References
- lez-Martinez P, Soliva-Fortuny RC, Gorinstein S, Martin-Belloso O. Natural antioxidants preserve the lipid oxidative stability of minimally processed avocado puree. J. Food Sci. 70: 325-329 (2005) https://doi.org/10.1111/j.1365-2621.2005.tb11475.x
- Ashton OB, Wong M, McGhie TK, Vather R, Wang Y, Cecilia Requejo-Jackman C, Ramankutty P, Woolf AB. Pigments in avocado tissue and oil. J. Agr. Food Chem. 54: 10151-10158 (2006) https://doi.org/10.1021/jf061809j
- Logaraj TV, Bhattacharya S, Udaya SK, Venkateswaran G, Rheological behaviour of emulsions of avocado and watermelon oils during storage. Food Chem. 106: 937-943 (2008) https://doi.org/10.1016/j.foodchem.2007.07.004
- Choe E, Min DB. Mechanisms and factors for edible oil oxidation. Compr. Rev. Food Sci. F. 5: 169-186 (2006) https://doi.org/10.1111/j.1541-4337.2006.00009.x
- Werman MJ, Neeman I. Oxidative stability of avocado oil. J. Am.Oil Chem.Soc. 63: 355-360 (1986) https://doi.org/10.1007/BF02546046
- Diosady L. Chlorophyll removal from edible oils, Int. J. Appl. Sci. Eng. 3: 81-88 (2005)
- Fuchs M, Turchiuli C, Bohin M, Cuvelier ME, Ordonnaud C, Peyrat-Maillard MN, Dumoulin E. Encapsulation of oil in powder using spray drying and fluidised bed agglomeration. J. Food Eng. 75: 27-35 (2006) https://doi.org/10.1016/j.jfoodeng.2005.03.047
- Hardas N, Danviriyakul S, Foley JL, Nawar W, Chinachoti P. Accelerated stability studies of microencapsulated anhydrous milk fat. LWT-Food Sci. Technol. 33: 506-513 (2000) https://doi.org/10.1006/fstl.2000.0696
- Hogan SA, O' riordan ED, O' sullivan M. Microencapsulation and oxidative stability of spray-dried fish oil emulsions. J. Microencapsul. 20: 675-688 (2003) https://doi.org/10.1080/0265204031000151974
- Cho Y, Shin D, Park J. A study on wall materials for flavor encapsulation. Korean J. Food Sci. Technol. 32: 132-139 (2000)
- Tan LH, Chan LW, Heng PWS. Effect of oil loading on microspheres produced by spray drying. J. Microencapsul. 22: 253-259 (2005) https://doi.org/10.1080/02652040500100329
- Wu KG, Chai XH, Chen Y. Microencapsulation of fish oil by simple coacervation of hydroxypropyl methylcellulose. Chinesse J. Chem. 23: 1569-1572 (2005) https://doi.org/10.1002/cjoc.200591569
- Beristain CI, Garcia HS, Vernon-Carter EJ. Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) um. LWT-Food Sci. Technol. 34: 398-401 (2001) https://doi.org/10.1006/fstl.2001.0779
- Kim E, Chen X, Pearce D. Melting characteristics of fat present on the surface of industrial spray-dried dairy powder. Colloid Surface B. 42: 1-8 (2005) https://doi.org/10.1016/j.colsurfb.2005.01.004
- Hogan SA, McNamee BF, O' Riordan ED, O' Sullivan M. Emulsification and microencapsulation properties of sodium caseinate/ carbohydrate blends. Int. Dairy J. 11: 137-144 (2001) https://doi.org/10.1016/S0958-6946(01)00091-7
- Dzondo-Gadet A, Nzikou JM, Etoumongo A, Linder A, Desobry S, Encapsulation and storage of safou pulp oil in 6DE maltodextrins. Process Biochem. 40: 265-271 (2005) https://doi.org/10.1016/j.procbio.2004.01.013
- Bylaite E, Nylander T, Venskutonis R, Jonsson B. Emulsification of caraway essential oil in water by lecithin and beta-lactoglobulin: Emulsion stability and properties of the formed oil-aqueous interface. Colloid Surface B. 20: 327-340 (2001) https://doi.org/10.1016/S0927-7765(00)00212-5
- Rosenberg M, Sheu TY. Microencapsulation of volatiles by spraydrying in whey protein-based wall systems. Int. Dairy J. 6: 273-284 (1996) https://doi.org/10.1016/0958-6946(95)00020-8
- Pegg RB. Spectrophotometric measurement of secondary lipid oxidation products; Lipid oxidation/stability, pp. 551-553 In: Handbook of Food Analytical Chemistry. John Wiley & Sons, Inc., Hoboken, NJ, USA (2005)
- Madeira AC, Ferreira A, Varennes A, Vieira MI. SPAD meter versus tristimulus colorimeter to estimate chlorophyll content and leaf color in sweet pepper. Commun. Soil Sci. Plan. 34: 2461-2470 (2003) https://doi.org/10.1081/CSS-120024779
- Perez-Magarino S, Gonzalez-Sanjose ML. Application of absorbance values used in wineries for estimating CIELAB parameters in red wines. Food Chem. 81: 301-306 (2003) https://doi.org/10.1016/S0308-8146(02)00509-5
- Bilancia MT, Caponio F, Sikorska E, Pasqualone A, Summo C. Correlation of triacylglycerol oligopolymers and oxidised triacylglycerols to quality parameters in extra virgin olive oil during storage. Food Res. Int. 40: 855-861 (2007) https://doi.org/10.1016/j.foodres.2007.02.001
- Moreau DL, Rosenberg M. Oxidative stability of anhydrous milk fat microencapsulated in whey proteins. J. Food Sci. 61: 39-43 (1996) https://doi.org/10.1111/j.1365-2621.1996.tb14721.x
- Kagami Y, Fujishima N, Matsuda K, Kometani T, Matsumura Y. Oxidative stability, structure, and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials. J. Food Sci. 68: 2248-2255 (2003) https://doi.org/10.1111/j.1365-2621.2003.tb05755.x
- Ayala F, Echavarri JF, Negueruela AI. A new simplified method for measuring the color of wines. III. All wines and brandies. Am. J. Enol. Viticul. 50: 359-363 (1999)