Results 21 to 30 of about 335,229 (260)
Thermodynamic Stability of Clusters of Molybdenum Oxide [PDF]
Langmuir, 2004 We show that a single geometrical rule underlies the stability of "polyoxomolybdates", the variety of clusters of molybdenum(VI) oxide in (acidified) aqueous solution that are found experimentally. We predict that upon increasing the proton or total molybdenum oxide concentration, the average size of the clusters increases.
Validzic, I.J. +3 more
openaire +4 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding
Animals, 2021 Acid oils (AO) and fatty acid distillates (FAD) are byproducts from chemical and physical refining of edible oils and fats, respectively. Their high energy value makes their upcycling interesting as alternatives to conventional fats in animal feeding ...
Elisa Varona +5 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
Eco-Friendly Production of AuNPs and Their Impact on the Oil Oxidative Stability
Nanomaterials, 2021 Vegetable oils have been used for different applications and, more recently, as an active host medium to obtain nanoparticles for employment in bionanotechnological applications.
Flávio S. Michels +5 more
doaj +1 more source
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
PLoS ONE, 2013 High oxidative stability and catalytic efficiency are required for the alkaline α-amylases to keep the enzymatic performance under the harsh conditions in detergent industries.
Haiquan Yang +5 more
doaj +1 more source
Proceedings, 2020 Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well
María Gabriela Bordón +6 more
doaj +1 more source