بررسی پایداری حرارتی روغن های بادام زمینی، سبوس برنج و مخلوط آنها با استفاده از گرماسنجی روبشی تفاضلی( DSC)

1.Abdulkarim, S., Long, K., Lai, O., Muhammad, S., and Ghazali, H. 2005. Some physico-chemical properties of Moringa oleifera seed oil extracted using solvent and aqueous enzymatic methods. Food chemistry. 93:2. 253-263.

2.Abdulkarim, S., Long, K., Lai, O. M., Muhammad, S., and Ghazali, H. 2007. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils. Food chemistry. 105:4. 1382-1389.

3.Aladedunye, F. A., and Przybylski, R. 2009. Degradation and nutritional quality changes of oil during frying. Journal of the American Oil Chemists' Society. 86:2. 149-156.

4.AOCS. 1989. AOCS Official Method Ce 1-62. Fatty Acid Composition by Gas Chromatography. In: AOCS; Urbana.

5.AOCS. 1989. D Firestone,(Ed.), Official Methods and Recommendation Practices of the American Oil Chemists’ Society. In: Champaign: AOCS.

6.AOSC. 1998. AOCS official method Ce 2‐66: Preparation of methyl esters of fatty acids.

7.Azira, T.N., and Amin, I. 2016. Advances in Differential Scanning Calorimetry for Food Authenticity Testing. In Advances in Food Authenticity Testing (pp. 311-335): Elsevier.

8.Baiano, A., Gomes, T., and Caponio, F. 2005. A comparison between olive oil and extra‐virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage. International journal of food science & technology. 40:8. 829-834.

9.Bailey, A.E., and Shahidi, F. 2005. Bailey's industrial oil & fats products: John Wiley & Sons.

10.Board, N. 2013. Modern technology of oils, fats & its derivatives: Asia Pacific Business Press Inc.

11.Casal, S., Malheiro, R., Sendas, A., Oliveira, B.P., and Pereira, J.A. 2010. Olive oil stability under deep-frying conditions. Food and chemical toxicology. 48:10. 2972-2979.

12.Chaiyadee, S., Jogloy, S., P Songsri, P., Singkham, N., Vorasoot, N., Sawatsitang, P., and Patanothai, A. 2013. Soil moisture affects fatty acids and oil quality parameters in peanut. International Journal of Plant Production. 7: 1. 81-96.

13.Chiavaro, E., Vittadini, E., Rodriguez-Estrada, M.T., Cerretani, L., and Bendini, A. 2008. Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil. Food chemistry. 110:1. 248-256.

14.Colombo, A., Ribotta, P.D. and LEOn, A.E. 2010. Differential scanning calorimetry (DSC) studies on the thermal properties of peanut proteins. Journal of agricultural and food chemistry. 58:7. 4434-4439.

15.Cuvelier, M.-E., Lacoste, F., and Courtois, F. 2012. Application of a DSC model for the evaluation of TPC in thermo-oxidized oils. Food control. 28:2. 441-444.

16.Das, K.R., Medhabati, K., kcham Nongalleima, K., and Devi, H. S. 2014. The potential of dark purple scented rice-from staple food to nutraceutical. Current World Environment. 9:3. 867.

17.Dollimore, D. 1996. Thermal Analysis. Anal. Chem. 68:12. 63-72.

18.Faghihian, H., Shahrokhian, N., and Kazemian, H. 2006. Thermal decomposition methods. second edition. (In persian). Esfahan university.

19.Falade, A.O., and Oboh, G. 2015. Thermal oxidation induces lipid peroxidation and changes in the physicochemical properties and β-carotene content of arachis oil. International Journal of food science. 2015.

20.Firestone, D. 2007. Regulation of frying fat and oil. In Deep Frying (Second Edition) (pp. 373-385): Elsevier.

21.Jafari, M., Kadivar, M., and Keramat, J. 2009. Detection of adulteration in Iranian olive oils using instrumental (GC, NMR, DSC) methods. Journal of the American Oil Chemists' Society. 86: 2. 103-110.

22.Kochhar, S. 2001. The composition of frying oils. In Rossel, J. B. (Eds). Frying: Improving Quality, . In Frying. Woodhead Publishing Ltd .Cambridge: Elsevier.

23.Lai, Y., Wang, B., Chen, X., Yuan, Y., Zhong, L., Qiao, X., . . . Wang, P. 2015. Thermogravimetric Analysis of Combustion Characteristics of Palm Oil and Rapeseed Oil Biodiesel. Biotechnology. 14:1. 9-15.

24.Lamas, D.L., Crapiste, G.H., and Constenla, D.T. 2014. Changes in quality and composition of sunflower oil during enzymatic degumming process. LWT-Food Science and Technology. 58:1. 71-76.

25.Mariod, A., Matthäus, B., Eichner, K., and Hussein, I. H. 2006. Frying quality and oxidative stability of two unconventional oils. Journal of the American Oil Chemists' Society. 83:6. 529-538.

26.Mohamadi, T., Azizi, M., and Taslimi, A. 2007. Relation of Fatty Acids Composition with Stability of Sunflower and Canola Oil Blends. Journal of Food Science and Technology. 4:2. 67-76.

27.Neff, W., El-Agaimy, M., and Mounts, T. 1994. Oxidative stability of blends and interesterified blends of soybean oil and palm olein. Journal of the American Oil Chemists’ Society. 71: 10. 1111-1116.

28.Nielsen, S.S. 1998. Food analysis (Vol. 86): Springer.

29.Özcan, M., and Seven, S. 2003. Physıcal and chemıcal analysıs and fatty acıd composıtıon of peanut, peanut oıl and peanut butter from ÇOM and NC-7 cultıvars. Grasas y Aceites. 54:1. 12-18.

30.Pambou-Tobi, N., Arab-Tehrany, E., Niamayoua, R. K., and Linder, M. 2016. RSM applied for optimization of deep-fat fried ripe plantain slices and study of oxidation kinetics of oil by a DSC and polar methods. Journal of Food Science and Technology. 53:1. 269-280.

31.Przybylski, R., and Zambiazi, R.C. 2000. Predicting oxidative stability of vegetable oils using neural network system and endogenous oil components. Journal of the American Oil Chemists' Society. 77:9. 925.

32.Ramezam, Y., Ghavami, M., Bahmaei, M., Givianrad, M., and Hemmasi, A. 2017. The Stabilizing Effect of Natural and Synthetic Antioxidant on Mutton
Tallow-Evaluation of DSC and its Comparison with Rancimat. Journal of Food Biosciences and Technology. 7:1. 9-14.

33.Ramezan, Y., Ghavami, M., Bahmaei, M., Givianrad, M. H., and Hemmasi, A. H. 2015. The application of differential scanning calorimetry as a mean to determine the oxidative stability of vegetable oils and its comparison with Rancimat. Oriental Journal of Chemistry. 31:3. 1389-1394.

34.Sanibal, E., and Mancini‐Filho, J. 2004. Frying oil and fat quality measured by chemical, physical, and test kit analyses. Journal of the American Oil Chemists' Society. 81:9. 847-852.

35.Tan, C., and Man, Y.C. 2000. Differential scanning calorimetric analysis of edible oils: comparison of thermal properties and chemical composition. Journal of the American Oil Chemists' Society. 77:2. 143-155.

36.Tan, C., and Man, Y.C. 1999. Quantitative differential scanning calorimetric analysis for determining total polar compounds in heated oils. Journal of the American Oil Chemists’ Society. 76:9. 1047-1057.

37.Tan, C., Man, Y.C., Selamat, J., and Yusoff, M. 2002. Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food chemistry. 76:3. 385-389.

38.Wang, X., Wang, X., and Wang, T. 2017. An effective method for reducing free fatty acid content of high-acid rice bran oil by enzymatic amidation. Journal of industrial and engineering chemistry. 48. 119-124.