Papers mentioning corn oil or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Lipids are crucial determinants of the flavor and nutritional quality of meat. However, a deep understanding of how specific fatty acids direct the formation of key aroma compounds... Read full abstract on PubMed →
Endocrine disruptors such as bisphenol A (BPA) are increasingly associated with metabolic disorders, including metabolic dysfunction-associated fatty liver disease (MASLD). This pr... Read full abstract on PubMed →
This study explored the differences in physicochemical properties and flavor characteristics of mayonnaise prepared by partially replacing vegetable oil with salted hen egg yolk oi... Read full abstract on PubMed →
Steaming and spray-drying are widely used to convert sweet corn into convenient beverage powders, providing advantages in terms of shelf stability and consumer convenience. However... Read full abstract on PubMed →
In this study, a novel method for the preparation of corn mint oil microcapsules was developed using electrostatic spray drying (ESD) with three octenyl succinate anhydride debranc... Read full abstract on PubMed →
The polycyclic aromatic hydrocarbon content of water (four surface water, six underground water (borehole water), seven sachet water), barbecued food and their fresh equivalents (b... Read full abstract on PubMed →
Phytosterols are commonly found in vegetable oils and possess health benefits for humans. While investigating the chemical conversion of stigmasterol at deodorisation temperatures,... Read full abstract on PubMed →
OBJECTIVE: Obesity significantly elevates the odds of developing mood disorders. Chronic consumption of a saturated high-fat diet (HFD) elicits anxiodepressive behavior in a manner... Read full abstract on PubMed →
BACKGROUND: The objective of this work was to reduce the acidity of acid corn oil for its subsequent use as edible oil. Also, its tocopherols composition was determined. This oil i... Read full abstract on PubMed →
Consumption of cholesterol oxidation products (COPs) is a growing health concern, but little is known about the intake of beta-sitosterol oxidation products (SOPs). The present stu... Read full abstract on PubMed →
The process of biodiesel production from corn oil catalyzed by lipozyme TL IM, an inexpensive 1,3-position specific lipase from Thermomyces lanuginosus was optimized by response su... Read full abstract on PubMed →
Changes of aroma constituents of palm olein and selected oils after frying French fries have been studied. The aroma constituents of used oils were collected using a solid-phase mi... Read full abstract on PubMed →
Dietary fat influences dimethylbenzanthracene (DMBA)-induced tumorigenesis of several organs, including the salivary glands. There is not enough evidence to suggest that soy oil co... Read full abstract on PubMed →
In this study, three oil-in-water nanoemulsions were tested in two stages: In the first stage, three levels (on the substrate dry matter (DM)), namely 3%, 6%, and 9%, of three diff... Read full abstract on PubMed →
The aim of this work was to develop innovative and sustainable extraction, concentration, and purification technologies aimed to recover target substances from corn oil, obtained a... Read full abstract on PubMed →
-sterols with 0-3 double bonds were included in the final method. Screening of four common vegetable oils (sunflower oil, hemp oil, rapeseed oil, and corn oil) enabled the detectio... Read full abstract on PubMed →
Carbon dioxide and kimchi odor compounds, formed during fermentation, negatively affect the long-distance distribution of commercial kimchi. To address these issues, in this study,... Read full abstract on PubMed →
Abstract Calcium alginate microgels are commonly used for encapsulation of biologically active agents intended for oral ingestion in the food and pharmaceutical industries. In the... Read full abstract on PubMed →
Garlic causes a strong garlic breath that may persist for almost a day. Therefore, it is important to study deodorization techniques for garlic breath. The volatiles responsible fo... Read full abstract on PubMed →
The ability of foods and beverages to reduce allyl methyl disulfide, diallyl disulfide, allyl mercaptan, and allyl methyl sulfide on human breath after consumption of raw garlic wa... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.