Dielectric Pretreatment of Rapeseed 1: Influence on the Drying Characteristics of the Seeds and Physico-chemical Properties of Cold-Pressed Oil-Reference-Cited by-同舟云学术

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Dielectric Pretreatment of Rapeseed 1: Influence on the Drying Characteristics of the Seeds and Physico-chemical Properties of Cold-Pressed Oil

Published:2018-03-23 Issue:6 Volume:11 Page:1236-1247
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Xu Baoguo,Wei Benxi,Ren Xiaofeng^ORCID,Liu Yaogang,Jiang Hao,Zhou Cunshan,Ma Haile,Chalamaiah Meram,Liang Qiufang,Wang Zhirong

Funder

Key Research and Development Program of Jiangsu Province

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Foundation of Key Laboratory of Agricultural Products Physical Processing in Jiangsu Provinc

Senior Professional Research Start-up Fund of Jiangsu University

Young Backbone Teachers Program of Jiangsu University

Nature Science Foundation of the Jiangsu Provincial Education Department

Priority Academic Program Development of Jiangsu Higher Education Institutions

Natural Science Foundation of Jiangsu Province, China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/article/10.1007/s11947-018-2091-8/fulltext.html

Reference40 articles.

1. Alfaifi, B., Wang, S., Tang, J., Rasco, B., Sablani, S., & Jiao, Y. (2013). Radio frequency disinfestation treatments for dried fruit: dielectric properties. LWT - Food Science and Technology, 50(2), 746–754.

2. Anjuma, F., Anwara, F., Jamila, A., & Iqbal, M. (2006). Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil. Journal of the American Oil Chemists’ Society, 83(9), 777–784.

3. Azadmard-Damirchi, S., Habibi-Nodeh, F., Hesari, J., Nemati, M., & Achachlouei, B. F. (2010). Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed. Food Chemistry, 121(4), 1211–1215.

4. Azlan, A., Prasad, K. N., Khoo, H. E., Abdul-Aziz, N., Mohamad, A., Ismail, A., & Amom, Z. (2010). Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils. Journal of Food Composition & Analysis, 23(8), 772–776.

5. Ben, T. S., Taamalli, W., Baccouri, B., Abaza, L., Daoud, D., & Zarrouk, M. (2006). Changes in olive oil quality of Che′ toui variety according to origin of plantation. Journal of Food Lipids, 13(1), 88–99.

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