Results 1 to 10 of about 404,155 (247)
Potentiometric Determination of Low Peroxide Value of Lipids. II.
Journal of Japan Oil Chemists' Society, 1982 Lipid peroxides, which are mainly hydroperoxides, contained in 1mL of human serum could be determined accurately under ice-cooled condition by potentiometry used with an automatic titrator. The average values per 1 mL of sera of 105 healthy males in their twenties were 25.3±14.3 neq for peroxides and 2.32 ± 0.86 nmol for TBA, respectively.
Yoichiro Totani +2 more
+11 more sources
Effect of high peroxide value fats on performance of broilers in normal and immune challenged states [PDF]
, 2009 Title from PDF of title page (University of Missouri--Columbia, viewed on Feb 18, 2010).The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the ...
J. McGill
openalex +3 more sources
Measuring the effects of a hydrogen peroxide mouth rinse on breath alcohol values [PDF]
Heliyon, 2022 The high consumption of alcoholic drinks has become acceptable in many societies and is often promoted by commercials. Unfortunately, many people risk their lives by driving drunk. They even try to outsmart breathalyzer tests, for example, using a novel procedure based on the partial oxidation of expired breathed ethanol after rinsing the mouth with ...
Nieto, Adrián +2 more
openaire +5 more sources
Re-evaluation of Peroxide Value as an Indicator of the Quality of Edible Oils
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi), 2007 The oxidation of oils has important effects on the quality of oily foods, such as instant noodles. In particular, the generation of aldehydes, which accompanies the oxidation of oils, is one of the first factors to reduce food quality. We examined various indicators of oil quality during temperature-accelerated storage and found that peroxide value ...
Toshihiro Yamada +4 more
openaire +5 more sources
Relationship between the Decomposition Temperature of Peroxide and Carbonyl Value
Journal of Japan Oil Chemists' Society, 1965 The relationship between the decomposition of peroxide on oxidized oils by heating in an atomosphere of carbon dioxide and carbonyl value (conventional method by 2, 4-dinitrophenylhydrazine) were investigated.1) Soy bean oil were aerated at 150°, 160° and 170°C for 180 minutes and required samples were heated in an atomosphere of carbon dioxide at ...
Hisashi KUMAZAWA
openaire +4 more sources
THE EFFECT OF pH VALUE AND HYDROGEN PEROXIDE CONCENTRATION ON FRUIT OXIDASE ACTIVITY [PDF]
Plant Physiology, 1929 W. Y. Fong, W. V. Cruess
openaire +4 more sources
Optimization and shelf-life evaluation of mayonnaise like paste prepared using avocado pulp [PDF]
Acta Agriculturae Serbica, 2022 The purpose of this study was to analyze the use of avocado pulp in place of egg yolk in the preparation of a mayonnaise-like paste. Eight formulations of mayonnaise were obtained with avocado pulp ranging from 51.2 to 70% and sunflower oil ranging from ...
Parajuli Anisha +2 more
doaj +1 more source
Liang you shipin ke-ji, 2023 Near infrared spectroscopy was applied to the rapid determination of peroxide value and acid value in rice bran oil. Using chemical titration to determine the content of peroxide value and acid value in rice bran oil as a reference method, using near ...
PENG Zhi-bing +3 more
doaj +1 more source
Evaluation of temperature and storage time on oxidation of peanut butter [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2021 Introduction: Peanut is a high-protein, nutrient-rich legume that is popular all around the world. Peanut butter is a kind of food paste made from ground roasted peanuts. It is found to be one of the most susceptible food products to oxidation due to its
Maryam Ravaghi, Azadeh Khodabakhshian
doaj +1 more source
Shipin yu jixie, 2022 Objective: Two kinds of titration methods （automatic potentiometric titration and indicator titration） of GB 5009.229 and GB 5009.227 were used to analyze the expanded uncertaintyof the determination of acid value and peroxide value in edible oil ...
CHENG Hui, LIU Shun, GUAN Hong-xuan
doaj +1 more source