Results 1 to 10 of about 437,424 (308)
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
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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
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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
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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
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Liang you shipin ke-ji, 2020 The peroxide value and acid value in edible vegetable oil were determined by automatic potentiometric titration. Through the establishment of uncertainty mathematical model, the uncertainty components and expanded uncertainty affecting the peroxide value
WANG Zhi-qiang +4 more
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EFFECT OF SHEARING ON SAME PROPERTIES OF MILK FAT [PDF]
Mesopotamia Journal of Agriculture, 2017 This study was performed to investigate the effect of shearing on viscosity, density, fat thickness and stability, acid degree value(ADV), peroxide number and cholesterol content in whole milk.The effect of shearing resulted from cream separation and ...
Mowafak Ali, Abdullah A. Nafaa
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Comparative antioxidant effect of ascorbic acid and rosemary extract
Теория и практика переработки мяса, 2023 The aim of the work was to study an effect of ascorbic acid and the extract of rosemary on fat oxidation, color characteristics, pH and moisture binding capacity of minced pork during cold storage.
E. K. Tunieva +2 more
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Effect of Moisture Content on the Quality and Quantity of Screw-Pressed Flax Seed Oil
Техника и технология пищевых производств, 2023 Healthy foods and green processing are currently in the focus of scientific attention. Flax is considered a superfood that includes numerous beneficial ingredients. Its oil is a great source of polyunsaturated fatty acids.
Jahongir H. Hasanov +3 more
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Prediction of Walnut Deterioration Using Kernel Oxidative Stability
Foods, 2020 Monitoring walnut oxidation is essential to control walnut quality during storage. An accelerated oxidation method for differentiating the oxidative stability index (OSI) of walnut kernels was examined and the effects of instrument operational parameters
Filipa Simoes Grilo +2 more
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Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability
Frontiers in Sustainable Food Systems, 2020 Numerous studies conducted have shown a direct relationship between the high consumption of saturated and trans-fats and the risk of suffering from cardiovascular diseases, diabetes, and different cancers. Oleogels, with a suitable lipid profile of mono-,
Santiago Bascuas +3 more
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