Диссертация (1152319), страница 22
Текст из файла (страница 22)
– Vol. 91. – 166 p.175. Fauziah, A. Frying performance of palm olein and high oleic sunflower oil duringbatch frying of potato crisps / A. Fauziah, I. Razali, S. Nor-Aini // Palm OilDevelopments. – 2000. – N 33. – P. 1-7.176. Fernandez, H. Inheritance of high oleic acid content in sunflower oil / H.Fernandez, M. Baldini, A.M. Olivieri // J. Genet. & Breed.
— 1999. — Vol. 53. — P.99–103.177. Fernández-Martínez, J.M. Progress in the genetic modification of sunflower oilquality / J.M. Fernández-Martínez, L. Velasco, B. Pérez-Vich // In: Proc. 16th Int.Sunflower Conf., Fargo, ND USA, 2004. – Vol. 1. — P. 1–14.178. Fernández-Martínez, J.M. Breeding for specialty oil types in sunflower / J.M.Fernández-Martínez, B. Pérez-Vich, L. Velasco // HELIA.
– 2007. – Vol. 30, N 46. - P.75-84.179. Fernández-Moya, V. Metabolism of triacylglycerol species during seedgermination in fatty acid sunflower (Helianthus annuus) mutants / V. Fernández-Moya,E. Martínez-Force, R. Garcés // Journal of Agricultural and Food Chemistry. - 2000. Vol. 48, N 3.
– P. 770-774.180. Fernández-Moya, V. Oils from improved high stearic acid sunflower seeds / V.Fernández-Moya, E. Martínez-Force, R. Garcés // Journal of Agricultural and FoodChemistry. - 2005. - Vol. 53, N 13. – P. 5326-5330.181. Fick, G.N. Inheritance of high oleic acid in the seed oil of sunflower / G.N. Fick //In: National Sunflower Association (ed.), Proc. Sunflower Research Workshop,Bismark, ND, USA, February 1, 1984. — P. 9.145182. Food antioxidants / edited by B.J.F. Hudson // Elsevier Science Publishers Ltd,Barking, England, 1990.183. Food storage stability / edited by I.A. Taub, R.P. Singh // CRC Press LLC, BocaRaton, Florida, USA, 1997.
- 560 p.184. Frankel, E.N. Improving the oxidative stability of polyunsaturated vegetable oilsby blending with high-oleic sunflower oil / E.N. Frankel, S.W. Huang // Journal of theAmerican Oil Chemists' Society. – 1994. – Vol. 71, N 3. – P. 255–259.185. Free radicals and antioxidants in food and in vivo: what they do and how theywork / B.
Halliwell [et al.] // Critical Reviews in Food Science and Nutrition. - 1995. –Vol. 35, N 1-2. – P. 7-20.186. Genetic analysis of the high oleic content in cultivated sunflower (Helianthusannuus L.) / J.M. Fernandez-Martínez [et al.] // Euphytica. — 1989.
— Vol. 41. — P.39–51.187. Gómez-Alonso, S. Evolution of the oxidation process in olive oil triacylglycerolunder accelerated storage conditions (40–60°C) / S. Gómez-Alonso, M.D. Salvador, G.Fregapane // Journal of the American Oil Chemists' Society. – 2004. - Vol. 81, N 2. – P.177-184.188. Hand, C. High-stearic sunflowers show promise / C. Hand // Crops & Soilsmagazine. – 2013.
– Vol. 46, N 2. - P. 20.189. High oleic/high stearic sunflower oils : pat. US6388113 (B1) : МПК7 C07C, 57/00/ E. Martínez-Force [et al.] ; La Agencia Estatal Consejo Superior de InvestigacionesCientificas (CSIC).- № US 09/326,501 ; fil. Jun. 4, 1999; publ. May 14, 2002.190. High Stearic High Oleic Sunflower Oil – Nutrisun Oil. Technical Data Sheet /Advanta Semillas S.A.I.C. – 1 p.191. Hunter, J.E.
Cardiovascular disease risk of dietary stearic acid compared withtrans, other saturated, and unsaturated fatty acids: a systematic review / J.E. Hunter, J.Zhang, P.M. Kris-Etherton // American Journal of Clinical Nutrition. - 2010. - Vol. 91,N 1. – P.
46-63.146192. Influence of used frying oil quality and natural tocopherol content on oxidativestability of fried potatoes / G. Márquez Ruiz [et al.] // Journal of the American OilChemists' Society. – 1999. - Vol. 76, N 4. - P. 421-425.193. Innis, S.M. Trans fatty intakes during pregnancy, infancy and early childhood /S.M. Innis // Atherosclerosis Supplements. – 2006. – Vol.
7. - P. 17-20.194. Karas, R. Sensory quality of standard and light mayonnaise during storage / R.Karas, M. Skvarča, B. Žlender // Food Technology and Biotechnology. — 2002. —Vol. 40, N 2. — P. 119–127.195. Kris-Etherton, P.M. Individual fatty acid effects on plasma lipids and lipoproteins:human studies / P.M. Kris-Etherton, S. Yu // American Journal of Clinical Nutrition. 1997. - Vol.
65, N 5. – P. 1628S-1644S.196. Lipid oxidation / edited by E.N. Frankel. - 2nd ed. // Oily Press, Bridgwater,England, 2005. - 488 p.197. Lipid oxidation in mayonnaise and the role of natural antioxidants: A review / S.G.Gorji [et al.] // Trends in Food Science & Technology. – 2016. – Vol. 56. – P.
88-102.198. Lipid oxidation pathways / edited by A. Kamal-Eldin // AOCS Publishing, USA,2003. - 323 p.199. Magnusson, E. Freeze-thaw stability of mayonnaise type oil-in-water emulsions /E. Magnusson, C. Rosén, L. Nilsson // Food Hydrocolloids, . – 2011. – Vol. 25, N 4. –P. 707-715.200. Management of environmental crop conditions to produce useful sunflower oilcomponents / J. Roche [et al.] // European Journal of Lipid Science and Technology. 2006.
- Vol. 108, N 4. – P. 287-297.201. Mancebo-Campos, V. Kinetic study for the development of an acceleratedoxidative stability test to estimate virgin olive oil potential shelf life / V. ManceboCampos, G. Fregapane, M. Desamparados Salvador // European Journal of LipidScience and Technology. - 2008. - Vol. 110, N 10. – P. 969–976.202.
Manley’s technology of biscuits, crackers and cookies / edited by D. Manley. 2nd ed. // Woodhead Publishing Limited, Cambridge, England, 2011. - P. 173.147203. Martín-Polvillo, M. Oxidative stability of sunflower oils differing in unsaturationdegree during long-term storage at room temperature / M. Martín-Polvillo, G. MárquezRuiz, M.C. Dobarganes // Journal of the American Oil Chemists' Society.
– 2004. – Vol.81, N 6. - P. 577–583.204. Martínez-Force, E. Influence of specific fatty acids on the asymmetric distributionof saturated fatty acids in sunflower (Helianthus annuus L.) triacylglycerols / E.Martínez-Force, N. Ruiz-López, R. Garcés // Journal of Agricultural and FoodChemistry. - 2009. - Vol. 57, N 4. – P. 1595-1599.205. Mendez-Velasco, C. Fat structure in ice-cream: a study on the types of fatinteractions / C. Mendez-Velasco, H.D. Goff // Food Hydrocolloids.
– 2012. - Vol. 29,N 1. – P. 152-159.206. Miller, J.F. Inheritance of high oleic fatty acid content in sunflower / J.F. Miller,D.C. Zimmerman // In: National Sunflower Association (ed.), Proc. Sunflower ResearchWorkshop, Fargo, ND, USA, January 26, 1983. — P. 10.207. Miller, J.F. Genetic control of high oleic acid content in sunflower oil / J.F. Miller,D.C. Zimmerman, B.A. Vick // Crop Science. — 1987. — Vol. 27, N 5. — P. 923–926.208.
Modeling the response of fatty acid composition to temperature in a traditionalsunflower hybrid / N. Izquierdo [et al.] // Agronomy Journal. - 2006. - Vol. 98, N 3. – P.451-461.209. Modifying lipids for use in food / edited by F.D. Gunstone // Woodhead PublishingLimited, Cambridge, England, 2006. - 624 p.210. Mutant sunflowers with high concentration of saturated fatty acids in the oil / J.Osorio [et al.] // Crop Science. — 1995. — Vol.
35, N 3. — P. 739-742.211. New and existing oils and fats used in products with reduced trans-fatty acidcontent / M.T. Tarrago-Trani [et al.] // Journal of the American Dietetic Association. –2006. - Vol. 106, N 6. – P. 867-880.212. O’Brien, R.D. Fats and oils : formulating and processing for applications / R.D.O’Brien. - 2nd ed. // CRC Press LLC, Boca Raton, Florida, USA, 2004. - 616 p.148213. Oxidation kinetics in olive oil triacylglycerols under accelerated shelf-life testing(25-75°C) / S. Gómez-Alonso [et al.] // European Journal of Lipid Science andTechnology.
– 2004. - Vol. 106, N 6. – P. 369-375.214. Oxidation stability of oils and fats – Rancimat method : Application Bulletin204/2e // Metrohm. – 4 p.215. Oxidative reactivity of unsaturated fatty acids from sunflower, high oleicsunflower and rapeseed oils subjected to heat treatment, under controlled conditions / O.Roman [et al.] // Food Science and Technology. – 2013. - Vol. 52, N 1. – P. 49-59.216. Oxidative stability of conventional and high-oleic vegetable oils with addedantioxidants / L.I. Merrill [et al.] // Journal of the American Oil Chemists' Society. –2008. - Vol. 85. – P. 771-776.217. Oxidative stability of high-oleic sunflower oil in porous starch carrier / C.Belingheri [et al.] // Food Chemistry.
![](https://s.studizba.com/z.php?f=/templates/si/i/noavatar.png&w=100&h=100&t=1"){kind=avatar}
