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Fatimah F, Gugule S, Katja DG, Wuntu AD, Karouw S, Tambas JS, Kumaunang M, Maanari CP, Aloanis AA. Exploring the Potential of Sago Caterpillars as Cooking Oils: Extraction, Purifying and Characterization. Pak J Biol Sci 2023; 26:557-566. [PMID: 38193370 DOI: 10.3923/pjbs.2023.557.566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2024]
Abstract
<b>Background and Objective:</b> The dual demand for palm oil, both as a cooking oil and as a raw material for biodiesel, gives rise to concerns regarding potential shortages. Hence, it is crucial to explore alternative sources of cooking oil, with one such alternative being the oil extracted from sago caterpillars. This study aims to extract and determine the characteristics of sago caterpillar oil and its potential as cooking oil. <b>Materials and Methods:</b> Sago caterpillar oil extraction was done using pressing, Soxhlet extraction and Folch's lipid extraction. The yield of sago caterpillar oil obtained by pressing, Soxhlet and Folch's lipid extraction were 20, 16 and 2.2%, respectively. Oil purifying was done using degumming, neutralization and bleaching. Furthermore, the resulting sago caterpillar oil was characterized physically, chemically and organoleptic. <b>Results:</b> The sago caterpillar oil met the requirements as cooking oil based on the Indonesian National Standard for cooking oil and other chemical parameters. The results of the analysis of sago caterpillar oil with gas chromatography-mass spectrometer showed that the sago caterpillar oil contained 0.15% lauric acid, 2.06% myristic acid, 5.92% palmitoleic acid, 55.05% palmitic acid, 0.84% linoleic acid, 34.00% oleic acid and 1.43% stearic acid. The main peak positions from the fourier transform infrared spectrophotometer are at 725, 1118, 1165, 1234, 1373, 1458, 1743, 2854 and 2924 cm<sup>1</sup>. The results of the analysis of sago caterpillar oil showed that the lipid profile of sago caterpillar oil was similar to commercial palm oil. <b>Conclusion:</b> Based on the results of extraction, purifying and characterization, it was concluded that sago caterpillar oil has the potential to be used as cooking oil.
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Yin H, Bechtel PJ, Sathivel S. Effects of activated earth, activated alumina, and chitosan adsorption processes on thermal and rheological and chemical characteristics of menhaden oil. J Food Sci 2023. [PMID: 37122136 DOI: 10.1111/1750-3841.16563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 02/26/2023] [Accepted: 03/18/2023] [Indexed: 05/02/2023]
Abstract
The objective of this study was the effectiveness of using activated earth, activated alumina, and/or chitosan, either separately or in combination, as adsorbents to remove free fatty acids (FFA) and peroxides from unpurified menhaden oil (MO). Thermal and rheological properties of MO were also evaluated. Five different combinations of absorbents were used to purify MO: Processes 1-3 involved purifications of MO by 5% chitosan (wt/wt of oil), 5% activated earth, and 5% activated alumina, respectively, process 4 involved MO purification with a combination of 6.5% chitosan, 3.5% activated earth, and 5% activated alumina, and process 5 involved MO purification process with a combination of adsorbents of 9% chitosan, 1% activated earth, and 5% activated alumina. All the adsorption processes were conducted at 25°C. Purified MO and MO were evaluated for their fatty acid profile, FFA, peroxide value (PV), moisture content (MC), minerals, and color. Triplicate experiments were conducted, and data were statistically analyzed using α = 0.05. Processes 4 and 5 were effective in reducing PV, FFA, and MC in MO. Thermal properties indicated processes 4 and 5 produced purer MO than processes 1-3. All the oil samples became less viscous, and the flow behavior index of MO was close to 1 after the adsorption processes. This study demonstrated that adsorption processes that include chitosan, activated earth, and activated alumina could effectively improve MO quality.
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Affiliation(s)
- Huaixia Yin
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
| | - Peter J Bechtel
- USDA ARS Food Processing and Sensory Quality Research Lab, New Orleans, Louisiana, USA
| | - Subramaniam Sathivel
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
- Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
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Zhang X, Lin L, Chen Z, Zhang J, Wang X, Tao N. Characterization of refined fish oil from small fish in Mauritania. AQUACULTURE AND FISHERIES 2022. [DOI: 10.1016/j.aaf.2020.11.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Mis Solval K, Chouljenko A, Theegala C, Sathivel S. Physicochemical Properties of Purified Biodiesel Based on Oil Recovered from Catfish (
Ictalurus punctatus
) Viscera. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12467] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Kevin Mis Solval
- Department of Food Science and Technology University of Georgia Griffin GA 30223 USA
| | - Alexander Chouljenko
- Department of Food, Bioprocessing, and Nutrition Sciences North Carolina State University, Center for Marine Sciences and Technology 303 College Circle, Morehead City NC 28557 USA
| | - Chandra Theegala
- Department of Biological and Agricultural Engineering Louisiana State University Agricultural Center Baton Rouge LA 70803‐4300 USA
| | - Subramaniam Sathivel
- Department of Biological and Agricultural Engineering Louisiana State University Agricultural Center Baton Rouge LA 70803‐4300 USA
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4300 USA
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Hetta AAF, Attallah OA, Mamdouh W. Quality evaluation of oil recovered from
Euthynnus affinis
(Kawakawa) fish using ecofriendly chitosan/oil‐non‐centrifuged sequential purification technique. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Alia A. F. Hetta
- Department of Chemistry School of Sciences and Engineering (SSE) The American University in Cairo (AUC) New Cairo Egypt
| | - Olivia A. Attallah
- Pharmaceutical Chemistry Department Faculty of Pharmacy Heliopolis University Cairo Egypt
| | - Wael Mamdouh
- Department of Chemistry School of Sciences and Engineering (SSE) The American University in Cairo (AUC) New Cairo Egypt
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Franklin EC, Haq M, Roy VC, Park J, Chun B. Supercritical CO
2
extraction and quality comparison of lipids from Yellowtail fish (
Seriola quinqueradiata
) waste in different conditions. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14892] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ejim Chijioke Franklin
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
| | - Monjurul Haq
- Department of Fisheries and Marine Bioscience Jashore University of Science and Technology Jashore Bangladesh
| | - Vikash Chandra Roy
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
- Department of Fisheries Technology Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh
| | - Jin‐Seok Park
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
| | - Byung‐Soo Chun
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
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7
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Fish Oil and Fish Meal Production from Urban Fisheries Biomass in Japan. SUSTAINABILITY 2020. [DOI: 10.3390/su12083345] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Finding an alternative feed source for the replacement of fish oil (FO) and fish meal (FM) produced from whole fish has been an important issue for realizing sustainable aquaculture. In this study, fishery by-products generated in the distribution phase, known as urban fisheries biomass (UFB), were focused on. The quality parameter and nutrient components of FO and FM from UFB were analyzed. Although crude FO produced from UFB showed relatively poor quality properties, the refinement process made an improvement of the quality to make it comparable to commercially available FO. There is no big variation in several samples in fatty acid profiles of FO and amino acid profiles of FM, and they seem to be able to replace FO and FM from whole fish in the diet for cultured fish. The utilization of UFB should be promoted in economic and ecologic aspects; however, in use of the FM, there remains a risk of intra-species recycling that might lead to transmissible spongiform encephalopathy. Furthermore, we must take into consideration the possibility of contamination of fishery products from at-risk species and illegal, unreported, and unregulated (IUU) fisheries due to the lack of regulations in Japan.
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Šimat V, Vlahović J, Soldo B, Generalić Mekinić I, Čagalj M, Hamed I, Skroza D. Production and characterization of crude oils from seafood processing by-products. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100484] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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9
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Šimat V, Vlahović J, Soldo B, Skroza D, Ljubenkov I, Generalić Mekinić I. Production and Refinement of Omega-3 Rich Oils from Processing By-Products of Farmed Fish Species. Foods 2019; 8:foods8040125. [PMID: 31014043 PMCID: PMC6517906 DOI: 10.3390/foods8040125] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 04/08/2019] [Accepted: 04/12/2019] [Indexed: 11/18/2022] Open
Abstract
In this study, the effect of a four-stage chemical refining process (degumming, neutralization, bleaching, deodorization) on the quality parameters, fatty acid composition and volatile compounds of crude oils produced from processing by-products of farmed fish species (tuna, seabass and gilthead seabream) was evaluated. The quality of the oils was compared to commercially available cod liver oil on the basis of free fatty acid, peroxide value, p-anisidine, total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS), oxidative stability at 80, 100 and 120 °C, tocopherol content, and volatile components, while the fatty acid profile and the proportion of polyunsaturated fatty acids (PUFAs) were used as an indicator of the nutritional values of fish oils. Quality parameters of the studied oils and oil oxidative stability were enhanced with refining and were within the limits recommended for fish oils without the loss of PUFAs. In tuna by-product refined oils, the proportion of PUFAs was over 40%, with 30% of eicosapentaenoic and docosahexaenoic fatty acids. The volatile compounds of the oils were quantified (in mg/kg) and major components were 2,4-heptadienal, pentadecane, 2,4-decadienal, 2,4-nonadienal and dodecane. The use of aquaculture by-products as an alternative source for fish oil production could contribute to a more sustainable and profitable aquaculture production, providing economic benefits for the producers and setting new standards for a fish by-product disposal strategy.
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Affiliation(s)
- Vida Šimat
- Department of Marine Studies, University of Split, Ruđera Boškovića 37, HR-21000 Split, Croatia.
| | - Jelena Vlahović
- Department of Marine Studies, University of Split, Ruđera Boškovića 37, HR-21000 Split, Croatia.
- Sardina d.o.o., Ratac 1, HR-21410 Postira, Croatia.
| | - Barbara Soldo
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, HR-21000 Split, Croatia.
| | - Danijela Skroza
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, HR-21000 Split, Croatia.
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, HR-21000 Split, Croatia.
| | - Ivana Generalić Mekinić
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, HR-21000 Split, Croatia.
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Bao Y, Zhou Q, Zhang M, Zhang H, Luan Q, Zhou W, Tang H, Huang F. Wet-spun nanoTiO2/chitosan nanocomposite fibers as efficient and retrievable absorbent for the removal of free fatty acids from edible oil. Carbohydr Polym 2019; 210:119-126. [DOI: 10.1016/j.carbpol.2019.01.035] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 01/03/2019] [Accepted: 01/10/2019] [Indexed: 11/29/2022]
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11
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Off‐Odor Removal from Fish Oil by Adsorbent Treatment with Selected Metal‐Organic Frameworks. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3489] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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12
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Strieder MM, Engelmann JI, Pohndorf RS, Rodrigues PA, Juliano RS, Dotto GL, Pinto LA. The effect of temperature on rice oil bleaching to reduce oxidation and loss in bioactive compounds. GRASAS Y ACEITES 2019. [DOI: 10.3989/gya.0233181] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Refining conditions are very important to obtain high-quality rice oil. This work aimed at evaluating the effect of bleaching temperature in chemical and physical refining processes to avoid losses in γ-oryzanol and carotenoids. In addition, the aspects related to rancidity were investigated. Samples of degummed oil (obtained by a physical procedure) and of neutralized oil (obtained by a chemical procedure) were provided by a local industry. The oils were bleached at 80, 95 and 110 °C using 1% (w w-1) activated earth. The temperature of 95 °C was the best in relation to oxidative stability. The γ-oryzanol and carotenoids were better preserved through physical refining than by the chemical procedure by about 64 and 84%, respectively. However, the oxidation indicators were high for the oil bleached by the physical procedure, indicating that bleaching without prior neutralization is viable, but it is necessary to obtain an industrial crude oil with less oxidation.
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13
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Ren JN, Zhang Y, Fan G, Wang MP, Zhang LL, Yang ZY, Pan SY. Study on the optimization of the decolorization of orange essential oil. Food Sci Biotechnol 2018; 27:929-938. [PMID: 30263821 PMCID: PMC6085260 DOI: 10.1007/s10068-018-0354-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 02/14/2018] [Accepted: 03/01/2018] [Indexed: 11/25/2022] Open
Abstract
The effects of diatomite, activated clay and acticarbon on the decolorization of orange essential oil were investigated. Single factor and orthogonal tests were performed to determine the optimum discoloring conditions. The results showed that the activated clay exhibited the most satisfactory effect on discoloring. Then it was used as the decolorizer for the decolorization of orange essential oil. The highest decolorization rate (84.5%) was obtained using 10% activated clay at 60 °C for 30 min. The contents of oxygenated compounds (linalool and citral) increased from 1.4 to 3.1% after decolorization. Sensory assessment revealed that the orange essential oil after decolorization using activated clay had a mellow and characteristic orange aroma. Chromaticity analysis showed that it had excellent transparency and yellow color under the optimized condition. Thus, decolorization with activated clay could maintain the quality and prolong the storage of orange essential oil.
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Affiliation(s)
- Jing-Nan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| | - Yan Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| | - Mei-Ping Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| | - Lu-Lu Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| | - Zi-Yu Yang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| | - Si-Yi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
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14
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Pohndorf RS, Pinheiro CP, Pinto LAA. Kinetic Study of Adsorption of Pigments and Oxidation Products in the Bleaching of Rice Bran Oil. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0164] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, different concentrations and types of adsorbents (activated earth, chitin and chitosan) were tested for adsorption of carotenoids, chlorophylls and peroxides in the bleaching of rice bran oil (RBO). The bleaching kinetics showed that using 1 % (w/w) of activated earth for 20 min, there was a suitable reduction in peroxide and pigment contents. The bleaching with 2 % (w/w) of biopolymeric adsorbents promoted to a decrease of around 40 % in the peroxide value. The increased concentration of activated earth led to an increase in the adsorption rate constant, indicating more speed in the bleaching process. The pseudo-second-order model showed best fit to the experimental data in the oil bleaching onto activated earth; however, the pseudo-first-order model was more appropriate to describe the kinetic behavior of adsorption onto chitin and chitosan. The biopolymeric adsorbent has shown to be a potential source for adsorption of metal ions in RBO.
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15
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Chakraborty K, Joseph D. Production and characterization of refined oils obtained from Indian oil sardine (Sardinella longiceps). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:998-1009. [PMID: 25547196 DOI: 10.1021/jf505127e] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Crude Sardinella longiceps oil was refined in different stages such as degumming, neutralization, bleaching, and deodorization. The efficiency of these processes was evaluated on the basis of free fatty acid (FFA), peroxide (PV), p-anisidine (pAV), total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS) values, Lovibond CIE-L*a*b* color analyses, and (1)H NMR or GC-MS experiments. The utilities of NMR-based proton signal characteristics as new analytical tools to understand the signature peaks and relative abundance of different fatty acids and monitoring the refining process of fish oil have been demonstrated. Phosphoric acid (1%) was found to be an effective degumming reagent to obtain oil with the lowest FFA, PV, pAV, TOTOX, and TBARS values and highest color reduction. Significant reduction in the contents of hydrocarbon functionalities as shown by the decrease in proton integral in the characteristic (1)H NMR region was demonstrated by using 1% H3PO4 during the course of the degumming process. A combination (1.25:3.75%) of activated charcoal and Fuller's earth at 3% concentration for a stirring time of 40 min was found to be effective in bleaching the sardine oil. This study demonstrated that unfavorable odor-causing components, particularly low molecular weight carbonyl compounds, could successfully be removed by the refining process. The alkane-dienals/alkanes, which cause unfavorable fishy odors, were successfully removed by distillation (100 °C) under vacuum with aqueous acetic acid solution (0.25 N) to obtain greater quality of refined sardine oil, a rich source of essential fatty acids and improved oxidative stability. The present study demonstrated that the four-stage refinement process of sardine oil resulted in a significant improvement in quality characteristics and nutritional values, particularly n-3 PUFAs, with improved fish oil characteristics for use in the pharmaceutical and functional food industries.
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Affiliation(s)
- Kajal Chakraborty
- Marine Biotechnology Division, Central Marine Fisheries Research Institute , Ernakulam North, P.B. 1603, Cochin, India
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16
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Monte ML, Monte ML, Pohndorf RS, Crexi VT, Pinto LAA. Bleaching with blends of bleaching earth and activated carbon reduces color and oxidation products of carp oil. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400223] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Mauricio L. Monte
- Unit Operations Laboratory, School of Chemistry and Food; Federal University of Rio Grande; Rio Grande RS Brazil
| | - Micheli L. Monte
- Unit Operations Laboratory, School of Chemistry and Food; Federal University of Rio Grande; Rio Grande RS Brazil
| | - Ricardo S. Pohndorf
- Unit Operations Laboratory, School of Chemistry and Food; Federal University of Rio Grande; Rio Grande RS Brazil
| | - Valéria T. Crexi
- Unit Operations Laboratory, School of Chemistry and Food; Federal University of Rio Grande; Rio Grande RS Brazil
- Food Engineering; Federal University of Pampa; Bagé RS Brazil
| | - Luiz A. A. Pinto
- Unit Operations Laboratory, School of Chemistry and Food; Federal University of Rio Grande; Rio Grande RS Brazil
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17
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Vaisali C, Charanyaa S, Belur PD, Regupathi I. Refining of edible oils: a critical appraisal of current and potential technologies. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12657] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chandrasekar Vaisali
- Department of Chemical Engineering; National Institute of Technology Karnataka; Surathkal, Srinivasnagar Mangalore 575 025 India
| | - Sampath Charanyaa
- Department of Chemical Engineering; National Institute of Technology Karnataka; Surathkal, Srinivasnagar Mangalore 575 025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering; National Institute of Technology Karnataka; Surathkal, Srinivasnagar Mangalore 575 025 India
| | - I. Regupathi
- Department of Chemical Engineering; National Institute of Technology Karnataka; Surathkal, Srinivasnagar Mangalore 575 025 India
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18
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García-Moreno PJ, Guadix A, Gómez-Robledo L, Melgosa M, Guadix EM. Optimization of bleaching conditions for sardine oil. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.12.040] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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Estrada J, Boeneke C, Bechtel P, Sathivel S. Developing a strawberry yogurt fortified with marine fish oil. J Dairy Sci 2011; 94:5760-9. [DOI: 10.3168/jds.2011-4226] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2011] [Accepted: 07/22/2011] [Indexed: 11/19/2022]
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20
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Physical and nutritional properties of baby food containing menhaden oil (Brevoortia tyrannus) and microencapsulated menhaden oil. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.08.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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