bacteria. Journal of Bioscience and Bioengineering, 90 (1): 81-85.
Sanchez-Moreno C., Larrauri, J. A. and Saura-Calixto, F., 1999. Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents. Food Research International, 32: 407-412.
Saskia, M., Ruth, V., Shker, E. and Morrissey, P. (2001). Influence of methanolic extracts of soybean seeds and soybean oil on lipid oxidation in linseed oil. Food Chemistry, 75: 177-184.
Scott, G. 1965. Atmospheric oxidation and antioxidants. Elsevier. New York., 78 (22): 1027.
Shahidi, F. C. (2005). Bailey’s Industrial oil and fat products. Six edition. wiley and Sons. New York. pp 3616.
Shahidi, F. and Naczk. M. (2004). Phenolic in food and nutraceuticals. First edition. CRC press. pp 558.
Shaker, E. (2006). Antioxidative effect of extracts from red grape seed and peel on lipid oxidation in oils of sunflower. LWT, 39: 883-897
Shantha, N. C. and Decker, E. A. (1994). Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of the American Oil Chemists’ Society, 77: 21-424.
Simopoulos, P. (2004). Omega-3 fatty acide and antioxidants in edible wild plants. Biologocal Research, 37 (2): 263-277.
Sing, G., Maurya, S., delampasona, M. P. and Catalan, C. A. N. (2007). A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents. Food and Chemical Toxicology, 45: 1650-1661.
Skerget, M., Kotnik, P., Hadolin, M., Hars, A., Simonic, M. and Kenz, Z. (2005). Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chemistry, 89: 191-198.
Sochor, J., Ryvolova, M., Krystofova, O., Salas, P., Hubalek, J., Adam, V., Trnkova, L., Havel, L., Beklova, M., Zehnalek, J., Provaznik, I. and Kizek, R. (2010). Fully automated spectrometric protocols for determination of antioxidant activity: advantages and disadvantages. Molecules, 15: 8618-8640.
Spigno, G. and Faveri, D. (2007). Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts. Journal of Engineering, 78: 793-801.
Spina, M., Cuccioloni, L., Sparapani, S., Acciarri, A. M., Eleuteri, E. and Fioretti, M. (2008). Comparative evaluation of flavonoid content in assessing quality of wild and cultivated vegetables for human consumption. Journal of Agricultural and Food Chemistry, 88: 294-304.
Steenson, D. F. and Min, D. B. (2000). Effect of B-caroten and lycopen thermal degradation products on the oxidative stability of soybeen oil. Journal of American Oil Chemist،s Society, 77: 1153-1159.
Stevenson, D. G., Eller, F. J., Wang, L., Jane, J. L., Wang, T. and Inglett, G. E. (2007). Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars. Journal of Agricultural and Food Chemistry, 55: 4005-4013.
Stoilpva, I., Krastanov, A., Stoyanova, A., Denev, P. and Gargova, S. (2007). Antioxidant activity of a ginger extract (Zingiber officinale). Food Chemistry, 102: 764-770.
Sultana, B., Anwar, F. and Przybylki, R. (2007). Antioxidant potential of corncob extracts for stabilization of corn oil subjected to microwave heating. Food Chemistry, 104: 997-1005.
Szabo, M., Iditoiu, C., Chambre, D. and Lupea, A. (2007). Improved DPPH determination for antioxidant activity spectrophotometric assay. Institute of Chemistry, Slovak Academy of Sciences, 61 (3): 214-216.
Taha, F., Wegdy, S. and Singer, F. (2012). Comparison between antioxidant activities of phenolic extracts from different parts of peanut. Life Science Journal, 9 (2): 207-215.
Taira, H. (1984). Lipid content and fatty acid composition of nonglutinous and glutinous varieties of kodo millet and foxtail millet. Journal of Agricultre and Food Chemistry, 32: 369-371.
Tan, C. P., Che Man, Y. B., Selamat, J. and Yusoff, M. S. A. (2001). Application of Arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry. Journal of the American Oil Chemists’ Society, 78: 1133-1138.
Taoukis, P. S., Labuza, T. P. and Saguy, I. S. (1997). Kinetics of food deterioration and shelf-life prediction. Handbook of Food Engineering Practice. CRC Press. Boca Raton, FL. 361-403.
Tasan, M., Gecgel, U. and Demirci, M. (2011). Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil (Helianthus annuus L.). Grasas Y Aceites, 62 (4): 389-398.
`Teixeira, C. M., Coelho, N., Olsson, M. E., Brodelius, P. E., Carvalho, I. S. and Brodelius, M. (2009). Molecular cloning and expression analysis of three omega-6 desaturase genes from purslane (Portulaca oleracea L.). Biotechnology Letters, 31: 1089-1101.
Thaipong, K., Boonprakob, U., Crosby, K., Zevallos, L. and Byrne, D. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19: 667-675.
Usta, N., Aydogan, B., Con, A. H., Uguzdogan, E. and Ozkal, S. G. (2011). Properties and quality verification of biodiesel produced from tobacco seed oil. Energy Conversion and Management, 52: 2031-2039.
Vali, S. R., Ju, Y. H., Kaimal, T. N. B. and Chern, Y. T. 2005. A process for the preparation of food-grade rice bran wax and the determination of its composition. Journal of the American Oil Chemists’ Society, 82: 57-64.
Vijaimohan, K., Jainu, M., Sabitha, K. E., Subramaniyam, S., Anandhan, C. and Shayamala, D. (2006). Beneficial effects of alpha linolenic acid rich flaxseed oil on growth performance and hepatic cholesterol metabolism in high fat diet fed rats. Life Sciences, 79: 448-454.
Villota, R. and Hawkes, K. (2007). Reaction kinetics in food systems. Handbook of food engineering. Second edition. CRC Press. New York. 125-286.
Williams, G. M., Mcqueen, C. A. and Tong, C. (1990). Toxicity studies of BHA and BHT. Food and Chemical Toxicology, 28: 793-798.
Warner, K., Orr, P., Parrott, L. and Glynn, M. (1994). Effects of frying oil composition on potato chip stability. Journal of the American Oil Chemists’ Society, 71 (10): 1117-1121.
Xu, J., Chen, S. and Hu, Q. (2005). Antioxidant activity of brown pigment and extracts from black sesame seed (Sesamum indicum L.). Food Chemistry, 91: 79-83.
Xu, S., Zou, B., Yang, J., Yao, P. and Li, C. (2010). Characterization of a highly polymeric proanthocyanidin fraction from persimmon pulp with strong Chinese cobra PLA2 inhibition effects. Fitoterapia, 83: 153-160.
Yoshida, H.; Kajimoto, G. and Emura, S. (1993). Antioxidant Effects of delta-Tocopherols at Different Concentration in Oil during Microwave Heating Journal of the American Oil Chemists’ Society, 70: 989-995.
YouGuo, C., Zongji, S. and Xiaoping, C. (2009). Evaluation of free radicals scavenging and immunity-modulatory activities of purslane polysaccharides. International Journal of Biological Macromolecules, 45: 448-452.
Zhang, Y., Yang, L., Zu, Y., Chen, X., Wang, F. and Liu, F. (2009). Oxidative stability of sunflower oil by carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry, 118 (3): 656-662.
پیوست
فهرست اسامی لاتین
Abdulla عبدولا
Adhvaryu ادهواریو
An آن
Akbar اکبار
Akpan آکپان
Albo آلبو
Anwar انوار
Aparicio آپاریکیو
Arulpriya آرولپریا
Augustin آگوستین
Awika آویکا
Baydar بایدار
Berger برجر
Besbes بسبیس
Beig Mohammdi بیگ محمدی
Branen برانن
Cabrera کابریرا

مطلب مرتبط :   منبع پایان نامه ارشد دربارهاستان فارس، اظهارنامه

Written by 

دیدگاهتان را بنویسید