[go: up one dir, main page]

Zeyada et al., 2023 - Google Patents

Enhancing Oxidative Stability of Nigella Sativa Oil with Some Agro-Industrial Wastes Extracts and its Utilization in Mayonnaise

Zeyada et al., 2023

View PDF
Document ID
13778895138595405067
Author
Zeyada N
Massoud M
Hashem S
Publication year
Publication venue
Alexandria Science Exchange Journal

External Links

Snippet

The stability of lipid oxidation of fat-rich food products is one the most important factors to preserve the quality of food products. Therefore this study aimed to enhance the oxidative stability of Nigella sativa oil (NS) oil for 15 days at 50° C, by using different concentrations of …
Continue reading at journals.ekb.eg (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Micro-organisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Micro-organisms; Enzymes

Similar Documents

Publication Publication Date Title
Abid et al. Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products
Gowe Review on potential use of fruit and vegetables by-products as a valuable source of natural food additives
Bal et al. Sea buckthorn berries: A potential source of valuable nutrients for nutraceuticals and cosmoceuticals
Melgar-Lalanne et al. Oleoresins from Capsicum spp.: Extraction methods and bioactivity
Ayala-Zavala et al. Agro-industrial potential of exotic fruit byproducts as a source of food additives
Tirado-Kulieva et al. Phenolic compounds of mango (Mangifera indica) by-products: Antioxidant and antimicrobial potential, use in disease prevention and food industry, methods of extraction and microencapsulation
De Ancos et al. Bioactive compounds from vegetable and fruit by‐products
Niazi et al. Date palm: composition, health claim and food applications
Rahman et al. Antioxidant activity and total phenolic content of some indigenous fruits of Bangladesh.
Llorent-Martínez et al. Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini
Siracusa et al. Not only what is food is good—polyphenols from edible and nonedible vegetable waste
Jeszka-Skowron et al. Raisins and the other dried fruits: Chemical profile and health benefits
Ahmad et al. Characterization, oxidative perspectives and consumer acceptability of tomato waste powder supplemented cookies
Minh et al. Effect of different drying methods on antioxidant of sacha inchi (Plukenetia volubilis L.) nut
Sello et al. Enhancing antioxidant activities of cupcakes by using pumpkin powder during storage
Liang et al. Effect of Conventional and Superheated Steam Roasting on the Total Phenolic Content, Total Flavonoid Content and DPPH Radical Scavenging Activities of Black Cumin Seeds.
Çınar et al. Potential health benefits of rose hip products
Zeyada et al. Enhancing Oxidative Stability of Nigella Sativa Oil with Some Agro-Industrial Wastes Extracts and its Utilization in Mayonnaise
Ok et al. The Pretreatment of the Seeds Affects the Quality and Physicochemical Characteristics of Watermelon Oil and Its By‐Products
Nawaz et al. Inter-varietal variation in biochemical, phytochemical and antioxidant composition of maize (Zea mays L.) grains
Minh et al. Investigation of herbal tea production from purslane (portulaca oleracea)
A Wani et al. Antioxidants and its properties as affected by extrusion process: A review
Hassan et al. Chemical and technological studies on pink grapefruit (Citrus paradise L.) peels. 1-effect of storage conditions on gross chemical composition, phytochemical components and oil stability of pink grapefruit peels
KR102077585B1 (en) The tteokgalbi using flaxseed and preparation method thereof
Salem et al. POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS