Variations in fatty acid composition and oxidative stability of hazelnut (<em>Corylus avellana</em> L.) varieties stored by traditional method
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چکیده
منابع مشابه
Fatty Acid Composition, Tocopherol and Sterol Contents in Linseed (Linum usitatissimum L.) Varieties
The oil contents of linseeds were determined between 39.9% (Antares) and 43.3% (Railinus). The oleic acid contents of seed oils varied between 0.8% (Maroc) and 24.8 (Railinus). The linoleic acid contents of linseed oil change between 10.2% (Avangard) and 48.2% (Maroc), while the palmitic acid of oils ranged from 4.8% (Antares) to 6.1% (Maroc), stearic acid contents ranged between 4.7% (Ava...
متن کاملSeasonal Variations of Fat and Fatty Acid Composition in Muscle Tissues of Mediterranean Octopuses
The effects of seasons on lipid and fatty acid profiles of muscle types (mantle and arm) of Mediterranean octopuses (common octopus-Octopus vulgaris and musky octopus-Eledone moschata) were investigated. The results showed that lipid levels ranged from 0.75% to 1.60% in both muscle types of octopuses which were considered as lean. Lipid levels in mantle tissues of both octopus species w...
متن کاملSeasonal Variations of Fat and Fatty Acid Composition in Muscle Tissues of Mediterranean Octopuses
The effects of seasons on lipid and fatty acid profiles of muscle types (mantle and arm) of Mediterranean octopuses (common octopus-Octopus vulgaris and musky octopus-Eledone moschata) were investigated. The results showed that lipid levels ranged from 0.75% to 1.60% in both muscle types of octopuses which were considered as lean. Lipid levels in mantle tissues of both octopus species were hig...
متن کاملFatty acid composition, chemical composition and processing yield of traditional hot smoked common carp (Cyprinus carpio, L)
The main objective of this study was to describe the proper technological process of hot smoking of common carp as well as to determine the yield of the final product and also proximate and fatty acid composition of hot-smoked common carp meat. The average yield of smoked common carp was 82.19% based on weight of eviscerated and descaled fish or 47% based on weight of live fish. The smoking pro...
متن کاملFatty acid composition, chemical composition and processing yield of traditional hot smoked common carp (Cyprinus carpio, L)
The main objective of this study was to describe the proper technological process of hot smoking of common carp as well as to determine the yield of the final product and also proximate and fatty acid composition of hot-smoked common carp meat. The average yield of smoked common carp was 82.19% based on weight of eviscerated and descaled fish or 47% based on weight of live fish. The smoking pro...
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ژورنال
عنوان ژورنال: Grasas y Aceites
سال: 2019
ISSN: 1988-4214,0017-3495
DOI: 10.3989/gya.0463181