Different effect of chemical refining process on Baneh () kernel oil: Regeneration of tocopherols.

The present study was conducted to investigate the impact of refining process on the chemical properties (fatty acid composition and tocopherols, sterols, and polyphenolic contents), qualitative parameters (peroxide value, acid value, and p-anisidine value), and antioxidant activity (DPPH radical scavenging assay and FRAP test) of Baneh ( var ) kernel oil. The results revealed that the refining process had no significant effect on the fatty acid composition. A major finding of this research was the increase in the tocopherol and sterol content up to the bleaching stage followed by their decrease in the deodorizing phase.

Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers.

The effects of incorporating guar gum (GG) and gum arabic (GA) in cheese-making milk with various fat contents (0.4, 0.9, and 1.