Добірка наукової літератури з теми "Antioxident- edible oil preservation"
Оформте джерело за APA, MLA, Chicago, Harvard та іншими стилями
Ознайомтеся зі списками актуальних статей, книг, дисертацій, тез та інших наукових джерел на тему "Antioxident- edible oil preservation".
Біля кожної праці в переліку літератури доступна кнопка «Додати до бібліографії». Скористайтеся нею – і ми автоматично оформимо бібліографічне посилання на обрану працю в потрібному вам стилі цитування: APA, MLA, «Гарвард», «Чикаго», «Ванкувер» тощо.
Також ви можете завантажити повний текст наукової публікації у форматі «.pdf» та прочитати онлайн анотацію до роботи, якщо відповідні параметри наявні в метаданих.
Статті в журналах з теми "Antioxident- edible oil preservation"
Singla, Mohit, Sunil Pareek, Nishant Kumar, Narashans Alok Sagar, and Olaniyi Amos Fawole. "Chitosan-Cinnamon Oil Coating Maintains Quality and Extends Shelf Life of Ready-to-Use Pomegranate Arils under Low-Temperature Storage." Journal of Food Quality 2022 (July 9, 2022): 1–18. http://dx.doi.org/10.1155/2022/3404691.
Повний текст джерелаDe Bruno, Alessandra De, Antonio Gattuso, Davide Ritorto, Amalia Piscopo, and Marco Poiana. "Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries." Foods 12, no. 3 (January 20, 2023): 488. http://dx.doi.org/10.3390/foods12030488.
Повний текст джерелаG. Al-Hashimi, Alaa, Altemimi B. Ammar, Lakshmanan G., Francesco Cacciola, and Naoufal Lakhssassi. "Development of a Millet Starch Edible Film Containing Clove Essential Oil." Foods 9, no. 2 (February 13, 2020): 184. http://dx.doi.org/10.3390/foods9020184.
Повний текст джерелаPopović, Senka, Jovana Ugarković, Danijela Šuput, Nevena Hromiš, and Ranko Romanić. "A review of biopolymer films application for sustainable packaging of edible oils." Journal on Processing and Energy in Agriculture 25, no. 3 (2021): 106–9. http://dx.doi.org/10.5937/jpea25-31624.
Повний текст джерелаPassafiume, Roberta, Ilenia Tinebra, Raimondo Gaglio, Luca Settanni, Giuseppe Sortino, Alessio Allegra, and Vittorio Farina. "Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating." Coatings 12, no. 5 (May 12, 2022): 664. http://dx.doi.org/10.3390/coatings12050664.
Повний текст джерелаMa, Yuan, Siqi Chen, Ping Liu, Yezheng He, Fang Chen, Yifan Cai, and Xianqin Yang. "Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films—Application to the Preservation of Mullet." Foods 12, no. 13 (June 29, 2023): 2542. http://dx.doi.org/10.3390/foods12132542.
Повний текст джерелаArrubla Vélez, Juan Pablo, Gloria Edith Guerrero Álvarez, María Camila Vargas Soto, Nathalia Cardona Hurtado, Magda Ivóne Pinzón, and Cristian Camilo Villa. "Aloe Vera Gel Edible Coating for Shelf Life and Antioxidant Proprieties Preservation of Andean Blackberry." Processes 9, no. 6 (June 4, 2021): 999. http://dx.doi.org/10.3390/pr9060999.
Повний текст джерелаBozkurt, Semra, Özgül Altay, Mehmet Koç, and Figen Kaymak Ertekin. "Gıda Sistemlerinde Yenilebilir Filmler ve Kaplamalar." Turkish Journal of Agriculture - Food Science and Technology 11, no. 1 (January 31, 2023): 1–9. http://dx.doi.org/10.24925/turjaf.v11i1.1-9.5196.
Повний текст джерелаTzortzakis, Nikolaos, Panayiota Xylia, and Antonios Chrysargyris. "Sage Essential Oil Improves the Effectiveness of Aloe vera Gel on Postharvest Quality of Tomato Fruit." Agronomy 9, no. 10 (October 14, 2019): 635. http://dx.doi.org/10.3390/agronomy9100635.
Повний текст джерелаSalmas, Constantinos E., Aris E. Giannakas, Dimitrios Moschovas, Eleni Kollia, Stavros Georgopoulos, Christina Gioti, Areti Leontiou, et al. "Kiwi Fruits Preservation Using Novel Edible Active Coatings Based on Rich Thymol Halloysite Nanostructures and Chitosan/Polyvinyl Alcohol Gels." Gels 8, no. 12 (December 13, 2022): 823. http://dx.doi.org/10.3390/gels8120823.
Повний текст джерелаДисертації з теми "Antioxident- edible oil preservation"
Sapper, Mayra Ileana. "Starch based coatings with thyme essential oil for fruit preservation." Doctoral thesis, Universitat Politècnica de València, 2019. http://hdl.handle.net/10251/124342.
Повний текст джерела[CAT] En esta Tesi, s'han analitzat diferents estratègies per a adaptar les formulacions de midó a fi d'obtenir recobriments útils per a la conservació postcollita de fruites. El midó es va substituir parcialment per gomes d'origen microbià (xantano, gelano i pululano) per a millorar les propietats funcionals de les pel¿lícules. L'addició de gelano a les pel¿lícules de midó, va reduir la seua capacitat d'adsorció d'aigua. També va tindre un efecte positiu en les propietats mecàniques, i va millorar la seua resistència a la ruptura i va prevenir els fenòmens de retrogradació. La goma de xantano també va augmentar la resistència a la ruptura de les pel¿lícules de midó, però no va reduir la seua capacitat d'adsorció d'aigua i la permeabilitat al vapor d'aigua. La substitució del midó per un 10 o 20% de gelano, podria ser una bona estratègia per a obtenir pel¿lícules amb propietats més adequades per al envasat/recobriment d'aliments. S'analitzaren les pel¿lícules mescla de midó-gelano amb oli essencial de timó (EO), amb l'objectiu de proporcionar activitat antifúngica a les formulacions. L'oli es va incorporar mitjançant emulsificació directa o encapsulat en liposomes de lecitina. Estes pel¿lícules van mostrar un efecte antifúngic en les proves in vitro contra A. alternata i B. cinerea. L'encapsulació de l'EO en els liposomes de lecitina va promoure una major retenció de l'oli i va millorar la seua activitat antifúngica, sent estes més efectives contra B. cinerea que contra A. alternata. En les formulacions amb una major proporció de midó amb baix contingut en compost actiu va haver un major creixement fúngic. Totes les pel¿lícules van exhibir alta capacitat de barrera a l'oxigen. La presència de lecitina va millorar la capacitat de barrera al vapor d'aigua i va reduir la rigidesa, la resistència a la ruptura i l'extensibilitat. Les pel¿lícules amb EO encapsulat, amb una proporció de midó-gelano 8: 2, van ser les més efectives per a controlar el creixement fúngic. Amb l'objectiu d'aplicar les formulacions de midó-gelano com a recobriments, es van analitzar les propietats superficials de distintes fruites (poma, tomaca i caqui), i el coeficient d'extensibilitat d'estes formulacions sobre la superfície de la fruita, en funció de la concentració de Tween 85. Les pells de les fruites avaluades es van comportar com a superfícies de baixa energia. L'addició de Tween 85 a les formulacions sense EO, va tenir un efecte positiu en els angles de contacte i la tensió superficial. En presència de l'EO, emulsionat o encapsulat en liposomes de lecitina, el tensioactiu va exercir un efecte negatiu en estos valors, depenent de la seua concentració. Els recobriments amb EO, emulsionat o encapsulat, no van requerir tensioactiu per a millorar la seua extensibilitat, mentre que l'addició de Tween 85 a una concentració de 5x104 mg/L, va millorar notablement esta propietat en les formulacions sense EO. Recobriments a base de midó-gelano, amb o sense l'agregat d'EO emulsionat o encapsulat en liposomes, van ser aplicats en pomes i caquis.. Els recobriments no van reduir la pèrdua de pes en les pomes, però van evitar la pèrdua d'aigua en els caquis. No es va observar un efecte significatiu dels recobriments en les taxes de respiració i el quocient de respiració dels caquis, mentre que les taxes i el quocient de respiració van augmentar en les pomes. En els assajos in vivo, els recobriments sense lecitina van reduir la incidència i severitat de la taca negra per A. alternata en els caquis, i la severitat de la floridura grisa per B. cinerea en les pomes. No obstant això, la incorporació de l'EO no va exercir un efecte antifúngic addicional en la fruita. Açò podria explicar-se per les interaccions particulars entre els components del recobriment, la superfície de la fruita i el patogen. Els recobriments a base de midó-gelano sense lecitina o EO de timó podrien aplicar-se en caqui
[EN] In this Thesis, different strategies have been analysed to tailor starch formulations for the purposes of obtaining useful coatings in postharvest fruit preservation. Starch was partially substituted by microbial gums (xanthan, gellan, and pullulan) in order to improve film functional properties. Moisture sorption capacity and water vapour and oxygen permeability were reduced by the presence of gellan gum in the starch films. It also had a positive effect on the tensile properties, enhancing the films' strength and resistance to break and preventing retrogradation phenomena. Xanthan gum increased the tensile strength of the starch films, but did not reduce their water sorption capacity and water vapour permeability. Functional properties were not notably improved by the addition of pullulan. Then, 10 and 20 % starch could be substituted by gellan gum to obtain films with more adequate properties for food packaging/coating purposes. Starch-gellan blend films containing thyme essential oil (EO) were also studied in order to provide antifungal activity to the formulations. This was incorporated either by direct emulsification or encapsulated in lecithin liposomes. These films exhibited antifungal effect in in vitro tests against A. alternata and B. cinerea. The encapsulation of the EO in lecithin liposomes allowed for greater EO retention in the films, enhancing their antifungal activity, which were more effective against B. cinerea than against A. alternata. The antifungal action was slightly affected by the polymer matrix composition. Thus, the greatest starch ratio enhanced the fungal growth when the content of the active compound was low. All the films exhibited high oxygen barrier capacity. The presence of lecithin enhanced their water vapour barrier capacity and reduced the film stiffness, resistance to break and extensibility. The films with lecithin-encapsulated EO, with a starch-gellan ratio of 8:2, were the most effective at controlling fungal growth. In order to apply these starch-gellan formulations as fruit coatings, the surface properties of apple, tomato and persimmon, and the spreadability coefficient of these liquid formulations on the fruit surface, were analysed as a function of the concentration of Tween 85, as surfactant. The fruit skins behaved as low-energy surfaces. The values of the contact angles and surface tension of EO-free formulations were positively influenced by the addition of Tween 85. However, in the presence of emulsified or lecithin-encapsulated thyme EO, the surfactant exerted a negative effect, depending on its concentration. Coating-forming systems containing emulsified or encapsulated EO did not require surfactant to improve their already good spreadability, while Tween 85 at 5x104 mg/L notably improved this property in EO-free formulations. Starch-gellan coatings, containing or not emulsified or lecithin-encapsulated EO, were applied on apples and persimmons. Coatings did not reduce the weight loss in apples, but they prevented water loss in persimmons. In contrast, no significant effect of the coatings was observed on respiration rates and respiration quotient of persimmons, whereas they increased the respiration rates and quotient in apples. Coatings did not affect the changes in fruit firmness either in apples or persimmons. In the in vivo assays, the coatings without lecithin reduced the incidence and severity of black spot caused by A. alternata in persimmons, and the severity of grey mould caused by B. cinerea in apples. The incorporation of EO did not exert an additional antifungal effect on the fruit and seemed to exert a negative effect on some other fruit quality attributes. This could be explained by the particular interactions of the coating components, fruit surface and pathogen. Starch-gellan coatings without lecithin or thyme EO could be used in persimmons to control weight loss and reduce the incidence of infections caused by A. alternata.
This work has been founded by the “Ministerio de Economía y Competitividad” of Spain, through the Project AGL2016-76699-R and the “Conselleria de Educación, Investigación, Cultura y Deporte de la Generalitat Valenciana” trough the Santiago Grisolía grant GRISOLIA/2015/001.
Sapper, MI. (2019). Starch based coatings with thyme essential oil for fruit preservation [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/124342
TESIS
Книги з теми "Antioxident- edible oil preservation"
Siddiqui, Mohammed Wasim, Rituparna Banerjee, and Arun K. Verma. Natural Antioxidants. Taylor & Francis Group, 2021.
Знайти повний текст джерелаSiddiqui, Mohammed Wasim, Rituparna Banerjee, and Arun K. Verma. Natural Antioxidants: Applications in Foods of Animal Origin. Taylor & Francis Group, 2017.
Знайти повний текст джерелаЧастини книг з теми "Antioxident- edible oil preservation"
Fan, Liuping, and N. A. Michael Eskin. "The use of antioxidants in the preservation of edible oils." In Handbook of Antioxidants for Food Preservation, 373–88. Elsevier, 2015. http://dx.doi.org/10.1016/b978-1-78242-089-7.00015-4.
Повний текст джерелаТези доповідей конференцій з теми "Antioxident- edible oil preservation"
binti Ahmad Yazid, Nur Amalia, Noorsuhana binti Mohd Yusof, and Nurul Asyikin Md Zaki. "Edible Coating Incorporated with Essential Oil for Enhancing Shelf-Life of Fruits: A Review." In 5th International Conference on Global Sustainability and Chemical Engineering 2021 (ICGSCE2021). Switzerland: Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-b5i87r.
Повний текст джерела