Zobrazeno 1 - 6
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pro vyhledávání: '"Abrehem Abad"'
Autor:
Fereidoon Shahidi, Abrehem Abad
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-26 (2024)
Abstract Antarctic krill (Euphausia superba) oil is attracting more interest for its nutritional as well as functional potentials. Nevertheless, its potential as new and innovative food component remains largely unexplored. This review aims to outlin
Externí odkaz:
https://doaj.org/article/9ce787c8cc8c48c0ae5f855971de69b8
Autor:
Abrehem Abad, Fereidoon Shahidi
Publikováno v:
Food Production, Processing and Nutrition, Vol 2, Iss 1, Pp 1-8 (2020)
Abstract Fatty acid composition and triacylglycerols (TAG) profile of chia seed oil were determined. The main fatty acids present in the tested oil were α-linolenic acid (Ln, 61.1%) > linoleic acid (L, 16.6%) > palmitic acid (P, 6.7%) > oleic acid (
Externí odkaz:
https://doaj.org/article/c6a9a454c4214b1faf9054572463145c
Autor:
Abrehem Abad, Fereidoon Shahidi
Publikováno v:
Food Production, Processing and Nutrition, Vol 2, Iss 1, Pp 1-9 (2020)
Abstract Column chromatographic techniques have commonly been used for effective stripping of edible oils from their minor components. However, this method is time consuming, which may lead to oil oxidation. Thus, in the present study, the oils of ca
Externí odkaz:
https://doaj.org/article/fa5f495d0fe2427bb61d8e84f053d05c
Autor:
Fereidoon Shahidi, Abrehem Abad
Publikováno v:
Food Production, Processing and Nutrition, Vol 2, Iss 1, Pp 1-9 (2020)
Abstract Column chromatographic techniques have commonly been used for effective stripping of edible oils from their minor components. However, this method is time consuming, which may lead to oil oxidation. Thus, in the present study, the oils of ca
Autor:
Fereidoon Shahidi, Abrehem Abad
Publikováno v:
Food Bioscience. 40:100849
The fatty acid composition, triacylglycerol (TAG) profile, tocopherols, and oxidative stability of camelina and sophia seed oils, in the dark and under light, were evaluated. The significance of minor components to the stability of the oils was also