Zobrazeno 1 - 10
of 70
pro vyhledávání: '"fragrant rapeseed oil"'
Autor:
蒋黎艳1,邓志薇1,李佳灵1,朱定萍2,肖新生1 JIANG Liyan1, DENG Zhiwei1, LI Jialing1, ZHU Dingping2, XIAO Xinsheng
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 9, Pp 66-71 (2024)
为了对浓香菜籽油的风味品质控制及产业的健康发展提供参考,概述了浓香菜籽油中的挥发性风味物质,并总结了浓香菜籽油挥发性风味物质种类和含量的影响因素。浓香菜籽油中主要的挥
Externí odkaz:
https://doaj.org/article/56a951f8dcbe4cb79e2ec5c5bbf10ecf
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 6, Pp 58-64,97 (2024)
旨在为制备不同风味品质的菜籽油提供理论依据,通过感官风味品质评价、电子鼻分析、顶空固相微萃取气相色谱-质谱联用技术(HS-SPME-GC×GC/MS)等手段,研究了微波处理对菜籽油风味的影
Externí odkaz:
https://doaj.org/article/c48e8153d3624bfb93d083dad16c90b6
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101381- (2024)
Microwave technology offers a rapid and uniform heating method. This study investigated how microwave pretreatment affects the aroma precursors and flavor of fragrant rapeseed oils (FROs). Microwave pretreatment led to decreased levels of polyunsatur
Externí odkaz:
https://doaj.org/article/4142e404940942a7aa444024c2f3bccf
Publikováno v:
Shipin Kexue, Vol 44, Iss 22, Pp 287-295 (2023)
In this study, the flavor components of double-low fragrant rapeseed oils (cv. “Zhongyouza 19”) from nine different planting areas were qualitatively and quantitatively analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatog
Externí odkaz:
https://doaj.org/article/43726a4c10f44675a2322531ff8aa0d7
Autor:
Pan Gao, Bobo Sun, Zhe Chen, Qiaona Yuan, Wu Zhong, Jiaojiao Yin, Chuanrong Hu, Dongping He, Xingguo Wang
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101219- (2024)
Enzymatically prepared aromatic oils commonly have high purity and aroma quality. However, amino acid type and content vary greatly according to the type of oil, which impacts overall aroma and quality. In this study, the effects of lysine (Lys), arg
Externí odkaz:
https://doaj.org/article/750b283cbad742cca640211de2a9346f
Publikováno v:
Shipin Kexue, Vol 44, Iss 16, Pp 1-7 (2023)
Three kinds of silicon dioxide including S655, R92 and R40F were characterized, and their application in low-temperature adsorption refining of fragrant rapeseed oil was studied. The results showed that all three kinds of silicon dioxide had a loose
Externí odkaz:
https://doaj.org/article/cffe0444bca64a7fb6e1754d4439ea1d
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 6, Pp 1-4 (2023)
旨在为实际生产中选择合适的浓香菜籽油脱胶方法提供参考,以浓香菜籽原油为原料,分别采用水化法、饱和食盐水法和柠檬酸法进行脱胶,测定脱胶油磷脂残留量及脱胶前后浓香菜籽油酸
Externí odkaz:
https://doaj.org/article/791b047ef86b460fa46a56deb208adbf
Autor:
Qi Li, Mengmeng Wang, María Belén Fernández, Altayuly Sagymbek, Yaoyao Dong, Yuan Gao, Xiuzhu Yu
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100908- (2023)
The cause and trend of color change and their links to oxidative properties were investigated by simulating shelf storage conditions for fragrant rapeseed oils (FROs). Under illumination, the L* value gradually increased with the storage time. The a*
Externí odkaz:
https://doaj.org/article/bcd21367abe34e948f519f3feb623d9a
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 4, Pp 21-26 (2023)
为进一步验证SiO2脱胶工艺的可行性,以浓香菜籽原油为研究对象,以磷脂脱除率为评价指标,采用单因素实验和响应面实验对SiO2脱胶工艺进行优化,并对比分析了SiO2脱胶工艺与传统水化脱
Externí odkaz:
https://doaj.org/article/9b708f18cd2c4a669f306b0a45dd51d3
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 4, Pp 16-20 (2023)
为了优化浓香菜籽油超声辅助酶法脱胶工艺,以浓香菜籽原油为原料,以磷脂含量为考察指标,通过单因素试验探究酶添加量、反应时间、反应温度、pH、水添加量以及超声功率对浓香菜籽
Externí odkaz:
https://doaj.org/article/27627c35a36148a3af1c7d369d147c43