Cargando…
Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting
In this study, we explored the technical parameters of tree peony seeds oil (TPSO) after their treatment with radio frequency (RF) at 0 °C–140 °C, and compared the results with microwave (MW) and roasted (RT) pretreatment in terms of their physicochemical properties, bioactivity (fatty acid tocopher...
Autores principales: | Wang, Zhi, Zheng, Chang, Huang, Fenghong, Liu, Changsheng, Huang, Ying, Wang, Weijun |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700783/ https://www.ncbi.nlm.nih.gov/pubmed/34945613 http://dx.doi.org/10.3390/foods10123062 |
Ejemplares similares
-
Effect of Adsorption Deacidification on the Quality of Peony Seed Oil
por: Wang, Zhi, et al.
Publicado: (2023) -
Characterization of Agronomic and Seed Oil Features for Different Cultivars of Tree Peony
por: Wang, Hao, et al.
Publicado: (2023) -
Tree peony transcription factor PrWRI1 enhances seed oil accumulation
por: Xie, Lihang, et al.
Publicado: (2023) -
A Tree Peony Trihelix Transcription Factor PrASIL1 Represses Seed Oil Accumulation
por: Yang, Weizong, et al.
Publicado: (2021) -
Enhancing the Stability and Bioaccessibility of Tree Peony Seed Oil Using Layer-by-Layer Self-Assembling Bilayer Emulsions
por: He, Wen-Sen, et al.
Publicado: (2023)