rROL) immobilized on two different supports (Lewatit® VPOC 1600 and Sepabeads) were tested as biocatalysts. After 24h acidolysis at 60ºC and using a molar ratio (MR)
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Shinagawa, Fernanda Branco. "Avaliação da composição química de óleos brasileiros de semente de uva (Vitis vinífera L) e seu efeito sobre parâmetros bioquímicos e inflamatórios em ratos." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-28052015-091051/.

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O óleo de semente de uva (OSU) caracteriza-se como um importante subproduto do processamento agroindustrial (vinicultura) que vem recebendo destaque como fonte alternativa de óleos vegetais. Os componentes químicos presentes nos óleos vegetais sofrem influência de fatores relacionados ao cultivo e ao processamento industrial. Esses componentes são capazes de modular importantes funções fisiológicas no organismo. Este trabalho objetivou avaliar a composição química de OSU brasileiros e sua influência em parâmetros bioquímicos, de estresse oxidativo e inflamatório sérico e tecidual em ratos. Ini
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Costa, Carolina Maria Malta da. "Produção de lípidos estruturados a partir de óleo de grainha de uva catalisada por lipases não comerciais." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/8517.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>The aim of this study was the production of structured lipids, namely, human milk fat substitutes (HMFS), and low calorie triacylglycerols (TAG) of the MLM type, using grapeseed oil (GO). The acidolysis reactions were performed in batch, in solvent-free systems and catalyzed by the heterologous lipase from Rhizopus oryzae (rROL) immobilized in Amberlite™ IRA 96 or by Carica papaya lipase (CPL) self-immobilized in papaya latex. In the HMFS production, at 60 °C, tripalmitin was used as source of TAG, and GO as source of poly
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Books on the topic "Grapeseed oil"

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D, Daniels Ross Ph. Everything about Grape Seed Oil : Expert Guide on Grapeseed Oil: Cooking, Recipre, Diet and Gluten Free. Independently Published, 2020.

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Johnson, Enedino. Exploring the Amazing Benefits of Grape in the Organic Grapeseed Oil: An All-Natural Oil Extracted from Grape Seeds. Independently Published, 2022.

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Owens, Kimberly. Grape Seed Oil Book: Learn How to Unlock the Miraculous Benefits of Grapeseed Оіl. Independently Published, 2021.

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Grape Seed Oil Book: Learn How to Unlock the Miraculous Benefits of Grapeseed Оіl. Independently Published, 2022.

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Grape Seed Oil Book: Discover the Miraculous Benefits of Grapeseed Оіl and Improve Naturally Your Life-Long Vitality. Independently Published, 2022.

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Book chapters on the topic "Grapeseed oil"

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Krist, Sabine. "Grapeseed Oil." In Vegetable Fats and Oils. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_52.

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Gooch, Jan W. "Grapeseed Oil." In Encyclopedic Dictionary of Polymers. Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_5615.

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"Grapeseed Oil." In Encyclopedia of Tribology. Springer US, 2013. http://dx.doi.org/10.1007/978-0-387-92897-5_100617.

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"Grapeseed oil." In Encyclopedic Dictionary of Polymers. Springer New York, 2007. http://dx.doi.org/10.1007/978-0-387-30160-0_5527.

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Lampi, Anna-Maija, and Marina Heinonen. "Berry Seed and Grapeseed Oils." In Gourmet and Health-Promoting Specialty Oils. Elsevier, 2009. http://dx.doi.org/10.1016/b978-1-893997-97-4.50012-7.

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Conference papers on the topic "Grapeseed oil"

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Stajić, Slaviša, Vladimir Kurćubić, Vladimir Tomović, and Dušan Živković. "INSTRUMENTAL COLOUR AND TEXTURE PROPERTIES OF FRANKFURTER-TYPE SAUSAGES WITH PLANT OILS." In 1st International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2023. http://dx.doi.org/10.46793/sbt28.349s.

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The aim of this research was to examine the influence of partial and total replacement of pork backfat with two quite different (in terms of sensory properties) plant oils (grapeseed and pumpkinseed oil) on instrumental colour and texture of frankfurters. The influence on colour was more pronounced when pumpkinseed oil emulsion was used as backfat replacer ­– these frankfurters were less red and more yellow than control and frankfurters with grapeseed oil emulsion. The effect was more pronounced with the increase of backfat replacement degree. No significant influence on instrumental texture p
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Romadhona, G., W. Winarso, A. J. Irfandi, et al. "Grapeseed Oil's Breakdown Voltage Test for Transformer Oil Feasibility." In 2022 6th International Conference on Green Energy and Applications (ICGEA). IEEE, 2022. http://dx.doi.org/10.1109/icgea54406.2022.9792038.

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Stajic, Slavisa, and Dusan Zivkovic. "HEMIJSKI SASTAV I SENZORNA SVOJSTVA FRANKFURTERA SA BILJNIM ULJIMA." In XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.467s.

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Emulsified sausages (e.g. frankfurters, mortadella) are well-known and widely consumed meat products. The aim of this experiment was to examine the impact of the substitution of various proportions of fatty tissue (20%, 60% and 100%) with emulsions (with soy protein isolate) of grapeseed and pumpkin seed oil on the chemical composition and sensory characteristics of frankfurters. We determined that the higher share of plant oils in the mixture led to a progressive increase in the moisture and protein contents, whereas the fat content decreased. The type and amount of oil in the batches had a s
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Konrade, Daiga, and Kriss Spalvins. "Extraction of bioactives from pumpkin by-products and determination of their antioxidant activity." In Research for Rural Development 2022 : annual 28th international scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2022. http://dx.doi.org/10.22616/rrd.28.2022.016.

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Agro-industrial and food processing from pumpkins (Cucurbitaceae) produces a large number of by-products: bark, pomace, seeds still rich in bioactive compounds, especially carotenoids and green pigments (proto chlorophyll (a and b) and proto pheophytin (a and b)), which exhibit a broad spectrum of health-promoting effects and can be used as ingredients in functional food and cosmetics. For extraction of bioactive compounds from dried pumpkin by-products different methods were used: supercritical CO2, Soxhlet extraction with n- hexane, ethanol. Vegetable oils (rapeseed, coconut, grapeseed and o
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