Results 21 to 30 of about 624,126 (286)

Novel ETFE based radiation grafted poly(styrene sulfonic acid-co-methacrylonitrile) proton conducting membranes with increased stability [PDF]

, 2009
Styrene radiation grafted ETFE based proton conducting membranes are subject to degradation under fuel cell operating conditions and show a poor stability. Lifetimes exceeding 250 h can only be achieved with crosslinked membranes.
Alkan Gursel, Selmiye, Alkan Gürsel, Selmiye, Ben youcef, Hicham, Gubler, Lorenz, Henkensmeier, Dirk, Scherer, Gunther G., Scherer, Günther G., Wokaun, Alexander   +7 more
core   +2 more sources

Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion

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, Graham T. Eyres, Patrick Silcock, E. John Birch   +3 more
doaj   +1 more source

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., Fielding, Louise M., Tatham, Arthur S., Wilkin, Jonathan D.   +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, Mohammad Hossein Haddad Khodaparast   +1 more
doaj   +1 more source

Relationship between Antioxidant Components and Oxidative Stability of Peanut Oils as Affected by Roasting Temperatures

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, Hsin-Chun Chen, Chih-Wei Chen, Kai-Min Yang   +3 more
doaj   +1 more source

Adaptations of Escherichia coli strains to oxidative stress are reflected in properties of their structural proteomes. [PDF]

, 2020
BACKGROUND:The reconstruction of metabolic networks and the three-dimensional coverage of protein structures have reached the genome-scale in the widely studied Escherichia coli K-12 MG1655 strain.
Catoiu, Edward, Fang, Xin, Heckmann, David, Mih, Nathan, Monk, Jonathan M, Palsson, Bernhard O, Yang, Laurence   +6 more
core   +2 more sources

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, D. Barrera-Arellano, M. A. Grampone   +2 more
doaj   +1 more source

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, Hoad, DRC, Roberts, AJ, Egdell, RG, Fletcher, IW, Beamson, G.   +5 more
openaire   +3 more sources

Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time

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, Yanjing Yin, Kang Xu, Tao Wang, Chuanhe Zhu, Wen Liu, Mengmeng Guo   +6 more
doaj   +1 more source

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