حاجی حیدری، د. 1376 . طرح تحقیقاتی استخراج روغن از پستهی وحشی. جهاد دانشگاهی صنعتی اصفهان.
کلنگی، ع.1369 . طرح تحقیقاتی روغن کشی از بنه. کمیته فنی جهاد سازندگی فارس.
Aparicio, R., Roda, L., Albi, M. A. & Gutierrez, F. 1999. Effect of various compounds on virgin olive oil stability measured by Rancimat. Journal of Agricultural and Food Chemistry, 47: 4150-4155.
Ayala, R.S. & Luquede Castro, M. D. 2001. Continuous subcritical water extraction as a useful tool for isolation of edible essential oils. Food Chemistry, 75: 109–113.
Barros, L., Ferreira, M., Queiros, B., Ferreira, I. & Baptista, P. 2007. Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chemistry, 103: 413–419.
Benjakul, S., Lertittikul, W. & Bauer, F. 2005. Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system. Food Chemistry, 93(2): 189−196.
Delgado-Andrade, C., Seiquer, I., Haro, A., Castellano, R. & Navarro, P. 2010. Development of the maillard reaction in foods cooked by different techniques. Intake of maillard-derived compounds. Food Chemistry, 122(1): 145−153.
Farhoosh, R., Haddad Khodaparast, M. H. & Sharif, A. 2009. Bene hull oil as a highly stable and antioxidative vegetable oil. European Journal of Lipid Science and Technology, 111 (12): 1259-1265.
He, L., Zhang, X., Xu H., Xu C., Yuan, F., Knez, Z., Novak, Z. & Gao, Y. 2011. Subcritical water extraction of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant activities with HPLC–ABTS•+ assay. Food and Bioproducts Processing, 90(2): 215-223.
Herrero, M., Arraez-Roman, D., Segura, A., Kenndler, E., Gius, B., & Raggi, M. A.2005. Pressurized liquid extraction–capillary electrophoresis–mass spectrometry for the analysis of polar antioxidants in rosemary extracts. Journal of Chromatography A., 1084(1–2): 54–62.
Hossain, M. B., Barry-Ryan, C., Martin-Diana, A. B. & Brunton, N. P. 2011. Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology. Food Chemistry, 126: 339–346.
Miller, D. J. & Hawthorne, S. B. 1998. Method for determining the solubilities of hydrophobic organics in subcritical water. Analytical Chemistry Journal, 70: 1618–1621.
Morales, F. J. & Jimenez-Perez, S. 2001. Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chemistry, 72(1): 119−125.
Morello, J. R., Motilva, M. J., Tovar, M. J. & 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.
Okuda, T., Yamashita, N., Tanaka, H., Matsukawa, H. & Tanabe, K. 2009. Development of extraction method of pharmaceuticals and their occurrence found in Japanese wastewater treatment plants. Environment International, 35(5): 815–820.
Plaza, M., Amigo-Benavent, M., Del Castillo, M. D., Ibanez, E. & Herrero, M. 2010. Facts about the formation of new antioxidants in natural samples after subcritical water extraction. Food Research International, 43: 2341-2348.
Purlis, E. 2010. Browning development in bakery products-A review. Journal of Food Engineering, 99(3):239-249 99(3): 239−249.
Rangsriwong, P., Rangkadilok, N., Satayavivad, J., Goto, M. & Shotipruk, A. 2009. Subcritical water extraction of polyphenolic compounds from Terminalia chebula Retz. fruits. Separation and Purification Technology, 66: 51–56.
Rodriguez-Meizoso, I., Jaime, L., Santoyo, S., Senorans, F. J., Cifuentes, A. & Ibanez, E. 2010. Subcritical water extraction and characterization of bioactive compounds from Haematococcus pluviales microalga. Journal of Pharmaceutical and Biomedical Analysis, 51(2): 456−463.
Rodriguez-Meizoso, I., Marin, F.R., Herrero, M., Senorans, F.J., Reglero, G., Cifuentes, A.& Ibane, E. 2006. Subcritical water extraction of nutraceuticals with antioxidant activity from oregano. Chemical and functional characterization . Journal of Pharmaceutical and Biomedical Analysis, 41: 1560–1565.
Sharif, A., Farhoosh, R., Haddad Khodaparast, M. H. & Tavassoli Kafrani, M. H. 2009. Antioxidant activity of Bene hull oil compared with sesame and rice bran oils during the frying process of sunflower oil. Journal of Food Lipids, 16 (3): 394-406.
Singh, R. P., Murthy, K. N. C. & Jayaprakasha, G. K. 2002. Studies on the antioxidant activity of pomegranate peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry, 50: 81–86.
Siriwong, W., Thirakhupt, K., Sitticharoenchai, D., Rohitrattana, J., Thongkongowm, P. & Borjan, M. 2009. DDT and derivatives in indicator species of the aquatic food web of Rangsit agricultural area, Central Thailand. Ecological Indicators, 9(5): 878–882
Wanasundara, P. K. & shahidi, F. 2005. Antioxidants: science, technology, and pplications. In Bailey,s industrial oil and fat products. Shahidi F. (Eds). John Wiley & Sons, Inc. New Jersey.
Zaibunnisa, A. H., Norashikin, S., Mamot, S. & Osman, H. 2009. An experimental design approach for the extraction of volatile compounds from turmeric leaves (Curcuma domestica) using pressurised liquid extraction (PLE). LWT – Food Science and Technology, 42(1): 233–238.
ارسال نظر در مورد این مقاله