Microwave heating induces changes in the physicochemical properties of baru ( Dipteryx alata Vog.) and soybean crude oils-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Microwave heating induces changes in the physicochemical properties of baru ( Dipteryx alata Vog.) and soybean crude oils

Published:2014-11-11 Issue:4 Volume:117 Page:503-513
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Borges Thays Helena¹,Malheiro Ricardo²³,de Souza Adriana Marques¹,Casal Susana³,Pereira José Alberto²

Affiliation:

1. School of Agronomy and Food EngineeringFederal University of GoiásCampus Samambaia – Rodovia Goiânia/Nova VenezaGoiâniaBrazil

2. Mountain Research Centre (CIMO)/School of AgriculturePolytechnic Institute of Bragança, Campus de Sta ApolóniaBragançaPortugal

3. REQUIMTE/Laboratório de Bromatologia e HidrologiaFaculdade de FarmáciaUniversidade do PortoPortoPortugal

Funder

FCT (FundaÃ§Ã£o para a CiÃªncia e a Tecnologia) and FEDER through the COMPETE program

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400351

Reference44 articles.

1. Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area

2. Partial characterization of proteins from baru (Dipteryx alataVog) seeds

3. Nutritional composition and protein value of the baru (Dipteryx alata Vog.) almond from the Brazilian Savanna

4. The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]

5. Nutritional quality and protein value of exotic almonds and nut from the Brazilian Savanna compared to peanut

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancing grain yield, oil content, fatty acid composition and changes in antioxidant properties of camelina using Wi-Fi radiation;Turkish Journal of Agriculture and Forestry;2024-04-01

2. Baru (Dipteryx alata): a comprehensive review of its nutritional value, functional foods, chemical composition, ethnopharmacology, pharmacological activities and benefits for human health;Brazilian Journal of Biology;2024

3. Shade of Innovative Food Processing Techniques: Potential Inducing Factors of Lipid Oxidation;Molecules;2023-12-17

4. From nut to Dulce de leche: Development of a vegan alternative – Physicochemical characterization, microbiological evaluation and sensory analysis;Food and Humanity;2023-12

5. Loss of Vitamin E While Baking and Heating French Fries;Applied Sciences;2023-11-02

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3