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宁波大学食品与药学学院LING-ZHI CHEONG教授在ELSEVIER出版专著——RICE BRAN AND RICE BRAN OIL-CHEMISTRY, PROCESSING AND UTILIZATION（图）
宁波大学食品与药学学院 LING-ZHI CHEONG 教授 ELSEVIER 出版专著 RICE BRAN AND RICE BRAN OIL-CHEMISTRY PROCESSING AND UTILIZATION
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2020/1/13
近日，由 Ling-Zhi Cheong 教授编著的粮油食品领域学术专著《米糠及米糠油 - 化学，加工与利用》 (Rice Bran and Rice Bran Oil-Chemistry, Processing and Utilization) 由爱思唯尔学术出版社（ Elsevier ）和美国油脂化学家协会出版社 (AOCS Press) 联合出版。这本专著是第一本提供米糠油科学和技术的学术专...
Effect of Harvesting in Different Ripening Stages on Olive (Olea europea) Oil Quality
Different Ripening Stages Olive
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2016/6/2
The aim of the present study is to investigate the chemical and physical characteristics of the olive oil in different ripening stages of Manzanilla and Kalamata varieties to determine the optimum har...
Micro Sunflower Oil-Water-Emulsion as Fat Replacer in Biscuits
Biscuits Fat Replacer
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2016/6/2
The emulsification process of sunflower oil in water using high speed homogenizing was studied in presence of 30% oil, 3% emulsifier (Tween 40) supplemented with 0.4-0.8% vitamin E (α-tocopherole). Th...
Concentration of Omega-3 Polyunsaturated Fatty Acids from Rana Egg Oil by Urea Complexation and Response Surface Methodology
Omega-3 Polyunsaturated Fatty Acids Oil
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2016/6/2
The optimum enrichment parameters of main omega-3 polyunsaturated fatty acids (ω-3 PUFAs) from Rana egg oil were investigated. Firstly, it was optimized the saponification condition. Secondly, the PUF...
Scavenging Activity of Different Garlic Extracts and Garlic Powder and their Antioxidant Effect on Heated Sunflower Oil
Different Garlic Extracts Garlic Powder
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2016/6/2
Seven garlic extracts were prepared in different solvents. The extract yield ranged from 0.36 (n-hexane) to 71.73% water (H2O at 50°C), total phenolic content from 11.16 methanol/water (MeOH/H2O, 1:1)...
Effect of Pressing Techniques on Olive Oil Quality
Olive Oil Quality Effect of Pressing
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2016/6/2
Different techniques of oil extraction are applied in Jordan, including traditional press, two- and three-phase systems. Results of the study indicated that there is a significant difference in olive ...
Prolonged Shelf Life of Sour Cream by Adding Moringa oleifera Leaves Extract (MOLE) or Moringa oleifera Oil (MOO)
Sour Cream oleifera Leaves
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2016/6/2
Sour cream is a widely popular acidified dairy product. It has a limited shelf life and strict hygiene and safety of the product. The objective of this study was to improve the quality of sour cream a...
Preliminary Study on the Antioxidative and Anti-Fungal Effects of Ginger Oil on the Shelf Life of Hot Smoked Fish
Antioxidative and Anti-Fungal Effects Ginger Oil
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2016/6/2
The antioxidative and anti-fungal effects of ginger oil on smoked Chrysichthys nigrodigitatus, Clarias gariepinus and Oreochromis niloticus were examined during five week storage at room temperature 2...
Utilization of High Quality Extracted Olive Oil in Manufacture of Modified Butter Blends
Extracted Olive Oil Modified Butter Blends
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2016/6/2
Olive oil (Olea europaea L.) which extracted by pressure system from Koroneiki olive fruit variety by using 2% NaCl during malaxation step was used in manufacture of modified butter blends. Different ...
Concentrating n-3 fatty acids from crude and refined commercial salmon oil
salmon oil crude oil refined oil n-3 fatty acids urea complexation quality
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2014/7/10
The urea complexation was used to concentrate n-3 fatty acids (FA) from crude and refined commercial salmon oils. The experimental procedure included salmon oil saponification, free fatty acid (FFA) c...
Optimization of Oil Extraction from Nigella sativa Seeds by Pressing Using Response Surface Methodology
Nigella sativa Seeds Pressing
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2016/6/2
The oil of Nigella sativa seeds was extracted using hydraulic press. The pressure, temperature and thickness of cake have been optimized, using the Response Surface Methodology to obtain a high oil yi...
Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide
supercritical carbon dioxide extraction fractions soybean oil triacylglycerols
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2014/2/24
Soybean oil fractions were obtained by collecting the extract at different time intervals during supercritical carbon dioxide extraction. The extraction was performed at the following temperatures: 31...
Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction
fatty acid profile α -tocopherol
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2014/2/24
Laboratory-prepared wheat germ oil was obtained by cold pressing and supercritical CO2 extraction. The main objective was to compare the quality of both oil samples obtained, with emphasis on their fa...
Ultrasonic Emulsification of Whey Protein Isolate-Stabilized Nanoemulsions Containing Omega-3 Oil from Plant Seed
Whey Protein Isolate-Stabilized Nanoemulsions Plant Seed
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2016/6/1
In this study, nanoemulsions containing omega-3 oil from Echium plantagineum seed and stabilized by Whey Protein Isolate (WPI) were prepared using ultrasonic emulsification technique. The ultrasonic p...
Evaluation of the Quality and Acceptability of Milk Drinks Added of Conjugated Linoleic Acid and Canola Oil and Produced in Pilot Scale
Milk Drinks Conjugated Linoleic Acid
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2016/6/1
Considering that the interest of consumers for healthy foods is increasing more and more, the objective of this study was to scale-up the production of two chocolate milk drinks, CLABE (added of conju...