Changes In The Key Aroma Compounds Of High Oleic Acid And Low Oleic Acid Peanuts During Storage
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Changes In The Key Aroma Compounds Of High Oleic Acid And Low Oleic Acid Peanuts During Storage
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Author : Johanna Sprenger
language : en
Publisher:
Release Date : 2021
Changes In The Key Aroma Compounds Of High Oleic Acid And Low Oleic Acid Peanuts During Storage written by Johanna Sprenger and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with categories.
Sensory And Off Flavor Compounds In Normal And High Oleic Peanuts Stored At Varied Relative Humidities
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Author : Kyle A. Reed
language : en
Publisher:
Release Date : 1998
Sensory And Off Flavor Compounds In Normal And High Oleic Peanuts Stored At Varied Relative Humidities written by Kyle A. Reed and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with categories.
Fatty Acid Composition Of Oils Their Oxidative Flavor And Heat Stabilities And The Resultant Quality In Foods
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Author : Caiping Su
language : en
Publisher:
Release Date : 2003
Fatty Acid Composition Of Oils Their Oxidative Flavor And Heat Stabilities And The Resultant Quality In Foods written by Caiping Su and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with categories.
The unsaturated fatty acids, linolenic acid (18:3), linoleic acid (18:2), and oleic acid (18:1) in soybean oil (SBO) oxidize in a ratio of 21.6:10.3:1. Therefore, 18:3 and 18:2, especially 18:3, are the major contributors of the poor stability of SBO. To improve oxidative and flavor stability, the SBO may be hydrogenated to reduce the concentration of PUFA (and increase the saturated FA); however, trans fatty acids (tFA) are formed and saturated fatty acids are increased during this process. Because of health concerns over consumption of a diet high in trans FAs and high in ratio of saturated fatty acids to PUFA, and a diet high in monounsaturates may also help to reduce health risks, lowering the 18:3 content to a level similar to that obtained by partial hydrogenation, but without trans formation and increasing saturation, and elevating 18:1, have been objectives of plant breeders. The objectives of this study were to 1) study the effects of two low levels of 18:3 concentration ([difference]1.0% and 2.2%) combined with other factors on the oxidative and flavor stabilities of SBO and 2) determine the optimum percentage of oleic acid (OA) in six SBOs (including high-oleic SBO (79% OA), conventional SBO(control, 21.5% OA), three blended oils containing 36.9%, 50.7%, and 64.7% OA, abbreviated as 37%OA, 51%OA, and 65%OA, respectively, and a low-linolenic (LL, contained 1.4% linolenic acid and 25.3% OA) SBO) to obtain maximum frying stability while retaining good flavor potential. In general, results of the storage study suggested that the SBO contained 1.0% 18:3 had better oxidative and flavor stability during storage at 21 and 32°C than did SBO contained 2.2% 18:3. Results of the frying study suggested that the oxidative stability of the six oil treatments from the best to the poorest was: 79%OA, 65%OA, 51%OA, LL [greater than or equal to] 37%OA, and Control and that the flavor stability and eating quality of foods fried in the six oil treatments from the best to the poorest was: 79%OA [greater than or equal to] LL, 65%-OA, 51%-OA, 37%-OA, and Control. These findings would help soybean breeders more precisely decide compositional targets to produce SBO that have desirable enhanced properties.
Oil And Oilseed Processing
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Author : Tomás Lafarga
language : en
Publisher: John Wiley & Sons
Release Date : 2021-04-08
Oil And Oilseed Processing written by Tomás Lafarga and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-08 with Technology & Engineering categories.
Oil and Oilseed Processing The latest information available on oil and oilseed processing Oil and Oilseed Processing offers a comprehensive text that explores both the conventional and novel “green” extraction methods used to extract oils from seeds. The authors—noted experts on the topic—examine the positive aspects of operations in processing oil and oilseeds and present the processing concepts, principles, effects on quality, as well as the stability characteristics, limitations, and challenges. Due to the economic implications associated with the overproduction of seed oils, the book includes pertinent information on vegetable and animal-derived oils for industrial applications. The authors also explore recent applications and future perspectives for vegetable and animal oils use in the food and non-food industry. Safety concerns regarding oil and oilseed processing and waste valorisation are also covered in-depth. This important guide: Explores the traditional and new extraction methods used to extract oils from seeds Contains the most up-to-date insight into oil and oilseed processing Focuses on the areas of oil processing, safety, quality, and nutritional evaluation Written for food scientists and professional food technologists, Oil and Oilseed Processing is the only book on the market that contains the most recent information on all aspects of oil and oilseed processing.
Stability Of Volatile Flavors And Aromas Of Peanuts With High And Normal Oleic Acid Content
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Author : Jennifer C. Braddock
language : en
Publisher:
Release Date : 1994
Stability Of Volatile Flavors And Aromas Of Peanuts With High And Normal Oleic Acid Content written by Jennifer C. Braddock and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with categories.
The Effect Of High Oleic Acid Peanut Oil On The Stability Of Roasted Peanuts
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Author : Gregory Eugene Bolton
language : en
Publisher:
Release Date : 2001
The Effect Of High Oleic Acid Peanut Oil On The Stability Of Roasted Peanuts written by Gregory Eugene Bolton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Peanut oil categories.
Cold Pressed Oils
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Author : Mohamed Fawzy Ramadan
language : en
Publisher: Academic Press
Release Date : 2020-07-23
Cold Pressed Oils written by Mohamed Fawzy Ramadan and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-07-23 with Technology & Engineering categories.
Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields. Thoroughly explores novel and functional applications of cold pressed oils Shows the difference between bioactive compounds in cold pressed oils and oils extracted with other traditional methods Elucidates the stability of cold pressed oils in comparison with oils extracted using other traditional methods
Handbook Of Fruit And Vegetable Flavors
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Author : Y. H. Hui
language : en
Publisher: John Wiley and Sons
Release Date : 2010-12-01
Handbook Of Fruit And Vegetable Flavors written by Y. H. Hui and has been published by John Wiley and Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12-01 with Technology & Engineering categories.
HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and Physiochemistry Part II: Biotechnology Part III: Analytic Methodology and Chemical Characterizations Part IV: Flavors for Fruit Commodities Part V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.
Chemical Abstracts
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Author :
language : en
Publisher:
Release Date : 2002
Chemical Abstracts written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Chemistry categories.
Standardized Human Olfactory Thresholds
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Author : M. Devos
language : en
Publisher: IRL Press
Release Date : 1990
Standardized Human Olfactory Thresholds written by M. Devos and has been published by IRL Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Medical categories.
This book provides a homogeneous inventory of weighted and averaged human olfactory thresholds for hundreds of chemicals. Until now data on olfactory thresholds has not been standardized and different values have been scattered throughout the literature. The authors have gathered together threshold values and have used a systematic approach to standardization, collecting masses of data from a wide variety of sources to arrive at a standard threshold value for each chemical. A short explanation of the mathematical methods used by the authors is given, while the bulk of the book is taken up by the table of values. This is a comprehensive reference for scientists working in chemoreception, zoology, food science, government health regulation, and others for whom it is important to measure levels of air-borne chemicals.