کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585010 | 1492033 | 2018 | 20 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Storage stability and composition changes of three cold-pressed nut oils under refrigeration and room temperature conditions
ترجمه فارسی عنوان
ثبات ذخیره سازی و تغییر ترکیبات سه روغن سرخ شده تحت فشار سرد تحت شرایط سرد و دمای اتاق
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کلمات کلیدی
بادام، گردو، پسته، روغن سرد فشرده، پایداری ذخیره سازی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Chemical composition and stability parameters of three cold-pressed nut oils (almond, walnut and pistachio) were monitored for up to 16â¯months of storage at 5â¯Â°C, 10â¯Â°C, 20â¯Â°C and room temperature. Freshly pressed pistachio oil had lower peroxide value than almond oil and higher induction period than almond and walnut oils, indicating a higher stability. The peroxide values increased faster at room temperature than at lower temperatures during the storage time, and the highest increase was for pistachio oil stored at room temperature exposed to daylight. The induction period decreased for all three nut oils during the storage time, regardless of the storage conditions. Pistachio oil remained the most stable oil at the end of the storage time, followed by almond oil. The percentage of polyunsaturated fatty acids decreased slightly throughout the storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 259, 1 September 2018, Pages 31-35
Journal: Food Chemistry - Volume 259, 1 September 2018, Pages 31-35
نویسندگان
Adrián Rabadán, Manuel Álvarez-OrtÃ, José Emilio Pardo, Andrés Alvarruiz,