Results 141 to 149 of about 308 (149)

Chitosan films incorporated with Apricot ( Prunus armeniaca ) kernel essential oil as active food packaging material

Food Hydrocolloids, 2018
Ruchir Priyadarshi, Bijender Kumar, Anurag Kulshreshtha   +2 more
exaly  

Kernel characteristics, oil contents, fatty acid compositions and biodiesel properties in developing Siberian apricot (Prunus sibirica L.) seeds

Industrial Crops and Products, 2016
Quanxin Bi, Libing Wang
exaly  

The quality and volatile‐profile changes of Longwangmo apricot (Prunus armeniaca L.) kernel oil prepared by different oil‐producing processes

European Journal of Lipid Science and Technology, 2016
Bo Zhou, Haiyan Zhong, Paul D Prenzler
exaly  

Evaluation of apricot (Prunus armeniaca L.) seed kernel as a potential feedstock for the production of liquid bio-fuels and activated carbons

Energy Conversion and Management, 2017
Abdelrahman B Fadhil
exaly  

The Examination of Autooxidation of Apricot Kernel Oils at Different Temperatures (Turkish with English Abstract)

2015
Bu çalışmada petrol eteri ekstrakslyonundan elde edilen acı ve tatlı kayısı çekirdeği yağları değişik sıcaklıklarda bekletilerek (20, 60, 80°C) otooksidasyonları incelenmek amacı ile peroksit indisleri ölçülmüştür. Analiz sonuçları peroksit oluşumunun indüksiyon devresinde az olduğunu daha sonra hızla yükseldiğini göstermiştir.
openaire   +1 more source

Effect of Roasting Temperatures on the Properties of Bitter Apricot (<i>Armeniaca sibirica</i> L.) Kernel Oil

Journal of Oleo Science, 2018
Feng Jin, Joe M Regenstein, Fengjun Wang   +2 more
exaly  

RESEARCH REGARDING FATTY ACIDS COMPOSITION OF APRICOT AND PLUM KERNEL OILS

SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings, 2015
openaire   +1 more source

Roasting‐Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil

JAOCS, Journal of the American Oil Chemists' Society, 2010
Gokhan Durmaz, Ihsan Karabulut, Ali Topcu   +2 more
exaly  

A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid

Innovative Food Science and Emerging Technologies
Ali Tekin, Didem Sahingil, Ihsan Karabulut   +2 more
exaly