scholarly journals Effect of Seed Heat-Treatment on the Oxidative Stability of Canola Oil Body Emulsions

2012 ◽  
Vol 03 (07) ◽  
pp. 981-990 ◽  
Author(s):  
Zhiping Shen ◽  
Chakra Wijesundera ◽  
Jian-Hui Ye
Keyword(s):  
Heat Treatment ◽  
Oxidative Stability ◽  
Canola Oil ◽  
Oil Body

Effects of Celery Extracts on the Oxidative Stability of Canola Oil Under Thermal Condition

2015 ◽  
Vol 40 (3) ◽  
pp. 531-540 ◽  
Author(s):  
Mastaneh Maleki ◽  
Peiman Ariaii ◽  
Hormoz Fallah
Keyword(s):  
Oxidative Stability ◽  
Canola Oil ◽  
Thermal Condition

Thermal Oxidative Stability of Vegetable Oils as Metal Heat Treatment Quenchants

2012 ◽  
Vol 9 (1) ◽  
pp. 103817 ◽  
Author(s):  
Ester Carvalho de Souza ◽  
Gabriela Belinato ◽  
Rosa L. Simencio Otero ◽  
Éder Cícero Adão Sime^ncio ◽  
Sylvana C. M. Augustinho ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Thermal Oxidative Stability

Effects of heat treatment and visible light exposure on the oxidative stability of rice bran and of rice bran oil

2013 ◽  
Vol 22 (5) ◽  
pp. 1-6 ◽  
Author(s):  
Mi-Ja Kim ◽  
Jung Woo Park ◽  
Ji Young Kim ◽  
Kye Won Park ◽  
Sang-Jun Lee ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Visible Light ◽  
Oxidative Stability ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Light Exposure

Oxidative Stability of a Cod-Canola Oil Model System

2006 ◽  
Vol 15 (2) ◽  
pp. 37-45 ◽  
Author(s):  
Sivakumar Raghavan ◽  
Herbert O. Hultin
Keyword(s):  
Oxidative Stability ◽  
Canola Oil ◽  
Model System

Thermal Oxidative Stability of Vegetable Oils as Metal Heat Treatment Quenchants

2011 ◽  
pp. 94-135
Author(s):  
Ester Carvalho de Souza ◽  
Gabriela Belinato ◽  
Rosa L. Simencio Otero ◽  
Éder Cícero Adão Simêncio ◽  
Sylvana C. M. Augustinho ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Thermal Oxidative Stability

INFLUENCE OF HEAT TREATMENT ON THE ANTIOXIDANT ACTIVITY OF THE COMPOSITE MIXTURE INGREDIENTS FOR MELTED CHEESES

2019 ◽  
Author(s):  
Н.С. ЕВДОКИМОВ ◽  
С.А. КАЛМАНОВИЧ ◽  
Т.Н. ИВАНОВА
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Functional Properties ◽  
Methyl Alcohol ◽  
Raw Materials ◽  
Pumpkin Seeds ◽  
Composite Mixture ◽  
Vegetable Raw Materials ◽  
Object Of Study

Исследована антиоксидантная активность (АОА) ингредиентов композиционной смеси для плавленых сыров с целью повышения их окислительной устойчивости и придания продукту функциональных свойств. Объектом исследования было растительное сырье семена тыквы, шрот расторопши пятнистой, корень аира болотного, спирулина, гречневый продел. В качестве экстрагентов использовали воду и метиловый спирт. Установлено, что при экстрагировании водой АОА ингредиентов композиционной смеси на 16,327,2 ниже, чем при экстрагировании спиртом. Наибольшую АОА независимо от экстрагента имеют шрот расторопши и корень аира болотного. Термическая обработка сырья при температуре 8590С снижает его антиоксидантную активность на 6,923,7. Наибольшее снижение при экстракции метанолом отмечается у термически обработанных семян тыквы 75,3 от нативного образца. Наименьшее снижение АОА установлено в аире болотном 93,7 от нативного образца при экстракции метанолом и 93,1 водой. Полученные результаты будут положены в основу рецептурнокомпонентного решения композиционной смеси для плавленых сыров. The antioxidant activity (AOA) of the ingredients of the composite mixture for melteded cheeses was studied in order to increase their oxidative stability and give the product functional properties. Vegetable raw materials pumpkin seeds, thistle spotty meal, root of calamus swamp, spirulina, buckwheat did was the object of study. Water and methyl alcohol are used as extractants. At the extraction of water AOA ingredients of the composite mixture of 16,327,2 lower than at the extraction of alcohol. Thistle spotty meal and root of calamus have the largest AOA regardless of the extractant. Heat treatment of raw materials at a temperature of 8590C reduces its antioxidant activity by 6,923,7. The greatest decrease in methanol extraction is observed in heattreated pumpkin seeds 75,3 of the native sample. The smallest decrease of AOA established in root of calamus swamp 93,7 of the native sample by extraction with methanol and 93,1 of the water. The obtained results will be used as a recipecomponent basis for the solution of the composite mixture for melteded cheeses.

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