| DEDICATION | 第1-5页 |
| ACKNOWLEDGMENTS | 第5-8页 |
| LIST OF ABBREVIATIONS | 第8-9页 |
| ABSTRACT | 第9-11页 |
| 摘要 | 第11-17页 |
| CHAPTER 1 GENERAL INTRODUCTION AND REVIEW OF RELEVANT LITERATURE | 第17-25页 |
| ·Introduction | 第17-18页 |
| ·Description of flaxseed | 第18-19页 |
| ·Health potential of flaxseed | 第19-21页 |
| ·Oxidative stability in food lipids | 第21-22页 |
| ·Microencapsulation | 第22-23页 |
| ·Problem statement and justification | 第23-24页 |
| ·General objective | 第24-25页 |
| ·Specific objectives | 第24-25页 |
| CHAPTER 2 USING ORTHOGONAL DESIGN TO OPTIMIZE QUANTITY AND QUALITY OFYIELDED FLAXSEED OIL BY ULTRASOUND-ASSISTED EXTRACTION | 第25-35页 |
| ·Introduction | 第25-26页 |
| ·Materials and methods | 第26-29页 |
| ·Materials and chemicals | 第26页 |
| ·Soxhlet extraction(S.E) | 第26页 |
| ·Ultrasound assisted extraction(UAE)lab study | 第26页 |
| ·Flaxseed oil yield determination | 第26-27页 |
| ·Tocopherol composition(Determination of Vitamin E) | 第27页 |
| ·Determination of fatty acids | 第27-28页 |
| ·Peroxide value | 第28页 |
| ·P-anisidine value | 第28页 |
| ·Total oxid ation value(Totox value) | 第28页 |
| ·Statistical analysis | 第28-29页 |
| ·Results and discussion | 第29-34页 |
| ·Effect of ultrasonic power on flaxseed oil yield,β- and γ-tocopherols and total oxidation | 第30-31页 |
| ·Effect of extraction time on flaxseed oil yield,β- and γ-tocopherols and total oxidation | 第31页 |
| ·Effect of extraction temperature on flaxseed oil yield,β- and γ-tocopherols and total oxidation | 第31-32页 |
| ·Effect of solvent to solid ratio on flaxseed oil yield,β- and γ-tocopherols and total oxidation | 第32页 |
| ·Optimization of the extraction parameters of FO yield,β- and γ-tocopherols yield and total oxidation value for the extracted 2.3.1.Effect of ultrasonic power on flaxseed oil yield,β- and γ-tocopherols and total oxidation | 第32-33页 |
| ·Comparison between Soxhlet and ultrasound assisted extractions | 第33页 |
| ·Effects of UAE on composition of FO | 第33-34页 |
| ·Conclusion | 第34-35页 |
| CHAPTER 3 EFFECTS OF INDIVIDUALS,BINARY AND TERNARY MIXTURES OFANTIOXIDANTS ON STABILIZING FLAXSEED OIL | 第35-52页 |
| ·Introduction | 第35-37页 |
| ·Materials and methods | 第37-40页 |
| ·Materials | 第37-38页 |
| ·Determination of Reducing Power | 第38页 |
| ·Determination of scavenging activity to DPPH | 第38页 |
| ·Determination of fatty acids | 第38-39页 |
| ·Tocopherol composition(Determination of Vitamin E) | 第39页 |
| ·Addition of antioxidants | 第39页 |
| ·Free Fatty Acids(FFA) | 第39-40页 |
| ·Peroxide value | 第40页 |
| ·P-anisidine value | 第40页 |
| ·Oxidative stability | 第40页 |
| ·Statistical analysis | 第40页 |
| ·Results and Discussion | 第40-51页 |
| ·Reducing power assay | 第40-42页 |
| ·DPPH radical scavenging activity of antioxidants | 第42-43页 |
| ·Effect on peroxide value | 第43-46页 |
| ·Effect on p-anisidine value | 第46-48页 |
| ·Oxidation tests under Rancimat method | 第48-51页 |
| ·Conclusion | 第51-52页 |
| CHAPTER 4 PROCESS OPTIMIZATION OF STABILIZED FLAXSEED OIL EMULSION TOACHIEVE HIGHER MICROENCAPSULATION EFFICIENCY AND GOODSTORAGE ABILITY BY RESPONSE SURFACE METHODOLOGY | 第52-71页 |
| ·Introduction | 第52-53页 |
| ·Materials and methods | 第53-59页 |
| ·Materials | 第53-54页 |
| ·Emulsion preparation | 第54-55页 |
| ·Average droplet size of emulsion | 第55页 |
| ·Emulsion stability | 第55-56页 |
| ·Fatty acid composition | 第56页 |
| ·pH measurements | 第56页 |
| ·Spray drying | 第56-57页 |
| ·Moisture content | 第57页 |
| ·Surface oil determination | 第57页 |
| ·Total oil content determination | 第57页 |
| ·Microencapsulation Efficiency(M.E.E) | 第57-58页 |
| ·Storage tests | 第58页 |
| ·Peroxide and p-anisidine values determination | 第58-59页 |
| ·Scanning electron microscopy(SEM) | 第59页 |
| ·Experimental design and statistical analysis | 第59页 |
| ·Results and discussion | 第59-70页 |
| ·Experimental design | 第59-61页 |
| ·Analysis of Variance(ANOVA) | 第61-62页 |
| ·Analysis of response surfaces(FOD size) | 第62-64页 |
| ·Microencapsulation Efficiency(M.E.E) | 第64-66页 |
| ·Optimization procedure | 第66页 |
| ·Moisture content | 第66页 |
| ·Effects of environmental storage conditions on oxidation stability of flaxseed oil powder | 第66-68页 |
| ·Effect of physical structure of the FOP sprayed dried at 180℃ | 第68-69页 |
| ·Effects of storage period on physical structure of the flaxseed oil powder | 第69-70页 |
| ·Reconstituted emulsion particle size distribution | 第70页 |
| ·Conclusion | 第70-71页 |
| GENERAL CONCLUSION AND RECOMMENDATIONS | 第71-73页 |
| ·General conclusion | 第71-72页 |
| ·Recommendations | 第72-73页 |
| References | 第73-79页 |
| Appendix | 第79-84页 |
| PUBLISHED PAPERS | 第84页 |
