Results 41 to 50 of about 20,083,260 (392)
Shipin gongye ke-ji, 2022 In order to quickly detect the quality of frying oil from western-style fast food restaurants, calibration models of acid value and total polar compounds were established using near infrared spectroscopy (NIRS) combined with partial least squares (PLS ...
Mingming HU +5 more
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Development Of Reciptures Of Canned Smothies Made From Zucchini And Fruits [PDF]
, 2018 Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the ...
Haidai, I. (Iryna) +9 more
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Property Prediction of Dry Common Carp (Cyprinus Carpio) During Storage by Kinetic Model
Acta Universitatis Cibiniensis. Series E: Food Technology, 2014 Common carp (Cyprinus carpio) is an important food resource in European and Asian countries. Nowadays, common carp after drying process is appreciated by the transportation agency and food industry because of its low transportation cost.
Qian Lu, Giurgiulescu Liviu
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Liang you shipin ke-ji, 2022 Taking the black sesame compound honey pill as the research object, the acid value and peroxide value are used as evaluation indicators to investigate the influence of different storage temperatures on its quality; on this basis, the shelf life of the ...
YOU Jing +4 more
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Detection of non-milk fat addition in kajmak production [PDF]
Biotechnology in Animal Husbandry, 2023 Kajmak is a very popular dairy product in Balkan countries, however, it is often a subject of adulteration. The aim of this study was to investigate the effects of kajmak adulteration on its yield and composition, and determine the possibility of ...
Radovanović Mira +4 more
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Preparation and characterization of biopolyol from liquefied oil palm fruit waste: part 2 [PDF]
, 2016 Oil palm fruit waste (OPFW) was conducted using polyhydric alcohol (PA) as liquefaction solvent with H2SO4 in three different OPFW/PA ratio (1/2, 1/3 and 1/4). During the liquefaction, cellulose, semi-cellulose and lignin are decomposed, which results in
Kormin, Shaharuddin +1 more
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Not All Children with Cystic Fibrosis Have Abnormal Esophageal Neutralization during Chemical Clearance of Acid Reflux. [PDF]
, 2017 PurposeAcid neutralization during chemical clearance is significantly prolonged in children with cystic fibrosis, compared to symptomatic children without cystic fibrosis.
Di Lorenzo, Carlo +9 more
core +3 more sources
Journal of the Brazilian Chemical Society, 2019 Oxidative stability parameters (OSP), acid value (AV), water content (W), and the metallic copper corrosion rate in biodiesels obtained from eight different vegetable oils were determined.
José G. Rocha +7 more
semanticscholar +1 more source
Study of cryoprotectors effect on oxidation processes at storage of frozen halffinished products
Harčova Nauka ì Tehnologìâ, 2016 The publication presents data on the effect of polysaccharides as cryoprotectants on changes of the lipid fraction of quick-frozen semi-finished products during storage.
O. Glushkov
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Relationship between the fat and oil composition and their initial oxidation rate during storage
Czech Journal of Food Sciences, 2020 Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 °C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined as an
Monika Sabolová +5 more
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