Cellular Changes in “Hass” Avocado Mesocarp During Cold-Pressed Oil Extraction-Reference-Cited by-同舟云学术

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Cellular Changes in “Hass” Avocado Mesocarp During Cold-Pressed Oil Extraction

Published:2018-02 Issue:2 Volume:95 Page:229-238
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Yang Shuo¹,Hallett Ian²,Rebstock Ria²,Oh Hyunah E.¹,Kam Rothman³,Woolf Allan B.²,Wong Marie¹^ORCID

Affiliation:

1. Massey Institute of Food Science and Technology; Massey University, Dairy Flat Highway; Auckland 0632 New Zealand

2. The New Zealand Institute for Plant & Food Research Limited; Mt Albert Research Centre, Mt Albert Road; Auckland 1025 New Zealand

3. School of Applied Science; Auckland University of Technology, Wellesley Street; Auckland 1010 New Zealand

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference39 articles.

1. Electrical impedance analysis of potato tissues during drying;Ando;Journal of Food Engineering,2014

2. Pigments in avocado tissue and oil;Ashton;Journal of Agricultural and Food Chemistry,2006

3. Electric phase angle of cell membranes;Cole;The Journal of General Physiology,1932

4. Anatomy of the avocado fruit;Cummings;California Avocado Society Yearbook,1942

5. Expression and transport of cellulase in avocado mesocarp during ripening;Dallman;Protoplasma,1989

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1. Bioimpedance Measurement of Avocado Fruit Using Magnetic Induction Spectroscopy;IEEE Transactions on AgriFood Electronics;2023-12

2. Fatty Acids and Minerals as Markers Useful to Classify Hass Avocado Quality: Ripening Patterns, Internal Disorders, and Sensory Quality;Horticulturae;2023-04-04

3. Extra virgin grade avocado oil can be achieved using whole fruits or only mesocarp;Applied Food Research;2022-12

4. Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan;Applied Food Research;2022-12

5. Physicochemical and bioactive properties of avocado (Persea americana Mill. cv. Lorena);International Journal of Food Engineering;2022-03-25

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