Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Haoduo Yang"'
Publikováno v:
Grain & Oil Science and Technology, Vol 5, Iss 2, Pp 70-78 (2022)
Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality. In the present study, the quality indices, chemical composition and frying performance of galang
Externí odkaz:
https://doaj.org/article/3d3a26ed161448279fc828d2212463fc
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 8, Pp 342-347 (2022)
The hepatoprotective effects of grape seed oil (GSO) against carbon tetrachloride (CCl4) induced acute liver injury in mice was investigated. The model of acute liver injury was induced by intraperitoneal injection of CCl4. The body weight and food a
Externí odkaz:
https://doaj.org/article/a0fcf709e8dc47799bc4ab6907f89cba
Autor:
Yunlong Zhao, Haohao Wu, Mengrui Qu, Yuchen Liu, Dongying Wang, Haoduo Yang, Yingying Wang, Xuede Wang, Francesca Blasi
Publikováno v:
Antioxidants, Vol 12, Iss 7, p 1429 (2023)
In this study, the essential oil of the fruits of Amomum villosum Lour. (AVEO) was extracted through steam distillation and the components of the AVEO were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). Additionally, the antioxidant cap
Externí odkaz:
https://doaj.org/article/f9666b3fce414530ae2669884940d184
Publikováno v:
In Alexandria Engineering Journal December 2024 108:221-231
Publikováno v:
Journal of Oleo Science; 2023, Vol. 72 Issue 11, p985-995, 11p
Publikováno v:
Journal of Essential Oil Research. 34:240-250
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::961a03470bedcd6368bdf908815355ea
https://doi.org/10.1080/10412905.2022.2050955
https://doi.org/10.1080/10412905.2022.2050955
Publikováno v:
Journal of oleo science. 71(8)
The frying process, a popular cooking technique, is widely used in the food industry around the world for the production of fried foods. Nevertheless, it is always accompanied by potential challenges including lipid peroxidation of vegetable oils. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::adcff63810a0ee35a4af9a76fca5576e
https://pubmed.ncbi.nlm.nih.gov/35922929
https://pubmed.ncbi.nlm.nih.gov/35922929
Autor:
Wenchang Fan, Haoduo Yang, Yudong Meng, Dongying Wang, Chenhui Li, Suhong Lu, Ranzhi Ye, Francesca Blasi
Publikováno v:
Processes; Volume 10; Issue 9; Pages: 1670
In order to assess the sunflower oil (SFO) oxidative stability that was added by the essential oils extracted from Lonicera japonica flower buds (LJEO) during deep-frying at 180 °C for 30 h, we clarified the compound/compounds of LJEO that improved
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::983a864dae16771ba1197e8090c0cded
https://hdl.handle.net/11391/1543253
https://hdl.handle.net/11391/1543253
Publikováno v:
European Journal of Lipid Science and Technology. 125:2200099
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e48a666d4770e5b4fea3ba716508958
https://doi.org/10.1002/ejlt.202200099
https://doi.org/10.1002/ejlt.202200099
Publikováno v:
Processes; Volume 10; Issue 11; Pages: 2451
The preparation of flavored vegetable oils using spice and herb plants is considered to be an indispensable opportunity for the application of these plants. In the present exploration, sunflower oil (SFO) samples flavored by Mentha spicata L. (spearm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50104607bb9b9d35e2b1df217281ad27
https://doi.org/10.3390/pr10112451
https://doi.org/10.3390/pr10112451