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pro vyhledávání: '"chia seed oil"'
Akademický článek
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Publikováno v:
Zhongguo youzhi, Vol 47, Iss 12, Pp 41-45 (2022)
为探索不同烘烤条件下奇亚籽油中苯并\[a\]芘含量的变化规律，在不同的烘烤温度（60、100、140、180 ℃）和烘烤时间（10、30、50、70、90 min）下烘烤奇亚籽，采用液压压榨制备奇亚籽油。观察
Externí odkaz:
https://doaj.org/article/35a38bd08221424b9ae5039308f1ec9d
Publikováno v:
Zhongguo youzhi, Vol 47, Iss 12, Pp 97-101 (2022)
为探究奇亚籽油微胶囊的储藏稳定性及释放性质，通过监测奇亚籽油微胶囊在4、25、65 ℃下储藏过程中过氧化值的变化，对其进行氧化动力学研究及货架期预测；测定了不同温度和pH对其芯
Externí odkaz:
https://doaj.org/article/1a6b37cbd46041c09d1b1e6ecf4c1508
Autor:
Sara Forouzandeh, Mohammad Fazel
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 2, Pp 295-305 (2022)
[1]Introduction: Nowadays, various methods have been developed to transfer and improve the absorption of lipophilic compounds in food in the form of coating. Colloidal emulsion-based systems are widely used in commercial systems. Chia seed oil is an
Externí odkaz:
https://doaj.org/article/01398ace3e9742a490852854b1ef5d00
Publikováno v:
Biology and Life Sciences Forum, Vol 25, Iss 1, p 11 (2023)
Chia oil is a source of α-linolenic (omega-3) fatty acid, which is known to promote human health but is highly prone to oxidation. Amylose (a polymer of α-1,4 D-glucose units) can molecularly encapsulate hydrophobic molecules, forming inclusion com
Externí odkaz:
https://doaj.org/article/4e703645f9264afd93ac781d816bf1cc
Publikováno v:
Zhongguo youzhi, Vol 47, Iss 10, Pp 83-88，117 (2022)
为了更好地开发、利用奇亚籽资源，主要从奇亚籽的生物学性状、物候学特性及生长习性、种植分布及育种情况、营养成分、奇亚籽油的脂肪酸组成及活性物质，以及其在食品、保健品和化
Externí odkaz:
https://doaj.org/article/a0ba1454e8ea4fb482caa2eb475cdc75
Akademický článek
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Autor:
Manee Saelee, Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Sartjin Peerajan, Chawin Tansrisook, Chaiyavat Chaiyasut, Phakkharawat Sittiprapaporn
Publikováno v:
Applied Sciences, Vol 13, Iss 11, p 6600 (2023)
Chia seeds play an important role in human health and nutrition since they contain dietary fiber, lipids, protein, polyphenolic compounds, and polyunsaturated fatty acids. The present study aimed to evaluate the yield and quality of chia seed oil (ex
Externí odkaz:
https://doaj.org/article/fcf73d92133b4bf8931572c4f635651c
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