Canola meal phenolic compounds electrosprayed into capsules to increase the oxidative stability of canola oil

被引：0
|
作者：
Kobra Zadbashkhanshir
Vajiheh Fadaei
Maryam Fahimdanesh
机构：
[1] Islamic Azad University,Department of Food Science and Technology, Shahr
来源：
Chemical and Biological Technologies in Agriculture | / 10卷
关键词：
Canola oil; Phenolic compounds; Encapsulation; Oxidative stability;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [41] Polymorphic stability of hydrogenated canola oil as affected by addition of palm oil
    Yap, P.H., 1784, (66):
  • [42] POLYMORPHIC STABILITY OF HYDROGENATED CANOLA OIL AS AFFECTED BY ADDITION OF PALM OIL
    YAP, PH
    DEMAN, JM
    DEMAN, L
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1989, 66 (12) : 1784 - 1791
  • [43] EFFECT OF ADDITION OF PALM OIL ON THE POLYMORPHIC STABILITY OF HYDROGENATED CANOLA OIL
    DEMAN, JM
    YAP, PH
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1988, 65 (04) : 475 - 475
  • [44] Oxidative stability of Canola oils extracted with supercritical carbon dioxide
    Przybylski, R
    Lee, YC
    Kim, IH
    FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1998, 31 (7-8): : 687 - 693
  • [45] Oxidative stability as affected by triacylglycerol composition and structure of purified canola oil triacylglycerols from genetically modified normal and high stearic and lauric acid canola varieties
    Neff, WE
    Mounts, TL
    Rinsch, WM
    FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1997, 30 (08): : 793 - 799
  • [46] Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus)
    Tian, Ye
    Zhou, Ying
    Kriisa, Marie
    Anderson, Maret
    Laaksonen, Oskar
    Kutt, Mary-Liis
    Foeste, Maike
    Korzeniowska, Malgorzata
    Yang, Baoru
    FOOD CHEMISTRY, 2023, 409
  • [47] THE STABILITY OF LOW LINOLENIC ACID CANOLA OIL TO FRYING TEMPERATURES
    ESKIN, NAM
    VAISEYGENSER, M
    DURANCE, S
    PRZYBYLSKI, R
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1986, 63 (04) : 425 - 425
  • [48] STABILITY OF LOW LINOLENIC ACID CANOLA OIL TO FRYING TEMPERATURES
    ESKIN, NAM
    VAISEYGENSER, M
    DURANCETODD, S
    PRZYBYLSKI, R
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1989, 66 (08) : 1081 - 1084
  • [49] EFFECT OF POSSIBLE CHLOROPHYLL BREAKDOWN PRODUCTS ON CANOLA OIL STABILITY
    RAMAMURTHI, S
    LOW, NH
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1995, 43 (06) : 1479 - 1483
  • [50] EFFECTS OF TERTIARY BUTYLHYDROQUINONE ON CANOLA OIL THERMAL-STABILITY
    HAWRYSH, ZJ
    MCMULLEN, LM
    LIN, C
    TOKARSKA, B
    HARDIN, RT
    CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1990, 23 (2-3): : 94 - 100
12345