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Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor
Food Chemistry, 2021Microwave is a new pretreatment technology, and microwave processing time of camellia seeds is a factor affecting the flavor of camellia seed oil (CSO). Therefore, this study on the characteristic volatile compounds of CSO from microwaved seeds with different processing time was carried out by electronic nose (E-nose), headspace-solid phase ...
Junhua, He, Xuehui, Wu, Zhiliang, Yu
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Journal of Agricultural and Food Chemistry, 2023 Seed is a major storage organ that determines the yield and quality of Camellia oleifera (C. oleifera). Methyl jasmonate (MeJA) is a signaling molecule involved in plant growth and development. However, the role of MeJA in the development of C.
Wenfang Gong, Deyi Yuan, Xinran Yu
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Quality comparison of camellia (Camellia oleifera C.Abel) seed oil with different extraction methods
International Food Research Journal, 2023The quality of camellia seed oil (CSO) varies with the oil extraction methods. In the present work, the oil yield, physicochemical properties, bioactive compounds, fatty acid composition, and Fourier transform infrared spectra of CSOs prepared by supercritical fluid, aqueous, pressing, and solvent extraction were explored systematically.
Junhua He +5 more
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International Journal of Food Science & Technology, 2022
Summary We aimed here to investigate the ability of steam‐exploded camellia seed protein (SECSP) in stabilising steam‐exploded camellia seed oil‐in‐water emulsion in comparison with soy protein isolate (SPI). Emulsions with different SECSP and SPI contents (0.5, 1, 1.5 and 2 g 100 mL −1
Shanying Zhang +7 more
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Summary We aimed here to investigate the ability of steam‐exploded camellia seed protein (SECSP) in stabilising steam‐exploded camellia seed oil‐in‐water emulsion in comparison with soy protein isolate (SPI). Emulsions with different SECSP and SPI contents (0.5, 1, 1.5 and 2 g 100 mL −1
Shanying Zhang +7 more
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Preparation of Aromatic Camellia oleifera Seeds Oil by Roasting and Its Quality
Food Research InternationalHigh-temperature roasting is a key process in preparing Aromatic Camellia oleifera Abel. seed oils (ACSOs). To investigate the effect of roasting temperature on its comprehensive quality, this paper analyzed the effects of five roasting temperatures (140 °C, 150 °C, 160 °C, 170 °C, 180 °C) on the quality characteristics, safety indicators and flavor ...
Huanling, Lan +7 more
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European Journal of Lipid Science and Technology, 2015
An aqueous enzymatic extraction method was developed to extract oil from camellia seed (Camellia oleifera Abel.). Individual enzymes and combinations of enzymes, pH, the ratio of material to water, reaction time and methods of demulsification were studied.
Xuezhi Fang +3 more
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An aqueous enzymatic extraction method was developed to extract oil from camellia seed (Camellia oleifera Abel.). Individual enzymes and combinations of enzymes, pH, the ratio of material to water, reaction time and methods of demulsification were studied.
Xuezhi Fang +3 more
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Study on the Quality of Tea oil seed (Camellia oleifera) and Tea Oil
THAI AGRICULTURAL RESEARCH JOURNAL, 34 ...Supreeya Sukhasem, Wilaisri Limphapayom
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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 +5 more
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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 +5 more
openaire +1 more source