Results 1 to 10 of about 234,256 (303)
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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A Note on the Peroxide Value of Lanolin
Journal of Pharmacy and Pharmacology, 1962 Abstract The peroxide value of lanolin is reduced to a low figure by heating at 100° for short periods. This effect is sufficient to explain the low peroxide value of wool wax extracted from wool scour liquors, and may be utilised to prepare low-peroxide lanolin for special purposes, such as the manufacture of penicillin ointment.
C A, ANDERSON, G F, WOOD
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Jurnal Info KesehatanCooking oil is a commonly used food product in daily life, both in households and commercially, especially for frying purposes. The repeated use of cooking oil can lead to an increase in peroxide value, which may pose health risks.
Herlinda Djohan +3 more
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, 2014 Peroxide Value Method Brief description: This method for peroxide value determination of lipids is based on the original International Dairy Federation standard method. The basic principal of the method is that ferrous(Fe2+) ions are oxidized to ferric(Fe3+) ions by peroxides.
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Notes on the Origin and Significance of the Peroxide Value of Anhydrous Lanolin
Journal of Pharmacy and Pharmacology, 1961 Abstract Wool fat on the fleece has a high peroxide value because of autoxidation, this value falls greatly during washing of the wool and grease-recovery as a result of biological or chemical reduction. It increases again if anhydrous lanolin refined from this grease is bleached by oxidation.
E W, CLARK, G F, KITCHEN
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Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content. [PDF]
PLoS One, 2017 Roasting nuts may alter their chemical composition leading to changes in their health benefits. However, the presence of testa may alleviate the negative effects of thermal treatments.
Hosseini Bai S +10 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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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 storage period and relative humidity on the quality of moringa oil
Croatian Journal of Food Science and Technology, 2022 This study investigated the influence of storage period and relative humidity on oil extracted from moringa seed using soxhlet extraction method and stored under controlled relative humidity for 90 days using saturated slurry salt method.
Akintunde Akintola +2 more
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