Oxidative stability, quality, and bioactive compounds of oils obtained by ultrasound and microwave-assisted oil extraction-Reference-Cited by-同舟云学术

Oxidative stability, quality, and bioactive compounds of oils obtained by ultrasound and microwave-assisted oil extraction

Published:2023-06-05 Issue: Volume: Page:1-18
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Walayat Noman¹,Yurdunuseven-Yıldız Aysun²,Kumar Manoj³,Goksen Gulden⁴,Öztekin Sebahat⁵,Lorenzo José Manuel¹^ORCID

Affiliation:

1. Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain

2. Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, Turkey

3. Chemical and Biochemical Processing Division, ICAR – Central Institute for Research on Cotton Technology, Mumbai, India

4. Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey

5. Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey

Funder

Juan de la Cierva-Formacion

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2219452

Reference96 articles.

1. The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils

2. Influence of ultrasound pretreatment on enzymolysis kinetics and thermodynamics of sodium hydroxide extracted proteins from tea residue

3. Recent Advances in Microwave Assisted Extraction of Bioactive Compounds from Complex Herbal Samples: A Review

4. Extraction of sunflower oil using ethanol as solvent

5. Continuous conditioning of olive paste by high power ultrasounds: Response surface methodology to predict temperature and its effect on oil yield and virgin olive oil characteristics

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