(1992). An assessment of lipid oxidation in food. Pure and Applied Chemistry, 64 (12): 1959-1964.
Karabegovic, I., Nikolova, M., Velickovic, D., Stojicevic, S., Veljikovic, V. and Lazic, M. (2011). Comparison of antioxidant and antimicrobial activities of methanolic extracts of the Artemisia sp. recovered by different extraction techniques. Biotechnology and Bioengineering, 19 (3): 504-511.
Keppler, I. G. (1977). Twenty five years of flavor research in a food industry. Journal of the American Oil Chemists’ Society, 54: 474-477.
Khanahmadi, M. and Rezazadeh, S. (2010). Review on Iranian medicinal plants with antioxidant properties. Journal of Medicinal Plants, 9 (45): 1-14.
Koca, I. and Karadeniz, B. (2009). Antioxidant properties of blackberry and blueberry fruits grown in the black sea Region or turkey. Science Horticulture, 121: 447- 450.
Kolanowski, W., Jaworska, D. and Weibrod, J. (2007). Importance of instrument and sensory analysis in the assessment of oxidative deterioration of omega-3 long-chain polyunsaturated fatty acid-rich food. Journal of the Science of Food and Agriculture, 87: 181-191.
Konsoula, Z. and Liakopoulou-Kyriakides, M. (2010). Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal. stability of edible vegetable oils. LWT – Food Science and Technology, 43: 1379-1386.
Kotb, M. (2011). Effects of portulaca oleracea L. seeds in treatment of type-2 diabetes mellitus patients as adjunctive and alternative therapy. Journal of Ethnopharmacology, 1-9.
Kukic, J,. Popovic, V., Petrovic, S., Muneagi, P., Ciric, A., Stojkovic, D. and sokovic, M. (2008). Antioxidant and antimicrobial activity of cynera cardunculus extracts. Food chemistry, 107: 867-868.
Lawkia, S. (1994). A review on the use of citric acid in the processing of oil and fats. Dleagineum. 39: 84-109.
Lee, S., Shin, J., Kang, M., Kim, M., Kim, S. and Sung, N. (2011). Effects of Portulaca oleracea powder on the lipid levels of rats fed a hypercholesterolemia inducing diet. Journal of Food Science and Nutrition, 16: 202-209.
Li, T. S. C., Beveridge, T. H. J. and Drover, J. C. G. (2007). Phytosterol content of sea buckthorn (Hippophae rhamnoides L.) seed oil: extraction and identification. Food Chemistry, 101: 1633-1639.
Lim,Y. and Quash, E. (2007). Antioxidant properties of different cultivars of portulaca oleracea, Food Chemistry, 103: 734-740.
Liu, L., Howe, P., Zhou, Y., Xu, Z., Hocart, C. and Zhang, R. (2000). Fatty acids and ?-carotene in Australian purslane (portulaca oleracea) varieties. Journal of Chromatography A, 893: 207-213.
Lorgeril, M. and Salen, P. (2004). Alpha- linolenic acid and coronary heart disease. Nutrition Metabolism and Cardiovascular Diseases, 14 (3): 162-169.
Lumley, I. D. (1988). Polar compounds in heated oils. Horwood Ltd. Germany. 166-173.
Lund, M., Hviid, M., Claudi-Magnussen, C. and Skibsted, l. (2008). Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage. Meat Science, 79: 727-733.
Lutterodt, H., Slavin, M., Whent, E., Turner, E. and Yu, L. (2011). Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. Food Chemistry, 128: 391-399.
Mahale, S. M. and Goswami-Giri, A. S. (2011). Composition and characterization of refined oil compared with its crude oil from waste obtained from Mangifera indica. Asian Journal Research Chemistry, 4 (9): 1415-1419.
Meghed, M., Nashy, E. and Al-Ashkar, E. (2011). Evaluation of fried edible oil and determination of trace elements content by FAAS. Agriculture and Biology journal of north America, 2 (4): 687-692.
Mezouari, S., Parkash Kochhar, S., Schwarz, K. and Eichner, K. (2006). Effect of dewaxing pretreatment on composition and stability of rice bran oil: potential antioxidant activity of wax fraction. European Journal Lipid Science and Technology, 108: 679-686.
Mier-Cabrera, J., Aburto-Soto, T., Burrola-Mendez, S., Jimenez-Zamudio, L., Tolentio, M., Casanueva, E. and Hernadez-Gurrero, G. (2009). Women with endometriosis improved their peripheral antioxidant markers after the application of a high antioxidant diet. Reproductive Biology and Endocrinology, 7 (54): 1-11.
Minzangi, M., Kaaya, A. N., Kansiime, F., Tabuti, J. R. S., Samvura, B. and Grahl-Nielsen, O. (2011). Fatty acid composition of seed oils from selected wild plants of Kahuzi-Biega national park and surroundings, Democratic Republic of Congo. African Journal of Food Science, 5 (4): 219-228.
Moreau, A. G. and Savage, G-p. (2009). Oxalate content of purslane leaves and the effect of combining them with yoghurt or coconut products. Journal of Food Composition and Analysis, 22: 303-306.
Morello, J. R., Motilva, M. J., Tovar, M. J. and Romero, M. P. )2004(. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chemistry, 85: 357-364.
Mohadly, A., Smetanska, I., Ramadana, M., Sarhan, M. and Mahmoud, A. (2011). Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils. Industrial Crops and Products, 34: 952-959.
Mohamed, H. and Awatif, H. (1998). The use of sesame oil unsaponifiable matter as a natural antioxidant. Food Chemistry, 62 (3): 267-276.
Ndangui, C. B., Kimbonguila, A., Nzikou, J. M., Matos, L., Pambou-Tobi, N. P.G., Abena, A. A., Silou, T., Scher, J. and Desobry, S. (2010). Nutritive composition and properties physico-chemical of gumbo (Abelmoschus esculentus L.) seed and oil. Research Journal of Environmental and Earth Sciences, 2 (1): 49-54.
Nehdi. I. (2011). Characteristics, chemical composition and utilization of albizia julibrissin seed oil. Industrial Crops and Products, 33: 30-34.
Nichols, D. S. and Sanderson, K. )2003(. The nomenclature, structure, and properties of food lipids. CRC Press, USA.
Nickavar, B., Kamalinejad, M. and Izadpanah, H. (2007). In vitro free radical scavenging activity of five salvia species. Original Article, 20 (4): 291-294.
Norajit, K. and Ryu, G. (2012). Inhibitory effect of plant extracts on salmonella. pp 450.
Oliveira, L.,Valentao, P., Lopes, R., Andrade, P., Bento, A. and Pereira, J. (2009). Phytochemical characterization and radical scavenging activity of portulaca oleracea L. leaves and stems. Microchemical Journal, 92: 129-134.
Oomah, B., Busson, M., Godfrey, D. V. and Drover, J. (2002). Characteristics of hemp (Cannabis sativa L.) seed oil. Food Chemistry, 76: 33-43.
Oomah, B., Dumon, D., Cardador-Martinez, A. and Godfrey, D. (2006). Characteristics of Echinacea seed oil. Food Chemistry, 96: 304-312.
Oomah, B. D., Ladet, S., Godfrey, D. V., Liang, J. and Girard, B. (2000). Characteristics of raspberry (rubus idaeus L.) seed oil. Food Chemistry, 69 (2): 187-193.
Pawar, N., Pai, S., Nimbalkar, M. and Dixit, G. (2011). RP-HPLC analysis of phenolic antioxidant compound 6-gingerol from different ginger cultivars. Food Chemistry, 126: 1330-1336.
Perumalla, A. and Hettiarachchy, N. (2011). Green tea and grape seed extracts – potential applications in food safety and quality. Food Research International, 44: 827-839.
Perez-Rubio, V., Heredia, J. B., Chaidez-Quiroz, C. Valdez-Torres, J. B. Salazar-Villa, E. Allende-Molar, R. and Angulo-Escalante, M. A. (2012). Physicochemical characterization and fatty acid content of venadillo (Swietenia humilis Zucc) seed oil. African Journal of Biotechnology, 11 (22): 6138-6142.
Peter, K. V. (2004). Handbook of herbs and spices. First edition. CRC Press. New york.
Pokorny, J., Yanishlieva, N. and Gordon, M. (2001). Antioxidant in food. First edition. CRC Press. New york.
Rangkadilok, N., Pholphana, N., Mahidol, G., Wongyai, W., Seangsoonksree, k., Nookabkaew, S. and Satayavivad, J. (2010). Variation of sesamin, sesamolin and tocopherols in sesame (Sesamum indicum L.) seeds and oil products in Thailand. Food Chemistry, 122: 724-730.
Rashid, A., Qureshi, Z., Raza, S., Williams, J. and Arsham, M. (2010). Quantitative determination of antioxidant potential of Artemisia Persica. Department of Physical Chemistry, 19 (1): 23-30.
Rezig, L., Chouaibi, M., Msaada, K. and Hamdi, S. (2012). Chemical composition and profile characterization of pumpkin (Cucurbita maxima) seed oil. Industrial Crops and Products, 37: 82-87.
Richard, D. O. (2004). Fats and oils: formulating and processing for applications. Third edition. CRC Press. USA.
Rinaldi, R., Luisa, M. and Colelli, G. (2010). Effect of temperature and exogenous ethylene on physiological and quality traits of purslane (portulaca oleracea L.) leaves during storage, post harvest. Biology and Technology, 58: 147-154.
Rudnik, E., Szczucinska, A., Gwardiak, H., Szulc, A. and Winiarska, A. (2001). Comparative studies of oxidative stability of linseed oil. Thermochimica Acta, 370: 135-140.
Safdari, Y. and Kazemitabar, S. K. (2009). Plant tissue culture study on two different races of purslane (Portulaca oleracea L.). African Journal of Biotechnology, 8 (21): 5906-5912.
Saiprabha, M. and Goswami-Giri, A. S. (2011). Composition and characterization of refined oil compared with its crude oil from waste obtained from mangifera indica. Asian Journal Research Chemistry, 4 (9): 1415-1419.
Sakankan, S., Juneja, L. and Taniguchi, M. (2000). Antimicrobial effects of green tea polyphenols on thermophilic spore-forming

مطلب مرتبط :   پایان نامه با کلید واژگانقصاص، امر به معروف، حق تصرف

Written by 

دیدگاهتان را بنویسید