Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

2019 ◽  
Vol 100 (4) ◽  
pp. 1524-1531
Author(s):  
Zhao Qin ◽  
Ya‐Fei Han ◽  
Nan‐Nan Wang ◽  
Hua‐Min Liu ◽  
Yong‐Zhan Zheng ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Maillard Reaction ◽  
Reducing Sugars ◽  
Sesame Oil ◽  
Hydrolyzed Protein ◽  
Cold Pressed

scholarly journals Characterization and Oxidative Stability of Cold-pressed Sesame Oil Microcapsules Prepared by Complex Coacervation

2020 ◽  
Vol 69 (7) ◽  
pp. 685-692
Author(s):  
Hui-Hui Dai ◽  
Xiao-Dong Li ◽  
An-Chi Wei ◽  
Xue-De Wang ◽  
Dong-Ying Wang
Keyword(s):  
Oxidative Stability ◽  
Sesame Oil ◽  
Complex Coacervation ◽  
Cold Pressed

Using solid acid catalysts to improve the oxidative stability of cold-pressed sesame oil

LWT ◽  
2021 ◽  
Vol 141 ◽  
pp. 110928
Author(s):  
Qiong Yu ◽  
Yu-Xiang Ma ◽  
Zhao Qin ◽  
Xiao-Rong Luo ◽  
Hua-Min Liu ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Solid Acid ◽  
Sesame Oil ◽  
Solid Acid Catalysts ◽  
Acid Catalysts ◽  
Cold Pressed

scholarly journals The Origin of Virgin Argan Oil's High Oxidative Stability Unraveled

2012 ◽  
Vol 7 (5) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Saïd Gharby ◽  
Hicham Harhar ◽  
Dominique Guillaume ◽  
Aziza Haddad ◽  
Zoubida Charrouf
Keyword(s):  
Oxidative Stability ◽  
Maillard Reaction ◽  
Physicochemical Parameters ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Argan Oil ◽  
Cold Pressed

To prepare either virgin edible or beauty argan oil, roasted or unroasted argan kernels are cold-pressed, respectively. Comparing the physicochemical parameters of edible and beauty argan oil immediately after preparation and after a two-year delay has led to the suggestion that phospholipids are a new and essential type of oil component participating in the excellent oxidative stability of edible argan oil, in addition to the already suggested Maillard-reaction products, phenols, and tocopherols.

scholarly journals Strategies to Reduce the Formation of Acrylamide in Potato Chips: A Market and Consumer’s Prospective

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
Cleanthes Israilides ◽  
Varzakas Theodoros
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Reducing Sugars ◽  
Storage Conditions ◽  
Potato Chips ◽  
Food Preparation ◽  
Warning Labels ◽  
Harvesting Time ◽  
Toxic Compound ◽  
Starchy Foods

Acrylamide, a toxic compound and possible carcinogen is formed in high heated starchy foods like potatoes through the process of the Maillard reaction in which reducing sugars and the amino acid asparagine play a major role. Various strategies which are described in this paper have been employed to reduce the formation of acrylamide in potato chips. Among these tuber genetics, harvesting time, storage conditions frying temperatures and time, soaking and use of various additives seem to be effective tools for the industry as well as for consumer food preparation. The results of various studies will help the industry to adopt practical effective and innovative ways to reduce the levels of acrylamide even further and calm the markets from demanding to provide warning labels and the manufactures to pay penalties and higher costs

Influence of Intermediate Maillard Reaction Products with Enediol Structure on the Oxidative Stability of Beverages

2013 ◽  
Vol 71 (3) ◽  
pp. 114-123 ◽  
Author(s):  
Thomas Kunz ◽  
Arno Strähmel ◽  
Natalia Cortés ◽  
Lothar W. Kroh ◽  
Frank-Jürgen Methner
Keyword(s):  
Oxidative Stability ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products
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