Results 131 to 140 of about 1,291 (160)

Study on the Quality of Tea oil seed (Camellia oleifera) and Tea Oil

THAI AGRICULTURAL RESEARCH JOURNAL, 34 ...
Supreeya Sukhasem, Wilaisri Limphapayom
openaire   +1 more source

Review for "Steam-exploded camellia (Camellia oleifera Abel.) seed protein improves the stability of camellia seed oil emulsions"

2022
  +5 more sources

The Role of Temperature and Duration in Roasting Camellia Oleifera Seeds for Quality Improvement of the Oil

Journal of the American Oil Chemists' Society
ABSTRACT Roasting is a critical factor that determines the functional quality of Camellia oleifera seed oil (CSO); however, the synergistic effects of roasting temperature and duration on oxidative stability and bioactive compositions of CSO remain unexplored.
Zhenglin Zhou, Xin Luo, Shu Wang, Xinghe Zhang, Jiaojiao Yin, Pan Gao   +5 more
openaire   +1 more source

Explosion-puffing pretreatment effect on the microstructure of Camellia oleifera Abel. seed and the quality of its oil

Food Chemistry
To improve the extraction process and quality of Camellia oleifera Abel. oil (COO). This study examined the influence of explosion-puffing (EP) pretreatment on the physicochemical properties, characteristic compounds and sensory quality of the COO. The results revealed that the seeds after EP pretreatment had cavities surface, which facilitated the ...
Suikang, Yuan, Fenghua, Wu, Xuan, Yang, Weihong, Min, Zhehua, He, Changling, Wu, Xingquan, Liu, Peng, Wang   +7 more
openaire   +2 more sources

Review for "Steam-exploded camellia (Camellia oleifera Abel.) seed protein improves the stability of camellia seed oil emulsions"

2021
  +4 more sources

Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil

Food Chemistry
Fragrant Camellia oleifera Abel. seed oil (FCSO), produced by a roasting process, is popular for its characteristic aroma. This study investigated the effects of various roasting temperatures (90℃, 120℃, 150℃, 180℃) and durations (20 min, 40 min, 60 min) on the flavor of FCSO by physicochemical properties, hazardous substances, sensory evaluation, and ...
Yubo Han, Pan Gao, Zhe Chen, Xin Luo, Wu Zhong, Chuanrong Hu, Dongping He, Xingguo Wang   +7 more
openaire   +2 more sources

Biological activities of tea seed (Camellia oleifera Abel.) oil

2022
Fong Fong Liew, Kim Wei Chan, Der Jiun Ooi   +2 more
openaire   +1 more source

AQUEOUS ENZYMATIC EXTRACTION OF CAMELLIA SEED OIL (Camellia oleifera) FROM VIETNAM

Journal of Science, Natural Science, 2016
Hoang Than Hoai Thu, Dao Van Hoang, Doan Lan Phuong, Hoang Thi Bich, Pham Quoc Long   +4 more
openaire   +1 more source

Decision letter for "Steam-exploded camellia (Camellia oleifera Abel.) seed protein improves the stability of camellia seed oil emulsions"

2022
  +4 more sources

Author response for "Steam-exploded camellia (Camellia oleifera Abel.) seed protein improves the stability of camellia seed oil emulsions"

2022
null Zhang, Shanying, null Yin, Fengman, null Zheng, Lili, null Zheng, Xiaoyan, null Yang, Yang, null Xiao, Dao, null Ai, Binling, null Sheng, Zhanwu   +7 more
openaire   +1 more source