| Tài liệu tham khảo |
Loại |
Chi tiết |
| [1] Kheiri M. S. A., Mohd N., Som, "Physico-chemical characteristics of rambutan kernal fat," Mardi 186, 1979 |
Sách, tạp chí |
| Tiêu đề: |
Physico-chemical characteristics of rambutan kernal fat |
|
| [2] Augustin, M.A., Chua,B.C. “Composition of Rambutan Seeds," Faculty of Food Science and Biotechnology, vol. 11, no. 2, pp. 211- 215, 1988 |
Sách, tạp chí |
| Tiêu đề: |
Composition of Rambutan Seeds |
|
| [3] Wanrada S., Wannee J., Utai K., “Response surface optimization and characteristics of rambutan (Nephelium lappaceum L.) kernel fat by hexane extraction”, Food Science and Technology,Volume 44, Issue 9, Pages 1946–1951, 2011 |
Sách, tạp chí |
| Tiêu đề: |
Response surface optimization and characteristics of rambutan ("Nephelium lappaceum" L.) kernel fat by hexane extraction |
|
| [4] Adem Gharsallaoui, Gaelle Roudaut, Odile Chambin, Andree Voilley, “Applications of spray-drying in microencapsulation of food ingredients: An overview”, Food Research International, Vol. 40, p1107-1121, 2007 |
Sách, tạp chí |
| Tiêu đề: |
Applications of spray-drying in microencapsulation of food ingredients: An overview |
|
| [5] Julio A. S. F., Guadalupe C. O., María R. H. M., "Composition, phase behavior and thermal stability of natural edible fat from rambutan (Nephelium lappaceum L.) seed", Bioresource technology, vol. 101, pp. 799-803, 2010 |
Sách, tạp chí |
| Tiêu đề: |
Composition, phase behavior and thermal stability of natural edible fat from rambutan (Nephelium lappaceum L.) seed |
|
| [6] Nzikou J. M., Mvoula-Tsieri M., Matouba E., Ouamba J. M., Kapseu C., Parmentier M., Desobry S., "A study on gumbo seed grown in Congo Brazzaville for its food and industrial applications," African Journal of Biotechnology, vol. 5, no. 24, pp. 2469-2475, 2006 |
Sách, tạp chí |
| Tiêu đề: |
A study on gumbo seed grown in Congo Brazzaville for its food and industrial applications |
|
| [7] Ashoush I., Gadallah M., "Utilization of Mango Peels and Seed Kernels Powders as Sourcesof Phytochemicals in Biscuit," World Journal of Dairy & Food Sciences, vol. 6, no. 1, pp. 35-42, 2011 |
Sách, tạp chí |
| Tiêu đề: |
Utilization of Mango Peels and Seed Kernels Powders as Sourcesof Phytochemicals in Biscuit |
|
| [8] Malacrita C. R., Jorge N., "Yellow passion fruit seed oil ssiflora edulis f flavicarpa: physical and chemical characteristic," Brazilian Archives of Biology and Technology, vol. 55, no. 1, pp. 127-134, 2012 |
Sách, tạp chí |
| Tiêu đề: |
Yellow passion fruit seed oil ssiflora edulis f flavicarpa: physical and chemical characteristic |
|
| [9] Teres S., Barcelo-Coblijn G., Benet R. M., Bressani A. R., Halver J. E., "Oleic acid content is responsible for the reduction in blood pressure induced by olive oil," Processing natural Acedamic Science United State, no. 105, pp. 13811-13816, 2008 |
Sách, tạp chí |
| Tiêu đề: |
Oleic acid content is responsible for the reduction in blood pressure induced by olive oil |
|
| [10] Nont T., Aphiwat T., Nuansri R., "Antioxidant and antibacterial activities of Nephelium lappaceum L. extracts," Food Science and Technology, 2008 |
Sách, tạp chí |
| Tiêu đề: |
Antioxidant and antibacterial activities of Nephelium lappaceum L. extracts |
|
| [11] Kralovec J. A., Zhang S., Zhang W., Barrow C. J., "A review of the progress in enzymatic concentration and microencapsulation of omega-3 rich oil from fish and microbial sources," Foof Chemistry, vol. 131, p. 639–644, 2012 |
Sách, tạp chí |
| Tiêu đề: |
A review of the progress in enzymatic concentration and microencapsulation of omega-3 rich oil from fish and microbial sources |
|
| [12] Serida Na. H., Nazaruddin R.i, Nazanin V., Mamot S., "Physicochemical and Nutritional Composition of Rambutan Anak Sekolah (Nephelium lappaceum L.) Seed and Seed Oil," Pakistan Journal of Nutrition, vol. 10, pp. 1680-5194, 2011 |
Sách, tạp chí |
| Tiêu đề: |
Physicochemical and Nutritional Composition of Rambutan Anak Sekolah (Nephelium lappaceum L.) Seed and Seed Oil |
|
| [13] Ozcan M. M., "Determination of the mineral compositions of some selected oil-bearing seeds and kernels using Inductively Coupled Plasma Atomic Emission Spectrometry," Grasas y Aceites, vol. 57, no. 2, pp. 211-218, 2006 |
Sách, tạp chí |
| Tiêu đề: |
Determination of the mineral compositions of some selected oil-bearing seeds and kernels using Inductively Coupled Plasma Atomic Emission Spectrometry |
|
| [14] Rouhoua S. C., Besbesa S., Hentatib B., Bleckerc C., Deroannec C., Attiaa H., "Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction," Food Chemistry, vol. 101, p. 673–681, 2007 |
Sách, tạp chí |
| Tiêu đề: |
Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction |
|
| [15] Hsu S. Y., Yu S. H., "Comparisons on 11 plant oil fat substitutes for low-fat Kung-wans," Journal of Food Engineering, vol. 51, no. 3, p.215–220, 2002 |
Sách, tạp chí |
| Tiêu đề: |
Comparisons on 11 plant oil fat substitutes for low-fat Kung-wans |
|
| [16] Jyothi S., Seethadevi A., Prabha K. S., Muthuprasanna P., Pavitra P., "Microencapsulation: A Review," International Journal of Pharma and Bio Sciences, vol. 3, no. 1, pp. 509-531, Jan. 2012 |
Sách, tạp chí |
| Tiêu đề: |
Microencapsulation: A Review |
|
| [17] Taylor & Francis Group, "Recent Developments in Microencapsulation of Food Ingredients," Drying Technology, vol.23, pp. 1361-1394, 2005 |
Sách, tạp chí |
| Tiêu đề: |
Recent Developments in Microencapsulation of Food Ingredients |
|
| [18] Desai K. G. H., Park H. J., "Recent Developments in Microencapsulation of Food Ingredients," Drying Technology, vol.23, pp. 1361-1394, 2005 |
Sách, tạp chí |
| Tiêu đề: |
Recent Developments in Microencapsulation of Food Ingredients |
|
| [19] Ré M. I., "Microencapsulation by spray drying," Drying Technology, vol. 16, no. 6, pp. 1195-1236, 1998 |
Sách, tạp chí |
| Tiêu đề: |
Microencapsulation by spray drying |
|
| [20] Calvo P., Hernandez T., Lozano M., Gonza D., "Microencapsulation of extra-virgin olive oil by spray-drying:Influence of wall material and olive quality," Euro Journal Lipid Science Technology, vol. 112, pp. 852-858, May 2010 |
Sách, tạp chí |
| Tiêu đề: |
Microencapsulation of extra-virgin olive oil by spray-drying:Influence of wall material and olive quality |
|