• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>International Conference on Smart Solutions for Agriculture >Recycling and Standardization Aspects of Nigella sativa in the Food Industry
【24h】

Recycling and Standardization Aspects of Nigella sativa in the Food Industry

机译：食品工业中Nigella sativa的回收和标准化方面

获取原文
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Black cumin seeds and products of its processing - butter and semi-skimmed flour - have high nutritional and market value. At the same time, there are no unified state or international requirements and standard methodologies for confirming the authenticity and quality of butter, flour and food products that include them. The aim of this work is to analyze data on the composition of black cumin oil and flour and justify the list of regulated indicators and methods for confirming their authenticity and quality. The paper analyzes data on the chemical composition of black cumin oil. The limits of the content of the most physiologically important fatty acids - Linoleic, Linolenic and Eicosadienoic - are recommended for standardization and confirmation of the authenticity of fatty oil; standardization method is recommended. Data on the content of terpenes in the essential black cumin oil is summarized, the variability of the composition and content of the prevailing terpenes is shown. According to the results of studies of black cumin seed flour, a list of regulated organoleptic and physico-chemical indicators of the quality of this food raw material has been proposed.
机译：黑色孜然种子和其加工 - 黄油和半脱脂面粉 - 具有高营养和市场价值。与此同时，没有统一的国家或国际要求和标准方法，用于确认包括它们的黄油，面粉和食品的真实性和质量。这项工作的目的是分析关于黑色孜然油和面粉组成的数据，并证明规范指标清单和用于确认其真实性和质量的方法。本文分析了黑色孜然油化学成分的数据。建议用于标准化和确认脂肪油的真实性，建议对脂肪油真实性的标准化和确认最重要的脂肪酸含量的限制;建议使用标准化方法。总结了基本黑色孜然油中萜烯含量的数据，显示了主要萜烯的组成和含量的可变性。根据黑孜然种子粉的研究结果，提出了该食品原料质量的受管制的感官和物理化学指标清单。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号