Results 161 to 170 of about 1,821,013 (198)

Rapid Detection and Quantification by GC–MS of Camellia Seed Oil Adulterated with Soybean Oil

JAOCS, Journal of the American Oil Chemists' Society, 2013
AbstractCamellia seed oil with high nutritional value is widely used in southern China and southeastern Asia for cooking. Due to the high price of camellia seed oil, fraudulent traders blended the oil with inexpensive oils to increase profits. In this paper, a new method was introduced to detect the adulteration of camellia seed oil with soybean oil by
Guoxin Song, Yingxin Yu
exaly   +2 more sources

Maillard reaction derived from oil‐tea camellia seed through roasting

Journal of the Science of Food and Agriculture, 2019
AbstractBACKGROUNDThe Maillard reaction products (MRPs) formed after roasting of oil‐tea camellia seeds (camellia seeds) were investigated. Camellia seeds are inevitably heated during processing, but the effect of heating or roasting on the physicochemical properties of camellia seed or oil‐tea camellia seed oil (camellia oil) has been seldom studied ...
Fan Luo
exaly   +3 more sources

Phenotype and transcriptome analysis identify the key genes controlling seed size and oil accumulation in oil-Camellia

Plant Cell Reports
Phenotypic analysis of an F1 oil-Camellia population, combined with transcriptome sequencing of its parental lines, identifies pivotal genes controlling seed size and oil accumulation. Oil - Camellia is a major oil-producing tree, known for its high nutritional value and health benefits. Improving seed size and oil content is the key breeding objective,
Linxiu Liu, Yu Sheng, Yunbin Zhang, Xinru Xie, Juanjuan Chen, Jingfei Wang, Huanhuan Pan, Hu Huang, Xun Cao, Jing Xu, Renying Zhuo, Xiaohua Yao   +11 more
exaly   +3 more sources

Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor

Food Chemistry, 2021
Microwave 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
openaire   +2 more sources

Pretreatment Camellia Seeds by Protease and Application to Extraction of Camellia Oil

European Journal of Lipid Science and Technology, 2020
AbstractHigh‐temperature pretreatment that is currently used in camellia oil extraction can have negative effects on the quality of camellia oil. In this study, the enzymatic pretreatment of camellia seeds is explored as an alternative to high‐temperature pretreatment.
Junqing Qian, Xiaohua Zhao, Changyan Zhao, Haiyan Yang, Lihong Gou, Wentao Wang, Hui Guo   +6 more
openaire   +1 more source

Steam‐exploded camellia ( Camellia oleifera Abel.) seed protein improves the stability of camellia seed oil emulsions

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

The Research of Impact Factor of Aflatoxins in Oil-Tea Camellia Seed and Oil-Tea Camellia Seed Cake

Advanced Materials Research, 2012
Through sampling from production enterprise, and testing methods design, the risk of aflatoxin contamination of Camellia oleifera seed was explored. It was proved that the chance of aflatoxin contamination is very small, for mainly processing happened in wintry and spring.
Fan Luo, Xue Qian Fei
openaire   +1 more source

Cold-pressed oil extraction of camellia seeds

2011 International Conference on New Technology of Agricultural, 2011
The tea oil camellia (Camellia oleifera Abel., Theaceae) is notable as an important source of edible oil (known as tea oil or camellia oil) obtained from its seeds in China. Today camellia oil with a high oleic acid content is coming more into the focus of interest since the fatty acid composition is more comparable to olive oil.
null Li Shilong, null Liu Xiefang
openaire   +1 more source

Quality comparison of camellia (Camellia oleifera C.Abel) seed oil with different extraction methods

International Food Research Journal, 2023
The 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, Dan Lin, Shuzhen Lin, Xuehui Wu, Shuhong Lin, Xiaojia Chen   +5 more
openaire   +1 more source

Chemical composition of seed oils in native Taiwanese Camellia species

Food Chemistry, 2014
The aim of this study was to examine the fatty acid (FA) composition and levels in seeds of twelve native Camellia species collected in different populations of major producing regions in Taiwan. The constituents of FAs varied within and among populations. Oleic acid (OA) was found to be the predominant FA constituent in all species.
Su, Mong Huai, Shih, Ming Chih, Lin, Kuan-Hung   +2 more
openaire   +2 more sources