Page 413 - Biosystems Engineering
P. 413
390 Cha pte r T h i r tee n
9. Nasirullah. 2005. Physical refining: Electrolyte degumming of nonhydratable
gums from selected vegetable oils. Journal of Food Lipids 12(2):103–111.
10. Bera, D., Lahiri, D., and Nag, A. 2004. Kinetic studies on bleaching of edible
oil using charred sawdust as a new adsorbent. Journal of Food Engineering 65:
33–36.
11. Woerfel, J. B. 1981. Processing and utilization of by-products from soy oil pro-
cessing. Journal of the American Oil and Chemistry Society 58:188–190.
12. Christidis, G. E. and Kosiari, S. 2003. Decolorization of vegetable oils: A study
of the mechanism of adsorption of β-carotene by an acid activated bentonite
from Cyprus. Clays and Clay Minerals 51:327–333.
13. Falaras, P., Lezou, F., Seiragakis, G., and Petrakis, D. 2000. Bleaching properties
of alumina–pillared acid activated montmorillonite. Clays and Clay Minerals
48:549–556.
14. Erickson, D. R., Pryde, E. H., Brekke, O. L., Mounts, T. L., and Falb, R. A. 1980.
Handbook of Soy Oil Processing and Utilization. St. Louis, MO and Champaign,
IL: American Soybean Association and the American Oil Chemists’ Society.
15. Laidler, J. K. 1997. Chemical Kinetics, 3rd ed. New York, NY: Harper & Row.
40–47.
16. Brooks, D. D. Proceedings of PORIM International Palm Oil Changes. Palm Oil
Research Institute of Malaysia, Malaysia 1–6 February, pp. 234–238.
17. Zosel, K. 1976. Process for the simultaneous dehydrogenation and deodorisa-
tion of fats and oils. U.S. Patent 3969382, filed August 29, 1974.
18. Ziegler, G. R. and Liaw, Y. J. 1993. Deodorization and deacidification of edible
oils with dense carbon dioxide. Journal of the American Oil and Chemistry Society
70:947–953.
19. Nakatam, N., Achiban, T. Y., and Kituzaka, K. 1988. Biochemical and chemi-
cal aspects of free radicals. Proceedings of the 4th Biennial General Meeting of the
Society for Free Research, Kyoto, Japan, April, pp. 453–466.
20. Addis, P. B. and Warner, G. L. 1991. The potential aspects of lipid oxidation
products in food. In Free Radicals and Food Additives, eds. O. I. Aruoma and
B. Halliwell. London, UK: Taylor and Francis Ltd. 140–150.
21. Newton, I. S. 1996. Food enrichment with long chain n–3 PUFA. INFORM
7:169–177.
22. Nag, A., Bera, D., and Lahri, D. 2005. Studies on a natural antioxidant for sta-
bilization of edible oil and comparison with synthetic antioxidants. Journal of
Food Engineering (UK ) 32:76.
23. Hu, Y., Xu, J., and Hu, Q. 2003. Evalution of antioxidant potential of Aloe vera
(Aloe barbadensis Miller) extracts. Journal of Agriculture and Food Chemistry 51:
7788–7791.
24. Nag, A. 2000. Stabilization of flaxseed oil with capsicum antioxidant. Journal of
the American Oil and Chemistry Society 77:799–800.
25. Kikugawa, K., Arai, M., and Kurechi, T. 1983. Participation of sesamol in stabil-
ity of sesame oil. Journal of the American Oil Chemists’ Society 60:1528–1533.
26. Nag, A., De Leonardis, A., Macciola, V., Lembo, G., and Aretini, A. 2006. Studies
on oxidative stabilization of lard by natural antioxidants recovered from olive
oil mill wastewater. Journal of Food Chemistry 6:309–320.
27. Kikuzaki, H. and Nakatani, N. 1993. Antioxidant effects of some ginger con-
stituents. Journal of Food Science 58:1407–1410.
28. Loligert, J. 1991. The use of antioxidants in food. In Free Radicals and Food
Additives, eds. O. I. Aruoma and B. Halliwell. London, UK: Taylor and Francis
Ltd. 121–130.
29. Cao, G., Sofic, E., and Prior, R. L. 1996. Antioxidant capacity of tea and common
vegetables. Journal of Agriculture and Food Chemistry 44(11):3426–3431.
30. Haumann, B. F. 1997. Nutritional aspects of n-3 fatty acids. INFORM 8:
428–447.