Oxidative stability of solid fats containing ethylcellulose determined based on the headspace oxygen content

Autor: Mi-Ja Kim, JaeHwan Lee, BoRa Yi, Ji Yeon Kim

Publikováno v: Food Science and Biotechnology. 23:1779-1784

Solid fat was developed by blending fully hydrogenated soybean oil, palm oil, and canola oil, and organogels were prepared using selected solid fats and ethylcellulose. The oxidative stability of organogel was tested at 100 and 180°C using a headspa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5a74d125e0d5abe5b8ad8623783caeff
https://doi.org/10.1007/s10068-014-0243-9

Estabilidade de farinha de batata-doce biofortificada Stability of biofortified sweet potato flour

Autor: Rosa Maria Vercelino Alves, Danielle Ito, Jose Luiz Viana de Carvalho, Werito Fernandes de Melo, Ronoel Luiz de Oliveira Godoy

Publikováno v: Brazilian Journal of Food Technology, Vol 15, Iss 1, Pp 59-71 (2012)

A farinha de batata-doce, quando elaborada a partir de raízes com alto teor de β-caroteno, é fonte de pró-vitamina A, que apresenta efeitos benéficos na saúde humana. Visando contribuir com o suprimento de vitamina A na alimentação de popula�

Externí odkaz: https://doaj.org/article/34f882b0a5994fd59c4b02ec52e26d96

Oxidative Stability and Volatile Formations in Linoleic Acid-DO Models in the Presence of Deuteron or Electron Donors.

Autor: Oh, Sumi, Lee, Chankyu, Kim, SungHwa, Choi, HyungSeok, Kim, Mi‐Ja, Lee, JaeHwan

Publikováno v: Journal of the American Oil Chemists' Society (JAOCS); Nov2017, Vol. 94 Issue 11, p1385-1392, 8p

Estabilidade de farinha de batata-doce biofortificada

Autor: Werito Fernandes de Melo, D. Ito, Rosa Maria Vercelino Alves, Ronoel Luiz de Oliveira Godoy, José Luiz Viana de Carvalho

Publikováno v: Brazilian Journal of Food Technology v.15 n.1 2012
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 15, Issue: 1, Pages: 59-71, Published: MAR 2012

A farinha de batata-doce, quando elaborada a partir de raízes com alto teor de β-caroteno, é fonte de pró-vitamina A, que apresenta efeitos benéficos na saúde humana. Visando contribuir com o suprimento de vitamina A na alimentação de popula�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb3b7974c2e97e79dca488d5f7550003
https://doi.org/10.1590/s1981-67232012000100007

Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization.

Autor: Yi, BoRa, Ka, HaeJung, Kwon, YongJun, Choi, HyungSeok, Kim, Sunghwa, Kim, Jisu, Kim, Mi‐Ja, Lee, JaeHwan

Publikováno v: Journal of Food Science (John Wiley & Sons, Inc.); Apr2017, Vol. 82 Issue 4, p890-896, 7p, 3 Charts, 3 Graphs