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Oxidative Stability of Selected Edible Oils [PDF]
Molecules, 2018 The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 ° ...
Magdalena Maszewska +5 more
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Oxidation and oxidative stability in emulsions
Comprehensive Reviews in Food Science and Food Safety, 2023 Abstract Emulsions are implemented in the fabrication of a wide array of foods and therefore are of great importance in food science. However, the application of emulsions in food production is restricted by two main obstacles, that is, physical and oxidative stability.
Charlotte Jacobsen
exaly +5 more sources
Oxidative stability of Pickering emulsions
Food Chemistry: X, 2022 In recent years, Pickering emulsions have been the focus of growing interest because of their possible role as alternatives to conventional emulsions.
Malihe Keramat +2 more
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Foods, 2023 The effects of endogenous anti-oxidative components of ten common edible vegetable oils (palm olein, corn oil, rapeseed oil, soybean oil, perilla seed oil, high oleic sunflower oil, peanut oil, camellia oil, linseed oil, and sesame oil) on oxidation were
Yuchen Ma +4 more
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Oxidative stability of extra virgin olive oil assessed by electron paramagnetic resonance, chemical composition, and multivariate analysis [PDF]
Current Research in Food ScienceThe oxidative stability of extra virgin olive oil (EVOO) is a key quality parameter influenced by its composition and antioxidant content. The determination of EVOO oxidative stability under stress conditions will help to address its nutritional ...
Jessica Costa +5 more
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Electron Paramagnetic Resonance Spectroscopy to Evaluate the Oxidative Stability of Beer, Wine, and Oils [PDF]
MoleculesOxidative stability plays an important role in determining the quality of oxidation-sensitive foods and beverages such as beer, wine, and edible oils. Oxidation occurs through radical chain reactions producing off-flavors and leading to deterioration and
Michele Segantini +2 more
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Tuning oxidative stability and digestibility of frozen myofibrillar protein: A combined magnetic field and pH-shifting approach [PDF]
Food Chemistry: XThis study investigated the synergistic effects of magnetic field (MF) and pH-shifting (pH 9–11) on the oxidative stability and in vitro digestibility of frozen denatured myofibrillar protein (MP).
Bo Chen +6 more
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THERMO-OXIDATIVE STABILITY OF DIESEL MIXED FUEL [PDF]
Volga Region Farmland, 2022 An important operational property of motor diesel fuels (DF), which characterizes their resistance to oxidation at high temperatures with the formation of solid oxidation products, is thermal-oxidative stability.
D.A. Ukhanov +3 more
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Oxidative Stability and Quality Parameters of Veal During Ageing
Polish Journal of Food and Nutrition Sciences, 2023 The objective of the present study was to evaluate the effects of the ageing period (1, 7, 14, and 21 days) on the quality parameters, sensory attributes, and oxidative stability of loins (longissimuss lumborum muscle) obtained from twelve Simmental ...
Mateja Lušnic Polak +4 more
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Effect of Polysaccharide Compounds on the Stability of Oil-In-Water Emulsions during Storage
Техника и технология пищевых производств, 2022 Polysaccharides interact synergistically to form sedimentation-resistant emulsions. However, data on the effect of polysaccharide combinations on oxidative stability are scarce. Sedimentation and oxidative stability are equally important for fat emulsion
Yuliya V. Frolova +3 more
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