Results 21 to 30 of about 646,222 (356)
Foods, 2020 Glycerol monooleate (GMO), casein and whey proteins are surfactants that can stabilize emulsion systems. This study investigates the impact of instantized GMO powders on creaming stability and oxidative stability in protein-stabilized emulsions.
Chia Chun Loi +3 more
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Storage stability of whole and nibbed, conventional and high oleic peanuts (Arachis hypogeae L.) [PDF]
, 2013 Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited.
Ashton, Ian P. +3 more
core +3 more sources
Evaluation of chemical composition and oxidative stability of khinjuk kernel oils [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2013 The aim of this study is to describe the physicochemical properties of khinjuk kernel oil and oxidative stability of it was compared to virgin olive oil. Investigation showed that Kernel of Khinjuk has 30٪ oil.
Fatemeh Hamedani +1 more
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Agriculture, 2021 The study sought to investigate the effect of roasting temperatures on antioxidant components and oxidative stability of peanut oils. The total phenolic content, total flavonoid content, α–tocopherol content, and phytosterol content in peanut oils was ...
Jhih-Ying Ciou +3 more
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Oxidative stability of hake liver oil
Grasas y Aceites, 1993 Oxidative stability of industrial hake liver oil and its improvement by means of antioxidants were studied. For this purpose the induction period (hours) was determined in a Rancimat (70°C, air flow 8.3 l/h and 5 g sample). The antioxidants employed were
A. Rodríguez +2 more
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Czech Journal of Food Sciences, 2023 This research investigated the effect of different storage temperatures on the compositional changes, physicochemical characteristics, and functional properties of hawthorn berries.
Xueyan Wei +6 more
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Surface stability of superconducting oxides
Journal of Alloys and Compounds, 1993 One factor which may limit the scale of application of oxide superconductors is their intrinsic instability when in contact with air containing water vapour. All families of these materials are to some extent subject to surface degradation reactions to form insulating products.
Flavell, WR +5 more
openaire +3 more sources
Oxidative stability of palm - and soybean-based medium- and long-chain triacylglycerol (MLCT) oil blends [PDF]
, 2009 BACKGROUND: Medium- and long-chain triacylglyerols (MLCT) enzymatically esterified using Lipozyme RM IM lipase has very low oxidative stability as it does not contain any antioxidants. The aim of this work was to study the ability of various antioxidants
Arifin, Norlelawati +5 more
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Oxidative stability of rice bran, corn, canola, sunflower and soybean oils d baking process and storage of bread [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2016 Oxidation of bread lipids during baking and storage reduces the nutritional value of the product and leads to the formation of off-flavors and off-odors.
Najmeh Jahani, Jamshid Farmani
doaj
Information Processing in Agriculture, 2019 During storage, olive oil may suffer degradation leading to an inferior quality level when purchased and consumed. Oxidative stability is one of the most important parameters for maintaining the quality of olive oil, which affects its acceptability and ...
Alireza Sanaeifar, Abdolabbas Jafari
doaj +1 more source