Results 171 to 180 of about 1,821,013 (198)

Stereospecific Positional Distribution of Fatty Acids of Camellia ( Camellia japonica L. ) Seed Oil

Journal of Food Science, 2012
Abstract:  The stereospecific positional distribution of fatty acids of camellia seed oil (also called camellia oil) was determined. The camellia oil was mainly composed of neutral lipids (88.2%), and the oleic acid (86.3%) was found to be a major fatty acid of neutral lipids.
Siwon, Noh, Suk Hoo, Yoon
openaire   +2 more sources

Aqueous enzymatic extraction and demulsification of camellia seed oil (Camellia oleifera Abel.) and the oil's physicochemical properties

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, Xueqian Fei, Hong Sun, Yongfeng Jin   +3 more
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

Optimization of the refining process of camellia seed oil for edible purposes

Food Science and Biotechnology, 2013
Processing conditions during degumming, alkaline refining, bleaching, and deodorization of crude camellia seed oil were optimized to obtain high-quality edible camellia oil. Physicochemical properties of camellia oil were monitored during refining steps.
Seung Yong Lee, Mun Yhung Jung, Suk Hoo Yoon   +2 more
openaire   +1 more source

Profiling and quantification of phenolic compounds in Camellia seed oils: Natural tea polyphenols in vegetable oil

Food Research International, 2017
In Asia, tea seed oils (seed oils from Camellia oleifera, C. chekiangoleosa, and C. sinensis) are used in edible, medicinal, and cosmetic applications. However, these oils differ in their fatty acid contents, and there is little known about their phenolic compounds.
Xiaoqin, Wang, Qiumei, Zeng, María, Del Mar Contreras, Lijuan, Wang   +3 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

Preparation of Aromatic Camellia oleifera Seeds Oil by Roasting and Its Quality

Food Research International
High-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, Wenxia, Liao, Huanhuan, Ma, Liuying, Lu, Xueyuan, Lin, Yuting, Wang, Yi, Chen, Chang, Li   +7 more
openaire   +2 more sources

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

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

2022
  +4 more sources

Flavour analysis of different varieties of camellia seed oil and the effect of the refining process on flavour substances

LWT - Food Science and Technology, 2022
Li Yang
exaly