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International Journal of Food Properties Volume 20, 2017 - Issue 12
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Oxidative stability of olive oil during the thermal process: Effect of Pistacia khinjuk fruit oil

Javad TavakoliFaculty of Agriculture, Department of Food Science and Technology, Jahrom University, Jahrom, Fars, IranCorrespondence[email protected]
,
Mary Susan BrewerDepartment of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Illinois, USA
,
Aniseh Zarei JelyaniDepartment of Food and Drug, Shiraz University of Medical Science, Shiraz, Iran
&
Parviz EstakhrDepartment of Food and Drug, Shiraz University of Medical Science, Shiraz, Iran
Pages 3256-3265 | Received 07 Aug 2016, Accepted 19 Jan 2017, Published online: 25 Apr 2017

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Javad Tavakoli & Nazanin Sorbi. (2017) Fortification of refined soybean oil by hull oil of two Iranian wild pistachios: Improving thermal stability during frying process. International Journal of Food Properties 20:sup3, pages S2990-S3003.
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Articles from other publishers (15)

Paloma Lucía López, Gisela Kay Guerberoff Enemark, Nelson Rubén Grosso & Rubén Horacio Olmedo. (2023) Oxidative Protection of Sunflower Oil Used in Industrial Process at High Temperature by Volatile Components from Origanum vulgare and Humulus lupulus Essential Oils. Food and Bioprocess Technology 16:12, pages 2813-2824.
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Elahe Maghsoudlou, Zeynab Raftani Amiri & Reza Esmaeilzadeh kenari. (2023) Determination and correlation analysis of phytochemical compounds, antioxidant activity, and oxidative stability of different edible oils. Journal of Food Measurement and Characterization.
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Almas Mukhametov, Dina Dautkanova, Assemay Kazhymurat, Moldir Yerbulekova & Gulsim Aitkhozhayeva. (2023) The Effects of Heat Treatment on the Oxidation Resistance and Fatty Acid Composition of the Vegetable Oil Blend. Journal of Oleo Science 72:6, pages 597-604.
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Mehdi Naderi, Karim Parastouei, Seid Mahdi Jafari, Morteza Fathi, Hosein Rostami & Mohammad Samadi. (2022) A cross‐sectional study to monitor the synthetic antioxidants and oxidative quality of distributed vegetable oils in chain stores. Journal of Food Processing and Preservation 46:11.
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Ayesha Baig, Muhammad Zubair, Sajjad Hussain Sumrra, Muhammad Faizan Nazar, Muhammad Nadeem Zafar, Kausar Jabeen, Muhammad Bilal Hassan & Umer Rashid. (2022) Heating effect on quality characteristics of mixed canola cooking oils. BMC Chemistry 16:1.
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Biswajita Pradhan, Srimanta Patra, Soumya Ranjan Dash, Rabindra Nayak, Chhandashree Behera & Mrutyunjay Jena. (2021) Evaluation of the anti-bacterial activity of methanolic extract of Chlorella vulgaris Beyerinck [Beijerinck] with special reference to antioxidant modulation. Future Journal of Pharmaceutical Sciences 7:1.
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Juncai Hou, Xuan Zhou, Tong Yu, Ri Tong Sop, Jiage Ma, Mingli Wang, Qinrou Wu, Xiaoyu Zheng & Zhanmei Jiang. (2021) Ziziphi s pinosae Semen Oil Enhance the Oxidative Stability of Soybean Oil under Frying Conditions . European Journal of Lipid Science and Technology 123:11, pages 2100060.
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Javad Tavakoli, Habib Abbasi, Aniseh Zarei Jelyani & Amin Mousavi Khaneghah. (2021) The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract. Journal of Food Quality 2021, pages 1-8.
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Marziehalsadat Hosseinialhashemi, Javad Tavakoli, Alireza Rafati & Fatemeh Ahmadi. (2020) The aplication of Pistacia khinjuk extract nanoemulsion in a biopolymeric coating to improve the shelf life extension of sunflower oil . Food Science & Nutrition 9:2, pages 920-928.
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F.J. Owuna. (2020) Stability of vegetable based oils used in the formulation of ecofriendly lubricants – a review. Egyptian Journal of Petroleum 29:3, pages 251-256.
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Javad Tavakoli & Samaneh Hashemkhani. (2020) Chemical Properties, Qualitative Parameters and Antioxidant Activity of Virgin Oil Obtained from Olea europaea Linn cultivar Zard Cultivated in Three Different Regions of Iran (Roudbar, Shiraz and Dezful) . Current Nutrition & Food Science 16:6, pages 912-918.
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Nadia Stejskal, José M. Miranda, Josefa F. Martucci, Roxana A. Ruseckaite, Jorge Barros-Velázquez & Santiago P. Aubourg. (2020) Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis. Food and Bioprocess Technology 13:7, pages 1110-1118.
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Javad Tavakoli, Khodadad Hajpour Soq, Alireza Yousefi, Parviz Estakhr, Mohsen Dalvi & Amin Mousavi Khaneghah. (2019) Antioxidant activity of Pistacia atlantica var mutica kernel oil and it’s unsaponifiable matters. Journal of Food Science and Technology 56:12, pages 5336-5345.
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Mir Babak Taghavi Takyar, Shabnam Haghighat Khajavi & Reza Safari. (2019) Evaluation of antioxidant properties of Chlorella vulgaris and Spirulina platensis and their application in order to extend the shelf life of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage. LWT 100, pages 244-249.
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Javad Tavakoli, Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, Francisco J. Barba, Riccardo Amorati, Reza Esmaeilzadeh Kenari & Ryszard Amarowicz. (2018) Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol-Rich Unsaponifiable Matters of Kolkhoung ( Pistacia khinjuk ) Hull Oil . Journal of the American Oil Chemists' Society 95:5, pages 619-628.
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