Results 21 to 30 of about 20,083,260 (392)

Simultaneous Determination of the Saponification Value, Acid Value, Ester Value, and Iodine Value in Commercially Available Red Fruit Oil (Pandanus conoideus, Lam.) Using ^1H qNMR Spectroscopy

open access: yesFood Analytical Methods, 2022
Red fruit oil (RFO) can be extracted from fruits of Pandanus conoideus, Lam., an endogenous plant of Papua, Indonesia. It is a commonly used essential original traditional medicine.
L. Triyasmono   +6 more
semanticscholar   +1 more source

Selectivity as a function of membrane thickness: gas separation and pervaporation [PDF]

open access: yes, 1994
In this article, the pervaporation selectivity as a function of the membrane thickness is studied for the dehydration of acetic acid. From this study, it appeared that the selectivity of polysulfone (PSF), poly(vinyl chloride) (PVC), and ...
Koops, G.H.   +5 more
core   +11 more sources

Rapid quantification of acid value in frying oil using iron tetraphenylporphyrin fluorescent sensor coupled with density functional theory and multivariate analysis

open access: yesFood Quality and Safety, 2022
Metalloporphyrin-based fluorescent sensor was developed for the acid value in frying oil. The electronic and structural performances of iron tetraphenylporphyrin (FeTPP) were theoretically investigated using time-dependent density functional theory (TD-
H. Gu   +4 more
semanticscholar   +1 more source

Two-Stage Biodiesel Synthesis from Used Cooking Oil with a High Acid Value via an Ultrasound-Assisted Method

open access: yesEnergies, 2021
In this study, ultrasound was used to accelerate two-stage (esterification–transesterification) catalytic synthesis of biodiesel from used cooking oil, which originally had a high acid value (4.35 mg KOH/g).
M. Hsiao, W. Lin, Wei-Cheng Chiu, S. Hou
semanticscholar   +1 more source

Research on Acid Value Detection of Edible Vegetable Oil

open access: yesLiang you shipin ke-ji, 2021
Acid value, as an important indicator of its oxidation and quality, is used to measure the content of free fatty acid (FFA) in edible vegetable oil. At present, titration is the most widely used method to examine the acid value of edible oil, which is ...
ZHANG Xu-ping   +4 more
doaj   +1 more source

Prediction of the Shelf Life of Fried Crispy Dates by Combining Two Packaging Materials with Vacuum Storage

open access: yesShipin gongye ke-ji, 2023
In order to investigate the deterioration of the quality of low-temperature fried crisp dates during storage, four packaging methods, including PET vacuum packaging, PET vacuum+deoxidiser packaging, aluminium foil vacuum packaging and aluminium foil ...
Yutong DU   +6 more
doaj   +1 more source

Hippuric acid in urine: reference values [PDF]

open access: yesRevista de Saúde Pública, 2002
OBJECTIVE: To establish reference values for hippuric acid (HA) excreted in the urine, and to evaluate the impact of age, gender, alcohol, and tobacco, on these levels in a population nonexposed to toluene. METHODS: Reference values for hippuric acid in urine were determined in 115 toluene nonexposed healthy volunteers, from Alfenas city, Southeastern ...
Siqueira, Maria Elisa PB   +1 more
openaire   +7 more sources

Flaxseed (Linum usitatissimum) low temperature processing: Oil quality and fatty acids profile

open access: yesПищевые системы, 2023
Flaxseed consumption has been prioritized by health-conscious people all over the world. Its consumption raises interest to it both from a personal and an industrial prospect due to its remarkable fatty acids profile.
Sh. D. Mirzaxmedov   +5 more
doaj   +1 more source

Quality Assessment of Deep-Frying Palm Oil by Impedimetric Sensing with a Simple and Economic Electrochemical Cell

open access: yesSensors, 2021
Quality control of deep-frying oil is a global public health concern. A simple and economic electrochemical chamber composed of two bare screen-printed carbon electrodes (working area: 78.54 × 102 cm2; distance: 0.0055 cm; cell constant: 0.70 × 10−2 cm−1)
Yi Kung, Bo-Chuan Hsieh
doaj   +1 more source

EFFECT OF USING FLAXSEED OIL SOURCE OF OMEGA-3 ACIDS AS A PARTIAL REPLACEMENT FOR MILK FAT IN THE CHEMICAL AND PHYSICAL PROPERTIES IN ICE CREAM [PDF]

open access: yesMesopotamia Journal of Agriculture, 2018
The study showed the effect of using Flaxseed oil as a source for Omega-3 in ice-cream and as a partial substitute for milk fat in preparing the mixture. Two treatments were made with replacement rates of (1.5, 2.5, 5, and 7.5%).
Y. Aladwani, S. K Badawi
doaj   +1 more source

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