Characteristics of Wild Pear ( Pyrus glabra Boiss) Seed Oil and Its Oil‐in‐Water Emulsions: A Novel Source of Edible Oil-Reference-Cited by-同舟云学术

Characteristics of Wild Pear ( Pyrus glabra Boiss) Seed Oil and Its Oil‐in‐Water Emulsions: A Novel Source of Edible Oil

Published:2017-11-13 Issue:2 Volume:120 Page:1700284
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Hashemi Seyed Mohammad Bagher¹,Khaneghah Amin Mousavi²,Barba Francisco J.³,Lorenzo José M.⁴,Rahman Mohammad Shafiur⁵,Amarowicz Ryszard⁶,Yousefabad Seyed Hossein Asadi⁷,Movahed Mehrnoosh Dabiri¹

Affiliation:

1. Department of Food Science and Technology, College of AgricultureFasa UniversityFasaIran

2. Department of Food Science, Faculty of Food EngineeringUniversity of Campinas (UNICAMP Sao Paulo, Brazil)CampinasSão PauloBrazil

3. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of PharmacyUniversitatdeValènciaAvda. Vicent Andrés Estellés, s/n 46100 BurjassotValènciaSpain

4. Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4Parque Tecnológico de GaliciaSan Cibrao das Viñas32900OurenseSpain

5. Department of Food Science and Nutrition, College of Agricultural and Marine SciencesSultan Qaboos UniversityP. O. Box 34Al KhoudhMuscat 123Oman

6. Institute of Animal Reproduction and Food ResearchPolish Academy of ScienceTuwima 10OlsztynPoland

7. Department of Food Science and Technology, College of AgricultureShiraz UniversityShirazIran

Funder

Fasa University of Medical Sciences

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201700284

Reference55 articles.

1. Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

2. Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

3. Kolkhoung (Pistacia khinjuk) kernel oil quality is affected by different parameters in pulsed ultrasound-assisted solvent extraction

4. The Antimicrobial and Antioxidant Effects of C itrus aurantium L. Flowers (Bahar Narang) Extract in Traditional Yoghurt Stew during Refrigerated Storage

5. Antioxidant ability of potato ( Solanum tuberosum ) peel extracts to inhibit soybean oil oxidation

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